Products

Les Cristallines William Pear Brandy

Domaine Brana

The Brana house, in the Basque country, is a staple of fruit brandies. Throughout the great Southwest of France and beyond, as far away as Paris and beyond, its name is immediately recognized as a classic of quality brandy. Established in Saint-Jean-Pied-de-Port for over a century, the house was originally dedicated to the wine and spirits trade. In 1974, Étienne and Adrienne Brana founded the distillery and planted a William pear orchard: the famous "Poire Brana" would soon be born. Later, their children, Martine and Jean, took over the business and developed the precious family know-how. While Martine, at the distillery, continued to innovate with fruits, spices, and plants, her brother Jean took care of the vines planted in 1984, in AOP Irouléguy. In addition to the wines, these terraced vines on the hillside are the source of the marc that makes the house brandy. "A Brana pear, please!" Many of us have heard this phrase on the terraces of our cafés or in the best bars. For many, the name Brana has become synonymous with pear brandy. To make it, pears from the Brana orchard, picked at the peak of ripeness, are fermented in temperature-controlled stainless steel vats. The resulting pear wine is then kept away from air so as not to undergo any alteration before its distillation, carried out in red copper pot stills. This traditional slow process allows for strict control of the process to ensure the quality and finesse of the eau-de-vie. Similarly, aging is carried out in stainless steel vats to preserve the freshness of the fruit and to avoid any woody notes. Bottling takes place when the eau-de-vie reaches its optimal point of maturity. It is a nectar that is immediately recognizable on the nose by its crystalline finesse, its elegance, its aromatic power expressing the quintessence of the pear. One has the impression, from the attack, of biting into the fruit. The finish, smooth, fine and long, continues to send the pear signal with force. Perfect conclusion to a good meal. Consume well chilled, between 5 and 6 °C.

Les Dorrées White 2020

La Grapperie

Les Dorrées (the name of the plot) is a dry white wine from the Coteaux du Loir, organic and natural (Ecocert), classified Vin de France. Its creator, Renaud Guettier of La Grapperie, made it entirely from Chenin. Depending on the vintage, it may or may not offer slightly overripe notes.

Vinification

Les Dorrées comes from the oldest Chenin Blanc vines on the estate (117 years old), planted on soils dominated by clay and flint over a limestone substrate. Hand-picked, organic and additive-free work in the vineyard and cellar, and aged for 24 months to refine and polish the wine.

Tasting

Les Dorrées is an exceptional white wine that bears the signature of La Grapperie Chenins: pure and enchanting, offering slightly oxidative, smoky, and mineral notes on the nose, and white fruits, quince, walnuts, and almonds on the palate with a saline finish of impressive length. It is a white wine with body and density, capable of supporting all taste pairings. We see it pairing well with a beautiful roast poultry, a rack of oven-roasted pork, or grilled lamb. It will also pair well with seafood: smoked salmon, oysters and shellfish, or goat cheese and rillettes from the Loire Valley.

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.

Les Fesses Blanc 2018,

Frédéric Gounan
A beautiful, rich, and distinguished gastronomic wine, beautifully mineral, dominated by notes of honey and white fruits (quince, apple, pear, rhubarb) of remarkable purity. No provocation in the appellation, Les Fesses is the name of the plot from which this white Sauvignon and Pinot Gris, produced biodynamically and using natural vinification, comes. The soils are rich in minerals: clay-limestone, granite, and basalt. The direct-pressed Sauvignon must ferments for six months in vats with the destemmed Pinot Gris, before aging for three years in barrels.

To find out more
Coming from a farming family established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype designer for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He took over plots of Gamay from Auvergne, planted other grape varieties, and ended up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A fan of organic and biodynamic farming, Frédéric also applies methods that he considers appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. Its wines are rare and distinguished, highly sought after by connoisseurs: small estate (less than two hectares), small production (by volume, not by spirit).

Les Fesses Blanc 2019,

Frédéric Gounan
As aromatic and complex as can be, Frédéric Gounan's Les Fesses is one of the winemaker's bestsellers: a beautiful, rich, distinguished, mineral-forward gastronomic wine, dominated by remarkably pure notes of honey and white fruits (quince, apple, pear, rhubarb). There's no provocation in the appellation: Les Fesses is the name of the plot from which this white Sauvignon and Pinot Gris, produced biodynamically and using natural vinification, comes. The soils of the plot are rich in minerals: clay-limestone, granite, and basalt. The direct-pressed Sauvignon must ferments for six months in vats with the destemmed Pinot Gris, before aging for three years in barrels. A white for all occasions and all pairings.

To find out more
Coming from a family of farmers established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype creator for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He takes over plots of Gamay d'Auvergne, plants other grape varieties, and ends up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A follower of organic and biodynamic farming, Frédéric also applies methods he deems appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. His wines are rare and distinguished, highly sought after by wine lovers: small estate (less than two hectares), small production (by volume, not by spirit).

Les Hirondelles Red 2023

La Tribu Alonso

Terroir, plot size and grape varieties

Born under the sign of renewal, Les Hirondelles 2023 is a vintage that captures the essence of a free, joyful, and vibrant Gamay. While its Vin de France label proudly displays the colors of the Rhône Valley, its soul is firmly rooted in the granite soils and rolling hills of Beaujolais. This distinctive terroir, where the vines take deep root in living soils, gives the Gamay all its fruity freshness, finesse, and straightforwardness. A single grape variety, a single intention: to express the purity of the grape and the energy of the place.

Cultivation methods

The Alonso Tribe, a passionate collective free from traditional constraints, cultivates its vines with a philosophy deeply respectful of life. Their approach is sincere, intuitive, and connected to the rhythm of the seasons. The vines are lovingly tended by hand, without synthetic inputs, in a spirit of care and attentiveness to the plant. In the cellar, the same minimalist approach prevails: "Les Hirondelles" is a 100% free-run juice cuvée, born solely from the natural flow of the grapes, without pressing. This radical choice results in a remarkably fluid wine, where each sip seems to flow effortlessly, with the elegance of an unconstrained wine.

Tasting & pairings

On the nose, Les Hirondelles evokes a basket of freshly picked red berries. Juicy cherry immediately takes center stage, followed by notes of kirsch, a touch of violet, and a hint of white pepper. The palate, lively and fluid, unfolds a structured yet supple texture, supported by fine tannins and a beautiful tension. This is a red wine that dances rather than weighs down, a wine of movement and spontaneity.

Served slightly chilled, it pairs wonderfully with a platter of fine charcuterie, roasted vegetables with thyme, or even a dish of ravioli with porcini mushrooms. It will also be a hit as an aperitif, when you want to start the evening with a red wine that's engaging yet discreet. At only 12% ABV, it's remarkably easy to drink, making you want to come back for more.

Cœur Brisé 2022 - Aurélien Lefort

This bottle is not your average rosé: it's a micro-juice born from a tiny plot of Gamay in the Auvergne region, crafted by the artisan-poet Aurélien Lefort , exclusively for Culinaries. A rare, vibrant wine, unavailable elsewhere, it grooves with aromas of white flowers, crisp red fruits, and a saline finish. Best cellared to reveal its full depth, this is a rosé for connoisseurs, free-spirited and cult-like.

Kikiriki black Red 2018 - Clos Lentiscus

A red blend of Tempranillo and Carignan , from Clos Lentiscus , a Catalan benchmark for natural wine. An elegant and pure wine, marked by chalky minerality and a discreet, never off-putting oxidative touch. Here, everything is about balance, vibrancy, and sincerity.

Cade Meu Carnaval Sparkling Rosé 2019 - Les Valseuses

Chardonnay (50%), Grenache Gris (40%) and Trousseau (10%). But where has my carnival gone? wonders this cuvée, which will soon find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good cheer.

La Pinya White 2021 - Belly Wine Experiment

La Pinya (Belly Wine Experiment) is a dry Catalan white wine made from organic Xarel·lo and Macabeu grapes from Pla del Penedès. Fresh, mineral, delicate, and sometimes slightly effervescent, it expresses the experimental spirit of the estate: a lively and aromatic natural wine, best enjoyed well chilled.

Les Larmes du Soleil Red 2020

La Tribu Alonso

Terroir, plot size and grape varieties

Born in the heart of Beaujolais, but labeled a Vin de France, "Les Larmes de Damas 2020" is a singular Pinot Noir, with understated charm and a fiercely independent character. Cultivated off the beaten path, this wine draws its finesse and structure from the vibrant soils of the Rhône Valley, where the terroir, though not defined by an appellation, speaks with genuine sincerity. Here, the soils express themselves without artifice, offering Pinot Noir a delicate canvas for expression, full of tension and subtlety.

Cultivation methods

Tribu Alonso is above all a philosophy of respect and patience. Without a label, but with a deep commitment to life, the estate cultivates its vines with artisanal care, far removed from industrial standards. The vinification of this cuvée reflects this: a "Jura-style maceration" where half juice and half stems, without the stalks, are left to infuse for three months. A gentle and slow method, like a whisper addressed to the fruit, which emerges pure, vibrant, and delicately peppery.

Tasting & pairings

In the glass, "Les Larmes de Damas" reveals itself with quiet modesty. Its pale red color hints at its delicate texture. The nose evokes faded rose, crushed morello cherry, and a subtle note of white pepper that tantalizes the senses. On the palate, the wine glides with elegance, carried by a crystalline freshness and a caressing suppleness. No pretense, just touching sincerity, a simple yet lingering emotion.

This delicate red wine calls for dishes of equal quality: light, subtle cuisine that doesn't seek to overpower. Ideal as an aperitif, with a platter of fine charcuterie, a beetroot carpaccio with herbs, or a mature soft cheese. "Les Larmes de Damas" also complements a moment of silence, a gentle conversation, or the soft light of late afternoon.

A free, meditative wine that reconciles fruit, time, and the hand of man in a discreet yet profound harmony.

Les Larmes des Roses Red 2023

La Tribu Alonso

Les Larmes des roses is an organic and natural red wine made from 100% Pinot (several varieties), with no added sulfites, produced by Cyril Alonso in Marchampt, in the Beaujolais Vert terroir. Classified as a Vin de France, it was previously called "Les Larmes des Damas" in homage to Henry Frédéric Roch, of the Prieuré-Roch estate in Côte-d'Or, who vinified the ancient Pinot de Damas variety. From Damascus to roses, there is only one step.

Vinification

The vines grow on a 2-are plot, on gray granite soils with wild grass. They are Pinot of various varieties (Pinot Noir, Pinot Gris, Plant Fin or Pinot Fin, Pinot Modri from Slovenia) pruned in goblet form, aged from four to thirty years and cultivated without plowing, in organic farming and agroforestry. Fermentation is done by indigenous yeasts without starter culture. Alcoholic and malolactic fermentation takes place in barrels of several wines (seven for this vintage) for 36 months. Two barrels (600 bottles) were produced. No chemical inputs were added to the vineyard or the cellar.

Tasting

This wine, which inaugurates its first vintage, is more full-bodied, less clear than Le Retour des Hirondelles, from the same estate. Beautiful ruby, red-pink color. Having aged for a long time in barrels, it is complex, patinated, polished. Notes of leather, amber, vanilla orchid. This haute couture wine will pair well with select foods: high-end grilled or roast beef, charcuterie and cured meats, Iberian bellota ham, comforting stews, for example a good cassoulet.

Learn more about Tribu Alonso

This tribal name refers to Cyril Alonso, winemaker, his wife, a naturopath, and their family. They take care, using organic farming, of a conservatory of traditional grape varieties from the Rhône-Alpes region located in Marchampt (Rhône), in the heart of Beaujolais Vert. This two-and-a-half-hectare ampelothèque, which existed since 1952, then had forty grape varieties. It currently contains one hundred and forty. This unique location gives Tribu Alonso wines their particular style. Instead of being single-varietal microcuvées, they are quite the opposite: wines by grape 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 intact 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, in the vineyard as well as in the cellar, is entirely manual, without the use of any chemical additives or sulfites in the vinification.

The wines

Complantation cuvées (and for good reason), the wines of Tribu Alonso embrace all the complexity of their grape varieties and the viticultural history of Beaujolais. These are carefully crafted wines, fermented and aged to the sound of Tibetan bowls, whose alpha waves are beneficial to the liquids. The fermentation periods are short to preserve the freshness and fruit, as well as the signature of the soil and grape varieties.

Les Marlines Special White Cuvée 2018

Jean Yves Peron

Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.

Vinification

Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.

Tasting

The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Les Nouvelles Blanc 2022

Philippe Chatillon

With his "Les Nouvelles 2022" cuvée, Philippe Chatillon, former director of Domaine de la Pinte and now an independent winemaker, continues to precisely and sincerely express the great terroirs of the Jura, which he has cultivated organically since his beginnings. This 100% Savagnin, from the Arbois appellation, offers a refined interpretation of a grape variety often characterized by oxidative notes, here vinified "ouillé" (fully topped up).

The grapes, grown on Jurassic marl, are directly pressed and then ferment naturally, without the addition of yeasts or other inputs. Two years of aging in old barrels, under "ouillage" (keeping the barrels topped up), allows the wine to develop beautiful complexity without any oxidative notes, in a taut and digestible style. No corrections, no masking: this Savagnin is a pure expression of its place and its vintage.

Upon tasting, the color is clear, golden with green reflections. The nose entices with its floral finesse (white flower, lime blossom), discreet brioche notes, and clear aromas of white peach and chalky minerality. On the palate, it is taut, straight, dry, with a superb length and a saline, almost vibrant finish that calls for food.

A gastronomic wine, it will pair perfectly with freshwater fish, Jura cheeses (aged Comté, Morbier), or exotic and spicy dishes. Serve slightly decanted to allow it to fully open up. Guaranteed to age for 5 to 10 years.