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210 products
210 products
La Barbacana Red 2019,
La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.
Cabernat Red 2019,
Cabernat is a red wine with no additives or added sulfur, made from Cabernet Sauvignon grown on east-facing plots on clay-gravel soils. The grape variety has the particularity, for this cuvée, of being harvested slightly overripe. The average age of the vines is fifteen years. The planting of cover crops allows for soil decompaction and provides nutritional support, alternating with natural grass cover. The harvest is destemmed and macerated carbonically with pressing in the first third of fermentation. Alcoholic fermentation ends in the liquid phase. Aging is six months on lees in stainless steel vats. Drink this first natural cuvée from Simon Capmartin within the year: it may surprise you upon opening with the presence of carbon dioxide and appear quite closed. The winemaker strongly recommends careful decanting, which will allow beautiful notes of ripe fruit to emerge that are "quite stunning" (we quote).
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Guy Capmartin settled in 1985 in the former convent of Maumusson-Laguian, in the Gers, to exploit the magnificent surrounding soils, from which he would soon produce highly acclaimed wines in the Madiran and Pacherenc-du-Vic-Bilh appellations. In 1987, Tradition, his first cuvée, was born. In the 2000s, he decided to work exclusively in organic and biodynamic agriculture, a decision reinforced and entrenched by his son Simon, who took over. The wines were noted and received numerous awards. Certification was obtained in 2013, the Demeter label is in progress. Taking advantage of his most specific plots of the estate, Simon also undertakes to produce natural cuvées, without input and according to the principle of minimal interventionism. Labeled Vin de France or Côtes-de-Gascogne, these are the cuvées that we offer you at Culinaries.
The estate's grape varieties are organized around Tannat, the king of Madiran, surrounded by a palette as rich and diverse as the estate's soils: Cabernet Sauvignon, Cabernet Franc, a little Syrah and Grenache Noir, plus a few old red vines currently being identified. A plot of Tannat, located on a very fine and very supple clay-marl soil with gravel, is pre-phylloxera. For the white, Petit Manseng, Gros Manseng and Petit Courbu, as well as, for the Côtes-de-Gascogne, Sauvignon Blanc, Sauvignon Gris and Viognier.
The main objective of the Capmartin estate is to make frank, fruity, authentic and honest wines, perfectly reflecting their terroir, which explains the parcel-based nature of the wines under the appellation: one parcel corresponds to one vintage, and vice versa. This also explains the number and variety of vintages.
Kapitel 1 Red 2017
Christian Tschida
Deep, dark, and earthy, this wine pioneered the practice of dense, full-bodied reds at Christian's estate, hence its name "Chapter One." Made from Cabernet Franc as the main grape variety and destemmed and foot-crushed Zweigelt, it is aged for two years in foudres and bottled without sulfur or filtration. Incredible finesse, spicy and peppery notes, for an unconventional but dazzling take on Cabernet Franc.
Natural wine with no added sulfites.
Munjebel White 2018,
Originally, this was an orange skin-macerated wine, but since the 2015 vintage, Frank Cornelissen has sought the precision and finesse of classic Loire Valley white wines and has adapted the winemaking technique accordingly: a shorter maceration period, extended aging in the coolest part of the cellar. Elegance, purity, and density characterize this fresh and straightforward dry white wine, which will prove suitable for all occasions. Munjebel Blanc is produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots. Remarkable for its great maturity, it combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
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A must-have in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many localities (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. Generally, seven or eight vintages are made in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growth cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Garnata Red 2010
A smooth, characterful wine. Aromas of crushed wild blackberries like cocoa. High-altitude Grenache.
This Grenache comes from a plot planted between 1,300 and 1,368 meters above sea level on slate and schist soils. The destemmed harvest macerates in stainless steel vats. Alcoholic fermentation occurs spontaneously using native yeasts present in the environment, without any additives. The fermentation temperature is not altered: the coolness of autumn nights is sufficient (the winery is also at an altitude of 1,280 meters). Malolactic fermentation occurs naturally in barrels during aging in the underground cellar.
Natural wine with no added sulfites.
Esprit Attila Red 2016
This blend is composed of 60% Syrah (from thirty-five-year-old vines), with the remainder consisting of Carignan, Grenache, Merlot, and Alicante Bouschet. The grapes macerate in whole bunches for ninety days in a near-infusion and are aged in concrete vats and amphorae for one year. Its aromas of violet and red fruits will pair well with red meats, especially lamb. Aging potential: twenty years.
Pairs with: Red Meats, Roasted Meats, Grilled Meats
Volnay Qvevris Red 2020,
The nose reveals beautiful notes of red fruits (strawberry), spices, and candied fruits. On the palate, it reveals warmth and power, with floral aromas and a great minerality on the finish. This warm, straightforward wine from the Volnay appellation, with notes of red and black fruits, is balanced and lively on the palate, with lovely, gently spicy notes. It comes from old Pinot Noir vines growing at the bottom of the slopes, on dense, stony soils of ferruginous red clay and limestone. The plots are steep, facing west-southeast and located between 230 and 280 meters above sea level. The vines are worked on horseback, respecting the soil and the earth. The harvest is manual and is carried out when the grapes are fully ripe. The grapes macerate in whole bunches. Aging in qvevri (buried Georgian-style terracotta jars) further develops the wine's velvety texture and depth.
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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for a while as a wine broker before creating the Domaine de Chassorney with his partner Laure 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 to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Cade Meu Carnaval Sparkling Rosé 2019,
Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.
Kuku Yodel White 2018
A dry white wine, Kuku Yodel reveals great finesse, freshness, and fruit on the nose. On the palate, the attack reminds some of an unfiltered white beer, others of a tropical lemonade. This wine is pleasant, fruity, floral, refreshing, and very fragrant. It evokes fruits such as peach, apricot, mandarin, lemon, lychee, passion fruit, and rhubarb, with a milky, yeasty finish, with the rich aroma of a summer meadow. It is made from Muscat of Alexandria, either as a single varietal or with a small proportion of Terret Bourret and Grenache Gris depending on the vintage. Kuku Yodel is a macerated white wine made from Muscat of Alexandria vines growing on the schist and clay-limestone soils of the high slopes of Hérault. The destemmed grapes macerate for forty-five days in vats, then the wine is aged for one year. Before bottling, it is neither filtered nor clarified, and no sulfites are added during the vinification process. Kuku Yodel should be drunk very chilled and can be kept for around ten years.
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Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winemaker, in other words a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is represented, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l'el, and tutti quanti.
Falgueyras Red 2018,
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 punching down 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.
Volnay Red 2018
Frederic Cossard
The Volnay AOC is perched on the heights of the Côte de Beaune. This wine comes from a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish. The grapes macerate in whole bunches. Aging is approximately one year in barrels. Nose of black cherry and candied fruit.
Natural wine with no added sulfites.
Magnum Munjebel VA Red 2016
Frank Cornelissen
This pure Nerello Mascalese produced under the IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of the northern valley of Etna. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.
Régnié la haute ronze Red 2017
La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is obtained through semi-carbonic maceration and aged for approximately twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary), through its red fruits.
A natural wine with no added sulfites.
Ull de Llebre Sumoll Red 2019,
Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.
Senzaniente Pecorino White 2023
Azienda Agricola Marina Palusci
Terroir, plot size and grape varieties
The Senzaniente Pecorino 2023 is a vibrant tribute to the Abruzzo terroir, where the Pecorino grape, typical of the region, draws all its energy. On the clay-limestone soils of the Montepulciano d'Abruzzo hills, this ancient variety reveals a robust character, balancing lemony freshness with floral brilliance. It is a wine of place, expressing with candor the light, the stone, and the vines.
Cultivation methods
At the Marina Palusci estate, vineyard work is carried out using a natural and respectful approach: no fertilizers, no synthetic products, and no added sulfites. Everything is designed to allow the vine and the wine to fully express themselves, without artifice or constraint. Winemaking follows this same philosophy: natural fermentation, no additives, for a lively and vibrant white wine.
Tasting & pairings
The nose is a veritable explosion of freshness: lemon, lime, grapefruit, citrus zest, and a delicate touch of jasmine. On the palate, the wine is both round and lively, with lovely tension, a crisp texture, and a fruity finish of apple and citrus. This natural white wine is balanced, expressive, with a delightful bounce that invites you to come back for more. It can be enjoyed as an aperitif or with a meal, paired with grilled fish, sautéed mushrooms, aged cheeses, or even lightly spiced Asian dishes. A bright, joyful, and natural wine, best served chilled for maximum enjoyment.
El Aqueronte Red 2018
El Aqueronte refers to Acheron, the river of the underworld in Greek mythology. We therefore expect base notes firmly rooted in the soil and black fruits, and they are there: a beautiful dark garnet color, a smoky and fruity nose (black cherry), peony, and cocoa, and a velvety, cherry-peppery texture on the palate, a harmony between minerality and fruit. Made from 100% Mencia grapes (from the Trousseau), unfiltered and unsulfured, this wine comes from seventy to ninety-year-old vines grown in the north of Bierzo on a homogeneous plot with clay-limestone soils rich in quartz, at an altitude of 555 meters. The grapes macerate for three to four days in old, unsealed chestnut vats; the wines are aged in French oak barrels for eleven months. Decanting is recommended.
Natural wine with no added sulfites.
Hip Hip White 2018
Domaine de l'Octavin
Hip Hip savagnin is a dry white wine made from Arbois savagnin, macerated for two months in whole bunches. 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 the grape variety: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.
Natural wine with no added sulfites.
GT Ancestral Sparkling Red 2018
Partida Creus
A Catalan cousin of Mourvèdre, the Garrut grape variety forms the basis of this dazzling wine, which revisits the classic sparkling wine in a black fruit way: intense, bright, earthy, completely atypical, even a little cracked, reminiscent of the best of Lambrusco. A perfect companion for Ibérico bellota ham, fine chorizos, and all high-end cured meats, as well as pâtés, terrines, and spicy dishes. It evokes the family vine, artisanal production, and free wine.
Natural wine with no added sulfites.
Jéroboam Contadino Red 2015
Delivery possible in the Île-de-France region only>
This entry-level red from Azienda Frank Cornelissen is composed of Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, endowed with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before serving. Pairings: all summer dishes, from marinated red peppers to grilled lamb and appetizers.
• Grape variety: nerello mascalese 85%, nerello capuccio, minella nera, allicante bouschet, minella bianco
• Region: Etna Rosso DOP, northern Etna valley (Sicily)
• Vinification: destemmed and lightly crushed grapes, skin maceration for around 60 days
• Average age of the vines: 50 years
• Vintage: 2015
• Aging potential: 10 years
• Ideal serving temperature: 14 / 15°
• Open 20 minutes before tasting
• Pairings: peppers in sauce, marinated vegetables
Natural wine with no added sulfites.
