Domaine Fanny Sabre
Fanny Sabre is a young French winemaker who had no plans in her life to be an oenologist, she was studying law at the university when her father died and she started taking care of the vineyards. It was then that she discovered that she liked this. In the early days, she was helped by her father's friend Philippe Pacalet, and soon he learned his viticulture methods completely different from the ones his father used. Today, all the vineyards are organically grown, plowing is manual and herbicides are not used. The wines are naturally produced without the addition of synthetic chemicals, but with natural treatments. White wines are fermented in old oak barrels, and wood and concrete barrels are used for cluster maceration of reds. The wines are then aged for at least a year in one of the rooms that was once a warehouse that contained gunpowder. The wines are then placed in stainless steel vats for 3-4 months before being roughly filtered and bottled by hand using a gravity bottle filler and a manual cork. Despite the small estate, Fanny Saber still manages to use the terroir effectively enough to produce 15 different wines. In his own words, he wants his wines to be alive.