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 delicious, zero-zero, natural wines using sustainable practices. The current 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 2020 White MSM (available early June 2021) Our White MSM boasts a variety of citrus notes including lemon and lemon zest, that push towards Meyer lemon. It also features notes of honey and apple, with ample body for Melon de Bourgogne with great salinity. The grapes come from the sub region of Vallet in the Muscadet appellation. The vineyard is planted on gabbro metamorphic rock, which is slow cooled magma that is rich in magnesium and iron. This 100% Melon de Bourgogne is sourced from the vineyards of Romain Petitou. The vineyard is in its third year of biodynamic conversion. The grapes were picked the first week of September and undergo direct press before immediately being placed in glass globes that are buried underground. Both the natural fermentation and the elevage takes place in these tanks. The grapes are sourced from the domaine of Romain Petitiou and the elevage and bottling also took place at his domaine, under the careful eye and tutelage of Patrick Bouju and Justine Loiseau. The wine stayed on the lees until it was ready to be bottled in March 2021. There was no fining, filtering, or SO2 added during any phase of winemaking. ABV is 12.3%. About Vivanterre 2020 White Petnat PRS (available late June 2021) Our Pet-Nat is a blend of Pinot Blanc, Pinot Gris, Riesling and Sylvaner; the first three come from the village of Heiligenstein and the Sylvaner from Rosheim, both in Alsace. The grapes were harvested in early September and each varietal began fermentation separately, until about 20 grams of residual remained. The juice was then blended and bottled and fermentation continued. The wine was aged under crown cap from mid-November 2020 until disgorgement at the end of April 2021. There was no fining, filtering, or SO2 added during any phase of winemaking. The harvesting, vinification, and elevage was done by Patrick Bouju and Justine Loiseau. ABV is 12.5%. About Vivanterre 2020 Contact SGS (available late June 2021) Our Orange Contact SGS is a blend of Gewurztraminer, Sylvaner and Sauvignon Blanc. The Gewurztraminer and the Sylvaner are sourced from Alsace, and the Sauvignon Blanc from the Loire Valley. This cuvee is a savory style of macerated wine, driven by flavors of black tea and kombucha. The Gewurztraminer also contributes flavors of tropical fruit, especially lychee and white flower, and brings a spicy component in as well. The Gewurztraminer and the Sauvignon Blanc were macerated on their skins for 3 weeks, while the Sylvaner was direct press. The Sauvignon Blanc grapes come from the Touraine-Oisly sub-appellation of the Loire Valley, from a vineyard managed by Benjamin Delobel. The vineyard started organic conversion in 2013. The grapes come from 60-year-old vines planted in sandy soils that are rich in minerals with calcium, flint and clay. The grapes were destemmed and saw three weeks of maceration with pigeage, aged in stainless steel. The Gewurztraminer grapes come from the village of Heiligenstein in Alsace and are picked from 35-year-old vines, planted on clay and blue slate. The whole clusters were then placed directly into stainless steel vats for two weeks of skin maceration, foot trodden, then racked into amphorae. The vineyards are farmed by the Goepp Family. Our White Petnat PRS is a lightly sparkling, dry and rich style of petnat that is textured and full bodies. It exhibits both varied orchard and stone fruit aromas, with savory and herbaceous tones. The Sylvaner grapes also come from Alsace, from a vineyard located in the village of Rosheim, that is rich in limestone, with 60-year-old vines. The Sylvaner comes from the vineyards of the Dreyer Family. The Sylvaner grapes were pressed, and the juice was added to the Gewurztraminer, which was macerating on its skins. There was no fining, filtering, or SO2 added during any phase of winemaking. Wines were aged until May 2021, when blending took place, just before bottling. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau. ABV is 13.5%. About Vivanterre 2020 Gamay MVB (available late August 2021) Our Vivanterre Gamay MVB is a new classic and 100% Beaujolais. It is crunchy textured, dark fruited and spicy. The grapes are sourced from 3 different vineyards. The main source is in Moulin au Vent, a parcel of 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 this year (in 2021). A second vineyard in Brouilly provides 30% of the grapes. It is a south facing vineyard that has deep clay soils rich in limestone. A great contrast to the pink granite of the Moulin au Vent vineyard. The Moulin au Vent and Brouilly vineyards are farmed by Julian Betrand. The last vineyard is owned and farmed by Patrick and Justine. The grapes are planted on granite rich soils laced with quartz. The wine making is simple; whole cluster fermentation, aged in a combination of clay amphorae and used oak barrels with no fining, no filtering and no added SO2 at any phase of winemaking. Our Gamay MVB was bottled in May 2021 according to the biodynamic calendar. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau. ABV is 13%. Our Red Gamay MVB is best served with a bit of chill. A very versatile red wine, it pairs nicely with meat and a cheese board to start the meal, however it is also great with a heartier fish dish and grilled vegetables. Our Orange Contact SGS pairs well with salads and many starters, and it can also be a good match for grilled chicken or pork. 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 2013 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 first to Wine Director in Spring 2015 subsequently to Director of Operations in Spring 2021.