Les Cortis

Founded in 2016 by Isabelle and Jérémy Decoster Coiffier, Les Cortis estate owes its beginning to the support of about thirty wine lovers and investors. With their support and financial contribution, Les Cortis strives to grasp the essence of each vintage.

Jeremy’s years of experience with some of the world’s most admired, natural winemakers has been evident in his first wines. After years of working with Agnes and Olivier De Moor, Lilian Duplessis, and other venerable proucers, the couple settled in the Bugey region of the French Alps. They are 500 meters above sea level, on top of a rich blend of clay-limestone soil types.

"The future, as determined as it is unpredictable, will be, as far as we are concerned, an opportunity to deepen our practices and, above all, to occupy passionately our function: to reduce the infinitely complex to very little." Jérémy Decoster Coiffier.

Vineyards

The six hectares of the estate are cultivated by hand and according to biodynamic and organic practices with the goal of reducing copper by adding purines and other preparations reinforcing the natural defenses of the plant, prophylaxis, green manures...

Mondeuse, Chardonnay, Gamay and Altesse make up the primary grape varieties at the estate, to which were added, Pinot Noir, Corbeau and Chasselas.

The vineyards are divided into five sections differentiated by soil type. The Bugey and the Belley Basin in particular have the ideal characteristics for growing vines.

Les Cortis' work tends to favor the life of the ground which, teeming, guarantees the good and just feeding of the plant. The latter, healthy, will produce beautiful grapes well balanced, sensitive witnesses of the vintage.

Wine

The grapes, harvested by hand in small boxes, are brought whole and healthy to the cellar. Oxidation (and its derivatives) is thus limited. Only a very small amount of sulphur (1/10 of what is found in conventional wines) is sprinkled at the last stage of vinification as a preservatives.

The whites are pressed immediately, left to settle for one night and then sent in vats or barrels for alcoholic fermentation.

The reds, meanwhile, are deposited in tanks to ferment and let go to a longer or shorter maceration.

All wines are the result of traditional practices and respectful of the raw material, the living room.