For anyone who (like me) romanticises antiquity, there’s magic in the home and cellar of Christophe Foucher. It’s hard to imagine that wine can be made in newly-built, sterile cellars after crawling through the hatch-door to Christophe’s chai, nestled within a building built in the early 1900s of nearly 40cm thick blocks of exposed local sandstone (known as tuffeau in the region). The walls that enclose the cellar...
