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1203 products
1203 products
Allé Canto Sweet Red 2016
Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.
Magnum Que Pasa Red 2012, Domaine Leonine
Seventy-year-old Grenache noir and gris combine to create this highly drinkable red. The harvest spends fifteen days in carbonic maceration before spending five months in barrels before being bottled by gravity without added sulfur. Juicy, sappy, and delicious, it smells and tastes of the garrigue and the Mediterranean, enhanced by flawless freshness. So what's going on? Only very pleasant things.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Combe Bazin White 2016
11200
€112,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Combe Bazin White 2016
11200
€112,00
Unit price perSkin Contact Combe Bazin White 2016
Domaine de Chassorney
This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged for about a year in barrels. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.
Coteau Libre Red 2016
A beautiful macabeu with a strong personality, vinified by Michaël Georget in the Albères region. This grape variety has often been used as a blending ingredient; it deserves to shine on its own. The nose already announces the wine's structure and velvety texture, and the palate appreciates the clarity and tension, which doesn't prevent it from being very delicious.
A natural wine with no added sulfites.
Rosé 2016,
Domaine Le Temps retrouvé
A blend of Grenache and Carignan for a rosé that doesn't do things by halves, sourced from the clay-limestone plots of Domaine du Temps retrouvé. On the nose, notes of redcurrant and raspberry are echoed on the palate, accompanied by a lovely acidity. Drink as an aperitif, while listening to Laurent Voulzy's Le Cœur Grenadine.
A natural wine with no added sulfites.
My Sweet Navine White 2015
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Rafalot Red 2013,
The Carignans of this Côtes-Catalanes are 125 years old and grow at an altitude of 300 meters in a clay-limestone valley, surrounded by wild fig trees, cedars, olive trees, apricot trees, and buzzing beehives, all protected by a pine forest. Fermentation lasts two weeks in concrete vats, with whole bunches crushed by foot, followed by aging in vats. Cherry and spice, supple and elegant tannins: full-bodied and irresistible.
A natural wine with no added sulfites.
Into the Wine Red 2016
La Sorga
The Mourvèdres that make up this single-variety red wine come from the Saint-Chinian appellation. The destemmed grapes macerate in demi-muids (thick 500- to 650-liter barrels) for sixty days, virtually in an infusion, then the wine is aged for six months in amphorae. Notes of violet and black fruits: perfect for a tagine, borscht, or red cabbage velouté. Aging potential: twenty years.
Pairs with: Middle Eastern cuisine, Pot au feu
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Derrière les Fagots Blanc 2016
3050
€30,50
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Derrière les Fagots Blanc 2016
3050
€30,50
Unit price perDerrière les Fagots Blanc 2016,
This Muscat, macerated for six weeks in egg-shaped vats, is aged for two years in barrels under a veil, hence its oxidative character. Fresh, refined, powerful, and long, it is an incomparable table wine.
Natural wine with no added sulfites.
Jaen Touriga Encruzado Red 2021,
Ladidadi/Pinheiro
It's all in the title: Jaen Touriga Encruzado is made from the red grape varieties Jaen and Touriga on the one hand, and Encruzado and Cerceal on the other, all characteristic of the Portuguese wine region of Dão where this red wine is produced. The blend, vinified by Hugo Pinheiro and Florian Tonello in Penalva do Castelo, possesses the richness of a red wine with the fluidity provided by the white grape varieties. This results in a sumptuous gurgling of a vermillion color, deliciously crisp and full of sap. On the palate, it is well balanced between body and lightness, fruitiness and acidity, offering sweet notes of red fruits and blackcurrant. The tannins are nicely melted, giving a supple and velvety texture.
Jaen, the equivalent of Mencia in Spain, is a red grape variety frequently grown in the Dão, although it is tending to fade away because it requires a lot of attention. Fragrant and fruity, it deserves to be preserved. Touriga Nacional is a quintessentially Portuguese grape variety and one of the country's main grape varieties, even playing a key role in port blending. It is a dark-colored bunch, with small grains and a low yield. It produces full-bodied and balanced wines with notes of black fruits and flowers.
These two grape varieties represent half of the blend, the other half being made up of Encruzado and Cerceal, local white grape varieties of great delicacy, known for producing exceptional white wines. They are used here to add to the fluidity of the red wine. The vines, around thirty years old, grow on granite and clay-sand plots facing south at an altitude between 420 and 460 meters. The harvest is destemmed and, depending on the color of the grapes, receives a different treatment: the red grape varieties macerate for 5 or 6 days under slow pressing in a concrete vat. The white grape varieties go through direct pressing. Fermentation, using indigenous yeasts, takes place in stainless steel vats which are blended before bottling. After malolactic fermentation, aging lasts ten months. No filtration, no chemical inputs in the vineyard or in the cellar.
To find out more
The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.
Xarel Lo Blanc 2015,
Clot de Les Soleres
Nestled in the heart of Catalonia, the Clot de Les Soleres winery has established itself as a leading reference in Spanish natural wines. With this Xarel Lo 2015, winemaker Joan Ramon Escoda enhances the indigenous Xarel-lo grape variety, delivering a pure and vibrant expression of the Catalan terroir.
A lively and evolved white wine
Produced using certified organic farming (Eurofeuille label), this wine is produced without oenological additives, with spontaneous fermentation using indigenous yeasts. After a long vinification and barrel aging, the Xarel Lo 2015 reveals a beautiful evolution, gaining in complexity while retaining a fresh and mineral structure.
An expressive nose and a structured palate
On the first nose, subtle aromas of ripe white fruits, golden apple, candied quince and honey intertwine with slightly oxidative notes, evoking Jura wines. Upon aeration, touches of nuts and Mediterranean herbs complete this rich and deep aromatic palette. On the palate, the attack is ample, carried by a beautiful acid tension and a silky texture. The saline and persistent finish highlights the mineral signature of the Catalan terroir.
Pairings and occasions
This mature white goes perfectly with refined dishes such as roasted poultry with herbs, mature cheese such as Comté, or even seafood paella. Ideal to accompany a gourmet meal, it will also appeal to lovers of natural wines in search of unique discoveries.
Munjebel PA Red 2021,
Power and Refinement of Nerello Mascalese
The Munjebel PA 2021, crafted by the visionary Frank Cornelissen, is a masterful expression of the Nerello Mascalese grape variety, sourced from the prestigious Alberello Porcaria vineyard. Nestled at an altitude of 750 meters in the Contrada Feudo di Mezzo, this demanding terroir requires perfect conditions to achieve optimal ripeness. This 2021 vintage, marked by exceptional balance, reveals a wine that is both powerful and of rare elegance, illustrating the estate's expertise and natural philosophy.
A complete and harmonious red
The Munjebel PA 2021 opens with an intense ruby color, bursting with vitality. The nose releases deep and complex aromas of spices, ripe red fruits, and subtle volcanic notes. On the palate, it reveals a generous structure and silky tannins, balanced by vibrant acidity. The finish is long and persistent, offering spicy nuances and a mineral freshness, typical of basalt soils. Served between 14 and 16°C after decanting, it reveals all its aromatic breadth and finesse.
A perfect match for refined dishes
With its controlled power and natural elegance, this wine pairs perfectly with grilled red meats, rich sauce dishes, or complex Mediterranean recipes. Ideal to accompany a gourmet meal, it will enhance each mouthful with its depth and balance.
With remarkable aging potential, the Munjebel PA 2021 is a complete wine that will seduce lovers of great natural and authentic reds. A jewel of Etna not to be missed.
Munjebel MC Red 2021,
The essence of Nerello Mascalese and the volcanic terroir
The Munjebel MC 2021, by Frank Cornelissen, embodies the authenticity of Etna's basalt soils. This 100% Nerello Mascalese, grown organically and vinified with a natural approach, is a tribute to the old vines rooted in this unique terroir. With a one-month maceration and a one-year aging in vats, this cuvée expresses the power and finesse of a wine deeply rooted in its environment.
A powerful and spicy red
This 2021 vintage offers a bright and clear ruby color. On the nose, intense aromas of spices, ripe red fruits and a typical volcanic minerality harmoniously intertwine. On the palate, the wine reveals a silky structure and well-integrated tannins, supported by a balancing freshness and remarkable depth. The long and persistent finish is marked by spicy notes and a saline touch, signature of the Etna terroirs. This wine is best served between 14 and 16°C, after decanting, to release its full aromatic potential.
A companion for characterful dishes
The Munjebel MC 2021 is ideal for accompanying robust dishes such as grilled red meats, stews or even Mediterranean preparations rich in flavor. Its power and finesse also make it a wise choice for gourmet dinners where it will enhance bold pairings.
With an aging potential of several years, this wine represents a masterful interpretation of Nerello Mascalese, combining elegance and character. A must-have cuvée for lovers of natural and volcanic wines.
Magma Red 2021,
The ultimate expression of Etna
The Magma 2021, by Frank Cornelissen, is an exceptional wine, born from the old, ungrafted vines of the Barbabecchi vineyard, perched at an altitude of 950 meters on the north-northeast slopes of Etna. This pure Nerello Mascalese, cultivated organically and with absolute respect for the terroir, is produced only in years when perfect phenolic maturity is reached. With this vintage, Cornelissen offers a rich, elegant and characterful "Grand Vin", a unique reflection of the basalt soils and the cool morning exposure.
A captivating tasting
Behind its deep ruby color, the Magma 2021 displays a complex and captivating nose, blending intense spices, notes of black cherry and vibrant minerality. On the palate, it reveals impressive depth, with a velvety texture, fine tannins and a remarkable freshness that perfectly balances its power. The finish is strikingly long, marked by spicy aromas and a saline imprint, the inimitable signature of the volcanic terroirs of Etna. Serve between 14 and 16°C, after careful decanting to express all its aromatic richness.
A wine for special occasions
The Magma 2021 is an ideal companion for elaborate Mediterranean dishes, such as herb-roasted lamb, stews or fragrant grilled vegetables. Its structure and finesse also make it a partner of choice for red meats and bold gastronomic creations.
With exceptional aging potential, this wine transcends the boundaries of the Etna DOP appellation to establish itself as an icon of Nerello Mascalese and a true ode to the genius of Frank Cornelissen.
Borgonon Granate Red 2006,
Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.
Vinification
This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.
Tasting
Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.
Learn more about Cortijo Barranco Oscuro
Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.
A drop of 1,400 meters
At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.
High-altitude wines
Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.
In Absentia Red 2018
Entirely produced in the north of El Bierzo from trousseau (locally called bastarda) on various quartz-clay-limestone plots at an altitude of 550 meters. The vines are seventy to ninety years old. Maceration lasts three to four days in chestnut vats, followed by nine months of aging in French oak barrels. No filtration, no added sulfites. Dark garnet color, smoky and fruity nose (trousseau-style: black cherry and raspberry), with a characteristic hint of bitter cocoa and peony. The mouthfeel is full and velvety, the flavor is fruity and smoky, both crisp and mineral. The delicious finish calls for another sip... Serve with roasted game birds, rare pigeon, roast venison, coq au vin, or chicken mole poblano. In a carafe, it will fully express its charms.
Munjebel FM Red 2020
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast Feudo di Mezzo contrada, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an unusual elegance, but typical of this region. The site is ventilated, but ideal ripeness is difficult to achieve in humid vintages.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be enhanced by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna Valley, the 19 plots cover 24 hectares of basalt soils spread over numerous plots (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Côte de Nuits of Sicily." Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel CR Red 2020
Cornelissen
Munjebel CR is a single-plot red cuvée, certified organic (Eurofeuille), biodynamic, and natural. It is made from pure Nerello Mascalese grapes by Frank Cornelissen in the PDO (Personal Designation of Origin) Etna Rosso/PGI Terre Siciliane Nerello Mascalese. Munjebel CR comes from the Campo Re plot, which is partially ungrafted and approximately 70 years old, located in the far west of the valley at an altitude of 735 meters. The soil is deep, and ripeness is difficult to achieve in wet years. This gives a particular character to the wines from this plot, closer to Nebbiolo (a typical Tuscan grape variety) than the other reds from Azienda Frank Cornelissen.
Vinification
Grown biodynamically, the Nerello Mascalese grapes of Munjebel CR are destemmed and lightly crushed. Fermentation, starting from a starter culture and using indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
Munjebel CR is a deep, elegant and tannic wine. It may take a while to express itself. With its great freshness, it needs to be paired with meats with character. A roast rack of black pork from Bigorre, or a rib of beef from Wagyu or Angus from the Maison Aitana, that's the perfect match.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel CD Red 2020
Cornelissen
Munjebel CD is a single-plot red cuvée, certified organic (Eurofeuille) and biodynamic. Made from 100% Nerello Mascalese, it is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from a single plot in the Calderara Sottana contrada, at an altitude of 610 m, facing north. This high-quality contrada is appreciated in cold and difficult vintages: its gravelly soil absorbs heat and re-radiates it during the coldest hours of the night.
Vinification
100% Nerello Mascalese, Munjebel CD comes from 40-year-old vines cultivated biodynamically. The grapes are destemmed and lightly crushed. Fermentation starts from a vat foot and is accompanied by a 50-day skin maceration. Aged for 18 months in epoxy vats, then 18 months in bottles. No fining, light filtration.
Tasting
This highly regarded contrada produces quite feminine wines, combining elegance and depth, especially in the best years. You can pair them with red meats, charcuterie, and great Italian, Iberian, or Gascon hams. For example, ham from black pork from Bigorre or a cecina (beef ham) from maison Aitana.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
