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.
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.