Fish

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.

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.

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.

Gewurztraminer Origin White 2022,

Jean-Marc Dreyer

Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling and Muscat), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.

Vinification

The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

Tasting

Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular 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.

Lulu Red 2022 Magnum

Patrick Bouju

Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.

Vinification

Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.

Tasting

Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…

Learn more about Patrick Bouju and the La Bohème estate

Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.

Viticulture and trade

Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…

A winemaker who lends a helping hand

The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.

Jour de Fête Sparkling Rosé 2019

Marie and Vincent Tricot

You pour it, pour it, pour it again, and you're amazed to have emptied the bottle. This organic, natural sparkling rosé wine doesn't bear this name for nothing. Made using the ancestral method (bottling during fermentation, which completes in the container), Jour de Fête is a seductive natural sparkling wine made from Gamay d'Auvergne that doesn't lend itself to melancholy. It displays a deep, slightly cloudy strawberry-raspberry color that already invites indulgence. On the nose, cherry, raspberry, and the promise of a vinous and concentrated sparkling wine, not just a gurgling experience. It can be described as both gurgling and complex.

The cherry, raspberry, redcurrant and strawberry are confirmed on the palate with a great deal of sweetness and indulgence, a little sugar reminiscent of the raspberry fruit paste from Auvergne, and the slight bitterness of the volcanic soil Gamay in the background. The effervescence is moderate, we also perceive citrus notes (orange, mandarin) and the floral notes are then revealed with a touch of violet. The roundness is pleasant, the freshness is exceptional. Made from Gamays grown on hillsides on volcanic and clay-limestone soils, Jour de fête is truly exceptional and as joyful and festive as its label promises.

To find out more

Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are reviving the vineyards of this beautiful volcanic province of the Massif Central from the ashes using organic and natural methods, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a colorful winemaking 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 has not seen the slightest chemical input for thirty years. The estate is located on a hillside on the left bank of the Allier River, in a volcanic clay-limestone area near the vineyards of Châteaugay, Chanturgue, and Corent. They acquired it in 2003 and have since 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 straightforward, flamboyant profile and express themselves with as much character as simplicity.

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.

Learn more about Clos des B

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.

Find out more

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.

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 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.

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 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.

To find out more

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…

Le Blanc des Garennes White 2020,

Fond Cyprès

A beautiful texture, with notes of citrus and exotic fruits. Roussanne, Grenache Blanc, and Viognier grown on the same plot: a southern blend that produces a truly southern white wine, original, balanced, fresh, structured by light maceration, fermented and aged in barrels. Its profile is atypical in Corbières. A distinctive feature: the plot was planted according to the desired wine, and chosen to face north to ensure good acidity. The three grape varieties are harvested at different ripeness levels. As soon as the Viognier (later ripening) is ripe, everything is harvested together: the Grenache Blanc is often overripe. This produces a very unique flavor balance, between freshness, richness, and roundness. After direct pressing, the must is vinified in old 225-liter barrels, then aged for ten months. It can be kept for around ten years, if given time: all pairings suit it.

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 had a clear objective: "to produce southern wines that reflect us, wines with 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 are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean and living soils are an ideal condition 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. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.

Magnum Saint Romain sous le Chateau Clos du Cerisier White 2019,

Domaine de Chassorney

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample 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 or Languedoc regions. At his place, the soil and vines are worked as naturally as possible: regular horse-drawn plowing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels. This wine is only available in magnum format; it is elegant, mineral, and powerful. The nose reveals a magnificent bouquet of white flowers, and the finish is accentuated by notes of yellow fruits.
Natural wine with no added sulfites.

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 Litre Arbitre White 2019

Château Lafitte

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

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.

Coyade White 2015

Domaine Vinci

A voluptuous southern white wine born from a blend of Macabeu, Grenache Blanc, and Carignan Blanc planted in the Agly Valley, in the heart of Roussillon, Coyade comes from vines grown on a predominantly clay-limestone terroir. Malolactic fermentation took place in stainless steel vats, and the three grape varieties were vinified separately before being blended. The color is intense and golden, with notes of straw and honey on the nose, and a slight oxidation on the palate that pairs perfectly with hard cheeses.

Natural wine with no added sulfites.