Advice and oenological services

My company Si d’aventure… Négoce convivial proposes oenological advisory services and technical support ranging from a one-time assignment to an annual support contract. My training, my experience and my professional partners back my custom-designed solutions adapted to each situation, while reflecting the economic reality of the market.

Support / Advice

Base on my varied experiences, I propose my services as an oenologist advisor, technical provider or as a consultant.
From a one-time assignment to annual support, I work on different topics starting from the vine up to marketing and through the vinification stage, which is my core profession.

Vitiviniculture production brings together several professions and expertise, which may seem relatively complex. For everything to work, you need to keep your feet on the ground, your hands in the tanks and your head on your shoulders !

Organic vinification

Based on recent installations certified in organic farming at my disposal at Domaine Terres d’Hachène wine estate, I am developing a range of vinification services.

As a wine merchant-wine maker, I propose my services to those with organic grapes who have neither the possibility, nor the time or the capacity to make wine. This can range from simple alcoholic fermentation, up to the bottling after the ageing process. There are numerous possibilities, technical processes and original services for you to choose among.

Feel free to contact me if you want to find out more !

Products and oenological analyses

Certain procedures, certain targeted oenological services require precise and specific work. It is for this reason that I collaborate with suppliers able to respond to my specific demands.

This is the case with Jean-Marie Hérail (Société Hérail SA, in Pézenas) with whom I have established a trust-based relationship for a long time.
I use and I can supply in the Cevennes sector, upon request, certain oenological products he distributes including :
– conventional products, like selected yeasts,
– or more specific products like oenological tannins with specific properties or wood derivatives (chips, staves, etc.)
I draw on his widely recognised expertise when needed.

Finally, with regard to analyses, whether on musts in fermentation or on finished wines, I work with the laboratory Natoli in Saint-Clément-de-Rivière, just on the outskirts of Montpellier. These analyses are essential for the proper follow-up of vinifications, ageing and preparing wines to be bottled. Jean Natoli and his staff’s professionalism and precision guarantee the relevance of my advice and oenological services.