2021 | MetaPhusis | Fechy au Brez

This wine has very pleasant and lovely aromas. On the palate it is very elegant, rich and full-bodied.

Producer Information

Steve Bettschen purchased a vineyard in 2007 with no intention of making wine himself–he hired a company to work the vineyards for him, but when that didn’t work out, he took things into his own hands and the rest, as they say, was history. Today, he works his vineyards almost entirely by hand on his own (with some occasional help from a horse). Between his own vineyards and those from which he sources fruit, Steve has a multitude of different terroirs as well as different styles of farming. As he says, “each of my suppliers has a big personality, and that influences their viticulture. The human aspect enriches the project as well, in my opinion.” A small, old-fashioned vertical press is used for all grapes, except those destined for traditional-method sparkling wine. Whites are fermented and aged in barrel, while reds are fermented in stainless steel then aged in barrel. All fermentations take place with native yeasts. Wines are bottled via gravity, and left unfiltered when possible. In general, he lets time do its work and uses pumps and machines as little as possible. He does use a bit of SO2 because he feels that without it, it’s necessary to intervene more to control the temperature, which uses a significant amount of energy and thus has a negative impact on his carbon footprint. The goal, in Steve’s words, is to create wines that “express the energy of the places they come from.”

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