Tense

I Vicini Moscato Blanc 2020

Jean-Yves Péron


I Vicini Moscato is a Muscat d'Asti vinified dry; it therefore offers the aromatic and musky nose specific to the grape variety, but without the syrupy side that is sometimes associated with it, as a very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming aroma of Muscat in the retro-olfaction, but with the tension and freshness that the winemaker favors for his dry whites. It is a table wine, with power and presence: not really for an aperitif, but for gastronomy, no limits.
Jean-Yves Péron's "I Vicini" series is made from grapes harvested in Piedmont; for I Vicini Moscato, we are dealing with the famous muscats of the terroirs of Asti. They grow on very fine limestone soils, calcareous-magnesian, and the Asti site benefits from a cold air current that brings increased freshness compared to the rest of the region. The harvest, manual, is carried out on grapes at a fairly advanced phenolic maturity. Maceration is long, with three months of punching down, after which everything is racked in January, pressed and sent directly into 300-liter barrels (new barrels, one-wine barrels and two-wine barrels) for a year of aging. No filtration, no addition of sulfites. Straightness, tension, and freshness: a very fine mountain Muscat.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and organic high-altitude vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves's current vineyard, one and a half hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winegrowers close to him (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Royal Canette White 2016

La Sorga

This 100% Colombard white wine comes from grapes grown on basalt sand and Villafranchian limestone soils in Adissan. Antony Tortul selected the most concentrated grapes from the plot and created a blend of direct pressing and maceration with a little flotation (clarified must). The whole was aged in vats for eleven months. The exotic fruit notes of this wine pair very well with fish in a creamy white wine sauce or in matelote. It has a ten-year aging potential.

Puligny-Montrachet 1er Cru les Folatières White 2019,

Fréderic Cossard

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample 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 or Languedoc. 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. 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.

This Puligny-Montrachet Premier Cru comes from the Folatières plot, planted with very old vines. This antiquity is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, complex, powerful, and precise; Puligny-Montrachet is a legendary wine, and this one lives up to its reputation. Endless pairing possibilities, long aging guaranteed.

Natural wine with no added sulfites.

Alsace Blanc 2024

Domaine Einhart

Domaine Einhart, a long-time organic farming advocate, presents a white wine that captures all the freshness and lusciousness of great Alsace whites, without ever sacrificing their finesse. This 2024 vintage, just bottled, is the result of a classic regional blend: predominantly Auxerrois, with Muscat, Pinot Gris, and Riesling. An Alsatian quartet vinified by direct pressing, without embellishments or over-extraction, and aged for 7 months in large oak casks on fine lees to preserve the wine's aromatic purity and tension.

The clay-limestone soil, typical of the Alsace plain, gives this wine both roundness and verticality. No oenological inputs, exclusively native yeasts, and a vinification that respects natural balances: a lively, expressive, and absolutely digestible white.

Floral vivacity and ripe fruit lusciousness

From the moment it's served, the pale, brilliant color hints at the wine's freshness. The nose is very aromatic, dominated by yellow lemon, delicate floral notes (linden, jasmine), and a touch of very ripe exotic fruit (lychee, fresh mango). On the palate, it's an explosion of freshness: a lively attack, a supple mid-palate thanks to the Auxerrois, and a taut finish driven by the Riesling's character. The balance is perfectly mastered.

To be enjoyed now, at 10-12°C, with shellfish, fish cooked with citrus, or even pressed cheeses. A wine for immediate pleasure, to be drunk within the next two years.

Jeune Tradition Red 2018

Bodegas Coruña del Conde

100% macerated Tempranillo, harvested from plots planted by Alberto López Calvo: an updated version of Julien's grandfather's work.
Natural wine with no added sulfites.

Saint Romain Combe Bazin Qvevris White 2021

Domaine de Chassorney

A white Saint-Romain from a great climate is already a lot, but the same wine, vinified and aged in a qvevri (Georgian-style terracotta jar), acquires even more velvety, delicate, and honeyed notes. The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin locality, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This is a pure Chardonnay from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged in qvevri, which further accentuates its smoothness and finesse. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

Find out more
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 wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant house and purchased 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 vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. 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.

Saint Romain Combe Bazin Qvevris Blanc 2020,

Domaine de Chassorney

An exceptional Chardonnay, aged in Georgian jars

The Saint-Romain Combe Bazin Qvevris Blanc 2020 from Domaine de Chassorney is an exceptional cuvée that combines Burgundian elegance with the ancestral Georgian tradition of ageing in qvevris. This pure Chardonnay, from a steep, east-facing plot, draws its minerality and complexity from a soil composed of marl, clay, and limestone. At an altitude varying between 280 and 400 meters, this terroir gives the grapes vibrant tension and superb freshness.

Upon opening, the luminous golden color announces a wine of character. The nose reveals a beautiful aromatic palette, combining candied citrus, juicy pear, fresh almond and notes of flint, typical of great white Burgundy. The skin maceration, followed by ageing in qvevris, brings additional depth, enriching the texture with honeyed, spicy and slightly tannic nuances. On the palate, the balance is masterful: a beautiful mineral tension supports a full-bodied and structured wine, whose saline and persistent finish leaves an unforgettable impression.

A natural and unfiltered wine, this unique cuvée deserves to be decanted to reveal its full complexity. Served between 10 and 12°C, it pairs magnificently with pan-fried scallops, roasted lobster, truffle risotto, or creamed poultry. A rare, deep, and vibrant wine that will evolve gracefully over 5 to 10 years.

Le Litre Arbitre White 2020,

Château Lafitte

Le Litre Arbitre, a dry white wine with a strong aroma of white fruit and lemon, is deliciously mineral and lively, perfect for all occasions and also a joy to drink on its own. It's so perfect for gatherings with good friends that Château Lafitte decided to pour it directly into a one-liter bottle. The beverage is obtained by directly pressing different grape varieties from a very old, planted plot whose birth date is unknown. The blend includes the classic Petit Manseng and Gros Manseng grapes from the Jurançon terroir. The harvest is done among friends, the viticulture and winemaking (100% biodynamic) are done without the slightest addition of chemicals or sulfites. Fruity as desired, designed for the most intense conviviality, and not even a pinhead of added sulfites. This wine will keep for a very long time if given the chance.

To find out more

Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, assisted since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.

Les Œillets Amphore White 2022

Jean-Yves Péron

Les Œillets Amphore is a dry macerated white wine produced in Savoie by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.

Vinification

Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in terracotta amphorae.

Tasting

With a beautiful minerality and a tension polished by the time spent in terracotta, Les Œillets Amphore by Jean-Yves Péron is an atypical white, with powerful aromatic notes without any trace of wood. Lots of fruit and candied citrus. Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. You will pair him with all your best dishes.

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.

Cerro las Monjas 1368 Red 2004,

Bodega Barranco Oscuro
Natural wine without added sulphites.

SM White 2017

La Sorga

"Anthony 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 created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each one These favorites is a vineyard. The result is a stunning mosaic of natural, lively and spirited wines, which reinvents itself 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 all the rest.

This white wine comes from Villafranchian terroirs on a basalt base located near Pézenas, in the upper Hérault valley. The name SM, formed from the initials of “sauvignon-marsanne”, refers to the blend that makes up this wine: sixty percent marsanne (vines aged twenty-five years) and forty percent sauvignon blanc (vines ten years old). Marsanne is pressed directly and the must is used to macerate the Sauvignon in whole bunches for sixty days. The aging, eight months, takes place in vats. The nose evokes bergamot, beeswax, fennel and dried apricot. The palate is taut, endowed with an incredible sapidity. Exotic fruits, mango in particular. A natural companion for mature or blue cheeses, without forgetting the very creamy goat cheeses of the South. It will keep for about ten years.
Natural wine without added sulfites.

Canoupe Blanc 2023

Danis dans la vigne

A vibrant white from the Southwest, with dazzling freshness

Canoupe 2023 is an ode to lightness and vibrancy. Behind this cuvée is Danis dans la vigne, a young estate committed to organic farming in the still confidential terroir of Cahors, in the heart of the Southwest. Here, Colombard, an aromatic and often underestimated grape variety, is showcased in a pure, direct, and deeply refreshing version.

Vinified by direct pressing, without enological inputs, with only indigenous yeasts, this natural white is aged for 8 months in stainless steel tanks, to preserve the most sincere expression of the fruit. The clay-limestone soil brings tension and minerality to the whole, and the low alcohol content (11.5%) enhances its drinkability. This is far from the heavy clichés of the Southwest: here, everything exudes agility, transparency, and sincerity.

Expressive nose and dazzling palate

Upon opening, the nose immediately seduces with aromas of fresh citrus, yellow lemon, enhanced by delicate touches of orange blossom. On the palate, the texture is fluid, tense, with a beautiful natural acidity that calls for one sip after another. It is an ideal aperitif wine, but also a formidable companion for white meats, grilled fish, or even exotic dishes with lemony flavors.

This 100% natural Colombard can be enjoyed today, without decanting, at 10-12°C, but can also evolve gently over 2 years. A luminous, joyful, and sincere cuvée, perfect for those looking to rediscover the Southwest in a different way.

La Petite Robe White 2022

Jean-Yves Péron

La Petite Robe is a dry, organic, biodynamic, and natural macerated white wine made in Savoie by Jean-Yves Péron. It is a 100% Jacquère white, classified as a Vin de France. It is not fined, filtered, or sulfited.

Vinification

The Jacquère vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier. La Petite Robe comes from roughly the same terroir as Les Œillets, but this vintage is harvested earlier. Carbonic maceration lasts two weeks. The wine is aged for one year in 15-hectoliter tuns and barrels.

Tasting

The Petite Robe, wonderfully sweet and crisp, is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmet, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with smoked, raw, or cooked seafood.

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 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.

Perspectives White 2025

Domaine de la Sorbiere

A Burgundy that opens up new horizons

Perspectives is a rare and luminous cuvée, originating from the Bourgogne AOC, but boasting a unique perspective. The plot, located at the southernmost edge of the appellation, borders Beaujolais. From there, the view encompasses a 360-degree panorama of two great wine regions: Burgundy and Beaujolais. It is this expansive vision, this sense of space and balance, that this wine seeks to convey.

Purity of Chardonnay, ancestral aging

Made from Chardonnay grapes grown without synthetic inputs on schist soils, Perspective benefits from natural vinification using direct pressing, followed by six months of aging in amphorae, which gives it a limpid texture and striking mineral tension. No superfluous oenological intervention: here, only indigenous yeasts orchestrate the fermentation, allowing the terroir to express itself freely.
A vibrant white, full of freshness
On tasting, the wine is clear, bright, and a pale yellow with silvery highlights. The nose opens with delicate notes of honeysuckle, fresh lemon, and a touch of salinity reminiscent of sea spray. On the palate, a wave of freshness, taut and tangy, almost crystalline, accompanies a lovely fruity depth. The finish is clean, long, and mouthwatering.

Suitable for large gatherings as well as for aperitifs

This characterful white wine pairs equally well with shellfish, cooked fish, or mushrooms, as with white meats or soft cheeses. Served chilled, it reveals its full gastronomic potential and can be aged for 5 to 10 years without any problem.

La Pinya White 2021

Belly Wine Experiment

The color is a very pale blond, like a linden infusion, slightly cloudy; La Pinya is a fresh, mineral, and aromatic dry white wine, lively and delicate, with a possible sparkle upon opening. In Belly Wine Experiment, there is Experiment, or experimentation. It's a principle that this small organic and natural wine merchant estate strives to demonstrate vintage after vintage. La Pinya, labeled with a pine cone, is a blend of equal parts of two indigenous Catalan grape varieties: Xarel lo and Macabeu from Pla del Penedès, harvested on clay-limestone soils. This blend is quite common in Catalonia, Claire Sage's native country. For this vintage, the Macabeu is worked directly from the press, then blended with crushed Xarel·lo. The whole thing is macerated for a week. This wine is organically grown and has received no chemical additives or sulfites, in the vineyard or in the cellar. Note that the natural formation of tartar may cause a slight foam when the bottle is opened. La Pinya should be stored upright and drunk chilled.

Find out more
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 offer: 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.

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

Bodegas Coruña del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is powerful, dense, and generous, but not lacking in freshness, the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red and black fruits. Decanting will allow it to express its full opulence. For grilled meats, roast lamb, grilled octopus, stews, cocido.
Ideally a wine to be decanted.
A natural wine with no added sulfites.

Magnum Charpenay White 2017

Domaine de La Gapette

One of those pure (and all too rare) Beaujolais whites! A 100% Chardonnay from vines planted on the granite and sandy soils around Mont Brouilly. On both the nose and palate, the Charpenay cuvée captivates with beautiful notes of freshly picked white fruits and a slightly honeyed finish.
A natural wine with no added sulfites.

i Vicini Barbera Red 2021

Jean Yves Peron

This bottle from Jean-Yves Péron's I Vicini series is an organic, biodynamic, and natural red wine. It is vinified in Savoie from grapes harvested in Piedmont. The grape variety is Barbera, grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. This vintage is classified as a Wine of the European Community.

Vinification

Hand-harvested, no sulfites added, no filtration, no fining. The two Barberas are macerated for three months with punching down and undergo fifteen days of carbonic maceration. The wine is aged for one year in 225-liter barrels. The 13.5 degrees of alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15 degrees.

Tasting

A great wine in every sense of the word, this I Vicini Barbera. Long, very fruity, generous, deep, with superb acidity resulting from a harvest at moderate maturity, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, beautiful intense and colorful red color: it demands to accompany beautiful cuts of meat, whether black pork from Bigorre or high-end beef from Maison Aitana.

Learn more about Jean-Yves Péron

Jean-Yves Péron talentedly embodies the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and many indigenous grape varieties (jacquère, altesse, mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies 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 slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.

Carignan Red 2014,

Domaine Le Temps retrouvé

Made from 130-year-old Carignan vines growing in a complex blend of clay, silica, mica-rich schist, quartz, and gneiss, this wine undergoes extended aging.
A natural wine with no added sulfites.