Gifts under €25

Canoupe Blanc 2022,

Danis dans la vigne
Canoupe is a white wine from Cahors made from organic and natural Colombard grapes, produced in Vin de France by Danis Bessières of Danis dans la vigne. It is a beautiful white from the Southwest of France with very advanced maturity. It is part of the "Esprit du lieu" range of single-plot cuvées vinified by Danis. Its name expresses the vigor and vitality of the estate's Colombards: "plant spears that reach for the sky." At the beginning of summer, the vine rises into vigorous foliage, like a canopy, hence the name Canoupe.

Vinification
Canoupe is not a white wine like the others. This single-plot cuvée was vinified with particular attention to the ripeness of the grapes, which is very advanced. Botrytis plays an important role, particularly in the color, which is sustained despite the direct pressing. A little controlled oxidation is also present.

Tasting
The style of Canoupe is intermediate, between freshness and maturity, with ripe aromas, candied citrus fruits, honeysuckle, spices: cardamom, cinnamon, Christmas spices. The color tends towards orange and the aromas are similar. Candied, jammy, with a touch of oxidation. A complex and powerful wine that is best reserved for the table and gastronomy rather than as an aperitif.

Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: making wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues in this vein.

Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.

A free-spirited and vibrant Pinot Noir, where fruit expresses itself with freshness and indulgence. A lively and approachable cuvée.

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This 2025 Pinot Noir reflects Domaine Einhart's natural approach. The grapes are cultivated without chemicals and vinified gently to preserve their purity.

The color is a light ruby. The nose offers aromas of fresh red fruits and subtle spicy notes. On the palate, the wine is supple, fluid, with fine tannins and excellent drinkability.

A delightful red wine, perfect for convivial moments around simple dishes.

Beaujolais Villages Smack (exclusive cuvée) Red 2023,

Nicolas Chemarin

A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.

A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.

An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.

Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.

A gourmet and uninhibited Merlot, where the fruit expresses itself with generosity. An accessible and delightful wine signed by Château Frédignac.

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Merlot à la bouche 2025 embodies a free and modern approach to the Bordeaux grape variety. Grown with respect for living organisms and vinified with little intervention, it highlights the purity of the fruit.

The color is deep ruby. The nose opens with aromas of ripe red and black fruits, with a spicy touch. On the palate, the wine is supple, round, with melted tannins and a beautiful gourmet quality.

The finish is fluid and pleasant, marked by good drinkability.

A perfect wine to accompany grilled meats, simple dishes, or moments with friends.

Vin du conservatoire White 2024

La Tribu Alonso

Terroir, plot size and grape varieties

Nestled in the unexpected corners of Beaujolais, far from the clichés of ubiquitous Gamay, the 2024 Vin du Conservatoire unveils a little-known and profoundly vibrant facet of this generous land. Crafted by the Tribu Alonso, a collective of winemakers passionate about biodiversity and freedom, this still white wine draws its originality from an atypical plot where Grenache Blanc and Macabeu coexist in perfect harmony. But the magic also comes from a unique, symbiotic planting: Muscat Chardonnay, Floreal, Villard Blanc, and Alain Bouquet intertwine in a vegetal ballet that is both free and precise. Here, each grape variety plays its part in rhythm with the seasons, for a collective expression of the terroir, far from the beaten path.

Cultivation methods

The Tribu Alonso cultivates much more than grapes: it cultivates a philosophy. A philosophy of unconditional respect for all living things, without artifice or labels, but with a keen awareness of the winemaker's role as guardian of a fragile balance. No synthetic treatments, constant observation of the vines, and minimal intervention in the cellar: this is the credo of this committed tribe. Winemaking follows the same guiding principle, where the human hand guides rather than corrects. The result? A wine without makeup, naturally fermented, that expresses the richness of its ecosystem in every glass.

Tasting & pairings

From the first whiff, the 2024 Vin du Conservatoire captivates with its floral finesse: delicate violet, spring white blossoms, and a light whisper of ripe apricot that caresses the senses. On the palate, the tension is palpable, with a vibrant acidity that structures the wine without making it stiff. The texture is supple, almost caressing, carried by a subtly saline and lingering finish. One finds there that sensation of purity, like spring water flowing through living soil.

At the table, this characterful white wine is wonderful as an aperitif, where its freshness awakens the taste buds. It then reveals itself to be a perfect match for smoked fish, trout gravlax, or white meats with herbs, highlighting their aromas without ever overpowering them.

A rare, free and vibrant wine, which tells its own story of Beaujolais.

Fleurie Red 2022,

Domaine Bélicard

Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.

A powerful and structured Fleurie

Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.

An expressive nose and a fleshy palate

On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.

Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.

Oberer Altenberg White 2023,

Domaine Einhart

A powerful and refined Gewurztraminer from a unique sandy terroir

The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.

A captivating and structured tasting

On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.

An exceptional wine for special occasions

Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.

Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.

Hedyos Red 2023

Domaine de Bois-Moisset

Hedyos is a red wine from the Gaillac terroir (Occitanie), organic and natural, produced by Domaine Bois-Moisset and classified as a Vin de France. A classic Syrah from the South, remarkable for its lightness and drinkability.

Vinification

Hedyos is 100% Syrah, produced without any chemical additives and fermented with indigenous yeasts. The Syrah harvest macerates for two weeks in whole bunches.

Tasting

A spicy lightness characterizes Hedyos, a red wine from Domaine Bois Moisset. The Syrah is fluid, supple, and mineral, with a dominant sweet spice and notes of black olives. It pairs well with Mediterranean dishes, tapenade, bagna cauda or anchoïade, pizzas, and pissaladières.

Learn more about Domaine Bois-Moisset

In the heart of France's oldest vineyard—Gaillac, in the Tarn region—Sylvie Ledran, Philippe Maffre, and their son Hippolyte oversee their Bois-Moisset estate, a wine-growing property associated with mixed crop and livestock farming, all organic. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.

Cows and Vines

Domaine Bois-Moisset is also home to a herd of old local breed cows, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Native grape varieties

The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.

Les Bonnes Quilles Blanc 2023

Domaine de Bois-Moisset
Originating from Gaillac in Occitanie, organic and natural, Les Bonnes Quilles is a white wine from Domaine Bois-Moisset, obtained through light maceration and classified as a Vin de France. This marvel of balance and aroma will seduce you with its personality and adaptability to all occasions.

Vinification
Les Bonnes Quilles blanc is a blend of three grape varieties: Loin-de-l'œil 70%, Muscadelle 20%, and Sauvignon 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The harvest is directly pressed with a short five-day maceration for the loin-de-l'œil, a Gaillac variety named for the length of its petiole.

Tasting
Les Bonnes Quilles deserves its name: great freshness, original aromas of pear and grapefruit with notes of rose. An endearing white wine where the macerated loin-de-l'œil plays the role of a spice. This wine for friends and good food, with its sunny and convivial profile, will accept solid pairings, nothing scares it: roasted white meats, beautiful poultry, grilled fish or fish in sauce, or country cuisine.

Learn more about the Bois-Moisset estate
In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many very old indigenous grape varieties, and its wine-growing heritage is uniquely rich.

Cows and vines
The Bois-Moisset estate is also home to a herd of old local breed cows and guest rooms are available during the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Native grape varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.

Pet Nat White 2023,

Domaine Einhart

A crisp and thirst-quenching natural sparkling wine

Domaine Einhart's Pet Nat White 2023 is a cuvée full of vitality, carefully crafted according to the principles of the ancestral method. Composed of a unique blend of Gewurztraminer and Pinot Noir, this natural sparkling wine (or "Pet Nat") is the result of a destemmed maceration of several days for each grape variety, before blending. Bottling took place during fermentation, followed by 7 months of resting on slats to obtain a fine and natural effervescence.

A bright and joyful tasting

Upon opening, Pet Nat Blanc seduces with its delicate and persistent bubbles. On the nose, it reveals fruity and gourmet aromas of peach, lemon and exotic fruits, accompanied by floral touches. On the palate, this sparkling wine is light, lively and thirst-quenching. Its freshness and crispness make it accessible and irresistible, with a clean and mineral finish that invites you to take another sip.

A perfect companion for aperitifs and gastronomy

This Pet Nat White is ideal for accompanying a convivial aperitif, where it will delight lovers of natural sparkling wines with its joyful and spontaneous character. It also pairs perfectly with Mediterranean and Asian cuisine, raw fish, seafood and fresh cheeses. For an optimal experience, serve it between 6 and 8°C, after a slight disgorging if necessary.

Vino Rosato Rosé 2021

Corva Gialla
Here is Vino Rosato, a beautiful Italian wine from the Lazio region whose pretty light pink color heralds pleasant floral notes on the nose and palate: rose, red fruits, citrus, acidity, and a touch of bitterness on the finish, reminiscent of grapefruit peel, which gives it a lot of charm. It is a blend of Montepulciano and Sangiovese grapes. The Montepulciano harvest macerates for 48 hours on the skins before being pressed, while the Sangiovese is pressed directly at the entrance to the winery. The musts are then fermented together in fiberglass vats where they are further refined until bottling in March. Vino Rosato will suit everything you want from a rosé, and more: its purity and balance raise it above the standard image of summer rosés. We recommend it in any season and particularly with food.

Find out more
The Azienda Corva Gialla ("yellow crow") is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

Gentlemant Malvasia de Sitges Sparkling White 2016

Clos Lentiscus

Clos Lentiscus is located in Sitges, in the Penedès region of Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking, and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices. The entire harvest is used in the house vintages. These organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, Malvasia de Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.

Classified more as a natural sparkling wine than as a cavas, this gentleman(t) has letters of nobility. 100% Malvasia de Sitges, direct pressing; the first fermentation takes place in stainless steel vats with indigenous yeasts and the second in bottles. Aged for thirty-six months on fine lees. Distinguished, aromatic, fragrant, it combines freshness and generosity. Another wine that will go with anything you want to serve at the table.

Chateau Roulant Red 20/21

Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.

Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.

Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .

Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.

The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.

Au Bon Secours Rouge 2020,

Babass
Sébastien Dervieux, Babass to his friends, is a warm-hearted character who practices the art of additive-free winemaking in the sweetness of Anjou. His vineyard is in Rochefort-sur-Loire, his cellar in Saint-Lambert-du-Lattay, and his headquarters in Beaulieu-sur-Layon. Through him, the work of the Hacquet family, pioneers of natural wine after the Second World War, is perpetuated, some of whose plots he has taken over. This legacy is expressed, among other things, in the Joseph-Anne-Françoise cuvée, whose appellation brings together the siblings' first names. The terroir is located on the last foothills of the Armorican Massif before the Paris Basin. It is a region of small hillsides; The Loire, very close, exerts a strong influence, as does the ocean, which is about a hundred kilometers away. The vines are neither too hot nor too cold. The particularity of this region is the schist, either degraded (giving clay) or not degraded in places. This terroir produces mineral wines, the climate of the wines rather "on the fruit" and moderately full-bodied. The plots are in a single block, planted with traditional Angevin grape varieties: 1.4 ha of Grolleau, 0.9 ha of Cabernet Franc, 1.2 ha of Chenin and 0.7 ha of Gamay. All the vines are cultivated in certified organic. The harvest is manual. In the winery, fermentation is natural and the wines are without sulfur or other additives ("apart from sometimes a few drops of sweat"). The red wines, including some single-varietal vintages, are macerated in whole bunches. The whites are pressed slowly in a vertical press. All the wines are aged in fiber vats and are neither filtered nor fined, simply racked if necessary and without abuse.
"My wine is the wine of a little guy in his little corner with his little grape varieties," says Sébastien modestly, who also declares that he makes grape wines, forged by the climate of the vintage, the terroir, the grape variety and his decisions (good or bad). His approach is not to distort this balance with magic powders that lead to standardization. His Cabernet Franc reds are round, peppery and fleshy; his Grolleau reds, pure fruit, are fresh and easy to drink.
This recent cuvée from Babass, without additives or filtration, is based on Gamays planted on schist terroirs in 1959 and 1960. After manual harvesting, the grapes macerate in whole bunches for about ten to fifteen days depending on the vintage. The devatting is manual, followed by slow pressing in a vertical press. The free-run and pressed juices are blended immediately, after which the wine is aged for five to eight months on fine lees. The wine is wonderfully gurgling, fluid and drinkable, fruity and crisp, with fresh acidity and a lovely aromatic palette of red fruits, earth and spices. A very fine Gamay.

Westerberg Blanc 2023,

Domaine Einhart

The subtle and mouth-watering expression of a unique terroir
The Westerberg 2023, produced by Domaine Einhart, is a highly expressive cuvée that combines Gewurztraminer and Riesling, two emblematic grape varieties of Alsace. Produced from vines planted on a terroir of limestone silt, this cuvée draws its unique character from a meticulous 11-month maturation in foudres, which amplifies its complexity while preserving its freshness.

An intense and elegant tasting
On the nose, the Westerberg 2023 reveals a striking aromatic richness: notes of candied apricot, juicy pear and jasmine blend harmoniously with touches of mango and citrus. On the palate, this wine displays a supple and velvety texture, balanced by a marked mineral freshness. The vibrant acidity brings a beautiful salivation, while the long and persistent finish highlights brioche and slightly buttery nuances. This contrast between breadth and liveliness makes this wine a true sensory journey.

Refined pairings for a varied gastronomy
The richness and finesse of the Westerberg 2023 make it a perfect ally for the table. It enhances grilled fish dishes, seafood, or even roast poultry. It also pairs well with Mediterranean and Asian cuisines, where its exotic aromas and ample structure will find a beautiful echo. Finally, it pairs elegantly with mature cheeses and fruit desserts, such as an apricot tart or a citrus mousse.

Serve between 6 and 8°C after decanting, this wine is ready to be enjoyed now, but will also evolve magnificently in the cellar for at least 5 years.

Vino Rosso Red 2015

Corvagialla

Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.

Vino Bianco Ambar White 2020

Corva Gialla

Àmbar ("amber"), aptly named, is a dry macerated white wine that stands out with its beautiful amber color with pink highlights typical of an orange wine. It is a ripe, straightforward wine, surprisingly easy to drink. The nose is delicately floral, as is the palate. Àmbar is very fresh and has lovely acidity. It offers tobacco, spices, orange peel, almond, and toasted notes, without losing its beautiful fruitiness. Plenty of minerality, earth, and a touch of creaminess after aeration. This wine is made from the Grechetto grape variety, macerated and fermented on the skins in thousand-liter terracotta jars. After pressing, the wines are aged, always separately, for eight to ten months in old oak barrels before being blended in fiberglass vats.

Find out more
The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are enhancing these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted above all for pleasure. They are straightforward, deep, and

Version Sud Rouge 2022

Fréderic Cossard
One hundred percent Grenache is the composition of Version Sud by Frédéric Cossard, an organic and natural red wine vinified in Burgundy from organic grapes harvested in the Vaucluse region.

Vinification
The Grenache grapes used to make Version Sud are harvested near Vaison-La-Romaine, in northern Provence, on clay-limestone soils. The vinification begins with a two-week maceration of whole bunches, without exogenous yeasts or added sulfur, and ends with a one-year aging in concrete eggs.

Tasting
The nose of Version Sud is intensely fruity, highlighted by garrigue plants. The ruby ​​color is superb and silky. On the palate, red and black fruits abound and are fresh. A true Provençal Rhône wine in the hands of this Burgundian virtuoso, Frédéric Cossard.

Learn more about Frédéric Cossard and the Chassorney estate
Frédéric Cossard and the Chassorney estate give voice to the terroirs and wines of Burgundy and elsewhere in an organic and natural way, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.

Between viticulture and trade
Frédéric Cossard created the Chassorney estate in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.

Syrah Jamais Malade Red 2021,

La Ferme de l'Arbre

That's what they often say about natural wines: the next day, never sick, no hat... Which doesn't prevent you from drinking in moderation, even if it's a magnificent gurgling like this one. The nose is floral, the palate is fresh and light, with a hint of spice on the finish. Jamais Malade is made from Syrah grapes grown on a plot of loess and granite, facing northeast, with hand-harvested grapes. Maceration is semi-carbonic, in wooden and stainless steel vats. Pressing takes place before the end of fermentation, after which the wine is aged in stainless steel vats. Bottling takes place in June.

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La Ferme de l’Arbre is a small four and a half hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.

Rosé 2016,

Domaine Le Temps retrouvé
A blend of Grenache and Carignan for a rosé that doesn't do things by halves, sourced from the clay-limestone plots of Domaine du Temps retrouvé. On the nose, notes of redcurrant and raspberry are echoed on the palate, accompanied by a lovely acidity. Drink as an aperitif, while listening to Laurent Voulzy's Le Cœur Grenadine.

A natural wine with no added sulfites.