Products

SéRuM Rouge 2019,

Aurélien Lefort
Ready for the most advanced experiments, Aurélien Lefort has produced a small quantity of a sweet Gamay red (100% Auvergne Gamay) using a late harvest. The vines are over a hundred years old, planted in 1904 on red clay soils rich in quartz and granite sand (Lamouret location). The harvest takes place in November, with an alcohol content between 18 and 21%. Vinification is traditional: destemming, three months of maceration in vats, and three years of aging in barrels. Bottling was carried out at the end of October 2021.

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Established since 2011 in Madriat, near Boudes, in the southern part of Puy-de-Dôme, Aurélien Lefort is an artist (graduate of Fine Arts) passionate about wine and nature. After training with Michel Auger (Loire) and Patrick Bouju, he decided on Auvergne and took over the lease of abandoned vineyards. The Boudes region is an ancient wine-growing region, an exceptional volcanic terroir, warm and vibrant, exploited for nearly two thousand years. Aurélien's approach is to encourage the rebirth of this magnificent vineyard. He does so on small areas of stunning pedological diversity: basalt, granite, calcareous red clay, sandy and gravelly clay on quartz flows, and, at the foot of the hill, white marl clay. On this substrate, the Auvergne trilogy (gamay, pinot noir and chardonnay) takes my lion's share. In Aurélien's hands, the singular talent of Auvergne gamay, an ancient grape variety as dense and powerful as it is spicy, which finds a particular expression on these volcanic soils. His plots are grassed but mowed to control humidity, and the vine stocks are worked with a pickaxe to avoid suffocating the root system. The harvest, always manual, can last up to three weeks due to the meticulous sorting of the berries. It is at this price that Aurélien Lefort creates his rare and sought-after vintages, resulting from macerations that tend to be long (up to three months). Mostly red, sometimes sparkling, sometimes also mellow (late harvest reds), they always leave a lasting, even unforgettable, sensation.

SK Blanc 2019, Partida Creus
The Catalan winery Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There are also Moscatel, Grenache, Merlot, and Cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This splendid Alexandrian Muscat wine is vinified dry by Partida Creus. This is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crunch. A long, satiny finish. It pairs very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, and Middle Eastern, Indian, and Sichuan cuisines.

SK Muscat d'Alexandrie Blanc 2020,

Partida Creus


Deliciously fragrant, fresh, and incredibly aromatic, SK Muscat d'Alexandrie is a sumptuous dry white wine with a hint of orange, a color due to well-controlled maceration. The lack of filtration gives it a slightly cloudy appearance. The nose opens frankly with a whiff of marzipan, a sensation confirmed in the mouth with complex notes: apricot, honeysuckle, pear, lychee, white guava, mango, passion fruit, flowering meadow, abundant freshness and crispness, all balanced by a slight herbaceous touch reminiscent of cucumber and fresh white peach, and an earthy side reminiscent of fresh walnut. In short, SK Muscat d'Alexandrie offers all the aromas of a grape variety that generally promises much, and even more. A long, satiny finish. The grapes are fermented using indigenous yeasts in stainless steel vats, and aged for nine months in the same type of container. This wine will go very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian, and Sichuan cuisine, but we'll stop the list of pairings there given the adaptability of this exceptional wine.

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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

SK Muskat Alejandria White 2022

Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.

Find out more
The Catalan winery Partida Creus is the creation of two Piedmontese from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, bobal, cartoixà vermell and xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits exclamations of joy.

Skin Contact Wine Beer 2021,

Cyclic Beer Farm
A beautiful harmony of brewing flavors and winey notes, Skin Contact 2021 vintage is a blend of several different beers fermented with the native yeasts of the Cyclic brewery and the equally native yeasts of the estate's grapes. Add to this the yeasts from their tangy brewery blend. The grape marc used for Skin Contact comes from their 2021 vintages and the following grape varieties: Sumoll, Parellada, Ull de Llebre, and Cabernet Sauvignon. Skin Contact is 6.8% alcohol.

To find out more
Cyclic Beer Farm is a duo of Barcelona friends, 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, come 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 side is the wine, made exclusively from native Catalan grape varieties. Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style, without forgetting to dare the beer with wine, of course. On classic bases and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, macerations, between cereals, fruits, vegetables or grape skins of Catalan grape varieties, to achieve flavors that are reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves on balance or on a certain managed dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).

Skin Contact Combe Bazin White 2016, Domaine de Chassorney
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged for about a year in barrels. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.

Skin Contact Feel Good Blanc 2023

Frédéric Cossard

Voici un vin blanc de macération qui porte bien son nom. Avec Feel Good, Frédéric Cossard exprime toute la liberté du vin naturel à travers un Savagnin de caractère, cultivé sur sol argilo-calcaire et vinifié comme un vin orange : macération pelliculaire longue, vinification sans intrants, et mise en bouteille sans filtration.

Macération libre et expression spontanée

Le Savagnin, cépage emblématique du Jura, est ici travaillé en contact avec les peaux pendant 1 à 8 mois, une durée volontairement variable qui reflète l’intuition et l’énergie du millésime. Ce processus libère une aromatique unique, mais aussi une matière riche et saline. Aucune barrique n’entre en jeu ici : le vin s’exprime avec pureté, dans un style naturel, droit et vibrant.

Un vin orange de finesse et de tension

En bouche, on retrouve une fraîcheur éclatante, accompagnée de notes d’agrumes confits, de zeste, de salinité et d’amers nobles qui étirent la finale. L’équilibre entre structure tannique légère et acidité juteuse rend cette cuvée extrêmement digeste et enthousiasmante.

À déguster frais, à table ou à l’apéro

Servez entre 10 et 12 °C, seul ou accompagné d’une cuisine végétale, de plats d’Asie, de fromages affinés ou même de poissons en sauce. Ce vin a toute sa place à table, mais aussi dans des moments plus informels. Une cuvée libre, surprenante et résolument feel good.

Skin Contact Zizifredo Blanc 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 of trading, 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 practice isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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.
If we combine fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura) and a skin maceration, we obtain a sublime, clean and taut aromatic expression of this wonderful grape variety, with a slight bite, freshness and plenty of spice. A beautiful lemony sensation is superimposed on a flawless minerality. Very beautiful texture in the mouth.
Natural wine without added sulfites.

Skin Contact Feel Good Savagnin Blanc 2020,

Frédéric Cossard
Combining fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura), direct pressing, and ten months of aging, produces a sublime aromatic expression of this wonderful grape variety, with a slight bite, freshness, tension, and plenty of spice.

Learn 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 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 a while 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 merchant company 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, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. 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.

Skin Contact Sous Roche Red 2016, Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. Aging takes place for about a year in barrels. Beautiful structure, well-rounded tannins, and lovely notes of black fruits.
Natural wine with no added sulfites.

Skin Contact Zizifredo Blanc 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 of trading, 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. 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.
This blend of Grenache Gris, Bourboulenc and Muscat of Alexandria macerates on the skins before being put into barrels. It expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange. Rare, appetizing and sophisticated.
Natural wine with no added sulfites.