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335 products
Yeti Rouge 2024
La Tribu Alonso
The 2024 Yeti cuvée is a wine as atypical as its name, born in Beaujolais under the passionate impetus of the collective La Tribu Alonso. This 100% Gamay, or rather, should we say "100% Gamay diversity," brings together no fewer than 31 different varieties of this grape: Gamay teinturier, white, rosé, old clones, forgotten plants... A mosaic of grapes that reflects the richness of life and the free spirit of its winemakers.
The grapes are grown on granitic soils, without synthetic products, following a completely natural approach, even without certification. After a 5-day semi-carbonic maceration in fiber tanks, fermentation occurs thanks to indigenous yeasts, without oenological input. The wine is then aged for 12 months in concrete eggs, which brings roundness, energy, and balance, without woody masking.
The result? A vibrant and juicy red wine, with a light and brilliant color. The nose reveals crisp red fruits, a herbaceous touch, some sweet spices, and a peppery hint. On the palate, it is fluid, digestible, with a beautiful texture that remains fresh and elegant. A smooth Gamay, but never simplistic.
Yeti can be enjoyed as an aperitif, with artisanal charcuterie, lightly spiced dishes, or even grilled white meats. It's a wine of immediate pleasure, which appeals to both the curious and enlightened lovers of lively natural wines, to be drunk young or within 5 years.
Weingarten Blanc 2024
Domaine Einhart
Under the guidance of Domaine Einhart in Alsace, the Weingarten cuvée embodies the delicacy of a Sylvaner expertly crafted on a clay-limestone terroir. Vinified with certified organic methods and without oenological artifice, this natural white wine expresses a beautiful purity of fruit, balanced by a fresh and direct structure. Here, the humblest grape variety flourishes fully on the most generous soils.
The winemaking process involves a pre-fermentation cold maceration (12 to 14 °C) for 24 hours, promoting aromatic expression without extracting undesirable tannic compounds. The subsequent direct pressing produces a clear and delicate juice, which is then aged in stainless steel tanks for 10 months, preserving all the wine's vibrancy. The estate relies on spontaneous fermentation using indigenous yeasts, in full respect of the grape and its ecosystem.
Upon tasting, Weingarten 2024 reveals a pale color with green reflections. The nose is vibrant: white flowers, herbaceous notes, and a hint of exotic fruits. On the palate, it is elegance itself: a full body yet always held by a vertical freshness. A slight, well-controlled bitterness on the finish prolongs the pleasure and makes you want more.
Ideal as an aperitif, this wine also lends itself to more daring pairings: Thai cuisine, spicy dishes, seafood, or tender-fleshed poultry. An expressive, versatile, and honest cuvée, to be enjoyed now or cellared for a few years.
Fleurie, Red 2020
Domaine Bélicard
Among the ten Beaujolais crus, Fleurie is undoubtedly the most ethereal, the most floral, and Domaine Bélicard offers a natural and elegant interpretation here. This 100% Gamay Noir, organically certified, grows on the granitic slopes of the cru, which give this wine remarkable mineral finesse.
Gentle winemaking for a delicate wine
The grapes, picked at perfect ripeness, undergo a short maceration of a few days to extract just enough matter without harshness. Fermentation occurs naturally, without exogenous yeasts or additives. The six-month aging takes place in barrels that have held several wines (not new), bringing complexity and suppleness without masking the fruit.
A Fleurie of character with finesse
The nose is expressive, featuring fresh red fruits, violet, and a subtle spicy touch. On the palate, the texture is fine, the structure supple yet present, with a mineral tension that lengthens the finish. The style is silky, digestible, almost floral, but without mawkishness – a straightforward, vibrant, and well-balanced Fleurie.
To enjoy now or to cellar
Served between 14 and 16 °C, this wine will pair equally well with a refined aperitif or light, vegetable-based cuisine. It will also shine with roasted poultry or delicate festive dishes. Drink now or cellar for up to 5 years.
Fleurie Red 2021,
Domaine Bélicard
Within the Fleurie AOP appellation, renowned for its fine and elegant wines, Domaine Bélicard, certified organic (AB, Eurofeuille), produces a cuvée that expresses all the delicacy of Gamay Noir. Produced from 38-year-old vines rooted in granite soils, this 2021 vintage stands out for its freshness and tangy character.
A Fleurie of finesse and freshness
Vinified using the traditional Beaujolais method, with whole-bunch maceration, this wine benefits from gentle extraction, preserving all the purity of the fruit. The 10-month barrel aging brings complexity and elegance, while respecting the natural expression of the terroir.
A vibrant nose and an airy palate
Upon opening, this organic Fleurie reveals a fresh and delicious nose, marked by tangy notes of crisp red fruits, evoking raspberry and redcurrant. On the palate, the attack is lively and silky, offering a beautiful mineral tension and an elegant and persistent finish.
Served at 14-16°C, this Fleurie AOP is ideal for a refined aperitif, summer barbecues or a gourmet salad. Its freshness makes it a perfect companion for convivial moments, and its aging potential of 5 years will allow it to evolve towards even more subtle aromas.
Frohnberg White 2023,
A bright and balanced cuvée, a tribute to Auxerrois and Pinot Noir
The Frohnberg 2023, by Domaine Einhart, is a captivating blend of Auxerrois and Pinot Noir. This organic AOP Alsace white wine reflects a unique clay-limestone terroir, enhanced by direct pressing and careful vinification. Aged for one month in stainless steel vats on fine lees, the Frohnberg 2023 is a vibrant wine, where purity and elegance combine to offer a refined experience.
A fresh and precise tasting
On the nose, the Frohnberg 2023 unfolds delicate and seductive aromas: notes of citrus, lemon and white flower intertwine with touches of pear and a mineral hint reminiscent of flint. On the palate, the attack is straightforward and fresh, carried by a lively acidity that gives this wine a beautiful energy. The texture is fluid, taut and precise, with a marked salinity on the finish. A subtle minerality accompanies the long persistence, revealing all the richness of its terroir.
A wine for gastronomy and conviviality
The Frohnberg 2023 is a versatile wine, ideal to accompany fresh and delicate cuisine. It pairs wonderfully with seafood, grilled or raw fish such as sea bream carpaccio, but also with crisp vegetables and fresh cheeses. Its liveliness and finesse also make it a perfect choice for elegant aperitifs or gourmet meals.
Serve between 8 and 10°C after a light decanting, this wine can be enjoyed now or wait a few years to develop even more complexity.
Art Brut Red 2023,
La Tribu Alonso
A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais
The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.
Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.
An intense and original tasting
On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.
Rich and varied pairings
This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.
Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.
Argilla Ramato Rosé 2021
Terre Pianca
Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.
Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.
Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.
A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.
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On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).
Paoudou Red 2022,
Paoudou is a 100% Cahors Malbec red wine, organic and natural, produced in Vin de France by Danis Bessières of Danis dans la vigne. It is part of the winemaker's "Esprit du lieu" series of single-plot cuvées.
Vinification
Danis dans la vigne's single-plot cuvées are vinified with a certain neutrality to respect the grape variety (in this case, Malbec), the soil, and the vintage. In this case, the 2022 vintage was hot and the wine comes from the finest plot, a place called Paoudou.
Tasting
Paoudou is a sunny, dense and fruity wine, with substance. It requires decanting to fully express its character. Typically Cahors Malbec: Paoudou is full of presence, energy, with a little austerity. It is a wine for red meats, roasts and stews.
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.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Carignan de la Source Rouge 2021
1880
€18,80
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Carignan de la Source Rouge 2021
1880
€18,80
Unit price perLe Carignan de la Source Rouge 2021
Fond Cyprès
Languedoc to the tips of its nails, delicate, dense, and fresh, fruity and generous, all freshness and delicacy: a beautiful, lively and spicy bottle, with lovely notes of leather and undergrowth, and well-integrated tannins that don't attack the palate. Coming from a sixty-year-old limestone-marl Carignan plot, this wine, after hand-harvesting and destemming, is fermented for four weeks in concrete vats. The wine is then aged for twelve months in old demi-muid (barrels of 500 to 650 liters) which has the quality of not oaking the wine but ensuring a comfortable, gentle aging. With its ripe and evolved tannins, this classified Vin de France cru offers great aging potential, but we can already start drinking it. A lively bottle, to be paired with everything that the Western Mediterranean coast (Languedoc, Roussillon, Catalonia, Valencia region, etc.) has to offer. We obviously don't forget the region east of the Rhône: Provençal, Italian, Greek cuisines, etc. Keep for around ten years.
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This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They wanted to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of the estate already planted with abandoned Carignan and Grenache, which had not seen any fertilizer or pesticides for years: these clean and living soils were an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment, and fruit expression, the wines of Fond Cyprès reflect the South of France: the caress of its sun, but also the freshness of its shadows.
CC Blanc 2022,
Auvergne Chardonnay in its finest expression
With the CC 2022 vintage, Patrick Bouju offers a natural Chardonnay produced with respect for the volcanic terroir of the Auvergne region. Vinified using direct pressing and aged for 15 months in stainless steel vats, this wine captures the purity and energy of the region's clay-limestone and basalt soils.
Tasting: Defined elegance
The CC 2022 seduces with its delicate aromas of white fruits, citrus fruits, and vine flowers. On the palate, a beautiful liveliness is balanced by a subtle roundness. The finish, saline and mineral, reflects the unique character of the Auvergne terroir.
Food and wine pairing: subtlety and finesse
This Chardonnay will pair perfectly with grilled fish, seafood or creamy dishes like a parmesan risotto. It can also enhance soft cheese or roast poultry.
Aging potential
Enjoy it now, but it can also be kept for up to 5 years, to gain depth and complexity.
With Tête D’a Fish Blanc 2024, La Tribu Alonso boldly explores the potential of hybrid grape varieties, blending Floréal, Villard, and Alain Bouquet into a cuvée that is as original as it is precise. True to its artisanal approach, the estate delivers a sincere natural wine here, made from vines cultivated without synthetic products and vinified without additives, in total respect for all living things.
This collection of hybrid grape varieties, still too often overlooked, allows for a different interpretation of the terroir and opens up new gustatory perspectives. After fermentation with indigenous yeasts, the wine benefits from 12 months of aging on lees, bringing texture, complexity, and beautiful aromatic depth.
In the glass, the color reveals itself in a pale hue with slightly hazy reflections, a sign of an unfiltered wine. The nose expresses itself with finesse, revealing aromas of white flowers, fresh pear, and a delicate herbaceous touch that evokes nature in its purest form.
On the palate, the attack is lively and precise, driven by a beautiful tension. The profile is resolutely fruity, with a supple yet dynamic body that stretches into a fresh and saline finish. The aging on lees rounds out the whole, offering a subtle balance between energy and deliciousness.
Tête D’a Fish Blanc 2024 naturally finds its place at the table. It perfectly accompanies seafood, grilled fish or fish in light sauces, as well as fresh or aged cheeses. Its tension and freshness also make it an excellent aperitif companion.
With this cuvée, La Tribu Alonso confirms its taste for experimentation and its ability to reveal vibrant, accessible, and deeply rooted natural wines of their time.
Sylvaner Origin White 2020
With Sylvaner Origin 2020, Jean-Marc Dreyer brilliantly reinterprets this often underestimated Alsatian grape variety. Thanks to whole-bunch maceration and eleven months of aging in foudres, he gives it remarkable depth and structure. A natural, vibrant, and refined wine, a cross between a dry white and an orange wine.
Natural vinification for a pure expression of the terroir
Grown biodynamically, this Sylvaner benefits from meticulous work in the vineyard and the winery: spontaneous fermentation with indigenous yeasts, no filtration or clarification, and no added sulfites throughout the process. Maceration extracts fine tannins, giving the wine body and a silky texture, while preserving a beautiful mineral tension.
An intense and structured Sylvaner
Behind its golden color with amber highlights, this wine reveals an expressive nose with notes of candied citrus, orange peel, and fine spices. On the palate, the attack is full-bodied, driven by perfectly balanced acidity and a straight, elegant structure. The subtle tannins provide a lingering length, marked by a saline and slightly tannic touch that invites tasting.
Food and wine pairings and tasting moments
Served between 12 and 14°C, this macerated Sylvaner shines as an accompaniment to seafood, fine fish, and shellfish. It also excels with more gourmet dishes such as financial vol-au-vent, porcini mushroom ravioli, or mature cheese. Its balance between freshness and opulence makes it a wine equally at home as an aperitif or on a fine dining table.
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"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the pomace to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
On the Rock Again 2019,
Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), with notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, well-integrated and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. The vatting lasts fifteen days at a controlled temperature (from 5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.
To find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on a stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.
GT Garrut Ancestral Sparkling Red 2019
Partida Creus
With its liveliness and deep notes of black fruit, GT Garrut Ancestral recalls the best of Lambrusco, but it is something else entirely. It is an atypical but oh-so-delightful single-varietal wine that deserves a closer look at its original character. Its purplish color with an exuberant pink foam, already expressing notes of blackberry on the nose, is already quite a program. GT Garrut displays beautiful earthy, juicy, and intense qualities; it is very characteristic of black fruits, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruits too, and a delicious acidity. It is made entirely from Garrut, also called Monastrell, a Catalan grape variety related to Mourvèdre. This bright, summer-perfect wine is hand-harvested. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no sulfites added. GT Garrut smells of family vines, artisanal, unconstrained wine.
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Partida Creus is an important estate, both in terms of winemaking 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 wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's 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 produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich 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 indicate the cuvée. 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.
Ceci n'est pas un vin White 2023
Ceci n'est pas un vin is still a wine, white, dry, organic, and natural, with no added sulfites. Made in Beaujolais by Cyril of La Tribu Alonso, it is classified as a Vin de France. It is 100% Chardonnay, but there are twenty-eight different varieties in the bottle. Just as the red wine Ambre dissolve is inspired by Salvador Dalí, this one obviously alludes to Henri Magritte (see the label).
Vinification
The collection of twenty-eight Chardonnays from the ampelothèque, from which Ceci n’est pas un vin is made, is planted on a half-hectare plot on granite, with wild grass, agroforestry and no tillage. The vines, pruned in the goblet style, are between four and thirty years old. There are Chardonnays here of all tastes and colors (white, pink, muscaté, etc.), and it seems that the multiplicity of grape varieties gives a whole new face to this Chardonnay, unfortunately a little overused in the world of viticulture. "We are moving away from the boring Chardonnay," says Cyril. The manual harvest goes into direct pressing and, after a 48-hour settling process, only sees from the vat to its bottling. Alcoholic fermentation without starter culture using indigenous yeasts, malolactic fermentation also in fiberglass vats. Zero chemical inputs, in the vineyard and in the cellar, and zero added sulfites.
Tasting
Surprisingly, Ceci n’est pas un vin: the opposite of classic Chardonnay, it has great qualities of resistance. Solid, fine and balanced. A dry white wine with no added sulfites that has a very long shelf life once opened, it is rare and unique. It can last, recorked, for a whole week. On the nose and palate, it is a marvel of perfume and aroma, as if it offered the quintessence of Chardonnay through all its varieties. Salty, iodized, aromatic and floral, it evokes peach or apricot blossom, white peach, and its acidity-alcohol balance will allow it to be kept between 5 and 7 years. It can be drunk whenever you want, with oysters, shellfish, raw or smoked fish, tapas, fine starters and any elegant and refined cuisine.
Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.
A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.
The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.
Auxerrois Origin White 2022,
Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.
Vinification
Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Ambre dissous Red 2020
Terroir, plot size and grape varieties
Born in the vibrant Beaujolais region, La Tribu Alonso's 2020 Ambre Dissous is a distinctive red wine, a wine of character that breaks with established norms. While Gamay takes center stage, it is an uncommon Gamay, made from teinturier grapes – a rarity in the region. This bold choice results in a captivatingly deep color, almost cloudy like the ink of mystery, and already hints at a singular expression of the terroir.
The vineyard stretches across granite soils typical of Beaujolais, in an area where the influences of the nearby Rhône are felt, bringing darker, spicier notes and a welcome tension. It is a land of contrasts, between the freshness of the north and the generosity of the south, which La Tribu Alonso has managed to tame with rare sensitivity.
Cultivation methods
The Alonso Tribe is, above all, a philosophy. It's a return to the essentials, a work in symbiosis with nature, far removed from artifice. The vines are cultivated without chemical inputs, respecting living organisms, lunar cycles, and the energies of the land. Here, each bunch is hand-picked, in an almost ritualistic gesture, then vinified with minimal intervention. Fermentation occurs naturally, with indigenous yeasts taking the reins to best express the identity of the grape and its terroir.
This artisanal approach yields a free, vibrant, unadorned wine, where the grape variety can sing without a false note. Ambre Dissous is a reflection of nature embraced, sometimes wild, but always sincere.
Tasting & pairings
By the glass, Ambre Dissous 2020 immediately captivates with its deep, almost violet color, hinting at a wine with a strong character. The nose is a poem of spices: freshly ground black pepper, clove, with a delicate note of violet as a subtle reminder of Rhône influences. On the palate, the structure is assertive, the tannins present yet elegantly polished, offering a mouthfeel that is both firm and silky.
This wine is not meant to flatter; it challenges, questions, and invites contemplation. It can be enjoyed as an aperitif, to awaken the taste buds, or at the table, alongside a generous dish: a matured rib of beef, a lamb tagine with prunes, or even a wild mushroom risotto.
Ambre Dissous is a wine for sharing, but also for meditation. A bottle that tells a story, that of a marginalized grape variety, a reinvented terroir, and a tribe that, far from the beaten track, forges its own path with heart and conviction.
Les Galets Roulés Blanc 2025 is a fresh and floral vintage from Domaine Bois Moisset, made from Loin de l'Œil and Muscadelle, emblematic grape varieties of the Gaillac vineyard. Grown on rolled pebble soils, the grapes produce a luminous and expressive white wine, with notes of citrus, white flowers, and honey, with a supple, fresh, and delicately aromatic palate.
Vinification by direct pressing preserves all the purity of the fruit and the subtlety of the aromatic profile. With only 11.1% alcohol, this vintage remains light, digestible, and easy to drink. Serve between 12 and 14°C, it pairs well with aperitifs as well as fish, cheeses, or lightly spiced dishes.
Perill de Perills ("the danger of dangers") is a singular white wine that highlights the Xarel·lo grape. The nose combines white fruits, candied lemon, Mediterranean herbs, and a subtle smoky note. The palate is full, saline, and taut, offering beautiful depth while retaining much freshness. A wine of character, true to the identity of Clos Lentiscus.
Vinification
100% Xarel·lo, spontaneous fermentation with indigenous yeasts followed by aging in old containers to preserve the purity of the fruit and the expression of the terroir. A low-intervention wine with minimal sulfur.
