Last Chance

Vino Bianco Blanc 2021,

Corva Gialla
Vino Bianco, as its name suggests, is the Corva Gialla estate's signature white wine and is only produced in the finest vintages. Fresh and fruity, it offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, distinguished by a sapidity due to the volcanic soils. All of this makes it a balanced wine suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soils. The harvest, done by hand, is destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments for two to three weeks in fiberglass vats, with daily pumping over or punching down if necessary. After pressing, the wine is returned to fiberglass vats for aging before bottling in March.

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Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.

Beets '20 Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is Beets, a saison (5.5% alcohol) that will surprise more than one and will certainly enchant a wider audience than its apparent oddity might suggest. First, its beautiful, vibrant fuchsia color is not a common sight in the world of beers. This fascinating color is explained by the main ingredient of the maceration, organic red beets grown on the farm of the two Catalan brewers, who carry it out once a year. The 2020 vintage is their fourth experiment in this field and achieves a balance they have been looking for since the first attempt. This time, they decided to macerate the roots twice as long but without peeling or grating them, just cut them into pieces. The extraction is therefore carried out as precisely as possible, without excess or deficiency. The "funky" brew (according to the brewers) intervenes to correct any excesses of the vegetable, bringing it freshness, acidity, and moderating its earthy power. The natural flavor of the beetroot is thus sublimated, without heaviness or sweetness. A beautiful balance of vegetal, fruity and bitter flavors, and always that magnificent color... A favorite of the Culinaries tasting team.

Fresita '20 Beer 2020,

Cyclic Beer Farm
Packaged in 75 cl bottles so everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is a beer (5.5% alcohol) that you will return to after the first glass: it seduces, it intrigues. Its complexity will escape no one. Those who have not seen the label (Fresita is self-explanatory) will quickly discover the can of worms, or rather the strawberries, since it is strawberries that are in question. Precisely whole organic strawberries from El Maresme, a mountainous micro-region of Catalonia including the municipalities of Sant Pol de Mar and Sant Cebrià de Vallalta and benefiting from a microclimate conducive to the cultivation of the gaviota and pajaro varieties, renowned for their intense aroma. This is the aroma that the Cyclic Boys wanted to convey in their beer. The pale pink color sets the tone, the nose confirms in (a little) Tagada strawberry mode: the fruit manifests itself in retro-olfaction, in the background. The acidity is pronounced, a touch of brett on the nose and palate contribute to the flavor of this very original beer with a layered aromatic structure. With the required freshness, it will be a hit on summer terraces.

Bergecrac blanc 2020,

Château Barouillet
30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Sémillon, 20% Chenin on clay-limestone soils, a four-quarter of white grape varieties that thrive in the region. The harvest is directly pressed before cold settling. Fermentation using indigenous yeasts preserves the typicity and originality of the terroirs; there is no malolactic fermentation. The wine is aged in vats on fine lees for a short period, protected from air. Neither fined nor filtered, it is lively and will evolve in the bottle. Its rather atypical nose is not marked by Sauvignon aromas but offers buttery, slightly grilled, and toasted notes, indicative of its aging on lees. Secondary notes include floral and fruity notes: peach and citrus. On the palate, grapefruit and a retro-olfaction of musky flowers such as honeysuckle or wisteria. Freshness, richness and aromas are shared throughout. Serve at 9-11°C.

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

Cerro las Monjas 1368 Red 2005,

Barranco Oscuro

Blend of Sauvignon, Cabernet Franc, Merlot, and Grenache from high-altitude vines (1,368 m).
Extremely fresh wine, rich aromas, notes of Morello cherries and cherries.
Natural wine with no added sulfites.

Cariboom Rouge 2020,

Domaine de l'Octavin
Carignan and Grenache, cultivated by Claude Ughetto in Saint-Pierre-de-Vassols (Vaucluse) and vinified in Arbois by Alice Bouvot, explode on the palate, resulting in Cariboom! The Carignan (50% of the blend) macerates for twenty days in whole bunches, while the Grenache macerates for five weeks. The semicarbonic maceration of the whole bunches gives Cariboom! an undeniable freshness, fruit, and sap. Pretty purplish-ruby color and tangy notes of blueberry, cherry, blackberry, blackcurrant, and cranberry. Fruity, juicy, airy lightness, and atypical fruitiness. On the finish, licorice and bay leaf mingle with cinnamon: Cariboom! is very complex despite its great drinkability.

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"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Created in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of making—among other things—oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives, and especially no sulfites. It's a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Magnum P'tit Poussot Blanc 2019,

Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (the name of the plot) offers a nose of pear, apple, citrus, and pineapple, as well as plenty of freshness and acidity. A 100% Chardonnay grown biodynamically on red marl soils, it is perfect for excellent charcuterie: you can even pair it with pata negra or Iberian chorizo. An excellent aperitif or table wine.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy in its skin.” Everything is said in favor of natural wine; it’s a perfect description. Created in 2005, Domaine d’Alice is located in Arbois, in the wine-growing Jura region, often described as the most organic vineyard in France. The practice of making – among other things – oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives and especially no sulfites. It’s a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.

An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura — Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
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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.

1st stop in ALSACE: Domaine Lindenlaub - La barrique du chat botté Red 2017

A Pinot Noir from Alsace by Christophe Lindenlaub, made from the estate's oldest vines on the clay-limestone terroir of Stierkopf. Bright, fresh, and deep, this straightforward and expressive wine is vinified using a 15-day maceration process and then aged in stainless steel vats. Selected by Le Chat botté & Co for its “La Barrique du Chat botté” collection, it embodies both finesse and character.

2nd stop LOIRE: De Vini - Divin Poison White 2021

A dry, organic, biodynamic, natural white wine from the Nantes region, made by Christophe Bosque (De Vini) from Melon de Bourgogne grapes grown on gabbro soils. Fresh, lemony, and delicate.

3rd stop LANGUEDOC-ROUSSILLON: Jean-Louis Pinto - Es d'aqui Casse Tête Red 2020

Seductive, deep, dense and with a strong personality, Casse-Tête is a blend of 50% Cabernet Sauvignon and 50% Mourvèdre. The Cabernet comes from an alluvial terrace with large pebbles in the Tarn, and the Mourvèdre from clay-limestone soil. The harvest macerates for twenty days in whole bunches and is aged on lees in stoneware jars.

4th stop BEAUJOLAIS: Nicolas Chemarin Régnié La Haute Ronze Red 2017

La Haute Ronze is one of two plots cultivated by Nicolas in the Régnié appellation; it is considered to be of very high quality, with deep clay soils that produce full-bodied wines. This 100% Gamay is made using semi-carbonic maceration and aged for around twenty months (half in barrels, half in stainless steel vats). It offers notes of leather, earth, and Mediterranean herbs (oregano, rosemary) alongside red fruit.

LAST STOP...And not the least! JURA: Les Valseuses Cade Meu Carnaval Sparkling Rosé 2019

Chardonnay (50%), Grenache Gris (40%) and Trousseau (10%). But where has my carnival gone? wonders this cuvée, which will soon find the answer: the party will start as soon as the bottle is opened, because this undegorged pet' nat' exudes good cheer.

Description
Produite à partir des plus vieilles vignes du domaine, la Cuvée Camille représente l'expression la plus profonde et ambitieuse de Marcel Lapierre. Plus dense et plus complexe que le Morgon classique, elle dévoile des arômes de fruits noirs mûrs, de réglisse, de fleurs séchées et de pierre chaude. Un grand vin de garde où puissance et élégance cohabitent avec une rare harmonie.

Vinification
Sélection parcellaire de vieilles vignes, vendanges manuelles, fermentation en grappes entières avec levures indigènes, macération longue, élevage prolongé en vieux fûts et foudres, sans collage ni filtration.

Auxey Duresses Les Crais Rouge 2020,

Domaine de Chassorney
Refined, complex, straightforward, and fruity, this beautiful red wine from the Les Crais plot in the Auxey-Duresses appellation is a superb expression of Pinot Noir, typically Burgundian, from vines over forty years old: fresh, crisp, and with powerful aromas of red fruits. Can age for a few years.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample 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 Chassorney estate 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.

Rouge 2023 is an emblematic vintage from Domaine Matassa, driven by Tom Lubbe's vision: to produce bright, digestible, and deeply vibrant wines from the South. Made primarily from very old Carignan vines grown biodynamically on the schist and clay soils of Calce, this wine expresses the unique singularity of the Matassa style: freshness where power is expected.

The nose opens with crisp red fruits, sour cherry, redcurrant, and some floral and herbaceous notes reminiscent of the garrigue. With aeration, deeper touches of sweet spices, pepper, and a slight wild dimension characteristic of the estate's natural winemaking appear. On the palate, the texture remains fluid, precise, and energetic, supported by fine tannins and a tension that lengthens the wine with great elegance. A vibrant red, very digestible and almost ethereal despite its Mediterranean roots.

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.

Romanissa 2023 is one of Tom Lubbe's most unique cuvées. Produced from old vines cultivated biodynamically on the cool heights of Roussillon, this cuvée perfectly illustrates the Matassa style: a free, vibrant, and highly energetic wine.

The nose develops vibrant aromas of fresh red fruits, pomegranate, tart cherry, and Mediterranean herbs, enhanced by a slightly spicy and floral touch. On the palate, the wine impresses with its finesse: the tannins are supple, the texture is fluid, and the omnipresent freshness makes it very drinkable. A luminous and digestible red, both precise, wild, and deeply Mediterranean.

With Blanc 2023, Tom Lubbe delivers a wine of great purity, true to his minimalist and life-respecting approach. The grapes, biodynamically grown on high-altitude Roussillon terroirs, give birth to a taut, saline, and particularly vibrant white wine.

The nose reveals notes of fresh citrus, lemon zest, white flowers, and yellow-fleshed fruits, accompanied by a subtle mineral touch. The palate is both full-bodied and very energetic, driven by precise acidity and a delicate texture that lengthens the wine with great elegance. A lively and luminous white, both gastronomic and extremely digestible, expressing the unique character of Matassa wines.

Perspectives Blanc 2024

Natural Chardonnay, from the Burgundy appellation, aged in amphora at the border of Burgundy and Beaujolais. A fresh, lemony, floral white wine with a tangy and saline profile. Vinification without additives, for refined seafood or gastronomic pairings.

Back to Blaye Rouge 2023

With "Back to Blaye," Château Frédignac reinvents natural Bordeaux: an exclusive, well-rounded cuvée, blending dark fruit, spice, and freshness. From organic farming and the clay-limestone soils of Blaye, this gourmet and structured red promises beautiful food pairings and good aging potential.

The Wine Witch Blanc 2025

The Wine Witch 2025, an organic white wine from IGP Vaucluse, captivates with its richness and balance. Its buttery and fruity nose, ample and persistent palate make it an ideal companion for cooked fish, white meats, and strong cheeses.

Le Charme du Loir Blanc 2007, Jean-Pierre Robinot
One of Jean-Pierre Robinot's great classics and the fruit of a great terroir. A 100% Chenin Blanc Jasnières, full of finesse, elegance, and balance. Notes of toasted fruit compote, humus, and overripe apple. Great minerality, controlled oxidation, beautiful long and persistent aromatic complexity.

Natural wine with no added sulfites.

Precisely distilled by Distillerie Cazottes, this cuvée highlights the aromatic character of the Folle Noire grape. The spirit reveals notes of black fruits, stone fruit, and a silky texture, in a style that is both intense and delicate.