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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
1075 products
Made from small black cherries, Guignes et Guins develops an intense aromatic palette combining ripe red fruits, stone fruit, and sweet spices. The texture is full-bodied, balanced by a beautiful freshness and a persistent finish. An artisanal spirit deeply rooted in the fruit.
This brandy highlights the full aromatic richness of the Williams pear. The nose is precise and bright, carried by notes of fresh fruit and juicy flesh. The palate is clean, long and delicate, with a great sensation of purity.
Precisely distilled by Distillerie Cazottes, this cuvée highlights the aromatic character of the Folle Noire grape. The spirit reveals notes of black fruits, stone fruit, and a silky texture, in a style that is both intense and delicate.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from 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. The grapes macerate in whole bunches. The aging is about a year in barrels. Nose of black cherry and candied fruit.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Savigny les Beaune les Gollardes Red 2021
7200
€72,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Savigny les Beaune les Gollardes Red 2021
7200
€72,00
Unit price perSavigny les Beaune les Gollardes Rouge 2021
Domaine de Chassorney
This supple and fruity Pinot Noir, graced with delicious notes of licorice, offers beautiful concentration, great finesse, and freshness. Full-bodied and generous, with a savory, slightly smoky finish. Full of finesse and red fruit, this Burgundy from the Les Gollardes climate (on the northern part of the Savigny-les-Beaune valley, gravelly soil, southern exposure) will benefit from a few years in the cellar to express its full potential. Its aging potential is around ten years.
Find out more
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 wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant company and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Frédéric Cossard - Domaine de Chassorney
Volnay 1er Cru Les Lurets Red 2020
11500
€115,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Volnay 1er Cru Les Lurets Red 2020
11500
€115,00
Unit price perVolnay 1er Cru Les Lurets Rouge 2020,
Domaine de Chassorney
Full of opulent, balanced, and dense fruit, this beautiful premier cru offers notes of red and black fruits, and a ripe and flavorful cherry. A voluptuous wine to be enjoyed at special occasions. The Lurets plot, in the Volnay AOC, produced this Pinot Noir. Its steep terroir, facing west-southeast, is located between 230 and 280 meters above sea level. The soils are mainly composed of pink limestone supported by white schist pebbles. The grapes macerate in whole bunches. The aging is approximately one year in barrels.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Emilien - 2000 (Magnum)
Château Le Puy
With Emilien 2000 in Magnum, Jean-Pierre Amoreau of Château Le Puy offers a generous and harmonious interpretation of this iconic vintage. From a biodynamically farmed vineyard, with no chemical inputs, this wine reflects a demanding and respectful approach to life.
The vinification, true to the estate's principles, is done without exogenous yeasts or artifice. The wine evolves slowly, gaining complexity and finesse over the years. The magnum format promotes even slower and more balanced aging, revealing the full depth of the wine.
The color presents a beautiful intensity, with slightly evolved reflections. The nose opens with notes of ripe black fruits, plum, accompanied by nuances of leather, tobacco, and spices. On the palate, the structure is elegant, with silky tannins and a beautiful freshness that balances the richness of the vintage. The finish is long, persistent, and harmonious.
This wine will perfectly accompany red meats, stews, or characterful dishes. In magnum, it promises many more years of evolution.
Emilien - 1989
Château Le Puy
With Émilien 1989, Jean-Pierre Amoreau of Château Le Puy delivers a masterful interpretation of his historic right bank Bordeaux terroir. Made from vines cultivated organically and biodynamically long before these practices became the norm, this wine embodies a pioneering vision deeply respectful of nature.
No synthetic chemicals are used in the vineyard, and in the cellar, fermentations occur naturally thanks to indigenous yeasts, without superfluous additives. The long aging period allows the wine to develop remarkable complexity while maintaining its vitality.
After more than three decades, the color shows brick-red reflections, indicating a noble evolution. The nose reveals deep aromas of candied fruit, leather, tobacco, and undergrowth, enriched by spicy and slightly smoky nuances. On the palate, the texture is silky, full-bodied, and perfectly integrated. The tannins have softened with time, giving way to a delicate texture and impressive length.
This wine pairs ideally with refined dishes such as game, meat in sauce, or mushrooms. A rare bottle, both a memory of the past and a living testament to Jean-Pierre Amoreau's expertise.
Barthelemy - 2001
Château Le Puy
Barthélemy 2001 from Château Le Puy, crafted by Jean-Pierre Amoreau, is an exceptional single-plot cuvée sourced from the estate's oldest vines. Farmed biodynamically, without any synthetic products, this wine embodies the very essence of the terroir in a pure and unadorned expression.
Vinified without inputs, using indigenous yeasts, this wine benefits from a long aging process that gives it depth and complexity. The 2001 vintage is distinguished by its balance and finesse, offering a precise and nuanced interpretation.
The deep and elegant color announces a wine of character. The nose is intense, revealing aromas of black fruits, leather, tobacco, and spices, with a mineral touch. On the palate, the structure is dense but perfectly controlled, with present but silky tannins. The length is remarkable, leaving a persistent and noble impression.
This wine pairs ideally with rich dishes, meats in sauce, or game. A cuvée with great aging potential, rare and sought after, it will appeal to discerning connoisseurs.
La vi y sone White 2012
This Viognier comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The harvest ferments in stainless steel vats and is aged in old barrels.
A natural wine with no added sulfites.
With Retour des Hirondelles Rouge 2024, an exclusive cuvée, La Tribu Alonso celebrates the renewal and vitality of life through a remarkably precise Gamay. Made from a collection of 31 Gamay varieties planted on a spectacular south-facing slope with a 42% gradient, this wine draws its energy from a demanding, light-bathed terroir.
The vines are cultivated without any synthetic products, in an approach that respects natural balance. In the cellar, the philosophy remains the same: no inputs or artificial enhancements, with spontaneous fermentations thanks to indigenous yeasts. Semi-carbonic maceration preserves the fruit's brilliance and aromatic finesse, while the exclusive use of free-run juice provides purity and elegance. Fifteen months of aging on lees structures the wine while maintaining its freshness.
In the glass, the color is a luminous, slightly cloudy red, a signature of a vibrant wine. The nose is expressive and delicate, blending notes of fresh red berries, citrus, and a subtle herbaceous touch that evokes the natural landscapes of the vineyard.
On the palate, the wine charms with its lightness and tension. The attack is supple, then gives way to a fine, floral, and ethereal texture. The balance between freshness and delicacy results in a digestible, precise, and particularly elegant wine, with a lively and persistent finish.
Retour des Hirondelles Rouge 2024 pairs ideally with artisanal charcuterie, grilled dishes, or white meats. It also perfectly complements convivial meals where the simplicity of the ingredients highlights the wine's purity.
With this exclusive cuvée, La Tribu Alonso offers a luminous and sincere natural wine, reflecting a demanding terroir and committed expertise.
With Art Brut Rouge 2024, La Tribu Alonso creates a unique and profoundly lively cuvée, a true manifesto of uncompromising natural wine. Crafted from a biocentric harmony of 140 co-fermented grape varieties, this wine is as intriguing as it is captivating, embodying a free and collective vision of wine, faithful to the estate's artisanal spirit.
The grapes, grown on granitic soils, draw out a subtle minerality that contributes to the wine's tension. Cultivated without synthetic products in the vineyard, the work fully respects natural balances. In the cellar, vinification is done without artifice, using only indigenous yeasts, and a gentle seven-day infusion in open vats, followed by a short maceration that preserves the fruit's brilliance and the aromas' finesse.
Upon tasting, the wine reveals a luminous red color with slightly hazy reflections, a hallmark of low-intervention wines. The nose opens with an expressive aromatic palette combining fresh citrus, crisp red berries, and a delicate, almost wild herbaceous touch. On the palate, the attack is supple and juicy, giving way to a round, floral, and surprisingly complex texture. The balance between freshness and depth results in a digestible, vibrant, and evolving wine.
This reinterpreted Gamay is suitable for simple pairings as well as more daring combinations. It will perfectly accompany seasonal cuisine, grilled vegetables, roasted poultry, or vegetarian dishes with fresh herbs.
Art Brut Rouge 2024 is an invitation to explore wine differently, in all its spontaneity and raw energy.
A blend of Tempranillo (60%) and Cabernet Sauvignon (40%), this wine comes from vines over 20 years old located in northern Bekaa, at an altitude of 1,150 meters, on deep red clay soils with an eastern exposure.
Organically grown, it is vinified and aged for 12 months in stainless steel tanks on lees, offering a wine that is both precise and structured, driven by a beautiful high-altitude freshness and a clear expression of fruit. Production limited to 6,000 bottles.
Côte de Brouilly 2022
Son of Jean Foillard, Alex skillfully carries on the family philosophy while asserting his own style. Having been established for several years, he cultivates his vines with the same respect for living organisms, in pursuit of precision, pure fruit, and drinkability. His vision: natural, profound, yet always accessible Beaujolais crus.
Côte de Brouilly 2022 comes from hillside vines on the volcanic slopes of Mont Brouilly. This cuvée, with its straight and chiseled profile, accurately expresses the mineral freshness characteristic of this terroir. It is a wine of altitude and relief, taut, vibrant, and already very expressive.
On the nose, aromas of blueberry, violet, and warm stone blend elegantly. On the palate, the tension is immediate, carried by a beautiful freshness, fine tannins, and a saline finish. A structured wine, yet very drinkable, maintaining an ethereal touch.
Ideal with grilled meat, herb-crusted poultry fillet, or oven-roasted vegetables. It also pairs wonderfully with lightly spiced Asian cuisine. Serve slightly chilled to reveal all its finesse.
Brouilly 2022
With sensitivity and rigor, Alex Foillard is carving his own path in Beaujolais, while drawing inspiration from his father's exacting standards. He crafts fresh, low-intervention wines where the fruit expresses itself freely. A winemaker to watch closely.
Brouilly 2022 is a delightful and charming cuvée, stemming from the deeper soils of this southern Beaujolais cru. Less austere than Côte de Brouilly, it is more supple, generous, with vibrant fruit. A wine for pleasure, spontaneous and full of vivacity.
The nose explodes with wild strawberry, fresh cherry, and a slight peppery touch. On the palate, the wine is supple, crunchy, juicy, with a silky texture and a refreshing finish. A bottle that radiates youth and deliciousness.
Perfect as an aperitif, with a charcuterie board or a savory tart. It will also pair very well with a carpaccio, a summer barbecue, or a lentil salad. To be enjoyed without fuss, for the pure pleasure of the fruit.
Châteauneuf du Pape Red 2022
Domaine Les Grandes Serres
With this 2022 Châteauneuf-du-Pape cuvée, Domaine Les Grandes Serres offers a rare and unique version of this prestigious appellation: a wine with no added sulfites, deeply rooted in its terroir, and made from a Grenache majority harvested on the characteristic rolled pebbles of the region.
The vinification, carried out with finesse, begins with destemmed maceration, favoring controlled extraction of aromas and tannins. The wine is then aged for one year in barrels that have held several previous wines, which gives it a beautiful structure, without excessive oak, and slow oxygenation that stabilizes it naturally. No sulfur is added, either during vinification or bottling, allowing the wine to express itself in its freest form.
When tasted, this cuvée reveals a deep and intense color, with garnet reflections. The nose is generous: ripe dark fruits, dried fruits, peppery spices, and a subtle smoky note evoke the garrigue and the warmth of the South. On the palate, it is dense, sun-drenched, but the balance is there: melted tannins, a long and warm finish, with a beautiful reserve of freshness.
This Châteauneuf will perfectly accompany grilled or sauced red meats, rich autumn dishes, or well-spiced Mediterranean cuisine. Already appealing when young after decanting, it has a cellaring potential of over 10 years. A rare, sincere, and resolutely expressive bottle.
