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50 products
Aubunite Sparkling Red 2016
La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.
Goes with: Desserts, Aperitif
Temporis Blanc Champagne,
Eric Collinet
This Temporis cuvée, produced by Éric Collinet, is an organic, biodynamic, and natural extra-brut white champagne (AB, Eurofeuille, and Ecocert certified). Sourced from the Riceys terroir in Côte des Bar, it is made from Pinot Noir with 2% Chardonnay.
The Trace of Limestone
The Pinot Noir and Chardonnay vines grow on Kimmeridgian clay-limestone soils, which give the wines minerality and tension. The wines are from the 2018 harvest. The cuvée takes its name from the time it took to wait for it... It is in fact from the 2014 harvest and was disgorged in 2017. Dosage: 4.3 g/l.
A champagne for all occasions
The beautiful, pure gold color with gray highlights is accompanied by a beautifully fruity nose: green pear, mirabelle plum, damson plum. The nose then offers notes of ripe wheat with a touch of brioche. The first contact with the bubbles is delicate, silky, and seductive. On the palate, the aromatic profile confirms the olfactory sensations. This chiseled, complete champagne can be paired with all dishes. Don't rack your brains to pair it as long as you stick to light, seafood and refined cuisine: White meats, fish in creamy sauce, cold-smoked scallops, smoked salmon, caviar, risotto. Best enjoyed at around 10-12°C.
Learn more about Éric Collinet champagnes
Limousin, established in Southern Champagne "for the love of the land and the king of wines", Éric Collinet devotes himself to viticulture on this land in Les Riceys, in Côte des Bar, combining it with truffle cultivation (Burgundy truffle, Tuber uncinatum). Whether it is vines or mycorrhizal trees, it is the same love of nature and biodiversity that Éric and his wife Martine lavish on their estate.
Champagne agroforestry
On sloping land, planting trees in the vines helps to anchor them and compensate for water loss during increasingly hot summers. The dominant grape variety is Pinot Noir, a regional tradition, with Chardonnay making up 20%. The entire estate (2.5 hectares of vines) has been managed organically (AB, Eurofeuille, Ecocert) and biodynamically since 2014.
The charm of the Côte des Bar
A remarkable freshness and salinity, a well-known signature of the Kimmeridgian limestone of the Côte des Bar, the "emerging" region of Champagne. The champagnes from Domaine Collinet are unanimously described as lively and fruity. These are tangy but not unrounded wines, with a lively bubble. A perfect accompaniment to all dishes, a great opportunity to have champagne meals without having to worry too much about the pairings.
Frédéric Cossard - Domaine de Chassorney
Bain de Bulles Artemus Ka White 2021
3400
€34,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Bain de Bulles Artemus Ka White 2021
3400
€34,00
Unit price perBain de Bulles Artemus Ka White 2021,
Sparkling, flavorful, fresh, dry, but without abandoning the opulent side of its grape variety... In Frédéric Cossard's "Bain de Bulles" series, bringing together excellent sparkling wines from the négociant family, we ask for Artemus Ka. But who exactly is it? The answer is obvious: arte is art, and mus ka is... muscat, the base grape variety of this beautiful natural sparkling wine. For parties, large aperitifs, joyful meals and all kinds of excesses.
To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example 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 some time as a wine broker before creating the domaine de Chassorney 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 wine 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
L'air de Rien Sparkling Rosé 2020
Jérome Lambert
Despite its name, L'Air de rien is not lacking in air, as it has a healthy dose of bubbles, effervescence, pleasure, and color. This is a sparkling natural rosé with a beautiful light color, Montmorency cherry, crushed strawberry. Intensely refreshing with delicate mineral aromas and quite a few small red fruits, ennobled by a gentle bitterness that adds an extra dimension to this beautiful wine with sweet orange peel on the finish. This lovely and tender pet'nat' comes from a hand-harvested Gamay grape growing on schist and clay-limestone soils. The harvest is processed by direct pressing and the wine is aged on lees before disgorging.
To find out more
On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, coupled with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them and letting them ferment. The desire to make wine has never left him, in fact: in 2003, he got his hands dirty, took part in pruning the vines at Philippe Cesbron's and took the opportunity to try his hand at some grapes donated by local winegrowers. The following year, his adventure really began with twenty ares of vines, but although his estate grew year by year, it would not reach one hectare for another fifteen years. In 2003, he discovered that adding sulfite was detrimental to the wines: he never added more and was completely satisfied with the result, without making too much noise about it around him. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been without added sulfur, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; This shows the attention he pays to the naturalness and truth of the vine.
Coince ta bulle Sparkling White 2023,
Château Frédignac A fine and invigorating bubble A grassy nose and a thirst-quenching palate The ideal aperitif companion
With its playful name and delicate bubbles, "Coince ta bulle" is a natural sparkling wine that invites lightness and conviviality. Produced from the vines of Château Frédignac, this sparkling white wine showcases Sémillon, the emblematic Bordeaux grape variety, grown on limestone soils. Vinified using direct pressing and aged for 6 months in stainless steel vats, it offers a lively, digestible, and decidedly refreshing profile. Certified Nature & Progress and Eurofeuille, this wine expresses viticulture that respects the living and a minimalist approach in the cellar.
Produced using the ancestral method, this Pet’ Nat’ retains all the spontaneity of the fruit and a natural effervescence. Disgorged at the end of winter, it develops a striking freshness, supported by a low alcohol content (10%), ideal for moments of pleasure without heaviness.
On the first nose, “Coince ta bulle” reveals a subtle bouquet, with grassy and fresh notes, reminiscent of spring mornings in the heart of the vineyards. On the palate, the bubble is fine and lively, highlighting a beautiful acidity that prolongs the sensation of freshness. The whole is crisp, thirst-quenching, with a nice mineral tension brought by the limestone terroir.
Served between 10 and 12°C, this Pet’ Nat’ is the perfect companion for spontaneous aperitifs, summer evenings and festive moments. With its liveliness and digestible profile, it whets the appetite and pairs wonderfully with tapas, seafood or a simple piece of fresh cheese.
A natural, light and irresistibly refreshing sparkling wine, for bubbling in complete freedom!
Sans Pression Sparkling White 2024,
Domaine Bois Moisset
In the tradition of Gaillac sparkling wines, Domaine Bois Moisset, certified organic (Eurofeuille), produces a fresh and elegant natural sparkling wine. Sans Pression 2024, made from local Mauzac and Len de l’Œil grape varieties, expresses all the authenticity of the Occitan terroir, with a natural and respectful approach.
A very fine Pet' Nat'
This wine is produced using the ancestral method, with direct pressing of the grapes before spontaneous fermentation. After three weeks of aging in wooden vats, the fermentation takes place naturally, without the addition of yeast or sulfites. The result is a fine, refreshing bubble, offering beautiful aromatic purity and thirst-quenching acidity.
An expressive nose and an invigorating palate
On the nose, Sans Pression reveals lively notes of citrus and fresh apple, the signature of Mauzac and Len de l’Œil. On the palate, the balance is perfect between chiseled acidity and delicate bubbles, bringing lightness and dynamism. The long, airy finish invites conviviality.
Tasting moments
Served chilled, between 8°C and 10°C, this organic natural sparkling wine is the ideal ally for a festive aperitif or a dinner with friends. Its liveliness also makes it an excellent companion for light appetizers, fresh cheeses or seafood. With an aging potential of 5 years, it will retain its brightness and freshness.
Je t'aime moi non plus Sparkling Rosé 2024,
La Tribu Alonso
A natural sparkling wine that plays with emotions, "Je t'aime moi non plus" is a sparkling rosé by La Tribu Alonso, designed as a tribute to the sensuality and spontaneity of Gamay. Coming from a sunny granite terroir in Beaujolais, this festive and delicately fruity wine is produced using the ancestral method, offering a fine and delicious bubble, both fresh and velvety.
A seductive and airy Pet' Nat’
Made from three Gamay varieties (Vialla, Troye and Gascon), this wine seduces with its finesse and low alcohol content (8.5%), making it a perfect ally for moments of sharing without heaviness. The ancestral method, which consists of bottling the juice during fermentation, gives it a natural effervescence and a beautiful liveliness on the palate.
A delicate and captivating bouquet
Upon opening, the nose reveals a delicious blend of fresh raspberry, bright citrus fruits and juicy pear, with a slightly floral touch. On the palate, the velvety texture envelops the palate while retaining a refreshing acidity that perfectly balances its fruity generosity.
An ideal companion for an aperitif
With its fine bubbles and vibrant freshness, "Je t’aime moi non plus" is the perfect companion for convivial moments. Served between 10 and 12°C, it can be enjoyed as an aperitif, but also pairs wonderfully with light dishes such as tapas, seafood, or a strawberry and basil salad. Enjoy now or keep for up to 5 years to explore its evolution.
Jour de Fête Sparkling Rosé 2019
Marie and Vincent Tricot
You pour it, pour it, pour it again, and you're amazed to have emptied the bottle. This organic, natural sparkling rosé wine doesn't bear this name for nothing. Made using the ancestral method (bottling during fermentation, which completes in the container), Jour de Fête is a seductive natural sparkling wine made from Gamay d'Auvergne that doesn't lend itself to melancholy. It displays a deep, slightly cloudy strawberry-raspberry color that already invites indulgence. On the nose, cherry, raspberry, and the promise of a vinous and concentrated sparkling wine, not just a gurgling experience. It can be described as both gurgling and complex.
The cherry, raspberry, redcurrant and strawberry are confirmed on the palate with a great deal of sweetness and indulgence, a little sugar reminiscent of the raspberry fruit paste from Auvergne, and the slight bitterness of the volcanic soil Gamay in the background. The effervescence is moderate, we also perceive citrus notes (orange, mandarin) and the floral notes are then revealed with a touch of violet. The roundness is pleasant, the freshness is exceptional. Made from Gamays grown on hillsides on volcanic and clay-limestone soils, Jour de fête is truly exceptional and as joyful and festive as its label promises.
To find out more
Among the generation of Auvergne winemakers who, at the dawn of the 21st century, are reviving the vineyards of this beautiful volcanic province of the Massif Central from the ashes using organic and natural methods, Marie and Vincent Tricot are pioneers, and their name is well known to those who have long loved natural wine. After a colorful winemaking journey that took them from Beaujolais to Chile and from Chile to Costières-de-Nîmes, they landed in Auvergne, at the foot of the Puy de Dôme, in the commune of Orcet where they took over Claude Prugnard's vineyard, a land that has not seen the slightest chemical input for thirty years. The estate is located on a hillside on the left bank of the Allier River, in a volcanic clay-limestone area near the vineyards of Châteaugay, Chanturgue, and Corent. They acquired it in 2003 and have since been making wines from Auvergne Gamay, Chardonnay, and Pinot Noir, with a little Sauvignon Blanc and Muscat. These rare and sought-after wines are mainly sold directly. They have a straightforward, flamboyant profile and express themselves with as much character as simplicity.
XL Ancestral Sparkling White 2021
Partida Creus
"With its delicious, straightforward, saline acidity and fine, festive bubbles, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Very elegant, XL Xarel·lo Ancestral is a highly drinkable and enjoyable Vino de Mesa (table wine). Made from the indigenous Catalan Xarel·lo grape variety, harvested by hand and directly pressed, it is fermented in stainless steel vats using indigenous yeasts and finishes fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we're talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, 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 tickled them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity 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 saving heritage, no: it's a matter of taste and nature. Of wines nature, which they will continue to do 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. 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: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. There is also moscatel, grenache, merlot and cabernet (among others). Few wineries can boast of cultivating so many different grape varieties. The wines reflect this diversity, with winemakers striving to convey the signature of the soil and the grape variety as best as possible: single-variety wines are common among them, alongside very rich 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 indicate the vintage. The wines, fresh, vibrant, lush but always straight and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum XL Xarel lo Ancestral Sparkling White 2014
Partida Creus
With a few years of maturation further reinforcing its character while smoothing out the nuances, this smoky, deep, full-bodied, mineral, and explosive sparkling wine is a true invitation to celebrate. The nose offers aromas of ripe white fruits—apple, pear, white peach—followed by mineral notes on the palate that frame yeasty touches reminiscent of buttery pastries and fresh bread. Beautiful, straightforward, saline acidity. Very elegant, XL Xarel lo Ancestral is highly drinkable and enjoyable. Made from the native Catalan grape variety xarel lo, harvested by hand and pressed directly, it is fermented in stainless steel vats using indigenous yeasts and finished fermenting in bottles on fine lees for a minimum of ten months, without the slightest addition of sulfites.
Find out more
Partida Creus is an important estate, both in terms of wine and history – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wine – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making 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. 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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Magnum VY Vinyater Ancestral Sparkling White 2014
Partida Creus
Lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that it has aged a little and is developing all the richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. It will shine as an aperitif, for celebrations, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful financial vol-au-vent. Vinyater is harvested by hand; Alcoholic fermentation takes place on the skins and on indigenous yeasts in stainless steel vats. The wine finishes its fermentation for ten months in bottles on fine lees.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where they know a lot about wines – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making 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. 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 yet always straightforward and impeccably juicy and fruity, exude life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Les années folles Sparkling White 2010
16000
€160,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Les années folles Sparkling White 2010
16000
€160,00
Unit price perMagnum Les années folles Sparkling White 2010
Natural wine with no added sulfites.
Es d'aqui Cinsauriel Red 2017
This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.
Coince ta bulle 2023 rosé pétillant
Terroir, parcellaire et encépagement
Au cœur du territoire de Blaye-Côtes-de-Bordeaux, sur la rive droite de la Gironde, s’épanouissent les vignes du Château Frédignac, domaine familial porté par l’engagement sincère des Vignobles L’Amouller. C’est ici, sur des coteaux ensoleillés et ventilés, que le Merlot trouve un terrain d’expression idéal. Cette variété emblématique de Bordeaux, habituellement vinifiée en rouge, se révèle ici sous un jour inattendu et séduisant : en rosé pétillant naturel. Le climat tempéré et les sols argilo-calcaires du vignoble apportent à la cuvée "Coince ta bulle" une belle fraîcheur, une vivacité naturelle, et un fruité croquant qui évoque la gourmandise de l’instant.
Méthodes culturales
Fidèle à une philosophie paysanne respectueuse du vivant, le domaine est conduit en agriculture biologique certifiée par le label AB et Nature & Progrès. Ici, la vigne est choyée sans intrants de synthèse, dans un équilibre attentif entre terre, plante et main de l’homme. La biodiversité est encouragée, les traitements sont doux et mesurés, et chaque intervention se fait avec l’objectif de préserver l’identité du sol et la pureté du fruit. Cette approche se prolonge naturellement en cave, où la cuvée "Coince ta bulle" est élaborée en méthode ancestrale : une seule fermentation, sans ajout de levures ni de sulfites, pour un pétillant brut, spontané, vivant. Un vin libre, à l’image de ceux qui le font.
Dégustation & accords
"Coince ta bulle" 2023, c’est une invitation à la légèreté, à la fraîcheur, à la joie simple d’un moment partagé. Sa robe rose pâle, délicatement trouble, annonce un nez éclatant de petits fruits rouges – fraise fraîche, framboise acidulée – mêlés à une touche vive de pamplemousse rose. En bouche, la bulle est fine, joyeuse, avec une attaque croquante et désaltérante. Le fruit s’exprime sans fard, dans un équilibre parfait entre douceur naturelle et tension saline.
Idéal pour les instants décontractés, ce pétillant rosé naturel accompagne à merveille un apéritif estival, une planche de légumes grillés, des sushis ou un poisson mariné. Il fait aussi des merveilles autour d’un barbecue entre amis, où son caractère léger et fruité vient rafraîchir les papilles et faire pétiller les conversations. Un vin de plaisir, sincère et sans chichi, qui prouve que le naturel peut aussi être festif.
GRA Ancestral Sparkling Red 2013
Conciliabulle Sparkling Rosé 2018
Es d'aqui Jean Louis Pinto
This beautiful sparkling natural rosé is a maceration of Muscat and Mourvèdre in separate vats, with the addition of pressed juice. A joyful, lively wine that will be wonderful as an aperitif.
Natural wine with no added sulfites.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Fetembulles 2011 natural sparkling white
6990
€69,90
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Fetembulles 2011 natural sparkling white
6990
€69,90
Unit price perFetembulles 2011 (natural sparkling white)
A delicately sparkling Chenin Blanc produced on the slopes of the Loir. A lively attack, fine bubbles that allow notes of sourdough, butter, brioche, walnuts, and marzipan to melt in the mouth, flirting nicely with a flinty minerality and some citrus notes. A natural sparkling wine that would almost be a champagne party!
L'as des années folles Rosé Pétillant 2021
Jean-Pierre Robinot
Le souffle libre des bulles naturelles
Poète, vigneron, visionnaire, Jean-Pierre Robinot a su imposer sa vision du vin naturel : lenteur, précision et spontanéité. Il vinifie sans intrants ni artifices, en laissant au vin tout le temps de se révéler. Dans cette cuvée pétillante, il marie finesse aromatique et profondeur de matière avec une élégance rare.
Méthode ancestrale sur schistes et barriques
L’As des années folles est un vin rosé effervescent issu d’un assemblage de Chenin et de Pineau d’Aunis. Les raisins, cultivés sur des sols de schistes, sont vinifiés selon la méthode ancestrale, c’est-à-dire sans adjonction de levures ou de sucre. La fermentation est interrompue puis reprise en bouteille pour une prise de mousse naturelle. Le vin est ensuite élevé longuement sur lattes, en barriques de plusieurs vins, ce qui lui confère texture, complexité et persistance.
Un rosé pétillant ample et floral
Au nez, le bouquet évoque la rose ancienne, la violette, les fruits rouges croquants et une touche épicée propre au Pineau d’Aunis. En bouche, la bulle est fine, la matière charnue, presque veloutée, avec une fraîcheur bien intégrée. L’élevage prolongé apporte longueur et profondeur, sans perdre la vivacité joyeuse du style pét-nat.
Accords & service : bulle de gastronomie
À déguster dès l’apéritif, avec une belle charcuterie artisanale, des tapas ou une cuisine subtilement épicée. Ce rosé pétillant naturel s’exprime idéalement entre 10 et 12°C. Il pourra se conserver plus de 10 ans pour gagner en complexité, ou se savourer dès maintenant pour sa fraîcheur gourmande.
