January 2018

"Working with the terroir comes first. Producers like Blaise Duboux, Raymond Paccot and Henri Cruchon know how to put the aromatic potential of their individual layers into the bottle. Paccot and Cruchon work biodynamically, ie with soils that are little or very carefully fertilized and processed. The differences between Cruchons Crus Mont-de-Vaux (south facing, pebbly, alpine morainic soil) and Au Clos (south facing, sandy molasse soil with a clayey layer) are striking."

Text: Ursula Geiger

Photos: Linda Pollari