Château MEYLET

David FAVARD could be defined as a craftsman-winemaker. He has taken over the reins of Winery from his father, Michel Favard. The vines come from the same family lineage dating back to 1875 and are located on the west coast of Saint-Emilion, adjacent to Grands Crus such as Château Laroze and Château Franc Mayne. The vines are worked with respect for the land and nature. Copper and sulphur, previously known as "bouillie bordelaise", are used sparingly. These are the only elements brought to the soil to obtain the first vintage of Château Meylet in 1978.

David, like his father, is a great follower of biodynamic culture. This craftsman -winemaker - likes to experiment, to look and listen in order to act and evolve, at the level of his person, of the vine and of the wine, by respecting nature and the nectar as much as possible.
His idea to talk about the DEMETER culture? "It's a lost culture nowadays, involving an energy not visible to the naked eye, interacting with nature". A perfect adequacy of the different natural elements with the action of man.

At the beginning of the 1990s, it was sulphur-free vinification, then, in 1998, sulphur-free maturing. From now on, vinification will be done in truncated cone-shaped wooden vats and a slight sulphiting may be added at bottling in the blending vat, only if necessary. Everything is done by gravity, and without a pump, so as not to rush the wine.

Since 2015, David has been running Winery under the watchful eye of his father. A first cuvée, with no added sulphur, was created with the Cuvée Origine, the starting point for the revival of Winery. New vintages will follow, without sulphur and without input: a new "leg of winemaker" is awakening, while remaining in the line of his father.

In 2016, a new team was born, with the participation of Anne Calderoni and Mauro Catarinella as collaborators: a conductor and two musicians!