In the cellar, the grapes are drastically sorted and destemmed before fermentation with indigenous yeasts. Another reason explaining the unique style of the Richoux family's wines relies on the extended élevage applied. The wines spend their first year in tank in large oak tanks (foudres), then a second year in smaller oak barrels.  

The sons of Thierry, Gabin and Felix, are now in charge of the domaine. They keep the same recipe as Thierry while adding their own touch. Adapting themselves to global warming and the resulting hot recent vintages, the maceration sees lighter extraction based on an "infusion" approach. 

Despite their northern origin, the wines exhibit a gorgeous, intense, ripe fruit with a lot of energy and aromatic lift. Supple, melting and vibrant, with exquisitely floral aromatics, the family's wines have a stunning ageing potential, blowing away a lot of connoisseurs during blind tastings.

Many reasons explaining why we are so glad to bring them to Singapore for the very first time!