Stanislas Wallut started his domaine in 1995 when he left his Parisian life. He farms 8 hectares bought in a very bad condition from the previous owner and built his own cellar in order to work with gravity. The vines grow across three soil types: sand, clay and limestone; gravel; and soil containing “galets”
The vines are farmed biodynamically since 1995 and certified since 1998. Lands are ploughed by horse. Every grapes varieties are complanted and some of the vines are over a century old.
The grapes are 50% de-stemmed and fermented with indigenous yeasts in concrete tanks. The extraction is natural, pumping over is not used but instead only one pushing down a day during the end of the fermentation is operated. The wines are then aged in concrete tanks for a year. They are not fined or filtered.
“The wines show intensity and grace. They possess natural balance and moderate alcohol levels with no undue heaviness or extract”