Ad Vinum, the other Tavel

Sébastien Chatillon, former wine wizard of Le Chateaubriand in Paris for seven years, is making some mean natural wines in Vallabrix, in the Gard. He cut his teeth working with Uva favorite Rene Mosse in the Loire Valley for 4 years, falling in love with the natural philosophy adhered to there. The wines see no fining, filtration, or added SO2. These are party wines, simple and glorious - to be drunk on your favorite night.

 


Grenache Noir, Grenache Blanc, Counoise, Roussanne, Syrah, Bourboulenc, Cinsault. Ten day co-maceration of Grenache Noir and Grenache Blanc, 8 day co-maceration of Counoise and Roussanne, 5 day co-maceration of Bourboulenc and Cinsault.
 

As a former René Mosse trainee, Sébastien 'Catouille' Chatillon, the man knows how to do a mean Rose. A naturally made, remarkable blend of Clairette & Cinsault.

'Levat' (Tavel in reverse), delicious blend of Grenache, Cinsault, Picpoul & Clairette.
 
 
*If in Paris, be sure to check out Sébastien’s wine store Le Cave