Gaspard Brochet

His goal is to show the character of each terroir, vintage, and grape variety. He focuses on parcel bottlings, harvesting grapes at high ripeness so no sugar needs to be added. The wines spend about ten months in barrel for vinification. In the cellar, everything moves by gravity, never by pump. The wines aren’t racked but stirred roughly 15 to 25 times depending on the cuvée. They age for 24 months, then are hand-riddled in the cellar for about eight weeks. He prefers vinification without adding reserve wine. Alcoholic fermentation is very slow, taking place in barrel at temperatures below 10°C. He has also recently acquired a few foudres.