Oxymore

THE GROWER

Oxymore grew from the friendship between Guilhem Henriot and Rémi Thomas, who changed direction to devote themselves to natural wine. Based in Domblans in the Jura, their project follows an artisanal approach in both the vineyard and the cellar.

Grapes are harvested by hand, pressed slowly and transferred by gravity. Fermentation relies on indigenous yeasts, with no winemaking additives. These choices keep the process close to the raw material and its origins. The aim is to let the wines express their terroir through attentive work and limited intervention, giving each harvest space to develop its own character.