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Michel learned to make wine from his father, and he remains faithful to this old-world style, even if it means foregoing modern winery conveniences or ignoring trends of the market. "It's our wine, not theirs," says Michel. And the wines of the region are changing. "With all the new oak barrels, you can't even tell that it's Gigondas." One of his beliefs is to age his wine a couple of years in giant old oak foudres. So while other Gigondas producers are bottling and selling their current vintage, Faraud's wine still has another year to mature and develop.
After harvest, the must soaks 15 days on its skin to gain color and extract. Michel's wife and three daughters, one of whom has a degree in viticulture and enology, all help in the vineyards.
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