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Cuvée O Red 2014

Château Les Graves de Viaud

With this 2014 vintage, Domaine Les Graves de Viaud offers us a still red wine that perfectly embodies the natural elegance of the Côtes de Bourg. Made from biodynamically grown Cabernet Franc, this wine benefits from the Demeter and AB labels, guaranteeing practices that respect the land and the vines, without chemical additives or winemaking artifices. Here, nature expresses itself freely, revealing the authenticity of the Bordeaux terroir.

This exclusive cuvée (1,200 bottles) of Côtes-de-Bourg is composed of 60% Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. Harvesting is done by hand, destemmed, and not crushed. Carried out in egg-shaped vats, the skin maceration is long: up to three months at a controlled temperature. Fermentation is done using indigenous yeasts, and no sulfur is added at bottling. This wine, as delicate as it is profound, has the distinction of being vegan (no animal products, therefore no egg-based fining). The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is pulpy, crisp, and fresh, seductive: mainly blackcurrant and blackberry. The tannins are silky and melted, yet powerful.

To the eye, this 2014 reveals a deep red color with garnet highlights, a sign of beautiful development. The nose opens generously after decanting, revealing aromas of ripe red fruits, morello cherry and raspberry, subtly enhanced by spicy notes and a vegetal touch typical of Cabernet Franc. On the palate, the attack is supple, giving way to fine and elegant tannins. The balance between freshness and structure is remarkable, with a persistent finish that reveals slightly peppery and mineral nuances.

This wine will pair wonderfully with dishes of character such as duck breast with figs, a gratin of root vegetables or even a platter of mature cheeses. Served between 16 and 18°C, it will reveal all its complexity after decanting.

With its 13.5% alcohol and its aging potential of 5 to 10 years, this 2014 vintage can be enjoyed now for its freshness or waited in the cellar for a deeper expression of its terroir.

Danslezetoiles Rouge 2019

Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Lots of aromatic presence, character and originality.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga, see link). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. "I especially look for terroirs that give freshness, even if the wines have an alcohol content of 14%." » The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Westerberg White 2021

Domaine Einhart

Westerberg is a dry white wine full of character, elegance, and spice, offering the best of the estate's Riesling and Gewurztraminer: 90% Riesling and 10% Gewurztraminer grown on the great limestone terroirs of the Rosheim hillsides: soils of shell limestone with ceratites (fossilized limestone) and lettenkohl (muschelkalk carbonate) plates. A depth of one meter and eighty of soil with a grain size of 70% limestone and a layer of loess at one and a half meters, this is a superb minerality that benefits the wine. One hundred percent of the grapes come from the property. The average age of the vines is forty-five years, on plots facing south on a 30% slope. The grapes are entirely hand-harvested and destemmed. The Riesling is directly pressed, while the Gewurztraminer undergoes a forty-eight-day maceration before pressing. Everything is fermented with indigenous yeasts. The wine is aged for one year on fine lees and is bottled without filtration. No sulfites or any other inputs are added to the vineyard or the cellar. We recommend decanting this Westerberg.

To find out more

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. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, 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.

Morey Saint Denis les Champs de la Vigne Qvevris Red 2021

Fréderic Cossard

Great elegance and finesse characterize this magnificent Morey-Saint-Denis, silky and satiny with a lovely earthy nuance. Aging in qvevri (buried terracotta jars) gives it a velvety patina and allows its red fruit aromas to flourish: depth, generosity, fruit, and minerality characterize this wine. The vines growing on the clay-limestone plot known as Les Champs de la Vigne are around sixty years old. They are made from Pinot Fin grapes, an ancient strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and is aged for one year in qvevri.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own 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 ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

To find out more
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

Magnum Fetembulles White 2015

Les Vignes de l'Ange Vin

Natural wine with no added sulfites.

L'Harmonie Red 2014

Domaine Le Temps Retrouvé

A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.

Toile de Fond (exclusive vintage) Red 2024

Fond Cyprès

The vibrancy of the south, natural version

At the foot of the Corbières mountains, the Fond Cyprès estate produces a 2024 red wine imbued with freedom and energy. This natural wine, certified organic (AB), is born on sun-drenched clay-limestone soils, with total respect for the environment: soil cultivation without synthetic products, hand-harvesting, and vinification using short maceration without added yeasts or oenological additives. Here, the fruit expresses itself in all its purity, without artifice.

The Mediterranean trio – Carignan, Grenache, and Syrah – yields a wonderfully fresh wine, with a slightly spicier profile than the previous vintage. Its clear ruby color heralds a youthful and vibrant wine. On the nose, an immediate bouquet of red fruits (cherry, raspberry) mingles with a herbaceous and peppery touch reminiscent of garrigue paths after the rain. The palate, fluid and lively, seduces with its drinkability: smooth tannins, lovely acidity, and a clean finish of sweet spices. A wine that doesn't seek effect but rather the pure expression of the terroir.

Served at 16-18°C, it pairs equally well with grilled red meat or as an aperitif with friends, featuring fine charcuterie. This vintage requires no decanting and can be enjoyed now, but will gain complexity over the years, with an aging potential of 5 to 10 years.

Je t'aime moi non plus Sparkling Rosé 2024,

La Tribu Alonso

A natural sparkling wine that plays with emotions, "Je t'aime moi non plus" is a sparkling rosé by La Tribu Alonso, designed as a tribute to the sensuality and spontaneity of Gamay. Coming from a sunny granite terroir in Beaujolais, this festive and delicately fruity wine is produced using the ancestral method, offering a fine and delicious bubble, both fresh and velvety.

A seductive and airy Pet' Nat’

Made from three Gamay varieties (Vialla, Troye and Gascon), this wine seduces with its finesse and low alcohol content (8.5%), making it a perfect ally for moments of sharing without heaviness. The ancestral method, which consists of bottling the juice during fermentation, gives it a natural effervescence and a beautiful liveliness on the palate.

A delicate and captivating bouquet

Upon opening, the nose reveals a delicious blend of fresh raspberry, bright citrus fruits and juicy pear, with a slightly floral touch. On the palate, the velvety texture envelops the palate while retaining a refreshing acidity that perfectly balances its fruity generosity.

An ideal companion for an aperitif

With its fine bubbles and vibrant freshness, "Je t’aime moi non plus" is the perfect companion for convivial moments. Served between 10 and 12°C, it can be enjoyed as an aperitif, but also pairs wonderfully with light dishes such as tapas, seafood, or a strawberry and basil salad. Enjoy now or keep for up to 5 years to explore its evolution.

Skin Contact Zizifredo White 2022

Frédéric Cossard

Skin Contact Zizifredo is an organic and natural wine, a blend of southern grape varieties: Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, grown on clay-limestone soils and macerated for a long time on the skins. Beyond the pun included in the name, it also alludes to Zibibbo, the Sicilian name for Muscat d'Alexandrie. To discover other maceration wines made from southern grape varieties, also check out Jean-Louis Pinto or the La Sorga estate.

Vinification

The organic grapes, harvested by hand in the south of France, are vinified in Burgundy by Frédéric Cossard. The grapes macerate for nine months in whole bunches before being slowly pressed. The wine is aged in concrete eggs. Skin Contact Zizifrédo is bottled without the addition of sulfites, fining, or filtration.

Tasting

Rare and sophisticated with plenty of presence and character, Skin Contact Zizifrédo expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange, in addition to iodine notes. On the palate, it is fresh and appetizing, with very fine tannins and plenty of fruit alongside the tension of a long-macerated wine. This wine is made for all pairings.

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 winemaker 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.

Bain de Bulles - Guy Wurtz White 2022

Fréderic Cossard

He's a Vin de France, but this pet'nat' doesn't lack distinction. Bain de bulles Guy Wurtz is an organic and natural wine produced in Burgundy by Frédéric Cossard from Gewurztraminer grapes harvested in Alsace. Guy Würtz, Gewurztraminer, you get it? All that's left is to pop the cork and enjoy: it's a truly delicious wine.

Vinification

Frédéric Cossard has vinified a biodynamically produced Alsace Gewurztraminer into a natural sparkling wine. The maceration of the grapes produces a light pinkish tint: we could call it a sparkling orange wine.

Tasting

Bath of Bubbles Guy Wurtz by Frédéric Cossard is pure pleasure: effervescence, sweetness, flavor, complexity, and a lot of euphoria. A wine for the holidays and for celebration. Drink chilled. Its pairing with seafood, especially oysters, is heavenly. To discover Gewurztraminer in a very different form, try it in skin maceration at Domaine Einhart.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney give organic and natural voice 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.

TP Trepat Red 2021

Partida Creus
Made from Trepat, an ancient native Catalan grape variety, this red wine, classified as Vino de Mesa (table wine), offers plenty of freshness with notes of red and black fruits (plum, pomegranate, cherry, raspberry), Mediterranean herbs, and well-integrated tannins, with touches of leather and a supple texture. On the palate, it is lively, light, and balanced, with suppleness. It allows for a very wide range of flavor pairings.

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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-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, 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.

Vosne Romanée les Champs Perdrix Red 2021

Fréderic Cossard

A deep, bright, ruddy color; lots of ripe, generous fruit, paired with red and black berries. Blended, satiny aromas. This Vosne-Romanée, a prestigious vintage from the Côte de Nuits, comes from the Les Champs-Perdrix vineyard. Very distinctive, voluptuous, complex, and powerful, this wine also displays beautiful finesse with soft, velvety tannins. This Pinot Noir in the Vosne-Romanée AOC comes from the plot that gave its name to the cuvée. The terroir, facing east, is based on limestone soils mixed with clayey marl at a depth that varies between a few dozen centimeters and one meter. The grapes macerate in whole bunches. Aging is approximately one year in barrels. A great wine for laying down.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own 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, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, 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.

Vino Bianco White 2022,

Corva Gialla

An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.

Learn more

Azienda Corva Gialla (“yellow crow”) is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi, from the Le Coste estate. The crumbly volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

VY Vinyater White 2020

Partida Creus

Rounded, buttery, expressive, and mineral, VY Vinyater first reveals a nose of white fruits and white flowers. Lemon zest and a hint of beeswax. On the palate, it offers volume and body, with a very long finish. Made from old vines (sixty years old) of the Catalan Vinyater grape variety growing on clay-limestone soil, aged in fifty-liter demijohns and classified as Vino de Mesa (table wine), VY Vinyater is a fresh and seductive white that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext.

To 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 they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive 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 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 viticulture, entirely manual and natural 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.

L'air de Rien Sparkling Rosé 2020

Jérome Lambert
Despite its name, L'Air de rien is not lacking in air, as it has a healthy dose of bubbles, effervescence, pleasure, and color. This is a sparkling natural rosé with a beautiful light color, Montmorency cherry, crushed strawberry. Intensely refreshing with delicate mineral aromas and quite a few small red fruits, ennobled by a gentle bitterness that adds an extra dimension to this beautiful wine with sweet orange peel on the finish. This lovely and tender pet'nat' comes from a hand-harvested Gamay grape growing on schist and clay-limestone soils. The harvest is processed by direct pressing and the wine is aged on lees before disgorging.

To find out more
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, coupled 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. The desire to make wine has never left him, in fact: in 2003, he got his hands dirty, took part in pruning the vines at Philippe Cesbron's and took the opportunity to try his hand at some grapes donated by local winegrowers. The following year, his adventure really began with twenty ares of vines, but although his estate grew year by year, it would not reach one hectare for another fifteen years. In 2003, he discovered that adding sulfite was detrimental to the wines: he never added more and was completely satisfied with the result, without making too much noise about it around him. 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 without added sulfur, 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.

Magnum Tonton Grolleau Red 2019

Vincent Wallard

As its name suggests, this is a 100% Grolleau from old vines (eighty years old) growing on schist soils. The plots once belonged to the Domaine des Sablonnettes (Rablay-sur-Layon). The harvest macerates for three weeks in whole bunches. Beautifully fruity, with the characteristic plum nuance of the grape variety, spicy, and with a supple and light texture.
Natural wine with no added sulfites.

Les Cadets Rouge 2019

Château Les Graves de Viaud
A typical Bordeaux blend, the Côtes-de-Bourg of the Les Cadets cuvée is composed of Cabernet (Sauvignon and Franc, 70%) and Merlot (30%) grown on iron-rich silty gravel and clayey gravel, and co-fermented in stainless steel vats for better synergy between the grape varieties. Vinification begins with a cold prefermentative maceration and continues with a gentle, slow extraction. Fermentation is carried out using indigenous yeasts; no sulfites are added. The wine is aged in sandstone amphorae for at least ten months on fine lees to refine the tannins. The geological conditions give the Cabernets a refreshing tannic base and accentuate the roundness and fruitiness of the Merlot, while giving it a very seductive floral aromatic palette. The bouquet of blackcurrant and blackberry that appears on the nose is confirmed on the palate. 2019 is still young as we write these lines: this wine will wait a few years, and it will only get better for it.

Es d'aqui Cinsauriel Red 2019

Jean Louis Pinto

With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful. This 100% Cinsault, grown on the schist soils of Berlou, near Saint-Chinian, is produced by fermentation with indigenous yeasts over twenty-eight days of whole-bunch maceration in sandstone jars, where the wine is also aged.

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A native of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that reflect their terroir, hence the name Es d’Aqui (“It’s from here”), which he gave to his winemaking business, located in Moulin-Neuf, a commune near the Aude department, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, whom he trusts completely. He doesn't just buy the product; he monitors the fruit set and ripening, and makes regular visits until August to get to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines have an alcohol content of 14 degrees.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.