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216 products
216 products
Munjebel FM Red 2020
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast Feudo di Mezzo contrada, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an unusual elegance, but typical of this region. The site is ventilated, but ideal ripeness is difficult to achieve in humid vintages.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be enhanced by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna Valley, the 19 plots cover 24 hectares of basalt soils spread over numerous plots (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel CD Red 2020
Cornelissen
Munjebel CD is a single-plot red cuvée, certified organic (Eurofeuille) and biodynamic. Made from 100% Nerello Mascalese, it is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from a single plot in the Calderara Sottana contrada, at an altitude of 610 m, facing north. This high-quality contrada is appreciated in cold and difficult vintages: its gravelly soil absorbs heat and re-radiates it during the coldest hours of the night.
Vinification
100% Nerello Mascalese, Munjebel CD comes from 40-year-old vines cultivated biodynamically. The grapes are destemmed and lightly crushed. Fermentation starts from a vat foot and is accompanied by a 50-day skin maceration. Aged for 18 months in epoxy vats, then 18 months in bottles. No fining, light filtration.
Tasting
This highly regarded contrada produces quite feminine wines, combining elegance and depth, especially in the best years. You can pair them with red meats, charcuterie, and great Italian, Iberian, or Gascon hams. For example, ham from black pork from Bigorre or a cecina (beef ham) from maison Aitana.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Nails and Dust Red 2021
Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.
Find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has a lot in common: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.
Grisou Rosé 2021
Belly Wine Experiment
Complex, refreshing, unusual, and delicious… A rosé, obviously, but with a fairly solid structure. One might guess from its name that it's a vin gris, and its color gives us the final hint. Grisou is a vin gris (therefore) quite typical of Belly Wine's experimental passion, since it is made from Carignan from the South and Pinot Gris from Heiligenstein (Alsace) grown on clay-siliceous soils. Two very different terroirs are united in one wine. Let's remember that Grisou, like Rosé, is a still wine with a pale color made from black grapes in short maceration. Here, it's a little more complicated since two-thirds of the grapes are directly pressed, the remaining third being crushed in whole bunches and macerated for four days. Disgorging takes place two months later. This wine is organically grown and has received no chemical inputs or sulfites, in the vineyard or in the cellar. As it plays on several levels, both light and straightforward, Grisou can allow for very wide pairings.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has it in spades: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
Crac Rosé 2021
Belly Wine Experiment
Fresh, fruity, and pleasant, Crac is a vin gris, a still rosé wine made entirely or partially from black grapes. It generally undergoes a very short maceration, hence its light color. This is obtained by slow direct pressing (forty-eight hours) of Auvergne Gamays "sur limagne," or on the dark-colored sedimentary and volcanic soils that make up the Auvergne plain. This slow pressing, replacing a short maceration, allows for a gentle extraction of the grape's constituents and gives the wine its color. To these Auvergne Gamays are added a proportion of Pinot Gris from Alsace. Categorized as Vin de France, free from any chemical or sulfite additives in the vineyard or in the cellar, Crac spends a year aging on lees before bottling. This wine is produced using organic farming methods and has received no chemical or sulfite additives, in the vineyard or in the cellar. It will go very well with charcuterie, cured meats, and tapas of all kinds.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The specificity of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
Magnum BB "Hondos" Red 2018
Partida Creus
Antonella Gerosa and Massimo Marchiori, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth 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 heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Allé Canto Sweet Red 2016
Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from 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 menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.
Unatantum Liquoreux Red Still 2009
This sweet red is 100% aleatico, grown on the volcanic soils of the Azienda Le Coste estate. The grapes are air-dried for a month, hung in whole bunches from wires, and the wine is slowly fermented for three years. This produces a wine that is sweet without being syrupy, and wonderfully complex.
Natural wine with no added sulfites.
My Sweet Navine White 2015
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.
Xarab Vigiriega Doré VGR White 2009,
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created, within the Xarab series, this astonishing sweet white wine made entirely from the native Vigiriega grape variety, raisined on the vine and harvested in December. The color is a beautiful bright gold, the nose fragrant (yellow fruits); the flavor is rich, intense, generous, and aromatic. A perfectly balanced sweet wine.
Natural wine with no added sulfites.
Back to Blaye Rouge 2025
Château Frédignac
Ce rouge 2025 du Château Frédignac est un assemblage de Cabernet Sauvignon, Malbec et Merlot, cultivés sur des sols argilo-calcaires en agriculture biologique. La vinification repose sur une macération d’une semaine, afin d’extraire le fruit, la couleur et la structure sans durcir le vin.
Le nez s’exprime sur les fruits noirs, avec des notes poivrées et herbacées qui apportent de la fraîcheur. En bouche, le vin est ample, rond et structuré, avec des tanins présents mais équilibrés. Son profil reste frais malgré sa matière, ce qui lui permet de garder une belle buvabilité.
À servir autour de 16 à 18°C, il accompagnera très bien une planche de charcuterie, des viandes rouges ou une cuisine de terroir. Il peut se boire dès maintenant, tout en disposant d’un potentiel de garde d’environ 5 ans.
Godspeed 2025 is a primeur halfway between a rosé and a light red, blended in equal parts from Colombard, Cabernet Franc, and Jurançon Noir. Aged in stainless steel tanks and bottled at the end of October, it is designed to be drunk for its fruit, with plenty of freshness and energy.
The Colombard provides brightness and a lively structure, while the Cabernet Franc and Jurançon Noir add more depth, red fruit, and a slight vegetal and spicy dimension. The result is supple, crunchy, and very easy-drinking, with a straightforward and immediate primeur profile.
Serve slightly chilled, around 12 to 14°C, as an aperitif, with charcuterie, grilled dishes, pizza, roasted vegetables, or simple food to share.
Mangata 2024 is a natural red wine that is fresh and indulgent, with a supple and highly drinkable style. The fruit is front and center, with a profile featuring small red berries, cherry, and raspberry, accompanied by slight floral and spicy notes.
The palate is fluid, with fine tannins and lovely energy. It is a lively, easy-drinking red that works just as well as an aperitif as it does with a meal, particularly with charcuterie, grilled meats, roasted poultry, or cooked vegetables.
Chant Lunaire 2025
Chant Lunaire honors Jurançon Noir, a rare grape variety from the Southwest, in a light and delicate expression. Vinified with a short maceration of about one week, it reveals a very fruity profile, with notes of cherry, blackberry, and small red berries, featuring a supple, silky, and slightly tangy palate. The low extraction helps preserve the grape's full freshness and results in a particularly fluid and luscious red.
After aging in stainless steel tanks, the wine retains beautiful tension and great aromatic purity. Serve slightly chilled, between 14 and 16°C, as an aperitif or with a charcuterie board, roasted meats, or spicy Indian cuisine. A joyful and airy vintage that reveals another facet of the Cahors vineyard.
Et tes yeux ont dévoré la nuit 2025
Danis dans la vigne
Et tes yeux ont dévoré la nuit is part of the free and experimental range from Danis dans la vigne, where Southwestern grape varieties are crafted with minimal intervention to let the fruit and the vintage speak for themselves. The wine offers a generous yet fresh profile, centered on red and black fruits, spices, and slight herbaceous notes, with a supple and energetic palate.
As with all the estate's cuvées, the grapes come from organically farmed vines and fermentation occurs naturally, without seeking excessive extraction. This red is particularly well-suited for sharing plates, grilled meats, charcuterie, roasted vegetables, or slow-cooked dishes.
84 X 21 2023
Frédéric Cossard
84 X 21 is an exclusive cuvée created with Frédéric Cossard, the name of which alone summarizes the project: 84 for the Vaucluse, where the grapes originate, and 21 for the Côte-d'Or, where they are vinified by Frédéric Cossard. Produced from 100% Grenache, this red offers a generous yet very digestible expression of the grape variety, with notes of ripe red fruits, jammy strawberry, cherry, pepper, cumin, thyme, and mint. The palate is ample, supple, and already very accessible, with fine tannins and a beautiful freshness that perfectly balances the ripeness of the fruit.
The grapes are vinified as whole clusters in concrete vats, and the wine is then aged in concrete eggs, a choice that preserves the aromatic purity of the Grenache while refining its texture without any oak influence. With bottle aging, the cuvée gains further roundness and harmony. Serve at around 15-16°C; it pairs particularly well with grilled meats, shoulder of lamb, Mediterranean cuisine, slow-cooked dishes, or a fine charcuterie board.
Perill Noir is undoubtedly Clos Lentiscus's most emblematic cuvée. Made exclusively from Sumoll, an ancient Catalan grape variety, this red combines great freshness with astonishing depth. The nose reveals redcurrants, sour cherry, red flowers, wild herbs, and fine spices. The palate is delicate, slightly wild, driven by a beautiful tension and a long mineral finish.
Winemaking
100% Sumoll, maceration for approximately 15 days, fermentation with indigenous yeasts then 30 months aging in French oak barrels. Natural winemaking with very little intervention.
