Fanny Sabre

Fanny Sabre entered the world of wine after leaving university early-where she had been studying law -following the passing of her father. She returned home to take over the family estate in Pommard. When she began her winemaking journey in 2005, Fanny received guidance from Philippe Pacalet, the nephew of the legendary Marcel Lapierre. Pacalet, widely regarded as one of Burgundy's leading advocates for organic winemaking, was instrumental in pioneering natural wine practices in the region. His sought-after wines are notoriously difficult to find.
After Pacalet moved on to focus on his own ventures, Fanny deepened her commitment to organic methods. In the cellar, she transitioned to using only native yeasts for fermentation. In the vineyard, she adopted in-row cultivation and manual plowing in place of mechanical methods. These efforts culminated in organic certification for the estate in 2018.
Initially, Fanny inherited 4.5 hectares of vineyards spread across Pommard, Meursault, Volnay, Savigny-lès-Beaune, Aloxe-Corton, and Beaune. She has since expanded the estate to over 7 hectares, including small parcels in Sainte-Marie-la-Blanche, just outside Beaune.
Fermentation takes place in upright, convex, open-topped wooden vats-an increasingly rare practice in Burgundy. All red wines undergo some degree of whole-cluster fermentation, with higher proportions used for the Cru-level wines. Sulfur is added in minimal quantities: once after malolactic
fermentation and again before bottling. Aging is conducted primarily in neutral oak barrels. Production remains extremely limited, with most cuvées yielding just 800-1,000 bottles-most of which are enjoyed within France.