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216 products
216 products
TN Tinto Natural Red 2022,
A structured and natural Tempranillo, faithful to the Catalan terroir
The TN Tinto Natural 2022, produced by Partida Creus, is a characterful red made from Tempranillo. With a three-week whole-bunch maceration and 8 months of aging in stainless steel vats, this wine captures the raw and sincere essence of this iconic grape variety, while respecting the principles of natural winemaking.
Tasting: Intensity and Complexity
On the nose, notes of leather mingle with aromas of ripe red fruits and spices, offering a beautiful aromatic complexity. On the palate, the Tempranillo's tannic structure is fully expressed, supported by a lively acidity that balances its power. The finish is long, with a persistence that reflects the careful work of the winemaker and the richness of the clay-limestone terroir.
A red for beautiful tables
This structured red pairs perfectly with rich Mediterranean dishes, such as lamb with herbs, stews, or grilled meats. Its complexity and intensity also make it an excellent choice for pairing with mature cheeses.
Serve between 14 and 16°C, this wine does not require decanting but is best opened half an hour before tasting. With an aging potential of 5 years, it will evolve towards deeper and silkier aromas.
Munjebel VA White 2021,
A natural white from Etna combining freshness and complexity
The Munjebel VA 2021, by Frank Cornelissen, is an exceptional white wine made from the Carricante grape variety, grown on the unique basalt soils of Etna. Vinified using destemmed maceration and aged for six months in amphorae, it embodies the estate's biodynamic commitment to quality and respect for the terroir. This cuvée illustrates a perfect harmony between freshness, minerality, and aromatic complexity, offering a unique tasting experience.
A vibrant and expressive elegance
The pale yellow color with golden highlights of the Munjebel VA 2021 evokes its purity and freshness. On the nose, delicate aromas of citrus, zesty lemon, and white flowers mingle with a saline minerality typical of volcanic soils. On the palate, it seduces with its silky texture, liveliness, and perfect balance between tension and roundness. The long and persistent finish is marked by lemony nuances and a vibrant freshness. Best served between 10 and 12°C after decanting to reveal its full complexity.
A versatile wine for many pairings
The Munjebel VA 2021 pairs beautifully with seafood, shellfish, or grilled fish. It also elegantly accompanies Asian or Indian dishes, white meats, mushrooms, and fresh cheeses. Its balance makes it an ideal choice for both an aperitif and a gourmet meal.
With several years of aging potential, this natural white wine will delight lovers of authentic wines, offering a beautiful evolution in the bottle and a very interesting sensory experience.
Le paché Red 2022
Le Paché is an organic and natural wine produced in Savoie by Jean-Yves Péron with the help of his collaborator Marc Payan. In Vin de France, it is made from Pinot Noir and hybrid grape varieties.
Vinification
The Le Paché plot is planted with old vines (60 to 120 years old) on limestone and schist soils. The vines are harvested by hand. The grapes undergo a two-week carbonic maceration before being fermented with two weeks of punching down the cap. The wine is aged for one year in 225-liter barrels.
Tasting
Floral, spicy, mineral, and delicately fruity—red berries, dried or jammy strawberries, pomegranate—, earthy notes, and a lovely aroma of roots and bark, Le Paché ticks all the boxes for a balanced, medium-bodied red wine. It pays a beautiful tribute to Pinot Noir from the mountainous region. Beautiful velvety mouthfeel, sweet spices.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Gewurztraminer Origin White 2022,
Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (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), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.
Vinification
The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.
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, established 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 to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the 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.
Lulu Red 2022 Magnum
Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.
Vinification
Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.
Tasting
Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
Magma Red 2020
Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for laying down, produced only in great vintages, when phenolic maturity is reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning.
Vinification
This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.
Tasting
Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.
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…
LP Clarete Red 2021,
Clarete ("clairet") lives up to its name with its light, airy tannins. Medium-bodied, it is crisp, vibrant, and lively with refreshing acidity. It is a wine full of red fruits and spices, elegant without being solemn, and therefore suitable for all occasions. This is a blend of red and white grape varieties that represents an ampelographic anthology of the estate, as it brings together 80% red grape varieties (Jaen, Touriga Nacional, Tinta Roriz, Alfrocheiro) and 20% white grape varieties (Encruzado, Bical, Malvasia, Cerceal and Terrantez). The effect produced by this blend is an increased fluidity of the red wine, which becomes supple and light. The vines grew on granite and clay-sand soils facing south in the hills of Penalva do Castelo, surrounded by oak, pine, olive and chestnut trees. The harvest is manual. The grapes are destemmed and slowly crushed by foot for two days before macerating in stainless steel vats. Fermentation is spontaneous, using indigenous yeasts. Aging is ten months and bottling is done without filtration. No chemical inputs are added to the vineyard or the winery.
To find out more
The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.
Lou Dilun Red 2021,
Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.
Learn more about Clos des B
Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.
GT Garrut Red 2017
With GT Garrut, a lovely and unusual single-varietal wine, the surprise knows no bounds and thirst is quickly quenched. The purplish color alone is a testament to its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruit as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Fully destemmed, the grapes macerate for three days with a punch-down every three hours, and the alcoholic fermentation on 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, wine without limits.
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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued careers as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive 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 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 viticulture, entirely manual and natural to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Le Coste Red 2010
Le Coste Rosso is a blend of Grechetto and Sangiovese grown in the basalt terroirs of Azienda Le Coste. With lovely acidity, fresh and pure, it's an excellent table wine for all occasions, just as the Italians know how to make it: 100% pleasure. Intensely indulgent.
A natural wine with no added sulfites.
My Sweet Navine White 2013
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.
Super Pink Rosé 2021,
Fréderic Cossard
A graceful and delicate pale rosé, a wine with the same qualities: 100% Cinsault, red fruits, citrus notes, flowers, and orange zest. Like Provençal sunshine in a bottle. Marvelously pure, this wine is produced by directly pressing grapes harvested from twenty-year-old vines near Vaison-la-Romaine (Vaucluse), on clay-limestone soils. Aging is brief, in stainless steel vats. A summer rosé, without hesitation, but also for all year round, with Asian or Middle Eastern cuisines, or even red fruits.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Syrah 3 coups Red 2021,
The nose of this Trois Coups is expressive, laden with red fruits. This fruity sensation continues on the palate: the wine is rich and very balanced. Since it was a rainy year, the tannins are still a little green, but they will polish after two or three years of aging. Trois Coups' aging potential is also very great. It is made from Syrah grown on a plot of loess and granite, with manual harvesting. The grapes are macerated in stainless steel vats, whole bunches, for a good ten days. Punching down the cap is carried out morning and evening during fermentation. Pressing is done in a manual ratchet press. Half of the wine is aged in 220-liter barrels and the other half in stainless steel vats. Bottling takes place in early July, shortly before the following harvest.
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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.
i Vicini Pinot Nero Red 2018,
Jean-Yves Peron
Jean-Yves Péron, an iconic figure in Savoie's natural wine scene, is expanding his horizons with his I Vicini range, made from organic grapes carefully selected in Northern Italy and expertly vinified in Savoie. This cuvée Pinot Nero Rouge 2018, 100% Pinot Noir, captures the essence of the Burgundy grape variety while adding a surprising and characterful Alpine touch.
A Pinot Noir between Piedmont and Savoie
Made from organic grapes harvested by hand in the heart of Piedmont, Italy, this wine is then vinified with the same rigor as the estate's other cuvées. A semi-carbonic maceration of whole bunches extracts finesse and freshness, while aging on lees for twelve months in old barrels refines its texture. Unfined or filtered, with minimal intervention, this Pinot Noir expresses exceptional purity.
Tasting: finesse and drinkability
The color is light and bright, heralding an airy wine. On the nose, aromas of small red fruits—cherry, raspberry, redcurrant—intertwine with floral and slightly spicy touches. On the palate, the attack is delicate, with fine tannins and a refreshing acidity that draws the wine towards a savory and persistent finish. A perfect balance between elegance and indulgence.
Food Pairings and Service
Ideal around 16-18°C, it pairs well with white meats, roast poultry, or mushroom risotto. Its remarkable drinkability also makes it an excellent companion for aperitifs with friends. With an aging potential of 5 to 10 years, this natural wine will evolve gracefully while retaining its liveliness.
The Bourgogne Rouge 2023 is a superb gateway into the world of Sylvain Pataille. Made from 100% Pinot Noir, it emphasizes bright fruit and finesse: red cherry, raspberry, and small berries meet notes of peony, spices, and a light touch of orange zest. The palate is supple, juicy, and easy to drink, supported by fine tannins and an elegant finish.
Sylvain Pataille cultivates his vines organically and favors manual harvesting and low-intervention winemaking. This Bourgogne is accessible yet far from simplistic, to be enjoyed lightly chilled with roasted poultry, pâté en croûte, beef bourguignon, seared tuna, or soft cheeses.
Short description: A Burgundian Pinot Noir full of fruit and finesse, with notes of cherry, red berries, peony, and spices. Supple, gourmet, and easy to drink, it's an excellent introduction to Sylvain Pataille's style.
M&M is a delightful red wine made from Mediterranean grape varieties, where fruit dominates with notes of cherry, raspberry, and garrigue. The palate is supple, indulgent, and particularly easy to drink, with a lovely freshness that invites a second glass. A spontaneous cuvée, true to Jean Louis Pinto's free spirit.
Winemaking
Manual harvesting, fermentation with indigenous yeasts, gentle extraction, and tank aging to preserve the fruit's vibrancy. Unfined, unfiltered, and made with minimal sulfur.
Cerro la Monjas 1368 Red 2003, Barranco Oscuro
Cerro Las Monjas 1368 (the altitude at which the vines grow) is one of the most prestigious and sought-after vintages of Barranco Oscuro; and when you experience its velvety texture, depth, and elegance, it's no surprise. It's made from Grenache, Cabernet Sauvignon, Cabernet Franc, Syrah, and Merlot grown in a mountainous environment on schisto-clay soils. This earthy, complex, and distinguished wine, yet surprisingly accessible to all palates, offers a rich, dense texture and flavor that is earthy, fruity, and smoky. Beautiful, bracing acidity, cedar wood, blackcurrant, and cigar box. Like a great Bordeaux that hasn't forgotten to bask in the sun. Very high aging potential.
Natural wine with no added sulfites.
Cerro Las Monjas 1368 (the altitude at which the vines grow) is one of the most prestigious and sought-after vintages of Barranco Oscuro; and when you experience its velvety texture, depth, and elegance, it's no surprise. It's made from Grenache, Cabernet Sauvignon, Cabernet Franc, Syrah, and Merlot grown in a mountainous environment on schisto-clay soils. This earthy, complex, and distinguished wine, yet surprisingly accessible to all palates, offers a rich, dense texture and flavor that is earthy, fruity, and smoky. Beautiful, bracing acidity, cedar wood, blackcurrant, and cigar box. Like a great Bordeaux that hasn't forgotten to bask in the sun. Very high aging potential.
Natural wine with no added sulfites.
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.
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.
