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Domaine de l'Ecu
Guy Bossard, who for 40 years has transformed the vineyards first into organic farming and then into biodynamics, has handed over the reins to Fred Niger, who now continues production following the same philosophy. "At a time when modern oenology triumphs, we often tend to forget that a great wine is conceived primarily in the vineyard," says Fred, who today offers almost 35 vintages, of which over 25 are vinified exclusively in amphora.
Fred's goal is not to offer the best wines in the world, but vibrant wines, full of energy and without make-up. Twenty are the vintages produced from the estate's grapes and about fifteen with exclusively organic grapes from all over Europe: it is "the time of friends" with Domain Josmeyer, Milan, David Reynaud, Philippe Gilbert and the Italian Francesco de Fillipis of the Cosimo Maria Masini winery. They are all vintages produced in "micro-vinification", where the annual production of each cuvée is only 1200 - 3000 bottles.
Guy Bossard, who for 40 years has transformed the vineyards first into organic farming and then into biodynamics, has handed over the reins to Fred Niger, who now continues production following the same philosophy. "At a time when modern oenology triumphs, we often tend to forget that a great wine is conceived primarily in the vineyard," says Fred, who today offers almost 35 vintages, of which over 25 are vinified exclusively in amphora.
Fred's goal is not to offer the best wines in the world, but vibrant wines, full of energy and without make-up. Twenty are the vintages produced from the estate's grapes and about fifteen with exclusively organic grapes from all over Europe: it is "the time of friends" with Domain Josmeyer, Milan, David Reynaud, Philippe Gilbert and the Italian Francesco de Fillipis of the Cosimo Maria Masini winery. They are all vintages produced in "micro-vinification", where the annual production of each cuvée is only 1200 - 3000 bottles.
