Products

Paoudou Red 2022,

Danis dans la vigne

Paoudou is a 100% Cahors Malbec red wine, organic and natural, produced in Vin de France by Danis Bessières of Danis dans la vigne. It is part of the winemaker's "Esprit du lieu" series of single-plot cuvées.

Vinification

Danis dans la vigne's single-plot cuvées are vinified with a certain neutrality to respect the grape variety (in this case, Malbec), the soil, and the vintage. In this case, the 2022 vintage was hot and the wine comes from the finest plot, a place called Paoudou.

Tasting

Paoudou is a sunny, dense and fruity wine, with substance. It requires decanting to fully express its character. Typically Cahors Malbec: Paoudou is full of presence, energy, with a little austerity. It is a wine for red meats, roasts and stews.

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 the grape varieties of the terroir 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.

Paradoxe 2021 White 2021,

Domaine Einhart

A vibrant and unique Alsatian Chardonnay, reflecting an exceptional vintage
The Paradoxe 2021, a unique cuvée from Domaine Einhart, embodies a bold and elegant approach to Chardonnay in Alsace. Produced from a rich clay terroir, this organic AOP Alsace white wine is the result of careful vinification using direct pressing. The cuvée was aged for three years on fine lees in stainless steel vats, a rare method that gives the wine aromatic depth and remarkable texture.

An intense and structured tasting
On the nose, Paradoxe 2021 seduces with its complex and refined bouquet. Aromas of candied citrus and lemon zest intertwine with floral notes and a slightly mineral hint. On the palate, this wine reveals a full and vibrant texture, supported by a beautiful acid tension that gives it a persistent freshness. The salivation is broad, testifying to the richness of the clay soils, and the finish, of great length, is marked by a chalky minerality and nuances of ripe fruit.

A gastronomic wine with great ageing potential
The Paradoxe 2021 is an ideal cuvée to accompany sophisticated and bold dishes. It will enhance shellfish, cooked fish or roasted vegetables, but will also pair perfectly with Asian cuisine or truffle-based dishes. Its aromatic complexity also makes it an ideal companion for mature cheeses and citrus desserts.

Serve between 8 and 10°C after decanting, this Alsace Chardonnay can be enjoyed now for its freshness and liveliness, but its aging potential exceeds 5 years, promising remarkable development in the bottle.

Paradoxe Rouge 2017

Sébastien Morin
A pure Gamay that, as its name suggests, takes Beaujolais slightly out of its comfort zone by adding a few harsh nuances to its natural pleasantness. Both fruity and powerful, it is also delicious, easy-drinking, and indulgent. It offers finesse, balance, depth, and excellent drinkability. At the table, it is less paradoxical and pairs well with all kinds of food, especially red meats.

A natural wine with no added sulfites.

Pastiche

Distillerie du Viaduc

Pastiche is anything but an imitation. With this creation, Distillerie du Viaduc asserts an artisanal and botanical vision of pastis, far from industrial versions saturated with sugar and artificial flavors. This organic aniseed spirit is crafted with purity in mind, slowly macerating whole plants in neutral alcohol, following a gentle and controlled process that reveals the natural complexity of the botanicals.

Among the ingredients, all organically grown: green anise seeds, fennel, licorice, dill, and lemon thyme. Maceration lasts one month, followed by progressive dilutions with no added sugar, coloring, or additives. It is this slow reduction that gives Pastiche its smooth texture and balanced palate.

The nose opens with a clear aniseed base, supported by fennel and a fresh touch of lemon thyme. On the palate, the attack is clean, herbaceous, structured by a beautiful presence of licorice and the aniseed elegance of dill. The finish is long, persistent, and evokes natural licorice candies, without any heaviness.

This new generation pastis can be enjoyed neat or slightly diluted, depending on the desired intensity. It is designed for lovers of bitters, botanicals, and freshness. More than just an aperitif, Pastiche is a vibrant infusion of the Mediterranean garden in a bottle, at once intense, dry, and digestible.

Pastis 2022 Spirits

Garagai
Garagaï is an organic and artisanal pastis from the Provençal region, produced by Maixent Dubois. All the plants that compose it were either picked in the Sainte-Victoire mountain region, in the Aix region in the spring of 2022, or grown organically at the distillery. It's a distinctive and delicious pastis that will be a welcome change from industrial versions.

Production
The plants, picked at the time of flowering, are macerated while still fresh. The maceration time depends on each plant, depending on how the macerates are tasted. The macerates are then filtered and the remaining plants distilled. The blend is carried out over about twenty macerations, after which the mixture rests to marry the aromas and is filtered before bottling. The sweetening is very light, at a rate of 6 g of Butinarello lavender honey per liter of pastis. Here is the composition: star anise, licorice, wild thyme, lemon thyme, rosemary, savory, fennel, tarragon, lemon balm, lemon basil, Marseille basil, absinthe, mugwort, bay leaf, peppermint, spearmint, dill, coriander, green anise, oregano, hyssop, agastache.

Tasting
You can immediately taste the difference, this Garagaï pastis has nothing to do with the mass-market versions: no overly sweet notes; the blend is subtle, the plants form a harmonious bouquet. The aging potential is unlimited, but it is recommended to drink an opened bottle within two months to preserve all its aromatic qualities. What do you serve this pastis with? Peanuts. But also small antipasti from Olio di Serra, Mediterranean starters, tapas, Spanish canned fish, cured meats, the bottarga…

Learn more about the Garagaï distillery
Garagaï is the name of a chasm (or rather two chasms, the large and small Garagaï) located at the top of the Sainte-Victoire mountain. It follows that the products of the Garagaï distillery display a strong Provençal identity. The distillery was born in 2019, created by Maixent Dubois, a local boy who went from working in winemaking to working with spirits.

A desire for pastis
Maixent has long dreamed of making pastis. He will interpret the recipe with love and finesse, growing his organic plants on site or having them picked in the Aix region, around the Sainte-Victoire mountain. The result is a first distinctive and emblematic product, Garagaï pastis, released in 2020. It is made using entirely artisanal methods and organic products, and distilled in a Charentais-style still. Other pastis will follow, as well as syrups made from Mediterranean plants.

The aperitif of the sun
Obtained using various techniques (hot infusion, cold maceration, bain-marie distillation), Garagaï pastis are subtle, complex, and aromatic thanks to the meticulous work of blending the distillates. This will be a change from industrial pastis; it's time to rediscover this aperitif liqueur that so beautifully evokes summer and sunshine.

Pastis du Zeppelin 44.8° - 70cl

Awen Nature Distillery

We first admire the magnificent label, and then we discover the bouquet. The nose of this certified organic pastis is fresh and aniseed, the palate is very fresh and delicately spiced. But pastis in Brittany? Of course. Besides, if you know how to make absinthe, you know how to make pastis, the latter being one of the spirits that replaced absinthe after it was banned in 1915. Pastis, since then, has become a product of Provence and especially Marseille, but nothing prevents the existence of a Breton pastis. This one gets its taste from a combination of thirteen distilled plants, always with a dominance of green anise and complex, spicy and herbaceous notes: fennel, star anise, angelica root, coriander, cinnamon, orange, iris, licorice, nutmeg, clove. The whole thing is very fresh, as befits a pastis. All that remains is to dilute it with fresh water.

To find out more
The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic content, organic liqueurs with a strong touch of poetry. This Breton distillery, located in Ille-et-Vilaine and run by Julien Fanny, initially devoted itself to absinthe, a liqueur that Julien helped to rehabilitate. It's not "the liqueur that makes you crazy," he says: "we were already crazy before." » He strives—successfully—to recreate the taste of yesteryear, that of absinthes that were once given to children on a sugar cube as a dewormer. “You need a touch of madness to be a distiller today,” says Julien. In addition to absinthe, Julien distills a wide range of spirits and liqueurs: gins, vodkas, botanical rums, Swedish elixir, concoctions inspired by role-playing games… All made from plants, respecting the environment, without preservatives or artificial flavors. An ode to plants that the korrigans must sip in secret, at night, on the moors.

Patte Blanche Laissez-faire VS

L'Explorateur du Gout
Laissez-faire is an organic and artisanal VS cognac from the Patte Blanche brand. It is classified VS (Very Superior, aged at least two years) and AOC Cognac. One of the two creators of Patte Blanche is the grandson of the founder of the Sabourin family distillery, located in Arthenac (Charente-Maritime), where this spirit is distilled and aged. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.

Production
Laissez-faire VS is made from 100% organic Ugni Blanc grapes, entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of this cognac to be extracted.

Tasting
A young, light, delicate cognac, suitable for all occasions. Laissez-faire VS offers notes of spices, musky pear, clove, vanilla, and spices. To be drunk neat (with or without ice), for cocktails and for cooking.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.

Patte Blanche Rendez vous XO

L'Explorateur du Gout
Rendez-vous XO is an aged, organic, and artisanal cognac from the Patte Blanche brand. Classified VSOP and AOC Cognac, it is distilled and aged at the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two founders of Patte Blanche. The brand's goal is to create new-generation cognacs that are light, environmentally friendly, and equally suited to solo drinking and mixology. The XO (Extra Old) designation means that it has been aged for at least ten years.

Production
Made entirely from organic Ugni Blanc grapes, Rendez-vous XO is distilled and aged at Sabourin. The double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.

Tasting
Rendez-vous XO is a woody and evolved cognac with a pronounced amber color. On the palate, after an olfactory attack of cedar wood, it leads towards candied citrus, dried orange peel and dried fruits (walnut, hazelnut) as well as spices (nutmeg, clove, cassia) and sandalwood. To be drunk neat (over ice or not) or in cocktails, and to flambé fine fish.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.

Patte Blanche Vis-à-vis VSOP

L'Explorateur du Goût
Classified as VSOP and AOC Cognac, Vis-à-vis is a Laissez-faire cognac, an organic and artisanal cognac from the Patte Blanche brand. The VSOP (Very Superior Old Pale) designation signifies that it has been aged for at least four years. It comes from the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two creators of Patte Blanche. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.

Production
Made from 100% organic Ugni Blanc grapes, Vis-à-vis VSOP is entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.

Tasting
Vis-à-vis is a mature cognac with a golden color. Fruity yet dry, it evokes pear, quince, and muscat grapes. Woody, spicy, notes of clove and nutmeg with creamy accents of caramel and toffee. To be drunk neat (over ice or not) or in cocktails and for cooking.

L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.

Pause Canon Rouge 2020,

Le Raisin Et L'Ange
Almost entirely Gamay, with ten percent Merlot, all vinified using spontaneous carbonic maceration. No sulfiting, clarification, or filtration at bottling. Dense, fresh, and fluid, it encourages conviviality and good humor. A wine full of fruit, sap, and character that is easy to drink and enjoyable, preferably in pleasant and large groups.

Pause Rouge 2020

Les Chais du Port de la Lune
Pause is an organic and natural red wine vinified in Bordeaux by the Chais du Port de la Lune, a merchant winery. Like all of this estate's vintages, it is a blend whose name refers to a musical theme. Pause is classified as a Vin de France. A relatively old vintage, this is a rare cuvée, as it comes from a small yield.

Vinification
Pause, from the Chais du Port de la Lune, is a blend of Carignan from Limoux, Gamay from Beaujolais (Côtes-de-Brouilly) and Syrah from the Hautes Corbières.

Tasting
Freshness and liveliness characterize this natural red wine. It is balanced, digestible, fruity, powerful and intense. Robust and concentrated, it will keep for several years. It will go well with red meats, charcuterie, cured meats, and will be admirable as an aperitif.

Learn more about the Chais du Port de la Lune
Under this poetic name hides a wine merchant house run by two oenologist partners, Laurent and Annica. The winemaking and aging cellars are located in the same place, in Bacalan, a northern district of Bordeaux that has undergone massive renovation in recent years, including the construction of the Cité internationale du Vin.

All the terroirs of France
Bordeaux, of course, but also Frontonnais, Anjou, Beaujolais… The grapes come from everywhere, harvested from partner winegrowers working organically. They are transported to Bordeaux to be vinified and aged. This gives rise to atypical blends and varied vintages, each of which is a discovery.

Organic, artisanal and urban wine
All the grapes are organic, the winemaking methods are gentle and natural (adding inputs in small quantities and as a last resort), often natural (no addition of sulfites). Crushing is done by foot and pressing in a vertical press. Fine craftsmanship for pure and honest wines, as representative of their winegrowers and their terroirs as of an innovative approach in the ancient city of wine.

Pauvre Diable Red 2020,

Domaine Serre Besson

Gourmet, deep, and velvety, this wine offers lovely, well-integrated tannins. The notes of black cherry and blackberry are assertive, while the mid-palate is characterized by touches of spice and rose. A beautiful natural red from the Vinsobres terroir, with a bright, clear ruby color. Don't be swayed by what you read on the label: Pauvre Diable, endowed with all the graces mentioned above, is nothing to be pitied. The name alludes to the state in which Victor Taylor, the current owner of the Serre Besson estate, found the estate when he bought it in 2011. A restoration of the vineyard followed, as well as a conversion to organic farming which is now bearing fruit: in this case this natural cuvée, without adding any inputs to the vineyard or the cellar, a pure expression of the estate's varied soils (sand, limestone, clay) and the oldest Grenache vines planted there. You can drink it now, in its youth and freshness, or let it age for three to five years.

Find out more
In 2011, Victor, a Californian sommelier who had settled in Nyons after leaving his position as restaurant director at the Carlyle Hotel in New York, became passionate about the Serre Besson estate, then a small, abandoned wine estate nestled around an old stone building. He bought the whole property, renovated it, and revitalized the vineyard. A few years later, the red wines from the Serre Besson estate, in the Vinsobres appellation, were making waves, were noticed in competitions, and won several medals. Victor, upon taking over the estate, began his conversion to organic farming, which now allows him to produce an entirely natural cuvée based on Grenache: this is the Pauvre Diable that we offer you. In addition, it produces a Vinsobres appellation of origin whose grape varieties bring together Syrah, Cinsault, Mourvèdre, Carignan and Grenache. As well as a rosé macerated with Grenache Noir, Syrah and Viognier. The owner's ambition is not to impose a new style but to respect the terroir and nature in an environment that offers all the possibilities to make exceptional wines.

Pécharmant Rouge 2018,

Domaine Le Barouillet
Pécharmant is the emblematic red wine of Bergerac, already drunk in the time of Cyrano and long before. Produced from clay-siliceous soils, it typically offers a dense, fruity profile, with notes of pepper and blackcurrant. Here, we have 60% Merlot, 20% Cabernet Sauvignon, and 20% Cabernet Franc, a traditional blend for the appellation. Vinification begins with a gentle whole-bunch maceration for twenty to thirty days. Half of the wine is aged in old oak barrels, the other half in stainless steel vats. After twelve months, the final blend is made, after which the wine is left undisturbed all winter in concrete vats. Bottling is done without fining or filtration. Everything is done to keep this wine supple and round in tannins, as well as its freshness. It is a textured, versatile wine. Serve at 17-18 °C.

Pairs with: Strong cheeses, Game birds, Game animals, Red meats, Roasted meats, Desserts, Grilled meats

Perill Noir Rouge 2012

Clos Lentiscus
Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.

This is a family estate that Manel Avinyo and his brother Joan inherited from their parents, in Penedès (Catalonia), in the heart of the Garraf Natural Park. It is Manel who owes its name, Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Made entirely from the traditional Catalan Sumoll grape variety, this is a natural red whose freshness owes much to the local limestone soil. The harvest is destemmed and macerated for two weeks. Aging, in French oak barrels, lasts thirty months. Calm, deep, intense, and structured, this magnificent and chiseled wine will accompany all that is best.

Perill Noir Sumoll Red 2014

Clos Lentiscus

Sensuality, seduction, charm, a touch of wildness: this vibrant, fruity, flavorful, and addictive Perill Noir Sumoll lives up to its name. Redcurrant, morello cherry, spices, herbaceous notes… The "black" alludes to the dark color of the Sumoll grapes, the native Catalan variety from which it is composed. Perill Noir Sumoll is a natural red whose freshness owes much to the local limestone soil, and Manel Avinyo's mastery of this notoriously difficult grape variety is evident. The harvest is destemmed and macerated for two weeks. Aging, in French oak barrels, lasts thirty months. Calm, deep, intense, and structured, this is a magnificent and chiseled wine that will accompany all that is best.

Learn more

Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Perspectives White 2024

Domaine de la Sorbiere

A Burgundy that opens up new horizons

Perspectives is a rare and luminous cuvée, originating from the Bourgogne AOC, but boasting a unique perspective. The plot, located at the southernmost edge of the appellation, borders Beaujolais. From there, the view encompasses a 360-degree panorama of two great wine regions: Burgundy and Beaujolais. It is this expansive vision, this sense of space and balance, that this wine seeks to convey.

Purity of Chardonnay, ancestral aging

Made from Chardonnay grapes grown without synthetic inputs on schist soils, Perspective benefits from natural vinification using direct pressing, followed by six months of aging in amphorae, which gives it a limpid texture and striking mineral tension. No superfluous oenological intervention: here, only indigenous yeasts orchestrate the fermentation, allowing the terroir to express itself freely.
A vibrant white, full of freshness
On tasting, the wine is clear, bright, and a pale yellow with silvery highlights. The nose opens with delicate notes of honeysuckle, fresh lemon, and a touch of salinity reminiscent of sea spray. On the palate, a wave of freshness, taut and tangy, almost crystalline, accompanies a lovely fruity depth. The finish is clean, long, and mouthwatering.

Suitable for large gatherings as well as for aperitifs

This characterful white wine pairs equally well with shellfish, cooked fish, or mushrooms, as with white meats or soft cheeses. Served chilled, it reveals its full gastronomic potential and can be aged for 5 to 10 years without any problem.