A fresh and juicy natural red from Bruno Duchene in Banyuls. Red berries and spice on the palate.  Organically grown in the foothills of the Pyrenees, chill it lightly and fire up the barbecue. Drink with sausages or lamb chops smothered in rosemary; chill it further and glug with garlicky ratatouille.

Bruno Duchêne hails from the Loire Valley, where his family had a thriving business selling farm machinery. Before starting his career as a winemaker, he was a wild mushroom distributor in the Loire Valley and Burgundy, which is when he became interested in wine; meticulously made, natural, non-interventionist wines in particular. He went to work with Frédéric Cossard, of Domaine de Chassorney, in Saint Romain for nine months to learn how to make it. And drink it too, he says! He now resides in the town of Banyuls in the Roussillon, where he produces wines from some of France’s hardest-to-work vineyards.