Our Partners

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Cascina Galarin
Piemonte, Italy

With a winemaking history dating back to 1781, Cascina Galarin is a certified organic winery located in the Southern Piedmont region. They  grow wine from typical Piedmontese varietals such as Barbera, Moscato, Nebbiolo and Freisa, as well as Chardonnay.

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Jean Michel Giboulot
Burgundy, France

Domaine Jean-Michel GIBOULOT, located in Savigny-lès-Beaune, has 12 hectares of vines in the finest appellations (Beaune 1er Cru, Pommard, Savigny 1er Cru, Savigny-lès-Beaune, Savigny-lès-Beaune 1er Cru, with a majority of Pinot Noir). The vines are organically grown and its pretty vineyards, partially planted on the "Montagne de Corton", enjoy excellent exposure to the sun. 

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Clos du Gravillas
Saint Jean de Minervois, France

Located in the small hamlet of Saint Jean de Minervois and perched on a plateau at an elevation of almost 1000ft, this 15-acre organic and natural winery lies between the St. Chinian and Minerve canyons in the Parc Naturel of the Haut Languedoc just south of the Black Mountains. The rugged and rocky terroir, combined with owners John and Nicole's hands on approach to winemaking, result in beautiful wines that embody the soul of the region. 

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Champagne Leclerc Briant
Épernay, France

The House of Leclerc Briant was one of the pioneers of biodynamics in Champagne. As early as the end of the 1950s Bertrand Leclerc was spreading the word about biodynamics to his family and practicing what he preached in his vineyards. It was his son Pascal, the fifth generation of Leclercs, who set about obtaining the first full certifications.

A profound respect for Nature and for the terroirs have always been of overriding importance at Leclerc Briant and now the entire vineyard is certified as organic and biodynamic. In addition, all the champagnes released onto the market are certified as vegan.

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Champagne Bruno Michel
Pierry, France

A fully organic Champagne house located in Pierry, a few kilometers south of Epernay. This 17-hectare vineyard is composed of over 45 parcels, planted with 50% Chardonnay, 40% Pinot Meunier and the rest Pinot Noir.

 

Their champagnes are made in the same village, in vaulted, limestone caves, which were excavated by Benedictine monks in the 18th Century. The caves offer a constant cool temperature and humidity, which allow the champagnes to age slowly in order to bring out their best aromas.