Description
COUNTRY: France
REGION: Savoie
VINTAGE: 2021
FARMING: Though not abusive in his farming, the prior owner worked conventionally and Mathieu is converting the estate to organic viticulture. For the moment he has not worked the soils in any capacity: grass grows free, though he believes he will start in 2020. 100% of the work is done manually, though again, he owns a small tractor that he will begin using when he works the soils.
WINEMAKING: In the cellar, Mathieu comes from the “infusion” school of winemaking: eschewing the traditional concept of extraction, the goal is to slowly and subtly impart flavor to the juice with whole-clusters: think of it as making tea instead of brewing coffee. The fermentations take place in stainless and fiberglass tanks as well as barrels; this is more by necessity than anything else, as he inherited the vessels with the winery and is at his very beginnings. Though not dogmatic, Mathieu firmly believes in making wine without filtration or the addition of sulfur:
ABV: 12%
