Cold cuts

Magnum Munjebel MC Red 2013,

Frank Cornelissen

The color is superbly intense, a deep, saturated red. Notes of red rose and wild red berries are very pronounced and powerful. A rich texture, body, and depth, with a rich and aromatic palate supported by fresh acidity. This is an already venerable vintage of this pure Nerello Mascalese, which comes from the Contrada Monte Colla (the meaning of the initials MC), a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy-clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like the hermitage of Etna. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, light filtration before bottling.

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A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

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.

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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

Pauvre Diable Red 2020,

Domaine Serre Besson

Gourmet, deep, and velvety, this wine offers lovely, well-integrated tannins. The notes of black cherry and blackberry are assertive, while the mid-palate is characterized by touches of spice and rose. A beautiful natural red from the Vinsobres terroir, with a bright, clear ruby color. Don't be swayed by what you read on the label: Pauvre Diable, endowed with all the graces mentioned above, is nothing to be pitied. The name alludes to the state in which Victor Taylor, the current owner of the Serre Besson estate, found the estate when he bought it in 2011. A restoration of the vineyard followed, as well as a conversion to organic farming which is now bearing fruit: in this case this natural cuvée, without adding any inputs to the vineyard or the cellar, a pure expression of the estate's varied soils (sand, limestone, clay) and the oldest Grenache vines planted there. You can drink it now, in its youth and freshness, or let it age for three to five years.

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In 2011, Victor, a Californian sommelier who had settled in Nyons after leaving his position as restaurant director at the Carlyle Hotel in New York, became passionate about the Serre Besson estate, then a small, abandoned wine estate nestled around an old stone building. He bought the whole property, renovated it, and revitalized the vineyard. A few years later, the red wines from the Serre Besson estate, in the Vinsobres appellation, were making waves, were noticed in competitions, and won several medals. Victor, upon taking over the estate, began his conversion to organic farming, which now allows him to produce an entirely natural cuvée based on Grenache: this is the Pauvre Diable that we offer you. In addition, it produces a Vinsobres appellation of origin whose grape varieties bring together Syrah, Cinsault, Mourvèdre, Carignan and Grenache. As well as a rosé macerated with Grenache Noir, Syrah and Viognier. The owner's ambition is not to impose a new style but to respect the terroir and nature in an environment that offers all the possibilities to make exceptional wines.

Cuvée Expériment Rosé 2020,

Belly Wine Experiment
A rosé with a lot to tell, somehow bridging the gap between Catalonia and Auvergne. Fruit, freshness, liveliness, vivacity, and a beautiful light ruby ​​color. Officially classified as a red wine because it contains white wine, this rosé Experiment cuvée is made from equal parts Gamay from Auvergne and Xarello from Catalonia. The Gamay undergoes semicarbonic maceration in whole bunches for fifteen days, then it is blended with crushed Xarello, along with its stems, and macerated for five days. Classified as Vin de France and with an alcohol content of 12.7%, the wine is produced without any chemical additives, either in the vineyard or in the cellar. It is aged in fiberglass vats.

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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 Adrien 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, often 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 unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. 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.

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.

Magnum BB "Cerrailla" Red 2019

Partida Creus
The Partida Creus estate is the brainchild of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who initially 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 cries of satisfaction. This 100% Bobal is a racy and finely wild red from the Cerrailla plot, built on a grape variety common in Spain but whose expression here is very original. 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.

Le Coste White 2010

Le Coste

A blend of Malvasia and Moscato from the Le Coste estate, a volcanic Eden of natural wines located on the borders of Tuscany and Umbria. An orange color, an aromatic nose that unites herbaceous notes and candied fruit. The same battle is evident on the palate, with added hints of compote.
Natural wine with no added sulfites.

Xarab Garnacha Red 2009

Bodega Barranco Oscuro

On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet red wine from the Xarab series, made from Grenache and Cabernet Sauvignon grapes, raisined on the vine and harvested in December. The wine is rich, intense, and generous, loaded with candied red fruits.
A natural wine with no added sulfites.

Coteau Libre White 2015

Domaine Le temps retrouvé

Two Grenaches for the pleasure of one, and not just any: Grenache Blanc and Grenache Gris from vines planted on terraces on clay-siliceous soils. Aged for four years in barrels, Coteau Libre is one of those wines whose texture is evident on the nose. On the palate, it has a beautiful density and a very respectable length.

A natural wine with no added sulfites.

Magnum Régnié La Haute Ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months. It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

Natural wine with no added sulfites.

A light, highly digestible red, designed for immediate enjoyment. Radically Glou 2024 is an invitation to conviviality and sharing.

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With a free and natural spirit, Les Vignes du Fresche offers an unadorned wine where drinkability is paramount. The grapes are grown without chemicals and vinified gently.

The color is clear and brilliant. The nose opens with aromas of crunchy red berries, with a floral touch. On the palate, the wine is supple, fluid, with very few tannins.

Freshness dominates, making the tasting easy and pleasant.

Serve slightly chilled, perfect with appetizers, tapas or simple meals with friends.

Unicorn Toad, Red 2024

Danis dans la vigne

Behind this playful name lies a seriously inspired cuvée: Crapaud Licorne (Unicorn Toad) is the free and natural vision of a modern Cahors, full of brilliance and sincerity. Produced by "Danis dans la vigne," a committed artisan winemaker, this 100% Malbec challenges the norms of an appellation often associated with power. Here, the focus is on finesse, fruit vibrancy, and freedom of expression.

A pure Malbec, precise winemaking

The grapes come from clay-limestone soils typical of the Lot region, cultivated according to organic farming principles (AB certified). After a gentle two-week maceration, fermentation occurs naturally, without oenological inputs or added yeasts. Nine months of aging in stainless steel tanks preserves all the freshness and energy of the grape, resulting in a lively, digestible, and deeply sincere wine.

An elegant and distinctive profile

Upon tasting, Crapaud Licorne reveals a dark color with purplish reflections. The nose opens with aromas of black fruits (blackcurrant, blackberry), pepper, and subtly herbaceous notes. On the palate, the texture is fine, almost silky, with beautiful ripeness and a fresh, spicy finish. The tannins are present but delicate, perfectly balancing the fruit's richness.

A companion for fine dining

Decanted one hour before serving, between 14 and 16°C, this wine brilliantly accompanies stews, grilled meats, or artisanal charcuterie. It can also age for 5 to 10 years in the cellar, gaining complexity while retaining its free spirit.

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.

Feel Good Qvevris Blanc 2023

Morey Saint Denis les Champs de la Vigne Qvevris Red 2023

Fleurie Red 2023

Morey Saint Denis les Champs de la Vigne Qvevris Red 2022

Fréderic Cossard

This great organic and natural red Burgundy wine is produced by Frédéric Cossard. Made entirely from Pinot Noir (a Pinot Fin variety), it is produced in the Morey-Saint-Denis appellation and comes from the "Les Champs de la Vigne" climate. Its distinctive feature is its terracotta aging, which suits it well.

Vinification

The vines grow on a clay-limestone plot and are around sixty years old. They are made from Pinot Fin grapes, an old strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and the wine is aged in qvevri (Georgian-style terracotta jars) for at least a year. This maturation gives it a velvety patina and allows its red fruit aromas to flourish.

Tasting

Typical of the Morey-Saint-Denis climate, this Champs de la Vigne is a powerful and complex wine, offering notes of violet and red fruits. It expresses opulent fruit and remarkable minerality. Great elegance and finesse, silky and satiny with a lovely earthy and mineral nuance. The qvevri accentuates its fruitiness and the melting tannins. It will be a pleasure to pair it with grilled duck breast, grilled meats, beef, charcuterie and salted meats.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give the floor to organic and natural wines from Burgundy (and elsewhere), undistorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Vino Rosso Red 2017

Corva Gialla
Red fruits, mineral and earthy notes, tertiary aromas, spices, and tobacco: this sums up the profile of Vino Rosso, the emblematic red of Azienda Corva Gialla, with beautiful notes of evolution and a pronounced but not excessive full-bodiedness. The richness, due to a high natural sugar content during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper, and fennel; On the palate, the wine is full-bodied and dominated by red fruits: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a 100% Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for about three weeks in fiberglass vats, with daily pumping over or punching down as needed. Vino Rosso is aged for twelve months in chestnut barrels and at least two years in bottles before being marketed.

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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 devoted to nature who are promoting these lands deprived throughout history. 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 also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and 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.

Magnum VN Vinel.lo Ancestral Sparkling Red 2016

Partida Creus

VN, Vinel·lo Ancestral Red Sparkling Wine, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle for ten months on fine lees. No filtration, no additives, no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish. Natural wine with no added sulfites.

Magma Red 2021,

Frank Cornelissen

The ultimate expression of Etna

The Magma 2021, by Frank Cornelissen, is an exceptional wine, born from the old, ungrafted vines of the Barbabecchi vineyard, perched at an altitude of 950 meters on the north-northeast slopes of Etna. This pure Nerello Mascalese, cultivated organically and with absolute respect for the terroir, is produced only in years when perfect phenolic maturity is reached. With this vintage, Cornelissen offers a rich, elegant and characterful "Grand Vin", a unique reflection of the basalt soils and the cool morning exposure.

A captivating tasting

Behind its deep ruby color, the Magma 2021 displays a complex and captivating nose, blending intense spices, notes of black cherry and vibrant minerality. On the palate, it reveals impressive depth, with a velvety texture, fine tannins and a remarkable freshness that perfectly balances its power. The finish is strikingly long, marked by spicy aromas and a saline imprint, the inimitable signature of the volcanic terroirs of Etna. Serve between 14 and 16°C, after careful decanting to express all its aromatic richness.

A wine for special occasions

The Magma 2021 is an ideal companion for elaborate Mediterranean dishes, such as herb-roasted lamb, stews or fragrant grilled vegetables. Its structure and finesse also make it a partner of choice for red meats and bold gastronomic creations.

With exceptional aging potential, this wine transcends the boundaries of the Etna DOP appellation to establish itself as an icon of Nerello Mascalese and a true ode to the genius of Frank Cornelissen.