AB Label

Puits Saint Pierre, White 2023

Philippe Chatillon

The Puits Saint Pierre 2023 cuvée by Philippe Chatillon is a magnificent tribute to Savagnin, the iconic grape variety of the Jura, meticulously crafted with remarkable precision. Sourced from the estate's finest parcel, planted on typical Côtes du Jura marl soils, this natural white wine, certified organic, embodies Jura tradition while asserting a pure, clean, and vibrant style.

The grapes are harvested at optimal ripeness then pressed directly, without maceration, to preserve freshness and varietal expression. The wine is then aged for two years in old barrels, without oenological intervention or new wood, allowing for subtle micro-oxygenation that refines the structure and develops aromatic complexity.

On the nose, it's a festival of sensations: dried apricot, delicate honey, a hint of brioche, alpine herbs, and a chalky minerality that hints at the tension on the palate. The palate is direct, dry, taut, with superb acidity that carries the flavors to a long, saline finish. The balance between the subtle richness of the aging and the natural straightforwardness of the grape makes it an excellent gastronomic wine.

Puits Saint Pierre pairs ideally with iodized seafood, aged Comté cheese, or spicy dishes with oriental flavors. Decanting is recommended for it to fully open up. It can be enjoyed now for its purity or aged 5 to 10 years to gain complexity. Serve chilled, between 10 and 12°C.

Philippe Chatillon delivers a deep and sincere wine, both rooted in its terroir and of rare elegance.

Antenet Cahors Rouge 1998

Danis dans la Vigne

A cellar gem, between family heritage and the depth of time

Here is a rare, almost confidential wine, which tells a story even before it is opened. Antenet 1998 is a unique cuvée, vinified more than twenty-five years ago by Danis's father, the current winemaker of the Danis dans la Vigne estate. This Cahors from another era, made from 100% Malbec, was crafted with respect for tradition and with a philosophy already very close to natural winemaking: short maceration, aging in concrete vats for two years, no oenological "makeup."

The typical clay-limestone soil of the Cahors vineyard produces an excellent keeping wine, with tannins polished by time and incredibly rich aromatics. At only 12% alcohol, it defies modern standards with its balance, freshness, and exceptional longevity.

A deep, aged, memory-filled wine

After more than two decades of rest, Antenet 1998 reveals a brick-red garnet color, with brown reflections. The complex and captivating nose unveils aromas of stewed black fruits, prune, blond tobacco, with a hint of undergrowth. On the palate, the texture is melted, ample, with a rare smoothness. This wine evokes a bygone era, yet remains strikingly delicious, perfect with roasted meats, game, or a dish rich in umami.

Served at 16-18°C, with no need for decanting, this wine is ready to be enjoyed. It is a liquid archive, a family treasure, to be discovered like reading a letter from the past.

Lutea Gentian Liqueur

Lutea Spirits

Terroir, plot size and grape varieties

Nestled in the heart of the volcanic landscapes of the Auvergne region, Lutéa Spirits draws its inspiration from the wild hills and high-altitude meadows of this authentic area. It is here, on these living, nourishing soils, that the fresh yellow gentian, queen of bitter plants, flourishes. Hand-picked with respect for the plant's natural rhythm, this powerful root embodies the botanical and mountain identity of Lutéa liqueur, a true tribute to a preserved and untamed terroir.

Cultivation methods

True to its artisanal and committed vision, Lutéa Spirits works exclusively with certified organic ingredients. Every step, from cultivation to maceration, is designed to reveal the purity of the plants, without artifice or compromise. The gentian roots are freshly harvested and then carefully infused alongside other meticulously selected botanicals: basil, mint, licorice, anise... so many botanical touches that enrich the aromatic profile. No coloring, no superfluous additives: here, nature expresses itself in its purest form.

Tasting & pairings

Lutéa Gentian Liqueur 2024 is an ode to vegetal freshness. From the first whiff, it unfolds captivating aromas of raw gentian, crisp basil, and invigorating mint, enhanced by bursts of bright citrus and a hint of licorice. On the palate, the balance is remarkable: the gentle bitterness of gentian intertwines with anise and lemon notes, in a warm and lingering roundness.

As an aperitif, it can be enjoyed chilled, neat, or lengthened with a splash of sparkling water or dry tonic to reveal its complexity and vivacity. It also pairs brilliantly with a platter of mountain cheeses, black olives, or even a citrus and fresh herb dessert. Warm, intense, yet always elegant, this organic liqueur captivates with its aromatic purity and wild touch.

Morgon Terrain Rouge 2021,

Domaine Bélicard
In the heart of Beaujolais, Morgon AOP is an appellation renowned for its deep, structured wines with excellent aging potential. Domaine Bélicard, certified organic (AB, Eurofeuille), delivers an exceptional cuvée from 61-year-old vines planted on schist and volcanic soils, giving the wine superb complexity.

A distinguished and delicious Morgon
Vinified using semi-carbonic maceration of whole bunches, without destemming, this 100% Gamay Noir benefits from a natural approach that fully respects the expression of the terroir. The 6-month aging in wooden vats refines its tannins and preserves all the freshness of the fruit.

A vibrant nose and an elegant palate
Upon opening, this organic Morgon seduces with a delicate nose, revealing notes of crisp red fruits, with a beautiful freshness characteristic of the vintage. On the palate, the attack is silky and juicy, offering a body full of finesse and indulgence. The finish is long, revealing a subtle minerality and a beautiful aromatic depth.

How to enjoy this wine?
Served at 14-16°C, this wine can be enjoyed as an aperitif or at a barbecue, where its supple tannins perfectly accompany grilled red meat or spicy dishes. It also pairs well with gourmet salads and dishes with Mediterranean accents. With an aging potential of 5 years, it will evolve towards more complex aromas over time.

Beaujolais Villages Rouge 2022,

Domaine Bélicard


This organic Beaujolais Villages, vinified naturally using semi-carbonic maceration, highlights all the deliciousness of Gamay Noir. Grown on granite soils, its 54-year-old vines give the wine beautiful depth.

A natural wine bursting with fruit
Whole-bunch vinification and aging in wooden vats for one month allow the primary aromas of the grape variety to be brought out. Natural sedimentation without filtration guarantees a pure and vibrant wine.

An intense nose and an explosive palate
This Beaujolais Villages AOP is distinguished by an expressive nose of cherry, redcurrant, and kirsch, with a hint of spice. The palate is a veritable firework of red fruits, with a fresh and juicy finish.
Served at 14-16°C, it can be enjoyed as an aperitif or with simple, convivial dishes.

Zestes d'Amour Bitter Orange Eau-de-vie,

Sentema Distillery

An explosion of citrus in an exceptional spirit

Les Zestes d’Oranges Amères, carefully distilled from organic Provence wine eau-de-vie, captures the essence of bitter oranges from Le Castellet and sweet oranges from Menton. Less sweet than a classic liqueur, this deeply aromatic spirit evokes the great classic of "triple sec", revisited here with finesse and modernity.

Delicious on its own over ice, with tonic or in cocktails, it brightens up any occasion with its freshness and complexity.

To find out more

The Sentema Distillery offers exceptional spirits, created on an eau-de-vie of organic Provence wines, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.

Auxerrois Origin White 2022,

Jean-Marc Dreyer

Auxerrois Origin by Jean-Marc Dreyer is an organic (AB label), biodynamic, and natural dry white Alsatian maceration wine (orange wine), with no added sulfites. Jean-Marc Dreyer's Origin range consists of single-varietal cuvées based on six Alsatian grape varieties (Sylvaner, Auxerrois, Pinot Gris, Gewurztraminer, Riesling, and Muscat), enhanced by skin-contact maceration with a touch of controlled oxidation. The discovery of each Origin vintage is always a pleasant surprise.

Vinification

Auxerrois, or Pinot Auxerrois, is a typically Alsatian grape variety with floral and spicy notes. The harvest, done by hand, is macerated for seven days in whole bunches. After pressing and fermentation, the wine is aged for ten to eleven months in Alsatian style, in tuns and demi-muids, without topping up. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

Tasting

Floral, fresh, seductive, slightly smoky, Auxerrois Origin by Jean-Marc Dreyer is both atypical and delicious. The maceration gives it a distinguished chew on very fine tannins. With its amber color, floral notes, seductive bitters, delicious salinity, hints of white peach and citrus, and perfect straightness, it is ready for any pairing. A bellota Iberico ham would melt with happiness next to it, but it will also be a delight alongside smoked fish, seafood platters, mature cheeses, or white meats. We will enjoy it, for our part, with a beautiful roasted poultry.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, a biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils estate, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided never to add sulfur to any wine again. Having made this decision, he asserted his style around skin maceration, accentuated, chiseled, bringing out the soul of Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Gentle oxidation is also a particular characteristic of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Tri-Aux White 2022,

Jean-Marc Dreyer

Tri-Aux is an organic, biodynamic, and natural dry white wine from Alsace (AB label) produced by Jean-Marc Dreyer without added sulfites. Its name is a play on words based on its composition: three successive vintages of the Auxerrois grape variety.

Vinification

Auxerrois or Pinot Auxerrois is a typically Alsatian white grape variety. For all three vintages, the harvest is vinified using direct pressing, fermented, and then aged in barrels for one to three years. The resulting wines are blended to create this cuvée. Biodynamic viticulture method, fermentation by indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or in the cellar.

Tasting

Tri-Aux is a lovely, seductive and fresh wine, aromatic and floral, delicious and dry at the same time. It offers spicy notes (cinnamon, dried fruits), a round and complex, saline body, and a finish of white fruits. Lots of energy and character. For all occasions, from the most relaxed to the most distinguished. Offer it roasted white meats, pata negra ham and other high-end cured meats. It will also be very comfortable with shellfish and oysters.

Learn more about Jean-Marc Dreyer

Jean-Marc Dreyer, biodynamic and natural Alsace winemaker (AB organic certification label), succeeds several generations of his family at the Dreyer & Fils, created in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics. In 2009, upon returning from a pilgrimage to Compostela, he decided to never again add sulfur to any wine. Having made this decision, he asserted his style around skin-to-skin maceration, accentuated and chiseled, bringing out the soul of the Alsatian grape varieties. Jean-Marc also works with direct pressing and often with single varietals. He also produces Pinot Noir reds of surprising depth.

Maceration and Direct Press

Jean-Marc Dreyer's wines are characterized by whole-bunch maceration (but you should also taste his direct-press whites). "Maceration in Alsace," he says, "is an ancestral tradition! In the past, we worked by hand and let the grapes macerate before sending the marc to the press. » Gentle oxidation is also a particular feature of his wines, generally vinified without topping up. Jean-Marc is best known for his "Origin" series, a finely macerated expression of Alsace grape varieties, but we invite you to discover his other wines.

Muscanna Blanc 2021

Domaine Einhart
Muscanna offers a beautiful orange-amber color with superb brightness. The initial nose offers the rich aromas typical of overripe Muscat berries, lightly smoky. A second, very refined nose brings a hint of citrus that invites tasting. On the palate, the attack is very straightforward and ample, accompanied by a smooth acidity expressed through notes of candied quince. The finish is invigorating, with melted tannins due to maceration. Magnificently complex, this dry white is Domaine Einhart's homage to the Muscat grape variety, as the name of the cuvée indicates. Muscanna is indeed 100% Alsace Muscat, grown on the estate and harvested by hand when overripe. The vines are around twenty-five years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg and Meyen areas. The harvest is destemmed, maceration in vats lasts four to six days and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is unfiltered at bottling. We recommend decanting Muscanna to help it develop its splendid aromas.

Find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Gewurztraminer Origin Blanc 2020,

Jean-Marc Dreyer
Sumptuous, disconcerting, addictive, Gewurztraminer as you wouldn't expect, with a super-powerful aroma, without the sugar. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Decidedly orange, this macerated Gewurztraminer is the answer to those who find this grape variety heady and syrupy: all the sugars have been consumed, leaving an extraordinary richness of aromas, bare and unvarnished. The mango, ylang-ylang, and bouquet of flowers and exotic fruits are all there, enhanced by a dry, unsweetened structure. This wine calls for foie gras, but it can be drunk with anything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.

Find out more
"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using gentle oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Sylvaner Origin White 2020

Jean-Marc Dreyer

With Sylvaner Origin 2020, Jean-Marc Dreyer brilliantly reinterprets this often underestimated Alsatian grape variety. Thanks to whole-bunch maceration and eleven months of aging in foudres, he gives it remarkable depth and structure. A natural, vibrant, and refined wine, a cross between a dry white and an orange wine.

Natural vinification for a pure expression of the terroir

Grown biodynamically, this Sylvaner benefits from meticulous work in the vineyard and the winery: spontaneous fermentation with indigenous yeasts, no filtration or clarification, and no added sulfites throughout the process. Maceration extracts fine tannins, giving the wine body and a silky texture, while preserving a beautiful mineral tension.

An intense and structured Sylvaner

Behind its golden color with amber highlights, this wine reveals an expressive nose with notes of candied citrus, orange peel, and fine spices. On the palate, the attack is full-bodied, driven by perfectly balanced acidity and a straight, elegant structure. The subtle tannins provide a lingering length, marked by a saline and slightly tannic touch that invites tasting.

Food and wine pairings and tasting moments

Served between 12 and 14°C, this macerated Sylvaner shines as an accompaniment to seafood, fine fish, and shellfish. It also excels with more gourmet dishes such as financial vol-au-vent, porcini mushroom ravioli, or mature cheese. Its balance between freshness and opulence makes it a wine equally at home as an aperitif or on a fine dining table.

Find out more

"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the pomace to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Les Nouvelles Blanc 2022

Philippe Chatillon

With his "Les Nouvelles 2022" cuvée, Philippe Chatillon, former director of Domaine de la Pinte and now an independent winemaker, continues to precisely and sincerely express the great terroirs of the Jura, which he has cultivated organically since his beginnings. This 100% Savagnin, from the Arbois appellation, offers a refined interpretation of a grape variety often characterized by oxidative notes, here vinified "ouillé" (fully topped up).

The grapes, grown on Jurassic marl, are directly pressed and then ferment naturally, without the addition of yeasts or other inputs. Two years of aging in old barrels, under "ouillage" (keeping the barrels topped up), allows the wine to develop beautiful complexity without any oxidative notes, in a taut and digestible style. No corrections, no masking: this Savagnin is a pure expression of its place and its vintage.

Upon tasting, the color is clear, golden with green reflections. The nose entices with its floral finesse (white flower, lime blossom), discreet brioche notes, and clear aromas of white peach and chalky minerality. On the palate, it is taut, straight, dry, with a superb length and a saline, almost vibrant finish that calls for food.

A gastronomic wine, it will pair perfectly with freshwater fish, Jura cheeses (aged Comté, Morbier), or exotic and spicy dishes. Serve slightly decanted to allow it to fully open up. Guaranteed to age for 5 to 10 years.

1ER JUS Domaine Red 2024

Fond Cyprès

Neither quite red nor truly rosé: 1er Jus Domaine is a hybrid cuvée, light and natural, that breaks the mold. Produced by Fond Cyprès, it results from a very gentle pressing of Carignan and Grenache grapes, organically grown on clay-limestone soils in Languedoc, with a deliberately supple, fruity, and spontaneous style.

A natural wine without makeup

Whole bunches are placed in vats for a short and gentle maceration, without destemming. Fermentation occurs with indigenous yeasts, without the addition of sulfites or other winemaking additives. Aging for six months in stainless steel tanks preserves the freshness and juiciness of the fruit.

A light and refreshing profile

On the nose, 1er Jus Domaine captivates with its notes of crisp cherry, fresh raspberry, a touch of tart red fruit, and a hint of fresh almond. The color is clear, between ruby and raspberry. On the palate, it is delicate, smooth, with a supple, thirst-quenching texture and a touch of energy on the finish. An ultra-digestible red, almost floral, without pronounced tannins.

To be enjoyed like a spring wine

Served between 14 and 16 °C, 1er Jus perfectly accompanies raw fish, a summer barbecue, appetizer platters, or Asian cuisine with sweet and savory notes. A wine for immediate pleasure, to be drunk within 2 years, to enjoy its freshness and lightness.

Cyprès de Toi Rosé 2024

Fond Cyprès

With this rosé version of Cyprès de Toi, Fond Cyprès winery delivers a light, lively, and delicate wine, made from direct-pressed Malbec, without maceration. This organic natural rosé from Languedoc emphasizes subtlety, freshness, and immediate drinkability.

A refreshing rosé, without artifice

Made from vines planted on clay-limestone soils, the Malbec is pressed immediately after harvest, without skin maceration, to produce a clear, delicate juice. Fermentation is natural, with indigenous yeasts, and no added inputs. Six months of aging in stainless steel tanks preserves the aromatic purity and fruit vivacity.

Light, aromatic, irresistible

On the nose, the wine reveals notes of wild strawberry, fresh lychee, and a subtle floral touch. On the palate, it is ethereal, taut, with a clean attack, a discreet but balanced body, and a clean finish that invites a second sip. A dry, refined rosé, with a very pale color, but a joyful expression.

Serve chilled, anytime

To be enjoyed between 10 and 12 °C, this natural rosé pairs perfectly with fine charcuterie, Mediterranean dishes, summer salads, or simply as an aperitif. Ideal for warm days, to be drunk within two years.

Le Blanc des Garennes, White 2024

Fond Cyprès

Nestled in the heart of Languedoc, the Fond Cyprès estate unveils with Le Blanc des Garennes 2024 a natural white wine of great finesse. This blend of Grenache Blanc, Roussanne, and Viognier embodies the balance between freshness, creaminess, and aromatic expression of the South, all while adhering to the principles of committed organic viticulture.

Controlled aging for a silky texture

The grapes, grown on clay-limestone soils, are pressed directly after harvest, without maceration. Fermentation occurs with indigenous yeasts, without inputs, then the wine is aged for five months in multi-vintage barrels to round out the texture without imbuing the aromatic profile with wood. The result: a cuvée that is both fresh and full-bodied, with a caressing texture.

A floral nose, a generous palate

Upon tasting, Le Blanc des Garennes entices with its delicate aromas of white flowers, peach, and yellow fruits. On the palate, the wine is both supple and taut, with a slightly saline undertone and a beautiful persistence. It combines volume and vivacity, without ever becoming heavy.

Pairings and sharing moments

Served between 10 and 12 °C, this natural wine pairs wonderfully with shellfish, white meats, sunny herb-infused dishes, or even Italian or Mediterranean cuisine. It can be enjoyed in its youth but will gain complexity over 5 to 10 years. A gastronomic, accessible, and refined cuvée.

Beaujolais Lancié, Red 2021

Domaine Bélicard

With this cuvée under the Beaujolais Villages appellation, Domaine Bélicard celebrates the purest and most direct expression of Gamay. Made from organically farmed vines on the granite terroir of Lancié, this still red wine is a fruit bomb, an ode to freshness and deliciousness, to be enjoyed without delay.

A natural wine that gets straight to the point

The hand-harvested grapes are vinified whole cluster, respecting natural practices: short maceration of a few days, spontaneous fermentation thanks to indigenous yeasts, no enological inputs. The brief aging (one month) in concrete vats aims to preserve the aromatic brilliance and natural tension of the Gamay. No disguise, no heaviness: just fruit and honesty.

A juicy and expressive red

Upon opening, the nose imposes itself with a palette of crunchy red fruits: cherry, raspberry, pomegranate, with a small note of kirsch that adds a gourmet accent. On the palate, the texture is fluid, smooth, and highly drinkable. It's a striking wine, with a slightly peppery, fresh, and thirst-quenching finish.

The friend of good times

Served at 14–16 °C, Beaujolais Lancié 2021 will accompany friendly aperitifs, charcuterie platters, savory tarts, or grilled poultry. Its frankness makes it an excellent everyday companion. It can be kept for 3 to 5 years, but everything will push you to drink it young, as it sparkles with energy.

Vertige

Distillerie Sentema

Vertige is a remarkable creation by Distillerie Sentema, nestled in the heights of the Alpes-Maritimes, between sky, garrigue, and sea. This spirit, akin to a gin in spirit but unique in its base, is crafted from wine brandy rather than neutral alcohol, which gives it a rare aromatic depth and true personality.

Everything here is conceived in harmony with nature: certified organic, Vertige highlights carefully selected local botanicals: wild juniper berries, Menton IGP lemon peels, fragrant verbena, coriander seeds, and angelica roots. These plants are macerated for two weeks before distillation to extract essential oils without altering the balance of aromas.

The nose is astonishingly pure, blending the zesty notes of lemon, the citrusy and vegetal freshness of verbena, and the resinous signature of juniper. On the palate, the attack is silky and lively, with a soft yet precise structure, and a finish that lingers on citrus and dried herb notes, with a beautiful tension.

More than just a gin, Vertige is a refined expression of the Provençal terroir, combining floral elegance, subtle bitterness, and vegetal freshness. It can be enjoyed neat over ice, or in a high-end cocktail, where it will brilliantly replace a London Dry with a sunny and local personality.

Marty Red 2022

Danis dans la Vigne

A straightforward and fleshy Malbec, from an exceptional terroir

Marty 2022 is much more than just a wine: it's a vibrant tribute to the deep terroir of Cahors, and particularly to one of the most beautiful plots of the Danis estate in the vineyard. This Malbec, from clay-limestone soils, cultivated organically and without any synthetic chemicals, produces a dense, juicy, and profoundly sincere natural wine.

Short maceration, followed by 8 months of aging in stainless steel tanks, preserves the integrity of the fruit while revealing the finesse of the grape variety. With no added inputs and only indigenous yeasts, this wine respects the spirit of living wine, offering an elegant and clear expression of Malbec, far from heavy extractions and pronounced oakiness.

A vibrant, structured yet supple red

From the first pour, Marty 2022 displays a deep purple color with violet reflections. The nose is immediate, generous, blending aromas of ripe black fruits, candied fruit, and a subtle touch of leather, evoking the noble rusticity of the grape variety. On the palate, the attack is supple, followed by a beautiful, melted tannic structure, without harshness, and carried by a lovely freshness. It's a wine that is both gourmet and serious, perfect for accompanying grilled red meats, stews, or a fine cut of aged beef.

Serve between 16 and 18°C, it can be enjoyed now or aged 5 to 10 years in the cellar to gain even more complexity. A modern and lively Cahors, like a bridge between tradition and freedom.

Magnum Elios Red 2022,

Jean Marc Dreyer

In the heart of Alsace, Jean-Marc Dreyer, a winemaker committed to organic and biodynamic agriculture (AB, Eurofeuille), creates an exceptional vintage with his magnum Elios 2022. Made from naturally vinified Pinot Noir, this wine embodies the purity and finesse of the Alsatian terroir.

A vibrant and delicate Pinot Noir

Produced through maceration and spontaneous fermentation, this wine benefits from careful aging, which enhances the precision of Pinot Noir while respecting its fruit. Its airy structure and balance make it a delicious and accessible red, ideal for a convivial tasting.

An expressive nose and an elegant palate

The nose reveals subtle notes of cherry, raspberry and sweet spices, with a floral touch that brings freshness. On the palate, the attack is supple and fruity, with silky tannins and a beautiful mineral length.

How to pair it?

Served at 16-18°C, this magnum of Alsace AOP will perfectly accompany roast poultry, a veal fillet or a platter of fine charcuterie. Its aging potential of 5 to 10 years will allow it to gain complexity over time.