Alexandre tends to his vines Biodynamically and works only with horses (Alexandre’s is named Phenomene) and push-plows in the vineyards. Alexandre seeks to harvest his fruit at peak ripeness and often picks several weeks later than most growers in the region. In the winery, though Alexandre’s production has increased, he is still working with only indigenous yeasts and without any additional sulphites. For fermentation and aging he uses only neutral vessels such as large-format neutral oak foudres and stainless steel tanks.

Like his good friend, Sebastian Riffault, in neighbouring Sancerre, Alexandre makes wines that are quite different from the style of Pouilly-Fumé we’ve come to know – they are far more rich, complex and aromatic. As Alexandre says, his wines are a true representation of his beloved land.