Le Pas Rouge

Stéphane and Vincent started working in their family vineyards in 1988 and converted to organic in 2009, producing their first certified vintage in 2013. The soil is volcanic and consists of two terroirs; the first with top soil of, sand, gravel and clay with a subsoil of gabbro. The second; a topsoil quartz with a subsoil of granite. The climate is Oceanic, with a soft and humid winter and the wind coming from the west off of the Atlantic. They have recently started experimenting with a few Tuscan amphora and gentle macerations.