France

DH Pinot Noir Rouge 2013, Yann Durieux
Natural wine with no added sulfites.

L'Espagnole Rouge 2016

Sébastien Morin


A 100% Beaujolais Gamay that delights with its opulence balanced by its acidity. The skin maceration is long, and no manual extraction is performed. On the nose and palate, we perceive the best of Beaujolais: fruit and earth. Morello cherry, redcurrant, raspberry, granite, warm wet stone... A long and mineral Beaujolais that sits very well at the table. Particularly with grilled beef.
A natural wine with no added sulfites.

Génépi Le Pompon (50 cl)

Génépi Le Pompon
This attractive bottle contains a modernized génépi liqueur. Moderately sweet, yet smooth and powerful, it contains the delicate and complex aromas of this famous little mountain plant. We recommend keeping it refrigerated. Enjoy it on its own, in a small glass, or in a cocktail. Johan and Alexis, its creators, have a cocktail recipe for you, the cloudy pompon: mix 4 cl of génépi Le Pompon, 8 cl of cloudy apple juice, and serve over ice with a basil leaf.

Royal Canette White 2016

La Sorga

This 100% Colombard white wine comes from grapes grown on basalt sand and Villafranchian limestone soils in Adissan. Antony Tortul selected the most concentrated grapes from the plot and created a blend of direct pressing and maceration with a little flotation (clarified must). The whole was aged in vats for eleven months. The exotic fruit notes of this wine pair very well with fish in a creamy white wine sauce or in matelote. It has a ten-year aging potential.

SM Blanc 2016,

La Sorga
The initials stand for "Sauvignon-Marsanne," referring to the blend from which this merchant wine is made. The grapes come from the Hérault Valley. Whole bunches of Sauvignon Blanc macerate in Marsanne must by direct pressing for fifty-five days before aging for eleven months in vats. Its notes of dried apricot, fennel, and bergamot will pair perfectly with goat cheese or blue-veined cheeses (Roquefort, Bleu des Causses). Aging potential: ten years.

La Phacomochère Rouge 2015

La Sorga
Syrah and Cinsault, aged on schist soils in Vieussan, are blended directly after the harvest and macerated whole bunches for ninety days. Aging takes place in old barrels for ten months. Its floral and slightly spicy aromas will pair well with roasted meat, such as lamb with herbs. This wine has a aging potential of twenty years.

Moelleux de Muscat White 2010

Le Petit Domaine de Gimios

A sweet Muscat that will intrigue your palate: charm, character, complexity, a touch of mystery, a sweetness that lingers languidly. For lovers of wines that stray from the beaten track without losing their voluptuousness.
Natural wine with no added sulfites.

We are Young Rouge Beaujolais Nouveau 2025,

Domaine de la Sorbiere

We Are Young 2025 is a declaration of intent. More than just a Beaujolais Nouveau, it's a vision of young wine, free, without embellishment or artifice. This vintage from Domaine de la Sorbière, in granite Beaujolais, pays homage to the vitality of Gamay, the region's emblematic grape variety, worked here in a completely natural spirit.

The grapes come from granitic soils which give the wine a very clear mineral freshness. The winemaking is as simple as it is sincere: 5-day semi-carbonic maceration, spontaneous fermentations with native yeasts, and an ultra-short aging of 4 days in stainless steel tanks to capture the instant of the fruit. No superfluous oenological intervention, no exogenous yeasts or chemical inputs: here, everything is natural, alive, and respectful of both the grape and its terroir.

The color is a very light red, grenadine-colored, almost translucent, evoking fermented fruit juice. The nose immediately charms with its notes of citrus, fresh cherry, and white flowers, a fine and spring-like aromatic palette. On the palate, the crunchiness of the fruit dominates, with a fluid, fresh, almost thirst-quenching texture, without lacking structure. The moderate alcohol content (12%) contributes to this impression of gourmet lightness.

Perfect as an apéritif, We Are Young 2025 pairs wonderfully with a platter of fine cold cuts, soft cheeses or simple and generous cuisine. Serve slightly chilled (16-18°C) and drink without delay, although its aging potential of 2 to 5 years will surprise the curious.

A numbered vintage, full of sincerity and zest, to reconcile all enthusiasts with the original spirit of Beaujolais Nouveau: that of celebration, sharing, and wine that does good.

Beaujolais Lancié Red 2018,

Domaine Bélicard

Within the Beaujolais Villages AOP appellation, Domaine Bélicard produces an authentic and generous wine, reflecting the region's granite terroir. Made from the Gamay Noir grape variety, this wine combines deliciousness and complexity with excellent aging potential.

A Beaujolais Villages that is both rounded and spicy

Vinified using carbonic maceration, an emblematic Beaujolais technique, it reveals superb aromatic intensity. Its 9-month aging in concrete vats gives it a silky texture and a beautiful expression of fruit.

A complex bouquet and a balanced palate

This organic Beaujolais seduces with its aromas of candied red and black fruits, accompanied by spicy and undergrowth notes. The palate is round and ample, with a beautiful structure and a persistent finish.

What to enjoy this wine with?

Served at 14-16°C, it can be enjoyed as an aperitif or with shellfish, creamy cheeses or cooked fish.

Crapaud Licorne Rouge 2022

Danis dans la vigne
Under the enigmatic name of Crapaud Licorne stands an organic and natural red wine from the Cahors terroir, 100% Malbec, certified AB and Nature & Progrès. It is made by Danis Bessières (Danis dans la vigne) from organic grapes from his family's Domaine de l'Antenet.

Vinification
Danis Bessières's Crapaud Licorne is based on Malbec, the emblematic red (and even black) grape variety of Cahors. It comes from 30- to 40-year-old vines growing on clay-loam and limestone gravel soils. The vinification is carried out without any additives, with a short maceration. The aging is done in stainless steel vats.

Tasting
This deep purple-red color, no mistake, it's Malbec, the Cahors grape variety from which "black wines" are made. This red wine from Danis Bessières, dense, dark, full-bodied and rich in substance, fits the description well. Toad Unicorn needs local dishes and charcuterie from the region: the galabart black pudding from the Mayrinhac farm or the black pudding from the Collectif Padouen will accompany it with talent. If Malbec interests you, discover a completely different expression with Cyprès de toi rosé from Fond Cyprès.

Learn more about Danis dans la vigne
Under the Danis dans la vigne brand, in the Cahors terroir, Danis Bessières vinifies organic grapes purchased from his parents' estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: to make wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.

Malbec, but not only
Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to create single-varietal cuvées of Cabernet Sauvignon, Cabernet Franc or Colombard.

Life of the party Red 2020

Danis dans la vigne

Life of the Party (more or less translatable as "the party animal") is an organic and natural red wine from the Cahors terroir, certified AB and Nature & Progrès. This blend of red grape varieties from the Southwest is made by Danis Bessières, winemaker at Danis dans la vigne, using grapes from his family estate in Antenet.

Vinification

Life of the Party, produced on clay-loam soils resting on limestone gravel, is made from the red grape varieties Malbec, Egiodola, Cabernet Sauvignon and Cabernet Franc. In addition to the Cabernet Francs that are around ten years old, the vines are between 30 and 40 years old. The vinification is carried out without any additives, with a short maceration. No added sulfites, yeast or enzymes. The wine is aged in stainless steel vats.

Tasting

The garnet red color catches the eye and a large packet of fruit explodes in the mouth. Life of the Party, a joyful and free-spirited wine, is a natural, unadulterated red that's festive, convivial, and indulgent. The blend of grape varieties—in a region traditionally favored by Malbec alone—produces a supple, fruity, and nuanced result, perfect for any celebration. A board of charcuteries and salaisons will pay tribute to him, but you can also serve him at the table.

Learn more about Danis dans la vigne

Under the Danis dans la vigne brand, on the Cahors terroir, Danis Bessières vinifies naturally the organic grapes purchased from his parents' property, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1900s. 80.

Organic and natural since 1983

Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.

Malbec, but not only

Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to produce single-varietal vintages of Cabernet Sauvignon, Cabernet Franc or Colombard.

Le Pressoir de Saint Pierre Blanc 2020

La Grapperie
Le Pressoir de Saint-Pierre is a magnificent expression of Chenin Blanc, a grape variety that is the hallmark of the central Loire Valley region. On the nose, it reveals fruity and citrus aromatic treasures, and already a hint of smoke and flint that promises wonders. On the palate, it confirms with notes of white and yellow fruits (apricot, apple, peach, mandarin) and rare and splendid smoky, earthy, and siliceous accents. Its voluptuous texture will wonderfully envelop smoked fish, white meats, and mushrooms. The elegance and maturity of the wine reflect the old vines from which it comes, planted in 1935 on tuffeau, marl limestone and flint clay soils on the left bank of the Loire. Despite aging for twenty-four months in barrels, this wine has a low alcohol content and retains a very nice minerality. The harvest is processed directly by pressing and the aging is one year in barrels.

To find out more
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. His principle, he confides, is "to produce complex, rich wines, with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. 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 remainder consisting of a few ares of Côt, Gamay and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged between sixty and eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud undertakes meticulous work to restore the vineyard. 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 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 poured into barrels by gravity. Fermentation takes place in barrels, on indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Bourgogne Bedeau Rouge 2021

Fréderic Cossard
The nose is fresh, natural, and free, already evocative of tangy red fruits (morello cherry, plum, redcurrant). The Cossard style is fully present in this wine. Bedeau is a beautiful, delicious and refined Pinot Noir, bursting with fresh, tangy, and satiny fruit, plus a touch of cheekiness to enhance the overall effect. The palate is lively and voluminous, spicy, with velvety, well-integrated tannins. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges. All the soils are clay-limestone. The harvest macerates in whole bunches before aging in qvevri for 3 to 4 weeks, then a year in barrels.

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 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 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.

Saint Romain Sous Roche Red 2021

Domaine de Chassorney

The nose of this Saint-Romain from the Sous Roche climate is already reminiscent of high-altitude Pinot Noir with its freshness and liveliness. On the palate, we discover a superb structure, well-rounded tannins, and lovely notes of red and black fruits. Wonderful length on the palate, generous fruit sensation, and beautiful depth. This Saint-Romain "Sous Roche" is a pure Pinot Noir from a plot whose steep terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes, grown on fifty-year-old vines, macerate in whole bunches. Aging lasts about a year in barrels. A few years of aging will develop its spicy notes and ripen the fruit, but you can already enjoy it.

Saint Romain Combe Bazin Qvevris White 2021

Domaine de Chassorney

A white Saint-Romain from a great climate is already a lot, but the same wine, vinified and aged in a qvevri (Georgian-style terracotta jar), acquires even more velvety, delicate, and honeyed notes. The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin locality, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This is a pure Chardonnay from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged in qvevri, which further accentuates its smoothness and finesse. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

Find out more
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 wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant house and purchased 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 vintages. 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 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.

Pet Nat White 2021

Domaine Einhart

We are proud to present the natural sparkling wine from Domaine Einhart, a true bouquet of Alsace grape varieties, floral and cheerful, yet based on a solid framework due to skin maceration: this gives a resolutely vinous, complex, and profound character to a type of wine (Pet Nat) better known for its light, fruity, and airy notes. This makes it a rather paradoxical vintage, a firmly planted orange wine, but with added bubbles—light and joyful bubbles that do nothing to diminish the paradox. This is a festive wine, yet very mineral, very earthy, which has many strings to its bow and is not reserved for festivities: it demands to be savored on its own and especially at the table. At 12.5% ABV, it is composed of Sylvaner, Gewurztraminer, Riesling and Pinot Gris, entirely from the estate, harvested by hand. The vines, averaging thirty years old, grow on the muschelkalk soils of the Weingarten and Oberer Altenberg sites. Vinification begins with destemming, followed by a four-day maceration with indigenous yeasts. The wine is aged in bottles, on slats, for ten months before disgorging. Serve chilled.

To find out more

Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are found on the hillsides rising between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Bison Grass Botanical Vodka 40° - 70cl

Awen Nature Distillery

This vodka offers delicate aniseed and peppery notes, supported by the magnificent herbal harmony of freshly cut bison grass: vanilla, tonka bean, hay, and toasted almond. Bison grass vodka is a classic Polish recipe, but what exactly is this herb? Hierochloe odorata is a plant in the grass or poaceae family. Depending on the region, it is also called sweet grass, vanilla grass, or holy grass. It is a Nordic plant that is capable of growing as far as the Arctic Circle: it is also found in Canada, in the northern Rocky Mountains and in certain regions of Northern Europe. Medicinal, curative, aromatic, it plays an important role in shamanic rituals as a sacred plant with magical properties. Its name "bison grass" is specific to northern Poland and Belarus, where it grows in the territory of wild bison. Awen Nature has made this vodka according to the traditional Polish recipe revisited, from fresh bison grass grown organically in the distillery's botanical garden and pure spring water from the Black Mountains of the Armorican massif.

Find out more
The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic content, organic liqueurs with a strong touch of poetry. This Breton distillery, located in Ille-et-Vilaine and run by Julien Fanny, initially focused on absinthe, a liqueur that Julien helped rehabilitate. It's not "the liqueur that makes you crazy," he says: we were already crazy before. He strives—successfully—to reproduce the taste of yesteryear, that of the absinthes once given to children on a sugar cube as a dewormer. "You need a touch of madness to be a distiller today," says Julien. In addition to absinthe, Julien distills a wide range of spirits and liqueurs: gins, vodkas, botanical rums, Swedish elixir, concoctions inspired by role-playing games... All made from plants, respecting the environment, without preservatives or artificial flavors. An ode to plants that the korrigans must sip in secret, at night, on the moors.

Combe du Temps Red 2020,

Les Vignes du Domaine du Temps

La Combe du Temps rouge is a powerful but not heavy wine: red fruits are layered with notes of undergrowth, earth, garrigue, and mineral, on a rather full-bodied and tannic structure. Natural and elegant, not lacking in freshness, La Combe du Temps rouge was fermented naturally with indigenous yeasts, without filtration or fining, then aged 20% of the total volume in barrels. The wine has more than moderate oak. Very balanced, it is a Languedoc blend (equal parts Syrah and Grenache) that plays on freshness with a beautiful chewiness.

To find out more

The Domaine du Temps is located in Cabardès, a small region of Languedoc that was once a subdivision of the Cathar Country. Starting from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by the Lauragais and to the east by the Minervois. Hilly, wild, rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the place called Font Juvénal, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and freshness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon, and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has been dedicated to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is determined based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions produce smooth, controlled wines of great integrity, with very supple tannins. They are fresh, delicious, and expressive.

Rencontre Red 2020,

Domaine Bois Moisset

Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.

To find out more

The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; It is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich wine-growing heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours and grape juice. A herd of old local breed cows also thrives there and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.

Cinsault Cuve n°5 Rouge 2020,

Fond Cyprès
Integrated, straightforward, rich, and intense, very fragrant, fresh and fluid, with a full and superb fruitiness. All the character and purity of Cinsault, a noble red grape variety from the Great South. Notes of cherry, ripe plum, and sweet spices, a delicate structure and refreshing acidity. This beautiful wine for laying down was initially offered only in magnums and is now available in 75 cl bottles: enjoy it.

Find out more
This Corbières 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 wanted to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache, which had seen neither fertilizer nor pesticides for years: these clean and living soils were 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. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first 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 signature of the soil. Deliciously balanced between mineral imprint, plant environment, and fruit expression, the wines of Fond Cyprès reflect the South of France: the caress of its sun, but also the freshness of its shadows.