Mineral

Auguste (exclusive vintage) Red 2023,

Sous le Végétal


With Auguste 2023, Sous le Végétal enhances the rare Avgoustatis grape variety, a native Greek grape with deep, spicy aromas. Thanks to a month of whole-bunch maceration, this red wine reveals beautiful complexity and a silky texture.

An intense and distinguished Mediterranean red
Grown on schist soils, this wine reveals a fine tannic structure and beautiful freshness, perfectly balancing power and finesse.

A spicy nose and an elegant palate
The nose reveals notes of black cherry, spices, and garrigue, typical of Mediterranean grape varieties. On the palate, it is distinguished by its beautiful tension, velvety tannins, and a long, mineral finish.

How to enjoy Auguste?
Served at 16-18°C, Auguste is the perfect accompaniment to a leg of lamb, a spicy tagine, or roasted vegetables with herbs. With an aging potential of 5 to 10 years, it will gain in complexity and suppleness.

Le Desordre Blanc White 2013

Domaine La Sorga

The vines for this Chardonnay from the upper Limoux valley grow on puddingstone soil. The grapes are pressed directly and then aged without topping up in old barrels for twenty-four months. Its mineral and briny notes, laden with spices and lemon, will complement fish in sauce. Aging potential: ten years.
Natural wine with no added sulfites.

Pairs with: Cooked fish

No Bullschiste White 2023,

De Vini

A natural tribute to Chenin and schist terroirs

The No Bullschiste 2023, by De Vini, is a vibrant and authentic white wine, born from the schist terroirs of the Loire. This 100% Chenin, vinified by direct pressing and aged for 8 months in buried sandstone vats, reflects a natural philosophy, without fining or filtration, to preserve all the purity of the grape and the expression of the terroir.

A fresh and saline tasting experience

To the eye, this wine reveals a clear and luminous color, with slightly golden highlights. The nose is aromatic and refined, with tangy notes of lemon, green apple, and a subtle floral touch. On the palate, it seduces with its vibrant freshness, marked minerality, and a saline finish reminiscent of sea spray. Its lively and light texture makes it an ideal companion for convivial moments. Served between 8 and 10°C, it is best enjoyed young to fully appreciate its energy and purity.

A seafood companion

No Bullschiste 2023 pairs wonderfully with shellfish, oysters, or cooked fish. Its liveliness and minerality also make it a perfect choice for a light aperitif or dishes with marine influences.

With an aging potential of 5 years, this Chenin, enhanced by schist, offers an authentic experience, between tradition and modernity. A natural and sincere wine, ideal for lovers of freshness and non-interventionist wines.

La Petite Robe White 2022

Jean-Yves Péron

La Petite Robe is a dry, organic, biodynamic, and natural macerated white wine made in Savoie by Jean-Yves Péron. It is a 100% Jacquère white, classified as a Vin de France. It is not fined, filtered, or sulfited.

Vinification

The Jacquère vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier. La Petite Robe comes from roughly the same terroir as Les Œillets, but this vintage is harvested earlier. Carbonic maceration lasts two weeks. The wine is aged for one year in 15-hectoliter tuns and barrels.

Tasting

The Petite Robe, wonderfully sweet and crisp, is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmet, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with smoked, raw, or cooked seafood.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère Valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.

La Belle Egarée White 2022

La Grapperie

La Belle Égarée is an organic (Ecocert) and natural dry white wine from the Coteaux du Loir, made from Chenin Blanc, without any additives or inputs. It is produced by Renaud Guettier of La Grapperie in the Vin de France category.

Vinification

La Belle Égarée comes from a blend of old and young vines growing on clay-siliceous soils over limestone. The harvest is carried out by hand and is directly pressed, and the must ferments in barrels using indigenous yeasts. Fermentation is followed by one year of aging. No sulfites added at bottling.

Tasting

A superb white Chenin, fruity and mineral, La Belle Égarée is stunningly complex; it is a wine of pure poetry, a fairy tale, focused on roundness and maturity more than acidity. A floral nose of jasmine, hawthorn, and acacia, a palate all mirabelle plum, ripe apple, and white pineapple, with mineral touches of smoke and incense. And a well-managed oxidative touch, in addition to a little something bewitching that is quite difficult to explain. A chiseled, truly exceptional wine, to be reserved for the finest meals or drunk on its own. Pair it with the finest cuisine, that of special occasions. For example, caviar, bottarga, large smoked salmon, oysters. It will go very well with a bellota Iberian ham!

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.

Les Poupettes Red 2022,

Clos des B

A remarkably bright color and an equally brilliant aromatic palette! Produced in the Vin de France category and under the Écocert organic label, Les Poupettes is an organic and natural red made from 100% Grenache with no added sulfites, sourced from the Grimaud terroir in the Gulf of Saint-Tropez. It is the result of a three-week carbonic maceration of the destemmed harvest in a closed stainless steel vat. No sulfites are added, either during vinification or bottling. Les Poupettes offers beautiful aromas of fresh fruit on the nose: raspberry, cherry, but also plenty of minerality due to the schist sands. The finesse of Grenache with a touch of flint that fits well into the overall picture. A round and delicious palate, plenty of freshness and an incredible rich and brilliant grenadine color.

Why “Les Poupettes”?

Under this pretty name, dedicated to the six granddaughters of Jean-Jacques Granger, nicknamed “the poupettes,” here is a magnificent glouglou, a true gift from the schist terroir of Grimaud, in the Gulf of Saint-Tropez. Les Poupettes is a light, pleasant, easy-drinking wine, a cuvée that demonstrates the decision to reduce deliberate extraction as much as possible. You can pair it with a good piece of roast pork, for example a fillet or a rack of Black Pork of Bigorre/Collectif Padouen.

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the happy producers of the very first natural cuvées from this geographical area. 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 say, 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 is under the Écocert label, applied for in 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, beautiful natural wines from the terroir of Provence.

Skin-Contact Zizifredo White 2021

Fréderic Cossard

Skin Contact Zizifredo is a surprising wine, a blend of Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, macerated on the skins for a long time. Rare, appetizing, and sophisticated, with plenty of presence and character, it 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 inherent in a long-macerated wine. Beyond the pun that its name constitutes (do we need to draw you a picture?), it also alludes to zibibbo, as Muscat of Alexandria is called in Sicily, the distinctive grape variety of this vintage. The grapes are purchased in the south of France by a winemaker friend of Frédéric Cossard. The vines are organic and harvested by hand, the harvest is vinified in whole bunches for nine months (it's really skin contact!) before being slowly pressed. The wine is aged in concrete eggs and bottled without the addition of sulfites, fining or filtration.

To find out more

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the 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 merchant company and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

Find out more

Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2017,

Frédéric Cossard

This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Plenty of white fruit, white flowers, and honey. The clay adds richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.

Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish

Cuvée YARD x Einhart Blanc Orange 2023

Domaine Einhart 

Un vin orange d’Alsace éclatant, libre et gourmand

Avec cette Cuvée YARD x Einhart 2023, le Domaine Einhart sort des sentiers battus et propose un blanc de macération haut en couleur et en expression. Réalisée en collaboration avec YARD, cette cuvée en édition limitée conjugue l’énergie de la jeune scène gastronomique et le savoir-faire d’un vigneron engagé en agriculture biologique au cœur de l’Alsace.

L’assemblage de Pinot Gris et Gewurztraminer, deux cépages traditionnellement aromatiques, a été travaillé en macération de quelques jours pour en extraire matière, couleur et caractère. Le vin a ensuite été élevé 6 mois en cuve inox, sur lies, pour conserver une trame fraîche et éclatante. Le terroir calcaire renforce cette tension minérale qui équilibre parfaitement la richesse naturelle des cépages.

Un orange accessible, floral et légèrement épicé

La robe cuivrée brillante évoque déjà la gourmandise. Le nez est charmeur, très expressif : rose fraîche, zeste d’agrumes, pointe de caramel blond et épices douces. En bouche, le vin dévoile une texture soyeuse, avec une belle acidité et une fine structure tannique typique des vins oranges, mais ici très mesurée. L’ensemble est fluide, vivant, presque joyeux.

Cette cuvée se boit à 10-12°C, sans carafage, en toute simplicité mais avec du fond. Elle accompagne avec brio un barbecue estival, une cuisine asiatique parfumée, ou même des fromages à croûte lavée. À boire dès aujourd’hui ou dans les deux ans, pour profiter de sa fraîcheur vibrante.

i Vicini Barbera Red 2021

Jean Yves Peron

This bottle from Jean-Yves Péron's I Vicini series is an organic, biodynamic, and natural red wine. It is vinified in Savoie from grapes harvested in Piedmont. The grape variety is Barbera, grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. This vintage is classified as a Wine of the European Community.

Vinification

Hand-harvested, no sulfites added, no filtration, no fining. The two Barberas are macerated for three months with punching down and undergo fifteen days of carbonic maceration. The wine is aged for one year in 225-liter barrels. The 13.5 degrees of alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15 degrees.

Tasting

A great wine in every sense of the word, this I Vicini Barbera. Long, very fruity, generous, deep, with superb acidity resulting from a harvest at moderate maturity, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, beautiful intense and colorful red color: it demands to accompany beautiful cuts of meat, whether black pork from Bigorre or high-end beef from Maison Aitana.

Learn more about Jean-Yves Péron

Jean-Yves Péron talentedly embodies the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and many indigenous grape varieties (jacquère, altesse, mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Vers la Maison Rouge Red 2022

Jean-Yves Péron

Produced in Savoie by Jean-Yves Péron, Vers la Maison rouge is an organic, biodynamic, and natural red wine classified as a Vin de France, made from the Mondeuse grape variety. Its name is that of its main plot.

Vinification

Produced on mica-schist soils near Albertville and limestone scree in Fréterive, Vers la Maison rouge is vinified on the skins using carbonic maceration and produced according to the "repasse" principle: after blending, one or more refermentations take place on grape marc from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. No filtration, fining, or addition of sulfites.

Tasting

Clear, limpid, almost pink color; beautiful aromatic richness, nicely tannic mouthfeel. Vers la Maison rouge is a beautiful, lively, energetic, mineral red wine, offering notes of redcurrant and small red fruits on the palate; but due to its production, it has a more solid structure than that of a rosé.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

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.

Magma Red 2020

Cornelissen

Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for laying down, produced only in great vintages, when phenolic maturity is reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning.

Vinification

This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.

Tasting

Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.

Learn more about Frank Cornelissen

A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered 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 highlighted 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 localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast 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…

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.

Le Rocher rouge 2018,

Nicolas Chemarin

This infinitely silky and luscious red, mineral and very straightforward, is a Beaujolais-Villages that is ideally enjoyed between 14 and 16°C. It is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The vines, twenty-five years old, rest on a rocky outcrop. The harvest is aged in whole bunches for forty days with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration.

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Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate 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 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Magnum Saint Romain sous le Chateau Clos du Cerisier White 2019,

Domaine de Chassorney

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the 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 or Languedoc regions. At his place, the soil and vines are worked as naturally as possible: regular horse-drawn plowing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels. This wine is only available in magnum format; it is elegant, mineral, and powerful. The nose reveals a magnificent bouquet of white flowers, and the finish is accentuated by notes of yellow fruits.
Natural wine with no added sulfites.

Canoupe Blanc 2023

Danis dans la vigne 

Un blanc vibrant du Sud-Ouest, à la fraîcheur éclatante

Canoupe 2023 est une ode à la légèreté et à la vivacité. Derrière cette cuvée se cache Danis dans la vigne, jeune domaine engagé en agriculture biologique dans le terroir encore confidentiel de Cahors, au cœur du Sud-Ouest. Ici, le Colombard, cépage aromatique souvent sous-estimé, est mis à l’honneur dans une version pure, directe et profondément rafraîchissante.

Vinifié en presse directe, sans intrants œnologiques, avec les seules levures indigènes, ce blanc naturel est élevé 8 mois en cuve inox, afin de préserver l’expression la plus sincère du fruit. Le sol argilo-calcaire apporte tension et minéralité à l’ensemble, et le faible degré alcoolique (11,5 %) accentue sa buvabilité. On est loin des clichés lourds du Sud-Ouest : ici, tout respire l’agilité, la transparence et la sincérité.

Nez expressif et bouche éclatante

À l’ouverture, le nez séduit immédiatement par des arômes d’agrumes frais, de citron jaune, relevés de délicates touches de fleur d’oranger. En bouche, la texture est fluide, tendue, avec une belle acidité naturelle qui appelle une gorgée après l’autre. C’est un vin d’apéritif idéal, mais aussi un formidable compagnon des viandes blanches, de poissons grillés ou même de plats exotiques aux saveurs citronnées.

Ce Colombard 100 % naturel se savoure dès aujourd’hui, sans carafage, à 10-12°C, mais pourra aussi évoluer doucement sur 2 ans. Une cuvée lumineuse, joyeuse et sincère, parfaite pour celles et ceux qui cherchent à redécouvrir le Sud-Ouest autrement.

Magnum Munjebel Red 2015

Frank Cornelissen

This Munjebel is a bouquet of wild red fruits, pure classic Nerello Mascalese, rich and aromatic, carrying all the crunch of ripe fruit, with a Pinot Noir edge and a brilliant translucent color. It comes from several plots, including those from which the azienda's greatest vintages come (Zottorinoto, Feudo di Mezzo-Porcaria, Pontale Palino), and from vines specially dedicated to this vintage: Rampante, Piano Daini, and Crasà. Among Frank Cornelissen's vintages, it best represents the typicality of the northern valley of Etna.
Natural wine without added sulfites.

Oberer Altenberg White 2023,

Domaine Einhart

A powerful and refined Gewurztraminer from a unique sandy terroir

The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.

A captivating and structured tasting

On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.

An exceptional wine for special occasions

Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.

Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.