André Perret grew up with a father has a vigneron. He become a microbiologist but in 1982 he finished his degree in enology and left a life of lab work. Perret’s approach to wine growing is respect each individual terroir. He work several single-vineyard and works the soil to avoid the need for chemical treatments. His goal is to make fresh, structured wines, in “a sort of Burgundian style” as he says, but without too much wood; wines that aren’t too worked over and will age well. They will age gracefully in your cellar for at least 10 years.
Soil: Granite, Mica & Schist
Pairing: Monkfish in butter sauce
Viticulture: Sustainable, no chemical treatments.
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