Personalise your experience
How does the Bénédicte et Stéphane Tissot estate vinify its wines in the cellar?
The cellar of the Bénédicte et Stéphane Tissot estate naturally extends the philosophy of the vineyard: as little intervention as possible to allow the terroir to express itself freely. Fermentations are carried out with indigenous yeasts, without chaptalization, and with extremely reduced doses of sulphur — or none at all on certain cuvées. The ageing, long and tailored to each wine, takes place in vats, oak barrels, or amphorae. This non-interventionist approach gives birth to living, precise wines whose complexity is fully revealed upon opening.
