Organic Wines

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.

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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.

Volnay Red 2021

Domaine de Chassorney

This warm and straightforward wine from the Volnay appellation, with notes of red and black fruits, reveals itself on the palate to be balanced and lively, with lovely, gently spicy notes. On the nose, it has already expressed beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it is warm and powerful, with floral aromas and a great minerality on the finish. This Volnay comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

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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 wine-growing 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 home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Es d'aqui Conciliabule Rosé Pétillant 2020

Jean Louis Pinto
A joyful, lively, fruity, and festive wine that will be wonderful as an aperitif. Conciliabule is a beautiful sparkling natural rosé made from Pinot Noir from Castelreng, grown on the clay-limestone terroirs around Limoux. The harvest undergoes direct pressing followed by four months of aging on slats and a free-flowing disgorgement.

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

Es d'aqui Cinsauriel Red 2019

Jean Louis Pinto

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

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

I Vicini Grignolino Red 2019

Jean-Yves Peron

It's in Savoie, in Chevaline, near Lake Annecy, that Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both with a focus on nature. His Mondeuse reds are magnificent, as are his whites made from ancient local grape varieties—Jacquère, Altesse, Bergeron, and Persan—no less so. His current vineyard, three hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension to his work as a winemaker, allowing him to multiply the terroirs and deepen his experiences in winemaking and aging.
Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the woody sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce! Jean-Yves Péron embodies the renaissance of this beautiful vineyard. Jean-Yves Péron's "I Vicini" series is made from organic grapes harvested in Piedmont. Here, the grape variety is Grignolino, known for producing relatively light-colored and very aromatic wines. The harvest is macerated for fourteen weeks in neutral oak and the wine is aged for one year in barrels. The wine is intense, powerful and structured, with a very pretty nose and a ruby red color.

The One Beer 2021,

Cyclic Beer Farm
Animal, funky, racy, full of character, with a spicy touch and a clean, precise bitter finish, The One is a direct reference to James Brown: not only to his song "She's The One" but also to his concept of "The One": the absolute beat, the rhythmic energy capable of giving the ideal funky coloring to his music. Exactly as brett (wild yeasts) give Cyclic Beer Farm beers in general and this one in particular their desired funky note. The One was the first funky beer made by Cyclic, in 2016, and it is their only saison-style beer not aged in barrels. Instead of aging it in wood, as is the case with most of their funky saisons, they brew, ferment, and flavor in stainless steel tanks to promote the pure expression of the yeasts. The One is 5.8% ABV.

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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, 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. Packaged in 75 cl bottles so that everyone has something to satisfy their thirst, the beers play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style, without forgetting to dare the wine beer, of course. Based on classic principles and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).

Je t'ai dans la peau White 2017,

Nicolas Chemarin

Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2017 vintage is produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.

Mérens Red 2019,

Domaine Bois Moisset

The Mérens 2019 cuvée from Domaine Bois Moisset is a magnificent expression of Southwestern grape varieties. A balanced blend of Duras and Syrah, this natural wine reveals a fresh and peppery profile, carried by aromas of crisp red fruits and a delicately spiced structure. A characterful red, ideal for enjoying convivial moments around a beautiful table or a barbecue with friends.

A meticulous terroir and vinification

Made from vines aged 30 years for the Duras and 16 years for the Syrah, Mérens draws its identity from rich and diverse soils: the Duras thrives on a north-facing gravelly slope, while the Syrah grows on boulbènes and silts dotted with rolled pebbles. The 2019 vintage was marked by a rainy spring followed by a hot summer, precipitating the harvests which began on September 7 for Duras and September 18 for Syrah. The vinification follows a natural approach: fermentation with indigenous yeasts, no added sulfites, and aging for several months in cement barrels, allowing for a beautiful expression of the fruit and terroir.

A vibrant and delicious wine

From the moment it is opened, Mérens 2019 reveals a expressive nose with accents of blackcurrant, morello cherry and black pepper. On the palate, freshness dominates, with a lively attack, followed by a beautiful fruity depth and a spicy structure that lengthens the wine into a persistent finish. Its balance between acidity, richness, and fine tannic structure makes this a red that is as accessible as it is captivating.

Food Pairings and Tasting Moments

After a light decanting, Mérens reveals itself in all its splendor. Served around 16°C, it will go wonderfully with grilled meats, red meats, charcuterie and artisanal cured meats. Perfect for a summer barbecue, a gourmet aperitif or a warm meal with friends, it is a wine for sharing and pleasure, to be enjoyed now or kept for a few years.

Volnay Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged for ten months in Georgian-style terracotta jars), from the Les Lurets plot, offers great freshness and elegance on the palate. The fruit is enhanced, as the olfactory notes suggest: black cherry, candied fruit, spices, pepper... The clay aging gives a particular silkiness to this superb Volnay.
A natural wine with no added sulfites.

El Aqueronte Red 2019

La Senda

El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.

Aquavit Helsingfors Fiskehamns The Helsinki Distilling Co.

Vintage Spirit Garage
The only Finnish aquavit on the market, this eau-de-vie (41.5% ABV) is intense, flavored with local aromatic seeds (caraway, fennel, dill) and fresh lemon peel. The botanicals are infused in Finnish rye spirit before distillation in a copper still. A portion is then matured in French oak barrels for a year, then blended with clear aquavit to smooth and refresh the taste. It is the perfect accompaniment to smoked salmon, seafood, shellfish, herring, caviar and all seafood. It is also an excellent digestif.

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

Cloche et Fausset Perry 2011, Eric Bordelet

Natural wine with no added sulfites.

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.

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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 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.

Aubunite Sparkling Red 2016

La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.

Goes with: Desserts, Aperitif

Ice Cider

Domaine de la Flaguerie
Domaine de la Flaguerie's Ice Cider is a sweet cider with exceptional aromatic richness. Made from organic apple juice fermented and concentrated by the action of cold, it reveals delicious aromas of caramel, stewed apple, and honey, enhanced by a touch of vanilla.
Its velvety texture and freshness make it an ideal companion for fruit desserts or hard cheeses. Serve chilled, between 6 and 8°C, to appreciate its full finesse.

Le Carignan de la Source Red 2022

Fond Cyprès

Immerse yourself in the generous and authentic world of Carignan de la Source 2022 from the Fond Cyprès estate. This natural red wine, made from old Carignan vines over 60 years old, is a tribute to the clay-limestone terroirs of Languedoc-Roussillon. With a three-week maceration and 10 months of aging in vats, this cuvée reveals the full potential of this iconic grape variety in a pure, unadulterated expression.

Terroir and Vinification

This wine is made from grapes grown according to the principles of organic farming (Eurofeuille label), carefully harvested by hand to preserve their integrity. Indigenous yeasts, naturally present on the grapes, play a key role in fermentation, ensuring vinification without additives or filtration. The clay-limestone soil of the "La Source" plot offers an elegant minerality and contributes to the wine's freshness.

Tasting Notes

The Carignan de la Source 2022 reveals a deep red color with bright highlights. On the nose, subtle aromas of leather and animal notes intertwine with scents of black fruit and lime blossom, creating a seductive olfactory complexity. On the palate, this wine is distinguished by its velvety texture, well-balanced acidity, and supple tannins that stretch with finesse. A very supple Carignan, marked by a beautiful length and refreshing acidity.

Food and Wine Pairing

Ideal for accompanying Mediterranean dishes, this natural wine will pair wonderfully with dishes based on grilled lamb, roasted vegetables, or generous Provençal cuisine. Serve it at a temperature of 14-16°C and don't hesitate to decant it to reveal all its aromatic richness.

Aging Potential

Although already superb to taste, Le Carignan de la Source 2022 has an aging potential of more than 10 years, evolving into even more complex aromas with time.

Toile de Fond (exclusive vintage) Red 2023

Fond Cyprès

The Toile de Fond Red 2023 is an exclusive vintage from the Fond Cyprès estate, nestled in the foothills of the Corbières mountains in the Languedoc-Roussillon region. This wine, certified organic under the Eurofeuille label, is a true tribute to the clay-limestone and blue marl terroirs of this southern region. The cuvée is made primarily from Carignan, combined with Grenache Noir and Syrah, offering a rich and complex expression.

Vinification and Terroir

Vinification is carried out in accordance with the principles of natural viticulture. After a three-week maceration, the wine is aged for six months in stainless steel vats, preserving the purity of the aromas. The yeasts used are indigenous, reflecting the true essence of the terroir and limiting human intervention. The estate has been practicing organic farming since 2006, with manual harvests that guarantee meticulous grape selection.

Tasting

Upon tasting, this red wine reveals a deep color with garnet highlights. On the nose, intense aromas of leather and red fruits explode, highlighting a slightly animal touch, characteristic of the wines of this region. On the palate, the texture is silky, with a balanced structure and well-integrated tannins that provide a beautiful aromatic persistence.

Food and Wine Pairings

The Toile de Fond Rouge 2023 pairs perfectly with red meats, such as duck breast or grilled prime rib. For an optimal experience, serve it at a temperature of 14-16 degrees and do not hesitate to decant it to release all its aromatic complexity.

Aging Potential

This wine has an impressive aging potential of 10 years or more, which will allow its aromas to develop further over time. A vintage to discover and rediscover over the years, for wine lovers who like to see their collection evolve.

Toile de Fond Rouge 2023 is an invitation to explore the nuances of Occitania, in an approach that respects nature and the terroir.