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155 products
155 products
El Aqueronte Red 2018
El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.
Orange White 2022,
A complex and structured orange wine, an ode to Gewurztraminer
The Orange 2022, produced by Domaine Einhart, is a captivating cuvée that explores the full richness of Gewurztraminer and Pinot Gris. This orange wine, obtained through a week of destemmed maceration, fully expresses the aromatic potential and tannic structure of the grape variety. Fermented with indigenous yeasts and aged for a month in stainless steel vats, this wine reveals a perfect balance between power, freshness, and minerality.
A generous and captivating tasting
From the first nose, the Orange 2022 seduces with its complexity. Aromas of dried apricot, fig, and mandarin intertwine with exotic touches of pineapple and passion fruit. On the palate, the attack is full and structured, with a slightly tannic texture that adds depth. The basalt minerality unfolds elegantly, supported by a vibrant freshness. The finish is long and persistent, marked by notes of honey and orange blossom, offering a unique and intense sensory experience.
An exceptional gastronomic wine
L’Orange 2022 is ideal for accompanying bold and refined dishes. It pairs perfectly with game birds, roasted white meats, or root vegetables such as celeriac and cabbage. Its powerful aromas also allow it to enhance mature cheeses or dishes with mild spices. Served between 8 and 10°C after decanting, this wine will reveal all its nuances and richness.
With an aging potential of 5 years, this vintage will be able to evolve in the bottle, gaining even more complexity and finesse.
1er Jus Red 2023
Fond Cyprès's 1er Jus 2023 is a bold and original expression of the Languedoc-Roussillon terroir. This red wine, made from a blend of Carignan and Grenache Noir, offers a unique and fluid taste experience, halfway between a red wine and a rosé. With a moderate alcohol content of 12.5°, it stands out for its freshness and lightness, perfect for convivial moments.
Terroir and Vinification
The Carignan and Grenache Noir vines grow on clay-limestone soils typical of the region, giving this wine a subtle minerality and a beautiful structure. The vinification is carried out according to a unique method: the whole bunches of Carignan are immersed in a saignée of Grenache in full fermentation, with pressing two days later. This process begins as a rosé vinification and ends in red, giving the 1er Jus Domaine its unique character and light color.
Aged for 6 months in stainless steel vats, this wine is made with indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. The minimal presence of sulfur and light filtration ensure a respectful and natural approach to the wine.
Tasting and Food Pairing
On the nose, the 1er Jus 2023 seduces with fresh and vibrant raspberry aromas. On the palate, it reveals a fluid, almost airy texture, with a fruity and elegant finish. It pairs ideally with a beautiful charcuterie board or as a convivial aperitif, best served chilled between 12 and 14 degrees for an optimal experience. This natural wine can be kept for up to five years, but it also tastes great young.
Respect for the environment
Certified organic (Eurofeuille label), this wine respects sustainable and ecological viticultural practices. Fond Cyprès is committed to producing natural wines without synthetic chemicals, allowing the richness of the terroir and the authenticity of the grape varieties to fully express themselves.
Marguerite Red 2019
The Marguerite 2019 from Domaine Bois Moisset is a true immersion in the winemaking heritage of the southwest. Made from Duras, a native grape variety of Gaillac, it reveals all the richness and intensity of this ancestral terroir. Made from vines 15 to 30 years old, planted on sandy loam and clayey gravel from the Tarn terraces, this natural wine is the result of a respectful approach to the vine and the soil.
The vinification follows a minimalist logic: destemmed harvest, three-week maceration in cement vats without added sulfites, and low-temperature fermentation to preserve the fruit's brightness. Aging continues in cement vats until bottling, carried out without filtration and with a tiny dose of sulfur to stabilize the wine while preserving its raw and lively character.
With an intense and clear garnet color, Marguerite 2019 offers an expressive nose, dominated by notes of sweet and spicy spices (cinnamon, black pepper), ripe black fruits, and violet. On the palate, it is a structured, ample, and fresh wine, driven by a beautiful natural acidity that balances its rich body. The tannins are supple yet present, extending into a spicy and slightly licorice-laced finish.
Best enjoyed between 16 and 18°C, this vibrant red is the perfect accompaniment to rib of beef, a prune tagine, or a game terrine. Decanting will allow it to reveal all its complexity.
Vino Rosso Cereza Red 2017
A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.
Pet Nat White 2021
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.
Rencontre Red 2020,
Rencontre's nose is subtle, laden with red fruits, with pronounced forest notes: mushroom, humus, a touch of leather, spices, and violet. On the palate, the fruit is very present, very pleasant, and decidedly peppery, and the beautiful, fine, precise tannins nestle gracefully into a very tactile, chewy finish. This is a wine of strong character that surprises with its beautiful structure. Its color is dense and full, like that of a Bordeaux. This wine from the Gaillac region is made from local grape varieties: 40% Syrah and 40% Braucol, supplemented by 20% Duras, all fermented in the same vat. The harvest is destemmed. Maceration lasts three weeks in a temperature-controlled concrete vat, with indigenous yeasts. The Braucol and Duras are co-fermented. Only a few pumpings are carried out. The press juice and free-run juice are blended with 20% Duras free-run juice to add a peppery touch. Aging is also done in vats. We recommend decanting this Encounter which, without any pun intended, is a true encounter that is definitely worth the detour.
To find out more
The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; It is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine brightness. Many estates, along with that of Bois-Moisset, showcase this uniquely rich wine-growing heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours and grape juice. A herd of old local breed cows also thrives there and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and their terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of the Gaillac region (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with a crisp fruitiness, concentrated but with smooth and delicate tannins.
Muscana White 2022
Muscana is an organic (Ecocert and AB labels) and natural dry white wine from Alsace from Domaine Einhart. Classified as AOC Alsace, this beautifully complex dry white is Domaine Einhart's homage to the Muscat grape variety.
Vinification
Muscana is a 100% Alsace Muscat, hand-harvested when overripe. The vines are approximately twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg, and Meyen localities. The harvest is destemmed, maceration in vats lasts one week, and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is not filtered at bottling.
Tasting
Muscana offers a beautiful orange-amber color with superb brightness. The first nose offers rich, slightly smoky aromas typical of overripe Muscat berries. A second, very fine nose brings a hint of citrus fruit that encourages tasting. On the palate, the attack is straightforward and ample, accompanied by a melted acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins linked to the maceration. We recommend decanting Muscana to help it develop its splendid aromas and serving it with choice dishes: fresh or smoked fish, vegetables including asparagus, white meats and foie gras.
Learn more about Domaine Einhart
In the northern part of the Alsatian vineyard, Domaine Einhart is a ten-hectare family estate whose vines grow on the foothills of the Vosges Mountains. The soil is clay-limestone and rich in fossils (muschelkalk, or shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone).
A family estate
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, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic (Ecocert and AB) since 2011. The estate produces white wines from maceration or direct pressing and a Pinot Noir red.
The best of Alsatian terroirs
Entirely manual harvests, 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 grapes, lively, powerful, invigorating, and transcribe the minerality of these very beautiful terroirs in the Vosges foothills.
Xarel lo Macabeu White 2019
Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.
Learn 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, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
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.
Jeune Tradition Red 2018
100% macerated Tempranillo, harvested from plots planted by Alberto López Calvo: an updated version of Julien's grandfather's work.
Natural wine with no added sulfites.
Beaujolais Lancié Red 2019,
Domaine Bélicard
In the heart of the Beaujolais Villages AOP, Domaine Bélicard creates an authentic and delicious cuvée with its Beaujolais Lancié 2019. Coming from a vineyard rooted in granite soils, this wine is a true ode to the Gamay Noir grape variety, enhanced by traditional carbonic maceration vinification. With its 53-year-old vines, this cuvée perfectly illustrates the finesse and freshness characteristic of the best Beaujolais Villages.
A Gamay to taste!
Vinified using carbonic maceration, a typical Beaujolais process that enhances the fruit and supple tannins, this wine is then aged for 9 months in wooden vats, giving it both roundness and liveliness. Its controlled aging highlights all the freshness and delicacy of the terroir, without masking the aromatic purity of the Gamay.
A floral nose and a delicious palate
Upon opening, the Beaujolais Lancié 2019 reveals an expressive nose, dominated by floral notes and crisp red fruits (cherry, redcurrant). On the palate, the balance is perfect between freshness and deliciousness, with fine tannins that provide a silky texture and a juicy, thirst-quenching finish.
How to enjoy this bottle?
Served slightly chilled at 14-16°C, this wine for sharing is perfect as an aperitif, but also with summer barbecues, a charcuterie board or simple, convivial dishes. With an aging potential of 5 years, it will evolve towards even more complex aromas.
Les Bonnes Quilles White 2022,
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.
VNR Vinel lo Ancestral Sparkling Red 2019
Partida Creus
The beautiful light ruby color of VN Vinel lo Ancestral is already tempting, and its low alcohol content (10.5%) is ideal for long aperitifs and large, chilled meals. Sparkling, fruity, and very fresh, with floral and yeasty notes, and a very long finish. Easy to drink, gurgling but with great distinction, VN Vinel·lo Ancestral is a natural sparkling red resulting from a rich and abundant blend of indigenous grape varieties: first Sumoll and Trepat in dominance, followed by Se Samsó (Cinsault), Garrut (Mourvèdre), Ull de Perdiu, Queixal de Llop and Grenache Noir, harvested on predominantly limestone soils. The blend is subject to variation depending on the vintage. After crushing, the musts of the different grape varieties ferment one after the other and are added gradually, thus prolonging the fermentation by indigenous yeasts. The fermentation finishes in the bottle, for ten months, on fine lees. No filtration, no additives, no added sulfites.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective—we're talking 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 found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. On their part, it’s not just a matter of saving heritage, no: it’s a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravelly, poor and poorly irrigated lands, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic, entirely manual and natural viticulture 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, ceciat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of the native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal 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 cuvée. 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.
Trepat Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, 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. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added to the vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
The tannins have pride of place in this 100% Trepat red wine (a traditional Catalan grape variety); they assert themselves from the attack with a crisp acidity. Rustic and fruity, invigorating, almost a gurgle (it needs a little time and rest to become fully so). The grapes grow on a clay-limestone plot in Prenafeta (municipality of La Conca de Barberà) and the vines are two years old. The altitude is 400 meters. The harvest, hand-picked, is crushed and then macerated for twelve days on the skins and stalks, with punching down every two days. A second, very gentle crushing precedes the second phase of fermentation in stainless steel vats.
Es d'aqui Danslezetoiles Red 2016
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Plenty of aromatic presence, character, and originality.
The White Widow White 2024,
Les Grandes Serres
Located between Vaison-la-Romaine and Séguret, the Grandes Serres vineyard, certified organic, promotes an innovative agroforestry approach, including the planting of pistachio trees along the edges of the plots. This cuvée, The White Widow 2024, made from a blend of Clairette, Grenache Blanc, and Marsanne, elegantly expresses the richness of the Rhône's sandy soils.
A pure and delicious white
Harvested in the cool of the morning on a fruity day, the grapes are pressed directly, thus preserving their brightness and freshness. Fermentation takes place spontaneously with indigenous yeasts, in a subtle balance between new Stockinger barrels (for Clairette and Marsanne, 50%) and stainless steel vats (for Grenache Blanc, 50%). Careful aging with light stirring gives the wine a full texture, without filtration, allowing natural sedimentation of the lees in the cold.
An expressive nose and a generous palate
From the moment you open it, The White Widow seduces with an intense bouquet of yellow fruits and jasmine. The palate is full-bodied and rich, supported by a beautiful mineral tension, which brings balance and length. A fresh finish, with slightly saline notes, prolongs the pleasure.
What to enjoy with this bottle?
This gastronomic white is ideally enjoyed at 10-12°C and pairs wonderfully with fish and white meats in sauce, spicy dishes and blue cheeses. With an aging potential of 5 years, it will gain in complexity over time.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Grenache du Bois Saint Jaume Red 2022
2075
€20,75
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Le Grenache du Bois Saint Jaume Red 2022
2075
€20,75
Unit price perLe Grenache du Bois Saint Jaume Red 2022
Le Grenache du Bois Saint Jaume 2022 from the Fond Cyprès estate is a true ode to the terroir of Languedoc-Roussillon. This 100% Grenache Noir red wine, grown according to organic farming principles (Eurofeuille label), elegantly expresses the richness of its natural environment. Located in the Occitanie region, this vineyard is surrounded by woods on three sides, creating a microclimate conducive to the maturation of the 80-year-old vines that thrive on sandy soils.
Vinification and Aging
The vinification of this natural wine is carried out with a three-week maceration, followed by ten months of aging in vats. No oenological inputs are used and the fermentation relies exclusively on indigenous yeasts, thus guaranteeing a pure and authentic expression of Grenache Noir. Without filtration, this wine retains all its complexity and depth.
Tasting Notes
On tasting, Le Grenache du Bois Saint Jaume reveals an intense nose dominated by aromas of red fruits and typical notes of the garrigue surrounding the vineyard. On the palate, the wine is velvety, with a beautiful length and a silky texture that testifies to the controlled aging. The structure is balanced, offering a freshness that enhances the fruity and spicy flavors of Grenache. This wine has the potential to age beautifully for over ten years.
Food and wine pairings
Ideal with grilled or sauced red meats, this wine also pairs perfectly with Mediterranean dishes. For optimal enjoyment, serve it at a temperature of 14 to 16 degrees after lightly decanting.
Sumoll Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, 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. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added to the vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
This all-Sumoll red wine (a traditional Catalan grape variety) comes from almost century-old vines planted in Mas Llorenç, in the Lower Penedès, on limestone soils. The altitude of the plot is 260 meters. The harvest is sorted, 10% foot-crushed, then undergoes 27 days of semi-carbonic maceration. After a second, very moderate crushing, fermentation continues in stainless steel tanks. This wine truly reflects the grape variety's signature, with a very fresh attack, lovely acidity, fruity complexity, and moderate tannins. Its modest alcohol content makes it a good aperitif and get-together wine. It will be a hit at a summer barbecue.
