A glisser sous le sapin

Côtillon des dames réserve White 2020

Jean-Yves Péron

Côtillon des Dames Réserve is an organic, biodynamic, and natural dry white wine made in Savoie by Jean-Yves Péron from Jacquère, Altesse, and Roussanne grapes. Classified as a Vin de France, it is, as its name suggests, a reserve cuvée, particularly refined.

Vinification

Côtillon des Dames Réserve by Jean-Yves Péron is made from Jacquère, Altesse, and Roussanne grapes. The plots are located on mica-schist soils in Albertville, on limestone scree in Fréterive and on limestone in Chignin. The grapes are vinified separately and blended approximately two months before bottling. Maceration in vats with punching down is carried out for two months. The idea is to be able to control the evolution of the juice and balance the wine according to the behavior of each grape variety. The wine is aged for three years in 300-month barrels.

Tasting

Côtillon des Dames Réserve is a complex, elegant and fruity white wine that should be enjoyed, as it is rare. It displays lovely acidity and good aging potential. It will be perfectly at home alongside smoked fish (salmon or other) or anything from the sea. It will also pair well with cheeses, fondues and raclettes.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Natural Single Malt Whisky

Ergaster Distillery
This single malt with its beautiful amber color is the pride of the Ergaster team. It is first aged in new barrels, then completes its maturation in reused barrels (25% vin jaune, 75% cognac). The nose is subtly fruity (guava, almond, white grape), unfolding into leather, walnuts, and fresh tobacco in the glass. On the palate, the attack is powerful with floral, woody, and vanilla notes, evolving into dried fruits. The finish is long and more herbaceous: green barley, spring onions, and hazelnut. Perfect for those who enjoy whisky with pure accents.

Les Œillets Blanc 2022

Jean-Yves Péron
Vinified in Savoie, Les Œillets is a dry macerated white wine made by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.

Vinification
Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in 300-liter barrels.

Tasting
Woody, with explosive minerality and beautiful tension, Les Œillets by Jean-Yves Péron is an atypical white wine with powerful aromatic notes. Lots of fruit and candied citrus. Superbly structured, Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. This is a wine for roasted poultry and high-end cured meats, but its pairings are broad.

Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.

Morey-Saint-Denis Premier Cru "Monts Luisants" Red 2022,

Frédéric Cossard 2022
From the Monts Luisants plot, this organic and natural red premier cru is a rarity. Vinified by Frédéric Cossard, it is a beautiful Burgundy wine in the Morey-Saint-Denis appellation, in the Côte de Nuits.

Vinification
The small clay-limestone Monts Luisants plot is located above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are around seventy years old. The vines are cultivated without pesticides and the wine is made without any additives or added sulfites, with whole bunch maceration.

Tasting
A dense, powerful, complex and elegant wine, a Burgundian gem like Frédéric Cossard knows how to make. This Morey-Saint-Denis Premier Cru "Monts Luisants" is overflowing with aromas of fresh fruit, substance and depth, with notes of red fruits and violets. This bewitching wine promises to improve for a long time, ten years and more. If you don't taste it beforehand, enjoy it with charcuterie, cured meats, roasted or grilled meats. A beautiful piece of wagyu from Spain or Japan selected by Aitana, that sounds tempting! Or a good fatty steak from Mézenc, not bad either with this great Burgundy.

Learn more about Frédéric Cossard
Frédéric Cossard gives the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading
Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.

Skin-Contact Rafling White 2021

Fréderic Cossard

Classified as a Vin de France, Skin Contact Rafling is a wine resulting from a fairly extensive skin maceration: hence the presence of "Skin Contact" on the label. "Rafling" is a play on words relating to the maceration on stems (whole bunches) and the name of the Riesling grape variety. It is a dense and robust wine that is both round and straightforward, elegant and full of personality. Our national Frédéric Cossard, as comfortable with Burgundian-style winemaking (but without additives) as with the multi-colored refinements of merchant winemaking, offers us here a Riesling from twenty-five-year-old biodynamic vines harvested in Alsace on clay-limestone soil. Maceration is three weeks in whole bunches. Don't worry too much about food and wine pairings, this one is made for all occasions and can even compete with dishes that we usually think are reserved for red wine. Its aging potential—at least ten years—is generous.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.

Mint Spirits

Liqueurs Granier

This organic, artisanal mint liqueur is produced locally by the Granier liqueur factory, near Annecy, in Haute-Savoie. It is made from peppermint, faithfully reproducing its fresh flavor.

The Plant

Peppermint (Mentha piperita) is a member of the large mint family, belonging to the Lamiaceae family. A spontaneous hybrid between water mint and spearmint, it was first cultivated in England in the 17th century. Peppermint is present in many aromatic and medicinal products.

Production

The mint is grown organically by growers-gatherers in Auvergne, dried, and infused in 40% organic alcohol. It is blended by the Granier liquorist factory with an organic sugar syrup produced in the Vosges and the Palatine Forest.

Tasting

Refreshing and reassuring—it doesn't taste like toothpaste at all—this mint is also powerful and long-lasting. A slight hint of pepper on the finish. It has a 26% alcohol content with less than 5g of sugar per liter. Drink it neat with a few ice cubes; it will put your mind and stomach back in place. It will go very well with a square (or two) of chocolate or a stuffed lamb breast from the Ferme de Mayrinhac.

Learn more about Granier liqueurs

The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, smoothness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown

Plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and without additives, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never have such fresh plant flavors been restored to us by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it's also an excellent digestif. Verbena, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.

Jeannette White 2015,

Damien Bureau

This sweet, oxidative Chenin comes from vines planted on schist soils. The grapes are pressed directly, and aged in oak barrels.
A natural wine with no added sulfites.

Dolce et Cabanon Rosé 2023

La Tribu Alonso
Dolce et Cabanon is an organic and natural rosé/red wine from Beaujolais, vinified without additives by Cyril Alonso in Marchampt and classified as a Vin de France. Like all of this winemaker's creations, it is a highly original wine, produced from his Conservatoire des vignes anciennes in the Rhône-Alpes region.

Vinification
Among Cyril Alonso's 140 grape varieties is Muscat Bleu, a cross between Muscat Garnier and dark blue skin. Each year, this grape variety is included in the blend of the Art Brut cuvée, but in 2023 its overabundant production prompted the winemaker to use it separately, as it risked overly influencing the cuvée. Cyril therefore used it as the main grape variety in Dolce et Cabanon, combining it with Gamay Vialla, a fruity and muscatel grape variety with a strong raspberry flavor. To complete the blend, he chose Red Globe, a pink American hybrid with pink juice, also very characteristic of raspberry and strawberry.

Tasting
All this makes Dolce et Cabanon a light red or a dark rosé, as desired, and a pure delicacy. A fruit bomb in the noble sense, an unconditional pleasure. Muscat, raspberry, delectable and refreshing, with exotic notes of guava, it is an aperitif wine to be enjoyed on its own, chilled, or with plump oysters, raw blue fish (sardines, tuna, mackerel), summer tapas or Japanese cuisine.

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two and a half hectare ampelothèque, which existed since 1952, then had 40 grape varieties. It currently contains 140. This unique location gives their particular style to Tribu Alonso wines. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines
Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.