The vineyards themselves are a mix of traditional gobelet training—a classic, bush-vine method—and vignes larges, a regional style of wider-spaced plantings designed for mechanization. With densities ranging between 5,000 to 6,000 plants per hectare, these vineyards strike a balance between old-world charm and modern efficiency.

From Wine Shops to Winemaking

Clara Cauquil’s journey into winemaking is a testament to her passion for the craft. Originally from Heyrieux, near Lyon, she ran a wine shop and épicerie before venturing into winemaking. Her curiosity led her to gain hands-on experience in New Zealand and Argentina, where she honed her skills and deepened her appreciation for organic practices. She later formalized her expertise by earning a diploma at Mâcon-Davayé, a renowned wine school in Burgundy.

Simon Mialon, on the other hand, brings a unique perspective to their partnership. With a background in the solar panel industry, his transition to winemaking underscores the couple’s shared commitment to sustainability and innovation. Together, they have created a winemaking philosophy that prioritizes organic farming, minimal intervention, and respect for the land.

A Cellar Rooted in Simplicity

Cauquil and Mialon operate out of a modest cellar in Pruzilly, where they employ a thoughtful and deliberate approach to winemaking. For their reds and white macerations, the harvested grapes are chilled in a refrigeration unit for 24 hours before being transferred to a mix of fiberglass and steel tanks. To protect the wines from oxidation, they add exogenous CO2 during the vatting process.

The couple uses a horizontal press, a tool that allows for gentle extraction and preserves the delicate flavors of their grapes. While most of their wines age in tank, they have recently introduced two barrels into their process. These barrels are used exclusively for fermenting and aging a portion of their 2023 chardonnay from Cléssé, adding a subtle layer of complexity to the wine.

A Commitment to Natural Winemaking

Cauquil and Mialon’s winemaking philosophy is rooted in minimal intervention. They bottle their wines without filtration, allowing the natural character of the grapes to shine through. Sulfites are generally avoided, though they have made exceptions when necessary. In 2022, they added a small dose of 2g of sulfites to one cuvée of gamay, and in 2023, they intervened with their whites, which struggled to complete fermentation. Beyond these rare exceptions, sulfites are not added at any stage, including before bottling.

Their wines are neither degassed nor filtered, a decision that reflects their dedication to preserving the integrity and authenticity of their craft. This approach has earned them a reputation for producing wines that are vibrant, expressive, and true to their terroir.