The nose is clean, with notes of iodine, citrus, and a subtle hint of honey that emerges later. The palate is very light and long, with that honey aroma coming through, and an extremely mouth-watering finish. The Folle Blanche has regained its reputation!
Ingredients and nutrition facts
100% Folle Blanche from very old vines planted in 1929 on gabbro soils, a small 20-are plot. The vines are cultivated organically using biodynamic practices. Natural vinification: direct and long pressing, with minimal re-pressing, to preserve the purity of the fruit. Two-thirds of the wine is vinified and aged in an underground concrete tank, and one-third in a 6-hectoliter stoneware jar. Aged on lees for 10 months. Bottled in July 2026, without fining or filtration, using only a micro-dose of sulfur for a total SO2 content of around 25 mg/l.
Guillaume Lavie was born in Melun in 1985, and wine wasn’t exactly on his radar at first. Trained as a landscape gardener, he lands in the Ardèche for work and meets Jérôme Jouret, whose sensitive approach to wine opens his eyes. After a stint as a conservation gardener, he heads to Burgundy for the harvest, where he gets to rub shoulders with the Grands Echézeaux. That’s when it clicks: wine...
See all of their wines
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Minimal sulphites
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