40 year-old vine Menu Pineau, organic vineyards on sand and silex soils. Spontaneous fermentation without inputs in fiberglass tanks, uninterrupted aging on the lees for a few months and bottling with minimal SO2.
Alexis Hudon is a young Quebecois transplant and New Kid On the Block in the Loire Valley. He worked as a sommelier on the other side of the Atlantic before moving to France to do harvests and cellar work for Julien Guillot, Nicolas Reau, Cyril Zangs and most notably Domaine Jousset. He produced the first two vintages of his own wines from his mentor Bertrand Jousset’s cellar in Montlouis-sur-Loire, but has recently set up shop in Bourges. Here, in a former garage, he vinifies Gamay, Menu Pineau and Sauvignon Blanc – harvested at various farmers in the area – into humble but profound natural wines that have been flying from our shelves ever since we introduced them in Amsterdam in the summer of 2019.