Jean-Michel over het maken van ‘natuurlijke’ wijnen. De opbrengsten liggen rond de 20 hectoliter per hectare, zeer laag dus, en dit maakt de wijnen levendig, karakteristiek en zeer puur.
“I make wines on the fruit, without sulphur,” he states. “I want fruit and maximum freshness. The late Jules Chauvet in the Beaujolais would saturate his vats with natural carbonic gas until the cap rose, and vinification would take place around 10°C. That’s what I do with one of my three wines, the one from Tupin that is called Coteaux de Tupin, while my plain Côte-Rôtie is made partly along those lines.”
“Reduction can come with the process; but one has to remember, the wine is not blocked in any way by sulphur, and the reduction aromas lessen in the bottle after 16 months’ cask raising, where I use wood between two and six years old. You should also decant the wine, and it will remain good for three days in an open bottle.”