Appellation Wines

Es d'aqui Cinsauriel Red 2017

Jean Louis Pinto

This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.

Es d’aqui CFCR Red 2011

Jean-Louis Pinto

A blend of Cabernet Franc and Carignan, fiery, powerful, and deep, balanced by a touch of freshness. Lovely notes of black olive.
Natural wine with no added sulfites.

Lou Dilun Red 2021,

Clos des B

Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.

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 proud 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 schistose sands crossed 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 Ecocert label, applied for in 2020), biodynamics, and natural. The wines are 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.

Magnum Munjebel White 2020,

Frank Cornelissen

The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

To find out more

A great must-have and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural". They are good initiation wines.

His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.

Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…

Saint-Joseph Amphore Rouge 2018,

Domaine des Miquettes
With passion and talent, Domaine des Miquettes combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist, and gneiss. Everything is grown organically (Ecocert) using biodynamic practices. The vines are cared for and fortified using plant and clay decoctions. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this Caucasian country, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple substance.
Here is a superb Syrah from old vines in AOP Saint-Joseph, aged in terracotta amphorae. Deep, balanced, and structured, yet showing a beautiful fusion of tannins and an opulent aromatic palette, this fruity and spicy Saint-Joseph is to be drunk now or kept for a few more years. A beautiful signature of the Saint-Joseph terroir.

Munjebel FM Rouge 2016

Frank Cornelissen
The Feudo di Mezzo plot, from which this Munjebel red comes, is very large. It is divided into two parts: the sottana, the lower part, and the soprana, or Porcaria, which is the upper part. Although relatively lower than the estate's other plots, it produces wines of remarkable elegance. The soil is quite deep, which can pose ripening problems in wet years, but the plot benefits from good ventilation, which compensates for this drawback. This wine is all Burgundian elegance and roundness, even in hot years: it is characterized by its finesse and adapts to the most varied dishes.
Natural wine without added sulfites.

Coyade White 2015

Domaine Vinci

A voluptuous southern white wine born from a blend of Macabeu, Grenache Blanc, and Carignan Blanc planted in the Agly Valley, in the heart of Roussillon, Coyade comes from vines grown on a predominantly clay-limestone terroir. Malolactic fermentation took place in stainless steel vats, and the three grape varieties were vinified separately before being blended. The color is intense and golden, with notes of straw and honey on the nose, and a slight oxidation on the palate that pairs perfectly with hard cheeses.

Natural wine with no added sulfites.

Puligny Montrachet White 2022

Fréderic Cossard

This Puligny-Montrachet AOP is a dry, organic, natural white Burgundy wine vinified by Frédéric Cossard. Frédéric produces several Puligny-Montrachet vintages, including this one with no climate indication, but endowed with all the graces of this great white wine appellation from the Côte de Beaune, one of the most prestigious in Burgundy.

Vinification

Puligny-Montrachet is made from Chardonnay grown on clay-limestone soil. This is a direct-press wine, aged for at least one year.

Tasting

A marvelous fusion of richness and dryness, Frédéric Cossard's Puligny-Montrachet has great aging potential. With age, its aromas lean more and more towards earthy, mineral notes, with smoky accents and a magnificent affinity with truffle. In the meantime, it is difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.

Learn more about Frédéric Cossard

Frédéric Cossard gives the floor in organic and natural mode to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading

Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.

Nuits Saint Georges Damodes Red 2022

Fréderic Cossard

This Nuits-Saint-Georges "Les Damodes" is a beautiful organic and natural Burgundy red wine produced by Frédéric Cossard. It seems that the name of the vineyard, Les Damodes, comes from ancient female deities dating back to before the Gallo-Roman period: earth goddesses and druidesses.

Vinification

100% Pinot Noir, this wine comes from the Damodes plot in the Nuits-Saint-Georges AOC. The vines are planted on finely gravelly brown limestone soils and on clay-silt fractions. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

Tasting

The climate of the Damodes has a reputation for giving wines great finesse, tenderness and silkiness on a solid structure. This is the case for this Pinot Noir, concentrated, floral, structured and fresh, with silky tannins as desired. It will love to be drunk alongside charcuterie, cured meats, grilled or roasted meats of all kinds, beautiful poultry (duck or pigeon) and old-fashioned pâtés en croûte, hot or cold.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney give organic and natural voice to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the Domaine de Chassorney 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 from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Magma Red 2020

Cornelissen

Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for laying down, produced only in great vintages, when phenolic maturity is reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning.

Vinification

This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.

Tasting

Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.

Learn more about Frank Cornelissen

A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.

An ideal terroir for plot-by-plot vinification

In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.

The nobility of Nerello Mascalese

Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…

Nuits Saint Georges Aux Croix Rouges White 2021

Fréderic Cossard

Don't be fooled by the name of the climat on the label: this is a Nuits-Saint-Georges white, an object of curiosity but above all of delicacy: it is important to know that the appellation doesn't only excel in red wines; it also produces spectacular whites. This wine from the Aux Croix Rouges plot has a beautiful deep gold color, a magnificent nose, opulent, deep, and heady, with notes of white flowers. On the palate, there is plenty of presence and freshness, a beautiful honeyed and brioche-like palate. This superb Nuits-Saint-Georges white seduces with its rarity but also with its freshness and balance. The Pinot Blanc grapes from which it is made grow on marl-limestone soils. They are around forty years old. The harvest is directly pressed and the must is fermented without punching down. The aging is one year in concrete.

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 wine-growing 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 as a wine broker for some time 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 practice is not limited to Burgundy since 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 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Munjebel MC Rouge 2016, Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, just 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.

Alberto López Calvo - Vino Tinto (Red) 2011

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful, age-worthy wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Magnum Saint Romain sous le Chateau Clos du Cerisier White 2019,

Domaine de Chassorney

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 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the soil and vines are worked as naturally as possible: regular horse-drawn plowing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: 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. This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels. This wine is only available in magnum format; it is elegant, mineral, and powerful. The nose reveals a magnificent bouquet of white flowers, and the finish is accentuated by notes of yellow fruits.
Natural wine with no added sulfites.

Grands Champs Red 2018

Pierre Naigeon

This "Grands Champs" Burgundy, certified organic by Eurofeuille, is a biodynamic and natural red wine produced under the AOP Bourgogne label in the Côte de Nuits region, southeast of Gevrey-Chambertin. Made from 100% Pinot Noir, it has a aging potential of five to ten years. Serving temperature: between 14 and 16°C.

Vinification

The Grands Champs plot, from which this organic Burgundy comes, is planted with fifty-year-old vines. Its soils consist of cone gravel on Bresse marl. The harvest, carried out by hand, is carried out in 6 kg crates to preserve the grapes. After rigorous manual sorting, traditional vinification begins with indigenous yeasts. Aging lasts ten months in oak barrels, 15% of which are new. Bottled without filtration or fining.

Tasting

Delicately fruity, Grands Champs is an authentic wine of its terroir. Very indulgent, it evokes black fruits (black cherry), raspberry, licorice and thyme. The palate is opulent and structured. It is a place of pleasure and conviviality that will accompany the most delicious dishes: Stewed Dishes (for example a cassoulet), Exceptional Red Meats, charcuterie and cured meats…

Les Combes Rouge 2018

Pierre Naigeon
Les Combes, certified organic by Eurofeuille, is a biodynamic and natural red Burgundy wine made from the Bourgogne-Pinot Noir AOP. The sixty-year-old grapes grow near the commune of Gilly-les-Cîteaux, in the Côte de Nuits region and bordering the Chambolle-Musigny appellation. The aging potential is five to ten years. Serving temperature: between 14 and 16°C.

Vinification
The Les Combes plot from which this organic Burgundy is produced consists of limestone scree on Bresse marl and clayey limestone. The harvest is carried out manually in 6 kg crates to preserve the grapes. A rigorous manual sorting is carried out, followed by traditional vinification with indigenous yeasts. The wine is aged for ten months in oak barrels, 20% of which are new. Bottled without filtration or fining.

Tasting
Raspberry, red fruits, violet on the nose; the palate brings a note of licorice, notes of truffle, and confirms the raspberry. Les Combes is a generous, generous wine, with a very pleasant sapidity and depth. Pair it with coq au vin prepared with excellent poultry, serve it next to a beautiful platter of charcuterie, or make it the companion of a rib of beef.

Bourgogne blanc Bigotes Qvevris Blanc 2021

Fréderic Cossard
On the nose, the aromatic attack of Bigotes is distinctly lemony and continues with yellow fruits. On the palate, it offers tension, fullness, richness, a touch of fat, and plenty of persistence. For a generic Burgundy, it holds its own and can compete with more prestigious vintages. Produced on a small clay-limestone plot planted with Chardonnay in the Bourgogne regional appellation, it is the little white brother of the Bedeau red. Vinification and aging in qvevri (Georgian-style buried jars) further accentuate the richness and generosity of this white wine.

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 as a wine broker for some time 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 practice is not limited to Burgundy since 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 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Bourgogne Bedeau Qvevris Rouge 2021

Fréderic Cossard
Aging in qvevris, a Georgian-style buried terracotta jar, further accentuates the velvety texture and refinement of this beautiful, highly refined Pinot Noir. The nose is fresh, natural, and free, evoking tangy red fruits (morello cherry, cherry, plum). The Cossard style is fully present in this wine. Bedeau is a beautiful, delicious and refined Pinot Noir, bursting with fresh, tangy, and satiny fruit, plus a touch of cheekiness to enhance the overall effect. Lively and voluminous, spicy on the palate, with velvety, well-integrated tannins. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges. All the soils are clay-limestone. The harvest macerates in whole bunches before aging in qvevri.

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 as a wine broker for some time 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 practice is not limited to Burgundy since 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 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.