This morning, we held a tasting of the 2025 Organic (BIO) vintage with Sébastien, our cellar master and oenologist. The sample was drawn from a 50-hectolitre organic wine vat:
The wine is fresh and supple, featuring notes of undergrowth and morello cherries. Its ruby hue is characteristic of a natural wine. On the palate, as my grandfather used to say, it is “highly drinkable” (il se laisse bien boire). A slight acidity remains, which will mellow out over time before bottling; this liveliness serves as the backbone for its aging potential.
We did not use thermo-vinification, which is likely what preserves that impression of a natural wine true to its terroir. The malolactic fermentation followed the alcoholic fermentation; this transition from yeast to bacterial activity ensures a very balanced and stable wine.
The production of an organic wine, much like organic grape growing, is subject to a mandatory audit. Alpes-Contrôle is in charge of this audit and has taken a sample to ensure the absence of unauthorized inputs, such as pesticides.
For this specific organic vintage, the grapes were not destemmed: maceration took place using whole bunches. Naturally, the harvest from organic plots is handled separately from the traditional harvest: all pipes, pumps, and presses must be thoroughly rinsed between each batch.
In this vintage, there was no chaptalization. As for sulfur (SO2), the levels are very low—well below the limits required for organic certification.
All in all, this vintage is delicious, especially with its notes of morello cherry, one of my favorite fruits.