Vivanterre is a natural wine produced in the Auvergne region of France by Patrick Bouju and Justine Loiseau, and founded by Rosie and Max Assoulin, with the support of renowned sommelier Cedric Nicaise. Using organically and biodynamically farmed grapes, vinified using natural processes, and untouched by any fining, filtering, or added sulfites, Vivanterre reflects the “Living Earth” from which it comes.
Introduced by mutual friends, the Vivanterre team came together with the intention to create a delicious natural wine using sustainable practices. The collaborative spans the creative worlds, with a mix of wine experts and novices, who came together to create a wine that is truly a product of shared perspectives. We hope you enjoy Vivanterre as much as we do.
Discover our wines
2020 Orange Contact SGS
Our wine is a blend of Gewurztraminer, Sylvaner and Sauvignon Blanc. The
Gewurztraminer and the Sylvaner are sourced from Alsace, and the Sauvignon Blanc from the Loire Valley.
The Gewurztraminer and the Sauvignon Blanc were macerated on their skins for 3 weeks, while the Sylvaner was direct press.
The Sauvignon Blanc grapes come from the Touraine-Oisly sub-appellation of the Loire Valley, from a vineyard managed by Benjamin Delobel. The vineyard started organic conversion in 2013. The grapes come from 60-year-old vines planted in sandy soils that are rich in minerals with calcium, flint and clay. The grapes were destemmed and saw three weeks of maceration with pigeage, aged in stainless steel.
The Gewurztraminer grapes come from the village of Heiligenstein in Alsace and are picked from 35-year-old vines, planted on clay and blue slate. The whole clusters were then placed directly into stainless steel vats for two weeks of skin maceration, foot trodden, then racked into amphorae. The vineyards are farmed by the Goepp Family.
The Sylvaner grapes also come from Alsace, from a vineyard located in the village of Rosheim, that is rich in limestone, with 60-year-old vines. The Sylvaner comes from the vineyards of the Dreyer Family. The Sylvaner grapes were pressed, and the juice was added to the Gewurztraminer, which was macerating on its skins.
There was no fining, filtering, or SO2 added during any phase of winemaking. Wines were aged until May 2021, when blending took place, just before bottling. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau.
ABV is 13.5%.
2020 White Muscadet MSM
Our White MSM boasts a variety of citrus notes including lemon and lemon zest, that push towards Meyer lemon. It also features notes of honey and apple, with ample body for Melon de Bourgogne with great salinity.
The grapes come from the sub region of Vallet in the Muscadet appellation. The vineyard is planted on gabbro metamorphic rock, which is slow cooled magma that is rich in magnesium and iron. This 100% Melon de Bourgogne is sourced from the vineyards of Romain Petitou. The vineyard is in its third year of biodynamic conversion.
The grapes were picked the first week of September and undergo direct press before immediately being placed in glass globes that are buried underground. Both the natural fermentation and the elevage takes place in these tanks. The grapes are sourced from the domaine of Romain Petitiou and the elevage and bottling also took place at his domaine, under the careful eye and tutelage of Patrick Bouju and Justine Loiseau. The wine stayed on the lees until it was ready to be bottled in March 2021.
There was no fining, filtering, or SO2 added during any phase of winemaking.
ABV is 12.3%.
2020 White Petnat PRS
Our White Petnat PRS is a dry petnat that offers a soft but pronounced bubble. It exhibits both varied orchard and stone fruit aromas, with savory and herbaceous tones.
Our Pet-Nat is a blend of Pinot Blanc, Pinot Gris, Riesling and Sylvaner; the first three come from the village of Heiligenstein and the Sylvaner from Rosheim, both in Alsace. The grapes were harvested in early September and each varietal began fermentation separately, until about 20 grams of residual remained. The juice was then blended and bottled and fermentation continued. The wine was aged under crown cap from mid-November 2020 until disgorgement at the end of April 2021.
There was no fining, filtering, or SO2 added during any phase of winemaking. The harvesting, vinification, and elevage was done by Patrick Bouju and Justine Loiseau.
ABV is 12.5%.
2020 Red Gamay MVB 2020
Our Vivanterre Gamay MVB is 100% Beaujolais. The grapes are sourced from 3 different vineyards. The main source is in Moulin au Vent, a parcel of 65-year-old vines, planted on pink granite. The vineyard is a total of 1.6 hectares, which is farmed organically, with legal organic certification expected this year (in 2021).
A second vineyard in Brouilly provides 30% of the grapes. It is a south facing vineyard that has deep clay soils rich in limestone. A great contrast to the pink granite of the Moulin au Vent vineyard. The Moulin au Vent and Brouilly vineyards are farmed by Julian Betrand.
The last vineyard is owned and farmed by Patrick and Justine. The grapes are planted on granite rich soils laced with quartz.
The wine making is simple; whole cluster fermentation, aged in a combination of clay amphorae and used oak barrels with no fining, no filtering and no added SO2 at any phase of winemaking. Our Gamay MVB was bottled in May 2021 according to the biodynamic calendar. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau. ABV is 13%.
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