Eurofeuille Label

Without a prescription White 2020,

Les Vignes du Domaine du Temps
This estate is located in Cabardès, a small region of Languedoc that was once a subdivision of Cathar Country. Stretching from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by the Lauragais and to the east by the Minervois. Hilly, wild, and rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the Font Juvénal area, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and coolness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon, and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has been dedicated to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is decided based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions produce smooth, controlled wines of great integrity, with very supple tannins. They are fresh, delicious, and expressive.
The Sans ordonnance white cuvée is made from sixty percent Muscat à Petit Grain and forty percent Viognier. Fermentation takes place naturally in stainless steel vats without fining or filtration, and aging is nine months in old barrels. The nose is fine, complex, exotic without excess: the musky notes of Muscat à Petit Grain are initially very discreet and then develop in the glass. The aroma unfolds on the palate with very controlled notes of ripeness, wisteria, honey candy, and yellow peach. The freshness is wonderful, tempered by a little fat. A delicious and expressive wine.
Natural wine with no added sulfites.

Tonton Red 2014

Vincent Wallard

This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (particularly porcini mushrooms), it can be aged for twenty years.
A natural wine with no added sulfites.

Farmhouse Cider 2020,

Florian Bourrienne

This 2020 vintage farmhouse cider from Florian Bourrienne still bears the sweetness of its youth, but it is perfectly ripe for drinking. It already offers ample, evolved, and roundly fruity notes, which are the distinctive mark of this producer. You can let it age for at least another four or five years; it will gradually acquire airier, even fuller, and more vegetal notes evoking hay, flowers, and meadow, as well as flavors of ripe candied apple that we love to find in Florian's farmhouse ciders. The bubble is soft and fine, the aromatic palette asks to unfold, and in this regard, we advise you to decant this cider. Its faithful companions will be fresh, smoked or dried seafood, cooked, as well as charcuterie cooked the old-fashioned way and buckwheat pancakes.

To find out more
What mainly differentiates Florian Bourrienne from other cider producers is that he makes ciders for laying down, intended to evolve over the years. His orchard is in the heart of Calvados, in the Pays d'Auge, but outside the AOC in order to preserve the freedom and singularity of his ciders. We can speak, without hesitation, of natural cider, because the cider maker goes beyond organic to respect the traditional production method, delicate, patient and demanding enormous work. From his fifteen-hectare orchard planted with tall stems, he produces ciders for ageing, excellent to drink in their youth but sumptuous after several years. The blend is carefully measured according to the characteristics of each vintage. The fruit production is entirely organic and the fermentation processes—there are two for traditional cider—are slow and patient, so that the cider is made in the right way, using natural yeasts. These are preserved in the cider thanks to a light filtration that respects all the living elements capable of polishing the taste and aromas, but also facilitates the formation of foam, which must be just right: neither too strong nor too weak. It's difficult to manage, but the result is well worth it. These are mastered ciders, eminently delicious, marked by an extraordinary sweetness and roundness of apple. Over time, they acquire notes of acidity and astringency that gracefully reinforce their beautiful aromatic palette. Ciders of taste and pleasure, as delicious at the table as as an aperitif.

Le Litre Arbitre White 2020,

Château Lafitte

Le Litre Arbitre, a dry white wine with a strong aroma of white fruit and lemon, is deliciously mineral and lively, perfect for all occasions and also a joy to drink on its own. It's so perfect for gatherings with good friends that Château Lafitte decided to pour it directly into a one-liter bottle. The beverage is obtained by directly pressing different grape varieties from a very old, planted plot whose birth date is unknown. The blend includes the classic Petit Manseng and Gros Manseng grapes from the Jurançon terroir. The harvest is done among friends, the viticulture and winemaking (100% biodynamic) are done without the slightest addition of chemicals or sulfites. Fruity as desired, designed for the most intense conviviality, and not even a pinhead of added sulfites. This wine will keep for a very long time if given the chance.

To find out more

Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, assisted since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.

La Syrah de la Pinède Rouge 2020,

Fond Cyprès
Dense, full-bodied, and generous, this Syrah is ready to drink but can still wait. It carries the freshness and shade of its forest environment and a certain gravity that is not uncommon in Corbières wines based on this type of blend. It features notes of garrigue and Mediterranean herbs. Coming from a plot of young vines (between sixteen and twenty years old) exposed to the north and the northwest wind, bordered by pines and cypresses that protect and refresh it, the Syrah harvest used to make this wine is destemmed, gently extracted, fermented in concrete vats, and the wine is aged for one year in old barrels. It is a true wine of the South, born of the sun and a faithful reflection of the earth.

To find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already have a clear objective: "to produce wines from the South that reflect us, wines of character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache vines, which had seen neither fertilizer nor pesticides for years: these clean and vibrant soils are ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first evaluated by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

Puls’Art white 2020

Domaine Einhart
Don't confuse it with a Poulsard because of its name (Poulsard is from the region a little further south). This magical wine is called Puls’Art simply because it pulses, and Gewurztraminer macerated on the skins is a great art, we support it. The color of this splendid white macerated wine is bright orange. The first nose, very inviting, brings aromas of candied apricot and rose petals. The second nose, very fresh, evokes cardamom. The attack on the palate is full-bodied, balanced, with a velvety sensation. We find the apricot aromas of the first nose. The finish is powerful and spicy, vibrant, "a limestone lollipop" in the winemaker's words. The twenty-five-year-old Gewurztraminers are harvested by hand and then destemmed. Maceration, using indigenous yeasts, takes place between four and nine days. Aging on fine lees is ten months in barrels, before bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its mineral and charming notes, both earthy and exotic.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). 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, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, 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 grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Pinot Noir 2020,

Domaine Einhart
A velvety, ripe red, 100% Pinot Noir, with an intense, fragrant, and gently fruity aroma. The deep, purplish color evokes black cherry. The initial 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 berries are still present, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, using indigenous yeasts, takes between ten and twelve days. 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 additives. Decanting is recommended so that it can fully express its finesse and grace.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). 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 the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, 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 grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Le Roi Maceration White 2019

Domaine de l'Octavin

Why the king? Because it's Riesling, the king of grape varieties, grown biodynamically in Alsace (Philippe Brand estate) on clay-limestone soils. Even better: it's a Riesling macerated for fifteen days in whole bunches to capture all the power of the grape. For fine dinners, refined dishes, and delicate gastronomy. And to drink on its own, as an aperitif or after dinner, to appreciate its thousand aristocratic nuances.
Natural wine with no added sulfites.

Saint-Joseph Les Hauts Red 2017,

Domaine des Miquettes

A pure Syrah from the Saint-Joseph appellation, produced by an astonishing estate that chose to vinify in qvevri, Georgian-style terracotta jars. This cuvée, produced from forty-year-old vines, was bottled after two years in jars, offering magnificent notes of pepper and violet on the nose, a satiny palate, and fruity body typical of good terracotta aging. Drink now or keep for a few more years.
A natural wine with no added sulfites.

Pure malt, first peat, organic malted barley brandy, Ergaster Distillery

Ergaster Distillery

This is Ergaster's peated whisky, aged for eighteen months in new French oak barrels and then in reused barrels containing equal proportions of Banyuls, Cognac, and Pineau des Charentes. The nose is floral and musky, finishing with a mineral and earthy note. The attack is sweet, smoky, and saline, well-structured, then gives way to leather, cocoa bean, and a hint of prune. The finish is warm and woody, leaving aromas of toasted almonds on the palate. Those who love peat will love it, those who have never tried it can learn.

The White Widow White 2024,

Les Grandes Serres

Located between Vaison-la-Romaine and Séguret, the Grandes Serres vineyard, certified organic, promotes an innovative agroforestry approach, including the planting of pistachio trees along the edges of the plots. This cuvée, The White Widow 2024, made from a blend of Clairette, Grenache Blanc, and Marsanne, elegantly expresses the richness of the Rhône's sandy soils.

A pure and delicious white

Harvested in the cool of the morning on a fruity day, the grapes are pressed directly, thus preserving their brightness and freshness. Fermentation takes place spontaneously with indigenous yeasts, in a subtle balance between new Stockinger barrels (for Clairette and Marsanne, 50%) and stainless steel vats (for Grenache Blanc, 50%). Careful aging with light stirring gives the wine a full texture, without filtration, allowing natural sedimentation of the lees in the cold.

An expressive nose and a generous palate

From the moment you open it, The White Widow seduces with an intense bouquet of yellow fruits and jasmine. The palate is full-bodied and rich, supported by a beautiful mineral tension, which brings balance and length. A fresh finish, with slightly saline notes, prolongs the pleasure.

What to enjoy with this bottle?

This gastronomic white is ideally enjoyed at 10-12°C and pairs wonderfully with fish and white meats in sauce, spicy dishes and blue cheeses. With an aging potential of 5 years, it will gain in complexity over time.

Le Grenache du Bois Saint Jaume Red 2022

Fond Cyprès

Le Grenache du Bois Saint Jaume 2022 from the Fond Cyprès estate is a true ode to the terroir of Languedoc-Roussillon. This 100% Grenache Noir red wine, grown according to organic farming principles (Eurofeuille label), elegantly expresses the richness of its natural environment. Located in the Occitanie region, this vineyard is surrounded by woods on three sides, creating a microclimate conducive to the maturation of the 80-year-old vines that thrive on sandy soils.

Vinification and Aging

The vinification of this natural wine is carried out with a three-week maceration, followed by ten months of aging in vats. No oenological inputs are used and the fermentation relies exclusively on indigenous yeasts, thus guaranteeing a pure and authentic expression of Grenache Noir. Without filtration, this wine retains all its complexity and depth.

Tasting Notes

On tasting, Le Grenache du Bois Saint Jaume reveals an intense nose dominated by aromas of red fruits and typical notes of the garrigue surrounding the vineyard. On the palate, the wine is velvety, with a beautiful length and a silky texture that testifies to the controlled aging. The structure is balanced, offering a freshness that enhances the fruity and spicy flavors of Grenache. This wine has the potential to age beautifully for over ten years.

Food and wine pairings

Ideal with grilled or sauced red meats, this wine also pairs perfectly with Mediterranean dishes. For optimal enjoyment, serve it at a temperature of 14 to 16 degrees after lightly decanting.

Les Bonnes Quilles White 2022,

Domaine Bois Moisset

Les Bonnes Quilles is an organic and natural white wine from the Gaillac terroir, produced by the Bois-Moisset estate. This new vintage, Les Bonnes Quilles, is aptly named. This white maceration wine, classified as Vin de France, is a marvel of balance and will seduce you with its personality.

Vinification

Les Bonnes Quilles blanc is a blend of three white grape varieties: Sauvignon and Muscadelle (the majority) and Len-de-l’el (Loin-de-l’œil), a Gaillac grape variety named for the length of its stalk, at 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while Loin-de-l’œil, destemmed, macerates for eight weeks on the skins. The two vats are blended for bottling.

Tasting

Les Bonnes Quilles, the aptly named. An engaging white wine, opulent yet dry, where the macerated far-of-the-eye plays the role of spice. At once fresh, robust and pleasant, Les Bonnes Quilles is superbly aromatic on the nose and in the mouth. A wine for friends and good food, with a sunny and convivial profile. It will accept solid pairings, nothing scares it: roasted white meats, fine poultry, grilled fish or fish in sauce, or country cuisine (cassoulet, stews, carbonades, etc.).

Learn more about the Bois-Moisset estate

In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many ancient indigenous 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 guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Indigenous 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.

Vagabond Red 2022

Benoit Camus

Vagabond is an organic (Ecocert) and natural red wine from Beaujolais, made by Benoît Camus from Gamay. This Vin de France is produced in the south of the appellation, in the Pierre Dorées terroir. Its name evokes the winemaker's life as a seasonal farmer before purchasing his vineyards in Beaujolais.

Vinification

Growing on clay-limestone soils, the Gamay vines of Beaujolais are cultivated and harvested by hand, as the steep terrain prohibits any mechanized work. The harvest undergoes a semi-carbonic maceration process for fifteen days. The wine is aged in concrete vats for twelve months.

Tasting

Two vintages from Benoît Camus are currently available, this one being the "sweeter" of the two. It is an organic and natural Beaujolais with rich and vibrant fruit—strawberry, raspberry, cranberry, cherry, redcurrant—which we recommend drinking well chilled. The acidity and freshness are remarkable, and the wine offers notes of humus and wet stone. A touch of spice: nutmeg. It is a very aromatic wine, a charmer that will appreciate being paired with charcuterie, cured meats, Red Meats and roasted poultry.

Learn more about Benoît Camus

You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond," but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature first, nature always

Before buying his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked like this. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worms definitively dissuaded him from adding anything to the vineyard or the winery. He acquired Ecocert organic certification and continued to produce natural products.

The terroir of Pierre Dorées

The southern Beaujolais region, with its clay and limestone, produces wines that are more structured and powerful than those from the granite soils of the north. This is the profile presented by Benoît Camus's reds: natural, straight, dense wines with long aging potential, with good acidity and well-integrated tannins, not to mention abundant, rich, and seductive fruit.

Vino Bianco White 2022,

Corva Gialla

An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.

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Azienda Corva Gialla (“yellow crow”) is a winery 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, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers 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, from the Le Coste estate. The crumbly volcanic soil lends itself beautifully 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 primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

Pinot Noir Red 2021

Domaine Einhart
The deep, purplish color of this Pinot Noir from Domaine Einhart evokes black cherry: this is a velvety, ripe red, 100% Pinot Noir from the estate, 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 present, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, on indigenous yeasts, takes between ten and twelve days. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any chemical additives or added sulfites. Decanting is recommended so that it fully expresses all its finesse and grace. The magnum format is only good for it, accentuating its velvety texture and depth.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). 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 a co-founder, Nicolas devotes his winemaking 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 since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, 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, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Hip Hip Chardonnay Blanc 2020,

Domaine de l'Octavin
Light, saline, slightly creamy, supported by superb acidity and a lovely minerality, Hip Hip Chardonnay makes no secret of its tropical notes (pineapple, papaya, mango) and its lovely citrus notes: orange and lemon peel, mandarin, lime. What richness! Added to this are white flowers, honeysuckle, oregano, white pepper, a lovely stony touch and perfectly balanced tannins. Clean and mineral finish. While it's true that Chardonnay works wonders in Burgundy, it also thrives in the Jura, where it finds its local style and is often paired with Savagnin. According to the method favored in the Jura, it frequently undergoes skin maceration. This Chardonnay was macerated here for two months in whole bunches in 2020 and aged in vats. Bottling was carried out in July 2021.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Phaunus Louriero White 2017, Pedro Bravo

Natural wine with no added sulfites.

Organic Cognac VSOP Pass’Ange, Alain Chadutaud

Alain Chadutaud

Aged for five to seven years in Limousin oak barrels, this cognac is made exclusively from the Ugni Blanc grape variety. Its amber color and roundness on the palate reflect its long aging process. The fine and elegant nose offers subtle notes of vanilla; caramel and dried fruits delicately assert themselves on the palate. Serve it neat or as an aperitif, with ice cubes.