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Vivanterre Orange Contact SGU, 2019

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Other vintages available
100% natural
Gewürztraminer, Silvaner, Ugni Blanc, Gewurztraminer, Sylvaner
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Clay Pot - Amphora, Wood - New oak, Wood - Old oak, Other
About Vivanterre 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. About Vivanterre Gamay MVB The Gamay grapes are sourced from Moulin a 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. About Vivanterre Contact SGU 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. About Patrick Bouju and Justine Loiseau, Winemakers Patrick Bouju and Justine Loiseau are the trailblazing winemakers of Domaine La Bohème, located in the village of Saint-Georges-sur-Allier in the Auvergne region. Producing as little as a single barrel a year on terroir known for its unique volcanic soil and century-old vines, Domaine La Bohème has risen to cult status within the independent winemaking community in France and beyond. Having an intolerance for sulphur, Bouju makes all his wines without any additives and with a curious and experimentalist attitude. About Rosie and Max Assoulin, Co-Founders Co-Founders of Vivanterre, Rosie and Max Assoulin have spent the last several years leading the Rosie Assoulin clothing brand before venturing into the world of natural wine. Prior to founding Vivanterre, Rosie rose to prominence as a lauded womenswear designer, launching her own line in 2012 to much success. Her collections earned her the CFDA’s Emerging Womenswear Designer of the Year Award in 2015 and have been celebrated for capturing the wondrous sights, sounds, and feelings of life through her designs. Alongside her has been her husband and business partner, Max Assoulin, who has served as CEO for the brand since its inception. About Cedric Nicaise, Wine Director Vivanterre is produced under the direction of renowned sommelier, Cedric Nicaise. He was born into a family of scientists and wine collectors and prior to serving as the brand’s Wine Director, he has spent the last decade honing his dining room experience at prominent restaurants across New York. He began his interest in wine serving as Bar Manager and eventually as Sommelier at Aureole. Following his role there, he joined Eleven Madison Park’s wine team as a Sommelier in 2012. Since then he’s been a key contributor to the continued evolution of the wine program and education of the staff, and was promoted to Wine Director in the spring of 2015.
  • Auvergne, France
  • 2 wines on RAW WINE - View All


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