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Chiroubles Red 2017

Damien Coquelet

A very seductive cuvée, devilishly Beaujolais, Chiroubles to the max, where the Gamay expresses all its freshness and red and black fruits. The nose offers aromas of red and black fruits; the palate is supple, delicious, round, and fruity with a lovely refreshing acidity. Pair it with good stews or the best country hams; even pata negra will melt with pleasure.

VNR Vinel lo Red 2021

Partida Creus

Juicy and light, floral and full of small red and black fruits, VNR Vinel lo rouge is an everyday wine, very drinkable, with a beautiful fresh expression and notes of pomegranate. The aromas are full of delicacy and floral, with a slightly saline and very lively finish. A supple and hyperfruity classic "à la jura", VNR Vinel·lo is a rich and particularly successful blend of indigenous grape varieties: it is composed of samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. The vinification of each grape variety is done individually in stainless steel vats, the blending takes place afterwards. No filtration, no additives, no added sulfites.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Auguste (exclusive vintage) Red 2022

Sous le Végétal
Organic and natural, Auguste takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is, for now, the only dry red wine from the Sous le Végétal project, led on the Greek island of Samos by Patrick Bouju. 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 grape variety ("the august") is a rare variety, the first red grape variety harvested in Greece. It is grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand on the early morning of August 15th.

Vinification
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. This wine from the Samos terroir 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.

Tasting
Auguste is a light red wine with no additives or added sulfites which, through its Mediterranean nature, recalls something of the reds of the Jura: characteristic earthy and mineral notes, lots 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. Auguste will enjoy all the meze and hors d'oeuvres from the land or the sea. A charcuterie from Maison Montalet or from Ferme de Mayrinhac (for example a galabard black pudding) will suit him like a glove, or even smoked scallops (Salmon de France).

Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Super B 2018

Patrick Bouju

With Super B 2018, Patrick Bouju delivers a vibrant and expressive cuvée, a tribute to Gamay in all its facets. This unique blend brings together different Gamays from Beaujolais and Brouilly, from vines over 70 years old and cultivated biodynamically. The granite and bluestone terroirs give this wine a subtle minerality and beautiful tension.

Vinification is done using whole bunches, a method that preserves all the freshness and finesse of the fruit. Aging is meticulously divided: one part in sandstone amphorae, for a pure expression of the grape variety, and the other in fiber vats, promoting a smooth maturation process. This technical choice allows for a delicate, fluid, and structured wine, while remaining accessible and indulgent.

On the nose, Super B 2018 reveals seductive aromas of crisp red berries, enhanced by slightly spicy notes and a subtle hint of hazelnut. On the palate, it opens with a fresh and juicy attack, balanced by fine tannins and a lovely liveliness. This natural wine with no added sulfites is very drinkable, making it ideal for accompanying convivial dishes such as charcuterie, grilled meats, or roast poultry.

Served between 16 and 18°C, Super B 2018 can be enjoyed now to enjoy its vibrant fruitiness, but it also has interesting aging potential of 5 to 10 years. A lively, sincere, and energetic bottle, reflecting Patrick Bouju's passionate work.

Alba Blanc 2021,

De Vini
Alba is a dry white wine typical of the Loire estuary: low alcohol (10.5% alcohol), very mineral, very dry, a straightforward, high-quality white. Not exactly "natural," in the words of its creator, it "glides along easily." Christophe Bosque adds that 2021 was the frost of the century, with ridiculous yields but high concentrations and high-quality grapes. "We have few, but it's very good. A high-quality vintage." Alba comes from 100% gabbro soil, and is composed of Melon de Bourgogne (90%) and Folle Blanche (10%), the two emblematic Muscadet grape varieties. The grapes are pressed directly and fermented in buried concrete vats, Nantes-style, lined with sandstone tiles, and in sandstone amphorae. Aging is also done in vats, and bottling was done in spring 2022. No chemical inputs are added to the vineyard or the cellar, and no sulfiting is used. A roughing-out (very light filtration) is practiced.

To find out more
The De Vini, Vinilibre estate is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine, and after spending years as a merchant, importer, and then wine merchant, this former cameraman trained in oenology and viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson, in 2017. The soils are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe's vintages may come from grapes purchased from the best French terroirs, notably in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, it's serious, off-the-beaten-track wines, just the way he likes them. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural mode.

Sémélé Rosé 2022

Sous le Végétal

Sémélé, exclusively from Culinaries, is an organic and natural rosé wine from the island of Samos (Greece) that is part of Patrick Bouju's Sous le Végétal project in partnership with Culinaries. Its name alludes to the myth of Semele, mistress of Zeus and mother of Dionysus, god of Wine and Intoxication.

In the Vineyard

Sous le Végétal vintages are primarily based on Samos Muscat à petits grains and, more rarely, on other local grape varieties. Here, the red Avgoustiatis grape variety is blended in equal parts with Muscat. The vines are managed biodynamically and in permaculture.

In the cellar

A blend of avgoustiatis (a very common red grape variety in Greece) macerated for a week and directly pressed muscat, all organic, Sémélé is neither filtered nor fined.

Tasting

With its deep, lively and seductive color, its fruitiness of strawberry and raspberry and its lovely tannins, Sémélé is a natural rosé that leans towards a light red. It will go well with tapas, mezes, starters and Mediterranean dishes: we recommend pairing it with taramas by Lionel Durot, with smoked fish or seafood hors d'oeuvres by Saumon de France, or with the delicious poutargue de Martigues by Frédéric Paez.

Learn more about Sous le Végétal

Under the plant lies the mineral: this is the meaning of this concept of natural and additive-free vintages exclusively for Culinaries, produced in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed by Patrick Bouju.

History (and geography)
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis or asyrtiko, blended or not with Samos muscat. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfites are added or filtration is performed.

GT Garrut Red 2019,

Partida Creus

GT Garrut is a surprise, a lovely and unusual single-varietal wine. The purplish color alone hints at its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful red fruit notes as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no added sulfites. GT Garrut smells of family vines, artisanal, and limitless wine.



Find out more
Partida Creus is an important estate, both in terms of winemaking and history—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

I'm Natural Don't Panic #8 Red 2018

Bodegas Coruña del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
A natural wine with no added sulfites.

Morgon Côte du Py Red 2020,

Les En Hauts

Plum, cherry, flesh, structure: this is a Gamay that's full of Morgon, and for good reason. Juice, sap, gurgling, and pleasure: the famous Côte du Py has struck again, with all its spices, fruit, and overflowing minerality. This 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.

Toile de Fond White 2022

Fond Cyprès

Lovely texture, fluidity, citrus notes (lemon), and a seductive liveliness. We present to you for the first time Toile de Fond Blanc, the little white brother of Toile de Fond Rouge. This white wine, classified as a Vin de France, is very fresh, with non-filtration explaining its slightly cloudy color. A lovely, thirst-quenching white wine, it is made from Grenache Blanc and Roussanne grown on the same plot and therefore sharing the qualities of their native soil. These grapes are from the excellent 2022 harvest, vinified entirely in stainless steel vats and bottled in the spring. It's typically a summer wine, perfect with raw seafood, raw fish, and delicate tapas. Drink before fall.

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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 make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, 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. 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 soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès 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.

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.

Fleurie Red 2022

Frédéric Cossard

Vinified by Frédéric Cossard, this vintage is an organic and natural red wine from Beaujolais, in the AOC Fleurie, one of the ten Beaujolais appellations located in the northern part of the country. It combines the typical characteristics of the granite soils and the Gamay grape variety of Beaujolais with the Frédéric Cossard touch, with fullness and respect for the terroir.

Vinification

100% Gamay from Beaujolais growing on granite soils, harvested by hand, it first undergoes a carbonic maceration of fifteen days in whole bunches. After pressing, it is aged for a year in concrete eggs, which rounds it out and highlights the fruit.

Tasting

A superb Cossard in Beaujolais version: this Fleurie is fruity, tangy, delicious, fine and elegant, typical of its appellation. Lovely bright color, raspberry, cherry, a touch of violet. It is made to accompany the best charcuterie, but you can also accompany any kind of cooked dish, red meats, white meats or roast poultry.

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 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, its 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.

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.

Kikiriki Black Red 2018

Clos Lentiscus

Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.

Learn more

This Cocorico (in Catalan) is a red made from a blend of Tempranillo and Cariñena (Carignan). Aromatic and light, it comes in a one-liter bottle and is not a luxury: this distinguished gurgle, at the table and as an aperitif, will go well with everything. A very good wine for tapas and al fresco dining.

It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Manel quickly earned a nickname: The Bubbleman, a tribute to his talent for making cavas, the sparkling white wines characteristic of the northeast of the Iberian Peninsula, from native varieties that only Catalonia has the secret to: sumoll, ull de llebre, xarel·lo, malvasia from Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

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.

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.

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.