It is a real reconversion that Eric Faucheux carried out. The couple worked in the automotive sector in the Paris region. Eric was an engineering executive in the PSA group (Peugeot-Citroën) and Laurence an executive at Toyota. He always wanted to be a winemaker. After having had the financial means to buy a vineyard, it was in 2014 that they decided to sell their house to come and settle in Lamothe-Montravel. Their dream, their passion materializes and the couple sets their sights on the property of the Domaine Moulin Garreau then for sale.
– Bernard Guyot
Eric Faucheux preserves the environment and works the soil naturally. Free of chemical weedkillers and pesticides to preserve soil biodiversity.
– Bernard Guyot
Mother Nature does what she wants. She decides whether there will be drought, disease, hail and frost. We remember the episodes of 2017 and 2021. When nature rebels, it’s complicated for the vine and the winegrowers.
– Bernard Guyot
To work the vine Eric to create a biodynamic sprayer. See below. Éric Faucheux built it himself with a 12-volt pump directly connected to the tractor and which, with nozzles and booms, allows the fermented cow dung to be sprayed in large drops. These large drops fall to the ground and afterwards, by changing the nozzles, Eric Faucheux can directly pass his quartz silica (or his biodynamic preparations) so as not to mix the biodynamic products with the sprayer he uses to spray the copper and the suffers
– Bernard Guyot
(see below) Creation of a energizer which is mounted on a pallet with a wooden frame, a motor system and a pulley system. It becomes a big beater which will turn in one direction, which will create chaos on the water, then the beater will go back in the other direction. This operation is energized for an hour before spraying the product in the vines.
– Bernard Guyot
After the harvest in the cellar, vinification is carried out in freed concrete vats.
– Bernard Guyot
On the heights of Sarlat, “The Meyset” is a renowned gourmet restaurant. Its panoramic terrace offers a beautiful view. Open every day for lunch and dinner, except Mondays and Thursdays.
– The Meysset
On the menu in the show:
- Starter: Montravel Blanc 2020 (€8) with a langoustine and kumquat tortellini, cauliflower mousse with lime, carcass reduction.
- Dish: Montravel red cuvée Alpha 2016 (€15) Organic fillet of beef, Anna apple, sesame blinis, red wine sauce with Sarawak black pepper.
- Dessert: Haut Montravel 2019 (50 cl) sweet at €15. Meysset chocolate shell with candied red grape ganache
– Bernard Guyot
Sound recording Sylvain Pennec