All Products

Les 7 is one of Laherte Frères' most iconic cuvées. Made using the solera method, initiated in 2005, it blends the seven historic grape varieties of Champagne to offer a champagne of exceptional depth. The bouquet combines citrus, white fruits, flowers, sweet spices, brioche, and stone fruits, while the palate impresses with its complexity, balance, and long saline finish.

Winemaking

Blend in solera started in 2005, combining Chardonnay, Pinot Noir, Meunier, Pinot Blanc, Petit Meslier, Arbane and Fromenteau. Fermentation in barrels with prolonged aging on lees. Extra Brut dosage of 2.5 g/L

This Blanc de Blancs highlights the purity of Chardonnay from the Coteaux Sud d'Épernay. The nose reveals aromas of lemon, pear, white flowers, and fresh butter, while the palate seduces with its silky texture, saline tension, and a very precise chalky finish. An elegant and airy champagne, it has become a benchmark for the estate.

Vinification

100% Chardonnay, including approximately 50% reserve wines. Fermentation partly in barrels and partly in concrete tanks, aging on lees, then bottling without dosage (Brut Nature).

Godspeed 2025 is a primeur halfway between a rosé and a light red, blended in equal parts from Colombard, Cabernet Franc, and Jurançon Noir. Aged in stainless steel tanks and bottled at the end of October, it is designed to be drunk for its fruit, with plenty of freshness and energy.

The Colombard provides brightness and a lively structure, while the Cabernet Franc and Jurançon Noir add more depth, red fruit, and a slight vegetal and spicy dimension. The result is supple, crunchy, and very easy-drinking, with a straightforward and immediate primeur profile.

Serve slightly chilled, around 12 to 14°C, as an aperitif, with charcuterie, grilled dishes, pizza, roasted vegetables, or simple food to share.

With Appel de Phare 2025, Danis dans la vigne delivers a fresh white wine en primeur, crafted from Colombard. Sourced from the clay-limestone soils of Cahors, the wine is made using direct pressing, in a deliberately simple, lively, and immediate style.

The profile is highly aromatic, featuring notes of citrus, white flowers, and peach, with a light, fresh palate carried by its 11.5% alcohol. It is an honest, thirst-quenching white, intended to be enjoyed young, as an aperitif or with simple, convivial cuisine.

Serve at around 10 to 12°C, without decanting. It will pair particularly well with a charcuterie board, white meats, or simply a few plates to share.

Mangata 2024 is a natural red wine that is fresh and indulgent, with a supple and highly drinkable style. The fruit is front and center, with a profile featuring small red berries, cherry, and raspberry, accompanied by slight floral and spicy notes.

The palate is fluid, with fine tannins and lovely energy. It is a lively, easy-drinking red that works just as well as an aperitif as it does with a meal, particularly with charcuterie, grilled meats, roasted poultry, or cooked vegetables.

Cyprès de Toi Rosé 2024

Fond Cyprès

With this rosé version of Cyprès de Toi, Fond Cyprès winery delivers a light, lively, and delicate wine, made from direct-pressed Malbec, without maceration. This organic natural rosé from Languedoc emphasizes subtlety, freshness, and immediate drinkability.

A refreshing rosé, without artifice

Made from vines planted on clay-limestone soils, the Malbec is pressed immediately after harvest, without skin maceration, to produce a clear, delicate juice. Fermentation is natural, with indigenous yeasts, and no added inputs. Six months of aging in stainless steel tanks preserves the aromatic purity and fruit vivacity.

Light, aromatic, irresistible

On the nose, the wine reveals notes of wild strawberry, fresh lychee, and a subtle floral touch. On the palate, it is ethereal, taut, with a clean attack, a discreet but balanced body, and a clean finish that invites a second sip. A dry, refined rosé, with a very pale color, but a joyful expression.

Serve chilled, anytime

To be enjoyed between 10 and 12 °C, this natural rosé pairs perfectly with fine charcuterie, Mediterranean dishes, summer salads, or simply as an aperitif. Ideal for warm days, to be drunk within two years.

Sylvaner Origin Blanc 2022,

Jean-Marc Dreyer
Sylvaner Origin by Jean-Marc Dreyer is a dry white Alsatian wine made from maceration (orange wine), organic (AB label), biodynamic, and natural, with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-on maceration with a touch of controlled oxidation. The discovery of each of these vintages is always a surprise and a delight.

Vinification
The grapes are harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting
Notes of citrus, orange peel, pineapple, fine and straight structure, beautiful tension, minerality: this Sylvaner Origin from Jean-Marc Dreyer is fine and elegant. In addition to being organic and vinified without additives, it offers depth, opulence, aroma, with a superb structure on the palate and fine tannins. You can try it with a platter of seafood, but we enjoy it with everything: it's perfect for aperitifs as well as the most distinguished dinners — from dry sausage to truffle puff pastry and foie gras.

Learn more about Jean-Marc Dreyer
Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin-to-skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press
Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press. » Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Vin de France Viognier White 2022,

Domaine des Miquettes

This Viognier from Domaine des Miquettes is a beautiful single-varietal cuvée from the Rhône Valley, classified as a Vin de France and awarded the Écocert organic label.

Vinification

Viognier, as its name suggests, is made entirely from the noble Viognier grape variety from the Rhône Valley, its region of origin, where it gives its best. The grapes grew on gneiss, granite, and loess soils. The aromatic richness of this Viognier from Domaine des Miquettes is enhanced by the terracotta vinification process, consisting of a ten-day maceration followed by pressing and aging for eight months in kvevri (a Georgian-style buried terracotta jar).

Tasting

This is a distinguished, fresh, pleasant, and easy-drinking Rhône Viognier. It exudes rare citrus fruits, including bergamot, and is very light on the palate. Its floral, fruity, and mineral notes are very opulent within a magnificent, fresh framework. This superb success from Domaine des Miquettes is one of those providential whites that goes with everything. However, we recommend smoked salmon https://culinaries.fr/producteurs/lionel-durot/ or any other smoked seafood, and of course fresh oysters.

Learn more about Domaine des Miquettes

Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.

The Estate

Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.

Wild Quince Liqueur 2015, Laurent Cazottes

Cave Culinaries
This liqueur is made from the fruit of wild quince trees growing in the hedges of the Cazottes distillery. The quinces are stripped of their down, then macerated for fourteen months in the open air in a slightly sweetened eau-de-vie. The whole is filtered, the marc distilled, and the resulting eau-de-vie reintroduced into the liqueur. It has a sweet and fruity aroma, with a clean linen flavor; the palate is smooth, slightly astringent, and the taste is very refined. Alcohol content: 18%.

72 Tomato Liqueur 2015, Laurent Cazottes

Cave Culinaries
Between plum trees and aromatic plants, Laurent Cazottes cultivates seventy-two varieties of heirloom tomatoes: Crimean black, Bernese pink, market wonder, and Andean horn... All are used to make this surprising liqueur with saline, herbaceous, and slightly sweet notes. It will be a great aperitif with refined tapas, whelks with aioli, marinated anchovies, and more. Alcohol content: 18%.

Goutte de Reine-Claude dorée 2016, Laurent Cazottes

Cave Culinaries
Fruit, sweetness, sunshine, opulence, generosity: this eau-de-vie possesses all the characteristics of the golden greengage, a fruit that explodes in the sun and releases a smooth syrup drop by drop. The plums are raisined and freed of any pits or stems before maceration and distillation. As with the Williams pear drop, the fruit's flavor emerges with dazzling clarity. Enjoy by the glass, with friends, by the fire, or at the end of a good meal. Alcohol content: 45%.

Goutte de Poire Williams 2016, Laurent Cazottes

Cave Culinaries
The stems, calyxes, seeds, and even the smallest scab of the estate's Williams pears, harvested when overripe, are removed to preserve the fruit's flavor. Fermentation takes place for six weeks before distillation. You will never have tasted such an intense pear brandy, so faithful to the original fruit. It is the quintessence of the pear. Alcohol content: 45%.

Mauzac rose, a traditional grape variety from the Gaillac region, gives its character and flavor to this delicate and supple eau-de-vie. The grapes are raisined (dried), hand-destemmed, pressed, and subjected to incomplete fermentation, which leaves a little residual sugar. The aromatic profile is very elegant and preserves the natural taste of the grape. An excellent ingredient in desserts and pastries: try it as a substitute for rum in a baba. Alcohol content: 45%.

Elderflower Liqueur 2014, Laurent Cazottes

Cazottes Distillery
Ah, elderflower and its heavenly, sparkling, creamy, and slightly animal fragrance! To make this wine-based aperitif, the Cazottes distillery prunes black elderflowers and leaves only the petals to macerate in wine and brandy. Light ruby, cinnamon, and coral color. Spicy and woody nose: blond tobacco, dried fruits. On the palate, both elderflower and black elderberry are present. Aromatic, long, and slightly animal. As an aperitif with charcuterie: terrines, cured ham, dry sausage. Alcohol content: 17%.

Les Longeroies is one of Marsannay's major terroirs and one of Sylvain Pataille's emblematic single-vineyard cuvées. Made from old Pinot Noir vines aged 60 to 80 years, this 2023 has more depth and concentration than the Marsannay village, while retaining much finesse. Black cherry, morello cherry, and fresh rose mingle with more complex notes of blond tobacco, leather, cocoa, and spices. The palate is velvety, fresh, and persistent, with a beautiful chalky minerality.

The wine benefits from 15 to 18 months of aging in barrels, with approximately 30% new oak. A great terroir wine, already alluring but built to evolve in the cellar. It will perfectly complement roasted pigeon, rib of beef, duck, feathered game, or mushrooms.

The Solera cuvée is one of Pouillon's most distinctive champagnes. It blends equal parts Pinot Noir and Chardonnay from Mareuil-sur-Aÿ Premier Cru, using the solera principle: several vintages have been successively blended since 1997, creating a wine that combines the freshness of recent years with the complexity of older ones. The result is rich and deep, with notes of ripe apple, dried fruits, honey, brioche, sweet spices, and candied citrus, supported by a beautiful tension.

Fermentation takes place in French oak barrels with indigenous yeasts, followed by aging in large oak foudres. The Extra-Brut dosage is very low—the 2021 technical sheet indicated 2 g/L—which maintains a lot of freshness despite the richness of the blend. The estate even recommends opening it about thirty minutes before tasting or decanting it. Ideal with pan-fried foie gras, truffled poultry, mushrooms, aged Comté, or gourmet cuisine.

Les Valnons 2019 is a single-parcel Chardonnay cuvée from Aÿ, a Grand Cru village historically associated with Pinot Noir. It is precisely this contrast that Fabrice Pouillon seeks to highlight: a terroir-driven Chardonnay, tense, deep, and very expressive, revealing another facet of Aÿ. The nose combines ripe citrus, yellow apple, white flowers, chalk, and subtle toasted notes, while the palate is ample, saline, and structured, with a beautiful mineral length. The estate presents Les Valnons as one of its most audacious cuvées.

Crafted with the house's single-parcel philosophy, this champagne is vinified with a low-intervention approach and an Extra-Brut dosage to preserve the precision of the terroir. It will pair perfectly with scallops, roasted turbot, lobster, poultry in sauce, or aged Comté cheese.

Grande Vallée is the flagship cuvée of Roger Pouillon & Fils, the one that best encapsulates the identity of the house. It blends several terroirs from the Marne Valley and the Épernay area — Avenay, Épernay, Festigny, Mareuil and Mutigny — to create a balanced champagne, generous yet always ethereal. The profile combines ripe apple, pear, citrus, white flowers and brioche, with a supple, fresh and finely saline palate.

Fabrice Pouillon crafts this cuvée in the same spirit as the entire estate: precision in the vineyard, natural fermentations, and the pursuit of a measured effervescence. The house notably uses its own method of secondary fermentation, developed starting in 2004, which relies on the sugars naturally present in the grapes rather than a classic addition of sucrose. A very versatile champagne, perfect as an aperitif, with oysters, raw fish, roasted poultry or hard cheeses.

Chemin du Bois 2019 is an iconic single-vineyard cuvée by Fabrice Pouillon, made from an old massal selection of Pinot Noir planted in Mareuil-sur-Aÿ Premier Cru. This plot holds a special place in the domain's history: it inspired Fabrice Pouillon's specific method of secondary fermentation, now used for all of the house's champagnes. The wine develops a complex profile of ripe red fruits, flowers, toasted notes, spices, and a saline touch, with a creamy yet very fresh palate.

The Pinot Noir is vinified in oak barrels, from new to four-wine barrels, with indigenous yeasts and bâtonnage. Secondary fermentation is carried out according to the Fabrice Pouillon Method, without added sugar or sulfur, and the wine then spends approximately 60 months on lees before disgorgement. The dosage is Extra-Brut. A vinous and profound champagne, perfect with roast pigeon, duck, veal with mushrooms, bluefin tuna, or aged cheeses.