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Au P’tit Bonheur 2024 Les Maoù is a spectacularly bright, light-bodied natural red wine crafted in the sun-drenched Vaucluse region between the Southern Rhône and Provence. Produced by husband-and-wife team Vincent and Aurélie Garreta, this cuvée translates to "A Little Bit of Luck" or "Happy-Go-Lucky," beautifully capturing the easy-drinking, joyful spirit inside the bottle. In the glass, it pours a translucent, vibrant ruby-red and immediately fills the air with a stunning, distinctive flowery nose alongside aromas of crushed wild raspberries, ripe blueberries, and subtle baking spice. On the palate, the wine is incredibly fluid, crunchy, and refreshing, delivering intensely juicy red fruit flavours with soft, melted tannins and a tiny touch of natural carbonic fizz that keeps the texture electric.
Before turning to winemaking in 2014, Vincent Garreta was a mathematics statistician with a PhD in climatology, and Aurélie was a postal worker. Drawn by a love for natural wine and a desire to honor Vincent's grandmother’s history with the land, they established Les Maoù near the stunning limestone cliffs of Gordes. Today, they farm around 10 hectares of old vines featuring over 18 diverse grape varieties. Their estate is run like a polyculture farm, integrated with fruit trees, cover crops, and high biodiversity to revive soil health. In the cellar, they completely step aside—using zero chemical additions or harsh filtrations to craft light, soulful, and deeply "digestible" wines that reflect pure fruit energy.
Before turning to winemaking in 2014, Vincent Garreta was a mathematics statistician with a PhD in climatology, and Aurélie was a postal worker. Drawn by a love for natural wine and a desire to honor Vincent's grandmother’s history with the land, they established Les Maoù near the stunning limestone cliffs of Gordes. Today, they farm around 10 hectares of old vines featuring over 18 diverse grape varieties. Their estate is run like a polyculture farm, integrated with fruit trees, cover crops, and high biodiversity to revive soil health. In the cellar, they completely step aside—using zero chemical additions or harsh filtrations to craft light, soulful, and deeply "digestible" wines that reflect pure fruit energy.
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