Davy is turning out mineral, vinous bottlings of Chardonnay and Pinot Noir. Fermenting entirely in former Puligny-Montrachet barrels, the champagnes might as well be Chablis with bubbles for all of their mineralpacked goodness. Dosages are very low (in some cases as little as 4 grams per liter) and the wines benefit from the restraint. None of the wines is fined or filtered.