They both discovered in Argentina a viticulture and a style of wine very different from what they were used to in France. They found in the Argentinian terroir a huge potential and felt there was a great opportunity to accomplish their dream (Revés means “dream” in French) in such a fantastic country.
After working for several years in different wineries and traveling along all the vineyards of Mendoza, they decided to focus on the Uco valley and to make their own wines there. They spotted special places (Altamira, Cepillo, Chacayes and Gualtallary, among others) to make special wines out of grapes like Bonarda, Cabernet Franc, Semillon, Sauvignon blanc, Criolla and obviously Malbec.
Thibault and Quentin graduated with degrees in enology in France and followed, after many years of making wines in different parts of the world, a path to a less interventionist, less university-trained, more spontaneous and natural enology. Gradually, they reduced the use of oenological products until none were used at all. The properties of the lees, skins (whites in skin contact), stems (reds without sulfites) and natural acidity are used to protect the wines and to accompany them in their aging and evolution. This enology, without the use of oenological products, requires more attention for a better understanding of the wine and its grapes so as to be closer to the genuine expression of the terroir.