Collection: Nicolas Vauthier丨Vini Viti Vinci

Born in Troyes, Nicolas first encountered the science of winemaking at a school in Belleville (Beaujolais) in 1989. After completing his studies, he completed an internship in Washington State, where he learned how to produce wine on an industrial scale.

A passionate advocate for natural wine, he opened his own wine bar in Troyes in 1998. Aux Crieurs de Vin!, the first natural wine bar outside Paris, quickly became a cult destination. All the while, Nicolas quietly nurtured a long-standing dream: to make wine himself.

A decade later, in 2009, with guidance from the legendary Philippe Pacalet, he produced his first vintage from the long-forgotten areas of Chitry, Irancy, Epineuil, and Tonnerre in northern Burgundy. He began as a small-scale “négoce,” owning no vineyards himself, but dedicating meticulous attention to the producers he worked with, the vineyard practices, and the careful harvests carried out by his own team.

Today, Nicolas sources grapes from a total of 12 hectares. His white wines are directly pressed from hand-picked grapes, while his reds are fermented with whole bunches, often combining semi- or fully carbonic maceration techniques. In the cellar, grapes are pressed by gravity, and all of his wines are bottled unfined and unfiltered, mostly without added sulfur. When sulfur is used, it is added only immediately before bottling, in minimal amounts not exceeding 10 mg/L.