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Pet Nat, Sparkling Rosé 2022

Domaine Bélicard

Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.

A natural, frank, and free sparkling rosé

The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.

A tonic and fruity profile

Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.

To drink without ceremony

Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.

Auguste (exclusive vintage) Red 2023,

Sous le Végétal


With Auguste 2023, Sous le Végétal enhances the rare Avgoustatis grape variety, a native Greek grape with deep, spicy aromas. Thanks to a month of whole-bunch maceration, this red wine reveals beautiful complexity and a silky texture.

An intense and distinguished Mediterranean red
Grown on schist soils, this wine reveals a fine tannic structure and beautiful freshness, perfectly balancing power and finesse.

A spicy nose and an elegant palate
The nose reveals notes of black cherry, spices, and garrigue, typical of Mediterranean grape varieties. On the palate, it is distinguished by its beautiful tension, velvety tannins, and a long, mineral finish.

How to enjoy Auguste?
Served at 16-18°C, Auguste is the perfect accompaniment to a leg of lamb, a spicy tagine, or roasted vegetables with herbs. With an aging potential of 5 to 10 years, it will gain in complexity and suppleness.

Orange White 2022,

Domaine Einhart

A complex and structured orange wine, an ode to Gewurztraminer

The Orange 2022, produced by Domaine Einhart, is a captivating cuvée that explores the full richness of Gewurztraminer and Pinot Gris. This orange wine, obtained through a week of destemmed maceration, fully expresses the aromatic potential and tannic structure of the grape variety. Fermented with indigenous yeasts and aged for a month in stainless steel vats, this wine reveals a perfect balance between power, freshness, and minerality.

A generous and captivating tasting

From the first nose, the Orange 2022 seduces with its complexity. Aromas of dried apricot, fig, and mandarin intertwine with exotic touches of pineapple and passion fruit. On the palate, the attack is full and structured, with a slightly tannic texture that adds depth. The basalt minerality unfolds elegantly, supported by a vibrant freshness. The finish is long and persistent, marked by notes of honey and orange blossom, offering a unique and intense sensory experience.

An exceptional gastronomic wine

L’Orange 2022 is ideal for accompanying bold and refined dishes. It pairs perfectly with game birds, roasted white meats, or root vegetables such as celeriac and cabbage. Its powerful aromas also allow it to enhance mature cheeses or dishes with mild spices. Served between 8 and 10°C after decanting, this wine will reveal all its nuances and richness.

With an aging potential of 5 years, this vintage will be able to evolve in the bottle, gaining even more complexity and finesse.

1er Jus Red 2023

Fond Cyprès

Fond Cyprès's 1er Jus 2023 is a bold and original expression of the Languedoc-Roussillon terroir. This red wine, made from a blend of Carignan and Grenache Noir, offers a unique and fluid taste experience, halfway between a red wine and a rosé. With a moderate alcohol content of 12.5°, it stands out for its freshness and lightness, perfect for convivial moments.

Terroir and Vinification

The Carignan and Grenache Noir vines grow on clay-limestone soils typical of the region, giving this wine a subtle minerality and a beautiful structure. The vinification is carried out according to a unique method: the whole bunches of Carignan are immersed in a saignée of Grenache in full fermentation, with pressing two days later. This process begins as a rosé vinification and ends in red, giving the 1er Jus Domaine its unique character and light color.

Aged for 6 months in stainless steel vats, this wine is made with indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. The minimal presence of sulfur and light filtration ensure a respectful and natural approach to the wine.

Tasting and Food Pairing

On the nose, the 1er Jus 2023 seduces with fresh and vibrant raspberry aromas. On the palate, it reveals a fluid, almost airy texture, with a fruity and elegant finish. It pairs ideally with a beautiful charcuterie board or as a convivial aperitif, best served chilled between 12 and 14 degrees for an optimal experience. This natural wine can be kept for up to five years, but it also tastes great young.

Respect for the environment

Certified organic (Eurofeuille label), this wine respects sustainable and ecological viticultural practices. Fond Cyprès is committed to producing natural wines without synthetic chemicals, allowing the richness of the terroir and the authenticity of the grape varieties to fully express themselves.

La barrique du chat botté Red 2017

Lindenlaub

Bright, savory, fresh, and deep, this wine goes down fast. This Cuvée du Chat is a still red wine made from Alsace Pinot Noir, cultivated and vinified by Christophe Lindenlaub. The grapes are hand-harvested from the Sempel and Thomen plots, facing south on the Stierkopf terroir. These plots contain the oldest Pinot Noir vines on the Lindenlaub estate. The clay-limestone soil on a sandstone substrate refines and accentuates the wine's clarity, giving it a straightforward personality and plenty of character. The grapes spend two weeks in maceration tanks to extract their color, then age in stainless steel tanks. This vintage comes from the Lindenlaub estate via the Parisian-Burgundian wine merchant Le Chat botté & Co, which selects beautiful bottles each year for its “La Barrique du Chat botté” series, illustrated with a collector’s label.

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Christophe Lindenlaub succeeds his father Jacques at the head of their twelve-hectare wine estate, cultivated by their family for almost three centuries. Viticulture there dates back two centuries, the activity previously being mixed. The Lindenlaub estate is located in the village of Dorlisheim, near Molsheim and Mutzig, on splendid clay-limestone terroirs on sandstone bedrock. All the classic Alsatian grape varieties are cultivated, and all types of Alsace wines are produced, from still red or white wines to oxidative wines, pet' nat', sweet late harvest wines, crémant, and maceration wines. Christophe's commitment to making wines as close to nature as possible, with complete respect for the terroir, gradually led him to convert the estate—certified organic since 2012—to natural viticulture and vinification. A testament to this goal is the Ensö range, six natural single-varietal cuvées, under the sign of the Chinese ink circle specific to Zen mysticism. This series, Christophe explains, was born from a quest for personal fulfillment and the desire to impart an extra touch of soul to his wines.

Cyprès de Toi Rosé 2022

Fond Cyprès
If you serve this wine very chilled on a very hot day, you'll be thanked, because that's its purpose. Lively, tangy yet velvety, full of character, it can be drunk on any occasion and at any time of day. Cyprès de Toi Rosé offers a lovely color of soft salmon pink and wild strawberry, but make no mistake: it won't sing you a lullaby. Powerful and assertive, perfectly dry, beautifully balanced between fruit and acidity, it hasn't forgotten its Malbec of origin, whose grapes were purchased from a certified organic winemaker. Malbec, in fact, benefits from rosé vinification, as it is one of the varieties that produces very vinous rosés with substance. The grapes undergo direct pressing and traditional vinification, using indigenous yeasts and without additives. Settling is done in the cold and fermentation, as well as aging, are carried out in stainless steel vats. A light filtration is done before bottling.

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This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old estate already planted with abandoned Carignan and Grenache vines, which had not seen any fertilizer or pesticides for years: these clean and vibrant soils were ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

Super B Rouge 2019,

Patrick Bouju
B is for Beaujolais, super as in super-good. A delicious red wine from Patrick Bouju, who for the occasion is moving away from the Auvergne Gamay to Gamays planted further east. Super B is indeed a very fine blend of Beaujolais Gamays and Brouilly Gamays (lieu-dit Pisse-Vieille) grown on granite and bluestone soils. Its aromas of red berries and hazelnut bring a sensation of freshness to the palate and make it a very pleasant thirst-quenching wine. Super B has a certain ability to go down at full speed; it's a beautiful gurgling wine. Aging is done partly in vats, the rest in barrels. Maceration for fifteen days and fermentation with indigenous yeasts. No clarification, no filtration, no added sulfites. This wine can age for seven years.

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Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered with vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and simultaneously works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes much to Patrick. The fact that he enjoys lending a helping hand to his winegrower friends in France and elsewhere only confirms his image as a role model, a leader. His partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has noticed that his wines do very well without them. He also found that if the grapes are healthy and concentrated, balance occurs naturally, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Lower Auvergne and its volcanic soils.

Kuku Yodel White 2018

La Sorga

A dry white wine, Kuku Yodel reveals great finesse, freshness, and fruit on the nose. On the palate, the attack reminds some of an unfiltered white beer, others of a tropical lemonade. This wine is pleasant, fruity, floral, refreshing, and very fragrant. It evokes fruits such as peach, apricot, mandarin, lemon, lychee, passion fruit, and rhubarb, with a milky, yeasty finish, with the rich aroma of a summer meadow. It is made from Muscat of Alexandria, either as a single varietal or with a small proportion of Terret Bourret and Grenache Gris depending on the vintage. Kuku Yodel is a macerated white wine made from Muscat of Alexandria vines growing on the schist and clay-limestone soils of the high slopes of Hérault. The destemmed grapes macerate for forty-five days in vats, then the wine is aged for one year. Before bottling, it is neither filtered nor clarified, and no sulfites are added during the vinification process. Kuku Yodel should be drunk very chilled and can be kept for around ten years.

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Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winemaker, in other words a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is represented, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and tutti quanti.

Mus'cat Blanc 2021,

Domaine de l'Octavin
A white wine to delight in: this Mus'cat is so lovely, both on the nose and on the palate! Muscat of Alexandria harvested in Languedoc, crafted in the Jura style, is something else. Full of fruit and freshness, Mus’cat offers fruity notes that languidly extend across the entire palette of yellow and tropical fruits: peach, apricot, citrus, mango, pineapple… As its name suggests, Mus’cat is vinified from muscats from the Pyrénées-Orientales (50% muscat à petits grains, 50% muscat d’Alexandrie from Vincent Lafage, sixty-six-year-old vines growing in Saint-Jean-Lasseille) cultivated biodynamically on clay-limestone soils, macerated for ten days in whole bunches to promote the extraction of their lovely aromas. Bottled in May 2022, Mus’cat will lend itself to all pairings, including desserts (but not too sweet, please).

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine does not allow any chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

L'Enchanteresse Rouge 2019

La Grapperie
La Grapperie, in the Coteaux du Loir appellation, is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope), or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few ares of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged sixty to eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud is meticulous in restoring the vineyard. The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvests, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, on indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.
The terroir of this aptly named Enchantress is made up of flint clay on limestone. The Pineau d'Aunis, which constitutes the entire cuvée, is harvested at full maturity, sorted, then macerated for four weeks in truncated vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. The wine is aged for between twelve and twenty-four months on lees in demi-muids in cellars dug into the tuffeau. A cuvée of old vines, L'Enchanteresse is a 100% Pineau d'Aunis that has seen many things and has excellent aging potential. A very intense nose of black fruits continues with a beautiful volume on the palate, and the length leaves one thinking.

Vosne Romanée les Champs Perdrix rouge 2019,

Frédéric Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate 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 trading house and buys 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 crus. The exercise is not limited to Burgundy, as 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
This Pinot Noir in AOC Vosne-Romanée comes from the plot that gave its name to the vintage. The terroir, facing east, is based on limestone soils mixed with clayey marl at a depth that varies between a few dozen centimeters and one meter. The grapes macerate in whole bunches. The aging is approximately one year in barrels. Very distinctive, complex and powerful, this wine also presents a beautiful finesse with melted and velvety tannins.
Natural wine without added sulfites.

Grande Pestilence Rouge 2019

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

The label and the name with their pestilential connotations should not make this wine pass for what it is not: no morbid stench will disturb your experience once the bottle is opened. The nose, on the contrary, is of great aromatic complexity: black fruits, humus, white pepper, peony, and on the palate the citrus peel typical of the schist soils of the Faugères region and particularly Cabrerolles, from which this wine comes. The texture is very rounded, the finish is long and already very straight! No sulfites, no filtration, nothing else for that matter. The blend is made from sixty percent Cinsault (sixty-five-year-old vines), twenty percent Grenache (sixty-five-year-old vines), and twenty percent Carignan (sixty-five-year-old vines). Vinification is done in whole bunches in a quasi-infusion for sixty days for Cinsault and forty-five days for the other grape varieties. Once everything is blended, aging is one year in vats. It will keep well for a good ten years.
Natural wine with no added sulfites.

Ull de Llebre Sumoll Red 2019,

Cyclic Beer Farm

Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.

GT Garrut Rouge 2017, Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this wine with its intensely purplish color, a journey to the depths of black fruits, notably blackberry or bramble: intense, brilliant, earthy, completely atypical. It evokes the family vine, artisanal and free wine, the garrigue and fig leaf. Will accompany bellota ham, the best cured meats and terrines, spicy dishes, Chinese cuisine. Should be served fairly chilled (15 °C).
Natural wine with no added sulfites.

All In Wine 2018

Es d'aqui Jean Louis Pinto
A blend of two vintages and five grape varieties, four reds and one white – Carignan, Mourvèdre, Grenache, Cabernet Franc, and Muscat. Each grape variety is vinified separately, aged in old barrels, and blended before bottling. A beautiful, elegant, and spirited red, with a lovely bouquet of light flowers and red and black berries.
A natural wine with no added sulfites.

Régnié la haute ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

A natural wine with no added sulfites.

Es d’aqui Trachéo Red 2016

Jean-Louis Pinto

This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.
Natural wine with no added sulfites.