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Alexandre Jouveaux
Alexandre Jouveaux is a talented winemaker, owner of a small domaine in Uchizy, north of Macon. He arrived in this area of Burgundy in the early 90s and began to cultivate his first parcel in 1999, combining work in the domaine with teaching at the local school of oenology. After choosing to devote himself totally to work in the vineyard, has adopted a philosophy of minimum intervention. Following a simple approach in the winemaking process, its aim is to obtain a living wine, the fruit of a manual work without additional filtering.
Alexandre collects the juice in 10 kg crates, which are then poured directly into a hydraulic press; the juice obtained is placed in the crate. in 1200 litre foudre and until bottling Alexandre does not intervene so as to obtain a wine at the same time young and wise. Like all wines produced with love and dedication, yours too requires a great deal of patience. He did not want to give them a name from the Macon area, but he is pleased to label them simply as "vin de table".
The production is minimal, with a total of 6,000 bottles, the main characteristics are freshness and acidity. Given the small amount produced, the wines of Alexandre are much sought after by wine lovers from all over the world and present in the main natural wine lists of Paris. Anne Claude Leflaive is a great admirer and regular customer of her.
Alexandre Jouveaux is a talented winemaker, owner of a small domaine in Uchizy, north of Macon. He arrived in this area of Burgundy in the early 90s and began to cultivate his first parcel in 1999, combining work in the domaine with teaching at the local school of oenology. After choosing to devote himself totally to work in the vineyard, has adopted a philosophy of minimum intervention. Following a simple approach in the winemaking process, its aim is to obtain a living wine, the fruit of a manual work without additional filtering.
Alexandre collects the juice in 10 kg crates, which are then poured directly into a hydraulic press; the juice obtained is placed in the crate. in 1200 litre foudre and until bottling Alexandre does not intervene so as to obtain a wine at the same time young and wise. Like all wines produced with love and dedication, yours too requires a great deal of patience. He did not want to give them a name from the Macon area, but he is pleased to label them simply as "vin de table".
The production is minimal, with a total of 6,000 bottles, the main characteristics are freshness and acidity. Given the small amount produced, the wines of Alexandre are much sought after by wine lovers from all over the world and present in the main natural wine lists of Paris. Anne Claude Leflaive is a great admirer and regular customer of her.
