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Sereibroc Red 2015

La Sorga

Sereibroc is Corbières in reverse. Centuries-old Carignan vines and a few Grenache vines, both growing on red clay soils well exposed to the sun and the tramontane winds, produced this powerful yet fresh wine, with lovely acidity, beautiful animal notes, and earthy, fruity, and candied aromas (cocoa, prune, fig). The harvest macerates for ninety days in concrete vats, and the wine spends two years in bottles. Extended decanting is recommended.
Natural wine with no added sulfites.

Sans Ordonnance Red 2020,

Les Vignes du Domaine du Temps

Sans Ordonnance is a balanced, straightforward, and solid red, slightly saline on the finish, remarkable for its freshness and minerality, but without astringency. The fruit is ripe without excessive exuberance. This is a table wine that can be paired with traditional dishes, roasts, and stews. It confirms the straightforward style of the estate, and the melting tannins are remarkable: no astringency, but fruit, maturity, minerality, and a hint of plum. Fresh, ripe, and balanced, this is a solid wine that will lend itself to all occasions and all meals. Made from equal parts Cabernet Sauvignon and Merlot, Sans ordonnance evokes a Bordeaux blend. Yes, but... both varieties grew under the Cathar sun and, in addition to the freshness and seriousness of the Gironde model, offer very different, sunny and generous notes. Vinification is done in concrete vats after destemming, before aging for twelve months in old barrels.

To find out more
The Domaine du Temps is located in Cabardès, a small region of Languedoc that was once a subdivision of Cathar Country. Running from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by Lauragais and to the east by Minervois. Hilly, wild, rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the place called Font Juvénal, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and coolness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has dedicated itself to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is determined based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions result in smooth, controlled wines with great integrity and very supple tannins. They are fresh, delicious, and expressive.

R Riesling White 2020

Patrick Bouju

Vinified in Auvergne by Patrick Bouju, is the Alsace Riesling becoming volcanic? In any case, it benefits from the expertise and talent of a great winemaker. With remarkable buttery and crisp notes, it is both fresh and rounded, elegant and simple—the Bouju magic definitely works on all grape varieties. 100% Riesling, it is a fresh, straightforward, and distinguished white, perfect for any occasion. The harvest undergoes direct pressing and the wine is aged for two years in oak barrels.

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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.

Munjebel White 2019,

Frank Cornelissen

A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, integrity, and exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna Valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante...
Produced on mid-altitude plots from Grecanico Dorato and Carricante in equal parts, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very ripe. It combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and light filtration before bottling. This wine pairs well with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

Munjebel Rosso Red 2017

Frank Cornelissen

The Munjebel 2017 from Frank Cornelissen is the purest expression of Nerello Mascalese, the emblematic grape variety of Etna. This natural wine, with no added sulfites, comes from a careful blend of several plots in the northern valley of the volcano, some of which are responsible for the estate's most prestigious vintages: Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, and Pontale Palino. In addition, there are vines specially dedicated to this cuvée, located on the volcanic terroirs of Rampante, Piano Daini, and Crasà.

At first glance, its translucent ruby color and radiant seduces with its elegance. On the nose, the wine reveals an intense and refined aromatic palette: wild red fruits, black cherry, raspberry, mixed with touches of sweet spices and smoky minerality, typical of the basaltic soils of Etna. On the palate, the Munjebel 2017 combines depth and finesse. It presents structured but silky tannins, vibrant acidity and an almost airy texture reminiscent of certain great Burgundies. The balance between the richness of ripe fruit and the mineral tension makes this a wine of great complexity and remarkable length.

With its significant aging potential, this Munjebel gains depth with age, but can already be enjoyed today after decanting. Served between 16 and 18°C, it will pair wonderfully with grilled prime rib, lamb with wild herbs, or mushroom risotto.

TN Tinto Natural Red 2021

Partida Creus
Powerful and structured, TN Tinto Natural offers beautiful tannins on the palate. It carries notes of undergrowth, white pepper, smoke, and dried hay, with a curious yeasty note. It is a very fine blend of Sumoll, Ull de Llebre, and Bobal that produces a solid yet fluid table wine, crisp and fruity (black fruits), enhanced with earthy and smoky notes. Excellent gurgling, a wine for friends, the owner's cuvée, full of sunshine and personality. TN Tinto Natural comes from old vines growing on clay-limestone soils. Maceration is carried out in whole bunches for four or five days, and fermentation with indigenous yeasts takes place in oak barrels. The wine also ages there for ten months and spends another month in stainless steel vats before being bottled without filtration or fining (or the addition of sulfites, of course). An excellent red wine for every day.

Find out more
Partida Creus is an important estate, both in terms of wine and history—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where they know a lot about wines—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 find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. 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, 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.

Alexandre Blanc 2018,

Sous le Végétal
Alexandre is the latest addition to the Sous le Végétal series, a (successful) experiment conducted on the island of Samos (an archipelago in the eastern Aegean Sea) by the team of two winemakers, Patrick Bouju and Jason Ligas. This series, distributed exclusively by Culinaries, is organized around the revival of the island's dry-vinified vineyards, thus around the island's endemic Muscat à Petit Grain, as well as Avgoustiatis red grape vines. This Alexandre is a dry white wine that differs slightly from what the project has produced so far, as it is composed 100% of the Asyrtiko grape variety, a magnificent white grape variety indigenous to the Greek islands whose primary origin is the volcanic island of Santorini. It is present in other territories of Greece, island or not, and is particularly happy on volcanic soils where it faithfully transmits the mineral richness. It is thus also found on the island of Samos, where it superbly expresses the nature of the quartz and schist soils. The harvest is directly pressed, the aging is one year in stainless steel vats, concrete eggs and neutrally heated barrels. Alexandre is a joyful and slightly exuberant wine which offers the typical notes of asyrtiko at good maturity - notably bergamot, which is a distinctive mark of the grape variety, and candied lemon - placed on a beautiful mineral framework with a saline finish which is a common trait of the white cuvées of Sous le Végétal. It would be difficult to list the possible taste pairings with this wine, let's say that it corresponds to the adage "everything that is very good goes with everything that is very good". However, we will taste with it the whole assortment of mezedes of the Greco-Levantine tradition.



The design of the label of this bottle was created by the artist Fabrice Loiseau: Geimyo 鯨妙



To find out more
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance for the ancient vineyards of this island in the North Aegean Sea, which owes its dense, wooded vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks, including basalts, limestone, quartz, pink granites, schists, iron cast iron, etc. The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia, Alexandre, and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (as well as Avgoustiatis for the red cuvée and Asyrtiko for Alexandre), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers, and the wine is aged in black bottles sealed with wax. No sulfur is added, no filtration: the winemakers of Samos rediscover wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural cuvées by Patrick Bouju.

Grande Pestilence Red 2017

Domaine La Sorga

To make this blend of Cinsault and Grenache grown on schist soils in the Faugères appellation area, the Cinsault macerates whole bunches for sixty days with the partially destemmed Grenache, before aging for one year in vats. Its notes of white pepper, rose, and peony will complement grilled meats, charcuterie, and spicy terrines.
Aging potential: ten years.
Natural wine with no added sulfites.

Pairs with: Terrines and pâtés, Red meats, Grilled meats

BS White 2018,

Partida Creus

Partida Creus, a Catalan estate, is as important from a winemaking perspective as it is from a historical perspective—we're talking 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 bit them, and they soon abandoned 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 that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. 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, 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction. This still blanc de noirs, 100% Sumoll direct press, is a historic vintage, the first made by Massimo and Antonella. It is a very rare wine that should not be missed when a few bottles appear. Finely macerated, golden with a hint of orange, it is made for the table and refined dishes. Vibrant, aromatic, notes of garrigue (thyme, rosemary), quince, a rather saline finish.

Cuvée 0.72+ (exclusive cuvée) White 2023

De Vini
Vinified without additives or sulfites by Christophe Bosque of De Vini, 0.72+ is an organic and natural dry white wine. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is classified as Vin de France), it can be considered a Muscadet and drunk as such.

In the vineyard and in the cellar
0.72+ white from De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a grainy igneous rock resting on a granite subsoil, contributing to the production of splendid, lively and mineral white wines. Gabbro and granite are Christophe Bosque's favorite soils. The wine was aged for one year on lees in buried cement vats (traditional in this region), without any additives.

If you want to know...
An anecdote explains the name of the cuvée: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72+ of De Vini is in its fifth vintage).

Tasting
0.72+ white is excellent to drink now or later, well chilled. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72+ an unfailing companion to raw or smoked fish and seafood, especially oysters. This vintage also exists in red.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the dual activity of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.

Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.

Morgon Côte du Py Rouge 2017

Damien Coquelet
Notes of plum and ripe cherry: this 100% Gamay, which "Morgonnes" properly, is fleshy, lively, and fresh, full of vitality and energy. It comes from high-quality plots with light, sandy soils in the northern part of the famous Côte de Py, one of Morgon's emblematic terroirs. The tannins are dense and powerful, beautifully softened, but give this wine a beautiful structure. A wine for pleasure and gastronomy, to drink now, but which can easily be drunk more than ten years after its vintage: it is a superb wine for laying down.

Vermut Muz Liqueur 2018, Partida Creus

Partida Creus
In Catalonia, red vermouth is serious business, sipped alongside tapas in many establishments. Partida Creus produces a natural version of exceptional quality, well-structured, with notes of sweet, light, and pleasant black berries on the palate. A fruity, smooth, and original treat to share with friends. A great vermouth.
Natural wine with no added sulfites.

Livia (exclusive vintage) White 2023,

Sous le Vegetal

A Culinaries bestseller in its previous vintages, the Livia 2023 from Sous le Végétal (Exclusive Culinaries Estate) offers a vibrant version of Muscat Petit Grain, grown on schist soils and vinified with destemmed maceration for greater complexity and finesse.

A lively and mineral white

Livia expresses all the richness of the Samos terroir, with beautiful tension and a rich aromatic palette.

An aromatic nose and a saline palate

On the nose, notes of exotic fruits, citrus, and white flowers. On the palate, the attack is fresh and tense, with a lingering minerality and a saline finish.

How to enjoy Livia?

Served at 10-12°C, Livia pairs perfectly with oysters, fish carpaccio, or vegetable dishes with fresh herbs. Its aging potential of 5 to 10 years will allow for a beautiful aromatic development.

Palli et Genesia (exclusive vintage) White 2022

Sous le Végétal

Fine, delicate, fresh, and deliciously muscatel-like, Palli & Genesià is an organic, biodynamic, and natural wine with no additives or sulfites. It is one of five white vintages in the Sous le Végétal series, and, like three others, is made from small-grain Muscat grapes from the island of Samos (an archipelago in the eastern Aegean). It expresses all the minerality of the pink granite soil from which it is made. Palli & Genesià Genesià comes from vines planted near the village of Platanos, pruned en goblet on an old vineyard, abandoned and brought back to life—hence its name, derived from palingenesià, “rebirth” in Greek. The vines are cultivated organically in conversion to permaculture, without any additives in the vineyard or the cellar, and the harvest is manual. As with all other Sous le Végétal cuvée, fermentation takes place in stainless steel vats and terracotta amphorae. The wine is bottled by gravity and sealed with a black beeswax cork. The black glass bottle guarantees aging. Palli & Genesià is the perfect accompaniment to seafood and Eastern Mediterranean meze. You can open it with friends to enjoy tapas or seafood starters: we suggest, for example, preserves from Calle El Tato. Palli & Genesià will also go very well with cheeses, for example the Auvergne tommes and fourmes from Ferme Pradel.

Learn more about Sous le Végétal

Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History

Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification

Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Coince ta bulle Sparkling Rosé 2022

Château Frédignac
"A true delight, we can say: this pet' nat' is worthy of rivaling the blockbusters of the genre. A lovely pale amber-salmon color, unfiltered; a label evoking the crispness and fullness of a grape berry: Coince ta bulle is a natural sparkling rosé wine from Château Frédignac, in other words a Crémant Bordeaux in the Vin de France category produced in the Blaye-Côtes-de-Bordeaux appellation. This lovely, fresh, lively, joyful, and festive wine, with light notes of red fruits, is well on its way to becoming a pet' nat' classic. One hundred percent Merlot, obtained by a brief maceration on the skins of the destemmed harvest, it is a fruity delight, both round and dry, whose fine bubbles are made to accompany all kinds of tasty foods in a friendly atmosphere. It is a magnificent gastronomic wine that lends itself to all pairings. Don't miss Coince ta bulle.

To find out more
Château Frédignac, a 100% organic estate (Nature & Progrès), is located in the Blaye-Côtes-de-Bordeaux appellation, very close to the small town of Blaye, practically on the banks of the Gironde. Founded in 1918 by Jean-Marie L’Amouller, a Breton sailor who found happiness on the right bank of the estuary — which is called “the River” here — it became a quality wine estate a few years later by absorbing the vineyard of a property with a centuries-old reputation, Château Saugeron. The appellation is best known for its velvety, deep red wines, in which Château Frédignac excels. But the achievements of this wine estate dedicated to respecting the terroir and virtuous agricultural practices do not end there: an organic white is produced, as well as several natural cuvées of various colors, from pet'nat'rosé to still red. The red grape varieties are typical of the appellation — the two Cabernets, Franc and Sauvignon; Merlot, Carménère and Côt (Malbec) — and the whites (Sauvignon Blanc, Sémillon) are similar. The clay-limestone soils promote both soil drainage and their beneficial freshness for the vines. Combined with methods that are deeply respectful of the soil, plants, animals and winemaking, these pedological conditions allow the Château Frédignac team to be proud of its wines: as worthy of their local tradition as they are in keeping with the desire to work as closely as possible to the natural.
fresh, fruity, fine bubbles, festive, joyful, pleasant, strawberry, raspberry, red fruits
"

Bergeron Ergastoline White - 2019

Patrick Bouju

For this 100% Bergeron (another name for Roussanne) from Savoie terroirs, the vinification is by Patrick Bouju and the label by Aurélien Lefort. Skin-on maceration with finesse, great polish and complexity. A rare bottle full of character, one to be enjoyed.

Côtes du Rhône Red 2022

Les Grandes Serres

This Côtes-du-Rhône from Domaine des Grandes Serres is what its name implies: an organic and natural red wine from the lower Rhône Valley, in the AOC-AOP Côtes-du-Rhône-Villages. It is part of the estate's "Comics" natural series (see label).

Vinification

The Côtes-du-Rhône from Domaine des Grandes Serres is made from 80% Syrah, with 5% of each of the following grape varieties: Grenache, Mourvèdre, and Cinsault, all grown on limestone and sandstone soils. The harvest is manual, the grapes are destemmed and macerated on the skins for three weeks. After pressing, the wine rests for eight months in stainless steel vats.

Tasting

A good, dense, indulgent, and fruity Côtes-du-Rhône, without the slight bite of sulfites, does that tempt you? This Côtes-du-Rhône is part of the estate's organic and natural "Comics" series and will always be perfect when you want a warm, fruity red wine suitable for all occasions.

Learn more about Domaine des Grandes Serres

Domaine des Grandes Serres, created in 1977 with respect for the environment and the terroir, represents the excellence and vitality, in organic and natural mode, of the prestigious Châteauneuf-du-Pape appellation, where it covers 12 hectares. To make his estate and merchant wines, he harvests, buys grapes, vinifies, and ages them over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône, extending to areas such as Lirac and the Costières de Nîmes.

An organic commitment without ostentation

A large portion of the Domaine des Grandes Serres vintages are organic and without added sulfites, although the estate does not publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, promote the health of the vineyard and allow for the elimination of inputs. While the labels don't take themselves seriously, the wines are solid, fresh, and flavorful.

Munjebel White 2020,

Frank Cornelissen

The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

To find out more
A great must-have and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural". They are good initiation wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

Mercurey Les Vignes Blanches Qvevris Red 2019,

Frédéric Cossard

This Mercurey Les Vignes Blanches Qvevris 2019, by Frédéric Cossard, is a pure and unique interpretation of this exceptional Côte Chalonnaise appellation. Through an entirely natural approach and qvevri vinification, it reveals a rare expression of Pinot Noir, marked by finesse and depth.

The Mercurey AOC enhanced by qvevri vinification

Located in Burgundy, the Mercury AOC is one of the most prestigious in the Côte Chalonnaise, renowned for its reds elegant and structured. Here, Frédéric Cossard goes further by exploring an ancestral method: fermentation and aging in buried terracotta jars, as in Georgia. This bold choice promotes gentle micro-oxygenation, giving the wine a velvety texture and great aromatic purity.

A natural, full-bodied, and refined Pinot Noir

Produced through whole-bunch maceration, this Mercurey reveals a complex nose of morello cherries, black fruits, and delicate notes of roasted. On the palate, it impresses with its sap, fullness and density, supported by tannins of remarkable finesse. The clay-limestone terroir provides balance and freshness, while a year of aging in qvevri refines its airy character.

A wine for gastronomy and aging

Served at 16-18°C, this Mercurey will pair wonderfully with a grilled rib-eye steak, beef fillet en croute, or roast duck. Natural, with no added sulfites, it can be enjoyed now for its vibrant fruit or aged for 5 to 10 years to reveal its full complexity. A rare and sought-after wine, a testament to the talent of Frédéric Cossard.

Smack Rouge 2022

Nicolas Chemarin
The SMACK cuvée is a Culinaries exclusive, produced by Nicolas Chemarin using 100% Gamay. This Beaujolais Villages red wine reveals aromas of fresh red fruits and a supple texture on the palate. It pairs perfectly with light dishes such as andouillette, white meats, and charcuterie.

The SMACK cuvée is vinified using traditional methods, including a 15-day semi-carbonic maceration in a Morgon vat with the grapes whole, followed by aging in a concrete vat for 8 months. The region's terroir is characterized by granite and clay-limestone soils, which is reflected in its character.