Nicolas Ravaille

Nicolas Ravaille, a winemaker based in Haute-Savoie, creates natural wines from his alpine terroir. After working alongside Jean-Yves Péron, he learned to master macerations and to fully respect nature. At his estate in Neuvecelle, he makes Savoie wines with no added sulphites, using an entirely natural approach, so that each cuvée reflects the pure identity of the local soil and climate.

€23,90

Célavi 2024 - Nicolas Ravaille

Savoie

Red wine

€27,90

Zaï 2024 - Nicolas Ravaille

Savoie

Red wine

The wines of Nicolas Ravaille

The story of Nicolas Ravaille

At 45, Nicolas Ravaille is planning to set up as a winegrower in the Chablais, with the ambition of creating his own estate in the Lugrin – Vacheresse – Sciez triangle. While looking for plots to take over or plant, he works as a négociant-winemaker. He selects grapes from organically or biodynamically farmed vines, in close collaboration with committed winegrowers. This approach is based on trust and solidarity, allowing everyone to get value from their work while facing the hazards of the trade. Harvesting is done by hand by his team, according to the desired ripeness. The wines are then naturally vinified, with no inputs or added sulphites, using native yeasts, without chaptalisation, filtration or fining. Nicolas vinifies his cuvées in the cellar of Jean-Yves Péron, in Conflans above Albertville, a setting well suited to an artisanal approach. Cellar work is done on the lees, in old barrels, with particular attention to natural settling. This emerging project reflects a desire to offer living, healthy, transparent wines that embody a sincere reading of terroir and vintage.

The cuvées of Nicolas Ravaille

The first cuvées from Nicolas Ravaille are marked by a search for freshness, drinkability and expression of fruit. They include Climax, a macerated Chasselas from a plot farmed biodynamically in Loisin (74) by Dominique Lucas. Picked at advanced ripeness, this orange wine is a blend of two macerations (2 and 4 weeks), aged for 7 months on the lees in old barrels. The result: a fresh, textured, vegetal, energetic wine, with notes of apple, blood orange and white pepper. On the red side, the Zaï Zaï cuvée showcases Mondeuse from Savoie terroirs farmed organically in Saint-Pierre-d'Albigny and Saint-Jean-de-la-Porte by Julien Viana. Vinified by semi-carbonic maceration for 2 weeks with a single foot-treading, then aged for 8 months on the lees in barrels, it gives a fruity, crunchy, spicy, digestible wine with aromas of blackberry and small red fruits. All the wines are made with an artisanal approach that respects living things, with no chemical inputs. With ecology in mind, Nicolas also adopts sustainable practices such as recycled packaging and bottle returns. The result is natural, living cuvées in full harmony with his values.