Emanating from the Aube where his brother Joel produces champagne, Yves
Falmet initially studied science in Montpellier and so discovered
He gained a degree in biochemistry and carried out a year of research
with the INRA. He then travelled around the world picking up experience
in California, Australia, New Zealand, Germany and Hungary before
returning to France.
In 1996 with few resources and the aid of a loan, he purchased a few
hectares of old bush vines (some of which are 90yo) on northern facing
limestone-clay hillsides in the north of the St Chinian appellation
between the villages of Creissan and Cebazan. Here the hillsides were
so steep that nobody wanted the land – the eastern part of the vineyard
had already been abandoned and the rest was likely to follow. He
immediately turned his back on conventional viticulture as too
polluting but also felt that certain aspects of organics weren’t
rigorous enough. He, therefore, adapted his own ecological but rational
approach to viticulture, where thought, pragmatism and open-mindedness
are the linchpins of his ethos.
Yves' grapes are harvested by hand, he then destalks 100%, ferments
using remontage with a five weeks cuvaison, ages in cuve for a minimum
of 18 months and bottles with around 30mg/l of total sulphur.