The cellar of this magnificent 23-hectare estate in the Côtes du Ventoux and 'Cru' Beaumes-de-Venise dates back to the 10th century. It was once a small chapel, and viticulture is of more recent origin. It wasn't until the late 1960s that grandfather Aimé bottled his first own wine. Even then, he worked as naturally as possible, a matter of life philosophy. Guy, who took over from his father in 1979, continued this tradition. It wasn't until 1998 that he had everything certified, when everyone suddenly claimed to be working 'en bio'. As a man of the vineyard, Guy saw daily that practice was very different.
Description: Ripe, dark cherries, black olives, pepper, and spices. Smooth, generous with lots of energy.
Pairs well with: Lamb, steak tartare, veal tongue, grilled vegetables.
Fun fact: From 2004, the young Thomas, freshly graduated, became the third generation at Ferme Saint-Martin. He, too, has a heart for nature.