Maison Advinam ‘L’Allumée Orange’ Blanc 2023
Location: France, Bordeaux
Winemaker: Anne Buiatti
Grapes: 50% Semillon, 45% Sauvignon Blanc and Sauvignon Gris, 5% Muscadelle from a parcel in Périgord
Soil: Clay, limestone
Winemaking: Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature.
All grapes are harvested and sorted by hand. Manuel de-stemming atop large wicker baskets. Grapes are trodden by foot and fermented—using indigenous yeasts only— in concrete vats, wherein the wine remains for six months. After a six month élevage the wine is moved to 750L amphora for an additional two months of élevage before being bottled without any fining or filtering. Tiny amount of SO2 (2g) added during maceration to avoid rising volatility. 2000 bottles produced.
From us at M&L: We continue to see the boundaries of Bordeaux pushed beyond our wildest dreams…
Maison Advinam is the brain child of Anne Buiatti, agricultural engineer turned exceedingly talented vigneronne, who crafts ‘vin cousu main’, as she says, or ‘hand-sewn wine’, from her two hectares of vines in St. Morillon (plus another 2 in Calce) in an abandoned stone farmhouse she restored herself. Since Anne’s first vintage in 2019, Maison Advinam is already Demeter- and Vin Méthode Nature-certified, showing her dedication to impeccable biodynamic practices. Even the wax that seals each bottle is made from the domaine’s own honeybees.
Truly these are wines that drink wildly unfettered yet impossibly pure, woven together as if by magic. Anne’s ‘L’Allumée’ Rouge is a delicate but deep tapestry of primarily Sémillon with Malbec and a sprinkling of Cabernet Sauvignon, from 30-year-old vines. All the fruit is hand-destemmed and hand-trod, fermented in a mixture of barrel and amphora, aged in amphora for six months and bottled with zero SO2. Cool, rain-like textures of wild raspberry leaf, rainier cherry, sheep’s wool, spearmint, and floral coffee bean; rustic, ethereal, and ravishing. We are ecstatic to welcome Anne and her painstaking work to the shop.
From the Importer Jeffrey Alpert Selections: Anne Buiatti, an agricultural engineer by training, quickly made the leap from wine lover to winemaker after she began restoring an old, stone farmhouse in St. Morillon. Her aim was clear from the beginning—to produce her own wine from fruit that she farms without any chemical input whatsoever. She currently farms 2ha near Bordeaux and 2ha in Calce, and incorporates fruit from both plots in her cuvées—or “free blends” as Anne likes to call them. Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature, demonstrating Anne’s commitment to immaculate farming practices. Anne keeps an open mind in the cellar and experiments with a number of various fermenting and aging vessels, such as amphora, concrete, and old 300L barrels. All harvests are carried out by hand (including any de-stemming) and all wines are fermented using their indigenous yeasts only. Nothing added, nothing taken away.
Location: France, Bordeaux
Winemaker: Anne Buiatti
Grapes: 50% Semillon, 45% Sauvignon Blanc and Sauvignon Gris, 5% Muscadelle from a parcel in Périgord
Soil: Clay, limestone
Winemaking: Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature.
All grapes are harvested and sorted by hand. Manuel de-stemming atop large wicker baskets. Grapes are trodden by foot and fermented—using indigenous yeasts only— in concrete vats, wherein the wine remains for six months. After a six month élevage the wine is moved to 750L amphora for an additional two months of élevage before being bottled without any fining or filtering. Tiny amount of SO2 (2g) added during maceration to avoid rising volatility. 2000 bottles produced.
From us at M&L: We continue to see the boundaries of Bordeaux pushed beyond our wildest dreams…
Maison Advinam is the brain child of Anne Buiatti, agricultural engineer turned exceedingly talented vigneronne, who crafts ‘vin cousu main’, as she says, or ‘hand-sewn wine’, from her two hectares of vines in St. Morillon (plus another 2 in Calce) in an abandoned stone farmhouse she restored herself. Since Anne’s first vintage in 2019, Maison Advinam is already Demeter- and Vin Méthode Nature-certified, showing her dedication to impeccable biodynamic practices. Even the wax that seals each bottle is made from the domaine’s own honeybees.
Truly these are wines that drink wildly unfettered yet impossibly pure, woven together as if by magic. Anne’s ‘L’Allumée’ Rouge is a delicate but deep tapestry of primarily Sémillon with Malbec and a sprinkling of Cabernet Sauvignon, from 30-year-old vines. All the fruit is hand-destemmed and hand-trod, fermented in a mixture of barrel and amphora, aged in amphora for six months and bottled with zero SO2. Cool, rain-like textures of wild raspberry leaf, rainier cherry, sheep’s wool, spearmint, and floral coffee bean; rustic, ethereal, and ravishing. We are ecstatic to welcome Anne and her painstaking work to the shop.
From the Importer Jeffrey Alpert Selections: Anne Buiatti, an agricultural engineer by training, quickly made the leap from wine lover to winemaker after she began restoring an old, stone farmhouse in St. Morillon. Her aim was clear from the beginning—to produce her own wine from fruit that she farms without any chemical input whatsoever. She currently farms 2ha near Bordeaux and 2ha in Calce, and incorporates fruit from both plots in her cuvées—or “free blends” as Anne likes to call them. Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature, demonstrating Anne’s commitment to immaculate farming practices. Anne keeps an open mind in the cellar and experiments with a number of various fermenting and aging vessels, such as amphora, concrete, and old 300L barrels. All harvests are carried out by hand (including any de-stemming) and all wines are fermented using their indigenous yeasts only. Nothing added, nothing taken away.
Location: France, Bordeaux
Winemaker: Anne Buiatti
Grapes: 50% Semillon, 45% Sauvignon Blanc and Sauvignon Gris, 5% Muscadelle from a parcel in Périgord
Soil: Clay, limestone
Winemaking: Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature.
All grapes are harvested and sorted by hand. Manuel de-stemming atop large wicker baskets. Grapes are trodden by foot and fermented—using indigenous yeasts only— in concrete vats, wherein the wine remains for six months. After a six month élevage the wine is moved to 750L amphora for an additional two months of élevage before being bottled without any fining or filtering. Tiny amount of SO2 (2g) added during maceration to avoid rising volatility. 2000 bottles produced.
From us at M&L: We continue to see the boundaries of Bordeaux pushed beyond our wildest dreams…
Maison Advinam is the brain child of Anne Buiatti, agricultural engineer turned exceedingly talented vigneronne, who crafts ‘vin cousu main’, as she says, or ‘hand-sewn wine’, from her two hectares of vines in St. Morillon (plus another 2 in Calce) in an abandoned stone farmhouse she restored herself. Since Anne’s first vintage in 2019, Maison Advinam is already Demeter- and Vin Méthode Nature-certified, showing her dedication to impeccable biodynamic practices. Even the wax that seals each bottle is made from the domaine’s own honeybees.
Truly these are wines that drink wildly unfettered yet impossibly pure, woven together as if by magic. Anne’s ‘L’Allumée’ Rouge is a delicate but deep tapestry of primarily Sémillon with Malbec and a sprinkling of Cabernet Sauvignon, from 30-year-old vines. All the fruit is hand-destemmed and hand-trod, fermented in a mixture of barrel and amphora, aged in amphora for six months and bottled with zero SO2. Cool, rain-like textures of wild raspberry leaf, rainier cherry, sheep’s wool, spearmint, and floral coffee bean; rustic, ethereal, and ravishing. We are ecstatic to welcome Anne and her painstaking work to the shop.
From the Importer Jeffrey Alpert Selections: Anne Buiatti, an agricultural engineer by training, quickly made the leap from wine lover to winemaker after she began restoring an old, stone farmhouse in St. Morillon. Her aim was clear from the beginning—to produce her own wine from fruit that she farms without any chemical input whatsoever. She currently farms 2ha near Bordeaux and 2ha in Calce, and incorporates fruit from both plots in her cuvées—or “free blends” as Anne likes to call them. Since releasing her first vintage in 2019, the domaine has already received Demeter certification as well as certification from Vin Méthode Nature, demonstrating Anne’s commitment to immaculate farming practices. Anne keeps an open mind in the cellar and experiments with a number of various fermenting and aging vessels, such as amphora, concrete, and old 300L barrels. All harvests are carried out by hand (including any de-stemming) and all wines are fermented using their indigenous yeasts only. Nothing added, nothing taken away.