Villa Noria's 'Basic Instinct' Blanc Sans Sulfites is a naturally-made wine offering full-flavoured and aromatic appeal. Delight in notes of white flowers, citrus, exotic fruit and crisp green apple, all beautifully balanced with mineral and funky undertones. Enjoy a unique and delicious taste from start to finish. 

About the Producer

Villa Noria is the story of two wine enthusiasts, Fabien Gross and Cédric Arnaud, who both grew up in viticultural regions-Languedoc and Alsace-surrounded by vineyards and winemaking heritage and is the result of overflowing enthusiasm, ethics and values. The inheritance left to its owners by their winemaking ancestors, was passion and respect for the land. Located a stone’s throw from the Mediterranean Sea, between Pézenas and Montagnac, Villa Noria produces elegant organic wines, in perfect harmony with nature and the terroir. The winemaking is traditional, without chemical additions and only low doses of sulphur are used. Their natural ranges ‘Amfòra’ and ‘Basic Instinct’ are vinified without the addition of sulphur.

Vineyard and Winery

Both the Chardonnay and Sauvignon Blanc are grown in vineyards in the Languedoc where the Mediterranean climate with its hot, dry summers and mild winters, provides optimal conditions for premium viticulture. The vines are grown on clay-limestone soils, which provide the perfect balance of water retention from the clay component, to hydrate the vines through the summers, with the draining properties of the limestone, which also imparts elegance to the wine. The Chardonnay vineyard is situated at the base of a volcanic hillsides, which influences the wine with natural, fresh minerality. The grapes are harvested at night, to harvest cool grapes in order to maximise the freshness. The wine is classified as Vin de France, to allow stylistic freedom.

The wine was made with minimal intervention and without the addition of sulphites. The carefully selected grapes were received into the winery via gravity and immediately pressed to extract the juice. Fermentation took place with natural, wild yeasts present on the grape’s skin, at low temperatures of 16 to 18°C. Vinification took place in neutral concrete tanks to allow the purity of fruit and the wine’s natural characteristics to shine through. The wine was aged on its fine lees to impart texture until bottling.