Appellation Wines

Grenabar Rouge 2021,

Domaine de l'Octavin
Grenabar 2021 is a joyful, fruity, and borderline rosé wine, with decidedly maraschino cherry, blood orange, and watermelon notes, with well-ripened tannins and moderate acidity that makes it very adaptable. Originally, it was made from Grenache and Colombard. For this vintage, it is made from Carignan and Vermentino (Rolle) produced biodynamically on granite and quartz soils (SCEA L’Authentique by Claude Ughetto in Carpentras). It is made by steeping whole-bunch Vermentino in Carignan must obtained by direct pressing. This maceration takes place for three weeks. Bottling was done in June 2022. This red wine also extends to the pairings traditionally associated with white wines. Very versatile and fresh on the palate.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in this wine-growing Jura region, often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, this type of wine allowing no chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Super Pink Rosé 2021,

Fréderic Cossard
A graceful and delicate pale rosé, a wine with the same qualities: 100% Cinsault, red fruits, citrus notes, flowers, and orange zest. Like Provençal sunshine in a bottle. Marvelously pure, this wine is produced by directly pressing grapes harvested from twenty-year-old vines near Vaison-la-Romaine (Vaucluse), on clay-limestone soils. Aging is brief, in stainless steel vats. A summer rosé, without hesitation, but also for all year round, with Asian or Middle Eastern cuisines, or even red fruits.

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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 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended 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.

Tempranillo y Más Rouge 2007

Bodega Barranco Oscuro
Natural wine without added sulphites.

Xarel Lo Domaine Blanc 2016

Clos Lentiscus
Festive, light, and crisp, this dry white wine made from pure Xarel Lo is, above all, a seducer. Aromatic and creamy with beautiful notes of white peach and tropical fruit accents, it has something to please every palate. The vines from which it comes grow on sandy-limestone soil. After the manual harvest, maceration is brief and pressing is very gentle to obtain the best from the grapes. Fermentation takes place in French oak barrels with indigenous yeasts. Aging takes place in the same containers for six months. Best served chilled.

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It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, 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 as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain 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 indigenous 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, some of them 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, takes care of 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. The 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.

Yeti Rouge 2024

La Tribu Alonso

The 2024 Yeti cuvée is a wine as atypical as its name, born in Beaujolais under the passionate impetus of the collective La Tribu Alonso. This 100% Gamay, or rather, should we say "100% Gamay diversity," brings together no fewer than 31 different varieties of this grape: Gamay teinturier, white, rosé, old clones, forgotten plants... A mosaic of grapes that reflects the richness of life and the free spirit of its winemakers.

The grapes are grown on granitic soils, without synthetic products, following a completely natural approach, even without certification. After a 5-day semi-carbonic maceration in fiber tanks, fermentation occurs thanks to indigenous yeasts, without oenological input. The wine is then aged for 12 months in concrete eggs, which brings roundness, energy, and balance, without woody masking.

The result? A vibrant and juicy red wine, with a light and brilliant color. The nose reveals crisp red fruits, a herbaceous touch, some sweet spices, and a peppery hint. On the palate, it is fluid, digestible, with a beautiful texture that remains fresh and elegant. A smooth Gamay, but never simplistic.

Yeti can be enjoyed as an aperitif, with artisanal charcuterie, lightly spiced dishes, or even grilled white meats. It's a wine of immediate pleasure, which appeals to both the curious and enlightened lovers of lively natural wines, to be drunk young or within 5 years.

Weingarten Blanc 2024

Domaine Einhart

Under the guidance of Domaine Einhart in Alsace, the Weingarten cuvée embodies the delicacy of a Sylvaner expertly crafted on a clay-limestone terroir. Vinified with certified organic methods and without oenological artifice, this natural white wine expresses a beautiful purity of fruit, balanced by a fresh and direct structure. Here, the humblest grape variety flourishes fully on the most generous soils.

The winemaking process involves a pre-fermentation cold maceration (12 to 14 °C) for 24 hours, promoting aromatic expression without extracting undesirable tannic compounds. The subsequent direct pressing produces a clear and delicate juice, which is then aged in stainless steel tanks for 10 months, preserving all the wine's vibrancy. The estate relies on spontaneous fermentation using indigenous yeasts, in full respect of the grape and its ecosystem.

Upon tasting, Weingarten 2024 reveals a pale color with green reflections. The nose is vibrant: white flowers, herbaceous notes, and a hint of exotic fruits. On the palate, it is elegance itself: a full body yet always held by a vertical freshness. A slight, well-controlled bitterness on the finish prolongs the pleasure and makes you want more.

Ideal as an aperitif, this wine also lends itself to more daring pairings: Thai cuisine, spicy dishes, seafood, or tender-fleshed poultry. An expressive, versatile, and honest cuvée, to be enjoyed now or cellared for a few years.

Chateau Roulant Red 20/21

Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.

Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.

Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .

Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.

The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.

Fleurie Grand Pré, Magnum Red 2018

Domaine Bélicard

Fleurie Grand-Pré 2018 – Domaine Bélicard (Magnum)
In magnum format, this Fleurie Grand-Pré 2018 by Domaine Bélicard gains in depth and aging potential. Made from Gamay noir grown on sandy soils in the Fleurie appellation, this organic red wine combines floral finesse, crisp fruit, and subtle structure. A natural cuvée, vinified without inputs, which reveals the delicacy of the cru in a serious and generous version.

Precise winemaking for an expressive Gamay

The grapes are harvested at full ripeness, then macerated for two weeks to develop a beautiful structure without excess. Fermentation takes place with indigenous yeasts, without added sulfites, before an eight-month aging period in used barrels, which brings complexity and texture without masking the fruit.

A floral nose, a crisp and silky palate

The bouquet immediately seduces: peony, violet, then blackberry, blackcurrant, and juicy dark fruit. On the palate, the texture is elegant, the tannins fine, with a beautiful tension that balances everything. A subtle woody note completes the palette, adding depth without masking the wine's natural freshness.

A bottle for special occasions

This magnum can be enjoyed now at 14–16 °C, without decanting, with a fine cut of meat, grilled fish, candied vegetables, or as an aperitif for enlightened connoisseurs. It can age for 5 to 7 years without losing its brilliance. An elegant and age-worthy Fleurie, in a convivial large format.

Pastiche

Distillerie du Viaduc

Pastiche is anything but an imitation. With this creation, Distillerie du Viaduc asserts an artisanal and botanical vision of pastis, far from industrial versions saturated with sugar and artificial flavors. This organic aniseed spirit is crafted with purity in mind, slowly macerating whole plants in neutral alcohol, following a gentle and controlled process that reveals the natural complexity of the botanicals.

Among the ingredients, all organically grown: green anise seeds, fennel, licorice, dill, and lemon thyme. Maceration lasts one month, followed by progressive dilutions with no added sugar, coloring, or additives. It is this slow reduction that gives Pastiche its smooth texture and balanced palate.

The nose opens with a clear aniseed base, supported by fennel and a fresh touch of lemon thyme. On the palate, the attack is clean, herbaceous, structured by a beautiful presence of licorice and the aniseed elegance of dill. The finish is long, persistent, and evokes natural licorice candies, without any heaviness.

This new generation pastis can be enjoyed neat or slightly diluted, depending on the desired intensity. It is designed for lovers of bitters, botanicals, and freshness. More than just an aperitif, Pastiche is a vibrant infusion of the Mediterranean garden in a bottle, at once intense, dry, and digestible.

Cathédrale Rouge 2020

Danis dans la Vigne

A monumental cuvée, balancing verticality and finesse

With Cathédrale 2020, Danis dans la vigne has created a powerful, complex, and meditative wine, reflecting its evocative name. This exceptional cuvée blends Malbec and Cabernet Franc, two noble grape varieties from the Southwest, grown in clay-limestone soil cultivated organically. A natural, lively wine, free of oenological additives, that embraces the long haul: 3 years of aging in barrels, topped up only once a year, in a deliberate oxidative approach, followed by a year of rest in stainless steel tanks, then a year of refinement in the bottle.

A rare and demanding process that gives birth to a wine with a deep aromatic profile, a silky texture, and remarkable complexity, capable of gracefully enduring through the years.

A noble, ample, patinated wine

From the first glance, the dark robe with garnet reflections announces the wine's richness. The nose opens with stewed black and red fruits, evolving into notes of toasted almond, cocoa, sweet spices, and undergrowth. On the palate, the texture is dense, velvety, but never heavy. The Cabernet Franc brings a welcome freshness that balances the power of the Malbec. The long and harmonious finish reveals a saline and slightly smoky touch.

Cathédrale 2020 is a gastronomic cuvée par excellence, designed for ambitious pairings: red meats, feathered game, truffle dishes, or even certain aged cheeses. Serve between 16 and 18°C, with no need for decanting. This wine can be enjoyed now or cellared for 10 years or more.

Les Larmes du Soleil Red 2020

La Tribu Alonso

Terroir, plot size and grape varieties

Born in the heart of Beaujolais, but labeled a Vin de France, "Les Larmes de Damas 2020" is a singular Pinot Noir, with understated charm and a fiercely independent character. Cultivated off the beaten path, this wine draws its finesse and structure from the vibrant soils of the Rhône Valley, where the terroir, though not defined by an appellation, speaks with genuine sincerity. Here, the soils express themselves without artifice, offering Pinot Noir a delicate canvas for expression, full of tension and subtlety.

Cultivation methods

Tribu Alonso is above all a philosophy of respect and patience. Without a label, but with a deep commitment to life, the estate cultivates its vines with artisanal care, far removed from industrial standards. The vinification of this cuvée reflects this: a "Jura-style maceration" where half juice and half stems, without the stalks, are left to infuse for three months. A gentle and slow method, like a whisper addressed to the fruit, which emerges pure, vibrant, and delicately peppery.

Tasting & pairings

In the glass, "Les Larmes de Damas" reveals itself with quiet modesty. Its pale red color hints at its delicate texture. The nose evokes faded rose, crushed morello cherry, and a subtle note of white pepper that tantalizes the senses. On the palate, the wine glides with elegance, carried by a crystalline freshness and a caressing suppleness. No pretense, just touching sincerity, a simple yet lingering emotion.

This delicate red wine calls for dishes of equal quality: light, subtle cuisine that doesn't seek to overpower. Ideal as an aperitif, with a platter of fine charcuterie, a beetroot carpaccio with herbs, or a mature soft cheese. "Les Larmes de Damas" also complements a moment of silence, a gentle conversation, or the soft light of late afternoon.

A free, meditative wine that reconciles fruit, time, and the hand of man in a discreet yet profound harmony.

Gabbrodo White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Organic Cognac VS Pass’Ange, Alain Chadutaud

Alain Chadutaud

This cognac has aged for three to five years in Limousin oak barrels. Specially designed for aperitifs and bar drinks (allow 2 cl for a cocktail), it can also be used in cooking or for flambéing desserts. It has a remarkable fruitiness with a hint of vanilla and a pleasant aromatic persistence.

Super Pink Rosé 2023,

Frédéric Cossard


An elegant and delicious rosé, Super Pink embodies the pure expression of Cinsault. This pale-colored wine is the result of direct-press vinification of grapes harvested manually in the Vaucluse region. Its nose is marked by delicate notes of red fruits, citrus fruits, and flowers. On the palate, its vinous texture and freshness invite a light and festive tasting.

Ideal as an aperitif or with summer dishes such as barbecues, tapas, or smoked fish, this rosé is best enjoyed chilled, between 8 and 10°C. Drink within 2 years.

Armagnac by Maurice 2009 Spirits

Hootch

Take advantage of it, not everyone has access to Armagnac by Maurice: organic (Demeter, AB, and Eurofeuille labels), artisanal, it is made by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer. Hootch is responsible for packaging and distributing this small-producer Armagnac with an alcohol content of 49.3%.

Production

100% Baco grape variety grown biodynamically in the Bas-Armagnac region, Armagnac de Maurice XO (Extra-Old) comes from a single barrel where it has been aged for 14 years. It is neither reduced nor filtered, and without coloring. No fertilizers or pesticides in the vineyards, no additives in the cellar. Neither reduced nor filtered, without coloring. Cuvée limited to 494 bottles.

Tasting

The Baco grape variety gives a beautiful complexity to the nose with aromas of vine flowers, bay leaf, spices, and exotic fruits. On the palate, there is great finesse and length with notes of vanilla, flan, tobacco, and flowers. Serve it as a digestif or a light pick-me-up, and you can even eat it with: pastries, desserts, fruits, or charcuterie such as peasant terrines. It will be served alongside beautiful poultry or roasted black Gascon pork.

Learn more about Hootch

Hootch is not a distillery but a distillery developer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, particularly Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.

Armagnacs by Maurice

Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It turns out that the entire production is organic, biodynamic and artisanal.

Discover Armagnac

This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or a prune ice cream (even if we love that too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a great opportunity to discover it.

Argilla Ramato Rosé 2021

Terre Pianca

Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.

Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.

Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.

A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.

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On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).