MARGOT ET NATALIA
Champ-sur-Layon
Loire
Though originally from different parts of France, Margot Rousseau-Petit and Natalia Santo share a common background. Before venturing into the world of natural wine, both worked in film and event production. Their journey led them to Anjou in 2015, where they eventually put down roots.
Margot initially pursued oenology studies with the goal of deepening her understanding of viticulture and winemaking. However, her encounters with a number of visionary vignerons making wines she instantly connected with reshaped her path. She soon left her studies to fully immerse herself in hands-on experience, training under none other than Thomas Batardière. His mentorship proved pivotal — Thomas not only guided her but also entrusted her with a small plot of Grolleau and Gamay. This gave Margot and Natalia, who had joined her in this new pursuit, the opportunity to produce their first wine in 2017.
Not long after, they acquired their first vineyards, starting small and gradually expanding to the five hectares they farm today. 2022 marked a turning point, as both production and their range of wines increased significantly.
Currently, the vineyards are a diverse split of old-vine Chenin, Grolleau, Gamay, and Cabernet Franc. Recently, they also planted additional Chenin (currently, all their whites come from a single, sub-one-hectare plot) and Pineau d’Aunis, which they hope will reach full production in the next year or so.
In the vineyards, Margot and Natalia take a minimalist approach, prioritising soil health and biodiversity. Treatments are kept to a bare minimum, applied via quad bike or by hand rather than a tractor to prevent soil compaction.
Margot describes their winemaking as driven by intuition, instinct and emotion. Each vintage presents unique challenges, from the low yields and reduced sugar concentration of the rainy 2023 season to the hot, dry conditions of 2022, where careful harvest timing was key to preserving acidity. Due to space limitation in their soon-to-be-former small cuverie, they’ve focused on practical fermentation and ageing vessels, working primarily with fibreglass and stainless steel.
Excitingly, later this year, they plan to complete a move to a larger and more comfortable farm just five minutes from the village of Champ-sur-Layon. This transition marks a major step forward for their ever-evolving domaine, which continues to impress year after year.
Rivage
Vintage 2023
Style White
Region Anjou, Loire
Varieties Chenin Blanc
ABV 10.5%
Soils Silt, red clay, schist
Farming Organic, biodynamic principles
Winemaking Chenin Blanc from a 40 year old plot, planted on silty soils mixed with red clay and shale in the subsoil. Direct pressed straight in to tank and aged on its fine lees for 9 months. Bottled after racking in June, without any SO2.
Tasting Note Soft citrus, oatmeal with plenty zest and crunchy yellow apple.
Salve
Vintage 2023
Style White
Region Anjou, Loire
Varieties Chenin Blanc
ABV 11%
Soils Silt, red clay, schist
Farming Organic, biodynamic principles
Winemaking The Chenin Blanc in Salve comes from the very same vineyard of Rivage. It also undergoes the same exact vinification and the main difference is purely down to the time of harvest. Rivage is made of the first pick exclusively. Two to three bunches per plant were left behind during this first pick and harvested approximately 2 weeks later for Salve. The wine offers as such a riper and round character, with more intensity and depth.
Tasting Note A precise chalky textured Chenin with white pear notes, floral touch and beautiful salinity.
La Houle
Vintage 2023
Style Red
Region Anjou, Loire
Varieties Grolleau, Gamay
ABV 11.5%
Soils Sand, silt and schist
Farming Organic, biodynamic principles
Winemaking A 50/50 split of Grolleau Noir (from a 60 year old vineyard) and Gamay (40 year old vines). These are processed separately, with the
Grolleau undergoing whole bunch fermentation for a week before being pressed in to tank and the Gamay also doing a week with whole bunches as well as a portion of direct press juice. Both are aged in tank of fine less for approximately 8 months and bottles in May. Unfined, unfiltered and unsulfured.
Tasting Note Bright red with lively tension and notes of soft blueberry fruit, violets and mineral edge.