Domaine du Petit Bouchon
Founded in 2020 by Vincent and Sophie Larcelet in Eichhoffen, Alsace, Domaine du Petit Bouchon is a micro-estate crafting vibrant, sulfite-free natural wines from 2.5–3.7 hectares of organic and biodynamic vineyards. Named after their daughter Agathe’s nickname, “Petit Bouchon,” this family-driven winery produces 5,000–10,000 bottles annually under Vin de France and Alsace appellations, earning a cult following alongside Alsatian natural wine pioneers like Meckert and Kumpf et Meyer.

Winemaking Philosophy
Vincent, trained under Jura’s Jean-François Ganevat, farms very old vines (80–100+ years, including centenary Sylvaner) and newer Gamay plantings with biodynamic precision, certified by Nature & Progrès. Eschewing copper and sulfur, he uses herbal teas and plant-based purins, manually tending vines without tractors to preserve biodiversity. Low-yield, hand-harvested grapes (20–30 hl/ha) are vinified with zero additives, fining, or filtration, using native yeasts in qvevri, vats, or barrels. Whites like Encore (Auxerrois), Ultreïa (Riesling), and Lucie (Chardonnay) offer saline, floral notes, while reds like Baboss (Pinot Gris blend) and Pinot Noir burst with spicy red fruit. Experimental pét-nats and orange wines, such as Ki Pik, showcase Vincent’s innovative flair.

Terroir
Eichhoffen’s clay-limestone and sandstone soils on the Vosges foothills impart crisp minerality to the wines, distinct from Jura’s marly limestone. The dry, sunny Alsatian microclimate enhances the vibrancy of varieties like Sylvaner, Riesling, Gewurztraminer, Pinot Noir, Chardonnay, and hybrids like Oberlin-Cullman.

Background
Vincent Larcelet, born in Ornans, Jura, discovered wine in his teens and honed his craft under Jura legends Patrice Béguet and Jean-François Ganevat (2013–2017). After meeting Sophie on the Camino de Santiago, the couple relocated to Alsace in 2017, launching Domaine du Petit Bouchon in 2020. Vincent’s mantra—“wine is fermented grape juice, basta”—drives his minimalist, artistic approach, producing micro-cuvées exported to Europe, North America, and Australia.