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Découvrez notre sélection des meilleurs vins rouges
La sélection de notre équipe de cave vous permet de découvrir les meilleurs bouteilles issues d’appellations françaises et européennes, sans sulfites ajoutés.
Au fil des millésimes, nous vous proposons un vaste choix de vins bio et nature de qualité.
Nos appellations (AOP/AOC ou IGP ; Vin de France et ses équivalents européens) sont situées en France, en Espagne et en Catalogne , au Portugal , en Italie , en Grèce et en Autriche.
Elles concernent les régions classiques — Bordeaux , Bourgogne et Côtes du Rhône — ou moins connues comme Auvergne, Provence, Languedoc, Sud-Ouest ou Savoie.
En Italie , les appellations incluent Sicile ( Etna DOP ), Latium et Campanie.
En Espagne , Bierzo, Andalousie et Catalogne .
Tous les cépages emblématiques figurent dans notre cave : pinot noir (Bourgogne, Alsace, Loire), cabernet sauvignon et merlot (Bordeaux), malbec (Cahors), gamay (Auvergne, Loire), grenache , syrah , mourvèdre ou carignan (Rhône et Sud).
Citons aussi le touriga nacional au Portugal, le nerello mascalese en Sicile, le tempranillo en Espagne et l’avgoustiatis en Grèce.
En outre, la créativité du "nature" a tendance à désenclaver les cépages et à en expérimenter la culture dans des régions nouvelles, à faire des assemblages non classiques, ou à remettre en valeur des cépages oubliés dans leurs régions traditionnelles.
Quel vin rouge déguster avec du poisson?
Il est possible de servir un vin rouge avec du poisson dans le cas d’une recette plutôt relevée (par exemple à la tomate et sans crème) ou avec une sauce au vin rouge, ou d’un poisson grillé ou rôti.
Nous conseillons une cuvée plutôt fluide et légère ou un « blouge », c’est-à-dire un vin à mi-chemin entre le rosé et le rouge.
Quel vin rouge déguster avec du fromage?
En principe, aucun, à part les vins moelleux, liquoreux ou mutés tels que porto, banyuls, grenache muté, maury ou vermouth.
Les tannins secs clashent avec les composants lactés du fromage, créant en bouche une amertume et une âcreté que certains peuvent trouver désagréables.
Si vous y tenez, vous pouvez accorder une cuvée légère avec une pâte pressée très sèche (gouda vieux, mimolette vieille) ou un brie noir.
Quel vin rouge déguster avec un barbecue?
A priori, ils peuvent tous être servis à un barbecue.
On favorisera cependant les vins faciles à boire, fruités , souples et gouleyants qui passeront avec toutes les grillades.
Préférez donc les cuvées du Midi, d’Espagne et d’Italie avec peu d’extraction et de macération, ou moyennement corsés.
Fiez-vous à leur robe, qui doit être limpide et brillante.
Comment choisir un bon vin rouge ?
Tout dépend de ce que vous aimez et de la façon dont vous voulez le servir.
Pour un vin tout-terrain, agréable à table, entre copains et à l’apéritif, choisissez un cépage gamay (beaujolais, Auvergne), un grolleau , un pineau d’Aunis ou un vin du Sud ou d’Italie.
Pour accompagner des viandes et des plats de terroir, optez pour un vin corsé avec de la matière ( syrah , carignan , mourvèdre ).
Pour un moment d’exception, tournez vous vers nos grands crus de Bourgognes, du Jura ou d’Andalousie .
A quelle température déguster un vin rouge ?
Plus la bouteille a du corps, de la matière et de l'âge, plus sa température de service est élevée.
Plus on se rapproche du vin de soif, du glouglou, du vin jeune ou du « blouge » (rosé tendant vers le rouge ou l’inverse), plus il est servi frais.
La température idéale se situe entre 15 et 18 °C, et peut monter jusqu’à 20 °C pour une bouteille plus vieille, tannique et évoluée.
Quels sont les vins rouges les plus connus ?
En France, la trilogie bordeaux - bourgogne -beaujolais arrive en tête (le Beaujolais fait maintenant partie de la Bourgogne), suivie de près par les côtes-du-rhône.
En Espagne , c’est le rioja, et en Italie le chianti et le barolo.
En deuxième position : ceux du Languedoc.
Gagnant à être connus : cuvées du Val de Loire, d’Auvergne, du Sud-Ouest, de Provence et d’Alsace.
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385 products
385 products
Munjebel CR Red 2021,
A jewel of Etna from Campo Re
The Munjebel CR 2021, pure Nerello Mascalese, is an exceptional cuvée that expresses all the uniqueness of the Campo Re vineyard. Located at the entrance to Randazzo, at an altitude of 735 meters, this partially ungrafted plot is one of the most westerly in the Etna Valley. The deep volcanic soils, demanding in wet vintages, give rise to a complex, structured wine full of character.
A refined and authentic tasting
This 2021 vintage has a dark and vibrant ruby color. The nose reveals delicate aromas of fresh strawberry, enhanced by spicy nuances and a minerality typical of basalt soils. On the palate, Munjebel CR offers an imposing structure with powerful yet harmonious tannins. The natural freshness of Nerello Mascalese perfectly balances this depth, leading to a long and persistent finish marked by fruity and mineral notes. Serve between 14 and 16°C, after decanting to reveal its full breadth.
A wine for fine dining
This red from Etna pairs perfectly with grilled or sauced red meats, stews, or even hearty Mediterranean recipes. Its power and finesse make it ideal for gourmet meals, where it will brilliantly accompany dishes with character.
With extended aging potential, Munjebel CR 2021 is a majestic expression of Nerello Mascalese, combining depth, freshness, and complexity. An essential vintage for lovers of great volcanic reds.
Munjebel CD Red 2021,
A volcanic grand cru from Calderara Sottana
The Munjebel CD 2021, produced by Frank Cornelissen, is an intense and refined expression of Nerello Mascalese, the emblematic grape variety of Etna. Sourced from a single plot located at an altitude of 600 meters in the contrada Calderara Sottana, this wine reflects all the richness and complexity of the basalt soils. Vinified in destemmed maceration for one month and aged for one year in vats, it embodies a perfect balance between power and elegance.
A spicy and captivating tasting
To the eye, this red reveals a deep ruby color, testifying to its concentration. The nose opens with complex aromas of warm spices, ripe red fruits and subtle mineral notes. On the palate, the Munjebel CD 2021 seduces with its solid structure, supple tannins and balancing freshness. The long and spicy finish leaves a mineral and saline imprint, a signature of the volcanic terroir. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A companion to dishes with character
This great natural red is ideally suited to grilled red meats, stews or Mediterranean dishes rich in flavor. Its depth and complexity also make it a valuable ally for gourmet dinners where it will enhance dishes with character.
With extended aging potential, the Munjebel CD 2021 is a masterful cuvée, combining the strength of the Etna terroir and the expertise of Cornelissen to offer an unforgettable tasting experience.
Casa Rossa Red 2022
Casa Rossa, a red or rather rosé wine leaning towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée by Jean-Yves Péron. It is an organic, biodynamic, and natural wine made from three grape varieties: Grignolino, Freisa, and Barbera.
Vinification
The organic grapes that make up Casa Rossa are harvested in Casale Monferrato, in Piedmont. The Barbera and Freisa undergo direct pressing, and the Grignolino undergoes carbonic maceration with a two-month cap-punching. The three grape varieties are blended before a year of aging in 300-liter barrels. This period is followed by a year of bottle aging.
Tasting
Jean-Yves Péron's Casa Rossa is a rosé that's not far from a red. The tangy Barbera grape brings liveliness; the Grignolino and Freisa (so named for their strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, tangy, aromatic, and very delicious. It goes well on its own and with accompaniments (pasta, Italian dishes, etc.).
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his winery in Chevaline, in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Côte Pelée Red 2019
This splendid Côte Pelée cuvée, produced in Savoie by Jean-Yves Péron, is a red wine classified as a Vin de France. A rare and precious bottle.
Vinification
Côte Pelée is made from century-old Mondeuse vines growing on mica-schist soils in Albertville. Only the finest grapes are selected to make this cuvée. The cap is punched down for two months and the grapes are aged for two years in barrels.
Tasting
A powerful, deep, and robust wine with notes of leather, black fruits, cherry, raspberry, and blackberry. A vintage that you will pair with the finest red meats and regional cuisine.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's "contrade" are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern valley of Etna produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante...
