Domaine de la Grenaudière has been at the heart of the Muscadet appellation since 1723. Ideally located between the Sèvre and Maine rivers on granite terroirs, Domaine de la Grenaudière produces 100% Melon de Bourgogne wines. Long aging on lees creates Muscadets that express the purest expression of the terroir.
Mathilde Ollivier and Stéphane Cottenceau represent the 8th generation of winegrowers at Domaine de la Grenaudière, taking over from Guy and Jean-Luc Ollivier. The first generations were mixed farmers, as were most farms of the era. Over time, the family business specialized in growing vines and producing quality dry white wines. Over the last 150 years, generations have succeeded one another in bringing out the best in the Melon de Bourgogne grape variety, emblematic of Muscadet.
Most recently, the introduction of Phénomene demonstrates the forward-thinking nature of Cottenceau. Utilizing advanced vacuum distillation in Germany, the character and regional identity of Muscadet is preserved in an alcohol removed wine (less than .5%).
Situated just outside Pézenas in the South of France, Domaine Montrose is a historic estate rooted in the diverse soils of the Languedoc. The land has been cultivated for centuries, with nearby landmarks like the Valros Tower bearing witness to its rich past.
Established in the 16th century, the estate has been under the stewardship of the Coste family for nine generations. In 1701, ancestor Joseph Alazard received a family coat of arms—three lizards—that now adorns every bottle.
The vineyards are planted across a striking mosaic of terroirs. Clay-limestone soils offer freshness and natural balance; Villafranchian terrasses, small round pebbles naturally poor in nutrients, and ideal for low-yield, high-character vines; and volcanic soils from an ancient slope add depth, structure, and singularity to the wines. This diversity brings layered expression and a clear sense of place to each bottle.
Montrose is certified Terra Vitis High Environmental Value 4 (HVE 4), a recognition of its commitment to sustainable agriculture. The estate has achieved carbon neutrality since 2018, measuring and reducing its emissions while offsetting through global ecological initiatives such as hydroelectric and wind energy projects, as well as solar panels to supply the majority of their electricity needs at the winery.
Biodiversity is a cornerstone of the domaine’s philosophy. In addition to preserving surrounding woods and grasslands, Montrose has planted over 3,000 trees from 21 native Mediterranean species—including olive, almond, oak, quince, and arbutus—to foster ecological balance across the vineyard landscape.
In the cellar, the approach is minimalist. Finesse is prioritized over power, and each decision—from vine to bottle—is made with the goal of preserving the wine’s natural harmony.
Domaine Montrose captures the evolving spirit of the Languedoc: rooted in tradition, driven by innovation, and always made with joy.
Since taking over his family winery of less than 3 ha, Johannes Leitz has grown his estate into the largest family-owned winery in the Rheingau and one of the largest in Germany. While many in the new generation of Rheingau families were abandoning the steep slopes of the Rüdesheimer Berg, Johannes was buying. He now owns approximately 60ha along the 20-mile stretch of the Rheingau and diligently farms over 100 additional ha to meet demand for his wines, including the Eins Zwei Zero range. You can read more about Johannes’ historical revitalization of the Rheingau and his winery here.
Johannes Leitz began making dealcoholized wines in 2016 for two reasons. First, he had a heath condition that prescribed lower alcohol consumption. Second, during a trip to Norway, a close friend and Michelin starred chef literally begged him for it. (The penalty for DUI in Norway is exorbitantly severe). Restaurants with tasting menus wanted high-quality non-alcoholic wines that would work well in pairings without compromising the dining experience. Johannes worked diligently to produce a Riesling, with its alcohol removed, that would do just that.
The introduction and success of Eins Zwei Zero is partly due to his proximity to Germany’s most famous distillation heritage. The patent for vacuum distillation – removing alcohol under vacuum pressure – was given in 1907 to a family distiller in Johannes’s home village of Rüdesheim. The US patent was given in 1908, and Prohibition in the US significantly financed exports stateside. Vacuum distillation’s gentle process allows for alcohol to be distilled at less than half the heat of normal distillation, and captured aromatic compounds are then reintroduced back into the final, now dealcoholized, wine. This is not new technology, but with a grower such as Johannes Leitz using the highest quality wines ever to be put to this purpose, it has been refined to an unprecedented level.
This work continues. By growing and sourcing wines of character and quality, and refining the dealcoholization process, Leitz Eins Zwei Zero has become a leading property in the explosive non-alcoholic category.
