Products

Argile Blanc 2018

Chateau Lafitte


This 100% Petit Manseng, fermented and aged in terracotta jars, will surprise you with its balance and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit. A true companion to oysters and seafood, but it also tastes great on its own. Cellar it for two to five years.
Natural wine with no added sulfites

Argile White 2020,

Château Lafitte

Argile is a dry Jurançon, 100% Petit Manseng, produced by direct pressing, fermented and aged in terracotta jars. This wine, with its strong personality, will surprise you with its balance, length, and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit, enhanced by a unique aromatic palette due to fermentation and aging in terracotta. It's a real companion to oysters and seafood, but it also tastes great on its own. Harvested by hand in mid-September, the grapes are healthy and meticulously sorted. Petit Manseng lends itself to the production of very fine wines, with aromas that faithfully reflect their terroir and region. No chemical additives in the vineyard or cellar, no added sulfites. Keep it in the cellar for two to five years.

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Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich, and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, helped since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.

Argilla Ramato Rosé 2021

Terre Pianca

Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.

Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.

Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.

A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.

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On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).

Armagnac by Maurice 2009 Spirits

Hootch

Take advantage of it, not everyone has access to Armagnac by Maurice: organic (Demeter, AB, and Eurofeuille labels), artisanal, it is made by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer. Hootch is responsible for packaging and distributing this small-producer Armagnac with an alcohol content of 49.3%.

Production

100% Baco grape variety grown biodynamically in the Bas-Armagnac region, Armagnac de Maurice XO (Extra-Old) comes from a single barrel where it has been aged for 14 years. It is neither reduced nor filtered, and without coloring. No fertilizers or pesticides in the vineyards, no additives in the cellar. Neither reduced nor filtered, without coloring. Cuvée limited to 494 bottles.

Tasting

The Baco grape variety gives a beautiful complexity to the nose with aromas of vine flowers, bay leaf, spices, and exotic fruits. On the palate, there is great finesse and length with notes of vanilla, flan, tobacco, and flowers. Serve it as a digestif or a light pick-me-up, and you can even eat it with: pastries, desserts, fruits, or charcuterie such as peasant terrines. It will be served alongside beautiful poultry or roasted black Gascon pork.

Learn more about Hootch

Hootch is not a distillery but a distillery developer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, particularly Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.

Armagnacs by Maurice

Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It turns out that the entire production is organic, biodynamic and artisanal.

Discover Armagnac

This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or a prune ice cream (even if we love that too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a great opportunity to discover it.

Armagnac Laballe "Résistance"

Vintage Spirit Garage

The Laudet family, in Capbreton (Landes), has been making wine and distilling eaux-de-vie for eight generations. The old still is called Marie-Jeanne. The current generation, Cyril and Julie, are nevertheless not afraid to challenge the codes of Armagnac. Made from 100% of the late-ripening, phylloxera-resistant Baco hybrid grape variety (hence the name of the vintage), this is the result of a blend of six Armagnacs aged at least six years: here 2009, 2010 and 2012. The color is brilliant; the nose is intense, fresh and complex, developing aromas of apple, citrus and roasted coffee. The palate is round and delicious, ending with liquorice and sweet spices.

Armagnac The Morning Dew Spirits

Hootch

Entirely organic (Demeter, AB, and Eurofeuille labels), biodynamic, and artisanal, The Morning Dew can challenge your Armagnac experience with its transparency. It is indeed a young Armagnac, which owes its paleness to four years of aging in oak barrels. Classified VSOP (Very Superior Old Pale). Developed by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer, it is distributed by Hootch and has an alcohol content of 44%.

Development

The Morning Dew is made from 100% Baco grapes grown biodynamically in Bas-Armagnac and aged in 200-liter microbarrels. It is neither reduced nor filtered, and is free of coloring. No fertilizers or pesticides are used in the vineyards, and no additives are used in the cellar. Cuvée limited to 390 bottles.

Tasting

It's a real treat, a delicacy. Dried fruits, honey, and spices, an irresistible taste and floral notes. The silky, round palate reveals fruit, vanilla, and caramel. In its prime, it is suitable for all occasions: digestif, anytime tasting, dessert, or mixology. With this, dare to try a Iberian bellota ham, that's good, we have some. Or a ham from porc noir de Bigorre, a pastry or a dessert with Agen prunes.

Learn more about Hootch

Hootch is not a distillery but a distillery discoverer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, especially Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.

Armagnacs by Maurice

Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It follows that the entire production is organic, biodynamic, and artisanal.

Discover Armagnac

This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or prune ice cream (even if we love those too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a wonderful opportunity to discover it.

Arôme Maiden Rouge 2018,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope 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 viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a stunning mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can boast such a wide variety of grape varieties: the entire south of France is represented, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
It comes from the clay-limestone terroirs of Montels, in the Gaillac appellation area, and is composed of seventy percent syrah and thirty percent sauvignon blanc. Vinification is carried out by blending whole bunches, manually destemmed berries, and a little press wine. Maceration takes place in vats for sixty days, followed by ten months of aging in sandstone jars and then a year in bottles. The nose is smoky, floral, with violets, and the palate is full of tension, with a fresh herbaceous note where we find the flowers announced by the nose. The finish is very tangy, deep and dense.
Natural wine without added sulfites.

Art Brut - Sparkling White 2012

Bodega Barranco Oscuro
This natural sparkling wine is made from Vigiriega, a rustic, ancient grape variety native to the Canary Islands and Andalusia. The juice is vinified using the traditional method with two successive fermentations, the second being initiated by the addition of late harvest must from the same grape variety. A total of twelve months of slow fermentation, after which disgorgement is carried out without any additives. A superb wine for fried and grilled fish, and as an aperitif.
Natural wine with no added sulfites.

Art Brut Red 2023,

La Tribu Alonso

A vibrant, hybrid, and bold red, born from the granite terroir of Beaujolais

The Art Brut 2023, produced by La Tribu Alonso, is an atypical and captivating cuvée. This red wine is distinguished by its exceptional ampelographic diversity, bringing together a mosaic of grape varieties, including Cabernet Sauvignon, Garnacha, and Syrah, enriched with a touch of white grapes. Produced on granite soils, it reflects an artisanal and innovative philosophy that celebrates biodiversity and the terroir.

Vinified with a short maceration to extract finesse and freshness, then aged for a year in vats, this wine reveals a natural and sincere approach, without artifice.

An intense and original tasting

On the nose, the Art Brut 2023 charms with its aromas of black cherry, kirsch and leather, with subtle nuances of pepper and spices. On the palate, it offers a frank and invigorating attack, supported by a supple texture and a beautiful freshness. The delicate and melted tannins highlight flavors of ripe red fruits and spicy notes that persist in a long and harmonious finish.

Rich and varied pairings

This versatile wine is ideal for accompanying convivial moments as well as gourmet meals. It pairs perfectly with grilled white meats, poultry stew or roasted red meats. Its freshness and spicy character also make it a perfect choice for stewed or lightly spiced dishes.

Serve between 14 and 16°C, without decanting necessary, the Art Brut 2023 can be enjoyed today for its freshness or kept for up to 5 years, where it will gain in complexity.

Atelier 3 Rosé 2020

Belly Wine Experiment
Fresh, fruity, lively, and supple, Atelier 3 is officially a red, or at least that's how it's classified by customs because the blend contains white wine. Unofficially, it's a rosé, made from a direct press of underripe Gamay grapes and a few bits of Syrah and hybrid grape varieties. The whole is blended with carbonic maceration juice from Gamay and Riesling must. No chemical additives are used, either in the vineyard or in the winery. Classified as a Vin de France and with an alcohol content of 12.4%, this wine is a cocktail of grape varieties for a brilliantly lively result, perfect as an aperitif and when you need to wake up a sleeping atmosphere. A wine to wake the dead, as they say on such occasions.

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Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has it in spades: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Au Bon Secours Rouge 2020,

Babass
Sébastien Dervieux, Babass to his friends, is a warm-hearted character who practices the art of additive-free winemaking in the sweetness of Anjou. His vineyard is in Rochefort-sur-Loire, his cellar in Saint-Lambert-du-Lattay, and his headquarters in Beaulieu-sur-Layon. Through him, the work of the Hacquet family, pioneers of natural wine after the Second World War, is perpetuated, some of whose plots he has taken over. This legacy is expressed, among other things, in the Joseph-Anne-Françoise cuvée, whose appellation brings together the siblings' first names. The terroir is located on the last foothills of the Armorican Massif before the Paris Basin. It is a region of small hillsides; The Loire, very close, exerts a strong influence, as does the ocean, which is about a hundred kilometers away. The vines are neither too hot nor too cold. The particularity of this region is the schist, either degraded (giving clay) or not degraded in places. This terroir produces mineral wines, the climate of the wines rather "on the fruit" and moderately full-bodied. The plots are in a single block, planted with traditional Angevin grape varieties: 1.4 ha of Grolleau, 0.9 ha of Cabernet Franc, 1.2 ha of Chenin and 0.7 ha of Gamay. All the vines are cultivated in certified organic. The harvest is manual. In the winery, fermentation is natural and the wines are without sulfur or other additives ("apart from sometimes a few drops of sweat"). The red wines, including some single-varietal vintages, are macerated in whole bunches. The whites are pressed slowly in a vertical press. All the wines are aged in fiber vats and are neither filtered nor fined, simply racked if necessary and without abuse.
"My wine is the wine of a little guy in his little corner with his little grape varieties," says Sébastien modestly, who also declares that he makes grape wines, forged by the climate of the vintage, the terroir, the grape variety and his decisions (good or bad). His approach is not to distort this balance with magic powders that lead to standardization. His Cabernet Franc reds are round, peppery and fleshy; his Grolleau reds, pure fruit, are fresh and easy to drink.
This recent cuvée from Babass, without additives or filtration, is based on Gamays planted on schist terroirs in 1959 and 1960. After manual harvesting, the grapes macerate in whole bunches for about ten to fifteen days depending on the vintage. The devatting is manual, followed by slow pressing in a vertical press. The free-run and pressed juices are blended immediately, after which the wine is aged for five to eight months on fine lees. The wine is wonderfully gurgling, fluid and drinkable, fruity and crisp, with fresh acidity and a lovely aromatic palette of red fruits, earth and spices. A very fine Gamay.

Aubunite Sparkling Red 2016

La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.

Goes with: Desserts, Aperitif

Auguste (exclusive vintage) Red 2023,

Sous le Végétal


With Auguste 2023, Sous le Végétal enhances the rare Avgoustatis grape variety, a native Greek grape with deep, spicy aromas. Thanks to a month of whole-bunch maceration, this red wine reveals beautiful complexity and a silky texture.

An intense and distinguished Mediterranean red
Grown on schist soils, this wine reveals a fine tannic structure and beautiful freshness, perfectly balancing power and finesse.

A spicy nose and an elegant palate
The nose reveals notes of black cherry, spices, and garrigue, typical of Mediterranean grape varieties. On the palate, it is distinguished by its beautiful tension, velvety tannins, and a long, mineral finish.

How to enjoy Auguste?
Served at 16-18°C, Auguste is the perfect accompaniment to a leg of lamb, a spicy tagine, or roasted vegetables with herbs. With an aging potential of 5 to 10 years, it will gain in complexity and suppleness.

Auguste Red 2018

Sous le Végétal

Auguste is the Roman emperor, and it's also the grape variety. The only dry red in the project, it reflects the salinity of the schist and the freshness and acidity of the quartz. Its cherry and red fruit aromas remain elegant and taut, with rich tannins. A long, full wine with a saline finish. Decanting is recommended.

Where?
Village of Pagondas, on the foothills of Mount Karvounis, not far from the Heraion of Samos. Schist and quartz soils. The wine is made from a blend of
four types of rock on two plots.

The vines
The avgoustiatis grape variety ("the august") is interplanted with the muscats of the Livia cuvée, another reason for its name. Avgoustiatis is a rare variety, the first red grape variety harvested in Greece. It is grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand on the morning of August 15th.

Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. No aeration or stabilization: only settling, pumping over and topping up are carried out. Half of the vinification is in 500-liter Stockinger barrels and half in ovoid concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.