Domaine Les Buis

is a name used by a few different businesses in France, but the one you are likely referring to, in the context of natural wine, is the project of Pauline Broqua in the Aveyron region. Pauline's journey is a compelling one, as she moved from a career as a sommelier in Toulouse to becoming a winemaker in a remote, high-altitude corner of the Southwest. She took over the domaine in 2018 from a retiring conventional winemaker and has since converted it to a natural, biodynamic operation.

A Philosophy of Revival and Purity

Pauline's philosophy is about bringing life back to the land and the wines. She believes that the best wines are an honest reflection of their terroir, and her goal is to let that character shine without chemical crutches or additives.

  • Biodynamic Farming: She has converted the 7-hectare domaine to biodynamic farming, working the land by hand and with a horse to avoid soil compaction and promote biodiversity. She uses natural preparations to nourish the vines.

  • Minimal Intervention: In the cellar, her approach is extremely hands-off. Fermentations are carried out with native yeasts, and she avoids fining and filtration.

  • Zero Sulfur: Most of her wines are made with no added sulfur dioxide (SO2​), a decision that requires immaculate work in both the vineyard and the cellar.

The Vineyards and Terroir

Domaine Les Buis is located in a lesser-known but historically significant wine region.

  • Location: The vineyards are in the communes of Entraygues-sur-Truyère and Campouriez, in the Aveyron.

  • Grape Varieties: Pauline works with both classic and indigenous grapes, including Chenin Blanc, Fer Servadou, Cabernet Franc, and rare local varieties like Mouyssaguès and Négret de Banhars.

  • Soils: The vineyards are on a mix of clay, limestone, and granitic soils, which contribute to the wines' distinct minerality and acidity. The high altitude and specific microclimate help preserve freshness.

Winemaking and Process

Pauline's winemaking is meticulous and tailored to each grape variety.

  • Harvest & Pressing: Grapes are hand-harvested and sorted. She uses a gentle, direct press for her white and rosé wines.

  • Vinification: She uses a mix of stainless steel, fiberglass, and concrete tanks for fermentation, often employing a semi-carbonic maceration for her reds to create a light, fruit-forward style.

  • Aging: The wines are aged on their lees for several months to gain complexity and natural stability before being bottled.

Signature Wines to Discover

The wines of Domaine Les Buis are known for their vibrant energy, purity, and elegant rusticity.

  • Les Brumes: A pure Chenin Blanc that is often taut and mineral-driven in its youth, developing a rich, complex texture with age. The name means "the mists," a nod to the local microclimate.

  • Chauffe Marcel: A lively red blend, often featuring Fer Servadou and Cabernet Franc, with bright fruit and a crunchy texture.

  • Marin d'eau Douce: A refreshing red wine made with Fer Servadou and other local varieties.

Address & Contact

Domaine Les Buis is a small, personal operation. Visits are by appointment only.

  • Address: Domaine des Buis, 196 route de Campouriez, 12140 Entraygues-sur-Truyère, France.