For five generations, my forefathers produced terroir wines with the same rigorousness that I now apply.
After several years on the family estate, I set up on my own in 2006. The operation comprises 1 ha of vines, and I buy in grapes that I pick myself on another 3.5 ha.
The average output is around 25,000 bottles a year.
The vines I grow under the Viré-Clessé appellation are certified Agriculture Biologique [organic farming], as are the Saint Véran ones I harvest. Our small size allows us the flexibility it takes to pick each plot at optimum ripeness. The grapes are picked by hand, into 20 kg crates. Alcoholic fermentation takes place from the natural yeasts only, ensuring that each terroir has its own specific character. For us, having respect for the soil, the terroir, and each year’s wines is fundamental.
Thanks to the quality of the care taken both in the vineyard and in the cellar, I am proud now to be producing wines that can be found on the finest tables in France and around the world.