Vivanterre, which means living earth, is the project that brought Patrick Bouju and Justine Loiseau into a collaboration with Rosie and Max Assoulin, with support from sommelier Cedric Nicaise. Bouju is already well known in natural wine circles as the founder of Domaine La Boheme in Auvergne, where he has made wine since 2004 after discovering that a sulphite allergy was reshaping his relationship with conventional wine. Vivanterre extends his reach, drawing on grapes from Auvergne, Alsace, the Loire, Beaujolais, and Roussillon to create a range that is deliberately cross-regional and uncompromising.
Backstory
Bouju began farming organically in 2004 near the ancient volcano Puy de Dome, working with indigenous Auvergne varieties on volcanic soils. His reputation grew steadily as he established one of the more serious natural wine estates in a region that had largely been overlooked by the broader wine world. Vivanterre emerged as a separate project, one designed to explore a wider range of French terroirs while maintaining the same zero-input philosophy that defines his home estate.
The Region
Auvergne sits in the heart of the French Massif Central, a landscape shaped by ancient volcanic activity. The soils around Clermont-Ferrand and the surrounding communes carry mineral complexity rooted in basalt and granite. The climate is continental, with cold winters and warm summers that produce concentrated fruit from the Gamay d'Auvergne and Pinot Noir planted across the region's hillside plots.
Vineyards and Farming
Patrick and Justine manage around eight to nine hectares in Auvergne, spread across several communes. Vines are worked without any synthetic inputs, following organic and biodynamic principles. For Vivanterre's broader-sourced wines, they work with trusted organic and biodynamic growers in Alsace, the Loire, and Beaujolais, selecting parcels that meet the same standards they apply at home.
Winemaking
No sulfites are added at any stage. Fermentation is spontaneous, driven by wild yeasts. Wines receive no fining and no filtering. Where relevant, extended skin contact is used to build texture and complexity. Whole cluster fermentation and aging in clay amphora and used oak add further dimension to certain cuvees.
The Wines
The lineup includes a sparkling Gamay from Beaujolais, an orange from Alsatian Gewurztraminer and Sylvaner, a Loire Melon de Bourgogne, and pink and white petillant naturel blends. Each wine crosses regional lines while remaining anchored to the living-earth philosophy that gives the project its name.
