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Guy Sweet Wine 2011

La Sorga

Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.

The Guy cuvée is obtained from a blend of two southern grape varieties growing on the hard Urgonian limestone of Puéchabon (Hérault): vermentino (called rolle in France), at eighty percent, from twenty-five-year-old vines, and viognier, twenty percent, from twenty-five-year-old vines. These two grape varieties macerate together in whole bunches for two weeks. Then, only the heart of the press is selected before aging in old barrels, without topping up, for more than nine years. A wine with a strong personality and finely oxidative notes, presenting a nose of bergamot, candied melon, and fresh walnut. The palate is ample, devoid of any residual sugar or woody sensation, powerful and of great complexity. The finish is lively. This wine holds up very well to air (more than six months) and offers a rock-solid structure.

Natural wine with no added sulfites.

Le Coste Red 2010

Le Coste

Le Coste Rosso is a blend of Grechetto and Sangiovese grown in the basalt terroirs of Azienda Le Coste. With lovely acidity, fresh and pure, it's an excellent table wine for all occasions, just as the Italians know how to make it: 100% pleasure. Intensely indulgent.
A natural wine with no added sulfites.

Maquis Red 2015

Domaine Vinci

Lledo what? Here's a deep red produced from Lledoner Pelut, a little-known Catalan grape variety. The Maquis cuvée reflects the quintessence of the clay-limestone soil, with the added bounty of Roussillon. The grapes are vinified in whole bunches, crushed by foot, then placed in cement vats. A captivating nose with notes of raspberry, confirmed on the palate, with a fairly pronounced tannic texture.
Natural wine with no added sulfites.

Es d’aqui CFCR Red 2011

Jean-Louis Pinto

A blend of Cabernet Franc and Carignan, fiery, powerful, and deep, balanced by a touch of freshness. Lovely notes of black olive.
Natural wine with no added sulfites.

Vino Rosato Rosé 2021

Corva Gialla
Here is Vino Rosato, a beautiful Italian wine from the Lazio region whose pretty light pink color heralds pleasant floral notes on the nose and palate: rose, red fruits, citrus, acidity, and a touch of bitterness on the finish, reminiscent of grapefruit peel, which gives it a lot of charm. It is a blend of Montepulciano and Sangiovese grapes. The Montepulciano harvest macerates for 48 hours on the skins before being pressed, while the Sangiovese is pressed directly at the entrance to the winery. The musts are then fermented together in fiberglass vats where they are further refined until bottling in March. Vino Rosato will suit everything you want from a rosé, and more: its purity and balance raise it above the standard image of summer rosés. We recommend it in any season and particularly with food.

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The 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, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are reclaiming 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 converted 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 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.

Super Pink Rosé 2021,

Fréderic Cossard
A graceful and delicate pale rosé, a wine with the same qualities: 100% Cinsault, red fruits, citrus notes, flowers, and orange zest. Like Provençal sunshine in a bottle. Marvelously pure, this wine is produced by directly pressing grapes harvested from twenty-year-old vines near Vaison-la-Romaine (Vaucluse), on clay-limestone soils. Aging is brief, in stainless steel vats. A summer rosé, without hesitation, but also for all year round, with Asian or Middle Eastern cuisines, or even red fruits.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Syrah 3 coups Red 2021,

La Ferme de l'Arbre

The nose of this Trois Coups is expressive, laden with red fruits. This fruity sensation continues on the palate: the wine is rich and very balanced. Since it was a rainy year, the tannins are still a little green, but they will polish after two or three years of aging. Trois Coups' aging potential is also very great. It is made from Syrah grown on a plot of loess and granite, with manual harvesting. The grapes are macerated in stainless steel vats, whole bunches, for a good ten days. Punching down the cap is carried out morning and evening during fermentation. Pressing is done in a manual ratchet press. Half of the wine is aged in 220-liter barrels and the other half in stainless steel vats. Bottling takes place in early July, shortly before the following harvest.

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La Ferme de l’Arbre is a small four-and-a-half-hectare wine estate located on the right bank of the Rhône, on the Ardèche side, in Tournon-sur-Rhône (near Tain-l’Hermitage). Run for twenty-five years by Christian Lericq and Colette Barrier, it has had its current name since 2021, the year it was expanded. It is mainly located on granite soils with a loess plot. Entirely devoted to natural wine, obtained through organic and biodynamic farming, it currently produces Syrah red wines under the Saint-Joseph and Vin de France appellations. The estate also has a small apiary and produces honey. The vines are tended with herbal teas and nettle manure, and the soil is nourished with compost and manure. The wines are harvested entirely by hand, vatted in whole bunches. Vinification takes place at room temperature and the wines are neither filtered nor fined. The wines are authentic Syrahs from the Rhône Valley, simple and delicious, joyful, convivial and fruity.

Puligny-Montrachet 1er Cru les Folatières White 2020,

Fréderic Cossard

A fine example of Chardonnay at its zenith, this Puligny-Montrachet Premier Cru is distinguished, complex, powerful, and precise. It comes from the Folatières plot, planted with very old vines. This age is felt in the depth and structure of the wine, and likewise, it benefits from superb aging qualities.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Gabbrodo White 2022

De Vini

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

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

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

Super Pink Rosé 2023,

Frédéric Cossard


An elegant and delicious rosé, Super Pink embodies the pure expression of Cinsault. This pale-colored wine is the result of direct-press vinification of grapes harvested manually in the Vaucluse region. Its nose is marked by delicate notes of red fruits, citrus fruits, and flowers. On the palate, its vinous texture and freshness invite a light and festive tasting.

Ideal as an aperitif or with summer dishes such as barbecues, tapas, or smoked fish, this rosé is best enjoyed chilled, between 8 and 10°C. Drink within 2 years.

Cloé Rosé 2017

Abbazia San Giorgio
Cloé is a Nerello Mascalese from the Sicilian estate Abbazia San Giorgio, planted on terraces. The grapes grow on volcanic soils poor in organic matter. Harvested at the end of September, they undergo a brief maceration, then are aged in stainless steel vats and chestnut barrels for 6 months. This is a rosé with character, boasting great freshness in addition to its floral aromas.

Oberer Altenberg White 2023,

Domaine Einhart

A powerful and refined Gewurztraminer from a unique sandy terroir

The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.

A captivating and structured tasting

On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.

An exceptional wine for special occasions

Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.

Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.

Pet Nat White 2023,

Domaine Einhart

A crisp and thirst-quenching natural sparkling wine

Domaine Einhart's Pet Nat White 2023 is a cuvée full of vitality, carefully crafted according to the principles of the ancestral method. Composed of a unique blend of Gewurztraminer and Pinot Noir, this natural sparkling wine (or "Pet Nat") is the result of a destemmed maceration of several days for each grape variety, before blending. Bottling took place during fermentation, followed by 7 months of resting on slats to obtain a fine and natural effervescence.

A bright and joyful tasting

Upon opening, Pet Nat Blanc seduces with its delicate and persistent bubbles. On the nose, it reveals fruity and gourmet aromas of peach, lemon and exotic fruits, accompanied by floral touches. On the palate, this sparkling wine is light, lively and thirst-quenching. Its freshness and crispness make it accessible and irresistible, with a clean and mineral finish that invites you to take another sip.

A perfect companion for aperitifs and gastronomy

This Pet Nat White is ideal for accompanying a convivial aperitif, where it will delight lovers of natural sparkling wines with its joyful and spontaneous character. It also pairs perfectly with Mediterranean and Asian cuisine, raw fish, seafood and fresh cheeses. For an optimal experience, serve it between 6 and 8°C, after a slight disgorging if necessary.

Côtillon des dames White 2022

Jean-Yves Péron

Côtillon des Dames is a dry white wine from Jean-Yves Péron, organic and natural, from Savoie. In Vin de France, it is one of this winemaker's flagship vintages, made from several grape varieties in order to precisely control the evolution of the juice for each vintage and balance the wine according to each variety.

Vinification

Jean-Yves Péron's Côtillon des Dames is made with a majority of Jacquère, harvested at peak maturity, with Altesse and Roussanne as complementary grape varieties. All these vines grow on different terroirs: schist and limestone, limestone scree in Fréterive, mica schist in Albertville. The grapes are vinified separately and blended approximately two months before bottling. Depending on the variety, the maceration will be carbonic or not and of different durations. The average punching down is two weeks to two months. The aging is one year in 300-liter barrels.

Tasting

Great finesse characterizes Côtillon des Dames, a wine of great aromatic complexity, elegant and fruity, with a superb length on the palate. The winemaker has done everything to preserve the aroma and typicity of the Jacquère grape variety and the length and maturity of the Altesse-Roussanne duo.

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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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.

Italian-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.

L'Enchanteresse Red 2022

La Grapperie

L'Enchanteresse, by its name, sets the bar very high and has nothing to be ashamed of, and for good reason: it's an organic (Ecocert) and natural red wine from the Coteaux du Loir, 100% Pineau d'Aunis and classified as a Vin de France. It is produced by Renaud Guettier of La Grapperie without chemical additives or added sulfites.

Vinification

It is on a terroir of flint clay on limestone, at an altitude of 100 meters, that the fifty-year-old Pineau d'Aunis vines grow, pruned in a goblet shape, from which the aptly named L'Enchanteresse is produced. The Pineau d'Aunis is harvested at full maturity, sorted and then macerated for four weeks in truncated oak vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. All work on the musts and wines is done by gravity. L'Enchanteresse is aged for thirty-six months on lees, without racking or stirring, in demi-muids in cellars dug into the tuffeau stone. Bottled without filtration or the addition of sulfites.

Tasting

A very intense nose of black fruits extends into a beautiful volume in the mouth, very velvety and fruity, and the length leaves one thinking. Renaud Guettier did not name it L’Enchanteresse for nothing. A cuvée of old vines, this Pineau d’Aunis has excellent aging potential. You will open it alongside red meat, a stew, calf’s head in turtle sauce, or fish matelotes in red wine. He will also appreciate charcuterie, cured meats, and roast lamb.

Learn more about Renaud Guettier and La Grapperie

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

The estate

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

In the vineyard and the winery

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

Pink Pong Rosé 2022,

Jean-Marc Dreyer
Pink Pong by Jean-Marc Dreyer is an Alsatian rosé wine with organic maceration (AB label), biodynamic, and natural, without added sulfites, made from a blend of three grape varieties in equal parts: Pinot Noir, Pinot Gris, and Auxerrois. Until now, it only contained Pinot Noir and Pinot Gris, but this year, Pinot Noir was predominant, and Pinot Gris was added to restore the balance and drinkability of this rosé.

Vinification
The vinification of Pink Pong is modeled on this winemaker's Origin cuvées. In this blend of Pinot Noir, Pinot Gris, and Auxerrois grown biodynamically, the former gives it a bright red color. The grapes are macerated for around ten days in whole bunches. The wine is aged in foudres and demi-muids for eleven months. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting
Sweet notes of cherry, a slight astringency of cranberry, rhubarb, wild strawberry, a herbaceous note, and a hint of white pepper. Jean-Marc Dreyer doesn't always blend grape varieties, but when he does, we take off our hats: through a fine and dense framework, beautiful notes of red fruits and spices emerge. A wine for a special occasion, a thirst-quenching wine too, Pink Pong has it all: dryness, acidity, freshness, structure... As for food and wine pairings, you are spoiled for choice, this wine with its strong character goes well with anything that is eaten: red meats, grilled meats, cured beef (cecina) and pata negra ham, Gascon black pork ham too, charcuterie... Serve it very cold.

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 estate, 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 never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, 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 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 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.

Argilla Ramato Rosé 2021

Terre Pianca

Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.

Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.

Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.

A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.

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On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).

Vin paillé Red 2012

Marie and Vincent Tricot

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

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

To find out more

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