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1084 products
1084 products
Es d’aqui Danslezetoiles Rouge 2015
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, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage
BB Bobal Red 2020
With BB Bobal, Partida Creus delivers a vibrant and unique interpretation of this little-known Spanish grape variety. This natural red, from old vines cultivated in Catalonia, seduces with its vibrant freshness, intense fruit, and wild finesse.
A natural wine at heart
Massimo Marchiori and Antonella Gerosa, founders of Partida Creus, are artisans of natural wine. Based in Bonastre, in the Baix Penedès, they are revitalizing ancient vineyards using a completely biodynamic, manual approach, and without oenological inputs. Here, the Bobal expresses all the typical characteristics of Catalan soils, thanks to a respectful vinification process that magnifies its original character.
An aromatic explosion and beautiful tension on the palate
To the eye, BB Bobal 2020 reveals a dark cherry red color with deep highlights. On the nose, it charms with its captivating floral bouquet, evoking English candy, violet and thyme, on a background of fresh red fruits. On the palate, the attack is juicy and dynamic. We find morello cherry and ripe plum, enhanced by a fine touch of black pepper and a saline finish that brings freshness and length. The balance between intense fruitiness, straightforward acidity, and elegant tannic structure makes this a wine as distinguished as it is accessible.
Food and wine pairings and tasting moments
Served well chilled, between 14 and 16°C, BB Bobal is perfect with Iberian tapas and delicatessen meats or a mature cheese. Its silky structure and aromatic brightness also make it an ideal companion to a lamb grill, a mildly spiced tagine, or roast poultry. A vibrant and festive wine, to drink now or let evolve for a few years.
SM Sumoll Red 2019,
Partida Creus
This red Sumoll, a very old Catalan red grape variety long neglected, is a favorite of Partida Creus. A low-yielding wine, Sumoll thrives on poor soils, giving it great concentration, beautiful balance, juicy, dense and generous black fruit, notes of Mediterranean spices and plants, and finally an earthy, animal, and smoky character. The short maceration preserves freshness and acidity. It will be excellent with red meats, roasts, and duck, but the range of pairings is actually very wide.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Vinyater Vlanc 2017, Partida Creus
Made from old vines (sixty years old) of the Catalan vinyater grape variety on clay-limestone soil, aged in 50-liter demijohns, this is a fresh and seductive white wine that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext. Rounded, buttery, expressive and mineral. The nose is all white fruits and white flowers. Lemon zest, a little beeswax. On the palate, volume, body, a very long finish.
Natural wine without added sulfites.
AA Anonimo Ancestral Rosé Sparkling 2017
Partida Creus
Anonimo Ancestral is a natural sparkling wine obtained by the method of refermentation in the bottle with aging for twelve months on fine lees. No filtration, no added sulphite. It results from a blend of several traditional Catalan grape varieties which differ depending on the color: for example xarel lo, macabeu, parellada, moscatel and ull de llebre. It pairs well with Mediterranean dishes, particularly those containing garlic, raw or cooked, such as snails Burgundy, romesco sauce, cod aioli, etc. It is a friend of all grilled dishes, including fish. This creamy and mineral wine with a superb texture and wonderful freshness should be drunk very cold (8-10°C) in a tulip or Bordeaux glass.
Natural wine with no added sulfites
Beaujolais Villages Smack (exclusive cuvée) Red 2023,
A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.
A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.
An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.
Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.
Fleurie Red 2022
Vinified by Frédéric Cossard, this vintage is an organic and natural red wine from Beaujolais, in the AOC Fleurie, one of the ten Beaujolais appellations located in the northern part of the country. It combines the typical characteristics of the granite soils and the Gamay grape variety of Beaujolais with the Frédéric Cossard touch, with fullness and respect for the terroir.
Vinification
100% Gamay from Beaujolais growing on granite soils, harvested by hand, it first undergoes a carbonic maceration of fifteen days in whole bunches. After pressing, it is aged for a year in concrete eggs, which rounds it out and highlights the fruit.
Tasting
A superb Cossard in Beaujolais version: this Fleurie is fruity, tangy, delicious, fine and elegant, typical of its appellation. Lovely bright color, raspberry, cherry, a touch of violet. It is made to accompany the best charcuterie, but you can also accompany any kind of cooked dish, red meats, white meats or roast poultry.
Learn more about Frédéric Cossard and the domaine de Chassorney
Frédéric Cossard and the domaine de Chassorney give the floor in organic and natural mode to the wines of Burgundy (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, its wines bear the Cossard brand, both classic and creative.
Between viticulture and trade
Frédéric Cossard created the domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.
Cuvée 0.72+ (exclusive cuvée) White 2023
De Vini
Vinified without additives or sulfites by Christophe Bosque of De Vini, 0.72+ is an organic and natural dry white wine. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is classified as Vin de France), it can be considered a Muscadet and drunk as such.
In the vineyard and in the cellar
0.72+ white from De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a grainy igneous rock resting on a granite subsoil, contributing to the production of splendid, lively and mineral white wines. Gabbro and granite are Christophe Bosque's favorite soils. The wine was aged for one year on lees in buried cement vats (traditional in this region), without any additives.
If you want to know...
An anecdote explains the name of the cuvée: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72+ of De Vini is in its fifth vintage).
Tasting
0.72+ white is excellent to drink now or later, well chilled. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72+ an unfailing companion to raw or smoked fish and seafood, especially oysters. This vintage also exists in red.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the dual activity of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Argile White 2020,
Argile is a dry Jurançon, 100% Petit Manseng, produced by direct pressing, fermented and aged in terracotta jars. This wine, with its strong personality, will surprise you with its balance, length, and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit, enhanced by a unique aromatic palette due to fermentation and aging in terracotta. It's a real companion to oysters and seafood, but it also tastes great on its own. Harvested by hand in mid-September, the grapes are healthy and meticulously sorted. Petit Manseng lends itself to the production of very fine wines, with aromas that faithfully reflect their terroir and region. No chemical additives in the vineyard or cellar, no added sulfites. Keep it in the cellar for two to five years.
Find out more
Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich, and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, helped since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.
Perry 2019, Belly Wine Experiment
Belly Wine Experiment
This deliciously complex, fresh, and unique perry is one of the jewels of the Belly Wine Experiment winery. The pears come from the Domaine de l'Égrappille in Auvergne, owned by the winery's father. The pears, produced without chemical pesticides or any synthetic additives, are old varieties—Comice and Beurré-hardy—flavorful, fragrant, and sweet, without excessive astringency. The production of this perry requires great care and attention: each pear is carefully cut in half to check for any bumps, bruises, or other defects, and the seeds, which are the source of bitterness, are removed before maceration. This last process takes place with the addition of a little oxidative white wine, which propels the perry into a whole new dimension before aging in bottles. This sumptuous beverage will go very well with crispy and tasty dishes: buckwheat pancakes with grilled bacon, grilled or fried fish, not-too-sweet pastries, and especially King's cake, but it is also a very pleasant experimental drink to discover and share. Perry can also be that.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to offer: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.
Kapitel 1 Red 2017
Christian Tschida
Deep, dark, and earthy, this wine pioneered the practice of dense, full-bodied reds at Christian's estate, hence its name "Chapter One." Made from Cabernet Franc as the main grape variety and destemmed and foot-crushed Zweigelt, it is aged for two years in foudres and bottled without sulfur or filtration. Incredible finesse, spicy and peppery notes, for an unconventional but dazzling take on Cabernet Franc.
Natural wine with no added sulfites.
Munjebel White 2018,
Originally, this was an orange skin-macerated wine, but since the 2015 vintage, Frank Cornelissen has sought the precision and finesse of classic Loire Valley white wines and has adapted the winemaking technique accordingly: a shorter maceration period, extended aging in the coolest part of the cellar. Elegance, purity, and density characterize this fresh and straightforward dry white wine, which will prove suitable for all occasions. Munjebel Blanc is produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots. Remarkable for its great maturity, it combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Find out more
A must-have in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many localities (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. Generally, seven or eight vintages are made in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growth cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
GT Garrut Rouge 2017, Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this wine with its intensely purplish color, a journey to the depths of black fruits, notably blackberry or bramble: intense, brilliant, earthy, completely atypical. It evokes the family vine, artisanal and free wine, the garrigue and fig leaf. Will accompany bellota ham, the best cured meats and terrines, spicy dishes, Chinese cuisine. Should be served fairly chilled (15 °C).
Natural wine with no added sulfites.
Munjebel CS Red 2015
Frank Cornelissen
This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.
The perfect product pairing: Oven-roasted Coucou de Rennes
Esprit Attila Red 2018
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope 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 of love at first sight, and each of these loves 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 include such a variety of grape varieties: the whole of southern France is there with muscat, grenache, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
Esprit Attila is made up of sixty percent carignan (one hundred and thirteen year old vines) and forty percent syrah. These two grape varieties are harvested on the ferruginous clay-limestone soils of Lagrasse, in the Corbières. Vinification, in whole bunches, is done in separate grape varieties for ninety days in quasi-infusion before blending, followed by aging in concrete vats for a year and a second aging of one year in bottles, like a great Spanish red. The nose is immediately very aromatic and we find in abundance the characters of the two grape varieties: blueberry, blackcurrant, black olive… The palate is full, delicious, extremely fresh and typical of its vintage, with notes of violet.
Natural wine without added sulfites.
MUZ Vermouth 2024,
A unique artisanal vermouth, blending tradition and creativity
The MUZ Ver 2024, created by Partida Creus, is much more than just a vermouth. A meticulous blend of natural red wine, oxidative white wine, and young wine, it is enriched with a maceration of herbs based on a family recipe dating back to 1870. This sweet and spicy spirit is a vibrant tribute to the winemakers' Italian roots and their passion for natural wines.
Tasting: Between sweetness and complexity
The nose reveals a unique aromatic richness, blending notes of citrus, dried flowers, medicinal herbs, and sweet spices. On the palate, the initial sweetness is balanced by a subtle bitterness and a long, complex finish. MUZ Ver is a sensory experience in itself, with a perfect balance between tradition and modernity.
A refined aperitif or cocktail ally
Served chilled, between 6 and 8°C, this vermouth is ideal as an aperitif, neat or over ice, accompanied by a twist of orange. It can also be used to create refined and original cocktails. At the table, it goes wonderfully with strong cheeses, seafood, or grilled vegetable dishes.
VNRA Vinel lo Rouge 2018
Partida Creus
VN, Vinel·lo Ancestral Red, is a natural sparkling wine resulting from a blend of indigenous grape varieties: Samsó (Cinsault), Garrut (Mourvèdre), Trepat, Ull de Perdiu, Queixal de Llop, Sumoll, and Grenache Noir, harvested from predominantly limestone soils. After crushing, the musts from the different grape varieties ferment one after the other and are gradually added, thus extending fermentation with indigenous yeasts. Fermentation completes in the bottle, for ten months, on fine lees. No filtration, no additives, and no added sulfites. A fruity, very fresh sparkling wine with floral and yeasty notes. Very long finish.
Natural wine with no added sulfites.
