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Serpe d’or Liqueur, Le Chant des Coquelicots

Le Chant des Coquelicots
Created by Le Chant des Coquelicots, this liqueur contains thirty-seven plants. Want the details? No problem: wild plums, yarrow, mugwort, Mexican agastache, rough agastache, golden agastache, lemon balm, angelica, more than ten mints, tansy, honey sage, common sage, clary sage, rosemary, wild thyme, lavender, marjoram, Prunus spinosa (blackthorn), Primula veris (cowslip), Dracocephalum moldavica (Moldavian lemon balm), common verbena, pineapple sage, lemon verbena, Menta cervina (deer mint), bee balm, and white genepi. The moderate amount of cane sugar makes its taste extremely pleasant. Adrien Retout recommends enjoying it very fresh, over crushed ice, and we have no intention of contradicting him.

Poire de la combe d'Ire Poiré, Jean-Yves Péron

Jean-Yves Péron
In addition to his grape wines, Jean-Yves Péron makes a renowned perry with a beautiful golden color, completely dry (zero dosage) with a lovely, delicate note of sweetness in the background. A rich flavor, the pear sublimated in a sparkling beverage that has nothing to envy of a champagne for refinement and distinction. Intensely fresh finish.
Natural wine with no added sulfites.

Vermut Muz Liqueur 2017, Partida Creus

Partida Creus
In Catalonia, red vermouth is serious business, sipped alongside tapas in many establishments. Partida Creus produces a natural version of exceptional quality, well-structured, with notes of sweet, light, and pleasant black berries on the palate. A fruity, smooth and original treat to share with friends. A great vermouth.

Rhum Symphonie 52.1°, Longueteau Distillery

Longouteau Distillery
A blend of very old agricultural rums aged over three years in cognac and new oak barrels, Symphonie asserts itself with boldness and complexity. An aged rum with notes of caramel and spices, aged and matured to perfection. The symphony is made up of the different tones of the old vintages that make up this fine and intense rum. A rum for meditation, made for Havana cigars and great dark chocolates.

Rhum Prélude 50.1°, Longueteau

Distillerie Longueteau
Prélude is a single-variety rum made from 100% red sugar cane, expertly blended from several vintages and aged in French oak barrels. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, yet not lacking in freshness, it is perfect for both beginners and connoisseurs.

Amber Rum 40°, Longueteau

Longouteau Distillery
Longouteau amber rum is made from white rum, stored for 18 months in oak barrels that previously contained cognac. There, it acquires a light tawny color, a delicate honeyed, cinnamon, and vanilla note, and a subtle acidity, while retaining a hint of the freshness of white rum. An all-purpose vintage that will delight rum lovers, bartenders, cooks, pastry chefs, and even those with a cold who will be delighted to be able to make themselves a hot toddy.

Pays d'Oc Walnut Liqueur 2014, Laurent Cazottes

Cave Culinaries
This wine-based aperitif is a classic made with fresh walnuts macerated for nine months. Delicious, invigorating, and fortifying, it offers a complex, buttery, and roasted flavor, with a surprising olfactory note of soy sauce, coffee, and cocoa. It pairs well with foie gras, melon, charcuterie and cured meats, cheeses, chocolate, hare à la royale, etc. It's also a superb marinade ingredient for white meats: rub it generously over a rack of farm-raised pork well studded with garlic an hour before roasting, and during cooking, baste it several times with its cooking juices, adding a little walnut wine if necessary: ​​a marvel! Alcohol content: 17%.

Liqueur de Prunelles 2014, Laurent Cazottes

Cave Culinaries
Harvested in pain (the thorns!) at the end of December and then raisined (dried) on racks, the wild blackthorn berries are split by hand and macerated for six months in sugar and brandy before being pressed and distilled. The resulting marc is then reintroduced into the fruit juice to obtain this magical liqueur with a slightly brick-red color, lively and luminous. The nose is all about stewed red fruits, and the palate asserts a savory fruitiness structured by a rich and melted texture. Pairs with just about anything. Alcohol content: 18%.

Robert is a Gamay from old vines that seduces with its balance between concentration and finesse. Aromas of blackberry, black cherry, and violet are enhanced by a subtle spicy touch. The palate is deep yet always fresh, with silky tannins and a long, mineral finish.

Winemaking

Manual harvest, fermentation with indigenous yeasts in whole bunches, aging in old barrels. Unfined, unfiltered wine with a minimum of added sulfites only if necessary.

Mélo is an original blend of Gamay, Chardonnay, and Pinot Noir. This light and energetic wine offers a nose of crisp red berries and a supple, fresh, and delicious palate, where the fruit always remains at the forefront. A free-spirited, joyful, and particularly easy-to-share wine.

Winemaking

The grape varieties are co-fermented using carbonic maceration with indigenous yeasts. Aging takes place primarily in vats and old containers to preserve the wine's freshness. No fining or filtration.

Les Petits Bois reveals a gourmet and luminous Gamay, with aromas of wild strawberry, morello cherry, and fresh flowers. The palate is crisp, juicy, and particularly digestible, supported by a beautiful tension that brings a lot of elegance to the whole.

Winemaking

Manual harvesting, carbonic maceration with indigenous yeasts, then aging in old barrels to preserve the freshness of the fruit. Wine unfined, unfiltered, and lightly sulfited.

Les Journets is a single-parcel cuvée that expresses a refined and energetic Gamay. The bouquet blends ripe red fruits, dried flowers, and a slight touch of warm stone. The palate offers a supple texture, fine tannins, and a fresh finish, marked by a beautiful minerality.

Winemaking

Manual harvesting, spontaneous fermentation with whole bunches, gentle carbonic maceration followed by aging in old barrels. Winemaking without fining or filtration, with minimal use of sulfur.

From the granite hillsides of Chénas, La Bruyère is a Gamay that is both delicate and profound. The nose reveals aromas of fresh cherry, raspberry, violet, and a spicy touch. On the palate, the wine is ethereal, precise, and carried by a beautiful mineral tension, with silky tannins that extend into an elegant finish.

Winemaking

Manual harvest, whole cluster carbonic maceration with indigenous yeasts. Aged in old barrels to preserve the purity of the fruit. Wine is unfined, unfiltered, and with very little, if any, added sulfites depending on the vintage.

Made from an old plot of Chardonnay planted on the soft chalk of Chavot, Les Grandes Crayères is an intense yet delicate terroir champagne. The nose reveals notes of candied lemon, white flowers, hazelnut, and wet chalk. On the palate, it is full-bodied yet taut, driven by remarkable salinity and a very long finish.

Vinification

100% Chardonnay from a west-facing plot on Campanian chalk. Fermentation in barrels with indigenous yeasts, aging on lees, then Extra Brut dosage of 2 g/L, to preserve the full purity of the terroir.