Tous nos Vins

Magnum VY Ancestral White 2013

Partida Creus

A white wine with great length. Notes of white flowers and dried fruits.
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 the full 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 vol-au-vent financier.
A natural wine with no added sulfites.

Le paché Red 2022

Jean-Yves Péron

Le Paché is an organic and natural wine produced in Savoie by Jean-Yves Péron with the help of his collaborator Marc Payan. In Vin de France, it is made from Pinot Noir and hybrid grape varieties.

Vinification

The Le Paché plot is planted with old vines (60 to 120 years old) on limestone and schist soils. The vines are harvested by hand. The grapes undergo a two-week carbonic maceration before being fermented with two weeks of punching down the cap. The wine is aged for one year in 225-liter barrels.

Tasting

Floral, spicy, mineral, and delicately fruity—red berries, dried or jammy strawberries, pomegranate—, earthy notes, and a lovely aroma of roots and bark, Le Paché ticks all the boxes for a balanced, medium-bodied red wine. It pays a beautiful tribute to Pinot Noir from the mountainous region. Beautiful velvety mouthfeel, sweet spices.

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 slopes, his hand-worked mountain vines in micro-plots 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.

Italo-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.

Lulu Red 2022 Magnum

Patrick Bouju

Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.

Vinification

Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.

Tasting

Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…

Learn more about Patrick Bouju and the La Bohème estate

Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.

Viticulture and trade

Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…

A winemaker who lends a helping hand

The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.

Vin de France Rafling Riesling White 2020

Frédéric Cossard

Fineness, fruitiness, balance, elegance, roundness, and integrity all at once, this Riesling in the Vin de France category has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style vinification (but without additives) as in the multi-hued refinements of merchant winemaking, now offers us a merchant Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.

Learn 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 a while 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 bought 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 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 ploughing 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 coveted wines, which sometimes require waiting.

I Vicini Grignolino Red 2021

Jean Yves Peron
I Vicini Grignolino is an organic, biodynamic, and natural red wine vinified by Jean-Yves Péron from grapes harvested in Casale Monferrato (Piedmont). Jean-Yves Péron's "I Vicini" series is a red wine made from organic grapes harvested in Northern Italy. Here, the grape variety is Grignolino, known for producing relatively light-colored and very aromatic wines. This vintage is classified as a Wine of the European Community.

Vinification
Harvesting is done by hand. Maceration takes place for three months in vats with punching down, and aging is one year in terracotta amphorae.

Tasting
I Vicini Grignolino is an intense, powerful and structured wine, with a very pretty nose and a ruby ​​red color. Great freshness, beautiful structure, lots of aroma. Try it with country charcuterie from the Ferme de Mayrinhac or with a rabbit fricassee with red wine and porcini mushrooms: the raw material is found at the Ferme du Bois de Boulle.

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 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.

Munjebel MC Red 2020

Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil.

Vinification
The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.

Tasting
Rich and powerful, with elegance, Munjebel MC is a bit like the hermitage of Etna. Intense color of a deep and saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. You will pair it with red meats and Mediterranean dishes. Try a Bigorre black ham or a grilled or roasted wagyu from Maison Aitana.

Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated 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…

XL Ancestral Sparkling White 2021

Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.

Find out more

Partida Creus is an important estate, both from a winemaking and historical perspective – we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do 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: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines are common among them, alongside very rich 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 indicate the vintage. The wines, fresh, vibrant, lush but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

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.

Vino Rosso Rossetto Red 2021,

Corva Gialla

Fruit and drinkability above all: Rossetto was designed to be joyful and easy to drink. Azienda Corvagialla sought to promote maximum acidity in the harvest to obtain a pleasant wine with a very present fruity note: cherry and strawberry, on the nose as well as on the palate. This wine is a distinguished gurgling wine, a wine for pleasure and relaxation with friends that you will love to return to on any occasion. Rossetto is a 100% Sangiovese from the most vigorous plot of the vineyard: made up of volcanic soils, it faces west and is located at an altitude of 450 meters. The harvest is destemmed and macerated for about three weeks with daily pumping over or punching down as needed. After fermentation, Rossetto is aged in fiberglass vats until bottling in March.

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

Magnum XL Xarel lo Ancestral Sparkling White 2014

Partida Creus
With a few years of maturation further reinforcing its character while smoothing out the nuances, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel lo Ancestral is highly drinkable and enjoyable. Made from the native Catalan grape variety xarel lo, harvested by hand and pressed directly, it is fermented in stainless steel vats using indigenous yeasts and finished fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.

Find out more
Partida Creus is an important estate, both in terms of wine and history – 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 wine – 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.

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.

Love Potion White 2019,

Clos Lentiscus

Love Potion Blanc 2019, from Clos Lentiscus, is a true declaration of love for natural wine. This still white from Catalonia seduces with its intense aromas, its delicious roundness, and its refreshing salinity. A captivating wine to be shared without moderation.

A rich blend and careful vinification

This wine is made from an unusual and refined blend: Muscat of Alexandria, Macabeu, Xarel·lo, Xarel·lo Vermell, and Sumoll, emblematic grape varieties of the Catalan terroir. Direct pressing, fermentation with indigenous yeasts and 36 months of aging in 55-liter demijohns give it a pure and natural expression. Bottling, carried out during the waxing moon, follows a biodynamic calendar that reinforces its energetic balance.

A seductive aromatic palette

Its golden color announces a sunny and generous wine. On the nose, the floral and fruity notes explode: fresh apple, citrus fruits, almond and hazelnut intermingle with a hint of iodine. On the palate, the roundness and saline freshness create a beautiful balance, underlined by a beautiful mineral persistence.

Pairings and Service

Served at 10-12°C, Love Potion Blanc 2019 will accompany A marvel with seafood, soft cheeses, or fragrant Mediterranean cuisine. Its aging potential of 5 to 10 years also allows you to explore its evolution over time.

A free and captivating wine, perfect for lovers of vibrant discoveries. A love potion to savor all year round.

Chatzen Blanc 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 scope 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 wine 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 of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is covered with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This wine is a blend of seventy percent sauvignon blanc (twenty-eight-year-old vines) and thirty percent chasan (a cross between listan and chardonnay; forty-three-year-old vines) from sandy limestone soils near Carcassonne. The chasan is processed by direct pressing and the sauvignon macerates in the must in whole bunches for four months. The aging is three years in old barrels, without topping up. This explains the controlled oxidative character of this wine, with a nose of veil (walnut husk) and stewed tropical fruits, dried banana, curry... and the aromatic, straight, long and complex palate, well tannic. The aging potential is enormous but the wine already stands out for gastronomy and the most refined dishes on the most joyful tables.
Natural wine without added sulfites.

Magnum Les années folles Sparkling White 2010

Jean-Pierre Robinot

Natural wine with no added sulfites.

Magnum Munjebel Red 2015

Frank Cornelissen

This Munjebel is a bouquet of wild red fruits, pure classic Nerello Mascalese, rich and aromatic, carrying all the crunch of ripe fruit, with a Pinot Noir edge and a brilliant translucent color. It comes from several plots, including those from which the azienda's greatest vintages come (Zottorinoto, Feudo di Mezzo-Porcaria, Pontale Palino), and from vines specially dedicated to this vintage: Rampante, Piano Daini, and Crasà. Among Frank Cornelissen's vintages, it best represents the typicality of the northern valley of Etna.
Natural wine without added sulfites.

Promess Red 2017

Domaine Sauveterre

Made from ninety-year-old Gamay vines planted on clay-limestone soils, this fresh, deep, and smooth wine is aged in barrels. It has excellent aging potential.
Natural wine with no added sulfites. 1200

Rose Rosé 2017

Domaine Ruth Lewandowski
This simply named rosé comes from two exceptional plots: Matthew Rorick's vineyard in Calaveras, California, a very steep, high-altitude vineyard whose high-quality soils provide the Tinta Roriz (Tempranillo) used in this blend. The other, Fox Hill Vineyard, nurtured the Portuguese grape varieties (Souzão and Touriga Nacional) that make up the rest. These fleshy, sappy, and tannic grapes, combined with the Tinta Roriz, allowed Ruth to create a rosé wine that redefines the conventional image of this type of wine: deep, earthy, and structured.

A natural wine with no added sulfites.

Magnum Tonton Red 2015

Vincent Wallard

This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms, for example), it can be kept for twenty years.
A natural wine with no added sulfites.