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261 products
Munjebel CS Red 2021,
An immersion in an exceptional volcanic terroir
The Munjebel CS 2021 is a captivating interpretation of Nerello Mascalese, from an ungrafted vineyard located in the Zottorinoto contrada, more precisely in the single plot of Chiusa Spagnolo. Nestled in a natural lava amphitheater and planted in 1925 at an altitude of 620 meters, this exceptional vineyard produces a wine that is both deep and tannic, offering a distinct personality, reminiscent of the nobility of Nebbiolo wines.
A powerful and racy red
The dark ruby color of the Munjebel CS 2021 already announces its depth. The nose opens with intense spicy aromas, mixed with notes of ripe red fruits and a saline minerality specific to basalt soils. On the palate, this wine reveals an imposing structure with firm but elegant tannins, a beautiful liveliness and a complexity marked by a long finish on spicy and mineral nuances. Serve between 14 and 16°C after decanting to appreciate all its richness.
A companion for fine dining
Perfect for enhancing grilled or stewed red meat dishes, this wine also brilliantly accompanies Mediterranean dishes rich in flavor. Its depth and character make it an ideal choice for gourmet meals, where it will reveal all its finesse and power.
With extended aging potential, the Munjebel CS 2021 embodies the excellence of Etna wines, uniting tradition, terroir and mastery in a masterful cuvée that will seduce lovers of natural and expressive wines.
Munjebel FM Red 2021,
A rare elegance from the volcanic terroirs of Etna
The Munjebel FM 2021, 100% Nerello Mascalese, is a great natural wine from Etna, born from the contrada Feudo di Mezzo, one of the most fascinating terroirs in the region. Produced from vines grown at an altitude of 580 meters on deep basalt soils, this wine is distinguished by its rare elegance and remarkable finesse. Frank Cornelissen chose to separate the lower plots (sottana) from the upper plots (Porcaria), revealing unique characteristics for each micro-terroir.
Finesse and freshness at the rendezvous
The bright ruby color of the Munjebel FM 2021 invites discovery. The nose expresses itself delicately, revealing fresh aromas of crisp red fruits, subtle floral notes and a minerality characteristic of volcanic soils. On the palate, this wine seduces with its exceptional balance: vibrant freshness, supple tannins and a silky texture reminiscent of great Burgundy wines. The finish is persistent, carried by elegant nuances and a hint of salinity. Served between 14 and 16°C after decanting, it reveals all its complexity and refinement.
A red for fine dining
Perfect to accompany delicate red meats, such as beef fillet or duck breast, this wine will also enhance Mediterranean dishes or sophisticated recipes with complex flavors.
With extended aging potential, the Munjebel FM 2021 represents a masterful expression of Nerello Mascalese, combining finesse, freshness, and depth. A must-have cuvée for lovers of great natural reds.
Patte Blanche Rendez vous XO
L'Explorateur du Gout
Rendez-vous XO is an aged, organic, and artisanal cognac from the Patte Blanche brand. Classified VSOP and AOC Cognac, it is distilled and aged at the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two founders of Patte Blanche. The brand's goal is to create new-generation cognacs that are light, environmentally friendly, and equally suited to solo drinking and mixology. The XO (Extra Old) designation means that it has been aged for at least ten years.
Production
Made entirely from organic Ugni Blanc grapes, Rendez-vous XO is distilled and aged at Sabourin. The double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.
Tasting
Rendez-vous XO is a woody and evolved cognac with a pronounced amber color. On the palate, after an olfactory attack of cedar wood, it leads towards candied citrus, dried orange peel and dried fruits (walnut, hazelnut) as well as spices (nutmeg, clove, cassia) and sandalwood. To be drunk neat (over ice or not) or in cocktails, and to flambé fine fish.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Patte Blanche Vis-à-vis VSOP
L'Explorateur du Goût
Classified as VSOP and AOC Cognac, Vis-à-vis is a Laissez-faire cognac, an organic and artisanal cognac from the Patte Blanche brand. The VSOP (Very Superior Old Pale) designation signifies that it has been aged for at least four years. It comes from the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two creators of Patte Blanche. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.
Production
Made from 100% organic Ugni Blanc grapes, Vis-à-vis VSOP is entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.
Tasting
Vis-à-vis is a mature cognac with a golden color. Fruity yet dry, it evokes pear, quince, and muscat grapes. Woody, spicy, notes of clove and nutmeg with creamy accents of caramel and toffee. To be drunk neat (over ice or not) or in cocktails and for cooking.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Patte Blanche Laissez-faire VS
L'Explorateur du Gout
Laissez-faire is an organic and artisanal VS cognac from the Patte Blanche brand. It is classified VS (Very Superior, aged at least two years) and AOC Cognac. One of the two creators of Patte Blanche is the grandson of the founder of the Sabourin family distillery, located in Arthenac (Charente-Maritime), where this spirit is distilled and aged. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.
Production
Laissez-faire VS is made from 100% organic Ugni Blanc grapes, entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of this cognac to be extracted.
Tasting
A young, light, delicate cognac, suitable for all occasions. Laissez-faire VS offers notes of spices, musky pear, clove, vanilla, and spices. To be drunk neat (with or without ice), for cocktails and for cooking.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.
Organic Copalli Black Cane Rum
Another truly remarkable white rum, sourced from the tropical forests of Belize, a green and preserved environment: Organic Copalli Black Cane Rum is a white rum certified organic from soil to bottle (Eurofeuille label), made from black cane by the Copalli distillery. Founded by Will Maheia and Todd Robinson, Copalli supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
Copalli Black Cane is a single estate organic rum, made from pure black cane juice, double distilled in a pot still (Charentais-style still). Only three ingredients, sourced from the rainforest: organic black sugar cane, pure canopy water, and local yeast. Black cane is a traditional ingredient.
Tasting
This white rum is quite surprising: Copalli Black Cane astonishes with its roundness and fruitiness. Melon, watermelon, fresh cane juice, dried fruits, dried apricot, dried peach, Chinese medlar, lychee, and Chinese fruits. Black cane really produces unique flavors. Try it in an unusual ti-punch and in all rum-based cocktails, but also drink it straight, with or without ice. In the kitchen, it will bring an extraordinary aroma.
L’Explorateur du goût: to find out more
This organic Copalli White Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Enough to delight any bartender, amateur mixologist, or simply demanding consumer.
Organic Copalli White Rum
Organic Copalli White Rum is an exceptional white rum, certified organic from soil to bottle (Eurofeuille label), sourced from the tropical forests of Belize, a green and preserved environment. The Copalli Distillery, founded by Will Maheia and Todd Robinson, supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
Copalli White Rum is a single estate rum made from pure cane juice (as opposed to the more common molasses rums) distilled in two types of stills: pot still (Charentais-style still) and column still. Only three ingredients, sourced from the rainforest: organic sugarcane, pure canopy water, and local yeast. This rum thrives on its exceptional and protected environment.
Tasting
Extraordinary purity, clarity, and intense aroma, Copalli White Rum is an extraordinary white rum, with notes of sugarcane, vanilla, and fresh herbs. On the palate, tropical fruits (guava, soursop, lime) and lemon zest. Delicious and long on the palate. Try it in a ti-punch and in all rum-based cocktails, but also drunk on its own, with or without ice.
L’Explorateur du goût: to find out more
This organic Copalli White Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Copalli Organic Cocoa
Copalli Organic Cocoa is a very surprising, organic and natural rum (Eurofeuille label), produced by the Copalli distillery in the Belize rainforest, in a green and preserved environment. Made from pure cane juice (unlike molasses rums), it is infused with cocoa beans, which gives it its unique flavor. Founded by Will Maheia and Todd Robinson, Copalli supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
To obtain organic Copalli Cocoa, the fermented cane juice is distilled three times in column and pot stills (Charentais-style copper stills). Copalli then infuses roasted local organic cocoa beans.
Tasting
A characteristic taste of cocoa bean permeates this rum and gives it a crazy charm. Through a clean, pure and powerful mouthfeel, no sweet sensation but softness and roundness, notes of fresh cane juice, chocolate and coffee. This very tasty Copalli Cocoa can be drunk on its own, or as a ti-punch or cocktail. Use it in cooking and baking like a spice.
L’Explorateur du goût: to find out more
Organic Copalli Cocoa Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply a demanding consumer.
Nc'nean Botanical Spirit Organic
L'explorateur du Gout
Awarded Eurofeuille certification, Nc'nean Botanical Spirit Organic is a botanical liqueur made in Scotland. It comes from an organic whisky distillery founded by Annabel Thomas in the West Highlands. The distillery is certified organic and BCorp certified (a global organic and ethical label). Its name is a tribute to the Celtic goddess Neachneohain, protector of nature (and don't panic, it's pronounced "nac'nean").
Production
On a base of 100% organic barley malt brandy from the distillery, a maceration of ten plants (some of which are endemic to Scotland) is carried out: bog myrtle, coriander, juniper, fresh grapefruit peel, chamomile, thyme, heather, sorrel, angelica, licorice. An addition of syrup completes this herbaceous liqueur.
Tasting
Aromatic and soothing, Nc’nean Botanical Spirit Bio provides a sweetness of orange blossom marshmallow on the attack, confirmed on the palate with notes of barley, chamomile, almond, juniper berry and wildflowers. A hint of salt on the finish. As a digestif or in a cocktail.
L’Explorateur du goût: to find out more
This organic Nc’nean Botanical Spirit liqueur was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label of respect for social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. The catalog includes French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply discerning consumer.
Pinot Noir Red 2022
Domaine Einhart
Pinot Noir—it's all in the title—is a red wine from the Alsatian terroir, organic (Ecocert and AB labels) and natural, made from Pinot Noir. Classified as AOC Alsace, it is a model of its kind, much fuller-bodied and robust than the average Alsatian Pinot Noir. A serious wine that makes you happy.
Vinification
The thirty-year-old Pinot Noirs from which this wine is made grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, using indigenous yeasts, takes place over two weeks. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vine to the cellar, this wine was made without any chemical additives or added sulfites.
Tasting
The deep, purplish color of this Pinot Noir from the Einhart estate evokes black cherry: it is a velvety, ripe red, 100% Pinot Noir, with an intense, fragrant, and gently fruity aroma. The first nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the small fruits are still there, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. Decant to express all its finesse and grace, and serve with red meats, roasts, stews, charcuterie and cured meats.
Learn more about Domaine Einhart
In the northern part of the Alsatian vineyard, Domaine Einhart is a ten-hectare family estate whose vines grow on the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).
A family estate
Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.
The best of Alsatian terroirs
Entirely manual harvests, destemming of the bunches, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.
Antenet Rosé, Rosé 2022,
Danis dans la vigne
Antenet rosé is an organic and natural Cahors wine, made by Danis Bessières of Danis dans la vigne. Classified as a Vin de France, it is composed of equal parts Cabernet Sauvignon and Egiodola.
Vinification
The technique used here is saignée rosé, which produces wines with a deep color. The Egiodola grape variety, which makes up half of this Antenet rosé, was created in 1954 at the INRA in Bordeaux by Basque agronomist Marcel Durquety. It produces fairly tannic, floral and intense wines, and makes it possible to obtain excellent rosés.
Tasting
Antenet rosé is atypical: it is not a poolside rosé but a table and gastronomy rosé, in addition to being a good aperitif wine. Its very dark color testifies to this. Rich in substance, it coats the mouth well and emits notes of citrus rather than flowers. It evokes blackcurrant, redcurrant, grapefruit pulp and orange peel. Rich and quite alcoholic, with great acidity. Pairs well with many dishes, not just summer salads.
Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.
Organic and natural since 1983
Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the Lemaire-Boucher organic label, followed by Nature & Progrès and then the AB and Eurofeuille organic labels. Danis Bessières continues in this vein.
Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.
Sans Pression White Sparkling 2022,
Domaine Bois Moisset
Sans Pression is a little gem of a natural sparkling wine that ticks all the right boxes. Entirely organic and natural, classified as a Vin de France, it is made in Gaillac by the Bois-Moisset estate from 80% Mauzac, with Sauvignon Blanc and Loin-de-l'Oeil making up the remaining 20%.
A Complete Natural Sparkling Wine
No pressure, no constraints, no stress, but always vinified to perfection and with precision. This is the lesson that Bois-Moisset offers us through this very successful natural sparkling white. The color is cloudy with straw nuances. On the palate, a touch of yeast and vanilla adds to its lightness, with notes of white fruits (apple, pear, white peach), heated grass, and red fruits in palatal notes (strawberry, raspberry). The wine is a touch cider-like, it is a pure delight.
Pairings and occasions
Sans pression is an aromatic and tasty sparkling white wine, a sparkling pleasure that will be suitable for festive occasions but which also deserves to be savored without occasion, pretext or excuse. For example with smoked fish, canned seafood, grilled poultry, fish or white meats. It’s the perfect companion for luxury (or more modest) tapas.
Learn more about the Bois-Moisset estate
In the heart of France’s oldest vineyard—Gaillac, in the Tarn region—Sylvie Ledran, Philippe Maffre, and their son Hippolyte oversee their Bois-Moisset estate, a wine-growing property associated with mixed crop-livestock farming, all organic. Gaillac is famous for its many ancient native grape varieties, and its wine-growing heritage is uniquely rich.
Cows and vines
The Bois-Moisset estate is also home to a herd of old local breed cows, and bed and breakfast accommodation is available during the summer months. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.
Native grape varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’nat’s are particularly tasty.
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.
Riesling Origin Blanc 2022,
Jean-Marc Dreyer
Jean-Marc Dreyer's Riesling Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, macerated (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées made from six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), macerated on the skins with a touch of controlled oxidation. Discovering each Origin is always a revelation.
Vinification
Riesling, the king of Alsace's white grape varieties, forms the basis of this organic and natural wine. Its liveliness, distinction, deep sapidity, and characteristic mineral notes are evident in this hand-harvested wine macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Balanced acidity, elegance, complexity, fruitiness, power, plenty of structure and depth: Jean-Marc Dreyer's Riesling Origin is what we call a wine of meditation. Whole-bunch maceration exposes Riesling in a completely new light: the petrol notes recede into the background, waiting until the finish to emerge, and the wine expresses a structured verticality balanced by a gentle roundness. Pineapple and grapefruit on a very mineral background, but it's the soil you sense, not the diesel can. Taste pairings? Don't bother looking; it goes with everything. Try grilled fish, matelotes, seafood and shellfish, roasted or stewed white meats, pata negra ham, aged cheeses.
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 biodynamic farming. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and 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 pressing
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.
Tri-Aux White 2022,
Tri-Aux is an organic, biodynamic, and natural dry white wine from Alsace (AB label) produced by Jean-Marc Dreyer without added sulfites. Its name is a play on words based on its composition: three successive vintages of the Auxerrois grape variety.
Vinification
Auxerrois or Pinot Auxerrois is a typically Alsatian white grape variety. For all three vintages, the harvest is vinified using direct pressing, fermented, and then aged in barrels for one to three years. The resulting wines are blended to create this cuvée. Biodynamic viticulture method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Tri-Aux is a lovely, seductive and fresh wine, aromatic and floral, delicious and dry at the same time. It offers spicy notes (cinnamon, dried fruits), a round and complex, saline body, and a finish of white fruits. Lots of energy and character. For all occasions, from the most relaxed to the most distinguished. Offer it roasted white meats, pata negra ham and other high-end cured meats. It will also be very comfortable with shellfish and oysters.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, 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 to never again add sulfur to any wine. Having made this decision, he asserted his style around skin-to-skin maceration, accentuated and chiseled, bringing out the soul of the 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 feature 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.
Gentian Spirits
Granier Gentian is an organic and artisanal liqueur, sourced locally and produced by the Granier brothers near Annecy, in Haute-Savoie. It is part of a long tradition of wild gentian liqueur from the French mountains (Massif Central and the Alps), whose harvest is subject to rigorous controls to ensure the plant regenerates normally.
The Plant
Yellow gentian (Gentiana lutea) is a tall mountain plant whose root, extracted by specialized gatherers, the "gentianaires," is used in herbalism and liqueur making. Difficult to extract, it was nicknamed "the poor man's quinquina" because of its beneficial and digestive bitter ingredients. The gentian used for this liqueur comes from a sustainable development sector, controlled by the Gentiana Lutea association, which manages the exploitation of this wild plant.
Production
The gentian root is infused in 96% organic wheat alcohol, before blending with an organic sugar syrup made by a landowner harvesting in the Palatine Forest. The water comes from the Boubioz spring, near Lake Annecy. No additives are added during production. The liqueur, aged in rum barrels, includes coriander seeds and lemon zest. Unlimited aging potential.
Tasting
This gentian has everything going for it, starting with its bitterness. This is indeed the desired flavor in this liqueur, and the Granier brothers know how to let it express itself with frankness and simplicity in order to preserve the strong identity of this noble plant. A few drops on a sugar cube, or a small glass as an aperitif, or as a digestif (with or without ice). Sovereign in case of stomach problems, tones the liver. Despite its bitterness, it can be paired with various dishes, especially as an aperitif. Try it with a ham and butter sandwich! It goes well with charcuterie, cured meats, dry sausages for example. Idea: pour a few drops into your coffee! Or in the batter of a chocolate cake.
Learn more about Granier liqueurs
The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.
Wild or organically grown
The plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and additive-free, from the initial infusion to bottling.
Intact flavors
During the tasting, we were amazed by the Granier liqueurs, one after the other. Never before have we been given such fresh plant flavors by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it is also an excellent digestif. Verbena, genepi, gentian, mint or meadowsweet, we guarantee you: you will have a good time.
Munjebel PA Red 2020 Magnum
Frank Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting! The elegance and roundness of this wine are further accentuated by the magnum format.
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from Fermiers du Bord de Sèvre.
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…
Munjebel MC Red 2020 Magnum
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (AOP) 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. The Nerello Mascalese vines, planted in 1946, grow on sandy clay soil. The magnum format accentuates the power and richness of this wine.
Vinification
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 bottles. No fining, light filtration.
Tasting
Rich and powerful, all in elegance, Munjebel MC is a bit like the hermitage of Etna. Intense color of a deep and saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. You will pair it with red meats and Mediterranean dishes. Try aBlack Ham of Bigorre or a grilled or roasted Wagyu from Maison Aitana.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated 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…
Munjebel FM Rouge 2020 Magnum
Frank Cornelissen
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast contrada Feudo di Mezzo, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an uncommon elegance typical of this region. The site is well-ventilated, but ideal ripeness is difficult to achieve in wet vintages. The magnum format amplifies the character of this wine and accentuates its roundness.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated 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 enhanced 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 plots (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 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…
Munjebel CS Red 2020 Magnum
Frank Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard planted around 1925. The magnum format gives even more depth and dimension to this wine.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart https://culinaries.fr/boutique/produits-de-noel/chapons-et-volailles-produits-de-noel/pigeonneau-2/) or Brittany (Volailles Renault https://culinaries.fr/producteurs/volailles-renault/).
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…
