The name Firmin is of French and Latin origin, meaning "firm, strong, steadfast, or resolute". It comes from the Latin word ‘firmus’, and also has a meaning of resilience and unwavering strength, often associated with individuals who exhibit tenacity and perseverance. 

I couldn’t think of a better way to describe Firmin Dezat. Coming from a family whose winemaking in Sancerre dates back to the 1500s, Firmin is the 18th generation to steward this land.

When his grandfather, Andre, took over the domaine in 1848, the winery took on a new dimension. He expanded the estate, modernized it, improved the quality, and began commercializing the wines. He was a man who saw way beyond their small town of Verdigny, and understood a global vision. He got the 14 villages of Sancerre together and convinced them to commit to a level of quality that would benefit everyone.

Firmin was very close to his grandfather, and continues his pioneering spirit and his grandfather’s dedication to making the best (and most natural) wine possible while still maintaining stringent standards of quality. He was part of the larger family’s domaine until 2020, when he took his portion of hectares and went on his own to create a domaine for his growing family which could fulfill his vision.

The family owns 23 hectares divided between Sancerre, Pouilly-Fume and Menetou-Salon. Firmin converted to certified organic viticulture in 2022, which is a rare thing in a place where one can get away with much easier and lesser ways of farming. He also insists on doing everything by hand in the single-vineyard parcels, which is again going back to the traditions that his grandfather believed in, rather than going with what is fastest and easiest in a place where machine harvesting is the norm.

Their soils run the gamit between chalk (terres blanches), gravelly-limestone soil (caillotes) and flint (silex). The different soil types are harvested and vinified separately. He believe the soils give the wines their identity and that the growers are there to simply bring a wine’s character into the glass.

Pouilly-Fume “Domaine”
From their 8 hectares of Pouilly-Fume. The soil is made up of 20% Terres Blanches, 37% Caillottes, 43% Silex, and the average age of the vines are 25 years old.  They do stringent sorting at harvest, and then the grapes are whole cluster pressed into stainless steel for a long, slow fermentation (30-60 days) to add complexity and texture. They are then aged on fine lees for 3 months.

Sancerre Blanc “Domaine”
This soil is made up of 35% Terres Blanches and 65% Caillottes. The average age of the vines is 45 years old. Stringent sorting at harvest, and then the grapes are whole cluster pressed into stainless steel for a long, slow fermentation (30-60 days) to add complexity and texture. They wine is then aged on fine lees for 3 months in stainless and 15% demi-muids.

Sancerre Blanc “Prestige”
This is a single-vineyard, 0.5-hectare parcel called “Cote de Chaudoux”, planted on all Terres Blanches soil. The average age of the vines is 60 years old. The grapes are hand-picked at harvest with stringent sorting in the vineyard. They are then whole cluster pressed into 500 liter demi-muid barrels with 10 months of ageing on fine lees and occasional stirring, which was his grandfather’s vinification method.

Sancerre Rose “Domaine”
From a one-hectare vineyard 200 km south of Paris on the left bank of the Loire River. The soil is 100% Silex, and the average age of the vines is 25 years old. Stringent sorting at harvest is followed by a short cold maceration before pressing. 30-day fermentation in stainless steel.