Le Puy has been continuously run by the Amoreau family since the 1600s, with pristine vineyards that have never once been sprayed by chemicals. The winemaking and viticulture have changed very little over the centuries, which frames Le Puy as a sort of proto-natural producer with a distinctly different tradition from the more modern "traditional" Bordeaux estates.
Le Puy’s main-production wine “Emilien” is comprised of 85% Merlot, 14% Cabernet Sauvignon, and 1% Carmenère. After spontaneous fermentation in cement vats, it is transferred to 50-hectoliter foudres for one year, then to old 225-liter barriques for an additional year, before being bottled without fining or filtering. There is a harmony of elements in the wines of Le Puy—a weaving together of acid, fruit, tannin, mineral and earth
