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628 products
Vino Bianco White 2022,
An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.
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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, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers 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 developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi, from the Le Coste estate. The crumbly 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.
BS Blanc de Sumoll White 2020
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is perfect for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. Classified as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
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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 wine is well-known – 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 found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Skin-Contact Rafling White 2020,
Fruit, balance, elegance, roundness, and integrity all at once, this Riesling has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style winemaking (but without additives) as he is in the multi-hued refinements of merchant winemaking, now offers us a Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.
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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 as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his 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.
Vino Rosso Red 2017
Corva Gialla
Red fruits, mineral and earthy notes, tertiary aromas, spices, and tobacco: this sums up the profile of Vino Rosso, the emblematic red of Azienda Corva Gialla, with beautiful notes of evolution and a pronounced but not excessive full-bodiedness. The richness, due to a high natural sugar content during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper, and fennel; On the palate, the wine is full-bodied and dominated by red fruits: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a 100% Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for about three weeks in fiberglass vats, with daily pumping over or punching down as needed. Vino Rosso is aged for twelve months in chestnut barrels and at least two years in bottles before being marketed.
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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, high tuff rock formations delimiting deep valleys carved by numerous rivers 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.
Vino Rosso Poggio Pastene Red 2016,
Corva Gialla
Poggio Pastene is a superior red from the Corva Gialla range; it is produced only in the finest vintages and comes from the finest plot on the estate. It is dense and full-bodied, with a supple texture and well-integrated tannins, and superb accents of leather and tobacco. The nose is intense and persistent—notes of red fruits, rose, and violet. On the palate, the olfactory sensations are confirmed, supported by a beautiful structure. Poggio Pastene is dry and straightforward, well-balanced between roundness and acidity. This is a single-variety Sangiovese whose vines are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest, done by hand, is destemmed and macerated for about three weeks on the skins in fiberglass vats, with daily pumping over or punching down as needed. Aging is twenty-four months in old oak barrels. Poggio Pastene is kept in bottle for two years before being marketed.
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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, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is 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 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 made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.
Vino Bianco Ambar White 2020
Àmbar ("amber"), aptly named, is a dry macerated white wine that stands out with its beautiful amber color with pink highlights typical of an orange wine. It is a ripe, straightforward wine, surprisingly easy to drink. The nose is delicately floral, as is the palate. Àmbar is very fresh and has lovely acidity. It offers tobacco, spices, orange peel, almond, and toasted notes, without losing its beautiful fruitiness. Plenty of minerality, earth, and a touch of creaminess after aeration. This wine is made from the Grechetto grape variety, macerated and fermented on the skins in thousand-liter terracotta jars. After pressing, the wines are aged, always separately, for eight to ten months in old oak barrels before being blended in fiberglass vats.
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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, high tuff rock formations delimiting deep valleys carved by numerous rivers 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 dedicated to nature, who are enhancing 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 developed 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 magnificently 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 above all for pleasure. They are straightforward, deep, and
Sylvaner Origin White 2020
With Sylvaner Origin 2020, Jean-Marc Dreyer brilliantly reinterprets this often underestimated Alsatian grape variety. Thanks to whole-bunch maceration and eleven months of aging in foudres, he gives it remarkable depth and structure. A natural, vibrant, and refined wine, a cross between a dry white and an orange wine.
Natural vinification for a pure expression of the terroir
Grown biodynamically, this Sylvaner benefits from meticulous work in the vineyard and the winery: spontaneous fermentation with indigenous yeasts, no filtration or clarification, and no added sulfites throughout the process. Maceration extracts fine tannins, giving the wine body and a silky texture, while preserving a beautiful mineral tension.
An intense and structured Sylvaner
Behind its golden color with amber highlights, this wine reveals an expressive nose with notes of candied citrus, orange peel, and fine spices. On the palate, the attack is full-bodied, driven by perfectly balanced acidity and a straight, elegant structure. The subtle tannins provide a lingering length, marked by a saline and slightly tannic touch that invites tasting.
Food and wine pairings and tasting moments
Served between 12 and 14°C, this macerated Sylvaner shines as an accompaniment to seafood, fine fish, and shellfish. It also excels with more gourmet dishes such as financial vol-au-vent, porcini mushroom ravioli, or mature cheese. Its balance between freshness and opulence makes it a wine equally at home as an aperitif or on a fine dining table.
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"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the pomace to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.
i Vicini Pinot Nero Red 2018,
Jean-Yves Peron
Jean-Yves Péron, an iconic figure in Savoie's natural wine scene, is expanding his horizons with his I Vicini range, made from organic grapes carefully selected in Northern Italy and expertly vinified in Savoie. This cuvée Pinot Nero Rouge 2018, 100% Pinot Noir, captures the essence of the Burgundy grape variety while adding a surprising and characterful Alpine touch.
A Pinot Noir between Piedmont and Savoie
Made from organic grapes harvested by hand in the heart of Piedmont, Italy, this wine is then vinified with the same rigor as the estate's other cuvées. A semi-carbonic maceration of whole bunches extracts finesse and freshness, while aging on lees for twelve months in old barrels refines its texture. Unfined or filtered, with minimal intervention, this Pinot Noir expresses exceptional purity.
Tasting: finesse and drinkability
The color is light and bright, heralding an airy wine. On the nose, aromas of small red fruits—cherry, raspberry, redcurrant—intertwine with floral and slightly spicy touches. On the palate, the attack is delicate, with fine tannins and a refreshing acidity that draws the wine towards a savory and persistent finish. A perfect balance between elegance and indulgence.
Food Pairings and Service
Ideal around 16-18°C, it pairs well with white meats, roast poultry, or mushroom risotto. Its remarkable drinkability also makes it an excellent companion for aperitifs with friends. With an aging potential of 5 to 10 years, this natural wine will evolve gracefully while retaining its liveliness.
Magnum BB "Hondos" Red 2018
Partida Creus
Antonella Gerosa and Massimo Marchiori, 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 bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth 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 heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.
Allé Canto Sweet Red 2016
Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from 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 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 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 single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.
Terra Alta - NV White 2011
Laureano Serres Montagut
Natural wine with no added sulfites.
Magnum Que Pasa Red 2012, Domaine Leonine
Seventy-year-old Grenache noir and gris combine to create this highly drinkable red. The harvest spends fifteen days in carbonic maceration before spending five months in barrels before being bottled by gravity without added sulfur. Juicy, sappy, and delicious, it smells and tastes of the garrigue and the Mediterranean, enhanced by flawless freshness. So what's going on? Only very pleasant things.
Natural wine with no added sulfites.
Jeroboam Munjebel CS Red 2016
Delivery possible in the Ile de France region only
This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.
Noisette Ancestral White 2018, Émilie Mutombo
A little something from the land of cava, a lovely amber color, fruit and bubbles: a lively and bouncy effervescent, a celebration of life to be enjoyed during summer evenings (but not only).
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Combe Bazin White 2016
11200
€112,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Combe Bazin White 2016
11200
€112,00
Unit price perSkin Contact Combe Bazin White 2016
Domaine de Chassorney
This Chardonnay comes 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 for about a year in barrels. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.
Magnum Munjebel Red 2014
Frank Cornelissen's Munjebel 2014 is a pure and intense immersion in the volcanic terroir of Etna. Made exclusively from Nerello Mascalese, this red wine aptly expresses the identity of northern Sicily. It comes from several exceptional plots, notably those used for the estate's vintages, such as Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, and Pontale Palino, as well as from vines specifically dedicated to this cuvée (Rampante Sottana, Piano Daini, and Crasà).
In the glass, its translucent ruby color evokes the refinement and finesse of a great Pinot Noir, while preserving the energy and intensity characteristic of Etna wines. The nose is a true olfactory journey, revealing aromas of wild red fruits, black cherry, and raspberry, accompanied by subtle spicy and mineral notes, indicative of the basaltic influence of the soil. On the palate, it is both structured and vibrant: its tannins are present yet silky, and the ripeness of the fruit is balanced with a beautiful acidity. A slight salty touch prolongs the finish and recalls the volcanic origins of the terroir.
A natural wine with no added sulfites, the Munjebel 2014 reflects Frank Cornelissen's non-interventionist philosophy. This rich and expressive wine is ideal for aging (5 to 10 years), but is already splendid today after aeration in a carafe. Served between 16 and 18°C, it will pair wonderfully with grilled meats, Mediterranean dishes, or a porcini mushroom risotto.
Magnum I'm Natural Don't Panic #7 Red 2018
Coruna del Conde
Julien López's I'm Natural, Don't Panic range consists of macerated wines. This 100% Tempranillo red is both powerful and supple; its freshness is the result of a high-altitude climate that subjects the vines to significant temperature variations. A lovely bouquet of red fruits and a beautiful balance of sweetness and minerality. Serve with tapas, grilled meats, or poultry.
Natural wine with no added sulfites.
