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Le Facteur

Fabien Brutout

Le Facteur “La Bulle du Facteur” Pet Nat

Le Facteur “La Bulle du Facteur” Pet Nat

100% Chenin Blanc from calcareous clay soils. Fermentation begins in barrel with indigenous yeasts, then finishes in bottle with only natural sugars and yeasts.

Le Facteur “Su’l’Velo” Vouvray Sec

Le Facteur “Su’l’Velo” Vouvray Sec

100% Chenin Blanc from 50-90 year old vines. Fermented and aged in neutral barrels. “Le Facteur su’l’vélo” means “the mailman on the bike.”


Owner & winemaker: Fabien Brutout
Vineyards: 6ha, all estate-owned
Vineyard management: Certified organic
Soils: Calcareous clay
Grapes grown: Chenin Blanc, Pineau d’Aunis, Gamay, Pinot Noir, Sauvignon Blanc, Chardonnay
Annual production: 30,000 bottles

Quick facts:

  • “Le Facteur” translates to the mailman, and the name is a reference to the main character in Jacques Tati’s “Jour de Fête”: a bumbling and inept mailman a bit too easily distracted by a glass of wine!
  • Fabien and his brother replanted an area that had not been under vine for a hundred years.

Le Facteur is the brainchild of Fabien Brutout, working in collaboration with Mathieu Cosme. Fabien began working with Mathieu full-time in 2008, following two years of apprenticeship with Sebastien Brunet in Vouvray. In 2013, after drinking and talking with friends, Fabien had the idea of creating a range of wines that would be complementary to what Mathieu was producing. The goal was to create “vins de copains,” or “wines for friends”–light, refreshing wines with a focus on drinkability, the kind of wine for which one glass leads to another, and another…

Initially, the Le Facteur cuvées were blended wines from a variety of parcels owned by Mathieu. In 2018, Fabien was able to settle in Noizay, acquiring 4ha of vineyards in Vouvray and Touraine. At the same time, he worked with his brother, a farmer who had reclaimed the family property, to plant another two hectares of vines north of Indre-et-Loire. This land had been planted with vines before phylloxera, but had been left abandoned for a hundred years, allowing biodiversity to thrive. On the calcareous bedrock, they planted mostly Chenin Blanc, along with Sauvignon Blanc, Chardonnay, Pineau d’Aunis, and Gamay.

Fabien has “carte blanche” when it comes to vinification. Healthy grapes are fermented with indigenous yeast and without additives besides a small dose of sulfur. His wines never exceed 50mg/L SO2. Fabien’s philosophy is to guide the wines “without artifice,” to show the best of the terroir.