Products

Absinthe verte

Distillerie Awen Nature

Fruit d’un savoir-faire minutieux et profondément ancré dans les plantes, l’Absinthe Verte de la Distillerie Awen Nature, installée en Bretagne, est un spiritueux rare et vibrant, à la croisée des traditions ancestrales et de l’herboristerie contemporaine. Élaborée à partir d’une sélection rigoureuse de plantes biologiques, dont l’absinthe bien sûr, mais aussi chanvre, menthe, citronnelle et hysope, cette cuvée affiche fièrement ses 60 % vol., tout en conservant une finesse étonnante.

Ici, pas de colorants ni d’ajouts artificiels : la magnifique robe verte provient exclusivement d’une macération végétale post-distillation, selon des méthodes respectueuses de la tradition. Les plantes sont distillées séparément, puis assemblées avec précision afin de composer un profil aromatique riche et équilibré.

Au nez, c’est une explosion de notes herbacées et florales : on retrouve la fraîcheur de la menthe, la légèreté citronnée, et la profondeur de l’hysope mêlée à des touches résineuses du chanvre. En bouche, l’attaque est franche mais soyeuse, portée par une belle amertume élégante, sans lourdeur ni excès. La finale est longue, fraîche, presque médicinale, avec une tension naturelle qui en fait une absinthe de dégustation, mais aussi une base de cocktail d’exception.

Certifiée bio (Eurofeuille + AB), cette absinthe respecte autant la plante que le palais. Une distillation engagée, artisanale, locale, qui redonne à l’absinthe ses lettres de noblesse tout en explorant de nouvelles voies botaniques grâce au chanvre.

Adonis Rouge 2020

La Grapperie
After fifteen months of barrel aging, Adonis takes on a beautiful garnet color, giving way to a complex nose of red fruits: strawberry, cherry, and more. On the palate, it offers a beautiful structure between pepper and raspberry. Spicy and peppery, with a lovely sweet, yeasty note on the attack that adds to its deliciousness. Made from 100% Pineau d'Aunis, a fiery and light grape variety, one of the oldest in the Loire Valley, Adonis comes from old vines planted in the Coteaux du Loir appellation, on soils predominantly composed of clay and flint. The harvest is hand-picked and transported by horse. After destemming and light crushing, it is fermented with indigenous yeasts. Drink as an aperitif to warm up, or serve on the table for varied and refined pairings.

To find out more
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope), or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few ares of Côt, Gamay, and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged sixty to eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud is meticulous in restoring the vineyard. The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvests, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then poured into barrels by gravity. Fermentation takes place in barrels, on indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Adonis Rouge 2021

La Grapperie
Tuffeau, tuffeau, and always tuffeau! The porous mineral emblematic of the Loir hillsides contributes to producing refined and distinguished wines. This Adonis red is draped in a beautiful garnet color, giving way to a complex nose of red fruits: strawberry, cherry, smoked blackberry, sweet herbs... On the palate, a beautiful structure between black pepper and raspberry. Spicy and peppery, with a lovely sweet and yeasty note on the attack that adds to its deliciousness, Adonis is made from 100% Pineau d'Aunis, a fiery and light grape variety, one of the oldest in the Loire Valley. It is entirely made from old vines (seventy-five years old) planted in the Coteaux du Loir appellation, on soils dominated by tuffeau, clay and flint. The harvest is manual, transported by horse. The harvest is fermented for three weeks in whole bunches with light crushing, using indigenous yeasts. It is aged for six months in vats; no oak therefore seasons the purity of the Pineau d'Aunis. A marvel, to drink as an aperitif to warm up, or to serve on the table for varied and refined pairings.

To find out more
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley. His principle, he confides, is "to produce complex, rich wines with good aging potential and imbued with the minerality of their terroir." The vines are located on hillsides, between 60 and 120 meters above sea level, protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are dominated by clay (at the bottom of the slope), flint (mid-slope) or sand (on the higher ground). The 60-hectare vineyard comprises around fifteen plots. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the remainder consisting of a few ares of Côt, Gamay and Grolleau. The average age of the vines is seventy years, including almost two hectares of century-old vines and one and a half hectares of vines aged sixty to eighty years. Convinced of the enormous potential that these old vines can bring to his vintages, Renaud is meticulous in restoring the vineyard. The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then barreled by gravity. Fermentation takes place in barrels, using indigenous yeasts, with complete malolactic fermentation, for at least eighteen months and sometimes up to thirty-six months.

Adonis Red 2022,

La Grapperie

Adonis is the red counterpart of Aphrodite and a superb organic (Ecocert) and natural dry white wine from the Coteaux du Loir, vinified by Renaud Guettier of La Grapperie, without additives, sulfites, or chemical additives.

Vinification

Adonis is made from Pineau d'Aunis, one of the oldest grape varieties in the Loire Valley Western. The vines, pruned in goblet form, are on average seventy-five years old and grow on black silt and limestone (tuffeau) soils. The harvest is manual, transported on horseback. Aging is twelve months in barrels.

Tasting

Draped in a beautiful garnet color, Adonis offers a complex nose of red fruits: strawberry, cherry, smoked blackberry, sweet herbs… On the palate, a beautiful structure between black pepper and raspberry. Spicy, fruity and peppery, with a lovely sweet and yeasty note on the attack that adds to its deliciousness, it is a gastronomic wine. You can pair it with oily fish (tuna, mackerel, sardines), sea or freshwater fish stews with red wine, but also roasts or grilled beef, charcuterie and traditional stews.

Learn more about Renaud Guettier and La Grapperie

In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.

The estate

Renaud's 60 hectares of vines, on the hillside, are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.

In the vineyard and the winery

The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.

Adrenaline Blanc 2020,

Domaine Capmartin
His successes in natural wine encouraged Simon Capmartin to create a natural counterpart to his dry Pacherenc-du-Vic-Bilh; thus, Adrenaline was born: 60% Petit Manseng and 40% Petit Courbu, grown on clay-limestone and clay-gravel soils. The average age of the vines is 20 years. The use of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and undergoes a 24-hour skin maceration, followed by temperature-controlled fermentation in barrels (one-third) and vats (two-thirds). This is followed by malolactic fermentation in stainless steel vats. Aging is eight months on lees in stainless steel vats. No filtration, no added sulfites, and no inputs in the vineyard or cellar. “It’s beautiful,” says Simon; “with a very broad aromatic palette. The citrus tone is pronounced (candied lemon), as are the dried fruits. Round, balanced, and intense, it’s a very complex wine.”

Find out more
Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first vintage, was born. From the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus some old Roges vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Ah! Ramon!!! Red 2017

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding them and making wine in them. Just as there are landless shepherds, he can be defined as a landless winemaker, in other words, a wine merchant whose area of ​​activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path made of favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
Ah! Ramon!!! is a tightly packed blend: Aramon, Cinsault, Terret Bourret, Noir de La Calmette, Alicante Bouschet, but it is clearly the Aramon that dominates. The vines are approaching a century old. The grapes come from Vieussan, in the Saint-Chinian appellation area, on schist soils. All the blended grape varieties macerate for forty days in sandstone jars, almost as an infusion. The average is manually destemmed, and anything less ripe or less attractive is pressed directly. The aging continues in sandstone jars for a year. The profile is empyreumatic (meaning toasted, roasted), distinguished, camphorated, loaded with black cherry, tobacco, garrigue and sweet spices. The palate is very refined with a very Burgundian profile, also smoky and kirsch: characteristics that are ultimately quite typical of Aramon. This wine will be a lovely accompaniment to cooked pasta (lasagna) or lamb chops, but it can do anything. Aging potential: twenty years.
Natural wine with no added sulfites.

Ah! Ramon Rouge 2015, La Sorga
Ah! Ramon is a blend of 70% Aramon (ninety-year-old vines), about 30% Malbec, and the rest: Cinsault, Terret, Noir de la Calmette, Alicante, Muscat of Alexandria. It is also a blend of vintages: 2015 (70%) and 2016 (30%). The grapes come from the Saint-Chinian appellation area, on schist soils. All the blended grape varieties macerate for forty days in whole bunches in a quasi-infusion, then are aged in vats for ten months for the 2016 and twenty-two months for the 2015. Notes of violet and blood orange: a lovely accompaniment to cooked pasta (lasagna) or lamb chops. Aging potential: twenty years.

Goes with: Pasta, Red meats, Grilled meats

Alba Blanc 2021,

De Vini
Alba is a dry white wine typical of the Loire estuary: low alcohol (10.5% alcohol), very mineral, very dry, a straightforward, high-quality white. Not exactly "natural," in the words of its creator, it "glides along easily." Christophe Bosque adds that 2021 was the frost of the century, with ridiculous yields but high concentrations and high-quality grapes. "We have few, but it's very good. A high-quality vintage." Alba comes from 100% gabbro soil, and is composed of Melon de Bourgogne (90%) and Folle Blanche (10%), the two emblematic Muscadet grape varieties. The grapes are pressed directly and fermented in buried concrete vats, Nantes-style, lined with sandstone tiles, and in sandstone amphorae. Aging is also done in vats, and bottling was done in spring 2022. No chemical inputs are added to the vineyard or the cellar, and no sulfiting is used. A roughing-out (very light filtration) is practiced.

To find out more
The De Vini, Vinilibre estate is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine, and after spending years as a merchant, importer, and then wine merchant, this former cameraman trained in oenology and viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson, in 2017. The soils are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe's vintages may come from grapes purchased from the best French terroirs, notably in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, it's serious, off-the-beaten-track wines, just the way he likes them. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural mode.

Albermohn Blanc Blanc 2023,

Domaine Einhart

A rich and precise blend, driven by the power of limestone
The Albermohn Blanc 2023, by Domaine Einhart, is a remarkable cuvée that brilliantly combines Gewurztraminer and Riesling. Produced from vines rooted in clay-limestone soils, this organic AOP Alsace white wine highlights the contrast between the aromatic richness of Gewurztraminer and the vibrant freshness of Riesling. Carefully vinified, each grape variety underwent a cold pre-fermentation maceration before aging for 11 months in sandstone eggs. This unique container reveals all the finesse and complexity of this blend of grape varieties.

A tasting full of intensity and finesse
From the first nose, the Albermohn Blanc seduces with its deep aromas of apricot, peach, candied citrus and fresh almond, enhanced by a mineral touch that reflects the power of the shelled limestone. On the palate, this wine offers a full and silky structure, balanced by vibrant acidity. A dense salivation and a long finish highlight a superb minerality and an almost chalky texture, which encourage you to dive back into the glass.

A gastronomic wine of great versatility
Thanks to its richness and freshness, the Albermohn Blanc 2023 is the ideal companion to oysters, shellfish or cooked fish. Its aromatic structure also allows it to enhance more daring dishes, such as poultry in creamy sauce or mature cheeses. This wine can be served at 8-10°C after decanting, to reveal all its subtleties.

With an aging potential of 5 years, this cuvée will evolve magnificently, gaining in complexity over time.

Albermohn Red 2023

Einhart Estate

The intensity of a great Pinot Noir from Alsace, distinguished and delicious

With Albermohn 2023, Domaine Einhart offers us a more ambitious, deeper vision of Alsatian Pinot Noir. Coming from a remarkable plot, cultivated organically on a clay-limestone terroir, this red wine is vinified with extreme care, with a short but precise maceration, then aged slowly in tuns to preserve the purity of the fruit while gaining structure.

This 2023 already displays beautiful aromatic density and impressive length on the palate, while maintaining the fresh and elegant structure typical of the estate's reds. Albermohn is aimed at lovers of structured Pinots, but without excess oak or extraction: here, it's all about balance and harmony.

Elegance, substance and aromatic complexity

The intense ruby color suggests a wine of character. The nose is subtle yet profound, with aromas of ripe strawberry, stewed raspberry, a hint of pepper, and a lovely note of fresh almond that adds complexity. On the palate, the body is ample and velvety, with fine, melted tannins, supported by a beautiful acidity that lengthens the finish.

Albermohn is best enjoyed at 16-18°C, without the need for decanting, now or within the next 5 to 10 years. It will be at home with grilled meats, mushroom dishes, and characterful cuisine, but can also enhance an autumn barbecue or a beautiful piece of aged beef.

A great red wine from Alsace, sincere, precise, and promising a beautiful development.

Alberto López Calvo - Vino Tinto (Red) 2009

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style cuvées are made with Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2010

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.