Juicy & Joyful Reds 🍓

Magnum Régnié La Haute Ronze Red 2017

Nicolas Chemarin

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months. It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.

Natural wine with no added sulfites.

Magnum I'm Natural Don't Panic #7 Red 2018

Coruna 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.
Natural wine with no added sulfites.

Mensonge à Papa Red 2021

Belly Wine Experiment

Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to live up to: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Cuvée Expériment Rosé 2020,

Belly Wine Experiment
A rosé with a lot to tell, somehow bridging the gap between Catalonia and Auvergne. Fruit, freshness, liveliness, vivacity, and a beautiful light ruby ​​color. Officially classified as a red wine because it contains white wine, this rosé Experiment cuvée is made from equal parts Gamay from Auvergne and Xarello from Catalonia. The Gamay undergoes semicarbonic maceration in whole bunches for fifteen days, then it is blended with crushed Xarello, along with its stems, and macerated for five days. Classified as Vin de France and with an alcohol content of 12.7%, the wine is produced without any chemical additives, either in the vineyard or in the cellar. It is aged in fiberglass vats.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, often found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Magnum BB "Hondos" Red 2018

Partida Creus
Antonella Gerosa and Massimo Marchiori, 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. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety 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 vintage. 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 exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Magnum Les Vignes de Jeannot Red 2017

Nicolas Chemarin

This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.

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Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.

Jaen Touriga Encruzado Red 2021,

Ladidadi/Pinheiro
It's all in the title: Jaen Touriga Encruzado is made from the red grape varieties Jaen and Touriga on the one hand, and Encruzado and Cerceal on the other, all characteristic of the Portuguese wine region of Dão where this red wine is produced. The blend, vinified by Hugo Pinheiro and Florian Tonello in Penalva do Castelo, possesses the richness of a red wine with the fluidity provided by the white grape varieties. This results in a sumptuous gurgling of a vermillion color, deliciously crisp and full of sap. On the palate, it is well balanced between body and lightness, fruitiness and acidity, offering sweet notes of red fruits and blackcurrant. The tannins are nicely melted, giving a supple and velvety texture.

Jaen, the equivalent of Mencia in Spain, is a red grape variety frequently grown in the Dão, although it is tending to fade away because it requires a lot of attention. Fragrant and fruity, it deserves to be preserved. Touriga Nacional is a quintessentially Portuguese grape variety and one of the country's main grape varieties, even playing a key role in port blending. It is a dark-colored bunch, with small grains and a low yield. It produces full-bodied and balanced wines with notes of black fruits and flowers.

These two grape varieties represent half of the blend, the other half being made up of Encruzado and Cerceal, local white grape varieties of great delicacy, known for producing exceptional white wines. They are used here to add to the fluidity of the red wine. The vines, around thirty years old, grow on granite and clay-sand plots facing south at an altitude between 420 and 460 meters. The harvest is destemmed and, depending on the color of the grapes, receives a different treatment: the red grape varieties macerate for 5 or 6 days under slow pressing in a concrete vat. The white grape varieties go through direct pressing. Fermentation, using indigenous yeasts, takes place in stainless steel vats which are blended before bottling. After malolactic fermentation, aging lasts ten months. No filtration, no chemical inputs in the vineyard or in the cellar.

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The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.

Coteau Libre Red 2016

Domaine Le Temps retrouvé

A beautiful macabeu with a strong personality, vinified by Michaël Georget in the Albères region. This grape variety has often been used as a blending ingredient; it deserves to shine on its own. The nose already announces the wine's structure and velvety texture, and the palate appreciates the clarity and tension, which doesn't prevent it from being very delicious.
A natural wine with no added sulfites.

Borgonon Granate Red 2006,

Barranco Oscuro

Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.

Vinification

This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.

Tasting

Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.

Learn more about Cortijo Barranco Oscuro

Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.

A drop of 1,400 meters

At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.

High-altitude wines

Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.

Casilla de las Flores Red 2014

Bodega Marenas

A 100% Pinot Noir from Spain.
Natural wine with no added sulfites.

Nails and Dust Red 2021

Belly Wine Experiment

Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has a lot in common: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Vino Rosso Red 2018,

Corva Gialla
Vino Rosso, simply named, can be considered the emblematic red of Azienda Corva Gialla. Red fruits, freshness, mineral and earthy notes, tertiary aromas, spices, and tobacco: this is how we can summarize the profile of this 100% Sangiovese with the Vino da Tavola (table wine) designation. With a few years of bottle age, this 2018 offers beautiful notes of evolution and a pronounced but not excessive body. The richness, due to a high content of natural sugars during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper and fennel; on the palate, the wine is full-bodied and red fruits dominate: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a classic Sangiovese from old and newer vines planted at 450 meters above sea level on a west-facing plot with volcanic soils. The harvest is destemmed. A starter culture is made from a small proportion of grapes, while the rest is directly pressed and added directly to the starter culture. The wine rests in fiberglass vats until bottling in March.

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Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous rivers and streams. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these historically neglected lands. Founded in 2017, the estate has four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate for mixed farming and livestock production. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

Vino Rosso Poggio Pastene Red 2016,

Corva Gialla
Poggio Pastene is a superior red from the Corva Gialla range; it is produced only in the finest vintages and comes from the finest plot on the estate. It is dense and full-bodied, with a supple texture and well-integrated tannins, and superb accents of leather and tobacco. The nose is intense and persistent—notes of red fruits, rose, and violet. On the palate, the olfactory sensations are confirmed, supported by a beautiful structure. Poggio Pastene is dry and straightforward, well-balanced between roundness and acidity. This is a single-variety Sangiovese whose vines are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest, done by hand, is destemmed and macerated for about three weeks on the skins in fiberglass vats, with daily pumping over or punching down as needed. Aging is twenty-four months in old oak barrels. Poggio Pastene is kept in bottle for two years before being marketed.

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The Azienda Corva Gialla (“yellow crow”) is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.

Les Voisins Rouge 2016

Jean-Yves Peron

This red from Jean-Yves Péron is a blend of Carignan and Cabernet Sauvignon from neighboring vineyards: a beautiful wine in a spirit of solidarity! It has a strong personality while having a clearer, fruitier profile than the average red from this winemaker. Maceration is ten to twenty days.
Natural wine with no added sulfites.