Domaine Alexandre Bain

Alexandre Bain studied at the Viti in Beaune and then bought a few hectares in Pouilly-Fumé in 2007.
He immediately decided to cultivate the vineyards using biodynamic methods, with the help of animal traction for vineyard work and minimal interventions (without inputs) in the winery.
Unlike his neighbors, Alexandre Bain harvests grapes at optimal ripeness. The pneumatic pressing lasts a very long time (several hours), Alexandre Bain then vinifies the different presses separately. Fermentations are carried out with indigenous yeasts and the wines are aged in various containers (stainless steel, wood, ceramic, etc.). The duration of these depends on the vintage, Alexandre learned from Didier Dagueneau the value of long aging (minimum 18 months).
The wines no longer see any sulfur at all (with very rare exceptions) and are neither filtered nor fined. The wines produced are the fruit of their terroir and transcend the varietal aromas of Sauvignon Blanc: clear, sharp, highly expressive and devilishly delicious juices.