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171 products
171 products
Vino Rosso Rossetto Red 2021,
Fruit and drinkability above all: Rossetto was designed to be joyful and easy to drink. Azienda Corvagialla sought to promote maximum acidity in the harvest to obtain a pleasant wine with a very present fruity note: cherry and strawberry, on the nose as well as on the palate. This wine is a distinguished gurgling wine, a wine for pleasure and relaxation with friends that you will love to return to on any occasion. Rossetto is a 100% Sangiovese from the most vigorous plot of the vineyard: made up of volcanic soils, it faces west and is located at an altitude of 450 meters. The harvest is destemmed and macerated for about three weeks with daily pumping over or punching down as needed. After fermentation, Rossetto is aged in fiberglass vats until bottling in March.
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The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delimiting deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are promoting these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Oberer Altenberg White 2023,
A powerful and refined Gewurztraminer from a unique sandy terroir
The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.
A captivating and structured tasting
On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.
An exceptional wine for special occasions
Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.
Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.
Côtillon des dames White 2022
Côtillon des Dames is a dry white wine from Jean-Yves Péron, organic and natural, from Savoie. In Vin de France, it is one of this winemaker's flagship vintages, made from several grape varieties in order to precisely control the evolution of the juice for each vintage and balance the wine according to each variety.
Vinification
Jean-Yves Péron's Côtillon des Dames is made with a majority of Jacquère, harvested at peak maturity, with Altesse and Roussanne as complementary grape varieties. All these vines grow on different terroirs: schist and limestone, limestone scree in Fréterive, mica schist in Albertville. The grapes are vinified separately and blended approximately two months before bottling. Depending on the variety, the maceration will be carbonic or not and of different durations. The average punching down is two weeks to two months. The aging is one year in 300-liter barrels.
Tasting
Great finesse characterizes Côtillon des Dames, a wine of great aromatic complexity, elegant and fruity, with a superb length on the palate. The winemaker has done everything to preserve the aroma and typicity of the Jacquère grape variety and the length and maturity of the Altesse-Roussanne duo.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Côtillon des dames réserve White 2020
Côtillon des Dames Réserve is an organic, biodynamic, and natural dry white wine made in Savoie by Jean-Yves Péron from Jacquère, Altesse, and Roussanne grapes. Classified as a Vin de France, it is, as its name suggests, a reserve cuvée, particularly refined.
Vinification
Côtillon des Dames Réserve by Jean-Yves Péron is made from Jacquère, Altesse, and Roussanne grapes. The plots are located on mica-schist soils in Albertville, on limestone scree in Fréterive and on limestone in Chignin. The grapes are vinified separately and blended approximately two months before bottling. Maceration in vats with punching down is carried out for two months. The idea is to be able to control the evolution of the juice and balance the wine according to the behavior of each grape variety. The wine is aged for three years in 300-month barrels.
Tasting
Côtillon des Dames Réserve is a complex, elegant and fruity white wine that should be enjoyed, as it is rare. It displays lovely acidity and good aging potential. It will be perfectly at home alongside smoked fish (salmon or other) or anything from the sea. It will also pair well with cheeses, fondues and raclettes.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
Frédéric Cossard - Domaine de Chassorney
Vin de France Rafling Riesling White 2020
5590
€55,90
Unit price perFrédéric Cossard - Domaine de Chassorney
Vin de France Rafling Riesling White 2020
5590
€55,90
Unit price perVin de France Rafling Riesling White 2020
Fineness, fruitiness, balance, elegance, roundness, and integrity all at once, this Riesling in the Vin de France category has a lot to tell. Our own Frédéric Cossard, equally at home in Burgundian-style vinification (but without additives) as in the multi-hued refinements of merchant winemaking, now offers us a merchant Riesling vinified with skin-contact maceration. Don't nitpick too much about food and wine pairings, this one is tailored for all circumstances.
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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 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 for a while as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations.
In 2006, he created his own wine trading house and bought organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular 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.
Magnum XL Xarel lo Ancestral Sparkling White 2014
Partida Creus
With a few years of maturation further reinforcing its character while smoothing out the nuances, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel lo Ancestral is highly drinkable and enjoyable. Made from the native Catalan grape variety xarel lo, harvested by hand and pressed directly, it is fermented in stainless steel vats using indigenous yeasts and finished fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
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Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wine – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum VY Vinyater Ancestral Sparkling White 2014
Partida Creus
Lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that it has aged a little and is developing all the richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. It will shine as an aperitif, for celebrations, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful financial vol-au-vent. Vinyater is harvested by hand; Alcoholic fermentation takes place on the skins and on indigenous yeasts in stainless steel vats. The wine finishes its fermentation for ten months in bottles on fine lees.
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Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Rose Rosé 2017
Domaine Ruth Lewandowski
This simply named rosé comes from two exceptional plots: Matthew Rorick's vineyard in Calaveras, California, a very steep, high-altitude vineyard whose high-quality soils provide the Tinta Roriz (Tempranillo) used in this blend. The other, Fox Hill Vineyard, nurtured the Portuguese grape varieties (Souzão and Touriga Nacional) that make up the rest. These fleshy, sappy, and tannic grapes, combined with the Tinta Roriz, allowed Ruth to create a rosé wine that redefines the conventional image of this type of wine: deep, earthy, and structured.
A natural wine with no added sulfites.
Munjebel White 2022,
A high-altitude Zibbibo revealing the elegance of Etna
The Munjebel White 2022 is a brilliant interpretation of the Zibbibo grape variety, born on the basaltic soils of Etna. This natural and biodynamic cuvée, vinified using destemmed maceration and aged for 6 months in amphorae, reflects Frank Cornelissen's commitment to wines that reflect the purity and richness of Sicily's volcanic terroir. With a fascinating complexity and vibrant freshness, this vintage lends itself equally to special occasions and gourmet meals.
A tasting full of vivacity and depth
To the eye, the Munjebel White reveals a bright and vibrant golden yellow color. The nose is complex and charming, blending notes of tangy citrus, white flowers and juicy fruits, all enhanced by a saline minerality typical of volcanic terroirs. On the palate, this wine offers remarkable tension, with a silky texture and freshness balanced by a precise structure. The finish, long and elegant, leaves a mark of floral aromas and ripe citrus fruits. Served between 10 and 12°C after decanting, it reveals all its complexity.
A remarkable gastronomic versatility
This dry and refined white wine is the perfect accompaniment to grilled fish, shellfish, Mediterranean vegetables or even white meats. It also lends itself to more daring pairings with spicy cuisine or sophisticated vegetarian dishes. As an aperitif or at the heart of a gourmet meal, this wine enhances every moment.
With an aging potential of 5 years, the Munjebel White 2022 embodies the authenticity and elegance of the great natural whites of Etna, in a unique and memorable expression.
A incisive and vibrant white wine, where freshness and tension are brilliantly expressed. Radicalement blanc 2024 lives up to its name, between precision and energy.
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Les Vignes du Fresche offers here a committed cuvée, from respectful viticulture and natural winemaking. The wine is designed to express all the vivacity of the grape without filter.
The color is clear and brilliant. The nose reveals notes of citrus, green apple and a mineral touch. On the palate, the attack is lively, direct, with a marked acidity that structures the whole.
The finish is tense, refreshing, very clean.
An ideal wine for an aperitif or to accompany seafood and light dishes.
Vin du conservatoire White 2024
Terroir, plot size and grape varieties
Nestled in the unexpected corners of Beaujolais, far from the clichés of ubiquitous Gamay, the 2024 Vin du Conservatoire unveils a little-known and profoundly vibrant facet of this generous land. Crafted by the Tribu Alonso, a collective of winemakers passionate about biodiversity and freedom, this still white wine draws its originality from an atypical plot where Grenache Blanc and Macabeu coexist in perfect harmony. But the magic also comes from a unique, symbiotic planting: Muscat Chardonnay, Floreal, Villard Blanc, and Alain Bouquet intertwine in a vegetal ballet that is both free and precise. Here, each grape variety plays its part in rhythm with the seasons, for a collective expression of the terroir, far from the beaten path.
Cultivation methods
The Tribu Alonso cultivates much more than grapes: it cultivates a philosophy. A philosophy of unconditional respect for all living things, without artifice or labels, but with a keen awareness of the winemaker's role as guardian of a fragile balance. No synthetic treatments, constant observation of the vines, and minimal intervention in the cellar: this is the credo of this committed tribe. Winemaking follows the same guiding principle, where the human hand guides rather than corrects. The result? A wine without makeup, naturally fermented, that expresses the richness of its ecosystem in every glass.
Tasting & pairings
From the first whiff, the 2024 Vin du Conservatoire captivates with its floral finesse: delicate violet, spring white blossoms, and a light whisper of ripe apricot that caresses the senses. On the palate, the tension is palpable, with a vibrant acidity that structures the wine without making it stiff. The texture is supple, almost caressing, carried by a subtly saline and lingering finish. One finds there that sensation of purity, like spring water flowing through living soil.
At the table, this characterful white wine is wonderful as an aperitif, where its freshness awakens the taste buds. It then reveals itself to be a perfect match for smoked fish, trout gravlax, or white meats with herbs, highlighting their aromas without ever overpowering them.
A rare, free and vibrant wine, which tells its own story of Beaujolais.
Les Œillets Blanc 2022
Jean-Yves Péron
Vinified in Savoie, Les Œillets is a dry macerated white wine made by Jean-Yves Péron. Organic, biodynamic, and natural, it is a 100% Jacquère white, with no additives or added sulfites, classified as a Vin de France.
Vinification
Les Œillets comes from the same terroir as La Petite Robe (the clay-limestone soils of the lieu-dit Les Marches, at the foot of Mont Granier), but it is harvested later to achieve greater phenolic maturity and a higher tannin concentration. Carbonic maceration for four or five days is followed by a month of punching down in vats. At least one year of aging in 300-liter barrels.
Tasting
Woody, with explosive minerality and beautiful tension, Les Œillets by Jean-Yves Péron is an atypical white wine with powerful aromatic notes. Lots of fruit and candied citrus. Superbly structured, Les Œillets has chewiness, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. This is a wine for roasted poultry and high-end cured meats, but its pairings are broad.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies the grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
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.
Westerberg Blanc 2023,
The subtle and mouth-watering expression of a unique terroir
The Westerberg 2023, produced by Domaine Einhart, is a highly expressive cuvée that combines Gewurztraminer and Riesling, two emblematic grape varieties of Alsace. Produced from vines planted on a terroir of limestone silt, this cuvée draws its unique character from a meticulous 11-month maturation in foudres, which amplifies its complexity while preserving its freshness.
An intense and elegant tasting
On the nose, the Westerberg 2023 reveals a striking aromatic richness: notes of candied apricot, juicy pear and jasmine blend harmoniously with touches of mango and citrus. On the palate, this wine displays a supple and velvety texture, balanced by a marked mineral freshness. The vibrant acidity brings a beautiful salivation, while the long and persistent finish highlights brioche and slightly buttery nuances. This contrast between breadth and liveliness makes this wine a true sensory journey.
Refined pairings for a varied gastronomy
The richness and finesse of the Westerberg 2023 make it a perfect ally for the table. It enhances grilled fish dishes, seafood, or even roast poultry. It also pairs well with Mediterranean and Asian cuisines, where its exotic aromas and ample structure will find a beautiful echo. Finally, it pairs elegantly with mature cheeses and fruit desserts, such as an apricot tart or a citrus mousse.
Serve between 6 and 8°C after decanting, this wine is ready to be enjoyed now, but will also evolve magnificently in the cellar for at least 5 years.
Mercurey Les Vignes Blanches Qvevris Red 2023
La Grande Chaude, Blanc 2023
Philippe Chatillon
With La Grande Chaude 2023, Philippe Chatillon delivers an artisanal cuvée where Chardonnay, the noble grape of the Jura, finds a chiseled and deeply mineral expression. This organically certified cuvée, classified as AOC Côtes du Jura, comes from a rare and complex terroir: red Lias marls enriched with a dolomite bank – a soft limestone rock – which structures the top of the plot. This unique composition, located in Passenans, gives the wine a natural tension and great aromatic precision.
The 60-year-old vines yield concentrated fruit, which Philippe Chatillon vinifies by direct pressing, without artifice, before two years of aging in old barrels, where the wine slowly builds itself, sheltered from new wood, in a pure logic of respect for life.
The nose opens elegantly with zesty citrus, white flowers, discreet brioche notes, all carried by a prominent chalky minerality. On the palate, the texture is straight, taut, precise, almost saline, with a length that leaves a striking sensation of purity. It is a gastronomic white wine, intense but never heavy, combining the freshness of the Jura with the depth of great Chardonnay.
At the table, La Grande Chaude will enhance grilled fish, creamy poultry, or mushroom risotto. Decant it to allow it time to breathe, serve it between 10 and 12°C, and it can evolve over 5 years.
A great terroir wine, sensitive, lively, which reveals all of Philippe Chatillon's talent in the fine and luminous interpretation of his Jura soils.
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.
Magnum Munjebel VA 2013
Frank Cornelissen
This pure Nerello Mascalese, produced under the IGP Terre Siciliane, comes from the basalt soils of the Cornelissen estate's three highest plots (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of Etna's northern valley. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.
Vino Rosso Red 2015
Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Art Brut Red 2023,
La Tribu Alonso
A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais
The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.
Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.
An intense and original tasting
On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.
Rich and varied pairings
This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.
Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.
