Marc Pesnot has created such a charming wine in the La Boheme. It’s from a 40-year-old vineyard that has predominantly schist soils, which gives the wine a particular mineral streak. Then there's the natural saltiness from the proximity to the sea. And finally, Marc lets his wines go through a process called malolactic fermentation, which is uncommon in the region, and essentially softens the acidity in the wine and gives it a lovely creamy mouthfeel.