Products

Alexandre Blanc 2018,

Sous le Végétal
Alexandre is the latest addition to the Sous le Végétal series, a (successful) experiment conducted on the island of Samos (an archipelago in the eastern Aegean Sea) by the team of two winemakers, Patrick Bouju and Jason Ligas. This series, distributed exclusively by Culinaries, is organized around the revival of the island's dry-vinified vineyards, thus around the island's endemic Muscat à Petit Grain, as well as Avgoustiatis red grape vines. This Alexandre is a dry white wine that differs slightly from what the project has produced so far, as it is composed 100% of the Asyrtiko grape variety, a magnificent white grape variety indigenous to the Greek islands whose primary origin is the volcanic island of Santorini. It is present in other territories of Greece, island or not, and is particularly happy on volcanic soils where it faithfully transmits the mineral richness. It is thus also found on the island of Samos, where it superbly expresses the nature of the quartz and schist soils. The harvest is directly pressed, the aging is one year in stainless steel vats, concrete eggs and neutrally heated barrels. Alexandre is a joyful and slightly exuberant wine which offers the typical notes of asyrtiko at good maturity - notably bergamot, which is a distinctive mark of the grape variety, and candied lemon - placed on a beautiful mineral framework with a saline finish which is a common trait of the white cuvées of Sous le Végétal. It would be difficult to list the possible taste pairings with this wine, let's say that it corresponds to the adage "everything that is very good goes with everything that is very good". However, we will taste with it the whole assortment of mezedes of the Greco-Levantine tradition.



The design of the label of this bottle was created by the artist Fabrice Loiseau: Geimyo 鯨妙



To find out more
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance for the ancient vineyards of this island in the North Aegean Sea, which owes its dense, wooded vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks, including basalts, limestone, quartz, pink granites, schists, iron cast iron, etc. The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia, Alexandre, and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (as well as Avgoustiatis for the red cuvée and Asyrtiko for Alexandre), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers, and the wine is aged in black bottles sealed with wax. No sulfur is added, no filtration: the winemakers of Samos rediscover wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural cuvées by Patrick Bouju.

All In Wine 2018

Es d'aqui Jean Louis Pinto
A blend of two vintages and five grape varieties, four reds and one white – Carignan, Mourvèdre, Grenache, Cabernet Franc, and Muscat. Each grape variety is vinified separately, aged in old barrels, and blended before bottling. A beautiful, elegant, and spirited red, with a lovely bouquet of light flowers and red and black berries.
A natural wine with no added sulfites.

Allé Canto Sweet Red 2016

La Sorga

Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from them. Just as there are landless shepherds, he can be defined as a landless winegrower, 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 filled with 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 list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.

This single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.

Alsace 2023 White 2023,

Domaine Einhart

A tribute to traditional Alsace in a modern and refined cuvée
Théo Einhart's Alsace 2023 celebrates the original spirit of Alsace wines with a contemporary interpretation. A blend of Auxerrois, Muscat, Pinot Blanc, and Riesling, this organic AOP Alsace white wine is the result of carefully controlled pre-fermentation maceration and 8 months of aging in stainless steel vats on fine lees. Each grape variety is vinified separately, recalling traditional practices while adding a touch of modern precision.

On the nose, this cuvée reveals a delicate and seductive aromatic palette. Floral notes of white flowers and acacia harmoniously intertwine with fruity aromas of pear and peach. On the palate, the balance is perfect: a round and creamy texture supported by a saline liveliness, with a long and elegant finish that highlights the typicality of the clay-limestone soils.

A wine for sharing and conviviality
With its great drinkability and balance, the Alsace 2023 is a versatile wine that will delight all palates. It lends itself equally well to a convivial aperitif as to more refined meals. It pairs perfectly with fresh cheeses, raw fish, seafood, and even crunchy or roasted vegetables. Its roundness and freshness make it an ideal ally for Alsatian or Mediterranean dishes.

Served between 8 and 10°C and decanted before tasting, this wine will reveal all its nuances. With a 5-year aging potential, it can be enjoyed now or waited to gain complexity.

Alsace Blanc 2024

Domaine Einhart 

Le Domaine Einhart, vigneron engagé de longue date en agriculture biologique, nous livre ici une cuvée blanche qui capture toute la fraîcheur et la gourmandise des grands blancs alsaciens, sans jamais trahir leur finesse. Ce millésime 2024, tout juste embouteillé, est le fruit d’un assemblage emblématique de la région : Auxerrois majoritaire, accompagné de Muscat, Pinot Gris et Riesling. Un quatuor alsacien vinifié en presse directe, sans fioriture ni sur-extraction, et élevé 7 mois en foudres sur lies fines pour conserver la pureté aromatique et la tension du vin.

Le sol argilo-calcaire, typique de la plaine alsacienne, confère à cette cuvée à la fois rondeur et verticalité. Aucun intrant œnologique, des levures indigènes exclusivement, et une vinification respectueuse des équilibres naturels : un blanc vivant, expressif, et absolument digeste.

Vivacité florale et gourmandise des fruits mûrs

Dès le service, la robe pâle et brillante annonce la fraîcheur du vin. Le nez est très aromatique, dominé par le citron jaune, des notes florales délicates (tilleul, jasmin) et une touche de fruit exotique bien mûr (litchi, mangue fraîche). En bouche, c’est une explosion de fraîcheur : attaque vive, milieu de bouche souple grâce à l’Auxerrois, et finale tendue portée par la patte du Riesling. L'équilibre est parfaitement maîtrisé.

À déguster dès maintenant, à 10-12°C, sur des crustacés, un poisson cuisiné aux agrumes, ou même des fromages à pâte pressée. Une cuvée de plaisir immédiat, à boire dans les deux prochaines années.

Amagalmay Red 2021

Domaine Athenais

Terroir, plot size and grape varieties

From the vibrant soils of Burgundy, Domaine Athénaïs' "Amagalmay" 2021 is a cuvée as original as it is expressive, born from the unique union of two grape varieties: Gamay, the emblematic red wine of indulgence, and Aligoté, usually white, here vinified to enrich the whole with a beautiful freshness. Classified as a Vin de France, this free and creative wine plays with conventions to offer a spontaneous and sincere interpretation of the Burgundian terroir. The result is a wine of pleasure, at once fruity, slightly tannic, and delightfully approachable.

Cultivation methods

Domaine Athénaïs is guided by a philosophy of craftsmanship and respect for all living things. Certified organic, the vineyard is cultivated with care, using a gentle and natural approach. The soils are plowed with care, treatments are limited to products of natural origin, and each vine is nurtured throughout its growth cycle without ever being forced. In the cellar, vinification in stainless steel tanks enhances the freshness and crispness of the fruit, without artifice, to deliver a pure, joyful, and authentic wine.

Tasting & pairings

"Amagalmay" 2021 charms from the first sip with its pure aromas of juicy cherry and vibrant raspberry, enhanced by a delicate touch of sweet spice. On the palate, the texture is supple, the tannins well-integrated, with a lovely vivacity that prolongs the pleasure. This is a wine for friends, for impromptu aperitifs, for casual dinners. It pairs wonderfully with everyday dishes: savory tarts, composed salads, homemade gratins, rustic pizza, or even a roast chicken with herbs. Slightly chilled, it becomes even more digestible and easy-drinking.

Delicious, natural, and convivial, "Amagalmay" is an invitation to joyful simplicity, the kind that comes from good times shared around an unpretentious yet charming bottle. A vintage that proudly upholds the values of a living, organic, and Burgundian wine.

Amandis Semplicemente Vino Bellotti White 2011

Cascina degli Ulivi

Natural wine without added sulphites.

Ambre dissous Red 2020

The Alonso Tribe

Terroir, plot size and grape varieties

Born in the vibrant Beaujolais region, La Tribu Alonso's 2020 Ambre Dissous is a distinctive red wine, a wine of character that breaks with established norms. While Gamay takes center stage, it is an uncommon Gamay, made from teinturier grapes – a rarity in the region. This bold choice results in a captivatingly deep color, almost cloudy like the ink of mystery, and already hints at a singular expression of the terroir.

The vineyard stretches across granite soils typical of Beaujolais, in an area where the influences of the nearby Rhône are felt, bringing darker, spicier notes and a welcome tension. It is a land of contrasts, between the freshness of the north and the generosity of the south, which La Tribu Alonso has managed to tame with rare sensitivity.

Cultivation methods

The Alonso Tribe is, above all, a philosophy. It's a return to the essentials, a work in symbiosis with nature, far removed from artifice. The vines are cultivated without chemical inputs, respecting living organisms, lunar cycles, and the energies of the land. Here, each bunch is hand-picked, in an almost ritualistic gesture, then vinified with minimal intervention. Fermentation occurs naturally, with indigenous yeasts taking the reins to best express the identity of the grape and its terroir.

This artisanal approach yields a free, vibrant, unadorned wine, where the grape variety can sing without a false note. Ambre Dissous is a reflection of nature embraced, sometimes wild, but always sincere.

Tasting & pairings

By the glass, Ambre Dissous 2020 immediately captivates with its deep, almost violet color, hinting at a wine with a strong character. The nose is a poem of spices: freshly ground black pepper, clove, with a delicate note of violet as a subtle reminder of Rhône influences. On the palate, the structure is assertive, the tannins present yet elegantly polished, offering a mouthfeel that is both firm and silky.

This wine is not meant to flatter; it challenges, questions, and invites contemplation. It can be enjoyed as an aperitif, to awaken the taste buds, or at the table, alongside a generous dish: a matured rib of beef, a lamb tagine with prunes, or even a wild mushroom risotto.

Ambre Dissous is a wine for sharing, but also for meditation. A bottle that tells a story, that of a marginalized grape variety, a reinvented terroir, and a tribe that, far from the beaten track, forges its own path with heart and conviction.

Ambre Dissolved Red 2023

La Tribu Alonso
Ambre Dissolved is an organic and natural red wine without added sulfites, made in Beaujolais by Cyril Alonso. It is a 100% Gamay grape made from several varieties of this grape and classified as a Vin de France. Its name alludes to the soft clocks painted by Salvador Dalí in his painting Persistence of Memory. According to Dalí, purple is the most harmonious of colors: it is also the color of Ambre Dissolved. A discreet allusion to the surrealist painter appears on the label.

Vinification
The Gamays from which Ambre Dissolve is made, grown organically, grow on a 3-are plot on granite soil with wild grass, in agroforestry and without plowing. Pruned in goblet form, they are four varieties of Gamay teinturiers (i.e., Gamays with black skin and red juice, giving a great density of color to the wine): Gamay de Bouze, Gamay de Troye, Gamay de Fréaux and Gamay de Chaudenay. Harvested by hand, the grapes undergo a five-day semicarbonic maceration, without a starter culture, and ferment with indigenous yeasts. Alcoholic and malolactic fermentations follow one another in fiberglass vats. No additives are added, no sulfites at bottling.

Tasting
Despite a short vatting period, Ambre Dissolved is a very sanguine, mineral, ferrous, slightly earthy and very rustic wine. The color is intense, the nose is spicy, the palate offers a beautiful texture. A very pure, balanced wine, offering a beautiful balance between fruit and minerality. To be paired imperatively with red meats: roasted, grilled, pan-fried, braised or cured. It is a beef wine. It will also appreciate Lyonnaise charcuterie and all regional dishes.

Learn more about the Alonso Tribe
This tribal name refers to Cyril Alonso, winemaker, his wife, naturopath, and their family. They take care, using organic farming methods, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of the Beaujolais Vert region. This two-and-a-half-hectare ampel library, which has existed since 1952, contained forty grape varieties. It currently contains one hundred and forty. This unique location gives the Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape variety family, either a Chardonnay containing all the Chardonnays of the house or a multi-Gamay Gamay.

A biotope classified in 2008
The estate enjoys a unique ecological location: the house and the vineyard are surrounded by untouched forests, on the steep terrain of northern Beaujolais. Three rivers cross it, and the vines, close to the bedrock, capture all the minerality of the soil. Organic farming is practiced and the work, both in the vineyard and in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the winemaking process.

The wines
Cuvées of co-plantation (and for good reason), the wines of the Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, made with great care, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The vatting periods are short, to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Amignes White 2017

Domaine Julien Guillon

Terroir, plot size and grape varieties

Perched high in the sun-drenched Valais region of Switzerland, the 2017 Amignes from Domaine Julien Guillon originates from a mountain vineyard where the Amigne grape variety expresses itself with rare purity. On these steep slopes, bathed in sunshine yet cooled by alpine breezes, the vines draw their strength from a living, mineral-rich soil. This interplay of altitude, light, and rock gives rise to a chiseled, concentrated fruit character that defines the unique identity of this dry and intense white wine.

Cultivation methods

Julien Guillon, a free and inspired winemaker, cultivates his vines like a wild garden. Using biodynamic methods, with absolute respect for the ecosystem and an extreme sensitivity to nature's rhythms, he guides each vine towards its full potential. Vinification is natural, without additives or artifice, allowing the Amigne grape to reveal its full truth. The long and meticulous aging process refines the wine without ever masking its tension or transparency.

Tasting & pairings

From the first whiff, the 2017 Amignes charms with its unique aromatic profile: fresh almond, ripe lemon, juicy white fruit, wild honey, and alpine herbs intertwine delicately. On the palate, the magic unfolds: a vibrant acidity provides energy and freshness, while a noble bitterness balances the whole, culminating in a precise and persistent finish. The palate is balanced and profound, with a chalky minerality reminiscent of the high-altitude terroir.

This wine calls for subtle and precise pairings: sea bream ceviche with lime, roasted white asparagus, aged sheep's milk cheese, or lightly spiced Asian cuisine. It will elegantly complement dishes that emphasize freshness and finesse.

The 2017 Amignes is the pure breath of the Swiss mountains, captured in a vibrant, precise, and luminous wine. A rare bottle, crafted by Julien Guillon, that brilliantly combines the nobility of a terroir with the freedom of a winemaker.

Amoroso Blanc

Distillerie Sentema

Amoroso Blanc est une ode à la fraîcheur, à la finesse et à la gourmandise maîtrisée. Élaboré par la Distillerie Sentema, dans les Alpes-Maritimes, ce vermouth blanc doux s'inscrit dans une démarche artisanale et ancrée dans le terroir provençal. Il est issu de Rolle (vermentino) cultivé à Correns, dans le Var, puis muté avec une eau-de-vie de vin également locale, avant de subir une macération de deux semaines avec un bouquet complexe de plantes et agrumes bio.

À la différence de nombreux vermouths blancs du commerce, Amoroso Blanc évite toute lourdeur. Sa douceur est dosée avec justesse, soutenue par des amers délicats et une grande fraîcheur végétale. On y retrouve l’absinthe de Barjols, la menthe douce et la verveine cueillies dans le sud, les feuilles de bigaradier et les précieuses écorces de citron de Menton IGP, qui apportent au mélange une élégante note zestée.

Au nez, le parfum est floral et citronné, avec des nuances mentholées et légèrement herbacées. En bouche, l’attaque est souple, douce mais tendue, très fraîche. La verveine et la menthe offrent une dimension presque aérienne, tandis que les agrumes structurent l’ensemble. La finale est longue, vibrante, jamais sucrée, avec une belle persistance florale et citronnée.

Parfait à l’apéritif, Amoroso Blanc se déguste pur, frais, ou en cocktail. Il s’accorde aussi très bien avec des mets iodés, une salade d’agrumes ou des desserts à base de fruits blancs.

Un vermouth blanc provençal, lumineux, élégant, qui sublime les herbes du Sud avec subtilité.

Amoroso Rouge

Distillerie Sentema

Amoroso Rouge n’a rien à voir avec les vermouths sirupeux de tradition industrielle. Cette création audacieuse de la Distillerie Sentema, nichée dans les Alpes-Maritimes, bouscule les codes du vermouth rouge en proposant une version séche, complexe et végétale, totalement ancrée dans le terroir provençal.

La base est une Syrah du Domaine de Garbelle, gourmande et juteuse, cultivée dans le Var. Ce vin est fortifié avec une eau-de-vie de vin locale, puis infusé durant deux semaines avec un bouquet de plantes sauvages issues de la garrigue varoise : absinthe de Barjols, sarriette, romarin, origan, agastache, ainsi que des zestes de bigarade (orange amère) récoltés dans les Alpes-Maritimes.

Résultat ? Un vermouth sec, tendu, sans sucre ajouté, porté par des amers structurants, une bouche intense et une finale sapide qui appelle l’olive verte et le soleil. Au nez, on retrouve une trame aromatique profonde : romarin, herbes sèches, écorces d’agrume. En bouche, l’attaque est franche, l’équilibre parfait entre le fruit noir de la Syrah et la bitter touch des botaniques. La finale, longue, fraîche, subtilement anisée par l’absinthe, évoque un coin de garrigue chauffé par le soleil.

Idéal à l’apéritif, Amoroso Rouge peut aussi sublimer un Negroni méditerranéen ou être servi pur, sur glace, avec un zeste d’orange.

Un vermouth libre, sec, naturellement complexe, qui incarne l’esprit du sud, sans fard ni sucre ajouté.

Amphore Rouge, 2023

Philippe Chatillon

Avec Amphore 2023, Philippe Chatillon livre une cuvée rouge rare et singulière, mariant la typicité jurassienne à une méthode d’élevage ancestrale. Ce vin naturel certifié bio, classé en Vin de France, est issu d’un assemblage subtil de Pinot Noir et de Trousseau, deux cépages emblématiques du Jura, cultivés sur sols argilo-calcaires et vinifiés dans un esprit de pureté et de respect du fruit.

Après une courte macération d'une semaine, le vin est élevé pendant deux ans en amphores (qvevris), ces jarres en terre cuite utilisées traditionnellement en Géorgie. Ce choix d’élevage permet une oxygénation lente et naturelle, sans transfert d’arômes boisés, préservant ainsi la franchise du fruit, la délicatesse florale et la complexité du vin.

Au nez, Amphore 2023 séduit immédiatement : fruits rouges croquants, violette, note herbacée fraîche, et une touche légèrement terreuse qui rappelle la matière même de l’amphore. En bouche, c’est un vin léger, fluide, mais structuré, doté d’une tension naturelle et d’une belle persistance aromatique. L'équilibre entre la finesse du Pinot Noir et la vitalité du Trousseau est remarquable, porté par un élevage qui agit comme un révélateur plutôt qu’un maquillage.

À table, ce rouge vibrant accompagnera des viandes rouges grillées, des plats végétaux racinaires, ou encore des charcuteries fines. Il s’exprimera pleinement autour de 12 à 14°C, après un passage en carafe, et peut se garder entre 5 et 10 ans.

Avec cette cuvée, Philippe Chatillon signe un vin rouge d’auteur, libre et inspiré, où le terroir du Jura rencontre la sagesse millénaire de la vinification en amphore.

Ãnizo

Distillerie du Viaduc

Ánizo est une interprétation moderne, fine et sans compromis du spiritueux anisé, née au cœur de l’Île-de-France, dans les ateliers de la Distillerie du Viaduc. Élaboré exclusivement à partir de plantes et aromates biologiques d’origine française, ce spiritueux est inspiré des grandes traditions méditerranéennes, mais avec un regard neuf, franc et engagé.

Ici, pas d’additif, pas de sucre ajouté, pas d’arôme : uniquement une macération de graines d’anis vert, de fenouil, de coriandre et de thym, distillée lentement dans un alambic artisanal, pour obtenir une liqueur d’une grande précision aromatique, limpide et vibrante. Ce choix de distillation intégrale offre à Ánizo une texture pure, fluide, sans lourdeur, tout en respectant l’intensité du profil anisé.

Le nez est net, intense mais élégant, avec des arômes ronds d’anis relevés d’un souffle de garrigue. En bouche, le fenouil prend le relais avec des saveurs douces et épicées, rejointes par la fraîcheur citronnée de la coriandre et la puissance herbacée du thym. La finale évoque les bords de Méditerranée, entre notes helléniques et fraîcheur botanique persistante.

Ánizo est parfait à l’apéritif, allongé d’eau fraîche comme un pastis naturel, ou utilisé en base de cocktail pour des créations sèches et aromatiques. Il incarne une vision contemporaine du spiritueux anisé, plus végétale, plus droite, plus vivante.

Antenet Cahors Rouge 1998

Danis dans la Vigne 

Une pépite de cave, entre héritage familial et profondeur du temps

Voici un vin rare, presque confidentiel, qui raconte une histoire avant même d’être ouvert. Antenet 1998 est une cuvée unique, vinifiée il y a plus de vingt-cinq ans par le père de Danis, l’actuel vigneron du domaine Danis dans la vigne. Ce Cahors d’un autre temps, issu à 100 % de Malbec, a été élaboré dans le respect des traditions et avec une philosophie déjà très proche du naturel : courte macération, élevage en cuve béton pendant deux ans, aucun maquillage œnologique.

Le sol argilo-calcaire typique du vignoble de Cahors donne ici un vin de garde par excellence, aux tanins polis par le temps et à l’aromatique d’une grande richesse. À 12 % d’alcool seulement, il défie les standards modernes par son équilibre, sa fraîcheur et sa longévité exceptionnelle.

Un vin profond, patiné, chargé de mémoire

Après plus de deux décennies de repos, Antenet 1998 révèle une robe grenat tuilée, aux reflets bruns. Le nez, complexe et envoûtant, dévoile des arômes de fruits noirs compotés, de pruneau, de tabac blond, avec une pointe de sous-bois. En bouche, la matière est fondue, ample, d’une suavité rare. Ce vin évoque une époque révolue, mais reste d’une gourmandise saisissante, parfait sur des viandes rôties, du gibier ou un plat riche en umami.

Servi à 16-18°C, sans besoin de carafage, ce vin est prêt à être dégusté. C’est une archive liquide, un trésor familial, à découvrir comme on lirait une lettre du passé.

Antenet Rosé, Rosé 2022,

Danis dans la vigne
Antenet rosé is an organic and natural Cahors wine, made by Danis Bessières of Danis dans la vigne. Classified as a Vin de France, it is composed of equal parts Cabernet Sauvignon and Egiodola.

Vinification
The technique used here is saignée rosé, which produces wines with a deep color. The Egiodola grape variety, which makes up half of this Antenet rosé, was created in 1954 at the INRA in Bordeaux by Basque agronomist Marcel Durquety. It produces fairly tannic, floral and intense wines, and makes it possible to obtain excellent rosés.

Tasting
Antenet rosé is atypical: it is not a poolside rosé but a table and gastronomy rosé, in addition to being a good aperitif wine. Its very dark color testifies to this. Rich in substance, it coats the mouth well and emits notes of citrus rather than flowers. It evokes blackcurrant, redcurrant, grapefruit pulp and orange peel. Rich and quite alcoholic, with great acidity. Pairs well with many dishes, not just summer salads.

Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, Domaine de l'Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983
Danis respects the principles established in the vineyard and winery by his grandfather and then his father: making wines without additives, organic and natural, from local grape varieties while respecting the environment. It was in 1983 that his grandfather obtained the Lemaire-Boucher organic label, followed by Nature & Progrès and then the AB and Eurofeuille organic labels. Danis Bessières continues in this vein.

Malbec, but not only
Malbec reigns supreme in the Cadurcian region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.