Fruity

Le Blanc des Garennes White 2021

Fond Cyprès

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

To 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.

Kapitel 1 Red 2017

Christian Tschida
Deep, dark, and earthy, this wine pioneered the practice of dense, full-bodied reds at Christian's estate, hence its name "Chapter One." Made from Cabernet Franc as the main grape variety and destemmed and foot-crushed Zweigelt, it is aged for two years in foudres and bottled without sulfur or filtration. Incredible finesse, spicy and peppery notes, for an unconventional but dazzling take on Cabernet Franc.
Natural wine with no added sulfites.

Cade Meu Carnaval Sparkling Rosé 2019,

Les Valseuses

Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2010

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

La Barbacana Red 2019,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.

Concerto Red 2021

Jean-Pierre Robinot

Concerto is an organic and natural red wine from the terroirs north of the Loire (Jasnières and Coteaux du Loir). It bears the distinctive mark of Pineau d'Aunis, the grape variety from which it is made, as well as the inimitable touch of its creator, Jean-Pierre Robinot.

In the vineyard and in the winery

Through Concerto, master winemaker Jean-Pierre Robinot showcases Pineau d'Aunis grown on limestone soils. The harvest is carried out by hand and vinified in whole bunches with three weeks of maceration, which gives the wine body. Aged for a year in old barrels.

Tasting

All the typical characteristics of Pineau d'Aunis: spices, cranberry, pomegranate, and a touch of raspberry. Limestone and mineral notes, a touch of undergrowth, a touch of yeast and butter, a pure and light color. A touch of menthol and black pepper on the palate. Drink with a good roast beef or lamb, a delicately roasted pigeon, charcuterie, cured meats, and even uninhibited fish such as smoked mackerel or any other smoked seafood.

Learn more about Jean-Pierre Robinot

Anyone interested in natural wine in France has crossed paths with Jean-Pierre Robinot and has never forgotten this smiling, bouncing figure. Although it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the organic and natural wines produced by Jean-Pierre, warm, friendly and luminous, are in the image of their creator. After running the wine bar L’Ange Vin for nearly fifteen years, on rue Richard-Lenoir in Paris, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe. His dream is to acquire his vineyard and make natural wines, without added sulfites.

Great terroirs of the Loir and tuffeau cellars

Jean-Pierre therefore reclaims hillside wasteland, on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra des vins, he vinifies organic grapes purchased from local winemakers. A member of the S.A.I.N.S. natural viticulture association, Jean-Pierre Robinot practices strict organic viticulture practices, without chemical weeding or the addition of sulfites. 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.

Auguste Red 2019,

Sous le Végétal

Auguste is the only dry red wine from the Sous le Végétal project. It takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is a light wine that, through its Mediterranean nature, recalls something of the reds of the Jura: a characteristic earthy and mineral note, plenty of character—prune, clove, anise, vanilla, cherry jam, rich tannins, and, on the finish, a salinity due to the mineral-rich soils (particularly schist and limestone) of the island of Samos. The fruity notes remain taut and elegant. Decanting is recommended. The vines grow on the foothills of Mount Karvounis, not far from the village of Pagondas. The wine is a blend of four types of rock on two plots. The Avgoustiatis ('the august') grape variety is a rare variety, the first red grape variety harvested in Greece. It is cultivated organically in conversion to permaculture. The vines, pruned in the 'goblet' style, are harvested by hand on the morning of August 15th. The wine is first obtained by a forty-day maceration of whole bunches in stainless steel vats. Half of the vinification is done in 500-liter Stockinger barrels and the other half in ovoid concrete vats. The wine is completely additive-free, unfiltered, and bottled by gravity. The black bottle ensures the wine ages and the closure is made with a cork sealed with a mixture of paraffin and black beeswax.
To find out more
Under the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful enterprise marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural vintages by Patrick Bouju.

Cabernat Red 2019,

Domaine Capmartin

Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).

To find out more

Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. In the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Susucaru Rosato Rosé 2024

Frank Cornelissen

With Susucaru Rosato 2024, Frank Cornelissen continues to push the boundaries of rosé. Born on the volcanic slopes of Etna, this Sicilian wine with a pale color and intense nuances is much more than a thirst-quenching rosé: it's a terroir-driven rosé, complex, structured, and deeply vibrant.

Made from a unique blend of indigenous grape varieties – Nerello Mascalese, Malvasia, Moscadella, and Catarratto – harvested by hand, this IGP Terre Siciliane wine is crafted without compromise: destemmed maceration for one week, fermentation with indigenous yeasts, no oenological additives, and a one-year aging in epoxy tanks to preserve the purity of the fruit.

The terroir plays a major role here. The black volcanic soils of Etna bring a striking mineral tension, almost saline, which structures the whole. On the nose, there's great aromatic complexity: fresh red fruits, white pepper, dried rose petals, and a slightly smoky touch. On the palate, it's a textured wine, between the fluidity of a rosé and the depth of a light red. The finish is long, persistent, marked by a noble bitterness and an almost tannic sensation.

Susucaru Rosato is a chameleon wine: perfect as an aperitif, with grilled meats, artisanal charcuterie, spicy dishes, or seared red meats. Served slightly chilled, it can also be cellared for a few years to reveal other facets. A cult, sought-after cuvée, at the crossroads of tradition and experimentation.

Esprit Attila Red 2016

La Sorga

This blend is composed of 60% Syrah (from thirty-five-year-old vines), with the remainder consisting of Carignan, Grenache, Merlot, and Alicante Bouschet. The grapes macerate in whole bunches for ninety days in a near-infusion and are aged in concrete vats and amphorae for one year. Its aromas of violet and red fruits will pair well with red meats, especially lamb. Aging potential: twenty years.

Pairs with: Red Meats, Roasted Meats, Grilled Meats

Régnié la haute ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

A natural wine with no added sulfites.

Kuku Yodel White 2018

La Sorga

A dry white wine, Kuku Yodel reveals great finesse, freshness, and fruit on the nose. On the palate, the attack reminds some of an unfiltered white beer, others of a tropical lemonade. This wine is pleasant, fruity, floral, refreshing, and very fragrant. It evokes fruits such as peach, apricot, mandarin, lemon, lychee, passion fruit, and rhubarb, with a milky, yeasty finish, with the rich aroma of a summer meadow. It is made from Muscat of Alexandria, either as a single varietal or with a small proportion of Terret Bourret and Grenache Gris depending on the vintage. Kuku Yodel is a macerated white wine made from Muscat of Alexandria vines growing on the schist and clay-limestone soils of the high slopes of Hérault. The destemmed grapes macerate for forty-five days in vats, then the wine is aged for one year. Before bottling, it is neither filtered nor clarified, and no sulfites are added during the vinification process. Kuku Yodel should be drunk very chilled and can be kept for around ten years.

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Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winemaker, in other words a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is represented, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and tutti quanti.

Ull de Llebre Sumoll Red 2019,

Cyclic Beer Farm

Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.

VNRA Vinel lo Rouge 2018

Partida Creus
VN, Vinel·lo Ancestral Red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle, for ten months, on fine lees. No filtration, no additives, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.

Garnata Red 2010

Barranco Oscuro

A smooth, characterful wine. Aromas of crushed wild blackberries like cocoa. High-altitude Grenache.
This Grenache comes from a plot planted between 1,300 and 1,368 meters above sea level on slate and schist soils. The destemmed harvest macerates in stainless steel vats. Alcoholic fermentation occurs spontaneously using native yeasts present in the environment, without any additives. The fermentation temperature is not altered: the coolness of autumn nights is sufficient (the winery is also at an altitude of 1,280 meters). Malolactic fermentation occurs naturally in barrels during aging in the underground cellar.
Natural wine with no added sulfites.

Hip Hip Poulsard red 2018

Domaine de l’Octavin
The Hip Hip cuvée is based on Poulsard, a red Jura grape variety that produces clear, light, savory wines full of red fruits. Crafted by Alice Bouvot, it is the result of a six-week carbonic fermentation using whole bunches of indigenous yeasts in fiberglass vats, without excessive extraction. The wine is neither filtered nor clarified, and no chemical additives are added in the vineyard or cellar. A charming wine for all occasions: it's so good that we hesitate to suggest pairings, it will go with everything.

To find out more
"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Created in 2005, Domaine d'Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making - among other things - oxidative wines is a good preparation for natural wine, this type of wine does not allow any chemical additives and especially no sulfites. It's a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.

An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Le Zudefruit Red 2021

Jérome Lambert

Delicious, delectable, a real pleasure, this Zudefruit from Jérôme Lambert, an organic and natural winemaker based in the Loire Valley, in the Layon region. A beautiful dark red color, with aromas of red fruits on the nose; on the palate, it is very supple, lively, and deep, with herbaceous notes and a real delicacy with hints of cherry and undergrowth. With a beautiful balance between fruity notes and earthy, spicy, peppery notes, Zudefruit is a natural wine from the Loire Valley, produced from a plot of Grolleau cultivated by Jérôme Lambert on the light, sandy, schistose soils found in southern Anjou. The harvest, carried out by hand, ferments in whole bunches for two weeks before pressing, then rests for nine months in fiberglass vats. To further explore the red wines of the Loire Valley, you can also look at the domaines La Grapperie or the Domaine Pic-Épeiche.

Learn more about Jérôme Lambert

On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme Lambert is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, along with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them, and letting them ferment. In 2003, he got his hands dirty, helping with the pruning of the vines at Philippe Cesbron's and practicing with a few grapes donated by local winemakers. The following year, his adventure truly began with twenty ares of vines, but while his estate grew year by year, it would only reach one hectare after fifteen years.

A journey towards nature

In 2003, Jérôme discovered that adding sulfites was detrimental to wines: he never added more and was satisfied with the result, without making too much of a fuss about it. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been natural, without added sulfites, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; this shows the attention he pays to the naturalness and truth of the vine.

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.

Volnay Red 2018

Frederic Cossard

The Volnay AOC is perched on the heights of the Côte de Beaune. This wine comes from a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish. The grapes macerate in whole bunches. Aging is approximately one year in barrels. Nose of black cherry and candied fruit.
Natural wine with no added sulfites.

Vino Rosso Cereza Red 2017

Corvagialla

A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.