Showing 1 to 5 of 5 (1 Pages)
Buy Wine from La Petite Empreinte
La Petite Empreinte is one of the most suggestive voices of the new natural viticulture in Burgundy. Founded in 2020 by Mélissa Bazin and Romain De Moor, this micro-winery does not seek to imitate the big names in the region, but to chart its own path with a conviction that admits of no shortcuts. Its name, "the small footprint", is a declaration of principles: to intervene as little as possible, to let the vines speak, to let the soil express itself, to let the wine be a consequence and not an imposition.
Two hectares, many questions
Located in Courgis, in the Yonne department, not far from Chablis, they cultivate just two hectares of vineyards spread between Saint-Bris-le-Vineux and Vincelottes. The soils here are a mixture of Kimmeridgian and Portlandian limestone, formations that bring an incisive minerality and a technically precise structure to the wines. From the beginning they have worked organically and biodynamically, using plant cover, avoiding systemic treatments and planting fruit trees between the rows to increase biodiversity and break the logic of monoculture.
No trick, no cardboard, no sulphites
The winemaking is austere in technology and generous in time. Only indigenous yeasts, no sulphites, no fining or filtering. The ageing is done in used barrels, many of them inherited or exchanged between colleagues, and everything is done in the cellar of Romain's parents: Alice and Olivier De Moor, two revered names in the world of natural wine. Their own space is under construction and they plan to vinify there from 2025.
Wines with a face, not a label
La Petite Empreinte 's wines are rare, subtle and absolutely recognisable. Mas à Terre is their Pinot Noir from Vincelottes, with whole bunches macerated for a month and a long ageing process that does not seek volume, but depth. It is tannic, spicy, with a note of dried hibiscus and graphite. Tapis Rouge, also Pinot, comes from Saint-Bris and offers a more floral version, with fine tannin and a saline aftertaste, like an echo of stone.
The tiny Gamay Côteaux Bourguignons, vinified in magnums, is a juicy rarity, pure red fruit with herbal undertones. And perhaps their most poetic wine is Persévérance, a Sauvignon Blanc that vindicates the elegance of this variety when stripped of manipulations. There are no tropical aromas or exaggerated pyrazines here, just stone, chalk and scalpel-sharp acidity.
CVs that don't fit in a glass
Mélissa Bazin comes from Ardèche and learned the trade alongside names like Sylvain Bock or Gérald Oustric, before working at Domaine Labet in the Jura. Romain, for his part, not only bears the De Moor name, but has also worked for legendary houses such as Ganevat and Lapierre, and collaborated at Domaine Derain. This blend of heritage and rebelliousness, of Burgundian precision and Jurassic soul, is evident in every bottle.
La Petite Empreinte does not aim to change the world, but to leave a small, coherent and silent mark on the contemporary wine landscape. It is not a noisy revolution, but a firm gesture of authenticity. A wine that does not shout, but stays. And that, as its name suggests, leaves its mark
- ;
-
-
- ;
-
-
- ;
Buy Wine from La Petite Empreinte
La Petite Empreinte is one of the most suggestive voices of the new natural viticulture in Burgundy. Founded in 2020 by Mélissa Bazin and Romain De Moor, this micro-winery does not seek to imitate the big names in the region, but to chart its own path with a conviction that admits of no shortcuts. Its name, "the small footprint", is a declaration of principles: to intervene as little as possible, to let the vines speak, to let the soil express itself, to let the wine be a consequence and not an imposition.
Two hectares, many questions
Located in Courgis, in the Yonne department, not far from Chablis, they cultivate just two hectares of vineyards spread between Saint-Bris-le-Vineux and Vincelottes. The soils here are a mixture of Kimmeridgian and Portlandian limestone, formations that bring an incisive minerality and a technically precise structure to the wines. From the beginning they have worked organically and biodynamically, using plant cover, avoiding systemic treatments and planting fruit trees between the rows to increase biodiversity and break the logic of monoculture.
No trick, no cardboard, no sulphites
The winemaking is austere in technology and generous in time. Only indigenous yeasts, no sulphites, no fining or filtering. The ageing is done in used barrels, many of them inherited or exchanged between colleagues, and everything is done in the cellar of Romain's parents: Alice and Olivier De Moor, two revered names in the world of natural wine. Their own space is under construction and they plan to vinify there from 2025.
Wines with a face, not a label
La Petite Empreinte 's wines are rare, subtle and absolutely recognisable. Mas à Terre is their Pinot Noir from Vincelottes, with whole bunches macerated for a month and a long ageing process that does not seek volume, but depth. It is tannic, spicy, with a note of dried hibiscus and graphite. Tapis Rouge, also Pinot, comes from Saint-Bris and offers a more floral version, with fine tannin and a saline aftertaste, like an echo of stone.
The tiny Gamay Côteaux Bourguignons, vinified in magnums, is a juicy rarity, pure red fruit with herbal undertones. And perhaps their most poetic wine is Persévérance, a Sauvignon Blanc that vindicates the elegance of this variety when stripped of manipulations. There are no tropical aromas or exaggerated pyrazines here, just stone, chalk and scalpel-sharp acidity.
CVs that don't fit in a glass
Mélissa Bazin comes from Ardèche and learned the trade alongside names like Sylvain Bock or Gérald Oustric, before working at Domaine Labet in the Jura. Romain, for his part, not only bears the De Moor name, but has also worked for legendary houses such as Ganevat and Lapierre, and collaborated at Domaine Derain. This blend of heritage and rebelliousness, of Burgundian precision and Jurassic soul, is evident in every bottle.
La Petite Empreinte does not aim to change the world, but to leave a small, coherent and silent mark on the contemporary wine landscape. It is not a noisy revolution, but a firm gesture of authenticity. A wine that does not shout, but stays. And that, as its name suggests, leaves its mark