Frédéric isn’t from a winemaking background – he started everything himself, and in Burgundy, no less. He started out in 1996 with a couple of hectares of rented vines, and has grown now to ten hectares, spanning several villages. He’s worked organically since the beginning, and when he does buy in fruit from other growers, he gives them a guide to how the vines should be worked, and even joins them in the vineyard to ensure everything is being done to his exacting standards. Recently Frédéric has foregone the use of barrels in favour of concrete eggs and Georgian qvevris to bring a further level of laser precision to his wines.