Fermentation happens in Amphora (50%) and used oak barrels (50%) without racking
10 months of aging on lees in Amphora (50%) and used oak barrels (50%)
Racking and blending of both vessels in a larger tank for 1 month
Bottling with 2g/HL of sulfites added
“Les Perruches” is coming from a single vineyard of old Chenin. This is the smallest cuvée of the property and quantities are more than limited.
From the ages of 20- to 30-years-old, Bruno Dubois had been traveling everywhere in France,
exploring the diverse wine regions. He started working in Bandol at La Tour du Bon for six
months, another six months at the famous Château Pétrus, and finally after several
apprenticeships things stylistically clicked for Dubois in Beaujolais. Indeed, he was lucky to
learn with one of the natural wine pioneers, Marcel Lapierre. Lapierre guided Bruno’s
development, and Bruno came to establish himself in the AOP Saumur-Champigny in 2002.
He took over a family vineyard located in the AOP but it took lot of work to revive the vineyard
and produce wines with the same soul of his Beaujolaise inspirations.
Bruno Dubois made his first vintage in 2002 but the wine was not organic. Step-by-step he has been able fully convert to 100% organic by 2004. And when his vines were vigorous enough, he cut out interventions in the cellar completely. Dubois adopted biodynamic principles and practices on his property soon after. He was not in a hurry to get certifications, so those only came in 2012 for EcoCert and 2015 for Demeter. Today Bruno Dubois runs 3.5 hectares total.
Bruno Dubois Saumur Les Perruches 2017