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Discover our selection of the best red wines
Our cellar team's selection allows you to discover the best bottles from French and European appellations, with no added sulfites.
Over the vintages, we offer a wide choice of quality organic and natural wines.
Our appellations (AOP/AOC or IGP; Vin de France and its European equivalents) are located in France, Spain and Catalonia, Portugal, Italy, Greece and Austria.
They concern classic regions — Bordeaux, Burgundy and Côtes du Rhône — or lesser-known ones such as Auvergne, Provence, Languedoc, Sud-Ouest or Savoie.
In Italy, appellations include Sicily (Etna DOP), Lazio and Campania.
In Spain, Bierzo, Andalusia and Catalonia.
All the emblematic grape varieties are in our cellar: Pinot Noir (Burgundy, Alsace, Loire), Cabernet Sauvignon and Merlot (Bordeaux), Malbec (Cahors), Gamay (Auvergne, Loire), Grenache, Syrah, Mourvèdre or Carignan (Rhône and South).
We can also mention Touriga Nacional in Portugal, Nerello Mascalese in Sicily, Tempranillo in Spain and Avgoustiatis in Greece.
Moreover, the creativity of "natural" wines tends to open up grape varieties and experiment with their cultivation in new regions, to make non-classic blends, or to highlight forgotten grape varieties in their traditional regions.
Which red wine to drink with fish?
It is possible to serve a red wine with fish in the case of a rather spicy recipe (for example, with tomato and no cream) or with a red wine sauce, or with grilled or roasted fish.
We recommend a rather fluid and light cuvée or a "blouge," which is a wine halfway between rosé and red.
Which red wine to drink with cheese?
In principle, none, apart from sweet, dessert or fortified wines such as port, banyuls, fortified grenache, maury or vermouth.
Dry tannins clash with the dairy components of cheese, creating a bitterness and acridity in the mouth that some may find unpleasant.
If you insist, you can pair a light cuvée with a very dry pressed cheese (old Gouda, old Mimolette) or a black brie.
Which red wine to drink with a barbecue?
A priori, they can all be served with a barbecue.
However, we will favor easy-drinking, fruity, supple and quaffable wines that will go with all grilled meats.
Therefore, prefer cuvées from the South of France, Spain and Italy with little extraction and maceration, or medium-bodied ones.
Trust their color, which should be clear and brilliant.
How to choose a good red wine?
It all depends on what you like and how you want to serve it.
For an all-purpose wine, pleasant at the table, with friends and as an aperitif, choose a Gamay grape (Beaujolais, Auvergne), a Grolleau, a Pineau d'Aunis or a wine from the South of France or Italy.
To accompany meats and regional dishes, opt for a full-bodied wine with substance (Syrah, Carignan, Mourvèdre).
For an exceptional moment, turn to our grand crus from Burgundy, Jura or Andalusia.
At what temperature should red wine be drunk?
The more body, substance and age the bottle has, the higher its serving temperature.
The closer we get to a "thirst-quenching" wine, a quaffable wine, a young wine or a "blouge" (rosé tending towards red or vice-versa), the cooler it is served.
The ideal temperature is between 15 and 18 °C, and can go up to 20 °C for an older, tannic and more evolved bottle.
What are the most famous red wines?
In France, the Bordeaux - Burgundy - Beaujolais trilogy comes first (Beaujolais is now part of Burgundy), closely followed by the Côtes-du-Rhône.
In Spain, it's Rioja, and in Italy, Chianti and Barolo.
In second position: those from Languedoc.
Worth knowing: cuvées from the Loire Valley, Auvergne, South-West, Provence and Alsace.
This list is not exhaustive.
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444 products
444 products
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...
