Vibrant Wines: a company dedicated to great natural wines

There is something dizzying in unrolling the fil Instagram by Pablo Nedelec. On its account called Vins Vibrants, the exceptional bottles are lined up with metronome regularity, to the rhythm of the great names of Champagne, Burgundy, Loire and Jura. We also come across a lot of winegrower faces there. Indeed, there is no good bottle without the women and men who work with expert care in the vineyards and in the cellar.

Wine and people: this could be the slogan of this talent scout and rare skittles, who, after working for seven years at the Wine smugglerlaunched an independent distribution of haute couture nectars. Last year, adopting the brand image that made him known on social networks, Pablo founded Vins Vibrants.

Based in Geneva, the company intends to “delight the Swiss market with an exclusive selection of niche wines”, is aimed at individuals and professionals and delivers throughout Switzerland.

A wow effect!

His credo? A vitivinicultural philosophy close to nature, with an ecological dimension and favoring gentle methods: “The producers with whom I work grow healthy grapes, without chemicals, use native yeasts and prohibit intensive winemaking techniques,” specifies the one. who was born thirty-eight years ago at the end of the lake. On the other hand, I am not dogmatic when it comes to adding sulfur. A good wine must provide a wow effect!, and my ambition is to share smiles and pleasures.”

Around twenty estates are currently listed in the Vins Vibrants catalog. Artisans established in France, but also in Italy – Pablo Nedelec admits a particular tenderness for the transalpine terroirs –, in Germany and even in Japan, since the young company now works with a winegrower from the Hokkaido region.

Because the expert maintains special links with the Land of the Rising Sun: holder of a diploma from the Geneva Hotel School as well as a federal sommelier certificate, he began his eclectic curriculum with a degree in language and civilization Japanese in Lyon and is an expert on sake.

“For me, it is important to penetrate deeply into the making and spirit of wine,” he explains. I like to travel, collaborate with winegrowers of the younger generation, who often become friends, and follow their work and the vintages several times a year. It’s a respect that I owe them: this link with the land and the cellar proves essential and it’s all a matter of encounters in this profession!” In order to best support producers, the Genevan plans to double, at most, its portfolio.

Enlightened and curious amateurs

And in this directorywhat canons do we find there? “Slightly special and cutting-edge references, with good aging potential, which, I hope, will be drunk at maturity,” specifies the boss of Vins Vibrants, who does not claim to be “from any chapel.” Some vintages prove accessible, between 20 and 50 francs; others, excessively sought-after, reach three or even four-figure amounts. In short, that’s not where you’ll spot the gob-smacking topette for an aperitif.

Noting that consumption is changing, that we are drinking less but better, Pablo Nedelec is targeting a clientele of “enlightened amateurs and the curious, who think about wine”. Besides, nothing delights this “finished pipelette” more than chatting for hours with a view to discovering the “art and happiness” of the bacchanalian thing.

Now, the thirty-year-old is even getting his hands dirty: next year, he plans to produce a vintage of champagne, taking care of everything, from pressing to choosing the vat, which would be released in five years: “ I don’t see myself as a wine grower. But producing wine with friends would seriously blow my mind!”

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