Aperitif

Fleur tropicale White 2018

Les Valseuses

Inspiration: a deeply soothing and voluptuous song by Francis Bebey. This whole-bunch macerated Jura Chardonnay evokes the same peace: sit back, glass in hand, and contemplate the beauty of the world.
Natural wine with no added sulfites.

Xino Xano Beer 2022,

Cyclic Beer Farm
Tart, exotic, and refreshing, Xino Xano, conditioned in barrels, is made for summer and tapping. It's a perfect beer for the beach or for contemplating the deep blue sea, and a Berliner Weisse (Berlin-style white beer) obtained, as the method dictates, by brewing without boiling. It is composed of half organic malted barley from Belgium, 25% organic malted wheat from Belgium, and 25% organic wheat flakes grown in Spain. Xino Xano is then co-fermented with the house cocktail of yeasts and lactic acid bacteria and finally receives a significant addition of dry hops (the variety varies depending on the vintage). Xino Xano alcohol content is 4%.

To find out more
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, are available 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).

Les Bonnes Quilles White 2022,

Domaine Bois Moisset

Les Bonnes Quilles is an organic and natural white wine from the Gaillac terroir, produced by the Bois-Moisset estate. This new vintage, Les Bonnes Quilles, is aptly named. This white maceration wine, classified as Vin de France, is a marvel of balance and will seduce you with its personality.

Vinification

Les Bonnes Quilles blanc is a blend of three white grape varieties: Sauvignon and Muscadelle (the majority) and Len-de-l’el (Loin-de-l’œil), a Gaillac grape variety named for the length of its stalk, at 10%. The vines grow on the clay-limestone molasse soils of the first slopes of Gaillac and the grapes are harvested by hand. The Sauvignon and Muscadelle are directly pressed and rest in vats, while Loin-de-l’œil, destemmed, macerates for eight weeks on the skins. The two vats are blended for bottling.

Tasting

Les Bonnes Quilles, the aptly named. An engaging white wine, opulent yet dry, where the macerated far-of-the-eye plays the role of spice. At once fresh, robust and pleasant, Les Bonnes Quilles is superbly aromatic on the nose and in the mouth. A wine for friends and good food, with a sunny and convivial profile. It will accept solid pairings, nothing scares it: roasted white meats, fine poultry, grilled fish or fish in sauce, or country cuisine (cassoulet, stews, carbonades, etc.).

Learn more about the Bois-Moisset estate

In the heart of the oldest vineyard in France — that of Gaillac, in the Tarn — Sylvie Ledran, Philippe Maffre and their son Hippolyte watch over their Bois-Moisset estate, a wine-growing property associated with a mixed crop-livestock activity, all in organic farming. Gaillac is famous for its many ancient indigenous grape varieties, and its wine-growing heritage is uniquely rich.

Cows and Vines

The Bois-Moisset estate is also home to a herd of old local breed cows, and guest rooms are available during the summer months. 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.

Indigenous Grape Varieties

The grape varieties are dominated by Syrah and Duras, but the wines of the Bois-Moisset estate reflect the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l’œil, mauzac, braucol, ondenc, etc.). The red wines are crisply fruity, concentrated but with smooth and delicate tannins, the whites have character and the pet’nat’s are particularly tasty.

Brut Nature Blanc de Noirs Malvasia Sparkling White 2020

Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!

To find out more
Purity, elegance, and a crisp minerality due to 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, Manel and Joan Avinyo's family 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.

Westerberg White 2021

Domaine Einhart

Westerberg is a dry white wine full of character, elegance, and spice, offering the best of the estate's Riesling and Gewurztraminer: 90% Riesling and 10% Gewurztraminer grown on the great limestone terroirs of the Rosheim hillsides: soils of shell limestone with ceratites (fossilized limestone) and lettenkohl (muschelkalk carbonate) plates. A depth of one meter and eighty of soil with a grain size of 70% limestone and a layer of loess at one and a half meters, this is a superb minerality that benefits the wine. One hundred percent of the grapes come from the property. The average age of the vines is forty-five years, on plots facing south on a 30% slope. The grapes are entirely hand-harvested and destemmed. The Riesling is directly pressed, while the Gewurztraminer undergoes a forty-eight-day maceration before pressing. Everything is fermented with indigenous yeasts. The wine is aged for one year on fine lees and is bottled without filtration. No sulfites or any other inputs are added to the vineyard or the cellar. We recommend decanting this Westerberg.

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 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 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.

Atelier 3 Rosé 2020

Belly Wine Experiment
Fresh, fruity, lively, and supple, Atelier 3 is officially a red, or at least that's how it's classified by customs because the blend contains white wine. Unofficially, it's a rosé, made from a direct press of underripe Gamay grapes and a few bits of Syrah and hybrid grape varieties. The whole is blended with carbonic maceration juice from Gamay and Riesling must. No chemical additives are used, either in the vineyard or in the winery. Classified as a Vin de France and with an alcohol content of 12.4%, this wine is a cocktail of grape varieties for a brilliantly lively result, perfect as an aperitif and when you need to wake up a sleeping atmosphere. A wine to wake the dead, as they say on such occasions.

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 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, 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 unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Crucella Red 2019

La Vinicola di Antonio Gismondi

The estate's only red, Crucella is a beautiful blend of Merlot, Sangiovese, and the ancient local Freisa grape variety, which imparts a slight hint of musky red fruit, but the Sangiovese dominates. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat. Crucella is characterized by a nose of undergrowth, mineral and earthy, a lively and acidic attack on the palate, red fruit, cherry on the retro-olfaction, and tannins that are less present than the deep color would suggest. Definitely a good wine for laying down that will blossom over time.
Natural wine with no added sulfites.

Samos Blanc 1958, Samos Cooperative

Sous le végétal

Here's a gem, a real gem. The Samos Cooperative is one of the oldest wine cooperatives in Greece, supplying all of Europe with sweet Muscat for several centuries. It has preserved this masterpiece, this sweet white made from Muscat Petit Grain harvested and vinified on the island, for sixty-five solid years, which is why it takes on the appearance of a red. This is because it is very old and its color has evolved over time, from amber gold to dark mahogany. Normal. Sumptuously aged and patinated, caressed by time, it is endowed with an uncommon aromatic power. This great cuvée for laying down has all the virtues of a very old sweet wine: vibrant, sweet and saline, superbly fresh, with a beautiful aromatic structure and great length. This meditation wine, which reveals all the authenticity of the island's mineral and volcanic terroir, is a perfect example of what time can do to a great muscat. It was on the occasion of the Sous le Végétal project that this nugget without additives, added sulfites or any other additives was offered to us by the Samos Cooperative. It was this same wine, if you refer to the history of the project, that inspired Jason Ligas with the idea.

Learn more

Beneath the vegetation lies the mineral: such is the meaning of this concept of natural cuvées created in Greece, on the island of Samos, by a team of friends gathered around winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense, wooded vegetation to various nicknames received in Antiquity, from Dryoussa ("covered with oaks") to Kyparissia ("covered with cypresses"), by way of Melamphyllos ("Dark-leaved"). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia, Alexandre and Auguste — are produced on around sixty plots of Samos Muscat à petits grains (as well as Avgoustiatis for the red vintage and Asyrtiko for Alexandre), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No sulfur is added, no filtration: the winemakers of Samos rediscover wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural cuvées signed Patrick Bouju, without forgetting the 1958 vintage Muscat of Samos which inspired the project to the winemakers.

Senzaniente Montepulciano Red 2021

Azienda Agricola Marina Palusci

Terroir, plot size and grape varieties

Grown in the clay-limestone soils of Montepulciano d'Abruzzo, this 100% Montepulciano reveals all the lusciousness and suppleness of this great Abruzzo grape variety. Cultivated on sun-drenched slopes, it draws from its terroir a beautiful balance of fruit and finesse, offering an approachable yet well-structured red wine, true to its origins.

Cultivation methods

The Senzaniente Montepulciano 2021 is a free-spirited wine, made without any additives or added sulfites. The Marina Palusci estate cultivates its vines in complete harmony with nature, using artisanal methods that respect all living things. Here, everything is done by hand, with patience and exacting standards. The winemaking follows the same philosophy: natural fermentation, no intervention, just the fruit and time.

Tasting & pairings

From the first whiff, the wine opens with a beautiful intensity of red and black fruits: juicy cherry, blackberry, and a few candied notes reminiscent of the Abruzzo sun. Touches of sweet spices—black pepper and subtle cinnamon—add depth. On the palate, the texture is supple and light, with melted tannins and a flavorful, almost caressing finish. This is a naturally elegant red wine, perfectly balanced, ideal as an aperitif, with a charcuterie board, sautéed mushrooms, or roast meat. It also pairs beautifully with fine Italian cuisine, without ever overpowering the dish. Best enjoyed slightly chilled to fully appreciate its fruity freshness.

La Pinya White 2021

Belly Wine Experiment

The color is a very pale blond, like a linden infusion, slightly cloudy; La Pinya is a fresh, mineral, and aromatic dry white wine, lively and delicate, with a possible sparkle upon opening. In Belly Wine Experiment, there is Experiment, or experimentation. It's a principle that this small organic and natural wine merchant estate strives to demonstrate vintage after vintage. La Pinya, labeled with a pine cone, is a blend of equal parts of two indigenous Catalan grape varieties: Xarel lo and Macabeu from Pla del Penedès, harvested on clay-limestone soils. This blend is quite common in Catalonia, Claire Sage's native country. For this vintage, the Macabeu is worked directly from the press, then blended with crushed Xarel·lo. The whole thing is macerated for a week. This wine is organically grown and has received no chemical additives or sulfites, in the vineyard or in the cellar. Note that the natural formation of tartar may cause a slight foam when the bottle is opened. La Pinya should be stored upright and drunk chilled.

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 offer: 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.

Magnum Fetembulles White 2015

Les Vignes de l'Ange Vin

Natural wine with no added sulfites.

Nuria Montanega-Parellada White 2017

Clos Lentiscus

In Sitges, in Penedès (Catalonia), in the heart of the Garraf Natural Park, Manel Avinyo and his brother Joan took over the family estate, which Manel renamed 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, and the 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 since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with 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 native 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, sometimes 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.

Purity, elegance and a crisp minerality due to 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. 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.

Núria is the name of Manel's daughter, who assisted her father in the making of this beautiful wine made from Montanega, a variant of the native Parellada grape variety. Lightly disgorged, made using the ancestral method (cava), this surprising wine presents notes of fresh bread and brioche, green tea and apple. Fresh and dry at the same time, it is disconcertingly complex: alive and moving in the glass, we keep coming back to it.

Magnum Nuria Muscat of Alexandria White 2017,

Clos Lentiscus

In Penedès (Catalonia), in Sitges, in the heart of the Garraf Natural Park, Manel Avinyo and his brother Joan have taken over the family estate, which Manel has renamed 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 since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with 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 native 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, sometimes 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.

Purity, elegance and a crisp minerality due to 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. 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.

Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will go wonderfully with all Mediterranean cuisines, with the added pleasure and conviviality that the magnum format allows. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.

Nuria Cartoixa Vermell Sparkling White 2018

Clos Lentiscus
Purity, elegance, 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 red, white, and rosé wines.

This winery is located in Sitges, Catalonia, 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, Manel and Joan Avinyo's family 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.

Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.

The One Beer 2021,

Cyclic Beer Farm
Animal, funky, racy, full of character, with a spicy touch and a clean, precise bitter finish, The One is a direct reference to James Brown: not only to his song "She's The One" but also to his concept of "The One": the absolute beat, the rhythmic energy capable of giving the ideal funky coloring to his music. Exactly as brett (wild yeasts) give Cyclic Beer Farm beers in general and this one in particular their desired funky note. The One was the first funky beer made by Cyclic, in 2016, and it is their only saison-style beer not aged in barrels. Instead of aging it in wood, as is the case with most of their funky saisons, they brew, ferment, and flavor in stainless steel tanks to promote the pure expression of the yeasts. The One is 5.8% ABV.

Find out more
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, are available 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 part is the wine, made exclusively from native Catalan grape varieties. Packaged in 75 cl bottles so that everyone has something to 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 wine beer, of course. Based on classic principles and a Belgian fermentation model, the two brewers-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, between cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of the Obni (unidentified drinkable object). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential during the summer heat, served well chilled (like their creators).

C'est reculer que d'être stationnaire Red 2023,

Danis dans la vigne

With a name as intriguing as "It's a step backward to be stationary," this cuvée by Danis dans la vigne is a true invitation to be bold. This 100% Cabernet Sauvignon, vinified with a short maceration, offers a fruity and delicate expression of the grape variety, far from overly tannic profiles. Grown on loamy soils in Occitanie, then aged in stainless steel vats for a year, this red wine seduces with its tangy freshness and irresistible crispness.

A lively and accessible red

Thanks to gentle vinification, this Cabernet Sauvignon is distinguished by its finesse and balance. Maceration for a few days preserves the vibrant fruit, without extracting too many tannins, giving rise to a supple and easy-to-drink cuvée. With its moderate alcohol content (12.5%), it is suitable for aperitifs as well as convivial meals.

An explosion of red fruits

The nose opens with a beautiful aromatic freshness, dominated by blackcurrant, accompanied by notes of tangy red fruits. On the palate, the texture is fluid and delicate, with a beautiful tension and a slightly spicy touch on the finish. The whole is carried by an invigorating acidity which reinforces its digestible and drinkable side.

The perfect ally for gourmet moments

Served slightly chilled (14-16°C), "C’est reculer que d’être stationnaire" will ideally accompany a platter of artisanal charcuterie, grilled poultry or an aperitif with friends. Its aging potential of 5 years will also allow you to appreciate its evolution over time.

A joyful and free red, which proves that with movement, everything becomes more alive.

Funambule Sparkling White 2019,

Château Lafitte
A 100% natural sparkling wine made from Gros Manseng, straight from the extraordinary Jurançon vineyard, Funambule holds its own. The nose is immediately captivated by a great aromatic freshness that continues on the palate with euphoric notes of lemon and mandarin. A perfect balance of solidity and delicacy, it accompanies any meal from aperitif to dessert.

Natural wine with no added sulfites.

Pairs with: Charcuterie, Hard cheeses

Mérens Red 2019,

Domaine Bois Moisset

The Mérens 2019 cuvée from Domaine Bois Moisset is a magnificent expression of Southwestern grape varieties. A balanced blend of Duras and Syrah, this natural wine reveals a fresh and peppery profile, carried by aromas of crisp red fruits and a delicately spiced structure. A characterful red, ideal for enjoying convivial moments around a beautiful table or a barbecue with friends.

A meticulous terroir and vinification

Made from vines aged 30 years for the Duras and 16 years for the Syrah, Mérens draws its identity from rich and diverse soils: the Duras thrives on a north-facing gravelly slope, while the Syrah grows on boulbènes and silts dotted with rolled pebbles. The 2019 vintage was marked by a rainy spring followed by a hot summer, precipitating the harvests which began on September 7 for Duras and September 18 for Syrah. The vinification follows a natural approach: fermentation with indigenous yeasts, no added sulfites, and aging for several months in cement barrels, allowing for a beautiful expression of the fruit and terroir.

A vibrant and delicious wine

From the moment it is opened, Mérens 2019 reveals a expressive nose with accents of blackcurrant, morello cherry and black pepper. On the palate, freshness dominates, with a lively attack, followed by a beautiful fruity depth and a spicy structure that lengthens the wine into a persistent finish. Its balance between acidity, richness, and fine tannic structure makes this a red that is as accessible as it is captivating.

Food Pairings and Tasting Moments

After a light decanting, Mérens reveals itself in all its splendor. Served around 16°C, it will go wonderfully with grilled meats, red meats, charcuterie and artisanal cured meats. Perfect for a summer barbecue, a gourmet aperitif or a warm meal with friends, it is a wine for sharing and pleasure, to be enjoyed now or kept for a few years.