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1257 products
Sloe Liqueur 2017,
Here's an organic and natural sloe liqueur from the Cazottes distillery, direct from Gaillac (Tarn). The fruit is small but powerful and intense in flavor, and protected by thorns, so it's well worth it. Handcrafted, without pesticides, colorings, or other additives, this traditional liqueur is 18% ABV.
Production
The wild sloes are picked by Laurent Cazottes from the hedges of his garden at the end of December, when the first frosts have concentrated their flavor. They are hand-crushed, then gently macerated for fourteen months in the estate's slightly sweetened organic wine brandy. After pressing and distillation, the marc is reintroduced into the brandy to obtain color, vitality and length.
Tasting
A bittersweet symphony, a magical liqueur with a slightly tiled ruby color, lively and luminous. The nose is all about stewed red fruits, and on the palate, a round and tasty fruitiness is asserted, structured by a rich and melted substance. Pairs with just about anything, sweet or savory: charcuterie, cured meats, cheeses, pastries.
Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.
Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.
The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.
Mauzac Rose Eau-de-vie ("drop") 2016,
This organic and natural Mauzac Rose Eau-de-vie ("drop") from the Gaillac region bears the Nature & Progrès and Eurofeuille labels. Mauzac rose is a traditional grape variety from the Gaillac vineyard that forms the basis of this organic, chemical-free spirit, produced by Laurent Cazottes and with an alcohol content of 45%.
Production
To obtain this drop of Mauzac rose, the fully ripe organic grapes are raisined (dried), destemmed by hand, then pressed and subjected to natural fermentation, without the addition of sulfites, which the Cazottes distillery leaves unfinished in order to retain residual sugar. They are then slowly distilled to preserve the fruity concentration in the mouth.
Tasting
Crystalline, luminous color; delicate and supple mouthfeel. Elegant aromatic profile, retaining all the natural taste of organic Mauzac rose: notes of pear, apricot, grapefruit, apple and sage. As fruity as it is floral, this drop of pink Mauzac from the Cazottes distillery excels in baking: try it to replace the rum in a baba. It can also be enjoyed on any occasion, for example with artisanal terrines, fine pastries or even caviar.
Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.
Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.
The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.
Vin de France Syrah Red 2022,
This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).
Vinification
Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.
Tasting
Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.
Ichigo Ichie Red 2022,
Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."
Vinification
Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.
Tasting
Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.
Une Autre Histoire Du Vin - Book
Tout Le Monde Sait Déguster - Book
Le Vin Nature Au-Delà Des Modes - Book
Skin-Contact Rafling White 2021
Classified as a Vin de France, Skin Contact Rafling is a wine resulting from a fairly extensive skin maceration: hence the presence of "Skin Contact" on the label. "Rafling" is a play on words relating to the maceration on stems (whole bunches) and the name of the Riesling grape variety. It is a dense and robust wine that is both round and straightforward, elegant and full of personality. Our national Frédéric Cossard, as comfortable with Burgundian-style winemaking (but without additives) as with the multi-colored refinements of merchant winemaking, offers us here a Riesling from twenty-five-year-old biodynamic vines harvested in Alsace on clay-limestone soil. Maceration is three weeks in whole bunches. Don't worry too much about food and wine pairings, this one is made for all occasions and can even compete with dishes that we usually think are reserved for red wine. Its aging potential—at least ten years—is generous.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.
Rum Prélude Batch 10, 49.8° - 70cl
Prélude Batch 10 is a single-variety rum made from 100% red sugar cane. It is the result of a skillful blend of several vintages selected by the cellar master before aging in French oak barrels. It combines the aromatic palettes of different rums to create an unparalleled harmony. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, but not lacking in freshness, this Prélude Batch 10 rum is designed for both initiation and connoisseur pleasure.
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 West Indies. 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.
Es d’aqui Trachéo Red 2019
A superb wine, refined and fresh, beautifully fruity. A nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure. This is a pure Grenache, made from grapes grown in the schist soils of Cabrerolles, in the Faugères region. It has a aging potential of six or seven years, but can be enjoyed now. The harvest macerates for twenty-three days in whole bunches and the wine is aged in resin vats.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga, see link). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. "I especially look for terroirs that give freshness, even if the wines have an alcohol content of 14%." » The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
Vin de France Cuvée Madloba White 2020
Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.
Find out more
Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
Frédéric Cossard - Domaine de Chassorney
Saint Romain Sous Roche Qvevris Red 2020
10500
€105,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Saint Romain Sous Roche Qvevris Red 2020
10500
€105,00
Unit price perSaint Romain Sous Roche Qvevris Red 2020
Domaine de Chassorney
Plenty of fruit and roundness supported by sumptuous minerality; the blackberry and blackcurrant give free rein, and the palate reveals remarkable density and fullness. The Pinot Noir benefits greatly from the smoothness provided by aging in qvevris (Georgian-style terracotta jars). This Pinot Noir from the Qvevris series comes from a plot with a steep, south-southeast-facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes macerate in whole bunches.
Learn more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for according to biodynamic principles: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Magnum Entre Cœurs Red 2011
Domaine Leonine
This 100% Grenache red comes from schist terroirs located in Port-Vendres, by the sea, near Collioure. The harvest undergoes a fifteen-day carbonic maceration, in 10 hectoliter vats, without punching down or pumping over. After pressing, aging is nine months in 300 and 400 liter barrels, with racking and bottling by gravity without added sulfur.
Natural wine without added sulfites.
Cabernet Sauvignon Rosé 2015, Clot de Les Soleres
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
Frédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Skin Contact Sous Roche Red 2016
11200
€112,00
Unit price perSkin Contact Sous Roche Red 2016
Domaine de Chassorney
This Pinot Noir comes from a plot with a steep, south-southeast facing terroir located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are mainly marl, limestone and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. Aging takes place for about a year in barrels. Beautiful structure, well-rounded tannins, and lovely notes of black fruits.
Natural wine with no added sulfites.
Magnum Danslezetoiles 2015
Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, much to the delight of natural wine lovers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Magnum Tracheo 2016
Es d'aqui Jean Louis Pinto
This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.
Natural wine with no added sulfites.
Bows HEOC White Rum
Bows
This Jamaican-style white rum is produced through a long fermentation process using molasses, wild yeasts, vinasse, and a mysterious ingredient that Benoît will never reveal, except that it is 100% local. Aged for five months in stainless steel vats, the rum is bottled at 57% alcohol; it contains no added sugar or other additives. Aromatic power, precision, and freshness, with notes of fruit throughout the tasting. A great and surprising rum. Want to make wild Occitan ti-punches? Look no further.
Ranciolytique Red 2010
The Grenache vines from which this red wine is produced are located in Lagrasse, in the Corbières region, on clay-limestone and ferruginous soils. After a nine-month whole-bunch maceration, the wine is aged in demijohns and then in old barrels for eighteen months. This wine possesses sweet aromas of candied grapes, chocolate, and cherry, making it an excellent companion to cheese, a tangy dessert, or chocolate mousse. It can be aged for twenty years.
A natural wine with no added sulfites.
