France

La Bueilloise Blanc 2022

La Grapperie
La Bueilloise is a dry white sparkling wine from the Coteaux du Loir, classified as Vin de France, organic (Ecocert), and natural. It is produced by Renaud Guettier of La Grapperie, without the addition of sulfites or any other chemical additives. A fine example of this winemaker's expertise, with added bubbles.

Vinification
La Bueilloise is a blend of young and old Chenin Blanc (60%) and Pinot d'Aunis (40%) vines, pruned in goblet and crescent shapes on a flint-clay terroir. The oldest vines are 115 years old and the youngest 8 years old. The harvest is carried out by hand at full maturity. Spontaneous fermentation in fiberglass vats using indigenous yeasts for one month, followed by fermentation in bottles where aging continues for twelve months on the lees. Manual disgorging without the addition of preservatives, then recapping.

Tasting
The atypical blend of La Bueilloise is based on the majority of Chenin, ripe to the point, which brings its roundness, aromas and liveliness. The Pineau d'Aunis brings a slight bitterness. Dry and nuanced, sending out clouds of aromas in bursts, this wine offers lively and intense bubbles. Fresh apple, pear, minerality, dryness, straightforwardness. An aromatic and refreshing sparkling wine, which you can pair with a wide range of good things and not necessarily "white wine" products: it will go well with local charcuterie, fresh veal and pork, raw or cooked shellfish (scallops) and crustaceans, lobster or fish in sauce, and fine sweet or savory flaky pastries. It is the perfect companion to a good blanquette or salmon with beurre blanc.

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

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

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

Riesling Blanc 2022

Domaine Einhart
Riesling from Domaine Einhart is, as its name suggests, a dry white wine made from 100% Riesling from the Alsace region, organic (Ecocert) and natural, classified as a Vin de France. Riesling, the lord of Eastern European grape varieties, finds here an expression worthy of its nobility.

Vinification
The twenty-five-year-old Riesling vines from Domaine Einhart grow on the muschelkalk (oolitic limestone) soils of the Kreutzweg area. The grapes are harvested by hand and then pressed directly. Fermentation is carried out using indigenous yeasts. Aging on fine lees is ten months in century-old beer barrels (an Alsatian specialty) and precedes bottling without filtration. From the vine to the cellar, Riesling was produced without any additives or sulfites.

Tasting
A beautiful orange-yellow color. The first nose is very delicate, slightly musky, with notes of grapefruit and dandelion flower. The second nose is fresher and mineral with aromas of thyme, aromatic herbs, and flint. The palate begins with vivacity and a beautiful verticality, a minerality typical of limestone. The finish is persistent and saline. Decanting is recommended so that Riesling can spread its wings and express its mineral notes. You can serve this gem from the Einhart estate with any kind of dish; it is easy-going, but it also pairs well with cheese, roast poultry, sauerkraut, or smoked fish.

Learn more about the Einhart estate
In the northern part of the Alsatian vineyard, the Einhart estate is a ten-hectare family estate whose vines grow in the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).

A family estate
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 co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.

The best of Alsatian terroirs
Entirely manual harvests, destemming of the bunches, 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 grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.

Auxey Duresses Les Crais Rouge 2017

Domaine de Chassorney
Auxey-Duresses "Les Crais" by Frédéric Cossard is an organic and natural red Burgundy cru, from the Crais plot in the Auxey-Duresses AOP. This generously proportioned, well-aged double magnum has amplified and polished the excellence of this fine wine.

Vinification
The Pinot Noirs from the Crais plot are over forty years old. This wine dates back to the period when Frédéric Cossard was still cultivating the Chassorney estate; it therefore leaves nothing to be desired in terms of the absence of additives and sulfites.

Tasting
Fine, complex, straightforward and fruity, this beautiful red wine is a superb expression of Pinot Noir, typically Burgundian. Lots of freshness, crispness, and powerful aromas of red fruits. Can age for a few years. The pairings are expected: Red meats, poultry, charcuterie, cured meats.

Learn more about Frédéric Cossard and the Chassorney estate
Frédéric Cossard gives 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 winegrower 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 Chassorney estate 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.

Cahors Red 2018

Danis dans la vigne

A Cahors, quite simply: this 100% Malbec red wine, organic and natural, is produced by Danis Bessières and Domaine de l’Antenet in the Cahors AOC. It is, strictly speaking, Danis’s father’s Cahors, from a vintage that has already matured.

Vinification

The Malbec vines grow at Domaine de l’Antenet, in the Cahors region. The harvest is cultivated and vinified without additives or sulfites. "If I have the joy today of letting you taste these vintages from the past, it is thanks to the perseverance, talent and flair of my father. He knew very well how to give time the care to preserve the beautiful years, confident that he was in the capacity of well-made wine to travel the ages."

Tasting

Despite its six years of age, this Cahors from the Domaine de l'Antenet/Danis dans la vigne remains very marked by cherry, with body and noble aromas of an evolved wine that are beginning to manifest themselves: leather, undergrowth, hay, truffle, tobacco... Everything we love in Cahors. Powerful, full-bodied, but drinkable and very supple for the appellation.

Learn more about Danis dans la vigne

Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, 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 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 in this vein.

Malbec, but not only

Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.

Pet Nat White 2020,

Domaine Einhart

A pinkish-amber color, plenty of freshness, roundness, and fruitiness, with superb, delicious, and fresh bubbles! The expression of the limestone from the Muschelkalk soils is perfect, with a magnificent salinity on the palate. We expected no less from the Einhart estate and its mastery of macerated whites, but also from its experience with sparkling wines, crémant being a local expertise. This natural sparkling wine, subtitled "pure grape," presents itself boldly, without apostrophe. It is made from 70% Sylvaner and 30% Gewurztraminer, grape varieties grown on the property, hand-harvested and destemmed. No additives are added to the vineyard or the winery. The vines, averaging thirty years old, grow on Muschelkalk limestone soils located in Weingarten and Oberer Altenberg. Vinification, plot-by-plot and entirely gravity-fed, begins with a four-day maceration for each grape variety, with indigenous yeasts. The wine spends twelve months on slats before disgorging.

Find out more

Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite 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 co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, 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.

Auxerrois Origin White 2022,

Jean-Marc Dreyer

Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (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), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.

Vinification

Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting

Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.

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, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Morey-Saint-Denis Premier Cru "Monts Luisants" Red 2022,

Frédéric Cossard 2022
From the Monts Luisants plot, this organic and natural red premier cru is a rarity. Vinified by Frédéric Cossard, it is a beautiful Burgundy wine in the Morey-Saint-Denis appellation, in the Côte de Nuits.

Vinification
The small clay-limestone Monts Luisants plot is located above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are around seventy years old. The vines are cultivated without pesticides and the wine is made without any additives or added sulfites, with whole bunch maceration.

Tasting
A dense, powerful, complex and elegant wine, a Burgundian gem like Frédéric Cossard knows how to make. This Morey-Saint-Denis Premier Cru "Monts Luisants" is overflowing with aromas of fresh fruit, substance and depth, with notes of red fruits and violets. This bewitching wine promises to improve for a long time, ten years and more. If you don't taste it beforehand, enjoy it with charcuterie, cured meats, roasted or grilled meats. A beautiful piece of wagyu from Spain or Japan selected by Aitana, that sounds tempting! Or a good fatty steak from Mézenc, not bad either with this great Burgundy.

Learn more about Frédéric Cossard
Frédéric Cossard gives 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 winegrower 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 Chassorney estate 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.

Lulu Rouge 2022

Patrick Bouju
Lulu 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.

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. The aging is one year in sandstone amphora.

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 gourmet and velvety cuvée, with animal and spicy notes, where the red fruits are generously manifest. Decanting recommended. Food pairing: anything good goes with a good wine. Grills, pounti, Auvergne cuisine, red meats, charcuterie…

Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Auvergne Tuscany, 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.

Génépi Spirits

Liqueurs Granier
Génépi is "the" Savoyard liqueur; it doesn't get more regional than this. It's entirely organic and artisanal, made by the Granier brothers in the Annecy region and sourced locally.

The Plant
The name "génépi" refers to a family of small alpine wormwoods of the genus Artemisia that are harvested between 2,500 and 3,500 meters above sea level. These highly aromatic and medicinal plants (fighting colds, viral illnesses and digestive disorders) are the main ingredient of the most emblematic liqueur of Haute-Savoie.

Production
Génépi is harvested in the Alps and dried before infusion in 96% organic wheat alcohol, before blending with an organic sugar syrup made by a landowner harvesting in the Palatine Forest. The water comes from the Boubioz spring, near Lake Annecy. No additives are added during production. The liqueur, aged in rum barrels, includes coriander seeds and lemon zest. Unlimited aging potential.

Tasting
Floral, aromatic and of great purity, this liqueur flies the flag of Alpine génépi high. The balsamic note of génépi initially manifests itself with great amplitude and persists in the mouth, supported by light spices (coriander and lemon). A success, to be associated with raw fish or smoked fish of all kinds and of course smoked salmon. The best pairing will be with a raclette.

Learn more about Granier liqueurs
The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown
Plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and without additives, from the initial infusion to bottling.

Intact flavors
During the tasting, we were amazed by the Granier liqueurs, one after the other. Never have such fresh plant flavors been restored to us by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of sugar (that is to say, little) organically produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it's also an excellent digestif. Verbena, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.

Morey Saint Denis les Champs de la Vigne Qvevris Red 2022

Fréderic Cossard

This great organic and natural red Burgundy wine is produced by Frédéric Cossard. Made entirely from Pinot Noir (a Pinot Fin variety), it is produced in the Morey-Saint-Denis appellation and comes from the "Les Champs de la Vigne" climate. Its distinctive feature is its terracotta aging, which suits it well.

Vinification

The vines grow on a clay-limestone plot and are around sixty years old. They are made from Pinot Fin grapes, an old strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and the wine is aged in qvevri (Georgian-style terracotta jars) for at least a year. This maturation gives it a velvety patina and allows its red fruit aromas to flourish.

Tasting

Typical of the Morey-Saint-Denis climate, this Champs de la Vigne is a powerful and complex wine, offering notes of violet and red fruits. It expresses opulent fruit and remarkable minerality. Great elegance and finesse, silky and satiny with a lovely earthy and mineral nuance. The qvevri accentuates its fruitiness and the melting tannins. It will be a pleasure to pair it with grilled duck breast, grilled meats, beef, charcuterie and salted meats.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give the floor to organic and natural wines from Burgundy (and elsewhere), undistorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his 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.

Mercurey Les Vignes Blanches Qvevris Red 2022

Fréderic Cossard

The "Les Vignes Blanches" vintage is an organic and natural red wine from the Bourgogne-Mercurey appellation. It is produced by Frédéric Cossard, exclusively from Pinot Noir and aged in terracotta containers (qvevris).

Vinification

Les Vignes Blanches is a climat in the Mercurey appellation with clay-limestone soil. Frédéric Cossard vinified and aged it in qvevri (Georgian-style buried jars), which gives it a patina, rounds it out, and accentuates its velvety texture and depth. It is aged for one year.

Tasting

Fresh, wild, and intense, this Mercurey "Les Vignes Blanches" is a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, complexity on the nose, giving way to floral then mineral and roasted notes. On the palate, there is plenty of fruit, sap, breadth, and density, with silky, melted tannins of great finesse, completely devoid of harshness. Long, fruity, and distinguished finish. Made for the rib steak, the beef fillet, the roast duck, the fine charcuterie.

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 Burgundy wines (and moreover), not distorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his 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.

Vin paillé Red 2012

Marie and Vincent Tricot

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

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

To find out more

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

Version Sud Rouge 2022

Fréderic Cossard
One hundred percent Grenache is the composition of Version Sud by Frédéric Cossard, an organic and natural red wine vinified in Burgundy from organic grapes harvested in the Vaucluse region.

Vinification
The Grenache grapes used to make Version Sud are harvested near Vaison-La-Romaine, in northern Provence, on clay-limestone soils. The vinification begins with a two-week maceration of whole bunches, without exogenous yeasts or added sulfur, and ends with a one-year aging in concrete eggs.

Tasting
The nose of Version Sud is intensely fruity, highlighted by garrigue plants. The ruby ​​color is superb and silky. On the palate, red and black fruits abound and are fresh. A true Provençal Rhône wine in the hands of this Burgundian virtuoso, Frédéric Cossard.

Learn more about Frédéric Cossard and the Chassorney estate
Frédéric Cossard and the Chassorney estate give voice to the terroirs and wines of Burgundy and elsewhere in an organic and natural way, 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 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.

La Petite Robe Blanc 2019 Magnum

Jean Yves Peron
La Petite Robe is one of Jean-Yves Péron's cult vintages. It is an organic, biodynamic, and natural dry white wine made in Savoie from the Jacquère grape variety grown in the Les Marches area, on clay-limestone and granite soils, at the foot of Mont Granier. The vintage is classified as a Vin de France. The magnum format accentuates the clarity and depth of this beautiful wine.

Vinification
The vines are around fifty years old. After a manual harvest, the grapes undergo carbonic maceration for two weeks. The wine is aged for one year in 34 hl foudres. No filtration, fining, or addition of sulfites.

Tasting
Delicious and crisp, La Petite Robe is a great success from Jean-Yves Péron, who crafts this typically Savoyard white grape variety with the precision provided by the limestone soils. The Jacquère gives its most opulent side here, delicious, fruity, fleshy, with volume in the mouth. Notes of spindle, white fruits, beautiful balance and great intensity, combined with a note of controlled oxidation. La Petite Robe is an ideal maceration white wine for raw or cooked seafood, which it will highlight with its mineral straightforwardness. You can try grilled abalone, smoked scallops from Normandy smokehouse or Mediterranean smokehouse, raw clams or steamed.

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 winery in Chevaline, 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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to barrels of two or three wines for aging for twelve months 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.

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.

Vin de Lies White 2019/20 Magnum

Jean Yves Peron

Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a viticultural practice that is little known outside the profession, but which produces a highly regarded wine. It is not normally sold commercially but reserved for the cellar team. Classified as a Vin de France, it is therefore a treat bestowed upon us by the winemaker. And I might as well tell you that the magnum format makes it an even more monumental treat... The roundness and polish of the wine are further enhanced;

Vinification

The lees wine method consists, after racking the barrels or aging tanks, of gathering all the lees in a single tank. These lees are suspended in a small quantity of wine, which is again decanted and recovered once or twice. Nourished by the lees, the red obtained in this way is smoother, softer, and the white is less tense, rounder. To make this vintage, Jean-Yves Péron combined the lees from all his 2019 whites and some of those from 2020 (thus bringing together all his terroirs, both Savoyard and Italian). The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita (Vermentino), Muscat à Petit Grain, Roussanne…

Tasting

This is the true “house cuvée,” generally very popular. “It’s a wine for pleasure,” says Jean-Yves Péron. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” We can predict this moment of grace for next winter, which is upon us as this cuvée is released. Pairings: it goes with everything. Beautiful poultry, fine fish, seafood and shellfish…

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.

i Vicini Moscato Blanc 2021 Magnum

Jean Yves Peron
I Vicini Moscato is an organic, biodynamic, and natural dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini cuvées series, vinified in Savoie using organic grapes from Northern Italy. The Muscats grow on very fine, calcaro-magnesian limestone soils, on a particularly cool site. The fullness of this beautiful wine is magnified by the magnum format.

Vinification
The Muscat d'Asti grapes, harvested manually at good phenolic maturity, macerate for three months in vats on the skins, with punching down. Racking off in January, aging for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.

Tasting
Straightness, tension, and freshness: this very beautiful mountain Muscat offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron favors for his dry whites. It’s a great table wine, not really for an aperitif, but for gastronomy, no limits.

Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies 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. The grapes are vatted in whole bunches and undergo semicarbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent 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.

i Vicini Reserve Rouge 2018/19

Jean Yves Peron
I Vicini Réserve is an organic, biodynamic, and natural red wine. This is a new cuvée made by Jean-Yves Péron from organic grapes harvested in Piedmont. These are Pinot Nero (Pinot Noir) and Barbera grapes grown in Casale Monferrato. This vintage is classified as a Wine of the European Community.

Vinification
The harvest is manual. The Pinot Noir undergoes carbonic maceration for fifteen days, and the Barbera undergoes long maceration. Aging is three and four years, respectively, in 225-liter barrels. No filtration, no fining, no sulfiting.

Tasting
I Vicini Réserve carries within it the best of Piedmontese red wine. Both delicate and powerful, it is distinguished by a velvety palate and plenty of morello cherry on the nose and palate. It is a great charmer that will seduce on any occasion, alongside a beautiful piece of roast lamb or quality white meat, for example Black Bigorre Pork roasted in the oven (rack, loin, filet mignon, tenderloin tip, etc.). We also dare to recommend him with a first-class cassoulet.

Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to barrels of two or three wines for aging for twelve months 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.

Les Oeillets White 2021

Jean Yves Peron

Les Œillets is a dry white maceration wine harvested and vinified in Savoie by Jean-Yves Péron. Organic, biodynamic and natural, this is a 100% Jacquère white wine whose vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier.

Vinification

It is roughly the same terroir as that of La Petite Robe, harvested later to obtain greater phenolic maturity and a higher tannic concentration. Carbonic maceration for four or five days is followed by ten days of punching down in vats. At least one year of aging in 225-liter barrels. Neither fined, nor filtered, nor sulfited.

Tasting

Superbly structured, Les Œillets has chew, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. Woody, with explosive minerality and beautiful tension, it is an atypical white, with powerful aromatic notes. Lots of fruit and candied citrus. With this, you can enjoy a good Bigorre black ham, unless a smoked salmon presents itself. Or, the best of the best, treat yourself: an exceptional beef ham from Maison Aitana, made from wagyu or black angus.

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.

Folle noire liqueur 2016,

Distillerie Cazottes

This organic and natural folle noire liqueur from the Gaillac region (Tarn) bears the Eurofeuille and Nature & Progrès labels. It is made from grapes of the typical Gaillac variety called folle noire or Jurançon noir. This grape variety produces large, juicy bunches with a delicate flavor. An original recipe from the Cazottes distillery, without chemical pesticides, colorings, or additives.

Production

To obtain this folle noire liqueur, the grapes are harvested in mid-September and fermented naturally using indigenous yeasts. As soon as the juice reaches 2 to 3 degrees of alcohol, an organic brandy of the same grape variety, distilled on the estate by Laurent Cazottes, is added to stop the fermentation. This is called mutage sur grains (grain fortification). This method allows the best aromas to be preserved and the alcohol content to be moderated (18%).

Tasting

A lovely amber red color, a delicate taste of fresh grapes, round and fruity. The Folle Noire liqueur from the Cazottes estate is reminiscent of the best Cartagenes from Roussillon with its supple and melted tannins, its aromas of fresh grapes and candied plum. This organic and delicate spirit will be a perfect companion for cured meats of beef or pork, mature cheeses or blue-veined cheese, or red fruit desserts.

Learn more about the Cazottes distillery

Laurent Cazottes, winemaker, distiller, and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cultivates fruit trees, vines, shrubs and vegetable plants, which he transforms into wines, eaux-de-vie and liqueurs.

Production secrets

First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful attention given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch

"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its delicacy. They are low in alcohol, low in sugar: they are exceptional nectars.

Le Carignan de la Source Rouge 2021

Fond Cyprès
Languedoc to the tips of its nails, delicate, dense, and fresh, fruity and generous, all freshness and delicacy: a beautiful, lively and spicy bottle, with lovely notes of leather and undergrowth, and well-integrated tannins that don't attack the palate. Coming from a sixty-year-old limestone-marl Carignan plot, this wine, after hand-harvesting and destemming, is fermented for four weeks in concrete vats. The wine is then aged for twelve months in old demi-muid (barrels of 500 to 650 liters) which has the quality of not oaking the wine but ensuring a comfortable, gentle aging. With its ripe and evolved tannins, this classified Vin de France cru offers great aging potential, but we can already start drinking it. A lively bottle, to be paired with everything that the Western Mediterranean coast (Languedoc, Roussillon, Catalonia, Valencia region, etc.) has to offer. We obviously don't forget the region east of the Rhône: Provençal, Italian, Greek cuisines, etc. Keep for around ten years.

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 wanted to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of the estate already planted with abandoned Carignan and Grenache, which had not seen any fertilizer or 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. 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 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.