Cyril Alonso works his Beaujolais plots like a living library, saving old vine varieties that most growers gave up on long ago. You'll find granite and clay soils here, worked without chemicals, with hand-harvested fruit that lands in the cellar bursting with life. The vinification stays hands-off: whole bunches, wild yeasts, minimal sulphur, no filtering. What you get in the glass is playful and juicy, with crunchy red berries, a peppery lift and that grippy freshness that keeps you pouring another glass. It's a natural wine with attitude and a wink, perfect with charcuterie, roast chicken or simply good company.
13.09 € incl tax

-5% for 6 identical bottles

12 in stock

Wine name: VDF Bor(del) De Mer(de)

Vintage: 2025

Producer: Conservatoire Ampélographique - Cyril Alonso

Grape varieties: 100% Grenache Noir

Region: Southern France, bottled and distributed within the Burgundy/Beaujolais natural wine network

Appellation: Vin de France

Vinification method: Natural winemaking, direct press with a short skin contact, spontaneous fermentation with indigenous yeasts, no fining, no filtration, no added sulphites (or a minimal dose at bottling), ageing in stainless steel and used barrels

Maceration: Brief skin maceration of a few hours before pressing, giving the rosé its colour and texture

Colour: Bright pale to medium pink with salmon and onion-skin highlights, slightly hazy due to the absence of filtration

Bouquet: Fresh red fruits such as strawberry and redcurrant, blood orange zest, white flowers, a hint of garrigue herbs and a saline touch

Palate: Juicy and crunchy attack, tangy fruit, fine chalky texture, lively acidity and a dry, mineral, slightly peppery finish

Alcohol content: Around 12.5% vol.

Soils: Clay-limestone with pebbles, sand and schist depending on the plots

Farming: Organic farming, hand harvesting into small crates, no synthetic inputs in the vineyard

Ageing potential: 2 to 4 years, best enjoyed young for its freshness

Food pairing: Grilled fish, seafood platters, tapas, charcuterie, summer vegetable dishes, goat's cheese and spicy Asian cuisine

Serving temperature: 10-12°C