Brouilly

Pasta, Veal, Pork, Poultry

Granite, practicing organic, 50 year old vineyard, 1ha.

Natural fermentation, traditional carbonic fermentation, low additives.

The son of Jean and Agnès Foillard, Alex began working at their Morgon domaine in 2015 and in parallel created his own estate with the purchase of vineyards in Brouilly. Prior to he studied and developed his winemaking skills in Montpellier, Beaune, Australia and Japan. Alex follows his father's philosophy: a lot of work in the vineyards and a minimum of intervention in the cellar, to ensure the final product reveals the nuances of the terroir.