France

Organic Corsican Citron Eau de vie, Brana

Brana Distillery

The citrons come from small organic plantations located in Corsica. Once picked, they are transported by refrigerated truck. Upon arrival at the distillery, they are hand-cut and macerated in the eau-de-vie. The precise choice of alcohol and the optimal maceration point are the secrets of the production. The citron eau-de-vie is then aged in stainless steel vats to preserve the fresh, dense, and concentrated flavor of the fruit, clearly felt on the palate. The finish is long and elegant. Drink at 5-6° as an aperitif or digestif, for example with a chocolate dessert.

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.

Divin Poison White 2021

De Vini

Divin Poison is a dry, organic, biodynamic, and natural white wine made by Christophe Bosque of Domaine De Vini from Melon de Bourgogne grapes grown in the Nantes region. Classified as a Vin de France and harvested from gabbro soils characteristic of the area, it has all the qualities of a (very good) Muscadet, except for the appellation.

Ploussard Red 2022,

Fréderic Cossard

With this 2022 Ploussard cuvée, Frédéric Cossard, Burgundy's iconic winemaker, offers us a delicate and pure interpretation of this iconic Jura grape variety. Carefully produced and respecting natural principles, this wine seduces with its finesse and freshness.

A Ploussard of elegance

Produced using a viticulture method without additives and gentle vinification, this Ploussard fully expresses the lightness and liveliness of the grape variety. The low extraction and controlled aging allow for a fine and airy structure, where the fruit expresses itself brilliantly.

A subtle nose and a silky palate

The nose reveals delicate notes of fresh red fruits (redcurrant, raspberry), accompanied by a floral and slightly spicy touch. On the palate, the body is supple and elegant, carried by a lively acidity and melted tannins. The persistent finish leaves a beautiful sensation of purity and freshness.

What to taste with this Ploussard?

Served at 16-18°C, this Ploussard will perfectly accompany roast poultry, beef carpaccio or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.

We Are Young Rouge Beaujolais Nouveau 2024,

Domaine de la Sorbiere
We Are Young is an organic and natural red wine from the Beaujolais terroir produced by Cyril Alonso (winemaker) and Jacques Juillard (winemaker) exclusively for Culinaries and in the Beaujolais-Villages appellation. This is indeed a Beaujolais Nouveau — our Beaujolais Nouveau! — vinified without sulfites or any additives. A pure, natural Gamay juice bursting with youth!

Vinification
The organic Gamay grapes that produced this We Are Young cuvée are grown in Saint-Lager (Rhône) on the granite soils of the Domaine de la Sorbière, owned by winemaker Jacques Juillard, and vinified by Cyril Alonso at the same estate. The two winemakers are used to collaborating together on certain vintages. This 100% Gamay Beaujolais Nouveau is the result of hand-harvesting, a short semi-carbonic maceration (five days) followed by an equally short aging (four days) in stainless steel vats. It is a new wine with all the clarity and indulgence that this implies. No inputs, no chemicals in the vineyard or cellar.

Tasting
We Are Young by Cyril Alonso and Jacques Juillard is an exquisite, delicate and indulgent wine, with a beautiful balance of acidity, fruitiness and sweetness. Its clear and bright light coral color already whets the appetite, and the nose evokes white flowers, a cottage garden in bloom, fresh grapes, raspberries and strawberries. On the palate, we savor Montmorency cherries, Gariguette strawberries, and fresh orange or mandarin peel. It's surprisingly easy to drink, and since its season is short, make the most of it!

Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, a winemaker, his wife, a naturopath, and their family. They maintain, using organic farming methods, a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare vineyard, which existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their distinctive style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines
Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Les Œillets Amphore White 2022

Jean-Yves Péron

Les Œillets Amphore is a dry macerated white wine produced in Savoie by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.

Vinification

Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in terracotta amphorae.

Tasting

With a beautiful minerality and a tension polished by the time spent in terracotta, Les Œillets Amphore by Jean-Yves Péron is an atypical white, with powerful aromatic notes without any trace of wood. Lots of fruit and candied citrus. Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. You will pair him with all your best dishes.

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 the 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 surfaces, his mountain vines in micro-plots, worked by hand, 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.

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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.

Vagabond Red 2022

Benoit Camus

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

Vinification

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

Tasting

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

Learn more about Benoît Camus

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

Nature first, nature always

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

The terroir of Pierre Dorées

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

La barrique du chat botté Red 2017

Lindenlaub

Bright, savory, fresh, and deep, this wine goes down fast. This Cuvée du Chat is a still red wine made from Alsace Pinot Noir, cultivated and vinified by Christophe Lindenlaub. The grapes are hand-harvested from the Sempel and Thomen plots, facing south on the Stierkopf terroir. These plots contain the oldest Pinot Noir vines on the Lindenlaub estate. The clay-limestone soil on a sandstone substrate refines and accentuates the wine's clarity, giving it a straightforward personality and plenty of character. The grapes spend two weeks in maceration tanks to extract their color, then age in stainless steel tanks. This vintage comes from the Lindenlaub estate via the Parisian-Burgundian wine merchant Le Chat botté & Co, which selects beautiful bottles each year for its “La Barrique du Chat botté” series, illustrated with a collector’s label.

Find out more

Christophe Lindenlaub succeeds his father Jacques at the head of their twelve-hectare wine estate, cultivated by their family for almost three centuries. Viticulture there dates back two centuries, the activity previously being mixed. The Lindenlaub estate is located in the village of Dorlisheim, near Molsheim and Mutzig, on splendid clay-limestone terroirs on sandstone bedrock. All the classic Alsatian grape varieties are cultivated, and all types of Alsace wines are produced, from still red or white wines to oxidative wines, pet' nat', sweet late harvest wines, crémant, and maceration wines. Christophe's commitment to making wines as close to nature as possible, with complete respect for the terroir, gradually led him to convert the estate—certified organic since 2012—to natural viticulture and vinification. A testament to this goal is the Ensö range, six natural single-varietal cuvées, under the sign of the Chinese ink circle specific to Zen mysticism. This series, Christophe explains, was born from a quest for personal fulfillment and the desire to impart an extra touch of soul to his wines.

Cuvée Mourvèdre Red 2022

Fréderic Cossard

Frédéric Cossard's Cuvée M Mourvèdre is an organic and natural red wine made from Mourvèdre from the Mont Ventoux region in the lower Rhône Valley, and vinified in Burgundy. This is an excellent wine for laying down, with presence and personality.

Vinification

One hundred percent organic Mourvèdre from the southern Rhône Valley, harvested by hand, M Mourvèdre is macerated in whole bunches in a prefermentative manner, then fermented for a long time using indigenous yeasts and aged for one year in concrete eggs. No sulfites are added.

Tasting

Nicely structured, M Mourvèdre offers very fresh fruit (blackberry, raspberry) and ripe, fine tannins. Secondary notes of Mediterranean plants. Elegant and dense, yet fluid, this very tasty natural wine will be perfect for all your dinner parties, barbecues, and gourmet celebrations. He likes grilled Red Meats, black truffles, cold meats and cured meats, but you can make a (high-end) all-terrain table wine with it.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney gives voice in organic and natural mode to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemistry, 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 Chassorney estate 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.

Cuvée Mourvèdre Rouge 2021

Fréderic Cossard
From the southern Rhône Valley, this beautifully structured red wine offers very fresh fruit and ripe, fine tannins. Elegant and dense, yet fluid, it is a 100% Mourvèdre vinified in whole bunches and aged for one year in concrete eggs. A good wine for laying down.

Find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and wines of Burgundy, 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 that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations.

In 2006, he created his trading house and bought 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.

Divin Poison White 2020,

De Vini

Divin Poison is an organic, biodynamic, and natural dry white wine made by Christophe Bosque of the De Vini estate using melon de Bourgogne grapes from the Nantes region. Classified as a Vin de France and harvested on gabbro soils characteristic of the region, it has all the hallmarks of a (very good) Muscadet, except for the appellation.

i Vicini Cortese White 2021

Jean Yves Peron

This is a dry white wine from Jean-Yves Péron, organic, biodynamic, and natural, vinified in Savoie from organic Cortese grapes harvested in Piedmont. It is a merchant cuvée from the I Vicini series. The grapes come from Asti, in a cool microclimate that allows for relatively late ripening.

Vinification

Cortese is an ancient grape variety often associated with Trebbiano or Garganega. It produces a quality wine, fresh and tangy, with a straw-yellow color with greenish highlights. Here it undergoes two weeks of carbonic maceration and spends a year aging in 34 hectoliter tuns. No fining, no filtration, no addition of sulfites.

Tasting

I Vicini Cortese is a light and fresh wine, very digestible, with an alcohol content between 10 and 11 degrees, making it easy to drink. It has a minerality due to the terroir and notes of citrus, especially lemon zest. A perfect companion for tapas and the most refined starters, shellfish and caviars.

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. 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.

Lune Rayée Red 2021,

Pic Epeiche

The 2021 edition of Lune Rayée from the Pic-Épeiche estate (Haut-Layon, Anjou) is a continuation of the previous vintage, but denser and more intense. This natural cuvée is traditionally produced, entirely by hand, by Jean-Baptiste Peltier. It is made from Cabernet Franc (80%) and Cabernet Sauvignon (20%) planted in the same plot on clay-limestone soil.

Vinification

Lune Rayée 2021, from the Pic-Épeiche estate, was produced without any inputs to the vineyard except for a little Bordeaux mixture as needed, and without sulfites added to the vinification. Semicarbonic maceration lasts 16 days, followed by a long fermentation in vats using indigenous yeasts. Aging takes place on lees for eleven months, with passage through a vertical press in between.

Tasting

The color of Lune Rayée 2021 is significantly darker than that of the previous vintage. Extraction has been a little more extensive, which intensifies the minerality and structure of the wine. The color remains brilliant, a beautiful, clear ruby. On the palate, there is always this savory, fruity length (still and always fresh strawberries), a marked structure and a saline finish. Lune Rayée 2021 from the Pic-Épeiche estate is a lively and intense wine, with a red fruit structure. This wine without additives is ready to compete with local cuisine — coq au vin for example — but also with local charcuterie and cured meats , which it will enhance as an aperitif. The best would be a roasted squab . Serve slightly chilled.

Learn more about the Pic-Épeiche estate

Entirely natural, prepared in a traditional and artisanal way, the Pic-Épeiche estate is located in Haut-Layon, in Anjou. It is run by Jean-Baptiste Peltier, who learned the trade from Jérôme Lambert https://culinaries.fr/producteurs/jerome-lambert/ and Patrick Desplats: yet another fine example of a natural, non-interventionist wine estate in this Loire region where there are many.

Vineyard and cellar

Very little intervention, therefore, but a lot of vigilance: "We accompany the grapes," says Jean-Baptiste about his natural wines. Cabernet Franc and Cabernet Sauvignon, Chenin and Grolleau, all from old vines, cultivated and vinified without additives. The macerations are short but the aging is long, almost a year in vats, entirely on lees.

The style

All the freshness and liveliness of the clay-limestone soils are intact in the wines of the Pic-Épeiche estate, which offer the full typicity of the Anjou terroirs worked naturally. Red and white wines are fruity and flavorful, offering a lively and nuanced expression of the local grape varieties: Cabernet Sauvignon, Cabernet Franc, Grolleau and Chenin.

Le Grenache du Bois Saint Jaume Rouge 2021

Fond Cyprès
Fresh, delicious, supple, intense, balanced, and with a surprising length on the palate, this beautiful red Grenache in Vin de France is perfect for drinking or keeping. Delicate and velvety, it offers beautifully blended tannins and a magnificent balance with notes of undergrowth and garrigue plants. It has the generous and caressing character of its grape variety. It is a good example of the "forest" wines of Fond Cyprès, marked not only by their grape varieties but also by the wooded and windy environment that refreshed the grapes' growth. After hand-harvesting, destemming the grapes, and fermenting for four weeks in concrete vats, the wine spends ten months aging in old barrels. It comes from a sandy plot of Grenache vines surrounded by a forest and a biodynamic olive grove. It is aged for nine to twelve months in old 228-liter demi-muids, which have the advantage of not oaking the wine but ensuring a comfortable, gentle aging process.

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

L'Opéra des Vins Lumière de Silex Blanc 2021

Jean-Pierre Robinot
Here is a wine whose qualities can be discerned from its name: its liveliness and expressiveness owe everything to the calcareous-siliceous soils of its native plots, in the Loir hills, on which fifty-year-old vines are grown, harvested by hand. One hundred percent Chenin, it is a subtle and complex wine, full of flowers and fruits: acacia, quince, roasted apple, mandarin zest, with a hint of spice and a sumptuous minerality. The harvest is processed directly, fermentation is carried out using indigenous yeasts, and no sulfites or any other additives are added in the cellar or at bottling. Aging is carried out for one year in barrels previously used for several wines. We recommend decanting this wine for one hour to allow it to develop all its aromas.

Find out more
Anyone interested in natural wine in France has certainly come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the wines produced by Jean-Pierre, warm, friendly and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir, in the 11th arrondissement of Paris, for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his vineyard and make wines without sulfur. He reclaims hillside wasteland on great terroirs, as well as troglodyte cellars dug into the tuffeau stone. 2002 will be his first vintage. At the same time, under the L’Opéra du vin brand, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended with natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Vosne Romanée les Champs Perdrix Red 2021

Fréderic Cossard

A deep, bright, ruddy color; lots of ripe, generous fruit, paired with red and black berries. Blended, satiny aromas. This Vosne-Romanée, a prestigious vintage from the Côte de Nuits, comes from the Les Champs-Perdrix vineyard. Very distinctive, voluptuous, complex, and powerful, this wine also displays beautiful finesse with soft, velvety tannins. This Pinot Noir in the Vosne-Romanée AOC comes from the plot that gave its name to the cuvée. The terroir, facing east, is based on limestone soils mixed with clayey marl at a depth that varies between a few dozen centimeters and one meter. The grapes macerate in whole bunches. Aging is approximately one year in barrels. A great wine for laying down.

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.