Ample

Château Bonnet Eden Red 2021

Les Vignobles Andre Lurton

We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.

To find out more
Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.

L'Harmonie Red 2014

Domaine Le Temps Retrouvé

A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.

Cuvée O Red 2014

Château Les Graves de Viaud

With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.

This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.

To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.

This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.

With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.

Poiré de la combe d'Ire White 17/18

Jean-Yves Péron

Poiré de la Combe d’Ire is a sparkling cuvée from Jean-Yves Péron made with pears. Organic, biodynamic, and natural, this perry is the winemaker's only grape-free cuvée.

Vinification

Around ten varieties of old pears, growing in Savoyard orchards, are the basis of this perry from Combe d’Ire, a clay-limestone area classified as a biological reserve and protected area near Chevaline. The pears are grated and then pressed. The perry is aged for three years in 350-liter barrels.

Tasting

Completely dry (zero dosage), beautiful golden color with a lovely fine note of sweetness in the background, coexisting with a symphony of bitterness, fruitiness, and salinity. A great richness of taste, the pear sublimated in a sparkling beverage. Intensely fresh finish. This aged perry is at its best after five years of aging.

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 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, steep slopes, his hand-worked mountain vines in micro-plots receive no 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.

Italo-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.

Marguerite Red 2020

Domaine Bois Moisset

Marguerite is a beautiful bouquet of sweet and spicy spices: cinnamon, black pepper, nutmeg. This red wine from the Gaillac region offers plenty of freshness and volume on the palate, expressing the quality of both its terroir and its grape variety. It is made from 100% Duras, a typical Gaillac grape variety, a cross between Savagnin and Tressot. Some of the vines, around thirty years old, grow on the third terrace of the Tarn, therefore on sandy loam soil, and the other part, also thirty years old, grows on clay-gravel soils exposed to the north. The harvest is destemmed and vatted for two weeks without the addition of sulfites in a cement vat. The marc is punched down twice at low temperature. The wine is aged in cement barrels before bottling.

To find out more

The name Gaillac, the region where the Bois-Moisset estate is located, in the hands of 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.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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 brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this 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 during the summer months. 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 the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

Du Bout des Lèvres White 2009

Jérome Lambert

A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2011

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful, age-worthy wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Nuits Saint Georges Aux Croix Rouges White 2021

Fréderic Cossard

Don't be fooled by the name of the climat on the label: this is a Nuits-Saint-Georges white, an object of curiosity but above all of delicacy: it is important to know that the appellation doesn't only excel in red wines; it also produces spectacular whites. This wine from the Aux Croix Rouges plot has a beautiful deep gold color, a magnificent nose, opulent, deep, and heady, with notes of white flowers. On the palate, there is plenty of presence and freshness, a beautiful honeyed and brioche-like palate. This superb Nuits-Saint-Georges white seduces with its rarity but also with its freshness and balance. The Pinot Blanc grapes from which it is made grow on marl-limestone soils. They are around forty years old. The harvest is directly pressed and the must is fermented without punching down. The aging is one year in concrete.

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 as a wine broker for some time 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 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.

Bain de Bulles Artemus Ka White 2021,

Fréderic Cossard

Sparkling, flavorful, fresh, dry, but without abandoning the opulent side of its grape variety... In Frédéric Cossard's "Bain de Bulles" series, bringing together excellent sparkling wines from the négociant family, we ask for Artemus Ka. But who exactly is it? The answer is obvious: arte is art, and mus ka is... muscat, the base grape variety of this beautiful natural sparkling wine. For parties, large aperitifs, joyful meals and all kinds of excesses.

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 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, 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. 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.

Guy Sweet Wine 2011

La Sorga

Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

The Guy cuvée is obtained from a blend of two southern grape varieties growing on the hard Urgonian limestone of Puéchabon (Hérault): vermentino (called rolle in France), at eighty percent, from twenty-five-year-old vines, and viognier, twenty percent, from twenty-five-year-old vines. These two grape varieties macerate together in whole bunches for two weeks. Then, only the heart of the press is selected before aging in old barrels, without topping up, for more than nine years. A wine with a strong personality and finely oxidative notes, presenting a nose of bergamot, candied melon, and fresh walnut. The palate is ample, devoid of any residual sugar or woody sensation, powerful and of great complexity. The finish is lively. This wine holds up very well to air (more than six months) and offers a rock-solid structure.

Natural wine with no added sulfites.

My Sweet Navine White 2013

Les Vignes de Babass Dervieux

A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.

Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2017,

Frédéric Cossard

This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Plenty of white fruit, white flowers, and honey. The clay adds richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.

Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish

TN Tinto Natural Red 2022,

Partida Creus

A structured and natural Tempranillo, faithful to the Catalan terroir
The TN Tinto Natural 2022, produced by Partida Creus, is a characterful red made from Tempranillo. With a three-week whole-bunch maceration and 8 months of aging in stainless steel vats, this wine captures the raw and sincere essence of this iconic grape variety, while respecting the principles of natural winemaking.

Tasting: Intensity and Complexity
On the nose, notes of leather mingle with aromas of ripe red fruits and spices, offering a beautiful aromatic complexity. On the palate, the Tempranillo's tannic structure is fully expressed, supported by a lively acidity that balances its power. The finish is long, with a persistence that reflects the careful work of the winemaker and the richness of the clay-limestone terroir.

A red for beautiful tables
This structured red pairs perfectly with rich Mediterranean dishes, such as lamb with herbs, stews, or grilled meats. Its complexity and intensity also make it an excellent choice for pairing with mature cheeses.

Serve between 14 and 16°C, this wine does not require decanting but is best opened half an hour before tasting. With an aging potential of 5 years, it will evolve towards deeper and silkier aromas.

Magnum Les années folles Sparkling White 2010

Jean-Pierre Robinot

Natural wine with no added sulfites.

Lulu Red 2022 Magnum

Patrick Bouju

Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.

Vinification

Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.

Tasting

Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…

Learn more about Patrick Bouju and the La Bohème estate

Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.

Viticulture and trade

Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…

A winemaker who lends a helping hand

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 winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.

Mercurey - Les Vignes Blanches Qvevris Red 2021

Fréderic Cossard

Fresh, wild, and intense, this Mercurey is definitely a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, and complexity on the nose give way to floral, then mineral and roasted notes. On the palate, there is plenty of fruit, sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. A long, fruity, and distinguished finish. Les Vignes Blanches is a Mercurey vineyard where Frédéric Cossard is producing his third vintage. For the occasion, the winemaker vinified and aged it in qvevri (a Georgian-style buried jar), which gives it a patina, rounds it out, and accentuates its velvety texture and depth. Perfect for entrecôte, filet of beef en croûte, and roast duck.

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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, 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. 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.

Magnum VY Vinyater Ancestral Sparkling White 2014

Partida Creus
Lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that it has aged a little and is developing all the richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. It will shine as an aperitif, for celebrations, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful financial vol-au-vent. Vinyater is harvested by hand; Alcoholic fermentation takes place on the skins and on indigenous yeasts in stainless steel vats. The wine finishes its fermentation for ten months in bottles on fine lees.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where 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.