Products

Fable Rouge 2019,

Le Raisin Et L'Ange
70% Syrah, 30% Grenache: a typical blend from the southern Rhône Valley, vinified here using spontaneous carbonic maceration. The wine is aged in 30% oak barrels and 70% stainless steel vats. No sulfites are added, and no clarification or filtration is used before bottling. Dense, fresh, and fluid, it is already delicious but will benefit from ageing, up to ten years if you can manage it.

Falgueyras Red 2018,

Domaine Bois Moisset

Vigne Vieille du Falgueyras is a fruity and indulgent red wine, rich in notes of red fruits (blackcurrant, blackberry, morello cherry) and beautifully peppery. Its profile is enhanced by sweet spices, prune on the nose, black olive, as well as more mineral accents (smoke, natural incense). It has character, oak without exaggeration, and a very beautiful body. Typical of the Gaillac terroirs, this is a red wine made 100% from old Syrah vines aged thirty and forty years, planted on boulbènes (gravelly, loamy sand) on the second terrace of the Tarn. The destemmed harvest macerates in cement vats with two punching down of the marc. The fermentation temperature did not exceed 21°C. Aging continues for nine months before bottling without filtration and, of course, without the addition of sulfites.

Find out more
The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.

Feel Good Blanc 2018, Frederic Cossard
If we combine fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura), direct pressing and ten months of aging, we obtain a sublime aromatic expression of this wonderful grape variety, with a slight bite, freshness, tension and plenty of spice.
Natural wine with no added sulfites.

Feel Good 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 as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance 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 marvelous grape variety, with a slight bite, freshness and lots of spice.
Natural wine without added sulfites.

Feel Good Qvevris Blanc 2018, Frederic Cossard
If we combine fifty-year-old savagnin vines grown on a marl plot in Rotalier (Jura), direct pressing with fermentation in qvevri (Georgian-style terracotta jars) and ten months of aging in the same containers, we obtain an enhanced aromatic expression of this wonderful grape variety, with a slight bite, freshness, tension and lots of spice.
Natural wine without added sulfites.

Feel Good Qvevris 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. And if, as in this case, the vinification and aging are done in qvevri - Georgian-type buried jars - the spices are released a little more, the velvety quality of the wine is accentuated, the depth becomes truly captivating.
Natural wine without added sulfites.

Feel Good Qvevris Blanc 2023

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.

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 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.

Feel Good Savagnin Blanc 2023

Feel Good Savagnin Qvevris Blanc 2020,

Frédéric Cossard


The particular energy of Savagnin, a typical white grape variety from the Jura, is expressed through this Feel Good from the Qvevris series, beautifully taut and aromatic. By combining fifty-year-old vines grown on a Jurassic marl plot in Rotalier (Jura), direct pressing and ten months of ageing in qvevri (a buried Georgian-style terracotta jar, which deepens and smooths the wines), we obtain this Feel Good Savagnin, a sublime and complex expression of this wonderful grape variety, with a slight bite, freshness, tension and plenty of spice. Note: since the name of the grape variety cannot be mentioned on the label if the grapes are vinified outside the Jura region, Frédéric Cossard has substituted “Feel Good” because “savagnin is fine”.
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 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.

Festejar Sparkling White 2008, Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. In this white version, Auvergne Chardonnay is combined with Muscat to obtain a very delicate juice with fresh, clear and precise bubbles, notes of white flowers and a balanced palate, without excess sweetness, with a well-measured dryness. Serve it with oysters, raw fish, shellfish.
Natural wine without added sulfites.

Festejar Sparkling White 2018

Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: a clear indication of the use of this wine. This semi-dry Pet' Nat' cuvée is available in rosé and white. The white wine is made from Chardonnay on volcanic and clay-limestone soils. This is a wine for pleasure and indulgence that has received the most attentive care: the grapes are harvested when overripe, raisined, and botrytized (a slight noble rot appears on the bunches). The finely sparkling wine is aged in barrels for twelve months. All this gives a great taste richness with this "layered" structure that we love in great natural wines: fruit, sweetness, acidity, just the right amount of structure and breadth, and a very delicious yeasty touch.
Natural wine without added sulfites.

Festejar Sparkling White 2019, Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. In this white version, Auvergne Chardonnay is combined with Muscat to obtain a very delicate juice with fresh, clear, and precise bubbles, notes of white flowers and a balanced palate, without excess sweetness, with a well-measured dryness. Serve it with oysters, raw fish, or shellfish.
Natural wine with no added sulfites.

Festejar Sparkling White 2021

Patrick Bouju
The scope of Festejar white ("To celebrate" in Occitan, a clear indication of the use of this wine) is dizzying, as this thirst-quenching wine is also a complex vintage, combining very fine bubbles, delicious freshness, a slight sweetness, measured acidity, and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst: an all-terrain vehicle for everyone's greatest joy. This semi-dry natural sparkling wine is available in rosé and white. The rosé version (dark pink, almost a red) is based on Gamay d'Auvergne. This white version of Festejar is based on Chardonnay, Pinot Blanc, Pinot Gris and finally Sylvaner directly pressed. The marriage of Auvergne and Alsace.

To find out more
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 the 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 winegrowing 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 found 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.

Festejar Chardonnay Muscat Sparkling White 2016, Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. In this white version, Auvergne Chardonnay is combined with Muscat to obtain a very delicate juice with fresh, clear and precise bubbles, notes of white flowers and a balanced palate, without excess sweetness, with a well-measured dryness. Serve it with oysters, raw fish, shellfish.
Natural wine without added sulfites.
The right product pairing: Wild oysters from Quiberon Bay

Festejar Rosé Pétillant 2017, Patrick Bouju

"To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. The rosé version (dark rosé, almost a red) is based on Gamay from Auvergne. Its scope is dizzying, because this thirst-quenching wine is also a complex vintage, superimposing very fine bubbles, delicious freshness, a slight sweetness, a measured acidity and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst.
Natural wine with no added sulfites

Festejar Rosé Pétillant 2018, Domaine La Boheme
"To celebrate" is the meaning of festejar in Occitan: a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. The rosé version (dark rosé, almost a red) is based on Beaujolais Gamay. Its scope is dizzying, because this thirst-quenching wine is also a complex vintage, superimposing very fine bubbles, delicious freshness, a slight sweetness, a measured acidity and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst: an all-terrain vehicle for the greatest joy of all.
Natural wine with no added sulfites

Festejar Rosé Pétillant 2019, Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: a clear indication of the use of this wine. This semi-dry natural sparkling wine is available in rosé and white. The rosé version (dark rosé, almost a red) is based on Beaujolais Gamay. Its scope of action is dizzying, because this thirst-quenching wine is also a complex vintage, superimposing very fine bubbles, delicious freshness, a slight sweetness, a measured acidity and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst: an all-terrain vehicle for the greatest joy of all.
Natural wine with no added sulfites.

Festejar Sparkling Rosé 2021

Patrick Bouju
Its beautiful light coral (almost red) color already makes you thirsty, and its freshness hits the mark every time. "To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this natural sparkling rosé wine made from Gamay from Auvergne (with a little Merlot from Côtes-de-Blaye as a minority grape variety), but many others can be found. Its scope is dizzyingly broad, as it is a thirst-quenching wine combined with a complex vintage, superimposing very fine bubbles, a fine and delicious acidity, a touch of spice and white pepper, a slight sweetness, a slight yeasty note and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst: an all-terrain vehicle for the greatest joy of all. This semi-dry natural sparkling wine is available in rosé and white. For the rosé, after pressing and settling, the Gamay musts are fermented at low temperature in vats for five to six weeks before being bottled, placed in the cellar on racks for secondary fermentation. Fermentation stops under the effect of pressure and the wine is disgorged by hand, then recapped. Uncork with caution due to its effervescence and drink well chilled.

Find out more

Near Billom, the Limagne clermontoise rises eastward 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 also 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 a lot to Patrick. The fact that he likes to lend a hand to his winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, 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 found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, 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 Basse-Auvergne and its volcanic soils.