Clovis Ochin came to winemaking after many years on the other side of the bottle. Before starting his own project, he spent around 15 to 20 years in the natural wine world in France, building restaurants and distribution projects and learning from growers he respected. In 2021, during the pandemic, he decided to begin making wine himself. He has said that the business had become too big and less human, and that he wanted to return to what mattered most to him: the land, people, and direct experience.

His project connects Paris with Spain. Clovis works with old Bobal vines from Narboneta, an inland area known for this grape, and makes wine in Bonastre in the cellar of Partida Creus, where Massimo Marchiori has been both a mentor and a long-time friend. This background says a lot about his style: respect for old vines, small-scale work, spontaneous fermentation, and a cellar approach with very little intervention. His wines are bottled unfiltered, unfined, and without added sulfites.

What makes Clovis especially interesting is that wine is only part of his story. He is also a rapper, and he often connects wine with music, food, friendship, and emotion. That human side is important in his wines too. They are not made to follow a formula, but to carry a place, a moment, and a personal way of seeing natural wine.