Confirmez votre âge
Vous devez être âgé(e) de 18 ans minimum pour naviguer sur ce site.
Sort by:
6 products
6 products
Coeur brisé (Culinaries exclusive) Rosé 2022
Terroir, plot size and grape varieties
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.
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 Coeur Brisé (exclusivité Culinaries) Rosé 2022
Terroir, parcellaire et encépagement
Dégustation & accords
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.