François-Xavier Dauré, F.X. for short, earliest memories of working in family vineyards. Took over family domain in 2015 and started conversion to organic farming. Worked with Tom Lubbe at Matassa alongside farming own vines (16ha) for 5 vintages (lot of work!) 7-day whole bunch co-fermentation in large fiberglass tanks. Pressed, then juice transferred back to the fiberglass to complete fermentation. Wine goes through full malolactic fermentation.
Not special
Restaurant
6496 KM
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