Dry

Gabbrodo Magnum Blanc 2022

De Vini

Le Gabbrodo 2022 de De Vini (Vinilibre) est une ode au terroir du Pays Nantais. Ce vin naturel sans aucun intrant exprime avec finesse le Melon de Bourgogne, cépage emblématique de la région. Issu des sols de gabbro, une roche volcanique rare en Loire, il bénéficie d’un élevage de 9 mois en jarre de grès, conférant une pureté et une tension remarquables à ce blanc d’exception.

Sa robe pâle aux reflets dorés annonce un vin lumineux et cristallin. Le nez séduit par sa fraîcheur et sa complexité aromatique : des notes d’agrumes (citron, pamplemousse), de fruits blancs (poire, pêche) et une touche iodée qui rappelle son origine maritime. En bouche, l’attaque est franche et vive, portée par une belle acidité et une minéralité tranchante. L’élevage en jarre apporte une texture soyeuse, tout en préservant la tension et la fraîcheur du vin. La finale est longue, saline, avec une persistance délicatement fumée qui invite à la dégustation.

Le Gabbrodo 2022 se révèle être un compagnon idéal pour les produits de la mer. Il sublimera une Saint-Jacques aux truffes, un homard grillé, un bar en croûte de sel ou un sandre au beurre blanc. À servir entre 10 et 12°C, il peut être dégusté dès maintenant pour sa fraîcheur éclatante ou patientera en cave 5 à 10 ans pour dévoiler toute sa complexité.

Fleurie Rouge 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 Barbera Red 2022

Jean-Yves Péron

I Vicini Barbera by Jean-Yves Péron is an organic, biodynamic, and natural red wine. It is vinified in Savoie from Barbera grapes harvested in Piedmont.

Vinification

Barbera is grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, it produces full-bodied, colorful wines with red fruits. Harvested by hand, no sulfites added, no filtration, no fining. Both Barberas are macerated for three months with punching down and undergo a fifteen-day carbonic maceration. The wine is aged for one year in 300-liter barrels.

Tasting

This I Vicini Barbera is a great wine in every sense of the word. Long, very fruity, generous, deep, with superb acidity resulting from a moderately ripe harvest, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, a beautiful, intense and colorful red color: it begs to accompany fine cuts of meat and roasts.

Learn more about Jean-Yves Péron

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

High-altitude biodynamics

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

Italo-Savoyard trade

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

Ceci n'est pas un vin White 2023

La Tribu Alonso

Ceci n'est pas un vin is still a wine, white, dry, organic, and natural, with no added sulfites. Made in Beaujolais by Cyril of La Tribu Alonso, it is classified as a Vin de France. It is 100% Chardonnay, but there are twenty-eight different varieties in the bottle. Just as the red wine Ambre dissolve is inspired by Salvador Dalí, this one obviously alludes to Henri Magritte (see the label).

Vinification

The collection of twenty-eight Chardonnays from the ampelothèque, from which Ceci n’est pas un vin is made, is planted on a half-hectare plot on granite, with wild grass, agroforestry and no tillage. The vines, pruned in the goblet style, are between four and thirty years old. There are Chardonnays here of all tastes and colors (white, pink, muscaté, etc.), and it seems that the multiplicity of grape varieties gives a whole new face to this Chardonnay, unfortunately a little overused in the world of viticulture. "We are moving away from the boring Chardonnay," says Cyril. The manual harvest goes into direct pressing and, after a 48-hour settling process, only sees from the vat to its bottling. Alcoholic fermentation without starter culture using indigenous yeasts, malolactic fermentation also in fiberglass vats. Zero chemical inputs, in the vineyard and in the cellar, and zero added sulfites.

Tasting

Surprisingly, Ceci n’est pas un vin: the opposite of classic Chardonnay, it has great qualities of resistance. Solid, fine and balanced. A dry white wine with no added sulfites that has a very long shelf life once opened, it is rare and unique. It can last, recorked, for a whole week. On the nose and palate, it is a marvel of perfume and aroma, as if it offered the quintessence of Chardonnay through all its varieties. Salty, iodized, aromatic and floral, it evokes peach or apricot blossom, white peach, and its acidity-alcohol balance will allow it to be kept between 5 and 7 years. It can be drunk whenever you want, with oysters, shellfish, raw or smoked fish, tapas, fine starters and any elegant and refined cuisine.

Learn more about the Alonso Tribe

This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008

The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines

Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

BS Blanc de Sumoll White 2020

Partida Creus

Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is perfect 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. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. Classified as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.

Find out more

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-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that 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.

Vino Bianco Ambar White 2020

Corva Gialla

Àmbar ("amber"), aptly named, is a dry macerated white wine that stands out with its beautiful amber color with pink highlights typical of an orange wine. It is a ripe, straightforward wine, surprisingly easy to drink. The nose is delicately floral, as is the palate. Àmbar is very fresh and has lovely acidity. It offers tobacco, spices, orange peel, almond, and toasted notes, without losing its beautiful fruitiness. Plenty of minerality, earth, and a touch of creaminess after aeration. This wine is made from the Grechetto grape variety, macerated and fermented on the skins in thousand-liter terracotta jars. After pressing, the wines are aged, always separately, for eight to ten months in old oak barrels before being blended in fiberglass vats.

Find out more
The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are enhancing these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted above all for pleasure. They are straightforward, deep, and

Magnum BB "Hondos" Red 2018

Partida Creus
Antonella Gerosa and Massimo Marchiori, 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. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Skin Contact Combe Bazin White 2016, Domaine de Chassorney
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged for about a year in barrels. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.

Le Vigne Piu Vecchie White 2010

Le Coste

A great deal of wisdom goes into this 100% Procanico Italian white wine, produced from vines around sixty years old. A precious plot, located on the volcanic soils of the Le Coste estate, to which it owes its name: the vigne più vecchie, literally "the oldest vines." After direct pressing and a short maceration, this cuvée is aged for many months in 500-liter oak barrels before being bottled, where it will wait another thirty-six months. Despite its venerable age, one cannot help but be charmed by the beautiful minerality that it manages to retain in the mouth, and by its formidable balance.
Natural wine without added sulfites.

Eveil Blanc 2023

Domaine Einhart

A dry and vibrant white, combining freshness and conviviality

The Domaine Einhart, a rising star in natural wine in Alsace, offers us here an exclusive cuvée full of character: Éveil 2023. This dry and balanced white, labeled organic, is a tribute to the limestone terroirs and emblematic Alsatian grape varieties. Composed of 35% Riesling, 35% Auxerrois, and 30% Gewurztraminer, this wine expresses all the richness of its loamy, clayey, and limestone soil, grown on plots located on cool, windswept hillsides.

A Tasting Experience in Elegance

With a luminous pale gold color, Éveil 2023 opens with a delicate nose blending subtle aromas of bergamot and white flowers. On the palate, the freshness is pronounced, with a lovely mineral tension and a slight salinity. Its ample texture and slightly spicy aromatic profile make this a white wine that is both lively and generous, supported by beautiful acidity and a lingering finish.

Authentic winemaking

The grapes, hand-harvested in 20kg crates, undergo meticulous treatment in the cellar. After a short 24-hour maceration to initiate fermentation, they are pressed directly. Fermentation is carried out by indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. It is then aged for 8 months in Pinot Noir barrels, on fine lees, to give the wine its balance and depth.