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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
966 products
Magma Rouge 2020 Magnum
Frank Cornelissen
Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for ageing, produced only in great vintages, when phenolic maturity has been reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning. The magnum format enhances its depth and gives it even more breadth.
Vinification
This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.
Tasting
Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the 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 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 "Night Coast 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…
Munjebel PA Red 2020
Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting!
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the 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 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 "Night Coast 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…
Munjebel CS Red 2020
Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard, planted around 1925.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart) or from Brittany (Volailles Renault).
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the 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 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 "Night Coast 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…
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You White 2022
1510
€15,10
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You White 2022
1510
€15,10
Unit price perCyprès de Toi Blanc 2022
Fond Cyprès
Cyprès de Toi Blanc represents—in our opinion—the classicism of Languedoc white wine, a pure expression of Chardonnay grown on marl-limestone soils using natural and traditional vinification. Fresh, crisp, and aromatic, it offers a fruity yet dry balance, revealing itself as an excellent all-terrain white wine for all occasions. The apple and pear notes of previous vintages are now followed by citrus notes, yellow fruits (mango, apricot, peach), and the same southern herbaceous signature typical of the estate's whites: garrigue, thyme, fig leaf, and fresh lemon peel. The grapes are directly pressed, and the must settles in the cold. Fermentation, using indigenous yeasts, and aging take place in stainless steel vats. A very light filtration is carried out before bottling, and no inputs or additives are reported.
Find out more
This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean and living soils are an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
Magnum Gauthier Blanc 2021
Jean-Marc Dreyer
Here's a rarity, a curiosity, a challenge, and a precious bottle. If you're already familiar with Jean-Marc Dreyer's Origin range, a series of maceration cuvées based on the six Alsatian white grape varieties—Sylvaner, Riesling, Gewurztraminer, Auxerrois, Pinot Gris, and Muscat—you'll find this one, in a way, the synthesis and summary of that range. For good reason: it's the result of blending the fin de cuvée of each Origin reference after bottling. But why Gauthier? It's the first name of a pilgrim on the road to Santiago de Compostela who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. After noting that this blend of fine vintages was excellent to drink, he suggested that Jean-Marc bottle it and make it into a special vintage. "It tastes so good, it would be a shame not to!" It tastes incredibly good, in fact, notes the winemaker. So this vintage is naturally named in honor of Gauthier. Before bottling, Gauthier is kept for two to three months in barrels to marry the flavors and give unity to the wine. This unusual decision has produced a vintage in its own right, delicious, full of fullness and character, with a distinct touch of controlled oxidation. Gauthier is always packaged in magnums and, of course, contains no more sulfites or additives than the vintages from which it is composed. That is to say, zero.
To find out more
“Maceration is a tradition in Alsace!” says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press.” Whole-bunch maceration is Jean-Marc Dreyer’s signature and represents 85% of the estate’s production, the rest consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, bringing out their structure without sacrificing their delicacy. Jean-Marc works in single-varietal or blended cuvées and also produces Pinot Noir reds of surprising depth.
Sylvaner Origin Blanc 2021
Jean-Marc Dreyer
Citrus notes, orange peel, and a fine, clean structure: this Sylvaner Origin from Jean-Marc Dreyer is refined and elegant. It offers depth, opulence, and aroma, with superb structure on the palate. The grapes are macerated in whole bunches, after which the wine is aged for eleven months in foudres. You can try it with a seafood platter, but we enjoy it with everything: it's perfect for aperitifs as well as the most distinguished dinners—dry sausage or a financial vol-au-vent. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar. Jean-Marc Dreyer's Origin range is dedicated to single-varietal wines based on Alsatian varieties, and all the wines are worth the detour: each grape variety is enhanced by skin maceration, sometimes with a touch of controlled oxidation, and discovering these wines is always a surprise and a delight.
To find out more
"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Gewurztraminer Origin Blanc 2021
Jean-Marc Dreyer
Fragrant, powerful, sumptuous, disconcerting, addictive, layered, and surprisingly complex, Gewurztraminer Origin is Gewurztraminer as you've come to expect it, with a super-powerful aromatic profile, without the sugar commonly associated with this grape variety. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties, and this one gives a multidimensional nature to a grape variety that proves it has never had its last word. Decidedly orange, this macerated Gewurztraminer is the answer to those who tend to find this grape variety heady and syrupy: all the sugars have been eaten, leaving an extraordinary richness of aromas, naked and unvarnished. The mango, ylang-ylang, the bouquet of flowers and exotic fruits are all there, enhanced by a dry and straight, unsweetened structure. This wine calls out for foie gras, but it can be drunk with anything. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Find out more
"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Les Fesses Blanc 2019,
Frédéric Gounan
As aromatic and complex as can be, Frédéric Gounan's Les Fesses is one of the winemaker's bestsellers: a beautiful, rich, distinguished, mineral-forward gastronomic wine, dominated by remarkably pure notes of honey and white fruits (quince, apple, pear, rhubarb). There's no provocation in the appellation: Les Fesses is the name of the plot from which this white Sauvignon and Pinot Gris, produced biodynamically and using natural vinification, comes. The soils of the plot are rich in minerals: clay-limestone, granite, and basalt. The direct-pressed Sauvignon must ferments for six months in vats with the destemmed Pinot Gris, before aging for three years in barrels. A white for all occasions and all pairings.
To find out more
Coming from a family of farmers established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype creator for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He takes over plots of Gamay d'Auvergne, plants other grape varieties, and ends up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A follower of organic and biodynamic farming, Frédéric also applies methods he deems appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. His wines are rare and distinguished, highly sought after by wine lovers: small estate (less than two hectares), small production (by volume, not by spirit).
Riesling Origin Blanc 2020
Jean-Marc Dreyer
Green fruits, balanced acidity, elegance, complexity: a wine for meditation. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Here, whole-bunch maceration exposes Riesling in a completely new light: ignoring the petrol notes (which are present, but politely wait until the finish to manifest themselves), the wine expresses a structured verticality balanced by a gentle roundness. Very mineral, but this time it's the soil that we sense, not the gas can. This wine was aged for eleven months in the Alsatian style, that is, in foudres and demi-muids. Taste pairings? Don't look, it goes with everything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Find out more
"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using gentle oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Auxerrois Origin Blanc 2020,
Jean-Marc Dreyer
With his Origin range, Jean-Marc Dreyer highlights Alsatian grape varieties through unique and committed winemaking. Auxerrois Origin 2020 is a vibrant interpretation of this grape variety, also known as Pinot Blanc, vinified using whole bunch maceration, giving it superb aromatic intensity and a captivating texture.
A natural wine, blending tradition and modernity
Based on biodynamic methods, Jean-Marc Dreyer cultivates his vines with absolute respect for all living things. Fermentation is carried out solely by indigenous yeasts, without additives or artificial ingredients. Unfiltered and unclarified, this macerated Auxerrois reveals a unique personality, combining purity and complexity. Its precise aging and artisanal method result in a dense, dry, and structured wine, driven by a magnificent salinity and an intense aromatic expression.
An atypical and seductive white
Its amber color with golden highlights testifies to its maceration. The nose is an intoxicating bouquet of white flowers, stone fruits, and sweet spices, with a slightly oxidative touch reminiscent of great macerated wines. On the palate, the attack is ample and vibrant, offering a nice tension and a saline finish that prolongs the pleasure. A wine that is fresh, straightforward, and delicious, a true sensory experience.
Food pairings and tasting moments
Served between 12 and 14°C, Auxerrois Origin pairs perfectly with a plate of Ibérico de Bellota ham, a grilled fish with citrus fruits, or even mature cheeses such as an old Comté or a mature Munster. Its structured character also allows it to accompany spicy dishes or fusion cuisine.
Find out more"Maceration in Alsace is an ancestral tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the pomace to the press. » Whole bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, aged without coal. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he decided to no longer add sulfites to his wines. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You White 2020
1200
€12,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You White 2020
1200
€12,00
Unit price perCyprès de Toi Blanc 2020,
Fond Cyprès
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect our style, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the heart of the ancient Corbières massif, they are taking over an old estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, vibrant soils are ideal conditions for launching into natural winemaking. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and fruit expression, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
This all-Grenache shaped by the limestone and blue marl soils of Escales, vinified and aged in stainless steel vats, is a seducer, dazzlingly fresh and delicious enough to evoke the most diverse culinary pairings. Wonderfully balanced, taut and yet affable, it first overturns on the table a basket of white fruits - ripe and crisp nashi pear, cottage garden pear - which quickly give way to exotic notes on the mid-palate: a fine touch of mango and apricot. In the background, wild thyme, thyme, garrigue, a breath of fig leaf and fresh lemon. A broad and generous palette that lends itself to all moments.
Natural wine with no added sulfites.
Dorabella Rouge 2018, Domaine de l'Octavin
Here is a Poulsard red full of fruit, subtlety, and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by carbonic maceration of the destemmed harvest, partial or total depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry, and small red fruits.
Natural wine with no added sulfites.
Here is a Poulsard red full of fruit, subtlety, and indulgence, typical of this wonderful Jura grape variety. The vines are grown biodynamically on gray limestone marl. The wine is obtained by carbonic maceration of the destemmed harvest, partial or total depending on the vintage, so don't be surprised by a slight sparkle. Lovely light ruby color; notes of spices, raspberry, and small red fruits.
Natural wine with no added sulfites.
Cuvée O Rouge 2015, Château Les Graves de Viaud
This confidential cuvée (1,200 bottles) of Côtes-de-Bourg is composed entirely of Cabernet Franc. The vines grow on gently sloping hillsides with clayey gravel soils. The harvest is manual, destemmed, and not crushed. Carried out in ovoid vats, the skin maceration is long: up to three months at controlled temperature. Fermentation is done by indigenous yeasts and no sulfur is added at bottling. This wine, as delicate as it is profound, has the particularity of being vegan (no animal products, therefore no egg-based fining). Upon tasting, the signature of Cabernet Franc is clearly present. The nose, fresh and spontaneous, offers notes of plum, violet, and peony. The palate is luscious, crisp and fresh, seductive, velvety, with great length: touches of strawberry and blackberry. The tannins are silky and melted.
Sans Ordonnance Blanc 2019, Les Vignes du Domaine du Temps
60% Muscat à petit grain, 40% Viognier growing on the clay-limestone soils of the Carcassonne region, near the Montagne Noire, in the Font-Juvénal area. The harvest ferments naturally in stainless steel vats. The wine is neither fined nor filtered. The nose is fine, complex and exotic, a little musky. The palate is aromatic with a lovely acidic structure. Gourmet and expressive, this wine will be excellent with fish and seafood.
Natural wine with no added sulfites.
60% Muscat à petit grain, 40% Viognier growing on the clay-limestone soils of the Carcassonne region, near the Montagne Noire, in the Font-Juvénal area. The harvest ferments naturally in stainless steel vats. The wine is neither fined nor filtered. The nose is fine, complex and exotic, a little musky. The palate is aromatic with a lovely acidic structure. Gourmet and expressive, this wine will be excellent with fish and seafood.
Natural wine with no added sulfites.
Magnum Le Petit Gimios Blanc 2012, Le Petit Domaine de Gimios
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You Rosé 2019
1080
€10,80
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cypress of You Rosé 2019
1080
€10,80
Unit price per
Cyprès de toi Rosé 2019, Cypress Base
Ideal for this muy caliente summer: the notes of stone fruit give the sensation of walking through a ripe orchard, but the freshness is preserved by aging in stainless steel tanks. Serve it with seafood and barbecued fish… Rosé, 100% Malbec, it is a true gastronomic rosé, very complex and original. Don't be afraid to place it on a large table, the pool will be satisfied with something else.
Natural wine with no added sulfites.
Ideal for this muy caliente summer: the notes of stone fruit give the sensation of walking through a ripe orchard, but the freshness is preserved by aging in stainless steel tanks. Serve it with seafood and barbecued fish… Rosé, 100% Malbec, it is a true gastronomic rosé, very complex and original. Don't be afraid to place it on a large table, the pool will be satisfied with something else.
Natural wine with no added sulfites.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Carignan de la Source Rouge 2017
1800
€18,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Carignan de la Source Rouge 2017
1800
€18,00
Unit price per
Carignan de la Source Rouge 2017, Fond Cyprès
Carignan de la Source is a wine made from a plot of 60-year-old vines. It is aged in old demi-muids for 12 months.
Natural wine with no added sulfites.
Carignan de la Source is a wine made from a plot of 60-year-old vines. It is aged in old demi-muids for 12 months.
Natural wine with no added sulfites.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Grenache du Bois Saint Jaume Red 2017
1800
€18,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
The Grenache du Bois Saint Jaume Red 2017
1800
€18,00
Unit price per
Grenache du Bois Saint Jaume Rouge 2017, Fond Cyprès
Grenache du Bois St-Jaume comes from a plot of 60-year-old vines, planted on sandy soils and surrounded by woods. The wine is aged for 9 to 10 months in old 228L barrels. Fresh, well-blended, balanced, to drink or keep.
Natural wine with no added sulfites.
Grenache du Bois St-Jaume comes from a plot of 60-year-old vines, planted on sandy soils and surrounded by woods. The wine is aged for 9 to 10 months in old 228L barrels. Fresh, well-blended, balanced, to drink or keep.
Natural wine with no added sulfites.
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, 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 Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
Le Petit Rosé de Gimios, Le Petit Domaine de Gimios
A rosé that stands out: muscat à petits grains, cinsault, alicante, grenache, aramon, carignan and we certainly forget some, but it is certain that it owes much of its personality to the carignan, a spicy grape variety, and the all too rare aramon. A deep pink in the glass, an extraordinary length on the palate, a silky and sensual texture. The true nobility of rosé.
Natural wine with no added sulfites.
A rosé that stands out: muscat à petits grains, cinsault, alicante, grenache, aramon, carignan and we certainly forget some, but it is certain that it owes much of its personality to the carignan, a spicy grape variety, and the all too rare aramon. A deep pink in the glass, an extraordinary length on the palate, a silky and sensual texture. The true nobility of rosé.
Natural wine with no added sulfites.
