Alcohol: 12.5%
Grape(s): Equal parts Gamay, Grolleau, and Côt (Malbec)
Location: Loire Valley, France — specifically from biodynamically farmed vines in the Cher Valley
Tasting Notes: Bright and juicy with aromas of wild strawberries, raspberry, and citrus zest. The palate is crisp and refreshing, with subtle herbal notes and a mineral edge. A gentle texture and vibrant acidity make it effortlessly drinkable.
Notes: Hand-harvested and directly pressed, this rosé is fermented spontaneously in stainless steel and concrete vats. Aged on lees in stainless and fiberglass tanks, bottled unfined and unfiltered with minimal sulfur. A pure, natural wine that reflects the Loire’s terroir and Villemade’s low-intervention ethos.
Food pairing: Pairs beautifully with grilled seafood, light salads, goat cheese, or as an aperitif. Also lovely alongside sushi, Provençal dishes, or picnic fare.
Winery Story: Hervé Villemade took over his family’s Domaine du Moulin in the late 1990s and transitioned it to organic farming. Today, he cultivates 25 hectares in Cheverny, crafting wines that are vibrant, honest, and expressive. His commitment to minimal intervention and biodiversity has made him a leading voice in natural winemaking in the Loire. Each cuvée is a reflection of place, vintage, and the soulful simplicity of nature.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
