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
2021 Pink Petnat
Our Pink Petnat GSP is a blend of both white and red grapes, 50% Gamay, 40% Syrah, and the last 10% is made up of Pinot Gris, Pinot Blanc and Sylvaner. The resulting wine is lightly sparkling, dark rose, full of red fruit and spice, yet with structure and balance.
The Gamay grapes come from vineyards owned and farmed by Patrick Bouju and Justine Loiseau, on the southern end of the Beaujolais appellation. The grapes come from 40-50-year-old vines planted on terroir of blue stone. The grapes undergo maceration on the skins for 5 days to extract color and fruit. The Syrah grapes are from Roussillon, near the town of Canet, farmed by Vincent Lafage, an organic grower. The grapes come from a young vineyard—the vines are about 10 years old and are located near the sea. The Syrah grapes underwent direct press. Pinot Gris and Pinot Blanc grapes hail from Heiligenstein in Alsace from the Goepp family. The grapes were planted on 30-year-old vines in a clay / blue stone terroir. The Sylvaner grapes come from Rosheim, also in Alsace, from a vineyard that is rich in limestone, with 60-year-old vines. The Sylvaner comes from the vineyards of the Dreyer Family. All three varieties undergo direct press together. The Gamay were macerated on the skins, while the Syrah and white grapes underwent direct press, and all varieties were combined before fermentation was completed.
Our pink petnat was bottled in mid-September and once bottled, fermentation continued, until disgorgement. There was no fining, filtering, or SO2 added during any phase of winemaking.
ABV is 11%.
Our Pink Petnat GSP pairs well with charcuterie, grilled salmon, roasted duck and when in season, fresh tomatoes.
2021 Orange Contact
Our Orange Contact 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, when blending took place, just before bottling. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau.
Our Orange Contact SGS pairs well with salads and many starters, and it can also be a good match for grilled chicken or pork.
ABV is 13.5%.
40% Sylvaner and 60% Riesling.
The grapes come from a limestone rich vineyard in Heilignestein and were harvested at the beginning of October.
Both grapes come from clay and limestone soils with 35 year old vines. The grapes underwent direct press at harvest and the juice was fermented separately and blended just before bottling after being aged in Foudre. The wine will be bottled in early Fall.
There was no fining, filtering, or SO2 added during any phase of winemaking.
ABV is 12.3%.
2021 White Petnat
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 until disgorgement at the end of April.
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.
Our White Petnat PRS is a great way to start or end a night, paired nicely with cheese.
ABV is 12.5%.
2021 Red Gamay
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.
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 according to the biodynamic calendar. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau.
Our Red Gamay MVB is best served with a bit of chill. A very versatile red wine, it pairs nicely with meat and a cheese board to start the meal, however it is also great with a heartier fish dish and grilled vegetables.
ABV is 13%.
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