Deluge is light on its feet, fun, and zippy, with notes of fresh fruit, spice, and a little bit of effervescence. De-stemmed Carignan, 1 month maceration in wooden vats. No fining, no filtering, and no added sulfites.

Le Picatier

Christophe and Géraldine Pialoux work at Winery Le Picatier with the greatest respect for the soil and the vines according to the principles of organic and biodynamic agriculture: different preparations to reinforce the natural resistance of the vines, plowing of the soil, manual harvesting. Having gone through the "conventional" process, Christophe and Géraldine launched themselves into biodynamic agriculture after a decisive meeting with Dominique Derain in Pommard. For two years, the Pialoux's were looking for a Winery to take over. In 2007, the Winery du Picatier (Saint-Haôn le Vieux, in the Loire) seduced them, surrounded by its vines, with different grape varieties. But also to set up a rural gîte, which they opened in 2010. The Winery du Picatier culminates at an altitude of 400m on the western side of the Loire Valley, sheltered from the wind by the peaks of the Monts de la Madeleine.

Initially 7 ha (5 of gamay, 1 of chardonnay, and 1 of pinot noir). In 2009, they planted an additional 1.2 ha of white grape varieties (0.6 ha of viognier, 0.3 ha of Roussanne and 0.3 ha of aligoté). Conversion to obtain the label is in progress. Vinification is the natural extension of the work of the vines with a minimum of intervention in order to let the terroir express itself. Only indigenous yeasts are authorized. The use of sulfur is low, only for bottling (less than 30 mg/l). After fermentation, the wines remain on the lees until bottling.