Confirm your age
You must be at least 18 years old to browse this site.
Sort by:
63 products
63 products
Crapaud Licorne, Rouge 2024
Danis dans la vigne
Sous ce nom plein de malice se cache une cuvée sérieusement inspirée : Crapaud Licorne, c’est la vision libre et naturelle d’un Cahors moderne, tout en éclat et en sincérité. Produit par « Danis dans la vigne », vigneron-artisan engagé, ce 100 % Malbec bouscule les codes d’une appellation souvent associée à la puissance. Ici, on mise sur la finesse, l’éclat du fruit et la liberté d’expression.
Un Malbec pur, une vinification précise
Les raisins proviennent de sols argilo-calcaires typiques du terroir lotois, travaillés selon les principes de l’agriculture biologique (certifiée AB). Après une macération douce de deux semaines, la fermentation s’effectue naturellement, sans intrants œnologiques ni levures ajoutées. L’élevage de neuf mois en cuves inox préserve toute la fraîcheur et l’énergie du raisin, donnant naissance à un vin vivant, digeste et profondément sincère.
Un profil élégant et racé
À la dégustation, Crapaud Licorne révèle une robe sombre aux reflets violacés. Le nez s’ouvre sur des arômes de fruits noirs (cassis, mûre), de poivre et de notes légèrement herbacées. En bouche, la texture est fine, presque soyeuse, avec une belle maturité et une finale fraîche et épicée. Les tanins sont présents mais délicats, équilibrant parfaitement la gourmandise du fruit.
Compagnon des belles tablées
Carafé une heure avant service, entre 14 et 16°C, ce vin accompagne avec brio les plats mijotés, grillades ou charcuteries artisanales. Il pourra également vieillir de 5 à 10 ans en cave, gagnant en complexité tout en conservant son esprit libre.
Bianco White 2012
A delicate amber color for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced here in the magnum format. This pleasant Italian macerated white, simply called "white" (bianco), is made from a blend of Procanico and Malvasia grapes grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. After a late harvest, entirely by hand, the grapes are lightly crushed by foot and then macerated for two weeks in truncated French oak barrels. After pressing, the must is decanted for a few days before slowly completing its fermentation in tuns for about a year. The wine is then aged for seven months in barrels at the bottom of the cellar, in a natural cave, before being bottled. “This wine may not change the course of winemaking history,” writes one Italian commentator, “but it managed to give me a very good time, and that’s what matters. Believe me: we desperately need wines like this… In the glass, a beautiful yellow tending towards amber, opaque and rich. On the nose, a crackle of yellow fruits and volcanic sparks, and a beautiful acidity. After a few minutes, Bianco becomes sensorially capricious on the palate, like a chameleon, its beautiful acidity supporting the structure and highlighting its complexity. Almond, peach, hazelnut, yellow flowers, Annurca apple… Every moment in the glass reveals something new. »
Find out more
The Le Coste azienda is located in Italy, in Gradoli, in the province of Viterbo, in the northeast of Lazio. The estate was created in 2004 by Clémentine Bouveron and Gian Marco Antonuzzi. Clémentine is an oenologist and has already worked at Domaine Hauvette and Trévallon, in the Alpilles, as well as in Sauternes, at Château de Rayne-Vigneau. When Clémentine and Gian Marco took over the estate, it covered three hectares at an altitude of 450 meters and appeared as an abandoned garden of vines and olive trees. They recreated it in a traditional polycultural way with agroforestry, livestock farming, and viticulture to produce wines without additives and without deviation. The surface area has since grown to approximately fourteen hectares. The terroir overlooks Lake Bolsena. Its volcanic nature explains the lightness of its recently formed soils: lapilli tuffs, volcanic ash in varied layers, rich in minerals. This soil, very poor in organic matter, must be amended, and natural caves enlarged by older generations serve as cellars. Shared between vines, olive trees, elms, century-old oaks and wild chestnut trees, the site is a marvel of plant diversity. The biodynamic methods used at the estate include manure compost, horn silica and herbal teas that strengthen the defenses of the vines, which are trained in the traditional way, in low goblet training with a stake. The grape varieties are numerous, indigenous and ancient, reproduced by mass selection in the old vines still present on the estate. The wines express the local terroir and a strong Italian identity, with very varied profiles.
Ranciolytique Red 2010
The Grenache vines from which this red wine is produced are located in Lagrasse, in the Corbières region, on clay-limestone and ferruginous soils. After a nine-month whole-bunch maceration, the wine is aged in demijohns and then in old barrels for eighteen months. This wine possesses sweet aromas of candied grapes, chocolate, and cherry, making it an excellent companion to cheese, a tangy dessert, or chocolate mousse. It can be aged for twenty years.
A natural wine with no added sulfites.
Amandis Semplicemente Vino Bellotti White 2011
Cascina degli Ulivi
Natural wine without added sulphites.
Magnum Munjebel VA White 2017
From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.
Natural wine with no added sulfites.
La Familia Red 2010
A wine for laying down. High-altitude Merlot, high acidity.
La Familia is a blend of Cabernet Sauvignon, Cabernet Franc, and Syrah, one of the 800 vines planted by the Carmenet family between 1991 and 1998 by the winemakers at an altitude of 1,300 meters on schist and clay soils. The destemmed harvest macerates in stainless steel vats with manual punching. Aging in old barrels lasts approximately twenty-four months.
A natural wine with no added sulfites.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Vin de France Cuvée Madloba White 2020
Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.
Find out more
Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
