Verre de Terre

Verre de Terre

From a tiny basement in the Auvergne village of Saint-Maurice-ès-Allier, Benoit Rosenberger has made a name for himself in this fantastic region. Born in Sancerre, Benoit worked as a computer programmer and in a large Champagne house, an experience that left him quite perplexed by what the world of wine is. However, a move to Auvergne and chance encounters with local vignerons such as good friend Frédéric Gounan convinced him to start over, this time doing things his own way, the only way that seemed right. It cultivates only three hectares of Gamay d´Auvergne from 50-80 year old vineyards divided into small plots on gentle hills about 350-500 meters above sea level. The vines are hand-tended and Benoit avoids the use of chemicals, using teas and infusions such as dandelion, nettle and pine to care for the plants. The soil is mainly basalt, which together with the volcanic sand and granite, makes the wines agile and fragrant that sparkle with minerals. In the cellar, Benoit is uncompromising in his approach. There are no additions at any stage and the wines are bottled only after adequate levage, which is considered essential when producing wines in this way.

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