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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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966 products
Beaujolais Village P'tit Grobis White 2023,
A fresh and vibrant Chardonnay, reflecting the granite terroir of Beaujolais
Nicolas Chemarin's P'tit Grobis 2023 is a bright and accessible interpretation of Chardonnay in Beaujolais. This white wine, carefully crafted from direct pressing and a two-week maceration, was aged for six months in stainless steel vats to preserve all its aromatic purity and freshness. Reflecting the granite identity of the region, this cuvée combines minerality, liveliness, and indulgence in perfect balance.
A lively and aromatic tasting experience
The P’tit Grobis seduces with its delicate and expressive nose, which combines aromas of citrus, white flowers, and exotic fruits. On the palate, it reveals a fresh texture and beautiful tension, supported by perfectly balanced acidity. The mineral notes, typical of granite soils, provide structure and elegant length, while the fruity flavors of white flesh complete this harmonious picture.
A versatile cuvée for all occasions
With its freshness and great drinkability, the P’tit Grobis 2023 is an ideal wine for an aperitif, but it also excels at food. It pairs wonderfully with seafood, grilled or raw fish, as well as delicately spiced oriental cuisine. Its minerality and finesse also make it an excellent partner for a fine selection of cheeses: creamy, full-bodied or hard.
Serve between 14 and 16°C, with no decanting necessary, this wine can be enjoyed now or kept for up to 5 years to appreciate its development.
Frédéric Cossard - Domaine de Chassorney
Puligny Montrachet 1er Cru les Folatières White 2022
36900
€369,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Puligny Montrachet 1er Cru les Folatières White 2022
36900
€369,00
Unit price perPuligny Montrachet 1er Cru les Folatières White 2022,
An exceptional, distinguished and timeless Chardonnay
Frédéric Cossard's Puligny-Montrachet 1er Cru Les Folatières 2022 embodies all the nobility and elegance of Burgundy. Made from old vines deeply rooted in the clay-limestone soils of the prestigious Folatières plot, this white wine reveals a pure and precise expression of Chardonnay. The direct-press vinification and careful one-year aging in barrels bring remarkable complexity and finesse.
A tasting full of power and refinement
From the first nose, this 1er Cru seduces with its intense and complex bouquet. Aromas of fresh citrus, lemon zest, and green apple are accompanied by mineral notes reminiscent of gunflint. On the palate, the attack is lively and precise, revealing a powerful structure and a silky texture. The minerality typical of limestone terroirs provides superb tension, balanced by an aromatic richness that stretches into a long and elegant finish, marked by a subtle salinity.
A gastronomic wine with great ageing potential
This Puligny-Montrachet Les Folatières is ideal with refined dishes. It will enhance noble shellfish such as lobster or crayfish, fish in sauce, or even roast poultry. Its aromatic complexity also pairs perfectly with mature cheeses such as an old comté or an ash goat cheese.
Served between 10 and 12°C after decanting, this wine fully reveals its potential. With an excellent aging potential of 5 to 10 years, it will be able to evolve in the bottle, developing even more complex tertiary aromas.
Armagnac The Morning Dew Spirits
Entirely organic (Demeter, AB, and Eurofeuille labels), biodynamic, and artisanal, The Morning Dew can challenge your Armagnac experience with its transparency. It is indeed a young Armagnac, which owes its paleness to four years of aging in oak barrels. Classified VSOP (Very Superior Old Pale). Developed by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer, it is distributed by Hootch and has an alcohol content of 44%.
Development
The Morning Dew is made from 100% Baco grapes grown biodynamically in Bas-Armagnac and aged in 200-liter microbarrels. It is neither reduced nor filtered, and is free of coloring. No fertilizers or pesticides are used in the vineyards, and no additives are used in the cellar. Cuvée limited to 390 bottles.
Tasting
It's a real treat, a delicacy. Dried fruits, honey, and spices, an irresistible taste and floral notes. The silky, round palate reveals fruit, vanilla, and caramel. In its prime, it is suitable for all occasions: digestif, anytime tasting, dessert, or mixology. With this, dare to try a Iberian bellota ham, that's good, we have some. Or a ham from porc noir de Bigorre, a pastry or a dessert with Agen prunes.
Learn more about Hootch
Hootch is not a distillery but a distillery discoverer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, especially 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 follows 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 prune ice cream (even if we love those too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a wonderful opportunity to discover it.
Magnum Alburostre White 2022
Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle-Blanche grape variety. It comes from vines growing in Gorges (Loire-Atlantique), on the winemaker's estate, on gabbro soils. Classified as a Vin de France. Folle-Blanche or Gros-Plant is a typical grape variety of the Nantes region, where it has been known since the 16th century and thrives on gabbro soils. Very suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces low-alcohol, pale-colored wines: Alburostre is all of these things.
Vinification
The organic folle-blanches harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on lees in stoneware jars. No fining, sulfiting, or filtration.
Tasting
Alburostre means "white-beak" in old French. Aside from the paleness of its color—typical of folle-blanche—there is nothing inexperienced about it. It is a very beautiful, easy-drinking white wine (10 degrees alcohol), supple, pleasant, chiseled, and pure. A beautiful yeasty fermentation note rises above its simple description to envelop the palate and further accentuate the wine's length. Very gourmet: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack steak with beurre blanc, or steamed barnacles.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Munjebel VA Red 2021,
The Volcanic Elegance of Etna
Frank Cornelissen's Munjebel VA 2021 is an immersion into the soul of Sicilian volcanic terroirs. This 100% Nerello Mascalese comes from old, ungrafted vines rooted in unique basalt soils at an altitude of 640 meters on the Contrada Porcaria. This blend of Etna's highest vineyards – Tartaraci, Rampante Soprana, and Barbabecchi – produces a wine of remarkable precision, often described as the most Burgundian of the estate's vintages.
A wine of exceptional depth
To the eye, this red displays a clear, brilliant ruby color, announcing its finesse. The nose reveals complex aromas of sweet spices, undergrowth, and intense volcanic minerality. On the palate, it impresses with its silky structure, vibrant freshness, and elegant tannins, perfectly balanced by beautiful acidity. The length on the palate is remarkable, marked by spicy notes and a touch of salinity, a signature of Etna's volcanic soils. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A gastronomic companion of choice
Perfect for refined meals, the Munjebel VA 2021 pairs ideally with roasted red meats, game in sauce or even Mediterranean dishes rich in flavor. This great wine from Etna also offers a unique experience when paired with mature cheeses of character.
With an aging potential of several years, this 2021 vintage embodies the excellence and unique character of Frank Cornelissen's wines, combining power and elegance in an authentic expression of Nerello Mascalese.
Munjebel CR Red 2021,
A jewel of Etna from Campo Re
The Munjebel CR 2021, pure Nerello Mascalese, is an exceptional cuvée that expresses all the uniqueness of the Campo Re vineyard. Located at the entrance to Randazzo, at an altitude of 735 meters, this partially ungrafted plot is one of the most westerly in the Etna Valley. The deep volcanic soils, demanding in wet vintages, give rise to a complex, structured wine full of character.
A refined and authentic tasting
This 2021 vintage has a dark and vibrant ruby color. The nose reveals delicate aromas of fresh strawberry, enhanced by spicy nuances and a minerality typical of basalt soils. On the palate, Munjebel CR offers an imposing structure with powerful yet harmonious tannins. The natural freshness of Nerello Mascalese perfectly balances this depth, leading to a long and persistent finish marked by fruity and mineral notes. Serve between 14 and 16°C, after decanting to reveal its full breadth.
A wine for fine dining
This red from Etna pairs perfectly with grilled or sauced red meats, stews, or even hearty Mediterranean recipes. Its power and finesse make it ideal for gourmet meals, where it will brilliantly accompany dishes with character.
With extended aging potential, Munjebel CR 2021 is a majestic expression of Nerello Mascalese, combining depth, freshness, and complexity. An essential vintage for lovers of great volcanic reds.
Munjebel CD Red 2021,
A volcanic grand cru from Calderara Sottana
The Munjebel CD 2021, produced by Frank Cornelissen, is an intense and refined expression of Nerello Mascalese, the emblematic grape variety of Etna. Sourced from a single plot located at an altitude of 600 meters in the contrada Calderara Sottana, this wine reflects all the richness and complexity of the basalt soils. Vinified in destemmed maceration for one month and aged for one year in vats, it embodies a perfect balance between power and elegance.
A spicy and captivating tasting
To the eye, this red reveals a deep ruby color, testifying to its concentration. The nose opens with complex aromas of warm spices, ripe red fruits and subtle mineral notes. On the palate, the Munjebel CD 2021 seduces with its solid structure, supple tannins and balancing freshness. The long and spicy finish leaves a mineral and saline imprint, a signature of the volcanic terroir. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A companion to dishes with character
This great natural red is ideally suited to grilled red meats, stews or Mediterranean dishes rich in flavor. Its depth and complexity also make it a valuable ally for gourmet dinners where it will enhance dishes with character.
With extended aging potential, the Munjebel CD 2021 is a masterful cuvée, combining the strength of the Etna terroir and the expertise of Cornelissen to offer an unforgettable tasting experience.
Casa Rossa Red 2022
Casa Rossa, a red or rather rosé wine leaning towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée by Jean-Yves Péron. It is an organic, biodynamic, and natural wine made from three grape varieties: Grignolino, Freisa, and Barbera.
Vinification
The organic grapes that make up Casa Rossa are harvested in Casale Monferrato, in Piedmont. The Barbera and Freisa undergo direct pressing, and the Grignolino undergoes carbonic maceration with a two-month cap-punching. The three grape varieties are blended before a year of aging in 300-liter barrels. This period is followed by a year of bottle aging.
Tasting
Jean-Yves Péron's Casa Rossa is a rosé that's not far from a red. The tangy Barbera grape brings liveliness; the Grignolino and Freisa (so named for their strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, tangy, aromatic, and very delicious. It goes well on its own and with accompaniments (pasta, Italian dishes, etc.).
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 winery in Chevaline, 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, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies 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.
Côte Pelée Red 2019
This splendid Côte Pelée cuvée, produced in Savoie by Jean-Yves Péron, is a red wine classified as a Vin de France. A rare and precious bottle.
Vinification
Côte Pelée is made from century-old Mondeuse vines growing on mica-schist soils in Albertville. Only the finest grapes are selected to make this cuvée. The cap is punched down for two months and the grapes are aged for two years in barrels.
Tasting
A powerful, deep, and robust wine with notes of leather, black fruits, cherry, raspberry, and blackberry. A vintage that you will pair with the finest red meats and regional cuisine.
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, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Vin de Lies White 2021/22 Magnum
Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a winemaking practice that is little known outside the industry, but which produces a highly regarded wine. It is not usually sold commercially but reserved for the cellar team. Classified as a Vin de France, it is a treat that the winemaker bestows upon us, in magnum format no less.
Vinification
The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita, Muscat à Petit Grain, Roussanne… After racking the barrels and aging vats from all his terroirs (Savoyard and Italian), Jean-Yves gathers all the lees in a single vat to obtain Vin de lies. These lees are suspended in a small quantity of wine, again decanted and recovered once or twice. Nourished by the lees, the red becomes smoother, sweeter, and the white is less tense, rounder. Jean-Yves Péron has gathered here the lees from all his 2021 whites and some from 2022.
Tasting
“It’s a wine for pleasure,” says Jean-Yves Péron of this Vin de lies. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” This is the true “house cuvée,” generally very popular. Pairings: goes with everything.
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.
BS Ancestral Sparkling White 2015
BS Blanc de Sumoll is an organic and natural sparkling white wine (method ancestral) produced by Partida Creus in Catalonia, and bottled in magnum format. This sunny white, made from 100% white sumoll (a grape variety that has become extremely rare in Catalonia), is a historic cuvée, the first produced by Massimo and Antonella. Categorized as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Vinification
The Sumoll grapes (a native Catalan variety) are hand-harvested, directly pressed, and a fine maceration completes their delicacy. Packaged in magnums (guaranteeing breadth and depth) and an old vintage, what more could you ask for?
Tasting
With a superb golden tone tending towards orange, BS Ancestral is made for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. It’s an all-terrain wine that will go well with any dish and in a festive atmosphere. Celebrate its opening with bellota ham, oysters, and smoked seafood.
Learn more about Partida Creus
Partida Creus is an organic, biodynamic, and natural winery in southern Catalonia (Bonastre, Baix-Penedés) cultivated by Massimo Marchiori and Antonella Gerosa, former architects in Barcelona. By recovering abandoned vineyards, they have saved a stunning diversity of traditional Catalan grape varieties from oblivion. On these sandy, clay-limestone or clay-gravelly soils, they produce natural wines without added sulphites.
A Catalan ampelothèque
Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo (among others): it is a true conservatory of native Catalan grape varieties that Partida Creus takes care of in natural mode. The wines reflect this diversity, with the winegrowers striving to best convey the signature of the soil and the grape variety. The wines, fresh, vibrant, lush, and straightforward, breathe life.
The Partida Creus look
Single varietals are common at Partida Creus, alongside blends, all in the styles dear to Catalonia: still wine, sparkling wine (cava), or even vermouth. The bottles are instantly recognizable: plain glass or covered with ivory labels, the vintage being indicated by two large stenciled initials.
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a 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 can 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 valley of Etna 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...
Vin de France Syrah Red 2022,
This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).
Vinification
Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.
Tasting
Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.
Ichigo Ichie Red 2022,
Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."
Vinification
Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.
Tasting
Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.
Vino Rosso Red 2018,
Corva Gialla
Vino Rosso, simply named, can be considered the emblematic red of Azienda Corva Gialla. Red fruits, freshness, mineral and earthy notes, tertiary aromas, spices, and tobacco: this is how we can summarize the profile of this 100% Sangiovese with the Vino da Tavola (table wine) designation. With a few years of bottle age, this 2018 offers beautiful notes of evolution and a pronounced but not excessive body. The richness, due to a high content of natural sugars during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper and fennel; on the palate, the wine is full-bodied and red fruits dominate: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a classic Sangiovese from old and newer vines planted at 450 meters above sea level on a west-facing plot with volcanic soils. The harvest is destemmed. A starter culture is made from a small proportion of grapes, while the rest is directly pressed and added directly to the starter culture. The wine rests in fiberglass vats until bottling in March.
Find out more
Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous rivers and streams. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these historically neglected lands. Founded in 2017, the estate has four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate for mixed farming and livestock production. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Une Autre Histoire Du Vin - Book
Tout Le Monde Sait Déguster - Book
Le Vin Nature Au-Delà Des Modes - Book
Magnum MC Macabeu Sparkling White 2019
Partida Creus
Warning, this is a rarity, so enjoy it: 2019 is apparently the only vintage of this sparkling wine, presented here in magnum. A veritable explosion of stone fruit (peach, apricot) and floral notes, with a magnificent texture, MC Macabeu is both a curiosity and a delectable and entirely serious wine: it comes from an old plot of Macabeu vines—well-known in Languedoc, Catalonia, and northeastern Spain—returned to a wild state and virtually abandoned before being reclaimed by Massimo and Antonella. The vines grow as vines, at an elevated position, with a limited production of small bunches. It’s a unique, concentrated, and fruity wine that grabs your soul and is a must-try. MC Macabeu, macerated on the skins for ten days, is a wine full of personality; it doesn’t mince its words.
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Partida Creus is an important estate, both in terms of winemaking and history – we’re talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: 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.
