André Perret was raised by a father who was a vigneron. Although he became a microbiologist, in 1982 he completed his degree in oenology and left behind a career in the laboratory. Perret believes in respecting the unique characteristics of each terroir when it comes to wine growing. He cultivates several single-vineyard plots and practices soil management to avoid the need for chemical treatments. His aim is to produce fresh, structured wines with a Burgundian flair but not overly influenced by wood. He strives for wines that are not overworked and will age gracefully over time. 

The 2022 whites are energetic and generous, pushed to exceptional ripeness by the long droughts of a growing season that tested the patience of both vines and vignerons. Still, Andre Perret found balance here, due to his wise picking dates and his gentle hand in the cellar, and managed to produce wines that remain lively while showcasing the myriad flavors that Viognier is famous for. 

Grape: Viognier

• Half fermented in stainless steel, half in barrique (no new oak)
• Aged for 12 months in stainless steel
• Vineyards are located on the border of the Condrieu appellation

Soil: Granite

Pairing: Monkfish in butter sauce, Quail stuffed with wild rice and Chanterelle mushrooms

Viticulture: Sustainable, no chemical treatments.