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Our Winemakers
Here, meet our exceptional winemakers.
We represent producers who share our values of integrity and respect.
Our position is clear: to introduce you to unique wines, crafted through an eco-responsible approach that respects both the environment and the people behind the wines.
CHAMPAGNE MARIE DEMETS
“My maternal grandfather planted the first vines in 1950, and my father produced the first Champagnes in 1986. After honing my skills in Burgundy, it is now my turn—together with my wife Mathilde, who also comes from a family of winegrowers—to carry on the tradition of my elders.”
— Pierre Demets
The estate is located in the Côte des Bar, in Gyé-sur-Seine, the family’s home village. Throughout the year, great care is given to vineyard work, with nature guiding all interventions.
“We are present only to guide and support our vines, respecting the soils, the plant, and the surrounding biodiversity.”
The estate is certified Viticulture Durable en Champagne.
Champagne Marie Demets follows a homeopathic approach in the vineyards, using certified organic products and biocontrol methods. The vines are also stimulated through the application of other plants and trace elements. Planted on clay-limestone soils (Kimmeridgian and Portlandian), the vineyard parcels vary in age and exposure.
The vineyard is planted primarily to Pinot Noir (approximately 70%), Chardonnay (27%), and a rare grape variety in Champagne: Pinot Blanc (3%).
— Pierre Demets
The estate is located in the Côte des Bar, in Gyé-sur-Seine, the family’s home village. Throughout the year, great care is given to vineyard work, with nature guiding all interventions.
“We are present only to guide and support our vines, respecting the soils, the plant, and the surrounding biodiversity.”
The estate is certified Viticulture Durable en Champagne.
Champagne Marie Demets follows a homeopathic approach in the vineyards, using certified organic products and biocontrol methods. The vines are also stimulated through the application of other plants and trace elements. Planted on clay-limestone soils (Kimmeridgian and Portlandian), the vineyard parcels vary in age and exposure.
The vineyard is planted primarily to Pinot Noir (approximately 70%), Chardonnay (27%), and a rare grape variety in Champagne: Pinot Blanc (3%).
CHÂTEAU DE LA VIEILLE CHAPELLE
Château de la Vieille Chapelle is an 11th-century Romanesque chapel, set within a 22-hectare vineyard estate along the banks of the Dordogne River.
Since 2006, the Mallier family has lived and worked in this small corner of paradise, driven by a passion for their craft and a commitment to producing ethical, pleasure-driven wines.
“Raphaël and Gabriel Mallier champion wines that challenge the image of Bordeaux without denying the region’s identity—wines focused on drinkability, vibrant acidity, and the lowest possible use of sulfur.”
By bringing ancient grape varieties back into focus and crafting wines that are digestible, refined, and thirst-quenching, the Mallier family has been reshaping perceptions of the Bordeaux vineyard for more than fifteen years.
“Château de la Vieille Chapelle embodies a new paradigm,” writes Mathieu Doumenge, Terre de Vins.
“It is also a holistic approach to the way we share space between the mineral, plant, animal, and cosmic worlds—with the men and women who inhabit them,” adds Raphaël Mallier.
The estate is planted with 12 different grape varieties—primarily Sémillon for the whites, and Merlot and Cabernet Franc for the reds. A small pre-phylloxera parcel, planted on own roots, includes Merlot, Bouchalès, Castets, Mancin des Palus, Cot, Carménère, Peloursin, and several other historic varieties.
Since 2006, the Mallier family has lived and worked in this small corner of paradise, driven by a passion for their craft and a commitment to producing ethical, pleasure-driven wines.
“Raphaël and Gabriel Mallier champion wines that challenge the image of Bordeaux without denying the region’s identity—wines focused on drinkability, vibrant acidity, and the lowest possible use of sulfur.”
By bringing ancient grape varieties back into focus and crafting wines that are digestible, refined, and thirst-quenching, the Mallier family has been reshaping perceptions of the Bordeaux vineyard for more than fifteen years.
“Château de la Vieille Chapelle embodies a new paradigm,” writes Mathieu Doumenge, Terre de Vins.
“It is also a holistic approach to the way we share space between the mineral, plant, animal, and cosmic worlds—with the men and women who inhabit them,” adds Raphaël Mallier.
The estate is planted with 12 different grape varieties—primarily Sémillon for the whites, and Merlot and Cabernet Franc for the reds. A small pre-phylloxera parcel, planted on own roots, includes Merlot, Bouchalès, Castets, Mancin des Palus, Cot, Carménère, Peloursin, and several other historic varieties.
COSTE-UBESSE
La Côte-qui-regarde-au-nord is a nod to the identity of Coste-Ubesse. The vineyards face Ubesse—Ubac in Occitan—meaning north. It is on two adjoining plots totaling 2.85 hectares that Philippe Reboul and Jean-Luc Saumade work in harmony with the surrounding nature, practicing organic farming. We are in Pic Saint-Loup, in the Languedoc.
Located in the commune of Saint-Mathieu-de-Tréviers in the Hérault, this site is a stony clay-limestone hillside over fissured marl. Its north-facing orientation tempers the harsh intensity of the summer sun and protects the vines from sudden winter assaults.
“Everything here encourages the calm, steady growth of the grapes until full maturity—the grapes that make my wines,” says Jean-Luc.
Syrah, including one parcel planted in 1971 by Jean-Luc’s grandfather, is surrounded by strawberry trees, holm oaks, Aleppo pines, junipers, rockroses, rosemary, and the full array of garrigue shrubs. The estate is planted with Syrah, Grenache, Cinsault, and Sauvignon Blanc.
We are here with Jean-Luc and Philippe, whose meeting naturally brought together two shared destinies.
“My grandfather Eugène, walking through his vineyards, taught me to observe the cicadas, as if married to the bark of a strawberry tree, a holm oak, or a tall Aleppo pine,” recalls Jean-Luc Saumade.
Philippe Reboul, whose father and grandfather both pursued agricultural careers, initially followed a very different path.
“Many years ago, when it came time to choose my educational direction, pursuing a career in agriculture was not acceptable to my parents. They knew too well the precariousness of those professions, and I had no say in the matter.”
“And yet, without ever really articulating it, I had always envisioned myself in my father’s role. Deep down, I needed to return to it for the natural order of things to be restored. Thanks to Jean-Luc, who reached out his hand to me, that return has now happened.”
The Legend of Pic Saint-Loup
Three brothers—Guiral, Alban, and Thieri Loup—all fell in love with the beautiful Bertrade. They left to fight in the Crusades without knowing which of them she would choose as her husband. When they returned from the Holy Land, their beloved had passed away. They decided to live as hermits on the summits of three neighboring peaks: Thieri Loup on the highest, Guiral and Alban on the other two.
Each year on March 19, they lit a fire in Bertrade’s memory.
In remembrance of Thieri, the last to pass away, the highest peak was named Pic Saint-Loup.
Source: Syndicat de l’AOP Pic Saint-Loup
Located in the commune of Saint-Mathieu-de-Tréviers in the Hérault, this site is a stony clay-limestone hillside over fissured marl. Its north-facing orientation tempers the harsh intensity of the summer sun and protects the vines from sudden winter assaults.
“Everything here encourages the calm, steady growth of the grapes until full maturity—the grapes that make my wines,” says Jean-Luc.
Syrah, including one parcel planted in 1971 by Jean-Luc’s grandfather, is surrounded by strawberry trees, holm oaks, Aleppo pines, junipers, rockroses, rosemary, and the full array of garrigue shrubs. The estate is planted with Syrah, Grenache, Cinsault, and Sauvignon Blanc.
We are here with Jean-Luc and Philippe, whose meeting naturally brought together two shared destinies.
“My grandfather Eugène, walking through his vineyards, taught me to observe the cicadas, as if married to the bark of a strawberry tree, a holm oak, or a tall Aleppo pine,” recalls Jean-Luc Saumade.
Philippe Reboul, whose father and grandfather both pursued agricultural careers, initially followed a very different path.
“Many years ago, when it came time to choose my educational direction, pursuing a career in agriculture was not acceptable to my parents. They knew too well the precariousness of those professions, and I had no say in the matter.”
“And yet, without ever really articulating it, I had always envisioned myself in my father’s role. Deep down, I needed to return to it for the natural order of things to be restored. Thanks to Jean-Luc, who reached out his hand to me, that return has now happened.”
The Legend of Pic Saint-Loup
Three brothers—Guiral, Alban, and Thieri Loup—all fell in love with the beautiful Bertrade. They left to fight in the Crusades without knowing which of them she would choose as her husband. When they returned from the Holy Land, their beloved had passed away. They decided to live as hermits on the summits of three neighboring peaks: Thieri Loup on the highest, Guiral and Alban on the other two.
Each year on March 19, they lit a fire in Bertrade’s memory.
In remembrance of Thieri, the last to pass away, the highest peak was named Pic Saint-Loup.
Source: Syndicat de l’AOP Pic Saint-Loup
DOMAINE BAUD
Domaine Baud lies at the heart of the Jura vineyards, at the foot of Château-Chalon, just steps away from the Baume-les-Messieurs valley.
Independent winegrowers since 1742, with a tradition passed down through generations, Domaine Baud crafts the distinctive signature of the Jura across the appellations Côtes du Jura, Château-Chalon, L’Étoile, Crémant du Jura, as well as Eaux-de-vie du Jura and Macvin du Jura.
Now in its ninth generation, the estate is led by Clémentine Baud and her brother Bastien Baud, who are committed to sustainable viticulture while honoring tradition. The estate earned Terra Vitis certification in 2014, recognizing its environmentally respectful practices and long-standing commitment to preservation.
Independent winegrowers since 1742, with a tradition passed down through generations, Domaine Baud crafts the distinctive signature of the Jura across the appellations Côtes du Jura, Château-Chalon, L’Étoile, Crémant du Jura, as well as Eaux-de-vie du Jura and Macvin du Jura.
Now in its ninth generation, the estate is led by Clémentine Baud and her brother Bastien Baud, who are committed to sustainable viticulture while honoring tradition. The estate earned Terra Vitis certification in 2014, recognizing its environmentally respectful practices and long-standing commitment to preservation.
DOMAINE DE COUSIGNAC
A family estate rooted in southern Ardèche for seven generations, the vineyard is led today by winemaker Raphaël Pommier, who grows his grapes within preserved ecosystems. The estate has been certified organic since 2007 and Haute Valeur Environnementale Level 3 since 2018.
A rebellious winemaker with a holistic approach to viticulture, Raphaël is the true conductor of the estate’s production. Atypical and a gastronome, trained as an agricultural engineer, he is surrounded by a passionate team that shares his love for craftsmanship and the creation of terroir-driven wines.
Musical cuvées, wines aged underground, cuvées “on Mars”—no boundaries are set when it comes to creating wines that tell a story. Twelve grape varieties are cultivated across three distinct terroirs, with low yields ranging from 15 to 40 hl/ha. Soil work is kept to a minimum, with natural, carefully managed cover crops.
In the cellar, Raphaël favors gentle, cold vinifications. The majority of the red wines are produced without sulfites, from fermentation all the way through to bottling.
A rebellious winemaker with a holistic approach to viticulture, Raphaël is the true conductor of the estate’s production. Atypical and a gastronome, trained as an agricultural engineer, he is surrounded by a passionate team that shares his love for craftsmanship and the creation of terroir-driven wines.
Musical cuvées, wines aged underground, cuvées “on Mars”—no boundaries are set when it comes to creating wines that tell a story. Twelve grape varieties are cultivated across three distinct terroirs, with low yields ranging from 15 to 40 hl/ha. Soil work is kept to a minimum, with natural, carefully managed cover crops.
In the cellar, Raphaël favors gentle, cold vinifications. The majority of the red wines are produced without sulfites, from fermentation all the way through to bottling.
DOMAINE GARDIÉS
Domaine Gardiès is a family-owned estate located in the heart of Roussillon. Jean Gardiès and his son Victor Gardiès represent the 7th and 8th generations of winemakers devoted to working and celebrating these terroirs.
Between the black schist soils of Espira-de-l’Agly and the clay-limestone soils of Vingrau and Tautavel, the vineyard spans 35 hectares.
The Mediterranean climate, hand harvesting, and more than twenty years of organic farming result in yields of approximately 25 hectoliters per hectare.
The estate cultivates a wide range of grape varieties: Grenache Noir, Mourvèdre, Carignan Noir and Blanc, Cinsault, Grenache Blanc and Gris, Macabeu, Tourbat, Muscat of Alexandria, and Muscat à Petits Grains.
From the first shoots to bottling, the team works each grape variety in harmony with its terroir.
The estate produces red and white wines, as well as Vins Doux Naturels, a traditional specialty of Roussillon. These wines are sold both in France and internationally—through selected wine merchants and fine-dining restaurants across Europe, Canada, the United States, and Japan.
Between the black schist soils of Espira-de-l’Agly and the clay-limestone soils of Vingrau and Tautavel, the vineyard spans 35 hectares.
The Mediterranean climate, hand harvesting, and more than twenty years of organic farming result in yields of approximately 25 hectoliters per hectare.
The estate cultivates a wide range of grape varieties: Grenache Noir, Mourvèdre, Carignan Noir and Blanc, Cinsault, Grenache Blanc and Gris, Macabeu, Tourbat, Muscat of Alexandria, and Muscat à Petits Grains.
From the first shoots to bottling, the team works each grape variety in harmony with its terroir.
The estate produces red and white wines, as well as Vins Doux Naturels, a traditional specialty of Roussillon. These wines are sold both in France and internationally—through selected wine merchants and fine-dining restaurants across Europe, Canada, the United States, and Japan.
DOMAINE DES GRANITS
The Cormerais family has been growing vines since 1900—six generations—in a charming winegrowing village along the Maine River, in the Loire Valley. In 2015, Bertrand Cormerais partnered with Anthony Branger.
After the 2021 harvest, Benjamin Cormerais, Bertrand’s son, took over the clos of a retired winegrower to produce his own cuvée—Clos des Noëlles—across 3.6 hectares, continuing to work in tandem with Anthony Branger. The Domaine des Granits, led by the young Cormerais–Branger duo, is currently undergoing organic conversion.
Terroir
The Clos des Noëlles parcel sits at the highest point of the village of Maisdon-sur-Sèvre, giving it a natural advantage against spring frosts.
The soils consist of a top layer of broken granite mixed with clay, mica, and quartz, resting on a deeper granite bedrock. Through this foundation, determined roots carve their way, anchoring firmly and delivering the site’s full mineral richness to the grapes.
The Wine
Harvesting is carried out early in the morning, entirely by hand and with great care. The grapes are gently pressed to avoid crushing, then vinified in underground concrete tanks lined with tiles, allowing for natural, cold fermentations with native yeasts. The wine remains on the lees for 7 to 9 months, followed by light filtration.
Les Noëlles is the result of meticulous work and a deep understanding of this clos, crafted with respect for nature, fauna, and flora.
After the 2021 harvest, Benjamin Cormerais, Bertrand’s son, took over the clos of a retired winegrower to produce his own cuvée—Clos des Noëlles—across 3.6 hectares, continuing to work in tandem with Anthony Branger. The Domaine des Granits, led by the young Cormerais–Branger duo, is currently undergoing organic conversion.
Terroir
The Clos des Noëlles parcel sits at the highest point of the village of Maisdon-sur-Sèvre, giving it a natural advantage against spring frosts.
The soils consist of a top layer of broken granite mixed with clay, mica, and quartz, resting on a deeper granite bedrock. Through this foundation, determined roots carve their way, anchoring firmly and delivering the site’s full mineral richness to the grapes.
The Wine
Harvesting is carried out early in the morning, entirely by hand and with great care. The grapes are gently pressed to avoid crushing, then vinified in underground concrete tanks lined with tiles, allowing for natural, cold fermentations with native yeasts. The wine remains on the lees for 7 to 9 months, followed by light filtration.
Les Noëlles is the result of meticulous work and a deep understanding of this clos, crafted with respect for nature, fauna, and flora.
DOMAINE DES LOUIS
Julien Dreveton produced his first vintage in 2018 in Crozes-Hermitage. Domaine des Louis is named in memory of his two great-grandfathers, both named Louis, who cultivated vines in the early 1900s.
Julien carries forward the legacy of this land through seven generations.
“All this family love, built around the land and the vines, I hope you will find it in my first Crozes-Hermitage cuvées…” — Julien
Across the 5.5-hectare vineyard, including one hectare planted to white, Julien established everything himself on previously unplanted soils—starting at just 24 years old. His young vines produce wines driven by fruit and freshness.
The estate’s organic conversion will be completed in 2024. Julien observes that this approach helps maintain higher natural acidity in the grapes. A parcel of apricot trees, taken over from his grandfather, also contributes to naturally fertilized soils.
Generation Crozes
Julien Dreveton is part of a new generation of winemakers committed to revitalizing the Crozes-Hermitage appellation. Initiated by Daphné Chave, David Combier, and Raphaël Faugier, this collective focuses on strengthening bonds among growers and sharing knowledge.
Their studies led them to travel widely to refine their technical skills, and sharing this collective experience is a core objective of the group.
“It’s great to have such a friendly, convivial, and good-living atmosphere within the appellation among the younger generation—those who will proudly represent Crozes in the future!” — Julien Dreveton
Julien carries forward the legacy of this land through seven generations.
“All this family love, built around the land and the vines, I hope you will find it in my first Crozes-Hermitage cuvées…” — Julien
Across the 5.5-hectare vineyard, including one hectare planted to white, Julien established everything himself on previously unplanted soils—starting at just 24 years old. His young vines produce wines driven by fruit and freshness.
The estate’s organic conversion will be completed in 2024. Julien observes that this approach helps maintain higher natural acidity in the grapes. A parcel of apricot trees, taken over from his grandfather, also contributes to naturally fertilized soils.
Generation Crozes
Julien Dreveton is part of a new generation of winemakers committed to revitalizing the Crozes-Hermitage appellation. Initiated by Daphné Chave, David Combier, and Raphaël Faugier, this collective focuses on strengthening bonds among growers and sharing knowledge.
Their studies led them to travel widely to refine their technical skills, and sharing this collective experience is a core objective of the group.
“It’s great to have such a friendly, convivial, and good-living atmosphere within the appellation among the younger generation—those who will proudly represent Crozes in the future!” — Julien Dreveton
DOMAINE DESVIGNES
At Domaine Desvignes, family roots run deep—long before Gautier. Since 1870, five generations have passed the torch, much like a family secret carefully handed down: the art of giving voice to the Givry hillsides.
When Gautier Desvignes took over, he didn’t seek to reinvent everything. He observed, listened, and chose a different path—gently. His idea was simple: let the terroir speak again.
He replanted Pinot Fin, those tiny berries that yield vibrant wines. Before the era of certified clones, growers selected their best vines from old parcels—massal selection. Pinot Fin is one of these historic lineages, long celebrated in Burgundy for its finesse and depth.
He abandoned chemical inputs, let sheep roam between the rows, and favors a light, old tractor that respects the soils. Progress here is slow—but it’s true.
In the cellar, the same philosophy prevails: simplicity as a guiding principle. Harvesting in small crates, full destemming, native yeasts, zero SO₂ before malolactic fermentation. Concrete tanks preserve freshness; older barrels allow the wine to breathe without masking it.
Gautier’s goal is not to impose a style, but to reveal the finesse of Givry, a village where vines have been grown since the 6th century.
The result: precise, elegant wines, full of life. Wines that tell not only the story of a terroir, but also the conviction of a winemaker who chose to trust nature—and his family’s legacy.
“Elegant and generous reds, luminous and finely cut whites […] everything presented here comes highly recommended.”
— William Kelley, The Wine Advocate
When Gautier Desvignes took over, he didn’t seek to reinvent everything. He observed, listened, and chose a different path—gently. His idea was simple: let the terroir speak again.
He replanted Pinot Fin, those tiny berries that yield vibrant wines. Before the era of certified clones, growers selected their best vines from old parcels—massal selection. Pinot Fin is one of these historic lineages, long celebrated in Burgundy for its finesse and depth.
He abandoned chemical inputs, let sheep roam between the rows, and favors a light, old tractor that respects the soils. Progress here is slow—but it’s true.
In the cellar, the same philosophy prevails: simplicity as a guiding principle. Harvesting in small crates, full destemming, native yeasts, zero SO₂ before malolactic fermentation. Concrete tanks preserve freshness; older barrels allow the wine to breathe without masking it.
Gautier’s goal is not to impose a style, but to reveal the finesse of Givry, a village where vines have been grown since the 6th century.
The result: precise, elegant wines, full of life. Wines that tell not only the story of a terroir, but also the conviction of a winemaker who chose to trust nature—and his family’s legacy.
“Elegant and generous reds, luminous and finely cut whites […] everything presented here comes highly recommended.”
— William Kelley, The Wine Advocate
DOMAINE LA CLAUSADE
Olivier Sébé purchased land in Mauguio-Carnon in 2017. Coming from the maritime world—where copper has been prohibited for over thirty years—he set out to find a solution for producing organic wines without the use of copper or sulfur. His goal: to preserve soils, increase biodiversity, and produce responsible wines. The wines have been certified biodynamic since the 2023 vintage.
Born in Montpellier, on the shores of the Mediterranean Sea, Olivier Sébé has always been shaped by the sea. “As a child, my mother would let me watch the waves for hours,” he recalls. As a teenager, he competed in windsurfing events; in 2015, he completed a half circumnavigation of the globe by sailboat with his family. He regularly returns to Polynesia, a place he deeply loves, to reconnect with the ocean. This life journey is inseparable from his approach at Domaine La Clausade.
The Solution: Disease-Resistant Grape Varieties
A deep reflection led him to plant disease-resistant grape varieties as early as 2019: Soreli, Souvignier Gris, Muscaris, Floréal, Artaban, Vidoc, and others. Grown without chemical treatments, without sulfur or copper, and requiring less water, these varieties are central to Domaine La Clausade’s philosophy across its 18 hectares of vineyards. The estate is part of the PIWI movement, dedicated to resistant grape varieties. Beyond their direct impact on soil health, these grapes significantly reduce energy use and CO₂ emissions, particularly those associated with the production and application of phytosanitary products.
About Disease-Resistant Varieties
Floréal, Artaban, Muscaris—if these names don’t yet sound familiar, they soon will. These are known as disease-resistant grape varieties, naturally resistant to vine diseases such as downy mildew and powdery mildew. They result from natural sexual cross-breeding between traditional grape varieties (such as Cabernet Sauvignon, Muscat, etc.) and wild vine species carrying resistance genes.
These varieties allow the estate to apply a Zero-Treatment policy in the vineyards. At La Clausade, the vines receive no sulfur and no copper (even though both are permitted in organic farming)—only sun and water.
Reducing the Ecological Footprint
Lightweight glass bottles
Recycled and recyclable paper labels
Recyclable packaging
Born in Montpellier, on the shores of the Mediterranean Sea, Olivier Sébé has always been shaped by the sea. “As a child, my mother would let me watch the waves for hours,” he recalls. As a teenager, he competed in windsurfing events; in 2015, he completed a half circumnavigation of the globe by sailboat with his family. He regularly returns to Polynesia, a place he deeply loves, to reconnect with the ocean. This life journey is inseparable from his approach at Domaine La Clausade.
The Solution: Disease-Resistant Grape Varieties
A deep reflection led him to plant disease-resistant grape varieties as early as 2019: Soreli, Souvignier Gris, Muscaris, Floréal, Artaban, Vidoc, and others. Grown without chemical treatments, without sulfur or copper, and requiring less water, these varieties are central to Domaine La Clausade’s philosophy across its 18 hectares of vineyards. The estate is part of the PIWI movement, dedicated to resistant grape varieties. Beyond their direct impact on soil health, these grapes significantly reduce energy use and CO₂ emissions, particularly those associated with the production and application of phytosanitary products.
About Disease-Resistant Varieties
Floréal, Artaban, Muscaris—if these names don’t yet sound familiar, they soon will. These are known as disease-resistant grape varieties, naturally resistant to vine diseases such as downy mildew and powdery mildew. They result from natural sexual cross-breeding between traditional grape varieties (such as Cabernet Sauvignon, Muscat, etc.) and wild vine species carrying resistance genes.
These varieties allow the estate to apply a Zero-Treatment policy in the vineyards. At La Clausade, the vines receive no sulfur and no copper (even though both are permitted in organic farming)—only sun and water.
Reducing the Ecological Footprint
Lightweight glass bottles
Recycled and recyclable paper labels
Recyclable packaging
DOMAINE LES GARÇONS
Domaine Les Garçons was founded in 2018. “Les Garçons” are Loïc Crespin and Fabien Pinguet—two young, dynamic winemakers who aren’t afraid to take bold steps.
In the commune of Charentay, they currently farm 7.13 hectares using organic and biodynamic practices. The vines range in age from 30 to 103 years, depending on the parcel. The wines are crafted as naturally as possible, with minimal intervention. That said, they refuse to compromise when it comes to quality: their cuvées are complex, fruit-driven, and precise, fully reflecting the quality of the grapes they grow.
The estate is a member of Biojolab, a collective of Beaujolais winegrowers certified in organic agriculture and committed to a collaborative approach.
In the commune of Charentay, they currently farm 7.13 hectares using organic and biodynamic practices. The vines range in age from 30 to 103 years, depending on the parcel. The wines are crafted as naturally as possible, with minimal intervention. That said, they refuse to compromise when it comes to quality: their cuvées are complex, fruit-driven, and precise, fully reflecting the quality of the grapes they grow.
The estate is a member of Biojolab, a collective of Beaujolais winegrowers certified in organic agriculture and committed to a collaborative approach.
DOMAINE VALLIER ROBERT
Since 1990, Vallier Robert has been harvesting maple sap and elevating its aromatic potential and finesse by guiding it toward acer. A pioneer of this new category of fine spirits, he devoted five years to experimenting with and developing the fermentation of maple water—a craft that was entirely unheard of in Québec at the time.
In 1996, he obtained the very first artisanal production permit for maple-based alcohols and, together with Nathalie Decaigny—a Belgian agronomist engineer who had settled in Québec—founded Domaine Vallier Robert, which became their shared life project. Nathalie would never formally practice as an agronomist, yet her love of the land and scientific background played a vital role in the project’s development. Vallier, with the family sugar bush as his playground and a degree in accounting in hand, embarked fully on this acérico-vinicultural adventure.
To refine his expertise, Vallier completed several internships in Québec, France, California, and Belgium, driven by the ambition to create a complete range of maple-based products: white wine, sparkling wine, aperitif, and eau-de-vie, all derived from maple.
Today, the estate is dedicated to the fermentation of maple sap, a process that reveals the complexity, purity, and finesse of this truly exceptional product.
In 1996, he obtained the very first artisanal production permit for maple-based alcohols and, together with Nathalie Decaigny—a Belgian agronomist engineer who had settled in Québec—founded Domaine Vallier Robert, which became their shared life project. Nathalie would never formally practice as an agronomist, yet her love of the land and scientific background played a vital role in the project’s development. Vallier, with the family sugar bush as his playground and a degree in accounting in hand, embarked fully on this acérico-vinicultural adventure.
To refine his expertise, Vallier completed several internships in Québec, France, California, and Belgium, driven by the ambition to create a complete range of maple-based products: white wine, sparkling wine, aperitif, and eau-de-vie, all derived from maple.
Today, the estate is dedicated to the fermentation of maple sap, a process that reveals the complexity, purity, and finesse of this truly exceptional product.
ELLISON ESTATE VINEYARD
Kendra Knapik and Rob Knapik founded Ellison Estate Vineyard in 2018, when they purchased an abandoned vineyard on a 50-acre farm in Grand Isle, Vermont. Along with their three young children, the Knapik family lives on the farm throughout the growing season. With a small team—including sheep, which play a vital role in the ecosystem—Kendra and Rob handle everything from vineyard work to marketing, while restoring the health of the land through organic and biodynamic practices, with a strong commitment to regenerative agriculture.
All wines are made with native yeasts and minimal intervention at the family estate winery in Stowe. Nothing is added or removed during winemaking: the wines are unfiltered and made without added sulfites, except occasionally 20–30 ppm at bottling. The wines of Ellison Estate Vineyard are crafted to achieve the purest possible expression of the Champlain Islands terroir.
Kendra’s family originates from the Champlain Islands, grounding their deep connection to the land. After nearly losing their third child due to pregnancy complications, Kendra and Rob reassessed what truly mattered to their family. They chose to commit fully to building an intergenerational project—one that would bring them closer to the land and bring joy to their community.
Kendra, a veterinary oncologist, and Rob, a particle physicist, draw on their strong scientific backgrounds and problem-solving skills—shaped by their unconventional paths—to guide the management of their farm and winery. They embrace the creative, chaotic, and sometimes unpredictable journey they have chosen, seeking balance in their lives, their vineyard, and their artisanal wines.
All wines are made with native yeasts and minimal intervention at the family estate winery in Stowe. Nothing is added or removed during winemaking: the wines are unfiltered and made without added sulfites, except occasionally 20–30 ppm at bottling. The wines of Ellison Estate Vineyard are crafted to achieve the purest possible expression of the Champlain Islands terroir.
Kendra’s family originates from the Champlain Islands, grounding their deep connection to the land. After nearly losing their third child due to pregnancy complications, Kendra and Rob reassessed what truly mattered to their family. They chose to commit fully to building an intergenerational project—one that would bring them closer to the land and bring joy to their community.
Kendra, a veterinary oncologist, and Rob, a particle physicist, draw on their strong scientific backgrounds and problem-solving skills—shaped by their unconventional paths—to guide the management of their farm and winery. They embrace the creative, chaotic, and sometimes unpredictable journey they have chosen, seeking balance in their lives, their vineyard, and their artisanal wines.
FAMIGLIA FEBO
The vineyard of Famiglia Febo is located in the Abruzzo and covers 7 hectares of vineyards. When Laura Febo and Davide Febo took over their grandparents’ vineyard, they immediately committed to organic viticulture, earning certification in 2022.
The wines crafted by Laura and Davide Febo follow a natural winemaking approach:
spontaneous fermentations, no added enzymes, no chemical inputs, no filtration, no fining, and gentle cellar techniques. Only a minimal amount of sulfites is added at bottling. Vinification and aging take place exclusively in concrete and stainless-steel tanks—with no barrels, foudres, or any wood influence.
Two Terroirs, Two Personalities
Spoltore
Wines that reveal themselves slowly.
Located close to the Adriatic Sea, the Spoltore vineyard is planted with Montepulciano and Pecorino on clay-limestone soils.
Chieti
Wines that invite immediate enjoyment.
Known as “Parella,” after the small house adjoining the vineyard, this site is planted with Trebbiano and Montepulciano on sandy soils. The vines are trained using the traditional Pergola system.
The labels feature the phases of the moon, expressing the rhythm of the seasons and the connection between the vines and the cosmos. The “gabbiano” (seagull) symbolizes the call of the Adriatic sea air, just a few kilometers from the vineyards.
The wines crafted by Laura and Davide Febo follow a natural winemaking approach:
spontaneous fermentations, no added enzymes, no chemical inputs, no filtration, no fining, and gentle cellar techniques. Only a minimal amount of sulfites is added at bottling. Vinification and aging take place exclusively in concrete and stainless-steel tanks—with no barrels, foudres, or any wood influence.
Two Terroirs, Two Personalities
Spoltore
Wines that reveal themselves slowly.
Located close to the Adriatic Sea, the Spoltore vineyard is planted with Montepulciano and Pecorino on clay-limestone soils.
Chieti
Wines that invite immediate enjoyment.
Known as “Parella,” after the small house adjoining the vineyard, this site is planted with Trebbiano and Montepulciano on sandy soils. The vines are trained using the traditional Pergola system.
The labels feature the phases of the moon, expressing the rhythm of the seasons and the connection between the vines and the cosmos. The “gabbiano” (seagull) symbolizes the call of the Adriatic sea air, just a few kilometers from the vineyards.
MAISON BRUYÈRE & DAVID
Maison Bruyère & David was founded by two friends, rising stars of the Northern Rhône. In 2018, Justin Bruyère and Sylvain David began their collaboration, vinifying grapes from their respective parcels together. They own vineyards in Côte-Rôtie, Condrieu, and Saint-Joseph, and exchange harvests in Cornas.
The estate’s appellation vineyards are planted on hillside slopes, with granite and sandy soils for Condrieu and Saint-Joseph. The IGP vineyards are located on flatter land, approximately 500 meters (as the crow flies) from the Condrieu, Côte-Rôtie, and Saint-Joseph appellations.
“Surrounded by vines from a very young age, my professional path first led me toward masonry with the Compagnons du Devoir, where I developed a love of travel and an endless curiosity. In 2014, I decided to return to my roots and join the family estate of 6 hectares. In 2015, I completed a two-year training program in Tournon focused on vineyard management, and in 2018, I officially settled in alongside my parents.”
— Justin Bruyère
“After earning a BTS in Viticulture and Oenology in Charente in 2009, I left my native region to gain new experience in the Jura (Caveau des Byards) and the Rhône Valley (Domaine des Terres Dorées and Domaine Gerin). After discovering the winemaking techniques of Côte-Rôtie, Condrieu, and Saint-Joseph, I decided in 2015 to settle permanently in the Rhône Valley.”
— Sylvain David
Certified Haute Valeur Environnementale (HVE) in 2019, the estate produces wines driven by freshness, balance, and precision.
The estate’s appellation vineyards are planted on hillside slopes, with granite and sandy soils for Condrieu and Saint-Joseph. The IGP vineyards are located on flatter land, approximately 500 meters (as the crow flies) from the Condrieu, Côte-Rôtie, and Saint-Joseph appellations.
“Surrounded by vines from a very young age, my professional path first led me toward masonry with the Compagnons du Devoir, where I developed a love of travel and an endless curiosity. In 2014, I decided to return to my roots and join the family estate of 6 hectares. In 2015, I completed a two-year training program in Tournon focused on vineyard management, and in 2018, I officially settled in alongside my parents.”
— Justin Bruyère
“After earning a BTS in Viticulture and Oenology in Charente in 2009, I left my native region to gain new experience in the Jura (Caveau des Byards) and the Rhône Valley (Domaine des Terres Dorées and Domaine Gerin). After discovering the winemaking techniques of Côte-Rôtie, Condrieu, and Saint-Joseph, I decided in 2015 to settle permanently in the Rhône Valley.”
— Sylvain David
Certified Haute Valeur Environnementale (HVE) in 2019, the estate produces wines driven by freshness, balance, and precision.
MARCHESE DELLE SALINE - RALLO ESTATES
The wines of Marchese delle Saline are the perfect expression of harmony between two seemingly opposite worlds: the sea and the mountains. These elements meet uniquely in Sicily, a place where, in a single day, one can touch snow and dive into the sea. It is within this magical landscape—shaped by centuries of volcanic eruptions—that the wines of Mount Etna are born.
They are the result of heroic viticulture, grown under challenging conditions in the shadow of an active volcano. At once powerful, driven by the vibrant energy of the volcano, and harmonious, softened by the caress of the sea breeze, these wines capture the very soul of their environment.
For four generations, the Rallo family has embodied a tradition deeply rooted in artisanal craftsmanship, indigenous grape varieties, and authentic wine. In 2017, the young and bold Giacomo Rallo took the helm of the estate, bringing a breath of modernity while focusing on the creation of truly authentic Sicilian wines—where past and present intertwine. In doing so, he chose to honor the memory of his great-grandfather by naming the estate Marchese delle Saline.
The family’s philosophy is grounded in the pure essence of wine and deep respect for its nature, through sustainable and organic farming and winemaking practices. The choice to farm organically and responsibly reflects a profound respect for the planet, as well as for the health of people and animals.
They are the result of heroic viticulture, grown under challenging conditions in the shadow of an active volcano. At once powerful, driven by the vibrant energy of the volcano, and harmonious, softened by the caress of the sea breeze, these wines capture the very soul of their environment.
For four generations, the Rallo family has embodied a tradition deeply rooted in artisanal craftsmanship, indigenous grape varieties, and authentic wine. In 2017, the young and bold Giacomo Rallo took the helm of the estate, bringing a breath of modernity while focusing on the creation of truly authentic Sicilian wines—where past and present intertwine. In doing so, he chose to honor the memory of his great-grandfather by naming the estate Marchese delle Saline.
The family’s philosophy is grounded in the pure essence of wine and deep respect for its nature, through sustainable and organic farming and winemaking practices. The choice to farm organically and responsibly reflects a profound respect for the planet, as well as for the health of people and animals.
POGGIO CAGNANO
Poggio Cagnano is an independent wine estate on the rise, led with passion by Alessandro and Eleonora, a committed and visionary winemaking duo.
They farm 4 hectares of certified organic vineyards, perched at 450 meters above sea level, between Monte Amiata and the sea at Monte Argentario, just 20 km from the coast.
Their terroir, known as Macigno Toscano, is rich in arenaria (sandstone) and galestro (clayey schist), with a texture combining sand, limestone, and clay. This distinctive soil gives rise to wines that are fresh, saline, and structured, marked by great finesse.
The grape varieties cultivated are typical of Tuscany and the broader Mediterranean basin: Vermentino, Ansonica, Sangiovese, Alicante, and Ciliegiolo, from vines aged 10 to 20 years.
In the cellar
Spontaneous fermentations
Malolactic fermentation carried out on all wines
Minimal intervention
Total SO₂ < 30 mg/L
They farm 4 hectares of certified organic vineyards, perched at 450 meters above sea level, between Monte Amiata and the sea at Monte Argentario, just 20 km from the coast.
Their terroir, known as Macigno Toscano, is rich in arenaria (sandstone) and galestro (clayey schist), with a texture combining sand, limestone, and clay. This distinctive soil gives rise to wines that are fresh, saline, and structured, marked by great finesse.
The grape varieties cultivated are typical of Tuscany and the broader Mediterranean basin: Vermentino, Ansonica, Sangiovese, Alicante, and Ciliegiolo, from vines aged 10 to 20 years.
In the cellar
Spontaneous fermentations
Malolactic fermentation carried out on all wines
Minimal intervention
Total SO₂ < 30 mg/L
SANTA LUCIA
West of Corato, in Apulia, the Santa Lucia vineyard spans just under 15 hectares, with 11 hectares under vine. Certified organic since 2016, the estate is planted primarily with indigenous grape varieties, notably Nero di Troia, a grape of strong character and personality.
Roberto Perrone Capano, working alongside oenologist Emilia Tartaglione, crafts wines that combine power, complexity, and finesse.
The origins of Santa Lucia date back to 1628, when Marc Antonio Perrone, an ancestor of Roberto Perrone, earned feudal revenues and acquired land near the town of Corato in the Murgia region. The first architectural plans of the building were drawn up in 1822. Over time, it served as a hospital, an animal shelter, and a storage facility for agricultural tools. Today, it is the estate’s winemaking site and visitor center.
The estate began its organic conversion in 2013. Since 2016, all Santa Lucia wines—as well as their olive oil—have been organically certified by ICEA. Since 2010, photovoltaic panels installed on the roof have generated all the energy required to fully support operations. For heating, Santa Lucia recovers by-products from olive processing, as well as wood obtained from pruned olive trees and vines.
Roberto Perrone Capano, working alongside oenologist Emilia Tartaglione, crafts wines that combine power, complexity, and finesse.
The origins of Santa Lucia date back to 1628, when Marc Antonio Perrone, an ancestor of Roberto Perrone, earned feudal revenues and acquired land near the town of Corato in the Murgia region. The first architectural plans of the building were drawn up in 1822. Over time, it served as a hospital, an animal shelter, and a storage facility for agricultural tools. Today, it is the estate’s winemaking site and visitor center.
The estate began its organic conversion in 2013. Since 2016, all Santa Lucia wines—as well as their olive oil—have been organically certified by ICEA. Since 2010, photovoltaic panels installed on the roof have generated all the energy required to fully support operations. For heating, Santa Lucia recovers by-products from olive processing, as well as wood obtained from pruned olive trees and vines.
TENUTE FILIPPI
Tenute Filippi was born at the foot of the Lepini Mountains, in Cori, a town in Lazio dating back to the 4th century BCE. This history-rich site lies about 50 kilometers south of Rome, at roughly 400 meters above sea level, on ancient land surrounded by fields and meadows.
Owned by the Filippi family for several generations, the estate entered a new chapter in the 1990s, when Gianpiero Filippi decided to revive his ancestors’ work by acquiring vineyard land. He immediately adopted organic farming, and soon after discovered the complex world of biodynamic agriculture, which is now fully integrated across all productions.
Ethics and Philosophy
The Filippi family practices polyculture, where vegetables, olive trees, and vines coexist in harmony. Organic seed reproduction is carried out directly on the farm.
Matteo Filippi, Gianpiero’s son, is primarily responsible for vineyard work. The preservation and promotion of ancient local grape varieties has always been fundamental to Tenute Filippi’s identity. For this reason, only indigenous grapes are cultivated, including Bellone, Nero Buono, Cesanese, and Malvasia.
Owned by the Filippi family for several generations, the estate entered a new chapter in the 1990s, when Gianpiero Filippi decided to revive his ancestors’ work by acquiring vineyard land. He immediately adopted organic farming, and soon after discovered the complex world of biodynamic agriculture, which is now fully integrated across all productions.
Ethics and Philosophy
The Filippi family practices polyculture, where vegetables, olive trees, and vines coexist in harmony. Organic seed reproduction is carried out directly on the farm.
Matteo Filippi, Gianpiero’s son, is primarily responsible for vineyard work. The preservation and promotion of ancient local grape varieties has always been fundamental to Tenute Filippi’s identity. For this reason, only indigenous grapes are cultivated, including Bellone, Nero Buono, Cesanese, and Malvasia.
TENUTA LA FAVOLA
South of Noto, in the limestone soils of the southern tip of Sicily, in an area known as Buonivini, Valeria and Corrado Gurrieri cultivate this 19-hectare estate, which has belonged to their family for four generations. At Tenuta La Favola, every effort is made to preserve biodiversity, through the use of renewable energy and a certified organic vineyard.
“We believe that agriculture and wine are culture, history, hope, and patience. That the vine is life.”
This philosophy comes to life through multicultural projects, artist residencies as part of the Bridge Art initiative, and ongoing community support.
Their approach is rooted in producing wines that meet three fundamental principles: balance, grape variety identity, and terroir. To achieve this, grapes are harvested by hand, fermentations occur spontaneously, and wines are aged in stoneware vessels rather than oak. These containers offer constant microporosity, allowing maturation that preserves both varietal character and terroir expression.
In the vineyards, Valeria and Corrado have long been committed to protecting ancient indigenous varieties such as Nero d’Avola, Moscato, and Frappato. Every action is carefully considered to maintain a balanced ecosystem and minimize intervention.
Ecological compensation areas have been established—zones featuring dry-stone walls, fruit and large trees, aromatic herbs, and native vegetation—where natural predators of vine pathogens can thrive. They also use Bacillus pumilus bacteria and microalgae to enhance plant resistance to disease.
Although La Favola is located in a hot, arid climate, cover crops are planted between the rows to improve soil structure and fertility and to prevent surface erosion. Tenuta La Favola also boasts a negative carbon footprint: its photovoltaic system produces more energy than it consumes. All by-products from grape and olive processing are reused as soil amendments.
Tenuta La Favola is also proud to be a member of VinNatur, the Federazione Italiana Vignaioli Indipendenti, and EcoGruppo.
“We believe that agriculture and wine are culture, history, hope, and patience. That the vine is life.”
This philosophy comes to life through multicultural projects, artist residencies as part of the Bridge Art initiative, and ongoing community support.
Their approach is rooted in producing wines that meet three fundamental principles: balance, grape variety identity, and terroir. To achieve this, grapes are harvested by hand, fermentations occur spontaneously, and wines are aged in stoneware vessels rather than oak. These containers offer constant microporosity, allowing maturation that preserves both varietal character and terroir expression.
In the vineyards, Valeria and Corrado have long been committed to protecting ancient indigenous varieties such as Nero d’Avola, Moscato, and Frappato. Every action is carefully considered to maintain a balanced ecosystem and minimize intervention.
Ecological compensation areas have been established—zones featuring dry-stone walls, fruit and large trees, aromatic herbs, and native vegetation—where natural predators of vine pathogens can thrive. They also use Bacillus pumilus bacteria and microalgae to enhance plant resistance to disease.
Although La Favola is located in a hot, arid climate, cover crops are planted between the rows to improve soil structure and fertility and to prevent surface erosion. Tenuta La Favola also boasts a negative carbon footprint: its photovoltaic system produces more energy than it consumes. All by-products from grape and olive processing are reused as soil amendments.
Tenuta La Favola is also proud to be a member of VinNatur, the Federazione Italiana Vignaioli Indipendenti, and EcoGruppo.
T-OINOS
The wines of T-OINOS possess a liquid energy. At first, they can be disconcerting. There is no explosion of exuberant or superfluous aromas, but rather a rising sensation of warmth, euphoria, comfort, and verticality.
At the heart of the lunar landscapes of Falatados and Volax, shaped over millions of years by wind and time, the T-OINOS project takes form. This dramatic setting is scattered with massive granite boulders which, according to geologists, were formed between 15 and 25 million years ago. Through fluctuations in temperature and humidity, and sculpted by relentless winds, they have gradually evolved into their distinctive spherical shapes.
More than 25 years ago, Alexandre Avatangelos and sommelier Gérard Margeon founded an estate entirely dedicated to expressing an absolutely unique terroir. In 2016, renowned consulting winemaker Stéphane Derenoncourt joined the project, bringing a resolutely terroir-driven approach.
Their ambition: to revive a 6,000-year-old vineyard, to produce great wines capable of traveling the world, while preserving a natural environment of exceptional beauty.
Today, T-OINOS farms approximately 15 hectares, certified organic and practiced with biodynamic principles, under the direction of Michalis Tzanoulinos. The emblematic grape varieties—Assyrtiko, Mavrotragano, and Avgoustiatis—are planted at high density on granite and schist soils, giving rise to wines that are vibrant, precise, and remarkably pure.
T-OINOS now stands as one of the most singular viticultural projects in the Aegean Sea, in the Cyclades uniting millennia of tradition, research, respect for nature, and an uncompromising pursuit of excellence.
At the heart of the lunar landscapes of Falatados and Volax, shaped over millions of years by wind and time, the T-OINOS project takes form. This dramatic setting is scattered with massive granite boulders which, according to geologists, were formed between 15 and 25 million years ago. Through fluctuations in temperature and humidity, and sculpted by relentless winds, they have gradually evolved into their distinctive spherical shapes.
More than 25 years ago, Alexandre Avatangelos and sommelier Gérard Margeon founded an estate entirely dedicated to expressing an absolutely unique terroir. In 2016, renowned consulting winemaker Stéphane Derenoncourt joined the project, bringing a resolutely terroir-driven approach.
Their ambition: to revive a 6,000-year-old vineyard, to produce great wines capable of traveling the world, while preserving a natural environment of exceptional beauty.
Today, T-OINOS farms approximately 15 hectares, certified organic and practiced with biodynamic principles, under the direction of Michalis Tzanoulinos. The emblematic grape varieties—Assyrtiko, Mavrotragano, and Avgoustiatis—are planted at high density on granite and schist soils, giving rise to wines that are vibrant, precise, and remarkably pure.
T-OINOS now stands as one of the most singular viticultural projects in the Aegean Sea, in the Cyclades uniting millennia of tradition, research, respect for nature, and an uncompromising pursuit of excellence.
TORO ALBALÁ
Antonio Sánchez is the driving force behind Toro Albalá, a family estate with over a century of history. A chemist and visionary winemaker, he revolutionized the approach to Andalusian wines as early as the 1960s. Described by The Wine Advocate as an “idealistic and enterprising winemaker with true character,” he is the brilliant architect behind the ideas of Toro Albalá. The estate embodies the union of craftsmanship and the passage of time, where each wine—meticulously crafted like a piece of fine jewelry—reveals the essence of every vintage.
Located in Córdoba, a UNESCO World Heritage city, the Toro Albalá winery is among the largest and most prestigious in the region. Founded in 1844, the estate has evolved through generations, with a pivotal moment in 1922, when José María Toro Albalá renovated an old windmill to house the cellars. It was there that the foundational Solera was created—a unique aging system that would establish the winery’s reputation for producing exceptional vintage-dated wines.
In the 1970s, Antonio Sánchez took over the estate. Today, Toro Albalá is ranked among the Top 100 wineries in Spain, and its wines grace some of the most prestigious tables around the world. The estate continues to honor its historical and cultural heritage, combining modern Solera-aging facilities with a museum of oenology and archaeology, as well as a specialized library.
The aging cellars—particularly those in Moriles—also house historic wines and traditional vinegars, slowly maturing in oak barrels to produce truly exceptional expressions. Toro Albalá is far more than a wine estate; it is a sensory journey, where history, culture, and excellence converge.
Located in Córdoba, a UNESCO World Heritage city, the Toro Albalá winery is among the largest and most prestigious in the region. Founded in 1844, the estate has evolved through generations, with a pivotal moment in 1922, when José María Toro Albalá renovated an old windmill to house the cellars. It was there that the foundational Solera was created—a unique aging system that would establish the winery’s reputation for producing exceptional vintage-dated wines.
In the 1970s, Antonio Sánchez took over the estate. Today, Toro Albalá is ranked among the Top 100 wineries in Spain, and its wines grace some of the most prestigious tables around the world. The estate continues to honor its historical and cultural heritage, combining modern Solera-aging facilities with a museum of oenology and archaeology, as well as a specialized library.
The aging cellars—particularly those in Moriles—also house historic wines and traditional vinegars, slowly maturing in oak barrels to produce truly exceptional expressions. Toro Albalá is far more than a wine estate; it is a sensory journey, where history, culture, and excellence converge.
Viña VIK
In this magical place known in the Mapuche language as Millahue, meaning “place of gold,” the dream of Alex Vik and Carrie Vik was born. Nearby gold-panning sites were already in use in the 16th century, shortly after the Spanish Conquest. Surrounded by a team of winemakers, climatologists, geologists, and agronomists, the couple developed their ambitious vineyard project in the Cachapoal Valley, more precisely in Millahue.
Holism
Holism is the concept that best reflects the spirit of VIK. It represents the union between humans and nature as a whole. Environment, human and social development, and the integration of art and architecture—together, these elements create a powerful, living synergy.
Environmental Commitment
Clean energy: I-REC certified, VIK sources 100% of its electricity from renewable, clean, non-polluting energy.
Biodiversity conservation: A negative carbon footprint, supported by 2,000 hectares of native forest and biological corridors. VIK also plants Quillaja, an indigenous tree species.
Recycling: The winery has implemented recycling protocols, including the reuse of naturally fallen trees—used to heat their own barrels—and composting for the organic garden.
Sustainable winemaking: VIK promotes environmentally respectful viticultural and oenological practices. Fermentations are spontaneous, with no added yeasts.
Sustainable architecture: A reflective water basin naturally cools the barrel cellar and winery roof. Natural light floods interior spaces, minimizing electricity use. A translucent roof allows staff to work during the day without artificial lighting.
Social Commitment
Cooperation and collaboration: The winery works closely with regional academic institutions such as the Universidad Bernardo O’Higgins to support local development strategies.
Local economy: VIK prioritizes products from local suppliers and small businesses. The estate also promotes endangered endemic varieties, such as Rosado and Tenca tomatoes.
Community involvement: VIK partners with the San Vicente de Tagua Tagua football school, an athletics and education program offering young people access to sports during their studies.
Chilean cuisine and culture: The estate features an organic garden spanning over 2 hectares, producing around 250 varieties of fruits, vegetables, flowers, and edible herbs. Also present are Coyonka chickens, a Mapuche heritage breed known for their distinctive blue eggs.
BARROIR — Barrel + Terroir
New and used French oak barrels are toasted using wood from century-old roble trees that have completed their natural life cycle.
AMPHORE — Amphora + Terroir
To create its amphorae, VIK collaborated with one of the region’s most talented potters. Alongside winemaker Cristián Vallejo, he explored the vineyard for months, digging two-meter-deep test pits to find the ideal clay. Twenty amphorae were crafted from a blend of Millahue clay and kaolinite.
The soul of VIK lies in its holistic wines: VIK, Milla Cala, the “A” blends, and La Piu Belle.
Their signature is expressed through elegance, complexity, balance, depth, and power, driven by vibrant energy and pure fruit.
Holism
Holism is the concept that best reflects the spirit of VIK. It represents the union between humans and nature as a whole. Environment, human and social development, and the integration of art and architecture—together, these elements create a powerful, living synergy.
Environmental Commitment
Clean energy: I-REC certified, VIK sources 100% of its electricity from renewable, clean, non-polluting energy.
Biodiversity conservation: A negative carbon footprint, supported by 2,000 hectares of native forest and biological corridors. VIK also plants Quillaja, an indigenous tree species.
Recycling: The winery has implemented recycling protocols, including the reuse of naturally fallen trees—used to heat their own barrels—and composting for the organic garden.
Sustainable winemaking: VIK promotes environmentally respectful viticultural and oenological practices. Fermentations are spontaneous, with no added yeasts.
Sustainable architecture: A reflective water basin naturally cools the barrel cellar and winery roof. Natural light floods interior spaces, minimizing electricity use. A translucent roof allows staff to work during the day without artificial lighting.
Social Commitment
Cooperation and collaboration: The winery works closely with regional academic institutions such as the Universidad Bernardo O’Higgins to support local development strategies.
Local economy: VIK prioritizes products from local suppliers and small businesses. The estate also promotes endangered endemic varieties, such as Rosado and Tenca tomatoes.
Community involvement: VIK partners with the San Vicente de Tagua Tagua football school, an athletics and education program offering young people access to sports during their studies.
Chilean cuisine and culture: The estate features an organic garden spanning over 2 hectares, producing around 250 varieties of fruits, vegetables, flowers, and edible herbs. Also present are Coyonka chickens, a Mapuche heritage breed known for their distinctive blue eggs.
BARROIR — Barrel + Terroir
New and used French oak barrels are toasted using wood from century-old roble trees that have completed their natural life cycle.
AMPHORE — Amphora + Terroir
To create its amphorae, VIK collaborated with one of the region’s most talented potters. Alongside winemaker Cristián Vallejo, he explored the vineyard for months, digging two-meter-deep test pits to find the ideal clay. Twenty amphorae were crafted from a blend of Millahue clay and kaolinite.
The soul of VIK lies in its holistic wines: VIK, Milla Cala, the “A” blends, and La Piu Belle.
Their signature is expressed through elegance, complexity, balance, depth, and power, driven by vibrant energy and pure fruit.
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