Culinary Vintages

Octave blanc 2019 Polo & Pan edition, Sous le Végétal - CULINARIES EXCLUSIVE

How does a collaboration between the duo Polo & Pan and Culinaries' Sous le Végétal project come about? DJs Paul Armand-Delille and Alexandre Grynszpan – aka Polo & Pan – are sensitive to the values conveyed by so-called natural wines: an infinite palette of flavors, organic and biodynamic agriculture, respect for the soil and terroirs, no added chemical inputs... At Culinaries, natural wine is our flagship. During a tasting at our place, it was a revelation: the artists fell in love with Octave 2019. The partnership was born!


Some information about the vintage
The wine
Okto, in Greek, is the number eight. When a winemaker grows vines on a mountainside, he must adapt to the relief and create terraces: the grapes that make up Octave grow on eight different terraces. And so it was named.

A dry white made from small-grain muscat from Samos, it faithfully conveys to the glass the mineral expression of the island's rocks. The schist brings the salinity, the quartz the freshness (acidity), the volcanic rocks the austerity and the limestone the tension. The Muscat's iodine aromas are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish, Octave flourishes in a carafe and has strong aging potential.

Sous le Végétal, its island and its winemakers

Jason Ligas and Patrick Bouju, two leading figures in natural wine, are at the helm of the Culinaries Sous le Végétal estate, located on Samos, a volcanic and richly wooded island in the North Aegean archipelago. More precisely, the plots from which the Octave cuvée is made are located in the villages of Pagondas and Platanos, on the foothills and slopes of Mount Karvounis. The soils are schistose, limestone, quartzose, and basalt.

The Vines

The grape variety is Muscat à petits grains de Samos, grown organically in conversion to permaculture. The vines, pruned in the goblet style, are harvested by hand in the early morning, from July 23rd to September 15th.

Vinification

Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are performed. Half of the wine is vinified in 750-liter amphorae and half in 1,400-liter Noblot concrete vats. The wine is unfiltered and free-run, bottled by gravity and transferred by peristaltic pump into black bottles, ensuring optimal aging. Aged in bottles with organic paraffin-free corks, sealed with a mixture of paraffin and black beeswax.

Want to enjoy at the bar?

Our YARD bars and restaurants also offer this vintage! Learn more about our locations

Food and wine pairing

Perfect pairing with natural oysters or seafood!

Food and wine pairing mets-musique

Without a doubt, the latest album Cyclorama by Polo & Pan themselves!

Octave White 2018

Sous le Végétal

Octave because okto (eight), eight terraces of four terroirs. This dry white conveys the mineral expression of the rocks present on the island and constitutes a good synthesis of its pedological profile. Schist, limestone, quartz, and volcanic rocks on the eight selected plots. The schist brings salinity, the quartz freshness (acidity), the volcanic rocks austerity, and the limestone tension. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish. Decanting is recommended to allow it to flourish.

Where?
Villages of Pagondas and Platanos, on the foothills of Mount Karvounis, and on Mount Karvounis itself. Schist, limestone, quartz, and basalt soils.

The vines
Samos small grain Muscat, grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand from July 23 to September 15, in the early morning.

Vinification
Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 750-liter amphorae and half in 1,400-liter Nomblot concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Livia White 2019

Sous le Végétal

Livia is a dry white wine that reflects the salinity of schist and the freshness of quartz. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. It is a long and full-bodied wine, prolonged by a rich finish. Decanting is recommended. The vines, pruned in goblet style, are grown organically and in conversion to permaculture on schist, quartz, and limestone soils not far from the village of Pagondas, in the foothills of Mount Karvounis. Free-run juice obtained by crushing and without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Half vinification in five hundred liter Stockinger barrels and half in five thousand liter stainless steel vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging.

To find out more

Beneath the plant lies the mineral: this is the meaning of this concept of natural cuvées created in Greece, on the island of Samos, by a team of friends gathered around winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions.

Hüpnos White 2018

Sous le Végétal

Hüpnos ("sleep" in Greek) owes its name to the slopes of the dormant volcano on which its vineyard terraces are located, harvested at night. This dry white wine is produced from two remarkably austere vineyards. A macerated wine, it offers great mineral freshness and rich fruit, extended by notes of candied fruit.

Where?
On the slopes of an extinct volcano, in the Agii Sarandides area, and on Mount Karvounis. Basalt and limestone soils.

The vines
Muscat à petit grain from Samos, grown organically in conversion to permaculture. The vines are pruned in goblet form. Manual harvesting at night, in order to preserve the freshness of the polyphenols and ensure perfect maceration.

Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. Vinification without aeration or stabilization, only settling, pumping over and topping up are carried out. Vinification in 500-liter Stockinger barrels. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Auguste Red 2018

Sous le Végétal

Auguste is the Roman emperor, and it's also the grape variety. The only dry red in the project, it reflects the salinity of the schist and the freshness and acidity of the quartz. Its cherry and red fruit aromas remain elegant and taut, with rich tannins. A long, full wine with a saline finish. Decanting is recommended.

Where?
Village of Pagondas, on the foothills of Mount Karvounis, not far from the Heraion of Samos. Schist and quartz soils. The wine is made from a blend of
four types of rock on two plots.

The vines
The avgoustiatis grape variety ("the august") is interplanted with the muscats of the Livia cuvée, another reason for its name. Avgoustiatis is a rare variety, the first red grape variety harvested in Greece. It is grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand on the morning of August 15th.

Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. No aeration or stabilization: only settling, pumping over and topping up are carried out. Half of the vinification is in 500-liter Stockinger barrels and half in ovoid concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Palli & Genesià White 2018

Sous le Végétal

The name of this cuvée evokes a rebirth: this is the meaning, in Greek, of the word palingenesià ("new birth"). It is, in fact, an abandoned mountain vineyard that begins a second life thanks to Jason's team: a resurrected vine. It is a maceration wine of great finesse and beautiful minerality, with all the freshness of the high-altitude vine.

Where?
The vineyard, located in the village of Platanos, on the slopes of Mount Karvounis, rests on a pink granite subsoil.

The vines
Small-grain Muscat of Samos, cultivated organically in conversion to permaculture. The vines are pruned in goblet form and the harvest is entirely manual.

Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. Vinification without aeration or stabilization; only settling, pumping over and topping up are carried out. Vinification in 750-liter amphorae. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork stopper without paraffin, sealed with a mixture of paraffin and black beeswax.

Livia (exclusive vintage) White 2022,

Sous le Végétal
Livia is an organic, biodynamic, and natural dry white wine from the island of Samos (Greece) whose mineral profile reflects the salinity of schist and the freshness of quartz. It is part of Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. The iodized aromas of the Muscat à petits grains are elegant, refined, and persistent, without the heaviness that this grape variety sometimes presents. Livia is a long and full-bodied wine, prolonged by a delicious finish. Decanting is recommended. It will shine as an accompaniment to high-end seafood products such as smoked salmon from Lionel Durot or with the specialties of Caviar de Neuvic.

Cultivation and vinification
The vines, pruned in goblet form, are cultivated using organic farming and in conversion to permaculture on schist, quartz and limestone soils not far from the village of Pagondas, on the foothills of Mount Karvounis. The harvest is destemmed before maceration, a light crushing allows the extraction of the free-run juice which ferments without pumping over, aeration or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 500-liter Stockinger barrels and half in 5,000-liter stainless steel vats. Livia is a natural wine without additives, unfiltered, bottled by gravity and aged in black bottles sealed with wax.

Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively for Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Cuvée 0.72+ Red 2019

De Vini
With a slightly dark ruby ​​color and faded rose tones, this is a red wine that should logically catch your eye for your greatest pleasure: this cuvée 0.72+ red comes from very different terroirs than its white equivalent (which we also offer). The vines from which it comes, 80% Grenache Noir, 10% Syrah and 10% Viognier, are located in the Côtes du Rhône region, in Rochefort-du-Gard, and grow on a soil of rolled pebbles that is not without points in common with that of Châteauneuf-du-Pape, which is only a few kilometers away on the other bank of the Rhône. The presence of a white grape variety - Viognier - in this red blend gives this wine a great originality, a floral side that hovers over the entire organoleptic experience: there are faded rose petals on both the nose and the palate, as well as a fairly strong tendency towards white flowers (Viognier, again). There is also a little prune and a complex, though light, aromatic structure. This is a beautiful wine that was long overdue and which is currently at its peak, with beautifully melted tannins and many more years ahead of it. Great length, great structure on the palate, and a pleasant salivating side. Viognier is an inspiration from the Northern Côtes-du-Rhône adapted to the Southern Côtes-du-Rhône, and red blends featuring white grape varieties are an increasingly common occurrence in the world of natural wines. As for the cultivation and vinification, the vines are managed biodynamically and the grapes were macerated for two weeks with care: no pumping over, no crushing, as little intervention as possible. Just a little punching down, no more than necessary. If the name of the cuvée intrigues you, be aware that following a small technical incident during bottling, it does not contain exactly the standard quantity. This detail should not worry you, because in this case, 72 cl is a maximum: most bottles require between 1 and 3 cl to reach 75, which is very little. Don't let the fluidity and delicacy of this wine fool you either; it's actually a solid wine that will pair well with solid dishes like roast wild boar and anything with truffles.

Octave (exclusive vintage) White 2022,

Sous le Végétal
Octave is an organic, biodynamic, and natural dry white wine from the terroir of the island of Samos, in the eastern Aegean Sea. It is a vintage belonging to the Sous le Végétal project, exclusively for Culinaries, created by Patrick Bouju on the island of Samos (Greece). Octave is made entirely from Samos small grain muscat grown in the localities of Pagondas, Karvounis and Platanos — eight plots from four terroirs, okto meaning “eight” in Greek.

Eight plots, four terroirs
Octave reflects the mineral variety of the island of Samos through these eight plots from which it comes: the salinity of the limestone, the freshness of the quartz, the austerity of the basalt and the tension of the schist. The iodized aromas of the muscat remain elegant, avoiding the heaviness of the grape variety. Octave is a complex natural wine that extends into a mineral finish. It will flourish in a carafe and will be very comfortable with seafood products such as the specialties of Saumon de France (smoked fish and rillettes) or oysters from Yvonnick Jegat or from the Ferme marine d’Artouan.

In the vineyard and at the cellar
The vines are harvested by hand in the early morning, and the grapes are macerated in whole bunches. The free-run juice is vinified without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Fermentation takes place in 750-liter amphorae and 1,400-liter concrete eggs. Octave is without additives, unfiltered, and bottled by gravity; the black bottles are used for aging and maturation. Around the (organic) cap, the closure is made of paraffin and black beeswax.

Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfites are added, and no filtration is used.

Auguste (exclusive vintage) Red 2022

Sous le Végétal
Organic and natural, Auguste takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is, for now, the only dry red wine from the Sous le Végétal project, led on the Greek island of Samos by Patrick Bouju. The vines grow on the foothills of Mount Karvounis, not far from the village of Pagondas. The wine is a blend of four types of rock on two plots. The avgoustiatis grape variety ("the august") is a rare variety, the first red grape variety harvested in Greece. It is grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand on the early morning of August 15th.

Vinification
The wine is first obtained by a forty-day maceration of whole bunches in stainless steel vats. Half of the vinification is done in 500-liter Stockinger barrels and the other half in ovoid concrete vats. This wine from the Samos terroir is completely additive-free, unfiltered and bottled by gravity. The black bottle ensures the wine ages and the closure is made with a cork sealed with a mixture of paraffin and black beeswax.

Tasting
Auguste is a light red wine with no additives or added sulfites which, through its Mediterranean nature, recalls something of the reds of the Jura: characteristic earthy and mineral notes, lots of character - prune, clove, anise, vanilla, cherry jam, rich tannins and, on the finish, a salinity due to the mineral-rich soils (particularly schist and limestone) of the island of Samos. The fruity notes remain taut and elegant. Decanting is recommended. Auguste will enjoy all the meze and hors d'oeuvres from the land or the sea. A charcuterie from Maison Montalet or from Ferme de Mayrinhac (for example a galabard black pudding) will suit him like a glove, or even smoked scallops (Salmon de France).

Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.

Hupnos (exclusive vintage) White 2022

Sous le Végétal
Made from small-grain Muscat, Hüpnos is an organic, biodynamic, and natural wine from the terroir of Samos, a Greek island in the eastern Aegean Sea. This sulfite-free wine is one of five white vintages from Patrick Bouju's "Sous le Végétal" project, exclusively for Culinaries. Its name is inspired by its night harvest, hüpnos meaning "sleep" in Greek. This type of harvest is designed to preserve the freshness of the polyphenols for perfect maceration. The muscats are harvested in the Agii Sarandides and Karvounis areas on the slopes of the volcano that occupies the center of the island. They were obtained using organic farming methods in conversion to permaculture. Pruned in goblet form, they grow on basalt, granite, and limestone soils.

Vinification
The Hüpnos harvest macerates in whole bunches for a month. Vinification is carried out without aeration or stabilization; only pumping over, topping up, and settling are carried out. Fermentation takes place in 500-liter Stockinger barrels. Hüpnos is an unfiltered wine, with no additives or added sulfites, bottled by gravity, and aged in black bottles sealed with black beeswax and paraffin.

Tasting
On the palate, Hüpnos surprises with its fruity freshness while expressing its nocturnal origin and the mineral austerity of its terroir. An aroma of candied fruit diffuses on the palate. The deliciousness and mineral freshness are both present. Decanting is recommended, and as an accompaniment, try grilled fish, white meats (for example a roast piece of Black Pork of Bigorre or Ferme de Mayrinhac.

Learn more about Sous le Végétal
Under the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, cast iron ferrous… In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of vinification containers are used: amphorae, concrete eggs, stainless steel vats and barrels of 500 liters. Each plot is vinified in at least two of the four containers and aged in black bottles sealed with wax. No sulfur is added or filtration is performed.

Octave White 2019

Sous le Végétal

Octave because okto (eight), eight terraces of four terroirs. This dry white conveys the mineral expression of the rocks present on the island and constitutes a good synthesis of its pedological profile. Schist, limestone, quartz, and volcanic rocks on the eight selected plots. The schist brings salinity, the quartz freshness (acidity), the volcanic rocks austerity, and the limestone tension. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish. Decanting is recommended to allow it to flourish.

Where?
Villages of Pagondas and Platanos, on the foothills of Mount Karvounis, and on Mount Karvounis itself. Schist, limestone, quartz, and basalt soils.

The vines
Samos small grain Muscat, grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand from July 23 to September 15, in the early morning.

Vinification
Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 750-liter amphorae and half in 1,400-liter Nomblot concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Alba Blanc 2021,

De Vini
Alba is a dry white wine typical of the Loire estuary: low alcohol (10.5% alcohol), very mineral, very dry, a straightforward, high-quality white. Not exactly "natural," in the words of its creator, it "glides along easily." Christophe Bosque adds that 2021 was the frost of the century, with ridiculous yields but high concentrations and high-quality grapes. "We have few, but it's very good. A high-quality vintage." Alba comes from 100% gabbro soil, and is composed of Melon de Bourgogne (90%) and Folle Blanche (10%), the two emblematic Muscadet grape varieties. The grapes are pressed directly and fermented in buried concrete vats, Nantes-style, lined with sandstone tiles, and in sandstone amphorae. Aging is also done in vats, and bottling was done in spring 2022. No chemical inputs are added to the vineyard or the cellar, and no sulfiting is used. A roughing-out (very light filtration) is practiced.

To find out more
The De Vini, Vinilibre estate is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine, and after spending years as a merchant, importer, and then wine merchant, this former cameraman trained in oenology and viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson, in 2017. The soils are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe's vintages may come from grapes purchased from the best French terroirs, notably in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, it's serious, off-the-beaten-track wines, just the way he likes them. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural mode.

Hüpnos White 2019

Sous le Végétal

Hüpnos ("sleep" in Greek) owes its name to the slopes of the dormant volcano on which its vineyard terraces are located, harvested at night. This dry white wine is produced from two remarkably austere vineyards. A macerated wine, it offers great mineral freshness and rich fruit, prolonged by notes of candied fruit.

Where?
On the slopes of an extinct volcano, in the Agii Sarandides area, and on Mount Karvounis. Basalt and limestone soils.

The vines
Muscat à petit grain from Samos, grown organically in conversion to permaculture. The vines are pruned in goblet form. Manual harvesting at night, in order to preserve the freshness of the polyphenols and ensure perfect maceration.

Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. Vinification without aeration or stabilization, only settling, pumping over and topping up are carried out. Vinification in 500-liter Stockinger barrels. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.

Sémélé Rosé 2022

Sous le Végétal

Sémélé, exclusively from Culinaries, is an organic and natural rosé wine from the island of Samos (Greece) that is part of Patrick Bouju's Sous le Végétal project in partnership with Culinaries. Its name alludes to the myth of Semele, mistress of Zeus and mother of Dionysus, god of Wine and Intoxication.

In the Vineyard

Sous le Végétal vintages are primarily based on Samos Muscat à petits grains and, more rarely, on other local grape varieties. Here, the red Avgoustiatis grape variety is blended in equal parts with Muscat. The vines are managed biodynamically and in permaculture.

In the cellar

A blend of avgoustiatis (a very common red grape variety in Greece) macerated for a week and directly pressed muscat, all organic, Sémélé is neither filtered nor fined.

Tasting

With its deep, lively and seductive color, its fruitiness of strawberry and raspberry and its lovely tannins, Sémélé is a natural rosé that leans towards a light red. It will go well with tapas, mezes, starters and Mediterranean dishes: we recommend pairing it with taramas by Lionel Durot, with smoked fish or seafood hors d'oeuvres by Saumon de France, or with the delicious poutargue de Martigues by Frédéric Paez.

Learn more about Sous le Végétal

Under the plant lies the mineral: this is the meaning of this concept of natural and additive-free vintages exclusively for Culinaries, produced in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed by Patrick Bouju.

History (and geography)
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis or asyrtiko, blended or not with Samos muscat. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfites are added or filtration is performed.

Ergastoline White 2018

Patrick Bouju

For this 100% Bergeron (grape variety also called Roussanne) from Savoie terroirs, the vinification is by Patrick Bouju and the label by Aurélien Lefort. Skin maceration in finesse, lots of polish and complexity. A rare bottle with character, which must be enjoyed.
Natural wine with no added sulfites.

Cuvée 0.72+ (exclusive cuvée) white 2019

De Vini

0.72+ is a dry white wine produced by Christophe Bosque of De Vini, organic and natural, without any added sulfites or chemical additives. It comes directly from the Muscadet region, the Loire estuary. While it doesn't carry the Muscadet appellation (it's a Vin de France), it can be considered a Muscadet and enjoyed as such.

In the vineyard and in the winery

0.72+ Blanc de De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) grown in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a granular igneous rock resting on a granite subsoil, and this produces splendid, vibrant, and mineral white wines. Gabbro and granite are Vinilibre's preferred soils and constitute a precious viticultural heritage. The wine was aged for one year in buried cement tanks (traditional in this region), on its lees, without any additives.

If you want to know…

The name of the cuvée comes from an anecdote: originally, due to a minor technical glitch during bottling, it didn't contain exactly the standard quantity. The error has since been corrected (0.72+ de De Vini is now in its fourth vintage).

Tasting

Let's hear from the winemaker: "It tastes divine!" Three years in the bottle have only served to polish, refine, and enhance it. "The older the gabbro, the better it is," its creator also confides. This wine is excellent to drink now or later, well chilled. An elegant acidity blended with a balancing roundness, a saline and mouthwatering character make 0.72+ an unfailing companion to raw seafood, oysters, sashimi and sushi, fish tartares and carpaccios, or smoked fish. This cuvée is also available in red.

Learn more about Christophe Bosque and De Vini

De Vini, along with the Vinilibre wine trading business, is the multifaceted venture of Christophe Bosque, originally from Saint-Nazaire. Wine has always been his passion. We are particularly interested in his local creations, made from grapes grown on his two-hectare vineyard and fermented in a traditional Nantes-style underground vat—a true reinvention of Muscadet (outside the appellation) in a natural style.

Gabbro melt

After years working as a wine merchant, importer, and then winemaker, this former cameraman, who holds a vocational diploma in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in 2017 in Gorges, Loire-Atlantique, near Clisson. The soils there consist of gabbro on a granite subsoil, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet, but better

Christophe's wines may be made from grapes sourced from the finest French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his own vines, which he tends with passion and a deep respect for the terroir. His labels and appellations reveal a touch of humor and a flair for the pun, but inside the bottle, it's serious business: wines off the beaten path, just the way he likes them.

Bergeron Ergastoline White - 2019

Patrick Bouju

For this 100% Bergeron (another name for Roussanne) from Savoie terroirs, the vinification is by Patrick Bouju and the label by Aurélien Lefort. Skin-on maceration with finesse, great polish and complexity. A rare bottle full of character, one to be enjoyed.

Cuvée 0.72+ (exclusive cuvée) White 2022,

De Vini
0.72+ is a dry, organic, natural white wine made without any added sulfites or chemical additives by Christophe Bosque of De Vini. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is in Vin de France), it can be considered a muscadet and drunk as such.

In the vineyard and in the cellar
0.72 + white from De Vini is made from 100% melon de Bourgogne (another name for the muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is an igneous rock with a grainy texture resting on a granite subsoil, and this produces splendid, lively and mineral white wines. Gabbro and granite are Vinilibre's preferred soils and constitute a precious wine-growing heritage. The wine was aged in buried cement vats (traditional in this region) for a year, on lees, without any additives.

If you want to know...
The name of the cuvée comes from an anecdote: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72 + of De Vini is in its fourth vintage).

Tasting
Let's hear from the winemaker: "It tastes like the fire of God!" Three years in the bottle have only polished, chiseled, and improved it. "The older the gabbro, the better it is," also confides its author. This wine is excellent to drink now or later, very cold. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72 + an unfailing companion to raw seafood, oysters, sashimi and sushi, fish tartare and carpaccio, or smoked fish. This cuvée also exists in red.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.

Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.

Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.

Palli et Genesia (exclusive vintage) White 2022

Sous le Végétal

Fine, delicate, fresh, and deliciously muscatel-like, Palli & Genesià is an organic, biodynamic, and natural wine with no additives or sulfites. It is one of five white vintages in the Sous le Végétal series, and, like three others, is made from small-grain Muscat grapes from the island of Samos (an archipelago in the eastern Aegean). It expresses all the minerality of the pink granite soil from which it is made. Palli & Genesià Genesià comes from vines planted near the village of Platanos, pruned en goblet on an old vineyard, abandoned and brought back to life—hence its name, derived from palingenesià, “rebirth” in Greek. The vines are cultivated organically in conversion to permaculture, without any additives in the vineyard or the cellar, and the harvest is manual. As with all other Sous le Végétal cuvée, fermentation takes place in stainless steel vats and terracotta amphorae. The wine is bottled by gravity and sealed with a black beeswax cork. The black glass bottle guarantees aging. Palli & Genesià is the perfect accompaniment to seafood and Eastern Mediterranean meze. You can open it with friends to enjoy tapas or seafood starters: we suggest, for example, preserves from Calle El Tato. Palli & Genesià will also go very well with cheeses, for example the Auvergne tommes and fourmes from Ferme Pradel.

Learn more about Sous le Végétal

Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.

History

Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.

Grape varieties and vinification

Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.