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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
Among the most renowned terroirs of Marsannay, Clos du Roy gives birth to one of Sylvain Pataille's most ambitious cuvées. Grown on limestone and sandstone soils, the Pinot Noir here reveals a deep and refined expression: cherry, raspberry, peony, and black fruits are accompanied by delicate spices. The palate combines intensity and finesse, with perfectly integrated tannins, a silky texture, and a remarkable mineral framework.
The grapes are hand-harvested and then fermented with their indigenous yeasts. The wine is aged on fine lees for 15 to 18 months in barrels, about 35% of which are new wood. More structured than the Marsannay village, Clos du Roy has real aging potential and will gain even more complexity with time. Serve with a fine cut of beef, pigeon, guinea fowl, duck, or game.
Short description: One of Marsannay's great terroirs interpreted by Sylvain Pataille. A deep and silky Pinot Noir, with notes of cherry, raspberry, peony, and spices, supported by superb minerality.
Amagalmay Red 2021
Terroir, plot size and grape varieties
From the vibrant soils of Burgundy, Domaine Athénaïs' "Amagalmay" 2021 is a cuvée as original as it is expressive, born from the unique union of two grape varieties: Gamay, the emblematic red wine of indulgence, and Aligoté, usually white, here vinified to enrich the whole with a beautiful freshness. Classified as a Vin de France, this free and creative wine plays with conventions to offer a spontaneous and sincere interpretation of the Burgundian terroir. The result is a wine of pleasure, at once fruity, slightly tannic, and delightfully approachable.
Cultivation methods
Domaine Athénaïs is guided by a philosophy of craftsmanship and respect for all living things. Certified organic, the vineyard is cultivated with care, using a gentle and natural approach. The soils are plowed with care, treatments are limited to products of natural origin, and each vine is nurtured throughout its growth cycle without ever being forced. In the cellar, vinification in stainless steel tanks enhances the freshness and crispness of the fruit, without artifice, to deliver a pure, joyful, and authentic wine.
Tasting & pairings
"Amagalmay" 2021 charms from the first sip with its pure aromas of juicy cherry and vibrant raspberry, enhanced by a delicate touch of sweet spice. On the palate, the texture is supple, the tannins well-integrated, with a lovely vivacity that prolongs the pleasure. This is a wine for friends, for impromptu aperitifs, for casual dinners. It pairs wonderfully with everyday dishes: savory tarts, composed salads, homemade gratins, rustic pizza, or even a roast chicken with herbs. Slightly chilled, it becomes even more digestible and easy-drinking.
Delicious, natural, and convivial, "Amagalmay" is an invitation to joyful simplicity, the kind that comes from good times shared around an unpretentious yet charming bottle. A vintage that proudly upholds the values of a living, organic, and Burgundian wine.
With Les Galets Roulés 2025, Domaine Bois Moisset offers a light and delicious red, true to the rustic and natural spirit of Sylvie Ledran and Philippe Maffre in Gaillac. This cuvée blends two emblematic grape varieties from the Southwest, Braucol and Duras, grown on rolled pebble soils. The nose is dominated by fresh red fruits, accompanied by herbaceous and slightly spicy notes. With only 11.1% alcohol, the palate is supple, crisp, and particularly digestible: a true thirst-quenching wine, but with enough character to accompany a meal.
The grapes are vinified in whole clusters, with a maceration that prioritizes fruit and freshness over extraction. This approach results in a lively, light, and immediately accessible red. Serve slightly chilled, around 16°C, as an aperitif or with a charcuterie board, grilled meats, barbecue sausages, or simple and generous cuisine.
Ultradition Extra Brut, the emblematic cuvée of Laherte Frères, expresses the full richness of the terroirs of the Marne Valley and the Coteaux Sud d'Épernay. The blend of Meunier, Chardonnay, and Pinot Noir creates a precise, energetic, and perfectly balanced champagne, where the freshness of citrus meets notes of brioche, ripe fruit, and elegant chalky minerality.
Vinification
A blend of 60% Meunier, 30% Chardonnay, and 10% Pinot Noir, including approximately 40% reserve wines. Fermentation in barrels and extended aging on lees before disgorgement. Extra Brut dosage of 4.5 g/L
Made exclusively from old Meunier vines, this Rosé de Meunier reveals a gourmet and refined profile. Aromas of wild strawberry, raspberry, pomegranate and rose petals are supported by a full, fresh and delicately spicy palate, prolonged by a beautiful minerality.
Vinification
100% Pinot Meunier, of which approximately 50% are reserve wines. Blended rosé from old vines, fermentation in barrels, aging on lees and Extra Brut dosage of 2.5 g/L.
Perill de Perills ("the danger of dangers") is a singular white wine that highlights the Xarel·lo grape. The nose combines white fruits, candied lemon, Mediterranean herbs, and a subtle smoky note. The palate is full, saline, and taut, offering beautiful depth while retaining much freshness. A wine of character, true to the identity of Clos Lentiscus.
Vinification
100% Xarel·lo, spontaneous fermentation with indigenous yeasts followed by aging in old containers to preserve the purity of the fruit and the expression of the terroir. A low-intervention wine with minimal sulfur.
Born from the collaboration between Youri Bosque and Antony Tortul (La Sorga), Splinter Twin is a macerated wine with a strong personality. The nose combines candied citrus, exotic fruits, dried flowers, and a delicate spicy note. The palate is full-bodied, energetic, and slightly tannic, offering a beautiful balance between freshness, texture, and salinity.
Vinification
Hand-harvested, skin maceration, fermentation with indigenous yeasts, then aging in old vessels. Unfined, unfiltered, and with no unnecessary additives, in the pure style of both winemakers.
Yoga Red 2021
Terroir, plot size and grape varieties
It is in the heart of the Rhône Valley, on a terroir freely interpreted under the "Vin de France" label, that Justine Vigne crafts Yoga 2021. A 100% Syrah cuvée, cultivated with passion on sun-drenched soils, where the vines draw their strength from the rock and time. This choice of a free appellation allows the winemaker to express, without constraint, the full richness of her grapes, remaining true to the identity of her vineyard and her artisanal vision of winemaking.
Cultivation methods
At Justine Vigne, the vines are cultivated with the utmost respect for life. Using certified organic farming methods, each vine is tended by hand, with a gentle and intuitive approach. The harvest is exclusively manual, selecting only the finest grapes at perfect ripeness. Fermentation occurs naturally, thanks to the indigenous yeasts present on the berries, without the addition of sulfites, fining, or filtration: a radically pure approach that allows the fruit and the vintage to speak for themselves. Yoga is a living, authentic wine that reflects, without artifice, the work in the soil and the soul of the place.
Tasting & pairings
Dense and structured, Yoga 2021 presents a deep, velvety robe. From the first sniff, the wine seduces with enveloping aromas of ripe black fruits – blackberry, blueberry, blackcurrant – followed by a touch of toasted almond and subtle roasted notes reminiscent of cocoa or coffee. On the palate, the attack is ample, the texture generous, supported by smooth tannins and a beautiful tension that balances the richness of the fruit. The finish, persistent and warm, leaves an impression of harmony and fullness.
This characterful red wine pairs beautifully with regional cuisine: beef stew with olives, roast leg of lamb, mushroom gratin, or a selection of mature cheeses. For those with more patience, a few years of cellaring will allow it to gain complexity and depth. Yoga is a wine that is both grounded and vibrant, inviting you to disconnect and enjoy yourself, in a perfect balance between power and elegance.
Ultreia Red 2021
Terroir, plot size and grape varieties
In the heart of the Rhône Valley, in an area untouched by conventional classifications, Justine Vigne is forging her own path. Labeled "Vin de France," but bearing a strong identity, Ultreia Rouge 2021 tells the story of a terroir shaped by sun, stone, and the spirit of the land. The grapes come from carefully selected plots, where Grenache and Cinsault, both derived from biodynamically cultivated Syrah vines, find their natural balance. This unique blend gives Ultreia its distinctive character, a harmonious blend of generous fruit and vibrant energy.
Cultivation methods
Justine Vigne cultivates much more than just vines: she embodies a philosophy. Every action in the vineyard is deliberate, respectful, and in harmony with the lunar cycles and the energies of life. Organic certification (AB) is just the starting point: her plots thrive biodynamically, without synthetic products, using homemade compost and plant infusions. This artisanal, patient, and sincere approach is reflected in every drop of wine, like a subtle echo of the slow pace of pilgrims.
Tasting & pairings
Ultreia Rouge 2021 opens like a whispered promise: a deep, almost velvety red robe already hints at the generosity of the fruit. The nose is a stroll through the hills: ripe red fruits, blackcurrant, black fig, enhanced by notes of garrigue, sweet spices, and a touch of toasted almond. A saline minerality aerates the whole, like a breath on the skin.
On the palate, the magic happens. The tannins are fine, silky, almost caressing. The wine glides smoothly, juicy, easy to drink, carried by a mouthwatering freshness that invites a second glass. Here, you find all of Justine's sincerity, her desire to let the land speak for itself, without artifice.
Ultreia is a wine for sharing, for a table set under the stars, for laughter around grilled meats, plates of charcuterie, for moments where life is enjoyed without haste.
"Ultreia," the pilgrims used to say: beyond, ever further. This wine is an encouragement to continue, to marvel, to celebrate what unites us. A handcrafted, poetic, and joyfully human vintage.
Le Serret 1826 Red 2021
Terroir, plot size and grape varieties
In the sun-drenched heart of the Southern Rhône Valley, where the rounded pebbles hold the memory of warm days and cool nights, Le Serret 1826 is born , a red wine with a name steeped in emotion and history. Behind this 100% Carignan cuvée lies much more than a simple vintage: a vibrant tribute to the family roots of Justine Vigne, a passionate winemaker who has crafted a profound, deeply rooted, and sincere wine. The name “1826” evokes the year the Vigne family settled in Richerenches , while “Le Serret” designates the very first plot of the estate, planted in 1955 by Justine’s grandfather, as an act of faith in the land and in time.
This Carignan, an often-overlooked grape variety, regains its full nobility here, magnified by a sunny and windy terroir, conducive to a pure and structured expression. The soil, nourished by history and silence, allows the fruit to speak with intensity.
Cultivation methods
True to an artisanal approach and respect for all living things, Justine Vigne cultivates her vines organically , with meticulous attention to every detail. Soil work is gentle, interventions measured, allowing the vines to express themselves freely. In the vineyard as in the cellar, the philosophy is clear: do not rush anything, work with the natural elements, preserve their identity. The winemaking, precise and unadorned, aims for accuracy, sincerity, and the inner light of the fruit. Thus, Le Serret 1826 stands as an ode to patience and fidelity to its origins.
Tasting & pairings
From the moment it's opened, Le Serret 1826 – vintage 2021 – unfolds a dense and captivating nose: patinated leather , ripe black fruits like blackberry and plum, and a spicy undertone reminiscent of garrigue after the rain. On the palate, the wine asserts its structure , without heaviness, with a mouthwatering freshness that lengthens the finish and invites indulgence. The wine is clean, taut, and precise, revealing a rare balance between intensity and elegance.
This wine calls for generous and characterful dishes: grilled meats , artisanal charcuterie , mature cheeses , and juicy red meats . It pairs wonderfully with a wood-fired ribeye steak or a plate of well-aged tomme cheese, revealing all its nuances in dialogue with the dish.
With Le Serret 1826 , Justine Vigne delivers a wine of memory and conviction, a wine of lineage and place, which touches the heart with its sincerity as much as its mastery. A bottle that doesn't just tell a story: it brings it to life, sip after sip.
Le Pas de l'Ours Rouge 2018,
Jean-Yves Peron
Based on nature and minimal intervention, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both based on nature. He lives in Chevaline, in Savoie, near Lake Annecy. His current vineyard, three hectares biodynamic since its inception, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration that allows fresh fruit aromas to be extracted. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
The plot known as "Le Pas de l'Ours" is planted with forty-six-year-old vines on limestone. Jean-Yves uses the finest grapes to create this vintage. The harvest macerates for two to six months, and this vintage is generally aged for twenty-four months. On the nose, citrus fruits are clearly discernible. On the palate, it is more the acidity of the red fruits that is felt. The wine is persistent, with some herbaceous notes in the mid-palate.
Cerro las Monjas 1368 Red 2005,
Barranco Oscuro
Blend of Sauvignon, Cabernet Franc, Merlot, and Grenache from high-altitude vines (1,368 m).
Extremely fresh wine, rich aromas, notes of Morello cherries and cherries.
Natural wine with no added sulfites.
Tonton Rouge 2015, Vincent Wallard
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified in mille-feuille (skin maceration carried out in superimposed layers of destemmed grapes and whole bunches in order to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms for example), it can be kept for twenty years.
Natural wine with no added sulfites.
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified in mille-feuille (skin maceration carried out in superimposed layers of destemmed grapes and whole bunches in order to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms for example), it can be kept for twenty years.
Natural wine with no added sulfites.
Created exclusively for Culinaries, this cuvée is the result of a meticulous blend of several batches of Malbec, aged separately. A portion of the wine is aged in concrete vats to preserve the fruit's vibrancy and the grape variety's natural freshness, while another spends a year in barrels that have already held several wines, adding complexity and depth without masking the character of the terroir.
The result is a Cahors that is both precise and approachable, where aromas of ripe red fruits mingle with delicate smoky, herbaceous, and floral notes of violet. The palate is round, balanced, and supported by a beautiful freshness that prolongs the tasting experience. A contemporary interpretation of Malbec, true to the philosophy of Danis dans la Vigne: to produce lively, digestible wines that respect their environment.
Munjebel VA White 2020 Magnum
Frank Cornelissen
This magnum size of Frank Cornelissen's classic dry white wine, Munjebel VA, is classified under the DOP Sicilia and IGP Terre Siciliane Bianco appellations. Organic (Eurofeuille), biodynamic, and natural, this is a very special white wine, produced from ungrafted vines from the estate's highest plots: Tartaraci (1,000 m above sea level) and Zacchino Pietre (920 m). This is the upper limit of the Etna vineyard.
Vinification
Munjebel VA white is a blend of Grecanico Dorato (60%), Coda di Volpe (30%), and Carricante (10%). After harvesting, destemming, and light crushing, the grapes macerate for 4 days on the skins and ferment with indigenous yeasts. Aging is 18 months in fiberglass vats and 18 months in bottles. No fining, light filtration.
Tasting
This white wine from Frank Cornelissen combines all the characteristics of great wines: depth, density, high acidity, minerality, and texture. A supremely elegant white wine, to be paired with the finest seafood. We offer you from the outset a sauté of abalone from France Haliotis with parsley or smoked scallops from Maison Mathieu or from Saumon de France.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Cailloux Rouge 2022
Patrick Bouju
Cailloux is an organic and natural red wine from Patrick Bouju, with no added sulfites and sourced from the Auvergne terroir. Classified as a Vin de France, it is a wine extremely representative of its terroir and a fine example of the winemaker's refined expertise. The magnum format amplifies its natural character and further accentuates its depth.
Vinification
Cailloux comes from Patrick Bouju's old Pinot Noir vines located in Madargue, near Riom, in Limagne. The terroir is basaltic, clay-limestone, marl-limestone, and sandy. The grapes macerate in whole bunches, and during fermentation, 1% of the estate's Chardonnay press juice is added. The wine is aged for a year in sandstone amphorae and barrels.
Tasting
Cailloux lives up to its name: wild, smoky, long, and stony, with great aromatic persistence. Marked by intensely mineral notes: stone, metal. The fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still have a few years to drink. Serving temperature: 14-16 °C. Open twenty minutes before tasting or decant. You can pair it with charcuterie, salted meats, beef and all kinds of local cuisine.
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Auvergne Tuscany, once covered with vines, is the privileged domain of Gamay d'Auvergne, a strain old grape variety. It is there, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
Volnay - 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 for some time as a wine broker 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and 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.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.
With Tomoe Gozen Blanc 2023, La Tribu Alonso creates an inspired and profoundly original vintage, conceived as an homage to the first female samurai. Like this historical figure, the wine embodies finesse, power, and singularity. Made from a collection of 28 Chardonnays, this white wine reveals a rare complexity, shaped by a bold vision and an artisanal approach to natural wine.
The grapes are grown without any synthetic products, respecting the living balance of the vineyard. In the cellar, vinification relies solely on indigenous yeasts, without inputs or artificial additions, to allow the identity of the vintage and the terroir to fully express itself. The 16-month aging in Sauternes barrels adds an extra dimension to the wine, enriching its aromatic palette and texture.
In the glass, the golden, slightly hazy color indicates a living and unfiltered wine. The nose opens with great complexity, blending aromas of white flowers, honey, and undergrowth, enhanced by an elegant smoky touch. The influence of the barrels is subtly discernible, bringing depth and relief without masking the freshness of the fruit.
On the palate, the texture is full, silky, and structured. The wine unfolds an aromatic richness where floral and honeyed notes intertwine with woody and slightly toasted nuances. A beautiful tension balances the whole, offering a persistent finish that is both warm and refined.
Tomoe Gozen Blanc 2023 pairs perfectly with aged cheeses, whose complexity it highlights, but also with spicy dishes, thanks to its roundness and aromatic depth.
With this vintage, La Tribu Alonso confirms its free and inspired approach, giving birth to a unique natural wine, rich in history and emotion.
