A favourite in the space of just a few years, it wasn't in the original plan for Daniel Sage to take the secateurs in hand. With his diploma in metal work, he came to the art of wine-making quite late. He learnt in Ardèche where some friends experienced in the industry helped him to take his first steps. His three hectares are composed of granite and gneiss, in which he grows Gamay, Pinot Noir, Syrah, Chardonnay, Viognier and Poulsard. Apart from a small dose of copper and sulphur, Daniel limits the use of additives and works the steep slopes on a horse. To vinify the grape juice, indigenous yeasts are left to do their work, and he is keen to be a bit experimental with skin-contact maceration, for example. And all of his cuvées are notably accomplished!