SYLVAIN DITTIERE

Farming Organically since 2010

After studying Enology, Sylvain interned with Gauby in Roussillon, Thierry Germain & Antoine Foucault in Saumur Champigny. Sylvain started making wine in Montreuil Bellay in 2010 when he had the opportunity to buy some Cabernet Franc vineyards that were organically farmed and yields that were no more than 40hl/ha.yield.

Sylvain is also looking after a Sauvignon Blanc & Chenin plots and makes Vin de France from these two vineyards: Le Saut Mignon and La Perlée.

Vineyards are planted on sand, silt, clay with a subsoil of limestone. Grapes are carefully sorted and then macerated in concrete tank for the reds for a long infusion and whites are directly pressed.

Wines are aged in an ancient troglodyte cave, where the T˚C doesn´t fluctuate too much, and hence perfect for long aging. Second hand barrels comes from Haut Brion and Clos Rougeard and new oak from burgundy.

The first two wines we are bringing from Sylvian are La Perlée 2014 which is a Chenin aged in barrel from 24 months, and La Porte Saint Jean 2015 an elegant Cabernet aged for 18 months.