Winery of OCTAVIN

Alice Bouvot, it is first of all, music, cello, the conservatory of Besançon during all her childhood. This music gives its name to Winery . Music is the treble clef, symbol of Winery and many of the names given to the cuvées of Winery around Mozart: Zerlina, Pamina, Tamino, Reine de la nuit, DoraBella,
.... But music does not elaborate the wine (it accompanies it), so Alice Bouvot also studied agronomy engineering in Bordeaux, and a National Diploma of Oenologist. With this diploma in her pocket, Alice will travel the vineyards of the world for 3 long and beautiful years to come back to settle in the prime of life (thirty), quite logically in the Jura region, in Arbois.

In 2005, she created, with Charles Dagand, a 3.6 ha Winery which she then took over on her own in 2015. Winery certified AB since 2006 and certified bio dynamic by DEMETER since 2007. It is said here, as it will be done, the wines are alive and see no input or filtration, period. :-)

Alice Bouvot, works with emotion and sensitivity and her wines are the result of "an interpretation of the different terroirs with the most honest transcription of the messages naturally sent by the vines". According to Alice, organic, bio-dynamic work is the only solution that allows her to obtain a soil that is alive and functioning in balance. All this is practiced with humility: observation and feeling. Nothing is acquired, knowledge is a long way without certainty. Normally, Alice, will integrate in the medium term a horse companion (Comtois) in the work of the vines.

Paroles d'Alice " At Winery of l'Octavin, there is no predefined recipe, each harvest is a surprise, I adapt to the grape and its vintage. So the whites can be pressed directly, always in whole bunches, or I decide to macerate them like the reds for several months, destemmed or in whole bunches, it depends on how I feel. It is the same for maturing in vats or tuns.
For the reds, I do not pump over or punch down, but infusions of several months (2 to 10 months) before pressing the grapes. The wines are then matured for a few months in vats to be bottled when they are ready, without filtration or sulphiting, according to the lunar calendar. Destemming depends on the vintage, the grape and is carried out manually on a wicker screen. »

All the terroirs are vinified separately to better understand and apprehend them. The bottle of wine must contain the typicity of the terroir (parcel) as well as its vintage.

Some terroirs of Winery on Arbois : " En curon " (70 ares), Lieu dit " les Corvées " (90 ares), " En Poussot " (50 ares), " La Mailloche " (60 ares), " En Arces " (Chardonnay 50 ares and Pinot noir 50 ares).

In addition to the Octavin's Winery , Alice Bouvot has created a wine merchant trading in organic grapes. The main idea being to vinify other grape varieties, other French terroirs, these exchanges with other passionate winegrowers represent a real human enrichment. Concretely what is this trade: "I buy grapes on the vine, in reconversion or certified AB only ! I don't buy finished wines. This small trading structure is AB certified by Ecocert, the invoicing and customs transactions are carried out by a different company from the EARL, which manages my own production. Concretely, I leave to pick the grapes with my truck, we harvest early in the morning in 20 kg maximum containers with the team of winemaker then I come back to Arbois during the day. Just like on Winery, the vinification, the maturing and the bottling are done without any input, and without filtration for the bottling. The grapes of each winemaker are vinified separately then I assemble in spring what seems to me judicious to assemble. »