Chablis, Burgundy, France

Alice is from the Jura, and Olivier from Courgis, a small village 7 km southwest of Chablis, Burgundy, where they both now live and work. Starting by planting their first 3 hectares in Chablis and producing their first vintage in 1995, today they farm vines in Chablis, Chitry and the little known Saint Bris appellation.

From the beginning, the de Moor took a very different direction than their neighbours, involuntarily starting a Burgundian low intervention revolution. Working organically since 2005, with long ageing and without sulfur - only at bottling in small quantities - no fining or filtration. The vines are pruned to reduce yields (35 hl/ha on average next to the 60 hl of some Chablis winegrowers). Their wines always show high acidity, purity and length with an impressive stony character thanks to the unique soil: the whole Chablis area is highly calcareous with limestone rich in shellfish fossils dating million years ago.

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Revered for its exceptional Pinot Noir and Chardonnay, Burgundy stretches from Chablis in the north, to the Beaujolais region in the south. Its wines are terroir-driven that reflect the diverse soils and microclimates. The Côte d'Or, home to famous appellations such as Gevrey-Chambertin and Meursault, is particularly esteemed for producing some of Burgundy's most sought-after wines. With a history dating back centuries, Burgundy's winemaking tradition, meticulous vineyard management, and strict quality standards have cemented its reputation as a benchmark for excellence in the world of wine.

Organic, Biodynamic and Natural wine. What’s the difference?

To understand this concept and its various ramifications, it is necessary to keep something clear in mind: before the 20th century and the spreading of affordable synthetic fertilisers, all farming was organic. When the shift to the use of synthetics and pesticides happened, it became necessary to diversify traditional organic farming from the new modern farming. 


Simply put, organic farming forbids the use of synthetic fertilisers, synthetic pesticides, herbicides, or genetically modified organisms. The basic requirements are generally specific and engage the farmers not to use any chemical fertilisers and other synthetic products in the vineyard. It does not prevent the vintner from using the conventional winemaking process after harvesting. 


Let’s take organic farming one step further: Biodynamic. The creator of this agricultural system is the Austrian philosopher Rudolf Steiner, who developed the principles of biodynamics in a series of lectures given in 1924 in Germany. Here lies the foundation of true organic wines, with a strict limit in the use of additives, stringent requirements and at the end obtaining a biodynamic certification.


The previous definitions are usually, and rightfully, associated with it, because most natural wine is also organic and/or biodynamic. But not vice versa!

Natural wine is wine in its purest form, simply described as nothing added, nothing taken away, just grapes fermented. No manipulation whatsoever, minimal intervention both in the vineyards and in the winery. Healthy grapes, natural yeast and natural fermentation, with no filtration nor fining. Sounds easy, right? However, making natural wine is unforgiving and it requires a bigger amount of work than conventional wine. To this day, natural wine has no certification yet.