Grapes are hand-harvested before Maceration in stainless steel vats for 4 to 5 days. Grapes are then gently pressed before natural fermentation (with indigenous yeasts) in oak barrels for 15 days the ageing is in recent oak barrels for 15 to 18 months. Oak is well integrated, still has some legs but tasting lovely now.
Notes on the producer
Fanny Sabre didn't plan to be a winemaker. She was at university studying law when her father died, and she took over the running of the estate. Initially, it was with the help of natural wine pioneer Philippe Pacalet who stepped in to help following Fanny’s father’s death. He taught Fanny how to farm organically. The grapes are all grown organically and harvested manually. Manual ploughing takes place between the rows of vines, which are sprayed only with organic mixtures. No herbicides are used. The wines are produced on a small scale, with each vine monitored closely and with meticulous attention to detail in the cellar. No synthetic chemicals are added, with natural treatments used instead during the process.