Revermont Plou Plou 2022 La Cuverie

Revermont – Plou Plou

The everyday red from Revermont

Plou Plou is a natural red wine made from 100% Poulsard, embodying the convivial and rural spirit of Revermont. Light yet deep, direct and genuine, this versatile red pairs with a wide range of dishes. Fermented with whole clusters and aged in neutral barrels and steel, it’s a wine for daily joy and honest farming.

Vineyard approach

The grapes come from plots cultivated according to agroecological and biodynamic principles (in conversion). Manual vineyard work, no mechanization, light horse ploughing and sheep grazing for cover crop control. Agriculture is seen as a social and political act: regenerative, inclusive, and cooperative.

Winemaking style

Spontaneous fermentation with whole bunches and a 10-day maceration. Aged for 9 months in neutral small oak barrels, followed by 3 months in stainless steel. Unfiltered, unfined, with minimal intervention to preserve purity.

Grape variety

100% Poulsard

Tasting notes

Color

Pale ruby red with brilliant reflections, slightly transparent.

Nose

Fresh red cherry, wild strawberry, white pepper, soft leather, forest floor and light herbal notes.

Palate

Crisp and juicy, with fine acidity and soft tannins. Lively fruit, subtle spice, and a clean, dry finish. A gastronomic and highly versatile red wine.

Technical sheet

Name: Revermont – Plou Plou
Producer: Aurélien Beyeklian – La Cuverie
Region: Revermont / Bugey, France
Grapes: 100% Poulsard
Farming: Agroecological, biodynamic (in conversion)
Vinification: Whole cluster fermentation, 10-day maceration
Ageing: 9 months in used oak barrels + 3 months in stainless steel
Sulphites: No added sulphites
Alcohol: 11.5% vol
Serving temperature: 14–16°C
Food pairing: Cured meats, grilled vegetables, white meats, mild cheeses, light ethnic dishes

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La Cuverie – Wine, land and community in the heart of Bugey

A return to his roots

Aurélien Beyeklian is the heart and soul of La Cuverie, a human and agricultural project born from a unique life journey. After working as a radio journalist in England and in communications in Canada, his path led him around the world through humanitarian missions with the Red Cross. But as he approached 40, the call of his homeland and his passion for wine brought him back to the Revermont region.

Learning from the Bret brothers

A formative experience with the Bret brothers in Vinzelles, Burgundy, was key in shaping Aurélien’s winemaking philosophy. From them, he learned deep respect for the land, meticulous vinification, and the value of a conscious, sustainable farming approach.

The Bugey: between Jura and Savoie

La Cuverie is based in Bugey, a lesser-known but rich winegrowing area nestled between Jura and Savoie, halfway between Geneva and Lyon. The region is marked by limestone soils and a cool climate—ideal for crafting authentic mountain wines.

A social project before an agricultural one

La Cuverie is more than a winery—it’s a way of life. Wine here is not the ultimate goal, but a means to create well-being, connection, and human value. The project is founded on three principles: respect for the earth, social justice, and inclusiveness.

In the vineyards, practices are based on agroecology, permaculture, and biodynamic conversion. Mechanical tilling has been nearly eliminated: horses are used for plowing, and sheep help manage ground cover. Every decision is made with soil health and biodiversity in mind.

Solidarity, equity, and human-scale farming

La Cuverie fosters a cooperative, inclusive environment rooted in fairness and mutual aid. People and nature work together in harmony, building a model of production that values time, care, and dignity.

Living wines that speak of place

The wines of La Cuverie embody this deep ecological and human commitment. They are living wines—spontaneously fermented, unfiltered, unfined—expressing the purity of the vintage and the identity of the terroir. Every bottle is an agricultural gesture and a social statement at once.