Products

Cerreto Blanc 2021

La Vinicola di Antonio Gismondi
The nose is marked by citrus (lemon zest), as is the palate: the citrus lingers, the minerality asserts itself. Cerreto, named in homage to the town where it was born, will be a good companion to seafood, shellfish, and raw fish. It is a lively and fresh white wine with a pale yellow color and an acidic, lemony nose with notes of white flowers: gardenia, jasmine, and orange blossom. Cerreto is made entirely from Malvasia di Candia vines, a grape variety also known as Uva di Cerreto. It is a very old local grape variety, even said to be indigenous, a clone of Malvasia di Candia. The vines grow on clay-limestone plots facing southwest. The harvest, carried out manually, undergoes a skin maceration of four or five days in stainless steel vats, followed by pressing and aging for six to ten months, also in stainless steel vats to preserve the purity of the fruit. No sulfites are added, no filtration.

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Antonio and Anabel Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a phenomenon of thermal inversion between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site vinification for family consumption, the rest going to the local wine cooperative. It was the meeting with Massimo Marchiori and Antonella de Partida Creus [link] that decided Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay, loam, and stony soils, with two-thirds facing south, planted with vines around six years old. The rest faces southwest and corresponds to the Pietre and Cerreto cuvées, with vines thirty years old. The grape varieties are Merlot, Freisa and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

Cerro las Monjas 1368 Red 2004,

Bodega Barranco Oscuro
Natural wine without added sulphites.

Cerro las Monjas 1368 Red 2005,

Barranco Oscuro

Blend of Sauvignon, Cabernet Franc, Merlot, and Grenache from high-altitude vines (1,368 m).
Extremely fresh wine, rich aromas, notes of Morello cherries and cherries.
Natural wine with no added sulfites.

Cerro las Monjas 1368 Red 2007

Bodega Barranco Oscuro
Natural wine without added sulphites.

Chambolle Musigny Les Herbues 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 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 regions. 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 Chambolle-Musigny comes from the plot that gave its name to the vintage, located between 250 and 300 meters above sea level. The terroir, facing east, is based on hard, fissured limestone formations that allow the roots to penetrate the subsoil. The grapes macerate in whole bunches. Aging is approximately one year in barrels. Supple and deep, with very fine tannins, a complex and elegant wine based on raspberry and violet with a touch of licorice and cocoa.
Natural wine with no added sulfites

Chambolle Musigny Les Herbues Rouge 2020,

Frédéric Cossard
Supple and deep, with very fine tannins, Les Herbues is a complex and elegant wine based on aromas of raspberry and violet with a touch of licorice and cocoa. It is an all-Pinot Noir from the Chambolle-Musigny AOC, from the plot that gives its name to the cuvée, located between 250 and 300 meters above sea level. The terroir, facing east, is based on hard, fissured limestone formations that allow the roots to penetrate the subsoil. The grapes macerate in whole bunches. The aging is about a year in barrels.



To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example 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 as a wine broker for some time 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 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 ploughing 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 coveted wines, which sometimes require waiting.

Chambolle Musigny Les Herbues Rouge 2021

Fréderic Cossard
Exquisitely refined and elegant, yet also dense and straightforward, this Chambolle-Musigny "Les Herbues" opens with a beautiful garnet color. It is a complex and delicate red wine with aromas of raspberry, candied strawberry, and violet, with a hint of undergrowth, licorice, and cocoa. A floral finish reminiscent of red rose. Supple and deep, with very fine tannins, this is an all-Pinot Noir from the Chambolle-Musigny Appellation d'Origine Contrôlée. The plot called Les Herbues is located between 250 and 300 meters above sea level. The clayey terroir, facing east, rests on hard, fissured limestone formations that allow the roots to plunge into the subsoil. The grapes macerate in whole bunches. Aging is approximately one year in barrels. This clear and silky wine will be enjoyed with a gourmet meal as well as with regional dishes.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example 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 as a wine broker for some time 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 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 ploughing 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 coveted wines, which sometimes require waiting.

Chambolle Musigny Les Herbues Red 2022,

Fréderic Cossard

This Chambolle-Musigny "Les Herbues" is an organic, natural white wine produced in Burgundy by Frédéric Cossard. It comes from the Les Herbues vineyard, from which it takes its name. Made from 100% Pinot Noir, it is classified under the Burgundy Chambolle-Musigny AOP.

Vinification

The Les Herbues plot is located between 250 and 300 meters above sea level. The clayey terroir, exposed to the east, rests on hard, fissured limestone formations that allow the roots to plunge into the subsoil. The Pinot Noir grapes macerate in whole bunches. Aging is approximately one year in barrels.

Tasting

Beautiful garnet color, finesse, elegance, density and uprightness. This Chambolle-Musigny “Les Herbues” is a complex and delicate red wine based on the aromas of raspberry, candied strawberry and violet with a touch of undergrowth, licorice and cocoa. Floral finish reminiscent of red rose. This clear and silky wine will be a delight with a gourmet meal as well as with local dishes. It is of course very compatible with Red Meats, game, charcuterie and cured meats.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from 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 sought-after, wines that are always highly anticipated but which sometimes require waiting.

Chambolle Musigny Les Herbues Red 2023

A Chambolle-Musigny full of finesse, where Pinot Noir reveals a delicate and profoundly elegant expression. Les Herbues 2024 embodies the grace and precision dear to Frédéric Cossard.

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On this emblematic Chambolle-Musigny terroir, Frédéric Cossard crafts a wine of great subtlety. Always committed to viticulture that respects living organisms and minimally interventionist winemaking, he allows the Pinot Noir here to express all the delicacy of this climate.

The color is a light, brilliant, and clear ruby. The nose opens with finesse on notes of fresh red fruits, cherry, and raspberry, accompanied by floral nuances reminiscent of rose and peony. With aeration, slight spicy and mineral touches appear.

On the palate, the wine is silky, airy, supported by fine and perfectly integrated tannins. The texture is elegant, almost caressing, with a beautiful freshness that structures the whole. The finish is long, delicate, marked by great aromatic purity.

A great gastronomic wine, ideal with white meats, delicate duck, or refined dishes. A sensitive and luminous interpretation of Chambolle-Musigny.

Champ Levat 2017 Red, Jean-Yves Péron
This 100% Mondeuse is the result of a blend of two plots: Le Pas de l’Ours and Côte Pelée. Tender and balanced with a peppery note, it is the result of two weeks of carbonic maceration before a year of barrel aging. It pairs very well with cured meats and mountain cuisine.
Natural wine with no added sulfites.

Champ Levat Rouge 2019,

Jean-Yves Peron
In Savoie, not far from Lake Annecy, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan. He lives in Chevaline, but his current vineyard, three hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration that allows fresh fruit aromas to be extracted. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
This 100% Mondeuse is the result of a blend of two plots: Le Pas de l’Ours and Côte Pelée. Tender and balanced with a peppery note, it is the result of two weeks of carbonic maceration before a year of barrel aging. It pairs very well with cured meats and mountain cuisine.