After moving from Bordeaux in the early s, he immediately connected with Charly Foucault from Clos Rougeard. Buying in entirely into the practice of biodynamic, he not only converted his entire estate but also became of the biggest proponents the practice both in France and world wide.
Theirry works parcels in both Saumur for his whites and Saumur Champigny for his reds. Thanks to time spent in the vineyard and his biodynamic dedication, he has been able to identify parcels by soil type to individually farm, vinify, and bottle.
His Chenin Blancs are bone dry and mineral driven, with spontaneous fermentation happing in large neutral barrels with a long elevage. Hand harvested, the reds are entirely de-stemmed and get moderate pump over during fermentation to keep the cap moist before being barrelled in stainless steel, cement, or both, depending on the parcel. The wines drink beautifully in their youth, though they tend to show their depth and complexity with a little bottle age. Wiht that age, the whites deliver texture and minerality, while the whites become more savory and lifted.
By entering this site, you are agreeing to our Privacy Policy. Place your order and a member of our team will assist you in shipping your order within business days. Please contact Client Services at hello berkeleyandstuart. The wines from Alessandro and Gian Natale Fantino fly under most Piedmont collectors' radar, largely because they really only became commercially available in the mids.
Prior to that, Alessandro served as the enologist and vinicultural manager for Cantina Bartolo Mascarello. Alessandro was responsible for producing the wines for Bartolo from to , helping to create some of the legends we are drinking today.
