Culinary Vintages

Cuvée 0.72+ (exclusive cuvée) White 2023

De Vini
Vinified without additives or sulfites by Christophe Bosque of De Vini, 0.72+ is an organic and natural dry white wine. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is classified as 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 a grainy igneous rock resting on a granite subsoil, contributing to the production of splendid, lively and mineral white wines. Gabbro and granite are Christophe Bosque's favorite soils. The wine was aged for one year on lees in buried cement vats (traditional in this region), without any additives.

If you want to know...
An anecdote explains the name of the cuvée: 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 fifth vintage).

Tasting
0.72+ white is excellent to drink now or later, well chilled. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72+ an unfailing companion to raw or smoked fish and seafood, especially oysters. This vintage also exists in red.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the dual activity 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.

Toile de Fond White 2022

Fond Cyprès

Lovely texture, fluidity, citrus notes (lemon), and a seductive liveliness. We present to you for the first time Toile de Fond Blanc, the little white brother of Toile de Fond Rouge. This white wine, classified as a Vin de France, is very fresh, with non-filtration explaining its slightly cloudy color. A lovely, thirst-quenching white wine, it is made from Grenache Blanc and Roussanne grown on the same plot and therefore sharing the qualities of their native soil. These grapes are from the excellent 2022 harvest, vinified entirely in stainless steel vats and bottled in the spring. It's typically a summer wine, perfect with raw seafood, raw fish, and delicate tapas. Drink before fall.

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 make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, vibrant soils are ideal conditions 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.

Cuvée 0.72+ (exclusive cuvée) Red 2019 Magnum

De Vini
Exclusive to Culinaries, 0.72+ red is a merchant cuvée produced by Christophe Bosque of the De Vini estate, located in the Nantes region. The vines from which it is produced, 80% Grenache Noir, 10% Syrah, and 10% Viognier, are located in the Côtes du Rhône region, in Rochefort-du-Gard, and grow on a pebble-rich soil similar to that of nearby Châteauneuf-du-Pape. Classified as a Vin de France, it has its counterpart in white.

Vinification
The vines are managed biodynamically and the grapes are macerated for two weeks on the skins and fermented on indigenous yeasts: no pumping over, no crushing, as little intervention as possible. Just a little punching down. No filtration, no fining, no sulfites.

Tasting
0.72+ red has a slightly dark ruby ​​color, with faded rose tones. This floral note is found on the nose and palate. The presence of white Viognier in this red blend gives this wine a floral side, a rather rare note of white flowers. A little prune, a complex yet light aromatic structure, a pleasant salivating side. This is a beautiful wine that still has good years ahead of it, especially in the magnum format which polishes all its qualities. Great length, great structure on the palate. 0.72+ is a robust wine that will pair well with solid dishes and anything containing truffles. Let's pair it without further ado with a nice grilled meat (a rib of beef from Maison Aitana) and let's heat up for the occasion a good truffle sauce from Maison Pébeyre.

Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted 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 two-hectare vineyard and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural form.

Gabbro Fondu
After spending years as a wine merchant, importer, and then wine merchant, this former cameraman, who holds a BTS in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, Loire-Atlantique, near Clisson, in 2017. The soils there consist 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.

Livia (exclusive vintage) White 2023,

Sous le Vegetal

A Culinaries bestseller in its previous vintages, the Livia 2023 from Sous le Végétal (Exclusive Culinaries Estate) offers a vibrant version of Muscat Petit Grain, grown on schist soils and vinified with destemmed maceration for greater complexity and finesse.

A lively and mineral white

Livia expresses all the richness of the Samos terroir, with beautiful tension and a rich aromatic palette.

An aromatic nose and a saline palate

On the nose, notes of exotic fruits, citrus, and white flowers. On the palate, the attack is fresh and tense, with a lingering minerality and a saline finish.

How to enjoy Livia?

Served at 10-12°C, Livia pairs perfectly with oysters, fish carpaccio, or vegetable dishes with fresh herbs. Its aging potential of 5 to 10 years will allow for a beautiful aromatic development.

XLC Xarel Lo Culinaries White 2022

Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...

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 coming 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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.

Champagne Fleur d'Etoile Extra-Brut White non-vintage,

Champagne Fleury

Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).

To find out more

Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.

Auguste Red 2019,

Sous le Végétal

Auguste is the only dry red wine from the Sous le Végétal project. It takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is a light wine that, through its Mediterranean nature, recalls something of the reds of the Jura: a characteristic earthy and mineral note, plenty 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. 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 ('the august') grape variety is a rare variety, the first red grape variety harvested in Greece. It is cultivated organically in conversion to permaculture. The vines, pruned in the 'goblet' style, are harvested by hand on the morning of August 15th. 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. The wine 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.
To find out more
Under the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful enterprise 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. Sous le Végétal also takes under its wing the A la Natural vintages by Patrick Bouju.

Culinaries Gin, 70cl

Distillerie du Viaduc


We are very proud to offer you Culinaries Gin, our first house spirit, the result of our collaboration with the Distillerie du Viaduc, located in Paris's 12th arrondissement. The distillery team—its two founders, Théo and Quentin—worked to determine the profile of this beverage, agreeing on the recipe and its dominant aromas. We wanted a very fresh gin, with a clean and precise aromatic palette. Once the composition of the macerate was fixed after several trials and errors, the bouquet of plants, 100% organic and French, and spices was brought together by the two distillers: always dried plants, for the preservation and concentration of aromas. The maceration of dried plants indeed gives a more flavorful gin. The ingredients are first macerated in neutral wheat-based alcohol with a 96% alcohol content, and everything is then distilled. Since the double distillation has already been carried out to obtain the alcohol, a triple distillation is carried out with the plants, which are left in the macerate to better extract the essential oils. The gin is distilled in one of the house's two stills. Once the gin is distilled, it is bottled at the distillery itself, in pretty transparent glass bottles of a refreshing aquatic blue.

Culinaries gin has an alcohol content of 43% and comes in 70 centiliter bottles. What's in it? The Culinaries gin recipe includes angelica root, dill seeds, coriander seeds, orange peel, sage leaves, juniper berries, and fenugreek seeds. We wanted it to be aromatic but not overpowering, unlike some contemporary recipes that are more reminiscent of a perfumer's workshop than a distiller's, and we wanted to emphasize freshness, for the greatest pleasure of your gin and tonics or dry martinis. On the nose, angelica immediately announces itself with its heavenly scent; orange peel and dill follow suit, and the remaining ingredients unfold in a subtle, soothing, and comforting range. Fenugreek appears last, enhancing this fresh symphony with a discreet warm and spicy note. We are sure that you will already find the bottle superb and that you will appreciate the contents even more. Serve this gin chilled, refrigerated, or even frozen for a more enjoyable experience. We recommend using a pouring spout for ease of use.

Les Bonnes Quilles White 2022,

Domaine Bois Moisset

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

Vinification

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

Tasting

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

Learn more about the Bois-Moisset estate

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

Cows and Vines

The Bois-Moisset estate is also home to a herd of old local breed cows, and guest rooms are available during the summer months. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years.

Indigenous Grape Varieties

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

Magnum Variette Red 2018

Domaine Fond Cyprès

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.

The White Widow White 2024,

Les Grandes Serres

Located between Vaison-la-Romaine and Séguret, the Grandes Serres vineyard, certified organic, promotes an innovative agroforestry approach, including the planting of pistachio trees along the edges of the plots. This cuvée, The White Widow 2024, made from a blend of Clairette, Grenache Blanc, and Marsanne, elegantly expresses the richness of the Rhône's sandy soils.

A pure and delicious white

Harvested in the cool of the morning on a fruity day, the grapes are pressed directly, thus preserving their brightness and freshness. Fermentation takes place spontaneously with indigenous yeasts, in a subtle balance between new Stockinger barrels (for Clairette and Marsanne, 50%) and stainless steel vats (for Grenache Blanc, 50%). Careful aging with light stirring gives the wine a full texture, without filtration, allowing natural sedimentation of the lees in the cold.

An expressive nose and a generous palate

From the moment you open it, The White Widow seduces with an intense bouquet of yellow fruits and jasmine. The palate is full-bodied and rich, supported by a beautiful mineral tension, which brings balance and length. A fresh finish, with slightly saline notes, prolongs the pleasure.

What to enjoy with this bottle?

This gastronomic white is ideally enjoyed at 10-12°C and pairs wonderfully with fish and white meats in sauce, spicy dishes and blue cheeses. With an aging potential of 5 years, it will gain in complexity over time.

Auguste (exclusive vintage) Red 2023,

Sous le Végétal


With Auguste 2023, Sous le Végétal enhances the rare Avgoustatis grape variety, a native Greek grape with deep, spicy aromas. Thanks to a month of whole-bunch maceration, this red wine reveals beautiful complexity and a silky texture.

An intense and distinguished Mediterranean red
Grown on schist soils, this wine reveals a fine tannic structure and beautiful freshness, perfectly balancing power and finesse.

A spicy nose and an elegant palate
The nose reveals notes of black cherry, spices, and garrigue, typical of Mediterranean grape varieties. On the palate, it is distinguished by its beautiful tension, velvety tannins, and a long, mineral finish.

How to enjoy Auguste?
Served at 16-18°C, Auguste is the perfect accompaniment to a leg of lamb, a spicy tagine, or roasted vegetables with herbs. With an aging potential of 5 to 10 years, it will gain in complexity and suppleness.

Les Marlines Special White Cuvée 2018

Jean Yves Peron

Les Marlines is an organic and natural dry white wine from Jean-Yves Péron. This exceptional cuvée, classified as a Vin de France, is produced in Savoie in the Chignin-Bergeron region (without the appellation). It is a 100% Roussanne de Savoie merchant cuvée made from grapes grown biodynamically in Chignin by Gilles Berlioz.

Vinification

Roussannes are produced from young vines (three years old) and older vines growing on poor, shallow limestone subsoil. The plot is south-facing on a predominantly west-facing slope. This is the first harvest from these young vines, and it is producing splendid results. The grapes spend three weeks in carbonic maceration with a week of punching down, then the wine is aged under veil for four years in 225-liter barrels.

Tasting

The oxidative note is unmistakable in this Les Marlines cuvée; it is accompanied by great aromatic richness and real freshness. This complete and adaptable wine offers delicious notes of hay, dried herbs, and apricot, which is the hallmark of Roussanne. As a good sailing wine, this wine will go with everything. We recommend it with very old hard cheeses: or with exceptional charcuterie, such as galabart black pudding, Bigorre black ham or Béarnaise andouille, all three to be found in the selection of the Collectif Padouen. Or a simmered Gascon poultry (we strongly recommend using this wine for the sauce: you will therefore need more than one bottle).

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Eveil Blanc 2023

Domaine Einhart

A dry and vibrant white, combining freshness and conviviality

The Domaine Einhart, a rising star in natural wine in Alsace, offers us here an exclusive cuvée full of character: Éveil 2023. This dry and balanced white, labeled organic, is a tribute to the limestone terroirs and emblematic Alsatian grape varieties. Composed of 35% Riesling, 35% Auxerrois, and 30% Gewurztraminer, this wine expresses all the richness of its loamy, clayey, and limestone soil, grown on plots located on cool, windswept hillsides.

A Tasting Experience in Elegance

With a luminous pale gold color, Éveil 2023 opens with a delicate nose blending subtle aromas of bergamot and white flowers. On the palate, the freshness is pronounced, with a lovely mineral tension and a slight salinity. Its ample texture and slightly spicy aromatic profile make this a white wine that is both lively and generous, supported by beautiful acidity and a lingering finish.

Authentic winemaking

The grapes, hand-harvested in 20kg crates, undergo meticulous treatment in the cellar. After a short 24-hour maceration to initiate fermentation, they are pressed directly. Fermentation is carried out by indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. It is then aged for 8 months in Pinot Noir barrels, on fine lees, to give the wine its balance and depth.