Managing the vineyards that have been passed on from father to son for eight generations, Eric Forest produce the plots of vines planted between of 1930 and 1979. His grand father who possesses a vast knowledge in Nature and Biodynamics, has greatly influenced his approach to wine and her making. To maintain the highest level of accuracy, he realize all the work manually. He prune the plants in a manner to allow for the vine to have ample ventilation thus minimizing the need to use phytosanitary products. He combat any other plant species with an environnental approach by carrying out extra plowing to sustain the soil and to encourage the roots to absorb the rich qualities held within the terroir. The grapes are hand picked and gently pressed. The wine stands on its lees for ten to fifteen months inside oak barrels with reduced doses of sulfites. The wine is then personally bottled using gravity and often unfiltred.
As a passionate winemarker, he bring the utmost care and attention to all stages of winemarketing process, a personal commitment to deliver the high standards representative of his terroir.