Terres Falmet

Emanating from the Aube where his brother Joel produces champagne, Yves Falmet initially studied science in Montpellier and so discovered Languedoc. He gained a degree in biochemistry and carried out a year of research with the INRA. He then travelled around the world picking up experience in California, Australia, New Zealand, Germany and Hungary before returning to France.

In 1996 with few resources and the aid of a loan, he purchased a few hectares of old bush vines (some of which are 90yo) on northern facing limestone-clay hillsides in the north of the St Chinian appellation between the villages of Creissan and Cebazan. Here the hillsides were so steep that nobody wanted the land – the eastern part of the vineyard had already been abandoned and the rest was likely to follow.

Yves' grapes are harvested by hand, he then destalks 100%, ferments using remontage with a five weeks cuvaison, ages in cuve for a minimum of 18 months and bottles with around 30mg/l of total sulphur. There is a very honest stamp to his wines that have a lovely texture, cool unforced fruit and a refreshing salinity on the finish.

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