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Force Boisson – Daniel Sage Daniel Sage makes his wines on an old farm outside the village of Riotord in Haute-Loire. The farm is situated at altitudes upwards of 1000 meters. The vineyards that Daniel looks after himself are located in Bogy, a village that is part of the Saint-Joséph area. The rest of the fruit comes from good friends like Vincent Fargier in Villeneuve-de-Berg, Gérald Oustric in Valvignères, and Christelle Dufours in Aspiran. For several years, the wines have been created in collaboration with partner Jordi Torgue. Previously he ran a small wine shop in Lyon where he sold and distributed artisanal wines. Before starting to make wine on his own, he worked with Loïc Roure at Domaine du Possible in Roussillon, as well as with Jean Delobre at La Ferme des Sept Lunes in Saint-Josèph. The first vintage was in 2011. That year the wines Grange Bara Rouge and Février - both from Syrah - and Grange Bara Blanc from Roussanne were made. The vines grow in sandy granite soils in Sa

  Franz Strohmeier is an Austrian winemaker known for his natural and biodynamic approach to winemaking. He operates his winery in the region of Styria, Austria. Franz is committed to producing wines that reflect the unique characteristics of the terroir and the grape varieties he cultivates. In the cellar, Franz Strohmeier takes a minimal intervention approach. He employs spontaneous fermentation using indigenous yeasts, allowing the wines to develop their unique flavors naturally. local grape varieties, such as Blauer Wildbacher and Gelber Muskateller, Chardonnay locally called Morillon, Sauvignon blanc, and also hybrid varieties. His wines have garnered praise among natural wine enthusiasts and critics for their purity, complexity, and ability to showcase the distinctive terroir of Styria. Furthermore, he often employs extended skin contact during fermentation and aging. This technique, known as maceration, allows the wines to extract more color, flavors, and tannins from the grape

Wikipedia Photo  Caravaglio is a renowned wine producer located in Salina, a picturesque island in the Aeolian archipelago of Italy. With a rich history dating back to the 1800s, Caravaglio has become synonymous with producing high-quality wines that reflect the unique terroir of the island. The winery is known for its dedication to traditional winemaking techniques and its commitment to preserving the natural beauty of the land. The vineyards of Caravaglio are nestled on the volcanic slopes of Salina, benefiting from the fertile volcanic soil, abundant sunshine, and cooling sea breezes, which contribute to the distinctive character of their wines. Nino Caravaglio primarily focuses on producing wines from indigenous grape varieties, such as Malvasia delle Lipari, Corinto Nero, and Nerello Mascalese. These grape varieties thrive in the island's terroir and showcase the rich flavors and aromas unique to Salina. The winemaking process involves a careful balance between tradition and i

 The wines of Savoie, are produced in the eastern part of France, nestled in the Alpine region near the borders of Switzerland and Italy. Savoie is a relatively small wine region, but it boasts a diverse range of unique and charming wines. The vineyards are scattered across the steep slopes of the French Alps, where the cool climate and mineral-rich soils contribute to the distinct character of the wines. The Savoie wine region is primarily known for its white wines, although it also produces some delightful reds and rosés. The white wines account for the majority of the production and are made from grape varieties such as Jacquère, Altesse (also known as Roussette), and Chasselas. Jacquère is the most widely planted grape in the region and produces crisp, dry wines with delicate floral and citrus notes. Altesse, on the other hand, is a more aromatic variety, giving rise to wines with a fuller body, hints of honey, and a touch of minerality. Roussette de Savoie is a special appellation

Pierre Overnoy, is a highly respected and influential figure in the world of natural winemaking. Born on 1937, in Pupillin, France, Overnoy has dedicated his life to producing wines that reflect the terroir and the natural processes of the vineyard. Overnoy's winemaking philosophy is deeply rooted in organic and biodynamic practices, which prioritize working in harmony with nature and minimizing intervention in the winemaking process. He is located in the Jura wine region in eastern France, where he has played a pivotal role in revitalizing traditional winemaking techniques. In the early 1980s, Overnoy took over his family's vineyards and winery in the Arbois-Pupillin area of the Jura. He became known for his meticulous attention to detail and his commitment to producing wines of exceptional quality. Overnoy's vineyards are primarily planted with indigenous grape varieties such as Trousseau, Ploussard (also known as Poulsard), and Savagnin.  One of Overnoy's most signif

  Mark Angeli settled in Bellevigne-en-Layon in 1989 when he bought La Ferme de la Sansonnière. Mark makes dry wines in an area of sweet wines. In 1990, he began working his plots under the principles of Demeter-certified biodynamic agriculture. Angeli makes his wines from old vines that provide low yields and he works with minimal intervention in the vineyard and winery.  2014 Mark Angeli Les Fouchardes  The Fouchardes vineyard is a small, 0.5 ha vineyard, mid-slope on La Montagne, one of the three hills of Bonnezeaux. Part of this area is also known as Coteau du Houet (a name Mark used when he was still bottling his Bonnezeaux.). It is a very rare, complex mix of deep red sands and clay over schist gréseux, with two very distinct areas: the top has more carboniferous schist leading to an earlier picking, while the bottom with heavier clay is harvested ten days later; 40-year-old vines. The wine is Vinified and aged in larger barrels, for 24 months. The wine has naturally high acidity

Bruno Schueller is a renowned winemaker from the Alsace region of France. He is known for his unique and innovative approach to winemaking, which involves using traditional techniques such as biodynamic farming and natural fermentation to create wines that are expressive, complex, and full of character. Schueller grew up in a family of winemakers and inherited his vineyards from his father. However, he decided to take a different approach to winemaking, focusing on the use of natural and sustainable methods to produce wines that reflect the terroir of the region. Schueller's wines are made with minimal intervention, using only natural yeasts and avoiding the use of chemicals and additives. This results in wines that are often cloudy, with a distinctive texture and flavor profile. Schueller's wines are also notable for their age-ability, with many of his older vintages still tasting fresh and vibrant. In addition to his winemaking, Schueller is also a passionate advocate for nat