Jérémy, Les cortis

L'impact :

⛰️ Size: 8 Hectares

🤝 Human Impact: 15-person harvest team for manual selection.

🌱 Philosophy: Certified Organic
Vineyard with rows of grapevines under a clear blue sky at Vignoble Les Cortis
Six bottles of 'les Cortis' wine with labels on a white background, featuring an organic certification logo.

Best place to start

Discover the winemaker’s range with a mixed case. A simple way to explore their wines and find your favourites.

Les Cortis | Coffret assorti | Bio | Bugey, France | 6 Bouteilles

€100,95

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Portrait Jeremy Decoster from Domain Les cortis sitting in a vineyard with mountains in the background

L'histoire

I'm a first-generation French natural winemaker, known for my work in the Bugey region of the French Alps, a small appellation near the border of Savoie and the Jura.

I originally hail from Paris, but a passion for wine led me to change my professional career. My hands-on apprenticeship under some of the most influential names in the natural wine movement laid the foundation for my commitment to minimal-intervention winemaking — I trained with Alice and Olivier De Moor in Chablis, and with Lilian Duplessis, also in Chablis.
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Philosophie

We're entirely dedicated to organic and biodynamic farming to foster vibrant soil health and biodiversity. We do all the work by hand. In the cellar, our vinification is low-intervention, non-interventional, and characterised by:

Whole-Cluster Maceration (for reds)
Indigenous Yeasts
Minimal or no sulfur added (typically only a small amount is added at bottling to ensure stability).
People working in Les Cortis vineyard with harvesting tools and crates.

Le vignoble : Les Cortis

We founded Domaine des Cortis in 2016 — Isabelle and I. The domain covers 6 hectares at the crossroads of the Jura, Savoie and Burgundy regions. We favour co-planting; our vineyards teem with life, producing healthy grapes.

We cultivate Chardonnay, Altesse, Gamay, Mondeuse, Pinot Noir, Chasselas, and Corbeau according to biodynamic practices, across five clay-limestone parcels.

We rely on natural fermentation to capture the vintage as sensitively as possible. Our approach is simple: whole-cluster maceration, ageing in vats on fine lees, and, above all, no inputs other than a tiny dose of sulfur at bottling when necessary.

We handpick the grapes, then press them or place them in a vat to initiate fermentation and maceration.