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136 products
136 products
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
Magnum Munjebel PA Red 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the plot of old vines (sixty years old) called Porcaria, in the Contrada Feudo di Mezzo, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting! Power, refined elegance, an accomplished wine.
Natural wine with no added sulfites.
La Familia Red 2010
A wine for laying down. High-altitude Merlot, high acidity.
La Familia is a blend of Cabernet Sauvignon, Cabernet Franc, and Syrah, one of the 800 vines planted by the Carmenet family between 1991 and 1998 by the winemakers at an altitude of 1,300 meters on schist and clay soils. The destemmed harvest macerates in stainless steel vats with manual punching. Aging in old barrels lasts approximately twenty-four months.
A natural wine with no added sulfites.
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.
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
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.
Magnum Gauthier White 2022,
Gauthier is a dry, organic (AB label), biodynamic, and natural macerated white wine (orange wine) from Jean-Marc Dreyer, vinified in Alsace from all the grape varieties cultivated by the winemaker and without the addition of sulfites. Always packaged in magnums, it is simultaneously a rarity, a challenge, a curiosity, and a precious bottle to savor. Gauthier is the first name of a pilgrim on the Way of Saint James who spent some time with Jean-Marc Dreyer and took part in the work in the cellar. Having noticed that the blend of the fin de cuvée was excellent to drink, he suggested to Jean-Marc that he make a special cuvée: "It tastes so good, it would be a shame not to do it!" It tastes incredibly good, even, notes the winemaker.
Vinification
If you are familiar with Jean-Marc Dreyer's Origin range - a series of maceration vintages based on six Alsatian white grape varieties - you will find in Gauthier the synthesis and summary of this range. This wine is in fact the result of the blending of the fin de cuvée of each Origin reference. Once blended, the fin de cuvée are kept for two to three months in barrels to unify the flavors. No added sulfites, no additives, no filtration, indigenous yeasts.
Tasting
This atypical production makes Gauthier a full-bodied, characterful vintage, with a distinct touch of controlled oxidation. Gauthier, of course, contains no more sulfites or additives than the vintages it is made from. That is, zero. It is the synthesis of the Jean-Marc Dreyer estate, and that in itself is a tasting note: refer to each of the other vintages in the Origin range on this site to piece together the puzzle, or, better yet, drink it. With everything that goes with macerated Alsace whites, whether cheeses, local dishes, Lacaune charcuterie or Lyon.
Tri-Aux White 2022,
Tri-Aux is an organic, biodynamic, and natural dry white wine from Alsace (AB label) produced by Jean-Marc Dreyer without added sulfites. Its name is a play on words based on its composition: three successive vintages of the Auxerrois grape variety.
Vinification
Auxerrois or Pinot Auxerrois is a typically Alsatian white grape variety. For all three vintages, the harvest is vinified using direct pressing, fermented, and then aged in barrels for one to three years. The resulting wines are blended to create this cuvée. Biodynamic viticulture method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Tri-Aux is a lovely, seductive and fresh wine, aromatic and floral, delicious and dry at the same time. It offers spicy notes (cinnamon, dried fruits), a round and complex, saline body, and a finish of white fruits. Lots of energy and character. For all occasions, from the most relaxed to the most distinguished. Offer it roasted white meats, pata negra ham and other high-end cured meats. It will also be very comfortable with shellfish and oysters.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin-to-skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press. » Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Munjebel PA Red 2020
Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting!
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the 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 could 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 "Night Coast 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 Etna valley 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…
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.
Rubaiyat Red 2009
Elegantly aged in magnum format for over thirteen years, this is a classic from the Barranco Oscuro estate. It offers a full-bodied, tannic, and dry profile, rich in mature notes of black and red fruits (blackcurrant, raspberry). Leather and earth also dominate, accentuated and enhanced by aging. Smooth, roasted, and nuanced notes of chocolate and spices, and superb balance. Rubaiyat is an allusion and homage to the Persian poet Omar Khayyam, a polymath who wrote a poetic cycle entitled Rubaiyat in the 11th century, glorifying mystical and physical intoxication. The Persian origin of the Syrah grape variety, from which this wine is entirely composed, was not for nothing in this choice of name. Rubaiyat comes from Syrah vines planted in 1996 at an altitude of approximately 1,290 meters and facing south on schist and clay soils. The harvest, manual, carefully sorted and destemmed, macerates in stainless steel vats and ferments with indigenous yeasts. The vinification is naturally controlled by the coolness of autumn nights in the mountains. Malolactic fermentation followed by aging takes place for sixteen months in old barrels. No sulfites are added, the wine is unclarified, and lightly filtered at bottling.
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Between the Sierra Nevada and the sea, in Andalusia, the Sierra Contraviesa boasts the highest vineyard in Europe (1,368 meters) at its summit. Barranco oscuro means "dark valley" in Spanish, but this valley is part of the past; it was the original site of the property, but it was moved at the end of the 19th century, when phylloxera put an end to a period of intense winemaking and mass production. In 1979, the estate was taken over by Manuel Valenzuela, who decided to work it using natural methods and without resorting to modern oenology methods. Initially, he bought grapes, but his goal was to replant vines, which he did between 1982 and the mid-1990s. 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. Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without any inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment Manuel suffered from fraud in this area, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they are wines that give joy through the seriousness of the work that went into their production.
Vin de France Cuvée Madloba White 2020
Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. 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 two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.
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Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity 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.
Frédéric Cossard - Domaine de Chassorney
Saint Romain Sous Roche Qvevris Red 2020
10500
€105,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Saint Romain Sous Roche Qvevris Red 2020
10500
€105,00
Unit price perSaint Romain Sous Roche Qvevris Red 2020
Domaine de Chassorney
Plenty of fruit and roundness supported by sumptuous minerality; the blackberry and blackcurrant give free rein, and the palate reveals remarkable density and fullness. The Pinot Noir benefits greatly from the smoothness provided by aging in qvevris (Georgian-style terracotta jars). This Pinot Noir from the Qvevris series comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches.
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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural 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 as a wine broker for some time 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 practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perSkin Contact Sous Roche Red 2016
Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. Aging takes place for about a year in barrels. Beautiful structure, well-rounded tannins, and lovely notes of black fruits.
Natural wine with no added sulfites.
Magnum Les Vignes de Jeannot Red 2017
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.
