From Lapierre's Cellar to His Own Plateau

The Jérémy Quastana story begins not in the Loire but in Beaujolais — specifically, in the cellar of the legendary Domaine Marcel Lapierre. It was there that Jérémy underwent his formative apprenticeship, learning the principles of natural winemaking from one of the movement's most revered practitioners. The experience was transformative: working with Gamay, understanding the power of indigenous yeasts, and absorbing the philosophy that wine should be a pure expression of its terroir and its fruit, not a product of chemical manipulation.

But Jérémy's connection to natural wine ran deeper than professional curiosity. His mother worked as a naturopath — a practitioner of natural healing — and her influence shaped his belief that the same principles of working with nature, respecting natural rhythms, and avoiding synthetic intervention should apply to viticulture. This dual inheritance — the technical mastery of Lapierre and the holistic philosophy of his mother's practice — gave Jérémy a unique foundation for his own winemaking.

After his time at Lapierre, Jérémy spent six months interning at Clos Ouvert in Chile, broadening his perspective and gaining experience in a different wine culture. Upon returning to France, he worked with the late Olivier Lemasson for a few years — another giant of the natural wine world — before striking out on his own. He managed to acquire a couple of hectares of land not far from Olivier's main plot in the Loir-et-Cher, near Cheverny, and in 2012 he produced his first vintage under his own name.

The early years were a learning process, as they are for any young vigneron. But Jérémy quickly proved his talent. He has shown, vintage after vintage, that he can make clean, highly drinkable wines with very little sulfur dioxide — wines that are fresh, vivid, and true to the Loire's natural wine tradition. Today, Domaine Quastana is a cornerstone of the Selection Massale Loire portfolio, and Jérémy is recognised as one of the region's rising stars. In the opinion of those who have watched him from the beginning, he gets better every year.

At Domaine Quastana, the cellar philosophy is one of minimal intervention, maximum freshness, and pure expression of fruit. Jérémy's approach is guided by his experience at Marcel Lapierre — the master of semi-carbonic Gamay — and his belief that the best Loire wines are those that taste of their terroir, their vintage, and their grape, not of technique or additives. The result is wines that are clean, highly drinkable, and alive — the kind of bottles that disappear at the table before you've finished the first course.

The techniques are precise and consistent:

Harvest: All grapes are hand-harvested to ensure their integrity. Selection begins in the vineyard, where only the healthiest, ripest fruit is brought to the cellar. Jérémy is meticulous about harvest timing — each variety, each parcel, each vintage requires its own decision.

Vinification: Indigenous yeasts only. No commercial strains, no enzymes, no temperature control beyond ambient conditions. For his reds, Jérémy favours semi-carbonic maceration — the technique he learned at Lapierre — which preserves the fresh fruit flavours and results in a light, juicy, glou-glou style. Fermentation typically takes place in concrete or stainless steel tanks, preserving purity and freshness.

Ageing: Wines are aged for a short period, often in old barrels, to develop complexity and natural stability before being bottled. The focus is on preserving the vibrant, youthful character of the fruit — these are wines meant to be drunk young, enjoyed fresh, and shared generously.

Bottling: No fining, no filtration. Jérémy uses very little sulfur dioxide — the minimum necessary to ensure stability, and often none at all. The wines are bottled as they are, preserving their natural vitality and a clear expression of the fruit. This requires impeccable hygiene and healthy fruit, as there are no chemical safety nets.

The portfolio is a focused range of red and rosé cuvées, each with a distinctive personality and playful, evocative names:

"Endémique": Often a pure Gamay — the estate's signature cuvée. Vibrant red fruit, freshness, and the sheer drinkability that defines Jérémy's style. The name references the indigenous, the local, the essential — exactly what this wine represents.

"Côt Lectif": A pure Côt (Malbec) that showcases the grape's bright, savory character. Darker and more structured than the Gamay cuvées, but still fresh, vivid, and full of Loire energy. The name is a playful pun — "Côt" and "collectif" combined.

"Étiquette Bleue": A popular cuvée, often a pure Gamay, distinguished by its blue label. Juicy, glou-glou, with a touch of stemmy character that adds complexity without heaviness. The kind of wine that defines natural wine's approachable side.

"Dédale": A more complex, layered cuvée — the name referencing the labyrinth, the maze of flavours that unfolds in the glass. Darker fruit, more structure, but still with the freshness and vitality that defines the estate.

"L'Insurgé": From old-vine Gamay — dark but highly drinkable, terroir-driven glou-glou. Made using traditional methods, this is the rebellious side of Jérémy's range: a wine that challenges expectations while delivering pure pleasure.

"Buena Onda": Jérémy's naturally sparkling wine — always fruity, dark in colour, and showing terroir as expressed through his young vines. A pét-nat that captures the playful, experimental spirit of the estate.

"Bonjour": A rosé blend of Pinot Noir and Gamay — light, fresh, and perfect for warm days. The name is a greeting, an invitation, a wine that says "welcome" in every sip.

"Melissa Lavaysse": A light, country-style wine — organically grown, fresh, and full of the honest pleasure that defines Jérémy's approach. Named with a personal touch that hints at the stories behind the labels.