Products

Malvasia Maceration White Maceration 2021,

Ladidadi/Pinheiro
In the small collection of Ladidadi-Pinheiro bottles that we offer, this one plays the role of white maceration, in other words, orange wine. It is therefore a dry, medium-bodied wine, delicately acidic, both round and bold with notes of citrus, particularly grapefruit. Malvasia Maceration says it all in its name: 100% Malvasia, it comes from vines growing at low altitude (420-460 meters) in the hills of Penalva do Castelo, in the Dão wine region of Portugal. The plots, with granite and clay-sand soil, are surrounded by chestnut trees, pines, olive trees and oaks, and face south. The harvest is destemmed and undergoes three weeks of maceration with foot and hand treading, resulting in slow pressing. Fermentation is spontaneous, using indigenous yeasts. The wine is aged for ten months. No addition of sulfites or other chemical inputs from the vine to the bottling, which is done without filtration.

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The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.

Maquis Red 2015

Domaine Vinci

Lledo what? Here's a deep red produced from Lledoner Pelut, a little-known Catalan grape variety. The Maquis cuvée reflects the quintessence of the clay-limestone soil, with the added bounty of Roussillon. The grapes are vinified in whole bunches, crushed by foot, then placed in cement vats. A captivating nose with notes of raspberry, confirmed on the palate, with a fairly pronounced tannic texture.
Natural wine with no added sulfites.

Marguerite Red 2019

Domaine Bois Moisset

The Marguerite 2019 from Domaine Bois Moisset is a true immersion in the winemaking heritage of the southwest. Made from Duras, a native grape variety of Gaillac, it reveals all the richness and intensity of this ancestral terroir. Made from vines 15 to 30 years old, planted on sandy loam and clayey gravel from the Tarn terraces, this natural wine is the result of a respectful approach to the vine and the soil.

The vinification follows a minimalist logic: destemmed harvest, three-week maceration in cement vats without added sulfites, and low-temperature fermentation to preserve the fruit's brightness. Aging continues in cement vats until bottling, carried out without filtration and with a tiny dose of sulfur to stabilize the wine while preserving its raw and lively character.

With an intense and clear garnet color, Marguerite 2019 offers an expressive nose, dominated by notes of sweet and spicy spices (cinnamon, black pepper), ripe black fruits, and violet. On the palate, it is a structured, ample, and fresh wine, driven by a beautiful natural acidity that balances its rich body. The tannins are supple yet present, extending into a spicy and slightly licorice-laced finish.

Best enjoyed between 16 and 18°C, this vibrant red is the perfect accompaniment to rib of beef, a prune tagine, or a game terrine. Decanting will allow it to reveal all its complexity.

Marguerite Red 2020

Domaine Bois Moisset

Marguerite is a beautiful bouquet of sweet and spicy spices: cinnamon, black pepper, nutmeg. This red wine from the Gaillac region offers plenty of freshness and volume on the palate, expressing the quality of both its terroir and its grape variety. It is made from 100% Duras, a typical Gaillac grape variety, a cross between Savagnin and Tressot. Some of the vines, around thirty years old, grow on the third terrace of the Tarn, therefore on sandy loam soil, and the other part, also thirty years old, grows on clay-gravel soils exposed to the north. The harvest is destemmed and vatted for two weeks without the addition of sulfites in a cement vat. The marc is punched down twice at low temperature. The wine is aged in cement barrels before bottling.

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The name Gaillac, the region where the Bois-Moisset estate is located, in the hands of Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.

Marty Red 2022

Danis dans la Vigne

A straightforward and fleshy Malbec, from an exceptional terroir

Marty 2022 is much more than just a wine: it's a vibrant tribute to the deep terroir of Cahors, and particularly to one of the most beautiful plots of the Danis estate in the vineyard. This Malbec, from clay-limestone soils, cultivated organically and without any synthetic chemicals, produces a dense, juicy, and profoundly sincere natural wine.

Short maceration, followed by 8 months of aging in stainless steel tanks, preserves the integrity of the fruit while revealing the finesse of the grape variety. With no added inputs and only indigenous yeasts, this wine respects the spirit of living wine, offering an elegant and clear expression of Malbec, far from heavy extractions and pronounced oakiness.

A vibrant, structured yet supple red

From the first pour, Marty 2022 displays a deep purple color with violet reflections. The nose is immediate, generous, blending aromas of ripe black fruits, candied fruit, and a subtle touch of leather, evoking the noble rusticity of the grape variety. On the palate, the attack is supple, followed by a beautiful, melted tannic structure, without harshness, and carried by a lovely freshness. It's a wine that is both gourmet and serious, perfect for accompanying grilled red meats, stews, or a fine cut of aged beef.

Serve between 16 and 18°C, it can be enjoyed now or aged 5 to 10 years in the cellar to gain even more complexity. A modern and lively Cahors, like a bridge between tradition and freedom.

Matens Red 2012

Jean-Louis Pinto

Natural wine with no added sulfites.

Matinada Beer 2022,

Cyclic Beer Farm
Matinada is a dark sour (a dark, dense brown beer) heavily infused with coffee and orange. The coffee is a Colombian chambaku distributed by Nømad Coffee, and the flavoring is complemented by the zest and juice of organic oranges harvested at the family estate in Alt Empordà (Catalonia), as well as Madagascar vanilla pods, a touch of sea salt, and a touch of Palisade Hops. This vintage exhibits pronounced dryness and acidity, with very intense coffee aromas. Matinada is 5.6% ABV.

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Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs, and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines — because the second side is the wine, made exclusively from native Catalan grape varieties. Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style, without forgetting to dare the beer with wine, of course. On classic bases and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, macerations, between cereals, fruits, vegetables or grape skins of Catalan grape varieties, to achieve flavors that are reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves on balance or on a certain managed dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).

MC Macabeu White 2019,

Partida Creus

MC Macabeu 2019 from Partida Creus is a rarity worth grabbing: this vintage may well be the only one of this unique cuvée. A true tribute to the Macabeu, an emblematic grape variety of Catalonia and northern Spain, this wine comes from an old and wild plot, where the vines grow tall, like lianas, offering a reduced and ultra-concentrated production.

A maceration wine with a strong character

Grown biodynamically and vinified without additives, MC Macabeu is a natural and lively wine, which boasts a strong identity. Maceration on the skins for ten days gives it a fine tannic structure and a beautiful aromatic intensity. Unfiltered and without added sulfites, it is a pure reflection of the Catalan terroir and the artisanal expertise of Massimo Marchiori and Antonella Gerosa.

An aromatic explosion and captivating texture

To the eye, it displays a bright amber color, characteristic of macerated wines. The nose is an explosion of stone fruit, with intense notes of peach, apricot, orange peel, and white flowers. On the palate, the texture is full, silky, and slightly tannic, balanced by vibrant freshness and a beautiful mineral tension. A long, saline finish adds even more depth to this characterful wine.

Food and Wine Pairings and Tasting Notes

Served around 12-14°C, MC Macabeu pairs wonderfully with Mediterranean dishes, mature cheeses, or fish in sauce and grilled seafood. It will also surprise with spicy or Asian cuisine, thanks to its balance between power and freshness. An authentic and vibrant wine, you absolutely have to try it before it disappears.

Mec Mortel Rouge 2022

Danis dans la vigne
Mec mortel is a 100% Cahors Malbec red wine, organic and natural, made by Danis Bessières of Danis dans la vigne. With a low alcohol content (11.5% vol.), it is a small-production red wine from the Southwest of France and classified as a Vin de France.

Vinification
Under the name Mec mortel, Danis Bessières makes his new wine every year, bottled immediately after vinification. Made from the Malbec grape variety, this Southwest wine is made to be drunk early. Its acidity gives it a certain longevity, but a new wine is not a wine for laying down and there is little point in keeping it.

Tasting
Mec mortel is a new wine, everything is in the description: fluid, light, fresh, easy to drink, "loaded with cherry" as Danis says. Deliciously fruity and crisp, lots of morello cherry. Summer wine, wine for pleasure, wine for friends, to be served chilled and paired with everything you like.

Learn more about Danis dans la vigne
Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family estate, the 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 cellar 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 organic label Lemaire-Boucher, followed by Nature & Progrès and then the organic labels AB and Eurofeuille. 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.

Melocoton Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so that 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 through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Melocotón, with an alcohol content of 5.5%, is a limited edition beer, a work of craftsmanship, and indulgence. Six hundred grams of organic peaches from the orchards of Ordal (Catalonia) very ripe (“we like them like that,” say the two brewers), scrupulously selected, in maceration per liter of beer, who can say better? The brew is based on barley and wheat, a mix of funky saison and sour saison. The acidity is very pronounced, and gives a very refreshing whey flavor, the bewitching aroma of peach unfolding in the background with a particular force in retro-olfaction. Another experiment from the Cyclic Boys that was worth trying and which we predict will be a hit on the terraces this summer.

Mensonge à Papa Red 2020,

Belly Wine Experiment

Here is a light, fresh, supple, and fruity red that proudly bears the banner of Gamay from two regions: Auvergne and Beaujolais. It is the result of a blend of equal parts of these two origins of the same grape variety, neither entirely identical nor entirely different. An ode to Gamay, in a way. These Gamays from Auvergne and Beaujolais are first slowly pressed, then their must is added to whole bunches for a fifteen-day carbonic maceration. Aging takes place in fiberglass vats. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with a meal, or just to have a good time.

To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience 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 or Jura grape varieties, readily in the same bottle. Aimé is the son of Manu Duveau, a winemaker-poet from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semi-carbonic maceration, without the addition of chemical inputs or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Mensonge à Papa Red 2021

Belly Wine Experiment

Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.

To find out more
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 a lot to live up to: Claire is the sister of Daniel 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 uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Mint

Distillerie du Viaduc

With this bottle of Mint, Distillerie du Viaduc offers a novel and ultra-fresh interpretation of mint, far from the sugary clichés of classic liqueurs. Here, no syrup, no artificial flavors, no artifice: only three varieties of French organic mint – peppermint, grapefruit mint, and spearmint – macerated for a long time, then distilled at low temperature in an artisanal still.

This spirit has an alcohol content of 30% vol., yet remains extremely delicate. The distillation process subtly reveals the full range of herbal and menthol notes of the plants without becoming aggressive or overwhelming. The color is clear, crystalline. On the nose, it offers a pure scent of fresh mint, cut grass, and chlorophyll. On the palate, the attack is soft, the texture round, but the freshness is immediate and intense, balanced by a tangy note reminiscent of a green citrus zest. The finish is long, persistent, with an almost medicinal yet elegant freshness.

Sugar-free, this bottle of Mint positions itself between a digestif, a cocktail base, and an ingredient for creative cooking. Enjoy it neat, well chilled, to accompany a dark chocolate dessert, a sorbet, or simply to conclude a meal. It also works perfectly as an aperitif, lengthened with a dry tonic or sparkling water, like an "adult mint water" for discerning palates.

A unique, botanical, natural, invigorating spirit that ushers mint into a new era.