Gift Ideas for Rookies

Vino Rosso Cereza Rouge 2016

Corvagialla
This single-variety Ciliegiolo comes from vines planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is six months in chestnut barrels.
A natural wine with no added sulfites.

Saint-Joseph Les Hauts Rouge 2016, Domaine des Miquettes
This beautiful Syrah in AOP Saint-Joseph is aged for one year in terracotta amphorae. Fresh, balanced, structured but showing a beautiful fusion of tannins, this Saint-Joseph is to be drunk now or kept for a few more years.
Natural wine with no added sulfites.

A incisive and vibrant white wine, where freshness and tension are brilliantly expressed. Radicalement blanc 2024 lives up to its name, between precision and energy.

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Les Vignes du Fresche offers here a committed cuvée, from respectful viticulture and natural winemaking. The wine is designed to express all the vivacity of the grape without filter.

The color is clear and brilliant. The nose reveals notes of citrus, green apple and a mineral touch. On the palate, the attack is lively, direct, with a marked acidity that structures the whole.

The finish is tense, refreshing, very clean.

An ideal wine for an aperitif or to accompany seafood and light dishes.

Weingarten Blanc 2024

Domaine Einhart

Under the guidance of Domaine Einhart in Alsace, the Weingarten cuvée embodies the delicacy of a Sylvaner expertly crafted on a clay-limestone terroir. Vinified with certified organic methods and without oenological artifice, this natural white wine expresses a beautiful purity of fruit, balanced by a fresh and direct structure. Here, the humblest grape variety flourishes fully on the most generous soils.

The winemaking process involves a pre-fermentation cold maceration (12 to 14 °C) for 24 hours, promoting aromatic expression without extracting undesirable tannic compounds. The subsequent direct pressing produces a clear and delicate juice, which is then aged in stainless steel tanks for 10 months, preserving all the wine's vibrancy. The estate relies on spontaneous fermentation using indigenous yeasts, in full respect of the grape and its ecosystem.

Upon tasting, Weingarten 2024 reveals a pale color with green reflections. The nose is vibrant: white flowers, herbaceous notes, and a hint of exotic fruits. On the palate, it is elegance itself: a full body yet always held by a vertical freshness. A slight, well-controlled bitterness on the finish prolongs the pleasure and makes you want more.

Ideal as an aperitif, this wine also lends itself to more daring pairings: Thai cuisine, spicy dishes, seafood, or tender-fleshed poultry. An expressive, versatile, and honest cuvée, to be enjoyed now or cellared for a few years.

Mercurey Les Vignes Blanches Qvevris Red 2023

Cathédrale Rouge 2020

Danis dans la Vigne

A monumental cuvée, balancing verticality and finesse

With Cathédrale 2020, Danis dans la vigne has created a powerful, complex, and meditative wine, reflecting its evocative name. This exceptional cuvée blends Malbec and Cabernet Franc, two noble grape varieties from the Southwest, grown in clay-limestone soil cultivated organically. A natural, lively wine, free of oenological additives, that embraces the long haul: 3 years of aging in barrels, topped up only once a year, in a deliberate oxidative approach, followed by a year of rest in stainless steel tanks, then a year of refinement in the bottle.

A rare and demanding process that gives birth to a wine with a deep aromatic profile, a silky texture, and remarkable complexity, capable of gracefully enduring through the years.

A noble, ample, patinated wine

From the first glance, the dark robe with garnet reflections announces the wine's richness. The nose opens with stewed black and red fruits, evolving into notes of toasted almond, cocoa, sweet spices, and undergrowth. On the palate, the texture is dense, velvety, but never heavy. The Cabernet Franc brings a welcome freshness that balances the power of the Malbec. The long and harmonious finish reveals a saline and slightly smoky touch.

Cathédrale 2020 is a gastronomic cuvée par excellence, designed for ambitious pairings: red meats, feathered game, truffle dishes, or even certain aged cheeses. Serve between 16 and 18°C, with no need for decanting. This wine can be enjoyed now or cellared for 10 years or more.

Munjebel White 2022,

Frank Cornelissen

A high-altitude Zibbibo revealing the elegance of Etna

The Munjebel White 2022 is a brilliant interpretation of the Zibbibo grape variety, born on the basaltic soils of Etna. This natural and biodynamic cuvée, vinified using destemmed maceration and aged for 6 months in amphorae, reflects Frank Cornelissen's commitment to wines that reflect the purity and richness of Sicily's volcanic terroir. With a fascinating complexity and vibrant freshness, this vintage lends itself equally to special occasions and gourmet meals.

A tasting full of vivacity and depth

To the eye, the Munjebel White reveals a bright and vibrant golden yellow color. The nose is complex and charming, blending notes of tangy citrus, white flowers and juicy fruits, all enhanced by a saline minerality typical of volcanic terroirs. On the palate, this wine offers remarkable tension, with a silky texture and freshness balanced by a precise structure. The finish, long and elegant, leaves a mark of floral aromas and ripe citrus fruits. Served between 10 and 12°C after decanting, it reveals all its complexity.

A remarkable gastronomic versatility

This dry and refined white wine is the perfect accompaniment to grilled fish, shellfish, Mediterranean vegetables or even white meats. It also lends itself to more daring pairings with spicy cuisine or sophisticated vegetarian dishes. As an aperitif or at the heart of a gourmet meal, this wine enhances every moment.

With an aging potential of 5 years, the Munjebel White 2022 embodies the authenticity and elegance of the great natural whites of Etna, in a unique and memorable expression.

Burgundy white Bigotes White 2021

Frédéric Cossard

Bigotes is a dry, organic, and natural white wine made by Frédéric Cossard from Chardonnay. Although it is a "generic" white Burgundy, it clearly bears the mark of its terroir and the winemaker. Bigotes is, in a way, the white counterpart of the Bedeau red cuvée.

Vinification

Bigotes is produced by Frédéric Cossard on a small plot of Chardonnay in the Burgundy regional appellation, on clay-limestone soils. This is a direct-press, organic wine, with no added sulfites.

Tasting

Bigotes is characterized by tension and indulgence. On the nose, the aromatic attack is lemony, lingering with yellow fruits. On the palate, tension, fullness, indulgence, a little fat, and plenty of aromatic persistence. He is not demanding in terms of pairings: he goes with white meats, smoked fish, oysters and shellfish, seafood, mature cheeses, beautiful roasted poultry, salmon pastries and href="https://culinaries.fr/producteurs/ferme-du-bois-de-boulle/">rabbit sautéed with lemon.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give organic and natural voice to Burgundy wines (and those from 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.

Gevrey Chambertin les Genevrières Qvevris Red 2022

Fréderic Cossard

Gevrey-Chambertin "Les Genevrières" Qvevris by Frédéric Cossard is an organic and natural red wine produced in Burgundy by Frédéric Cossard and aged in terracotta containers. Made in an illustrious Burgundy appellation, it is made from 100% Pinot Noir vines growing on the plot that gave its name to the cuvée.

Vinification

The Genevrières climate, in AOP Gevrey-Chambertin, is located on clay soil on a limestone base. Vinification begins with two weeks of whole-bunch maceration, followed by gentle pressing to preserve the fruit. A year of aging in terracotta (qvevri) gives additional velvety, sensuality and complexity to a wine that already offered a lot.

Tasting

The profile of a great classic red Burgundy with the freedom and breadth of nature. Black fruits, blackcurrant, blackberry, peony, red rose, delicately spiced, a touch wild… So many distinguished notes for this “Les Genevrières” 2022 vintage. You will happily pair it with local red meats such as the fine fat Mézenc from Florian Gibaud, or the high-end Spanish meats from the maison Aitana. He will also appreciate the charcuterie, the cured meats and the beef stewed in red wine.

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.

Cuvée Carignan Red 2022

Fréderic Cossard

It's all in the title: this Cuvée C Carignan by Frédéric Cossard is a 100% organic and natural Carignan, vinified in Burgundy by Frédéric Cossard. The Burgundian master here takes on Carignan from the South, expressing its virtues with his usual dexterity. The blend includes a little Mourvèdre.

Vinification

The Cuvée C Carignan vines are planted at the foot of Mont Ventoux. The vinification of organic grapes is entirely natural, using indigenous yeasts, and maceration is done in whole bunches without exaggerating extraction. Aging is done in vats. No sulfites added.

Tasting

Peppery, spicy, black fruits, C Carignan offers notes of undergrowth, violet, and well-melted tannins, it is a gourmet and fresh wine for all occasions, sunny and balanced. Pair it with grilled meats, charcuterie or cured meats. If you are interested in Carignan, you will also find beautiful expressions at the estates Fond Cyprès or Le Temps retrouvé.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give a voice in organic and natural ways to the terroirs and wines of Burgundy and elsewhere, 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 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, 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.

Munjebel VA Red 2020

Cornelissen
Made from pure Sicilian Nerello Mascalese (PDO/DOP Etna Rosso and PGI Terre Siciliane Nerello Mascalese appellations), Munjebel VA is an organic (Eurofeuille), biodynamic, and natural red wine produced by Frank Cornelissen. It is a blend of the estate's three highest vineyards (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Rampante Soprana (870 m), and Barbabecchi (910 m). The soils are basaltic and the ungrafted vines are on average 90 years old.

Vinification
The Nerello Mascalese grapes are destemmed and lightly crushed before a 50-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.

Tasting
Munjebel VA is the estate's most Burgundian vintage, with the most pronounced acidity. Balanced, structured, gastronomic, and easy to drink, it offers plenty of crisp fruit, without ever being too easy. This wine magnificently expresses the excellence and precision of the old, ungrafted Nerello Mascalese vines located on the high terraces of Etna's northern valley. At the table, it goes with everything, and especially with a good roast poultry, to be chosen from the Ferme du Vidalies or the Collectif de la Noire d’Astarac-Bigorre.

Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.

An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.

The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…

Terre Mere Red 2021,

Clos des B

Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.

Why “Mother Earth”?

The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. 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 say, 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 is under the Écocert label, applied for in 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, beautiful natural wines from the terroir of Provence.

Magnum Munjebel MC Red 2013,

Frank Cornelissen

The color is superbly intense, a deep, saturated red. Notes of red rose and wild red berries are very pronounced and powerful. A rich texture, body, and depth, with a rich and aromatic palate supported by fresh acidity. This is an already venerable vintage of this pure Nerello Mascalese, which comes from the Contrada Monte Colla (the meaning of the initials MC), a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy-clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like the hermitage of Etna. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, light filtration before bottling.

To find out more
A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

Saint Joseph Cuvée Madloba Red 2020

Paul Estève

Rhône Valley - Saint-Joseph AOC AOP

The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.

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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

Pauvre Diable Red 2020,

Domaine Serre Besson

Gourmet, deep, and velvety, this wine offers lovely, well-integrated tannins. The notes of black cherry and blackberry are assertive, while the mid-palate is characterized by touches of spice and rose. A beautiful natural red from the Vinsobres terroir, with a bright, clear ruby color. Don't be swayed by what you read on the label: Pauvre Diable, endowed with all the graces mentioned above, is nothing to be pitied. The name alludes to the state in which Victor Taylor, the current owner of the Serre Besson estate, found the estate when he bought it in 2011. A restoration of the vineyard followed, as well as a conversion to organic farming which is now bearing fruit: in this case this natural cuvée, without adding any inputs to the vineyard or the cellar, a pure expression of the estate's varied soils (sand, limestone, clay) and the oldest Grenache vines planted there. You can drink it now, in its youth and freshness, or let it age for three to five years.

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In 2011, Victor, a Californian sommelier who had settled in Nyons after leaving his position as restaurant director at the Carlyle Hotel in New York, became passionate about the Serre Besson estate, then a small, abandoned wine estate nestled around an old stone building. He bought the whole property, renovated it, and revitalized the vineyard. A few years later, the red wines from the Serre Besson estate, in the Vinsobres appellation, were making waves, were noticed in competitions, and won several medals. Victor, upon taking over the estate, began his conversion to organic farming, which now allows him to produce an entirely natural cuvée based on Grenache: this is the Pauvre Diable that we offer you. In addition, it produces a Vinsobres appellation of origin whose grape varieties bring together Syrah, Cinsault, Mourvèdre, Carignan and Grenache. As well as a rosé macerated with Grenache Noir, Syrah and Viognier. The owner's ambition is not to impose a new style but to respect the terroir and nature in an environment that offers all the possibilities to make exceptional wines.

Sylvaner Natural White 2020,

Les Spontanés de GILG

The color of this beautiful dry natural Sylvaner is pale yellow with golden highlights. The nose is powerful and complex, laden with aromas of ripe stone fruit. On the palate, it is round, spherical, polished, generous, and slightly rich, with notes of grapefruit and peach. The finish is long and full of flavor. Within the diverse range of wines produced by the Gilg family, the Les Spontanés series is dedicated to natural wines, with no additives or sulfites added in the vineyard or cellar. This pure Sylvaner comes from young vines, aged eight years; It is ready to drink now and is ideally served between 8 and 10 °C.

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Belonging to a family established since 1601 in the Alsatian wine-growing village of Mittelbergheim, the Armand Gilg estate bears the name of its founder, who resolutely oriented the family business towards viticulture in 1937. Since then, the Gilgs have remained in charge, having expanded the vineyard from an initial one hectare to twenty-nine hectares, purchased centuries-old cellars for bottles and tuns, and built buildings for pressing and other winemaking activities. The estate, classified as HVE (High Environmental Value) for several years, acquired organic farming certification in 2021. Its plots, scattered around the village, are grouped into around a hundred groups, including five hectares on the famous Grand Cru of Zotzenberg, one of the most renowned lieux-dits in Alsace, and one hectare planted solely with Riesling on the Grand Cru Moenchberg. Production embraces all seven traditional Alsatian grape varieties (Pinot Noir, Sylvaner, Auxerrois, Riesling, Muscat, Pinot Gris and Gewurztraminer), also including Chardonnay for the Crémants and the Klevener de Heiligenstein (Savagnin Rose). While all the vintages of the Gilg estate are organic, two natural vintages are produced, one based on Pinot Noir, the other on Sylvaner, within the Les Spontanés series dedicated to wines without additives.

Saint-Romain Sous Roche Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged in Georgian-style terracotta jars) comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes macerate in whole bunches. Plenty of fruit and roundness supported by a sumptuous minerality. The Pinot Noir benefits greatly from the velvety texture brought by aging in qvevri.
Natural wine with no added sulfites.

Magnum Munjebel VA 2013

Frank Cornelissen
This pure Nerello Mascalese, produced under the IGP Terre Siciliane, comes from the basalt soils of the Cornelissen estate's three highest plots (Vigne Alte), 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 Etna's northern valley. 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.