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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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1075 products
SK Blanc 2019, Partida Creus
The Catalan winery Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There are also Moscatel, Grenache, Merlot, and Cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This splendid Alexandrian Muscat wine is vinified dry by Partida Creus. This is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crunch. A long, satiny finish. It pairs very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, and Middle Eastern, Indian, and Sichuan cuisines.
Temporis Blanc Champagne,
Eric Collinet
This Temporis cuvée, produced by Éric Collinet, is an organic, biodynamic, and natural extra-brut white champagne (AB, Eurofeuille, and Ecocert certified). Sourced from the Riceys terroir in Côte des Bar, it is made from Pinot Noir with 2% Chardonnay.
The Trace of Limestone
The Pinot Noir and Chardonnay vines grow on Kimmeridgian clay-limestone soils, which give the wines minerality and tension. The wines are from the 2018 harvest. The cuvée takes its name from the time it took to wait for it... It is in fact from the 2014 harvest and was disgorged in 2017. Dosage: 4.3 g/l.
A champagne for all occasions
The beautiful, pure gold color with gray highlights is accompanied by a beautifully fruity nose: green pear, mirabelle plum, damson plum. The nose then offers notes of ripe wheat with a touch of brioche. The first contact with the bubbles is delicate, silky, and seductive. On the palate, the aromatic profile confirms the olfactory sensations. This chiseled, complete champagne can be paired with all dishes. Don't rack your brains to pair it as long as you stick to light, seafood and refined cuisine: White meats, fish in creamy sauce, cold-smoked scallops, smoked salmon, caviar, risotto. Best enjoyed at around 10-12°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 this land in Les Riceys, in Côte des Bar, combining it with truffle cultivation (Burgundy truffle, Tuber uncinatum). Whether it is vines or mycorrhizal trees, it is the same love of nature and biodiversity that Éric and his wife Martine lavish on 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%. 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. The champagnes from Domaine Collinet are unanimously described as lively and fruity. These are tangy but not unrounded wines, with a lively bubble. A perfect accompaniment to all dishes, a great opportunity to have champagne meals without having to worry too much about the pairings.
Nuria Cartoixa Vermell Sparkling White 2018
Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.
This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.
Magma Rouge 2012, Frank Cornelissen
Frank Cornelissen's grand cru is, as expected, a wine for aging. It reveals the remarkable depth of the Nerello Mascalese grape variety, from the Barbabecchi plot, planted with ungrafted, pre-phylloxera vines, more than a hundred years old, at an altitude of 910 meters on the slopes of Etna. Skin maceration takes place for sixty days on destemmed and lightly crushed grapes. No fining, no sulfites, light filtration before bottling. With a very dense texture, this red is more mineral than fruity (the fruit notes are candied: blackberry, prune, all roundness and melted tannins). Its depth and power are balanced by great freshness. Possibility of traces of volatile acidity, quickly disappear with decanting.
Natural wine without added sulfites.
Pairs with an exceptional product, the black pork ham of Bigorre
Frédéric Cossard - Domaine de Chassorney
Volnay 1er Cru Carelle Sous la Chapelle Rouge 2019
9900
€99,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Volnay 1er Cru Carelle Sous la Chapelle Rouge 2019
9900
€99,00
Unit price perVolnay 1er Cru Carelle Sous la Chapelle Rouge 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 as a wine broker for some time before creating the Chassorney estate 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 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. 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. This Pinot Noir, classified as a premier cru, comes from a steep, west-facing plot at an altitude of approximately 280 meters, on marl-limestone soils. The grapes macerate in whole bunches. Aging is approximately one year in barrels. The name of the plot refers to the old chapel that can still be seen today on the edge of the road leading to Monthélie, in the lower part of the village. "Carelle" refers to the shape of the plot, from the Latin quadrus, "square".
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Magnum Saint Romain Sous La Velle Red 2017
9050
€90,50
Unit price perFrédéric Cossard - Domaine de Chassorney
Magnum Saint Romain Sous La Velle Red 2017
9050
€90,50
Unit price perMagnum Saint Romain Sous La Velle Rouge 2017,
Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches. Aging takes place for approximately one year in barrels.
A natural wine with no added sulfites.
Volnay Red 2021
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.
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 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.
Pamina Blanc 2018, Domaine de l'Octavin
Pamina is a Chardonnay produced biodynamically from white and gray marl soils typical of the Arbois region. It is a lovely crisp white that will accompany grilled white meats or fish, or any savory dish with puff pastry or shortcrust pastry: vol-au-vent, quiches, croustades, etc.
Natural wine with no added sulfites.
Cuvée Mourvèdre Red 2022
Frédéric Cossard's Cuvée M Mourvèdre is an organic and natural red wine made from Mourvèdre from the Mont Ventoux region in the lower Rhône Valley, and vinified in Burgundy. This is an excellent wine for laying down, with presence and personality.
Vinification
One hundred percent organic Mourvèdre from the southern Rhône Valley, harvested by hand, M Mourvèdre is macerated in whole bunches in a prefermentative manner, then fermented for a long time using indigenous yeasts and aged for one year in concrete eggs. No sulfites are added.
Tasting
Nicely structured, M Mourvèdre offers very fresh fruit (blackberry, raspberry) and ripe, fine tannins. Secondary notes of Mediterranean plants. Elegant and dense, yet fluid, this very tasty natural wine will be perfect for all your dinner parties, barbecues, and gourmet celebrations. He likes grilled Red Meats, black truffles, cold meats and cured meats, but you can make a (high-end) all-terrain table wine with it.
Learn more about Frédéric Cossard and the Domaine de Chassorney
Frédéric Cossard and the Domaine de Chassorney gives voice in organic and natural mode to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.
Between viticulture and trade
Frédéric Cossard created the Chassorney estate 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, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.
Canoupe Blanc 2023
Danis dans la vigne
A vibrant white from the Southwest, with dazzling freshness
Canoupe 2023 is an ode to lightness and vibrancy. Behind this cuvée is Danis dans la vigne, a young estate committed to organic farming in the still confidential terroir of Cahors, in the heart of the Southwest. Here, Colombard, an aromatic and often underestimated grape variety, is showcased in a pure, direct, and deeply refreshing version.
Vinified by direct pressing, without enological inputs, with only indigenous yeasts, this natural white is aged for 8 months in stainless steel tanks, to preserve the most sincere expression of the fruit. The clay-limestone soil brings tension and minerality to the whole, and the low alcohol content (11.5%) enhances its drinkability. This is far from the heavy clichés of the Southwest: here, everything exudes agility, transparency, and sincerity.
Expressive nose and dazzling palate
Upon opening, the nose immediately seduces with aromas of fresh citrus, yellow lemon, enhanced by delicate touches of orange blossom. On the palate, the texture is fluid, tense, with a beautiful natural acidity that calls for one sip after another. It is an ideal aperitif wine, but also a formidable companion for white meats, grilled fish, or even exotic dishes with lemony flavors.
This 100% natural Colombard can be enjoyed today, without decanting, at 10-12°C, but can also evolve gently over 2 years. A luminous, joyful, and sincere cuvée, perfect for those looking to rediscover the Southwest in a different way.
Magnum Tombé du camion Red 2022
Tombé du camion is an organic and natural red wine from Danis Bessières (Danis dans la vigne) produced in Cahors in the Vin de France category. In magnum format, it represents a kind of synthesis of the estate.
Vinification
Tombé du camion is a red wine resulting from the blending of several Danis dans la vigne vintages, mainly reds and a few whites. The magnum format aims to polish and harmonize all of this.
Tasting
As the common denominator of Danis's production in the vineyard, Tombé du camion is to be taken as a wine to be served in all circumstances, suitable for all moments. The fruity intensity is very pleasant, the texture is light and fluid. A very easy-drinking and pairable wine.
Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.
Organic and natural since 1983
Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues in this vein.
Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.
Ploussard Red 2022,
Fréderic Cossard
With this 2022 Ploussard cuvée, Frédéric Cossard, Burgundy's iconic winemaker, offers us a delicate and pure interpretation of this iconic Jura grape variety. Carefully produced and respecting natural principles, this wine seduces with its finesse and freshness.
A Ploussard of elegance
Produced using a viticulture method without additives and gentle vinification, this Ploussard fully expresses the lightness and liveliness of the grape variety. The low extraction and controlled aging allow for a fine and airy structure, where the fruit expresses itself brilliantly.
A subtle nose and a silky palate
The nose reveals delicate notes of fresh red fruits (redcurrant, raspberry), accompanied by a floral and slightly spicy touch. On the palate, the body is supple and elegant, carried by a lively acidity and melted tannins. The persistent finish leaves a beautiful sensation of purity and freshness.
What to taste with this Ploussard?
Served at 16-18°C, this Ploussard will perfectly accompany roast poultry, beef carpaccio or a platter of mature cheeses. With an aging potential of 5 to 10 years, it will evolve towards even 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.
La Petite Robe White 2022
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.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Zizifredo White 2022
4200
€42,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Zizifredo White 2022
4200
€42,00
Unit price perSkin Contact Zizifredo White 2022
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.
XL Ancestral Sparkling White 2021
Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the vintage. The wines, fresh, vibrant, lush but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
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.
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.
To find out more
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
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.
Find out more
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.
