Products

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.

Pet Nat White 2020,

Domaine Einhart

A pinkish-amber color, plenty of freshness, roundness, and fruitiness, with superb, delicious, and fresh bubbles! The expression of the limestone from the Muschelkalk soils is perfect, with a magnificent salinity on the palate. We expected no less from the Einhart estate and its mastery of macerated whites, but also from its experience with sparkling wines, crémant being a local expertise. This natural sparkling wine, subtitled "pure grape," presents itself boldly, without apostrophe. It is made from 70% Sylvaner and 30% Gewurztraminer, grape varieties grown on the property, hand-harvested and destemmed. No additives are added to the vineyard or the winery. The vines, averaging thirty years old, grow on Muschelkalk limestone soils located in Weingarten and Oberer Altenberg. Vinification, plot-by-plot and entirely gravity-fed, begins with a four-day maceration for each grape variety, with indigenous yeasts. The wine spends twelve months on slats before disgorging.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, winemaking without inputs, refusing harmful phytosanitary products and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Pet Nat White 2021

Domaine Einhart

We are proud to present the natural sparkling wine from Domaine Einhart, a true bouquet of Alsace grape varieties, floral and cheerful, yet based on a solid framework due to skin maceration: this gives a resolutely vinous, complex, and profound character to a type of wine (Pet Nat) better known for its light, fruity, and airy notes. This makes it a rather paradoxical vintage, a firmly planted orange wine, but with added bubbles—light and joyful bubbles that do nothing to diminish the paradox. This is a festive wine, yet very mineral, very earthy, which has many strings to its bow and is not reserved for festivities: it demands to be savored on its own and especially at the table. At 12.5% ABV, it is composed of Sylvaner, Gewurztraminer, Riesling and Pinot Gris, entirely from the estate, harvested by hand. The vines, averaging thirty years old, grow on the muschelkalk soils of the Weingarten and Oberer Altenberg sites. Vinification begins with destemming, followed by a four-day maceration with indigenous yeasts. The wine is aged in bottles, on slats, for ten months before disgorging. Serve chilled.

To find out more

Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are found on the hillsides rising between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to protecting the land and biodiversity, making wine without additives, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Pet Nat White 2023,

Domaine Einhart

A crisp and thirst-quenching natural sparkling wine

Domaine Einhart's Pet Nat White 2023 is a cuvée full of vitality, carefully crafted according to the principles of the ancestral method. Composed of a unique blend of Gewurztraminer and Pinot Noir, this natural sparkling wine (or "Pet Nat") is the result of a destemmed maceration of several days for each grape variety, before blending. Bottling took place during fermentation, followed by 7 months of resting on slats to obtain a fine and natural effervescence.

A bright and joyful tasting

Upon opening, Pet Nat Blanc seduces with its delicate and persistent bubbles. On the nose, it reveals fruity and gourmet aromas of peach, lemon and exotic fruits, accompanied by floral touches. On the palate, this sparkling wine is light, lively and thirst-quenching. Its freshness and crispness make it accessible and irresistible, with a clean and mineral finish that invites you to take another sip.

A perfect companion for aperitifs and gastronomy

This Pet Nat White is ideal for accompanying a convivial aperitif, where it will delight lovers of natural sparkling wines with its joyful and spontaneous character. It also pairs perfectly with Mediterranean and Asian cuisine, raw fish, seafood and fresh cheeses. For an optimal experience, serve it between 6 and 8°C, after a slight disgorging if necessary.

Pet Nat, Sparkling Rosé 2022

Domaine Bélicard

Here's a sparkling wine that effervesces with authenticity and immediate pleasure. With this Rosé Pet Nat 2022, Domaine Bélicard, a winemaker committed to organic farming in Beaujolais, captures the summer spirit in a bottle. This 100% Gamay natural sparkling wine combines freshness, fruit, and lightness, in a joyful style, without artifice or additives.

A natural, frank, and free sparkling rosé

The Gamay here is harvested in whole bunches, then subjected to short maceration to extract just enough color and substance. Fermentation begins naturally thanks to indigenous yeasts, then continues in the bottle, according to the ancestral method principle. No added sulfites, no dosage, and no selected yeasts: it's a living, raw wine, all in spontaneity. It is aged for about two years before release, giving it balance and stability.

A tonic and fruity profile

Pale pink color, slightly hazy, fine and natural mousse, and on the nose, notes of small red berries, pomegranate, and a delicate floral touch. On the palate, the bubbles are soft, the body light, with a tangy and refreshing finish that makes you want more. The whole is digestible, thirst-quenching, and incredibly delicious.

To drink without ceremony

Serve it chilled (10–12 °C), without decanting, as an aperitif or to accompany simple summer cuisine: salads, fresh cheeses, light grilled dishes... This wine is best drunk young, but its liveliness also allows it to age gracefully for 5 to 10 years. A pet' nat' that makes your evenings sparkle.

Pet'Nat Rosé (PNR) 2017, La Sorga aka Anthony Tortul
This sparkling natural wine is a blend of Grenache Noir and Muscat of Alexandria grown on limestone sands in Carcassonne. Pressing takes place immediately after the harvest. Antony Tortul keeps only the heart of the press, unsettled, and then the wine is bottled by gravity. Aging takes place on slats for six months. The red fruit notes of this sparkling wine pair very well with dessert or are wonderful as an aperitif. It has a ten-year aging potential.

Phaunus Louriero White 2017, Pedro Bravo

Natural wine with no added sulfites.

Picapol White 2022

Patrick Bouju

Gourmet, lively, and friendly, Picapol plays with finesse and good humor on a classic Hérault wine that definitely deserves to be better known. As part of his wine merchant business, Patrick Bouju focuses here on Picpoul de Pinet, an ancient Languedoc grape variety that thrives on the seaside and saline flavors. The Picpoul grapes were harvested by the sea, in Pinet itself, and pressed directly before being vinified in stainless steel vats using indigenous yeasts. This makes a lovely, chilled white wine, a good excuse to rush out and indulge in raw seafood (oysters, clams, clams, mussels), raw or grilled fish, pasta with bottarga, or even bouillabaisse and bourride.

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Near Billom, the Limagne clermontoise rises towards the east to form a hilly area with a mild climate, dominated by volcanic hills. This is the Auvergne Tuscany, so named because of its resemblance to the Italian province. This land of mixed subsistence farming was once covered in vines and was the preferred domain of Gamay d'Auvergne, a robust old strain, the origin of dense, deep and fruity wines. This is where Patrick Bouju cultivates and vinifies, on these high-quality volcanic soils and mainly on old vines. The soils vary between basalt, limestone, clay-limestone, and pozzolan. Patrick collects and cares for the best terroirs of Puy-de-Dôme, often abandoned, and gives them new life. He also preserves the native grape varieties, of which he cultivates a good fifty, and simultaneously works as a wine merchant using purchased organic grapes. The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes much to Patrick. The fact that he enjoys lending a helping hand to his winegrowing friends in France and elsewhere only confirms his image as a role model, a leader. His partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal… Patrick practices long macerations, and the wines rest for up to six months after bottling. Very sensitive to sulfites in wines, Patrick has found that his wines do very well without them. He also found that if the grapes are healthy and concentrated, balance occurs naturally, regardless of the successive phases a vintage goes through. His noble, chiseled, distinguished, never bland wines are immediately recognizable in the glass. They are straight, clean, precise, often marked by floral notes and a spicy minerality. They also constitute a formidable anthology of the terroirs and ancient vines of Lower Auvergne and its volcanic soils.

Pico Blanc 2010, La Biancara di Angiolino Maule
This 100% Garganega single-varietal white wine reveals the telluric power of Veneto's volcanic soils. Powerful, Pico is produced spontaneously, without filtration, using indigenous yeasts, then macerated on the skins in wooden barrels. It opens with citrus notes on the nose, before sliding towards pineapple and quince. A long and ample palate, balanced by a slight acidity, which leaves a nostalgic scent of honey in its wake.
Natural wine with no added sulfites.

Pierra Menta Blanc 2020

Jean Yves Peron
This is an exceptional dry white wine from Savoie made by Jean-Yves Péron. Produced organically, biodynamically, and from scratch on schist plots near Albertville, Pierra Menta is made from the Gringet grape variety. The winemaker plans to plant more vines of this ancient variety until he reaches half a hectare.

Vinification
Gringet, which makes up 100% of Pierra Menta, is a white grape variety native to Haute-Savoie, historically linked to the commune of Ayse, near Bonneville. Jean-Yves Péron's vines are planted near Albertville, on a south-facing mica-schist plot. Gringet has long been confined to the Bonneville region and traditionally produces low-alcohol, high-yield sparkling wines. It's an interesting grape variety that produces fruity, low-alcohol wines with quince notes and strong minerality. Pierra Menta's gringets are macerated for 15 days in carbonic acid with punching down, and aged for one year in new 300-liter barrels, some new and the rest from two wines.

Tasting
The quince is felt from the start, and the minerality superbly supports this note. White fruits, florality, lots of structure, and beautiful acidity. Incredible length, too... "One of the most beautiful wines I've made this year," says Jean-Yves. We thank him for this and move on to the food and wine pairings: fish, seafood, oysters, or the delicious spreads from Olio di Serra. Not forgetting the hummus and baba ghanouj from Terroirs du Liban.

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 the 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 sent to barrels of two or three wines for aging for twelve months 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.

Pierra Menta White 2022

Jean-Yves Péron

Pierra Menta is an exceptional organic, biodynamic, and natural dry white wine from Savoie made by Jean-Yves Péron. Classified as a Vin de France, Pierra Menta is made from the Gringet grape variety. The winemaker plans to plant more vines of this ancient variety until he reaches half a hectare.

Vinification

Gringet, which makes up 100% of Pierra Menta, is a white grape variety native to Haute-Savoie, historically linked to the commune of Ayse, near Bonneville. Jean-Yves Péron's vines are planted near Albertville, on a south-facing mica-schist plot. Gringet has long been confined to the Bonneville region and traditionally produces low-proof, high-yield sparkling wines. It is an interesting, fruity, low-alcohol grape variety with notes of quince and strong minerality. Pierra Menta's gringets are macerated for two weeks in carbonic acid, then punched down for two months, and aged for one year in 300-liter barrels.

Tasting

The quince is evident from the initial olfactory and taste, and the minerality supports this note. White fruits, florality, plenty of structure, and a nice acidity. An incredible length, too... We thank Jean-Yves for this and move on to the food and wine pairings: fish, seafood, oysters and Middle Eastern cuisine.

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 the 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. 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.

Pierre-Joseph Blanc 2017, La Sorga
This négociant wine, a blend of Grenache Blanc and Sauvignon Blanc, comes from vines grown on Villafranchian limestone soils in Pézenas, in the Hérault Valley. The Grenache Blanc is pressed directly, and the whole bunches of Sauvignon Blanc are left to macerate in the must for forty days. Aging in vats lasts eleven months, giving it notes of pear, boxwood, and yellow peach. Its aging potential is ten years.

Pietre White 2020,

La Vinicola di Antonio Gismondi

Well-balanced between acidity and roundness, Pietre offers, above all, on the nose and palate, in addition to notes of Mediterranean herbs, white flowers, and white fruits, the freshness of the Apennine climate and clay soil. This is a well-balanced, floral, and fruity white wine that will pair well with many dishes. Made from a blend of equal parts Malvasia di Candia and Falanghina (thirty-year-old vines), this is a 6,000-bottle vintage whose name evokes the pebbles of its native province. And it's true that you can definitely smell the pebbles and the minerals, and that's very pleasant—it gives this wine a crazy charm. Skin maceration lasts one or two days depending on the vintage, in stainless steel vats, as does aging for six to ten months. Unfiltered, no sulfites at bottling.

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Antonio Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a temperature inversion phenomenon between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site vinification for family consumption, the rest going to the local wine cooperative. It was their meeting with Massimo Marchiori and Antonella of Partida Creus that led Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clayey and stony soils, with two-thirds facing due south. The grape varieties are Merlot, Freisa, and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

Pietre Blanc 2021

La Vinicola di Antonio Gismondi
What a wine! A pure pleasure in the glass, heralded by a beautiful, pure, innocent yellow color. The nose offers a gentle whiff of yellow flowers, a hint of blooming dandelion, and sun-warmed spring nature. These lovely sensations are confirmed on the palate, with one of the loveliest mineral nuances one could dream of: heated limestone, clay, wild herbs, and white fruits. Pietre is remarkable for its balance, its ease on the border between freshness and Mediterranean warmth. The freshness of the Apennine climate and the clay soil, elegantly carried by all the wines of this estate, certainly has something to do with it. Made from a blend of Malvasia di Candia and Falanghina directly pressed, Pietre Blanc evokes by its name the pebbles of its native province. The skin maceration is one or two days depending on the vintage, in stainless steel vats, as is the aging of six to ten months. Unfiltered, no sulfites at bottling. This well-balanced, floral and fruity white will harmonize with many dishes.

Find out more

The azienda of Antonio and Anabel Gismondi is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine chain, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a thermal inversion phenomenon between day and night, common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which are added biodynamic techniques. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for vinification on site for family consumption, the rest going to the local wine cooperative. It was the meeting with Massimo Marchiori and Antonella of Partida Creus that led Antonio and his wife Anabel to start producing natural wines at home, using the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay, loam, and stony soils, with two-thirds facing south, planted with vines around six years old. The remainder faces southwest and corresponds to the Pietre and Cerreto cuvées, with vines thirty years old. The grape varieties are Merlot, Freisa, and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.

Pikade Rouge 2013, Gianfranco Manca Panevino
A blend of two century-old vines: Carignan on quartz and Monica on schist. Fermentation and aging are done in stainless steel vats. Fine, elegant, fresh, this wine for all occasions will keep for about ten years. It evokes red fruits on the bitterness: pomegranate, cranberry. The smoky and earthy note is also very present and persists in the finish.

Natural wine without added sulfites

Pimpant Rouge 2020,

Domaine Capmartin
Sixty percent Syrah, ten percent Grenache, twenty percent Tannat, and a hint of mystery grape variety that provides the spice; Pimpant, in the Côtes-de-Gascogne appellation, lives up to its name and brings with it the joy of living. Made from a blend of several high-quality plots, it grows on north-facing clay-gravel soils and rolled pebbles on red clay. The average age of the vines is ten years. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically before being aged for six months on lees in stainless steel vats. No additives or sulfur are added. In creating this wine, Domaine Capmartin wanted to offer us a non-appellation cuvée entirely intended for pleasure, sharing, and conviviality. It is the result of blending several plots and is intended to be accessible, fruity, light, and unpretentious. "The bottle you open as an aperitif when you don't want to worry," says Simon Capmartin. It's a wine you uncork when you want to be very kind to yourself and to others. But drink it within the year, that's the winemaker's advice.

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Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first vintage, was born. By the 2000s, he had decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots on the estate, Simon also began to produce natural vintages, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the vintages we offer at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.

Organic White Pineau 2015

Alain Chadutaud

Terroir, plots, and grape varieties

It is in the heart of the limestone soils of Cognac, in this region where the sky and the vines have harmonized for centuries, that Alain Chadutaud passionately cultivates his Ugni Blanc. On typical clay-limestone soil, the roots draw the freshness and minerality necessary for the expression of a perfectly balanced white Pineau. The 2015 vintage, bathed in sunshine and tempered by Atlantic breezes, allowed for perfect grape maturation, giving birth to a generous and precise cuvée.

Cultivation methods

True to a philosophy that respects living things, Alain Chadutaud works biodynamically, with constant attention to soil vitality and vine balance. No synthetic inputs, but gentle practices, meticulous soil work, and natural preparations to support the plant throughout its cycle. The harvest, carried out at full maturity, precedes the subtle blending of grape juice and homemade Cognac eau-de-vie, according to the traditional savoir-faire of Pineau des Charentes. Aging takes place slowly in barrels, in order to develop this characteristic aromatic complexity.

Tasting & pairings

From the very first nose, the Organic Pineau 2015 opens with a charming bouquet of candied fruits, dried apricot, and acacia honey, underscored by a hint of sweet almond. On the palate, the magic happens: the attack is lively, almost lemony, followed by a honeyed roundness that caresses the palate, supported by a tangy framework that prevents any heaviness. The balance is perfect, the persistence remarkable, leaving a sensation of freshness and deliciousness on the finish.

This is a Pineau of character, both sunny and invigorating, ideal as an aperitif, served chilled with iodine-flavored appetizers or cheese puff pastries. It also nobly accompanies pan-seared foie gras, highlighting its richness without overpowering it. For dessert, it pairs wonderfully with an almond tart, a dark chocolate lava cake, or even a well-aged Roquefort for an intense sweet and savory experience.

Alain Chadutaud's Organic Pineau 2015 is much more than an aperitif: it is an invitation to discover a living terroir, an artisanal vision, and a mastery of time that expresses itself in every glass.