Les deux frères, Christophe et Sébastien ont succédé à leur père sur un domaine d’une dizaine d’ha où, à deux, depuis 2016, ils exploitent la totalité du domaine en HVE niveau 3. On laboure. Comme avant. La bouteille a pris le pas sur le vrac, devenu la variable d’ajustement.
Brothers Christophe and Sébastien took over their father’s domaine of about 10 hectares (25 acres), where the two have been farming the whole property under the Ministry of Agriculture and Food’s High Environmental Value (HVE) Level 3 certification since 2016. They plow, as in the old days. Sales of bottled wines now predominate over bulk sales, which have become the adjustment variable. Christophe had wanted to become a chef, but he chose wine over food. A matter of taste!
Upon Jacques’ retirement, Sébastien learned the business first as an apprentice, and after ten years as a salaried employee he joined his brother at the family vineyard. Like a good wine, he had just reached maturity. He spends his free time in nature and hiking.
As for Christophe, he enjoys going mushroom picking. This former firefighter, who put out fires all over for 25 years, finds this much more relaxing!
Les deux frères, Christophe et Sébastien ont succédé à leur père sur un domaine d’une dizaine d’ha où, à deux, depuis 2016, ils exploitent la totalité du domaine en HVE niveau 3. On laboure. Comme avant. La bouteille a pris le pas sur le vrac, devenu la variable d’ajustement.
Les deux frères, Christophe et Sébastien ont succédé à leur père sur un domaine d’une dizaine d’ha où, à deux, depuis 2016, ils exploitent la totalité du domaine en HVE niveau 3. On laboure. Comme avant. La bouteille a pris le pas sur le vrac, devenu la variable d’ajustement.
Brothers Christophe and Sébastien took over their father’s domaine of about 10 hectares (25 acres), where the two have been farming the whole property under the Ministry of Agriculture and Food’s High Environmental Value (HVE) Level 3 certification since 2016. They plow, as in the old days. Sales of bottled wines now predominate over bulk sales, which have become the adjustment variable. Christophe had wanted to become a chef, but he chose wine over food. A matter of taste!
Upon Jacques’ retirement, Sébastien learned the business first as an apprentice, and after ten years as a salaried employee he joined his brother at the family vineyard. Like a good wine, he had just reached maturity. He spends his free time in nature and hiking.
As for Christophe, he enjoys going mushroom picking. This former firefighter, who put out fires all over for 25 years, finds this much more relaxing!
Les deux frères, Christophe et Sébastien ont succédé à leur père sur un domaine d’une dizaine d’ha où, à deux, depuis 2016, ils exploitent la totalité du domaine en HVE niveau 3. On laboure. Comme avant. La bouteille a pris le pas sur le vrac, devenu la variable d’ajustement.
9, rue Joseph Renaud
58150 Pouilly sur Loire
tel. +33 (0)3 86 39 17 01 / +33 (0)6 72 14 50 47
carroy-jacquesetfils@sfr.fr
www.domaine-carroy.com
Wines — Pouilly Fumé
Visitor reception