Pierre owns several parcels totalling less than 3 hectares scattered over the town of Leynes, in the border between Maconnâis and Beaujolais. After two decades of farming conventially, Pierre met Philippe Jambon doing some replanting work in his vineyard. Philippe then urged him to converse to organic methods and make wine without additives, after which Pierre sold his family property and bought the current domaine: older vines grown on much healthier organic soils.
His Saint-Véran is made with grapes grown on Burgundian marl and with western exposure. In the winery there’s little intervention and since 2009 he has not used any sulphur. The result is a wild wine with lots of energy and an intense and long palate.