Collection: Fanny Sabre

Fanny Sabre didn't plan to be a winemaker. She was at university studying law when her father died and she took over the running of the estate. It was then that she discovered that she enjoyed it. Initially, it was with the help of natural wine pioneer Philippe Pacalet, who stepped in to help following Fanny's father's death. When Pacalet moved on to his own projects once more, Fanny, then in her mid-20s, was left to manage the estate on her own. Now she does most of the work herself, and she does it using entirely organic methods.

All the grapes are farmed organically and harvested manually.  With only 5 hectares of vineyards, all the wines are produced on a small scale.  No synthetic chemicals are added during winemaking.  Fermentation by indigenous yeasts only.