Mineral

Burgundy Bigotes Qvevris White 2022,

Frédéric Cossard

With the Burgundy Bigotes Qvevris White 2022, Frédéric Cossard explores a unique approach to Chardonnay, aging it in qvevris (Georgian amphorae). This ancestral vinification method allows the terroir to be expressed in a unique way, producing a white wine that is both pure and structured.

An exceptional Chardonnay

Grown on clay-limestone soils, this wine benefits from a vinification process without additives and aging in qvevris, which brings a beautiful aromatic complexity and a silky texture. Its mineral and taut profile makes it an atypical and fascinating cuvée.

An expressive nose and a vibrant palate

The nose reveals notes of ripe white fruits, citrus fruits and dried flowers, with a mineral and slightly smoky touch. On the palate, the body is ample and structured, carried by a vibrant acidity and a long and saline finish.

What to enjoy with this wine?

Ideally served at 10-12°C, this white Burgundy will go perfectly with oysters, fish ceviche or mature goat cheeses. Its aging potential of 5 to 10 years will allow it to evolve towards even more complex and deep aromas.

Bianco White 2012

Le Coste

A delicate amber color for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced here in the magnum format. This pleasant Italian macerated white, simply called "white" (bianco), is made from a blend of Procanico and Malvasia grapes grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. After a late harvest, entirely by hand, the grapes are lightly crushed by foot and then macerated for two weeks in truncated French oak barrels. After pressing, the must is decanted for a few days before slowly completing its fermentation in tuns for about a year. The wine is then aged for seven months in barrels at the bottom of the cellar, in a natural cave, before being bottled. “This wine may not change the course of winemaking history,” writes one Italian commentator, “but it managed to give me a very good time, and that’s what matters. Believe me: we desperately need wines like this… In the glass, a beautiful yellow tending towards amber, opaque and rich. On the nose, a crackle of yellow fruits and volcanic sparks, and a beautiful acidity. After a few minutes, Bianco becomes sensorially capricious on the palate, like a chameleon, its beautiful acidity supporting the structure and highlighting its complexity. Almond, peach, hazelnut, yellow flowers, Annurca apple… Every moment in the glass reveals something new. »

Find out more
The Le Coste azienda is located in Italy, in Gradoli, in the province of Viterbo, in the northeast of Lazio. The estate was created in 2004 by Clémentine Bouveron and Gian Marco Antonuzzi. Clémentine is an oenologist and has already worked at Domaine Hauvette and Trévallon, in the Alpilles, as well as in Sauternes, at Château de Rayne-Vigneau. When Clémentine and Gian Marco took over the estate, it covered three hectares at an altitude of 450 meters and appeared as an abandoned garden of vines and olive trees. They recreated it in a traditional polycultural way with agroforestry, livestock farming, and viticulture to produce wines without additives and without deviation. The surface area has since grown to approximately fourteen hectares. The terroir overlooks Lake Bolsena. Its volcanic nature explains the lightness of its recently formed soils: lapilli tuffs, volcanic ash in varied layers, rich in minerals. This soil, very poor in organic matter, must be amended, and natural caves enlarged by older generations serve as cellars. Shared between vines, olive trees, elms, century-old oaks and wild chestnut trees, the site is a marvel of plant diversity. The biodynamic methods used at the estate include manure compost, horn silica and herbal teas that strengthen the defenses of the vines, which are trained in the traditional way, in low goblet training with a stake. The grape varieties are numerous, indigenous and ancient, reproduced by mass selection in the old vines still present on the estate. The wines express the local terroir and a strong Italian identity, with very varied profiles.

Terra Alta - NV White 2011

Laureano Serres Montagut

Natural wine with no added sulfites.

Magnum Munjebel Red 2014

Frank Cornelissen

Frank Cornelissen's Munjebel 2014 is a pure and intense immersion in the volcanic terroir of Etna. Made exclusively from Nerello Mascalese, this red wine aptly expresses the identity of northern Sicily. It comes from several exceptional plots, notably those used for the estate's vintages, such as Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, and Pontale Palino, as well as from vines specifically dedicated to this cuvée (Rampante Sottana, Piano Daini, and Crasà).

In the glass, its translucent ruby ​​color evokes the refinement and finesse of a great Pinot Noir, while preserving the energy and intensity characteristic of Etna wines. The nose is a true olfactory journey, revealing aromas of wild red fruits, black cherry, and raspberry, accompanied by subtle spicy and mineral notes, indicative of the basaltic influence of the soil. On the palate, it is both structured and vibrant: its tannins are present yet silky, and the ripeness of the fruit is balanced with a beautiful acidity. A slight salty touch prolongs the finish and recalls the volcanic origins of the terroir.

A natural wine with no added sulfites, the Munjebel 2014 reflects Frank Cornelissen's non-interventionist philosophy. This rich and expressive wine is ideal for aging (5 to 10 years), but is already splendid today after aeration in a carafe. Served between 16 and 18°C, it will pair wonderfully with grilled meats, Mediterranean dishes, or a porcini mushroom risotto.

Pet Nat White 2023,

Domaine Einhart

A crisp and thirst-quenching natural sparkling wine

Domaine Einhart's Pet Nat White 2023 is a cuvée full of vitality, carefully crafted according to the principles of the ancestral method. Composed of a unique blend of Gewurztraminer and Pinot Noir, this natural sparkling wine (or "Pet Nat") is the result of a destemmed maceration of several days for each grape variety, before blending. Bottling took place during fermentation, followed by 7 months of resting on slats to obtain a fine and natural effervescence.

A bright and joyful tasting

Upon opening, Pet Nat Blanc seduces with its delicate and persistent bubbles. On the nose, it reveals fruity and gourmet aromas of peach, lemon and exotic fruits, accompanied by floral touches. On the palate, this sparkling wine is light, lively and thirst-quenching. Its freshness and crispness make it accessible and irresistible, with a clean and mineral finish that invites you to take another sip.

A perfect companion for aperitifs and gastronomy

This Pet Nat White is ideal for accompanying a convivial aperitif, where it will delight lovers of natural sparkling wines with its joyful and spontaneous character. It also pairs perfectly with Mediterranean and Asian cuisine, raw fish, seafood and fresh cheeses. For an optimal experience, serve it between 6 and 8°C, after a slight disgorging if necessary.

i Vicini Barbera Red 2022

Jean-Yves Péron

I Vicini Barbera by Jean-Yves Péron is an organic, biodynamic, and natural red wine. It is vinified in Savoie from Barbera grapes harvested in Piedmont.

Vinification

Barbera is grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, it produces full-bodied, colorful wines with red fruits. Harvested by hand, no sulfites added, no filtration, no fining. Both Barberas are macerated for three months with punching down and undergo a fifteen-day carbonic maceration. The wine is aged for one year in 300-liter barrels.

Tasting

This I Vicini Barbera is a great wine in every sense of the word. Long, very fruity, generous, deep, with superb acidity resulting from a moderately ripe harvest, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, a beautiful, intense and colorful red color: it begs to accompany fine cuts of meat and roasts.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Les Barrieux White 2022

Jean-Yves Péron

Organic, biodynamic, and natural, Les Barrieux is a dry white wine from Savoie produced by Jean-Yves Péron on the schist-limestone soils of his Albertville plots. Classified as a Vin de France, it is a rare cuvée made from the Roussanne grape variety.

Vinification

The vinification of Les Barrieux, produced by hand, begins with two weeks of carbonic maceration. Aging lasts one year in 12-hl tuns and 300-liter barrels. This wine has not been filtered, fined, or sulphites added.

Tasting

Les Barrieux by Jean-Yves Péron is a macerated white wine with wonderful notes of leather, smoke, and candied quince, followed by a complex floral and citrus olfactory bouquet and preceding a long aromatic finish. Delicious, rich, full-bodied, powerful, it is a gastronomic wine that can withstand anything. It can accompany everything.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italo-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Les Oeillets White 2021

Jean Yves Peron

Les Œillets is a dry white maceration wine harvested and vinified in Savoie by Jean-Yves Péron. Organic, biodynamic and natural, this is a 100% Jacquère white wine whose vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier.

Vinification

It is roughly the same terroir as that of La Petite Robe, harvested later to obtain greater phenolic maturity and a higher tannic concentration. Carbonic maceration for four or five days is followed by ten days of punching down in vats. At least one year of aging in 225-liter barrels. Neither fined, nor filtered, nor sulfited.

Tasting

Superbly structured, Les Œillets has chew, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. Woody, with explosive minerality and beautiful tension, it is an atypical white, with powerful aromatic notes. Lots of fruit and candied citrus. With this, you can enjoy a good Bigorre black ham, unless a smoked salmon presents itself. Or, the best of the best, treat yourself: an exceptional beef ham from Maison Aitana, made from wagyu or black angus.

Learn more about Jean-Yves Péron

Jean-Yves Péron is a talented embodiment of the organic, biodynamic and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (jacquère, altesse, mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.

High-altitude biodynamics

Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.

Italian-Savoyard trade

Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.

Munjebel CR Red 2020

Cornelissen
Munjebel CR is a single-plot red cuvée, certified organic (Eurofeuille), biodynamic, and natural. It is made from pure Nerello Mascalese grapes by Frank Cornelissen in the PDO (Personal Designation of Origin) Etna Rosso/PGI Terre Siciliane Nerello Mascalese. Munjebel CR comes from the Campo Re plot, which is partially ungrafted and approximately 70 years old, located in the far west of the valley at an altitude of 735 meters. The soil is deep, and ripeness is difficult to achieve in wet years. This gives a particular character to the wines from this plot, closer to Nebbiolo (a typical Tuscan grape variety) than the other reds from Azienda Frank Cornelissen.

Vinification
Grown biodynamically, the Nerello Mascalese grapes of Munjebel CR are destemmed and lightly crushed. Fermentation, starting from a starter culture and using indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.

Tasting
Munjebel CR is a deep, elegant and tannic wine. It may take a while to express itself. With its great freshness, it needs to be paired with meats with character. A roast rack of black pork from Bigorre, or a rib of beef from Wagyu or Angus from the Maison Aitana, that's the perfect match.

Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.

An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.

The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…

Nails and Dust Red 2021

Belly Wine Experiment

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.

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.

Madloba White 2018,

Domaine des Miquettes

Domaine des Miquettes skillfully combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this country in the Caucasus, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

Madloba blanc ("thank you" in Georgian) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for a year in qvevri, amphorae buried in the cellar in the Georgian style. This wine is reminiscent of its Georgian counterparts aged in terracotta, with its floral and spicy notes, mineral tension, a full texture, and intense flavor. It's an all-rounder when it comes to pairings.

Magnum BB "Hondos" Red 2018

Partida Creus
Antonella Gerosa and Massimo Marchiori, originally from Piedmont—and even from the Langhe region, where wine is well-known—first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There, they found a wealth of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties—and their wines—from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Of natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. This is why their estate is as important from a winemaking perspective as it is from a historical perspective - we are talking here about the history of the vine in Catalonia.
Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel.lo, bobal, cartoixà vermell or xarel.lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits exclamations of joy. This 100% Bobal is a racy and finely wild red from the Hondos plot, built on a grape variety common in Spain but whose expression is very original here. Dark cherry red color; on the nose, candy, sweet flowers, fresh fruits, violet, thyme. On the palate, a lot of distinction: a straight acidity and morello cherry, ripe plum, black pepper, a small saline touch on the finish. Serve well chilled.

Skin Contact Combe Bazin White 2016

Domaine de Chassorney

This Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are mainly marl, limestone, and clay. After skin maceration, the wine is aged for about a year in barrels. This climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness.
Natural wine with no added sulfites.

Le Vigne Piu Vecchie White 2010

Le Coste

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.

Perspectives White 2024

Domaine de la Sorbiere

A Burgundy that opens up new horizons

Perspectives is a rare and luminous cuvée, originating from the Bourgogne AOC, but boasting a unique perspective. The plot, located at the southernmost edge of the appellation, borders Beaujolais. From there, the view encompasses a 360-degree panorama of two great wine regions: Burgundy and Beaujolais. It is this expansive vision, this sense of space and balance, that this wine seeks to convey.

Purity of Chardonnay, ancestral aging

Made from Chardonnay grapes grown without synthetic inputs on schist soils, Perspective benefits from natural vinification using direct pressing, followed by six months of aging in amphorae, which gives it a limpid texture and striking mineral tension. No superfluous oenological intervention: here, only indigenous yeasts orchestrate the fermentation, allowing the terroir to express itself freely.
A vibrant white, full of freshness
On tasting, the wine is clear, bright, and a pale yellow with silvery highlights. The nose opens with delicate notes of honeysuckle, fresh lemon, and a touch of salinity reminiscent of sea spray. On the palate, a wave of freshness, taut and tangy, almost crystalline, accompanies a lovely fruity depth. The finish is clean, long, and mouthwatering.

Suitable for large gatherings as well as for aperitifs

This characterful white wine pairs equally well with shellfish, cooked fish, or mushrooms, as with white meats or soft cheeses. Served chilled, it reveals its full gastronomic potential and can be aged for 5 to 10 years without any problem.

Weingarten White 2023,

Domaine Einhart

An elegant and vibrant Sylvaner, reflecting its unique terroir

The Weingarten 2023, produced by Domaine Einhart, showcases Sylvaner, the emblematic grape variety of Alsace. Vinified with precision, this organic AOP Alsace white wine is made from grapes grown in clay-rich soils, allowing the variety to reveal all its delicacy. After a 24-hour cold pre-fermentation maceration, the wine is aged for a month in stainless steel vats on fine lees, giving it freshness and aromatic purity.

On the nose, the Weingarten offers precise and vibrant aromas. Citrus notes like lemon and orange mingle with subtle touches of jasmine, white peach, and flint. On the palate, this Sylvaner seduces with its lively tension and elegance. Round and taut at the same time, it reveals a marked minerality, the signature of its terroir, as well as a slight, refreshing bitterness on the finish.

A perfectly balanced wine for the table

The Weingarten 2023 is a versatile wine, ideal for accompanying refined dishes or convivial moments. It excels with seafood, shellfish, and raw fish such as scallop carpaccio or salmon tartare. It also goes well with fine charcuterie, risottos or fruity desserts thanks to its balance between freshness and roundness.

Serve between 6 and 8°C after light decanting, this Sylvaner reveals its full potential now, but can evolve subtly over 5 years.

La vi y sone White 2012

Bodega Barranco Oscuro

This Viognier comes from a plot planted at an altitude of 1,300 meters on schist and clay soils. The harvest ferments in stainless steel vats and is aged in old barrels.
A natural wine with no added sulfites.

Made from 100% Viognier, this wine comes from vines over 25 years old located in Riyaq, at an altitude of 900 meters, on deep red clay soils with an east-facing exposure.
Organically farmed, it is mostly vinified in stainless steel tanks, with 25% of the fermentation taking place in 400L French oak barrels, then aged for 6 months on lees. The result is an expressive and elegant wine, combining freshness, a silky texture, and a subtle hint of wood. A limited production of 3,000 bottles.

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.