Wines of the World

Nuria Cartoixa Vermell Sparkling White 2018

Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.

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, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.

SK Blanc 2019, Partida Creus
The Catalan winery Partida Creus is the creation of two Piedmontese natives from the Langhe (where wine is known), Antonella Gerosa and Massimo Marchiori, who 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, which 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. 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. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
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. There are also Moscatel, Grenache, Merlot, and Cabernet (among others). 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 varietals 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 indicate 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 exclamations of joy. This splendid Alexandrian Muscat wine is vinified dry by Partida Creus. This is a white wine with a hint of orange, deliciously fresh, fragrant, and aromatic. 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 crunch. A long, satiny finish. It pairs very well with raw, grilled, or sauced fish, spicy dishes such as fish or poultry curries, and Middle Eastern, Indian, and Sichuan cuisines.

CX Cartoixa Blanc 2019,

Partida Creus
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 found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which 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. 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. This is why their estate is as important on a wine level as on a historical level – here we are talking about the history of the vine in Catalonia.
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 exclamations of joy.
This rarity is a still dry white wine made from Cartoixà Vermell (another identity of Xarel·lo Rosado, a traditional rosé grape variety) that explodes with freshness and extremely rich aromatic notes: white peach, rhubarb, strawberry and even papaya. A slight appetizing bitterness rewards this absolutely delicious wine that will perform equally well on its own and with food.

Crucella Red 2019

La Vinicola di Antonio Gismondi

The estate's only red, Crucella is a beautiful blend of Merlot, Sangiovese, and the ancient local Freisa grape variety, which imparts a slight hint of musky red fruit, but the Sangiovese dominates. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat. Crucella is characterized by a nose of undergrowth, mineral and earthy, a lively and acidic attack on the palate, red fruit, cherry on the retro-olfaction, and tannins that are less present than the deep color would suggest. Definitely a good wine for laying down that will blossom over time.
Natural wine with no added sulfites.

Alberto Lopez Calvo Tinto Cosecha Red 1998

Coruna del Conde
Named after the man who planted the vines in 1970, this great aging cuvée is composed of Tempranillo as the dominant grape variety, followed by Cabernet Sauvignon and a small amount of Merlot. The destemmed harvest ferments in vats before aging in barrels for up to four years. After bottling, the wine undergoes a final aging of two to three years. These methods, as well as the exclusive use of grapes without any additives, are those of the estate's founder, and have been perpetuated by his grandson. Vinified using the Bordeaux method but with a distinctly Iberian character, this wine has a silky, velvety texture, a hallmark of perfectly blended tannins. A delicacy with mature fruit notes, a sublime, accomplished wine for life's finest moments. Drink now.
Natural wine with no added sulfites.

Toile de Fond (exclusive vintage) Red 2024

Fond Cyprès

The vibrancy of the south, natural version

At the foot of the Corbières mountains, the Fond Cyprès estate produces a 2024 red wine imbued with freedom and energy. This natural wine, certified organic (AB), is born on sun-drenched clay-limestone soils, with total respect for the environment: soil cultivation without synthetic products, hand-harvesting, and vinification using short maceration without added yeasts or oenological additives. Here, the fruit expresses itself in all its purity, without artifice.

The Mediterranean trio – Carignan, Grenache, and Syrah – yields a wonderfully fresh wine, with a slightly spicier profile than the previous vintage. Its clear ruby color heralds a youthful and vibrant wine. On the nose, an immediate bouquet of red fruits (cherry, raspberry) mingles with a herbaceous and peppery touch reminiscent of garrigue paths after the rain. The palate, fluid and lively, seduces with its drinkability: smooth tannins, lovely acidity, and a clean finish of sweet spices. A wine that doesn't seek effect but rather the pure expression of the terroir.

Served at 16-18°C, it pairs equally well with grilled red meat or as an aperitif with friends, featuring fine charcuterie. This vintage requires no decanting and can be enjoyed now, but will gain complexity over the years, with an aging potential of 5 to 10 years.

Cadé Meu Carnaval Sparkling White 2019

Les Valseuses
50% Chardonnay, 40% Ugni, and 10% Sauvignon. Inspiration: Geraldo Azevedo. But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

Moulin à Vent Rouge "Les Michelons" 2020

Frédéric Cossard

The color of this single-plot cuvée is intense ruby, the nose elegant—flowers, blueberry, wild strawberry; the palate is voluptuous and round with a deep, rich, nuanced, and intense bouquet. Characteristic of the Moulin-à-Vent terroir, said to be the most Burgundian of Beaujolais reds, the Michelons climate is located on the heights of the appellation and faces south. The Gamay vines grow on crumbly pink granite soil rich in manganese.

Learn more
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 winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. 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.

Champ Levat Rouge 2020,

Jean-Yves Péron


Champ Levat is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit, with balsamic notes. The freshness lends a pleasant and dense mouthfeel. The tannins are well-integrated and polished, and the finish is long. This 100% Mondeuse, a blend of two plots: Le Pas de l'Ours and Côte Pelée, can be aged for a long time. Two terroirs are highlighted: mica schist soils in Albertville, giving a mineral and floral accent, and limestone soils in Fréterive, favoring a rustic and fruity side. The two terroirs balance each other. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration before devatting, pressing, then aging for one year in barrels of several wines (between three and ten years old) whose wood does not impose itself on the fruitiness of the wine. No filtration, fining or addition of sulfites. Champ Levat will pair very well with cured meats and all mountain cuisines.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and its many ancient grape varieties! Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares of biodynamic farming from the start, is divided between Conflans, near Albertville, and Fréterive, a little further downstream in the Isère valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is entirely worked by hand. His trading activity, which began in 2011, allows him to buy the harvest from organic winegrowers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging.
Jean-Yves Péron's winemaking work follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the woody sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Volnay Rouge 2019,

Domaine de Chassorney
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 unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and 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.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Vers la Maison Rouge 2019,

Jean-Yves Péron


Light color, beautiful aromatic richness with slight muscatel notes, tannic mouthfeel nicely rounded by barrel aging of several wines (which rounds out the tannins without oaking the wine). Vers la Maison rouge 2019 (the name comes from the main plot) retains the characteristics of the cuvée—a beautiful, lively, and energetic red wine, with great minerality, a clear and limpid appearance, almost rosé, offering notes of redcurrant and small red fruits on the palate—but due to its production, it has a more solid structure. Indeed, this is a special vintage of Vers la Maison rouge, a Mondeuse red wine vinified on skins in carbonic maceration but this time produced according to the principle of "repasse": after blending, a refermentation (or several successive refermentations) is carried out on grape marcs from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. Here, the 2019 vintage, to avoid a volatile that risked appearing in this vintage, was put to referment on Mondeuse marcs, then Jacquère, and finally Muscat. This produces a clear, structured wine, closer to the desired color. To further melt the tannins, after refermentation on the marc, the wine is returned to barrels for aging for eight to ten months, which explains why this 2019 is being marketed in 2020. No filtration, fining, or addition of sulfites.

To find out more
Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and high-altitude organic vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves' current vineyard, one and a half hectares biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Made up of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winemakers close to his home (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winemakers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Danslezetoiles Rouge 2019

Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Lots of aromatic presence, character and originality.

To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga, see link). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. "I especially look for terroirs that give freshness, even if the wines have an alcohol content of 14%." » The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.

Puls'Art Blanc 2021

Domaine Einhart
The color of this Puls'Art, a splendid macerated white wine, is bright orange. The first nose, very appealing, brings aromas of candied apricot and rose petals. The second nose, very fresh, evokes green cardamom. The attack on the palate is full-bodied, balanced, with a velvety sensation. On the palate, we find the ripe apricot aromas of the first nose. The finish is powerful and spicy, vibrant, "a limestone lollipop," as the winemaker calls it. Don't confuse this Puls'Art with a Poulsard because of its name (the Poulsard grape variety is from the Jura region, a little further south). This magical wine is called Puls'Art simply because it pulsates, and Gewurztraminer macerated on the skins is a great art, we affirm. The Gewurztraminers, aged twenty-five years and entirely from the estate, are harvested by hand, then destemmed. Maceration takes between four and nine days and fermentation is done with indigenous yeasts. Aging on fine lees is ten months in barrels and precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any additives. Decanting is recommended so that your Puls’Art can spread its wings and express its mineral and charming notes, both earthy and exotic.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Ice Cider

Domaine de la Flaguerie
Domaine de la Flaguerie's Ice Cider is a sweet cider with exceptional aromatic richness. Made from organic apple juice fermented and concentrated by the action of cold, it reveals delicious aromas of caramel, stewed apple, and honey, enhanced by a touch of vanilla.
Its velvety texture and freshness make it an ideal companion for fruit desserts or hard cheeses. Serve chilled, between 6 and 8°C, to appreciate its full finesse.

P'tit Poussot Blanc 2019

Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (the name of the plot) offers a nose of pear, apple, citrus, and pineapple, as well as plenty of freshness and acidity. A 100% Chardonnay grown biodynamically on red marl soils, it is perfect for excellent charcuterie: you can even pair it with pata negra or Iberian chorizo. An excellent aperitif or table wine.

Find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.

An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Les Cadets Rouge 2019

Château Les Graves de Viaud
A typical Bordeaux blend, the Côtes-de-Bourg of the Les Cadets cuvée is composed of Cabernet (Sauvignon and Franc, 70%) and Merlot (30%) grown on iron-rich silty gravel and clayey gravel, and co-fermented in stainless steel vats for better synergy between the grape varieties. Vinification begins with a cold prefermentative maceration and continues with a gentle, slow extraction. Fermentation is carried out using indigenous yeasts; no sulfites are added. The wine is aged in sandstone amphorae for at least ten months on fine lees to refine the tannins. The geological conditions give the Cabernets a refreshing tannic base and accentuate the roundness and fruitiness of the Merlot, while giving it a very seductive floral aromatic palette. The bouquet of blackcurrant and blackberry that appears on the nose is confirmed on the palate. 2019 is still young as we write these lines: this wine will wait a few years, and it will only get better for it.