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190 products
190 products
Munjebel VA Red 2020 Magnum
Frank Cornelissen
Made from pure Sicilian Nerello Mascalese (PDO/DOP Etna Rosso and PGI Terre Siciliane Nerello Mascalese appellations), Munjebel VA is an organic (Eurofeuille), biodynamic, and natural red wine produced by Frank Cornelissen. It is a blend of the estate's three highest vineyards (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Rampante Soprana (870 m), and Barbabecchi (910 m). The soils are basaltic and the vines, ungrafted, are on average 90 years old.
Vinification
The Nerello Mascalese grapes are destemmed and lightly crushed before a 50-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Munjebel VA is the estate's most Burgundian vintage, with the most pronounced acidity. Balanced, structured, gastronomic, and easy to drink, it offers plenty of crisp fruit, without ever falling into facile taste. This wine magnificently expresses the excellence and precision of the old, ungrafted Nerello Mascalese vines located on the high terraces of Etna's northern valley. The magnum format further accentuates its characteristics and makes it more polished and rounder. At the table, it goes with everything, and especially with a good roast poultry, to be chosen from the Ferme du Vidalies or the Collectif de la Noire d’Astarac-Bigorre.
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…
L'as des années folles Magnum Rosé Pétillant 2018
Jean-Pierre Robinot
L’excellence du pét-nat élevé
Avec cette cuvée effervescente, Jean-Pierre Robinot démontre une fois de plus la puissance expressive des vins naturels élevés avec patience. Aucune intervention œnologique, aucun intrant, aucune précipitation : seule l’alchimie du temps, du terroir et du raisin. Le résultat, ici en magnum, offre une bulle gastronomique et vibrante, taillée pour les grandes tablées ou la cave.
Méthode ancestrale, élevage prolongé, format généreux
Assemblage de Chenin et de Pineau d’Aunis, ce pétillant rosé est élaboré selon la méthode ancestrale : fermentation naturelle interrompue, puis reprise en bouteille sans ajout. Le vin repose ensuite longuement sur lattes, dans des barriques de plusieurs vins, pour gagner en texture et en complexité. Le sol de schiste apporte tension et verticalité.
Coing, fleurs et fruits rouges : une bulle ciselée
Le nez évoque le coing frais, la fleur blanche et les petits fruits rouges acidulés. La bouche est ample, très légèrement crémeuse, mais vive, avec une bulle fine parfaitement intégrée. La longue garde sur lattes se ressent dans la texture et la persistance aromatique. Une cuvée de pétillant nature qui conjugue fraîcheur et sophistication.
Accords & service : festif et raffiné
À partager dès l’apéritif sur une belle charcuterie, ou à accompagner d’une cuisine relevée aux épices douces ou orientales. Ce magnum se sert entre 10 et 12°C, sans carafage. Il est prêt à boire, mais peut encore évoluer en cave pour les amateurs de bulles matures.
Cyprès de Toi Rosé 2024
Fond Cyprès
Avec cette version rosée de Cyprès de Toi, le domaine Fond Cyprès livre un vin léger, vif et délicat, à base de Malbec pressé directement, sans macération. Ce rosé nature du Languedoc, certifié en agriculture biologique, joue la carte de la subtilité, de la fraîcheur et de la buvabilité immédiate.
Un rosé de soif, sans artifice
Issu de vignes plantées sur des sols argilo-calcaires, le Malbec est pressé directement après récolte, sans macération pelliculaire, pour donner un jus clair, tout en délicatesse. La fermentation est naturelle, en levures indigènes, sans aucun ajout d’intrants. L’élevage de six mois en cuve inox permet de conserver la pureté aromatique et la vivacité du fruit.
Léger, aromatique, irrésistible
À l’olfaction, le vin dévoile des notes de fraise des bois, de litchi frais et une touche florale subtile. En bouche, c’est aérien, tendu, avec une attaque franche, un corps discret mais équilibré, et une finale nette qui appelle une seconde gorgée. Un rosé sec, épuré, à la couleur très pâle, mais à l’expression joyeuse.
À servir frais, à tout moment
À déguster entre 10 et 12 °C, ce rosé nature s’accorde parfaitement avec des charcuteries fines, des plats méditerranéens, des salades estivales ou tout simplement à l’apéritif. Idéal pour les beaux jours, à boire dans les deux ans.
GT Garrut Red 2016,
Partida Creus
Partida Creus explores traditional Catalan grape varieties with this GT Garrut 2016 vintage, showcasing Garrut, the Spanish cousin of Mourvèdre. This structured and intense red wine reflects the generosity of the Mediterranean climate.
A powerful and full-bodied wine
Produced using a natural approach, this Garrut reveals a strong tannic structure and remarkable aromatic depth. Its careful aging and vinification allow it to bring out all its richness and balance.
A deep nose and a full palate
The nose reveals notes of black fruits, sweet spices, and licorice, with a slightly balsamic touch. On the palate, it offers great intensity, with well-present tannins and a long, warm finish.
What pairing for this wine?
Served at 16-18°C and decanted before tasting, this wine goes perfectly with stews, roast meats, and strong cheeses. With an aging potential of 5 to 10 years, it will improve with age.
SM Sumoll Red 2015,
Partida Creus
In the Catalonia region, Partida Creus, a winery renowned for its natural wines, showcases forgotten native grape varieties. With its SM Sumoll Red 2015, this cuvée reveals all the authenticity and freshness of Sumoll, a rare and delicate grape variety.
A lively and expressive Spanish red
Vinished without additives, this wine is a pure and lively interpretation of the Catalan terroir. Its slightly rustic character and fresh, tangy profile make it exceptionally drinkable.
A fruity nose and a vibrant palate
The nose opens with notes of tangy red fruits, morello cherry, and pomegranate, accompanied by a refreshing herbal touch. On the palate, the attack is frank, with a beautiful vibrant acidity and supple tannins.
What pairing for this wine?
At 10-12°C, this wine goes perfectly with tapas, Iberian charcuterie or light Mediterranean cuisine. Its aging potential of 5 to 10 years allows it to evolve towards more complex aromas over time.
Frédéric Cossard - Domaine de Chassorney
Puligny Montrachet 1er Cru les Folatières White 2022
36900
€369,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Puligny Montrachet 1er Cru les Folatières White 2022
36900
€369,00
Unit price perPuligny Montrachet 1er Cru les Folatières White 2022,
An exceptional, distinguished and timeless Chardonnay
Frédéric Cossard's Puligny-Montrachet 1er Cru Les Folatières 2022 embodies all the nobility and elegance of Burgundy. Made from old vines deeply rooted in the clay-limestone soils of the prestigious Folatières plot, this white wine reveals a pure and precise expression of Chardonnay. The direct-press vinification and careful one-year aging in barrels bring remarkable complexity and finesse.
A tasting full of power and refinement
From the first nose, this 1er Cru seduces with its intense and complex bouquet. Aromas of fresh citrus, lemon zest, and green apple are accompanied by mineral notes reminiscent of gunflint. On the palate, the attack is lively and precise, revealing a powerful structure and a silky texture. The minerality typical of limestone terroirs provides superb tension, balanced by an aromatic richness that stretches into a long and elegant finish, marked by a subtle salinity.
A gastronomic wine with great ageing potential
This Puligny-Montrachet Les Folatières is ideal with refined dishes. It will enhance noble shellfish such as lobster or crayfish, fish in sauce, or even roast poultry. Its aromatic complexity also pairs perfectly with mature cheeses such as an old comté or an ash goat cheese.
Served between 10 and 12°C after decanting, this wine fully reveals its potential. With an excellent aging potential of 5 to 10 years, it will be able to evolve in the bottle, developing even more complex tertiary aromas.
Magnum GT Garrut Ancestral Sparkling Red 2015
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes... It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Cabernet Sauvignon Rosé 2015, Clot de Les Soleres
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
Magnum VN Vinel.lo Ancestral Sparkling Red 2016
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.
Magnum GT Garrut Ancestral Sparkling Red 2016
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes... It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Amandis Semplicemente Vino Bellotti White 2011
Cascina degli Ulivi
Natural wine without added sulphites.
Magnum Le Rocher Red 2017
Le Rocher is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The 25-year-old vines rest on a rocky outcrop. The harvest is left to vat for 40 days in whole bunches with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration. This infinitely silky and delicious red, very mineral and very straight, will accompany meats in sauce, noble fish and even chocolate desserts.
Tasting temperature: between 14 and 16 °C.
Natural wine without added sulfites.
CL Clarete Red 2023,
An all-terrain claret for lovers of light and juicy wines
The CL Clarete 2023, produced by Partida Creus, is a light, delicately macerated red wine made from a bold blend of Carignan, Grenache, Merlot, Syrah, and Tempranillo. This claret is a tribute to the freshness and conviviality of thirst-quenching wines, while remaining rooted in a natural vinification process that respects its clay-limestone terroir.
Tasting: between red fruits and spices
The nose opens with aromas of citrus, pomegranate and juicy red fruits, enhanced by a spicy touch that brings unexpected depth. On the palate, the CL Clarete is round and silky, with a beautiful acidity and minerality that give it a refreshing and savory finish. It charms with its balance and liveliness.
A versatile wine for all occasions
Thanks to its lightness and freshness, this claret is perfect for accompanying white meats, charcuterie dishes or even roasted meats. It also excels with simple Mediterranean dishes, such as grilled vegetables or mixed salads.
Serve between 12 and 14°C, without decanting, it can be enjoyed young for its liveliness or aged for up to 5 years to develop more complexity.
Magma Red 2021,
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.
Casa Rossa Red 2022
Casa Rossa, a red or rather rosé wine leaning towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée by Jean-Yves Péron. It is an organic, biodynamic, and natural wine made from three grape varieties: Grignolino, Freisa, and Barbera.
Vinification
The organic grapes that make up Casa Rossa are harvested in Casale Monferrato, in Piedmont. The Barbera and Freisa undergo direct pressing, and the Grignolino undergoes carbonic maceration with a two-month cap-punching. The three grape varieties are blended before a year of aging in 300-liter barrels. This period is followed by a year of bottle aging.
Tasting
Jean-Yves Péron's Casa Rossa is a rosé that's not far from a red. The tangy Barbera grape brings liveliness; the Grignolino and Freisa (so named for their strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, tangy, aromatic, and very delicious. It goes well on its own and with accompaniments (pasta, Italian dishes, etc.).
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 winery in Chevaline, in the Bauges region, he vinifies the 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 surfaces, his mountain vines in micro-plots, worked by hand, 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.
Italian-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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
BS Ancestral Sparkling White 2015
BS Blanc de Sumoll is an organic and natural sparkling white wine (method ancestral) produced by Partida Creus in Catalonia, and bottled in magnum format. This sunny white, made from 100% white sumoll (a grape variety that has become extremely rare in Catalonia), is a historic cuvée, the first produced by Massimo and Antonella. Categorized as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Vinification
The Sumoll grapes (a native Catalan variety) are hand-harvested, directly pressed, and a fine maceration completes their delicacy. Packaged in magnums (guaranteeing breadth and depth) and an old vintage, what more could you ask for?
Tasting
With a superb golden tone tending towards orange, BS Ancestral is made for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. It’s an all-terrain wine that will go well with any dish and in a festive atmosphere. Celebrate its opening with bellota ham, oysters, and smoked seafood.
Learn more about Partida Creus
Partida Creus is an organic, biodynamic, and natural winery in southern Catalonia (Bonastre, Baix-Penedés) cultivated by Massimo Marchiori and Antonella Gerosa, former architects in Barcelona. By recovering abandoned vineyards, they have saved a stunning diversity of traditional Catalan grape varieties from oblivion. On these sandy, clay-limestone or clay-gravelly soils, they produce natural wines without added sulphites.
A Catalan ampelothèque
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 (among others): it is a true conservatory of native Catalan grape varieties that Partida Creus takes care of in natural mode. The wines reflect this diversity, with the winegrowers striving to best convey the signature of the soil and the grape variety. The wines, fresh, vibrant, lush, and straightforward, breathe life.
The Partida Creus look
Single varietals are common at Partida Creus, alongside blends, all in the styles dear to Catalonia: still wine, sparkling wine (cava), or even vermouth. The bottles are instantly recognizable: plain glass or covered with ivory labels, the vintage being indicated by two large stenciled initials.
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, 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 can 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 "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 valley of Etna 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...
Borgonon Granate Red 2006,
Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.
Vinification
This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.
Tasting
Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.
Learn more about Cortijo Barranco Oscuro
Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.
A drop of 1,400 meters
At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.
High-altitude wines
Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.
Magnum Gauthier White 2022,
Gauthier is a dry, organic (AB label), biodynamic, and natural macerated white wine (orange wine) from Jean-Marc Dreyer, vinified in Alsace from all the grape varieties cultivated by the winemaker and without the addition of sulfites. Always packaged in magnums, it is simultaneously a rarity, a challenge, a curiosity, and a precious bottle to savor. Gauthier is the first name of a pilgrim on the Way of Saint James who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. Having noticed that the blend of the fin de cuvée was excellent to drink, he suggested to Jean-Marc that he make a special cuvée: "It tastes so good, it would be a shame not to do it!" It tastes incredibly good, even, notes the winemaker.
Vinification
If you are familiar with Jean-Marc Dreyer's Origin range - a series of maceration vintages based on six Alsatian white grape varieties - you will find in Gauthier the synthesis and summary of this range. This wine is in fact the result of the blending of the fin de cuvée of each Origin reference. Once blended, the fin de cuvée are kept for two to three months in barrels to unify the flavors. No added sulfites, no additives, no filtration, indigenous yeasts.
Tasting
This atypical production makes Gauthier a full-bodied, characterful vintage, with a distinct touch of controlled oxidation. Gauthier, of course, contains no more sulfites or additives than the vintages it is made from. That is, zero. It is the synthesis of the Jean-Marc Dreyer estate, and that in itself is a tasting note: refer to each of the other vintages in the Origin range on this site to piece together the puzzle, or, better yet, drink it. With everything that goes with macerated Alsace whites, whether cheeses, local dishes, Lacaune charcuterie or Lyon.
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.
