Sébastien Brunet took over his family vineyards in 2007 after studying at the lycée viticole in Amboise, and working with his father for six years. He's been growing the size of the project slowly and now has around 15 hectares in Vouvray along the Brenne river, a tributary of the Loire. Since he took the reigns he has been converting his vineyards to organics. He also bought a 16th century mushroom farm, to get his hands on the galleries dug deep into the local tuffeau limestone, where he now ages all his wines. He works in a meticulous way, harvesting by hand and low intervention in the cellar. Sébastien says 'Vinifications are done as naturally as possible so that the wines express the complexity and intensity of our terroirs.'
After a slow gentle press 80% of the wine undergoes the first fermentation in stainless steel tanks, the rest in neutral 225 litre barrels, all with natural yeasts. The wine then undergoes the second fermentation in-bottle and then spends 18 months 'sur latte' on its lees. This is bottled with 6 g/l dosage, and feels bone dry.
'This is pale lemon yellow with greenish tinches in the glass. The nose displays ripe red apples, white peach and quince along with white blossom -almost heady white and yellow flowers; On the palate it is crisp and zesty with fine mousse. Refreshing lemon sherbet; green and yellow apples, wax and hints of honey. Crisp & refreshing perfect aperitif fizz or to match with seafood starters.' Anja Breit, Philglas & Swiggot