Catherine Hannoun came to winemaking by an unlikely route: a film producer who worked on Jonathan Nossiter's landmark documentary Mondovino in 2004, she left the industry behind and moved to the Jura in 2009, purchasing her first parcel and cellar in Port-Lesney. She trained under Emmanuel Houillon of Domaine Overnoy before beginning her own project, and today she farms 3.2 hectares spread across six communes — Pupillin, Marnoz, Aiglepierre, Buffard, Molamboz, and Port-Lesney — almost entirely alone, using a horse and donkey for ploughing. The domaine has been certified organic from the outset and follows biodynamic practices, producing around 12,000 bottles per year across all cuvées.

Le Blanc is a 100% Chardonnay drawn from parcels in Pupillin, Marnoz, Aiglepierre, and Buffard, where vines ranging from 6 to 60 years old grow in a mosaic of grey argillaceous marl, calcareous clay, and red marl with limestone depending on the site. After direct pressing, fermentation starts spontaneously in stainless steel, and at the midpoint roughly half the wine is transferred to old neutral barrels to complete fermentation while the other half remains in tank; the two portions are reunited around a month before bottling after a total élevage of approximately 12 months in an ouillé, non-oxidative style. The wine is bottled unfined, unfiltered, and without any added sulphur at 13% alcohol, and carries a Vin de France classification because sourcing across multiple communes falls outside the boundaries of a single AOC.