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2159 products
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
La Bueilloise White 2013
A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.
La Grapperie's 2015 Bueilloise Blanc
A 100% Chenin natural sparkling wine, La Bueilloise is an excellent substitute for champagne. It comes from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint. A coppery color for a fresh and fruity nose, prolonged by a very lively and invigorating palate.
A natural wine with no added sulfites.
A 100% Chenin natural sparkling wine, La Bueilloise is an excellent substitute for champagne. It comes from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint. A coppery color for a fresh and fruity nose, prolonged by a very lively and invigorating palate.
A natural wine with no added sulfites.
La Bueilloise Blanc 2022
La Grapperie
La Bueilloise is a dry white sparkling wine from the Coteaux du Loir, classified as Vin de France, organic (Ecocert), and natural. It is produced by Renaud Guettier of La Grapperie, without the addition of sulfites or any other chemical additives. A fine example of this winemaker's expertise, with added bubbles.
Vinification
La Bueilloise is a blend of young and old Chenin Blanc (60%) and Pinot d'Aunis (40%) vines, pruned in goblet and crescent shapes on a flint-clay terroir. The oldest vines are 115 years old and the youngest 8 years old. The harvest is carried out by hand at full maturity. Spontaneous fermentation in fiberglass vats using indigenous yeasts for one month, followed by fermentation in bottles where aging continues for twelve months on the lees. Manual disgorging without the addition of preservatives, then recapping.
Tasting
The atypical blend of La Bueilloise is based on the majority of Chenin, ripe to the point, which brings its roundness, aromas and liveliness. The Pineau d'Aunis brings a slight bitterness. Dry and nuanced, sending out clouds of aromas in bursts, this wine offers lively and intense bubbles. Fresh apple, pear, minerality, dryness, straightforwardness. An aromatic and refreshing sparkling wine, which you can pair with a wide range of good things and not necessarily "white wine" products: it will go well with local charcuterie, fresh veal and pork, raw or cooked shellfish (scallops) and crustaceans, lobster or fish in sauce, and fine sweet or savory flaky pastries. It is the perfect companion to a good blanquette or salmon with beurre blanc.
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.
Frédéric Cossard - Domaine de Chassorney
La Chassornade Sparkling White 2018
3300
€33,00
Unit price perFrédéric Cossard - Domaine de Chassorney
La Chassornade Sparkling White 2018
3300
€33,00
Unit price per
La Chassornade Blanc 2018, Frédéric Cossard
Aligoté was the first white grape variety in Burgundy—well before Chardonnay—and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the round, pleasant, and fruity (lemon) notes of the grape variety stand out elegantly. Absolutely delicious.
Natural wine with no added sulfites.
Aligoté was the first white grape variety in Burgundy—well before Chardonnay—and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the round, pleasant, and fruity (lemon) notes of the grape variety stand out elegantly. Absolutely delicious.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
La Chassornade Sparkling White 2021
5040
€50,40
Unit price perFrédéric Cossard - Domaine de Chassorney
La Chassornade Sparkling White 2021
5040
€50,40
Unit price perLa Chassornade Sparkling White 2021
This beautiful golden yellow color catches the eye; you pour yourself a small glass and suddenly you wake up. It sparkles, it's fresh, it's full of flavor and joie de vivre, and you could consider La Chassornade a festive wine if you didn't have a furious desire to drink it on any occasion, especially without an excuse or a word from your parents. It is, in short, a magnificent expression of the Aligoté grape variety in sparkling mode: floral, citrusy, taut, fresh, and mineral. It's also a natural sparkling wine that demonstrates the creativity of its winemaker. Aligoté was the first white grape variety in Burgundy—well before Chardonnay—and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity notes (lemon and white grapefruit) stand out elegantly. Absolutely delicious. The grapes were harvested near Puligny-Montrachet, from vines that are around forty years old. The harvest is directly pressed, and bottling is done in the clear, without disgorging. Fermentation and aging take place in the bottle for around ten months. Native yeasts, no added sulfites, no additives. Remember to keep the bottle chilled in an upright position for twenty-four hours before tasting so that the lees remain at the bottom.
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 wine-growing 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 for some time as a wine broker before creating the domaine de Chassorney 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, Languedoc, or 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.
La Chute 2017, Domaine Julien Guillon
At an altitude of 750 meters, on soils of schist, clay, and white quartz, the Gamaret grape variety (twenty-year-old vines) cultivated biodynamically for three years gives its best. Fifteen days of carbonic maceration in whole bunches, and voilà, a superb nose of spices and cloves, followed by a palate of intensely fresh black cherry. A magnificent, dense and deep wine, to pair with game, the best quality beef, noble mushrooms such as oronge or cep. And of course, black truffle. How much harder will the fall be? No: the cuvée received this name in honor of a fall the winemaker had while rolling from top to bottom of his plot. Switzerland is steep, did you know that?
Natural wine with no added sulfites.
At an altitude of 750 meters, on soils of schist, clay, and white quartz, the Gamaret grape variety (twenty-year-old vines) cultivated biodynamically for three years gives its best. Fifteen days of carbonic maceration in whole bunches, and voilà, a superb nose of spices and cloves, followed by a palate of intensely fresh black cherry. A magnificent, dense and deep wine, to pair with game, the best quality beef, noble mushrooms such as oronge or cep. And of course, black truffle. How much harder will the fall be? No: the cuvée received this name in honor of a fall the winemaker had while rolling from top to bottom of his plot. Switzerland is steep, did you know that?
Natural wine with no added sulfites.
Sous le Végétal et la Cuvée des Artistes
The Artists' Vintage by Sous le Végétal, Bonté edition
2900
€29,00
Unit price perSous le Végétal et la Cuvée des Artistes
The Artists' Vintage by Sous le Végétal, Bonté edition
2900
€29,00
Unit price perLa Cuvée des Artistes by Sous le Végétal, Bonté edition
Bonté, a graffiti artist with a passion for wine
Sous le Végétal et la Cuvée des Artistes
The Artists' Vintage by Sous le Végétal, Cousin Hub edition
2900
€29,00
Unit price perSous le Végétal et la Cuvée des Artistes
The Artists' Vintage by Sous le Végétal, Cousin Hub edition
2900
€29,00
Unit price per
La Désirée blanc 2008, La Grapperie
A 100% Chenin white that you can undress with your eyes. Produced from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint, Désirée seduces with its nose of bitter almond, which continues on the palate with tenderly buttery notes of white fruits and nuts, counterbalanced by a very present acidity.
Natural wine with no added sulfites.
A 100% Chenin white that you can undress with your eyes. Produced from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint, Désirée seduces with its nose of bitter almond, which continues on the palate with tenderly buttery notes of white fruits and nuts, counterbalanced by a very present acidity.
Natural wine with no added sulfites.
La Désirée Blanc 2015 from La Grapperie.
A 100% Chenin white that you can undress with your eyes. Produced from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint, Désirée seduces with its nose of bitter almond, which continues on the palate with tenderly buttery notes of white fruits and nuts, counterbalanced by a very present acidity.
Natural wine with no added sulfites.
A 100% Chenin white that you can undress with your eyes. Produced from old vines planted in the Coteaux du Loir appellation, on soils dominated by clay and flint, Désirée seduces with its nose of bitter almond, which continues on the palate with tenderly buttery notes of white fruits and nuts, counterbalanced by a very present acidity.
Natural wine with no added sulfites.
La Désirée Blanc 2018,
La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of Renaud Guettier's estate, which can be described as a master of Chenin, but also of Pineau d'Aunis, one of the oldest grape varieties in the Loire Valley. His principle, he explains, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope), or sand (at the top). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally permitted in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few acres of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud has been meticulous in restoring the vineyard. The entire estate is farmed organically. The soils are worked, and all viticultural interventions are manual, including the harvest, which is carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.
Désirée is an all-Chenin obtained from flint clay on a limestone base at an altitude of 100 meters. The vines are between fifty and one hundred and fifteen years old. The grapes are processed by direct pressing and all the work on the juices and wines is done by gravity. Aging is twenty-four months on lees in barrels in cellars dug into the tuffeau. It is a wine that one undresses with the eye, which seduces with its nose of bitter almond, prolonged in the mouth by tenderly buttery notes, touches of white fruits and nuts, counterbalanced by a very clear acidity.
La Diablesse Blanc 2008, La Grapperie
A pure Chenin Blanc from vines planted in 1935 on flint clay soils. The grapes are pressed directly at low pressure then transferred by gravity before undergoing fermentation in barrels on indigenous yeasts. An almond nose that continues on the palate with notes of white fruits and a beautiful acidic finish.
Natural wine without added sulfites.
A pure Chenin Blanc from vines planted in 1935 on flint clay soils. The grapes are pressed directly at low pressure then transferred by gravity before undergoing fermentation in barrels on indigenous yeasts. An almond nose that continues on the palate with notes of white fruits and a beautiful acidic finish.
Natural wine without added sulfites.
La Diablesse White 2020
La Diablesse is an organic (Ecocert) and natural dry white wine made by Renaud Guettier of La Grapperie from old Chenin Blanc vines. Classified as a Vin de France, it comes from the Coteaux du Loir appellation region.
Vinification
La Diablesse is a pure Chenin Blanc from vines planted in 1935 on flint-clay soils. The grapes are pressed directly at low pressure and then transferred by gravity before undergoing fermentation in barrels using indigenous yeasts.
Tasting
The nose of La Diablesse surprises with notes of almonds, followed on the palate by white fruits (pear, reinette apple), citrus fruits and a beautiful acidic finish. Very mineral, black pepper, smoke, thyme and earthy notes. The acidity is considerable, marked by a slight oxidative touch. This wine will go well with cooked fish, oysters and all seafood. Also enjoy it with smoked fish and cheese.
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.
La Familia Red 2010
A wine for laying down. High-altitude Merlot, high acidity.
La Familia is a blend of Cabernet Sauvignon, Cabernet Franc, and Syrah, one of the 800 vines planted by the Carmenet family between 1991 and 1998 by the winemakers at an altitude of 1,300 meters on schist and clay soils. The destemmed harvest macerates in stainless steel vats with manual punching. Aging in old barrels lasts approximately twenty-four months.
A natural wine with no added sulfites.
La Gouyate Sweet White 2019,
Château Barouillet
40% Chenin, 30% Sémillon, 30% Muscadelle on clay-limestone soils, the partially botrytized harvest is done at dawn for optimal freshness. It goes directly into a pneumatic press and the must is fermented in stainless steel vats using indigenous yeasts to preserve the typicity and originality of the terroir. When the desired alcohol-residual sugar balance is achieved, the wine is filtered and bottled immediately, without aging in vats. This technique preserves the crispness of the fruit but also greatly limits the amount of SO2 without any risk of refermentation. Freshness and length on the palate are the beauty of this sweet wine with a fresh, mineral nose, offering notes of citrus zest and tropical fruits. The attack is frank, tangy, round, ample: an explosion of fruit. A hint of honeyed sweetness marks the mid-palate. The wine is as if straddling two sensations, sweetness and freshness, which makes it adaptable to many dishes. Serve chilled but not iced (9-11 °C)
Goes with: Desserts, Cheeses
La Grande Chaude, Blanc 2023
Philippe Chatillon
With La Grande Chaude 2023, Philippe Chatillon delivers an artisanal cuvée where Chardonnay, the noble grape of the Jura, finds a chiseled and deeply mineral expression. This organically certified cuvée, classified as AOC Côtes du Jura, comes from a rare and complex terroir: red Lias marls enriched with a dolomite bank – a soft limestone rock – which structures the top of the plot. This unique composition, located in Passenans, gives the wine a natural tension and great aromatic precision.
The 60-year-old vines yield concentrated fruit, which Philippe Chatillon vinifies by direct pressing, without artifice, before two years of aging in old barrels, where the wine slowly builds itself, sheltered from new wood, in a pure logic of respect for life.
The nose opens elegantly with zesty citrus, white flowers, discreet brioche notes, all carried by a prominent chalky minerality. On the palate, the texture is straight, taut, precise, almost saline, with a length that leaves a striking sensation of purity. It is a gastronomic white wine, intense but never heavy, combining the freshness of the Jura with the depth of great Chardonnay.
At the table, La Grande Chaude will enhance grilled fish, creamy poultry, or mushroom risotto. Decant it to allow it time to breathe, serve it between 10 and 12°C, and it can evolve over 5 years.
A great terroir wine, sensitive, lively, which reveals all of Philippe Chatillon's talent in the fine and luminous interpretation of his Jura soils.
The Great Day - Altesse maceration 2012, Jean-Yves Péron
A maceration cuvée of Altesse: a white grape variety from Savoie renowned for its quality. One of Jean-Yves Péron's finest gems, with power and character.
Natural wine with no added sulfites.
A maceration cuvée of Altesse: a white grape variety from Savoie renowned for its quality. One of Jean-Yves Péron's finest gems, with power and character.
Natural wine with no added sulfites.
La Grande Journée Blanc 2017, Jean-Yves Péron
This vintage is produced entirely from Jean-Yves's Altesse plot, with three to four months of skin maceration. The wine is aged for one year in three hundred liter barrels. It is a magnificent macerated white, "polyphonic," a distinguished orange with a layered structure. It will be wonderful for any occasion.
Natural wine with no added sulfites.
This vintage is produced entirely from Jean-Yves's Altesse plot, with three to four months of skin maceration. The wine is aged for one year in three hundred liter barrels. It is a magnificent macerated white, "polyphonic," a distinguished orange with a layered structure. It will be wonderful for any occasion.
Natural wine with no added sulfites.
La Grande journée Blanc 2018, Jean-Yves Péron
This vintage is produced entirely from Jean-Yves's Altesse plot, with three to four months of skin maceration. The wine is aged for one year in three hundred liter barrels. It is a magnificent macerated white, "polyphonic," a distinguished orange with a layered structure. It will be wonderful for all occasions.
Natural wine with no added sulfites.
This vintage is produced entirely from Jean-Yves's Altesse plot, with three to four months of skin maceration. The wine is aged for one year in three hundred liter barrels. It is a magnificent macerated white, "polyphonic," a distinguished orange with a layered structure. It will be wonderful for all occasions.
Natural wine with no added sulfites.
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