France

Saint-Joseph 2 years old Red Amphore 2016,

Domaine des Miquettes

This beautiful Syrah in AOP Saint-Joseph is aged for two years in terracotta amphorae. Fresh, balanced, and structured, yet displaying a beautiful fusion of tannins, it can be drunk now or kept for another ten years.

Muscat Sec Des Roumanis White 2010

Le Petit Gimios

This dry Muscat Petit Grain comes from century-old vines planted in limestone soil very close to the bedrock. The grapes are foot-trodden, very lightly macerated, then aged for several months in stainless steel vats.
A natural wine with no added sulfites.

En Rouge et Noir Red 2015

La Sorga

En Rouge et Noir, a red wine from the Faugères AOC, is a blend of black, white, and gray Grenache grapes grown on schist soils in Cabrerolles. The grapes macerate in whole bunches for twenty-nine days in a near-infusion, then are aged in vats on total lees for nine months. Its sweet notes of citrus, rose, and pepper make it the perfect accompaniment to grilled meats, charcuterie, or peppery terrines. Its aging potential is ten years.
Natural wine with no added sulfites.

Goes with: Charcuterie, Terrines and pâtés, Grilled meats

Beaujolais Lancié Red 2019,

Domaine Bélicard

In the heart of the Beaujolais Villages AOP, Domaine Bélicard creates an authentic and delicious cuvée with its Beaujolais Lancié 2019. Coming from a vineyard rooted in granite soils, this wine is a true ode to the Gamay Noir grape variety, enhanced by traditional carbonic maceration vinification. With its 53-year-old vines, this cuvée perfectly illustrates the finesse and freshness characteristic of the best Beaujolais Villages.

A Gamay to taste!

Vinified using carbonic maceration, a typical Beaujolais process that enhances the fruit and supple tannins, this wine is then aged for 9 months in wooden vats, giving it both roundness and liveliness. Its controlled aging highlights all the freshness and delicacy of the terroir, without masking the aromatic purity of the Gamay.

A floral nose and a delicious palate

Upon opening, the Beaujolais Lancié 2019 reveals an expressive nose, dominated by floral notes and crisp red fruits (cherry, redcurrant). On the palate, the balance is perfect between freshness and deliciousness, with fine tannins that provide a silky texture and a juicy, thirst-quenching finish.

How to enjoy this bottle?

Served slightly chilled at 14-16°C, this wine for sharing is perfect as an aperitif, but also with summer barbecues, a charcuterie board or simple, convivial dishes. With an aging potential of 5 years, it will evolve towards even more complex aromas.

Chant Lunaire Red 2023,

Danis dans la vigne

"Chant Lunaire" represents the elegance and sweetness of Jurançon Noir, a rare grape variety from the Southwest, enhanced by Danis dans la vigne. This red wine, produced from loamy soils and vinified gently with a one-week maceration, offers a tangy and fruity profile, both light and silky. With its moderate alcohol content (11%), it is a pleasant, airy and smooth wine, perfect for convivial moments.

A delicate red

Grown in the Cahors region, this Jurançon Noir is vinified with a delicate extraction. After a year of aging in stainless steel vats, it reveals a subtle balance between freshness, roundness and suppleness, without excess tannins. This gourmet and digestible style makes it an excellent table companion, as pleasant as an aperitif as during a meal.

A seductive aromatic palette

From the first nose, "Chant Lunaire" enchants with its bright aromas of juicy cherry, blackberry and crisp red fruits, enhanced by a touch of slightly tangy black fruit. On the palate, the substance is velvety and silky, carried by a beautiful tension that reinforces its natural freshness. The long, luscious finish leaves an impression of sweetness and lightness.

A wine to share without delay

Served between 14 and 16°C, "Chant Lunaire" can be enjoyed as an aperitif, with artisanal charcuterie, roast meats, or spicy Indian cuisine, whose flavors it balances with its supple, fruity structure. With an aging potential of 5 years, it can also evolve towards even more complexity over time.

A joyful and airy wine, perfect for brightening up your evenings.

C'est reculer que d'être stationnaire Red 2023,

Danis dans la vigne

With a name as intriguing as "It's a step backward to be stationary," this cuvée by Danis dans la vigne is a true invitation to be bold. This 100% Cabernet Sauvignon, vinified with a short maceration, offers a fruity and delicate expression of the grape variety, far from overly tannic profiles. Grown on loamy soils in Occitanie, then aged in stainless steel vats for a year, this red wine seduces with its tangy freshness and irresistible crispness.

A lively and accessible red

Thanks to gentle vinification, this Cabernet Sauvignon is distinguished by its finesse and balance. Maceration for a few days preserves the vibrant fruit, without extracting too many tannins, giving rise to a supple and easy-to-drink cuvée. With its moderate alcohol content (12.5%), it is suitable for aperitifs as well as convivial meals.

An explosion of red fruits

The nose opens with a beautiful aromatic freshness, dominated by blackcurrant, accompanied by notes of tangy red fruits. On the palate, the texture is fluid and delicate, with a beautiful tension and a slightly spicy touch on the finish. The whole is carried by an invigorating acidity which reinforces its digestible and drinkable side.

The perfect ally for gourmet moments

Served slightly chilled (14-16°C), "C’est reculer que d’être stationnaire" will ideally accompany a platter of artisanal charcuterie, grilled poultry or an aperitif with friends. Its aging potential of 5 years will also allow you to appreciate its evolution over time.

A joyful and free red, which proves that with movement, everything becomes more alive.

Ice Cider

Domaine de la Flaguerie
Domaine de la Flaguerie's Ice Cider is a sweet cider with exceptional aromatic richness. Made from organic apple juice fermented and concentrated by the action of cold, it reveals delicious aromas of caramel, stewed apple, and honey, enhanced by a touch of vanilla.
Its velvety texture and freshness make it an ideal companion for fruit desserts or hard cheeses. Serve chilled, between 6 and 8°C, to appreciate its full finesse.

No Bullschiste White 2023,

De Vini

A natural tribute to Chenin and schist terroirs

The No Bullschiste 2023, by De Vini, is a vibrant and authentic white wine, born from the schist terroirs of the Loire. This 100% Chenin, vinified by direct pressing and aged for 8 months in buried sandstone vats, reflects a natural philosophy, without fining or filtration, to preserve all the purity of the grape and the expression of the terroir.

A fresh and saline tasting experience

To the eye, this wine reveals a clear and luminous color, with slightly golden highlights. The nose is aromatic and refined, with tangy notes of lemon, green apple, and a subtle floral touch. On the palate, it seduces with its vibrant freshness, marked minerality, and a saline finish reminiscent of sea spray. Its lively and light texture makes it an ideal companion for convivial moments. Served between 8 and 10°C, it is best enjoyed young to fully appreciate its energy and purity.

A seafood companion

No Bullschiste 2023 pairs wonderfully with shellfish, oysters, or cooked fish. Its liveliness and minerality also make it a perfect choice for a light aperitif or dishes with marine influences.

With an aging potential of 5 years, this Chenin, enhanced by schist, offers an authentic experience, between tradition and modernity. A natural and sincere wine, ideal for lovers of freshness and non-interventionist wines.

Le Carignan de la Source Red 2022

Fond Cyprès

Immerse yourself in the generous and authentic world of Carignan de la Source 2022 from the Fond Cyprès estate. This natural red wine, made from old Carignan vines over 60 years old, is a tribute to the clay-limestone terroirs of Languedoc-Roussillon. With a three-week maceration and 10 months of aging in vats, this cuvée reveals the full potential of this iconic grape variety in a pure, unadulterated expression.

Terroir and Vinification

This wine is made from grapes grown according to the principles of organic farming (Eurofeuille label), carefully harvested by hand to preserve their integrity. Indigenous yeasts, naturally present on the grapes, play a key role in fermentation, ensuring vinification without additives or filtration. The clay-limestone soil of the "La Source" plot offers an elegant minerality and contributes to the wine's freshness.

Tasting Notes

The Carignan de la Source 2022 reveals a deep red color with bright highlights. On the nose, subtle aromas of leather and animal notes intertwine with scents of black fruit and lime blossom, creating a seductive olfactory complexity. On the palate, this wine is distinguished by its velvety texture, well-balanced acidity, and supple tannins that stretch with finesse. A very supple Carignan, marked by a beautiful length and refreshing acidity.

Food and Wine Pairing

Ideal for accompanying Mediterranean dishes, this natural wine will pair wonderfully with dishes based on grilled lamb, roasted vegetables, or generous Provençal cuisine. Serve it at a temperature of 14-16°C and don't hesitate to decant it to reveal all its aromatic richness.

Aging Potential

Although already superb to taste, Le Carignan de la Source 2022 has an aging potential of more than 10 years, evolving into even more complex aromas with time.

Toile de Fond (exclusive vintage) Red 2023

Fond Cyprès

The Toile de Fond Red 2023 is an exclusive vintage from the Fond Cyprès estate, nestled in the foothills of the Corbières mountains in the Languedoc-Roussillon region. This wine, certified organic under the Eurofeuille label, is a true tribute to the clay-limestone and blue marl terroirs of this southern region. The cuvée is made primarily from Carignan, combined with Grenache Noir and Syrah, offering a rich and complex expression.

Vinification and Terroir

Vinification is carried out in accordance with the principles of natural viticulture. After a three-week maceration, the wine is aged for six months in stainless steel vats, preserving the purity of the aromas. The yeasts used are indigenous, reflecting the true essence of the terroir and limiting human intervention. The estate has been practicing organic farming since 2006, with manual harvests that guarantee meticulous grape selection.

Tasting

Upon tasting, this red wine reveals a deep color with garnet highlights. On the nose, intense aromas of leather and red fruits explode, highlighting a slightly animal touch, characteristic of the wines of this region. On the palate, the texture is silky, with a balanced structure and well-integrated tannins that provide a beautiful aromatic persistence.

Food and Wine Pairings

The Toile de Fond Rouge 2023 pairs perfectly with red meats, such as duck breast or grilled prime rib. For an optimal experience, serve it at a temperature of 14-16 degrees and do not hesitate to decant it to release all its aromatic complexity.

Aging Potential

This wine has an impressive aging potential of 10 years or more, which will allow its aromas to develop further over time. A vintage to discover and rediscover over the years, for wine lovers who like to see their collection evolve.

Toile de Fond Rouge 2023 is an invitation to explore the nuances of Occitania, in an approach that respects nature and the terroir.

La Petite Robe White 2022

Jean-Yves Péron

La Petite Robe is a dry, organic, biodynamic, and natural macerated white wine made in Savoie by Jean-Yves Péron. It is a 100% Jacquère white, classified as a Vin de France. It is not fined, filtered, or sulfited.

Vinification

The Jacquère vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier. La Petite Robe comes from roughly the same terroir as Les Œillets, but this vintage is harvested earlier. Carbonic maceration lasts two weeks. The wine is aged for one year in 15-hectoliter tuns and barrels.

Tasting

The Petite Robe, wonderfully sweet and crisp, is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmet, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with smoked, raw, or cooked seafood.

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 surfaces, his mountain vines in micro-plots, worked by hand, receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. 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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.

Poiré de la combe d'Ire White 17/18

Jean-Yves Péron

Poiré de la Combe d’Ire is a sparkling cuvée from Jean-Yves Péron made with pears. Organic, biodynamic, and natural, this perry is the winemaker's only grape-free cuvée.

Vinification

Around ten varieties of old pears, growing in Savoyard orchards, are the basis of this perry from Combe d’Ire, a clay-limestone area classified as a biological reserve and protected area near Chevaline. The pears are grated and then pressed. The perry is aged for three years in 350-liter barrels.

Tasting

Completely dry (zero dosage), beautiful golden color with a lovely fine note of sweetness in the background, coexisting with a symphony of bitterness, fruitiness, and salinity. A great richness of taste, the pear sublimated in a sparkling beverage. Intensely fresh finish. This aged perry is at its best after five years of aging.

Learn more about Jean-Yves Péron

Jean-Yves Péron skillfully embodies 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. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-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.

Canotière Red 2021

Danis dans la vigne

Canotière is an organic and natural Cahors red wine produced by Danis Bessières (Danis dans la vigne) in the Vin de France category. It is part of his "Esprit du lieu" range of single-plot cuvées. The name of this cuvée alludes to the puppies that attack the grape pickers and to the meandering Lot River near the plot.

Vinification

The plot from which Canotière comes, on the banks of the Lot, is planted with Malbec, the emblematic grape variety of Cahors. Danis' single-plot cuvées are vinified by Danis with a certain neutrality, adapted to the grape variety, in order to highlight the vintage and the place. They are often "easier" than other cuvées.

Tasting

Canotière is a beautiful red wine from Cahors that has the particularity of not emphasizing the density of the grape variety. The somewhat delicate conditions of the vintage produced a refreshing, vegetal and minty wine. The olfactory attack evokes a mentholated chewing gum and the palate is very pleasant, fresh, fruity and herbaceous, with a cherry side without excess ripeness.

Learn more about Danis dans la vigne

Under the name Danis dans la vigne, Danis Bessières vinifies organic grapes from the family property, the Domaine de l’Antenet, which was the first organic vineyard in Cahors in the early 1980s.

Organic and natural since 1983

Danis respects the principles established in the vineyard and cellar by his grandfather and then his father: making wines without additives, organic and natural, from the grape varieties of the terroir while respecting the environment. It was in 1983 that his grandfather obtained the organic label Lemaire-Boucher, followed by Nature & Progress followed by AB and Eurofeuille organic labels. Danis Bessières continues this momentum.

Malbec, but not only

Malbec reigns supreme in the Cahors region, but Danis also uses Cabernets, Jurançon Noir, Merlot, and recently created grape varieties, as well as Cabernet Sauvignon, Cabernet Franc, and Colombard as single-varietals. These experiments allow him to moderate the density and opacity of the main grape variety.

M&M Rouge 2022

Jean Louis Pinto
M & M is an organic and natural red wine from Jean-Louis Pinto of the Es d’Aqui estate. Classified as a Vin de France, it comes from the Languedoc and Roussillon terroirs, and presents a rather atypical profile due to its blend. The blend is made from Mourvèdre (40%) and Muscat of Alexandria (40%) with some secondary varieties, all grown on clay-limestone soils.

Vinification
The harvest is manual and treated differently depending on the grape variety: destemmed maceration, whole bunch maceration, direct pressing. The wine is a blend of several macerations and pressings. Once blended, the wine is aged in resin vats.

Tasting
This aromatic and slightly tannic wine is made for surprises. The blend produced can only give an extraordinary result. M & M brings together several dimensions: aroma, delicacy, fruit, tannins. It is both robust and opulent. Pair it with a nice roasted poultry, a rack of roasted pork or game.

Learn more about Jean-Louis Pinto and the Es d’Aqui estate
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.

Winemaker and merchant
Jean-Louis buys grapes grown organically by winegrower friends. He monitors fruit set and ripening, and does everything he can to understand the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).

All the terroirs of Languedoc
Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."

Burgundy Bedeau red 2022

Fréderic Cossard

Bedeau is an organic and natural red wine from Frédéric Cossard in the AOC/AOP Bourgogne region. While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.

Vinification

Bedeau is made from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches.

Tasting

The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). Bedeau is a beautiful, delicious and refined Pinot Noir, bursting with fresh, tangy and satiny fruit with a touch of insolence to enhance the whole. Lively and voluminous on the palate, spicy, with velvety and well-integrated tannins. Pair it with Red Meats, charcuterie, freshwater fish matelotes in red wine or beefstewed in sauce.

Learn more about Frédéric Cossard and the Domaine de Chassorney

Frédéric Cossard and the Domaine de Chassorney gives voice to Burgundy wines (and others) in organic and natural ways, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the Domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Burgundy Bedeau Qvevris Red 2022

Frédéric Cossard

Bedeau Qvevris is an organic and natural red wine from Frédéric Cossard in AOC/AOP Bourgogne, vinified in qvevri (Georgian-style terracotta jars). While a "generic" red Burgundy, it perfectly evokes the character of its appellation and is suitable for all occasions. This is the red counterpart to the Bigotes cuvée.

Vinification

Bedeau comes from Pinot Noir vines grown on clay-limestone soils, on forty-year-old plots in Volnay and the surrounding area, as well as a plot of fifty-year-old vines in Nuits-Saint-Georges. The harvest is macerated in whole bunches and the aging is done in qvevri; the use of terracotta for aging produces a fusion and a particular velvety tannins.

Tasting

The nose is fresh, natural, evocative of tangy red fruits (morello cherry, plum, redcurrant). This Pinot Noir is delicious, velvety and very fine, bursting with fresh fruit, with beautifully melted tannins, the result of aging in qvevri. Lively and voluminous mouth, satiny, spicy. Pair it with Red Meats, charcuterie, game in salmis or prepared with red wine, or beef simmered in sauce.

Learn more about Frédéric Cossard and the domaine de Chassorney

Frédéric Cossard and the domaine de Chassorney give organic and natural voice to Burgundy wines (and elsewhere), undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever the grapes come from, his wines bear the Cossard brand, both classic and creative.

Between viticulture and trade

Frédéric Cossard created the domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.

A solid commitment to nature

At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, biodynamics, no chemical fertilizers or weedkillers. The harvest, by hand, is carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after, wines that are always highly anticipated but which sometimes require waiting.

Temporis Blanc Champagne,

Eric Collinet
This Temporis cuvée, produced by Éric Collinet, is an organic, biodynamic, and natural extra-brut white champagne (AB, Eurofeuille, and Ecocert certified). Sourced from the Riceys terroir in Côte des Bar, it is made from Pinot Noir with 2% Chardonnay.

The Trace of Limestone
The Pinot Noir and Chardonnay vines grow on Kimmeridgian clay-limestone soils, which give the wines minerality and tension. The wines are from the 2018 harvest. The cuvée takes its name from the time it took to wait for it... It is in fact from the 2014 harvest and was disgorged in 2017. Dosage: 4.3 g/l.

A champagne for all occasions
The beautiful, pure gold color with gray highlights is accompanied by a beautifully fruity nose: green pear, mirabelle plum, damson plum. The nose then offers notes of ripe wheat with a touch of brioche. The first contact with the bubbles is delicate, silky, and seductive. On the palate, the aromatic profile confirms the olfactory sensations. This chiseled, complete champagne can be paired with all dishes. Don't rack your brains to pair it as long as you stick to light, seafood and refined cuisine: White meats, fish in creamy sauce, cold-smoked scallops, smoked salmon, caviar, risotto. Best enjoyed at around 10-12°C.

Learn more about Éric Collinet champagnes
Limousin, established in Southern Champagne "for the love of the land and the king of wines", Éric Collinet devotes himself to viticulture on this land in Les Riceys, in Côte des Bar, combining it with truffle cultivation (Burgundy truffle, Tuber uncinatum). Whether it is vines or mycorrhizal trees, it is the same love of nature and biodiversity that Éric and his wife Martine lavish on their estate.

Champagne agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20%. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.

The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. The champagnes from Domaine Collinet are unanimously described as lively and fruity. These are tangy but not unrounded wines, with a lively bubble. A perfect accompaniment to all dishes, a great opportunity to have champagne meals without having to worry too much about the pairings.

Wild Quince Liqueur 2018,

Distillerie Cazottes
This wild quince liqueur from the Cazottes distillery, located in the Gaillac region (Tarn), is organic and natural, certified Nature & Progrès and Eurofeuille. It is made from the fruits of wild quince trees picked in autumn in the hedges of Laurent Cazottes' estate. No pesticides, colorings, or any other additives are used.

Production
To obtain this artisanal quince liqueur, Laurent Cazottes macerates the ripe wild quinces in the open air for fourteen months in a lightly sweetened homemade organic grape brandy. The whole is filtered, the marc distilled, and the resulting eau-de-vie reintroduced into the liqueur, which has an alcohol content of 18%.

Tasting
The scent of wild quince is bewitching, sweet and fruity, reminiscent of clean linen; the palate is suave, long, slightly astringent and bitter, and the taste is very refined. Although rare and distinguished, this organic quince liqueur from the Cazottes Distillery goes well with everything: chocolate, traditional pastries and even foie gras or pork or game terrines.

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.