New Pins

2021 Ice Cider

Domaine de la Flaguerie

Produced in Normandy from apples naturally concentrated by the cold, this 2021 Ice Cider offers an intense and indulgent expression of the fruit. The nose reveals aromas of candied apple, quince, honey, and dried fruits, accompanied by light caramel notes. On the palate, the texture is rich and smooth, yet it retains a lovely freshness that perfectly balances the sweetness and provides length.

Produced in small quantities using a process of juice concentration before fermentation, this sweet cider is best enjoyed at the end of a meal. It pairs particularly well with foie gras, blue cheese, apple tart, a caramel dessert, or dried fruits, and can also be served on its own as a contemplative sipping wine.

Bourgogne En Carran La Croix de Bernard Qvevris 2018 – Magnum

Domaine de Chassorney - Frédéric Cossard

Coming from a tiny plot of about a third of a hectare located in Saint-Romain, En Carran La Croix de Bernard 2018 is a rare Pinot Noir, produced only in magnum. The vines, about twenty years old, grow on a terroir rich in limestone. For this wine, Frédéric Cossard chose to age it in Georgian qvevris, large terracotta jars that help preserve the purity of the fruit while adding great finesse to the texture. The wine reveals a delicate register of cherry, raspberry, flowers, and spices, with a compact, elegant, and very fresh palate.

Cultivated according to the estate’s organic principles, hand-harvested, and fermented with indigenous yeasts, this Pinot Noir is made without fining or filtration and with minimal intervention. The magnum format further highlights its aging potential. Serve with roast poultry, duck, veal with mushrooms, fine charcuterie, or aged cheeses.

Saint-Romain Combe Bazin Qvevris 2019

The Saint-Romain Combe Bazin Qvevris 2019 is a Chardonnay of great precision, sourced from vines aged 21 to 91 years old planted on clay-limestone soils in the upper part of the Combe Bazin climat. This terroir, renowned for its freshness and strong mineral identity, produces a tense and profound white wine. The nose blends lemon, green apple, citrus, flowers, and mineral notes, while the palate is at once ample, silky, and saline, with excellent length.

The Chardonnay is pressed directly, without maceration, and then ferments naturally before being aged for 10 months in 14 hl qvevris, followed by 4 months in stainless steel tanks. Frédéric Cossard chose these Georgian jars to accentuate the wine's purity and minerality, without the aromatic imprint of oak. A great Burgundy white to serve with roasted cod, scallops, veal with mushrooms, poultry in sauce, or aged Comté.

Armagnac Laballe Résistance 43° – 70 cl

Domaine de Laballe

Résistance is a 100% Baco Bas-Armagnac, the appellation's historic and iconic grape variety. Sourced from the Sables Fauves terroir of Parleboscq, it develops an intense and complex nose centered on apple, citrus, frangipane, and toasted, buttery notes, while the palate is full and luscious, marked by licorice and spices. The finish is long, warm, and persistent.

After vinification in concrete tanks, the eau-de-vie is distilled in a 1947 wood-fired copper Armagnac still, then matured first in young Gascon oak barrels before continuing its aging in older casks. The vintage is approximately 8 to 10 years old depending on the batch. Enjoy neat as a digestif, but also in an Old Fashioned, or with dark chocolate, dried fruits, or an almond-based dessert.

An Anjou Chenin that plays on beautiful fruit ripeness while maintaining great freshness. Radicalement Blanc 2025 offers a gourmand and luminous profile, with notes of yellow fruit, ripe apple, citrus, and a floral touch, carried by a lively and slightly mineral structure.

The palate remains supple, clean, and easy-drinking, with enough tension to balance the ripeness of the vintage. A very accessible white, to be enjoyed as an aperitif or with a meal, paired with fish, seafood, poultry, or goat cheese.

Lehmann Distillery

Crafted in the traditional manner in Alsace, Crème de Cassis 1850 fully highlights the aromatic intensity of the fruit. The nose is marked by fresh blackcurrant and dark berries, while the palate is rich, indulgent, and structured, with a beautiful balance between sweetness, freshness, and a subtle alcoholic warmth. The distillery works with selected berries to best capture the depth and natural character of the blackcurrant.

Serve well chilled, neat over ice, in a Kir, with sparkling wine, or in various cocktails. It also works very well in cooking, particularly with vanilla ice cream, a chocolate dessert, or a red berry tart.

Kanol Navy Strength Gin 57% – 70 cl

Awen Nature Distillery

Kanol is a particularly intense Navy Strength Gin, bottled at 57% ABV. Distilled using a bain-marie method, it combines juniper berries, cinnamon, nutmeg, angelica root, coriander, iris root, orange peel, and cloves. Strongly defined by juniper, it then develops notes of citrus and spices, with a powerful, aromatic palate and a slight saline sensation on the finish.

Its concentration allows it to be used in smaller quantities than a classic gin in a Gin & Tonic, but it can also be enjoyed neat over ice or in cocktails where plenty of character is desired. Certified organic, Kanol notably received the Gold Medal for France at the 2025 World Gin Awards in the Classic Gin category.

Bellanatura Bitter 18° – 70 cl

Awen Nature Distillery

Bellanatura is an artisanal bitter inspired by the world of the Italian Spritz, crafted from a blend of 14 organic aromatic plants, spices, and citrus fruits. The nose is lively, dominated by fresh citrus peel and gentian, while the palate combines the acidity of blood orange, the warmth of ginger, and a gradual bitterness carried by gentian and wormwood. The overall profile is intense, complex, and balanced between fruity sweetness and botanical bitterness.

Distilled in Brittany by Awen Nature and certified organic, Bellanatura is best enjoyed in cocktails: Spritz, Sour, or simply topped with sparkling water and served over ice with a slice of orange. It notably won a silver medal at the 2025 Paris General Agricultural Competition.

La Gnôle – Cider Brandy 42% – 50 cl

Cidricchus

La Gnôle concentrates all the aromatic intensity of Norman apples into a cider brandy that is both straightforward and indulgent. Produced by Simon Lemarié using organic apples from his orchards, it is aged in oak barrels, which gives the fruit deeper notes of wood, spices, and ripe apple while maintaining a lovely freshness.

With its 42% ABV, it can be enjoyed neat as a digestif, slightly chilled, or used in cocktails. Cidricchus particularly recommends it in their CaïpiriGnôle, a Norman take on the Caipirinha. It can also accompany apple desserts, dark chocolate, or dried fruits.

Wideboy – Cereal Eau-de-vie 44° – 70 cl

Cau Eden

Wideboy follows the same artisanal philosophy as Cau Eden’s other eaux-de-vie: blends of naturally fermented grains, handled with minimal intervention and then aged in various types of casks to create a free-spirited spirit, far removed from the classic codes of whisky. James Eden’s vintages combine barley, wheat, oats, rye, or corn depending on the batch, with possible aging in former wine, bourbon, or other wood casks.

Wideboy offers a generous profile centered on grains, toasted bread, dried fruits, and spices, with a round texture and a fresh finish. To be enjoyed neat, on the rocks, or slightly lengthened with water, with aged cheeses, dark chocolate, or simply as a digestif.

Rude Boy – Cereal Brandy 44% – 70 cl

Cau Eden

Rude Boy is an artisanal cereal brandy created by James Eden, a former winemaker from Calce turned distiller. His work is inspired by ancestral British and Irish distillates, featuring natural fermentations, minimally processed grains, and a very free approach to aging. The profile is forthright and expressive, with notes of malted grains, spices, dried fruits, and a touch of smoke, offering a mouthfeel that is ample yet fresh, with a long, lightly toasted finish.

Enjoy neat, lightly chilled, or with a splash of water to open up the aromas. It also pairs very well with aged cheese, dried fruits, a low-sugar chocolate dessert, or a nut tart.

Cherrydale Cereal Eau-de-vie 44° – 70 cl

Cau Eden

Cherrydale is a cereal eau-de-vie with a profile that is at once precise, indulgent, and slightly wild. The nose opens with notes of toasted grain, fresh bread, and nuts, complemented by spicier and lightly smoky touches. On the palate, the texture is full without being heavy, with a beautiful, controlled warmth and a long, dry, grainy finish.

Crafted with an artisanal spirit, this eau-de-vie emphasizes the raw material and the purity of the distillation. To be enjoyed neat, at room temperature or slightly chilled, it can also accompany a low-sugar dessert, dried fruits, or an aged cheese.

LoneWolf Original Juniper Gin 40% – 70 cl

BrewDog Distilling Co.

The LoneWolf Original Juniper Gin is a Scottish gin with a clean, intense, and resolutely classic profile, built around juniper. The nose is dominated by clear notes of juniper berries, citrus, and fresh herbs, with a spicy touch that adds depth. On the palate, it is dry, direct, and aromatic, with a lovely freshness and a long finish marked by pine, citrus zest, and spices.

Distilled by BrewDog Distilling Co., LoneWolf favors a precise, unadorned expression of gin, with a structure that works just as well neat as it does in cocktails. It is particularly well-suited for a Gin & Tonic, a Negroni, a Dry Martini, or simply served over ice with a lemon or grapefruit twist.

Created exclusively for Culinaries, this cuvée is the result of a meticulous blend of several batches of Malbec, aged separately. A portion of the wine is aged in concrete vats to preserve the fruit's vibrancy and the grape variety's natural freshness, while another spends a year in barrels that have already held several wines, adding complexity and depth without masking the character of the terroir.

The result is a Cahors that is both precise and approachable, where aromas of ripe red fruits mingle with delicate smoky, herbaceous, and floral notes of violet. The palate is round, balanced, and supported by a beautiful freshness that prolongs the tasting experience. A contemporary interpretation of Malbec, true to the philosophy of Danis dans la Vigne: to produce lively, digestible wines that respect their environment.

Susucaru Rosato Rosé 2025

Description

Susucaru Rosato has become a true benchmark for gastronomic rosés. Midway between a structured rosé and a very light red, it seduces with its original profile, blending freshness, texture, and volcanic energy. Aromas of wild strawberry, cranberry, pomegranate, citrus zest, and Mediterranean herbs are accompanied by a supple, saline, and remarkably digestible palate. A wine equally at home as an aperitif or at the table.

Winemaking

A blend of Nerello Mascalese, Malvasia, Moscadella, and Catarratto from several Etna contradas. The grapes are destemmed then lightly crushed before a maceration of approximately 10 days. Fermentation begins with a pied de cuve of indigenous yeasts, followed by complete malolactic fermentation. Aged in neutral fiberglass tanks, unfined and with light filtration before bottling.

Susucaru Blanc 2024

Description

With Susucaru Bianco 2024, Frank Cornelissen offers an approachable white wine while maintaining the identity that has made his wines famous. Primarily made from Catarratto, complemented by Carricante and Grecanico Dorato, this wine offers a fresh and saline interpretation of Sicily. The nose reveals notes of citrus, crisp apple, pear, and white flowers, enhanced by a delicate mineral touch. On the palate, it is vibrant, precise, and particularly refreshing, with a taut finish that immediately calls for a second sip.

Winemaking

A blend of 40% Catarratto Extra Lucido, 30% Carricante, and 30% Grecanico Dorato. Destemmed, lightly crushed, then fermented with a pied de cuve using only indigenous yeasts. Approximately 3 hours of skin maceration, followed by 10 months aging in neutral tanks (epoxy). Unfined, lightly filtered before bottling.

Munjebel Bianco 2023

A highly precise volcanic Zibibbo

The 2023 Munjebel Bianco reveals the full uniqueness of Zibibbo cultivated on the basaltic soils of Etna. True to Frank Cornelissen's philosophy, this cuvée is made with minimal intervention to allow the grape variety and its volcanic environment to express themselves fully. Vinified with skin maceration and then aged for six months in amphorae, this white wine combines aromatic intensity, freshness, and remarkable energy.

A vibrant tasting experience

The color is golden yellow with luminous reflections. The nose reveals a complex palette combining citrus, candied lemon, white flowers, yellow-fleshed fruits, and fine Mediterranean herbs, supported by a mineral signature typical of Etna's volcanic soils. On the palate, the attack is ample, giving way to a beautiful tension, supported by a delicately tannic texture inherited from the maceration. The finish is long, saline, and particularly refreshing.

Pairings full of character

Munjebel Bianco perfectly accompanies grilled fish, crustaceans, shellfish, poultry, Mediterranean vegetables, or even spicy cuisines. Its structure also allows it to pair with aged cheeses or elaborate vegetarian dishes.

With an aging potential of approximately 5 to 8 years, this cuvée perfectly illustrates Frank Cornelissen's style: living, precise wines deeply marked by the volcanic identity of Etna.