Last Chance

Pietre White 2020,

La Vinicola di Antonio Gismondi

Well-balanced between acidity and roundness, Pietre offers, above all, on the nose and palate, in addition to notes of Mediterranean herbs, white flowers, and white fruits, the freshness of the Apennine climate and clay soil. This is a well-balanced, floral, and fruity white wine that will pair well with many dishes. Made from a blend of equal parts Malvasia di Candia and Falanghina (thirty-year-old vines), this is a 6,000-bottle vintage whose name evokes the pebbles of its native province. And it's true that you can definitely smell the pebbles and the minerals, and that's very pleasant—it gives this wine a crazy charm. Skin maceration lasts one or two days depending on the vintage, in stainless steel vats, as does aging for six to ten months. Unfiltered, no sulfites at bottling.

Find out more

Antonio Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a temperature inversion phenomenon between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site vinification for family consumption, the rest going to the local wine cooperative. It was their meeting with Massimo Marchiori and Antonella of Partida Creus that led Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clayey and stony soils, with two-thirds facing due south. The grape varieties are Merlot, Freisa, and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

Le Charme du Loir Blanc 2007, Jean-Pierre Robinot
One of Jean-Pierre Robinot's great classics and the fruit of a great terroir. A 100% Chenin Blanc Jasnières, full of finesse, elegance, and balance. Notes of toasted fruit compote, humus, and overripe apple. Great minerality, controlled oxidation, beautiful long and persistent aromatic complexity.

Natural wine with no added sulfites.

Pommard 1er Cru Pezerolles Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, 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 some time 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 wine 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 practice isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Classified as a premier cru, this Pinot Noir comes from a plot established among the first in the Pommard AOC in 1936. Its terroir is located between 250 and 330 meters above sea level on marl, brown calcic and brown calcareous soils. The grapes macerate in whole bunches. Aging takes place for about a year in barrels. This wine is bursting with fruit, a real bouquet of red fruits. It is intense and long-lasting: everything you ask of a great Burgundy. A great seducer.
Natural wine with no added sulfites.

Feel Good Qvevris Blanc 2019,

Frédéric Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, 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 some time 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 wine 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 practice isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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.
If we combine fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura) and a skin maceration, we obtain a sublime, clean and taut aromatic expression of this wonderful grape variety, with a slight bite, freshness and plenty of spice. And if, as in this case, the vinification and aging are done in qvevri - Georgian-type buried jars - the spices are released a little more, the velvety quality of the wine is accentuated, the depth becomes truly captivating.
Natural wine without added sulfites.

Le Corbières Rouge 2019,

Fond Cyprès
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect our style, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated expressions of terroir. In the heart of the ancient Corbières massif, they are taking over an old 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 winemaking. 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.
A magnificent Corbières that proudly bears its appellation name: a blend of 33% Grenache, 33% Carignan and 33% Syrah vinified separately and assembled in barrels, it offers great aging potential. It is to drink or to keep. This wine is refined, chiseled, crafted with love, it can be described as the synthesis of the estate that saw its birth. Balanced, rustic, deep, with a superb texture in the mouth, it extends into a fresh finish. Serve it with anything good you have, it has a very broad back when it comes to pairings.
Natural wine with no added sulfites.

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.

GB Blanc 2019

Partida Creus
Partida Creus is a superb Catalan estate, the creation of two Piedmontese winemakers from the Langhe region (where wine is well-known), Antonella Gerosa and Massimo Marchiori. They initially 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 found a wealth 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 heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction. This very beautiful white (almost orange) from Partida Creus is made from Grenache Blanc, also known as Garnacha Blanca. Bright, aromatic, and mineral, it is suitable for all occasions and all celebrations, as well as all food pairings. Serve well chilled.

BS Blanc de Sumoll Blanc 2019

Partida Creus


A great floral intensity on the nose and a beautiful golden shade tending towards orange, notes of citrus (grapefruit) and roses, a very rich yeasty touch, a beautiful balance of undergrowth and vegetal notes. Resulting from a finely crafted maceration, BS Blanco de Sumoll evokes rosemary, thyme, candied quince and offers a slightly saline finish. It is a still blanc de noirs produced entirely by direct pressing from the Sumoll grape variety, a rare and precious variety of Catalan tradition. BS Blanco de Sumoll is a historic cuvée, the first made by Massimo and Antonella. This beautiful expression of the terroir is a rare wine that should not be missed when a few bottles appear. It is ideal for the table, large or small, special occasions, and refined dishes.

Find out more
Partida Creus is an important estate, both in terms of wine and history—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-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they 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.

Skin Contact Zizifredo Blanc 2020,

Frédéric Cossard
Rare, appetizing, and sophisticated, this blend of Grenache Blanc and Muscat d'Alexandrie macerates on the skins before being placed in barrels. It expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange.



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 of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time 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 wine merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Combe du Temps White 2021,

Les Vignes du Domaine du Temps

La Combe du Temps Blanc is a cuvée from Les Vignes du Domaine du Temps, in Cabardès (Languedoc). Full-bodied and expressive, it is lively and dry with a lovely hint of melted wood. Elegance and a slightly rich note are traits found in all the whites from this estate. Its balance will delight everyone and open up numerous flavor pairings. The blend combines the North, West, and South: 60% Chenin, 20% Roussanne, and 20% Sémillon. Everything ferments naturally, using indigenous yeasts, and La Combe du Temps is aged for a year in old oak barrels. No sulfites are added.

Learn more

The Domaine du Temps is located in Cabardès, a small region of Languedoc that was once a subdivision of Cathar Country. Stretching 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, and rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the Font Juvénal area, 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 coolness 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.

Munjebel White 2018,

Frank Cornelissen

Originally, this was an orange skin-macerated wine, but since the 2015 vintage, Frank Cornelissen has sought the precision and finesse of classic Loire Valley white wines and has adapted the winemaking technique accordingly: a shorter maceration period, extended aging in the coolest part of the cellar. Elegance, purity, and density characterize this fresh and straightforward dry white wine, which will prove suitable for all occasions. Munjebel Blanc is produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots. Remarkable for its great maturity, it combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

Find out more
A must-have 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 can be enhanced 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 "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many localities (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 mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering 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. Generally, seven or eight vintages are made in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined 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 growth 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…

MUZ Vermouth Spirits 2020,

Partida Creus
MUZ Ver-Muz Vermouth is a fruity, smooth, and original treat, perfect for sharing with friends. Black berries, blackcurrant, blackberry, a slight bitterness, and a slight sweetness: in Catalonia, red vermouth is serious business, sipped alongside tapas in many establishments. As a result, you can drink it as an aperitif or with a meal; don't hesitate, that's what they do there. Partida Creus offers a natural version of this Iberian classic of exceptional quality, well-structured, with notes of sweet black berries, light and pleasant on the palate. To achieve this alchemic work that is MUZ Ver-Muz Vermouth, the blend requires a barrel of red wine, another of young wine, and a third of dry white wine, all with the addition of a secret blend of aromatic herbs. A great vermouth.

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 soon they 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.

CX Cartoixa Ancestral Sparkling White 2019,

Partida Creus
A true splendor, aromatic, and fragrant! The nose of CX Cartoixà Ancestral, a magnificent natural sparkling wine with a lovely light salmon color, evokes aromas of white fruits, white flowers, wild strawberry, and white peach. The palate is full of pleasure, lively, and deliciously fresh, with notes of peach (white and yellow) and ripe strawberry. Tender but not overly sweet. Drink very chilled. The ancestral sparkling vinification method is a definite success for the native Catalan Cartoixà Vermell grape variety. The harvest is hand-pressed, and the must ferments in temperature-controlled stainless steel vats. The fermentation of CX Cartoixà Ancestral continues in the bottle for ten months on fine lees.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—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 found a wealth 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. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give 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. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast 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-varietal 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 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.

BB Bobal Red 2020

Partida Creus

With BB Bobal, Partida Creus delivers a vibrant and unique interpretation of this little-known Spanish grape variety. This natural red, from old vines cultivated in Catalonia, seduces with its vibrant freshness, intense fruit, and wild finesse.

A natural wine at heart

Massimo Marchiori and Antonella Gerosa, founders of Partida Creus, are artisans of natural wine. Based in Bonastre, in the Baix Penedès, they are revitalizing ancient vineyards using a completely biodynamic, manual approach, and without oenological inputs. Here, the Bobal expresses all the typical characteristics of Catalan soils, thanks to a respectful vinification process that magnifies its original character.

An aromatic explosion and beautiful tension on the palate

To the eye, BB Bobal 2020 reveals a dark cherry red color with deep highlights. On the nose, it charms with its captivating floral bouquet, evoking English candy, violet and thyme, on a background of fresh red fruits. On the palate, the attack is juicy and dynamic. We find morello cherry and ripe plum, enhanced by a fine touch of black pepper and a saline finish that brings freshness and length. The balance between intense fruitiness, straightforward acidity, and elegant tannic structure makes this a wine as distinguished as it is accessible.

Food and wine pairings and tasting moments

Served well chilled, between 14 and 16°C, BB Bobal is perfect with Iberian tapas and delicatessen meats or a mature cheese. Its silky structure and aromatic brightness also make it an ideal companion to a lamb grill, a mildly spiced tagine, or roast poultry. A vibrant and festive wine, to drink now or let evolve for a few years.

AA Anonimo Ancestral Sparkling Rosé 2019

Partida Creus
Anonimo Ancestral is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness. It should be served at a very low temperature (8-10°C) in a Bordeaux or tulip glass. The notes evoke undergrowth, grass, and yeast alongside red fruit. Obtained using the bottle refermentation method and aged for twelve months on fine lees, it is not filtered or sulfite-added. It is the result of a blend of several traditional Catalan grape varieties that differ depending on the color: for example, Xarel lo, Macabeu, Parellada, Moscatel, and Ull de Llebre. The blend and its proportions are subject to variation depending on the vintage. It pairs well with Mediterranean dishes, particularly those containing garlic, for example, snails Burgundy style, a Romesco sauce, cod aioli, etc. Anonimo Ancestral is a friend of all grilled dishes, including fish and seafood (octopus, squid, etc.).

Find out more
Partida Creus is an important estate, both in terms of wine and history – 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.

Côtes du Rhône Rouge 2021

Les Grandes Serres
A good Côtes-du-Rhône, without the slight bite of sulfites, the "vin de ballon" restored to its natural fullness and innocence, does that tempt you? Here's one for you, produced by the Castel-Papal estate of Les Grandes Serres. This rich, dense, and fruity wine is made from 80% Syrah, with 5% of each of the following grape varieties: Grenache, Mourvèdre, Cinsault, all grown on limestone and sandstone soils. Harvested by hand, the grapes are destemmed and macerated on the skins for three weeks. After pressing, the wine rests for eight months in stainless steel vats. This Côtes-du-Rhône is part of the estate's organic and natural Comics series and will always be perfect when you want a warm, fruity red wine that's suitable for all occasions.

Find out more
Everyone knows where Châteauneuf-du-Pape is, but how well do we really know this appellation? The Domaine des Grandes Serres represents both its excellence and its vitality. Produces exceptional estate and merchant wines, both red and white, it harvests, buys grapes, vinifies, and ages over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône and including more peripheral areas such as Lirac and the Costières de Nîmes. In Châteauneuf-du-Pape itself, the estate owns twelve hectares. Created in 1977, it has long been founded on respect for the environment and the terroir. Currently, a large portion of its vintages are organic and without added sulfites, though it doesn't boast about it publicly. Samuel Montgermont, the estate's general manager, modestly explains that the geological and climatic conditions, particularly the mistral wind, favor the health of the vineyard and allow for the elimination of additives. Covering the entire range of white and red wines from the Midi and all their grape varieties, the estate is now committed to producing natural wines under labels that take themselves in no way seriously, but the wines in the bottles—each bearing the name of its appellation—are solid and serious, in addition to being fresh and flavorful.

Feel Good Savagnin Blanc 2020,

Frédéric Cossard
Combining fifty-year-old Savagnin vines grown on a marl plot in Rotalier (Jura), direct pressing, and ten months of aging, produces a sublime aromatic expression of this wonderful grape variety, with a slight bite, freshness, tension, and plenty of spice.

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 of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time 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 wine merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Bigotes Qvevris Blanc 2019, Frédéric Cossard


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 unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time 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 wine 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 practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes need to be waited for. The Bigotes white is produced on a small plot of Chardonnay in the Burgundy regional appellation. It is, in a way, the white counterpart of the Bedeau red. The vinification benefits from the velvety, depth and sweetness of the fermentation and aging in qvevri, buried terracotta jars. The aromatic attack is distinctly lemony and continues with yellow fruits. On the palate, it's full-bodied, full-bodied, and delicious, with a touch of fat and plenty of persistence. For a generic wine, it's a lovely height.
Natural wine with no added sulfites.