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  1. Natural Yeast

    “They trigger the beginning of fermentation and determine, in symbiosis with healthy agricultural practices, the mark of terroir in the wine: minerality. A surplus of chemical products in the vines kills the microbial life. This engenders the addition of exogenous yeasts, which are also referred to as laboratory selected.” (Le petit dico du vin naturel Jean-Charles Botte, le courier du livre Publishing.)" Translate by Geoffrey Finch

    vignes bio dans la Loire


    There are many in the world of wines from chemecal  yeast
    . The retro-olfaction of these wines is very short.
    The wines fermented with natural  yeasts give the complex nose and complex retro-olfaction. These wines are very  personalized.