Your Guide to Organic, Biodynamic and Natural Wine



Domaine de Villeneuve

Located in the North of the appellation, Villeneuve is at the crossroad of several very ancient geological evolutions of the soils.Red clay and loess lie on sand from the sea which was here millions of years ago and which also rolled the famous round stones of Châteauneuf du Pape. Yellow clay lies on sedimentary deposits. The clays together are the “bones” of the soil and the larger of the nutritive components of the organic matter, which is the basis of the life activity of the soil. Loess, sand and stones give porosity, which is the sign of the terroir’s quality.Villeneuve was taken over in 1993 by the Wallut and the du Roy de Blicquy families.The Winery:8.40 hectares producing around 25 hectoliters per hectare i.e. less than 3,000 bottles per vintage.Grape Varieties:Grenache 72%, Mourvèdre 15%, Syrah 5%, Cinsault 4%, the rest is white Clairette, Muscardin, Vaccerese, and the “salt and pepper” in the dish….Age of Vines:- Grenache, Cinsualt Syrah, and Mourvèdre are 30 to 95 years old.- Syrah is 5 to 11 years old.Viticulture:- 100% plowing, no weed killers, no chemicals used except sulphor.- We use Camomille tea, infusion of nettle or horsetail and special preparations currently used in biodynamic culture.Vinification:The basis is a top sanitary quality of the grapes. Careful sorting of grapes in the vineyards by Marie-Christine du Roy de Blicquy prevent the rotted bunches to be in contact with the sound ones.


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Château de Roquefort

This vineyard, lying between Marseille and Bandol, boasts a large proportion of Grenache planted in a sheltered, rocky hollow, north-west oriented at 360 to 390 meters from the sea, where it ripens to perfection.This site may be wild and harsh for Provence, but its red wines are generous, full-bodied and opulent, and its rosés and whites wonderfully fresh.A trained wood joiner, Raimond de Villeneuve certainly cuts no corners with his raw materials. He likes to make wines full of elation, colour and fruit, and works his vines using natural methods which, to him, is only normal.At Roquefort, the 2003, 2004 and 2005 vintages met with great success and there are high hopes that future vintages will prove to be just as flavoursome.


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Château Romanin

Following the Rhone River, arriving at the top of the papal city of Avignon, we enjoy a lofty view of the gently rolling Alpilles mountains… After crossing over to Cote Rotie in the Hermitage, from Saint-Joseph in Chateauneuf-du-Pape, we arrive at the gates of Baux-de-Provence in the Alpilles. We are struck by magnificent stripes of light at the last mountain, bordering the Mediterranean Sea. On the northern slope between the towns of Saint-Remy de Provence and Eygalieres, nature has fortuitously drawn a huge, triumphant “V”… a gorge creating dynamic uplift. It is not uncommon to see gliders making their sweeping descents high above the ruins of a medieval castle. This is Romanin country.Surface area of vineyard: 58 hectares (143 acres) of vines, 1.5 hectares (3.7 acres) of olive trees and 1.5 hectares of almond trees. Average age of the vines: 21 hectares (52 acres) planted between 1961 and 1978, 37 hectares (91 acres) planted between 1989 and 1999.Productive varieties: Red varieties: syrah, cabernet sauvignon, grenache, counoise, mourvèdre, cinsault and carignan. White varieties: rolle, ugni blanc, bourboulenc, clairette and sauvignon.Production Volume: Approximately 1,500 hl. Yield: Average yield is 25 hl/hectare. Yields vary according to the different plots and the varieties, from 20 to 45 hl/hectare.Brands: Cœur de Château Romanin, Château Romanin and La Chapelle de Romanin. Biodynamic Vineyards since 1988


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Château Sainte Anne

Ste Anne is a family run estate located on the Bandol appellation, in the heart of Provence.Our vineyard benefits from a complex soil composition (dry limestone mixed with white sand allowing a very deep drainage) and a specific micro-climate with cool nights allowing the local variety, Mourvèdre, to reach perfect ripeness.The growing season sees striking heat in summer, heavy rain in fall, powerful winds (Mistral) and a strong maritime influence. This brings all necessary elements for our grapes to offer the best expression of our terroir. Grapes are vinified in white, rosé and red wines. The necessary 18 months of wood ageing (50 hl large oak tanks) brings silky and smooth tannins to our red wines.


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Domaine Beauthorey is located in Languedoc, appellation Pic Saint-Loup: four hectares with about eight specific “terroirs”, starting in 1985. It was created gently since then, with a double experience including very old vineyards which are up to 80 years old (two hectares mixing cinsault, carignan, aramon, etc.), as well as new plantations which are 15 years old (syrah and grenache). Time, observation and the exchange of experiences are the real daily tools, instead of investment and technology. The confidence and participation of many consumers “renting wine trees” is of much importance to the Domaine’s life and authenticity.I take care of all aspects from pruning to wine processing. Far ahead from a label (biodynamics) or an appellation contrôlée (pic St. Loup), human scale gives sense to my presence in a “terroir” and gives way to an authentic quality. In organic agriculture since 1985, biodynamics since 1998.


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In the beginning was the sky… then came the earth, and, much later, the land was filled with plant and animal life.From that moment on, everything was in place. Man could exploit the nourishing earth for better or for worse.Nowadays, farmers feed the planet, but destroy it at the same time. Sometimes they think they are doing the right thing, by ploughing too often, for example, which eventually damages the soil structure.We have to observe nature and to understand how microorganisms operate in order to see that tools and machinery can never replace the natural, gentle work of earthworms, insects and other creatures that travel through a maze of tunnels, creating a porosity that aerates the soil, making it permeable and alive.Invertebrates are therefore very welcome here! There’s grass in our vineyards and, amongst the grass, there are cows and horses. A whole, living world that lives together, each dependent on the other and each being vital to the balance of the biotope. Only when all of this is in place can we begin to talk about “terroir” and “natural” wine.


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Domaine Fontedicto is located in Languedoc in the south of France, 25 km from the Mediterranean Sea and at an altitude of 150 meters. The domain lies on 5 hectares of chalky soil, peppered with volcanic stones. The terraces face from Northeast to Northwest, surrounded by oak trees.Grape varieties of Grenache, Syrah and Carignan yield between 17 and 23 hectolitres per hectare, depending on the year. Since the winery was founded in 1993, we have been using a biodynamic viticulture methodology with respect to soil, plants, animals and the environment. We use animal drawn equipment from plowing to transportation of grapes during harvest. The wine is vinified and aged at the domain without addition of chemical products.Owner Bernard Bellahsen started using organic practices in 1977 and adopted biodynamic culture in 1980. He has been using horse-drawn plowing since 1982.


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Between sky and sea, where the Pyrenees finds the Mediterranean Sea, the vineyard of Banyuls and Collioure is without any doubt one of the greatest of the world with 1700 hectares of steep schistous slopes falling into the sea.The Domaine du Traginer stands on steep schistous slopes of Banyuls sur Mer. It covers 7 hectares and benefits from a very sunny exposure; the wines come under the Collioure and Banyuls appellations. In 1988 Jean-Françoise started working on some vineyards using organic and biodynamic methods.Since September 1997, the vineyard has been changed to organic and biodynamic methods of cultivation in order to comply with ancestral traditions in their purest form. Accordingly, part of the vineyard is still ploughed with the help of a mule, guided by his “Traginer”, the Catalan term for muleteers. Anicet, Jean-Françoise’s uncle, is the last Traginer in Banyuls, as well as the most famous. Some vineyards have been ploughed by mules for more than 20 years.At Domaine du Traginer, we do not use yeasts and enzymes, nothing but very good grapes. Some wines are produced without sulfers. So that you can taste true wines.


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