Products

G&M White 2022,

Patrick Bouju

G&M (Grenache-Muscat and many other things) is an organic and natural dry white wine produced in Auvergne by Patrick Bouju, a maceration cuvée without added sulfites, vinified from grapes from Languedoc and Auvergne. It demonstrates all the winemaker's expertise through organic white grape varieties from various sources. Classified as a Vin de France, this is a very complete wine, adaptable to all occasions.

In the vineyard and in the cellar

To obtain G&M, Patrick Bouju blended Grenache Blanc, Grenache Gris, Viognier from Pézenas, Muscat d'Alexandrie from Canet-en-Roussillon, Ugni Blanc and Grenache Gris from Pinet in Languedoc, and finally Chardonnay from Auvergne from his own vineyards. This is a maceration cuvée vinified in vats and terracotta amphorae.

Tasting

G&M offers a superb balance between opulence, perfume, liveliness and acidity. It is a rich and complex orange wine in its blend which is similar to the grand écart in the variety of provenances which in no way compromise the unity of the vintage, harmonized by aging in vats and terracotta. It goes with everything, including White Meats, poultry, fish, hot starters, mature cheeses or flaky pastries.

Learn more about Patrick Bouju and the La Bohème estate

Near Billom, the Auvergne Tuscany, once covered in vines, is the privileged domain of Gamay d'Auvergne, an ancient strain of the grape variety. It is here, on these volcanic soils, that Patrick Bouju works, mainly with old vines.

Viticulture and trade

Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…

A winemaker who lends a helping hand

The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.

Gabbrodo White 2021,

De Vini

The Gabbrodo 2021 from De Vini (Vinilibre) is an ode to the terroir of the Pays Nantais. This natural wine without any additives delicately expresses the Melon de Bourgogne, the region's emblematic grape variety. Made from gabbro soils, a rare volcanic rock in the Loire region, it benefits from a nine-month aging in sandstone jars, giving this exceptional white remarkable purity and tension.

Its pale color with golden highlights announces a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a hint of iodine that recalls its maritime origins. On the palate, the attack is frank and lively, driven by beautiful acidity and sharp minerality. The aging in jars adds a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further sipping.

The Gabbrodo 2021 is an ideal companion to seafood. It will enhance scallops with truffles, grilled lobster, sea bass in a salt crust, or pikeperch with beurre blanc. Serve between 10 and 12°C, it can be enjoyed now for its brilliant freshness or can be cellared for 5 to 10 years to reveal all its complexity.

Gabbrodo White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Gabbrodo Magnum White 2022

De Vini

De Vini's (Vinilibre) Gabbrodo 2022 is an ode to the terroir of the Pays Nantais. This natural wine, made without any additives, expresses with finesse the Melon de Bourgogne, the region's emblematic grape variety. Grown in gabbro soils, a rare volcanic rock in the Loire Valley, it benefits from nine months of aging in sandstone amphorae, imparting remarkable purity and tension to this exceptional white wine.

Its pale, golden robe heralds a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a touch of iodine that recalls its maritime origins. On the palate, the attack is crisp and lively, driven by a beautiful acidity and a sharp minerality. Aging in amphorae imparts a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further tasting.

The 2022 Gabbrodo proves to be an ideal companion for seafood. It will perfectly complement scallops with truffles, grilled lobster, sea bass baked in a salt crust, or pike-perch with beurre blanc sauce. Served between 10 and 12°C, it can be enjoyed now for its vibrant freshness or cellared for 5 to 10 years to reveal its full complexity.

Gamay Rouge 2019,

Domaine de l'Octavin
Whichever way you look at it, Mayga Gamay is very Gamay: fruity, juicy, with pleasant notes of raspberry, blackberry, licorice, and cherry. Good acidity, lovely minerality, plenty of aroma, and a suppleness that asserts itself in the glass. Mayga Gamay also offers a slight sparkle that awakens the dead. The grapes come from Pierre Boyat's estate in Leynes, Beaujolais, and macerate for twenty days in whole bunches.

Find out more
"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares. An accomplished musician and passionate music lover, Alice aims to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she faithfully followed this path. The sometimes whimsical names of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura: Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Gamay Rouge 2020,

Domaine de l'Octavin
Nice acidity, lovely minerality, plenty of aroma, and a suppleness that asserts itself in the glass. Whichever way you look at it, this Gamay is very Gamay: fruity, juicy, with pleasant notes of raspberry, blackberry, licorice, and cherry. Mayga Gamay also offers a slight sparkle that awakens the dead. The grapes come from Pierre Boyat's estate in Leynes, Beaujolais, and macerate for twenty days in whole bunches.

Find out more
"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares. An accomplished musician and passionate music lover, Alice aims to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she faithfully followed this path. The sometimes whimsical names of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura: Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Ganache Red 2019,

Domaine de l'Octavin

Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the party. The famous southern grape variety, harvested in Carpentras, vinified in the Jura, doesn't feel out of place at all: nothing prevents it from unleashing its brazenly fruity notes – cherry, fresh and candied strawberry, raspberry, blackberry, plum, dried fruit – enhanced with plum, black pepper, spices, and chocolate. All that? Yes. Don't be surprised by a slight reduction upon opening: aerate the wine, decant, or let it wait a little in the glass, and it will disappear. A complex, innovative, and delicious wine.
Natural wine with no added sulfites.

Ganache Red 2021,

Domaine de l'Octavin

A complex, innovative, and delicious wine, obtained after eight weeks of whole-bunch maceration. Bottling was done in June 2022. Ganache is not far from Grenache, that's it, you get the idea, and Gamay joins the fray. The famous southern grape variety, cultivated biodynamically and harvested in Carpentras (SCEA L’Authentique by Claude Ughetto), vinified in the Jura, doesn’t feel out of place at all: nothing prevents it from unleashing its brazenly fruity notes – cherry, fresh and candied strawberry, raspberry, blackberry, plum, dried fruit – enhanced with plum, black pepper, spices and chocolate. All that? Yes. Don’t be surprised by a slight reduction upon opening: aerate the wine, decant, or let it wait a little in the glass, it will disappear.

Find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s comfortable in its own skin.” Everything is said in favor of natural wine, it’s a perfect description. Established in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of producing – among other things – oxidative wines is a good preparation for nature, as this type of wine does not allow any chemical additives and especially no sulfites. It is a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares. An accomplished musician and passionate music lover, Alice aims to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she faithfully followed this path. The sometimes whimsical names of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura: Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business selling "on the vine" grapes (Ecocert certified) with her winegrower friends in the region. Natural, committed, joyful and highly drinkable, Alice Bouvot's wines are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

This Grenache comes from a plot planted between 1,300 and 1,368 meters above sea level on slate and schist soils. The destemmed harvest macerates in stainless steel vats. Alcoholic fermentation occurs spontaneously using indigenous yeasts present in the environment, without any additives. The fermentation temperature is not modified: the coolness of autumn nights is sufficient (the cellar is also at an altitude of 1,280 meters). Malolactic fermentation occurs naturally in barrels during aging in the underground cellar.

Garnata Red 2010

Barranco Oscuro

A smooth, characterful wine. Aromas of crushed wild blackberries like cocoa. High-altitude Grenache.
This Grenache comes from a plot planted between 1,300 and 1,368 meters above sea level on slate and schist soils. The destemmed harvest macerates in stainless steel vats. Alcoholic fermentation occurs spontaneously using native yeasts present in the environment, without any additives. The fermentation temperature is not altered: the coolness of autumn nights is sufficient (the winery is also at an altitude of 1,280 meters). Malolactic fermentation occurs naturally in barrels during aging in the underground cellar.
Natural wine with no added sulfites.

Garnatxa Wine Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves on balance or on a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled. Garnatxa (6.7% alcohol) is part of the Cyclic Beer Farm 2020 Wine Ales series, which also includes Carignan, Xarel·10 and Trepat. They are fermented with the skins of local grape varieties. All the grapes are organic and harvested by hand before being pressed or macerated for winemaking. The resulting marc (skins and stems) is then added to already fermented and aged beers, selected for each type of grape variety. A maceration of one to six months follows to allow the residual sugar to complete its fermentation and the character of the grape variety to be communicated to the beer through infusion. Before bottling, brewers decide whether or not to add beer to achieve the desired flavors, based on acidity, the natural taste of the grape variety, tannins, complexity, and drinkability.
Brewers choose beers from three bases: their saison, their sour base (fermented from their lactic acid bacteria blend and their indigenous yeast blend), and their “funky” base (indigenous yeast and a cocktail of brettanomyces yeasts). After blending and bottling, the beers referment and mature for varying lengths of time.
Here, the garnatxa (Grenache) and carinyena (Carignan) grape varieties give this beer a lovely pink color and fruity and tannic accents, enhanced with a touch of wildness from the funky fermentation base.

GB Blanc 2019

Partida Creus
Partida Creus is a superb Catalan estate, the creation of two Piedmontese winemakers from the Langhe region (where wine is well-known), Antonella Gerosa and Massimo Marchiori. They initially pursued careers as architects in Barcelona, ​​but the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction. This very beautiful white (almost orange) from Partida Creus is made from Grenache Blanc, also known as Garnacha Blanca. Bright, aromatic, and mineral, it is suitable for all occasions and all celebrations, as well as all food pairings. Serve well chilled.

GB Garnata Blanc 2020

Partida Creus
Citrus fruits galore (orange, Meyer lemon), apple, pear, and green almond. An undeniable salinity. This beautiful white (almost orange) from Partida Creus is made from Grenache Blanc, also known as Garnacha or Garnata Blanca. Bright, crisp, aromatic, and mineral, it's perfect for all occasions and celebrations, as well as for all food pairings. Serve chilled.

Find out more
Partida Creus is an important estate, both in terms of winemaking and history—we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont—and even from the Langhe region, where wine is well-versed—first pursued careers as architects in Barcelona. But the wine bug tickled them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a number of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of saving their heritage, no: it's a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to produce their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, ceciat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single varietals are common among them, alongside very rich blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that indicate the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Génépi Le Pompon (50 cl)

Génépi Le Pompon
This attractive bottle contains a modernized génépi liqueur. Moderately sweet, yet smooth and powerful, it contains the delicate and complex aromas of this famous little mountain plant. We recommend keeping it refrigerated. Enjoy it on its own, in a small glass, or in a cocktail. Johan and Alexis, its creators, have a cocktail recipe for you, the cloudy pompon: mix 4 cl of génépi Le Pompon, 8 cl of cloudy apple juice, and serve over ice with a basil leaf.

Génépi Spirits

Liqueurs Granier
Génépi is "the" Savoyard liqueur; it doesn't get more regional than this. It's entirely organic and artisanal, made by the Granier brothers in the Annecy region and sourced locally.

The Plant
The name "génépi" refers to a family of small alpine wormwoods of the genus Artemisia that are harvested between 2,500 and 3,500 meters above sea level. These highly aromatic and medicinal plants (fighting colds, viral illnesses and digestive disorders) are the main ingredient of the most emblematic liqueur of Haute-Savoie.

Production
Génépi is harvested in the Alps and dried before infusion in 96% organic wheat alcohol, before blending with an organic sugar syrup made by a landowner harvesting in the Palatine Forest. The water comes from the Boubioz spring, near Lake Annecy. No additives are added during production. The liqueur, aged in rum barrels, includes coriander seeds and lemon zest. Unlimited aging potential.

Tasting
Floral, aromatic and of great purity, this liqueur flies the flag of Alpine génépi high. The balsamic note of génépi initially manifests itself with great amplitude and persists in the mouth, supported by light spices (coriander and lemon). A success, to be associated with raw fish or smoked fish of all kinds and of course smoked salmon. The best pairing will be with a raclette.

Learn more about Granier liqueurs
The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown
Plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and without additives, from the initial infusion to bottling.

Intact flavors
During the tasting, we were amazed by the Granier liqueurs, one after the other. Never have such fresh plant flavors been restored to us by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of sugar (that is to say, little) organically produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it's also an excellent digestif. Verbena, genepi, gentian, mint, or meadowsweet—we guarantee you'll have a great time.

Gentiane

La Jeannette

"Auvergne is more of a secret than a province; we never seek it as much as when we've already found it." This beautiful phrase by Alexandre Vialatte expresses, in a way, the research of the creators of La Jeannette. These pure Auvergnats had the wonderful idea of reviving gentian, this traditional Auvergne liqueur, which is mainly drunk as an aperitif and blends well with blackcurrant liqueur. You know it: it has lit up many a bar counter with its bright yellow flash, tinged slightly with green, in the clinking of ice cubes. You may have found it, from one brand to another, a little too sweet. It is precisely on its flavor that the creators of La Jeannette have worked.
Many traditional liqueurs have been dusted off in recent years. Generally, this dusting consists of a reduction in sugar content, accompanied by an intensification of flavors and a firm intention to focus on wild, organic, and natural ingredients. For La Jeannette, it's a success. The products are 100% Auvergne: first, fresh gentian roots harvested on the slopes of the Auvergne volcanoes. This is the main element. Next, lemon verbena, also known to Auvergne liqueur makers, an infusion of vine peaches, and a touch of peppermint.
One small sip and you immediately understand that this is no longer Grandpa's gentian, even if it's a grandmother laughing at you on the label. You first perceive that no excess sugar hides the freshness of the ingredients. Because the attack is fresh: the peppermint overlaps the continuous bitter note of the gentian. It's very balanced and very successful. In the mid-palate, the verbena asserts itself and adds to the overall sensation of freshness. It's a beautiful bitterness, the flavor that cures all and lifts the spirits. Needless to say, any cocktail with a hint of bitterness is allowed (negroni, americano, spritz, etc.), but we find it so delicious that we enjoy it on its own over ice, or with one of our favorite tonics, Hysope.
What's more, Jeannette is involved: she's working to save wild gentian. During an Ulule campaign, one euro per bottle sold was donated to an Auvergne association dedicated to preserving this precious root, promoting its replanting in its natural environment. If our aperitif can also be eco-friendly, who's going to complain?