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What is white wine?
Regardless of their profile, all our white wines are natural and organic wines, with no added sulfites.
White wine is most often made from white grapes, but some black grape varieties can also be used. This is then called "blanc de noirs."
The main French grape varieties for white wine are Chardonnay, Sauvignon, Chenin, Viognier, Melon de Bourgogne, Sémillon, Muscat, Riesling, etc. There are more well-known protected designation of origin (AOC/AOP) for white wines (Loire, Jurançon, Entre-Deux-Mers, Fiefs-Vendéens, Muscadet…), but many appellations are also famous, sometimes more famous, for their white wines than for their red wines: this is the case, for example, for Alsace and Burgundy.
A dry white wine can be made from direct pressing (grapes pressed immediately after harvest) or vinified with maceration of destemmed or whole-cluster grapes. In this case, it is called a macerated white wine or orange wine.
Sweet or dessert wines are wines with a sweet profile because they retain a high level of residual sugar after fermentation. These wines should not be confused with VDN (vins doux naturels) or fortified wines, which can be white, and which are obtained from grape must whose fermentation has been interrupted by the addition of alcohol.
A dry white wine, depending on the ripeness of the grapes, the terroir, the grape varieties, and the winemaking process, has a taste profile ranging from very dry (acidic) to fruity and sweet. One can feel the mark of the soil (acidity, salinity, minerality) or that of the fruit (sweetness, fruity or floral aromatic palette), sometimes both. Aging and cellaring time can also influence the sweetness, acidity, or aromatic intensity of a white wine.
White wines are made almost everywhere in temperate climates. In Europe, some white wines from Italy and Spain are renowned. In France, Burgundy, the Loire Valley, Savoy, Alsace, Languedoc, and Gascony can be cited as major origins of white wine.
Regarding pairings, white wines are most often associated with fish, seafood, and cheeses, as well as cheese-based dishes such as Swiss or Savoyard fondue. They are also reserved for white meats and light appetizers, as well as some desserts.
What are the different types of white wines?
The large family of white wines includes dry white wines (the most common category), which include oxidative white wines and macerated white wines (orange wines). There are also sweet white wines, dessert white wines, sparkling white wines (or pétillant), and fortified white wines (white vins doux naturels).
Why choose an organic white wine with no added sulfites?
For health, first of all. Many people claim not to tolerate white wines because they give them headaches. This symptom is most often due to the addition of sulfites, not to mention other chemical additives in conventional winemaking.
Indeed, conventional winemaking tends to add more sulfites to white wines than to red wines because they are more fragile and more difficult to preserve, but in the presence of natural white wines without added sulfites, this problem disappears.
An organic white wine with no added sulfites is therefore healthier and more digestible. It also tastes better, allowing its aromas and fruit more room to express themselves.
A good natural white wine offers a freer and livelier sensation on the palate. These wines are fresher, fuller, and more pleasant to taste.
What is the distinction between a sweet white wine and a dry white wine?
The dry-sweet-dessert scale is a matter of residual sugar, the amount of natural grape sugars that the wine retains after fermentation.
A dry white wine will contain less than 10 g of residual sugar, a sweet white wine between 10 and 45 g, and a dessert wine will contain more than 45 g per liter.
Which exceptional dishes pair best with white wine?
If we generally consider that white wines are to be paired with fish and seafood, white meats, poultry, and cheeses, the pairings depend heavily on the types of wines.
For exceptional dishes, an exceptional white wine.
For example, oysters and smoked salmon will be paired with dry white wines from Burgundy or the Loire estuary (Muscadet), fine fish (turbot, sole, sea bass) with crisp and aromatic white wines from Burgundy, the Loire Valley, Savoy, and the South.
Loire white wines will go with goat cheeses, and Savoy or Jura white wines with rich cheeses such as Reblochon, Comté, or Mont d'Or.
With age, the range of pairings for great dry or dessert white wines expands and includes stews, poultry, and feathered game. Sometimes, an old Burgundy or an old sweet Jurançon develops truffle aromas: the pairing is then obvious.
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289 products
289 products
Nuria Muscat of Alexandria White 2018
This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from native varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
Elegance, purity and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting and the wines are never deviant. Cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white and rosé.
Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will be a marvel with all Mediterranean cuisines. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.
Frédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru les Folatières White 2019
31500
€315,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru les Folatières White 2019
31500
€315,00
Unit price perPuligny-Montrachet 1er Cru les Folatières White 2019,
Fréderic Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The 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 plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
This Puligny-Montrachet Premier Cru comes from the Folatières plot, planted with very old vines. This antiquity is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, complex, powerful, and precise; Puligny-Montrachet is a legendary wine, and this one lives up to its reputation. Endless pairing possibilities, long aging guaranteed.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Magnum Saint Romain sous le Chateau Clos du Cerisier White 2019
24900
€249,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Magnum Saint Romain sous le Chateau Clos du Cerisier White 2019
24900
€249,00
Unit price perMagnum Saint Romain sous le Chateau Clos du Cerisier White 2019,
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the soil and vines are worked as naturally as possible: regular horse-drawn plowing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting. This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels. This wine is only available in magnum format; it is elegant, mineral, and powerful. The nose reveals a magnificent bouquet of white flowers, and the finish is accentuated by notes of yellow fruits.
Natural wine with no added sulfites.
Je t'ai dans la peau White 2017,
Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winegrowers on his family estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. He took over two hectares of his father's vines in 2005 and produced his first vintages in 2006. In 2008, he acquired other vineyards and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for wines from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes. As its name suggests, Je t’ai dans la peau is a matter of epidermis. Grape skin, of course, since it is a maceration white, an experiment carried out by Nicolas with various nuances since 2009 to obtain wines with a strong personality. The goal isn't to produce exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P'tit Grobis Blanc: all Chardonnay, of course, on stony granite soils. The 2017 vintage is produced using pure maceration. This maceration is short: five to seven days. Aging is three years in barrels. This orange offers a beautiful old-gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. A superb balance to savor.
Chatzen Blanc 2017
La Sorga
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is covered with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This wine is a blend of seventy percent sauvignon blanc (twenty-eight-year-old vines) and thirty percent chasan (a cross between listan and chardonnay; forty-three-year-old vines) from sandy limestone soils near Carcassonne. The chasan is processed by direct pressing and the sauvignon macerates in the must in whole bunches for four months. The aging is three years in old barrels, without topping up. This explains the controlled oxidative character of this wine, with a nose of veil (walnut husk) and stewed tropical fruits, dried banana, curry... and the aromatic, straight, long and complex palate, well tannic. The aging potential is enormous but the wine already stands out for gastronomy and the most refined dishes on the most joyful tables.
Natural wine without added sulfites.
Guy Sweet Wine 2011
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
The Guy cuvée is obtained from a blend of two southern grape varieties growing on the hard Urgonian limestone of Puéchabon (Hérault): vermentino (called rolle in France), at eighty percent, from twenty-five-year-old vines, and viognier, twenty percent, from twenty-five-year-old vines. These two grape varieties macerate together in whole bunches for two weeks. Then, only the heart of the press is selected before aging in old barrels, without topping up, for more than nine years. A wine with a strong personality and finely oxidative notes, presenting a nose of bergamot, candied melon, and fresh walnut. The palate is ample, devoid of any residual sugar or woody sensation, powerful and of great complexity. The finish is lively. This wine holds up very well to air (more than six months) and offers a rock-solid structure.
Natural wine with no added sulfites.
SM White 2017
"Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each one These favorites is a vineyard. The result is a stunning mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This white wine comes from Villafranchian terroirs on a basalt base located near Pézenas, in the upper Hérault valley. The name SM, formed from the initials of “sauvignon-marsanne”, refers to the blend that makes up this wine: sixty percent marsanne (vines aged twenty-five years) and forty percent sauvignon blanc (vines ten years old). Marsanne is pressed directly and the must is used to macerate the Sauvignon in whole bunches for sixty days. The aging, eight months, takes place in vats. The nose evokes bergamot, beeswax, fennel and dried apricot. The palate is taut, endowed with an incredible sapidity. Exotic fruits, mango in particular. A natural companion for mature or blue cheeses, without forgetting the very creamy goat cheeses of the South. It will keep for about ten years.
Natural wine without added sulfites.
Funambule Sparkling White 2019,
Château Lafitte
A 100% natural sparkling wine made from Gros Manseng, straight from the extraordinary Jurançon vineyard, Funambule holds its own. The nose is immediately captivated by a great aromatic freshness that continues on the palate with euphoric notes of lemon and mandarin. A perfect balance of solidity and delicacy, it accompanies any meal from aperitif to dessert.
Natural wine with no added sulfites.
Pairs with: Charcuterie, Hard cheeses
Le Litre Arbitre White 2019
Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish
Orange White 2019
This Orange cuvée is made from Petit Manseng, the emblematic grape variety of Jurançon. It is macerated for 21 days in terracotta jars, which gives it its beautiful tawny color, powerful nose, and supple, melting tannins. A true treasure to keep in the cellar for up to ten years (if you can manage that).
Natural wine with no added sulfites
Pairs with: Asian cuisine, Roasted meats
Pamina Blanc 2018, Domaine de l'Octavin
Pamina is a Chardonnay produced biodynamically from white and gray marl soils typical of the Arbois region. It is a lovely crisp white that will accompany grilled white meats or fish, or any savory dish with puff pastry or shortcrust pastry: vol-au-vent, quiches, croustades, etc.
Natural wine with no added sulfites.
Arces Macéré Blanc 2019, Domaine de l'Octavin
This Chardonnay from the famous Arces plot in Arbois is macerated for two months in vats and in whole bunches. It is a beautiful, balanced orange that expresses all the richness of the Jura terroir.
Natural wine with no added sulfites.
This Chardonnay from the famous Arces plot in Arbois is macerated for two months in vats and in whole bunches. It is a beautiful, balanced orange that expresses all the richness of the Jura terroir.
Natural wine with no added sulfites.
Terra Alta - NV White 2011
Laureano Serres Montagut
Natural wine with no added sulfites.
Du Bout des Lèvres White 2009
A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.
Ô mon Païs White 2011
A blend of Sauvignon and Chenin, Ô Mon Païs offers notes of lychee, bergamot, and lemongrass: perfect with raw fish and Asian cuisine. Half of the grapes are pressed directly, without settling, and the other half macerates whole bunches for approximately 45 days before aging for a year in vats. Aging potential: 20 years.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2018
12000
€120,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2018
12000
€120,00
Unit price per
Chassagne Montrachet 1er Cru Abbaye de Morgeot Blanc 2018, Frédéric Cossard
This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Lots of white fruits, white flowers, and honey. The clay gives it richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.
Goes with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish
This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Lots of white fruits, white flowers, and honey. The clay gives it richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.
Goes with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish
Frédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru Les Folatières White 2018
37900
€379,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Puligny-Montrachet 1er Cru Les Folatières White 2018
37900
€379,00
Unit price perPuligny Montrachet 1er Cru Les Folatières Blanc 2018,
Frédéric Cossard
This Puligny-Montrachet Premier Cru comes from the Les Folatières plot, planted with very old vines. This age is felt in the depth and structure of the wine, and it also benefits from superb aging qualities. A fine example of Chardonnay at its peak. Classy, complex, powerful, and precise.
A natural wine with no added sulfites.
Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish
Frédéric Cossard - Domaine de Chassorney
Magnum Saint Romain Sous le Chateau clos du cerisier White 2018
22890
€228,90
Unit price perFrédéric Cossard - Domaine de Chassorney
Magnum Saint Romain Sous le Chateau clos du cerisier White 2018
22890
€228,90
Unit price perMagnum Saint Romain Sous le Chateau clos du cerisier White 2018,
This Chardonnay comes from a steep plot located between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After direct pressing, aging is approximately one year in barrels.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Saint Romain Combe Bazin Qvevris Blanc 2018
5687
€56,87
Unit price perFrédéric Cossard - Domaine de Chassorney
Saint Romain Combe Bazin Qvevris Blanc 2018
5687
€56,87
Unit price per
Saint Romain Combe Bazin Qvevris Blanc 2018, Domaine de Chassorney
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The harvest macerates in whole bunches and is aged in qvevris (buried jars), which accentuates the smoothness, minerality, and texture. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. The harvest macerates in whole bunches and is aged in qvevris (buried jars), which accentuates the smoothness, minerality, and texture. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.
