The Seal of the House
François Massoc, founder and technical director of Aristos, is an oenologist from University of Burgundy and holds a Master’s degree in International Trade of Wine and Spirits from the Dijon School of Business. He is a member of what is seen as a “golden generation,” along with names like Beyer from Alsace, Courbet from Jura, Liger-Belair from Vosne Romanée, Guigal from the Rhône, Jobard from Meursault, Viennois from Chablis, and Croix from Beaune. In a career spanning 25 years, François has learned a variety of trades, including cooperage, and visited a multiplicity of terroirs and producers to broaden his perspectives on the world of wine.
“The relationship between wine producers and consumers is very intimate. It’s one of deep trust. That’s why I’m sometimes hard on people who don’t take seriously the responsibility of making and selling wines.”
FRANÇOIS MASSOC
The World Traveler
After completing his studies in Burgundy, François Massoc embarked on a veritable procession through terroirs few had heard of: He worked at Latroun Abbey, located 30 kilometers from Jerusalem; on the paradisiacal island of Porquerolles, on the coast of Hyêres; in Alsace, Bolivia, and Chile. Eventually, decided to settle permanently in Chile and unleash all his knowledge and experience to craft wines that are perceived as French in Chile and Chilean in France. In other words, unparalleled, fine, and meaningful wines, capable of expressing the best of both worlds.
The World Traveler
After completing his studies in Burgundy, François Massoc embarked on a veritable procession through terroirs few had heard of: He worked at Latroun Abbey, located 30 kilometers from Jerusalem; on the paradisiacal island of Porquerolles, on the coast of Hyêres; in Alsace, Bolivia, and Chile. Eventually, decided to settle permanently in Chile and unleash all his knowledge and experience to craft wines that are perceived as French in Chile and Chilean in France. In other words, unparalleled, fine, and meaningful wines, capable of expressing the best of both worlds.
A Life Project
In 2003, he met architect and landscaper Nöelle Gueneau de Mussy, who was working in Entre-Deux-Mers. “I was captivated by her, but she was out of my league. She’s beautiful, cultured, devoted to her work, and I’m a big, unsophisticated guy,” he tells. Years later, their paths crossed one more time in Chile and were never separated again. Mathilde, Sophie and Hélène were born, and a winery became a life project. “I ruined her career in France. That’s why Nöelle owns it all now,” François jokes. Together with his wife Nöelle, he now controls and manages 100% of the business and is responsible for the entire Aristos value chain, from viticulture to marketing and sales.
A House of Their Own
In the winery located in Quillón, which Nöelle restored, François has state-of-the-art technology and all the tools and gadgets to experiment, vinify different lots from their vineyards, and make wines that faithfully express their origins. Nothing has been left to chance. The winemaker takes care of every detail, even selecting French forests for the barrel staves, and the ideal toasting to complement and enhance the typicity of the grapes. “We make a point of ensuring that everything is done in a sustainable way. For example, we use the liquid industrial waste to irrigate our vegetable garden and we distill the lees to make spirits. I have profound respect for the environment. I don’t take advantage of my size,” he banters.
“The way wines are made has not changed much in the past 7000 years. The difference is that today you have to split hairs to stand out.”
FRANÇOIS MASSOC
Aristos Style
François’ style is “particulier”, as they say in France. He keeps away from fads or recipes. He is committed to long-term, serious, and methodical work. He doesn’t fall for volume either. “I want people to drink and enjoy the best wines we’re capable of making,” he says. He feels he is a conservative, a purist, a mere interpreter of his grapes. He also sees himself as a patient guy. “Respect for the times of the wine is essential. I do not rush the processes to launch a wine ahead of time. My wines take as much time as they need to. They only leave the winery when I consider they are ready, when they are at their best,” he explains.