Château La Tour de l’Évêque has belonged to the Sumeire family since 1933 passing from generation to generation. The estate is sustainably run, organically certified, and follows many of the principles of biodynamic viticulture - essentially harnessing and mitigating nature to establish balance in the vineyard.
There are two other interesting winemaking points to note. Firstly, the use of a Coquard press – a press used in the champagne region – means that only the very finest, purest juice is extracted. In addition, the wines undergo malolactic fermentation, unusual in rosé winemaking as it requires grapes of pristine quality and balance.