Raisin a Plume
Le Raisin à Plume is the creation of Jacques Février, an ancient sommelier and globetrotter by profession who, struck by the encounter with unconventional wines, launched himself into the world of wine production through an apprenticeship with some great names in the international natural wine scene, such as Anton Van Klopper of the Australian Lucy Margaux. His training period continues in Alsace, with Paul Gillet and then in the Loire Valley, where he benefits from the teachings of another commendable female winemaker, working with Noella Morantin. In 2014, he founded the domaine together with his wife Julie. The choice falls on the vineyards visited along the course of the Loire, about thirty kilometers before it reaches the Atlantic city of Nantes. The sign bears a name that explains the working method in the cellar: those grape feathers symbolize the lightness and freshness of the wines that derive from it, all played on the character of deliciousness.
The vineyards of Le Raisin à Plume extend over a total of 6 hectares, divided among 6 varieties.different: a fortunate numerological cabala acquired in conventional management and immediately converted to an approach that was as natural as possible, rejecting the use of any synthetic products, thus obtaining certification according to the dictates required by the Nature et Progrès body. In the area of the village of Oudon, on the modest slopes that roll towards the very close right bank of the Loire in the stretch between the cities of Angers and Nantes, Melon de Bourgogne, Sauvignon Blanc, Pinot Gris, Gamay, and Cabernet Franc, accompanied by the rare indigenous relative Abouriou, are rooted in rocky soils characterized by schist and gneiss, within the tiny AOC Coteaux d'Ancenis. In this extremely dynamic area, Jacques founded the association “Pinard et Jus,” together with seven natural winemakers who run small cellars, highlighting the solidarity meaning of this type of approach.
as the regulations provide, but being able to freely engage in the most varied blends, responding to contingent terroir conditions. The processes are carried out along the lines of a simple profile, with spontaneous fermentations and avoiding the addition of sulfur dioxide, as well as any invasive manipulation. Jacques and Julie mainly rely on fiberglass for the aging, using some old wooden barrels dedicated to certain particular cuvées and always listening to the progress of the vintage.Le Raisin à Plume is the creation of Jacques Février, an ancient sommelier and globetrotter by profession who, struck by the encounter with unconventional wines, launched himself into the world of wine production through an apprenticeship with some great names in the international natural wine scene, such as Anton Van Klopper of the Australian Lucy Margaux. His training period continues in Alsace, with Paul Gillet and then in the Loire Valley, where he benefits from the teachings of another commendable female winemaker, working with Noella Morantin. In 2014, he founded the domaine together with his wife Julie. The choice falls on the vineyards visited along the course of the Loire, about thirty kilometers before it reaches the Atlantic city of Nantes. The sign bears a name that explains the working method in the cellar: those grape feathers symbolize the lightness and freshness of the wines that derive from it, all played on the character of deliciousness.
The vineyards of Le Raisin à Plume extend over a total of 6 hectares, divided among 6 varieties.different: a fortunate numerological cabala acquired in conventional management and immediately converted to an approach that was as natural as possible, rejecting the use of any synthetic products, thus obtaining certification according to the dictates required by the Nature et Progrès body. In the area of the village of Oudon, on the modest slopes that roll towards the very close right bank of the Loire in the stretch between the cities of Angers and Nantes, Melon de Bourgogne, Sauvignon Blanc, Pinot Gris, Gamay, and Cabernet Franc, accompanied by the rare indigenous relative Abouriou, are rooted in rocky soils characterized by schist and gneiss, within the tiny AOC Coteaux d'Ancenis. In this extremely dynamic area, Jacques founded the association “Pinard et Jus,” together with seven natural winemakers who run small cellars, highlighting the solidarity meaning of this type of approach.
as the regulations provide, but being able to freely engage in the most varied blends, responding to contingent terroir conditions. The processes are carried out along the lines of a simple profile, with spontaneous fermentations and avoiding the addition of sulfur dioxide, as well as any invasive manipulation. Jacques and Julie mainly rely on fiberglass for the aging, using some old wooden barrels dedicated to certain particular cuvées and always listening to the progress of the vintage.