Confirm your age
You must be at least 18 years old to browse this site.
Sort by:
1203 products
1203 products
Juliette Blanc 2015,
Jean-Pierre Robinot
One hundred percent Chenin, Juliette (named after Juliette Robinot, the winemaker's daughter) is dry and beautifully fresh. It is a remarkable expression of the grape variety, produced from vines that are over a hundred years old. The harvest is late, marked by botrytis (noble rot). After direct pressing into barrels, the wine ferments and ages for over six years in the same container. A rare wine to cherish.
To find out more
Anyone interested in natural wine in France has inevitably come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the vintages produced by Jean-Pierre, warm, friendly, and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his own vineyard and make sulfur-free wines. He reclaims uncultivated hillside land on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra du vin, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended using natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.
Le Blouge à Nestor Rouge 2022
Domaine Bélicard
With Le Blouge à Nestor 2022, Domaine Bélicard offers us a unique cuvée, resolutely natural, free, and unconventional. The name says it all: a "blouge," a joyful contraction of white (blanc) and red (rouge), made from a blend of Gamay and Chardonnay, both organically grown in Beaujolais. A wine without artifice, to be shared without hesitation.
Here, the focus is on infusion: the hand-harvested grapes are vinified in whole bunches, with semi-carbonic fermentation that preserves all the freshness of the fruit. Maceration is short (about one month), then the wine is aged in wooden vats, with total respect for the juice, without any oenological inputs, using indigenous yeasts and very little, if any, sulfites.
In the glass, Le Blouge à Nestor seduces with its light, almost cloudy ruby color. The nose evokes fresh red fruits, kirsch cherry, spicy notes, and a floral touch. The palate is supple, fluid, incredibly easy-drinking but not simplistic. There's a beautiful liveliness, a light body, melted tannins, and a slightly spicy finish.
This is a wine made for aperitifs with friends, fine charcuterie, a warm salad, tapas, or simply for opening a good bottle without a specific occasion. Le Blouge is pure pleasure in a bottle, with that artisanal and sincere touch one expects from a well-made natural wine.
Each month receive 2 unique natural wines, selected from independent winemakers who cultivate their vines with passion and transparency.
No artifice, no embellishment: just grapes, expertise, and the pure expression of the terroir. Cancel anytime, no commitment.
In each box:
🍷 2 rare or confidential premium vintages
📖 Educational tasting notes
🌱 Commitment: biodynamic agriculture, natural winemaking, no additives.
Concerto Rouge 2020
Jean-Pierre Robinot
Conductor of Emotions
Jean-Pierre Robinot crafts wines like one composes a musical work: with balance, time, and inspiration. True to his natural vision, he vinifies without inputs, without filtration, allowing the vine and the vintage to speak. Concerto, his Pineau d’Aunis cuvée, is a perfect illustration: a vibrant, textured wine of great aromatic precision.
Pineau d’Aunis, purity and structure
Cultivated on clay-limestone soils, this emblematic Loire grape variety is meticulously vinified here: three weeks of maceration to extract fine structure, followed by one year of aging in multi-use barrels, allowing the juice to gain texture without excessive oak influence. The result is a dense, balanced red with a unique charm.
Pepper, red fruits, and noble bitterness
The nose is rich: ripe red fruits, notes of dried herbs, touches of black pepper and dried fruits. On the palate, the attack is direct, with present but elegant tannins. The wine then unfolds its aromatic score, carried by a persistent finish and a hint of noble bitterness that calls for food.
Pairings & serving: for expressive dishes
Concerto pairs perfectly with red meats, slow-cooked dishes, or roasted vegetables with spices. It is best enjoyed between 16 and 18°C, with no need for decanting. This natural cuvée has aging potential of ten years or more, and will express itself with increasing complexity over time.
Beaujolais Lancié, Red 2020
Domaine Bélicard
This Beaujolais Villages cuvée from Domaine Bélicard embodies a more mature and profound version of Gamay, thanks to a sunny vintage and extended aging in large oak casks. A natural, authentic wine, 100% Gamay noir, drawing its structure and tension from the granite soils of Lancié, in the heart of Beaujolais.
Noble aging for vibrant fruit
Vinified in whole bunches, with a short maceration to preserve the grape's vibrancy, this wine undergoes spontaneous fermentation, without any oenological additives. The particularity of this 2020 version lies in its 8-month aging in large oak casks, a noble container that respects the fruit while bringing complexity and depth. This choice gives birth to a more accomplished cuvée, capable of aging while remaining pleasant in its youth.
A supple yet characterful red
The nose opens with candied red fruits, enhanced by sweet spices and a kirsch-like touch typical of well-ripened Gamay. On the palate, the attack is full, the texture velvety, supported by a beautiful mineral freshness. The balance is there: roundness, depth, and drinkability unite without heaviness.
For aperitif or more, if you wish
Serve between 14 and 16 °C, this Beaujolais Lancié 2020 expresses itself equally well alone as an aperitif or paired with stewed dishes, roasted white meats, or artisanal charcuterie. A lively wine to drink now or to keep for up to 5 years.
i Vicini Barbera Red 2021
This bottle from Jean-Yves Péron's I Vicini series is an organic, biodynamic, and natural red wine. It is vinified in Savoie from grapes harvested in Piedmont. The grape variety is Barbera, grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. This vintage is classified as a Wine of the European Community.
Vinification
Hand-harvested, no sulfites added, no filtration, no fining. The two Barberas are macerated for three months with punching down and undergo fifteen days of carbonic maceration. The wine is aged for one year in 225-liter barrels. The 13.5 degrees of alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15 degrees.
Tasting
A great wine in every sense of the word, this I Vicini Barbera. Long, very fruity, generous, deep, with superb acidity resulting from a harvest at moderate maturity, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, beautiful intense and colorful red color: it demands to accompany beautiful cuts of meat, whether black pork from Bigorre or high-end beef from Maison Aitana.
Learn more about Jean-Yves Péron
Jean-Yves Péron talentedly embodies the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and many 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.
Ô mon Païs White 2011
A blend of Sauvignon and Chenin, Ô Mon Païs offers notes of lychee, bergamot, and lemongrass: perfect with raw fish and Asian cuisine. Half of the grapes are pressed directly, without settling, and the other half macerates whole bunches for approximately 45 days before aging for a year in vats. Aging potential: 20 years.
Natural wine with no added sulfites.
Du Bout des Lèvres White 2009
A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.
I Vicini Barbera Rouge 2020,
Jean-Yves Péron
This I Vicini Barbera is a great wine in every sense of the word. Long, very fruity, generous, deep, with superb acidity resulting from a moderately ripe harvest, it is both serious and joyful, wonderfully intense and concentrated. Finesse, minerality, tension, and a beautiful, intense and colorful red color: a superb example of what the Barbera grape variety can achieve, especially at altitude, as is the case here. Its 13.5% alcohol testifies to the desire not to exaggerate its richness and power: the average Barbera today is closer to 15%. The second most widely used red grape variety in Italy after Sangiovese, Barbera produces full-bodied, colorful wines with notes of red fruits. In 2017, Jean-Yves Péron decided to expand his range by sourcing organic grapes in the heart of Piedmont, Italy, in collaboration with his winemaker friends Paolo Angelino in Casale Monferrato and Giorgio Barbero in Asti. The result has been several vintages, including this 100% Barbera red, made from Paolo's grapes. The vines, around forty years old, grow on gray and white marl soils cultivated biodynamically. These are old, low-yielding vines, harvested by hand when slightly underripe to counterbalance the richness of the grape variety. Skin maceration, in pure carbonic mode without punching down, takes place over four weeks, using indigenous yeasts. I Vicini Barbera then ages for at least a year in 900-liter sandstone amphorae, which reinforces the wine's tension and minerality. No filtration, fining, or addition of sulfites.
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.
Plenus White 2015
Azienda Agricola Marina Palusci
Terroir, plot size and grape varieties
The 2015 Plenus was born in the vibrant Abruzzo region, in Montepulciano d'Abruzzo, where the Pecorino grape finds a unique expression. Grown on clay-limestone soils, this indigenous variety unfolds a generous character, carried by the mineral energy of the terroir. It is a wine of place, shaped by the curves of the Italian hills and the discreet hand of the team at Azienda Marina Palusci.
Cultivation methods
Here, the vines grow freely, without chemical fertilizers or synthetic products. Massimiliano D'Addario cultivates them with patience and conviction, with complete respect for life. The harvest, carried out with care, is followed by the most natural winemaking possible: spontaneous fermentation, extended aging of more than twelve months, and no added sulfites at any stage. The wine is bottled with a screw cap, a pragmatic choice to preserve its original brilliance.
Tasting & pairings
In the glass, the 2015 Plenus reveals an aromatic palette as rich as it is nuanced: white peach, fresh thyme, white pepper, candied citrus, quince, toasted almond, and a touch of brioche that hints at its slow and graceful evolution. The palate is ample and vibrant, traversed by a lively acidity and a smoky minerality, like a breath of warm rock. An expressive, elegant, and slightly unruly natural white wine, ideal for lovers of wines with a free spirit. It pairs wonderfully with juicy poultry, aged cheeses, or briny seafood. Best enjoyed between 10 and 12°C, or cellared for a few more years.
Gewurztraminer Origin White 2022,
Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling and Muscat), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.
Vinification
The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.
Tasting
Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.
Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.
Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his “Origin” series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.
Lulu Red 2022 Magnum
Lulu, here in magnum format, is a highly sought-after cuvée from Patrick Bouju, an Auvergne winemaker deeply attached to his terroir and his old Gamay d'Auvergne vines. An organic, natural red wine with no added sulfites, it is one of its creator's most iconic and sought-after vintages. Classified as a Vin de France. The magnum amplifies and deepens its character.
Vinification
Lulu comes from a basalt plot in Corent, planted with very old Gamay d'Auvergne vines over seventy years old. The soil is worked biodynamically and with animal traction on a basalt terroir. The destemmed harvest macerates for five months in whole bunches. It is aged for one year in sandstone amphorae.
Tasting
Lulu is at once distinguished, complex, charming and easy to drink. The fruit, round, opulent and slightly candied (blackberry, morello cherry), gives way on the palate to a lively, slightly saline minerality, with just the right touch of astringency and spice. It is a delicious and velvety cuvée, with animal and spicy notes, where the red fruits are generously expressed. Decanting recommended. Pairing: anything good goes with a good wine. Grilled meats, pounti, Auvergne cuisine, Red meats, charcuterie…
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Tuscany of Auvergne, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
Vervain by Vincent Spiritueux
The Granier liqueur house offers its first Vervain liqueur, the one that launched the house's beginnings. Entirely organic, artisanal, and sourced locally, it is Vincent's Vervain, Vincent Granier's, who lovingly created its recipe.
The Plant
Lemon verbena (Aloysia citriodora) is a favorite in cottage gardens. A member of the Verbenaceae family, it is cultivated for its fragrant leaves, with a slight hint of lemon peel. It is tonic, calming, fever-reducing, antispasmodic, and digestive. The one infused for this liqueur was grown organically and harvested by hand in the Alps.
Production
To the Vervain are added organic lemon zest (from Menton), organic coriander seeds and lemongrass grown biodynamically in Egypt (the closest and most eco-friendly place to find 100% natural lemongrass). The plants and spices are infused in the natural water of the Boubioz spring, near Lake Annecy, and the alcohol is made from 100% organic wheat. The organic sugar is produced in the Palatine Forest.
Tasting
This organic and artisanal Vervain is sweet and caressing, very fresh, and is not heavy in alcohol or sugar. Easy to drink, it can be enjoyed as an aperitif, in a shot, in mixology and as a digestif. We love pairing it with fine charcuterie, for example terrines or hams from the Ferme de Mayrinhac.
Learn more about Granier liqueurs
The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, smoothness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.
Wild or organically grown
Plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and without additives, from the initial infusion to bottling.
Intact flavors
During the tasting, we were amazed by the Granier liqueurs, one after the other. Never have such fresh plant flavors been restored to us by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it's also an excellent digestif. Vervain, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.
Jour de Fête Sparkling Rosé 2019
Marie and Vincent Tricot
You pour it, pour it, pour it again, and you're amazed to have emptied the bottle. This organic, natural sparkling rosé wine doesn't bear this name for nothing. Made using the ancestral method (bottling during fermentation, which completes in the container), Jour de Fête is a seductive natural sparkling wine made from Gamay d'Auvergne that doesn't lend itself to melancholy. It displays a deep, slightly cloudy strawberry-raspberry color that already invites indulgence. On the nose, cherry, raspberry, and the promise of a vinous and concentrated sparkling wine, not just a gurgling experience. It can be described as both gurgling and complex.
The cherry, raspberry, redcurrant and strawberry are confirmed on the palate with a great deal of sweetness and indulgence, a little sugar reminiscent of the raspberry fruit paste from Auvergne, and the slight bitterness of the volcanic soil Gamay in the background. The effervescence is moderate, we also perceive citrus notes (orange, mandarin) and the floral notes are then revealed with a touch of violet. The roundness is pleasant, the freshness is exceptional. Made from Gamays grown on hillsides on volcanic and clay-limestone soils, Jour de fête is truly exceptional and as joyful and festive as its label promises.
To find out more
Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are reviving the vineyards of this beautiful volcanic province of the Massif Central from the ashes using organic and natural methods, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a colorful winemaking journey that took them from Beaujolais to Chile and from Chile to Costières-de-Nîmes, they landed in Auvergne, at the foot of the Puy de Dôme, in the commune of Orcet where they took over Claude Prugnard's vineyard, a land that has not seen the slightest chemical input for thirty years. The estate is located on a hillside on the left bank of the Allier River, in a volcanic clay-limestone area near the vineyards of Châteaugay, Chanturgue, and Corent. They acquired it in 2003 and have since been making wines from Auvergne Gamay, Chardonnay, and Pinot Noir, with a little Sauvignon Blanc and Muscat. These rare and sought-after wines are mainly sold directly. They have a straightforward, flamboyant profile and express themselves with as much character as simplicity.
Frédéric Cossard - Domaine de Chassorney
Bain de Bulles - Guy Wurtz White 2022
3050
€30,50
Unit price perFrédéric Cossard - Domaine de Chassorney
Bain de Bulles - Guy Wurtz White 2022
3050
€30,50
Unit price perBain de Bulles - Guy Wurtz White 2022
He's a Vin de France, but this pet'nat' doesn't lack distinction. Bain de bulles Guy Wurtz is an organic and natural wine produced in Burgundy by Frédéric Cossard from Gewurztraminer grapes harvested in Alsace. Guy Würtz, Gewurztraminer, you get it? All that's left is to pop the cork and enjoy: it's a truly delicious wine.
Vinification
Frédéric Cossard has vinified a biodynamically produced Alsace Gewurztraminer into a natural sparkling wine. The maceration of the grapes produces a light pinkish tint: we could call it a sparkling orange wine.
Tasting
Bath of Bubbles Guy Wurtz by Frédéric Cossard is pure pleasure: effervescence, sweetness, flavor, complexity, and a lot of euphoria. A wine for the holidays and for celebration. Drink chilled. Its pairing with seafood, especially oysters, is heavenly. To discover Gewurztraminer in a very different form, try it in skin maceration at Domaine Einhart.
Learn more about Frédéric Cossard and the Domaine de Chassorney
Frédéric Cossard and the Domaine de Chassorney give organic and natural voice to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.
Between viticulture and trade
Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.
Le paché Red 2022
Le Paché is an organic and natural wine produced in Savoie by Jean-Yves Péron with the help of his collaborator Marc Payan. In Vin de France, it is made from Pinot Noir and hybrid grape varieties.
Vinification
The Le Paché plot is planted with old vines (60 to 120 years old) on limestone and schist soils. The vines are harvested by hand. The grapes undergo a two-week carbonic maceration before being fermented with two weeks of punching down the cap. The wine is aged for one year in 225-liter barrels.
Tasting
Floral, spicy, mineral, and delicately fruity—red berries, dried or jammy strawberries, pomegranate—, earthy notes, and a lovely aroma of roots and bark, Le Paché ticks all the boxes for a balanced, medium-bodied red wine. It pays a beautiful tribute to Pinot Noir from the mountainous region. Beautiful velvety mouthfeel, sweet spices.
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. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-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.
Vers la Maison Rouge Red 2022
Produced in Savoie by Jean-Yves Péron, Vers la Maison rouge is an organic, biodynamic, and natural red wine classified as a Vin de France, made from the Mondeuse grape variety. Its name is that of its main plot.
Vinification
Produced on mica-schist soils near Albertville and limestone scree in Fréterive, Vers la Maison rouge is vinified on the skins using carbonic maceration and produced according to the "repasse" principle: after blending, one or more refermentations take place on grape marc from various grape varieties. This operation produces reds with characteristics of macerated white wine (orange wine), particularly in terms of structure and structure. No filtration, fining, or addition of sulfites.
Tasting
Clear, limpid, almost pink color; beautiful aromatic richness, nicely tannic mouthfeel. Vers la Maison rouge is a beautiful, lively, energetic, mineral red wine, offering notes of redcurrant and small red fruits on the palate; but due to its production, it has a more solid structure than that of a rosé.
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. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-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 Larmes des Roses Red 2023
Les Larmes des roses is an organic and natural red wine made from 100% Pinot (several varieties), with no added sulfites, produced by Cyril Alonso in Marchampt, in the Beaujolais Vert terroir. Classified as a Vin de France, it was previously called "Les Larmes des Damas" in homage to Henry Frédéric Roch, of the Prieuré-Roch estate in Côte-d'Or, who vinified the ancient Pinot de Damas variety. From Damascus to roses, there is only one step.
Vinification
The vines grow on a 2-are plot, on gray granite soils with wild grass. They are Pinot of various varieties (Pinot Noir, Pinot Gris, Plant Fin or Pinot Fin, Pinot Modri from Slovenia) pruned in goblet form, aged from four to thirty years and cultivated without plowing, in organic farming and agroforestry. Fermentation is done by indigenous yeasts without starter culture. Alcoholic and malolactic fermentation takes place in barrels of several wines (seven for this vintage) for 36 months. Two barrels (600 bottles) were produced. No chemical inputs were added to the vineyard or the cellar.
Tasting
This wine, which inaugurates its first vintage, is more full-bodied, less clear than Le Retour des Hirondelles, from the same estate. Beautiful ruby, red-pink color. Having aged for a long time in barrels, it is complex, patinated, polished. Notes of leather, amber, vanilla orchid. This haute couture wine will pair well with select foods: high-end grilled or roast beef, charcuterie and cured meats, Iberian bellota ham, comforting stews, for example a good cassoulet.
Learn more about Tribu Alonso
This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two-and-a-half-hectare ampelothèque, which existed since 1952, then had forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.
A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by intact forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.
The wines
Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Zizifredo White 2022
4200
€42,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Zizifredo White 2022
4200
€42,00
Unit price perSkin Contact Zizifredo White 2022
Skin Contact Zizifredo is an organic and natural wine, a blend of southern grape varieties: Grenache Gris, Bourboulenc, and Muscat d'Alexandrie, grown on clay-limestone soils and macerated for a long time on the skins. Beyond the pun included in the name, it also alludes to Zibibbo, the Sicilian name for Muscat d'Alexandrie. To discover other maceration wines made from southern grape varieties, also check out Jean-Louis Pinto or the La Sorga estate.
Vinification
The organic grapes, harvested by hand in the south of France, are vinified in Burgundy by Frédéric Cossard. The grapes macerate for nine months in whole bunches before being slowly pressed. The wine is aged in concrete eggs. Skin Contact Zizifrédo is bottled without the addition of sulfites, fining, or filtration.
Tasting
Rare and sophisticated with plenty of presence and character, Skin Contact Zizifrédo expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange, in addition to iodine notes. On the palate, it is fresh and appetizing, with very fine tannins and plenty of fruit alongside the tension of a long-macerated wine. This wine is made for all pairings.
Learn more about Frédéric Cossard and the domaine de Chassorney
Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.
Between viticulture and trade
Frédéric Cossard created the domaine de Chassorney 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 trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.
Puligny Montrachet White 2022
This Puligny-Montrachet AOP is a dry, organic, natural white Burgundy wine vinified by Frédéric Cossard. Frédéric produces several Puligny-Montrachet vintages, including this one with no climate indication, but endowed with all the graces of this great white wine appellation from the Côte de Beaune, one of the most prestigious in Burgundy.
Vinification
Puligny-Montrachet is made from Chardonnay grown on clay-limestone soil. This is a direct-press wine, aged for at least one year.
Tasting
A marvelous fusion of richness and dryness, Frédéric Cossard's Puligny-Montrachet has great aging potential. With age, its aromas lean more and more towards earthy, mineral notes, with smoky accents and a magnificent affinity with truffle. In the meantime, it is difficult to list its pairings, as this unique wine has the gift of harmonizing with everything that is good. Still young, reserve it for fine poultry and white meats.
Learn more about Frédéric Cossard
Frédéric Cossard gives the floor in organic and natural mode to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winemaker and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.
Between viticulture and trading
Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, then ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. Since the recent sale of this estate, Frédéric continues to manage his trading house, created in 2006 in his own name. He vinifies grapes from the greatest climates of Burgundy, but also from the Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and coveted, wines that are always highly anticipated but which sometimes require waiting.
