Round

Alberto López Calvo - Vino Tinto (Red) 2011

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful, age-worthy wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Lou Dilun Red 2021,

Clos des B

Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

La Chassornade Sparkling White 2021

Fréderic Cossard

This beautiful golden yellow color catches the eye; you pour yourself a small glass and suddenly you wake up. It sparkles, it's fresh, it's full of flavor and joie de vivre, and you could consider La Chassornade a festive wine if you didn't have a furious desire to drink it on any occasion, especially without an excuse or a word from your parents. It is, in short, a magnificent expression of the Aligoté grape variety in sparkling mode: floral, citrusy, taut, fresh, and mineral. It's also a natural sparkling wine that demonstrates the creativity of its winemaker. Aligoté was the first white grape variety in Burgundy—well 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 notes (lemon and white grapefruit) stand out elegantly. Absolutely delicious. The grapes were harvested near Puligny-Montrachet, from vines that are around forty years old. The harvest is directly pressed, and bottling is done in the clear, without disgorging. Fermentation and aging take place in the bottle for around ten months. Native yeasts, no added sulfites, no additives. Remember to keep the bottle chilled in an upright position for twenty-four hours before tasting so that the lees remain at the bottom.

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 wine-growing 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  domaine de Chassorney 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or 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.

Beaujolais Lancié Red 2018,

Domaine Bélicard

Within the Beaujolais Villages AOP appellation, Domaine Bélicard produces an authentic and generous wine, reflecting the region's granite terroir. Made from the Gamay Noir grape variety, this wine combines deliciousness and complexity with excellent aging potential.

A Beaujolais Villages that is both rounded and spicy

Vinified using carbonic maceration, an emblematic Beaujolais technique, it reveals superb aromatic intensity. Its 9-month aging in concrete vats gives it a silky texture and a beautiful expression of fruit.

A complex bouquet and a balanced palate

This organic Beaujolais seduces with its aromas of candied red and black fruits, accompanied by spicy and undergrowth notes. The palate is round and ample, with a beautiful structure and a persistent finish.

What to enjoy this wine with?

Served at 14-16°C, it can be enjoyed as an aperitif or with shellfish, creamy cheeses or cooked fish.

Cuvée Mourvèdre Red 2023,

Frédéric Cossard

This cuvée is a vibrant encounter between the power of Mourvèdre and the finesse of Burgundian winemaking. Made from organic grapes from Mont Ventoux, the Cuvée Mourvèdre has a deep color and a captivating nose of pink berries and garrigue. On the palate, it offers a balanced structure between ripe and fine tannins, and complex aromas of red fruits, spices and herbaceous notes.

Vinified in pre-fermentation maceration and aged for 1 year in concrete eggs, this cuvée is the perfect accompaniment to charcuterie, roasted or grilled meats. Enjoy it at 16-18°C, without the need for a carafe, and let it mature over 5 to 10 years.

Vieille Vigne Red 2017,

Domaine Bois Moisset

With a few years under its belt, this beautiful organic and natural wine reveals even more complexity and depth: drink now! Vigne Vieille du Falgueyras is a fruity and indulgent red wine, rich in notes of red fruits (blackcurrant, blackberry, morello cherry) and beautifully peppery. Its profile is enhanced by sweet spices, prune on the nose, black olive, as well as more mineral accents (smoke, natural incense). It has character, oak without exaggeration, and a very beautiful body. Typical of the Gaillac terroirs, this is a red wine made 100% from old Syrah vines aged thirty and forty years, planted on boulbènes (gravelly, loamy sand) on the second terrace of the Tarn. The destemmed harvest macerates in cement vats with two punchings of the marc. The fermentation temperature did not exceed 21°C. Aging continues for nine months before bottling without filtration and, of course, without the addition of sulfites.

Find out more

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 luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it 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 in the summer. 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 Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.

Gabbrodo White 2021,

De Vini

The Gabbrodo 2021 from De Vini (Vinilibre) is an ode to the terroir of the Pays Nantais. This natural wine without any additives delicately expresses the Melon de Bourgogne, the region's emblematic grape variety. Made from gabbro soils, a rare volcanic rock in the Loire region, it benefits from a nine-month aging in sandstone jars, giving this exceptional white remarkable purity and tension.

Its pale color with golden highlights announces a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a hint of iodine that recalls its maritime origins. On the palate, the attack is frank and lively, driven by beautiful acidity and sharp minerality. The aging in jars adds a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further sipping.

The Gabbrodo 2021 is an ideal companion to seafood. It will enhance scallops with truffles, grilled lobster, sea bass in a salt crust, or pikeperch with beurre blanc. Serve between 10 and 12°C, it can be enjoyed now for its brilliant freshness or can be cellared for 5 to 10 years to reveal all its complexity.

Magnum VY Vinyater Ancestral Sparkling White 2014

Partida Creus
Lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that it has aged a little and is developing all the richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. It will shine as an aperitif, for celebrations, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful financial vol-au-vent. Vinyater is harvested by hand; Alcoholic fermentation takes place on the skins and on indigenous yeasts in stainless steel vats. The wine finishes its fermentation for ten months in bottles on fine lees.

Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – 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 they know a lot about wines – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is 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 give their best juice. 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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Gabbrodo White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Terre Mere Red 2021,

Clos des B

Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.

Why “Mother Earth”?

The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Écocert label, applied for in 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

Pauvre Diable Red 2020,

Domaine Serre Besson

Gourmet, deep, and velvety, this wine offers lovely, well-integrated tannins. The notes of black cherry and blackberry are assertive, while the mid-palate is characterized by touches of spice and rose. A beautiful natural red from the Vinsobres terroir, with a bright, clear ruby color. Don't be swayed by what you read on the label: Pauvre Diable, endowed with all the graces mentioned above, is nothing to be pitied. The name alludes to the state in which Victor Taylor, the current owner of the Serre Besson estate, found the estate when he bought it in 2011. A restoration of the vineyard followed, as well as a conversion to organic farming which is now bearing fruit: in this case this natural cuvée, without adding any inputs to the vineyard or the cellar, a pure expression of the estate's varied soils (sand, limestone, clay) and the oldest Grenache vines planted there. You can drink it now, in its youth and freshness, or let it age for three to five years.

Find out more
In 2011, Victor, a Californian sommelier who had settled in Nyons after leaving his position as restaurant director at the Carlyle Hotel in New York, became passionate about the Serre Besson estate, then a small, abandoned wine estate nestled around an old stone building. He bought the whole property, renovated it, and revitalized the vineyard. A few years later, the red wines from the Serre Besson estate, in the Vinsobres appellation, were making waves, were noticed in competitions, and won several medals. Victor, upon taking over the estate, began his conversion to organic farming, which now allows him to produce an entirely natural cuvée based on Grenache: this is the Pauvre Diable that we offer you. In addition, it produces a Vinsobres appellation of origin whose grape varieties bring together Syrah, Cinsault, Mourvèdre, Carignan and Grenache. As well as a rosé macerated with Grenache Noir, Syrah and Viognier. The owner's ambition is not to impose a new style but to respect the terroir and nature in an environment that offers all the possibilities to make exceptional wines.

Réhoboam Contadino Red 2016

Frank Cornelissen

This entry-level red from Azienda Frank Cornelissen is made from Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before serving. Pairs well with all summer dishes, from marinated red peppers to grilled lamb and appetizers.
Natural wine with no added sulfites.

Saint-Romain Sous Roche Qvevris Red 2018

Frederic Cossard

This Pinot Noir from the Qvevris series (aged in Georgian-style terracotta jars) comes from a plot whose sloping terroir, facing south-southeast, is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes macerate in whole bunches. Plenty of fruit and roundness supported by a sumptuous minerality. The Pinot Noir benefits greatly from the velvety texture brought by aging in qvevri.
Natural wine with no added sulfites.

Le Coste White 2010

Le Coste

A blend of Malvasia and Moscato from the Le Coste estate, a volcanic Eden of natural wines located on the borders of Tuscany and Umbria. An orange color, an aromatic nose that unites herbaceous notes and candied fruit. The same battle is evident on the palate, with added hints of compote.
Natural wine with no added sulfites.

Magnum Munjebel VA 2013

Frank Cornelissen
This pure Nerello Mascalese, produced under the IGP Terre Siciliane, comes from the basalt soils of the Cornelissen estate's three highest plots (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of Etna's northern valley. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.

Saint Joseph Cuvée Madloba Red 2020

Paul Estève

Rhône Valley - Saint-Joseph AOC AOP

The fruit is dense, clean, and precise, the tannins are fine, smooth, and full of freshness, and the minerality is subtle. Even the intensity of a Rhône Syrah reveals that "taste of water," that thirst-quenching fluidity that is the hallmark that Chrystelle Vareille and Paul Estève seek to give to their wines. With its floral and spicy notes, its mineral tension over a full texture and intense sapidity, this wine is reminiscent of Georgian qvevri wines aged in terracotta. Madloba ("thank you" in Georgian), in AOP Saint-Joseph, is a 100% Syrah. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The harvest ferments in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for a year of aging. This aging method enhances the wine's texture, softens the tannins, and develops the fruit. As versatile as it is for pairings, Madloba red can do anything.

Find out more

Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specialty is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight-thousand-year-old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

Sylvaner Natural White 2020,

Les Spontanés de GILG

The color of this beautiful dry natural Sylvaner is pale yellow with golden highlights. The nose is powerful and complex, laden with aromas of ripe stone fruit. On the palate, it is round, spherical, polished, generous, and slightly rich, with notes of grapefruit and peach. The finish is long and full of flavor. Within the diverse range of wines produced by the Gilg family, the Les Spontanés series is dedicated to natural wines, with no additives or sulfites added in the vineyard or cellar. This pure Sylvaner comes from young vines, aged eight years; It is ready to drink now and is ideally served between 8 and 10 °C.

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Belonging to a family established since 1601 in the Alsatian wine-growing village of Mittelbergheim, the Armand Gilg estate bears the name of its founder, who resolutely oriented the family business towards viticulture in 1937. Since then, the Gilgs have remained in charge, having expanded the vineyard from an initial one hectare to twenty-nine hectares, purchased centuries-old cellars for bottles and tuns, and built buildings for pressing and other winemaking activities. The estate, classified as HVE (High Environmental Value) for several years, acquired organic farming certification in 2021. Its plots, scattered around the village, are grouped into around a hundred groups, including five hectares on the famous Grand Cru of Zotzenberg, one of the most renowned lieux-dits in Alsace, and one hectare planted solely with Riesling on the Grand Cru Moenchberg. Production embraces all seven traditional Alsatian grape varieties (Pinot Noir, Sylvaner, Auxerrois, Riesling, Muscat, Pinot Gris and Gewurztraminer), also including Chardonnay for the Crémants and the Klevener de Heiligenstein (Savagnin Rose). While all the vintages of the Gilg estate are organic, two natural vintages are produced, one based on Pinot Noir, the other on Sylvaner, within the Les Spontanés series dedicated to wines without additives.

Coyade White 2015

Domaine Vinci

A voluptuous southern white wine born from a blend of Macabeu, Grenache Blanc, and Carignan Blanc planted in the Agly Valley, in the heart of Roussillon, Coyade comes from vines grown on a predominantly clay-limestone terroir. Malolactic fermentation took place in stainless steel vats, and the three grape varieties were vinified separately before being blended. The color is intense and golden, with notes of straw and honey on the nose, and a slight oxidation on the palate that pairs perfectly with hard cheeses.

Natural wine with no added sulfites.

Susucaru Rosso Rouge 2024

Frank Cornelissen

Le Susucaru Rosso de Frank Cornelissen, cuvée désormais culte, nous emmène au cœur des terres noires de l’Etna pour une expression unique du vin rouge naturel sicilien. Produit en IGP Terre Siciliane, ce millésime 2024 est un assemblage de Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet et Uva Francesa, cultivés en agriculture biologique sur des sols volcaniques à haute altitude.

Un vin nature, précis et profond

Les raisins sont égrappés puis macèrent durant un mois, avant fermentation en levures indigènes sans ajout d’intrants œnologiques. L’élevage s’étend sur un an en cuve époxy, matériau neutre permettant de préserver l’intégrité du fruit et la finesse du terroir. Ici, tout est mis en œuvre pour traduire la minéralité et la tension des pentes de l’Etna, tout en conservant une buvabilité remarquable.

Entre finesse et structure

Le nez est intensément floral et fruité, mêlant violette, fruits noirs, épices douces et une touche légèrement fumée. En bouche, la trame est tannique mais fluide, avec une attaque vive, un cœur généreux et une finale poivrée, saline, pleine d’énergie. Le style est à la fois rustique et moderne, élégant mais sans maquillage.

À carafer et à partager

Servez caraffé 30 minutes, entre 16 et 18 °C. Susucaru Rosso est à l’aise sur des plats relevés, viandes rouges, grillades, charcuteries, ou tout simplement à l’apéritif pour ceux qui aiment les rouges naturels à forte personnalité. Potentiel de garde : jusqu’à 5 ans.

Crapaud Licorne, Rouge 2024

Danis dans la vigne

Sous ce nom plein de malice se cache une cuvée sérieusement inspirée : Crapaud Licorne, c’est la vision libre et naturelle d’un Cahors moderne, tout en éclat et en sincérité. Produit par « Danis dans la vigne », vigneron-artisan engagé, ce 100 % Malbec bouscule les codes d’une appellation souvent associée à la puissance. Ici, on mise sur la finesse, l’éclat du fruit et la liberté d’expression.

Un Malbec pur, une vinification précise

Les raisins proviennent de sols argilo-calcaires typiques du terroir lotois, travaillés selon les principes de l’agriculture biologique (certifiée AB). Après une macération douce de deux semaines, la fermentation s’effectue naturellement, sans intrants œnologiques ni levures ajoutées. L’élevage de neuf mois en cuves inox préserve toute la fraîcheur et l’énergie du raisin, donnant naissance à un vin vivant, digeste et profondément sincère.

Un profil élégant et racé

À la dégustation, Crapaud Licorne révèle une robe sombre aux reflets violacés. Le nez s’ouvre sur des arômes de fruits noirs (cassis, mûre), de poivre et de notes légèrement herbacées. En bouche, la texture est fine, presque soyeuse, avec une belle maturité et une finale fraîche et épicée. Les tanins sont présents mais délicats, équilibrant parfaitement la gourmandise du fruit.

Compagnon des belles tablées

Carafé une heure avant service, entre 14 et 16°C, ce vin accompagne avec brio les plats mijotés, grillades ou charcuteries artisanales. Il pourra également vieillir de 5 à 10 ans en cave, gagnant en complexité tout en conservant son esprit libre.