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7 products
7 products
Coeur brisé (Culinaries exclusive) Rosé 2022
Terroir, plot size and grape varieties
Watch out, this is a gem! We're talking about a micro-juice, born from a tiny plot (barely 20 ares tucked away in the Auvergne region). Pure Gamay d'Auvergne, young, vibrant, and above all… you won't find it anywhere else. Because this cuvée was created especially for you with Aurélien Lefort, exclusively for Culinaries. Yes, it's a BIG DEAL.
Aurélien isn't just a winemaker, he's a poet-artisan. A former visual artist, he now paints with the vine: no chemicals, no recipes, just life, from the soil to the stars. He observes, guides, and lets nature take its course. 2022? A hot summer, hand-harvested, harvested at precisely the right moment to preserve freshness and floral notes. The result: a vibrant, crisp, and energetic wine.
Tasting & pairings
Cœur Brisé is a free-spirited rosé, pure poetry. It opens with white flowers, crisp red berries, a citrus twist, and a saline touch that grooves on the finish. On the palate, it's straightforward, with pure energy and a velvety texture that makes you want to come back for more.
Note that this wine is not ready to be opened today: it needs time to reveal its full depth and brilliance. Let it rest for a while in the cellar, and you will discover a rosé for connoisseurs, capable of pairing equally well with refined Mediterranean cuisine, a generous barbecue with friends, a tangy ceviche, fragrant grilled meats, or even a selection of aged cheeses. Patience will be rewarded with a vibrant and singular rarity.
Rare, exclusive, vibrant. A winemaker's wine, a wine for friends, a wine that breaks the mold. Cœur Brisé 2022: the rosé bombshell by Aurélien Lefort, exclusively at Culinaries.
Mensonge à Papa Red 2020,
Here is a light, fresh, supple, and fruity red that proudly bears the banner of Gamay from two regions: Auvergne and Beaujolais. It is the result of a blend of equal parts of these two origins of the same grape variety, neither entirely identical nor entirely different. An ode to Gamay, in a way. These Gamays from Auvergne and Beaujolais are first slowly pressed, then their must is added to whole bunches for a fifteen-day carbonic maceration. Aging takes place in fiberglass vats. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with a meal, or just to have a good time.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has it in spades: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne or Jura grape varieties, readily in the same bottle. Aimé is the son of Manu Duveau, a winemaker-poet from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semi-carbonic maceration, without the addition of chemical inputs or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
Magnum Cœur Brisé (Culinaries exclusivity) Rosé 2022
Terroir, parcel, and grape varietals
Warning, XXL gem! We're talking about a micro-juice born from a tiny parcel (barely 20 ares tucked away in Auvergne), but bottled in Magnum for even more shared pleasure. Pure Gamay d'Auvergne, young, fiery, and above all... nowhere else to be found. Because we created this cuvée with Aurélien Lefort especially for you, exclusively for Culinaries.
Aurélien isn't just a winemaker, he's an artisan-poet. A former visual artist, today he paints with the vine: no chemicals, no recipes, just life, from soil to stars. He observes, accompanies, lets nature take its course. 2022? Hot summer, hand-harvested, right at the perfect moment to preserve freshness and floral vibes. The result: a vibrant, taut juice.
Tasting & pairings
Cœur Brisé is a free, raw, poetic rosé. In Magnum, the experience takes on another dimension: it opens with white flowers, crisp red fruits, a citrus twist, and a saline touch that grooves on the finish. On the palate, it's direct, with pure energy and a velvety texture that makes you want to come back for more.
Note that this wine is not ready to be opened today: it needs time to reveal its full depth and brilliance. The Magnum format naturally extends its aging potential and the elegance of its evolution. Let it rest in the cellar for a while, and you will discover a rosé for connoisseurs, capable of accompanying both refined Mediterranean cuisine and a generous barbecue with friends, a tangy ceviche, grilled food, or even a cheese platter. Patience will be rewarded with a vibrant and singular rarity.
Rare, exclusive, vibrant. An author's wine, a friends' wine, a wine that breaks the codes. Cœur Brisé 2022 in Magnum: the rosé bomb signed by Aurélien Lefort, exclusively at Culinaries.
1 Magnum max/person
Aubunite Sparkling Red 2016
La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.
Goes with: Desserts, Aperitif
Crac Rosé 2021
Belly Wine Experiment
Fresh, fruity, and pleasant, Crac is a vin gris, a still rosé wine made entirely or partially from black grapes. It generally undergoes a very short maceration, hence its light color. This is obtained by slow direct pressing (forty-eight hours) of Auvergne Gamays "sur limagne," or on the dark-colored sedimentary and volcanic soils that make up the Auvergne plain. This slow pressing, replacing a short maceration, allows for a gentle extraction of the grape's constituents and gives the wine its color. To these Auvergne Gamays are added a proportion of Pinot Gris from Alsace. Categorized as Vin de France, free from any chemical or sulfite additives in the vineyard or in the cellar, Crac spends a year aging on lees before bottling. This wine is produced using organic farming methods and has received no chemical or sulfite additives, in the vineyard or in the cellar. It will go very well with charcuterie, cured meats, and tapas of all kinds.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason and a great winemaker of local Gamays at his Domaine de l'Égrappille. The specificity of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia being able to rub shoulders, for example, with Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
Cailloux Rouge 2022
Patrick Bouju
Cailloux is an organic and natural red wine from Patrick Bouju, with no added sulfites and sourced from the Auvergne terroir. Classified as a Vin de France, it is a wine extremely representative of its terroir and a fine example of the winemaker's refined expertise. The magnum format amplifies its natural character and further accentuates its depth.
Vinification
Cailloux comes from Patrick Bouju's old Pinot Noir vines located in Madargue, near Riom, in Limagne. The terroir is basaltic, clay-limestone, marl-limestone, and sandy. The grapes macerate in whole bunches, and during fermentation, 1% of the estate's Chardonnay press juice is added. The wine is aged for a year in sandstone amphorae and barrels.
Tasting
Cailloux lives up to its name: wild, smoky, long, and stony, with great aromatic persistence. Marked by intensely mineral notes: stone, metal. The fruit is present and juicy. The overall impression is dense and concentrated; the wine can be drunk now but will still have a few years to drink. Serving temperature: 14-16 °C. Open twenty minutes before tasting or decant. You can pair it with charcuterie, salted meats, beef and all kinds of local cuisine.
Learn more about Patrick Bouju and the La Bohème estate
Near Billom, the Auvergne Tuscany, once covered with vines, is the privileged domain of Gamay d'Auvergne, a strain old grape variety. It is there, on these volcanic soils, that Patrick Bouju works, mainly with old vines.
Viticulture and trade
Patrick breathes new life into the often abandoned terroirs of Puy-de-Dôme and its indigenous grape varieties. Under the La Bohème estate, he operates as a wine merchant using purchased organic grapes. His exclusive Culinaries partnerships are famous: with Action Bronson for the series A la Natural, with Jason Ligas in Greece for Sous le Végétal…
A winemaker who lends a helping hand
The current renaissance of the Auvergne vineyard (which was once the third largest in France) owes a lot to Patrick. The fact that he likes to lend a hand to his winemaker friends in France and elsewhere only confirms his image as a role model, a leader. Its noble, chiseled, distinguished, never trivial wines are immediately recognizable in the glass.
