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647 products
BN Blanco Natural White 2022,
A fresh and vibrant Macabeu from the clay-limestone terroir of Catalonia
BN Blanco Natural 2022 is a pure and luminous interpretation of the Macabeu grape variety, produced in the sunny Bonastre region of Catalonia. This natural white wine, vinified using direct pressing and aged for 8 months in stainless steel vats, captures the essence of the clay-limestone terroir while revealing a fresh and thirst-quenching personality. With only 10% alcohol, it is part of the line of light, easy-drinking wines full of character.
Tasting: a brilliant freshness
BN Blanco Natural seduces with its aromatic delicacy. On the nose, it reveals notes of juicy pear, white flowers and a touch of minerality. On the palate, freshness dominates, supported by a well-balanced acidity and a silky texture. The subtly saline finish reflects the maritime character of its terroir. This wine is a true call to conviviality and simple pleasures.
An ideal wine for gourmet moments
This light white goes perfectly with grilled fish, seafood or delicate dishes made with fresh vegetables. It also goes wonderfully with summer salads, fresh cheeses or dishes with Mediterranean influences. Versatile, it can be enjoyed as an aperitif or with a meal.
Served chilled, between 10 and 12°C, this wine does not require decanting and can be enjoyed immediately. It also offers a good aging potential of 5 years, allowing its aromas to gain complexity over time.
VNR Vinel lo Ancestral Sparkling Red 2019
Partida Creus
The beautiful light ruby color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation finishes in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites.
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Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Nuria Muscat of Alexandria White 2018
This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Elegance, purity and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.
Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will be a marvel with all Mediterranean cuisines. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.
Poiré de la combe d'Ire White 17/18
Poiré de la Combe d’Ire is a sparkling cuvée from Jean-Yves Péron made with pears. Organic, biodynamic, and natural, this perry is the winemaker's only grape-free cuvée.
Vinification
Around ten varieties of old pears, growing in Savoyard orchards, are the basis of this perry from Combe d’Ire, a clay-limestone area classified as a biological reserve and protected area near Chevaline. The pears are grated and then pressed. The perry is aged for three years in 350-liter barrels.
Tasting
Completely dry (zero dosage), beautiful golden color with a lovely fine note of sweetness in the background, coexisting with a symphony of bitterness, fruitiness, and salinity. A great richness of taste, the pear sublimated in a sparkling beverage. Intensely fresh finish. This aged perry is at its best after five years of aging.
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 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.
Es d'aqui Danslezetoiles Red 2016
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Plenty of aromatic presence, character, and originality.
Cinsauriel Red 2021
Cinsauriel is an organic and natural red wine from the Languedoc region, produced by Jean-Louis Pinto of the Es d’Aqui estate. 100% Cinsault, classified as Vin de France, it comes from the schist soils of Berlou, near Saint-Chinian.
Vinification
Cinsauriel is obtained by fermentation with indigenous yeasts and a month of maceration of the whole bunches in sandstone jars, the container where the aging also takes place.
Tasting
Beautiful bright ruby color, nose of pepper, rose and strawberry, accents of garrigue, candied black olive and prune. Lively and powerful, Cinsauriel is a robust and distinguished wine. It calls for solid foods: beef, roast pork, roast poultry such as chicken, capon or duck. He also enjoys charcuterie and cured meats.
Learn more about Jean-Louis Pinto and the Es d’Aqui estate
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.
Winemaker and merchant
Jean-Louis buys grapes grown organically by winegrower friends. He monitors the fruit set, the ripening, and does everything to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).
All the terroirs of Languedoc
Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Grenache du Bois Saint Jaume Red 2022
1900
€19,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Grenache du Bois Saint Jaume Red 2022
1900
€19,00
Unit price perLe Grenache du Bois Saint Jaume Red 2022
Le Grenache du Bois Saint Jaume 2022 from the Fond Cyprès estate is a true ode to the terroir of Languedoc-Roussillon. This 100% Grenache Noir red wine, grown according to organic farming principles (Eurofeuille label), elegantly expresses the richness of its natural environment. Located in the Occitanie region, this vineyard is surrounded by woods on three sides, creating a microclimate conducive to the maturation of the 80-year-old vines that thrive on sandy soils.
Vinification and Aging
The vinification of this natural wine is carried out with a three-week maceration, followed by ten months of aging in vats. No oenological inputs are used and the fermentation relies exclusively on indigenous yeasts, thus guaranteeing a pure and authentic expression of Grenache Noir. Without filtration, this wine retains all its complexity and depth.
Tasting Notes
On tasting, Le Grenache du Bois Saint Jaume reveals an intense nose dominated by aromas of red fruits and typical notes of the garrigue surrounding the vineyard. On the palate, the wine is velvety, with a beautiful length and a silky texture that testifies to the controlled aging. The structure is balanced, offering a freshness that enhances the fruity and spicy flavors of Grenache. This wine has the potential to age beautifully for over ten years.
Food and wine pairings
Ideal with grilled or sauced red meats, this wine also pairs perfectly with Mediterranean dishes. For optimal enjoyment, serve it at a temperature of 14 to 16 degrees after lightly decanting.
Cuvée Mourvèdre Rouge 2020,
Frédéric Cossard
From the southern Rhône Valley, this beautifully structured red wine offers very fresh fruit and ripe, fine tannins. Elegant and dense, yet fluid, it is a 100% Mourvèdre vinified in whole bunches and aged for a year in concrete eggs. A good wine for laying down.
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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, 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 a while 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 merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
La barrique du chat botté Red 2017
Lindenlaub
Bright, savory, fresh, and deep, this wine goes down fast. This Cuvée du Chat is a still red wine made from Alsace Pinot Noir, cultivated and vinified by Christophe Lindenlaub. The grapes are hand-harvested from the Sempel and Thomen plots, facing south on the Stierkopf terroir. These plots contain the oldest Pinot Noir vines on the Lindenlaub estate. The clay-limestone soil on a sandstone substrate refines and accentuates the wine's clarity, giving it a straightforward personality and plenty of character. The grapes spend two weeks in maceration tanks to extract their color, then age in stainless steel tanks. This vintage comes from the Lindenlaub estate via the Parisian-Burgundian wine merchant Le Chat botté & Co, which selects beautiful bottles each year for its “La Barrique du Chat botté” series, illustrated with a collector’s label.
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Christophe Lindenlaub succeeds his father Jacques at the head of their twelve-hectare wine estate, cultivated by their family for almost three centuries. Viticulture there dates back two centuries, the activity previously being mixed. The Lindenlaub estate is located in the village of Dorlisheim, near Molsheim and Mutzig, on splendid clay-limestone terroirs on sandstone bedrock. All the classic Alsatian grape varieties are cultivated, and all types of Alsace wines are produced, from still red or white wines to oxidative wines, pet' nat', sweet late harvest wines, crémant, and maceration wines. Christophe's commitment to making wines as close to nature as possible, with complete respect for the terroir, gradually led him to convert the estate—certified organic since 2012—to natural viticulture and vinification. A testament to this goal is the Ensö range, six natural single-varietal cuvées, under the sign of the Chinese ink circle specific to Zen mysticism. This series, Christophe explains, was born from a quest for personal fulfillment and the desire to impart an extra touch of soul to his wines.
Pet Nat, Sparkling Rosé 2022
Domaine Bélicard
Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.
A natural, frank, and free sparkling rosé
The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.
A tonic and fruity profile
Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.
To drink without ceremony
Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.
Les Bonnes Quilles White 2022,
Les Bonnes Quilles is an organic and natural white wine from the Gaillac terroir, produced by the Bois-Moisset estate. This new vintage, Les Bonnes Quilles, is aptly named. This white maceration wine, classified as Vin de France, is a marvel of balance and will seduce you with its personality.
Vinification
Les Bonnes Quilles blanc is a blend of three white grape varieties: Sauvignon and Muscadelle (the majority) and Len-de-l’el (Loin-de-l’œil), a Gaillac grape variety named for the length of its stalk, at 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while Loin-de-l’œil, destemmed, macerates for eight weeks on the skins. The two vats are blended for bottling.
Tasting
Les Bonnes Quilles, the aptly named. An engaging white wine, opulent yet dry, where the macerated far-of-the-eye plays the role of spice. At once fresh, robust and pleasant, Les Bonnes Quilles is superbly aromatic on the nose and in the mouth. A wine for friends and good food, with a sunny and convivial profile. It will accept solid pairings, nothing scares it: roasted white meats, fine poultry, grilled fish or fish in sauce, or country cuisine (cassoulet, stews, carbonades, etc.).
Learn more about the Bois-Moisset estate
In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.
Cows and Vines
The Bois-Moisset estate 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 terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.
Indigenous 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’s are particularly tasty.
Coup de Foudre Rosé 2021,
Domaine Bois Moisset
A cloudy pink color that already makes you thirsty, a nose that expresses its fruit and fermentation discreetly, while the palate, on the contrary, blossoms with great opulence and roundness, making this Coup de foudre a very easy-drinking wine. The texture on the palate is soft, enveloping, silky, with a fruity and delicious substance. The bubbles are fine and lively, with a tonic and tense finish. From the beginning to the end of the tasting, notes of bitter orange and candied citrus peel, a lovely mineral astringency and a bitterness that further ennobles the whole, balancing the velvety fruitiness. A magnificent bottle, this Coup de foudre, which one might think is vinified in a tuns given its name, but this is not the case: here we have an entirely organic and natural wine, one hundred percent Cabernet Sauvignon, pressed at the harvest and fermented in fresh juice in a room where the temperature is maintained at 19 °C. This alcoholic fermentation is followed by malolactic fermentation and the wine is bottled without filtration. The secondary fermentation takes place in the bottle with indigenous yeasts and, of course, without sulfites added at any stage of the vinification. Disgorging in December. We recommend chilling this beautiful wine upright for a day before opening to avoid excessive overflow upon opening.
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The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with a vineyard, this is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the Bois-Moisset estate's vintages, which consist particularly of red wines with crisp fruit, concentrated but with smooth and delicate tannins.
YARD Rouge, Red 2023
Danis dans la vigne
With "YARD Rouge", Danis dans la vigne offers an uninhibited and lively version of Malbec, the emblematic grape variety of Cahors. Here, there's no excessive concentration or robust extraction: this 100% organic Malbec asserts its freedom and accessibility, in a natural version full of charm and personality.
A natural winemaking process, true to the fruit
From vines planted on clay-limestone soils in the Lot region, the grapes are cultivated without chemicals, respecting natural balances. The winemaking is artisanal: gentle maceration for two weeks, fermentation with indigenous yeasts, without oenological additives, followed by nine months of aging in stainless steel tanks. This choice preserves all the fruit's vibrancy, without masking the identity of the grape variety or the terroir.
A supple and tasty red
On tasting, YARD Rouge seduces with its open nose of ripe dark fruit aromas (plum, blackberry), accompanied by touches of dried fruit. On the palate, the texture is supple, the tannins are fine and well-integrated, with a lovely grain and a finish that retains freshness. The style is clean, pure, and invites indulgence without heaviness.
The natural wine for all occasions
Perfect at 14–16 °C, after a light decanting, YARD Rouge is perfect for an aperitif or at the table. It will pair wonderfully with slow-cooked dishes, grilled meats, or a nice charcuterie board. To be drunk within two years to fully enjoy its vibrant fruit.
Vino Rosso Delle Grotte Red 2015
Corvagialla
Sangiovese on volcanic soil.
First vintage from Béatrice Artweiller and supervised by Gianmarco Antonuzzi of Le Coste. 100% Sangiovese grape from Lazzio. Aged 6 months in oak barrels and 6 months in bottle. A light and floral red.
Natural wine with no added sulfites.
Les Poupettes Red 2022,
A remarkably bright color and an equally brilliant aromatic palette! Produced in the Vin de France category and under the Écocert organic label, Les Poupettes is an organic and natural red made from 100% Grenache with no added sulfites, sourced from the Grimaud terroir in the Gulf of Saint-Tropez. It is the result of a three-week carbonic maceration of the destemmed harvest in a closed stainless steel vat. No sulfites are added, either during vinification or bottling. Les Poupettes offers beautiful aromas of fresh fruit on the nose: raspberry, cherry, but also plenty of minerality due to the schist sands. The finesse of Grenache with a touch of flint that fits well into the overall picture. A round and delicious palate, plenty of freshness and an incredible rich and brilliant grenadine color.
Why “Les Poupettes”?
Under this pretty name, dedicated to the six granddaughters of Jean-Jacques Granger, nicknamed “the poupettes,” here is a magnificent glouglou, a true gift from the schist terroir of Grimaud, in the Gulf of Saint-Tropez. Les Poupettes is a light, pleasant, easy-drinking wine, a cuvée that demonstrates the decision to reduce deliberate extraction as much as possible. You can pair it with a good piece of roast pork, for example a fillet or a rack of Black Pork of Bigorre/Collectif Padouen.
Learn more about Clos des B
Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the happy producers of the very first natural cuvées from this geographical area. 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 say, 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 is under the Écocert label, applied for in 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, beautiful natural wines from the terroir of Provence.
Atelier 3 Rosé 2020
Belly Wine Experiment
Fresh, fruity, lively, and supple, Atelier 3 is officially a red, or at least that's how it's classified by customs because the blend contains white wine. Unofficially, it's a rosé, made from a direct press of underripe Gamay grapes and a few bits of Syrah and hybrid grape varieties. The whole is blended with carbonic maceration juice from Gamay and Riesling must. No chemical additives are used, either in the vineyard or in the winery. Classified as a Vin de France and with an alcohol content of 12.4%, this wine is a cocktail of grape varieties for a brilliantly lively result, perfect as an aperitif and when you need to wake up a sleeping atmosphere. A wine to wake the dead, as they say on such occasions.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has it in spades: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price per
L'Harmonie Red 2014
A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.
Divin Poison White 2020,
Divin Poison is an organic, biodynamic, and natural dry white wine made by Christophe Bosque of the De Vini estate using melon de Bourgogne grapes from the Nantes region. Classified as a Vin de France and harvested on gabbro soils characteristic of the region, it has all the hallmarks of a (very good) Muscadet, except for the appellation.
