Le Raisin et l’Ange ‘Nedjma’ Blanc 2023
Location: France, Rhône, Ardèche
Winemaker: Gilles, Antonin, and Emma Azzoni
Grapes: 30% Sauvignon Blanc, 25% Roussanne, 25% Chardonnay, 20% Grenache
Soil: Calcareous-clay
Winemaking: Organic farming. Hand harvest. Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. Vinification and aging in stainless steel vats. Zero additions of any kind.
From us at M&L: Ardèche, nestled in the rugged terrain of southern France, has emerged as a vibrant hub for natural winemaking, drawing enthusiasts seeking pure, unadulterated expressions of terroir. In this region, winemaking is a holistic endeavor; the terrain demands manual vineyard work, and that carries over to careful, natural cellar work.
Le Raisin et l’Ange began in 2000 in Saint-Maurice-d'Ibie, in one of the small valleys of the middle of the Ardèche region. Gilles Azzoni was not born in a vineyard, but in the outskirts of Paris - first a retailer - he studied winemaking in Macon and worked in Pommard (he tells stories of tasting with Gerard Potel from domaine de la Pousse d'Or - back then even great Burgundy was natural). There was a movement in the 70's-80's of people moving to Ardèche and he was part of it. Fast forward to 2015 when Gilles passed the work to his son Antonin before officially retiring with the 2023 vintage! You can still find him in the same valley, organizing a piece of heaven for the future generations to come. He's also working on ‘Vin Methode Nature’ : a chart which aims to bring readability to what exactly is natural wine, since no one seems to be able to agree.
Antonin and his sister, Emma (who joined up with the ‘22 vintage), have a long-term vision for the soil, aiming to ensure its sustainability for future generations. They are committed to spending up to 40 years to achieve this goal if necessary! The approach includes minimal tillage at the base of the vines, occasional light cultivation between rows, limited manure application every three years, and occasional use of green manure. All methods are based on the specific needs of the vines rather than strict adherence to a prescribed regimen.
Nedjma is Antonin’s take on skin-fermented white wine. About one-third of the fruit in this blend of Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. The result is an herbal, vibrant, and soft fruited wine with an incredible tea-like texture. We drank a bottle over several hours on our couch, and it was perfect, but we could imagine a tangy, anchovy pizza and a spicy spring salad would be fantastic.
From the producer: A story of father and son, united by the same philosophy—to promote organic grape-growing in the south of the Ardèche; to purchase organic grapes from local producers; and to practice winemaking without the additions of oenological products (yeasts, filtering agents, sulfites, etc.).
Location: France, Rhône, Ardèche
Winemaker: Gilles, Antonin, and Emma Azzoni
Grapes: 30% Sauvignon Blanc, 25% Roussanne, 25% Chardonnay, 20% Grenache
Soil: Calcareous-clay
Winemaking: Organic farming. Hand harvest. Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. Vinification and aging in stainless steel vats. Zero additions of any kind.
From us at M&L: Ardèche, nestled in the rugged terrain of southern France, has emerged as a vibrant hub for natural winemaking, drawing enthusiasts seeking pure, unadulterated expressions of terroir. In this region, winemaking is a holistic endeavor; the terrain demands manual vineyard work, and that carries over to careful, natural cellar work.
Le Raisin et l’Ange began in 2000 in Saint-Maurice-d'Ibie, in one of the small valleys of the middle of the Ardèche region. Gilles Azzoni was not born in a vineyard, but in the outskirts of Paris - first a retailer - he studied winemaking in Macon and worked in Pommard (he tells stories of tasting with Gerard Potel from domaine de la Pousse d'Or - back then even great Burgundy was natural). There was a movement in the 70's-80's of people moving to Ardèche and he was part of it. Fast forward to 2015 when Gilles passed the work to his son Antonin before officially retiring with the 2023 vintage! You can still find him in the same valley, organizing a piece of heaven for the future generations to come. He's also working on ‘Vin Methode Nature’ : a chart which aims to bring readability to what exactly is natural wine, since no one seems to be able to agree.
Antonin and his sister, Emma (who joined up with the ‘22 vintage), have a long-term vision for the soil, aiming to ensure its sustainability for future generations. They are committed to spending up to 40 years to achieve this goal if necessary! The approach includes minimal tillage at the base of the vines, occasional light cultivation between rows, limited manure application every three years, and occasional use of green manure. All methods are based on the specific needs of the vines rather than strict adherence to a prescribed regimen.
Nedjma is Antonin’s take on skin-fermented white wine. About one-third of the fruit in this blend of Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. The result is an herbal, vibrant, and soft fruited wine with an incredible tea-like texture. We drank a bottle over several hours on our couch, and it was perfect, but we could imagine a tangy, anchovy pizza and a spicy spring salad would be fantastic.
From the producer: A story of father and son, united by the same philosophy—to promote organic grape-growing in the south of the Ardèche; to purchase organic grapes from local producers; and to practice winemaking without the additions of oenological products (yeasts, filtering agents, sulfites, etc.).
Location: France, Rhône, Ardèche
Winemaker: Gilles, Antonin, and Emma Azzoni
Grapes: 30% Sauvignon Blanc, 25% Roussanne, 25% Chardonnay, 20% Grenache
Soil: Calcareous-clay
Winemaking: Organic farming. Hand harvest. Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. Vinification and aging in stainless steel vats. Zero additions of any kind.
From us at M&L: Ardèche, nestled in the rugged terrain of southern France, has emerged as a vibrant hub for natural winemaking, drawing enthusiasts seeking pure, unadulterated expressions of terroir. In this region, winemaking is a holistic endeavor; the terrain demands manual vineyard work, and that carries over to careful, natural cellar work.
Le Raisin et l’Ange began in 2000 in Saint-Maurice-d'Ibie, in one of the small valleys of the middle of the Ardèche region. Gilles Azzoni was not born in a vineyard, but in the outskirts of Paris - first a retailer - he studied winemaking in Macon and worked in Pommard (he tells stories of tasting with Gerard Potel from domaine de la Pousse d'Or - back then even great Burgundy was natural). There was a movement in the 70's-80's of people moving to Ardèche and he was part of it. Fast forward to 2015 when Gilles passed the work to his son Antonin before officially retiring with the 2023 vintage! You can still find him in the same valley, organizing a piece of heaven for the future generations to come. He's also working on ‘Vin Methode Nature’ : a chart which aims to bring readability to what exactly is natural wine, since no one seems to be able to agree.
Antonin and his sister, Emma (who joined up with the ‘22 vintage), have a long-term vision for the soil, aiming to ensure its sustainability for future generations. They are committed to spending up to 40 years to achieve this goal if necessary! The approach includes minimal tillage at the base of the vines, occasional light cultivation between rows, limited manure application every three years, and occasional use of green manure. All methods are based on the specific needs of the vines rather than strict adherence to a prescribed regimen.
Nedjma is Antonin’s take on skin-fermented white wine. About one-third of the fruit in this blend of Sauvignon Blanc, Roussanne, Chardonnay macerates as entire bunches for 10 days in stainless steel tanks, while the other two-thirds, including some Grenache, get a direct press. The result is an herbal, vibrant, and soft fruited wine with an incredible tea-like texture. We drank a bottle over several hours on our couch, and it was perfect, but we could imagine a tangy, anchovy pizza and a spicy spring salad would be fantastic.
From the producer: A story of father and son, united by the same philosophy—to promote organic grape-growing in the south of the Ardèche; to purchase organic grapes from local producers; and to practice winemaking without the additions of oenological products (yeasts, filtering agents, sulfites, etc.).