La Ferme sans Nom

Malik Oudni: A Technical Biography of La Ferme sans Nom

Malik Oudni is a dedicated vigneron and the driving force behind La Ferme sans Nom, a small-scale natural wine domaine located in Colmar, Alsace. His work is a testament to a philosophy of radical naturalism, where winemaking is seen as an extension of a deeply respectful and symbiotic relationship with the land. He is a modern pioneer, combining a traditional, low-tech approach with an intricate understanding of his ecosystem.

Viticultural Philosophy & Practices

The foundation of Malik Oudni's winemaking is his commitment to biodynamic and regenerative farming. With just 1.5 hectares of vineyards, he manages his land with meticulous, hands-on care. His most distinguishing practices include:

• Animal Traction: Oudni works the vineyards without the use of tractors or heavy machinery. Instead, he employs his two faithful horses, Atalante and Vizir, for plowing the soil and hauling grapes during harvest. This approach prevents soil compaction, preserves the microbial life of the soil, and reduces his carbon footprint.

• Biodiversity and Harmony: He allows sheep to graze in the vineyards to manage grass and promote a healthy, living soil. His vineyard is not just a monoculture but a vibrant ecosystem where nature is allowed to flourish.

• Manual Labor: Every gesture in the vineyard, from pruning to harvesting, is done by hand. This level of intimacy with the vines allows him to make precise decisions that reflect the unique needs of each plant and the character of each vintage.

Technical Winemaking & Cellar Work

Oudni's technical philosophy extends to the cellar, where his approach is one of absolute minimalism and trust in natural processes. His primary goal is to produce "living, authentic, and profoundly modern wines" that are a pure expression of the Alsatian terroir.

• Zero-Intervention Fermentation: He uses only indigenous yeasts that are naturally present on the grapes and in the cellar. This is a crucial step that ensures the wine's authenticity and connection to its place of origin.

• No Added Sulfites: His wines are made without any added sulfur, a hallmark of his ultra-natural style. This demands immaculate hygiene in the cellar and an intimate knowledge of fermentation to prevent spoilage.

• Minimalist Aging: The wines are aged on their total lees without any additives, which helps to preserve their freshness and complexity.

• Gentle Pressing: Grapes are delicately and slowly pressed using a traditional ratchet press, a manual process that ensures a gentle extraction of juice and avoids bitterness from the skins and seeds.