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What is organic red wine?
Historians trace the genesis of wine back more than eight thousand years, to the Caucasus region where wine was aged in kvrevris (or qvrevris), 3500-liter amphorae buried in the ground. Traditionally, red wine has always been what we now consider organic red wine, but the "organic" label only appeared at the end of the 20th century, as a reaction to the hyper-industrialization of wine. Indeed, it was in the context of wine globalization after the Second World War that large wine estates began to industrialize the global market with bottles full of inputs and synthetic chemicals, with the aim of achieving high yields and standardized production; this was the birth of what is called conventional wine. Organic is therefore a logical response to conventional, it is more respectful of the environment and meets strict specifications that govern wine production, from harvesting to bottling, including alcoholic fermentation.
Organic red wine is therefore a red wine made from organic farming. Organic in the broad sense (red wine but also white wine, rosé wine, orange wine, sparkling wine) first met the European specifications of 1991 which regulated the principles of organic farming in the vineyard. It was only in 2012 that new European specifications were published, this time declaring a regulation for organic farming also in the cellar.
As mentioned above, red wine from organic farming has theoretically always existed, but it has only been since 2012 that it has been supervised and regulated by strict specifications in both the vineyard and the cellar. In a broad sense, organic wine must be made from certified organic grapes, as well as organic sugar, must, or alcohol used during chaptalization and fortification. Also, organic wine prohibits certain winemaking practices such as de-alcoholization, electrodialysis, or thermovinification. The European Union also mandates a sulfite level 50 mg/L lower than conventional wines, i.e., a maximum of 100 mg/L for organic red wines.
Specific winemaking process
The winemaking process for organic red wine follows the same main steps as for conventional red wine, with a more careful and respectful approach to the fruit and its environment.
In the vineyards, synthetic pesticides, chemical fertilizers, and herbicides are prohibited, which allows the soil to remain fertile and rich in microorganisms, and the vines to develop grapes more concentrated in tannins and aromas.
Harvesting is mainly done by hand to preserve the integrity of the bunches. The berries are carefully sorted, ensuring that only healthy bunches enter the tank.
Next comes maceration, a step during which the juice remains in contact with the skins; the wine then acquires its full color, tannins, and aromas (often with notes of red fruits, black fruits, spices, or undergrowth).
In organic winemaking, fermentation often occurs with indigenous yeasts, those naturally present on the grape and in the cellar environment. This preserves the full identity of the terroir, resulting in a less standardized aromatic profile.
Also, all oenological inputs are regulated; the addition of sulfites is permitted but limited, which will stabilize the wine while allowing its personality to express itself. However, any artificial correction (industrial tannin, acidifier, aromatic yeast) is often discouraged or even prohibited.
As for aging, it can take place in tanks, barrels, or amphorae, depending on the style sought by the winemaker. The goal in organic winemaking is not to mask the wine, but rather to accompany it.
Are there sulfites in organic red wine?
Yes, there are sulfites in organic red wine, though in limited quantities. In organic farming, the measured addition of sulfites is allowed to enable better wine stabilization. European legislation sets maximum thresholds for added sulfites, significantly below those for conventional farming, with a maximum addition of 100mg/L for organic red wines (versus 150mg/L in conventional). The winemaker is then free to add even less, or none at all.
Otherwise, there will always be natural traces of sulfites, partly generated naturally by the grape to protect itself from its environment, and partly released by yeasts during alcoholic fermentation.
How to choose an organic red wine?
Choosing an organic red wine can seem complex at first, so we're giving you some simple benchmarks to help you make an informed choice that suits your tastes.
A certified organic red wine always bears an official logo, like the European green leaf. This label guarantees the absence of synthetic pesticides on the grapes, but it says nothing about the winemaking process. To go further, you should look for labels like Demeter or Biodyvin, which ensure an even more demanding approach.
Next, as with all red wines, there are very different profiles ranging from fruity and light wines (Gamay, Pinot Noir, Grenache) to structured and tannic wines (Cabernet Sauvignon, Mourvèdre), as well as round and gourmet wines (Merlot, Syrah, Malbec). The grape variety and region can therefore guide your choice according to your preferences.
It should also be noted that the organic industry represents a certain philosophical approach on the part of the winemaker, which sometimes counts as much as the bottle's label. Some producers even go further than organic wine with biodynamic wine or natural wine (with low sulfite levels and stricter specifications).
Finally, it's important to know that organic red wines can evolve differently over time because they often contain fewer sulfites (they are less stable). Therefore, it is advisable for beginners to start with younger vintages, which are more accessible and expressive.
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87 products
87 products
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cyprès de Toi Red 2022
1510
€15,10
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cyprès de Toi Red 2022
1510
€15,10
Unit price perCyprès de Toi Red 2022
An ode to the southern grape varieties, a beautiful, dense, and deep red from Languedoc. Its freshness and density also make it a thirst-quenching wine that also performs very well with food. Cyprès de Toi Rouge is to be enjoyed in all circumstances; it is a wine for all occasions. Very drinkable, straightforward, and structured, it is the result of a blend of the estate's young vines: Syrah, Grenache, and Carignan, destemmed and vinified separately with indigenous yeasts in concrete vats, a traditional method in the Corbières. This fermentation and aging method owes its total absence of oak, allowing for a very pure fruity experience. No inputs are used in the vineyard, the winery, or the bottling process. This is practiced all year round, as the estate keeps the juices in vats: the idea is that there is never a shortage. It will be an ideal companion for Iberian ham, red or white meats, duck, and all grilled dishes.
To find out more
This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old estate already planted with abandoned Carignan and Grenache vines, which had not seen any fertilizer or pesticides for years: these clean and vibrant soils were ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.
Ganache Red 2019,
Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the party. The famous southern grape variety, harvested in Carpentras, vinified in the Jura, doesn't feel out of place at all: nothing prevents it from unleashing its brazenly fruity notes – cherry, fresh and candied strawberry, raspberry, blackberry, plum, dried fruit – enhanced with plum, black pepper, spices, and chocolate. All that? Yes. Don't be surprised by a slight reduction upon opening: aerate the wine, decant, or let it wait a little in the glass, and it will disappear. A complex, innovative, and delicious wine.
Natural wine with no added sulfites.
Munjebel Rosso Red 2017
The Munjebel 2017 from Frank Cornelissen is the purest expression of Nerello Mascalese, the emblematic grape variety of Etna. This natural wine, with no added sulfites, comes from a careful blend of several plots in the northern valley of the volcano, some of which are responsible for the estate's most prestigious vintages: Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, and Pontale Palino. In addition, there are vines specially dedicated to this cuvée, located on the volcanic terroirs of Rampante, Piano Daini, and Crasà.
At first glance, its translucent ruby color and radiant seduces with its elegance. On the nose, the wine reveals an intense and refined aromatic palette: wild red fruits, black cherry, raspberry, mixed with touches of sweet spices and smoky minerality, typical of the basaltic soils of Etna. On the palate, the Munjebel 2017 combines depth and finesse. It presents structured but silky tannins, vibrant acidity and an almost airy texture reminiscent of certain great Burgundies. The balance between the richness of ripe fruit and the mineral tension makes this a wine of great complexity and remarkable length.
With its significant aging potential, this Munjebel gains depth with age, but can already be enjoyed today after decanting. Served between 16 and 18°C, it will pair wonderfully with grilled prime rib, lamb with wild herbs, or mushroom risotto.
Côtes du Rhône Red 2022
This Côtes-du-Rhône from Domaine des Grandes Serres is what its name implies: an organic and natural red wine from the lower Rhône Valley, in the AOC-AOP Côtes-du-Rhône-Villages. It is part of the estate's "Comics" natural series (see label).
Vinification
The Côtes-du-Rhône from Domaine des Grandes Serres is made from 80% Syrah, with 5% of each of the following grape varieties: Grenache, Mourvèdre, and Cinsault, all grown on limestone and sandstone soils. The harvest is manual, the grapes are destemmed and macerated on the skins for three weeks. After pressing, the wine rests for eight months in stainless steel vats.
Tasting
A good, dense, indulgent, and fruity Côtes-du-Rhône, without the slight bite of sulfites, does that tempt you? This Côtes-du-Rhône is part of the estate's organic and natural "Comics" series and will always be perfect when you want a warm, fruity red wine suitable for all occasions.
Learn more about Domaine des Grandes Serres
Domaine des Grandes Serres, created in 1977 with respect for the environment and the terroir, represents the excellence and vitality, in organic and natural mode, of the prestigious Châteauneuf-du-Pape appellation, where it covers 12 hectares. To make his estate and merchant wines, he harvests, buys grapes, vinifies, and ages them over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône, extending to areas such as Lirac and the Costières de Nîmes.
An organic commitment without ostentation
A large portion of the Domaine des Grandes Serres vintages are organic and without added sulfites, although the estate does not publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, promote the health of the vineyard and allow for the elimination of inputs. While the labels don't take themselves seriously, the wines are solid, fresh, and flavorful.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Backdrop - Exclusive Red Cuvée 2021
1720
€17,20
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Backdrop - Exclusive Red Cuvée 2021
1720
€17,20
Unit price perToile de Fond - Cuvée Exclusive Rouge 2021,
Fond Cyprès
Velvet, full-bodied, full-bodied, and a beautiful aromatic palette: this red has it all and will pair well with anything (moments, occasions, dishes, etc.). Toile de Fond is an exclusive cuvée from Fond Cyprès for Culinaries. It consists of eighty percent free-run juice from Carignan de la Source and twenty percent pressed juice from the Corbières blend, renamed this year Le Cordières des Andes (one-third Carignan de la Source, one-third Syrah de la Pinède, and one-third Grenache du Bois Saint-Jaume). The grapes are vinified separately before being blended in concrete vats for aging. This newcomer, which is very dear to us, is a red wine for all occasions, in the straightforward and sunny style – without excess heat – which characterizes this estate.
Find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean and living soils are an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.
Toile de Fond Rouge 2022
Fond Cyprès
Velvet, full-bodied, full-bodied, with a magnificent texture and a beautiful aromatic palette of ripe red fruits: this wine has it all and will pair well with anything (moments, occasions, dishes, etc.). The tasting of this 2022 wine revealed "a real bomb," so be warned. Toile de Fond is an exclusive cuvée from Fond Cyprès for Culinaries, classified as a Vin de France. For this vintage, it consists of 80% free-run juice from Grenache du Bois-Saint-Jaume, a magnificent expression of Grenache grown on marl surrounded by pine forests, and 20% Carignan de la Source. The grapes are vinified separately before being blended in concrete vats for aging. This newcomer, which is very dear to us, is a red wine for all occasions, in the straightforward and sunny style – without excess heat – which characterizes this estate, with a full and voluptuous sensation which seems to characterize this blended cuvée since its beginnings.
To find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines which reflect us, wines of character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache vines, which had seen neither fertilizer nor pesticides for years: these clean and vibrant soils are ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first evaluated by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.
Back to Blaye Rouge 2022
Château Frédignac
Back to Blaye, a superb organic and natural red Bordeaux, has everything to seduce you: it once again reflects the excellence of organic wines produced on Bordeaux soils. You'll first admire the beautiful deep carmine color before perceiving the Blaye-Côtes-de-Bordeaux signature on the nose: black fruits, red fruits, exemplary vinosity, a delicious roundness underpinned by tannins that are still a little rustic due to the wine's youth. Bordeaux, as you know, generally requires waiting, and the fact that the wine is organic and natural doesn't change anything. You will therefore be right if you decide to keep this bottle for a few years, it will benefit from it and acquire velvety and melted. The wine needs to patinate a little in the bottle, but you can enjoy it now and accompany it with red meats, roasts, solid dishes. Obtained from a majority of Merlot (90%) and Cabernet Sauvignon as a minority grape variety (10%), Back to Blaye is categorized as a Vin de France but has nothing to envy its congeners more gratified by their appellation. The harvest is destemmed, the maceration in vat is fifteen days. The aging after pressing and blending is six months in concrete vats. Tip: Take advantage of this vintage's youth by buying several bottles that will age with distinction in your cellar.
Find out more
Château Frédignac, a 100% organic estate (Nature & Progrès), is located in the Blaye-Côtes-de-Bordeaux appellation, very close to the small town of Blaye, practically on the banks of the Gironde. Founded in 1918 by Jean-Marie L’Amouller, a Breton sailor who found happiness on the right bank of the estuary — which is called “the River” here — it became a quality wine estate a few years later by absorbing the vineyard of a property with a centuries-old reputation, Château Saugeron. The appellation is best known for its velvety, deep red wines, in which Château Frédignac excels. But the achievements of this wine estate dedicated to respecting the terroir and virtuous agricultural practices do not end there: an organic white is produced, as well as several natural cuvées of various colors, from pet'nat'rosé to still red. The red grape varieties are typical of the appellation—the two Cabernets, Franc and Sauvignon; Merlot, Carménère and Côt (Malbec)—and the whites (Sauvignon Blanc, Sémillon) are similar. The clay-limestone soils promote both soil drainage and their beneficial freshness for the vines. Combined with methods deeply respectful of the soil, plants, animals and winemaking, these pedological conditions allow the Château Frédignac team to be proud of its wines: as worthy of their local tradition as they are in keeping with the desire to work as closely as possible with nature.
Cabernat Red 2019,
Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).
To find out more
Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. In the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.
Hip Hip Poulsard red 2018
Domaine de l’Octavin
The Hip Hip cuvée is based on Poulsard, a red Jura grape variety that produces clear, light, savory wines full of red fruits. Crafted by Alice Bouvot, it is the result of a six-week carbonic fermentation using whole bunches of indigenous yeasts in fiberglass vats, without excessive extraction. The wine is neither filtered nor clarified, and no chemical additives are added in the vineyard or cellar. A charming wine for all occasions: it's so good that we hesitate to suggest pairings, it will go with everything.
To find out more
"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 does not allow any 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.
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.
Munjebel Red 2022,
The traditional essence of Etna in an iconic cuvée
The Munjebel 2022, a pure Nerello Mascalese, is a true ode to the unique terroirs of the northern Etna valley. Made with grapes from the estate's best plots (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana, Porcaria) and from vineyards selected for this cuvée (Rampante Sottana, Piano Daini, and Crasà), this wine reflects Frank Cornelissen's vision of a balanced, traditional, and rich wine. Vinified in destemmed maceration for one month and aged briefly in vats, it combines freshness and maturity.
A rich and spicy Nerello Mascalese
The Munjebel 2022 seduces with its bright and deep ruby color. On the nose, it reveals captivating aromas of spices, ripe red fruits and a minerality typical of basalt soils. On the palate, it impresses with its elegant structure and fine tannins, perfectly balanced by a fruity sweetness and vibrant freshness. The finish, long and harmonious, leaves a spicy and slightly saline imprint, characteristic of the great wines of Etna. Best enjoyed between 14 and 16°C, after decanting to express all its richness.
A gastronomic wine par excellence
This generous and balanced red is the ideal companion to grilled or sauced red meats, Mediterranean-flavored stews and mature cheeses. It fits perfectly into a gourmet meal, enhancing each bite with its aromatic complexity.
With extended aging potential, the Munjebel 2022 stands out as a classic and masterful interpretation of Nerello Mascalese, rooted in tradition and enhanced by Cornelissen's expertise.
Combe du Temps Red 2020,
Les Vignes du Domaine du Temps
La Combe du Temps rouge is a powerful but not heavy wine: red fruits are layered with notes of undergrowth, earth, garrigue, and mineral, on a rather full-bodied and tannic structure. Natural and elegant, not lacking in freshness, La Combe du Temps rouge was fermented naturally with indigenous yeasts, without filtration or fining, then aged 20% of the total volume in barrels. The wine has more than moderate oak. Very balanced, it is a Languedoc blend (equal parts Syrah and Grenache) that plays on freshness with a beautiful chewiness.
To find out more
The Domaine du Temps is located in Cabardès, a small region of Languedoc that was once a subdivision of the Cathar Country. Starting from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by the Lauragais and to the east by the Minervois. Hilly, wild, rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the place called Font Juvénal, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and freshness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon, and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has been dedicated to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is determined based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions produce smooth, controlled wines of great integrity, with very supple tannins. They are fresh, delicious, and expressive.
Marguerite Red 2019
The Marguerite 2019 from Domaine Bois Moisset is a true immersion in the winemaking heritage of the southwest. Made from Duras, a native grape variety of Gaillac, it reveals all the richness and intensity of this ancestral terroir. Made from vines 15 to 30 years old, planted on sandy loam and clayey gravel from the Tarn terraces, this natural wine is the result of a respectful approach to the vine and the soil.
The vinification follows a minimalist logic: destemmed harvest, three-week maceration in cement vats without added sulfites, and low-temperature fermentation to preserve the fruit's brightness. Aging continues in cement vats until bottling, carried out without filtration and with a tiny dose of sulfur to stabilize the wine while preserving its raw and lively character.
With an intense and clear garnet color, Marguerite 2019 offers an expressive nose, dominated by notes of sweet and spicy spices (cinnamon, black pepper), ripe black fruits, and violet. On the palate, it is a structured, ample, and fresh wine, driven by a beautiful natural acidity that balances its rich body. The tannins are supple yet present, extending into a spicy and slightly licorice-laced finish.
Best enjoyed between 16 and 18°C, this vibrant red is the perfect accompaniment to rib of beef, a prune tagine, or a game terrine. Decanting will allow it to reveal all its complexity.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perMagnum Variette Red 2018
A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.
Munjebel Rouge 2021
Frank Cornelissen
Rich, fragrant, with beautifully melted tannins and the smoothness of ripe fruit, Munjebel Rouge is a classic, classified as DOP Etna Rosso or IGP Terre Siciliane Nerello Mascalese. Among Frank Cornelissen's wines, this one best represents the typical character of the northern Etna valley. “A rich and fragrant wine of pure Nerello Mascalese,” explains Frank Cornelissen, “from different vineyards, partly from our best plots where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana and Porcaria) as well as from the vineyards designated for this specific wine (Rampante Sottana, Piano Daini and Crasà). Classic, traditional, with tannins and a sweetness of ripe fruit. My vision of a traditional, balanced and rich wine from the northern valley of Etna.” Munjebel red is a true bouquet of wild red fruits, aromatic and balanced, carrying all the crunch of ripe fruit, with a Pinot Noir side and a bright translucent color. It is vinified with indigenous yeasts, without additives or sulfites, unclarified and minimally filtered before bottling.
To find out more
A major figure 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 could 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 accept "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" 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 mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering 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 produced in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined 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, allowing the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Cappuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante, etc.
Susucaru Rosso Red 2024
Frank Cornelissen
Frank Cornelissen's Susucaru Rosso, now a cult wine, takes us to the heart of Etna's black lands for a unique expression of natural Sicilian red wine. Produced as IGP Terre Siciliane, this 2024 vintage is a blend of Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet, and Uva Francesa, organically grown on high-altitude volcanic soils.
A natural wine, precise and profound
The grapes are destemmed then macerated for a month, before fermentation with indigenous yeasts without the addition of oenological inputs. Aging takes place for one year in epoxy tanks, a neutral material that preserves the integrity of the fruit and the finesse of the terroir. Here, everything is done to translate the minerality and tension of Etna's slopes, while maintaining remarkable drinkability.
Between finesse and structure
The nose is intensely floral and fruity, blending violet, dark fruits, sweet spices, and a slightly smoky touch. On the palate, the texture is tannic but fluid, with a lively attack, a generous core, and a peppery, saline, energetic finish. The style is both rustic and modern, elegant but unadorned.
Decant and share
Serve decanted for 30 minutes, between 16 and 18 °C. Susucaru Rosso pairs well with spicy dishes, red meats, grilled foods, charcuterie, or simply as an aperitif for those who appreciate natural red wines with strong personalities. Aging potential: up to 5 years.
Commendatore Rouge 2018, Domaine de l'Octavin
100% trousseau obtained biodynamically on gray marl-limestone terroir, Commendatore is a delicious and complex red, elegant and serious like the statue of the Commander (but infinitely less threatening). It is a perfect companion for charcuterie, offal and red meats.
Natural wine without added sulfites.
100% trousseau obtained biodynamically on gray marl-limestone terroir, Commendatore is a delicious and complex red, elegant and serious like the statue of the Commander (but infinitely less threatening). It is a perfect companion for charcuterie, offal and red meats.
Natural wine without added sulfites.
Back to Blaye (exclusive cuvée), Red 2023
Château Frédignac
A retro nod for a wine firmly rooted in the present: "Back to Blaye" embodies a new generation of natural red Bordeaux, resulting from precise work in both the vineyard and the cellar. Château Frédignac, a pioneer of clean and committed viticulture in the Blaye – Côtes de Bordeaux appellation, has created an exclusive 2023 cuvée that is both expressive and digestible.
Valued terroir, committed expertise
Planted on the typical clay-limestone soils of the Blaye area, the Merlot (65%), Malbec (25%) and Cabernet Sauvignon (10%) grape varieties are cultivated according to organic farming principles (certified AB & Nature & Progrès). The winemaking remains true to the natural spirit: destemmed maceration for two weeks, without oenological intervention or exogenous yeasts, followed by aging in concrete tanks to preserve the fruit's brilliance.
A lively and generous red
On the nose, the wine releases aromas of ripe black fruits, fresh herbs and sweet spices. On the palate, the attack is supple, the tannins present but well integrated, supported by a beautiful freshness. The wine gains intensity throughout the tasting, with a rounded and balanced texture.
To share today or to let age a little...
Back to Blaye can be enjoyed now, slightly chilled (14-16°C), with a nice plate of charcuterie, a red meat dish or a family meal. No need for a decanter: open, breathe, savor! This wine can also age in the cellar for 5 years.
Rencontre Red 2020,
Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.
To find out more
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 wine-growing heritage. Along with an estate planted with vines, it 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 in the summer. It is in this small rural paradise that natural wines typical of their origin and their 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 vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.
Saint-Joseph Les Hauts Red 2017,
Domaine des Miquettes
A pure Syrah from the Saint-Joseph appellation, produced by an astonishing estate that chose to vinify in qvevri, Georgian-style terracotta jars. This cuvée, produced from forty-year-old vines, was bottled after two years in jars, offering magnificent notes of pepper and violet on the nose, a satiny palate, and fruity body typical of good terracotta aging. Drink now or keep for a few more years.
A natural wine with no added sulfites.
