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Among our 700 promotional items, this page features our most aggressive offers. We have applied a -30% discount on a selection of our favorite cuvées to celebrate this 2026 edition.
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80 products
80 products
GT Garrut Red 2019,
Partida Creus
GT Garrut is a surprise, a lovely and unusual single-varietal wine. The purplish color alone hints at its originality. It is made entirely from Garrut, a Catalan grape variety related to Mourvèdre, also called Monastrell. GT Garrut displays beautiful, earthy and intense qualities, with a strong black fruit character, particularly blackberry (blackberry or tree blackberry). Beautiful red fruit notes as well, and a delicious acidity. This brilliant wine, perfect for the summer months, is harvested by hand. 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 added sulfites. GT Garrut smells of family vines, artisanal, and limitless wine.
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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 they soon 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.
Sereibroc Red 2015
Sereibroc is Corbières in reverse. Centuries-old Carignan vines and a few Grenache vines, both growing on red clay soils well exposed to the sun and the tramontane winds, produced this powerful yet fresh wine, with lovely acidity, beautiful animal notes, and earthy, fruity, and candied aromas (cocoa, prune, fig). The harvest macerates for ninety days in concrete vats, and the wine spends two years in bottles. Extended decanting is recommended.
Natural wine with no added sulfites.
Livia (exclusive vintage) White 2023,
Sous le Vegetal
A Culinaries bestseller in its previous vintages, the Livia 2023 from Sous le Végétal (Exclusive Culinaries Estate) offers a vibrant version of Muscat Petit Grain, grown on schist soils and vinified with destemmed maceration for greater complexity and finesse.
A lively and mineral white
Livia expresses all the richness of the Samos terroir, with beautiful tension and a rich aromatic palette.
An aromatic nose and a saline palate
On the nose, notes of exotic fruits, citrus, and white flowers. On the palate, the attack is fresh and tense, with a lingering minerality and a saline finish.
How to enjoy Livia?
Served at 10-12°C, Livia pairs perfectly with oysters, fish carpaccio, or vegetable dishes with fresh herbs. Its aging potential of 5 to 10 years will allow for a beautiful aromatic development.
I'm Natural Don't Panic #8 Red 2018
Bodegas Coruña 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.
A natural wine with no added sulfites.
Es d'aqui Casse Tête Red 2020
Seductive, deep, dense, with a strong personality, Casse-Tête is a blend of 50% Cabernet Sauvignon and 50% Mourvèdre. The Cabernet comes from an alluvial terrace with large pebbles in the Tarn region, and the Mourvèdre from clay-limestone soil. The harvest macerates for twenty days in whole bunches and the aging is done on lees in sandstone jars.
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 attacks of mildew 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). 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 are 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 the extraction and give his wines, he says, "a very crystalline side." The soil, the place, 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.
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Perill Noir Rouge 2012
Clos Lentiscus
Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.
This is a family estate that Manel Avinyo and his brother Joan inherited from their parents, in Penedès (Catalonia), in the heart of the Garraf Natural Park. It is Manel who owes its name, Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Made entirely from the traditional Catalan Sumoll grape variety, this is a natural red whose freshness owes much to the local limestone soil. The harvest is destemmed and macerated for two weeks. Aging, in French oak barrels, lasts thirty months. Calm, deep, intense, and structured, this magnificent and chiseled wine will accompany all that is best.
SM Sumoll Red 2019,
Partida Creus
This red Sumoll, a very old Catalan red grape variety long neglected, is a favorite of Partida Creus. A low-yielding wine, Sumoll thrives on poor soils, giving it great concentration, beautiful balance, juicy, dense and generous black fruit, notes of Mediterranean spices and plants, and finally an earthy, animal, and smoky character. The short maceration preserves freshness and acidity. It will be excellent with red meats, roasts, and duck, but the range of pairings is actually very wide.
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Partida Creus is an important estate, both from a winemaking and historical perspective—we're 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.
Alberto López Calvo - Vino Tinto (Red) 2010
Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.
Natural wine with no added sulfites.
La Barbacana Red 2019,
La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.
Cade Meu Carnaval Sparkling Rosé 2019,
Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.
Ull de Llebre Sumoll Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.
Xarel lo Macabeu White 2019
Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.
Learn more
Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
Auguste Red 2019,
Sous le Végétal
Auguste is the only dry red wine from the Sous le Végétal project. It takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is a light wine that, through its Mediterranean nature, recalls something of the reds of the Jura: a characteristic earthy and mineral note, plenty of character—prune, clove, anise, vanilla, cherry jam, rich tannins, and, on the finish, a salinity due to the mineral-rich soils (particularly schist and limestone) of the island of Samos. The fruity notes remain taut and elegant. Decanting is recommended. The vines grow on the foothills of Mount Karvounis, not far from the village of Pagondas. The wine is a blend of four types of rock on two plots. The Avgoustiatis ('the august') grape variety is a rare variety, the first red grape variety harvested in Greece. It is cultivated organically in conversion to permaculture. The vines, pruned in the 'goblet' style, are harvested by hand on the morning of August 15th. The wine is first obtained by a forty-day maceration of whole bunches in stainless steel vats. Half of the vinification is done in 500-liter Stockinger barrels and the other half in ovoid concrete vats. The wine is completely additive-free, unfiltered, and bottled by gravity. The black bottle ensures the wine ages and the closure is made with a cork sealed with a mixture of paraffin and black beeswax.
To find out more
Under the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful enterprise marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural vintages by Patrick Bouju.
Kikiriki Black Red 2018
Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.
Learn more
This Cocorico (in Catalan) is a red made from a blend of Tempranillo and Cariñena (Carignan). Aromatic and light, it comes in a one-liter bottle and is not a luxury: this distinguished gurgle, at the table and as an aperitif, will go well with everything. A very good wine for tapas and al fresco dining.
It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Manel quickly earned a nickname: The Bubbleman, a tribute to his talent for making cavas, the sparkling white wines characteristic of the northeast of the Iberian Peninsula, from native varieties that only Catalonia has the secret to: sumoll, ull de llebre, xarel·lo, malvasia from Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Vino Rosso Cereza Red 2017
A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.
The Rosé Rosé 2022
Clos Des B
Desirably fruity, marked by red fruits and citrus zest (orange and lemon), the Rosé du Clos des B is (as its name suggests) a natural rosé wine emblematic of the sandy-schist terroir of the Gulf of Saint-Tropez and the unique microclimate of the hills of Grimaud. It welcomes us with its nose of red fruit sorbet, notes of small red fruits on the palate, and a zesty, citrusy finish. This wine is produced in the Côtes-de-Provence appellation and made from two southern grape varieties common in the region: 90% Grenache as the majority variety and 10% Cinsault. This is a direct-pressed rosé, without prior crushing, extracted using a vertical press after destemming the grapes and vinified in stainless steel vats. No crushing is performed. The two grape varieties ferment together in temperature-controlled stainless steel vats, without added sulfites. No fining, filtration, or addition of sulfites at bottling.
To find out more
Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and swimming pool rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they put it, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.
Le Zudefruit Red 2021
Delicious, delectable, a real pleasure, this Zudefruit from Jérôme Lambert, an organic and natural winemaker based in the Loire Valley, in the Layon region. A beautiful dark red color, with aromas of red fruits on the nose; on the palate, it is very supple, lively, and deep, with herbaceous notes and a real delicacy with hints of cherry and undergrowth. With a beautiful balance between fruity notes and earthy, spicy, peppery notes, Zudefruit is a natural wine from the Loire Valley, produced from a plot of Grolleau cultivated by Jérôme Lambert on the light, sandy, schistose soils found in southern Anjou. The harvest, carried out by hand, ferments in whole bunches for two weeks before pressing, then rests for nine months in fiberglass vats. To further explore the red wines of the Loire Valley, you can also look at the domaines La Grapperie or the Domaine Pic-Épeiche.
Learn more about Jérôme Lambert
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme Lambert is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, along 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. In 2003, he got his hands dirty, helping with the pruning of the vines at Philippe Cesbron's and practicing with a few grapes donated by local winemakers. The following year, his adventure truly began with twenty ares of vines, but while his estate grew year by year, it would only reach one hectare after fifteen years.
A journey towards nature
In 2003, Jérôme discovered that adding sulfites was detrimental to wines: he never added more and was satisfied with the result, without making too much of a fuss about it. 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 natural, without added sulfites, 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.
Chardonnay White 2022,
Frédéric Cossard
Frédéric Cossard, a key figure in natural wine in Burgundy, offers us with his 2022 Chardonnay a pure and elegant interpretation of this emblematic grape variety. Produced from clay-limestone terroirs, this wine is distinguished by its precision and balance.
A Chardonnay of finesse and purity
Vinified without additives and aged with care, this Chardonnay reveals all the richness of its terroir. Its careful aging results in a beautiful mineral tension and a refined texture, perfect for immediate drinking or extended cellaring.
A delicate nose and a chiseled palate
On the nose, it expresses notes of citrus, green apple, and white flowers, with a hint of hazelnut. The mouth, taut and mineral, reveals a beautiful liveliness, supported by a precise acidity and a long and saline finish.
How to serve it?
To be enjoyed chilled, between 10 and 12°C, this Chardonnay will enhance seafood, creamy poultry or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas.
Frédéric Cossard - Domaine de Chassorney
Beaune Les Chardonnereux Qvevris Red 2020
8200
€82,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Beaune Les Chardonnereux Qvevris Red 2020
8200
€82,00
Unit price perBeaune Les Chardonnereux Qvevris Red 2020,
This is a magnificent red wine from Beaune with dark harmonies: blueberry, black fruits, black cherry, alongside aromas of red rose petals and fresh violets. It is a calm and elegant wine, endowed with elegant richness and admirable fruit concentration, in which the slight astringency of well-evolved tannins blends gracefully. It comes from a plot of land that has been cultivated organically for three years and faces south. This Chardonnereux plot is known for ensuring early ripening of the grapes. To highlight the minerality of this red Beaune, Frédéric Cossard decided to ferment and age it in qvevri, a Georgian-style buried jar. Aging in qvevri lasts twelve months, after a month and a half of fermentation with indigenous yeasts. The passage in qvevri is preceded by a three-month passage in stainless steel vats.
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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.
