Description

Like his mentor Frédéric Cossard, Crotet seeks to vinify as naturally as possible, without any additives, unless absolutely necessary. That means no added yeast, enzymes or SO2 during the élévage. The wines are fermented in small tanks, and then transferred to small, mostly neutral barrels for 8-10 months depending on the wine. The reds are all fermented without de-stemming, with a little carbonic influence to accentuate the fruit. At bottling, there is a tiny addition of Sulphur to help keep the mouse away as the wines travel far and wide, but well within (or below) the range of his Natural Wine brethren.