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1533 products
1533 products
This pure Syrah, bursting with fruit and flavor, comes from an isolated one-hectare plot, on granite and black mica soils, at an altitude of 350 meters. The harvest is macerated for three weeks. Drink it straight.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Madloba Rouge 2016, Domaine des Miquettes
Madloba means "thank you" in Georgian: it is a tribute to Georgia, the cradle of viticulture, dear to the hearts of winemakers. This Syrah in AOP Saint-Joseph comes from thirty-five-year-old vines planted at an altitude of 350 meters, on a hillside plot, with granite and black mica soils. The wine is aged for one year in qvevri, amphorae buried in the cellar in the Georgian style. This aging method promotes the texture of the wine, softens the tannins and develops the fruit: an unparalleled smoothness for a delicious freshness, particularly round for a Saint-Joseph.
Natural wine without added sulfites.
Madloba means "thank you" in Georgian: it is a tribute to Georgia, the cradle of viticulture, dear to the hearts of winemakers. This Syrah in AOP Saint-Joseph comes from thirty-five-year-old vines planted at an altitude of 350 meters, on a hillside plot, with granite and black mica soils. The wine is aged for one year in qvevri, amphorae buried in the cellar in the Georgian style. This aging method promotes the texture of the wine, softens the tannins and develops the fruit: an unparalleled smoothness for a delicious freshness, particularly round for a Saint-Joseph.
Natural wine without added sulfites.
A light, fruity red wine with a nice acidity. Best served chilled, ideal as an aperitif.
Gamay and Chardonnay grown biodynamically on clay-limestone soils, macerated for fifteen days in whole bunches (for the Gamay), the Chardonnay is processed by direct pressing. Blending takes place after fermentation. An atypical and captivating rosé, suitable for any season and any pairing.
Natural wine with no added sulfites.
Gamay and Chardonnay grown biodynamically on clay-limestone soils, macerated for fifteen days in whole bunches (for the Gamay), the Chardonnay is processed by direct pressing. Blending takes place after fermentation. An atypical and captivating rosé, suitable for any season and any pairing.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Chardonnay, macerated.
Natural wine without added sulfites.
Natural wine without added sulfites.
3 types of Viognier, direct press and maceration.
Natural wine without added sulfites.
Natural wine without added sulfites.
Blend of Viognier and Pinot Gris.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
100% Roussanne
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Wine from the Côteau de St Joseph, 100% Syrah.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Carignan and Gamay in direct press with 3 weeks skin maceration.
Natural wine without added sulfites.
Natural wine without added sulfites.
Blend of Gamay, Pinot Noir and Carignan.
A clear cuvée between red and rosé.
Natural wine with no added sulfites.
A clear cuvée between red and rosé.
Natural wine with no added sulfites.
Es d’aqui Orange Mauzanic 2015, Jean-Louis Pinto
A nod to Stanley Kubrick, this pure Mauzac merchant wine comes from the Limoux region. After a sixty-day maceration of whole bunches with punching down, the wine is aged on lees in 400-liter acacia and oak barrels. The result is a beautiful orange wine, balanced, long, and complex. A gastronomic wine that will pair with just about anything.
Natural wine with no added sulfites.
A nod to Stanley Kubrick, this pure Mauzac merchant wine comes from the Limoux region. After a sixty-day maceration of whole bunches with punching down, the wine is aged on lees in 400-liter acacia and oak barrels. The result is a beautiful orange wine, balanced, long, and complex. A gastronomic wine that will pair with just about anything.
Natural wine with no added sulfites.
Es d’aqui Cinsauriel Rouge 2016, Jean-Louis Pinto
This 100% Cinsault, grown on schist soils near Saint-Chinian, is obtained by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, bright ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.
Natural wine with no added sulfites.
Accompaniment: Organic Cul Noir pig's head pâté verrine
This 100% Cinsault, grown on schist soils near Saint-Chinian, is obtained by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, bright ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.
Natural wine with no added sulfites.
Accompaniment: Organic Cul Noir pig's head pâté verrine
Es d’aqui Nino Rouge 2014, Jean-Louis Pinto
What a marvel, this 100% Braucol vinified using the natural method, which lets all the verve of this Gaillac grape variety express itself! A magnificent freshness and an invigorating rusticity. Fresh, fleshy, delicious, long-lasting (around ten years: drink it now but it can wait a little longer).
Natural wine with no added sulfites.
What a marvel, this 100% Braucol vinified using the natural method, which lets all the verve of this Gaillac grape variety express itself! A magnificent freshness and an invigorating rusticity. Fresh, fleshy, delicious, long-lasting (around ten years: drink it now but it can wait a little longer).
Natural wine with no added sulfites.
Pays d'Oc Walnut Liqueur 2014, Laurent Cazottes
Cave Culinaries
This wine-based aperitif is a classic made with fresh walnuts macerated for nine months. Delicious, invigorating, and fortifying, it offers a complex, buttery, and roasted flavor, with a surprising olfactory note of soy sauce, coffee, and cocoa. It pairs well with foie gras, melon, charcuterie and cured meats, cheeses, chocolate, hare à la royale, etc. It's also a superb marinade ingredient for white meats: rub it generously over a rack of farm-raised pork well studded with garlic an hour before roasting, and during cooking, baste it several times with its cooking juices, adding a little walnut wine if necessary: a marvel! Alcohol content: 17%.
Liqueur de Prunelles 2014, Laurent Cazottes
Cave Culinaries
Harvested in pain (the thorns!) at the end of December and then raisined (dried) on racks, the wild blackthorn berries are split by hand and macerated for six months in sugar and brandy before being pressed and distilled. The resulting marc is then reintroduced into the fruit juice to obtain this magical liqueur with a slightly brick-red color, lively and luminous. The nose is all about stewed red fruits, and the palate asserts a savory fruitiness structured by a rich and melted texture. Pairs with just about anything. Alcohol content: 18%.
