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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
Morgon 2023
Jean Foillard embodies the soul of authentic, vibrant, and unadorned Morgon. From his estate in Villié-Morgon, he crafts natural wines that reveal the beauty of Gamay and the richness of the Beaujolais terroirs. His artisanal approach highlights the balance between fruit, freshness, and sincerity.
Morgon 2023 is the estate's entry-level cuvée, but it is far from simple: it's a superb introduction to the world of Foillard. Sourced from various parcels on the Morgon hillsides, it offers a harmonious expression of the cru, balancing immediate fruitiness with underlying depth. A free-spirited, digestible, and radiant cuvée.
The nose is fresh and juicy, dominated by crisp red berries, redcurrant, and cherry, with a delicate floral note. On the palate, the wine is fluid and flavorful, driven by a beautiful acidity and supple tannins. A pleasurable wine, all finesse, to drink young or in the next few years.
This Morgon 2023 will wonderfully complement a charcuterie board, a vegetable quiche, or grilled chicken with herbs. It also lends itself to more spontaneous pairings, such as homemade pizza or a warm salad. Served slightly chilled, it reveals all its convivial and gourmet character.
Vino Rosso Cereza Rouge 2016
Corvagialla
This single-variety Ciliegiolo comes from vines planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is six months in chestnut barrels.
A natural wine with no added sulfites.
Ah! Ramon Rouge 2015, La Sorga
Ah! Ramon is a blend of 70% Aramon (ninety-year-old vines), about 30% Malbec, and the rest: Cinsault, Terret, Noir de la Calmette, Alicante, Muscat of Alexandria. It is also a blend of vintages: 2015 (70%) and 2016 (30%). The grapes come from the Saint-Chinian appellation area, on schist soils. All the blended grape varieties macerate for forty days in whole bunches in a quasi-infusion, then are aged in vats for ten months for the 2016 and twenty-two months for the 2015. Notes of violet and blood orange: a lovely accompaniment to cooked pasta (lasagna) or lamb chops. Aging potential: twenty years.
Goes with: Pasta, Red meats, Grilled meats
Magnum Munjebel Blanc 2016, Frank Cornelissen
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Regard Rouge 2022
Jean-Pierre Robinot
With "Regard" 2022, Jean-Pierre Robinot continues his demanding work as a winemaker-poet, delivering an energetic interpretation of Pineau d'Aunis, an emblematic Loire grape variety that is still too little known. This natural wine, without a label but adhering to a rigorous ethic (zero chemical inputs in the vineyard, natural vinification without exogenous yeasts or oenological inputs), is an ode to terroir and purity.
Made from vines planted on flint soils, the wine benefits from a unique terroir that gives it tension and brilliance. A short one-week maceration preserves the finesse of the grape variety, while revealing its most expressive characteristics: juicy red fruits, black pepper, herbs, and a smoky touch, like a light mist over an undergrowth. On the palate, "Regard" impresses with its delicate yet assertive structure, with a long year-long aging in multi-vintage barrels, bringing complexity and depth without ever dominating the fruit.
The palate is vibrant, intense, almost explosive. A beautiful tannic structure accompanies a fresh and persistent finish. The wine lends itself to assertive gastronomy: grilled or stewed red meats, dishes with mild spices, or even roasted vegetables with wild herbs. It is recommended to serve it around 14 to 16°C, with possible decanting to aerate it.
Jean-Pierre Robinot delivers a living, author's wine here, which will age elegantly for a decade or more. A frank and unvarnished look at what Pineau d'Aunis can be when treated with respect and intuition.
Cinsault Cuvée n°5, Red 2023
Fond Cyprès
Cinsault regains its prestige with this single-parcel cuvée by Fond Cyprès, offering a subtle and forthright interpretation. From a clay-limestone terroir in Languedoc, certified organic (Euroleaf label), this natural red wine is a beautiful demonstration of the potential of this grape variety, too often relegated to the background.
A natural wine, precisely vinified
After a week of maceration, the grapes ferment spontaneously with indigenous yeasts, without any oenological additives. The wine is then aged for six months in wooden vats, which gives it both roundness and structure, while preserving the freshness of its aromatic expression.
Elegance, fruit, and lightness
On the nose, sour cherry dominates, with a beautiful purity and a delicate floral touch. On the palate, the attack is supple, the texture fluid, the tannins silky. The wine unfolds with finesse, without excess, but with surprising length for a wine of this alcohol content (12%). A true personality, between lightness and precision.
Open without hesitation (or keep)
Serve it slightly chilled, between 16 and 18°C, with fine charcuterie, a summer barbecue, roasted meats, or everyday dishes that call for a fresh, digestible, and vibrant red. This cuvée can be drunk now, but its structure also allows for aging for 5 to 10 years. A pleasant surprise from Fond Cyprès.
Pastiche
Distillerie du Viaduc
Pastiche is anything but an imitation. With this creation, Distillerie du Viaduc asserts an artisanal and botanical vision of pastis, far from industrial versions saturated with sugar and artificial flavors. This organic aniseed spirit is crafted with purity in mind, slowly macerating whole plants in neutral alcohol, following a gentle and controlled process that reveals the natural complexity of the botanicals.
Among the ingredients, all organically grown: green anise seeds, fennel, licorice, dill, and lemon thyme. Maceration lasts one month, followed by progressive dilutions with no added sugar, coloring, or additives. It is this slow reduction that gives Pastiche its smooth texture and balanced palate.
The nose opens with a clear aniseed base, supported by fennel and a fresh touch of lemon thyme. On the palate, the attack is clean, herbaceous, structured by a beautiful presence of licorice and the aniseed elegance of dill. The finish is long, persistent, and evokes natural licorice candies, without any heaviness.
This new generation pastis can be enjoyed neat or slightly diluted, depending on the desired intensity. It is designed for lovers of bitters, botanicals, and freshness. More than just an aperitif, Pastiche is a vibrant infusion of the Mediterranean garden in a bottle, at once intense, dry, and digestible.
Albermohn Red 2023
Einhart Estate
The intensity of a great Pinot Noir from Alsace, distinguished and delicious
With Albermohn 2023, Domaine Einhart offers us a more ambitious, deeper vision of Alsatian Pinot Noir. Coming from a remarkable plot, cultivated organically on a clay-limestone terroir, this red wine is vinified with extreme care, with a short but precise maceration, then aged slowly in tuns to preserve the purity of the fruit while gaining structure.
This 2023 already displays beautiful aromatic density and impressive length on the palate, while maintaining the fresh and elegant structure typical of the estate's reds. Albermohn is aimed at lovers of structured Pinots, but without excess oak or extraction: here, it's all about balance and harmony.
Elegance, substance and aromatic complexity
The intense ruby color suggests a wine of character. The nose is subtle yet profound, with aromas of ripe strawberry, stewed raspberry, a hint of pepper, and a lovely note of fresh almond that adds complexity. On the palate, the body is ample and velvety, with fine, melted tannins, supported by a beautiful acidity that lengthens the finish.
Albermohn is best enjoyed at 16-18°C, without the need for decanting, now or within the next 5 to 10 years. It will be at home with grilled meats, mushroom dishes, and characterful cuisine, but can also enhance an autumn barbecue or a beautiful piece of aged beef.
A great red wine from Alsace, sincere, precise, and promising a beautiful development.
Senzaniente Cerasuolo Rosé 2023
Azienda Agricola Marina Palusci
Terroir, plots, and grape variety
Senzaniente Cerasuolo 2023 comes from the generous hills of Abruzzo, where Montepulciano expresses itself in its rosé version, known as Cerasuolo. On well-drained clay-limestone soils, this emblematic grape variety gives birth to a fruity and vibrant wine, rooted in Italian peasant tradition. The name "Cerasuolo" – literally "cherry" – already announces the color, a blend of indulgence and freshness.
Cultivation methods
At the Marina Palusci estate, the vines are cultivated using natural farming methods, with total commitment: no chemical inputs, no added sulfites. The wine is born from spontaneous fermentations, without technical intervention, in a pure artisanal approach. It is a free wine, born from living organisms, where nothing is masked, nothing is forced.
Tasting & food pairings
With its intense pink, almost light ruby, color, Senzaniente Cerasuolo 2023 is immediately appealing. The nose evokes crisp red fruits – cherry, strawberry, sour cherry – with a light and joyful touch of tangy candy. On the palate, it is an extremely digestible, juicy, light wine, remarkably drinkable. Its direct and fresh profile makes it wonderful as an aperitif, but also a natural companion for antipasti, Neapolitan pizza, or Japanese raw fish. An irresistible, accessible, and joyful natural rosé that will please everyone, even the uninitiated. Serve chilled for a pure moment of summer pleasure.
Gabbrodo White 2022
De Vini
De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.
Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.
The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.
Organic Cognac VS Pass’Ange, Alain Chadutaud
Alain Chadutaud
This cognac has aged for three to five years in Limousin oak barrels. Specially designed for aperitifs and bar drinks (allow 2 cl for a cocktail), it can also be used in cooking or for flambéing desserts. It has a remarkable fruitiness with a hint of vanilla and a pleasant aromatic persistence.
UGM Qvevris White 2023,
With UGM Qvevris White 2023, Frédéric Cossard offers a captivating natural white, made from a unique blend of Grenache Blanc, Muscat, and Ugni Blanc. Grown at the foot of Mont Ventoux on clay-limestone soils, these organic grapes are then vinified in Burgundy according to the winemaker's exacting principles.
Vinification in qvevri for a vibrant and expressive white
This wine is made with a no additives approach, with total respect for the fruit and the terroir. After a direct press, it is aged in buried amphorae (qvevris), an ancestral method which promotes gentle oxygenation and preserves a great aromatic purity. This unusual vinification process gives the wine a subtle balance between tension and roundness, with a texture that is both silky and invigorating.
An aromatic and indulgent white
The nose immediately seduces with its expressive notes of ripe white fruits, enhanced by a delicate floral touch. On the palate, the attack is gourmet and ample, carried by a beautiful liveliness which prolongs the tasting with a fresh and persistent finish. The combination of the natural acidity of Muscat and the elegance of Grenache Blanc creates a harmonious and luminous wine, perfect for awakening the taste buds.
Food Pairings and Aging Potential
Served between 8 and 10°C, UGM Qvevris White 2023 pairs wonderfully with cooked fish, roasted poultry or white meats. Ideal to drink today on its freshness, it can also be kept for 5 to 10 years, evolving towards more complex and textured notes. A white with character, natural and vibrant, which will surprise lovers of lively wines.
Cuvée Mourvèdre Red 2023,
This cuvée is a vibrant encounter between the power of Mourvèdre and the finesse of Burgundian winemaking. Made from organic grapes from Mont Ventoux, the Cuvée Mourvèdre has a deep color and a captivating nose of pink berries and garrigue. On the palate, it offers a balanced structure between ripe and fine tannins, and complex aromas of red fruits, spices and herbaceous notes.
Vinified in pre-fermentation maceration and aged for 1 year in concrete eggs, this cuvée is the perfect accompaniment to charcuterie, roasted or grilled meats. Enjoy it at 16-18°C, without the need for a carafe, and let it mature over 5 to 10 years.
Armagnac by Maurice 2009 Spirits
Take advantage of it, not everyone has access to Armagnac by Maurice: organic (Demeter, AB, and Eurofeuille labels), artisanal, it is made by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer. Hootch is responsible for packaging and distributing this small-producer Armagnac with an alcohol content of 49.3%.
Production
100% Baco grape variety grown biodynamically in the Bas-Armagnac region, Armagnac de Maurice XO (Extra-Old) comes from a single barrel where it has been aged for 14 years. It is neither reduced nor filtered, and without coloring. No fertilizers or pesticides in the vineyards, no additives in the cellar. Neither reduced nor filtered, without coloring. Cuvée limited to 494 bottles.
Tasting
The Baco grape variety gives a beautiful complexity to the nose with aromas of vine flowers, bay leaf, spices, and exotic fruits. On the palate, there is great finesse and length with notes of vanilla, flan, tobacco, and flowers. Serve it as a digestif or a light pick-me-up, and you can even eat it with: pastries, desserts, fruits, or charcuterie such as peasant terrines. It will be served alongside beautiful poultry or roasted black Gascon pork.
Learn more about Hootch
Hootch is not a distillery but a distillery developer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, particularly Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.
Armagnacs by Maurice
Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It turns out that the entire production is organic, biodynamic and artisanal.
Discover Armagnac
This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or a prune ice cream (even if we love that too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a great opportunity to discover it.
Frédéric Cossard - Domaine de Chassorney
Vin de France Rafling Riesling White 2020
5590
€55,90
Unit price perFrédéric Cossard - Domaine de Chassorney
Vin de France Rafling Riesling White 2020
5590
€55,90
Unit price perVin de France Rafling Riesling White 2020
Fineness, fruitiness, balance, elegance, roundness, and integrity all at once, this Riesling in the Vin de France category has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style vinification (but without additives) as in the multi-hued refinements of merchant winemaking, now offers us a merchant Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.
Learn 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 for a while as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations.
In 2006, he created his own wine trading house and bought 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 exercise is not limited to Burgundy, as 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.
La Tour Sarazine White 2022
La Tour Sarazine is an organic, biodynamic, and natural dry white wine from Jean-Yves Péron. Made from Muscat à Petit Grain, this white wine macerated in Vin de France is sometimes blended with Jacquère when the vintage is low-yielding.
Vinification
Sourced from a schistose micro-plot in the Albertville vineyard, the La Tour Sarazine harvest ferments using carbonic maceration for fifteen days. After pressing, it is aged for one year in tuns and barrels. Unfiltered, unfined, no added sulfites.
Tasting
Jean-Yves Péron's Tour Sarazine has a very muscat profile – musky, floral, aromatic, exotic – reinforced by the mineral clarity of Savoyard schist. For pairings, it's a call to the imagination, between cheeses and cuisines from elsewhere: for the former, we recommend them creamy, and for the latter, don't hesitate to delve into Asian repertoires.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Côtillon des dames White 2022
Côtillon des Dames is a dry white wine from Jean-Yves Péron, organic and natural, from Savoie. In Vin de France, it is one of this winemaker's flagship vintages, made from several grape varieties in order to precisely control the evolution of the juice for each vintage and balance the wine according to each variety.
Vinification
Jean-Yves Péron's Côtillon des Dames is made with a majority of Jacquère, harvested at peak maturity, with Altesse and Roussanne as complementary grape varieties. All these vines grow on different terroirs: schist and limestone, limestone scree in Fréterive, mica schist in Albertville. The grapes are vinified separately and blended approximately two months before bottling. Depending on the variety, the maceration will be carbonic or not and of different durations. The average punching down is two weeks to two months. The aging is one year in 300-liter barrels.
Tasting
Great finesse characterizes Côtillon des Dames, a wine of great aromatic complexity, elegant and fruity, with a superb length on the palate. The winemaker has done everything to preserve the aroma and typicity of the Jacquère grape variety and the length and maturity of the Altesse-Roussanne duo.
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 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.
Côtillon des dames réserve White 2020
Côtillon des Dames Réserve is an organic, biodynamic, and natural dry white wine made in Savoie by Jean-Yves Péron from Jacquère, Altesse, and Roussanne grapes. Classified as a Vin de France, it is, as its name suggests, a reserve cuvée, particularly refined.
Vinification
Côtillon des Dames Réserve by Jean-Yves Péron is made from Jacquère, Altesse, and Roussanne grapes. The plots are located on mica-schist soils in Albertville, on limestone scree in Fréterive and on limestone in Chignin. The grapes are vinified separately and blended approximately two months before bottling. Maceration in vats with punching down is carried out for two months. The idea is to be able to control the evolution of the juice and balance the wine according to the behavior of each grape variety. The wine is aged for three years in 300-month barrels.
Tasting
Côtillon des Dames Réserve is a complex, elegant and fruity white wine that should be enjoyed, as it is rare. It displays lovely acidity and good aging potential. It will be perfectly at home alongside smoked fish (salmon or other) or anything from the sea. It will also pair well with cheeses, fondues and raclettes.
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.
Gabbrodo White 2021,
The Gabbrodo 2021 from De Vini (Vinilibre) is an ode to the terroir of the Pays Nantais. This natural wine without any additives delicately expresses the Melon de Bourgogne, the region's emblematic grape variety. Made from gabbro soils, a rare volcanic rock in the Loire region, it benefits from a nine-month aging in sandstone jars, giving this exceptional white remarkable purity and tension.
Its pale color with golden highlights announces a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a hint of iodine that recalls its maritime origins. On the palate, the attack is frank and lively, driven by beautiful acidity and sharp minerality. The aging in jars adds a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further sipping.
The Gabbrodo 2021 is an ideal companion to seafood. It will enhance scallops with truffles, grilled lobster, sea bass in a salt crust, or pikeperch with beurre blanc. Serve between 10 and 12°C, it can be enjoyed now for its brilliant freshness or can be cellared for 5 to 10 years to reveal all its complexity.
