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12 products
12 products
Grande Pestilence Red 2017
To make this blend of Cinsault and Grenache grown on schist soils in the Faugères appellation area, the Cinsault macerates whole bunches for sixty days with the partially destemmed Grenache, before aging for one year in vats. Its notes of white pepper, rose, and peony will complement grilled meats, charcuterie, and spicy terrines.
Aging potential: ten years.
Natural wine with no added sulfites.
Pairs with: Terrines and pâtés, Red meats, Grilled meats
Côtes du Rhône Red 2022
This Côtes-du-Rhône from Domaine des Grandes Serres is what its name implies: an organic and natural red wine from the lower Rhône Valley, in the AOC-AOP Côtes-du-Rhône-Villages. It is part of the estate's "Comics" natural series (see label).
Vinification
The Côtes-du-Rhône from Domaine des Grandes Serres is made from 80% Syrah, with 5% of each of the following grape varieties: Grenache, Mourvèdre, and Cinsault, all grown on limestone and sandstone soils. The harvest is manual, the grapes are destemmed and macerated on the skins for three weeks. After pressing, the wine rests for eight months in stainless steel vats.
Tasting
A good, dense, indulgent, and fruity Côtes-du-Rhône, without the slight bite of sulfites, does that tempt you? This Côtes-du-Rhône is part of the estate's organic and natural "Comics" series and will always be perfect when you want a warm, fruity red wine suitable for all occasions.
Learn more about Domaine des Grandes Serres
Domaine des Grandes Serres, created in 1977 with respect for the environment and the terroir, represents the excellence and vitality, in organic and natural mode, of the prestigious Châteauneuf-du-Pape appellation, where it covers 12 hectares. To make his estate and merchant wines, he harvests, buys grapes, vinifies, and ages them over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône, extending to areas such as Lirac and the Costières de Nîmes.
An organic commitment without ostentation
A large portion of the Domaine des Grandes Serres vintages are organic and without added sulfites, although the estate does not publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, promote the health of the vineyard and allow for the elimination of inputs. While the labels don't take themselves seriously, the wines are solid, fresh, and flavorful.
Grande Pestilence Rouge 2019
La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
The label and the name with their pestilential connotations should not make this wine pass for what it is not: no morbid stench will disturb your experience once the bottle is opened. The nose, on the contrary, is of great aromatic complexity: black fruits, humus, white pepper, peony, and on the palate the citrus peel typical of the schist soils of the Faugères region and particularly Cabrerolles, from which this wine comes. The texture is very rounded, the finish is long and already very straight! No sulfites, no filtration, nothing else for that matter. The blend is made from sixty percent Cinsault (sixty-five-year-old vines), twenty percent Grenache (sixty-five-year-old vines), and twenty percent Carignan (sixty-five-year-old vines). Vinification is done in whole bunches in a quasi-infusion for sixty days for Cinsault and forty-five days for the other grape varieties. Once everything is blended, aging is one year in vats. It will keep well for a good ten years.
Natural wine with no added sulfites.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perMagnum Variette Red 2018
A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.
Es d'aqui Cinsauriel Red 2019
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. This 100% Cinsault, grown on the schist soils of Berlou, near Saint-Chinian, is produced by fermentation with indigenous yeasts over twenty-eight days of whole-bunch maceration in sandstone jars, where the wine is also aged.
Find out more
A native of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that reflect their terroir, hence the name Es d’Aqui (“It’s from here”), which he gave to his winemaking business, located in Moulin-Neuf, a commune near the Aude department, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, whom he trusts completely. He doesn't just buy the product; he monitors the fruit set and ripening, and makes regular visits until August to get to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines have an alcohol content of 14 degrees.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
Cinsauriel Red 2021
Cinsauriel is an organic and natural red wine from the Languedoc region, produced by Jean-Louis Pinto of the Es d’Aqui estate. 100% Cinsault, classified as Vin de France, it comes from the schist soils of Berlou, near Saint-Chinian.
Vinification
Cinsauriel is obtained by fermentation with indigenous yeasts and a month of maceration of the whole bunches in sandstone jars, the container where the aging also takes place.
Tasting
Beautiful bright ruby color, nose of pepper, rose and strawberry, accents of garrigue, candied black olive and prune. Lively and powerful, Cinsauriel is a robust and distinguished wine. It calls for solid foods: beef, roast pork, roast poultry such as chicken, capon or duck. He also enjoys charcuterie and cured meats.
Learn more about Jean-Louis Pinto and the Es d’Aqui estate
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.
Winemaker and merchant
Jean-Louis buys grapes grown organically by winegrower friends. He monitors the fruit set, the ripening, and does everything to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).
All the terroirs of Languedoc
Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."
Lou Dilun Red 2021,
Lou Dilun ("Monday" in Provençal) is an organic and natural wine from the Côtes-de-Provence appellation and under the Écocert organic label, with no added sulfites. In the Grimaud vineyards, the Grenache and Cinsault grapes are selected on the vine. Everything is done, in the vineyard and in the cellar, to ensure the harvest is in perfect health and to avoid the use of sulfur in the vineyard or sulfites in the cellar. Fresh on the palate, Lou Dilun is lively and fruity, silky and velvety, with beautiful body. Light notes of fruit pit emerge from the framework of melted tannins. The secret to its incomparable roundness and fruitiness? Six months of aging in Atelier Centre France oak barrels. This is a wine that will be a pleasure to pair with a beautiful roast poultry.
Learn more about Clos des B
Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schistose sands crossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Ecocert label, applied for in 2020), biodynamics, and natural. The wines are without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.
Es d'aqui Cinsauriel Red 2017
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.
Terre Mere Red 2021,
Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.
Why “Mother Earth”?
The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?
Learn more about Clos des B
Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Écocert label, applied for in 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.
Super Pink Rosé 2023,
Frédéric Cossard
An elegant and delicious rosé, Super Pink embodies the pure expression of Cinsault. This pale-colored wine is the result of direct-press vinification of grapes harvested manually in the Vaucluse region. Its nose is marked by delicate notes of red fruits, citrus fruits, and flowers. On the palate, its vinous texture and freshness invite a light and festive tasting.
Ideal as an aperitif or with summer dishes such as barbecues, tapas, or smoked fish, this rosé is best enjoyed chilled, between 8 and 10°C. Drink within 2 years.
Côtes du Rhône Red 2022
This Côtes-du-Rhône from Domaine des Grandes Serres is what its name implies: an organic and natural red wine from the lower Rhône Valley, in the AOC-AOP Côtes-du-Rhône-Villages. It is part of the estate's "Comics" natural series (see label).
Vinification
The Côtes-du-Rhône from Domaine des Grandes Serres is made from 80% Syrah, with 5% of each of the following grape varieties: Grenache, Mourvèdre, and Cinsault, all grown on limestone and sandstone soils. The harvest is manual, the grapes are destemmed and macerated on the skins for three weeks. After pressing, the wine rests for eight months in stainless steel vats.
Tasting
A good, dense, indulgent, and fruity Côtes-du-Rhône, without the slight bite of sulfites, does that tempt you? This Côtes-du-Rhône is part of the estate's organic and natural "Comics" series and will always be perfect when you want a warm, fruity red wine suitable for all occasions.
Learn more about Domaine des Grandes Serres
Domaine des Grandes Serres, created in 1977 with respect for the environment and the terroir, represents the excellence and vitality, in organic and natural mode, of the prestigious Châteauneuf-du-Pape appellation, where it covers 12 hectares. To make his estate and merchant wines, he harvests, buys grapes, vinifies, and ages them over a wide area, centered around Châteauneuf and the southern Côtes-du-Rhône, extending to areas such as Lirac and the Costières de Nîmes.
An organic commitment without ostentation
A large portion of the Domaine des Grandes Serres vintages are organic and without added sulfites, although the estate does not publicly boast about it. Modestly, Samuel Montgermont, the estate's general manager, explains that the geological and climatic conditions, particularly the mistral wind, promote the health of the vineyard and allow for the elimination of inputs. While the labels don't take themselves seriously, the wines are solid, fresh, and flavorful.
Super Pink Rosé 2024
Frédéric Cossard
Avec Super Pink 2024, Frédéric Cossard revisite le rosé en version libre, naturelle et joyeuse. Cette cuvée de négoce 100 % Cinsault, vendangée à la main dans le Vaucluse, est vinifiée en Bourgogne, dans le respect total des principes du vin nature : sans intrants, sans levures exogènes, sans filtration ni soufre ajouté.
Le cépage méridional, léger et fruité, est ici travaillé en pressurage direct, pour une extraction douce et précise. La fermentation se fait uniquement avec les levures indigènes, dans une logique de respect total du raisin et de son origine. Le vin est ensuite élevé 6 mois en cuve inox, ce qui lui conserve toute sa fraîcheur, son éclat aromatique et sa buvabilité.
La robe est pâle, légèrement saumonée, presque cristalline. Le nez explose sur des fruits rouges frais, des notes d'agrumes acidulés et un joli fond floral. En bouche, le vin est sec, vif, très fluide, avec une légère structure vineuse qui le distingue des rosés technos. L’équilibre entre tension, fruit et légèreté en fait un véritable vin de plaisir, mais aussi de gastronomie.
Parfait pour l’apéritif, des grillades estivales, des plats légèrement épicés ou même en contrepoint rafraîchissant à certains desserts fruités. Super Pink est un rosé naturel, sincère et immédiat, à boire jeune, bien frais, les pieds dans l’herbe ou face à la mer.
Cinsault : un cépage méditerranéen entre discrétion et éclat
Le cépage Cinsault est l’un de ces trésors discrets de la viticulture qui ont façonné l’identité des vins de France et de nombreux autres pays méditerranéens. Souvent relégué au second plan derrière ses compagnons plus puissants comme la Syrah ou le Grenache, il revient aujourd’hui au premier rang grâce à sa fraîcheur, sa finesse et son rôle unique dans les assemblages. À travers chaque bouteille, il raconte une histoire de soleil, de terroirs et de traditions séculaires. On le retrouve aussi bien dans des vins rosés d’une grande élégance que dans des rouges légers, parfois même dans des cuvées de vins blancs issues de vinifications créatives.
Plus souple que d’autres cépages, le cépage Cinsault est reconnu pour offrir des vins à la robe claire, aux arômes fruités et floraux, parfaits pour la dégustation en toute convivialité. Idéal pour un apéritif, il se montre tout aussi agréable en accompagnement de viandes grillées, de fromages ou de plats méditerranéens. C’est ce profil accessible et charmeur qui explique son retour en grâce dans les caves, sur les tables et sur chaque site spécialisé en vente de vin.
Une histoire ancienne enracinée dans le bassin méditerranéen
Dès le Moyen ge, le cépage Cinsault est mentionné dans le sud de la France, en particulier en Provence et en Languedoc. Adapté aux climats secs et ensoleillés, il a très tôt trouvé sa place dans les vignobles des Côtes de Provence, où il contribue à façonner la réputation des vins rosés pâles et raffinés. À partir du XIXᵉ siècle, il connaît une expansion remarquable : apprécié pour sa résistance et sa productivité, il devient l’un des cépages les plus plantés du Languedoc. Chaque jour, il gagnait du terrain sur les collines et les plaines, à mesure que les vignerons découvraient son potentiel.
Exporté vers l’Afrique du Nord, puis au Liban et en Afrique du Sud, le Cinsault a accompagné l’histoire coloniale et commerciale du vin. À partir de là, il s’est imposé dans différents continents, adapté à des sols variés, et a prouvé sa résilience. Aujourd’hui, il connaît un renouveau : de nombreux domaines choisissent de mettre en avant ce cépage longtemps resté dans l’ombre, révélant une autre facette des grands vins de France.
Zones de culture et diffusion mondiale
En France : un cépage méditerranéen par excellence
Le cépage Cinsault est indissociable du sud de la France. Dans les Côtes de Provence, il est une composante essentielle des grands vins rosés, connus pour leur fraîcheur et leur robe d’une pâleur élégante. Ces vins sont parmi les plus appréciés pour un apéritif d’été, servis bien frais dans de jolies bouteilles qui reflètent la lumière. Dans le Languedoc, le Cinsault est utilisé aussi bien pour des rouges souples que pour des rosés délicats. Dans la Vallée du Rhône méridionale, il entre dans la composition d’appellations célèbres comme Châteauneuf-du-Pape, où il adoucit la puissance des cépages plus tanniques.
En Afrique du Sud : une implantation historique
Introduit au XIXᵉ siècle, le Cinsault s’est imposé dans les vignobles sud-africains au point d’être à l’origine du Pinotage, un croisement unique avec le Pinot Noir. Dans ce pays, il a longtemps été utilisé pour produire des vins de consommation courante, mais aussi des cuvées de qualité. Aujourd’hui, il séduit une nouvelle génération de vignerons qui choisissent d’en limiter les rendements pour offrir des vins plus concentrés, idéaux pour la dégustation.
Au Liban et au Moyen-Orient
Dans la vallée de la Bekaa, le cépage Cinsault est au cœur des assemblages. Souvent associé au Grenache et à la Syrah, il donne des vins charnus et équilibrés, aux arômes fruités et floraux. Ce profil en fait un compagnon idéal des plats traditionnels libanais, que l’on savoure au cours d’un repas ou dès l’apéritif.
En Amérique du Sud
Au Chili, notamment dans la région d’Itata, les vieilles vignes de Cinsault, parfois centenaires, permettent de produire des vins naturels croquants et frais. Ici, les vignerons redonnent vie à un patrimoine de raisin préservé, respectant le sol et valorisant la simplicité de la vinification. Chaque bouteille incarne une authenticité rare.
Synonymes et appellations régionales
Comme beaucoup de cépages anciens, le cépage Cinsault est connu sous plusieurs noms : Œillade noire en France, Ottavianello en Italie, Hermitage en Afrique du Sud. Ces appellations locales traduisent son adaptation à différents sols et climats.
Description physique du cépage
Le Cinsault est une vigne vigoureuse, reconnaissable à ses grandes feuilles arrondies et découpées. Ses grappes sont souvent coniques et lâches, ce qui limite les risques de maladies. Les baies, d’un noir bleuté, sont particulièrement juteuses. Leur pulpe sucrée et aromatique permet de produire des vins légers, à la robe claire et aux arômes immédiatement agréables en bouche. Ce caractère polyvalent explique pourquoi la vinification du Cinsault peut varier du simple rosé à des rouges plus concentrés.
Particularités viticoles et vinification
Le cépage Cinsault aime la chaleur et résiste bien à la sécheresse. Ses racines profondes lui permettent d’extraire la richesse des sols pauvres méditerranéens. Mais sa productivité peut devenir excessive : laissé sans contrôle, il produit de très grosses quantités de raisins, au détriment de la qualité. C’est pourquoi les bons vignerons choisissent de restreindre volontairement les rendements, afin d’obtenir des bouteilles équilibrées et expressives.
Côté vinification, le Cinsault brille dans les vins rosés, notamment ceux des Côtes de Provence. Mais il est aussi utilisé en rouges et, plus rarement, en vins blancs expérimentaux. Dans tous les cas, il donne des vins accessibles, avec un profil agréable et fruité qui séduit les amateurs.
Une palette aromatique séduisante
Au nez, le cépage Cinsault dévoile des notes de fraise, framboise et groseille, relevées par des touches florales de violette ou de pivoine. En bouche, il se distingue par sa souplesse et sa légèreté, rendant chaque dégustation fluide et plaisante. Sa robe claire et brillante le rend reconnaissable immédiatement, en particulier dans les vins rosés des Côtes de Provence, souvent choisis pour l’apéritif.
Styles de vins produits
Le cépage Cinsault peut offrir plusieurs styles :
En rouge, des vins légers et souples, prêts à boire dès leur mise en bouteille, agréables dès les premiers jours après achat.
En vins rosés, son domaine d’excellence, il exprime fraîcheur et élégance, parfaits pour le service au apéritif.
En assemblage, il adoucit des cépages plus puissants, apportant fruit et équilibre.
En vins blancs expérimentaux, il démontre sa polyvalence, prouvant qu’il peut aussi surprendre les amateurs curieux.
Potentiel de garde et accords mets-vins
Les vins issus du cépage Cinsault sont généralement destinés à être bus jeunes, entre 3 et 5 ans, pour conserver leur fruité. Toutefois, des vieilles vignes au Liban, au Chili ou en Afrique du Sud donnent parfois des cuvées capables de vieillir plus longtemps.
À table, ses vins rosés des Côtes de Provence se révèlent excellents à l’apéritif, en service avec salades, tapas ou fruits de mer. Les rouges souples se marient avec volailles, viandes fines et légumes grillés. Pour une dégustation plus poussée, le Cinsault accompagne aussi bien des fromages frais qu’un plat méditerranéen aux herbes.
Conclusion : un cépage d’avenir
Longtemps discret, le cépage Cinsault revient au premier plan grâce à son accessibilité, son agréable légèreté et son rôle unique dans les vins de France. Sa capacité à s’adapter aux sols, aux climats et aux styles de vinification en fait un allié des vignerons modernes. Chaque bouteille, qu’il s’agisse d’un rosé des Côtes de Provence, d’un rouge souple du Languedoc ou d’un vin naturel du Chili, prouve qu’il peut séduire les amateurs du monde entier.
Facile à découvrir et à apprécier, le Cinsault s’impose comme un cépage d’avenir. Chaque jour, il nous rappelle que l’élégance peut être simple, et qu’un vin agréable, à la robe claire et au fruité éclatant, peut rivaliser avec les plus grands. Nos sélections mettent en avant ce cépage unique pour que chaque bouteille soit une véritable invitation à la dégustation.
