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The genesis of wine is often traced back to the seventh millennium BCE, in the Caucasus, where wine was aged in qvevris (or kvrevris), large jars of 3500 liters buried in the ground. Traditionally, wine has always been what we now consider organic, but the term "organic wine" appeared at the end of the 20th century, in reaction to the hyper-industrialization of wine. Indeed, it was in a context of wine globalization after the Second World War that wine production began to flood the global market with wines full of additives and synthetic chemicals to achieve higher yields and more standardized production, known as conventional wine. Organic wine is therefore a logical response to conventional wine; it aims to be more environmentally friendly and adheres to strict specifications governing wine production.
Organic wine is therefore a wine (red wine, white wine, rosé wine, orange wine, sparkling wine) made from organic farming. Organic wine first met the European specifications of 1991, which governed the principles of organic farming only in the vineyard. It was not until 2012 that new European specifications were published, this time stipulating organic farming regulations also in the cellar.
As mentioned above, wine from organic farming has theoretically always existed, but it is only since 2012 that it has been regulated and controlled by strict specifications in both the vineyard and the cellar. To summarize its obligations, organic wine must be made from certified organic grapes, as well as the sugar, must, or alcohol used during chaptalization and mutage. Also, its specifications prohibit certain winemaking practices such as de-alcoholization, electrodialysis, or thermovinification. The European Union also mandates a sulfite level 50 milligrams per liter lower than conventional wines, i.e., a maximum of 100 milligrams per liter for organic red wines and a maximum of 150 milligrams per liter for organic white wines.
The organic sector is booming, representing nearly 10% of global vineyard area in 2021 with growth of +3.2% compared to 2020 and +78% in 10 years. France is a leader in this field, hosting nearly a third of the world's organic vineyards, followed by its Italian and Spanish neighbors. But organic farming is not only beneficial for the environment; it is also a driver of social well-being. According to a study by Riccardo Vecchio, the organic wine industry creates 50% more jobs than the conventional wine industry, offering more stable jobs with a third of certified farms employing one or more permanent employees, compared to one in five for uncertified farms.
What are the different organic labels recognized in France?
It is INAO that delegates organic farming control and certification activities to independent and approved certification bodies, including Agrocert, Bureau Veritas Certification France, Certipaq bio, Certis, Certisud, Ecocert, Qualisud, Bureau Alpes Contrôles. Every year, certified vineyards are audited by one of these bodies, and in case of irregularity, a unique catalog of measures is applied. A label project to identify farms in the conversion phase (over one or more years) is also under study.
However, for some winemakers, the AB label is too flexible and allows for farming that claims to be organic but has some industrial deviations, notably with the support of large retailers who are trying to seize these new market opportunities. Therefore, two new labels have emerged: Nature & Progrès and Bio Cohérence have stricter specifications, including a ban on sales through mass distribution channels, a measure whose implementation aims to promote short supply chains.
It should be noted that there are many other labels categorizing organic wines that have stricter specifications. Demeter and Biodyvin regulate biodynamic wines or wines from biodynamic winemaking, an esoteric viticulture that considers the vine as a living ecosystem with more rigorous legislation on operations carried out in the cellar. Stricter than biodynamics (or biodynamic wine), the Vin Méthode Nature label proposes a charter for natural wine with an emphasis on low addition of sulfites in the wine and the use of indigenous yeasts. Terra Vitis and Haute Valeur Environnementale are two labels that promote sustainable development, through the preservation of biodiversity, phytosanitary strategies, and fertilization and irrigation management.
Finally, it should also be remembered that many winemakers refuse to be categorized under any label because it would mean denying the principle of the agricultural counter-model: emancipating oneself from standardized norms, not fitting into boxes. This can be seen as a way for the winemaker to assert themselves as unique and with a strong identity.
How is consuming organic wine better for the environment?
One of the great strengths of organic winemakers is their ability to bring life back to the soil and the surrounding flora and fauna. In France, viticulture accounts for 20% of agricultural pesticide use, compared to only 3% of agricultural land. Organic viticulture therefore emerges as an ecological hope: little to no use of phytosanitary products, recourse to organic fertilizers and compost, a reduction of up to one-third of CO2 emissions compared to conventional wine. With better respect for the vine, there is on the one hand a rebirth of the soil, which slows down erosion and promotes subterranean flora and fauna, and on the other hand, a rebirth of pollinators (bees, butterflies...) thanks to an increasing presence of life between the vines (hedges, wild plants, shrubs...).
Organic viticulture also allows for better water management, notably with less water stress (more organic matter in the soil allows for better water retention) and especially less artificial irrigation (the resilience of the vine is preferred). Each cuvée, each vintage, each bottle, in short, each wine from organic farming is therefore directly influenced by climatic hazards, which makes it possible to produce a wine (red wine, white wine, rosé wine, orange wine, sparkling wine) with its own distinct and marked personality.
How is consuming organic wine better for health?
No one can deny that alcohol, and therefore wine, is dangerous for health and should be consumed in moderation. Nevertheless, where conventional wine may contain pesticide residues, additives, and chemicals, organic wine reduces the presence of these harmful substances. It is also full of living bacteria and yeasts that can have benefits for the microbiota, including improved blood vessel function, improved protection of brain cells against cognitive damage, reduced risk of certain types of cancer (especially breast cancer), and better digestion thanks to the production of digestive enzymes stimulated by wine.
Another undeniable health benefit of organic wine is the reduction of sulfites, preservatives widely used in conventional wine to stabilize it. For an equivalent amount consumed, an organic wine will cause fewer headaches the next day than a conventional wine!
What are the advantages of organic farming for winemakers?
When we talk about organic wine, we often think about the health of our planet or our body, but we think much less about the health of our winemakers. Unfortunately, it is not uncommon to observe cases of cancer or respiratory problems among winegrowers, due to synthetic chemicals used such as pesticides, herbicides, fungicides, or fertilizers. Conversely, organic wine aims to drastically reduce these substances, so organic viticulture is beneficial for those who work the vines daily.
Although organic farming requires more physical and organizational effort, it exposes winemakers to significantly fewer toxic products. The use of alternative methods is also beneficial from a psychological point of view, as some producers state that the quality of the organic wine produced offers and brings a deep meaning to their profession, and according to a virtuous circle, this helps maintain a respectful, attentive, and intuitive relationship with their wine work.
But organic farming is also synonymous with short supply chains and therefore support for local economies with a win-win situation for all: the consumer has full traceability of the bottles consumed, and the producer has an income that better reflects the reality of their work. A virtuous system is thus created where the winemaker has more financial resources, allowing them to experiment with new things (new grape varieties, for example) and thus increase consumer satisfaction.
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968 products
968 products
Chant Lunaire Red 2023,
"Chant Lunaire" represents the elegance and sweetness of Jurançon Noir, a rare grape variety from the Southwest, enhanced by Danis dans la vigne. This red wine, produced from loamy soils and vinified gently with a one-week maceration, offers a tangy and fruity profile, both light and silky. With its moderate alcohol content (11%), it is a pleasant, airy and smooth wine, perfect for convivial moments.
A delicate red
Grown in the Cahors region, this Jurançon Noir is vinified with a delicate extraction. After a year of aging in stainless steel vats, it reveals a subtle balance between freshness, roundness and suppleness, without excess tannins. This gourmet and digestible style makes it an excellent table companion, as pleasant as an aperitif as during a meal.
A seductive aromatic palette
From the first nose, "Chant Lunaire" enchants with its bright aromas of juicy cherry, blackberry and crisp red fruits, enhanced by a touch of slightly tangy black fruit. On the palate, the substance is velvety and silky, carried by a beautiful tension that reinforces its natural freshness. The long, luscious finish leaves an impression of sweetness and lightness.
A wine to share without delay
Served between 14 and 16°C, "Chant Lunaire" can be enjoyed as an aperitif, with artisanal charcuterie, roast meats, or spicy Indian cuisine, whose flavors it balances with its supple, fruity structure. With an aging potential of 5 years, it can also evolve towards even more complexity over time.
A joyful and airy wine, perfect for brightening up your evenings.
C'est reculer que d'être stationnaire Red 2023,
With a name as intriguing as "It's a step backward to be stationary," this cuvée by Danis dans la vigne is a true invitation to be bold. This 100% Cabernet Sauvignon, vinified with a short maceration, offers a fruity and delicate expression of the grape variety, far from overly tannic profiles. Grown on loamy soils in Occitanie, then aged in stainless steel vats for a year, this red wine seduces with its tangy freshness and irresistible crispness.
A lively and accessible red
Thanks to gentle vinification, this Cabernet Sauvignon is distinguished by its finesse and balance. Maceration for a few days preserves the vibrant fruit, without extracting too many tannins, giving rise to a supple and easy-to-drink cuvée. With its moderate alcohol content (12.5%), it is suitable for aperitifs as well as convivial meals.
An explosion of red fruits
The nose opens with a beautiful aromatic freshness, dominated by blackcurrant, accompanied by notes of tangy red fruits. On the palate, the texture is fluid and delicate, with a beautiful tension and a slightly spicy touch on the finish. The whole is carried by an invigorating acidity which reinforces its digestible and drinkable side.
The perfect ally for gourmet moments
Served slightly chilled (14-16°C), "C’est reculer que d’être stationnaire" will ideally accompany a platter of artisanal charcuterie, grilled poultry or an aperitif with friends. Its aging potential of 5 years will also allow you to appreciate its evolution over time.
A joyful and free red, which proves that with movement, everything becomes more alive.
P Red 2023,
A volcanic Pinot Noir with controlled power
The P 2023 cuvée, produced by Patrick Bouju, is an exceptional red made from Pinot Noir with a touch of Gamay. Grown on the unique basalt soils of the Gergovie plateau in Auvergne, these grape varieties express themselves here with remarkable intensity and freshness.
Tasting: depth and character
On the nose, the P 2023 offers complex aromas of ripe red fruits, black cherry, and light spicy notes. On the palate, it reveals a velvety texture and a precise tannic structure, with a long finish marked by mineral and smoky touches.
A wine for large tables
With its aromatic power and finesse, this Pinot Noir pairs ideally with grilled red meats, stews or even hard cheeses. Served between 16 and 18°C, it can be enjoyed now or kept for up to 5 years to develop more complex aromas.
Burgundy Bedeau red 2022
Bedeau is an organic and natural red wine from Frédéric Cossard in the AOC/AOP Bourgogne region. While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.
Vinification
Bedeau is made from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches.
Tasting
The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). Bedeau is a beautiful, delicious and refined Pinot Noir, bursting with fresh, tangy and satiny fruit with a touch of insolence to enhance the whole. Lively and voluminous on the palate, spicy, with velvety and well-integrated tannins. Pair it with Red Meats, charcuterie, freshwater fish matelotes in red wine or beefstewed in sauce.
Learn more about Frédéric Cossard and the Domaine de Chassorney
Frédéric Cossard and the Domaine de Chassorney gives voice to Burgundy wines (and others) in organic and natural ways, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his 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.
Pierra Menta White 2022
Pierra Menta is an exceptional organic, biodynamic, and natural dry white wine from Savoie made by Jean-Yves Péron. Classified as a Vin de France, Pierra Menta is made from the Gringet grape variety. The winemaker plans to plant more vines of this ancient variety until he reaches half a hectare.
Vinification
Gringet, which makes up 100% of Pierra Menta, is a white grape variety native to Haute-Savoie, historically linked to the commune of Ayse, near Bonneville. Jean-Yves Péron's vines are planted near Albertville, on a south-facing mica-schist plot. Gringet has long been confined to the Bonneville region and traditionally produces low-proof, high-yield sparkling wines. It is an interesting, fruity, low-alcohol grape variety with notes of quince and strong minerality. Pierra Menta's gringets are macerated for two weeks in carbonic acid, then punched down for two months, and aged for one year in 300-liter barrels.
Tasting
The quince is evident from the initial olfactory and taste, and the minerality supports this note. White fruits, florality, plenty of structure, and a nice acidity. An incredible length, too... We thank Jean-Yves for this and move on to the food and wine pairings: fish, seafood, oysters and Middle Eastern cuisine.
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 the 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
La Belle Egarée White 2022
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.
Divin Poison White 2020,
Divin Poison is an organic, biodynamic, and natural dry white wine made by Christophe Bosque of the De Vini estate using melon de Bourgogne grapes from the Nantes region. Classified as a Vin de France and harvested on gabbro soils characteristic of the region, it has all the hallmarks of a (very good) Muscadet, except for the appellation.
Les Marlines Special White Cuvée 2018
Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.
Vinification
Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.
Tasting
The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).
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. 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.
Frédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2021
13800
€138,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2021
13800
€138,00
Unit price perMorey Saint Denis les Champs de la Vigne Qvevris Red 2021
Great elegance and finesse characterize this magnificent Morey-Saint-Denis, silky and satiny with a lovely earthy nuance. Aging in qvevri (buried terracotta jars) gives it a velvety patina and allows its red fruit aromas to flourish: depth, generosity, fruit, and minerality characterize this wine. The vines growing on the clay-limestone plot known as Les Champs de la Vigne are around sixty years old. They are made from Pinot Fin grapes, an ancient strain of Pinot Noir that is increasingly rare in Burgundy. The harvest macerates in whole bunches and is aged for one year in qvevri.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.
Château Bonnet Eden Red 2021
Les Vignobles Andre Lurton
We first discover a beautiful, deep, vermillion color, a lovely cherry red with some purple highlights that will fade as the wine ages. The nose of this Eden cuvée offers notes of peony and crisp red fruit (cherry, morello cherry) enhanced with a touch of pepper. On the palate, the wine attacks frankly, with plenty of fruit and freshness. The tannic structure is medium, and the tannins are well-integrated. There is a very nice volume on the mid-palate. The olfactory sensation of crisp, juicy cherry is confirmed on the palate. This is a very indulgent, digestible, and very easy-drinking wine, where the fruity notes express themselves freely, with the fullness of the unsulfured wine. It will be appreciated as an aperitif and on any other occasion, but we see it especially at the table, with dishes that are not too sophisticated, dishes of good humor - beautiful grilled red meats, golden duck breasts, country salads: with confit duck gizzards, lentils... The digestibility of wines is a concept that is increasingly close to our hearts; red Bordeaux have long held the torch and we invite you to experience it with this lovely red Entre-Deux-Mers. Château Bonnet cuvée Eden is produced, for the cultivation and vinification, in biocontrol (set of plant protection methods based on the use of natural mechanisms). It is vinified in concrete eggs and classified as Vin de France. No sulfite has been added, either in the vineyard or in the cellar.
To find out more
Lurton is a name that resonates strongly throughout the Bordeaux region: this dynasty of winegrowers, currently represented in France by around ten owners of wine châteaux and a company (Les Vignobles André Lurton) bringing together several estates, has distinguished itself at the head of prestigious properties including several classified growths, from Château-Cheval-Blanc to Château-d'Yquem via Château-Climens... Château Bonnet is the cradle of the Lurton dynasty, planted at the end of the 19th century by the liqueur maker Léonce Récapet, a visionary of viticulture who passed on the virus to most of his descendants. This beautiful estate in the Entre-Deux-Mers has one hundred and twenty hectares of vines. It is traditionally planted with Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, and produces white, rosé and red wines. Under the leadership of its new director Mathilde Bazin de Caix and on selected plots, it has recently taken over the management of biocontrol viticulture and vinification, as well as natural wine without chemical or exogenous inputs added to the vineyard or the cellar. For the moment, this is the only Eden vintage, but we hope to produce others in the near future.
Frédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2020
15900
€159,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Morey Saint Denis les Champs de la Vigne Qvevris Red 2020
15900
€159,00
Unit price perMorey Saint Denis les Champs de la Vigne Qvevris Red 2020,
Frédéric Cossard
This Morey-Saint-Denis Les Champs de la Vigne 2020, by Frédéric Cossard, is a true ode to Pinot Fin, a rare and precious strain of Pinot Noir. Aged in qvevri, this wine reveals exceptional purity and depth, enhancing the richness of its terroir.
The Morey-Saint-Denis AOC, a showcase for an exceptional wine
Located between Gevrey-Chambertin and Chambolle-Musigny, the Morey-Saint-Denis appellation is renowned for its powerful yet refined reds. Here, Frédéric Cossard delivers a natural and lively interpretation, from sixty-year-old vines rooted in clay-limestone soils. The result is a wine of great minerality, where the structure and elegance of the terroir are sincerely expressed.
The unique imprint of qvevri vinification
Far from classic barrel aging, this Morey-Saint-Denis was vinified and matured in buried terracotta jars. This technique, inspired by Georgian tradition, gives the wine a beautiful satiny texture, natural aeration and a pure expression of fruit. On the nose, bright red fruits, morello cherry and subtle earthy nuances herald a full and vibrant palate. The body is silky and velvety, with a deep minerality and fine tannins that ensure great length.
A wine for aging and gastronomy
This Morey-Saint-Denis is a emotional bottle, perfect to be enjoyed young with its fruit or after 5 to 10 years of aging, when it will develop all its complexity. Serve between 16 and 18°C, it will pair wonderfully with roast poultry, stewed meats or mature cheeses. A great Burgundy wine, natural and vibrant, not to be missed.
SM White 2017
"Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each one These favorites is a vineyard. The result is a stunning mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This white wine comes from Villafranchian terroirs on a basalt base located near Pézenas, in the upper Hérault valley. The name SM, formed from the initials of “sauvignon-marsanne”, refers to the blend that makes up this wine: sixty percent marsanne (vines aged twenty-five years) and forty percent sauvignon blanc (vines ten years old). Marsanne is pressed directly and the must is used to macerate the Sauvignon in whole bunches for sixty days. The aging, eight months, takes place in vats. The nose evokes bergamot, beeswax, fennel and dried apricot. The palate is taut, endowed with an incredible sapidity. Exotic fruits, mango in particular. A natural companion for mature or blue cheeses, without forgetting the very creamy goat cheeses of the South. It will keep for about ten years.
Natural wine without added sulfites.
Crucella Red 2019
La Vinicola di Antonio Gismondi
The estate's only red, Crucella is a beautiful blend of Merlot, Sangiovese, and the ancient local Freisa grape variety, which imparts a slight hint of musky red fruit, but the Sangiovese dominates. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat. Crucella is characterized by a nose of undergrowth, mineral and earthy, a lively and acidic attack on the palate, red fruit, cherry on the retro-olfaction, and tannins that are less present than the deep color would suggest. Definitely a good wine for laying down that will blossom over time.
Natural wine with no added sulfites.
Alberto Lopez Calvo Tinto Cosecha Red 1998
Coruna del Conde
Named after the man who planted the vines in 1970, this great aging cuvée is composed of Tempranillo as the dominant grape variety, followed by Cabernet Sauvignon and a small amount of Merlot. The destemmed harvest ferments in vats before aging in barrels for up to four years. After bottling, the wine undergoes a final aging of two to three years. These methods, as well as the exclusive use of grapes without any additives, are those of the estate's founder, and have been perpetuated by his grandson. Vinified using the Bordeaux method but with a distinctly Iberian character, this wine has a silky, velvety texture, a hallmark of perfectly blended tannins. A delicacy with mature fruit notes, a sublime, accomplished wine for life's finest moments. Drink now.
Natural wine with no added sulfites.
Tinto Cosecha BCDC Red 2018
Bodegas Coruña del Conde
BCDC (the initials of the winery) is a 100% Tempranillo from vines planted at an altitude of over 1,000 meters. From the vineyard to the winery, all work is artisanal and carried out with respect for nature. The harvest is destemmed and macerated for 30 days in vats. Both alcoholic and malolactic fermentation take place in vats, and the wine is then aged for five months in old 500-liter French oak barrels. This 2018 was bottled in May 2020 and, as is Spanish practice, was left to rest for a few months before release. It is a full-bodied, dark, dense red that is full of personality and pairs well with red meats and grilled meats.
Natural wine with no added sulfites.
Organic Corsican Citron Eau de vie, Brana
The citrons come from small organic plantations located in Corsica. Once picked, they are transported by refrigerated truck. Upon arrival at the distillery, they are hand-cut and macerated in the eau-de-vie. The precise choice of alcohol and the optimal maceration point are the secrets of the production. The citron eau-de-vie is then aged in stainless steel vats to preserve the fresh, dense, and concentrated flavor of the fruit, clearly felt on the palate. The finish is long and elegant. Drink at 5-6° as an aperitif or digestif, for example with a chocolate dessert.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price per
L'Harmonie Red 2014
A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.
Vagabond Red 2022
Vagabond is an organic (Ecocert) and natural red wine from Beaujolais, made by Benoît Camus from Gamay. This Vin de France is produced in the south of the appellation, in the Pierre Dorées terroir. Its name evokes the winemaker's life as a seasonal farmer before purchasing his vineyards in Beaujolais.
Vinification
Growing on clay-limestone soils, the Gamay vines of Beaujolais are cultivated and harvested by hand, as the steep terrain prohibits any mechanized work. The harvest undergoes a semi-carbonic maceration process for fifteen days. The wine is aged in concrete vats for twelve months.
Tasting
Two vintages from Benoît Camus are currently available, this one being the "sweeter" of the two. It is an organic and natural Beaujolais with rich and vibrant fruit—strawberry, raspberry, cranberry, cherry, redcurrant—which we recommend drinking well chilled. The acidity and freshness are remarkable, and the wine offers notes of humus and wet stone. A touch of spice: nutmeg. It is a very aromatic wine, a charmer that will appreciate being paired with charcuterie, cured meats, Red Meats and roasted poultry.
Nature first, nature always
The terroir of Pierre Dorées
Cep Bragelogne Blanc Champagne Brut
Eric Collinet
This Cep cuvée is an organic, biodynamic, and natural white brut champagne (Ecocert, AB, and Eurofeuille certifications) made from 100% Pinot Noir, from the vines of the Éric Collinet estate in Côte des Bar, the southernmost region of Champagne. Since 2014, this estate has been fully certified organic.
Terroir and Vinification
The Pinot Noir vines grow on Kimmeridgian clay-limestone soils, bringing minerality and tension to the wines. Harvesting is done by hand. The wines are from the 2018 harvest. Dosage: 3.8 g/l.
An all-terrain champagne
Lively, fresh, and flavorful, this champagne, balanced between minerality and fruitiness, is a complete wine, ready for all combinations and pairings. The nose offers fresh white fruits, apple, and lychee, confirmed on the palate with a superb integration of all the sensations. Great evolving complexity. Pair it with a good meal or fine tapas. We also imagine a marriage of love with raw fish, smoked scallops, smoked salmon, caviar … Enjoy it between 10 and 12 °C.
Learn more about Éric Collinet champagnes
Limousin established in Southern Champagne “for the love of the land and the king of wines”, Éric Collinet devotes himself to viticulture on his land in Les Riceys, in Côte des Bar, combining it with a truffle cultivation activity (Burgundy truffle, Tuber uncinatum). Whether it's vines or mycorrhizal trees, Éric and his wife Martine share the same love of nature and biodiversity in their estate.
Champagne Agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20% of the total. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.
The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. Domaine Collinet's champagnes are unanimously described as lively and fruity. These wines are tangy but not lacking in roundness, with a lively bubble. Perfect for pairing with any dish, a great opportunity to enjoy Champagne meals without having to worry too much about pairing them.
