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794 products
794 products
Magnum Munjebel Blanc 2016, Frank Cornelissen
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Chateau Roulant Red 20/21
Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.
Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.
Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .
Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.
Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.
The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.
Les Bonnes Quilles Blanc 2023
Domaine de Bois-Moisset
Originating from Gaillac in Occitanie, organic and natural, Les Bonnes Quilles is a white wine from Domaine Bois-Moisset, obtained through light maceration and classified as a Vin de France. This marvel of balance and aroma will seduce you with its personality and adaptability to all occasions.
Vinification
Les Bonnes Quilles blanc is a blend of three grape varieties: Loin-de-l'œil 70%, Muscadelle 20%, and Sauvignon 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The harvest is directly pressed with a short five-day maceration for the loin-de-l'œil, a Gaillac variety named for the length of its petiole.
Tasting
Les Bonnes Quilles deserves its name: great freshness, original aromas of pear and grapefruit with notes of rose. An endearing white wine where the macerated loin-de-l'œil plays the role of a spice. This wine for friends and good food, with its sunny and convivial profile, will accept solid pairings, nothing scares it: roasted white meats, beautiful poultry, grilled fish or fish in sauce, or country cuisine.
Learn more about the Bois-Moisset estate
In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many very old indigenous grape varieties, and its wine-growing heritage is uniquely rich.
Cows and vines
The Bois-Moisset estate is also home to a herd of old local breed cows and guest rooms are available during the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.
Native grape varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.
Regard Rouge 2022
Jean-Pierre Robinot
With "Regard" 2022, Jean-Pierre Robinot continues his demanding work as a winemaker-poet, delivering an energetic interpretation of Pineau d'Aunis, an emblematic Loire grape variety that is still too little known. This natural wine, without a label but adhering to a rigorous ethic (zero chemical inputs in the vineyard, natural vinification without exogenous yeasts or oenological inputs), is an ode to terroir and purity.
Made from vines planted on flint soils, the wine benefits from a unique terroir that gives it tension and brilliance. A short one-week maceration preserves the finesse of the grape variety, while revealing its most expressive characteristics: juicy red fruits, black pepper, herbs, and a smoky touch, like a light mist over an undergrowth. On the palate, "Regard" impresses with its delicate yet assertive structure, with a long year-long aging in multi-vintage barrels, bringing complexity and depth without ever dominating the fruit.
The palate is vibrant, intense, almost explosive. A beautiful tannic structure accompanies a fresh and persistent finish. The wine lends itself to assertive gastronomy: grilled or stewed red meats, dishes with mild spices, or even roasted vegetables with wild herbs. It is recommended to serve it around 14 to 16°C, with possible decanting to aerate it.
Jean-Pierre Robinot delivers a living, author's wine here, which will age elegantly for a decade or more. A frank and unvarnished look at what Pineau d'Aunis can be when treated with respect and intuition.
Gabbrodo White 2022
De Vini
De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.
Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.
The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.
Fleurie Red 2022,
Domaine Bélicard
Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.
A powerful and structured Fleurie
Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.
An expressive nose and a fleshy palate
On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.
Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.
La Tour Sarazine White 2022
La Tour Sarazine is an organic, biodynamic, and natural dry white wine from Jean-Yves Péron. Made from Muscat à Petit Grain, this white wine macerated in Vin de France is sometimes blended with Jacquère when the vintage is low-yielding.
Vinification
Sourced from a schistose micro-plot in the Albertville vineyard, the La Tour Sarazine harvest ferments using carbonic maceration for fifteen days. After pressing, it is aged for one year in tuns and barrels. Unfiltered, unfined, no added sulfites.
Tasting
Jean-Yves Péron's Tour Sarazine has a very muscat profile – musky, floral, aromatic, exotic – reinforced by the mineral clarity of Savoyard schist. For pairings, it's a call to the imagination, between cheeses and cuisines from elsewhere: for the former, we recommend them creamy, and for the latter, don't hesitate to delve into Asian repertoires.
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.
Côtillon des dames White 2022
Côtillon des Dames is a dry white wine from Jean-Yves Péron, organic and natural, from Savoie. In Vin de France, it is one of this winemaker's flagship vintages, made from several grape varieties in order to precisely control the evolution of the juice for each vintage and balance the wine according to each variety.
Vinification
Jean-Yves Péron's Côtillon des Dames is made with a majority of Jacquère, harvested at peak maturity, with Altesse and Roussanne as complementary grape varieties. All these vines grow on different terroirs: schist and limestone, limestone scree in Fréterive, mica schist in Albertville. The grapes are vinified separately and blended approximately two months before bottling. Depending on the variety, the maceration will be carbonic or not and of different durations. The average punching down is two weeks to two months. The aging is one year in 300-liter barrels.
Tasting
Great finesse characterizes Côtillon des Dames, a wine of great aromatic complexity, elegant and fruity, with a superb length on the palate. The winemaker has done everything to preserve the aroma and typicity of the Jacquère grape variety and the length and maturity of the Altesse-Roussanne duo.
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 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.
Hedyos Red 2023
Hedyos is a red wine from the Gaillac terroir (Occitanie), organic and natural, produced by Domaine Bois-Moisset and classified as a Vin de France. A classic Syrah from the South, remarkable for its lightness and drinkability.
Vinification
Hedyos is 100% Syrah, produced without any chemical additives and fermented with indigenous yeasts. The Syrah harvest macerates for two weeks in whole bunches.
Tasting
A spicy lightness characterizes Hedyos, a red wine from Domaine Bois Moisset. The Syrah is fluid, supple, and mineral, with a dominant sweet spice and notes of black olives. It pairs well with Mediterranean dishes, tapenade, bagna cauda or anchoïade, pizzas, and pissaladières.
Learn more about Domaine Bois-Moisset
In the heart of France's oldest vineyard—Gaillac, in the Tarn region—Sylvie Ledran, Philippe Maffre, and their son Hippolyte oversee their Bois-Moisset estate, a wine-growing property associated with mixed crop and livestock farming, all organic. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.
Cows and Vines
Domaine Bois-Moisset is also home to a herd of old local breed cows, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.
Native grape varieties
The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’ nat’ are particularly tasty.
Côtillon des dames réserve White 2020
Côtillon des Dames Réserve is an organic, biodynamic, and natural dry white wine made in Savoie by Jean-Yves Péron from Jacquère, Altesse, and Roussanne grapes. Classified as a Vin de France, it is, as its name suggests, a reserve cuvée, particularly refined.
Vinification
Côtillon des Dames Réserve by Jean-Yves Péron is made from Jacquère, Altesse, and Roussanne grapes. The plots are located on mica-schist soils in Albertville, on limestone scree in Fréterive and on limestone in Chignin. The grapes are vinified separately and blended approximately two months before bottling. Maceration in vats with punching down is carried out for two months. The idea is to be able to control the evolution of the juice and balance the wine according to the behavior of each grape variety. The wine is aged for three years in 300-month barrels.
Tasting
Côtillon des Dames Réserve is a complex, elegant and fruity white wine that should be enjoyed, as it is rare. It displays lovely acidity and good aging potential. It will be perfectly at home alongside smoked fish (salmon or other) or anything from the sea. It will also pair well with cheeses, fondues and raclettes.
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 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.
L'Enchanteresse Red 2022
L'Enchanteresse, by its name, sets the bar very high and has nothing to be ashamed of, and for good reason: it's an organic (Ecocert) and natural red wine from the Coteaux du Loir, 100% Pineau d'Aunis and classified as a Vin de France. It is produced by Renaud Guettier of La Grapperie without chemical additives or added sulfites.
Vinification
It is on a terroir of flint clay on limestone, at an altitude of 100 meters, that the fifty-year-old Pineau d'Aunis vines grow, pruned in a goblet shape, from which the aptly named L'Enchanteresse is produced. The Pineau d'Aunis is harvested at full maturity, sorted and then macerated for four weeks in truncated oak vats with punching down by foot. Fermentation takes place naturally using indigenous yeasts, without any oenological additives in order to preserve the purity of the grapes and the expression of the vintage and the soil. All work on the musts and wines is done by gravity. L'Enchanteresse is aged for thirty-six months on lees, without racking or stirring, in demi-muids in cellars dug into the tuffeau stone. Bottled without filtration or the addition of sulfites.
Tasting
A very intense nose of black fruits extends into a beautiful volume in the mouth, very velvety and fruity, and the length leaves one thinking. Renaud Guettier did not name it L’Enchanteresse for nothing. A cuvée of old vines, this Pineau d’Aunis has excellent aging potential. You will open it alongside red meat, a stew, calf’s head in turtle sauce, or fish matelotes in red wine. He will also appreciate charcuterie, cured meats, and roast lamb.
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.
Cuvée Mourvèdre Red 2023,
This cuvée is a vibrant encounter between the power of Mourvèdre and the finesse of Burgundian winemaking. Made from organic grapes from Mont Ventoux, the Cuvée Mourvèdre has a deep color and a captivating nose of pink berries and garrigue. On the palate, it offers a balanced structure between ripe and fine tannins, and complex aromas of red fruits, spices and herbaceous notes.
Vinified in pre-fermentation maceration and aged for 1 year in concrete eggs, this cuvée is the perfect accompaniment to charcuterie, roasted or grilled meats. Enjoy it at 16-18°C, without the need for a carafe, and let it mature over 5 to 10 years.
Pink Pong Rosé 2022,
Jean-Marc Dreyer
Pink Pong by Jean-Marc Dreyer is an Alsatian rosé wine with organic maceration (AB label), biodynamic, and natural, without added sulfites, made from a blend of three grape varieties in equal parts: Pinot Noir, Pinot Gris, and Auxerrois. Until now, it only contained Pinot Noir and Pinot Gris, but this year, Pinot Noir was predominant, and Pinot Gris was added to restore the balance and drinkability of this rosé.
Vinification
The vinification of Pink Pong is modeled on this winemaker's Origin cuvées. In this blend of Pinot Noir, Pinot Gris, and Auxerrois grown biodynamically, the former gives it a bright red color. The grapes are macerated for around ten days in whole bunches. The wine is aged in foudres and demi-muids for eleven months. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.
Tasting
Sweet notes of cherry, a slight astringency of cranberry, rhubarb, wild strawberry, a herbaceous note, and a hint of white pepper. Jean-Marc Dreyer doesn't always blend grape varieties, but when he does, we take off our hats: through a fine and dense framework, beautiful notes of red fruits and spices emerge. A wine for a special occasion, a thirst-quenching wine too, Pink Pong has it all: dryness, acidity, freshness, structure... As for food and wine pairings, you are spoiled for choice, this wine with its strong character goes well with anything that is eaten: red meats, grilled meats, cured beef (cecina) and pata negra ham, Gascon black pork ham too, charcuterie... Serve it very cold.
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 estate, 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 never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of 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 characteristic 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.
Gabbrodo White 2021,
The Gabbrodo 2021 from De Vini (Vinilibre) is an ode to the terroir of the Pays Nantais. This natural wine without any additives delicately expresses the Melon de Bourgogne, the region's emblematic grape variety. Made from gabbro soils, a rare volcanic rock in the Loire region, it benefits from a nine-month aging in sandstone jars, giving this exceptional white remarkable purity and tension.
Its pale color with golden highlights announces a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a hint of iodine that recalls its maritime origins. On the palate, the attack is frank and lively, driven by beautiful acidity and sharp minerality. The aging in jars adds a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further sipping.
The Gabbrodo 2021 is an ideal companion to seafood. It will enhance scallops with truffles, grilled lobster, sea bass in a salt crust, or pikeperch with beurre blanc. Serve between 10 and 12°C, it can be enjoyed now for its brilliant freshness or can be cellared for 5 to 10 years to reveal all its complexity.
Frédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perFrédéric Cossard - Domaine de Chassorney
Mercurey - Les Vignes Blanches Qvevris Red 2021
7050
€70,50
Unit price perMercurey - Les Vignes Blanches Qvevris Red 2021
Fresh, wild, and intense, this Mercurey is definitely a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, and complexity on the nose give way to floral, then mineral and roasted notes. On the palate, there is plenty of fruit, sap, fullness, and density, with silky, melted tannins of great finesse, completely devoid of harshness. A long, fruity, and distinguished finish. Les Vignes Blanches is a Mercurey vineyard where Frédéric Cossard is producing his third vintage. For the occasion, the winemaker vinified and aged it in qvevri (a Georgian-style buried jar), which gives it a patina, rounds it out, and accentuates its velvety texture and depth. Perfect for entrecôte, filet of beef en croûte, and roast duck.
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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended 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. 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.
Vino Rosato Rosé 2021
Corva Gialla
Here is Vino Rosato, a beautiful Italian wine from the Lazio region whose pretty light pink color heralds pleasant floral notes on the nose and palate: rose, red fruits, citrus, acidity, and a touch of bitterness on the finish, reminiscent of grapefruit peel, which gives it a lot of charm. It is a blend of Montepulciano and Sangiovese grapes. The Montepulciano harvest macerates for 48 hours on the skins before being pressed, while the Sangiovese is pressed directly at the entrance to the winery. The musts are then fermented together in fiberglass vats where they are further refined until bottling in March. Vino Rosato will suit everything you want from a rosé, and more: its purity and balance raise it above the standard image of summer rosés. We recommend it in any season and particularly with food.
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The Azienda Corva Gialla ("yellow crow") is a winery 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, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. 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 has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop-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.
UGM Qvevris White 2023,
With UGM Qvevris White 2023, Frédéric Cossard offers a captivating natural white, made from a unique blend of Grenache Blanc, Muscat, and Ugni Blanc. Grown at the foot of Mont Ventoux on clay-limestone soils, these organic grapes are then vinified in Burgundy according to the winemaker's exacting principles.
Vinification in qvevri for a vibrant and expressive white
This wine is made with a no additives approach, with total respect for the fruit and the terroir. After a direct press, it is aged in buried amphorae (qvevris), an ancestral method which promotes gentle oxygenation and preserves a great aromatic purity. This unusual vinification process gives the wine a subtle balance between tension and roundness, with a texture that is both silky and invigorating.
An aromatic and indulgent white
The nose immediately seduces with its expressive notes of ripe white fruits, enhanced by a delicate floral touch. On the palate, the attack is gourmet and ample, carried by a beautiful liveliness which prolongs the tasting with a fresh and persistent finish. The combination of the natural acidity of Muscat and the elegance of Grenache Blanc creates a harmonious and luminous wine, perfect for awakening the taste buds.
Food Pairings and Aging Potential
Served between 8 and 10°C, UGM Qvevris White 2023 pairs wonderfully with cooked fish, roasted poultry or white meats. Ideal to drink today on its freshness, it can also be kept for 5 to 10 years, evolving towards more complex and textured notes. A white with character, natural and vibrant, which will surprise lovers of lively wines.
Super Pink Rosé 2023,
Frédéric Cossard
An elegant and delicious rosé, Super Pink embodies the pure expression of Cinsault. This pale-colored wine is the result of direct-press vinification of grapes harvested manually in the Vaucluse region. Its nose is marked by delicate notes of red fruits, citrus fruits, and flowers. On the palate, its vinous texture and freshness invite a light and festive tasting.
Ideal as an aperitif or with summer dishes such as barbecues, tapas, or smoked fish, this rosé is best enjoyed chilled, between 8 and 10°C. Drink within 2 years.
Oberer Altenberg White 2023,
A powerful and refined Gewurztraminer from a unique sandy terroir
The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.
A captivating and structured tasting
On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.
An exceptional wine for special occasions
Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.
Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.
Yggdrasil Red 2015
Yggdrasil is a blend of Merlot grown organically on limestone sands in the Carcassonne region. The grapes are vinified in whole bunches and infused for ninety days; the wine is then aged in vats on its lees for eleven months. The result is a fresh and long wine with notes of black fruits, thyme, and cinnamon, perfect for pairing with red meats or game. Aging potential: ten years.
Natural wine with no added sulfites.
