Although she used to destem all of her Gamay in the past, Anne-Sophie Dubois now carbonically macerates all of her fruit, which leads to fresh, fruit-forward, and insanely thirst-quenching juice. Cocotte in French is a term of... Read More
Hervé Ravera works biodynamically and plows his steep slopes with the help of his horse (named “Reggae Nights”) The grapes are harvested with the help of friends and fermented whole cluster in concrete without... Read More
The vines for La Voûte average 50-60 years old. The wine is outstanding on both the nose and palate, with the bouquet offering up scents of cassis, black cherries, a bit of spit-roasted gamebird, dark soil tones, coffee... Read More