Hervé Souhaut
Hervé Souhaut is a renowned winemaker in the world of natural wine. Based in Northern Ardèche, in Arlebosc more precisely, Béatrice and Hervé Souhaut created Domaine Romaneaux Destezet in 1993. Close to eminent winegrowers such as René-Jean Dard and François Ribo, Thierry Alexandre, and Matthieu Barret, Hervé acquired his experience by collaborating with them.
Domaine Romaneaux-Destezet, created in 1993, is the fruit of Hervé's relentless work. He gradually increased his surface area by planting new vines and buying plots, some of which contain vines 50 to 100 years old. Located opposite the Hermitage hill on the right bank of the Rhône, this terroir benefits from an ideal south-southeast exposure and the warm climate of the Doux delta, making it a privileged place for production. of wine. Currently he cultivates 7 hectares of vines, which best express the granite terroir characteristic of the region, with an annual production of around 25,000 bottles thanks to the purchase of grapes. Hervé Souhaut is committed to an agroecological approach, although he refuses certifications, favoring his independence.
Its production philosophy seems simple on the surface, with manual harvesting, minimal interventionist vinification, low temperature macerations, and the absence of any oenological inputs. However, it is crucial to understand that making natural wine is not just about putting grapes in a vat. Hervé's reputation is based on his meticulousness in each decision and his in-depth knowledge of the terroirs and the vines, acquired over the years. Among its vintages, from La Souteronne to La Syrah, including the prestigious Clos des Cessieux, each is synonymous with great pleasure. The grape varieties used, typical of the Northern Rhône valley, include Viognier and Roussanne for white wines, and Syrah and Gamay for red wines. The terroir is therefore mainly composed of Granite, offering good acidity. From the beginning, Hervé Souhaut has been committed to producing wines that are as natural as possible to express the potential of the terroir.
