Eurofeuille Label

Vieille Vigne Red 2017,

Domaine Bois Moisset

With a few years under its belt, this beautiful organic and natural wine reveals even more complexity and depth: drink now! Vigne Vieille du Falgueyras is a fruity and indulgent red wine, rich in notes of red fruits (blackcurrant, blackberry, morello cherry) and beautifully peppery. Its profile is enhanced by sweet spices, prune on the nose, black olive, as well as more mineral accents (smoke, natural incense). It has character, oak without exaggeration, and a very beautiful body. Typical of the Gaillac terroirs, this is a red wine made 100% from old Syrah vines aged thirty and forty years, planted on boulbènes (gravelly, loamy sand) on the second terrace of the Tarn. The destemmed harvest macerates in cement vats with two punchings of the marc. The fermentation temperature did not exceed 21°C. Aging continues for nine months before bottling without filtration and, of course, without the addition of sulfites.

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The name Gaillac, the region where the Bois-Moisset estate is located, owned by Sylvie Ledran and Philippe Maffre, has been associated with wines since Antiquity; it is the oldest vineyard in France, with two thousand years of history and an impressive collection of ancient indigenous grape varieties. It is also a region of dazzling beauty, nicknamed "French Tuscany" because of its gentle hills planted with groves and its almost Florentine luminosity. Many estates, including that of Bois-Moisset, showcase this uniquely rich winemaking heritage. Along with an estate planted with vines, it is an organic mixed farm that directly sells its production of lentils, sunflower oil, cereal flours, and grape juice. A herd of old local breed cows also thrives there, and guest rooms are available in the summer. It is in this small rural paradise that natural wines typical of their origin and terroir are born, on fifteen hectares of boulbènes, gravelly and sandy-loam soils carried by the Tarn for thousands of years. The grape varieties are dominated by Syrah and Duras, but the ampelographic richness of Gaillacois (braucol, prunelart, loin-de-l'œil, etc.) is also evident in the vintages of the Bois-Moisset estate, which consist particularly of red wines with crisp fruitiness, concentrated but with smooth and delicate tannins.

Pastis du Zeppelin 44.8° - 70cl

Awen Nature Distillery

We first admire the magnificent label, and then we discover the bouquet. The nose of this certified organic pastis is fresh and aniseed, the palate is very fresh and delicately spiced. But pastis in Brittany? Of course. Besides, if you know how to make absinthe, you know how to make pastis, the latter being one of the spirits that replaced absinthe after it was banned in 1915. Pastis, since then, has become a product of Provence and especially Marseille, but nothing prevents the existence of a Breton pastis. This one gets its taste from a combination of thirteen distilled plants, always with a dominance of green anise and complex, spicy and herbaceous notes: fennel, star anise, angelica root, coriander, cinnamon, orange, iris, licorice, nutmeg, clove. The whole thing is very fresh, as befits a pastis. All that remains is to dilute it with fresh water.

To find out more
The Awen Nature distillery is a factory of magic potions: beverages with a strong Celtic content, organic liqueurs with a strong touch of poetry. This Breton distillery, located in Ille-et-Vilaine and run by Julien Fanny, initially devoted itself to absinthe, a liqueur that Julien helped to rehabilitate. It's not "the liqueur that makes you crazy," he says: "we were already crazy before." » He strives—successfully—to recreate the taste of yesteryear, that of absinthes that were once given to children on a sugar cube as a dewormer. “You need a touch of madness to be a distiller today,” says Julien. In addition to absinthe, Julien distills a wide range of spirits and liqueurs: gins, vodkas, botanical rums, Swedish elixir, concoctions inspired by role-playing games… All made from plants, respecting the environment, without preservatives or artificial flavors. An ode to plants that the korrigans must sip in secret, at night, on the moors.

Vino Rosso Rossetto Red 2021,

Corva Gialla

Fruit and drinkability above all: Rossetto was designed to be joyful and easy to drink. Azienda Corvagialla sought to promote maximum acidity in the harvest to obtain a pleasant wine with a very present fruity note: cherry and strawberry, on the nose as well as on the palate. This wine is a distinguished gurgling wine, a wine for pleasure and relaxation with friends that you will love to return to on any occasion. Rossetto is a 100% Sangiovese from the most vigorous plot of the vineyard: made up of volcanic soils, it faces west and is located at an altitude of 450 meters. The harvest is destemmed and macerated for about three weeks with daily pumping over or punching down as needed. After fermentation, Rossetto is aged in fiberglass vats until bottling in March.

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The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delimiting deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are promoting these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.

Cyprès de Toi Blanc 2021,

Cyprès Base
Wonderfully balanced, taut, yet affable, this all-Chardonnay first delivers a basket of white fruits—ripe and crisp nashi pear, cottage garden pear—which quickly give way to exotic notes on the mid-palate: a delicate touch of mango and apricot. In the background, wild thyme, thyme, garrigue, a hint of fig leaf and fresh lemon. A broad and generous palette that lends itself to any occasion. Shaped by the limestone and blue marl soils of Escales, vinified and aged in stainless steel vats, this wine is seductive, dazzlingly fresh and delicious enough to evoke the most diverse culinary pairings.

To find out more
This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old estate already planted with abandoned Carignan and Grenache vines, which had not seen any fertilizer or pesticides for years: these clean and vibrant soils were 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. Vinification is carried out 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. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

White Riesling 2020

Domaine Einhart
Riesling, the lord of Eastern grape varieties, finds here an expression worthy of its nobility. The color is a beautiful orange-yellow. The initial nose is very refined, slightly musky, with notes of grapefruit and dandelion. The second nose is fresher and mineral, with aromas of thyme, aromatic herbs, and flint. The palate begins with liveliness and beautiful verticality; the minerality is typical of limestone. Dried herbs return before a persistent finish with a remarkable salinity. Light skin maceration is successful in Riesling, and this one is no exception. The twenty-five-year-old vines grow on the muschelkalk (oolitic limestone) terroirs of Westerberg, Molsheimgass, and Fleckstein. The grapes are harvested by hand and then destemmed. Maceration, using indigenous yeasts, takes between four and eight days. Aging on fine lees is ten months in tuns, followed by bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its mineral notes.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer, he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Hip Hip Chardonnay Savagnin Blanc 2018

Domaine de l’Octavin
Vibrant acidity and freshness balanced by beautiful aromatic notes, exotic fruits, and a lovely touch of tannins and spices—this is the Hip Hip cuvée, dedicated to the two white grape varieties typical of the Arbois region. Alice Bouvot vinifies various local white and red grape varieties under this name. This Chardonnay-Savagnin version is the result of a two-month whole-bunch maceration. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of these two grape varieties: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that feels good in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.

An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Sans Ordonnance Rouge 2019,

Les Vignes du Domaine du Temps
This estate is located in Cabardès, a small region of Languedoc that was once a subdivision of Cathar Country. Stretching from the southern slope of the Montagne Noire to the city of Carcassonne, it is bordered to the west by the Lauragais and to the east by the Minervois. Hilly, wild, and rich in Mediterranean flora, it is a preserved ecosystem, especially since the Domaine du Temps, in the Font Juvénal area, is a magical place: around a former 18th-century priory, sixty hectares of forests and scrubland protect thirteen hectares of vineyards on stony clay-limestone soils. The balance between dryness and coolness is a boon for viticulture, with a wide range of grape varieties. In addition to the Languedoc grape varieties (Syrah, Grenache, Roussanne, Viognier, Muscat), Cabernet Sauvignon, Cabernet Franc, Merlot, Sémillon, and Chenin are grown. The estate has been Ecocert certified since 1998, is entirely managed biodynamically, and has been dedicated to natural wine since 2015. The work in the vineyard and cellar is methodical, rigorous, and attentive: only the best grapes are kept, resulting in small yields, and destemming is decided based on the ripeness of the bunch. The reds are vinified using carbonic maceration of individual grape varieties, with the blending taking place before the year's aging. The whites are slowly and gently pressed to extract only the best from the grapes. These precautions produce smooth, controlled wines of great integrity, with very supple tannins. They are fresh, delicious, and expressive.
Made of equal parts Cabernet Sauvignon and Merlot, it evokes a Bordeaux blend. Yes, but... both varieties grew under the Cathar sun and, in addition to the freshness and seriousness of the Gironde model, offer very different, sunny, and generous notes. Vinification is done in concrete vats after destemming, before aging for twelve months in old barrels. This wine confirms the straightforwardness that is the style of the estate, and the melting tannins are remarkable: no astringency, but fruit, maturity, minerality, a note of plum and salinity on the finish. Fresh, ripe, and balanced, it is a solid barrel that will lend itself to all occasions and all meals.
Natural wine with no added sulfites.

Magnum Tonton Red 2015

Vincent Wallard

This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms, for example), it can be kept for twenty years.
A natural wine with no added sulfites.

Oberer Altenberg White 2023,

Domaine Einhart

A powerful and refined Gewurztraminer from a unique sandy terroir

The Oberer Altenberg 2023, from Domaine Einhart, is an exceptional Gewurztraminer that expresses all the richness of its terroir. Grown on sandy soils, this organic AOP Alsace white wine is the result of direct pressing followed by fermentation with indigenous yeasts. Aged for one month in stainless steel vats on fine lees, it embodies the finesse and generosity of the grape variety, enhanced by the influence of a sunny vintage.

A captivating and structured tasting

On the nose, the Oberer Altenberg reveals an impressive aromatic complexity: delicate notes of candied citrus, lemon zest and pear mingle with floral touches of jasmine and white flower. On the palate, the attack is lively and precise, giving way to a silky and generous texture. A beautiful saline tension and a subtle minerality prolong the tasting, accompanied by a long finish, marked by aromas of flint and a brilliant freshness.

An exceptional wine for special occasions

Thanks to its elegance and complexity, the Oberer Altenberg 2023 is perfectly suited to gourmet meals and special occasions. It pairs brilliantly with seafood, shellfish and cooked fish, but also pairs well with more daring dishes such as truffles or roasted white meats. Its balance between freshness and intensity also makes it an ideal ally for creamy cheeses or fruit desserts.

Served between 8 and 10°C after decanting, this wine can be enjoyed today for its aromatic precision or kept for up to 5 years for an even richer development.

Westerberg Blanc 2023,

Domaine Einhart

The subtle and mouth-watering expression of a unique terroir
The Westerberg 2023, produced by Domaine Einhart, is a highly expressive cuvée that combines Gewurztraminer and Riesling, two emblematic grape varieties of Alsace. Produced from vines planted on a terroir of limestone silt, this cuvée draws its unique character from a meticulous 11-month maturation in foudres, which amplifies its complexity while preserving its freshness.

An intense and elegant tasting
On the nose, the Westerberg 2023 reveals a striking aromatic richness: notes of candied apricot, juicy pear and jasmine blend harmoniously with touches of mango and citrus. On the palate, this wine displays a supple and velvety texture, balanced by a marked mineral freshness. The vibrant acidity brings a beautiful salivation, while the long and persistent finish highlights brioche and slightly buttery nuances. This contrast between breadth and liveliness makes this wine a true sensory journey.

Refined pairings for a varied gastronomy
The richness and finesse of the Westerberg 2023 make it a perfect ally for the table. It enhances grilled fish dishes, seafood, or even roast poultry. It also pairs well with Mediterranean and Asian cuisines, where its exotic aromas and ample structure will find a beautiful echo. Finally, it pairs elegantly with mature cheeses and fruit desserts, such as an apricot tart or a citrus mousse.

Serve between 6 and 8°C after decanting, this wine is ready to be enjoyed now, but will also evolve magnificently in the cellar for at least 5 years.

Frohnberg White 2023,

Domaine Einhart

A bright and balanced cuvée, a tribute to Auxerrois and Pinot Noir

The Frohnberg 2023, by Domaine Einhart, is a captivating blend of Auxerrois and Pinot Noir. This organic AOP Alsace white wine reflects a unique clay-limestone terroir, enhanced by direct pressing and careful vinification. Aged for one month in stainless steel vats on fine lees, the Frohnberg 2023 is a vibrant wine, where purity and elegance combine to offer a refined experience.

A fresh and precise tasting

On the nose, the Frohnberg 2023 unfolds delicate and seductive aromas: notes of citrus, lemon and white flower intertwine with touches of pear and a mineral hint reminiscent of flint. On the palate, the attack is straightforward and fresh, carried by a lively acidity that gives this wine a beautiful energy. The texture is fluid, taut and precise, with a marked salinity on the finish. A subtle minerality accompanies the long persistence, revealing all the richness of its terroir.

A wine for gastronomy and conviviality

The Frohnberg 2023 is a versatile wine, ideal to accompany fresh and delicate cuisine. It pairs wonderfully with seafood, grilled or raw fish such as sea bream carpaccio, but also with crisp vegetables and fresh cheeses. Its liveliness and finesse also make it a perfect choice for elegant aperitifs or gourmet meals.

Serve between 8 and 10°C after a light decanting, this wine can be enjoyed now or wait a few years to develop even more complexity.

Nc'nean Organic Single Malt

L'explorateur du goût
Nc'nean Organic Single Malt has all the information in its name: this single malt Scotch whisky, labeled Eurofeuille, is made at the Nc'nean distillery, founded by Annabel Thomas in the West Highlands. The distillery is certified organic and BCorp-certified (a global organic and ethical label). The Celtic goddess Neachneohain, protector of nature, inspired the brand name.

Production
100% organic Scottish malted barley is slowly crushed before fermentation, which can last up to 114 hours. The purest and fruitiest part is used for distillation. The whisky is aged in red wine and American whiskey barrels. The use of diverse indigenous yeasts gives Nc’nean whiskies their unique identity.

Tasting
On the nose, Nc’Nean Organic Single Malt offers a creamy, lemony note, followed by peach, apricot, and rye bread. The palate is spicy, fruity, and delicate, with a smooth, elegant finish. A perfect whisky for all occasions.

L’Explorateur du goût: to find out more
This Nc’Nean Organic single malt was selected by L’Explorateur du goût, a project by François Sommer that seeks out the best spirits from around the world. Its conditions: ecological concern (Bcorp label of respect for social and environmental standards; organic certification for most of the references…), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados…) and exotic spirits (whisky, rum, mezcal…), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.

Gewurztraminer Origin White 2022,

Jean-Marc Dreyer

Jean-Marc Dreyer's Gewurztraminer Origin is an organic (AB label), biodynamic, and natural dry white wine from Alsace, made with maceration (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling and Muscat), macerated on the skins with a touch of controlled oxidation, which gives a multidimensional nature to the Gewurztraminer grape variety, thus proving that it has never had its last word.

Vinification

The organically and biodynamically grown Gewurztraminer is harvested by hand and macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in the Alsatian style, in foudres and demi-muids, without topping up. Biodynamic method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

Tasting

Fragrant, powerful, sumptuous, disconcerting, addictive, structured in layers and of a surprising complexity, Gewurztraminer Origin is the gewurztraminer that you no longer expected, with an overpowering aromatic, without the sugar commonly associated with this grape variety. All the sugars have been eaten, what remains is an extraordinary richness of aromas, naked and unvarnished. Notes of mango, lychee, ylang-ylang, the bouquet of flowers and exotic fruits is there, sublimated by a dry and straight frame. This wine screams for foie gras, with or without truffle, but it can be drunk with everything from seafood to land.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he affirmed his style around skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his “Origin” series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Sylvaner Siggi White 2017,

Jean-Marc Dreyer

Siggi (the s is pronounced z) is an organic, biodynamic, and natural Alsatian dry white wine (AB label) from Jean-Marc Dreyer, vinified from Sylvaner grapes without added sulfites. A beautiful aging process (seven years, the age of reason) allows Siggi to be appreciated at its peak.

Vinification

The Sylvaner grapes from Jean-Marc Dreyer's estate, grown organically, are hand-harvested and directly pressed. The wine undergoes two years of maturation in foudres and finishes this maturation in bottles. No topping up, no addition of sulfites or other additives, no filtration.

Tasting

Clean orange color, nose of citrus and dried fruits and a little sparkle at the opening. Woody palate, controlled oxidation, walnuts, hazelnut, acidity comes next with notes of peach and nectarine associated with leather and yeasty touches, not to mention saline and iodized notes. The finish returns to hazelnut. This incredible complexity gives Siggi a key to all pairings. It will be paired with cheeses, spicy cuisine, Indian curries and Réunion curries. It is also a good partner for well-roasted poultry and pata negra ham. We recommend a good decanting.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin maceration, accentuated and chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works in direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and direct press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also try his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the pomace to the press." Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Meadowsweet Spirits

Liqueurs Granier

This organic and artisanal meadowsweet liqueur is made by the Granier liqueur factory, near Annecy (Haute-Savoie). It's a true discovery, a very original liqueur with a variety of uses.

The Plant

Meadowsweet (Filipendula ulmaria) is the wild version of a garden plant called astilbe. Found in marshy areas and damp meadows, this plant from the Rosaceae family bears a pretty tuft of small white flowers. Fragrant, loved by bees and melliferous, it is above all very beneficial: rich in salicylic acid, it is at the origin of the manufacture of aspirin and has many medicinal virtues: analgesic, anti-inflammatory, healing, diuretic, vulnerary, digestive, etc., it fights against water retention, rheumatism and fever.

Manufacture

The meadowsweet and mallow flowers are picked in the Alps and macerated in water from the Boubioz spring, near Lake Annecy. The blend is made with organic wheat alcohol and organic sugar produced in the Vosges and the Palatine Forest. The other ingredients are Menton lemon zest and Timut pepper.

Tasting

A revelation with its exceptional aroma, its slightly vinous and fruity taste reminiscent of caramelized apple and black tea, with nuances of red port. This very fragrant liqueur surprises and seduces the palate, while communicating the medicinal virtues of meadowsweet. With its delicious flavor, this organic meadowsweet liqueur deserves to be enjoyed on its own, but also on ice, as a refreshing long drink, as an aperitif, a digestif, in cooking and in mixology. It will be served with delicious tapas: Iberian bellota ham, cecina or beef ham. On the sweet side, it goes with all pastries: cakes, gateaux, tartes …

Learn more about Granier liqueurs

The Granier liqueur factory — two brothers, Vincent and Stéphane Granier — produces artisanal liqueurs from the Haute-Savoie region. Flavor, sweetness, and balance are their great qualities, resulting from a meticulous and measured infusion technique to minimize extraction.

Wild or organically grown

The plants grown organically, or picked in the mountains surrounding Annecy, are obtained through short supply chains and for this reason reflect the flora of the steep meadows or gardens of Haute-Savoie. Everything is organic and additive-free, from the initial infusion to bottling.

Intact flavors

During the tasting, we were amazed by the Granier liqueurs, one after the other. Never before have we been given such fresh plant flavors by liqueurs. We have the sensation of tasting the plant itself, infused in all its singularity, supported by just the right amount of organic sugar (that is to say, little) produced in the Palatine Forest and just the right amount of alcohol. An organic beer alcohol that allows the plant to convey its message without interference. Not only is it delicious, but it is also an excellent digestif. Verbena, genepi, gentian, mint or meadowsweet, we guarantee you: you will have a good time.

Guignes et Guins Liqueur 2019,

Distillerie Cazottes
This guignes et guins liqueur is an organic and natural spirit (Eurofeuille label) produced in the Tarn region. It is a great success for the Cazottes distillery, which has many of them. It is made from two types of cherries: organic guignes (old variety black cherries) and guins (wild cherries or wild cherries) grown in Laurent Cazottes' garden, without pesticides or any additives.

Production
Once the fruit is harvested, it is pitted by hand and macerated naturally for 14 months in the estate's organic, slightly sweetened brandy. Everything is then pressed and bottled. The liqueur is 18% proof.

Tasting
Some will remember the guignolet, a cherry liqueur evoked by this liqueur of guignes and guins from the Cazottes distillery. It is an intensely fruity, dense, rich and sensual liqueur, a little tannic, with notes of red rose, cedar wood and candied cherry. A real aromatic bomb that you will love to enjoy on its own or use as a flavoring to cook a pigeon or roast duck. It will also go well with red fruit tarts. Delicious with a beef ham.

Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cultivates fruit trees, vines, shrubs and vegetable plants, which he transforms into wines, eaux-de-vie and liqueurs.

Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful attention given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.

The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its delicacy. They are low in alcohol, low in sugar: they are exceptional nectars.

Pinot Gris Origin Blanc 2021

Jean-Marc Dreyer
Dense, taut, dry, and aromatic, Jean-Marc Dreyer's Pinot Gris Origin expresses structure and integrity here. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties, here the classic Pinot Gris grape variety, formerly called Tokay in Alsace, macerated in whole bunches. Pinot Gris Origin is a true redefinition of this world-famous grape variety, whose name has been somewhat misused by the American market in its Italian form (Pinot Grigio) in recent years, which makes this Alsatian interpretation particularly interesting, based not only on the local expression of the grape variety but also on the deployment of its possibilities. Here, maceration gives it a new character, marked by tension and rectitude. It finally finds its say and adds a few strings to its bow. Pairs with practically everything, but come on, we'll dare: with caviar, it's the best. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at the beginning, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contain residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.