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Amoroso Blanc
Distillerie Sentema
Amoroso Blanc est une ode à la fraîcheur, à la finesse et à la gourmandise maîtrisée. Élaboré par la Distillerie Sentema, dans les Alpes-Maritimes, ce vermouth blanc doux s'inscrit dans une démarche artisanale et ancrée dans le terroir provençal. Il est issu de Rolle (vermentino) cultivé à Correns, dans le Var, puis muté avec une eau-de-vie de vin également locale, avant de subir une macération de deux semaines avec un bouquet complexe de plantes et agrumes bio.
À la différence de nombreux vermouths blancs du commerce, Amoroso Blanc évite toute lourdeur. Sa douceur est dosée avec justesse, soutenue par des amers délicats et une grande fraîcheur végétale. On y retrouve l’absinthe de Barjols, la menthe douce et la verveine cueillies dans le sud, les feuilles de bigaradier et les précieuses écorces de citron de Menton IGP, qui apportent au mélange une élégante note zestée.
Au nez, le parfum est floral et citronné, avec des nuances mentholées et légèrement herbacées. En bouche, l’attaque est souple, douce mais tendue, très fraîche. La verveine et la menthe offrent une dimension presque aérienne, tandis que les agrumes structurent l’ensemble. La finale est longue, vibrante, jamais sucrée, avec une belle persistance florale et citronnée.
Parfait à l’apéritif, Amoroso Blanc se déguste pur, frais, ou en cocktail. Il s’accorde aussi très bien avec des mets iodés, une salade d’agrumes ou des desserts à base de fruits blancs.
Un vermouth blanc provençal, lumineux, élégant, qui sublime les herbes du Sud avec subtilité.
Amoroso Rouge
Distillerie Sentema
Amoroso Rouge n’a rien à voir avec les vermouths sirupeux de tradition industrielle. Cette création audacieuse de la Distillerie Sentema, nichée dans les Alpes-Maritimes, bouscule les codes du vermouth rouge en proposant une version séche, complexe et végétale, totalement ancrée dans le terroir provençal.
La base est une Syrah du Domaine de Garbelle, gourmande et juteuse, cultivée dans le Var. Ce vin est fortifié avec une eau-de-vie de vin locale, puis infusé durant deux semaines avec un bouquet de plantes sauvages issues de la garrigue varoise : absinthe de Barjols, sarriette, romarin, origan, agastache, ainsi que des zestes de bigarade (orange amère) récoltés dans les Alpes-Maritimes.
Résultat ? Un vermouth sec, tendu, sans sucre ajouté, porté par des amers structurants, une bouche intense et une finale sapide qui appelle l’olive verte et le soleil. Au nez, on retrouve une trame aromatique profonde : romarin, herbes sèches, écorces d’agrume. En bouche, l’attaque est franche, l’équilibre parfait entre le fruit noir de la Syrah et la bitter touch des botaniques. La finale, longue, fraîche, subtilement anisée par l’absinthe, évoque un coin de garrigue chauffé par le soleil.
Idéal à l’apéritif, Amoroso Rouge peut aussi sublimer un Negroni méditerranéen ou être servi pur, sur glace, avec un zeste d’orange.
Un vermouth libre, sec, naturellement complexe, qui incarne l’esprit du sud, sans fard ni sucre ajouté.
Frédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru Les Folatières White 2018
37900
€379,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru Les Folatières White 2018
37900
€379,00
Unit price perPuligny Montrachet 1er Cru Les Folatières Blanc 2018,
Frédéric Cossard
This Puligny-Montrachet Premier Cru comes from the Les Folatières plot, planted with very old vines. This age is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, complex, powerful, and precise.
A natural wine with no added sulfites.
Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish
Antenet Cahors Rouge 1998
Danis dans la Vigne
Une pépite de cave, entre héritage familial et profondeur du temps
Voici un vin rare, presque confidentiel, qui raconte une histoire avant même d’être ouvert. Antenet 1998 est une cuvée unique, vinifiée il y a plus de vingt-cinq ans par le père de Danis, l’actuel vigneron du domaine Danis dans la vigne. Ce Cahors d’un autre temps, issu à 100 % de Malbec, a été élaboré dans le respect des traditions et avec une philosophie déjà très proche du naturel : courte macération, élevage en cuve béton pendant deux ans, aucun maquillage œnologique.
Le sol argilo-calcaire typique du vignoble de Cahors donne ici un vin de garde par excellence, aux tanins polis par le temps et à l’aromatique d’une grande richesse. À 12 % d’alcool seulement, il défie les standards modernes par son équilibre, sa fraîcheur et sa longévité exceptionnelle.
Un vin profond, patiné, chargé de mémoire
Après plus de deux décennies de repos, Antenet 1998 révèle une robe grenat tuilée, aux reflets bruns. Le nez, complexe et envoûtant, dévoile des arômes de fruits noirs compotés, de pruneau, de tabac blond, avec une pointe de sous-bois. En bouche, la matière est fondue, ample, d’une suavité rare. Ce vin évoque une époque révolue, mais reste d’une gourmandise saisissante, parfait sur des viandes rôties, du gibier ou un plat riche en umami.
Servi à 16-18°C, sans besoin de carafage, ce vin est prêt à être dégusté. C’est une archive liquide, un trésor familial, à découvrir comme on lirait une lettre du passé.
Covenant Rouge 2020
Danis dans la Vigne
Un Malbec d’exception, mûri dans le silence du chai
Covenant 2020, c’est le temps long et la patience comme philosophie. Une cuvée très singulière signée Danis dans la vigne, façonnée avec une rare minutie. Ce 100 % Malbec, cultivé en agriculture biologique sur les sols argilo-calcaires du Cahors profond, est vinifié naturellement, sans intervention œnologique superflue, avec une macération courte, puis élevé pendant trois ans en barriques, ouillées une seule fois par an. Une méthode exigeante, audacieuse, qui permet au vin de se concentrer, de s’oxyder lentement, de s’arrondir dans une dynamique quasi oxydative, avant un passage en cuve inox pendant un an, puis un repos d’un an en bouteille.
Un vin mûr, complexe, abouti, qui tranche avec l’image parfois brute du Malbec. Covenant porte bien son nom : un véritable pacte entre le temps, la matière et le geste vigneron.
Profond, enveloppant, méditatif
Dès le service, le vin s’ouvre sur une robe sombre, aux reflets grenat profonds. Le nez est envoutant : cacao amer, épices douces, fruit noir compoté, truffe, presque un soupçon de cuir. En bouche, c’est une expérience à part. La texture est veloutée, ample, mais parfaitement équilibrée. La longueur est remarquable, persistante, saline en finale. On sent un vin en pleine maturité, prêt à être dégusté, mais aussi armé pour la garde.
Covenant 2020 est taillé pour les viandes rouges nobles, le gibier, un plat à la truffe, ou même un dessert au chocolat noir pour les plus audacieux. À servir à 16-18°C, sans carafage, dans un grand verre qui lui laisse le temps de respirer.
Marty Rouge 2022
Danis dans la Vigne
Un Malbec droit et charnel, tiré d’un terroir d’exception
Marty 2022 est bien plus qu’une simple cuvée : c’est un hommage vibrant au terroir profond de Cahors, et notamment à l'une des plus belles parcelles du domaine Danis dans la vigne. Ce Malbec issu de sols argilo-calcaires, cultivé en agriculture biologique et sans aucune chimie de synthèse, donne ici un vin naturel dense, juteux et profondément sincère.
La macération courte, suivie de 8 mois d’élevage en cuve inox, permet de préserver l’intégrité du fruit tout en révélant la finesse du cépage. Sans ajout d'intrants, avec des levures indigènes uniquement, cette cuvée respecte l'esprit du vin vivant, et offre une expression élégante et lisible du Malbec, loin des extractions pesantes et des boisés marqués.
Un rouge vibrant, structuré mais souple
Dès l’ouverture, Marty 2022 affiche une robe pourpre profonde aux reflets violacés. Le nez est immédiat, généreux, mêlant des arômes de fruits noirs mûrs, de fruit confit, et une touche subtile de cuir, qui évoque la rusticité noble du cépage. En bouche, l’attaque est souple, suivie d’une belle structure tannique fondue, sans dureté, et portée par une belle fraîcheur. C’est un vin à la fois gourmand et sérieux, qui accompagnera parfaitement des viandes rouges grillées, des plats mijotés ou une belle pièce de bœuf maturée.
À servir entre 16 et 18°C, il peut se déguster dès maintenant ou se garder 5 à 10 ans en cave pour gagner encore en complexité. Un Cahors moderne et vivant, comme une passerelle entre tradition et liberté.
Alburostre White 2023
De Vini
Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle Blanche grape variety. It comes from vines grown in Gorges (Loire-Atlantique), on the winemaker's estate, in gabbro soils. Classified as Vin de France. Folle Blanche, also known as Gros Plant, is a grape variety typical of the Nantes region, where it has been known since the 16th century and thrives in gabbro soils. Highly suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces wines with low alcohol content and a pale color: Alburostre embodies all of these qualities.
Winemaking
The organic Folle Blanche grapes harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on its lees in stoneware jars. No fining, sulfiting, or filtration.
Tasting
Alburostre means "greenhorn" in Old French. Despite its pale color—typical of Folle Blanche—it's anything but an inexperienced novice. It's a very fine, easy-drinking white wine (10% alcohol), supple, pleasant, precise, and pure. A lovely yeasty, fermentary note rises above its simple description, enveloping the palate and further accentuating the wine's length. A truly indulgent wine: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack fillet with beurre blanc sauce, or steamed goose barnacles.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre wine trading business, is the multifaceted venture of Christophe Bosque, originally from Saint-Nazaire. Wine has always been his passion. We are particularly interested in his local creations, made from grapes grown on his two-hectare vineyard and fermented in a traditional Nantes-style underground vat—a true reinvention of Muscadet (outside the appellation) in a natural style.
Gabbro melt
After years working as a wine merchant, importer, and then winemaker, this former cameraman, who holds a vocational diploma in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in 2017 in Gorges, Loire-Atlantique, near Clisson. The soils there consist of gabbro on a granite subsoil, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet, but better
Christophe's wines may be made from grapes sourced from the finest French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his own vines, which he tends with passion and a deep respect for the terroir. His labels and appellations reveal a touch of humor and a flair for the pun, but inside the bottle, it's serious business: wines off the beaten path, just the way he likes them.
Pet Nat White 2023,
A crisp and thirst-quenching natural sparkling wine
Domaine Einhart's Pet Nat White 2023 is a cuvée full of vitality, carefully crafted according to the principles of the ancestral method. Composed of a unique blend of Gewurztraminer and Pinot Noir, this natural sparkling wine (or "Pet Nat") is the result of a destemmed maceration of several days for each grape variety, before blending. Bottling took place during fermentation, followed by 7 months of resting on slats to obtain a fine and natural effervescence.
A bright and joyful tasting
Upon opening, Pet Nat Blanc seduces with its delicate and persistent bubbles. On the nose, it reveals fruity and gourmet aromas of peach, lemon and exotic fruits, accompanied by floral touches. On the palate, this sparkling wine is light, lively and thirst-quenching. Its freshness and crispness make it accessible and irresistible, with a clean and mineral finish that invites you to take another sip.
A perfect companion for aperitifs and gastronomy
This Pet Nat White is ideal for accompanying a convivial aperitif, where it will delight lovers of natural sparkling wines with its joyful and spontaneous character. It also pairs perfectly with Mediterranean and Asian cuisine, raw fish, seafood and fresh cheeses. For an optimal experience, serve it between 6 and 8°C, after a slight disgorging if necessary.
Magma Red 2021,
The ultimate expression of Etna
The Magma 2021, by Frank Cornelissen, is an exceptional wine, born from the old, ungrafted vines of the Barbabecchi vineyard, perched at an altitude of 950 meters on the north-northeast slopes of Etna. This pure Nerello Mascalese, cultivated organically and with absolute respect for the terroir, is produced only in years when perfect phenolic maturity is reached. With this vintage, Cornelissen offers a rich, elegant and characterful "Grand Vin", a unique reflection of the basalt soils and the cool morning exposure.
A captivating tasting
Behind its deep ruby color, the Magma 2021 displays a complex and captivating nose, blending intense spices, notes of black cherry and vibrant minerality. On the palate, it reveals impressive depth, with a velvety texture, fine tannins and a remarkable freshness that perfectly balances its power. The finish is strikingly long, marked by spicy aromas and a saline imprint, the inimitable signature of the volcanic terroirs of Etna. Serve between 14 and 16°C, after careful decanting to express all its aromatic richness.
A wine for special occasions
The Magma 2021 is an ideal companion for elaborate Mediterranean dishes, such as herb-roasted lamb, stews or fragrant grilled vegetables. Its structure and finesse also make it a partner of choice for red meats and bold gastronomic creations.
With exceptional aging potential, this wine transcends the boundaries of the Etna DOP appellation to establish itself as an icon of Nerello Mascalese and a true ode to the genius of Frank Cornelissen.
Munjebel CR Red 2021,
A jewel of Etna from Campo Re
The Munjebel CR 2021, pure Nerello Mascalese, is an exceptional cuvée that expresses all the uniqueness of the Campo Re vineyard. Located at the entrance to Randazzo, at an altitude of 735 meters, this partially ungrafted plot is one of the most westerly in the Etna Valley. The deep volcanic soils, demanding in wet vintages, give rise to a complex, structured wine full of character.
A refined and authentic tasting
This 2021 vintage has a dark and vibrant ruby color. The nose reveals delicate aromas of fresh strawberry, enhanced by spicy nuances and a minerality typical of basalt soils. On the palate, Munjebel CR offers an imposing structure with powerful yet harmonious tannins. The natural freshness of Nerello Mascalese perfectly balances this depth, leading to a long and persistent finish marked by fruity and mineral notes. Serve between 14 and 16°C, after decanting to reveal its full breadth.
A wine for fine dining
This red from Etna pairs perfectly with grilled or sauced red meats, stews, or even hearty Mediterranean recipes. Its power and finesse make it ideal for gourmet meals, where it will brilliantly accompany dishes with character.
With extended aging potential, Munjebel CR 2021 is a majestic expression of Nerello Mascalese, combining depth, freshness, and complexity. An essential vintage for lovers of great volcanic reds.
i Vicini Moscato White 2022
I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie using organic grapes from Northern Italy.
Vinification
The Muscats in this I Vicini series grow on very fine, calcareous-magnesian limestone soils, on a particularly cool site. Harvested by hand at good phenolic maturity, they macerate for two months in vats on the skins with punching down. Aged for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.
Tasting
Straightness, tension, and freshness: this beautiful Muscat d'Asti offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron loves for his dry whites. It is a great table wine, not really for an aperitif, but for gastronomy, no limits.
Learn more about Jean-Yves Péron
Jean-Yves Péron talentedly embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and 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.
Casa Rossa Red 2022
Casa Rossa, a red or rather rosé wine leaning towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée by Jean-Yves Péron. It is an organic, biodynamic, and natural wine made from three grape varieties: Grignolino, Freisa, and Barbera.
Vinification
The organic grapes that make up Casa Rossa are harvested in Casale Monferrato, in Piedmont. The Barbera and Freisa undergo direct pressing, and the Grignolino undergoes carbonic maceration with a two-month cap-punching. The three grape varieties are blended before a year of aging in 300-liter barrels. This period is followed by a year of bottle aging.
Tasting
Jean-Yves Péron's Casa Rossa is a rosé that's not far from a red. The tangy Barbera grape brings liveliness; the Grignolino and Freisa (so named for their strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, tangy, aromatic, and very delicious. It goes well on its own and with accompaniments (pasta, Italian dishes, etc.).
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 winery in Chevaline, in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies 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.
Côte Pelée Red 2019
This splendid Côte Pelée cuvée, produced in Savoie by Jean-Yves Péron, is a red wine classified as a Vin de France. A rare and precious bottle.
Vinification
Côte Pelée is made from century-old Mondeuse vines growing on mica-schist soils in Albertville. Only the finest grapes are selected to make this cuvée. The cap is punched down for two months and the grapes are aged for two years in barrels.
Tasting
A powerful, deep, and robust wine with notes of leather, black fruits, cherry, raspberry, and blackberry. A vintage that you will pair with the finest red meats and regional cuisine.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Vin de Lies White 2021/22 Magnum
Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a winemaking practice that is little known outside the industry, but which produces a highly regarded wine. It is not usually sold commercially but reserved for the cellar team. Classified as a Vin de France, it is a treat that the winemaker bestows upon us, in magnum format no less.
Vinification
The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita, Muscat à Petit Grain, Roussanne… After racking the barrels and aging vats from all his terroirs (Savoyard and Italian), Jean-Yves gathers all the lees in a single vat to obtain Vin de lies. These lees are suspended in a small quantity of wine, again decanted and recovered once or twice. Nourished by the lees, the red becomes smoother, sweeter, and the white is less tense, rounder. Jean-Yves Péron has gathered here the lees from all his 2021 whites and some from 2022.
Tasting
“It’s a wine for pleasure,” says Jean-Yves Péron of this Vin de lies. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” This is the true “house cuvée,” generally very popular. Pairings: goes with everything.
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.
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.
Magnum Alburostre White 2022
Alburostre is an organic, biodynamic, and natural white wine made by Christophe Bosque (De Vini) in the Nantes region from the Folle-Blanche grape variety. It comes from vines growing in Gorges (Loire-Atlantique), on the winemaker's estate, on gabbro soils. Classified as a Vin de France. Folle-Blanche or Gros-Plant is a typical grape variety of the Nantes region, where it has been known since the 16th century and thrives on gabbro soils. Very suitable for distillation, it is also a grape variety used in Armagnac and Cognac. It typically produces low-alcohol, pale-colored wines: Alburostre is all of these things.
Vinification
The organic folle-blanches harvested for Alburostre are pressed directly, fermented with indigenous yeasts, and then the wine is aged for nine months on lees in stoneware jars. No fining, sulfiting, or filtration.
Tasting
Alburostre means "white-beak" in old French. Aside from the paleness of its color—typical of folle-blanche—there is nothing inexperienced about it. It is a very beautiful, easy-drinking white wine (10 degrees alcohol), supple, pleasant, chiseled, and pure. A beautiful yeasty fermentation note rises above its simple description to envelop the palate and further accentuate the wine's length. Very gourmet: reserve it for the finest smoked salmon, seafood, and even caviar. The winemaker recommends salmon tartare with coriander, pollack steak with beurre blanc, or steamed barnacles.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Munjebel PA Red 2020
Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting!
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered 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…
Munjebel CS Red 2020
Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard, planted around 1925.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart) or from Brittany (Volailles Renault).
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered 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…
Vin de France Syrah Red 2022,
This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).
Vinification
Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.
Tasting
Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.
