Guillaume Noire (Éléments)

Guillaume Noire is based in Rablay-sur-Layon, within the Anjou region of the Loire Valley. Established in 2017, the estate follows organic farming practices with biodynamic principles. Total annual production is limited, typically around 15,000 bottles, ensuring a hands-on, artisanal scale.

After a career in advertising, Noire moved to the Layon valley to pursue a "peasant" style of winemaking. His "Éléments" series is designed as a minimalist exploration of grape varieties, using a visual language inspired by the periodic table to highlight the raw components of his terroir.

Viticulture and Terroir The estate comprises approximately 3 hectares of vines. The geological foundation consists of Armorican Massif Schist, rhyolite, and carboniferous debris. These volcanic and metamorphic soils contribute the high-toned acidity and distinct smoky minerality characteristic of the region.

The vineyard management relies on vines aged between 30 and 60 years. All work is performed manually, including pruning and harvesting, with a strict policy of zero synthetic chemical inputs.

Oenology and Cellar Philosophy Noire’s cellar work is defined by a "zero-zero" approach—zero additives and zero filtration. To protect the wine without the use of sulfur (SO2), he utilizes natural dissolved carbon dioxide from the fermentation process as a preservative.

• Fermentation: Only indigenous yeasts are used. Fermentation takes place spontaneously in stainless steel or neutral fiberglass tanks to prevent oak from masking the fruit’s purity.

• Maceration: For red varieties like Grolleau and Cabernet Franc, Noire utilizes semi-carbonic maceration or short infusions to prioritize bright aromatics and "crunchy" fruit over heavy tannin.

• Skin-Contact: His macerated white wines (the "M" series) involve extended skin contact for Chenin Blanc, resulting in deep phenolic complexity and textured, savory profiles.

• Finishing: The wines are bottled unfined and unfiltered. In keeping with the S.A.I.N.S. philosophy, there is typically no sulfur added at any stage of the process.

Technical Summary The winemaking process relies exclusively on native yeasts and spontaneous fermentation. All wines are produced without fining or filtration, resulting in a total sulfur content of 0mg/L. The primary vessels used are stainless steel and fiberglass to maintain a clean, reductive environment that emphasizes the natural energy of the juice.