The Vivanterre Gamay is a natural wine created in collaboration between Patrick Bouju, Justine Loiseau, and Rosie and Max Assoulin. Sommelier Cedric Nicaise, of Eleven Madison Park, played a supporting role as well. Working out of France’s Auvergne wine region, this squad came together with the desire to make wines naturally, reflecting the “living earth”. They make their wines from grapes sourced from organically or biodynamically farmed vines. This wine is made from 100% Gamay grape harvested from 65-year-old vines in the Beaujolais sub-appellation of Moulin à Vent. The vineyard stretches 1.6 hectares and is planted to pink granite soils. The wine was fermented with whole clusters and aged in a combination of clay amphorae and oak barrels. There was no sulphur addition, filtering, or fining.