Loire - Brunet

Question 1

2014: Brunet: Vouvray Sec, “Arpent”

Answer 1

The vines average around 30 years old and are grown on 3ha of silex clay soils. Grapes are hand-harvested selectively between September and October, undergo manual sorting, and spontaneous fermentation using native yeasts that lasts 1-3 months in stainless steel and barrel. The wine is kept on the lees for 4-5 months with no battonage, then aged for six months in both barrel or tank, and then filtered. Certified Organic. 12.6% Alc

Question 2

2015: Brunet: Vouvray Sec, “Renaissance”

Answer 2

From vines averaging 45 years old planted on 2.5ha of clay-limestone soils. Hand-harvested between September and October with manual sorting, followed by spontaneous fermentation in barrels and stainless steel tank with native yeasts that lasts 1-3 months. Rested on lees between 4-5 months with no battonage, then aged for six months in barrel or tank before filtering. Certified Organic. 13.3% Alc

Question 3

Sebastian Brunet Bio

Answer 3

n 1974, Michel Brunet created the « Domaine de la Roche Fleurie » located in AOC Vouvray, when he inherited three-hectares (7.4 acres) of Vouvray vines from his

grandfather. Little by little, Michel expanded the vineyard holdings to 37 acres. After obtaining a viticulture and oenologie degree in 2000, Michel’s son, Sébastien, joined the team.

In 2006, following the untimely passing of Michel, Sébastien became the owner of the domain, and changed the name of the Domaine to “Domaine Sebastien Brunet”. Following his personal winemaking philosophy, Sébastien decided to go into organic conversion.

Since 2006, he plows the soils and doesn’t use any chemical products. Sébastien removes the dust around the vines in order to aerate them. He observes the vines to treat them according to their needs. The grapes are hand-picked and manually selected.Sébastien’s goal is to promote a culture of winegrowing that is as wholesome as possible resulting in natural wines.

Vinification is done without chemical yeasts with low sulfur and no chaptalization. The wines are then aged in oak barrels during 12 month on fine lees.