Franck Balthazar

Franck Balthazar took over the domaine from his father in 2002. Since Franck took over, the domaine has grown from 2 hectares to around 3.5. Focusing on traditional methods, Franck honours the legacy of his family by farming organically and being as hands on as possible including using horses for ploughing. The wines are fermented with wild yeasts in concrete and aged in old 600-litre demi-muids. He minimises the amount of sulphur used and employs natural winemaking techniques to preserve the unique character of the high-altitude, old-vines.