Gifts under €25

Le Blouge à Nestor Rouge 2022

Domaine Bélicard

With Le Blouge à Nestor 2022, Domaine Bélicard offers us a unique cuvée, resolutely natural, free, and unconventional. The name says it all: a "blouge," a joyful contraction of white (blanc) and red (rouge), made from a blend of Gamay and Chardonnay, both organically grown in Beaujolais. A wine without artifice, to be shared without hesitation.

Here, the focus is on infusion: the hand-harvested grapes are vinified in whole bunches, with semi-carbonic fermentation that preserves all the freshness of the fruit. Maceration is short (about one month), then the wine is aged in wooden vats, with total respect for the juice, without any oenological inputs, using indigenous yeasts and very little, if any, sulfites.

In the glass, Le Blouge à Nestor seduces with its light, almost cloudy ruby color. The nose evokes fresh red fruits, kirsch cherry, spicy notes, and a floral touch. The palate is supple, fluid, incredibly easy-drinking but not simplistic. There's a beautiful liveliness, a light body, melted tannins, and a slightly spicy finish.

This is a wine made for aperitifs with friends, fine charcuterie, a warm salad, tapas, or simply for opening a good bottle without a specific occasion. Le Blouge is pure pleasure in a bottle, with that artisanal and sincere touch one expects from a well-made natural wine.

YARD x Bois Moisset Cuvée (exclusive cuvée) Red 2024

Domaine Bois Moisset

Terroir, plot size and grape varieties

Born in the vibrant Gaillac region, the YARD x Bois Moisset Rouge 2024 is an ode to the diversity of the ancestral grape varieties of Southwest France. In this free-spirited cuvée, classified as a Vin de France, Domaine Bois Moisset skillfully blends three emblematic varieties: Braucol, with its rustic and wild character; Duras, vibrant and spicy; and a touch of Gamay, which rounds out the whole with its fruity freshness. This bold combination, conceived as a nod to local roots as much as to contemporary tastes, expresses a sun-drenched clay-limestone terroir, which gives the wine its power and purity.

Cultivation methods

At Domaine Bois Moisset, the vine is first and foremost a living ally, respected in its rhythm and needs. Certified organic, the vineyard management excludes all artifice: here, the soils breathe, nourished by natural compost, carefully worked, and the vines are observed, listened to, and supported rather than constrained. The harvest is done by hand, guaranteeing meticulous sorting and intact bunches. In the cellar, the winemaking follows the same philosophy: minimal intervention, indigenous yeasts, gentle extraction to preserve the fruit and reveal the texture, without masking the soul of the grape. The result is a sincere, deeply rooted wine that speaks of humanity as much as of nature.

Tasting & pairings

The YARD x Bois Moisset Rouge Cuvée reveals itself in an intense, luminous, and deep ruby robe. The nose opens with a frank and charming bouquet of ripe red fruits—cherry, strawberry, redcurrant—enhanced by peppery notes and a slightly smoky touch, a signature of the Duras and Braucol grape varieties. On the palate, the attack is lively and juicy, then the structure takes hold: present but integrated tannins give the wine its character and poise. The long finish leaves a spicy and luscious impression, full of vitality.

It's the perfect companion for convivial moments: a barbecue with friends, grilled lamb chops, a ribeye steak cooked over a wood fire, or even oriental-inspired cuisine with mild spices. Structured and generous, this vintage invites sharing and warmth, while allowing the fruit and terroir to fully express themselves.

The YARD Rouge 2024 Cuvée by Bois Moisset is not just a wine: it is an outstretched hand, an invitation to rediscover Gaillac in a free and vibrant light.

VY Vinyater White 2020

Partida Creus

Rounded, buttery, expressive, and mineral, VY Vinyater first reveals a nose of white fruits and white flowers. Lemon zest and a hint of beeswax. On the palate, it offers volume and body, with a very long finish. Made from old vines (sixty years old) of the Catalan Vinyater grape variety growing on clay-limestone soil, aged in fifty-liter demijohns and classified as Vino de Mesa (table wine), VY Vinyater is a fresh and seductive white that excels with seafood, grilled white meats and sweetbreads, but it can also seduce without any accompaniment or pretext.

To find out more

Partida Creus is an important estate, both in terms of wine and history – 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 they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's 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 produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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.

Entre les Vignes Raisin - Book

A incisive and vibrant white wine, where freshness and tension are brilliantly expressed. Radicalement blanc 2024 lives up to its name, between precision and energy.

Learn more

Les Vignes du Fresche offers here a committed cuvée, from respectful viticulture and natural winemaking. The wine is designed to express all the vivacity of the grape without filter.

The color is clear and brilliant. The nose reveals notes of citrus, green apple and a mineral touch. On the palate, the attack is lively, direct, with a marked acidity that structures the whole.

The finish is tense, refreshing, very clean.

An ideal wine for an aperitif or to accompany seafood and light dishes.

Ti'Blanc Blanc 2021,

Paul Estève


It's good, it's white, it's aromatic, it's light, it's fresh, and it's easy to drink, to say the least. The color is distinct, tending toward orange, due to a brief maceration of one of the grape varieties. Ti'blanc stands out as an ampelographic synthesis of the Domaine des Miquettes for the simple reason that it brings together all of its white grape varieties. 2021 was, in fact, a very rainy vintage with a heavy harvest: the resulting wines had low alcohol content. Chrystelle and Paul therefore gathered all their Viogniers, Marsannes, and Chasselas and made Ti'blanc instead of making their usual cuvées. It is therefore a unique wine, exclusive to this vintage. Only the Chasselas is macerated for two days, which gives it a distinct orange color and a certain structure. The Viogniers and Chasselas were pressed directly. Ti’blanc has a low alcohol content (10.5°) but a nice acidity; it will therefore keep a little, but we recommend enjoying it young.

To 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 country in the Caucasus, 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 discover 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 grown organically (Ecocert) using 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.

Tannat Rouge 2020,

Domaine Capmartin
Tannat, as its name suggests, is made entirely from the emblematic grape variety of the Madiran appellation. With no additives or sulfites, it is the natural counterpart to the estate's fine Madirans. The Tannats from which it is made, with an average age of fifteen years and harvested when fully ripe, grow on clay-gravel soils on north-facing plots. The use of cover crops helps loosen the soil and provides nutritional support, alternating with natural grass cover. The harvest is destemmed. Maceration is entirely semicarbonic, followed by pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months in stainless steel vats. This Tannat is already a classic. Simon Capmartin's goal was to create a pure fruit cuvée, to capture the intensity of the grape variety: it is Tannat, picked and bottled. "As little extraction as possible is used; we try to capture the fruit." The profile is quite fresh, but the wine remains quite fleshy and even easy to drink. It is a wine of character, for the table, for eating. A gastronomic wine.

Find out more
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 cuvée, was born. Since the 2000s, he has decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and rooted by his son Simon, who took over. The wines have been noted and have received numerous awards. Certification was obtained in 2013, and the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without inputs and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you 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.

Beaujolais Lancié, Red 2020

Domaine Bélicard

This Beaujolais Villages cuvée from Domaine Bélicard embodies a more mature and profound version of Gamay, thanks to a sunny vintage and extended aging in large oak casks. A natural, authentic wine, 100% Gamay noir, drawing its structure and tension from the granite soils of Lancié, in the heart of Beaujolais.

Noble aging for vibrant fruit

Vinified in whole bunches, with a short maceration to preserve the grape's vibrancy, this wine undergoes spontaneous fermentation, without any oenological additives. The particularity of this 2020 version lies in its 8-month aging in large oak casks, a noble container that respects the fruit while bringing complexity and depth. This choice gives birth to a more accomplished cuvée, capable of aging while remaining pleasant in its youth.

A supple yet characterful red

The nose opens with candied red fruits, enhanced by sweet spices and a kirsch-like touch typical of well-ripened Gamay. On the palate, the attack is full, the texture velvety, supported by a beautiful mineral freshness. The balance is there: roundness, depth, and drinkability unite without heaviness.

For aperitif or more, if you wish

Serve between 14 and 16 °C, this Beaujolais Lancié 2020 expresses itself equally well alone as an aperitif or paired with stewed dishes, roasted white meats, or artisanal charcuterie. A lively wine to drink now or to keep for up to 5 years.

Plenus White 2015

Azienda Agricola Marina Palusci

Terroir, plot size and grape varieties

The 2015 Plenus was born in the vibrant Abruzzo region, in Montepulciano d'Abruzzo, where the Pecorino grape finds a unique expression. Grown on clay-limestone soils, this indigenous variety unfolds a generous character, carried by the mineral energy of the terroir. It is a wine of place, shaped by the curves of the Italian hills and the discreet hand of the team at Azienda Marina Palusci.

Cultivation methods

Here, the vines grow freely, without chemical fertilizers or synthetic products. Massimiliano D'Addario cultivates them with patience and conviction, with complete respect for life. The harvest, carried out with care, is followed by the most natural winemaking possible: spontaneous fermentation, extended aging of more than twelve months, and no added sulfites at any stage. The wine is bottled with a screw cap, a pragmatic choice to preserve its original brilliance.

Tasting & pairings

In the glass, the 2015 Plenus reveals an aromatic palette as rich as it is nuanced: white peach, fresh thyme, white pepper, candied citrus, quince, toasted almond, and a touch of brioche that hints at its slow and graceful evolution. The palate is ample and vibrant, traversed by a lively acidity and a smoky minerality, like a breath of warm rock. An expressive, elegant, and slightly unruly natural white wine, ideal for lovers of wines with a free spirit. It pairs wonderfully with juicy poultry, aged cheeses, or briny seafood. Best enjoyed between 10 and 12°C, or cellared for a few more years.

Syrah Rouge 2017

Domaine des Miquettes

Syrah of course, bursting with fruit and flavor, from an isolated one-hectare plot on granite and black mica soils, at an altitude of 350 meters.
Natural wine with no added sulfites.

Es d'aqui Nino Red 2016

Jean Louis Pinto

A 100% Braucol from the Gaillac region! On the palate, this wine, which may seem austere in its early years, eventually develops a vegetal side, notes of candied fruit, and beautiful tannins. The attack is rustic and earthy, the finish fruity and complex.

Es d'aqui Cinsauriel Red 2017

Jean Louis Pinto

This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.

TN Tinto Natural Red 2022,

Partida Creus

A structured and natural Tempranillo, faithful to the Catalan terroir
The TN Tinto Natural 2022, produced by Partida Creus, is a characterful red made from Tempranillo. With a three-week whole-bunch maceration and 8 months of aging in stainless steel vats, this wine captures the raw and sincere essence of this iconic grape variety, while respecting the principles of natural winemaking.

Tasting: Intensity and Complexity
On the nose, notes of leather mingle with aromas of ripe red fruits and spices, offering a beautiful aromatic complexity. On the palate, the Tempranillo's tannic structure is fully expressed, supported by a lively acidity that balances its power. The finish is long, with a persistence that reflects the careful work of the winemaker and the richness of the clay-limestone terroir.

A red for beautiful tables
This structured red pairs perfectly with rich Mediterranean dishes, such as lamb with herbs, stews, or grilled meats. Its complexity and intensity also make it an excellent choice for pairing with mature cheeses.

Serve between 14 and 16°C, this wine does not require decanting but is best opened half an hour before tasting. With an aging potential of 5 years, it will evolve towards deeper and silkier aromas.

LP Clarete Red 2021,

Ladidadi/Pinheiro

Clarete ("clairet") lives up to its name with its light, airy tannins. Medium-bodied, it is crisp, vibrant, and lively with refreshing acidity. It is a wine full of red fruits and spices, elegant without being solemn, and therefore suitable for all occasions. This is a blend of red and white grape varieties that represents an ampelographic anthology of the estate, as it brings together 80% red grape varieties (Jaen, Touriga Nacional, Tinta Roriz, Alfrocheiro) and 20% white grape varieties (Encruzado, Bical, Malvasia, Cerceal and Terrantez). The effect produced by this blend is an increased fluidity of the red wine, which becomes supple and light. The vines grew on granite and clay-sand soils facing south in the hills of Penalva do Castelo, surrounded by oak, pine, olive and chestnut trees. The harvest is manual. The grapes are destemmed and slowly crushed by foot for two days before macerating in stainless steel vats. Fermentation is spontaneous, using indigenous yeasts. Aging is ten months and bottling is done without filtration. No chemical inputs are added to the vineyard or the winery.

To find out more

The duality of the name Ladidadi/Pinheiro is simply due to the fact that this winemaking entity is the result of a friendship: that of Florian Tonello, creator of the Ladidadi Wine brand, wine merchant-DJ-globetrotter who devotes his life to making natural wines known and loved, and Hugo Pinheiro, winemaker at the head of a small estate of two and a half hectares in Penalva do Castelo, district of Viseu, Dão appellation (central Portugal). Together, they decided to produce several vintages of natural wines, obtained through organic farming, manual harvests, fermentation with indigenous yeasts, without filtration or the addition of sulfites, from the emblematic grape varieties of the appellation on an estate planted around thirty years ago, with a small part planted in the 1980s. We therefore find Touriga Nacional as the main grape variety in red, followed by Clarete, Jaen and Encruzado, and in white Malvasia, Cerceal, Bical and Terrantez. Vibrant, lively wines, and a great opportunity to discover Portugal's wine-growing region in natural mode.

Le Blanc des Garennes White 2020,

Fond Cyprès

A beautiful texture, with notes of citrus and exotic fruits. Roussanne, Grenache Blanc, and Viognier grown on the same plot: a southern blend that produces a truly southern white wine, original, balanced, fresh, structured by light maceration, fermented and aged in barrels. Its profile is atypical in Corbières. A distinctive feature: the plot was planted according to the desired wine, and chosen to face north to ensure good acidity. The three grape varieties are harvested at different ripeness levels. As soon as the Viognier (later ripening) is ripe, everything is harvested together: the Grenache Blanc is often overripe. This produces a very unique flavor balance, between freshness, richness, and roundness. After direct pressing, the must is vinified in old 225-liter barrels, then aged for ten months. It can be kept for around ten years, if given time: all pairings suit it.

Find out more
This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean and living soils are an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.

XL Xarel·lo White 2020

Partida Creus
XL Xarel·lo is a smoky, explosive, lively, and mineral white wine that is also characterized by excellent drinkability and conviviality combined with uncommon depth and persistence. Classified as a Vino de Mesa (table wine), this is a classic white from the Partida Creus estate that offers a pure and typical expression of the native Catalan grape variety Xarel·lo. It is a good introduction to this winery's many vintages, as it is so representative of their style. Pair XL Blanco with seafood, fish, white meats, and roasted or grilled poultry.

Learn 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-versed—first pursued careers as architects in Barcelona. But the wine bug tickled 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 number 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. For them, it's not just a matter of saving their heritage, no: it's 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 produce 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. There is also Moscatel, Grenache, Merlot and Cabernet (among others). Few wineries can boast of 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 varietals are common among them, alongside very rich 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 indicate 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.

On the Rock Again 2020,

Nicolas Chemarin
Deep, mineral, and hyper-complex yet highly drinkable, On The Rock Again presents a purple color with violet highlights. Its nose is floral (violet), carrying notes of wet rock and spices. The attack evokes ripe red fruits (raspberry, cherry). The aftertaste is long and lively with great salinity. The tannins, melted and elegant, give the wine a very pleasant roundness. This Gamay Noir à jus blanc cuvée directly alludes, through its title, to the omnipresent, outcropping rock of the Marchampts terroir, directly transmitting its earthy notes to the Gamay. The minerality of this superb hillside Beaujolais red, classified as a Vin de France, should come as no surprise. We recommend tasting at 12°C and uncorking, or even decanting, half an hour to an hour before serving this wine. The harvest is vatted by gravity, in whole bunches. Vatting lasts fifteen days at a controlled temperature (5 to 18°C), without pumping over. After pressing, the cuvée is aged in vats on fine lees for ten months. Bottled in the waning moon, in August following the harvest, without filtration or the addition of sulfites.

To find out more
Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). The aging is done partially in thermoregulated concrete vats for a third, the remaining two thirds passing into barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already very well known in the natural world for his sweet and fruity vintages, wines of pleasure, and for vintages from difficult and magnificent terroirs, provided with admirable and complex mineral, aromatic and spicy notes.

Vino Rosso Cereza Rouge 2016

Corvagialla
This single-variety Ciliegiolo comes from vines planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is six months in chestnut barrels.
A natural wine with no added sulfites.

Vin du conservatoire White 2024

La Tribu Alonso

Terroir, plot size and grape varieties

Nestled in the unexpected corners of Beaujolais, far from the clichés of ubiquitous Gamay, the 2024 Vin du Conservatoire unveils a little-known and profoundly vibrant facet of this generous land. Crafted by the Tribu Alonso, a collective of winemakers passionate about biodiversity and freedom, this still white wine draws its originality from an atypical plot where Grenache Blanc and Macabeu coexist in perfect harmony. But the magic also comes from a unique, symbiotic planting: Muscat Chardonnay, Floreal, Villard Blanc, and Alain Bouquet intertwine in a vegetal ballet that is both free and precise. Here, each grape variety plays its part in rhythm with the seasons, for a collective expression of the terroir, far from the beaten path.

Cultivation methods

The Tribu Alonso cultivates much more than grapes: it cultivates a philosophy. A philosophy of unconditional respect for all living things, without artifice or labels, but with a keen awareness of the winemaker's role as guardian of a fragile balance. No synthetic treatments, constant observation of the vines, and minimal intervention in the cellar: this is the credo of this committed tribe. Winemaking follows the same guiding principle, where the human hand guides rather than corrects. The result? A wine without makeup, naturally fermented, that expresses the richness of its ecosystem in every glass.

Tasting & pairings

From the first whiff, the 2024 Vin du Conservatoire captivates with its floral finesse: delicate violet, spring white blossoms, and a light whisper of ripe apricot that caresses the senses. On the palate, the tension is palpable, with a vibrant acidity that structures the wine without making it stiff. The texture is supple, almost caressing, carried by a subtly saline and lingering finish. One finds there that sensation of purity, like spring water flowing through living soil.

At the table, this characterful white wine is wonderful as an aperitif, where its freshness awakens the taste buds. It then reveals itself to be a perfect match for smoked fish, trout gravlax, or white meats with herbs, highlighting their aromas without ever overpowering them.

A rare, free and vibrant wine, which tells its own story of Beaujolais.

Fleurie Red 2022,

Domaine Bélicard

Within the Fleurie AOP, an emblematic terroir of Beaujolais, Domaine Bélicard produces wines of great elegance, faithful to the expression of Gamay Noir. Certified organic (AB, Eurofeuille), this cuvée comes from 39-year-old vines planted on granite soils, providing both finesse and structure.

A powerful and structured Fleurie

Vinified according to Beaujolais tradition, with whole-bunch maceration, this wine benefits from 10 months of barrel aging, which refines its tannins and enriches its aromatic palette. This meticulous work gives the 2022 vintage a beautiful tannic structure, while respecting the purity of the fruit.

An expressive nose and a fleshy palate

On the nose, this organic Fleurie reveals intense aromas of ripe red fruits, accompanied by a subtle woody touch. On the palate, the attack is ample, the tannins very present, bringing a beautiful body and a persistent finish. This balance between fruit and structure makes it a wine of character, made for aging.

Served at 14-16°C, this Fleurie AOP is ideal with grilled red meats, game birds or even roast veal. Its structure also allows it to be enjoyed as an aperitif, alongside fine charcuterie. With an aging potential of 5 years, it will gain in complexity and finesse over time.