More than a winery — a way of life
Leffrey isn’t a brand. It’s a life choice.
Born from the desire to slow down, to live in rhythm with the land, and to craft wines that tell the truth of where they come from.
Our motto says it best:
We don’t chase perfection; we let nature finish what we begin.
Leffrey is where authenticity still breathes, and wine is made with hands, patience, and respect — never noise.
Where it all began
Leffrey takes its name from an old local dialect in Fénis — “the strawberry field.”
It’s a quiet corner of the Aosta Valley once abandoned in the 1950s, now alive again each summer with wild strawberries and raspberries.
There, among the silence of the mountains, we are building our home and cellar.
It’s not nostalgia — it’s renewal.
A return to the soil, to manual work, to listening.
The man behind the vines
I’m Stefano Minetti, a humanist who became a winegrower almost by accident.
After years surrounded by books, I needed to rediscover what it meant to build something real with my own hands.
The Aosta Valley — wild, pure, demanding — became that place.
In 2013 I moved here with my family. A small vineyard came first, then another, and soon a project began to take shape.
By 2018, Leffrey was born — not as a business plan, but as a way of learning how to live differently.
A simple but radical philosophy
The goal is not productivity but purity: soil that breathes, vines that thrive, wines that speak.
We believe wine should be good, but above all clean — honest to both body and soil.
No synthetic chemicals, no unnecessary intervention.
We work organically and biodynamically, following the rhythms of the moon and the seasons.
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We use natural preparations and herbal teas.
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We build our own compost every year.
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We close the loop wherever possible — nothing wasted, everything returned.
Horses, donkeys and geese — our co-workers
In our vineyards, you’ll meet:
The vineyards
We look after almost thirty tiny parcels, less than one hectare in total, scattered across Fénis, Nus, Chambave and Saint-Marcel.
Most were long abandoned when we found them.
Rather than rip them out, we chose to restore them — saving century-old vines, keeping the roots of history alive.
The yields are low, around 30 quintals per hectare, but each vine gives us something unique:
different exposures, soils, altitudes — a mosaic that becomes harmony in the bottle.
In the cellar: time, not technology
There are no tricks here. Only spontaneous fermentations, no selected yeasts, no fining or filtration. A touch of sulphur before bottling — that’s all.
Until 2021 we worked solely in steel; from 2022, we’ve introduced some gentle wood for certain reds. Our production is tiny — a few hundred bottles per year — but each vintage carries its own heartbeat.
We don’t shape the wine. We simply follow it.
The truth is in the vineyard
In a world full of glossy labels and polished marketing, we believe beauty comes from honesty. That’s why we’ve opened our gates to wine lovers who want to see for themselves. Come and walk the rows, taste the soil, share a pruning morning or a harvest lunch.
Here, wine isn’t explained — it’s lived.
Don’t take our word for it. Come and see.
A living community
Everyone who visits Leffrey becomes part of its story.
Those who taste our wines, join a workshop, or follow our blog don’t just observe — they belong.
Together, we form a small but growing community of people who care about authenticity, soil, and slowness.
That’s why we created the Leffrey Natural Wine Club — a gathering of friends and enthusiasts who receive our seasonal updates, early releases, and invitations to vineyard events.
Join the story
Subscribe to the Leffrey Journal, our seasonal diary from the vines.
Each edition captures a chapter of the year — the hush of winter pruning, the scent of spring flowers, the hum of summer insects, the joy of harvest.
Real stories, told from the land itself.