Gaia is Bretaudeau’s tribute to the concrete egg. Melon de Bourgogne from a 1.5-hectare parcel planted in the 1960s on gabbro – the same volcanic rock that gives his Bouquinardieres its energy – ferments and ages for 18 to 24 months in egg-shaped vessels (the ovoide of the name). The shape encourages a gentle internal current that builds texture and integration without the influence of wood. The result is a Muscadet of unusual breadth and roundness, with all the salinity and tension of the terroir cradled inside a more generous, silkier frame. Certified organic, biodynamic in practice.