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Eric Bordelet

Eric Bordelet

In 1992, Eric Bordelet, previously sommelier at Arpege Alain Passard's Restaurant in Paris took over the production of this family property in Normandy.

The farm is located on Upper Briovian shale, "Grand Cru" sedimentary rocks dating from Precambrian; they are rocks formed before the primary era, 3 billion years old. They are normally fairly soft rocks, (Granite, Schist exploded "Argelette, the fusion of the two elements make up the complexity of the soil and under ground) giving rise to loamy or loamy-clay soils.

Original sommelier, Eric Bordelet takes over the family business in 1992 after a long apprenticeship with big names in the restaurant industry and the world of wine. Area: 19 hectares including 4.5 ha. orchard in production (40-50 years) 7 ha. of orchards in vines, planted in 1992 3.5 ha. from orchard to Poiré in vine. 4 ha. of orchard with Poiré and 1 ha of orchard with Poiré (very old) Pomology and sensitive Poirology: (encépagement) Thirty varieties

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Eric Bordelet
Eric Bordelet
Eric Bordelet
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