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.  

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.