Confirm your age
You must be at least 18 years old to browse this site.
Sort by:
1733 products
1733 products
Combe du Temps Red 2018,
Les Vignes du Domaine du Temps
A wine that stands the test of time, a preserved terroir, and natural vinification: Combe du Temps 2018 is a straightforward and vibrant red, made from a balanced blend of Syrah and Grenache. In the majestic setting of Cabardès, on the outskirts of Carcassonne, the Domaine du Temps has produced an intense, mineral, and expressive cuvée, where nature expresses itself without artifice.
An exceptional terroir and pure vinification
Located on stony clay-limestone soils, the vineyard benefits from a rare balance between freshness and dryness, perfect for revealing the finesse of Grenache and the depth of Syrah. Certified biodynamic since 1998 and dedicated to natural wine since 2015, the estate practices demanding viticulture: low yields, careful grape selection, and additive-free vinification. Carbonic maceration for each grape variety, fermentation with indigenous yeasts, no fining or filtration, and less than 2g of sulfur added before bottling. Aging takes place for nine months, including 20% in barrels, adding a subtle oaky touch without masking the fruit.
An intense and racy red
Combe du Temps boasts a deep garnet color that heralds beautiful concentration. The nose is a captivating blend of vibrant red fruits, sweet spices and mineral notes reminiscent of the earth and surrounding scrubland. On the palate, the freshness perfectly balances the tannic structure, offering a silky touch and a lingering, slightly salty and peppery finish.
Food and wine pairings and tasting moments
With its straight and fresh profile, this wine will pair equally well with a barbecue with friends or a refined meal. It pairs wonderfully with grilled meats, Mediterranean tapas, artisanal charcuterie, and smoky dishes. Served around 16°C, it will gain in expression after a short airing.
Feu I Blanc 2019,
La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvent themselves each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti. The label sets the bar very high: Gustave Doré’s Dante crosses the raging Acheron in a boat and doesn’t seem very sure of himself, understandably. Don’t let this infernal image throw you off balance; Feu I, far from plunging you into hell, propels you into the paradise of aromatic white wines. Indeed, it is one hundred percent Terret Bourret (vines aged eight and sixty-five years) harvested on clay-limestone soils in Marseillan, near the Thau basin, and in Paulhan on Villafranchian limestone (all in Hérault). The harvest of old Terrets macerates in whole bunches in the juice pressed from the young Terrets for twenty-four days before aging in vats for nine months. On the nose, white pepper, tobacco, plum, sweet spices, we didn't tell you any stories above. The palate, in harmony, is long, lemony, saline (a typical note of these wines from the sandy coast of Languedoc), while remaining extremely fresh.
Natural wine without added sulfites.
Ull de Llebre Sumoll Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.
Hommage à Robert Rouge - 2019,
Le Raisin Et L'Ange
This red is composed of 50% Gamay, 30% Merlot, and 20% Syrah. The harvest underwent two weeks of semicarbonic maceration, and the wine was neither filtered nor clarified before bottling. No sulfites were added, of course. It offers plenty of fruit, lusciousness, and lightness. At the time of writing, in 2021, it requires a little decanting to express all its tenderness and freshness.
Vieille Vigne Rouge 2016
Domaine Bois Moisset
100% old Syrah vines, aged between thirty and forty years, planted on boulbènes on the second terrace of the Tarn. The destemmed harvest macerated for one month in cement vats, with two punchings of the marc. The temperature did not exceed 21°C. Aging continued for nine months before bottling without filtration. The wine is fruity and delicious, rich in notes of red fruits (blackcurrant, blackberry, morello cherry).
Magnum VN Red 2018, Partida Creus
VN, Vinel·lo red, is a particularly successful blend of native grape varieties: samsó (cinsault), garrut (mourvèdre), trepat, ull de perdiu, queixal de llop, sumoll and grenache noir, harvested on predominantly limestone soils. Vinification is done individually according to the varieties. No filtration, no additives, no added sulfites. A supple and hyperfruity classic "à la jura", an everyday wine, easy to drink, with a beautiful fresh expression and notes of pomegranate.
Natural wine with no added sulfites.
DH Pinot Noir Rouge 2013, Yann Durieux
Natural wine with no added sulfites.
Magnum Munjebel VA Red 2016
Frank Cornelissen
This pure Nerello Mascalese produced under the IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, 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 the northern valley of Etna. 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.
L'Espagnole Rouge 2016
Sébastien Morin
A 100% Beaujolais Gamay that delights with its opulence balanced by its acidity. The skin maceration is long, and no manual extraction is performed. On the nose and palate, we perceive the best of Beaujolais: fruit and earth. Morello cherry, redcurrant, raspberry, granite, warm wet stone... A long and mineral Beaujolais that sits very well at the table. Particularly with grilled beef.
A natural wine with no added sulfites.
Régnié la haute ronze Red 2017
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 (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.
A natural wine with no added sulfites.
SM Blanc 2016,
La Sorga
The initials stand for "Sauvignon-Marsanne," referring to the blend from which this merchant wine is made. The grapes come from the Hérault Valley. Whole bunches of Sauvignon Blanc macerate in Marsanne must by direct pressing for fifty-five days before aging for eleven months in vats. Its notes of dried apricot, fennel, and bergamot will pair perfectly with goat cheese or blue-veined cheeses (Roquefort, Bleu des Causses). Aging potential: ten years.
La Phacomochère Rouge 2015
La Sorga
Syrah and Cinsault, aged on schist soils in Vieussan, are blended directly after the harvest and macerated whole bunches for ninety days. Aging takes place in old barrels for ten months. Its floral and slightly spicy aromas will pair well with roasted meat, such as lamb with herbs. This wine has a aging potential of twenty years.
The Wine Witch White 2024,
Les Grandes Serres
In the heart of Vaucluse, between Saint-Maurice-sur-Eygues and Visan, the Grandes Serres vineyard thrives on deep clay-limestone soils bordered by garrigue. The Wine Witch 2024, a subtle blend of Clairette, Marsanne, and Vermentino, is a generous white, both powerful and balanced, faithful to its terroir.
A bold and natural vinification
The uniqueness of this cuvée lies in a 24-hour maceration of the Vermentino grapes before pressing, providing structure and depth. Spontaneous fermentation in stainless steel vats preserves the purity of the fruit, while partial aging in barrels (10% of the Marsanne) enriches the texture. Like all the house wines, The Wine Witch is unfiltered, with a light addition of sulfites to stabilize the whole.
A charming nose and a full palate
The nose opens with notes of ripe, even exotic fruits, accompanied by slightly buttery nuances. On the palate, the attack is supple and round, revealing a remarkable amplitude, carried by a rich and balanced structure. The finish is long, with a beautiful aromatic persistence.
What to enjoy with this bottle?
Served around 10-12°C, this racy white wine goes wonderfully with roasted white meats, grilled fish or even hard cheeses. With its aging potential of 5 years, it will evolve towards even more complex aromas.
1er Jus Red 2023
Fond Cyprès's 1er Jus 2023 is a bold and original expression of the Languedoc-Roussillon terroir. This red wine, made from a blend of Carignan and Grenache Noir, offers a unique and fluid taste experience, halfway between a red wine and a rosé. With a moderate alcohol content of 12.5°, it stands out for its freshness and lightness, perfect for convivial moments.
Terroir and Vinification
The Carignan and Grenache Noir vines grow on clay-limestone soils typical of the region, giving this wine a subtle minerality and a beautiful structure. The vinification is carried out according to a unique method: the whole bunches of Carignan are immersed in a saignée of Grenache in full fermentation, with pressing two days later. This process begins as a rosé vinification and ends in red, giving the 1er Jus Domaine its unique character and light color.
Aged for 6 months in stainless steel vats, this wine is made with indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. The minimal presence of sulfur and light filtration ensure a respectful and natural approach to the wine.
Tasting and Food Pairing
On the nose, the 1er Jus 2023 seduces with fresh and vibrant raspberry aromas. On the palate, it reveals a fluid, almost airy texture, with a fruity and elegant finish. It pairs ideally with a beautiful charcuterie board or as a convivial aperitif, best served chilled between 12 and 14 degrees for an optimal experience. This natural wine can be kept for up to five years, but it also tastes great young.
Respect for the environment
Certified organic (Eurofeuille label), this wine respects sustainable and ecological viticultural practices. Fond Cyprès is committed to producing natural wines without synthetic chemicals, allowing the richness of the terroir and the authenticity of the grape varieties to fully express themselves.
Crapaud Licorne Rouge 2022
Danis dans la vigne
Under the enigmatic name of Crapaud Licorne stands an organic and natural red wine from the Cahors terroir, 100% Malbec, certified AB and Nature & Progrès. It is made by Danis Bessières (Danis dans la vigne) from organic grapes from his family's Domaine de l'Antenet.
Vinification
Danis Bessières's Crapaud Licorne is based on Malbec, the emblematic red (and even black) grape variety of Cahors. It comes from 30- to 40-year-old vines growing on clay-loam and limestone gravel soils. The vinification is carried out without any additives, with a short maceration. The aging is done in stainless steel vats.
Tasting
This deep purple-red color, no mistake, it's Malbec, the Cahors grape variety from which "black wines" are made. This red wine from Danis Bessières, dense, dark, full-bodied and rich in substance, fits the description well. Toad Unicorn needs local dishes and charcuterie from the region: the galabart black pudding from the Mayrinhac farm or the black pudding from the Collectif Padouen will accompany it with talent. If Malbec interests you, discover a completely different expression with Cyprès de toi rosé from Fond Cyprès.
Learn more about Danis dans la vigne
Under the Danis dans la vigne brand, in the Cahors terroir, Danis Bessières vinifies organic grapes purchased from his parents' estate, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.
Organic and natural since 1983
Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: to make wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.
Malbec, but not only
Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to create single-varietal cuvées of Cabernet Sauvignon, Cabernet Franc or Colombard.
Life of the party Red 2020
Life of the Party (more or less translatable as "the party animal") is an organic and natural red wine from the Cahors terroir, certified AB and Nature & Progrès. This blend of red grape varieties from the Southwest is made by Danis Bessières, winemaker at Danis dans la vigne, using grapes from his family estate in Antenet.
Vinification
Life of the Party, produced on clay-loam soils resting on limestone gravel, is made from the red grape varieties Malbec, Egiodola, Cabernet Sauvignon and Cabernet Franc. In addition to the Cabernet Francs that are around ten years old, the vines are between 30 and 40 years old. The vinification is carried out without any additives, with a short maceration. No added sulfites, yeast or enzymes. The wine is aged in stainless steel vats.
Tasting
The garnet red color catches the eye and a large packet of fruit explodes in the mouth. Life of the Party, a joyful and free-spirited wine, is a natural, unadulterated red that's festive, convivial, and indulgent. The blend of grape varieties—in a region traditionally favored by Malbec alone—produces a supple, fruity, and nuanced result, perfect for any celebration. A board of charcuteries and salaisons will pay tribute to him, but you can also serve him at the table.
Learn more about Danis dans la vigne
Under the Danis dans la vigne brand, on the Cahors terroir, Danis Bessières vinifies naturally the organic grapes purchased from his parents' property, the Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1900s. 80.
Organic and natural since 1983
Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues this momentum.
Malbec, but not only
Malbec reigns over the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot and recently created grape varieties. This allows him to temper the density and opacity of the main grape variety. He also does not hesitate to produce single-varietal vintages of Cabernet Sauvignon, Cabernet Franc or Colombard.
Le Zudefruit Red 2021
Delicious, delectable, a real pleasure, this Zudefruit from Jérôme Lambert, an organic and natural winemaker based in the Loire Valley, in the Layon region. A beautiful dark red color, with aromas of red fruits on the nose; on the palate, it is very supple, lively, and deep, with herbaceous notes and a real delicacy with hints of cherry and undergrowth. With a beautiful balance between fruity notes and earthy, spicy, peppery notes, Zudefruit is a natural wine from the Loire Valley, produced from a plot of Grolleau cultivated by Jérôme Lambert on the light, sandy, schistose soils found in southern Anjou. The harvest, carried out by hand, ferments in whole bunches for two weeks before pressing, then rests for nine months in fiberglass vats. To further explore the red wines of the Loire Valley, you can also look at the domaines La Grapperie or the Domaine Pic-Épeiche.
Learn more about Jérôme Lambert
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme Lambert is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, along with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them, and letting them ferment. In 2003, he got his hands dirty, helping with the pruning of the vines at Philippe Cesbron's and practicing with a few grapes donated by local winemakers. The following year, his adventure truly began with twenty ares of vines, but while his estate grew year by year, it would only reach one hectare after fifteen years.
A journey towards nature
In 2003, Jérôme discovered that adding sulfites was detrimental to wines: he never added more and was satisfied with the result, without making too much of a fuss about it. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been natural, without added sulfites, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; this shows the attention he pays to the naturalness and truth of the vine.
Munjebel Rouge 2021
Frank Cornelissen
Rich, fragrant, with beautifully melted tannins and the smoothness of ripe fruit, Munjebel Rouge is a classic, classified as DOP Etna Rosso or IGP Terre Siciliane Nerello Mascalese. Among Frank Cornelissen's wines, this one best represents the typical character of the northern Etna valley. “A rich and fragrant wine of pure Nerello Mascalese,” explains Frank Cornelissen, “from different vineyards, partly from our best plots where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana and Porcaria) as well as from the vineyards designated for this specific wine (Rampante Sottana, Piano Daini and Crasà). Classic, traditional, with tannins and a sweetness of ripe fruit. My vision of a traditional, balanced and rich wine from the northern valley of Etna.” Munjebel red is a true bouquet of wild red fruits, aromatic and balanced, carrying all the crunch of ripe fruit, with a Pinot Noir side and a bright translucent color. It is vinified with indigenous yeasts, without additives or sulfites, unclarified and minimally filtered before bottling.
To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, allowing the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Cappuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante, etc.
