Beaujolais Nouveau is a paradox. It made the reputation of Beaujolais wines, relatively unknown before the 1950s outside the Lyon region. Until the 2000s, the wine benefited from this festival before the phenomenon led to...

The question is recurring: are you organic? It's legitimate, I work with nature, putting a lot of emphasis on this relationship. Labels monopolize attention and debate around agricultural production with respect for the environment. These...

Bright red from Etampes, Butternut, Blue from Hungary, Sweet dumpling, Galeuse from Eysines, Musk from Provence, Sucrine from Berry and Futsu Black: a strange colony has settled in Loaris for the fall. Discover the history...

The harvest journal for the 2021 vintage by Armand Heitz. Relive the day-to-day harvests as well as the work in the winery of this very special vintage. Discover

Report at our partner Burgundy by Matthieu, located on the banks of the Saône in Lyon, in the Cordeliers district, historically that of food shops. Discover the surprising pairing made by chef Matthieu Girardon with...

At Loaris, we work according to the principles of permaculture. Working with this philosophy is not following processes already established by others to achieve your goals. Working in permaculture is a way of thinking, a...

In a tasting cellar, it is easy to talk about pigeage, harvest date, age of the barrels and in Burgundy, you taste with your feet in the cellar with your eyes riveted on a map...

The Cistercian monks of Cîteaux largely contributed to the richness of the Burgundy vineyard. It is a strong heritage from which we benefit today. I wanted to meet them and discuss with them on various...

The Armand Heitz philosophy is to create links with people who have values ​​that we like. Take care of nature and preserve the environment with strong actions, show creativity, imagination. Meeting with Angelo Ferrigno in...