Color and Bubbles

Festejar Sparkling Rosé 2021

Patrick Bouju
Its beautiful light coral (almost red) color already makes you thirsty, and its freshness hits the mark every time. "To celebrate" is the meaning of festejar in Occitan: this is a clear indication of the use of this natural sparkling rosé wine made from Gamay from Auvergne (with a little Merlot from Côtes-de-Blaye as a minority grape variety), but many others can be found. Its scope is dizzyingly broad, as it is a thirst-quenching wine combined with a complex vintage, superimposing very fine bubbles, a fine and delicious acidity, a touch of spice and white pepper, a slight sweetness, a slight yeasty note and a structuring bitterness. Perfect for an aperitif with friends, perfect for the table, perfect for thirst: an all-terrain vehicle for the greatest joy of all. This semi-dry natural sparkling wine is available in rosé and white. For the rosé, after pressing and settling, the Gamay musts are fermented at low temperature in vats for five to six weeks before being bottled, placed in the cellar on racks for secondary fermentation. Fermentation stops under the effect of pressure and the wine is disgorged by hand, then recapped. Uncork with caution due to its effervescence and drink well chilled.

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Near Billom, the Limagne clermontoise rises eastward to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered with vines and was the preferred domain of Gamay d'Auvergne, a robust ancient strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves native grape varieties, of which he cultivates a good fifty, and also works as a wine merchant using purchased organic grapes. 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 winegrower friends in France and elsewhere only confirms his image as a model, a leader. His partnerships are famous: with Action Bronson for the A la Natural series, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his own wines do very well without them. He has also observed that if the grapes are healthy and concentrated, the balance is achieved on its own, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Basse-Auvergne and its volcanic soils.

Coince ta bulle Sparkling Rosé 2022

Château Frédignac
"A true delight, we can say: this pet' nat' is worthy of rivaling the blockbusters of the genre. A lovely pale amber-salmon color, unfiltered; a label evoking the crispness and fullness of a grape berry: Coince ta bulle is a natural sparkling rosé wine from Château Frédignac, in other words a Crémant Bordeaux in the Vin de France category produced in the Blaye-Côtes-de-Bordeaux appellation. This lovely, fresh, lively, joyful, and festive wine, with light notes of red fruits, is well on its way to becoming a pet' nat' classic. One hundred percent Merlot, obtained by a brief maceration on the skins of the destemmed harvest, it is a fruity delight, both round and dry, whose fine bubbles are made to accompany all kinds of tasty foods in a friendly atmosphere. It is a magnificent gastronomic wine that lends itself to all pairings. Don't miss Coince ta bulle.

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Château Frédignac, a 100% organic estate (Nature & Progrès), is located in the Blaye-Côtes-de-Bordeaux appellation, very close to the small town of Blaye, practically on the banks of the Gironde. Founded in 1918 by Jean-Marie L’Amouller, a Breton sailor who found happiness on the right bank of the estuary — which is called “the River” here — it became a quality wine estate a few years later by absorbing the vineyard of a property with a centuries-old reputation, Château Saugeron. The appellation is best known for its velvety, deep red wines, in which Château Frédignac excels. But the achievements of this wine estate dedicated to respecting the terroir and virtuous agricultural practices do not end there: an organic white is produced, as well as several natural cuvées of various colors, from pet'nat'rosé to still red. The red grape varieties are typical of the appellation — the two Cabernets, Franc and Sauvignon; Merlot, Carménère and Côt (Malbec) — and the whites (Sauvignon Blanc, Sémillon) are similar. The clay-limestone soils promote both soil drainage and their beneficial freshness for the vines. Combined with methods that are deeply respectful of the soil, plants, animals and winemaking, these pedological conditions allow the Château Frédignac team to be proud of its wines: as worthy of their local tradition as they are in keeping with the desire to work as closely as possible to the natural.
fresh, fruity, fine bubbles, festive, joyful, pleasant, strawberry, raspberry, red fruits
"

I'm Natural Don't Panic #8 Red 2018

Bodegas Coruña del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
A natural wine with no added sulfites.

Les années folles Rosé Pétillant 2020,

Jean-Pierre Robinot
Here is a seductive natural sparkling rosé with an intense peach, salmon, and almost orange color. The delicate bubbles convey the finesse of the Pineau d'Aunis—very old vines growing on clay-limestone soil—and its characteristic profile: red fruits, spices, white pepper, and minerality. Produced directly after hand-harvesting and fermented in vats with indigenous yeasts, it remains in the bottle for nine months on its lees before being disgorged by hand. No filtration, no clarification, and no added sulfites. As his name suggests, he is sure to create a great atmosphere.

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Anyone interested in natural wine in France has certainly come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the wines produced by Jean-Pierre, warm, friendly, and bright, are a reflection of their creator. After running the L’Ange Vin wine bar on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his vineyard and make sulfur-free wines. He reclaims hillside wasteland on large terroirs, as well as troglodyte cellars dug into the tuffeau stone. 2002 will be his first vintage. At the same time, under the L’Opéra du vin brand, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended using natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Festejar Sparkling White 2018

Patrick Bouju
"To celebrate" is the meaning of festejar in Occitan: a clear indication of the use of this wine. This semi-dry Pet' Nat' cuvée is available in rosé and white. The white wine is made from Chardonnay on volcanic and clay-limestone soils. This is a wine for pleasure and indulgence that has received the most attentive care: the grapes are harvested when overripe, raisined, and botrytized (a slight noble rot appears on the bunches). The finely sparkling wine is aged in barrels for twelve months. All this gives a great taste richness with this "layered" structure that we love in great natural wines: fruit, sweetness, acidity, just the right amount of structure and breadth, and a very delicious yeasty touch.
Natural wine without added sulfites.

CHUCK Sparkling Red 2018

Domaine La Sorga

While Chuck sports a muscular label, this sparkling red from Antony Tortul of Domaine de la Sorga hides a beautiful finesse beneath its apparent insolence. A natural and sparkling Gamay, lively and fruity, perfect for an aperitif or a delicious dessert.

An exceptional sparkling wine

Made from vines planted on sandstone soils in the southern Ardèche, Chuck is a cuvée crafted with meticulous care. The winemaking process follows a natural, artisanal approach: after a whole-bunch maceration, a direct-press juice is added, allowing for a gradual infusion of the berries for a further 24 days. Once fermentation is complete, the wine is bottled by gravity, without fining or filtration. The effervescence is created naturally in the bottle, and each bottle is disgorged by hand by the winemaker himself.

A lively and delicious wine

Behind its deep red color and fine bubbles, Chuck reveals an expressive nose dominated by frank notes of strawberry and crisp red fruits. On the palate, the texture is invigorating and refreshing, supported by beautiful acidity and delicate effervescence. The balance between fruit and liveliness makes it an irresistible wine, as surprising as it is thirst-quenching.

Pairings and Tasting Notes

Served chilled, between 10 and 12°C, Chuck is the ideal companion for a convivial aperitif, where it pairs perfectly with artisan charcuterie or a cheese platter. It also excels with fruity or creamy desserts, which it will brighten up with its tangy sparkle. A bold natural sparkling wine, to be enjoyed now or kept for a few years to see its aromas evolve.

Brut Nature Blanc de Noirs Malvasia Sparkling White 2020

Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!

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Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Cade Meu Carnaval Sparkling Rosé 2019,

Les Valseuses

Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

CX Cartoixa Ancestral Sparkling White 2019,

Partida Creus
A true splendor, aromatic, and fragrant! The nose of CX Cartoixà Ancestral, a magnificent natural sparkling wine with a lovely light salmon color, evokes aromas of white fruits, white flowers, wild strawberry, and white peach. The palate is full of pleasure, lively, and deliciously fresh, with notes of peach (white and yellow) and ripe strawberry. Tender but not overly sweet. Drink very chilled. The ancestral sparkling vinification method is a definite success for the native Catalan Cartoixà Vermell grape variety. The harvest is hand-pressed, and the must ferments in temperature-controlled stainless steel vats. The fermentation of CX Cartoixà Ancestral continues in the bottle for ten months on fine lees.

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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-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. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Brut Nature Blanc de Blancs Malvasia Sparkling White 2017

Clos Lentiscus
In Sitges, Catalonia, Clos Lentiscus is a winery located in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.

Made entirely of Malvasia (Malvasia), an ancient Mediterranean grape variety that thrives particularly well in Sitges, this cava offers fine, creamy bubbles and a pale gold color, deeper than that of most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It is worth trying with foie gras.

Pet Nat, Sparkling Rosé 2022

Domaine Bélicard

Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.

A natural, frank, and free sparkling rosé

The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.

A tonic and fruity profile

Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.

To drink without ceremony

Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.

VNRA Vinel lo Rouge 2018

Partida Creus
VN, Vinel·lo Ancestral Red, 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, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.

Champagne Fleur d'Etoile Extra-Brut White non-vintage,

Champagne Fleury

Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).

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Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.

GT Ancestral Sparkling Red 2018

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.

GT Ancestral Sparkling Red Wine 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.

Chassornade Blanc Pétillant 2020,

Frédéric Cossard
Aligoté was Burgundy's first white grape variety – long before Chardonnay – and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity (lemon) notes stand out elegantly. Absolutely delicious.

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Through his entirely natural approach, Frédéric Cossard gives voice to Burgundy's terroirs and wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample 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 a while 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 merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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.

Magnum L'As des Années Folles White 2015

Les Vignes de l'Ange Vin

Natural wine with no added sulfites.

AA Anonimo Ancestral Rosé 2018

Partida Creus
The olfactory and flavor notes of this Anonimo Ancestral evoke undergrowth, grass, and yeast, along with red fruit. This wine is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness that requires a very low serving temperature (8-10°C) in a Bordeaux or tulip glass. Obtained using the bottle refermentation method and aged for twelve months on fine lees, it is not filtered or sulfite-added. It is the result of a blend of several traditional Catalan grape varieties that differ depending on the color: for example, Xarel lo, Macabeu, Parellada, Moscatel, and Ull de Llebre. The blend and its proportions are subject to variation depending on the vintage. It pairs well with Mediterranean dishes, particularly those containing garlic, for example, snails Burgundy style, a Romesco sauce, cod aioli, etc. Anonimo Ancestral is a friend of all grilled dishes, including fish and seafood (octopus, squid, etc.).

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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 wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

VNR Vinel lo Ancestral Sparkling Red 2019

Partida Creus
The beautiful light ruby ​​color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation finishes in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites.

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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-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. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.