Costs

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.

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.

Les Dorrées White 2020

La Grapperie

Les Dorrées (the name of the plot) is a dry white wine from the Coteaux du Loir, organic and natural (Ecocert), classified Vin de France. Its creator, Renaud Guettier of La Grapperie, made it entirely from Chenin. Depending on the vintage, it may or may not offer slightly overripe notes.

Vinification

Les Dorrées comes from the oldest Chenin Blanc vines on the estate (117 years old), planted on soils dominated by clay and flint over a limestone substrate. Hand-picked, organic and additive-free work in the vineyard and cellar, and aged for 24 months to refine and polish the wine.

Tasting

Les Dorrées is an exceptional white wine that bears the signature of La Grapperie Chenins: pure and enchanting, offering slightly oxidative, smoky, and mineral notes on the nose, and white fruits, quince, walnuts, and almonds on the palate with a saline finish of impressive length. It is a white wine with body and density, capable of supporting all taste pairings. We see it pairing well with a beautiful roast poultry, a rack of oven-roasted pork, or grilled lamb. It will also pair well with seafood: smoked salmon, oysters and shellfish, or goat cheese and rillettes from the Loire Valley.

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of vines, on the hillside, are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

Organic White Pineau 2015

Alain Chadutaud

Terroir, plots, and grape varieties

It is in the heart of the limestone soils of Cognac, in this region where the sky and the vines have harmonized for centuries, that Alain Chadutaud passionately cultivates his Ugni Blanc. On typical clay-limestone soil, the roots draw the freshness and minerality necessary for the expression of a perfectly balanced white Pineau. The 2015 vintage, bathed in sunshine and tempered by Atlantic breezes, allowed for perfect grape maturation, giving birth to a generous and precise cuvée.

Cultivation methods

True to a philosophy that respects living things, Alain Chadutaud works biodynamically, with constant attention to soil vitality and vine balance. No synthetic inputs, but gentle practices, meticulous soil work, and natural preparations to support the plant throughout its cycle. The harvest, carried out at full maturity, precedes the subtle blending of grape juice and homemade Cognac eau-de-vie, according to the traditional savoir-faire of Pineau des Charentes. Aging takes place slowly in barrels, in order to develop this characteristic aromatic complexity.

Tasting & pairings

From the very first nose, the Organic Pineau 2015 opens with a charming bouquet of candied fruits, dried apricot, and acacia honey, underscored by a hint of sweet almond. On the palate, the magic happens: the attack is lively, almost lemony, followed by a honeyed roundness that caresses the palate, supported by a tangy framework that prevents any heaviness. The balance is perfect, the persistence remarkable, leaving a sensation of freshness and deliciousness on the finish.

This is a Pineau of character, both sunny and invigorating, ideal as an aperitif, served chilled with iodine-flavored appetizers or cheese puff pastries. It also nobly accompanies pan-seared foie gras, highlighting its richness without overpowering it. For dessert, it pairs wonderfully with an almond tart, a dark chocolate lava cake, or even a well-aged Roquefort for an intense sweet and savory experience.

Alain Chadutaud's Organic Pineau 2015 is much more than an aperitif: it is an invitation to discover a living terroir, an artisanal vision, and a mastery of time that expresses itself in every glass.

Vin paillé Red 2012

Marie and Vincent Tricot

Marie and Vincent Tricot's Vin de paille is undoubtedly a curiosity: it's a sweet wine made from 100% Auvergne Gamay, entirely organic and natural, made like a Vin de paille from the Jura. The harvest is dried on straw in an attic before pressing. We're not used to Gamay vinified this way, or even red wine vinified this way.

It's an experiment, but the result more than justifies the boldness. Drying on straw concentrates the sugar in the grape berries and accentuates the flavors. Only a drop remains in each berry, but what a drop! Sweet, caressing, syrupy, complex, this Vin de paille is a delight. Its color is not a pure red but an amber, and the nose is a veritable basket of slightly jammy fruits: plum, prune, raisins, strawberry. It is possible that a refermentation takes place in the bottle, which can give a sparkling attack to this wine, but it disappears quickly. On the palate, a delicious sweetness, lots of strawberry and pleasantness. Very easy to drink.

To find out more

Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are resurrecting the vineyards of this beautiful volcanic province of the Massif Central in organic and natural ways, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a varied winegrowing journey that took them from Beaujolais to Chile and from Chile to Costières-de-Nîmes, they landed in Auvergne, at the foot of the Puy de Dôme, in the commune of Orcet where they took over Claude Prugnard's vineyard, a land that had not seen the slightest chemical input for around thirty years. The estate is located on a hillside, on the left bank of the Allier, in a volcanic clay-limestone area neighboring the vineyards of Châteaugay, Chanturgue and Corent. They acquired it in 2003 and, since then, have been making wines from Auvergne Gamay, Chardonnay and Pinot Noir, with a little Sauvignon Blanc and Muscat. These rare and sought-after wines are mainly sold directly. They have a straight and flamboyant profile, and express themselves with as much character as simplicity.

Made from 100 to 180-year-old ungrafted Merweh vines, this wine comes from north-facing plots located between 900 and 1,300 meters above sea level. The wild vines, scattered among olive trees and oaks, are rooted in complex soils of limestone, clay, sand, and blue marl.
Vinified and aged for 12 months in stainless steel tanks on lees, it expresses great freshness, a subtle texture, and remarkable depth, reflecting a rare and preserved terroir. Confidential production of 2,500 bottles.

Made from 100% Obeideh, this wine comes from vines over 60 years old located in Zahlé, at an altitude of 1,150 meters, on white clay soils with an eastern exposure.
Organically farmed, it is vinified with 7 months of skin maceration in stainless steel tanks, then aged 12 months on lees. This vinification results in a wine of character, with a full and structured texture, combining depth, aromatic complexity, and beautiful high-altitude freshness. A very limited production of 2,000 bottles.

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.

Fleckstein 2023 White 2023,

Domaine Einhart

A mineral and complex Riesling from an exceptional terroir
The Fleckstein 2023, from Domaine Einhart, is a superb expression of Riesling from clay-limestone soil, enhanced by artisanal vinification. After a low-temperature pre-fermentation maceration, designed to preserve the purity of the aromas while structuring the wine, this iconic grape variety was aged for one year in a sandstone egg. This unique container allows for a subtle exchange with the air, enhancing the wine's depth and texture while maintaining its freshness.

On the nose, this Riesling reveals an elegant aromatic blend of citrus, white peach, and white flower notes, enhanced by a flinty minerality typical of the terroir. On the palate, the attack is lively and crystalline, offering a beautiful tension supported by fruity flavors and dense salivation. The finish, long and marked by subtle bitters, allows the typicality of the limestone to fully express itself, with a horizontality and structure that enchants the taste buds.

Refined gastronomic pairings
The Fleckstein 2023 pairs wonderfully with seafood, shellfish, or raw fish such as ceviche or sea bream tartare. It will also enhance white meats and fresh cheeses. Its great liveliness and aromatic complexity make it an ideal choice for special occasions or gourmet meals.

Serve between 8 and 10°C after decanting to reveal all its richness, this Riesling is a wine for laying down, which will evolve gracefully over the years.

Skin Contact Zizifredo Blanc 2023

Amphore Rouge, 2023

Philippe Chatillon

With Amphore 2023, Philippe Chatillon delivers a rare and unique red cuvée, blending the typicality of the Jura with an ancestral aging method. This certified organic natural wine, classified as Vin de France, comes from a subtle blend of Pinot Noir and Trousseau, two emblematic grape varieties of the Jura, grown on clay-limestone soils and vinified with a spirit of purity and respect for the fruit.

After a short one-week maceration, the wine is aged for two years in amphorae (qvevris), these terracotta jars traditionally used in Georgia. This aging choice allows for slow and natural oxygenation, without the transfer of woody aromas, thus preserving the frankness of the fruit, the floral delicacy, and the complexity of the wine.

On the nose, Amphore 2023 immediately captivates: crisp red fruits, violet, a fresh herbaceous note, and a slightly earthy touch that recalls the very material of the amphora. On the palate, it is a light, fluid, yet structured wine, with a natural tension and a beautiful aromatic persistence. The balance between the finesse of Pinot Noir and the vitality of Trousseau is remarkable, supported by an aging process that acts as a revealer rather than a disguise.

At the table, this vibrant red will accompany grilled red meats, root vegetable dishes, or fine charcuterie. It will express itself fully at around 12 to 14°C, after decanting, and can be kept for 5 to 10 years.

With this cuvée, Philippe Chatillon creates an author's red wine, free and inspired, where the terroir of the Jura meets the millennial wisdom of amphora winemaking.

Le Sage Vagnin, White 2023

Philippe Chatillon

Le Sage Vagnin 2023 is a precious, exclusive, and wise vintage. Only 800 bottles are produced each year, all from a small walled vineyard (clos) planted with 65-year-old Savagnin vines, deeply rooted in the grey Jurassic marl. This rarity is the result of the precise and inspired work of Philippe Chatillon, a winemaker sensitive to living things, whose estate is certified organic and located in Arbois, the birthplace of the grape variety.

Vinified with direct pressing and then aged for two years in old barrels, this AOC Arbois white wine stands out for its aromatic purity and balanced roundness. No new wood, no additives: just the grapes, time, and the winemaker's care. The result is a nuanced Savagnin, with a mineral roundness, between tension and sweetness.

The nose is both expressive and delicate: fresh citrus, white peach, acacia blossom, with a subtle mineral touch. On the palate, the texture is round yet taut, with a beautiful length, an elegant saline sensation, and a fresh, floral finish. The wine avoids any heaviness, playing on the perfect balance between the natural richness of the grape variety and the finesse of the terroir.

Le Sage Vagnin will gracefully accompany seafood, aged cheeses like Comté or Bleu de Gex, but also more spicy, oriental, or vegetarian cuisine. Serve between 10 and 12°C, with light decanting, and enjoy now or keep for up to 5 years.

A rare wine, for lovers of finesse and Jura's unique character.

YARD x Bois Moisset Cuvée (exclusive cuvée) Sparkling Rosé 2024

Domaine Bois Moisset

Terroir, plot size and grape varieties

Born from the dialogue between the ancestral terroir of Gaillac and a contemporary vision of winemaking, the YARD x Bois Moisset Sparkling Wine 2024 embodies a luminous encounter between tradition and freshness. The Bois Moisset estate, located in the heart of the Tarn vineyards, passionately cultivates the indigenous grape varieties Braucol and Duras. These varieties, typical of Southwest France, lend their unique character to this rosé: Braucol for its vivacity and aromas of red fruit, and Duras for its finesse and floral notes. The clay-limestone soil, bathed in sunshine and caressed by the breezes of the Tarn River, imparts a beautiful tension and a pure expression of fruit to the grapes.

Cultivation methods

Long committed to sustainable viticulture, Domaine Bois Moisset is certified organic. The vines are cultivated without synthetic inputs, in a living ecosystem where observation takes precedence over intervention. The soils are worked gently, fostering flourishing biodiversity and true harmony between the vine and its environment. This artisanal philosophy naturally extends to the cellar, where winemaking is as gentle as possible. The secondary fermentation, likely natural, gives this cuvée its sparkling, fine bubbles, without ever compromising the purity of the fruit.

Tasting & pairings

Slightly cloudy, by design, this 2024 sparkling rosé displays a delicate, salmon-pink hue. On the nose, an intoxicating bouquet of orange blossom and strawberry unfolds, reminiscent of the sweetness of a spring garden. On the palate, the bubbles are lively yet delicate, supporting a light and refreshing, almost carefree, texture. The overall impression is dry, remarkably drinkable, with a fruity touch that evokes homemade strawberry granita.

Ideal for pairing with lightly sweetened desserts, such as raspberry panna cotta or a delicate peach tart, this wine also proves remarkably well-suited to raw fish: sashimi, ceviche, or tartare harmonize beautifully with its floral freshness and fine acidity. A free-spirited, joyful, and genuine sparkling wine, perfect for spontaneous moments, summer aperitifs, and large gatherings where toasts are raised informally but with enthusiasm.

Gabbrodo Magnum White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Alburostre White 2023

De Vini

Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle Blanche grape variety. It comes from vines grown in Gorges (Loire-Atlantique), on the winemaker's estate, in gabbro soils. Classified as Vin de France. Folle Blanche, also known as Gros Plant, is a grape variety typical of the Nantes region, where it has been known since the 16th century and thrives in gabbro soils. Highly suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces wines with low alcohol content and a pale color: Alburostre embodies all of these qualities.

Winemaking

The organic Folle Blanche grapes harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on its lees in stoneware jars. No fining, sulfiting, or filtration.

Tasting

Alburostre means "greenhorn" in Old French. Despite its pale color—typical of Folle Blanche—it's anything but an inexperienced novice. It's a very fine, easy-drinking white wine (10% alcohol), supple, pleasant, precise, and pure. A lovely yeasty, fermentary note rises above its simple description, enveloping the palate and further accentuating the wine's length. A truly indulgent wine: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack fillet with beurre blanc sauce, or steamed goose barnacles.

Learn more about Christophe Bosque and De Vini

De Vini, along with the Vinilibre wine trading business, is the multifaceted venture of Christophe Bosque, originally from Saint-Nazaire. Wine has always been his passion. We are particularly interested in his local creations, made from grapes grown on his two-hectare vineyard and fermented in a traditional Nantes-style underground vat—a true reinvention of Muscadet (outside the appellation) in a natural style.

Gabbro melt

After years working as a wine merchant, importer, and then winemaker, this former cameraman, who holds a vocational diploma in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in 2017 in Gorges, Loire-Atlantique, near Clisson. The soils there consist of gabbro on a granite subsoil, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet, but better

Christophe's wines may be made from grapes sourced from the finest French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his own vines, which he tends with passion and a deep respect for the terroir. His labels and appellations reveal a touch of humor and a flair for the pun, but inside the bottle, it's serious business: wines off the beaten path, just the way he likes them.

Fleurie Red 2021,

Domaine Bélicard

Within the Fleurie AOP appellation, renowned for its fine and elegant wines, Domaine Bélicard, certified organic (AB, Eurofeuille), produces a cuvée that expresses all the delicacy of Gamay Noir. Produced from 38-year-old vines rooted in granite soils, this 2021 vintage stands out for its freshness and tangy character.

A Fleurie of finesse and freshness

Vinified using the traditional Beaujolais method, with whole-bunch maceration, this wine benefits from gentle extraction, preserving all the purity of the fruit. The 10-month barrel aging brings complexity and elegance, while respecting the natural expression of the terroir.

A vibrant nose and an airy palate

Upon opening, this organic Fleurie reveals a fresh and delicious nose, marked by tangy notes of crisp red fruits, evoking raspberry and redcurrant. On the palate, the attack is lively and silky, offering a beautiful mineral tension and an elegant and persistent finish.

Served at 14-16°C, this Fleurie AOP is ideal for a refined aperitif, summer barbecues or a gourmet salad. Its freshness makes it a perfect companion for convivial moments, and its aging potential of 5 years will allow it to evolve towards even more subtle aromas.

i Vicini Moscato White 2022

Jean-Yves Péron

I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie using organic grapes from Northern Italy.

Vinification

The Muscats in this I Vicini series grow on very fine, calcareous-magnesian limestone soils, on a particularly cool site. Harvested by hand at good phenolic maturity, they macerate for two months in vats on the skins with punching down. Aged for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.

Tasting

Straightness, tension, and freshness: this beautiful Muscat d'Asti offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron loves for his dry whites. It is a great table wine, not really for an aperitif, but for gastronomy, no limits.

Learn more about Jean-Yves Péron

Jean-Yves Péron talentedly embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Vin paillé Red 2012

Marie and Vincent Tricot

Marie and Vincent Tricot's Vin de paille is undoubtedly a curiosity: it's a sweet wine made from 100% Auvergne Gamay, entirely organic and natural, made like a Vin de paille from the Jura. The harvest is dried on straw in an attic before pressing. We're not used to Gamay vinified this way, or even red wine vinified this way.

It's an experiment, but the result more than justifies the boldness. Drying on straw concentrates the sugar in the grape berries and accentuates the flavors. Only a drop remains in each berry, but what a drop! Sweet, caressing, syrupy, complex, this Vin de paille is a delight. Its color is not a pure red but an amber, and the nose is a veritable basket of slightly jammy fruits: plum, prune, raisins, strawberry. It is possible that a refermentation takes place in the bottle, which can give a sparkling attack to this wine, but it disappears quickly. On the palate, a delicious sweetness, lots of strawberry and pleasantness. Very easy to drink.

To find out more

Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are resurrecting the vineyards of this beautiful volcanic province of the Massif Central in organic and natural ways, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a varied winegrowing journey that took them from Beaujolais to Chile and from Chile to Costières-de-Nîmes, they landed in Auvergne, at the foot of the Puy de Dôme, in the commune of Orcet where they took over Claude Prugnard's vineyard, a land that had not seen the slightest chemical input for around thirty years. The estate is located on a hillside, on the left bank of the Allier, in a volcanic clay-limestone area neighboring the vineyards of Châteaugay, Chanturgue and Corent. They acquired it in 2003 and, since then, have been making wines from Auvergne Gamay, Chardonnay and Pinot Noir, with a little Sauvignon Blanc and Muscat. These rare and sought-after wines are mainly sold directly. They have a straight and flamboyant profile, and express themselves with as much character as simplicity.

Munjebel CR Red 2020

Cornelissen
Munjebel CR is a single-plot red cuvée, certified organic (Eurofeuille), biodynamic, and natural. It is made from pure Nerello Mascalese grapes by Frank Cornelissen in the PDO (Personal Designation of Origin) Etna Rosso/PGI Terre Siciliane Nerello Mascalese. Munjebel CR comes from the Campo Re plot, which is partially ungrafted and approximately 70 years old, located in the far west of the valley at an altitude of 735 meters. The soil is deep, and ripeness is difficult to achieve in wet years. This gives a particular character to the wines from this plot, closer to Nebbiolo (a typical Tuscan grape variety) than the other reds from Azienda Frank Cornelissen.

Vinification
Grown biodynamically, the Nerello Mascalese grapes of Munjebel CR are destemmed and lightly crushed. Fermentation, starting from a starter culture and using indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.

Tasting
Munjebel CR is a deep, elegant and tannic wine. It may take a while to express itself. With its great freshness, it needs to be paired with meats with character. A roast rack of black pork from Bigorre, or a rib of beef from Wagyu or Angus from the Maison Aitana, that's the perfect match.

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 could be highlighted by the naturalness of his wines.

An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.

The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…

Nails and Dust Red 2021

Belly Wine Experiment

Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.

Find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has a lot in common: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.