Wines of the World

Vodka

Distillerie du Viaduc

With this artisanal Vodka, Distillerie du Viaduc offers us a bold and botanical reinterpretation of what appears to be the most neutral spirit. Made from carefully selected wheat alcohol, this organic vodka derives its unique character from a maceration of coriander seeds, some of which are roasted in-house to reveal a rare aromatic complexity.

Once the seeds are macerated, the whole is distilled in an artisanal still, then rested for a month for the aromas to meld and the texture to naturally soften. No additives, no sugar: the purity of the process allows full expression of the botanicals and the quality of the base alcohol.

The nose opens with a lively and tangy note of fresh coriander, then evolves towards herbaceous and light, almost zesty citrus aromas. On the palate, the attack is fluid, fresh, with a beautiful roundness, then a spicy, warm yet elegant framework settles in, reminiscent of roasted coriander. The finish is long, comforting, carried by a vegetal freshness that balances the whole.

This singular vodka can be enjoyed neat and chilled, or in cocktails. It will bring a unique complexity to a Moscow Mule, a Bloody Mary, or even an Espresso Martini, which it will subtly enhance with a peppery and vegetal touch.

A French, organic, and committed vodka that successfully combines clarity, power, and aromatic expression.

La Grande Chaude, Blanc 2023

Philippe Chatillon

With La Grande Chaude 2023, Philippe Chatillon delivers an artisanal cuvée where Chardonnay, the noble grape of the Jura, finds a chiseled and deeply mineral expression. This organically certified cuvée, classified as AOC Côtes du Jura, comes from a rare and complex terroir: red Lias marls enriched with a dolomite bank – a soft limestone rock – which structures the top of the plot. This unique composition, located in Passenans, gives the wine a natural tension and great aromatic precision.

The 60-year-old vines yield concentrated fruit, which Philippe Chatillon vinifies by direct pressing, without artifice, before two years of aging in old barrels, where the wine slowly builds itself, sheltered from new wood, in a pure logic of respect for life.

The nose opens elegantly with zesty citrus, white flowers, discreet brioche notes, all carried by a prominent chalky minerality. On the palate, the texture is straight, taut, precise, almost saline, with a length that leaves a striking sensation of purity. It is a gastronomic white wine, intense but never heavy, combining the freshness of the Jura with the depth of great Chardonnay.

At the table, La Grande Chaude will enhance grilled fish, creamy poultry, or mushroom risotto. Decant it to allow it time to breathe, serve it between 10 and 12°C, and it can evolve over 5 years.

A great terroir wine, sensitive, lively, which reveals all of Philippe Chatillon's talent in the fine and luminous interpretation of his Jura soils.

Alsace Blanc 2024

Domaine Einhart

Domaine Einhart, a long-time organic farming advocate, presents a white wine that captures all the freshness and lusciousness of great Alsace whites, without ever sacrificing their finesse. This 2024 vintage, just bottled, is the result of a classic regional blend: predominantly Auxerrois, with Muscat, Pinot Gris, and Riesling. An Alsatian quartet vinified by direct pressing, without embellishments or over-extraction, and aged for 7 months in large oak casks on fine lees to preserve the wine's aromatic purity and tension.

The clay-limestone soil, typical of the Alsace plain, gives this wine both roundness and verticality. No oenological inputs, exclusively native yeasts, and a vinification that respects natural balances: a lively, expressive, and absolutely digestible white.

Floral vivacity and ripe fruit lusciousness

From the moment it's served, the pale, brilliant color hints at the wine's freshness. The nose is very aromatic, dominated by yellow lemon, delicate floral notes (linden, jasmine), and a touch of very ripe exotic fruit (lychee, fresh mango). On the palate, it's an explosion of freshness: a lively attack, a supple mid-palate thanks to the Auxerrois, and a taut finish driven by the Riesling's character. The balance is perfectly mastered.

To be enjoyed now, at 10-12°C, with shellfish, fish cooked with citrus, or even pressed cheeses. A wine for immediate pleasure, to be drunk within the next two years.

Cathédrale Rouge 2020

Danis dans la Vigne

A monumental cuvée, balancing verticality and finesse

With Cathédrale 2020, Danis dans la vigne has created a powerful, complex, and meditative wine, reflecting its evocative name. This exceptional cuvée blends Malbec and Cabernet Franc, two noble grape varieties from the Southwest, grown in clay-limestone soil cultivated organically. A natural, lively wine, free of oenological additives, that embraces the long haul: 3 years of aging in barrels, topped up only once a year, in a deliberate oxidative approach, followed by a year of rest in stainless steel tanks, then a year of refinement in the bottle.

A rare and demanding process that gives birth to a wine with a deep aromatic profile, a silky texture, and remarkable complexity, capable of gracefully enduring through the years.

A noble, ample, patinated wine

From the first glance, the dark robe with garnet reflections announces the wine's richness. The nose opens with stewed black and red fruits, evolving into notes of toasted almond, cocoa, sweet spices, and undergrowth. On the palate, the texture is dense, velvety, but never heavy. The Cabernet Franc brings a welcome freshness that balances the power of the Malbec. The long and harmonious finish reveals a saline and slightly smoky touch.

Cathédrale 2020 is a gastronomic cuvée par excellence, designed for ambitious pairings: red meats, feathered game, truffle dishes, or even certain aged cheeses. Serve between 16 and 18°C, with no need for decanting. This wine can be enjoyed now or cellared for 10 years or more.

Gigondas Red 2022

Les Grandes Serres

Terroir, plot size and grape varieties

Nestled in the heart of the Dentelles de Montmirail, the Gigondas terroir asserts itself with its quiet strength and raw beauty. Here, in this fiery enclave of the Southern Rhône Valley, the vines find refuge on steep, stony slopes, bathed in sunshine and caressed by the mistral wind. This poor and demanding soil, a mixture of marl and limestone, gives rise to grapes of rare intensity.
In this 2022 vintage, Les Grandes Serres presents a cuvée driven by a classic and remarkably effective duo: Grenache, the sun-drenched king of the south, which dominates the blend, and Syrah, which brings tension and depth. Together, they express the wild and sensual soul of this emblematic terroir.

Cultivation methods

True to a respectful approach to living things, Les Grandes Serres crafts this Gigondas using natural winemaking methods, without artifice, allowing the grapes to express themselves freely. The vines are cultivated in harmony with natural balances, without synthetic products, with meticulous care given to each vine. The harvest is done by hand, selecting grapes at perfect ripeness, guaranteeing healthy and concentrated raw materials. In the cellar, aging is carefully controlled with restraint, without masking the wine's personality, to preserve its original freshness and lusciousness.

Tasting & pairings

The 2022 Gigondas from Grandes Serres is a true explosion of pleasure. From the first sniff, it seduces with its intense aromas of ripe red fruits, crushed strawberry, juicy cherry, which mingle with notes of wild thyme, dark chocolate and a slightly smoky, almost meaty touch.
On the palate, it's a wave of generosity: ample, velvety, but never heavy. Natural freshness balances the richness of the fruit, and the finish lingers on melted tannins, with a touch of salinity that begs for another sip. A "bombshell of deliciousness," certainly, but also a wine of character, with depth and true elegance.

Ideal for accompanying a summer barbecue with friends, a beautiful platter of artisanal charcuterie, or a grilled piece of red meat, this Gigondas is both approachable and refined. Served slightly chilled, it will also surprise with its lightness despite its 15% alcohol content, proving that power can indeed be drinkable.

A sincere, vibrant wine that warmly and generously expresses its terroir.

Les Larmes du Soleil Red 2020

La Tribu Alonso

Terroir, plot size and grape varieties

Born in the heart of Beaujolais, but labeled a Vin de France, "Les Larmes de Damas 2020" is a singular Pinot Noir, with understated charm and a fiercely independent character. Cultivated off the beaten path, this wine draws its finesse and structure from the vibrant soils of the Rhône Valley, where the terroir, though not defined by an appellation, speaks with genuine sincerity. Here, the soils express themselves without artifice, offering Pinot Noir a delicate canvas for expression, full of tension and subtlety.

Cultivation methods

Tribu Alonso is above all a philosophy of respect and patience. Without a label, but with a deep commitment to life, the estate cultivates its vines with artisanal care, far removed from industrial standards. The vinification of this cuvée reflects this: a "Jura-style maceration" where half juice and half stems, without the stalks, are left to infuse for three months. A gentle and slow method, like a whisper addressed to the fruit, which emerges pure, vibrant, and delicately peppery.

Tasting & pairings

In the glass, "Les Larmes de Damas" reveals itself with quiet modesty. Its pale red color hints at its delicate texture. The nose evokes faded rose, crushed morello cherry, and a subtle note of white pepper that tantalizes the senses. On the palate, the wine glides with elegance, carried by a crystalline freshness and a caressing suppleness. No pretense, just touching sincerity, a simple yet lingering emotion.

This delicate red wine calls for dishes of equal quality: light, subtle cuisine that doesn't seek to overpower. Ideal as an aperitif, with a platter of fine charcuterie, a beetroot carpaccio with herbs, or a mature soft cheese. "Les Larmes de Damas" also complements a moment of silence, a gentle conversation, or the soft light of late afternoon.

A free, meditative wine that reconciles fruit, time, and the hand of man in a discreet yet profound harmony.

Muscat Petit Grain White 2002

Le Petit Gimios

A liqueur muscat in the tradition of Saint-Jean-de-Minervois, the region where the estate is located. This petit grain muscat is a fortified wine, meaning a must whose fermentation has been interrupted by the addition of alcohol. This produces a delicious beverage, both sweet and fresh, with incredible aromatic complexity. You can keep it chilled almost indefinitely after opening, tightly corked: ideal for pouring a drink for friends who are visiting. Also interesting for catering, served by the glass, due to its stability once the bottle is uncorked. Almost unlimited pairings. Serve chilled.

Find out more

Le Petit Domaine de Gimios is located near Saint-Jean-de-Minervois, an ancient terroir and source of sweet muscats from the Languedoc. In fact, the estate is dedicated to the region's typical small-grain muscat (in addition to a few other varieties), and Anne-Marie Lavaysse is firmly rooted in tradition by producing fine wines from this precious grape variety. In 1993, she and her son Pierre took over several old, abandoned vineyards, which she now uses to create the estate. Small, certainly, but multicultural and almost self-sufficient: the muscat from old vines shares the space with vegetable and food crops, fruit trees, and some livestock farming. None of this receives any chemical inputs, sulfur, or mechanical force, and the estate, certified by Écocert, is cultivated biodynamically. On these five hectares, viticulture and mixed farming are one. The harvest is carried out by hand in the early morning, destemmed and foot-trodden, before macerating for approximately ten days using native yeasts. No sulfites are added during bottling. The wines are universally described as "delicious," "pure and fresh," "clear and easy to drink." The house produces dry, sweet, liqueur-like, and fortified muscats, as well as very fruity reds made from traditional local grape varieties. Everywhere, the impression of biting into fresh grapes is felt.

Organic Cognac XO Pass’Ange, Alain Chadutaud

Alain Chadutaud

Nineteen years old! This oak-aged cognac is fruity, straightforward, and supple, with remarkable breadth. It's the cognac for special moments and meditation, the perfect accompaniment to grand festive meals. Warm the glass and sip slowly. On the palate, dried and candied fruit, spices, honey, and pepper linger. Notes of cedar and pine forest linger long in the memory.

Chambolle Musigny Les Herbues Red 2022,

Fréderic Cossard

This Chambolle-Musigny "Les Herbues" is an organic, natural white wine produced in Burgundy by Frédéric Cossard. It comes from the Les Herbues vineyard, from which it takes its name. Made from 100% Pinot Noir, it is classified under the Burgundy Chambolle-Musigny AOP.

Vinification

The Les Herbues plot is located between 250 and 300 meters above sea level. The clayey terroir, exposed to the east, rests on hard, fissured limestone formations that allow the roots to plunge into the subsoil. The Pinot Noir grapes macerate in whole bunches. Aging is approximately one year in barrels.

Tasting

Beautiful garnet color, finesse, elegance, density and uprightness. This Chambolle-Musigny “Les Herbues” is a complex and delicate red wine based on the aromas of raspberry, candied strawberry and violet with a touch of undergrowth, licorice and cocoa. Floral finish reminiscent of red rose. This clear and silky wine will be a delight with a gourmet meal as well as with local dishes. It is of course very compatible with Red Meats, game, charcuterie and cured meats.

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 Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower 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.

Rhum blanc 55° - 70cl

Longueteau Distillery

A unique taste, a true tasting white rum. The nose is powerful and extraordinarily fragrant. On the palate, it has great length with notes of white fruits. This white agricultural rum is made from a blend of blue and red cane juice. With little stirring, it retains the vegetal notes of its terroir of origin. A seven-month aging period in barrels gives it its finesse. Perfect for an exceptional ti-punch (lime, a hint of brown sugar, and an ice cube), it nevertheless deserves to be enjoyed on its own and without artifice.

To find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.

Brandy,

Distillerie du Viaduc


Distillerie du Viaduc, a leading artisan of exceptional eaux-de-vie in the Île-de-France region, unveils its Brandy, a distinguished and elegant spirit made from the rare Avgoustatis grape variety. This brandy, carefully crafted using a double distillation process, reveals a complex and seductive aromatic palette, combining depth and finesse.

Preparation of a refined brandy
This brandy is precisely distilled to preserve the aromatic richness of the Avgoustatis grape variety, an unusual Greek variety renowned for its concentrated aromas. Aged in barrels, it develops a balanced structure and complexity worthy of the finest spirits. Its deep golden color testifies to its careful aging, while its 43% alcohol content ensures a beautiful intensity on the palate.

A powerful nose and a velvety palate
From the first nose, this brandy reveals captivating notes of candied cherry and prune, complemented by a subtle touch of woody vanilla brought by the time spent in barrels. On the palate, it reveals itself to be full-bodied and structured, with a sweet and fruity attack, followed by a harmonious rise in power. The finish is long and persistent, marked by slightly spicy aromas and a beautiful warm sensation.

How to enjoy it?
Ideal as a digestif, this brandy can be savored neat to appreciate all its aromatic complexity. It also lends itself to sophisticated cocktails, bringing depth and elegance to classic creations such as a Brandy Sour or a revisited Old Fashioned.

Art Brut Red 2023,

La Tribu Alonso

A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais

The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.

Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.

An intense and original tasting

On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.

Rich and varied pairings

This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.

Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.

Sylvaner Siggi White 2017,

Jean-Marc Dreyer

Siggi (the s is pronounced z) is an organic, biodynamic, and natural Alsatian dry white wine (AB label) from Jean-Marc Dreyer, vinified from Sylvaner grapes without added sulfites. A beautiful aging process (seven years, the age of reason) allows Siggi to be appreciated at its peak.

Vinification

The Sylvaner grapes from Jean-Marc Dreyer's estate, grown organically, are hand-harvested and directly pressed. The wine undergoes two years of maturation in foudres and finishes this maturation in bottles. No topping up, no addition of sulfites or other additives, no filtration.

Tasting

Clean orange color, nose of citrus and dried fruits and a little sparkle at the opening. Woody palate, controlled oxidation, walnuts, hazelnut, acidity comes next with notes of peach and nectarine associated with leather and yeasty touches, not to mention saline and iodized notes. The finish returns to hazelnut. This incredible complexity gives Siggi a key to all pairings. It will be paired with cheeses, spicy cuisine, Indian curries and Réunion curries. It is also a good partner for well-roasted poultry and pata negra ham. We recommend a good decanting.

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, created 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 asserted his style around skin maceration, accentuated and chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works in 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 try 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 pomace to the press." Gentle oxidation is also a particular feature 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.

Génépi Spirits

Liqueurs Granier
Génépi is "the" Savoyard liqueur; it doesn't get more regional than this. It's entirely organic and artisanal, made by the Granier brothers in the Annecy region and sourced locally.

The Plant
The name "génépi" refers to a family of small alpine wormwoods of the genus Artemisia that are harvested between 2,500 and 3,500 meters above sea level. These highly aromatic and medicinal plants (fighting colds, viral illnesses and digestive disorders) are the main ingredient of the most emblematic liqueur of Haute-Savoie.

Production
Génépi is harvested in the Alps and dried before infusion in 96% organic wheat alcohol, before blending with an organic sugar syrup made by a landowner harvesting in the Palatine Forest. The water comes from the Boubioz spring, near Lake Annecy. No additives are added during production. The liqueur, aged in rum barrels, includes coriander seeds and lemon zest. Unlimited aging potential.

Tasting
Floral, aromatic and of great purity, this liqueur flies the flag of Alpine génépi high. The balsamic note of génépi initially manifests itself with great amplitude and persists in the mouth, supported by light spices (coriander and lemon). A success, to be associated with raw fish or smoked fish of all kinds and of course smoked salmon. The best pairing will be with a raclette.

Learn more about Granier liqueurs
The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, 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 sugar (that is to say, little) organically 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. Verbena, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.

Pastis 2022 Spirits

Garagai
Garagaï is an organic and artisanal pastis from the Provençal region, produced by Maixent Dubois. All the plants that compose it were either picked in the Sainte-Victoire mountain region, in the Aix region in the spring of 2022, or grown organically at the distillery. It's a distinctive and delicious pastis that will be a welcome change from industrial versions.

Production
The plants, picked at the time of flowering, are macerated while still fresh. The maceration time depends on each plant, depending on how the macerates are tasted. The macerates are then filtered and the remaining plants distilled. The blend is carried out over about twenty macerations, after which the mixture rests to marry the aromas and is filtered before bottling. The sweetening is very light, at a rate of 6 g of Butinarello lavender honey per liter of pastis. Here is the composition: star anise, licorice, wild thyme, lemon thyme, rosemary, savory, fennel, tarragon, lemon balm, lemon basil, Marseille basil, absinthe, mugwort, bay leaf, peppermint, spearmint, dill, coriander, green anise, oregano, hyssop, agastache.

Tasting
You can immediately taste the difference, this Garagaï pastis has nothing to do with the mass-market versions: no overly sweet notes; the blend is subtle, the plants form a harmonious bouquet. The aging potential is unlimited, but it is recommended to drink an opened bottle within two months to preserve all its aromatic qualities. What do you serve this pastis with? Peanuts. But also small antipasti from Olio di Serra, Mediterranean starters, tapas, Spanish canned fish, cured meats, the bottarga…

Learn more about the Garagaï distillery
Garagaï is the name of a chasm (or rather two chasms, the large and small Garagaï) located at the top of the Sainte-Victoire mountain. It follows that the products of the Garagaï distillery display a strong Provençal identity. The distillery was born in 2019, created by Maixent Dubois, a local boy who went from working in winemaking to working with spirits.

A desire for pastis
Maixent has long dreamed of making pastis. He will interpret the recipe with love and finesse, growing his organic plants on site or having them picked in the Aix region, around the Sainte-Victoire mountain. The result is a first distinctive and emblematic product, Garagaï pastis, released in 2020. It is made using entirely artisanal methods and organic products, and distilled in a Charentais-style still. Other pastis will follow, as well as syrups made from Mediterranean plants.

The aperitif of the sun
Obtained using various techniques (hot infusion, cold maceration, bain-marie distillation), Garagaï pastis are subtle, complex, and aromatic thanks to the meticulous work of blending the distillates. This will be a change from industrial pastis; it's time to rediscover this aperitif liqueur that so beautifully evokes summer and sunshine.

Gevrey Chambertin les Genevrières Qvevris Red 2022

Fréderic Cossard

Gevrey-Chambertin "Les Genevrières" Qvevris by Frédéric Cossard is an organic and natural red wine produced in Burgundy by Frédéric Cossard and aged in terracotta containers. Made in an illustrious Burgundy appellation, it is made from 100% Pinot Noir vines growing on the plot that gave its name to the cuvée.

Vinification

The Genevrières climate, in AOP Gevrey-Chambertin, is located on clay soil on a limestone base. Vinification begins with two weeks of whole-bunch maceration, followed by gentle pressing to preserve the fruit. A year of aging in terracotta (qvevri) gives additional velvety, sensuality and complexity to a wine that already offered a lot.

Tasting

The profile of a great classic red Burgundy with the freedom and breadth of nature. Black fruits, blackcurrant, blackberry, peony, red rose, delicately spiced, a touch wild… So many distinguished notes for this “Les Genevrières” 2022 vintage. You will happily pair it with local red meats such as the fine fat Mézenc from Florian Gibaud, or the high-end Spanish meats from the maison Aitana. He will also appreciate the charcuterie, the cured meats and the beef stewed in red wine.

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 winegrower 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.

Cuvée Carignan Red 2022

Fréderic Cossard

It's all in the title: this Cuvée C Carignan by Frédéric Cossard is a 100% organic and natural Carignan, vinified in Burgundy by Frédéric Cossard. The Burgundian master here takes on Carignan from the South, expressing its virtues with his usual dexterity. The blend includes a little Mourvèdre.

Vinification

The Cuvée C Carignan vines are planted at the foot of Mont Ventoux. The vinification of organic grapes is entirely natural, using indigenous yeasts, and maceration is done in whole bunches without exaggerating extraction. Aging is done in vats. No sulfites added.

Tasting

Peppery, spicy, black fruits, C Carignan offers notes of undergrowth, violet, and well-melted tannins, it is a gourmet and fresh wine for all occasions, sunny and balanced. Pair it with grilled meats, charcuterie or cured meats. If you are interested in Carignan, you will also find beautiful expressions at the estates Fond Cyprès or Le Temps retrouvé.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give a voice in organic and natural ways 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.

i Vicini Moscato White 2021

Jean Yves Peron

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.

Frohnberg White 2023,

Domaine Einhart

A bright and balanced cuvée, a tribute to Auxerrois and Pinot Noir

The Frohnberg 2023, by Domaine Einhart, is a captivating blend of Auxerrois and Pinot Noir. This organic AOP Alsace white wine reflects a unique clay-limestone terroir, enhanced by direct pressing and careful vinification. Aged for one month in stainless steel vats on fine lees, the Frohnberg 2023 is a vibrant wine, where purity and elegance combine to offer a refined experience.

A fresh and precise tasting

On the nose, the Frohnberg 2023 unfolds delicate and seductive aromas: notes of citrus, lemon and white flower intertwine with touches of pear and a mineral hint reminiscent of flint. On the palate, the attack is straightforward and fresh, carried by a lively acidity that gives this wine a beautiful energy. The texture is fluid, taut and precise, with a marked salinity on the finish. A subtle minerality accompanies the long persistence, revealing all the richness of its terroir.

A wine for gastronomy and conviviality

The Frohnberg 2023 is a versatile wine, ideal to accompany fresh and delicate cuisine. It pairs wonderfully with seafood, grilled or raw fish such as sea bream carpaccio, but also with crisp vegetables and fresh cheeses. Its liveliness and finesse also make it a perfect choice for elegant aperitifs or gourmet meals.

Serve between 8 and 10°C after a light decanting, this wine can be enjoyed now or wait a few years to develop even more complexity.

Nos Pas Se Tissent Pastis,

Sentema Distillery

A natural and refined pastis with organic plants

With Nos Pas Se Tissent, the Sentema Distillery offers an artisanal pastis without additives or anethole, made from organic wine brandy and an infusion of Provençal plants (green anise, fennel, licorice, rosemary, thyme, and lavender). This spirit, with no added sugar, is intensely aromatic, offering bold and natural flavors.

Diluted in water or served with a dash of orgeat syrup for a revisited Moorish twist, it is perfect as an aperitif or digestif. A true ode to Provence and the purity of plants.

To find out more

The Sentema Distillery offers exceptional spirits, created from an eau-de-vie of organic Provençal wines, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.