€40,000 raised for a 100% Parisian wine

Wednesday May 26 2021 by Vitisphere

 In 2021, Pif à Papa should market a dozen labels, including three from Ile-de-France. Partnership arrangements have been signed with three winegrowers in the Ile de France region. In 2021, Pif à Papa should market a dozen labels, including three from Ile-de-France. Partnership arrangements have been signed with three winegrowers in the Ile de France region. - Photo credit : Le Pif à Papa

After a crowdfunding operation was launched a month ago, by 18 May, 300 contributors had provided €40,000 in funding for the project led by father-son duo, Fady and Antoine Sfeir. They created their company Pif à Papa in 2020, in a bid to purchase about ten hectares of hillside land in Seine et Marne, which was once planted to vines and then abandoned.

Until the 19th century, the Paris area was the leading wine producing region in France. We want to restore the reputation of Ile-de-France wines by planting our own vines. We can feel there’s a grassroots movement – more and more winegrowers are interested in producing wines in the Ile-de-France region”, explains Fady Sfeir. The application is in the hands of land registry agency SAFER, which should choose a candidate from among applicants. Fady and Antoine Sfeir are in the running via an agricultural land group, though both father and son are keeping a lid on the members of the group.

 

Pending the decision by land registry, Pif à Papa is launching the marketing phase of the first vintage at the end of June. The wine has been called ‘Le Chenin de Maman’, under the Vin de France label, and is white with no winemaking inputs – it is neither fined nor filtered, and therefore basically a natural wine. Other white, red and rosé wines will follow. The selected grapes come from the Loire Valley. In fact, Fady and Antoine Sfeir work with two biodynamic winegrowers in Anjou and an organic winegrower in Touraine.

The father and son take part in picking the fruit by hand and bring it back in a refrigerated truck. The wines are made in a cellar in Courbevoie where they have invested €150,000. It has been equipped with 8 temperature-controlled stainless steel tanks, seven 228-litre Burgundy casks and bottling facilities with a capacity of 4 to 500 bottles an hour.

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