winemaker Julien Labet
[row][span size="6"]Introduced to the vineyard by his father, Julien Labet started with 3 hectares in 2003. Today grouped under a single entity, the Winery extends over a little over 13 hectares, converted or in the process of being converted to organic farming, spread over 4 communes and 13 localities at the southern tip of Revermont. The parcel-by-parcel approach of the vintages, most often from old vines, allows Julien to guarantee, to accompany healthily and fully the expression of the wine according to its terroir. They all tell the story of a soil, a climate, a Grape variety. They all tell the story of a small piece of land. The whites (12 and all ouillés) are of course grown mainly in Chardonnay and Savagnin, the six reds, sincere, digestible and precise, give strength to the poulsard, pinot noir, trousseau and gamay.
[/span][span size="6"]In the winery, all the wines ferment spontaneously and naturally using indigenous yeasts. Julien Labet is there to accompany the process, to give it the right tempo and the necessary breathing to offer top-quality bottles. Most are aged on lees, in barrels and are neither fined, chaptalized nor acidified. A major player in the revival of the region, the natural wines of Winery Labet are the most remarkable of recent years!
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What is natural wine and organic wine?
To learn more about natural and organic wine, click here .