VINEYARD: Jérémy farms five hectares south of Grenoble. He began replanting a selection of whites: Verdesse, Mondeuse Blanche and Altesse; and reds Persan, Etraire de l’Aduï, Douce Noire and Mondeuse Noire in 2015. His vineyard is located in the foothills of the Alps, with a south-easterly exposure and sits at an altitude of between 500m-700m. Vines grow in black shale soils and enjoy naturally cool temperatures, which keep disease risk low.
VITICULTURE: Viticulture is certified organic.
WINEMAKING: The fruit is hand harvested, with the grapes undergoing semi-carbonic maceration. The fruit macerates for 10-12 days before pressing into stainless steel to complete fermentation with indigenous yeasts. When complete, the wine is aged 80% in stainless steel and 20% in large old oak barrels for 10 months. The wine is neither fined nor filtered, and sulphur additions are kept very low at just 20 mg/l before bottling.
