It all starts with Bruno, Jeff, Éric, and Paulo—four bon vivants with a passion for natural wines.
On their wonderful getaways, they set out to meet courageous, committed winemakers—people who bring to life a different vision of wine: one that is freer, more vibrant, and more human. It didn’t take much to convince their friends—who were as curious as they were enthusiastic drinkers—to join them and form this merry "band of *Brut(es)*."
Brut(es), an Eastern story
While they are certainly Alsatian, they are above all curious to discover natural wines from other regions, taking advantage of an exceptional setting: within just a few kilometers, their glasses can travel across the border to visit their German and Swiss neighbors. Passionate about meaningful encounters and experiences, they envisioned a wine fair to share the rich diversity of natural wines from Eastern France—and beyond—in a venue as unique as the bottles they love to showcase. And so, Brut(es) was born in Mulhouse.
Brut(es) sets sail WITH EXTRA-BRUT(ES)
After three initial editions in Mulhouse, the lively Brut(es) crew felt the urge to see the sea. The adventure continues with Extra Brut(es), an event set in Regnéville-sur-Mer in the Cotentin region (Manche)—right by the water, the salt marshes, and the Sienne estuary... all under big-top circus tents! It is a new stopover to celebrate natural wines and welcome an exceptional lineup of cider and perry makers. Together with our friends from the Manche region—including Dominique Hutin, a specialist in artisan ciders, and the renowned oyster farmer Monsieur Jean-Paul—we wanted to create gatherings where curiosity, flavor, and conviviality always take center stage.
BRUT(es) AND FERMENTS: the latest addition to the group
We started talking a bit more about jun, amazake, miso, mead, sourdough bread, and kefir with Elsa Steullet—founder of L’Atelier Particulier de Fermentation, whom you’ve surely run into at Brut(es) or Extra Brut(es). And then, one fermentation led to another... We ended up creating a second festival.
We wanted to take our interest in living products beyond just fermented grapes. Apples, grains, rice, flowers, vegetables, bread, soy... Fermentation is everywhere. And above all, it brings together a fascinating community. Because fermenting means relearning how to transform, elevate, and preserve everyday ingredients; passing on methods, ratios, and often ancient techniques; and highlighting practices that are inherently sustainable. So we asked ourselves: why not make room for everything that ferments, fizzes, works, matures, rises, and transforms? That whole world deserved a festival of its own. And that is how *Ferments*—the festival of raw, authentic ferments—was born. Come taste, discover, discuss, and meet the makers behind beers, ciders, sake, mead, plant-based sparklers, amazake, kefirs, jun, kombucha, braggot, lacto-ferments, misos, garums, sourdough starters, koji, shoyu, and vinegars (Yes, we learned some new words too).
A ticket = Brut(es) + Ferments
Naturellement… tchin ! À la vôtre ! Prost !
