The natural wines from Sous le Végétal bring out the versatility of the Muscat grape variety
Sous le Végétal eschews the industrial farming methods that dominate viticulture in Greece and has opted for extensive work in the vineyards to restore a healthy permaculture for their vines and the rich volcanic soils. Jason Ligas and Patrick Bouju work biodynamically and organically, down to the use of herbs and natural balsams to heal and protect the vines.
Each cuvée is made from Muscat Blanc à Petits Grains, a Gelber Muskateller clone. The declared aim of Sous le Végétal is to showcase the different expressions of this grape variety in the different microclimates of the island. Each wine comes from a different plot of land, with soil types varying from pink basalt to limestone and slate. Each grape is harvested by hand and fermented and aged in a series of vats that are specific to each wine.
For us, Sous le Végétal is one of the most exciting discoveries. No wonder, when cult winemaker Patrick Bouju is at the start! Cheers ;-)