Tailleurs Cueilleurs, or pruners-pickers, is the project of Chloé and Jordan in Northern Bugey. Having met whilst working on harvests, this project is the sum of their knowledge gained. Their wines see no S02 added at harvest or bottling, and they work closely with nature, following organic and biodynamic principles to create a strong sense of place. Working primarily with Gamay, these are grapes often at high altitude which battle the weather, but come out the other side singing of their purity and alpine origins.

1. Tailleurs Cueilleurs 'Savarzo' 2022, Bugey, France 
Made in only in the best vintages, this sparkling pink is a real hit. A combination of Poached pear and white pepper spice, this is truly unique, with a hint of residual sugar, it is a great wine for food pairing. A blend of Gamay and Pinot Noir made using the méthode ancestrale, the grapes are direct pressed before fed into wooden demi-muid to ferment, then aged on fine lees in bottle for 9 months before being hand disgorged.

2. Tailleurs Cueilleurs 'Futur Vegetal' 2023, Bugey, France 
Aligoté grapes from Burgundy, here made in Bugey in a textural style. This is bright and fresh with plenty of minerality on offer, and crisp citrus notes, this will unfurl beautifully at the dinner table. The Aligoté is sourced from the Maconnais and spends a few hours on skins before being pressed into demi-muid and stays here for 9 months before bottling.

3. Tailleurs Cueilleurs 'Rita & Rova' 2023, Bugey, France 
Gamay from a plot at 300m, and their youngest vines, at 20 years. The grapes are whole bunch macerated and spend 9 months in barrel. The result of this is a light and crunchy red with notes of red currant and a touch of yoghurt, alongside gentle herbal complexity; this is a wine with a real sense of place.

4. Tailleurs Cueilleurs 'Grenalâ' 2023, Bugey, France 
The name here is taken from local dialect name for the date after which it is permissable to pick grapes in France, if they have not already been harvested. Gamay from 50yr old vines at 550m, on a windy steep slope composed of marl and clay. The grapes are half destemmed, half whole bunch macerated, with 9 days on skins and aged in amphora. All this gives a wine that has tones of picked rhubard, strawberries, candied fruits and a touch of smoke.