Confirm your age
You must be at least 18 years old to browse this site.
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.
Sort by:
327 products
327 products
Vin de Lies White 2019/20 Magnum
Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a viticultural practice that is little known outside the profession, but which produces a highly regarded wine. It is not normally sold commercially but reserved for the cellar team. Classified as a Vin de France, it is therefore a treat bestowed upon us by the winemaker. And I might as well tell you that the magnum format makes it an even more monumental treat... The roundness and polish of the wine are further enhanced;
Vinification
The lees wine method consists, after racking the barrels or aging tanks, of gathering all the lees in a single tank. These lees are suspended in a small quantity of wine, which is again decanted and recovered once or twice. Nourished by the lees, the red obtained in this way is smoother, softer, and the white is less tense, rounder. To make this vintage, Jean-Yves Péron combined the lees from all his 2019 whites and some of those from 2020 (thus bringing together all his terroirs, both Savoyard and Italian). The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita (Vermentino), Muscat à Petit Grain, Roussanne…
Tasting
This is the true “house cuvée,” generally very popular. “It’s a wine for pleasure,” says Jean-Yves Péron. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” We can predict this moment of grace for next winter, which is upon us as this cuvée is released. Pairings: it goes with everything. Beautiful poultry, fine fish, seafood and shellfish…
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, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.
Les Marlines Special White Cuvée 2018
Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.
Vinification
Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.
Tasting
The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).
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, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.
i Vicini Moscato White 2021
I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie from Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie from organic grapes from Northern Italy. The muscats grow on very fine limestone soils, calcareous-magnesian, on a particularly cool site.
Vinification
The Muscat d'Asti grapes, harvested manually at good phenolic maturity, macerate for three months in vats on the skins, with punching down. Racking off in January, aging for one year in 300 l barrels. No filtration, fining or addition of sulfites.
Tasting
Straightness, tension and freshness: this very fine mountain Muscat offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron favors for his dry whites. It’s a great table wine, not really for an aperitif, but for gastronomy, no limits.
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. The grapes are vatted in whole bunches and undergo semicarbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. 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.
Munjebel VA White 2020 Magnum
Frank Cornelissen
This magnum size of Frank Cornelissen's classic dry white wine, Munjebel VA, is classified under the DOP Sicilia and IGP Terre Siciliane Bianco appellations. Organic (Eurofeuille), biodynamic, and natural, this is a very special white wine, produced from ungrafted vines from the estate's highest plots: Tartaraci (1,000 m above sea level) and Zacchino Pietre (920 m). This is the upper limit of the Etna vineyard.
Vinification
Munjebel VA white is a blend of Grecanico Dorato (60%), Coda di Volpe (30%), and Carricante (10%). After harvesting, destemming, and light crushing, the grapes macerate for 4 days on the skins and ferment with indigenous yeasts. Aging is 18 months in fiberglass vats and 18 months in bottles. No fining, light filtration.
Tasting
This white wine from Frank Cornelissen combines all the characteristics of great wines: depth, density, high acidity, minerality, and texture. A supremely elegant white wine, to be paired with the finest seafood. We offer you from the outset a sauté of abalone from France Haliotis with parsley or smoked scallops from Maison Mathieu or from Saumon de France.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Vino Bianco White 2022,
An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.
Learn more
Azienda Corva Gialla (“yellow crow”) is a winery 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 delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi, from the Le Coste estate. The crumbly 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.
Night Potion Skin Contact White 2021,
Night Potion Skin Contact is an organic and natural dry white wine certified CCPAE (Catalan Council for Organic Agriculture) and biodynamic, produced by Clos Lentiscus in the Baix-Penedés region (Catalonia).
Vinification
Produced on the limestone soils of the Garraf Natural Park, Night Potion Skin Contact is made using skin maceration, hence its name and its solid, structured yet velvety character. It is made from 100% native Catalan grapes, xarel lo, and is vinified in terracotta containers.
Tasting
Pleasant, pleasant, and adaptable to all occasions, Night Potion Skin Contact is a wine that goes with everything. Its minerality is matched only by its freshness, so there's no need to think about it any longer: let's quickly open this bottle to appreciate its all-terrain qualities, its controlled acidity, and its aromatic charm. It will pair well with tapas, raw, cooked, or smoked fish and seafood. If you want to know more about the delicious still or sparkling wines of this Catalan region, you can also visit the neighbors, at Partida Creus.
Learn more about Clos Lentiscus
In Sitges, Catalonia, in the Penedès appellation, Clos Lentiscus is an organic and natural wine estate located in the heart of the Garraf Natural Park. In a superb landscape of Mediterranean greenery, Manel Avinyo, nicknamed "the Bubbleman", his brother Joan and his daughter Núria specialize in cavas, sparkling wines made using the traditional method, and also make some still wines, all biodynamically, without added additives or sulfites.
History of Clos Lentiscus
The family has been established here since at least the 14th century. When the two brothers took over the estate, organic, biodynamic and additive-free winemaking replaced conventional practices, allowing this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas.
The Clos Lentiscus style
Purity, elegance and a crisp minerality characterize the organic and natural wines of Clos Lentiscus. This Catalan estate also produces still wines. The grape varieties are traditionally Catalan: Sumoll, Ull de Llebre, Xarel-lo, Cartoixà Vermell, Cariñena, and especially Malvasia from Sitges, accompanied by Tempranillo and Muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, where operations are dictated by the lunar phases. Pollination is facilitated by the presence of beehives, whose honey sometimes supports the secondary fermentation of the grapes.
Hupnos (exclusive vintage) White 2022
Sous le Végétal
Made from small-grain Muscat, Hüpnos is an organic, biodynamic, and natural wine from the terroir of Samos, a Greek island in the eastern Aegean Sea. This sulfite-free wine is one of five white vintages from Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. Its name is inspired by its night harvest, hüpnos meaning "sleep" in Greek. This type of harvest is designed to preserve the freshness of the polyphenols for perfect maceration. The muscats are harvested in the Agii Sarandides and Karvounis areas on the slopes of the volcano that occupies the center of the island. They were obtained using organic farming methods in conversion to permaculture. Pruned in goblet form, they grow on basalt, granite, and limestone soils.
Vinification
The Hüpnos harvest macerates in whole bunches for a month. Vinification is carried out without aeration or stabilization; only pumping over, topping up, and settling are carried out. Fermentation takes place in 500-liter Stockinger barrels. Hüpnos is an unfiltered wine, with no additives or added sulfites, bottled by gravity, and aged in black bottles sealed with black beeswax and paraffin.
Tasting
On the palate, Hüpnos surprises with its fruity freshness while expressing its nocturnal origin and the mineral austerity of its terroir. An aroma of candied fruit diffuses on the palate. The deliciousness and mineral freshness are both present. Decanting is recommended, and as an accompaniment, try grilled fish, white meats (for example a roast piece of Black Pork of Bigorre or Ferme de Mayrinhac.
Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.
History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, cast iron ferrous… In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.
Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of vinification containers are used: amphorae, concrete eggs, stainless steel vats and barrels of 500 liters. Each plot is vinified in at least two of the four containers and aged in black bottles sealed with wax. No sulfur is added or filtration is performed.
Livia (exclusive vintage) White 2022,
Sous le Végétal
Livia is an organic, biodynamic, and natural dry white wine from the island of Samos (Greece) whose mineral profile reflects the salinity of schist and the freshness of quartz. It is part of Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. The iodized aromas of the Muscat à petits grains are elegant, refined, and persistent, without the heaviness that this grape variety sometimes presents. Livia is a long and full-bodied wine, prolonged by a delicious finish. Decanting is recommended. It will shine as an accompaniment to high-end seafood products such as smoked salmon from Lionel Durot or with the specialties of Caviar de Neuvic.
Cultivation and vinification
The vines, pruned in goblet form, are cultivated using organic farming and in conversion to permaculture on schist, quartz and limestone soils not far from the village of Pagondas, on the foothills of Mount Karvounis. The harvest is destemmed before maceration, a light crushing allows the extraction of the free-run juice which ferments without pumping over, aeration or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 500-liter Stockinger barrels and half in 5,000-liter stainless steel vats. Livia is a natural wine without additives, unfiltered, bottled by gravity and aged in black bottles sealed with wax.
Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively for Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.
History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.
Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.
Octave (exclusive vintage) White 2022,
Sous le Végétal
Octave is an organic, biodynamic, and natural dry white wine from the terroir of the island of Samos, in the eastern Aegean Sea. It is a vintage belonging to the Sous le Végétal project, exclusively for Culinaries, created by Patrick Bouju on the island of Samos (Greece). Octave is made entirely from Samos small grain muscat grown in the localities of Pagondas, Karvounis and Platanos — eight plots from four terroirs, okto meaning “eight” in Greek.
Eight plots, four terroirs
Octave reflects the mineral variety of the island of Samos through these eight plots from which it comes: the salinity of the limestone, the freshness of the quartz, the austerity of the basalt and the tension of the schist. The iodized aromas of the muscat remain elegant, avoiding the heaviness of the grape variety. Octave is a complex natural wine that extends into a mineral finish. It will flourish in a carafe and will be very comfortable with seafood products such as the specialties of Saumon de France (smoked fish and rillettes) or oysters from Yvonnick Jegat or from the Ferme marine d’Artouan.
In the vineyard and at the cellar
The vines are harvested by hand in the early morning, and the grapes are macerated in whole bunches. The free-run juice is vinified without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Fermentation takes place in 750-liter amphorae and 1,400-liter concrete eggs. Octave is without additives, unfiltered, and bottled by gravity; the black bottles are used for aging and maturation. Around the (organic) cap, the closure is made of paraffin and black beeswax.
Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.
History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.
Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfites are added, and no filtration is used.
Palli et Genesia (exclusive vintage) White 2022
Fine, delicate, fresh, and deliciously muscatel-like, Palli & Genesià is an organic, biodynamic, and natural wine with no additives or sulfites. It is one of five white vintages in the Sous le Végétal series, and, like three others, is made from small-grain Muscat grapes from the island of Samos (an archipelago in the eastern Aegean). It expresses all the minerality of the pink granite soil from which it is made. Palli & Genesià Genesià comes from vines planted near the village of Platanos, pruned en goblet on an old vineyard, abandoned and brought back to life—hence its name, derived from palingenesià, “rebirth” in Greek. The vines are cultivated organically in conversion to permaculture, without any additives in the vineyard or the cellar, and the harvest is manual. As with all other Sous le Végétal cuvée, fermentation takes place in stainless steel vats and terracotta amphorae. The wine is bottled by gravity and sealed with a black beeswax cork. The black glass bottle guarantees aging. Palli & Genesià is the perfect accompaniment to seafood and Eastern Mediterranean meze. You can open it with friends to enjoy tapas or seafood starters: we suggest, for example, preserves from Calle El Tato. Palli & Genesià will also go very well with cheeses, for example the Auvergne tommes and fourmes from Ferme Pradel.
Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.
History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.
Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.
Champagne Fleur d'Etoile Extra-Brut White non-vintage,
Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).
To find out more
Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.
BS Blanc de Sumoll White 2020
Partida Creus
Finely macerated, with a superb golden hue vering with orange, BS Blanc de Sumoll is perfect for the table and refined dishes. Vibrant and aromatic, it offers notes of citrus (grapefruit, orange, lemon), rose, peach, apple, quince, garrigue (thyme, rosemary), and quince, with a rather saline finish. It is also mineral with notes of honey, leather, and stone. This still, sunny Blanc de Noirs, made from 100% white Sumoll (a grape variety that has become extremely rare in Catalonia) and produced directly from the press, is a historic cuvée, the first produced by Massimo and Antonella. Classified as Vino de Mesa (table wine), this is a very rare vintage that should not be missed when a few bottles appear.
Find out more
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 wine is well-known – 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 found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Blanc des Garennes White 2021
2150
€21,50
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Blanc des Garennes White 2021
2150
€21,50
Unit price perLe Blanc des Garennes White 2021
A beautiful texture, with notes of citrus and exotic fruits. Roussanne, Grenache Blanc, and Viognier grown on the same plot: a southern blend that produces a truly southern white, classified as a Vin de France, original, balanced, fresh, structured by light maceration, fermented and aged in barrels. Its profile is atypical in Corbières. A distinctive feature: the plot was planted according to the desired wine, and chosen to face north to ensure good acidity. The three grape varieties are harvested at different ripeness levels. As soon as the Viognier (later) is ripe, everything is harvested together: the white Grenache is often overripe. This produces a very particular taste balance, between freshness, richness, and roundness. After direct pressing, the must is vinified in old 225-liter barrels, then aged for ten months. It can be kept for around ten years, if given time: all pairings suit it.
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 have 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 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.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond White 2022
1600
€16,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond White 2022
1600
€16,00
Unit price perToile de Fond White 2022
Lovely texture, fluidity, citrus notes (lemon), and a seductive liveliness. We present to you for the first time Toile de Fond Blanc, the little white brother of Toile de Fond Rouge. This white wine, classified as a Vin de France, is very fresh, with non-filtration explaining its slightly cloudy color. A lovely, thirst-quenching white wine, it is made from Grenache Blanc and Roussanne grown on the same plot and therefore sharing the qualities of their native soil. These grapes are from the excellent 2022 harvest, vinified entirely in stainless steel vats and bottled in the spring. It's typically a summer wine, perfect with raw seafood, raw fish, and delicate tapas. Drink before fall.
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 make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, 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. 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.
XLC Xarel Lo Culinaries White 2022
Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...
Find out more
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 coming from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's 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 produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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 MC Macabeu Sparkling White 2019
Partida Creus
Warning, this is a rarity, so enjoy it: 2019 is apparently the only vintage of this sparkling wine, presented here in magnum. A veritable explosion of stone fruit (peach, apricot) and floral notes, with a magnificent texture, MC Macabeu is both a curiosity and a delectable and entirely serious wine: it comes from an old plot of Macabeu vines—well-known in Languedoc, Catalonia, and northeastern Spain—returned to a wild state and virtually abandoned before being reclaimed by Massimo and Antonella. The vines grow as vines, at an elevated position, with a limited production of small bunches. It’s a unique, concentrated, and fruity wine that grabs your soul and is a must-try. MC Macabeu, macerated on the skins for ten days, is a wine full of personality; it doesn’t mince its words.
Find out more
Partida Creus is an important estate, both in terms of winemaking and history – we’re talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
SK Muskat Alejandria White 2022
Partida Creus
SK Muskat Alejandria is a deliciously fresh, fragrant, and aromatic white wine with a hint of orange. The nose receives a hint of marzipan, and the palate confirms this sensation by adding complex notes: lychee, pear, flowering meadow, plenty of freshness and crispness. A long, satiny finish. This splendid wine, made from Muscat of Alexandria (Moscatel), classified as Vino de Mesa (table wine), is vinified dry by Partida Creus. It goes very well with raw, grilled or sauced fish, spicy dishes such as fish or poultry curries, Middle Eastern, Indian and Sichuan cuisines.
Find out more
The Catalan winery Partida Creus is the creation of two Piedmontese from the Langhe (where wine is well-known), Antonella Gerosa and Massimo Marchiori, who first pursued careers as architects in Barcelona. But the wine bug tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make 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. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia. 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, bobal, cartoixà vermell and 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 exclamations of joy.
SP Subirat Parent White 2021
SP Subirat Parent, classified as Vino de Mesa (table wine), is, as its name suggests, made 100% from the native Catalan grape variety Subirat Parent. It is crisp and aromatic, with a nose of ripe white fruits, melon, and wildflowers. Agile on the palate, fresh and straightforward, lemony and slightly saline, it offers a long finish tinged with a delicate bitterness typical of the estate. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. The harvest is pressed after a three-day skin maceration. The must is settled and fermented with indigenous yeasts in stainless steel vats. It rests for three months in vats on fine lees before bottling.
Find out more
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 wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon 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, bobal, cartoixà vermell and 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Vinyater White 2020
Partida Creus
Rounded, buttery, expressive, and mineral, VY Vinyater first reveals a nose of white fruits and white flowers. Lemon zest and a hint of beeswax. On the palate, it offers volume and body, with a very long finish. Made from old vines (sixty years old) of the Catalan Vinyater grape variety growing on clay-limestone soil, aged in fifty-liter demijohns and classified as Vino de Mesa (table wine), VY Vinyater is a fresh and seductive white that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext.
To find out more
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 wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's 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 produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, 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 this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
Find out more
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 wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon 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 but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
