Sulphur-Free Regnie Vin Sauvage à Poil, Chateau de la Terriere, Beaujolais, France 2019/20 75cl

£15.50 per bottle







Grape Variety



Charcuterie, Chicken, Coq Au Vin

Wine Type

Organic/Biodynamic Wine, Red Wine, Sulphur-free Wine, Vegetarian/Vegan



Availability: In Stock

74 in stock

Bottle Quantity

Free Local Delivery View Delivery & Returns Info

Bulk deal
Quantity Discount Discounted price
12 + 10% £13.95
Bulk pricing will be applied to package:

For natural wine lovers, this sulphur free wine is a real gem. The wine is made naturally with no added sulphur. Hervé Dupond and Xavier Barbet, the winemakers, are committed to biodynamic methods. The vineyard was planted in 1911 and produces tiny yields of small, but very healthy, concentrated berries. This vin sauvage (wild wine)  is a fruity, pure and mineral wine with violet floral notes, a hint of dark berry fruits and a black pepper finish. The tannins are well-integrated with a balance on the fresh finish. Good with charcuterie, chicken and grilled salmon.

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Delivery Charges

*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)

*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)

  • England and Wales £10.00
  • England and Wales Free Delivery (Over £200 purchased)
  • Northern Ireland £30 (All BT postcodes)
  • Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
  • Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)

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More Information


Gamay is Beaujolais – few are the wine regions whose identities are so tied up with their grapes. 99% of the Beaujolais vineyard area – a fifth of all France‘s – is planted with the grape. Here it reaches the pinnacle of its reputation as a light bodied, intensely fruity, racily acid wine often released quickly and intended for early, preferably summertime, drinking. It is bush-trained in order to keep its buoyant growth in check and often vinified by carbonic maceration. Some producers in the more distinguished villages vinify traditionally to give wines of greater structure and more restrained fruit. Gamay is also grown throughout Eastern Europe, the Loire Valley, Savoie, Italy and Switzerland.