All Our Wines

El Aqueronte Red 2018

La Senda

El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.

La Bueilloise White 2013

La Grapperie

A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.

Moelleux de Muscat White 2010

Le Petit Domaine de Gimios

A sweet Muscat that will intrigue your palate: charm, character, complexity, a touch of mystery, a sweetness that lingers languidly. For lovers of wines that stray from the beaten track without losing their voluptuousness.
Natural wine with no added sulfites.

Mercurey Les Vignes Blanches Red 2018,

Frédéric Cossard

Frédéric Cossard has created a superb expression of Mercurey, an emblematic appellation of the Côte Chalonnaise. Les Vignes Blanches 2018, made from Pinot Noir grown on clay-limestone soils, offers an intense and elegant interpretation of this Burgundian terroir. A natural, full-bodied, and ample wine that brilliantly combines power and finesse.

A sunny vintage and gentle vinification

2018 was a generous year in Burgundy, with ideal conditions for perfectly ripe grapes. True to his philosophy of zero-additive vinification, Frédéric Cossard uses whole-bunch maceration, thus preserving all the aromatic purity of the fruit. Aging takes place for one year in a concrete egg, promoting subtle micro-oxygenation and harmonious development of aromas without excessive wood degradation.

A tasting marked by depth and finesse

Les Vignes Blanches 2018 reveals a captivating nose where aromas of morello cherries, ripe black fruits and fine roasted notes. The palate is dense, with a full attack and a beautiful sap that gives it depth. The tannins are present but very fine, offering a beautiful length and a remarkable balance between structure and freshness. Food pairings and tasting moments This Mercurey is a gastronomic wine, perfect for roasted and grilled meats, roast duck, or a beautiful grilled rib-eye steak. It will also be a perfect accompaniment to a beef fillet in a crust or game birds. Served between 16 and 18°C, it can be enjoyed now for its vibrant fruit or aged for a few years to develop more complex notes.

Combe du Temps Red 2018,

Les Vignes du Domaine du Temps

A wine that stands the test of time, a preserved terroir, and natural vinification: Combe du Temps 2018 is a straightforward and vibrant red, made from a balanced blend of Syrah and Grenache. In the majestic setting of Cabardès, on the outskirts of Carcassonne, the Domaine du Temps has produced an intense, mineral, and expressive cuvée, where nature expresses itself without artifice.

An exceptional terroir and pure vinification

Located on stony clay-limestone soils, the vineyard benefits from a rare balance between freshness and dryness, perfect for revealing the finesse of Grenache and the depth of Syrah. Certified biodynamic since 1998 and dedicated to natural wine since 2015, the estate practices demanding viticulture: low yields, careful grape selection, and additive-free vinification. Carbonic maceration for each grape variety, fermentation with indigenous yeasts, no fining or filtration, and less than 2g of sulfur added before bottling. Aging takes place for nine months, including 20% in barrels, adding a subtle oaky touch without masking the fruit.

An intense and racy red

Combe du Temps boasts a deep garnet color that heralds beautiful concentration. The nose is a captivating blend of vibrant red fruits, sweet spices and mineral notes reminiscent of the earth and surrounding scrubland. On the palate, the freshness perfectly balances the tannic structure, offering a silky touch and a lingering, slightly salty and peppery finish.

Food and wine pairings and tasting moments

With its straight and fresh profile, this wine will pair equally well with a barbecue with friends or a refined meal. It pairs wonderfully with grilled meats, Mediterranean tapas, artisanal charcuterie, and smoky dishes. Served around 16°C, it will gain in expression after a short airing.

Hip Hip White 2018

Domaine de l'Octavin

Hip Hip savagnin is a dry white wine made from Arbois savagnin, macerated for two months in whole bunches. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of the grape variety: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.
Natural wine with no added sulfites.

The Rosé Rosé 2022

Clos Des B
Desirably fruity, marked by red fruits and citrus zest (orange and lemon), the Rosé du Clos des B is (as its name suggests) a natural rosé wine emblematic of the sandy-schist terroir of the Gulf of Saint-Tropez and the unique microclimate of the hills of Grimaud. It welcomes us with its nose of red fruit sorbet, notes of small red fruits on the palate, and a zesty, citrusy finish. This wine is produced in the Côtes-de-Provence appellation and made from two southern grape varieties common in the region: 90% Grenache as the majority variety and 10% Cinsault. This is a direct-pressed rosé, without prior crushing, extracted using a vertical press after destemming the grapes and vinified in stainless steel vats. No crushing is performed. The two grape varieties ferment together in temperature-controlled stainless steel vats, without added sulfites. No fining, filtration, or addition of sulfites at bottling.

To find out more

Clos des B (initials of the two owners, Gwendolyn Berger and Jean-Jacques Branger) is located in Grimaud, in the Gulf of Saint-Tropez. They are therefore the proud producers of the very first natural cuvées from this geographical area. Those who know that this region is home to some interesting viticulture will avoid thinking of the celebrity seaside resort and swimming pool rosé: before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they put it, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate has been in conversion since 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink.

We are Young Rouge Beaujolais Nouveau 2025,

Domaine de la Sorbiere

We Are Young 2025 is a declaration of intent. More than just a Beaujolais Nouveau, it's a vision of young wine, free, without embellishment or artifice. This vintage from Domaine de la Sorbière, in granite Beaujolais, pays homage to the vitality of Gamay, the region's emblematic grape variety, worked here in a completely natural spirit.

The grapes come from granitic soils which give the wine a very clear mineral freshness. The winemaking is as simple as it is sincere: 5-day semi-carbonic maceration, spontaneous fermentations with native yeasts, and an ultra-short aging of 4 days in stainless steel tanks to capture the instant of the fruit. No superfluous oenological intervention, no exogenous yeasts or chemical inputs: here, everything is natural, alive, and respectful of both the grape and its terroir.

The color is a very light red, grenadine-colored, almost translucent, evoking fermented fruit juice. The nose immediately charms with its notes of citrus, fresh cherry, and white flowers, a fine and spring-like aromatic palette. On the palate, the crunchiness of the fruit dominates, with a fluid, fresh, almost thirst-quenching texture, without lacking structure. The moderate alcohol content (12%) contributes to this impression of gourmet lightness.

Perfect as an apéritif, We Are Young 2025 pairs wonderfully with a platter of fine cold cuts, soft cheeses or simple and generous cuisine. Serve slightly chilled (16-18°C) and drink without delay, although its aging potential of 2 to 5 years will surprise the curious.

A numbered vintage, full of sincerity and zest, to reconcile all enthusiasts with the original spirit of Beaujolais Nouveau: that of celebration, sharing, and wine that does good.

La Belle Egarée White 2022

La Grapperie

La Belle Égarée is an organic (Ecocert) and natural dry white wine from the Coteaux du Loir, made from Chenin Blanc, without any additives or inputs. It is produced by Renaud Guettier of La Grapperie in the Vin de France category.

Vinification

La Belle Égarée comes from a blend of old and young vines growing on clay-siliceous soils over limestone. The harvest is carried out by hand and is directly pressed, and the must ferments in barrels using indigenous yeasts. Fermentation is followed by one year of aging. No sulfites added at bottling.

Tasting

A superb white Chenin, fruity and mineral, La Belle Égarée is stunningly complex; it is a wine of pure poetry, a fairy tale, focused on roundness and maturity more than acidity. A floral nose of jasmine, hawthorn, and acacia, a palate all mirabelle plum, ripe apple, and white pineapple, with mineral touches of smoke and incense. And a well-managed oxidative touch, in addition to a little something bewitching that is quite difficult to explain. A chiseled, truly exceptional wine, to be reserved for the finest meals or drunk on its own. Pair it with the finest cuisine, that of special occasions. For example, caviar, bottarga, large smoked salmon, oysters. It will go very well with a bellota Iberian ham!

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.

GT Ancestral Sparkling Red 2018

Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.

Royal Canette White 2016

La Sorga

This 100% Colombard white wine comes from grapes grown on basalt sand and Villafranchian limestone soils in Adissan. Antony Tortul selected the most concentrated grapes from the plot and created a blend of direct pressing and maceration with a little flotation (clarified must). The whole was aged in vats for eleven months. The exotic fruit notes of this wine pair very well with fish in a creamy white wine sauce or in matelote. It has a ten-year aging potential.

Chiroubles Red 2020,

Les En Hauts

Beaujolais as devil, Chiroubles as madness, this 100% Beaujolais Gamay from the Chiroubles appellation expresses great freshness and red and black fruits. Supple, indulgent, round, and fruity, with lovely acidity and a good deal of pleasant drinkability, this beautiful wine is the result of the combined work of winemakers Damien Coquelet and Frédéric Cossard. This wine is the result of semi-carbonic maceration of whole bunches, and is aged for ten months in concrete eggs.

Find out more
Les En-Hauts is not strictly speaking a wine estate but a project of vintages produced in partnership between Damien Coquelet and Frédéric Cossard. These two great figures of Burgundy viticulture—yes, Beaujolais is in Burgundy—had every reason to join forces to produce colorful and flavorful vintages together.
Frédéric Cossard is a biodynamic and natural star of Burgundy winemaking, who gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. His vintages are pure and elegant without artifice and are among the most sought-after in Burgundy. His practice is not limited to Burgundy, as vintages are made from grapes purchased in other regions. His vines are tended 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. Damien Coquelet, for his part, is the worthy successor of the great organic winemakers to whom we owe the advent of nature in the Beaujolais region: he is the son-in-law of Georges Descombes, and Jean Foillard was his mentor, who continued the pioneering work of Jules Chauvet and Marcel Lapierre. Owning nine hectares in Morgon on granite-sandy soils, he cultivates two and a half hectares plus a few leased vines: in all, four hectares on the legendary Côte du Py. A specialist in Morgons qui morgonnant and Chiroubles qui chiroublent, he embodies the true nature of Beaujolais.

Volnay Qvevris Red 2020,

Domaine de Chassorney

The nose reveals beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it reveals warmth and power, with floral aromas and a great minerality on the finish. This warm, straightforward wine from the Volnay appellation, with notes of red and black fruits, is balanced and lively on the palate, with lovely, gently spicy notes. It comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging in qvevri (buried Georgian-style terracotta jars) further develops the wine's velvety texture and depth.

To find out more
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 viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for a while as a wine broker before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Puligny-Montrachet 1er Cru les Folatières White 2019,

Fréderic Cossard

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as 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 plowing 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

This Puligny-Montrachet Premier Cru comes from the Folatières plot, planted with very old vines. This antiquity 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; Puligny-Montrachet is a legendary wine, and this one lives up to its reputation. Endless pairing possibilities, long aging guaranteed.

Natural wine with no added sulfites.

La Phacomochère Rouge 2015

La Sorga
Syrah and Cinsault, aged on schist soils in Vieussan, are blended directly after the harvest and macerated whole bunches for ninety days. Aging takes place in old barrels for ten months. Its floral and slightly spicy aromas will pair well with roasted meat, such as lamb with herbs. This wine has a aging potential of twenty years.

SM Blanc 2016,

La Sorga
The initials stand for "Sauvignon-Marsanne," referring to the blend from which this merchant wine is made. The grapes come from the Hérault Valley. Whole bunches of Sauvignon Blanc macerate in Marsanne must by direct pressing for fifty-five days before aging for eleven months in vats. Its notes of dried apricot, fennel, and bergamot will pair perfectly with goat cheese or blue-veined cheeses (Roquefort, Bleu des Causses). Aging potential: ten years.

Musk White 2012

Bodega Barranco Oscuro

This single-varietal Muscat wine comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The wine is aged for ten months in old barrels.
A natural wine with no added sulfites.

Beaune Les Bressandes Blanc 2020

Fréderic Cossard

Deep and mineral, this fresh and floral wine will pair well with romantic events, fish, and seafood. This 100% Chardonnay, AOC Beaune, comes from the plot that gives its name to the cuvée, located between 220 and 300 meters above sea level. The terroir, facing east to south, is dominated by limestone formations at the top, marl in the center, and clay at the foot of the slopes. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

Find out more
Through his entirely natural approach, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Colline des anciens White 2021

Domaine Einhart

The aptly named Colline des Anciens is minerality personified: full of freshness and salinity, it is a dry white from Alsace with an alcohol content of 13.6% and a great aromatic depth. This minerality and aromatic depth reflect the great limestone terroir of the Rosheim hillsides: a clay-rich soil on a substrate of muschelkalk and pink limestone. The plots face south on a 20% slope, and the vines have an average age of thirty years. The blend of three Alsatian grape varieties is carried out as follows: the Riesling (40%) is directly pressed, while the Gewurztraminer (20%) and Pinot Gris (40%) are macerated for forty-eight hours. All the grapes come from the estate and are harvested by hand; both the viticulture and the work in the cellar are 100% free of additives and sulfites, and the wine is not filtered. Colline des Anciens is aged exclusively in Alsatian foudres (wooden vats of around a thousand liters).

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.