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Feel Good Qvevris Blanc 2023
Puligny Montrachet White 2023
Ambre dissous Red 2020
Terroir, plot size and grape varieties
Born in the vibrant Beaujolais region, La Tribu Alonso's 2020 Ambre Dissous is a distinctive red wine, a wine of character that breaks with established norms. While Gamay takes center stage, it is an uncommon Gamay, made from teinturier grapes – a rarity in the region. This bold choice results in a captivatingly deep color, almost cloudy like the ink of mystery, and already hints at a singular expression of the terroir.
The vineyard stretches across granite soils typical of Beaujolais, in an area where the influences of the nearby Rhône are felt, bringing darker, spicier notes and a welcome tension. It is a land of contrasts, between the freshness of the north and the generosity of the south, which La Tribu Alonso has managed to tame with rare sensitivity.
Cultivation methods
The Alonso Tribe is, above all, a philosophy. It's a return to the essentials, a work in symbiosis with nature, far removed from artifice. The vines are cultivated without chemical inputs, respecting living organisms, lunar cycles, and the energies of the land. Here, each bunch is hand-picked, in an almost ritualistic gesture, then vinified with minimal intervention. Fermentation occurs naturally, with indigenous yeasts taking the reins to best express the identity of the grape and its terroir.
This artisanal approach yields a free, vibrant, unadorned wine, where the grape variety can sing without a false note. Ambre Dissous is a reflection of nature embraced, sometimes wild, but always sincere.
Tasting & pairings
By the glass, Ambre Dissous 2020 immediately captivates with its deep, almost violet color, hinting at a wine with a strong character. The nose is a poem of spices: freshly ground black pepper, clove, with a delicate note of violet as a subtle reminder of Rhône influences. On the palate, the structure is assertive, the tannins present yet elegantly polished, offering a mouthfeel that is both firm and silky.
This wine is not meant to flatter; it challenges, questions, and invites contemplation. It can be enjoyed as an aperitif, to awaken the taste buds, or at the table, alongside a generous dish: a matured rib of beef, a lamb tagine with prunes, or even a wild mushroom risotto.
Ambre Dissous is a wine for sharing, but also for meditation. A bottle that tells a story, that of a marginalized grape variety, a reinvented terroir, and a tribe that, far from the beaten track, forges its own path with heart and conviction.
Munjebel PA Red 2021,
Power and Refinement of Nerello Mascalese
The Munjebel PA 2021, crafted by the visionary Frank Cornelissen, is a masterful expression of the Nerello Mascalese grape variety, sourced from the prestigious Alberello Porcaria vineyard. Nestled at an altitude of 750 meters in the Contrada Feudo di Mezzo, this demanding terroir requires perfect conditions to achieve optimal ripeness. This 2021 vintage, marked by exceptional balance, reveals a wine that is both powerful and of rare elegance, illustrating the estate's expertise and natural philosophy.
A complete and harmonious red
The Munjebel PA 2021 opens with an intense ruby color, bursting with vitality. The nose releases deep and complex aromas of spices, ripe red fruits, and subtle volcanic notes. On the palate, it reveals a generous structure and silky tannins, balanced by vibrant acidity. The finish is long and persistent, offering spicy nuances and a mineral freshness, typical of basalt soils. Served between 14 and 16°C after decanting, it reveals all its aromatic breadth and finesse.
A perfect match for refined dishes
With its controlled power and natural elegance, this wine pairs perfectly with grilled red meats, rich sauce dishes, or complex Mediterranean recipes. Ideal to accompany a gourmet meal, it will enhance each mouthful with its depth and balance.
With remarkable aging potential, the Munjebel PA 2021 is a complete wine that will seduce lovers of great natural and authentic reds. A jewel of Etna not to be missed.
Munjebel MC Red 2021,
The essence of Nerello Mascalese and the volcanic terroir
The Munjebel MC 2021, by Frank Cornelissen, embodies the authenticity of Etna's basalt soils. This 100% Nerello Mascalese, grown organically and vinified with a natural approach, is a tribute to the old vines rooted in this unique terroir. With a one-month maceration and a one-year aging in vats, this cuvée expresses the power and finesse of a wine deeply rooted in its environment.
A powerful and spicy red
This 2021 vintage offers a bright and clear ruby color. On the nose, intense aromas of spices, ripe red fruits and a typical volcanic minerality harmoniously intertwine. On the palate, the wine reveals a silky structure and well-integrated tannins, supported by a balancing freshness and remarkable depth. The long and persistent finish is marked by spicy notes and a saline touch, signature of the Etna terroirs. This wine is best served between 14 and 16°C, after decanting, to release its full aromatic potential.
A companion for characterful dishes
The Munjebel MC 2021 is ideal for accompanying robust dishes such as grilled red meats, stews or even Mediterranean preparations rich in flavor. Its power and finesse also make it a wise choice for gourmet dinners where it will enhance bold pairings.
With an aging potential of several years, this wine represents a masterful interpretation of Nerello Mascalese, combining elegance and character. A must-have cuvée for lovers of natural and volcanic wines.
Magma Red 2021,
The ultimate expression of Etna
The Magma 2021, by Frank Cornelissen, is an exceptional wine, born from the old, ungrafted vines of the Barbabecchi vineyard, perched at an altitude of 950 meters on the north-northeast slopes of Etna. This pure Nerello Mascalese, cultivated organically and with absolute respect for the terroir, is produced only in years when perfect phenolic maturity is reached. With this vintage, Cornelissen offers a rich, elegant and characterful "Grand Vin", a unique reflection of the basalt soils and the cool morning exposure.
A captivating tasting
Behind its deep ruby color, the Magma 2021 displays a complex and captivating nose, blending intense spices, notes of black cherry and vibrant minerality. On the palate, it reveals impressive depth, with a velvety texture, fine tannins and a remarkable freshness that perfectly balances its power. The finish is strikingly long, marked by spicy aromas and a saline imprint, the inimitable signature of the volcanic terroirs of Etna. Serve between 14 and 16°C, after careful decanting to express all its aromatic richness.
A wine for special occasions
The Magma 2021 is an ideal companion for elaborate Mediterranean dishes, such as herb-roasted lamb, stews or fragrant grilled vegetables. Its structure and finesse also make it a partner of choice for red meats and bold gastronomic creations.
With exceptional aging potential, this wine transcends the boundaries of the Etna DOP appellation to establish itself as an icon of Nerello Mascalese and a true ode to the genius of Frank Cornelissen.
Auxerrois Origin White 2022,
Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.
Vinification
Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Munjebel FM Red 2020
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast Feudo di Mezzo contrada, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an unusual elegance, but typical of this region. The site is ventilated, but ideal ripeness is difficult to achieve in humid vintages.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be enhanced by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna Valley, the 19 plots cover 24 hectares of basalt soils spread over numerous plots (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Rafalot Red 2013,
The Carignans of this Côtes-Catalanes are 125 years old and grow at an altitude of 300 meters in a clay-limestone valley, surrounded by wild fig trees, cedars, olive trees, apricot trees, and buzzing beehives, all protected by a pine forest. Fermentation lasts two weeks in concrete vats, with whole bunches crushed by foot, followed by aging in vats. Cherry and spice, supple and elegant tannins: full-bodied and irresistible.
A natural wine with no added sulfites.
Rubaiyat Red 2009
This wine is produced from Syrah vines planted at an altitude of approximately 1,290 meters, facing south on schist and clay soils. The destemmed harvest macerates in stainless steel vats, and is aged for sixteen months in old barrels. The Syrah, originally from Persia, inspired the name of the vintage: Rubaiyat is the title of a lyrical cycle by the Persian poet Omar Khayyam (11th century), a man of great wisdom, mathematician, astronomer... He wrote in particular about the joys that wine brings, among other pleasures of life.
Natural wine without added sulfites.
Yeti Rouge 2024
La Tribu Alonso
The 2024 Yeti cuvée is a wine as atypical as its name, born in Beaujolais under the passionate impetus of the collective La Tribu Alonso. This 100% Gamay, or rather, should we say "100% Gamay diversity," brings together no fewer than 31 different varieties of this grape: Gamay teinturier, white, rosé, old clones, forgotten plants... A mosaic of grapes that reflects the richness of life and the free spirit of its winemakers.
The grapes are grown on granitic soils, without synthetic products, following a completely natural approach, even without certification. After a 5-day semi-carbonic maceration in fiber tanks, fermentation occurs thanks to indigenous yeasts, without oenological input. The wine is then aged for 12 months in concrete eggs, which brings roundness, energy, and balance, without woody masking.
The result? A vibrant and juicy red wine, with a light and brilliant color. The nose reveals crisp red fruits, a herbaceous touch, some sweet spices, and a peppery hint. On the palate, it is fluid, digestible, with a beautiful texture that remains fresh and elegant. A smooth Gamay, but never simplistic.
Yeti can be enjoyed as an aperitif, with artisanal charcuterie, lightly spiced dishes, or even grilled white meats. It's a wine of immediate pleasure, which appeals to both the curious and enlightened lovers of lively natural wines, to be drunk young or within 5 years.
Amphore Rouge, 2023
Philippe Chatillon
With Amphore 2023, Philippe Chatillon delivers a rare and unique red cuvée, blending the typicality of the Jura with an ancestral aging method. This certified organic natural wine, classified as Vin de France, comes from a subtle blend of Pinot Noir and Trousseau, two emblematic grape varieties of the Jura, grown on clay-limestone soils and vinified with a spirit of purity and respect for the fruit.
After a short one-week maceration, the wine is aged for two years in amphorae (qvevris), these terracotta jars traditionally used in Georgia. This aging choice allows for slow and natural oxygenation, without the transfer of woody aromas, thus preserving the frankness of the fruit, the floral delicacy, and the complexity of the wine.
On the nose, Amphore 2023 immediately captivates: crisp red fruits, violet, a fresh herbaceous note, and a slightly earthy touch that recalls the very material of the amphora. On the palate, it is a light, fluid, yet structured wine, with a natural tension and a beautiful aromatic persistence. The balance between the finesse of Pinot Noir and the vitality of Trousseau is remarkable, supported by an aging process that acts as a revealer rather than a disguise.
At the table, this vibrant red will accompany grilled red meats, root vegetable dishes, or fine charcuterie. It will express itself fully at around 12 to 14°C, after decanting, and can be kept for 5 to 10 years.
With this cuvée, Philippe Chatillon creates an author's red wine, free and inspired, where the terroir of the Jura meets the millennial wisdom of amphora winemaking.
Le Sage Vagnin, White 2023
Philippe Chatillon
Le Sage Vagnin 2023 is a precious, exclusive, and wise vintage. Only 800 bottles are produced each year, all from a small walled vineyard (clos) planted with 65-year-old Savagnin vines, deeply rooted in the grey Jurassic marl. This rarity is the result of the precise and inspired work of Philippe Chatillon, a winemaker sensitive to living things, whose estate is certified organic and located in Arbois, the birthplace of the grape variety.
Vinified with direct pressing and then aged for two years in old barrels, this AOC Arbois white wine stands out for its aromatic purity and balanced roundness. No new wood, no additives: just the grapes, time, and the winemaker's care. The result is a nuanced Savagnin, with a mineral roundness, between tension and sweetness.
The nose is both expressive and delicate: fresh citrus, white peach, acacia blossom, with a subtle mineral touch. On the palate, the texture is round yet taut, with a beautiful length, an elegant saline sensation, and a fresh, floral finish. The wine avoids any heaviness, playing on the perfect balance between the natural richness of the grape variety and the finesse of the terroir.
Le Sage Vagnin will gracefully accompany seafood, aged cheeses like Comté or Bleu de Gex, but also more spicy, oriental, or vegetarian cuisine. Serve between 10 and 12°C, with light decanting, and enjoy now or keep for up to 5 years.
A rare wine, for lovers of finesse and Jura's unique character.
Puits Saint Pierre, White 2023
Philippe Chatillon
The Puits Saint Pierre 2023 cuvée by Philippe Chatillon is a magnificent tribute to Savagnin, the iconic grape variety of the Jura, meticulously crafted with remarkable precision. Sourced from the estate's finest parcel, planted on typical Côtes du Jura marl soils, this natural white wine, certified organic, embodies Jura tradition while asserting a pure, clean, and vibrant style.
The grapes are harvested at optimal ripeness then pressed directly, without maceration, to preserve freshness and varietal expression. The wine is then aged for two years in old barrels, without oenological intervention or new wood, allowing for subtle micro-oxygenation that refines the structure and develops aromatic complexity.
On the nose, it's a festival of sensations: dried apricot, delicate honey, a hint of brioche, alpine herbs, and a chalky minerality that hints at the tension on the palate. The palate is direct, dry, taut, with superb acidity that carries the flavors to a long, saline finish. The balance between the subtle richness of the aging and the natural straightforwardness of the grape makes it an excellent gastronomic wine.
Puits Saint Pierre pairs ideally with iodized seafood, aged Comté cheese, or spicy dishes with oriental flavors. Decanting is recommended for it to fully open up. It can be enjoyed now for its purity or aged 5 to 10 years to gain complexity. Serve chilled, between 10 and 12°C.
Philippe Chatillon delivers a deep and sincere wine, both rooted in its terroir and of rare elegance.
Ceci n'est pas un vin White 2023
Ceci n'est pas un vin is still a wine, white, dry, organic, and natural, with no added sulfites. Made in Beaujolais by Cyril of La Tribu Alonso, it is classified as a Vin de France. It is 100% Chardonnay, but there are twenty-eight different varieties in the bottle. Just as the red wine Ambre dissolve is inspired by Salvador Dalí, this one obviously alludes to Henri Magritte (see the label).
Vinification
The collection of twenty-eight Chardonnays from the ampelothèque, from which Ceci n’est pas un vin is made, is planted on a half-hectare plot on granite, with wild grass, agroforestry and no tillage. The vines, pruned in the goblet style, are between four and thirty years old. There are Chardonnays here of all tastes and colors (white, pink, muscaté, etc.), and it seems that the multiplicity of grape varieties gives a whole new face to this Chardonnay, unfortunately a little overused in the world of viticulture. "We are moving away from the boring Chardonnay," says Cyril. The manual harvest goes into direct pressing and, after a 48-hour settling process, only sees from the vat to its bottling. Alcoholic fermentation without starter culture using indigenous yeasts, malolactic fermentation also in fiberglass vats. Zero chemical inputs, in the vineyard and in the cellar, and zero added sulfites.
Tasting
Surprisingly, Ceci n’est pas un vin: the opposite of classic Chardonnay, it has great qualities of resistance. Solid, fine and balanced. A dry white wine with no added sulfites that has a very long shelf life once opened, it is rare and unique. It can last, recorked, for a whole week. On the nose and palate, it is a marvel of perfume and aroma, as if it offered the quintessence of Chardonnay through all its varieties. Salty, iodized, aromatic and floral, it evokes peach or apricot blossom, white peach, and its acidity-alcohol balance will allow it to be kept between 5 and 7 years. It can be drunk whenever you want, with oysters, shellfish, raw or smoked fish, tapas, fine starters and any elegant and refined cuisine.
Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.
A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.
The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.
GT Garrut Ancestral Sparkling Red 2019
Partida Creus
With its liveliness and deep notes of black fruit, GT Garrut Ancestral recalls the best of Lambrusco, but it is something else entirely. It is an atypical but oh-so-delightful single-varietal wine that deserves a closer look at its original character. Its purplish color with an exuberant pink foam, already expressing notes of blackberry on the nose, is already quite a program. GT Garrut displays beautiful earthy, juicy, and intense qualities; it is very characteristic of black fruits, particularly blackberry (blackberry or tree blackberry). Beautiful notes of red fruits too, and a delicious acidity. It is made entirely from Garrut, also called Monastrell, a Catalan grape variety related to Mourvèdre. This bright, summer-perfect wine is hand-harvested. Entirely destemmed, the grapes macerate for three days with punching down every three hours, and alcoholic fermentation with indigenous yeasts takes place for four months in stainless steel vats, followed by twenty months in oak barrels. Unfiltered, unfined, no sulfites added. GT Garrut smells of family vines, artisanal, unconstrained wine.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-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.
Madloba White 2018,
Domaine des Miquettes skillfully combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this country in the Caucasus, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
Madloba blanc ("thank you" in Georgian) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for a year in qvevri, amphorae buried in the cellar in the Georgian style. This wine is reminiscent of its Georgian counterparts aged in terracotta, with its floral and spicy notes, mineral tension, a full texture, and intense flavor. It's an all-rounder when it comes to pairings.
Magnum BB "Hondos" Red 2018
Partida Creus
Antonella Gerosa and Massimo Marchiori, 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. 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 exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Bodegas Coruña del Conde
Magnum I'm Natural Don't Panic #7 Red 2018
4240
Bodegas Coruña del Conde
Magnum I'm Natural Don't Panic #7 Red 2018
4240
Magnum I'm Natural Don't Panic #7 Red 2018
Coruna del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
Natural wine with no added sulfites.
