Camille Naud - Les réseaux du vin
I started to make natural wines 20 years ago, the idea at the time was to propose better wines than the classic ones, more digestible, more personal too. To do that, you have to be very meticulous during all the steps of the making, very precise, so far from the "a natural wine is made by itself", know-how rather than letting it be.
I want to offer natural wines at affordable prices and it is by accompanying my partners that this is possible. Moreover, this activity allows me to have fun producing more original wines, such as orange wine, and to build vintages with some of my customers, something difficult to achieve when you are a winemaker..
It is the link with the winemaker, the ability to understand each other and eventually the friendship that can be created that decides the selection. Chardonnay, Gamay and Pinot Noir, and tomorrow Aligotté, I remain for the most part quite Burgundian. The idea is to work on the long term with the same winemakers, to make our different techniques evolve and thus to make the different vintages produced progress. My field of action will therefore depend on the winemaker's needs, either viticultural (organic conversion, use of equipment, soil life) or oenological (working without sulfur, blending, preparation of wines for bottling).
There is no recipe, we adapt to the configuration of the different types of vats where the wines are aged. In the broad lines: grapes from organic or in conversion, no input during the vinif (neither sulfur nor yeast, nor stuff, nor things...) except by accident, soft music, and according to the stability of the wine before bottling we add sulfur or not (the idea is to be at less than 30MG of SO2, limit dose for natural wines).
Fine and intelligent wines like me (laughs), if they have fruit and freshness that's good too.