Producer: Under the Plant

Sous le Végétal: A Renaissance for Samos Muscat

The story of Sous le Végétal is part of a broader Culinaries approach: to partner with passionate artisans who work for sustainable agriculture and quality production, valued over the long term. In Samos, once Greece's leading wine producer, viticulture had gradually lost its prestige, giving way to low-quality mass production. Samos wines, often associated with sweet and liqueur wines, struggled to find their place on the international wine scene.

It was in this context that Culinaries and Patrick Bouju decided to intervene, restoring the prestige of Muscat Petit Grain. Their goal? To reveal the true potential of this grape variety and its terroir by offering dry, elegant, and complex wines capable of seducing even the most discerning natural wine lovers.

This grape variety, perfectly suited to the island's climate and volcanic soils, produces wines of incredible minerality. Traditionally vinified as a sweet or fortified wine, it is here vinified dry by Patrick Bouju, thus revealing all its finesse and aromatic complexity. Sous le Végétal restores Muscat to its rightful place, both historically and in terms of taste, by fully expressing the distinctive character of its terroir.

The project is part of a desire to preserve the island's winemaking heritage while adapting to contemporary challenges. Indeed, the cooperative, a key partner of Sous le Végétal, has seen its membership decline over the years, dropping from 2,500 to 1,200. We are helping to support this cooperative and its winegrowers by offering them a stable economic outlet and promoting their manual labor.

Under the Plant: A unique terroir enhanced by Patrick Bouju

The terroir of Samos is a real challenge for winegrowers. The plots, scattered across steep slopes and complex volcanic soils, are sometimes difficult to access, requiring true logistical feats. Imagine vineyards clinging to the mountainside, accessible only on foot or by 4x4, testifying to a heroic viticulture where man and nature coexist in harmony.

This layered landscape of schist and limestone has long remained abandoned. Yet it offers incredible potential for vine cultivation. These poor, well-drained soils, combined with the island's generous sunshine and sea breezes, give the grapes exceptional aromatic concentration and beautiful acidity.

Patrick Bouju, with his in-depth knowledge of natural wine, has mastered this unique terroir. He carefully selects the highest-quality plots, favoring those that have been preserved from any chemical intervention. He then oversees each stage of the winemaking process, from manual harvesting to bottling, respecting the rhythms of nature and intervening as little as possible.

No chemical inputs, no exogenous yeasts, no filtration... Patrick Bouju works biodynamically, using natural plant-based preparations to strengthen the vitality of the soil and vines. It favors spontaneous fermentation with indigenous yeasts, and aging takes place in stainless steel vats or amphorae to preserve the purity and expression of the fruit.

Various wines are produced here. Dry, mineral wines, some with complex aromas of exotic fruits, others with citrus and spices. Natural wines that reflect the richness and diversity of this volcanic terroir.

Sous le Végétal: A human and collective adventure in the heart of the Mediterranean

Sous le Végétal is much more than a simple winemaking project; it's a human and collective adventure. It's a meeting of passionate people from different backgrounds, united by a shared love of natural wine and a deep respect for our land.

Culinaries, as an incubator, financed the equipment, the rental of the vineyards, and the winery, thus ensuring the economic viability of the project. The exclusive distribution of the wines also supports the local cooperative and its winegrowers, guaranteeing them a fair income and promoting their expertise.

This cooperative, a true pillar of the project, brings together a number of winegrowers who cultivate the vines according to precise specifications, in accordance with the principles of organic farming and permaculture. Vassilis, a true conductor, acts as a liaison between the cooperative and Culinaries, ensuring sufficient grape production and rigorous adherence to winemaking methods.

Sous le Végétal thus demonstrates a unique collaboration between a renowned French winemaker, a Greek cooperative, and a major player in natural wine: Culinaries.

Together, they contribute to the revival of an exceptional terroir and the creation of authentic wines, reflecting ancestral expertise and a shared passion for natural wine.

In summary, "Sous le Végétal" is:

• A unique terroir: the volcanic island of Samos and its complex soils.
• An emblematic grape variety: Muscat à petits grains, enhanced in wine dry.
• French know-how: Patrick Bouju's expertise in natural wine.
• A Greek cooperative: strong local roots and sustainable production.
• Exclusive Culinaries distribution: a guarantee of quality and support for sustainable agriculture.