Rameau Mill

At the confluence of three departments: Creuse, Allier and Puy de dôme, and two regions: Nouvelle Aquitaine and Auvergne Rhône-Alpes, in the hollow of the green Cher valley, is the Moulin du Rameau . An old water mill (which worked before the French revolution!), which then became a local restaurant quite famous in the region, has just undergone a new transformation: today Sébastien and Nawal now make natural wine there!
Sébastien Buissonnière is from Vendée, from a real family of landowners, he left the family farm at the age of 18 to study thermal and energy engineering in the high-level sports section at INSA Lyon. During this course, in order to validate his doctorate, he collaborated with the Eurocave company. It was at this time that he established a solid foothold in the field of wine. The adventure can begin. At 30, a major period of life change for Sébastien, he decided to leave the world of sport to satisfy his deep desires, and began his professional reconversion. He decided to pass a BTSA viti-oeno and this led him to complete various internships in different vineyards and estates (Burgundy: Domaine LEFLAIVE Puligny-Montrachet; Beaujolais: Domaine ALONSO; Puy-de-Dôme: Domaine NO CONTROL).
There he discovered working techniques on a human scale, with a minimum of mechanical intervention, respectful of the cycles of nature, grapes, terroirs and people, gentle and natural winemaking: he was won over, so he would make wines with this philosophy: natural wines.
This is how he ended up, with Nawel, finding the Mill and deciding to settle there. While waiting to plant their own vines on their hillside land, they buy local, organic grapes and vinify them without any input.