Type: White Wine
Born in Anjou, Vincent left the Loire and attended Oenology School in Beaujolais in the early 1990’s. After graduating he stayed in the region and apprenticed in Brouilly from winemaker Patrick Coton. Around this time he met Marcel Lapierre and several other winemakers who were beginning to attract attention to their non-interventionist style of winemaking. Vincent was drawn to the wines and decided that this was the path for him.
In 2002, he moved with his wife and their two daughters to Auvergne, where they purchased 4.5 hectares of organic vines and planted an additional 6 hectares. Vincent had learned that the region had one of the largest concentrations of pre-phylloxera vines in France and was eager for such a rare opportunity to work with them. In 2003, the family produced their first cuvée without any added sulfur and have continued that approach with all of the wines. They currently grow Gamay, Pinot Noir, Chardonnay and Sauvignon Blanc and hope to plant more vines in the coming years.
Organic farming. Whole cluster, spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation. Aged in old barrels, this wine is rich and full-bodied, yet with balanced acidity and a slightly oxidative character. No added sulfur.