Organic

Bobal and Marselan grow on limestone and are vinified in stainless steel. The cool-year red is medium-bodied and sleek, with freshness carried through the profile. Fermentation is spontaneous; the wine is bottled without fining, filtration or added sulphur. Ripe fruit, compote, liquorice, violet, cherry and cereal notes accompany a soft, balanced and rounded texture. Alcohol is 13.5 percent.

Violet, rose, iris, jasmine, cardamom, white pepper and lychee appear with wild berries, red cherry and pomegranate. The palate has robust acidity and moderate tannins. Ruchè comes from estate vineyards at 250 metres on calcareous red-clay soils. Hand-harvested fruit is destemmed, basket pressed into stainless steel and kept on the skins for ten days during native fermentation. Malolactic fermentation is spontaneous. Maturation includes three months in cement and four months in bottle.

Red and blue fruits, cedar, violet, anise and turned earth form the profile. The palate is balanced, with natural acidity and velvety tannins. Pinot Noir comes from vineyards in the northern Willamette Valley sub-appellations. The vineyards include marine-sediment and volcanic-rock soils and are organically certified. Maturation takes place in stainless steel and neutral French oak. Alcohol is thirteen point two percent.

Forest fruit, spice and liquorice are present. The profile is supple, with fine tannins and a fruity finish. The blend includes Pinot Noir, Grenache, Gamay, Mourvèdre, Pinot Meunier, Gewürztraminer, Fragola, Riesling and Chardonnay. Fruit from certified-organic vines grows on clay over limestone. The grapes are destemmed and undergo a five-day cold soak. Some varieties are co-fermented, while others ferment separately. After basket pressing, the wine rests in stainless steel before blending and bottling. It is vegan.

Cabernet Franc and Cabernet Sauvignon come from thirty-year-old vines on Jurassic limestone with flint. The two varieties are co-fermented after hand harvesting from two parcels. Dark ruby colour accompanies elder-bark notes, firm acidity and fine, slightly angular tannins. Iron oxides in the soil are associated with sanguine, meaty and metallic notes. The vineyards have been farmed organically since nineteen ninety-eight and biodynamically since two thousand ten.

Gamay Noir grows on sandy loam at Francueil in Touraine and is farmed organically. The fruit is harvested by hand and begins carbonic fermentation as whole clusters with indigenous yeasts. Maturation lasts six to eight months in neutral 400-litre barrels, and sulphur use at bottling is minimal. The wine is red and carries the Vin de France designation.

The blend includes Sangiovese and Merlot. Fermentation is spontaneous with native yeasts after destemming, and the wine undergoes eight days in concrete before malolactic fermentation without skins. It is bottled without fining or stabilization. Cherry and orange accompany a fresh, fruity profile. The fruit comes from Bomarzo and Montefiascone, and the release is classified as natural, organic and vegan.

Smoky black fruit, spice and wild bramble accompany a broad, structured profile with smooth tannins. Cabernet Franc is hand-harvested, destemmed and fermented for three weeks with native yeast. Malolactic fermentation and ageing take place in used barrels. No sulfur is added during vinification. The vines are farmed organically and biodynamically, and the wine contains thirteen and a half percent alcohol.

Vine peach and a smooth texture accompany velvety tannins in this Régnié. Gamay Noir comes from certified-organic south-facing parcels between 280 and 400 metres, with vines averaging sixty years on sandy pink granite. Whole bunches undergo carbonic fermentation with native yeast in concrete. After slow pressing, the wine matures for nine months in equal parts foudre and barrel.