# Le Biassou (2024)

- **Producer:** Les Vignes de Biassou
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache Noir
- **Region:** Ardèche, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** cherry, plum, blackberry, herbaceous, fennel

## About this wine

Le Biassou is a vibrant natural red wine crafted by Laura Estrada and Camille Larmande of Les Vignes de Biassou. Located in the historic viticultural village of Valvignères in the Ardèche region of France, the estate spans six hectares of family heritage land. Laura, a former early childhood educator, and Camille, who previously worked in the nuclear energy sector, returned to Camille's ancestral lands in 2024 to establish a nature-centric lifestyle for their family. The name 'Biassou' translates to 'little tummy' in the local Occitan dialect, reflecting the comforting, approachable, and digestively friendly nature of this cuvée.

## Interesting facts

- The name 'Biassou' is Occitan slang for 'little tummy,' hinting at the wine's highly digestible and friendly character.
- The wine retains a light natural spritz (perlant) from fermentation to protect it from oxidation without using sulfites.
- Winemakers Laura and Camille left careers in early childhood education and nuclear energy to reclaim ancestral family vineyards.

## Food pairing

This light-to-medium-bodied red wine thrives on its vibrant acidity and low tannins. It pairs beautifully with lighter proteins, charcuterie, and rustic, herb-infused dishes that match its fresh, energetic profile without overpowering it. The natural acidity cuts through the richness of pâtés and cheeses, while the low tannins prevent any metallic clash with grilled vegetables.

## Wine making process

Sourced from the historic estate parcel known as Moullenc, the Grenache Noir grapes are grown on clay-limestone soils and harvested entirely by hand. In the cellar, the winemaking follows a strict zero-input philosophy (S.A.I.N.S.). Fermentation occurs spontaneously with indigenous yeasts in inert tanks to preserve fresh fruit characteristics. The wine is bottled without fining, filtration, or any added sulfites. A trace of natural carbon dioxide (perlant) is retained at bottling to act as a natural preservative, protecting the unsulfured wine from oxidation.