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
Red Gamay MVB
Our Red Gamay MVB boasts flavors of bright red and black ripe fruits, cherries, raspberries, gooseberries and blackberries, with a backbone of acidity that offers balance to the ripeness of the fruit.
Our Gamay grapes are sourced from Moulin à Vent in Beaujolais, coming from 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 in 2021. The grapes were harvested on September 27th, 2019. The wine making was simple, whole cluster fermentation, aged in a combination of clay amphorae and oak barrels, no fining, no filtering, no added SO2 at any point, bottled in May 2020 according to the biodynamic calendar. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau.
Pairing suggestions: BBQ, Grilled Meats and Charcuterie / Antipasti / Cheese Boards
Orange Contact SGU
Our Orange Contact SGU offers flavors of white peach, lychee and tropical fruits. Beyond the fruits, there are notes of white flowers, black tea and ginger.
Our wine is a very special blend of Sylvaner, Gewurztraminer, and Ugni Blanc grapes. The Gewurztraminer and Ugni Blanc saw maceration on their skins. All grapes are from farms that use organic practices, and which were specifically selected for the quality of the farmers’ work, terroir, and fruit. Legal organic certification for these farms are expected in 2021. All were vinified separately and blended just before bottling. A true Vin de France.
The Sylvaner grapes come from Alsace, from a vineyard located in the village of Rosheim, that is rich in limestone, with 60-year-old vines. Harvested on October 4th, 2019, the grapes were directly pressed, and aged in a combination of amphorae and “foudre” oak barrels.
The Gewurztraminer grapes also come from Alsace, but this time from the village of Heiligenstein. Picked from 35-year-old vines, planted on clay and blue slate, the grapes were harvested on October 4th, 2019. Whole clusters were placed directly into stainless steel vats for three weeks, foot trodden, then racked into amphorae.
The Ugni Blanc comes from the Languedoc, near the village of Pinet, Southwest of Montpellier close to the ocean, and grown on 25-year-old vines that were planted on limestone and farmed organically. Harvested on September 2nd, 2019, whole clusters were macerated for one week, then aged in fiberglass tanks.
There was no fining, filtering, or SO2 added during any phase of winemaking. Wines were aged until March 2020, when blending took place, just before bottling. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau.
Pairing Suggestions: Grilled Pork Chops, Asian Food and Summer Salads with Fruit.
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