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698 products
698 products
Le Vigne Piu Vecchie White 2010
A great deal of wisdom goes into this 100% Procanico Italian white wine, produced from vines around sixty years old. A precious plot, located on the volcanic soils of the Le Coste estate, to which it owes its name: the vigne più vecchie, literally "the oldest vines." After direct pressing and a short maceration, this cuvée is aged for many months in 500-liter oak barrels before being bottled, where it will wait another thirty-six months. Despite its venerable age, one cannot help but be charmed by the beautiful minerality that it manages to retain in the mouth, and by its formidable balance.
Natural wine without added sulfites.
Rafalot Red 2013,
The Carignans of this Côtes-Catalanes are 125 years old and grow at an altitude of 300 meters in a clay-limestone valley, surrounded by wild fig trees, cedars, olive trees, apricot trees, and buzzing beehives, all protected by a pine forest. Fermentation lasts two weeks in concrete vats, with whole bunches crushed by foot, followed by aging in vats. Cherry and spice, supple and elegant tannins: full-bodied and irresistible.
A natural wine with no added sulfites.
Cuvée YARD Champs Elysées Rouge 2022
Les Souriants
Les Souriants present a single-plot interpretation of Pinot Noir with their Cuvée YARD Champs Élysées 2022, sourced from a unique granite terroir in Beaujolais. This natural wine, certified organic, explores the finesse and depth of this grape variety, often underestimated in the region, yet finding superb resonance in these poor, mineral soils.
The Champs Élysées plot benefits from an ideal exposure and a light granite soil that forces the vines to root deeply, concentrating the aromas in small berries brimming with energy. The winemaking process remains true to the estate's philosophy: one month of maceration, gentle extraction, fermentation with indigenous yeasts, and one year of aging in old barrels to respect the identity of the place.
In the glass, the wine offers a pure and charming nose: black cherry, candied red fruits, faded rose, with a subtle vegetal touch reminiscent of ripe stems. On the palate, the texture is fine, linear, fresh, almost crystalline. The Pinot Noir expresses itself in an elegant, slender version, with a light tannic structure and a floral and mineral finish.
YARD Champs Élysées is a gastronomic red, ideal with roasted meats, farm-raised chicken with chanterelles, or elaborate vegetarian dishes. It can be enjoyed now without decanting, or can evolve harmoniously over 5 years. Serve it lightly chilled, between 16 and 18°C, to reveal its full complexity.
A sincere, distinguished, and poetic single-plot cuvée.
Vodka
Distillerie du Viaduc
With this artisanal Vodka, Distillerie du Viaduc offers us a bold and botanical reinterpretation of what appears to be the most neutral spirit. Made from carefully selected wheat alcohol, this organic vodka derives its unique character from a maceration of coriander seeds, some of which are roasted in-house to reveal a rare aromatic complexity.
Once the seeds are macerated, the whole is distilled in an artisanal still, then rested for a month for the aromas to meld and the texture to naturally soften. No additives, no sugar: the purity of the process allows full expression of the botanicals and the quality of the base alcohol.
The nose opens with a lively and tangy note of fresh coriander, then evolves towards herbaceous and light, almost zesty citrus aromas. On the palate, the attack is fluid, fresh, with a beautiful roundness, then a spicy, warm yet elegant framework settles in, reminiscent of roasted coriander. The finish is long, comforting, carried by a vegetal freshness that balances the whole.
This singular vodka can be enjoyed neat and chilled, or in cocktails. It will bring a unique complexity to a Moscow Mule, a Bloody Mary, or even an Espresso Martini, which it will subtly enhance with a peppery and vegetal touch.
A French, organic, and committed vodka that successfully combines clarity, power, and aromatic expression.
Non Ouillé White 2022
Terroir, plot size and grape varieties
It is in the heart of Beaujolais that La Tribu Alonso has dared a bold departure, a joyful risk: producing an oxidative white wine, a rarity in this region more renowned for its fruity reds. For this cuvée, named Non Ouillé 2022, the Chardonnay grape lends itself gracefully to controlled oxidation, revealing an unexpected facet of its expression. Born from a terroir at the crossroads of influences, between the granite hills of Beaujolais and the more southerly breezes of the Rhône Valley, this wine embodies a true convergence of sensations. A first foray into this style for the estate—and a promising success.
Cultivation methods
The Tribu Alonso, as its name suggests, operates as a collective, with a vision of wine resolutely focused on people and the living world. Here, there are no labels, but a clear philosophy: to work as close to nature as possible, without artifice. The vines are cultivated without chemical inputs, respecting natural rhythms, and the winery becomes a place of gentle experimentation. For this cuvée, the choice not to top up the wine—that is, not to fill the barrels during aging—allows for slow oxidation, inspired by the wines of the Jura region. A way to explore new gustatory horizons, while showcasing the grape variety and the local terroir in a new light.
Tasting & pairings
From the very first whiff, Non Ouillé 2022 intrigues and seduces. One is immersed in a disconcerting yet captivating aromatic world: notes of anise, mild curry, and above all, that touch of nuttiness typical of oxidative whites, tickle the senses. On the palate, the texture is ample yet taut, with precise minerality and a beautiful freshness that perfectly balances the wine's buttery and saline character. A subtle interplay between unabashed rusticity and profound elegance.
This wine invites the unexpected at the table: perfect as an aperitif, with green olives, aged hard cheeses, or even a delicate Comté and caramelized onion tart. It also pairs beautifully with light, exotic cuisine, such as a vegetable curry or fish marinated in mild spices. This is a wine for the curious, for those who love new sensations, for those who enjoy venturing off the beaten path and discovering what Beaujolais can offer when it embraces other influences.
With Non Ouillé 2022, La Tribu Alonso has created a vintage of character, as free as it is precise, which redefines the contours of white wine in Beaujolais and invites us to broaden our perspective, glass in hand.
Brandy,
Distillerie du Viaduc
Distillerie du Viaduc, a leading artisan of exceptional eaux-de-vie in the Île-de-France region, unveils its Brandy, a distinguished and elegant spirit made from the rare Avgoustatis grape variety. This brandy, carefully crafted using a double distillation process, reveals a complex and seductive aromatic palette, combining depth and finesse.
Preparation of a refined brandy
This brandy is precisely distilled to preserve the aromatic richness of the Avgoustatis grape variety, an unusual Greek variety renowned for its concentrated aromas. Aged in barrels, it develops a balanced structure and complexity worthy of the finest spirits. Its deep golden color testifies to its careful aging, while its 43% alcohol content ensures a beautiful intensity on the palate.
A powerful nose and a velvety palate
From the first nose, this brandy reveals captivating notes of candied cherry and prune, complemented by a subtle touch of woody vanilla brought by the time spent in barrels. On the palate, it reveals itself to be full-bodied and structured, with a sweet and fruity attack, followed by a harmonious rise in power. The finish is long and persistent, marked by slightly spicy aromas and a beautiful warm sensation.
How to enjoy it?
Ideal as a digestif, this brandy can be savored neat to appreciate all its aromatic complexity. It also lends itself to sophisticated cocktails, bringing depth and elegance to classic creations such as a Brandy Sour or a revisited Old Fashioned.
Disco (Eau de vie)
Distillerie du Viaduc
Distillerie du Viaduc, a young artisan house from the Paris region, offers us a bold and festive interpretation of wine brandy with Disco. Made from the Muscat Petit Grain grape variety, this unique cuvée reinvents the traditional Peruvian Pisco with a decidedly funky and floral approach.
A vibrant and aromatic eau-de-vie
Produced from Muscat Petit Grain grapes from the island of Samos, vinified by the talented Patrick Bouju, this eau-de-vie benefits from a careful double distillation. Without aging, it expresses all the purity of the fruit and retains a great aromatic intensity. Its profile is at once rich, floral and elegant, with a beautiful roundness in the mouth and a lingering finish.
A captivating nose and a smooth palate
From the first nose, Disco reveals an expressive bouquet with notes of white flowers, white-fleshed fruits and delicate honey. On the palate, it combines finesse and intensity, with a gentle attack, followed by a rise in power marked by a beautiful controlled warmth. The finish, long and aromatic, leaves a delicately sweet and floral imprint.
How to enjoy Disco?
With its 40° alcohol content, this eau-de-vie is ideal as a digestif, served neat to appreciate all its complexity. It is also perfectly suited to mixology, where its floral and fruity aromas will enhance refined cocktails such as a revisited Pisco Sour or an aromatic white Martini.
Calvados "Premium 20 Years"
Domaine de la Flaguerie
Calvados Premium 20 Years is an amber treasure, aged for two decades in oak barrels. It reveals powerful aromas of caramelized fruit, baked apple, and smoked wood, with a long finish. Best reserved for after-dinner drinks, this exceptional spirit is best enjoyed gently warmed in the glass to savor all its aromatic nuances.
Calvados "Premium 6 Years"
Domaine de la Flaguerie
The Calvados Premium 6 Years seduces with its golden color and fruity aromas of fresh apples. Aged in barrels for six years, it reveals floral and minty notes on the nose. On the palate, its straightforward attack gives way to a beautiful tonicity and a spicy finish.
Versatile, this Calvados can be enjoyed neat, over ice, or in cocktails, and embodies traditional Norman expertise.
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.
In Absentia Red 2018
Entirely produced in the north of El Bierzo from trousseau (locally called bastarda) on various quartz-clay-limestone plots at an altitude of 550 meters. The vines are seventy to ninety years old. Maceration lasts three to four days in chestnut vats, followed by nine months of aging in French oak barrels. No filtration, no added sulfites. Dark garnet color, smoky and fruity nose (trousseau-style: black cherry and raspberry), with a characteristic hint of bitter cocoa and peony. The mouthfeel is full and velvety, the flavor is fruity and smoky, both crisp and mineral. The delicious finish calls for another sip... Serve with roasted game birds, rare pigeon, roast venison, coq au vin, or chicken mole poblano. In a carafe, it will fully express its charms.
Nails and Dust Red 2021
Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.
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 a lot in common: 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, all 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. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.
Grisou Rosé 2021
Belly Wine Experiment
Complex, refreshing, unusual, and delicious… A rosé, obviously, but with a fairly solid structure. One might guess from its name that it's a vin gris, and its color gives us the final hint. Grisou is a vin gris (therefore) quite typical of Belly Wine's experimental passion, since it is made from Carignan from the South and Pinot Gris from Heiligenstein (Alsace) grown on clay-siliceous soils. Two very different terroirs are united in one wine. Let's remember that Grisou, like Rosé, is a still wine with a pale color made from black grapes in short maceration. Here, it's a little more complicated since two-thirds of the grapes are directly pressed, the remaining third being crushed in whole bunches and macerated for four days. Disgorging takes place two months later. This wine is organically grown and has received no chemical inputs or sulfites, in the vineyard or in the cellar. As it plays on several levels, both light and straightforward, Grisou can allow for very wide pairings.
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 a winemaking business. The creative duo has it in spades: 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 uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside 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.
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.
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.
Find out more
"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.
Arces Macéré Blanc 2019, Domaine de l'Octavin
This Chardonnay from the famous Arces plot in Arbois is macerated for two months in vats and in whole bunches. It is a beautiful, balanced orange that expresses all the richness of the Jura terroir.
Natural wine with no added sulfites.
This Chardonnay from the famous Arces plot in Arbois is macerated for two months in vats and in whole bunches. It is a beautiful, balanced orange that expresses all the richness of the Jura terroir.
Natural wine with no added sulfites.
The Crystal Ship White 2018
Les Valseuses
A Doors song inspired the name of this wine, a Jura Savagnin macerated for two months in whole bunches. Guitars and organ, richness and structure: pure pleasure!
Natural wine with no added sulfites.
My Sweet Navine White 2015
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Into the Wine Red 2016
La Sorga
The Mourvèdres that make up this single-variety red wine come from the Saint-Chinian appellation. The destemmed grapes macerate in demi-muids (thick 500- to 650-liter barrels) for sixty days, virtually in an infusion, then the wine is aged for six months in amphorae. Notes of violet and black fruits: perfect for a tagine, borscht, or red cabbage velouté. Aging potential: twenty years.
Pairs with: Middle Eastern cuisine, Pot au feu
