Belly Wine
Belly Wine Experiment is, as its name suggests, the vast playground and experience that Claire Sage and Aimé Duveau created for themselves in 2020 in Auvergne. Trading house where no limits of creation exist, they let themselves be carried away in their winemaking, according to their desires and their questions.
They often choose their grapes from the Egrapille estate, and for good reason... This estate, well known to lovers of natural Auvergne wines, has no secrets for them, since it is the former house of the Aimé's dad, Manu Duveau, with his ex-partner Catherine Dumora. For the rest of the grapes, they choose them straight from the beautiful regions of Catalonia, a country well known this time by Claire since she comes from there. Their choices focus exclusively on natural grapes worked biodynamically and in the cellar, nothing stops them. Whether it is daring blends (Xarello / Macabeu on La Pinya or even Riesling / Terret stuffed on Guefen...) going as far as adding grapes to their perry, Claire and Aimé do not let their choices be dictated and let the inspiration to guide them.
Their first vintage in 2021 was very focused on natural sparkling wines for very concrete reasons: bottling had to be done quickly because the cellar had to be left in February. In 2022, a few bubble vintages should remain, but the new cellar with a stable and cool temperature should allow them to give way to gentle and long fermentations...
A young project from Auvergne that we are delighted to follow from its beginnings, and that we will take pleasure in sharing with you.
They often choose their grapes from the Egrapille estate, and for good reason... This estate, well known to lovers of natural Auvergne wines, has no secrets for them, since it is the former house of the Aimé's dad, Manu Duveau, with his ex-partner Catherine Dumora. For the rest of the grapes, they choose them straight from the beautiful regions of Catalonia, a country well known this time by Claire since she comes from there. Their choices focus exclusively on natural grapes worked biodynamically and in the cellar, nothing stops them. Whether it is daring blends (Xarello / Macabeu on La Pinya or even Riesling / Terret stuffed on Guefen...) going as far as adding grapes to their perry, Claire and Aimé do not let their choices be dictated and let the inspiration to guide them.
Their first vintage in 2021 was very focused on natural sparkling wines for very concrete reasons: bottling had to be done quickly because the cellar had to be left in February. In 2022, a few bubble vintages should remain, but the new cellar with a stable and cool temperature should allow them to give way to gentle and long fermentations...
A young project from Auvergne that we are delighted to follow from its beginnings, and that we will take pleasure in sharing with you.