Allante & Boulanger

The Jura is full of young winegrowers who have usually learnt or worked at one of the region's old hands such as Ganevat, Labet, Saint Pierre or Bornard. This is also the case with Matthieu Allante and Christian Boulanger, who met at the Labet vineyard and still earn their living there. Christian has worked in his immediate neighbour's wine cellar for over 15 years and is considered part of the family there. Matthieu was the little magician in their vineyards. Their own winery is not about commercial success, but rather about preserving old vineyards and indigenous grape varieties, and once you've been to Matthieu's winery, you know that it's the same. The fact that they produce some of the most exciting wines in the whole of the Jura is just fine with them.

Allante & Boulanger
39190 Gizia
France

Size 3 ha

Their vineyards are located at the southern end of the Jura between Rotalier and Digna on barren limestone soils. The plots with vines up to 80 years old are cultivated biodynamically and with tiny yields they create concentrated and puristic essences of the region. The grapes are pressed using a hundred-year-old basket press and drawn directly into the cellar. The wine is then aged for two years in used wooden barrels and no chemicals are used in the winemaking process on the way to the bottle.

They don't take their wines or themselves too seriously, they want it to taste good and be fun, and the focus is on enjoying it together. That's why they serve their rare wines at a regional music festival for just €2 a glass - they don't make a loss, that's enough. With their wild labels, they also allow themselves a bit of fun, for example when they label the same wine with two different labels to confuse the Instagram community. Their unique wines combine concentration, structure, sparse minerality and juicy acidity, all with a good dose of Jura funk and you have a mouthful of wine that barely leaves the palate.

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