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. 

Grape: 50% Marsanne, 50% Roussanne

• Half fermented in stainless steel, half in barrique (20% new)
• Aged for one year in barrique (20% new)

Soil: Granite

Pairing: Monkfish in butter sauce 

Viticulture: Sustainable, no chemical treatments.