With Gamay d'Auvergne as the main grape variety and work in the vineyard and cellar
As natural as possible, the ambition displayed by the Vincent and Marie Tricot estate is that of fruit, frankness and drinkability.

Vincent Tricot's journey took place in several stages until his installation in
Auvergne with his wife Marie, in Orcet, south of Clermont-Ferrand on the left bank of the Allier. He trained in Beaujolais where he discovered sulfur-free wine, worked in the Chilean vineyard, then in Costières-de-Nîmes, before taking over an Auvergne estate in 2003, ideally cultivated organically for a good thirty years.

Alongside a little Pinot Noir and Chardonnay, Gamay d'Auvergne – with more airy grapes, longer maturation and more pronounced acidity than Gamay du Beaujolais – is the vast majority of grapes on the 5 hectares of the estate (clay-limestone soils with volcanic pebbles), mainly vinified by carbonic maceration, with occasional punching down to optimize light extraction. Work on the soil, indigenous yeasts and bacteria, very little or no added sulfur: the stated ambition is fruit, frankness and drinkability.

Since 2007, faced with recurring inconsistencies in AOC approval, the estate has now stuck to the Vin de France appellation for all its vintages.