Gabin and Felix Richoux
Domaine Richoux – Irancy
Listening to Gabin and Felix Richoux describe their work in the vineyard, to tell the story of the family estate that has been producing wine since 1620 and to evoke the future is fresh. The smile is on their lips to tell the joys of good years as well as the whims of nature, which are able to waste 18 months of hard work.
There is no doubt that, in the middle of the vineyard rows, during vigorous winters, the periods of frost are severely experienced. But the two brothers are not so easily discouraged. Above all, they have the passion for their profession that their parents Thierry and Corinne Richoux taught them. Above all, they know that they have the chance to produce Irancy, an exceptional wine and a world-famous appellation.
Happiness in the vineyards
Working outdoors, in optimal conditions, as a family, can only galvanize them. Gabin and Félix appreciate it every day. Nothing affects their happiness as young winemakers. If a problem arises it must be solved or circumvented. In short, overcoming the problem always with one goal in mind: to honour the land and traditions. Because youth is not synonymous with a clean slate. On the contrary, it is the reception of a legacy that must be nurtured and developed. At Richoux estate, harvest is made by hand, depending on the maturity of each plot. Soil deburring and aeration are also given the greatest attention.
Their parents led the way by adopting an organic approach in 2010. This qualitative way inspires the two young men constantly looking for renewed quality. Being brothers allows them to anticipate each other’s needs any time. This complementarity, forged from the early age, is now at the service of the domain on a daily basis.
Two brothers, one philosophy
Gabin and Felix have the future ahead of them. They know that one never fully prove ourselves until we have transmitted our know-how, because it is this transmission that consecrates a winegrower. That’s what their parents did. But for now, far from these considerations, they are now dedicated to their grape, perfecting their techniques and their knowledge because everything is not taught at school, no matter how excellent the teaching is.
Jean-Michel Lorain
The specificity of my know-how is to be the result of the work of 3 generations who worked to create the restaurant Côte Saint-Jacques and make it a unique house nestled on the banks of Yonne river
Pontigny on the way to get its luster back
He undoubtedly masters art and orality, the head of the foundation that today bears his surname. Or even repartee, not devoid of a touch of humour, when he is asked to give his definition of contemporary art, answering a shifted question from the audience!