Last Chance

Magnum Munjebel CS Red 2013

Frank Cornelissen


This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.

Magnum Munjebel CS Red 2015

Frank Cornelissen

This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.

Saint Joseph Cuvée Madloba Red 2014,

Domaine des Miquettes

From the prestigious AOP Saint-Joseph, Domaine des Miquettes offers us a unique cuvée with its Saint-Joseph Cuvée Madloba 2014. Certified organic (Eurofeuille, All our organic wines), this wine is made from Syrah grown on steep terroirs in the northern Rhône, offering a pure and intense expression of the grape variety.

A Georgian-inspired vinification

This cuvée bears the name "Madloba," which means "thank you" in Georgian, a nod to an ancestral winemaking method. The wine is aged in qvevris (buried amphorae), which gives it a beautiful aromatic depth and a silky texture, while preserving its natural and authentic character.

An intense nose and a structured palate

Upon opening, this organic Saint-Joseph reveals a deep and complex nose, marked by notes of ripe black fruits (blackcurrant, blackberry), violet and spices. On the palate, the attack is ample and velvety, with a well-integrated tannic structure and a long finish with slightly smoky and mineral accents.

For what occasion?

Served at 16-18°C and decanted before tasting, this wine is the perfect accompaniment to grilled red meats, game in sauce or stewed dishes with mild spices. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas over time.

Pet Nat White 2020,

Domaine Einhart

A pinkish-amber color, plenty of freshness, roundness, and fruitiness, with superb, delicious, and fresh bubbles! The expression of the limestone from the Muschelkalk soils is perfect, with a magnificent salinity on the palate. We expected no less from the Einhart estate and its mastery of macerated whites, but also from its experience with sparkling wines, crémant being a local expertise. This natural sparkling wine, subtitled "pure grape," presents itself boldly, without apostrophe. It is made from 70% Sylvaner and 30% Gewurztraminer, grape varieties grown on the property, hand-harvested and destemmed. No additives are added to the vineyard or the winery. The vines, averaging thirty years old, grow on Muschelkalk limestone soils located in Weingarten and Oberer Altenberg. Vinification, plot-by-plot and entirely gravity-fed, begins with a four-day maceration for each grape variety, with indigenous yeasts. The wine spends twelve months on slats before disgorging.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Oolithe Blanc 2021

Domaine Einhart
Named in homage to its shell limestone soil, Oolithe is a macerated white wine with a lovely pale apricot color. It immediately reveals a beautiful minerality, great freshness, and the integrity of its predominant grape variety, Sylvaner. The olfactory sensation is enhanced by aromas of fresh apple. The second nose opens more fully with elderflower, lily of the valley, and citrus peel. On the palate, the attack is lively, fresh, and mineral, leading to a spicy and persistent finish. The name Oolithe is a direct allusion to the oolitic limestone that makes up the silty muschelkalk soil from which it is sourced (plots located in Weingarten and Oberer Altenberg). The four grape varieties that make up this wine grow on this soil: Sylvaner (30%), Auxerrois (25%), Gewurztraminer (20%) and Pinot Blanc (25%). The average age of the vines is forty-five years; the grapes come from old massal selections. The harvest, entirely manual, is destemmed, and maceration, on indigenous yeasts, takes place for a few days. The wine is aged on fine lees, in stainless steel vats, before being bottled without filtration. From the vineyard to the cellar, this wine was made without any additives or sulfites. Decanting is recommended so that it can fully express its floral grace.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. Faithful to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his viticultural work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Muscanna Blanc 2021

Domaine Einhart
Muscanna offers a beautiful orange-amber color with superb brightness. The initial nose offers the rich aromas typical of overripe Muscat berries, lightly smoky. A second, very refined nose brings a hint of citrus that invites tasting. On the palate, the attack is very straightforward and ample, accompanied by a smooth acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins due to maceration. Magnificently complex, this dry white is Domaine Einhart's homage to the Muscat grape variety, as the name of the cuvée indicates. Muscanna is indeed 100% Alsace Muscat, grown on the estate and harvested by hand when overripe. The vines are around twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg and Meyen areas. The harvest is destemmed, maceration in vats lasts four to six days and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is unfiltered at bottling. We recommend decanting Muscanna to help it develop its splendid aromas.

Find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Cyprès de Toi Rosé 2021,

Cyprès Base
A pretty, soft salmon pink color, reminiscent of wild strawberries, but make no mistake: this rosé won't sing you a lullaby. Powerful and assertive, perfectly dry, beautifully balanced between fruit and acidity, it hasn't forgotten its original Malbec, from which it is produced using direct pressing. If you serve it very chilled on a very hot day, you'll be grateful, because that's its purpose. Lively, tangy, and full of character, it can be drunk on any occasion and at any time of day.

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This Corbières 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 us, wines with character, attached to our soils, with freshness and refined tannins." They wanted to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache, which had seen neither fertilizer nor pesticides for years: these clean and living soils were an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first 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 signature of the soil. Deliciously balanced between mineral imprint, plant environment, and fruit expression, the wines of Fond Cyprès reflect the South of France: the caress of its sun, but also the freshness of its shadows.

Cyprès de Toi Rosé 2020,

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 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 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 pretty dress of a soft salmon pink, wild strawberry, but make no mistake: this rosé will not sing you a lullaby. Powerful and assertive, perfectly dry, nicely balanced between fruit and acidity, it has not forgotten its original Malbec, from which it is produced by direct pressing. If you serve it very cold on a very hot day, we will thank you, because that is its vocation. Lively, tangy, full of character, it is to be drunk on any occasion and at any time of the day.
Natural wine without added sulfites.

Magnum Que Pasa Red 2012, Domaine Leonine

Seventy-year-old Grenache noir and gris combine to create this highly drinkable red. The harvest spends fifteen days in carbonic maceration before spending five months in barrels before being bottled by gravity without added sulfur. Juicy, sappy, and delicious, it smells and tastes of the garrigue and the Mediterranean, enhanced by flawless freshness. So what's going on? Only very pleasant things.
Natural wine with no added sulfites.

Magnum Bottle Neck Rouge 2011, Domaine Leonine
A red composed of half thirty-year-old Syrahs grown on half a hectare of sandy-loam soil, and half Grenache Noir grown on half a hectare of the same soil on the same site. The freshness on the palate is explained by a fifteen-day carbonic maceration before pressing. Aging is six months in barrels, with racking and bottling by gravity without added sulfur. Generous, delicious and spicy.
Natural wine with no added sulfites.

Noisette Ancestral White 2018, Émilie Mutombo
A little something from the land of cava, a lovely amber color, fruit and bubbles: a lively and bouncy effervescent, a celebration of life to be enjoyed during summer evenings (but not only).
Natural wine with no added sulfites.

Su Chi No'Nau Rouge 2013, Gianfranco Manca Panevino
A blend of two hundred-year-old plots of vines: Grenache and Cannonau. Fermentation and aging take place in stainless steel vats. Fruity, slightly carbonic, between fruit and stone: a slight smoky touch brings to mind schist, a volcano. A very fine table wine.
Natural wine with no added sulfites

El Nino Rouge 2012,

Le Casot des Mailloles

Le Casot des Mailloles, an iconic Roussillon estate, delivers a natural wine with a strong character, faithful to its rugged terroir on the hillsides of Banyuls. El Nino Rouge 2012 is an exceptional cuvée made from a blend of Carignan, Syrah, and Mourvèdre, from old, low-yielding vines. This precise work in the vineyards, carried out entirely by hand, gives this wine remarkable intensity and depth.

A powerful and expressive wine

At first glance, El Nino Rouge reveals a deep color with garnet highlights, testifying to its maturity and concentration. On the nose, a complex bouquet is revealed: notes of ripe black fruit, pepper, spice, and a subtle mineral note characteristic of the schist terroir of Collioure.

On the palate, the attack is straightforward, marked by a lovely freshness that balances the wine's density. The silky, melted tannins give way to a long, lingering finish, where we find the spicy and saline undertones, a true signature of the estate.

A vinification without artifice

True to the ethos of natural wine, this cuvée is vinified without added sulfites, in whole bunches and without oak aging to preserve the pure expression of the terroir. Fermentation in concrete vats and aging in stainless steel vats preserves all the freshness of the fruit and the precision of the aromas.

Enjoy now after aerating gently. It will pair wonderfully with a grilled prime rib, lamb tagine, or mature cheese.

Soula Rouge 2013,

Le Casot des Mailloles

Le Casot des Mailloles, a small, legendary Roussillon estate, has produced a cuvée with a strong character, expressing all the uniqueness of its steep terroir. Soula Rouge 2013, a natural, unadulterated wine, embodies the very essence of the hillsides of Banyuls: dense texture, vibrant freshness, and remarkable depth.

A powerful and authentic red

The color of Soula Rouge 2013 displays a deep red with garnet highlights, heralding a structured and concentrated wine. The nose is intense and complex, combining ripe black fruits, sweet spices and mineral touches. On the palate, the attack is frank, driven by a beautiful acidity that balances the richness of the wine. We find a full and silky structure, supported by elegant and melted tannins. The finish is long and persistent, marked by spicy notes and a saline mineral note.

Natural and precise vinification

True to the Casot des Mailloles ethos, this cuvée is produced without added sulfites and with minimal intervention. Whole-bunch fermentation and vat aging preserve all the fruit's energy and the purity of the terroir. This carefully crafted wine fully reflects the complexity of the vintage and the authentic expression of the vine.

Soula Rouge 2013 is ideally enjoyed after light aeration and will pair wonderfully with grilled prime rib, cassoulet, or a spicy sauce dish.