After a lifetime before, Patrick Bouju settled in the Auvergne, where he released his first commercial vintage in 2002 and left his job as an engineer in 2008 to make wine full-time.

Patrick first started drinking wine while he was a chemistry student in Clermont-Ferrand. He realized he disliked classical wine because his body was intolerant of sulfur. In 1994 and 1995, while joining the military in Chalon-sur-Saône, Patrick met many sons of low-intervention winemakers, inspiring him to study viticulture in Beaune.

Following his studies, Patrick moved to the village of Glaine-Montaigut in the Auvergne and started cultivating a small handful of vines, little by little. There is a scarcity of vines in this region, having been wiped out by phylloxera after Wold War I and II. The terroir is very unique, with many complexities, but most apparent is the volcanic content of the soil.

Patrick tends to several small plots around his village, with some vines aging back 120 years. He runs every aspect of the winery, from working in the vineyards by horse to bottling, labeling, and bookkeeping.

The Auvergne wine region in central France is one of the country's oldest wine-producing areas. Historically significant, the region's viticulture dates back to Roman times. Auvergne's vineyards are primarily found in the departments of Puy-de-Dôme and Allier. The region's terroir is characterized by its volcanic soil, which provides a unique mineral profile to the wines produced here.

The climate in Auvergne is continental, with cold winters and warm summers. This climate and the region's altitude result in significant diurnal temperature variations. These conditions are ideal for maintaining acidity and developing complex grape flavors. The vineyards are situated at elevations ranging from 350 to 600 meters above sea level, contributing to the distinctiveness of the wines.

The main grape varieties grown in Auvergne include Gamay and Pinot Noir for red wines and Chardonnay and Pinot Gris for white wines. Gamay is particularly prominent, producing light, fruity reds with a characteristic spiciness. Pinot Noir from this region tends to be elegant and aromatic, with good acidity. The white wines, primarily from Chardonnay, are known for their crispness and minerality.

Auvergne has several recognized appellations. The most notable is Côtes d'Auvergne, which received its Appellation d'Origine Contrôlée (AOC) status in 2011. This appellation covers five subzones: Madargue, Châteaugay, Chanturgue, Boudes, and Corent, each offering distinct expressions of the region's terroir. Saint-Pourçain is another vital regional appellation known for both red and white wines.

Viticulture in Auvergne has seen a resurgence in recent years, with a growing interest in organic and biodynamic farming practices. This shift reflects a broader trend in the wine industry towards sustainability and natural winemaking techniques. The region's producers are increasingly focused on quality over quantity, resulting in wines that are gaining recognition for their uniqueness and expression of terroir.

In summary, the Auvergne wine region, with its volcanic soils, diverse climate, and rich history, is an area of increasing interest in the French wine landscape. Its wines, characterized by freshness and minerality, offer a distinctive taste of this ancient yet revitalized region.