All Our Wines

Le Carignan de la Source Rouge 2021

Fond Cyprès
Languedoc to the tips of its nails, delicate, dense, and fresh, fruity and generous, all freshness and delicacy: a beautiful, lively and spicy bottle, with lovely notes of leather and undergrowth, and well-integrated tannins that don't attack the palate. Coming from a sixty-year-old limestone-marl Carignan plot, this wine, after hand-harvesting and destemming, is fermented for four weeks in concrete vats. The wine is then aged for twelve months in old demi-muid (barrels of 500 to 650 liters) which has the quality of not oaking the wine but ensuring a comfortable, gentle aging. With its ripe and evolved tannins, this classified Vin de France cru offers great aging potential, but we can already start drinking it. A lively bottle, to be paired with everything that the Western Mediterranean coast (Languedoc, Roussillon, Catalonia, Valencia region, etc.) has to offer. We obviously don't forget the region east of the Rhône: Provençal, Italian, Greek cuisines, etc. Keep for around ten years.

Find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They wanted to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of the estate already planted with abandoned Carignan and Grenache, which had not seen any fertilizer or pesticides for years: these clean and living soils were an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment, and fruit expression, the wines of Fond Cyprès reflect the South of France: the caress of its sun, but also the freshness of its shadows.

CC Blanc 2022,

Patrick Bouju

Auvergne Chardonnay in its finest expression
With the CC 2022 vintage, Patrick Bouju offers a natural Chardonnay produced with respect for the volcanic terroir of the Auvergne region. Vinified using direct pressing and aged for 15 months in stainless steel vats, this wine captures the purity and energy of the region's clay-limestone and basalt soils.

Tasting: Defined elegance
The CC 2022 seduces with its delicate aromas of white fruits, citrus fruits, and vine flowers. On the palate, a beautiful liveliness is balanced by a subtle roundness. The finish, saline and mineral, reflects the unique character of the Auvergne terroir.

Food and wine pairing: subtlety and finesse
This Chardonnay will pair perfectly with grilled fish, seafood or creamy dishes like a parmesan risotto. It can also enhance soft cheese or roast poultry.

Aging potential
Enjoy it now, but it can also be kept for up to 5 years, to gain depth and complexity.

Amignes White 2017

Domaine Julien Guillon

Terroir, plot size and grape varieties

Perched high in the sun-drenched Valais region of Switzerland, the 2017 Amignes from Domaine Julien Guillon originates from a mountain vineyard where the Amigne grape variety expresses itself with rare purity. On these steep slopes, bathed in sunshine yet cooled by alpine breezes, the vines draw their strength from a living, mineral-rich soil. This interplay of altitude, light, and rock gives rise to a chiseled, concentrated fruit character that defines the unique identity of this dry and intense white wine.

Cultivation methods

Julien Guillon, a free and inspired winemaker, cultivates his vines like a wild garden. Using biodynamic methods, with absolute respect for the ecosystem and an extreme sensitivity to nature's rhythms, he guides each vine towards its full potential. Vinification is natural, without additives or artifice, allowing the Amigne grape to reveal its full truth. The long and meticulous aging process refines the wine without ever masking its tension or transparency.

Tasting & pairings

From the first whiff, the 2017 Amignes charms with its unique aromatic profile: fresh almond, ripe lemon, juicy white fruit, wild honey, and alpine herbs intertwine delicately. On the palate, the magic unfolds: a vibrant acidity provides energy and freshness, while a noble bitterness balances the whole, culminating in a precise and persistent finish. The palate is balanced and profound, with a chalky minerality reminiscent of the high-altitude terroir.

This wine calls for subtle and precise pairings: sea bream ceviche with lime, roasted white asparagus, aged sheep's milk cheese, or lightly spiced Asian cuisine. It will elegantly complement dishes that emphasize freshness and finesse.

The 2017 Amignes is the pure breath of the Swiss mountains, captured in a vibrant, precise, and luminous wine. A rare bottle, crafted by Julien Guillon, that brilliantly combines the nobility of a terroir with the freedom of a winemaker.

Among the most renowned terroirs of Marsannay, Clos du Roy gives birth to one of Sylvain Pataille's most ambitious cuvées. Grown on limestone and sandstone soils, the Pinot Noir here reveals a deep and refined expression: cherry, raspberry, peony, and black fruits are accompanied by delicate spices. The palate combines intensity and finesse, with perfectly integrated tannins, a silky texture, and a remarkable mineral framework.

The grapes are hand-harvested and then fermented with their indigenous yeasts. The wine is aged on fine lees for 15 to 18 months in barrels, about 35% of which are new wood. More structured than the Marsannay village, Clos du Roy has real aging potential and will gain even more complexity with time. Serve with a fine cut of beef, pigeon, guinea fowl, duck, or game.

Short description: One of Marsannay's great terroirs interpreted by Sylvain Pataille. A deep and silky Pinot Noir, with notes of cherry, raspberry, peony, and spices, supported by superb minerality.

L'Oublié Red 2021

Mas Coutelou

Terroir, plot size and grape varieties

In the heart of Languedoc-Roussillon, between wild garrigue and sun-drenched stony soils, L'Oublié 2021 tells a story of time, sun, and memory. This still red wine, from Mas Coutelou, is born from a blend of Syrah, Carignan, and Cinsault, three grape varieties deeply rooted in the winemaking history of the South. Each contributes its voice to this Mediterranean chorus: Syrah for structure and spice, Carignan for depth and texture, and Cinsault for freshness and fruity roundness. But what makes L'Oublié unique is its patient construction: a solera, or "perpetual" system, nourished by wines from eleven different vintages, including a 2001 Carignan, the first link in a living memory.

Cultivation methods

Jeff Coutelou, a free and inspired figure in the natural wine movement, cultivates his vines according to the principles of certified organic farming. At Mas Coutelou, each vine is cared for as an individual, each soil respected as a living organism. No chemical inputs, no compromises: nature expresses itself unfiltered, and the wine becomes a companion to life. The winemaking follows this same philosophy, free from artifice. No added sulfur, no corrections. It is the fruit, time, and energy of past vintages that shape this rare cuvée. The solera system, rarely used in still red wines, brings an almost mystical complexity, where each vintage enriches the next, in an infinite loop of transmission and depth.

Tasting & pairings

L'Oublié 2021 opens like a door to a warm and enveloping elsewhere. The nose is a sensory journey: patinated leather, ripe black fruits, bursts of red berries, sweet licorice, hints of oriental spices… On the palate, it is dense, sun-drenched, and sensual, yet without heaviness. The wine's energy is palpable, almost vibrant. Its breadth is combined with a lively tension, as if the older vintages were instilling wisdom and balance in the younger ones. This is a wine that tells a story with every sip, a memory passed down from the depths of the barrels.

At the table, it pairs wonderfully with a grilled ribeye steak, a confit shoulder of lamb, or a platter of fine charcuterie. But it can also stand on its own, as a contemplative wine, to be savored slowly, in the glow of a summer evening.

L'Oublié is not just any wine. It's a sensory manifesto, a collective work of time and earth, crafted by a visionary winemaker. A rare, profound bottle that deserves to be savored… so as not to be forgotten.

Les Méchalots 2023 is a Bourgogne Blanc from a parcel located at the gates of Marsannay, on a clay-limestone soil. Sylvain Pataille seeks tension and precision over power here. The Chardonnay expresses itself with an elegant profile of white fruits, citrus, and flowers, accompanied by a beautiful minerality. The palate is direct and luminous, with a delicate texture and a fresh, sapid finish.

A white wine that perfectly reflects Pataille's style: minimal intervention during winemaking and aging designed to support the wine without masking the terroir. Its freshness and depth make it an excellent companion for fish, poultry, mushroom risotto, shellfish, or pressed cheeses.

Short description: A direct and luminous Burgundy Chardonnay, from a clay-limestone terroir at the gates of Marsannay. White fruits, citrus, and minerality make for a precise, fresh, and elegant white wine.

The Bourgogne Rouge 2023 is a superb gateway into the world of Sylvain Pataille. Made from 100% Pinot Noir, it emphasizes bright fruit and finesse: red cherry, raspberry, and small berries meet notes of peony, spices, and a light touch of orange zest. The palate is supple, juicy, and easy to drink, supported by fine tannins and an elegant finish.

Sylvain Pataille cultivates his vines organically and favors manual harvesting and low-intervention winemaking. This Bourgogne is accessible yet far from simplistic, to be enjoyed lightly chilled with roasted poultry, pâté en croûte, beef bourguignon, seared tuna, or soft cheeses.

Short description: A Burgundian Pinot Noir full of fruit and finesse, with notes of cherry, red berries, peony, and spices. Supple, gourmet, and easy to drink, it's an excellent introduction to Sylvain Pataille's style.

Les Galets Roulés Blanc 2025 is a fresh and floral vintage from Domaine Bois Moisset, made from Loin de l'Œil and Muscadelle, emblematic grape varieties of the Gaillac vineyard. Grown on rolled pebble soils, the grapes produce a luminous and expressive white wine, with notes of citrus, white flowers, and honey, with a supple, fresh, and delicately aromatic palate.

Vinification by direct pressing preserves all the purity of the fruit and the subtlety of the aromatic profile. With only 11.1% alcohol, this vintage remains light, digestible, and easy to drink. Serve between 12 and 14°C, it pairs well with aperitifs as well as fish, cheeses, or lightly spiced dishes.

Ovno Blanc 2015

Domaine Fond Cyprès
Natural wine with no added sulfites.

Made exclusively from old Meunier vines, this Rosé de Meunier reveals a gourmet and refined profile. Aromas of wild strawberry, raspberry, pomegranate and rose petals are supported by a full, fresh and delicately spicy palate, prolonged by a beautiful minerality.

Vinification

100% Pinot Meunier, of which approximately 50% are reserve wines. Blended rosé from old vines, fermentation in barrels, aging on lees and Extra Brut dosage of 2.5 g/L.

Perill de Perills ("the danger of dangers") is a singular white wine that highlights the Xarel·lo grape. The nose combines white fruits, candied lemon, Mediterranean herbs, and a subtle smoky note. The palate is full, saline, and taut, offering beautiful depth while retaining much freshness. A wine of character, true to the identity of Clos Lentiscus.

Vinification

100% Xarel·lo, spontaneous fermentation with indigenous yeasts followed by aging in old containers to preserve the purity of the fruit and the expression of the terroir. A low-intervention wine with minimal sulfur.

Born from the collaboration between Youri Bosque and Antony Tortul (La Sorga), Splinter Twin is a macerated wine with a strong personality. The nose combines candied citrus, exotic fruits, dried flowers, and a delicate spicy note. The palate is full-bodied, energetic, and slightly tannic, offering a beautiful balance between freshness, texture, and salinity.

Vinification

Hand-harvested, skin maceration, fermentation with indigenous yeasts, then aging in old vessels. Unfined, unfiltered, and with no unnecessary additives, in the pure style of both winemakers.

On the Rock Again 2019,

Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), with notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, well-integrated and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. The vatting lasts fifteen days at a controlled temperature (from 5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.

To find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on a stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

Produced from the estate's oldest vines, Cuvée du Chaos is Yann Bertrand's most ambitious wine. Despite its concentration, it retains all the delicacy typical of Fleurie, with aromas of raspberry, cherry, violet, and sweet spices. An ethereal, complex, and vibrant Gamay, prioritizing elegance over power.

Winemaking

Manual harvest, cold carbonic maceration for 20 to 22 days, fermentation with indigenous yeasts, without sulfur or added yeast. Aged for 8 months in demi-muids and old barrels, then bottled without filtration and without added sulfur.

Les Gallongs is a Chardonnay from calcareous marl that is reminiscent of the great white wines of the Mâconnais region due to its balance between richness and tension. The nose opens with white fruits, dried fruits, linden blossom, and delicate notes of autolysis. The palate is full, saline, and particularly mineral, with a long, fresh finish.

Winemaking

Direct pressing followed by fermentation in barrels with indigenous yeasts. Aged for 18 months on lees in old barrels, with no new wood. Wine unfined, unfiltered, and made with very low sulfites.

Le Pas de l'Ours Rouge 2018,

Jean-Yves Peron
Based on nature and minimal intervention, Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both based on nature. He lives in Chevaline, in Savoie, near Lake Annecy. His current vineyard, three hectares biodynamic since its inception, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère Valley. His Mondeuse reds are magnificent, as are his whites made from old local grape varieties—Jacquère, Altesse, Bergeron, and Persan.
Initially destined for a career in biochemistry, Jean-Yves quickly fell in love with the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. His trading business, which he began in 2011, allows him to buy the harvest from organic winemakers close to home, but also in Northern Italy: for him, it is a new dimension given to his work as a winemaker, allowing him to multiply the terroirs and to deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration that allows fresh fruit aromas to be extracted. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered. Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its soils with their varied pedology and its many ancient grape varieties produce! Jean-Yves Péron embodies the rebirth of this beautiful vineyard.
The plot known as "Le Pas de l'Ours" is planted with forty-six-year-old vines on limestone. Jean-Yves uses the finest grapes to create this vintage. The harvest macerates for two to six months, and this vintage is generally aged for twenty-four months. On the nose, citrus fruits are clearly discernible. On the palate, it is more the acidity of the red fruits that is felt. The wine is persistent, with some herbaceous notes in the mid-palate.

Cerro las Monjas 1368 Red 2005,

Barranco Oscuro

Blend of Sauvignon, Cabernet Franc, Merlot, and Grenache from high-altitude vines (1,368 m).
Extremely fresh wine, rich aromas, notes of Morello cherries and cherries.
Natural wine with no added sulfites.

Sylvaner Origin White 2020

Jean-Marc Dreyer

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.

Find out more

"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.

Munjebel VA White 2020 Magnum

Frank Cornelissen
This magnum size of Frank Cornelissen's classic dry white wine, Munjebel VA, is classified under the DOP Sicilia and IGP Terre Siciliane Bianco appellations. Organic (Eurofeuille), biodynamic, and natural, this is a very special white wine, produced from ungrafted vines from the estate's highest plots: Tartaraci (1,000 m above sea level) and Zacchino Pietre (920 m). This is the upper limit of the Etna vineyard.

Vinification
Munjebel VA white is a blend of Grecanico Dorato (60%), Coda di Volpe (30%), and Carricante (10%). After harvesting, destemming, and light crushing, the grapes macerate for 4 days on the skins and ferment with indigenous yeasts. Aging is 18 months in fiberglass vats and 18 months in bottles. No fining, light filtration.

Tasting
This white wine from Frank Cornelissen combines all the characteristics of great wines: depth, density, high acidity, minerality, and texture. A supremely elegant white wine, to be paired with the finest seafood. We offer you from the outset a sauté of abalone from France Haliotis with parsley or smoked scallops from Maison Mathieu or from Saumon de France.

Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, 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 "Côte de Nuits 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…