Pet' Nat'

Coince ta bulle Sparkling Rosé 2022

Château Frédignac
"A true delight, we can say: this pet' nat' is worthy of rivaling the blockbusters of the genre. A lovely pale amber-salmon color, unfiltered; a label evoking the crispness and fullness of a grape berry: Coince ta bulle is a natural sparkling rosé wine from Château Frédignac, in other words a Crémant Bordeaux in the Vin de France category produced in the Blaye-Côtes-de-Bordeaux appellation. This lovely, fresh, lively, joyful, and festive wine, with light notes of red fruits, is well on its way to becoming a pet' nat' classic. One hundred percent Merlot, obtained by a brief maceration on the skins of the destemmed harvest, it is a fruity delight, both round and dry, whose fine bubbles are made to accompany all kinds of tasty foods in a friendly atmosphere. It is a magnificent gastronomic wine that lends itself to all pairings. Don't miss Coince ta bulle.

To find out more
Château Frédignac, a 100% organic estate (Nature & Progrès), is located in the Blaye-Côtes-de-Bordeaux appellation, very close to the small town of Blaye, practically on the banks of the Gironde. Founded in 1918 by Jean-Marie L’Amouller, a Breton sailor who found happiness on the right bank of the estuary — which is called “the River” here — it became a quality wine estate a few years later by absorbing the vineyard of a property with a centuries-old reputation, Château Saugeron. The appellation is best known for its velvety, deep red wines, in which Château Frédignac excels. But the achievements of this wine estate dedicated to respecting the terroir and virtuous agricultural practices do not end there: an organic white is produced, as well as several natural cuvées of various colors, from pet'nat'rosé to still red. The red grape varieties are typical of the appellation — the two Cabernets, Franc and Sauvignon; Merlot, Carménère and Côt (Malbec) — and the whites (Sauvignon Blanc, Sémillon) are similar. The clay-limestone soils promote both soil drainage and their beneficial freshness for the vines. Combined with methods that are deeply respectful of the soil, plants, animals and winemaking, these pedological conditions allow the Château Frédignac team to be proud of its wines: as worthy of their local tradition as they are in keeping with the desire to work as closely as possible to the natural.
fresh, fruity, fine bubbles, festive, joyful, pleasant, strawberry, raspberry, red fruits
"

I'm Natural Don't Panic #8 Red 2018

Bodegas Coruña del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
A natural wine with no added sulfites.

CHUCK Sparkling Red 2018

Domaine La Sorga

While Chuck sports a muscular label, this sparkling red from Antony Tortul of Domaine de la Sorga hides a beautiful finesse beneath its apparent insolence. A natural and sparkling Gamay, lively and fruity, perfect for an aperitif or a delicious dessert.

An exceptional sparkling wine

Made from vines planted on sandstone soils in the southern Ardèche, Chuck is a cuvée crafted with meticulous care. The winemaking process follows a natural, artisanal approach: after a whole-bunch maceration, a direct-press juice is added, allowing for a gradual infusion of the berries for a further 24 days. Once fermentation is complete, the wine is bottled by gravity, without fining or filtration. The effervescence is created naturally in the bottle, and each bottle is disgorged by hand by the winemaker himself.

A lively and delicious wine

Behind its deep red color and fine bubbles, Chuck reveals an expressive nose dominated by frank notes of strawberry and crisp red fruits. On the palate, the texture is invigorating and refreshing, supported by beautiful acidity and delicate effervescence. The balance between fruit and liveliness makes it an irresistible wine, as surprising as it is thirst-quenching.

Pairings and Tasting Notes

Served chilled, between 10 and 12°C, Chuck is the ideal companion for a convivial aperitif, where it pairs perfectly with artisan charcuterie or a cheese platter. It also excels with fruity or creamy desserts, which it will brighten up with its tangy sparkle. A bold natural sparkling wine, to be enjoyed now or kept for a few years to see its aromas evolve.

Cade Meu Carnaval Sparkling Rosé 2019,

Les Valseuses

Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

Brut Nature Blanc de Blancs Malvasia Sparkling White 2017

Clos Lentiscus
In Sitges, Catalonia, Clos Lentiscus is a winery located in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Purity, elegance and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.

Made entirely of Malvasia (Malvasia), an ancient Mediterranean grape variety that thrives particularly well in Sitges, this cava offers fine, creamy bubbles and a pale gold color, deeper than that of most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It is worth trying with foie gras.

Brut Nature Blanc de Noirs Malvasia Sparkling White 2020

Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!

To find out more
Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Champagne Fleur d'Etoile Extra-Brut White non-vintage,

Champagne Fleury

Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).

To find out more

Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.

GT Ancestral Sparkling Red 2018

Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

GT Ancestral Sparkling Red Wine 2015

Partida Creus

A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

Chassornade Blanc Pétillant 2020,

Frédéric Cossard
Aligoté was Burgundy's first white grape variety – long before Chardonnay – and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity (lemon) notes stand out elegantly. Absolutely delicious.

Find out more
Through his entirely natural approach, Frédéric Cossard gives voice to Burgundy's terroirs and wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for a while 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.

Magnum L'As des Années Folles White 2015

Les Vignes de l'Ange Vin

Natural wine with no added sulfites.

Pet Nat, Sparkling Rosé 2022

Domaine Bélicard

Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.

A natural, frank, and free sparkling rosé

The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.

A tonic and fruity profile

Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.

To drink without ceremony

Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.

AA Anonimo Ancestral Rosé 2018

Partida Creus
The olfactory and flavor notes of this Anonimo Ancestral evoke undergrowth, grass, and yeast, along with red fruit. This wine is a sparkling rosé with a creamy texture and fine bubbles, offering a magnificent mineral sensation on the palate, superb texture, and remarkable freshness that requires a very low serving temperature (8-10°C) in a Bordeaux or tulip glass. Obtained using the bottle refermentation method and aged for twelve months on fine lees, it is not filtered or sulfite-added. It is the result of a blend of several traditional Catalan grape varieties that differ depending on the color: for example, Xarel lo, Macabeu, Parellada, Moscatel, and Ull de Llebre. The blend and its proportions are subject to variation depending on the vintage. It pairs well with Mediterranean dishes, particularly those containing garlic, for example, snails Burgundy style, a Romesco sauce, cod aioli, etc. Anonimo Ancestral is a friend of all grilled dishes, including fish and seafood (octopus, squid, etc.).

Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich 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 indicate the cuvée. 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.

VNR Vinel lo Ancestral Sparkling Red 2019

Partida Creus
The beautiful light ruby ​​color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation finishes in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—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 they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. 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.

Nuria Muscat of Alexandria White 2018

Clos Lentiscus

This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Elegance, purity and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.

Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will be a marvel with all Mediterranean cuisines. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.

Nuria Cartoixa Vermell Sparkling White 2018

Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.

This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.

Coup de Foudre Rosé 2021,

Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.

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The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.

Coince ta bulle, White 2025

Château Frédignac

A playful name for an equally playful wine. "Coince ta bulle" (literally "Block your bubble") promises a refreshing, honest, natural sparkling wine, perfectly in the spirit of the natural wines we love to open with friends. Behind this bottle: Château Frédignac, a committed estate in the Bordeaux appellation, presenting a Sémillon white wine made using ancestral methods, without artifice or superfluous intervention.

A lively wine, carefully crafted

Made from grapes grown on typical Bordeaux clay-limestone soils, this white wine is produced according to "pet' nat'" principles: fermentation starts naturally in tanks with indigenous yeasts, then finishes in the bottle, trapping the naturally produced CO₂. The estate chooses to retain between 10 and 15g of residual sugar at bottling, giving this wine a delightful roundness without being heavy.

A vibrant aromatic profile

On the nose, hints of white flowers and yellow-fleshed fruits can be discerned. On the palate, the bubbles are fine, the attack is fresh, and the balance is marked by a lovely tension. A slight hint of white pepper on the finish adds a subtle aromatic twist. The structure is light, refreshing, with exemplary drinkability.

A wine for sharing

Served between 8 and 10°C, "Coince ta bulle" will perfectly accompany aperitifs with friends, cheese platters, or spicy and exotic dishes. No decanting needed, but a good time in good company, yes! This wine can be kept for 3 to 5 years, but we bet you won't resist opening it sooner.

Coince ta bulle 2023 sparkling rosé

Château Frédignac

Terroir, plot size and grape varieties

In the heart of the Blaye-Côtes-de-Bordeaux appellation, on the right bank of the Gironde estuary, flourish the vines of Château Frédignac, a family estate driven by the sincere commitment of Vignobles L'Amouller. It is here, on sunny and breezy slopes, that Merlot finds its ideal expression. This emblematic Bordeaux variety, usually vinified as a red wine, reveals itself here in an unexpected and seductive light: as a naturally sparkling rosé. The temperate climate and clay-limestone soils of the vineyard lend the "Coince ta bulle" cuvée a beautiful freshness, a natural vivacity, and a crisp fruitiness that evokes the pure pleasure of the moment.

Cultivation methods

True to a peasant philosophy that respects all living things, the estate is managed using certified organic farming methods, bearing the AB and Nature & Progrès labels. Here, the vines are nurtured without synthetic inputs, in a careful balance between soil, plant, and human intervention. Biodiversity is encouraged, treatments are gentle and measured, and every intervention is carried out with the aim of preserving the soil's identity and the purity of the fruit. This approach naturally extends to the cellar, where the "Coince ta bulle" cuvée is crafted using the ancestral method: a single fermentation, without the addition of yeasts or sulfites, resulting in a brut sparkling wine that is spontaneous and vibrant. A free wine, reflecting the spirit of those who make it.

Tasting & pairings

"Coince ta bulle" 2023 is an invitation to lightness, freshness, and the simple joy of a shared moment. Its pale pink, delicately cloudy color heralds a vibrant nose of small red fruits—fresh strawberry, tangy raspberry—mingled with a lively touch of pink grapefruit. On the palate, the bubbles are fine and joyful, with a crisp and thirst-quenching attack. The fruit expresses itself naturally, in a perfect balance between natural sweetness and saline tension.

Ideal for relaxed moments, this naturally sparkling rosé is the perfect accompaniment to a summer aperitif, a platter of grilled vegetables, sushi, or marinated fish. It also works wonders at a barbecue with friends, where its light and fruity character refreshes the palate and sparks conversation. A wine for pure enjoyment, sincere and unpretentious, proving that natural wines can also be festive.

Es d'aqui Conciliabule Rosé Pétillant 2020

Jean Louis Pinto
A joyful, lively, fruity, and festive wine that will be wonderful as an aperitif. Conciliabule is a beautiful sparkling natural rosé made from Pinot Noir from Castelreng, grown on the clay-limestone terroirs around Limoux. The harvest undergoes direct pressing followed by four months of aging on slats and a free-flowing disgorgement.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a commune near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn't just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. The three-week maceration is common at his place, as well as very gentle pressings in a vertical press. He has, he says, "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, and particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and the Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines are 14% alcohol.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras, and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, “a very crystalline quality.” The soil, the location, as you can see, are of the utmost importance to him: once again, the name of his estate, Es d’Aqui, was not chosen by chance.