Fruity

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.

GT Ancestral Sparkling Red 2018

Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

Auxey Duresses Les Crais Blanc 2020,

Domaine de Chassorney
This Auxey-Duresses white, produced on the Les Crais plot, is remarkably pure. The ripeness of the grapes (obviously all-Chardonnay) is exceptional and is felt in the form of a pleasant roundness and generous fruit. Plenty of integrity, elegance, complexity, and tension.

Find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for a while 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 own trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Chardonnay White 2022,

Frédéric Cossard

Frédéric Cossard, a key figure in natural wine in Burgundy, offers us with his 2022 Chardonnay a pure and elegant interpretation of this emblematic grape variety. Produced from clay-limestone terroirs, this wine is distinguished by its precision and balance.

A Chardonnay of finesse and purity

Vinified without additives and aged with care, this Chardonnay reveals all the richness of its terroir. Its careful aging results in a beautiful mineral tension and a refined texture, perfect for immediate drinking or extended cellaring.

A delicate nose and a chiseled palate

On the nose, it expresses notes of citrus, green apple, and white flowers, with a hint of hazelnut. The mouth, taut and mineral, reveals a beautiful liveliness, supported by a precise acidity and a long and saline finish.

How to serve it?

To be enjoyed chilled, between 10 and 12°C, this Chardonnay will enhance seafood, creamy poultry or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.

Rosado Cosecha Rosadito Rosé 2019

Bodegas Coruña del Conde
Natural wine without added sulphites.

GT Ancestral Sparkling Red Wine 2015

Partida Creus

A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

The Rosé Rosé 2022

Clos Des B
Desirably fruity, marked by red fruits and citrus zest (orange and lemon), the Rosé du Clos des B is (as its name suggests) a natural rosé wine emblematic of the sandy-schist terroir of the Gulf of Saint-Tropez and the unique microclimate of the hills of Grimaud. It welcomes us with its nose of red fruit sorbet, notes of small red fruits on the palate, and a zesty, citrusy finish. This wine is produced in the Côtes-de-Provence appellation and made from two southern grape varieties common in the region: 90% Grenache as the majority variety and 10% Cinsault. This is a direct-pressed rosé, without prior crushing, extracted using a vertical press after destemming the grapes and vinified in stainless steel vats. No crushing is performed. The two grape varieties ferment together in temperature-controlled stainless steel vats, without added sulfites. No fining, filtration, or addition of sulfites at bottling.

To find out more

Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and swimming pool rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they put it, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.

YARD Orange, White 2022

Danis dans la vigne

With YARD Orange, Danis dans la vigne ventures into the realm of skin-contact white wines, known as "orange" wines, which challenge traditional perceptions. This natural 100% Colombard cuvée, made from organically grown grapes on the clay-limestone soils of southern Lot, embodies a free and contemporary vision of white wine, full of color, energy, and sincerity.

An artisanal and precise orange wine

Several days of skin maceration allow this Colombard to extract aromas, body, and a subtle golden hue from its skins. No enological additives are used: spontaneous fermentation with indigenous yeasts, no fining or filtration, and seven months of aging in stainless steel tanks to preserve the fruit's crispness. The result is a pure, vibrant, uncompromising natural wine.

A bright and lively palate

The nose evokes ripe apricot, citrus zest, and a very refreshing herbaceous touch. On the palate, the attack is frank and taut, with a beautiful structure provided by very fine tannins from the maceration. The overall impression is lively, easy-drinking, and leaves a tonic sensation on the finish.

For the curious and the unconventional

YARD Orange is best enjoyed between 10 and 12 °C, without decanting. It will naturally find its place as an aperitif, with vegetarian dishes, white meats, or Mediterranean-inspired cuisine. It is an enlightened thirst-quenching wine, to be drunk young to fully appreciate its fruity expression and freshness.

Munjebel Red 2022,

Frank Cornelissen

The traditional essence of Etna in an iconic cuvée
The Munjebel 2022, a pure Nerello Mascalese, is a true ode to the unique terroirs of the northern Etna valley. Made with grapes from the estate's best plots (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana, Porcaria) and from vineyards selected for this cuvée (Rampante Sottana, Piano Daini, and Crasà), this wine reflects Frank Cornelissen's vision of a balanced, traditional, and rich wine. Vinified in destemmed maceration for one month and aged briefly in vats, it combines freshness and maturity.

A rich and spicy Nerello Mascalese
The Munjebel 2022 seduces with its bright and deep ruby ​​color. On the nose, it reveals captivating aromas of spices, ripe red fruits and a minerality typical of basalt soils. On the palate, it impresses with its elegant structure and fine tannins, perfectly balanced by a fruity sweetness and vibrant freshness. The finish, long and harmonious, leaves a spicy and slightly saline imprint, characteristic of the great wines of Etna. Best enjoyed between 14 and 16°C, after decanting to express all its richness.

A gastronomic wine par excellence
This generous and balanced red is the ideal companion to grilled or sauced red meats, Mediterranean-flavored stews and mature cheeses. It fits perfectly into a gourmet meal, enhancing each bite with its aromatic complexity.

With extended aging potential, the Munjebel 2022 stands out as a classic and masterful interpretation of Nerello Mascalese, rooted in tradition and enhanced by Cornelissen's expertise.

Volnay Qvevris Red 2020,

Domaine de Chassorney

The nose reveals beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it reveals warmth and power, with floral aromas and a great minerality on the finish. This warm, straightforward wine from the Volnay appellation, with notes of red and black fruits, is balanced and lively on the palate, with lovely, gently spicy notes. It comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging in qvevri (buried Georgian-style terracotta jars) further develops the wine's velvety texture and depth.

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 a while 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 trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

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.

La Belle Egarée White 2022

La Grapperie

La Belle Égarée is an organic (Ecocert) and natural dry white wine from the Coteaux du Loir, made from Chenin Blanc, without any additives or inputs. It is produced by Renaud Guettier of La Grapperie in the Vin de France category.

Vinification

La Belle Égarée comes from a blend of old and young vines growing on clay-siliceous soils over limestone. The harvest is carried out by hand and is directly pressed, and the must ferments in barrels using indigenous yeasts. Fermentation is followed by one year of aging. No sulfites added at bottling.

Tasting

A superb white Chenin, fruity and mineral, La Belle Égarée is stunningly complex; it is a wine of pure poetry, a fairy tale, focused on roundness and maturity more than acidity. A floral nose of jasmine, hawthorn, and acacia, a palate all mirabelle plum, ripe apple, and white pineapple, with mineral touches of smoke and incense. And a well-managed oxidative touch, in addition to a little something bewitching that is quite difficult to explain. A chiseled, truly exceptional wine, to be reserved for the finest meals or drunk on its own. Pair it with the finest cuisine, that of special occasions. For example, caviar, bottarga, large smoked salmon, oysters. It will go very well with a bellota Iberian ham!

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

Chiroubles Red 2020,

Les En Hauts

Beaujolais as devil, Chiroubles as madness, this 100% Beaujolais Gamay from the Chiroubles appellation expresses great freshness and red and black fruits. Supple, indulgent, round, and fruity, with lovely acidity and a good deal of pleasant drinkability, this beautiful wine is the result of the combined work of winemakers Damien Coquelet and Frédéric Cossard. This wine is the result of semi-carbonic maceration of whole bunches, and is aged for ten months in concrete eggs.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to produce colorful and flavorful vintages together.
Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as vintages are made from grapes purchased in other regions. His vines are tended according to the principles of biodynamics: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity. Damien Coquelet, for his part, is the worthy successor of the great organic winemakers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes, and Jean Foillard was his mentor, who continued the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons qui morgonnant and Chiroubles qui chiroublent, he embodies the true nature of Beaujolais.

Musk White 2012

Bodega Barranco Oscuro

This single-varietal Muscat wine comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The wine is aged for ten months in old barrels.
A natural wine with no added sulfites.

Susucaru Rosso Red 2024

Frank Cornelissen

Frank Cornelissen's Susucaru Rosso, now a cult wine, takes us to the heart of Etna's black lands for a unique expression of natural Sicilian red wine. Produced as IGP Terre Siciliane, this 2024 vintage is a blend of Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa, organically grown on high-altitude volcanic soils.

A natural wine, precise and profound

The grapes are destemmed then macerated for a month, before fermentation with indigenous yeasts without the addition of oenological inputs. Aging takes place for one year in epoxy tanks, a neutral material that preserves the integrity of the fruit and the finesse of the terroir. Here, everything is done to translate the minerality and tension of Etna's slopes, while maintaining remarkable drinkability.

Between finesse and structure

The nose is intensely floral and fruity, blending violet, dark fruits, sweet spices, and a slightly smoky touch. On the palate, the texture is tannic but fluid, with a lively attack, a generous core, and a peppery, saline, energetic finish. The style is both rustic and modern, elegant but unadorned.

Decant and share

Serve decanted for 30 minutes, between 16 and 18 °C. Susucaru Rosso pairs well with spicy dishes, red meats, grilled foods, charcuterie, or simply as an aperitif for those who appreciate natural red wines with strong personalities. Aging potential: up to 5 years.

Combe du Temps Red 2020,

Les Vignes du Domaine du Temps

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

To find out more

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

Magnum Munjebel VA Red 2016

Frank Cornelissen
This pure Nerello Mascalese produced under the IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of the northern valley of Etna. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.

Magnum Variette Red 2018

Domaine Fond Cyprès

A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.

Sémélé (exclusive vintage) Rosé 2023,

Sous le Végétal

With Sémélé 2023, Sous le Végétal revisits the notion of rosé by offering a cuvée halfway between a light red and a structured rosé. A bold blend of 50% Avgoustatis macerated for a week and 50% Muscat Petit Grain pressed directly, it reveals beautiful aromatic intensity and vibrant acidity.

A rosé off the beaten track

This wine is distinguished by its deep, vivid color, revealing its structure and aromatic intensity. The short maceration of Avgoustatis gives it fine tannins and a nice length on the palate.

A fruity nose and a balanced palate

The nose explodes with notes of strawberry, raspberry and crisp red fruits. On the palate, the attack is fresh, the structure light but persistent, with a tangy and dynamic finish.

How to enjoy Sémélé?

At 10-12°C and decanted before tasting, Sémélé will accompany summer grills, Mediterranean dishes and soft cheeses. With an aging potential of more than 10 years, it will gain complexity with time.