Country: France
Region: Bugey (the link between Jura and Savoie)
Grape: Poulsard
Viticulture: Natural Wine / Organic Farming
Winemaking: Manual harvested grapes are pressed as whole bunches. Fermented in wood for 9 months and 3 months in stainless steel. Matured in old oak barrels.
Fruity with notes of leather and pepper.
At “La Cuverie”, Aurelien Beyeklian stands for a natural, humble, and friendly approach to wine with determination & passion. After a first professional career around the world with the Red Cross, he decided, at 40, to start all over again! A few essential encounters (apprenticeship with the Bret brothers in Vinzelles), the need of a different life and the conviction that Bugey is home of wonderful wines: this is what pushed him to become winemaker.
No use of any chemicals, all work is carried out manually. Horses are used for ploughing and sheep are used between the vines. Certified organic, but converting to Biodynamics, all in a Permaculture environment.