Organic Wines

Terre Mere Red 2021,

Clos des B

Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.

Why “Mother Earth”?

The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Écocert label, applied for in 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

VY Vinyater White 2020

Partida Creus

Rounded, buttery, expressive, and mineral, VY Vinyater first reveals a nose of white fruits and white flowers. Lemon zest and a hint of beeswax. On the palate, it offers volume and body, with a very long finish. Made from old vines (sixty years old) of the Catalan Vinyater grape variety growing on clay-limestone soil, aged in fifty-liter demijohns and classified as Vino de Mesa (table wine), VY Vinyater is a fresh and seductive white that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext.

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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revive 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. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines 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 denote the vintage. 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 cries of satisfaction.

Mensonge à Papa Red 2021

Belly Wine Experiment

Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to live up to: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Magnum Munjebel MC Red 2013,

Frank Cornelissen

The color is superbly intense, a deep, saturated red. Notes of red rose and wild red berries are very pronounced and powerful. A rich texture, body, and depth, with a rich and aromatic palate supported by fresh acidity. This is an already venerable vintage of this pure Nerello Mascalese, which comes from the Contrada Monte Colla (the meaning of the initials MC), a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy-clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like the hermitage of Etna. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, light filtration before bottling.

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A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

Saint Joseph Cuvée Madloba Red 2020

Paul Estève

Rhône Valley - Saint-Joseph AOC AOP

The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.

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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

Cuvée Expériment Rosé 2020,

Belly Wine Experiment
A rosé with a lot to tell, somehow bridging the gap between Catalonia and Auvergne. Fruit, freshness, liveliness, vivacity, and a beautiful light ruby ​​color. Officially classified as a red wine because it contains white wine, this rosé Experiment cuvée is made from equal parts Gamay from Auvergne and Xarello from Catalonia. The Gamay undergoes semicarbonic maceration in whole bunches for fifteen days, then it is blended with crushed Xarello, along with its stems, and macerated for five days. Classified as Vin de France and with an alcohol content of 12.7%, the wine is produced without any chemical additives, either in the vineyard or in the cellar. It is aged in fiberglass vats.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, often found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Magnum Saint Romain sous le Chateau Clos du Cerisier White 2020,

Domaine de Chassorney

Full of fresh fruit and fragrant white flowers (gardenia, jasmine, etc.), elegant and dense… Mineral, fresh, powerful, and long-aging, this wine has it all. This pure Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, it is aged for about a year in barrels. The magnum format allows the wine to jostle and mature beautifully.

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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.

Saint Joseph Red 2019

Thierry Alexandre

A feast of violets, blackcurrants, black fruits, morello cherries, magnificent smoky and roasted notes, pepper, and spices; a crisp palate with a hint of astringency. This beautiful, dense, and mineral red from the Saint-Joseph appellation, produced biodynamically, is made from 100% old Syrah vines growing on well-exposed slopes in Saint-Jean-de-Muzols, on the right bank of the Rhône. The soils are complex: loess, decomposed granite, and gneiss. The harvest is entirely manual, and no additives are used in the vineyard or winery. The grapes are lightly crushed and macerated for three weeks in whole bunches, and aged for one year in old barrels. No filtration is carried out before bottling.

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Thierry Alexandre produces little (two hectares in Saint-Jean-de-Muzols, in Ardèche, and a few vines north of Crozes-Hermitage), but he produces well and carefully, entirely biodynamically and without additives in the vineyard or cellar. His bottles are in the Saint-Joseph, Crozes-Hermitage blanc and Vin de France appellations. The grape varieties are typical of this northern Rhône Valley: Marsanne, Roussanne, Syrah, Viognier. The estate lies on quite varied soils, mainly decomposed granite, as well as gneiss, sandy clay and loess. He practices semicarbonic fermentation in whole bunches for fairly long periods and aging, depending on the vintage, in stainless steel or old barrels. His wines are as rare and sought-after as the winemaker is humble and discreet, but there is nothing haughty or inaccessible about them: pleasant, warm, fluid and well balanced between fruit and mineral, they are wines of pleasure that should be reserved for the most friendly gatherings.

Sylvaner Natural White 2020,

Les Spontanés de GILG

The color of this beautiful dry natural Sylvaner is pale yellow with golden highlights. The nose is powerful and complex, laden with aromas of ripe stone fruit. On the palate, it is round, spherical, polished, generous, and slightly rich, with notes of grapefruit and peach. The finish is long and full of flavor. Within the diverse range of wines produced by the Gilg family, the Les Spontanés series is dedicated to natural wines, with no additives or sulfites added in the vineyard or cellar. This pure Sylvaner comes from young vines, aged eight years; It is ready to drink now and is ideally served between 8 and 10 °C.

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Belonging to a family established since 1601 in the Alsatian wine-growing village of Mittelbergheim, the Armand Gilg estate bears the name of its founder, who resolutely oriented the family business towards viticulture in 1937. Since then, the Gilgs have remained in charge, having expanded the vineyard from an initial one hectare to twenty-nine hectares, purchased centuries-old cellars for bottles and tuns, and built buildings for pressing and other winemaking activities. The estate, classified as HVE (High Environmental Value) for several years, acquired organic farming certification in 2021. Its plots, scattered around the village, are grouped into around a hundred groups, including five hectares on the famous Grand Cru of Zotzenberg, one of the most renowned lieux-dits in Alsace, and one hectare planted solely with Riesling on the Grand Cru Moenchberg. Production embraces all seven traditional Alsatian grape varieties (Pinot Noir, Sylvaner, Auxerrois, Riesling, Muscat, Pinot Gris and Gewurztraminer), also including Chardonnay for the Crémants and the Klevener de Heiligenstein (Savagnin Rose). While all the vintages of the Gilg estate are organic, two natural vintages are produced, one based on Pinot Noir, the other on Sylvaner, within the Les Spontanés series dedicated to wines without additives.

Magnum BB "Cerrailla" Red 2019

Partida Creus
The Partida Creus estate is the brainchild of two Piedmontese natives from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who initially pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth 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. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
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: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines 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 denote the vintage. 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 cries of satisfaction. This 100% Bobal is a racy and finely wild red from the Cerrailla plot, built on a grape variety common in Spain but whose expression here is very original. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Réhoboam Contadino Red 2016

Frank Cornelissen

This entry-level red from Azienda Frank Cornelissen is made from Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before serving. Pairs well with all summer dishes, from marinated red peppers to grilled lamb and appetizers.
Natural wine with no added sulfites.

Jéroboam TP Trepat Damajuana Red 2018

Partida Creus

Delivery possible only in the Île-de-France region
Made from Trepat, an ancient Catalan grape variety, this red wine offers plenty of freshness with notes of red and black fruits (plum, pomegranate, cherry, raspberry), Mediterranean herbs, and well-integrated tannins, with leathery touches and a supple texture, accentuated in this large format by aging in a demijohn. On the palate, it is lively, light, and balanced, with suppleness. A very wide range of flavor pairings.
Natural wine with no added sulfites.

Saint-Romain Sous Roche Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged in Georgian-style terracotta jars) comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes macerate in whole bunches. Plenty of fruit and roundness supported by a sumptuous minerality. The Pinot Noir benefits greatly from the velvety texture brought by aging in qvevri.
Natural wine with no added sulfites.

Conciliabulle Sparkling Rosé 2018

Es d'aqui Jean Louis Pinto
This beautiful sparkling natural rosé is a maceration of Muscat and Mourvèdre in separate vats, with the addition of pressed juice. A joyful, lively wine that will be wonderful as an aperitif.

Natural wine with no added sulfites.

Magnum Rosso Red 2011

Le Coste

This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby color, a crisp and juicy palate, with notes of red and black fruits.
Natural wine with no added sulfites.

Le Coste White 2010

Le Coste

A blend of Malvasia and Moscato from the Le Coste estate, a volcanic Eden of natural wines located on the borders of Tuscany and Umbria. An orange color, an aromatic nose that unites herbaceous notes and candied fruit. The same battle is evident on the palate, with added hints of compote.
Natural wine with no added sulfites.

Magnum Munjebel VA 2013

Frank Cornelissen
This pure Nerello Mascalese, produced under the IGP Terre Siciliane, comes from the basalt soils of the Cornelissen estate's three highest plots (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of Etna's northern valley. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.

Xarab Garnacha Red 2009

Bodega Barranco Oscuro

On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet red wine from the Xarab series, made from Grenache and Cabernet Sauvignon grapes, raisined on the vine and harvested in December. The wine is rich, intense, and generous, loaded with candied red fruits.
A natural wine with no added sulfites.