Wines of the World

Burgundy Bigotes Qvevris White 2022,

Frédéric Cossard

With the Burgundy Bigotes Qvevris White 2022, Frédéric Cossard explores a unique approach to Chardonnay, aging it in qvevris (Georgian amphorae). This ancestral vinification method allows the terroir to be expressed in a unique way, producing a white wine that is both pure and structured.

An exceptional Chardonnay

Grown on clay-limestone soils, this wine benefits from a vinification process without additives and aging in qvevris, which brings a beautiful aromatic complexity and a silky texture. Its mineral and taut profile makes it an atypical and fascinating cuvée.

An expressive nose and a vibrant palate

The nose reveals notes of ripe white fruits, citrus fruits and dried flowers, with a mineral and slightly smoky touch. On the palate, the body is ample and structured, carried by a vibrant acidity and a long and saline finish.

What to enjoy with this wine?

Ideally served at 10-12°C, this white Burgundy will go perfectly with oysters, fish ceviche or mature goat cheeses. Its aging potential of 5 to 10 years will allow it to evolve towards even more complex and deep aromas.

Saint Joseph Cuvée Madloba Red 2014,

Domaine des Miquettes

From the prestigious AOP Saint-Joseph, Domaine des Miquettes offers us a unique cuvée with its Saint-Joseph Cuvée Madloba 2014. Certified organic (Eurofeuille, All our organic wines), this wine is made from Syrah grown on steep terroirs in the northern Rhône, offering a pure and intense expression of the grape variety.

A Georgian-inspired vinification

This cuvée bears the name "Madloba," which means "thank you" in Georgian, a nod to an ancestral winemaking method. The wine is aged in qvevris (buried amphorae), which gives it a beautiful aromatic depth and a silky texture, while preserving its natural and authentic character.

An intense nose and a structured palate

Upon opening, this organic Saint-Joseph reveals a deep and complex nose, marked by notes of ripe black fruits (blackcurrant, blackberry), violet and spices. On the palate, the attack is ample and velvety, with a well-integrated tannic structure and a long finish with slightly smoky and mineral accents.

For what occasion?

Served at 16-18°C and decanted before tasting, this wine is the perfect accompaniment to grilled red meats, game in sauce or stewed dishes with mild spices. With an aging potential of 5 to 10 years, it will evolve towards even more complex aromas over time.

Fleurie Red 2021,

Domaine Bélicard

Within the Fleurie AOP appellation, renowned for its fine and elegant wines, Domaine Bélicard, certified organic (AB, Eurofeuille), produces a cuvée that expresses all the delicacy of Gamay Noir. Produced from 38-year-old vines rooted in granite soils, this 2021 vintage stands out for its freshness and tangy character.

A Fleurie of finesse and freshness

Vinified using the traditional Beaujolais method, with whole-bunch maceration, this wine benefits from gentle extraction, preserving all the purity of the fruit. The 10-month barrel aging brings complexity and elegance, while respecting the natural expression of the terroir.

A vibrant nose and an airy palate

Upon opening, this organic Fleurie reveals a fresh and delicious nose, marked by tangy notes of crisp red fruits, evoking raspberry and redcurrant. On the palate, the attack is lively and silky, offering a beautiful mineral tension and an elegant and persistent finish.

Served at 14-16°C, this Fleurie AOP is ideal for a refined aperitif, summer barbecues or a gourmet salad. Its freshness makes it a perfect companion for convivial moments, and its aging potential of 5 years will allow it to evolve towards even more subtle aromas.

Disco (Eau de vie)

Distillerie du Viaduc


Distillerie du Viaduc, a young artisan house from the Paris region, offers us a bold and festive interpretation of wine brandy with Disco. Made from the Muscat Petit Grain grape variety, this unique cuvée reinvents the traditional Peruvian Pisco with a decidedly funky and floral approach.

A vibrant and aromatic eau-de-vie
Produced from Muscat Petit Grain grapes from the island of Samos, vinified by the talented Patrick Bouju, this eau-de-vie benefits from a careful double distillation. Without aging, it expresses all the purity of the fruit and retains a great aromatic intensity. Its profile is at once rich, floral and elegant, with a beautiful roundness in the mouth and a lingering finish.

A captivating nose and a smooth palate
From the first nose, Disco reveals an expressive bouquet with notes of white flowers, white-fleshed fruits and delicate honey. On the palate, it combines finesse and intensity, with a gentle attack, followed by a rise in power marked by a beautiful controlled warmth. The finish, long and aromatic, leaves a delicately sweet and floral imprint.

How to enjoy Disco?
With its 40° alcohol content, this eau-de-vie is ideal as a digestif, served neat to appreciate all its complexity. It is also perfectly suited to mixology, where its floral and fruity aromas will enhance refined cocktails such as a revisited Pisco Sour or an aromatic white Martini.

Auxerrois Origin White 2022,

Jean-Marc Dreyer

Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (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), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.

Vinification

Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting

Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.

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 never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of 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.

Morey-Saint-Denis Premier Cru "Monts Luisants" Red 2022,

Frédéric Cossard 2022
From the Monts Luisants plot, this organic and natural red premier cru is a rarity. Vinified by Frédéric Cossard, it is a beautiful Burgundy wine in the Morey-Saint-Denis appellation, in the Côte de Nuits.

Vinification
The small clay-limestone Monts Luisants plot is located above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are around seventy years old. The vines are cultivated without pesticides and the wine is made without any additives or added sulfites, with whole bunch maceration.

Tasting
A dense, powerful, complex and elegant wine, a Burgundian gem like Frédéric Cossard knows how to make. This Morey-Saint-Denis Premier Cru "Monts Luisants" is overflowing with aromas of fresh fruit, substance and depth, with notes of red fruits and violets. This bewitching wine promises to improve for a long time, ten years and more. If you don't taste it beforehand, enjoy it with charcuterie, cured meats, roasted or grilled meats. A beautiful piece of wagyu from Spain or Japan selected by Aitana, that sounds tempting! Or a good fatty steak from Mézenc, not bad either with this great Burgundy.

Learn more about Frédéric Cossard
Frédéric Cossard gives 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, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trading
Frédéric Cossard created the Chassorney estate 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.

Vervain by Stephane Spirits

Liqueurs Granier

After Vincent Granier created his vervain, his brother Stéphane wanted to make his own version: here it is. Entirely organic and artisanal, sourced locally, it's the big brother's vervain. Its production is different, as is its taste.

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

Stéphane's initial recipe is identical to that of Vincent's Vervain (link), but it is aged for six months in vats to "settle," then it is passed through a barrel of arranged rum, which gives it a different, more sophisticated taste and olfactory envelope. Lemon zest from Menton, biodynamic Egyptian lemongrass, and organic coriander seeds are also present.

Tasting

The reddish-brown color is more intense and deeper, the nose more vanilla and caramelized due to the aging in wood. More powerful on the palate too: roasted aromas of old rum coat those of the plants. To be enjoyed as an aperitif over ice, as a digestif, as a long drink and to be paired with high-end hams: Ibérico de bellota from Don Bardem, the Gascon from Porc Noir de Bigorre, or the delicious beef hams from Maison Aitana. But if you want to pair it with chocolate, that works very well too!
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 natural water from the Boubioz spring, near Lake Annecy, and the alcohol is made from 100% organic wheat. Organic sugar is produced in the Palatine Forest.

Learn more about Granier liqueurs

The Granier liqueur factory—two brothers, Vincent and Stéphane Granier—makes 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 additive-free, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never before have such fresh plant flavors been conveyed 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: you'll have a good time.

Mint Spirits

Liqueurs Granier

This organic, artisanal mint liqueur is produced locally by the Granier liqueur factory, near Annecy, in Haute-Savoie. It is made from peppermint, faithfully reproducing its fresh flavor.

The Plant

Peppermint (Mentha piperita) is a member of the large mint family, belonging to the Lamiaceae family. A spontaneous hybrid between water mint and spearmint, it was first cultivated in England in the 17th century. Peppermint is present in many aromatic and medicinal products.

Production

The mint is grown organically by growers-gatherers in Auvergne, dried, and infused in 40% organic alcohol. It is blended by the Granier liquorist factory with an organic sugar syrup produced in the Vosges and the Palatine Forest.

Tasting

Refreshing and reassuring—it doesn't taste like toothpaste at all—this mint is also powerful and long-lasting. A slight hint of pepper on the finish. It has a 26% alcohol content with less than 5g of sugar per liter. Drink it neat with a few ice cubes; it will put your mind and stomach back in place. It will go very well with a square (or two) of chocolate or a stuffed lamb breast 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. Verbena, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.

Mercurey Les Vignes Blanches Qvevris Red 2022

Fréderic Cossard

The "Les Vignes Blanches" vintage is an organic and natural red wine from the Bourgogne-Mercurey appellation. It is produced by Frédéric Cossard, exclusively from Pinot Noir and aged in terracotta containers (qvevris).

Vinification

Les Vignes Blanches is a climat in the Mercurey appellation with clay-limestone soil. Frédéric Cossard vinified and aged it in qvevri (Georgian-style buried jars), which gives it a patina, rounds it out, and accentuates its velvety texture and depth. It is aged for one year.

Tasting

Fresh, wild, and intense, this Mercurey "Les Vignes Blanches" is a pleasure to drink with abandon. Morello cherries, black fruits, cherry, raspberry, complexity on the nose, giving way to floral then mineral and roasted notes. On the palate, there is plenty of fruit, sap, breadth, and density, with silky, melted tannins of great finesse, completely devoid of harshness. Long, fruity, and distinguished finish. Made for the rib steak, the beef fillet, the roast duck, the fine charcuterie.

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 moreover), not distorted by agricultural chemistry, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his 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.

Vin paillé Red 2012

Marie and Vincent Tricot

Marie and Vincent Tricot's Vin de paille is undoubtedly a curiosity: it's a sweet wine made from 100% Auvergne Gamay, entirely organic and natural, made like a Vin de paille from the Jura. The harvest is dried on straw in an attic before pressing. We're not used to Gamay vinified this way, or even red wine vinified this way.

It's an experiment, but the result more than justifies the boldness. Drying on straw concentrates the sugar in the grape berries and accentuates the flavors. Only a drop remains in each berry, but what a drop! Sweet, caressing, syrupy, complex, this Vin de paille is a delight. Its color is not a pure red but an amber, and the nose is a veritable basket of slightly jammy fruits: plum, prune, raisins, strawberry. It is possible that a refermentation takes place in the bottle, which can give a sparkling attack to this wine, but it disappears quickly. On the palate, a delicious sweetness, lots of strawberry and pleasantness. Very easy to drink.

To find out more

Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are resurrecting the vineyards of this beautiful volcanic province of the Massif Central in organic and natural ways, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a varied winegrowing 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 had not seen the slightest chemical input for around thirty years. The estate is located on a hillside, on the left bank of the Allier, in a volcanic clay-limestone area neighboring the vineyards of Châteaugay, Chanturgue and Corent. They acquired it in 2003 and, since then, have 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 straight and flamboyant profile, and express themselves with as much character as simplicity.

Vin de Lies White 2019/20 Magnum

Jean Yves Peron

Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a viticultural practice that is little known outside the profession, but which produces a highly regarded wine. It is not normally sold commercially but reserved for the cellar team. Classified as a Vin de France, it is therefore a treat bestowed upon us by the winemaker. And I might as well tell you that the magnum format makes it an even more monumental treat... The roundness and polish of the wine are further enhanced;

Vinification

The lees wine method consists, after racking the barrels or aging tanks, of gathering all the lees in a single tank. These lees are suspended in a small quantity of wine, which is again decanted and recovered once or twice. Nourished by the lees, the red obtained in this way is smoother, softer, and the white is less tense, rounder. To make this vintage, Jean-Yves Péron combined the lees from all his 2019 whites and some of those from 2020 (thus bringing together all his terroirs, both Savoyard and Italian). The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita (Vermentino), Muscat à Petit Grain, Roussanne…

Tasting

This is the true “house cuvée,” generally very popular. “It’s a wine for pleasure,” says Jean-Yves Péron. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” We can predict this moment of grace for next winter, which is upon us as this cuvée is released. Pairings: it goes with everything. Beautiful poultry, fine fish, seafood and shellfish…

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (jacquère, altesse, mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Calvados "Premium 20 Years"

Domaine de la Flaguerie
Calvados Premium 20 Years is an amber treasure, aged for two decades in oak barrels. It reveals powerful aromas of caramelized fruit, baked apple, and smoked wood, with a long finish. Best reserved for after-dinner drinks, this exceptional spirit is best enjoyed gently warmed in the glass to savor all its aromatic nuances.

Calvados "Premium 6 Years"

Domaine de la Flaguerie
The Calvados Premium 6 Years seduces with its golden color and fruity aromas of fresh apples. Aged in barrels for six years, it reveals floral and minty notes on the nose. On the palate, its straightforward attack gives way to a beautiful tonicity and a spicy finish.
Versatile, this Calvados can be enjoyed neat, over ice, or in cocktails, and embodies traditional Norman expertise.

Zestes d'Amour Bitter Orange Eau-de-vie,

Sentema Distillery

An explosion of citrus in an exceptional spirit

Les Zestes d’Oranges Amères, carefully distilled from organic Provence wine eau-de-vie, captures the essence of bitter oranges from Le Castellet and sweet oranges from Menton. Less sweet than a classic liqueur, this deeply aromatic spirit evokes the great classic of "triple sec", revisited here with finesse and modernity.

Delicious on its own over ice, with tonic or in cocktails, it brightens up any occasion with its freshness and complexity.

To find out more

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

Organic Copalli Barrel Rested Rum

L'explorateur du Goût

Certified organic from soil to bottle (Eurofeuille label), Copalli Barrel-Rested Rum Organic is an organic amber rum from the tropical forests of Belize, a green and preserved environment. It is the same rum as Copalli White Rum Organic after a few months of aging in oak barrels. Copalli Distillery, founded by Will Maheia and Todd Robinson, supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.

Production

After double distillation in a pot still (a Charentais-style copper still), this pure cane juice rum (as opposed to the less rare molasses rums), entirely organic, is aged for eight months in bourbon barrels. Copalli Barrel-Rested Rum is made from only four ingredients: organic sugarcane, pure canopy water, local yeasts, and barrel wood with its bourbon aromas.

Tasting

Incredibly aromatic. Deep, clear amber color, with a nose of Chinese oolong tea and precious wood. This Copalli Barrel-Rested Rum opens with woody notes on the nose and palate: green, cocoa bean, leather, cinnamon, nutmeg, vanilla, tobacco, hot powder, sandalwood, and oud wood. The finish is long, rich, and complex. A rum to drink on its own or in a cocktail. It can also accompany a spicy meal. If you use it in cooking, be careful: consider it as a spice and not as an alcohol for pancakes.

L’Explorateur du goût: to find out more

This organic Copalli White Rum was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Enough to delight any bartender, amateur mixologist, or simply demanding consumer.

i Vicini Moscato White 2022

Jean-Yves Péron

I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie using organic grapes from Northern Italy.

Vinification

The Muscats in this I Vicini series grow on very fine, calcareous-magnesian limestone soils, on a particularly cool site. Harvested by hand at good phenolic maturity, they macerate for two months in vats on the skins with punching down. Aged for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.

Tasting

Straightness, tension, and freshness: this beautiful Muscat d'Asti 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 loves for his dry whites. It is a great table wine, not really for an aperitif, but for gastronomy, no limits.

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 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.

i Vicini Barbera Red 2022

Jean-Yves Péron

I Vicini Barbera by Jean-Yves Péron is an organic, biodynamic, and natural red wine. It is vinified in Savoie from Barbera grapes harvested in Piedmont.

Vinification

Barbera is grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, it produces full-bodied, colorful wines with red fruits. Harvested by hand, no sulfites added, no filtration, no fining. Both Barberas are macerated for three months with punching down and undergo a fifteen-day carbonic maceration. The wine is aged for one year in 300-liter barrels.

Tasting

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, intense and concentrated. Finesse, minerality, tension, a beautiful, intense and colorful red color: it begs to accompany fine cuts of meat and roasts.

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 Barrieux White 2022

Jean-Yves Péron

Organic, biodynamic, and natural, Les Barrieux is a dry white wine from Savoie produced by Jean-Yves Péron on the schist-limestone soils of his Albertville plots. Classified as a Vin de France, it is a rare cuvée made from the Roussanne grape variety.

Vinification

The vinification of Les Barrieux, produced by hand, begins with two weeks of carbonic maceration. Aging lasts one year in 12-hl tuns and 300-liter barrels. This wine has not been filtered, fined, or sulphites added.

Tasting

Les Barrieux by Jean-Yves Péron is a macerated white wine with wonderful notes of leather, smoke, and candied quince, followed by a complex floral and citrus olfactory bouquet and preceding a long aromatic finish. Delicious, rich, full-bodied, powerful, it is a gastronomic wine that can withstand anything. It can accompany everything.

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.

Ceci n'est pas un vin White 2023

La Tribu Alonso

Ceci n'est pas un vin is still a wine, white, dry, organic, and natural, with no added sulfites. Made in Beaujolais by Cyril of La Tribu Alonso, it is classified as a Vin de France. It is 100% Chardonnay, but there are twenty-eight different varieties in the bottle. Just as the red wine Ambre dissolve is inspired by Salvador Dalí, this one obviously alludes to Henri Magritte (see the label).

Vinification

The collection of twenty-eight Chardonnays from the ampelothèque, from which Ceci n’est pas un vin is made, is planted on a half-hectare plot on granite, with wild grass, agroforestry and no tillage. The vines, pruned in the goblet style, are between four and thirty years old. There are Chardonnays here of all tastes and colors (white, pink, muscaté, etc.), and it seems that the multiplicity of grape varieties gives a whole new face to this Chardonnay, unfortunately a little overused in the world of viticulture. "We are moving away from the boring Chardonnay," says Cyril. The manual harvest goes into direct pressing and, after a 48-hour settling process, only sees from the vat to its bottling. Alcoholic fermentation without starter culture using indigenous yeasts, malolactic fermentation also in fiberglass vats. Zero chemical inputs, in the vineyard and in the cellar, and zero added sulfites.

Tasting

Surprisingly, Ceci n’est pas un vin: the opposite of classic Chardonnay, it has great qualities of resistance. Solid, fine and balanced. A dry white wine with no added sulfites that has a very long shelf life once opened, it is rare and unique. It can last, recorked, for a whole week. On the nose and palate, it is a marvel of perfume and aroma, as if it offered the quintessence of Chardonnay through all its varieties. Salty, iodized, aromatic and floral, it evokes peach or apricot blossom, white peach, and its acidity-alcohol balance will allow it to be kept between 5 and 7 years. It can be drunk whenever you want, with oysters, shellfish, raw or smoked fish, tapas, fine starters and any elegant and refined cuisine.

Learn more about the Alonso Tribe

This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety 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 untouched 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, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines

Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Cahors Red 2018

Danis dans la vigne

A Cahors, quite simply: this 100% Malbec red wine, organic and natural, is produced by Danis Bessières and Domaine de l’Antenet in the Cahors AOC. It is, strictly speaking, Danis’s father’s Cahors, from a vintage that has already matured.

Vinification

The Malbec vines grow at Domaine de l’Antenet, in the Cahors region. The harvest is cultivated and vinified without additives or sulfites. "If I have the joy today of letting you taste these vintages from the past, it is thanks to the perseverance, talent and flair of my father. He knew very well how to give time the care to preserve the beautiful years, confident that he was in the capacity of well-made wine to travel the ages."

Tasting

Despite its six years of age, this Cahors from the Domaine de l'Antenet/Danis dans la vigne remains very marked by cherry, with body and noble aromas of an evolved wine that are beginning to manifest themselves: leather, undergrowth, hay, truffle, tobacco... Everything we love in Cahors. Powerful, full-bodied, but drinkable and very supple for the appellation.

Learn more about Danis dans la vigne

Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983

Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. Danis Bessières continues in this vein.

Malbec, but not only

Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.