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618 products
618 products
Frédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perSkin Contact Sous Roche Red 2016, Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. Aging takes place for about a year in barrels. Beautiful structure, well-rounded tannins, and lovely notes of black fruits.
Natural wine with no added sulfites.
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, directly opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
Magnum VN Vinel.lo Ancestral Sparkling Red 2016
VN, Vinel·lo Ancestral Red Sparkling Wine, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle for ten months on fine lees. No filtration, no additives, no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish. Natural wine with no added sulfites.
Magnum Danslezetoiles 2015
Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, much to the delight of natural wine lovers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Magnum Tracheo 2016
Es d'aqui Jean Louis Pinto
This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.
Natural wine with no added sulfites.
Delivery possible in the Île-de-France region only
Jéroboam Munjebel Red 2014
Frank Cornelissen
This Munjebel is a bouquet of wild red fruits, pure classic Nerello Mascalese, rich and aromatic, carrying all the crunch of ripe fruit, with a Pinot Noir edge and a brilliant translucent color. It comes from several plots, including those from which the azienda's greatest vintages come (Zottorinoto, Feudo di Mezzo-Porcaria, Pontale Palino), and from vines specially dedicated to this vintage: Rampante, Piano Daini, and Crasà. Among Frank Cornelissen's vintages, it best represents the typicality of the northern valley of Etna.
Natural wine without added sulfites.
Muscat Origin White 2018,
Jean-Marc Dreyer
With Muscat Origin 2018, Jean-Marc Dreyer revisits this emblematic Alsace grape variety by working it with whole bunch maceration. This process, carried out over two weeks, gives the wine a subtle tannic structure, remarkable aromatic complexity, and a beautiful freshness. Far from the Muscat often perceived as exuberant, this cuvée reveals an elegant and refined expression, while preserving the grape variety's floral signature.
A macerated wine of great finesse
Produced from Demeter-certified biodynamic viticulture, this Muscat is vinified naturally, without added sulfites, to respect the integrity of the fruit and the terroir. The skin maceration allows for the extraction of a delicate texture, providing a slightly tannic sensation and noble bitters, balanced by a lively and thirst-quenching acidity. Unfiltered and unclarified, it expresses a rare purity and sincerity.
A tasting under the sign of freshness
Behind its slightly cloudy golden color, this Muscat Origin reveals a subtly perfumed nose, with notes of white flowers, citrus zest, and herbs. On the palate, the elegant bitter notes of the Muscat gradually reveal themselves, balanced by a sharp freshness and a subtle tannic structure that adds depth. A lingering, saline finish prolongs the pleasure.
Food and wine pairings and tasting moments
Served around 10-12°C, this macerated Muscat is a true ally of seafood and cooked fish. It will brilliantly accompany warm langoustines, grilled lobster or spider crab, enhancing their texture and salty sweetness. It can also be surprising when paired with spicy Asian cuisine or a ripened washed-rind cheese.
Magnum Munjebel PA Red 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the plot of old vines (sixty years old) called Porcaria, in the Contrada Feudo di Mezzo, 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! Power, refined elegance, an accomplished wine.
Natural wine with no added sulfites.
Ranciolytique Red 2010
The Grenache vines from which this red wine is produced are located in Lagrasse, in the Corbières region, on clay-limestone and ferruginous soils. After a nine-month whole-bunch maceration, the wine is aged in demijohns and then in old barrels for eighteen months. This wine possesses sweet aromas of candied grapes, chocolate, and cherry, making it an excellent companion to cheese, a tangy dessert, or chocolate mousse. It can be aged for twenty years.
A natural wine with no added sulfites.
Amandis Semplicemente Vino Bellotti White 2011, Cascina degli Ulivi
Natural wine without added sulphites.
Natural wine without added sulphites.
Jeannette White 2015,
Damien Bureau
This sweet, oxidative Chenin comes from vines planted on schist soils. The grapes are pressed directly, and aged in oak barrels.
A natural wine with no added sulfites.
Magnum Munjebel VA White 2017
From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.
Natural wine with no added sulfites.
Xarab Silver White 2006
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet white wine from the Xarab series, made from Pedro Ximenez and Xarel·lo grapes, raisined on the vine and harvested in December. Golden-amber in color, with a nose of candied grapes and buttery caramel, the palate is rich and taut, avoiding the pitfalls of excessive richness and syrupiness. The finish lingers on dried fruits and caramel, and the cellaring is very long.
Natural wine without added sulfites.
Jeroboam Contadino Red 2013
Frank Cornelissen
Delivery possible in the Île-de-France region only>
This entry-level red from Azienda Frank Cornelissen is composed of Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, endowed with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before tasting. Pairings: all summer dishes, from marinated red peppers to grilled lamb and antipasti.
• Grape varieties: Malvasia, Moscadella, Cattaratto and Nerello Mascalese
• Region: North Etna Valley (Sicily)
• Vinification: Vinification: destemmed and lightly crushed grapes, skin maceration for approximately 60 days
• Vintage: 2013
• Aging potential: 10 years
• Ideal serving temperature: 14 / 15°
• Open 20 minutes before tasting
• Pairings: peppers in sauce, marinated vegetables
Natural wine with no added sulfites.
Jéroboam Contadino Red 2014
This organic wine produced under the IGP Terre Siciliane label is made from Nerello Mascalese and Nerello Cappuccio grapes grown on basalt soils in the biodiverse plots of Frank Cornelissen's vineyard. Contadino is a balanced, structured, gourmet, and easy-drinking cuvée. Plenty of crisp fruit, yet never too easy. A certain bite and freshness typical of the estate. A perfect red for the table.
Natural wine with no added sulfites.
Deliverable by driver only in the Île-de-France region
Magnum Tonton Red 2014
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Grown in clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (particularly porcini mushrooms), it can be aged for twenty years.
A natural wine with no added sulfites.
Magnum Les Vignes de Jeannot Red 2017
This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.
Find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet 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 vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.
