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” His hands-off approach in the vineyards carries over to the cellar as well: ‘Susucaru’ was fermented for 60 days in epoxy tanks using only indigenous yeasts
but also quite austere with stacks of spice and grapefruit character
Romain Guiberteau farms top plots of cabernet franc to make some of the region’s best red and rosé wines
Lionel took over the reins at Domaine Faury
with vivid glimmers of lemon oil
2024 Lapierre Morgon Cuvee Marcel ” His hands-off approach inOnly produced in exceptional vintages from the domaines oldest vines (100+ years) sourced from the Cte du Py and lieu dit Le Douby near Fleurie. Semi carbonic maceration without SO2, for 15 36 days Ages 9 months in 228 liter barrels
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