Fish

Magnum P'tit Nouveau Gamay - Red - 2019

Vincent Wallard
This is an all-gamay carbonic maceration extracted from grapes from the Jean-François Debourg estate in southern Beaujolais. Fresh and crisp, it offers beautiful notes of red fruits (cherry). Decanting is required to allow its sweet and gourmet qualities to express themselves.
Natural wine with no added sulfites.

Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

Find out more

Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Bain de Bulles Artemus Ka White 2021,

Fréderic Cossard

Sparkling, flavorful, fresh, dry, but without abandoning the opulent side of its grape variety... In Frédéric Cossard's "Bain de Bulles" series, bringing together excellent sparkling wines from the négociant family, we ask for Artemus Ka. But who exactly is it? The answer is obvious: arte is art, and mus ka is... muscat, the base grape variety of this beautiful natural sparkling wine. For parties, large aperitifs, joyful meals and all kinds of excesses.

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 for some time as a wine broker 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, 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.

i Vicini Barbera Red 2021

Jean Yves Peron

This bottle from Jean-Yves Péron's I Vicini series is an organic, biodynamic, and natural red wine. It is vinified in Savoie from grapes harvested in Piedmont. The grape variety is Barbera, grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. This vintage is classified as a Wine of the European Community.

Vinification

Hand-harvested, no sulfites added, no filtration, no fining. The two Barberas are macerated for three months with punching down and undergo fifteen days of carbonic maceration. The wine is aged for one year in 225-liter barrels. The 13.5 degrees of alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15 degrees.

Tasting

A great wine in every sense of the word, this I Vicini Barbera. Long, very fruity, generous, deep, with superb acidity resulting from a harvest at moderate maturity, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, beautiful intense and colorful red color: it demands to accompany beautiful cuts of meat, whether black pork from Bigorre or high-end beef from Maison Aitana.

Learn more about Jean-Yves Péron

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

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.

Coince ta bulle 2023 sparkling rosé

Château Frédignac

Terroir, plot size and grape varieties

In the heart of the Blaye-Côtes-de-Bordeaux appellation, on the right bank of the Gironde estuary, flourish the vines of Château Frédignac, a family estate driven by the sincere commitment of Vignobles L'Amouller. It is here, on sunny and breezy slopes, that Merlot finds its ideal expression. This emblematic Bordeaux variety, usually vinified as a red wine, reveals itself here in an unexpected and seductive light: as a naturally sparkling rosé. The temperate climate and clay-limestone soils of the vineyard lend the "Coince ta bulle" cuvée a beautiful freshness, a natural vivacity, and a crisp fruitiness that evokes the pure pleasure of the moment.

Cultivation methods

True to a peasant philosophy that respects all living things, the estate is managed using certified organic farming methods, bearing the AB and Nature & Progrès labels. Here, the vines are nurtured without synthetic inputs, in a careful balance between soil, plant, and human intervention. Biodiversity is encouraged, treatments are gentle and measured, and every intervention is carried out with the aim of preserving the soil's identity and the purity of the fruit. This approach naturally extends to the cellar, where the "Coince ta bulle" cuvée is crafted using the ancestral method: a single fermentation, without the addition of yeasts or sulfites, resulting in a brut sparkling wine that is spontaneous and vibrant. A free wine, reflecting the spirit of those who make it.

Tasting & pairings

"Coince ta bulle" 2023 is an invitation to lightness, freshness, and the simple joy of a shared moment. Its pale pink, delicately cloudy color heralds a vibrant nose of small red fruits—fresh strawberry, tangy raspberry—mingled with a lively touch of pink grapefruit. On the palate, the bubbles are fine and joyful, with a crisp and thirst-quenching attack. The fruit expresses itself naturally, in a perfect balance between natural sweetness and saline tension.

Ideal for relaxed moments, this naturally sparkling rosé is the perfect accompaniment to a summer aperitif, a platter of grilled vegetables, sushi, or marinated fish. It also works wonders at a barbecue with friends, where its light and fruity character refreshes the palate and sparks conversation. A wine for pure enjoyment, sincere and unpretentious, proving that natural wines can also be festive.

Ô mon Païs White 2011

Domaine La Sorga

A blend of Sauvignon and Chenin, Ô Mon Païs offers notes of lychee, bergamot, and lemongrass: perfect with raw fish and Asian cuisine. Half of the grapes are pressed directly, without settling, and the other half macerates whole bunches for approximately 45 days before aging for a year in vats. Aging potential: 20 years.

Natural wine with no added sulfites.

I Vicini Barbera Rouge 2020,

Jean-Yves Péron


This I Vicini Barbera is a great wine in every sense of the word. Long, very fruity, generous, deep, with superb acidity resulting from a moderately ripe harvest, it is both serious and joyful, wonderfully intense and concentrated. Finesse, minerality, tension, and a beautiful, intense and colorful red color: a superb example of what the Barbera grape variety can achieve, especially at altitude, as is the case here. Its 13.5% alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15%. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. In 2017, Jean-Yves Péron decided to expand his range by sourcing organic grapes in the heart of Piedmont, Italy, in collaboration with his winemaker friends Paolo Angelino in Casale Monferrato and Giorgio Barbero in Asti. The result has been several vintages, including this 100% Barbera red, made from Paolo's grapes. The vines, around forty years old, grow on gray and white marl soils cultivated biodynamically. These are old, low-yielding vines, harvested by hand when slightly underripe to counterbalance the richness of the grape variety. Skin maceration, in pure carbonic mode without punching down, takes place over four weeks, using indigenous yeasts. I Vicini Barbera then ages for at least a year in 900-liter sandstone amphorae, which reinforces the wine's tension and minerality. No filtration, fining, or addition of sulfites.

Find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Made up of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winemakers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

La Syrah de la Pinède Red 2022

Fond Cyprès

La Syrah de la Pinède 2022 from Fond Cyprès is a true ode to nature and the terroir of Languedoc-Roussillon. Produced on a north-facing plot surrounded by a pine forest, this cuvée embodies a perfect balance between freshness and concentration. The rich, fresh clay-limestone soils allow the 15-year-old Syrah vines to develop a beautiful maturity until the end of September, giving the wine an elegant structure and expressive aromas.

Vinification and Aging: Respect for the Terroir

The grapes are harvested by hand, then carefully destemmed before a gentle three-week maceration. Traditional vinification respects the grapes, using indigenous yeasts and without the addition of additives or filtration, thus highlighting the authenticity of this natural wine. The wine is aged in 42 hl wooden vats for 10 months, preserving the wine's memory and allowing it to develop a subtle depth and complexity.

Tasting: An Elegant and Expressive Syrah

On the nose, La Syrah de la Pinède reveals captivating aromas of red fruits and black olives, distinctive signs of its Mediterranean terroir. On the palate, we find this same freshness, due to the northern exposure of the vine, combined with a beautiful concentration reminiscent of the generosity of the southern sun. Its silky texture and fine tannins offer a persistent and balanced length on the palate.

Food and Wine Pairing: Ideal Companion to Roast Meats

This red wine pairs wonderfully with roast meats, revealing all its aromatic richness and delicate structure. Serve it between 14 and 16 degrees, and don't hesitate to decant it to release all its aromatic complexity. With an aging potential of more than 10 years, this wine will evolve magnificently in the cellar.

Respect for the Environment: An Organic Commitment

Certified organic farming (Eurofeuille), La Syrah de la Pinède 2022 embodies Fond Cyprès' commitment to environmentally friendly viticulture. Without synthetic products or industrial yeasts, this wine is the pure expression of its terroir.

Vers la Maison Rouge Red 2022

Jean-Yves Péron

Produced in Savoie by Jean-Yves Péron, Vers la Maison rouge is an organic, biodynamic, and natural red wine classified as a Vin de France, made from the Mondeuse grape variety. Its name is that of its main plot.

Vinification

Produced on mica-schist soils near Albertville and limestone scree in Fréterive, Vers la Maison rouge is vinified on the skins using carbonic maceration and produced according to the "repasse" principle: after blending, one or more refermentations take place on grape marc from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. No filtration, fining, or addition of sulfites.

Tasting

Clear, limpid, almost pink color; beautiful aromatic richness, nicely tannic mouthfeel. Vers la Maison rouge is a beautiful, lively, energetic, mineral red wine, offering notes of redcurrant and small red fruits on the palate; but due to its production, it has a more solid structure than that of a rosé.

Learn more about Jean-Yves Péron

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

High-altitude biodynamics

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

Italo-Savoyard trade

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

Skin Contact Zizifredo White 2022

Frédéric Cossard

Skin Contact Zizifredo is an organic and natural wine, a blend of southern grape varieties: Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, grown on clay-limestone soils and macerated for a long time on the skins. Beyond the pun included in the name, it also alludes to Zibibbo, the Sicilian name for Muscat d'Alexandrie. To discover other maceration wines made from southern grape varieties, also check out Jean-Louis Pinto or the La Sorga estate.

Vinification

The organic grapes, harvested by hand in the south of France, are vinified in Burgundy by Frédéric Cossard. The grapes macerate for nine months in whole bunches before being slowly pressed. The wine is aged in concrete eggs. Skin Contact Zizifrédo is bottled without the addition of sulfites, fining, or filtration.

Tasting

Rare and sophisticated with plenty of presence and character, Skin Contact Zizifrédo expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange, in addition to iodine notes. On the palate, it is fresh and appetizing, with very fine tannins and plenty of fruit alongside the tension of a long-macerated wine. This wine is made for all pairings.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

La Diablesse White 2020

La Grapperie

La Diablesse is an organic (Ecocert) and natural dry white wine made by Renaud Guettier of La Grapperie from old Chenin Blanc vines. Classified as a Vin de France, it comes from the Coteaux du Loir appellation region.

Vinification

La Diablesse is a pure Chenin Blanc from vines planted in 1935 on flint-clay soils. The grapes are pressed directly at low pressure and then transferred by gravity before undergoing fermentation in barrels using indigenous yeasts.

Tasting

The nose of La Diablesse surprises with notes of almonds, followed on the palate by white fruits (pear, reinette apple), citrus fruits and a beautiful acidic finish. Very mineral, black pepper, smoke, thyme and earthy notes. The acidity is considerable, marked by a slight oxidative touch. This wine will go well with cooked fish, oysters and all seafood. Also enjoy it with smoked fish and cheese.

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 in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

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

Puligny Montrachet White 2022

Fréderic Cossard

This Puligny-Montrachet AOP is a dry, organic, natural white Burgundy wine vinified by Frédéric Cossard. Frédéric produces several Puligny-Montrachet vintages, including this one with no climate indication, but endowed with all the graces of this great white wine appellation from the Côte de Beaune, one of the most prestigious in Burgundy.

Vinification

Puligny-Montrachet is made from Chardonnay grown on clay-limestone soil. This is a direct-press wine, aged for at least one year.

Tasting

A marvelous fusion of richness and dryness, Frédéric Cossard's Puligny-Montrachet has great aging potential. With age, its aromas lean more and more towards earthy, mineral notes, with smoky accents and a magnificent affinity with truffle. In the meantime, it is difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.

Learn more about Frédéric Cossard

Frédéric Cossard gives the floor in organic and natural mode to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading

Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.

Cinsauriel Red 2021

Jean Louis Pinto

Cinsauriel is an organic and natural red wine from the Languedoc region, produced by Jean-Louis Pinto of the Es d’Aqui estate. 100% Cinsault, classified as Vin de France, it comes from the schist soils of Berlou, near Saint-Chinian.

Vinification

Cinsauriel is obtained by fermentation with indigenous yeasts and a month of maceration of the whole bunches in sandstone jars, the container where the aging also takes place.

Tasting

Beautiful bright ruby color, nose of pepper, rose and strawberry, accents of garrigue, candied black olive and prune. Lively and powerful, Cinsauriel is a robust and distinguished wine. It calls for solid foods: beef, roast pork, roast poultry such as chicken, capon or duck. He also enjoys charcuterie and cured meats.

Learn more about Jean-Louis Pinto and the Es d’Aqui estate

A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.

Winemaker and merchant

Jean-Louis buys grapes grown organically by winegrower friends. He monitors the fruit set, the ripening, and does everything to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).

All the terroirs of Languedoc

Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."

Bain de Bulles - Guy Wurtz White 2022

Fréderic Cossard

He's a Vin de France, but this pet'nat' doesn't lack distinction. Bain de bulles Guy Wurtz is an organic and natural wine produced in Burgundy by Frédéric Cossard from Gewurztraminer grapes harvested in Alsace. Guy Würtz, Gewurztraminer, you get it? All that's left is to pop the cork and enjoy: it's a truly delicious wine.

Vinification

Frédéric Cossard has vinified a biodynamically produced Alsace Gewurztraminer into a natural sparkling wine. The maceration of the grapes produces a light pinkish tint: we could call it a sparkling orange wine.

Tasting

Bath of Bubbles Guy Wurtz by Frédéric Cossard is pure pleasure: effervescence, sweetness, flavor, complexity, and a lot of euphoria. A wine for the holidays and for celebration. Drink chilled. Its pairing with seafood, especially oysters, is heavenly. To discover Gewurztraminer in a very different form, try it in skin maceration at Domaine Einhart.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney give organic and natural voice to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.

LP Clarete Red 2021,

Ladidadi/Pinheiro

Clarete ("clairet") lives up to its name with its light, airy tannins. Medium-bodied, it is crisp, vibrant, and lively with refreshing acidity. It is a wine full of red fruits and spices, elegant without being solemn, and therefore suitable for all occasions. This is a blend of red and white grape varieties that represents an ampelographic anthology of the estate, as it brings together 80% red grape varieties (Jaen, Touriga Nacional, Tinta Roriz, Alfrocheiro) and 20% white grape varieties (Encruzado, Bical, Malvasia, Cerceal and Terrantez). The effect produced by this blend is an increased fluidity of the red wine, which becomes supple and light. The vines grew on granite and clay-sand soils facing south in the hills of Penalva do Castelo, surrounded by oak, pine, olive and chestnut trees. The harvest is manual. The grapes are destemmed and slowly crushed by foot for two days before macerating in stainless steel vats. Fermentation is spontaneous, using indigenous yeasts. Aging is ten months and bottling is done without filtration. No chemical inputs are added to the vineyard or the winery.

To find out more

The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.

Lou Dilun Red 2021,

Clos des B

Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.

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Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

XL Ancestral Sparkling White 2021

Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.

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Partida Creus is an important estate, both from a winemaking and historical perspective – we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the vintage. The wines, fresh, vibrant, lush but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Nuits Saint Georges Aux Croix Rouges White 2021

Fréderic Cossard

Don't be fooled by the name of the climat on the label: this is a Nuits-Saint-Georges white, an object of curiosity but above all of delicacy: it is important to know that the appellation doesn't only excel in red wines; it also produces spectacular whites. This wine from the Aux Croix Rouges plot has a beautiful deep gold color, a magnificent nose, opulent, deep, and heady, with notes of white flowers. On the palate, there is plenty of presence and freshness, a beautiful honeyed and brioche-like palate. This superb Nuits-Saint-Georges white seduces with its rarity but also with its freshness and balance. The Pinot Blanc grapes from which it is made grow on marl-limestone soils. They are around forty years old. The harvest is directly pressed and the must is fermented without punching down. The aging is one year in concrete.

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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 wine-growing 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.

La Chassornade Sparkling White 2021

Fréderic Cossard

This beautiful golden yellow color catches the eye; you pour yourself a small glass and suddenly you wake up. It sparkles, it's fresh, it's full of flavor and joie de vivre, and you could consider La Chassornade a festive wine if you didn't have a furious desire to drink it on any occasion, especially without an excuse or a word from your parents. It is, in short, a magnificent expression of the Aligoté grape variety in sparkling mode: floral, citrusy, taut, fresh, and mineral. It's also a natural sparkling wine that demonstrates the creativity of its winemaker. Aligoté was the first white grape variety in Burgundy—well before Chardonnay—and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity notes (lemon and white grapefruit) stand out elegantly. Absolutely delicious. The grapes were harvested near Puligny-Montrachet, from vines that are around forty years old. The harvest is directly pressed, and bottling is done in the clear, without disgorging. Fermentation and aging take place in the bottle for around ten months. Native yeasts, no added sulfites, no additives. Remember to keep the bottle chilled in an upright position for twenty-four hours before tasting so that the lees remain at the bottom.

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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 wine-growing 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  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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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 sought-after wines, which sometimes require waiting.

Magnum Munjebel White 2020,

Frank Cornelissen

The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

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A great must-have and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural". They are good initiation wines.

His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.

Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…