Producers

Émilie Mutombo Bonastre, Penedès, Spain Émilie Mutombo, from Congolese descent and born and raised in Brussels, used to work in the event sector in Belgium’s capital city. However, seized by the upcoming natural wine scene and the many winebars in the city she decided to turn her life around. She went to study Oenology in France and gained experience in the winemaking process at Domaine Chêne Bleu in Gigondas. Her most influential encounter happened a little later at a wine fair in Angers. Here she met Massimo and Antonella from Partida Creus. While tasting their wines she became captivated by them. After realising she got along well with the Italian couple she decided to move to Bonastre to work with them. There she became friends with them and gradually gained more influence in the winemaking process. In 2017, Tom Colman, an Australian from Domaine Jauma who was working at Partida Creus as well, got her to make a wine of her own. A little later her first wine was born: E.T., Émilie Tom. Émilie continued like this for a while, making a few wines of her own using Partida Creus’ grapes and equipment. Eventually, in 2020, she found her own place, still in Bonastre, almost around the corner from Massimo and Antonella, whom she is still very close to. She started to vinify small quantities of wine from her 2 hectares of 50 to 70 year old vines of Parellada, Sumoll and Xarello. Alongside her own production she also buys some grapes from local, organic, farmers. Since then Émilie also planted some Monastrell and Grenache. Her production stays limited, around 5000 to 8000 litres a year as little rainfall strongly influences her yields. In the cellar Émilie’s delicate touch is most noticeable. While strongly influenced by Partida Creus, she definitely managed to develop her own style. She is a master of maceration, using techniques like normal maceration, carbonic maceration and flotation / infusion (where whole clusters are suspended in direct pressed juice) to make wines that correspond to her vision: wines she would want to drink herself. She uses old, oak vessels as well as stainless steel vats, bottles by hand and adds no sulphites. The abstract yet recognisable labels are made by Frédéric Mutombo, her brother. The wines are strongly fruit-forward and at the same time complex, gastronomic and round. Definitely a producer to keep an eye on!

Vanessa Letort Alsace & Loire, France Vanessa Letort dived into the world of wine in 2014. Since then, a series of remarkable encounters have led her to eventually create Du Vin aux Liens. One of them was starting up Les vins Pirouettes together with Christian binner and his partners, which she was a part of until the end of 2019. Du Vin aux Liens is a négoce, focused on the Alsace and the Loire. Vanessa works with passionate and engaged farmers from those regions who all farm organically or following biodynamic principles, allowing no chemicals in the vineyards. She participates in the process of vinification, where she has her say. She really sees the vignerons as her partners: “I am very aware of the work it takes to care for a vine, the daily commitment of each one of these vignerons, the risks that are taken by making wine without a filter. Through Du Vin aux Liens I can value their work, make people familiar with their wines, make conversations about them and shine a light on them, which is something I care deeply about.” Through Du Vin aux Liens Vanessa can also release cuvées of her own. She used to operate from the cellar of Claude Straub, in his Domaine in Bleinschwiller, Alsace. Now she works from the cellar of Farid Yahimi of Sons of Wine in Beblenheim, also in the Alsace. Together with Farid, Vanessa makes cidres from the apples from the orchards of her family in Brittany and they started their new project: Domaine de la Légèreté in Lorraine. All the wines from Du Vin aux Liens are fermented spontaneously, using only indigenouw yeasts. No, or as little additives as possible are used in the proces of making the wine. The wines are some of the best price quality that we’ve ever found, being super natural, stable and aged before released and always so full of energy and fruit. We love them. This is also why we’ve helped her and Farid with the harvest a couple of times. Not to forget we also made our wine together, Acapulco which is now back in stock!

Maxime Lanny & Isabelle Delahaye Arbois, Jura, France Maxime Lannay began in the world of wine at Domaine Villet, where he learned a lot about biodynamic agriculture. Subsequently, he spent two years working in the cellar of Alice Bouvot, from Domaine de l’Octavin. There he was able to refine his knowledge on viticulture. Isabelle Delahaye, Maxime’s wife, joined in 2019. They had met through Alice Bouvot. Isabelle used to be a sommelier and worked in some of France’s finest establishments before she decided to move to Arbois. Together they created Domaine des Barbatruks. Maxime and Isabelle aim to make authentic and natural wines, with respect for the natural environment, that honestly represent the terroir and the surroundings. The Domaine is rather small, only consisting of about 0.7 hectares of vines, spread out over Arbois, Montigny-les-Arsures, Pupillin and Montmarin. The vines are planted in soils of interspersed blue and chalky marl, typical for the Jura. This gives the Jura wines a typical and incomparable acidity and tension. In the vineyards they grow Savagnin, Ploussard, Pinot Noir, Gamay and Seibel, a hybrid also known as Rosette. Viticulture in the Jura is far from easy as challenging climate conditions and small land surfaces make it uncertain. Therefore, Isabelle and Maxime started a négoce range, purchasing grapes from befriended vignerons of the Rhône Valley, the Languedoc and Alsace. All the purchased fruit is farmed following biodynamic principles, respecting natural cycles and preserving biodiversity. This is also the case for the viticulture of the Domaine itself, where the grapes are then harvested by hand and sorted in the vineyards. In the cellar Maxime and Isabelle made a conscious decision to only work by hand. They own a traditional vertical press with which they gently press the grapes for lightly extracted juice. Fermentation is spontaneous and with indigenous yeasts and the bottling is done with the help of gravity without fining, filtering or adding sulphites. Isabelle and Maxime produce expressive and energetic wines that are easy to drink. The wines have character, wildness, passion and go off the beaten track. No Burgundy Jura but a unique expression of Jura.

Vanessa Letort, Farid Yahimi & Naoufel Zaïm Lorraine, France Domaine de la Légèreté is the recent project of Vanessa Letort, known from Du Vin aux Liens, Farid Yahimi, from Sons of Wine, and Naoufel Zaïm. Since 2022 they own and farm 6 hectare of vineyards in Lucey and Bulligny, in the Lorraine. The soil composition here, in the Côtes de Toul, is clay and limestone in which the three planted Gamay, Pinot Noir, Auxerrois and Chardonnay. At this moment, the Domaine does not have its own cellar, but it’s currently being built. All the vinification takes place in the Sons of Wine cellar in the Alsace, so they have to plan and manage the travelling during harvest very well. The farming and wine making is based on ethics. They say what they do and do what they say. All their wines express a true Légèreté, a freshness that makes your mouth water. They are only released when ready, so that means ready for you to pour by the glass!

Chris Santini Auxey-Duresses, Burgundy, France Chris Santini is of French and American descent. Since he was a kid he spent most of the summers in France and when he was 20 years old he worked on his first harvest. This inspired him to study Oenology at the University of Beaune. Next to his studies he worked on big and small domaines all over Burgundy untill he found a job at the Beaune office of Kermit Lynch, a famous American importer. For who he still runs the office in France next to his personal project, the cuverie in Auxey-Duresses. Chris launched his first cuvée from the cellar of his friend Christophe Pacalet in 2013. After years of working for Lynch he had formed the desire to make his own wines. He owns a hundred year old winery for which he bought all the equipment on le bon coin, the French online second hand marketplace. Chris focusses on producing “vins de soif”, thirst-quenching wines like the ones his ancestors made in Corsica. He selects organic grapes from lesser known, yet unique terroirs among regions from Burgundy and the Beaujolais. All from honest vignerons working with respect for nature and the environment. The vinification is done naturally, with local yeasts. The wines are bottled without being fined and filtered and without any additives, except for small amounts of sulfites at the very end. Chris chooses to use whole cluster fermentation, in order to keep the wines light, aromatic and fruit-forward. He also prefers to use infusion techniques instead of extraction techniques that require pumping the wine. Afterwards, he ages the wine in fiberglass tanks. In 2016, Chris openend up his cellar to a couple of young winemakers, for them to make their own wines. All had to source their own grapes while equipment and ideas were shared among the group. This initiative became known as” The Auxey Collective”. Among this collective was the now well known Jonathan Purcell, making his first cuvées under the name Vin Noé there.

Caroline Gimenez Anjou, Loire, France Caroline Gimenez is Jérôme Saurigny’s partner. They met in Paris, where Caroline worked as a filmmaker and an artist. It was there that Jérôme introduced her to his wines and to his winemaking philosophy. They got close during protests they both attended, such as the Gilets Jaune and an occupation against the deforestation of a piece of land in the Western Anjou. Eventually, Caroline moved to the Anjou. Caroline Gimenez’ wine adventure began by helping Jérôme. Later, in 2020, she decided to go her own, remarkable way. Making use of the French right to glannage, meaning that citizens can claim unharvested or abandoned fruits from otherwise private land, Caroline was able to acquire grapes from various highly praised local parcels, gradually befriending their owners to continue this practice. Together with her own 0.3 hectares of Cabernet Franc and Chenin blanc, wild and hybrid grapes and occasionally some négoce she has been making her own cuvées since 2020. One is quick to expect great similarity between the wines of Caroline and Jérôme. They share cellar, equipment and philosophy and Caroline designs both her own and Saurigny’s labels. Furthermore, they have a common intuitive approach to winemaking, as well as an undiminished curiousness, open-mindedness and a desire to experiment. We believe this allows for the wines of both winemakers to have a real, separate identity. The wines of Gimenez being a true representation of her warm and positive personality. Marked by a gentle extraction, radiant colours and captivating aromatics, these wines are seriously worth trying!

Angelo Sega San Giacomo di Teglio, Valtellina, Lombardy, Italy In the north of Lombardia lies Valtellina. Leonardo da Vinci described this valley as a “valley surrounded by tall and fearsome mountains” in which “heady and strong” wines are produced. This region has been growing Nebbiolo, known best from Barolos and Barbarescos from Piemonte, since medieval times under the name Chiavennasca. Valtellina’s Chiavennasca is known as leaner and more delicate than its counterparts from Piemonte. Chiavennasca’s most delicate and elegant expression is said to be found in Valgella, in the eastern sub-region of the valley. It is here, in San Giacomo di Teglio, on the steep terraced slopes, that Angelo Sega and his sons Luca and Matteo make wine under the label of Barbacàn. The family is nicknamed Barbacàn, after the local name for the buttresses present in the terraces. Their seven hectares of vineyards are located between 300 and 800 metres of altitude. The soil consists of sandy and loamy granites, rich in silica which perfectly absorbs the daytime heat. The conditions make it impossible to work the land with any machinery. Thus the family does everything by hand, just like their ancestors. Tradition and cultural identity are deeply rooted in the practices of Angelo and his sons. They work hard to keep local and often forgotten grape varieties as well as local agricultural tradition and practices alive. This all results in wines that uniquely reflect the terroir and each vintage with elegance and finesse. In the cellar, Antonio, Luca and Matteo guide the wines, without imposing themselves on or intervening in the process too much. The fermentation is spontaneous, with native yeasts, and takes place in open vats of steel and concrete without any temperature control. The ripening is done in big wooden barrels. Before bottling the wines are not filtered and only sulphured minimally. The bottles emphasise the deep connection between the wines and their historic identity as the labels are inspired by neolithic drawings found in caves on the cliffs of Teglio. Very pure, living and bright wines. Firm and mineral in a reflection of the granite soil and the cool mountain wind. The burning passion of the winemakers together with the energy from ancient roots shine through. In short, really special wines from the Italian Alps with great aging potential. A showcase of local identity and tradition.

Edoardo Sacchetto Veneto, Italy Edoardo Sacchetto draws inspiration out of different people and ideas from different countries and cultures. Hinduism, biodynamics and his studies in alternative technologies inspire and influence the way Edoardo cares for his vineyards, vines and wines. This results in an open-minded way of winemaking where ideas from all over the world are combined with local tradition. Back in 2016 Edoardo decided to start Az. Agricola Ananda. He rented some vineyards in the Euganean Hills and, with the help of his father, planted his first vines. While the vines grew, he worked in a bistro in Padua and it was there that he got introduced to natural wine as well as several producers. These producers, such as the well known Daniel Sage, gave him the opportunity to learn this way of winemaking. It was in 2020 that he released the first cuvées under his own name. His vineyards are situated at an altitude of 200 meters and the soil contains clay, limestone and mineral volcanic rock. Sacchetto mainly grows Garganega, Merlot, Moscato Giallo, Chardonnay and Pinot Noir together with some indigenous grapes that are co-planted in certain plots. Edoardo tends to his vineyards with the greatest care, doing everything manually and not allowing any chemicals onto his plots as well as following the principles of biodynamics and the natural rhythms of the earth. It should not come as a surprise that Edoardo follows similar principles in his cellar, working with great precision and care. Fermentation happens spontaneously through natural yeasts and the whole process is dictated by biodynamic principles. Different techniques are used according to the type of wine Edoardo Sacchetto wants to make, although he always lets the grape and terroir determine the trajectory. The wines are intens, energetic and concentrated. Nevertheless Edoardo manages to also keep them fresh and juicy. Very limited!!

Jérôme Saurigny Anjou, Loire, France Jérôme Saurigny could’ve never imagined, after studying in Bordeaux and starting as a cellar master in Pomerol, that he would make wine without any additions. He very well remembers that before harvests, his colleagues and he would collect packets of yeast and other additives. This is now well in his past. It all changed when he was introduced to Patrick Desplats and Sebastien Dervieux - Babass, two uncompromising pioneers of natural wine who completely changed his vision on wine. So, in 2007 Jérôme started an adventure of his own. He bought 6,5 hectares of vineyards in the Coteaux du Layon appellation, growing mostly typical Loire grapes such as Grolleau, Gamay, Cabernet Franc, Sauvignon Blanc and Chenin Blanc and decided to make wine following his own philosophy. He ploughs the land with a horse and is part of the SAINS (Sans Aucun Intrants Ni Sulphites ajoutée) association founded by Jean-Pierre Robinot. Jérome refuses to compromise and looks for the limits of his philosophy. He vinifies naturally, through indigenous yeasts and without any additives or sulphites. He often blends red and white grapes, from the maceration. Using a technique where whole bunches of grapes are submerged in direct-pressed juice. A twist on carbonic maceration without the need for added CO2. The wines of Jérôme are intense, pure and full of energy but also very rare. We are very happy to receive a small amount of his cuvées every year!