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22 products
22 products
Coeur brisé (Culinaries exclusive) Rosé 2022
Terroir, plot size and grape varieties
Watch out, this is a gem! We're talking about a micro-juice, born from a tiny plot (barely 20 ares tucked away in the Auvergne region). Pure Gamay d'Auvergne, young, vibrant, and above all… you won't find it anywhere else. Because this cuvée was created especially for you with Aurélien Lefort, exclusively for Culinaries. Yes, it's a BIG DEAL.
Aurélien isn't just a winemaker, he's a poet-artisan. A former visual artist, he now paints with the vine: no chemicals, no recipes, just life, from the soil to the stars. He observes, guides, and lets nature take its course. 2022? A hot summer, hand-harvested, harvested at precisely the right moment to preserve freshness and floral notes. The result: a vibrant, crisp, and energetic wine.
Tasting & pairings
Cœur Brisé is a free-spirited rosé, pure poetry. It opens with white flowers, crisp red berries, a citrus twist, and a saline touch that grooves on the finish. On the palate, it's straightforward, with pure energy and a velvety texture that makes you want to come back for more.
Note that this wine is not ready to be opened today: it needs time to reveal its full depth and brilliance. Let it rest for a while in the cellar, and you will discover a rosé for connoisseurs, capable of pairing equally well with refined Mediterranean cuisine, a generous barbecue with friends, a tangy ceviche, fragrant grilled meats, or even a selection of aged cheeses. Patience will be rewarded with a vibrant and singular rarity.
Rare, exclusive, vibrant. A winemaker's wine, a wine for friends, a wine that breaks the mold. Cœur Brisé 2022: the rosé bombshell by Aurélien Lefort, exclusively at Culinaries.
Magnum Coeur Brisé (exclusivité Culinaries) Rosé 2022
Terroir, parcellaire et encépagement
Attention, pépite XXL ! On parle ici d’un micro-jus né d’une parcelle minuscule (à peine 20 ares planqués en Auvergne), mais embouteillé en Magnum pour encore plus de plaisir à partager. Gamay d’Auvergne pur jus, jeune, fougueux, et surtout… introuvable ailleurs. Parce que cette cuvée, on l’a créée avec Aurélien Lefort spécialement pour vous, en exclu Culinaries.
Aurélien, c’est pas juste un vigneron, c’est un artisan-poète. Ancien plasticien, aujourd’hui il peint avec la vigne : pas de chimie, pas de recettes, juste du vivant, du sol aux étoiles. Il observe, accompagne, laisse faire la nature. 2022 ? Été chaud, vendange à la main, pile au moment parfait pour garder la fraîcheur et la vibe florale. Résultat : un jus qui claque, tendu, vibrant.
Dégustation & accords
Cœur Brisé, c’est un rosé libre, brut de poésie. En Magnum, l’expérience prend une autre dimension : ça s’ouvre sur des fleurs blanches, des fruits rouges croquants, un twist d’agrume et une touche saline qui groove en finale. En bouche, ça file droit, avec une énergie pure et une texture velours qui donne envie d’y revenir encore et encore.
À noter que ce vin n’est pas prêt à être ouvert aujourd’hui : il a besoin de temps pour révéler toute sa profondeur et son éclat. Le format Magnum, lui, prolonge naturellement son potentiel de garde et l’élégance de son évolution. Laissez-le dormir quelques temps en cave, et vous découvrirez un rosé d’initié, capable d’accompagner aussi bien une cuisine méditerranéenne raffinée qu’un barbecue généreux entre copains, un ceviche acidulé, une grillade parfumée, ou même un plateau de fromages affinés. La patience sera récompensée par une rareté vibrante et singulière.
Rare, exclusif, vibrant. Un vin d’auteur, un vin de copains, un vin qui casse les codes. Cœur Brisé 2022 en Magnum : la bombe rosée signée Aurélien Lefort, uniquement chez Culinaries.
1 Magnum max/personne
SéRuM Rouge 2019,
Aurélien Lefort
Ready for the most advanced experiments, Aurélien Lefort has produced a small quantity of a sweet Gamay red (100% Auvergne Gamay) using a late harvest. The vines are over a hundred years old, planted in 1904 on red clay soils rich in quartz and granite sand (Lamouret location). The harvest takes place in November, with an alcohol content between 18 and 21%. Vinification is traditional: destemming, three months of maceration in vats, and three years of aging in barrels. Bottling was carried out at the end of October 2021.
Find out more
Established since 2011 in Madriat, near Boudes, in the southern part of Puy-de-Dôme, Aurélien Lefort is an artist (graduate of Fine Arts) passionate about wine and nature. After training with Michel Auger (Loire) and Patrick Bouju, he decided on Auvergne and took over the lease of abandoned vineyards. The Boudes region is an ancient wine-growing region, an exceptional volcanic terroir, warm and vibrant, exploited for nearly two thousand years. Aurélien's approach is to encourage the rebirth of this magnificent vineyard. He does so on small areas of stunning pedological diversity: basalt, granite, calcareous red clay, sandy and gravelly clay on quartz flows, and, at the foot of the hill, white marl clay. On this substrate, the Auvergne trilogy (gamay, pinot noir and chardonnay) takes my lion's share. In Aurélien's hands, the singular talent of Auvergne gamay, an ancient grape variety as dense and powerful as it is spicy, which finds a particular expression on these volcanic soils. His plots are grassed but mowed to control humidity, and the vine stocks are worked with a pickaxe to avoid suffocating the root system. The harvest, always manual, can last up to three weeks due to the meticulous sorting of the berries. It is at this price that Aurélien Lefort creates his rare and sought-after vintages, resulting from macerations that tend to be long (up to three months). Mostly red, sometimes sparkling, sometimes also mellow (late harvest reds), they always leave a lasting, even unforgettable, sensation.
VéNéNuM Rouge 2018,
Aurélien Lefort
One hundred percent Gamay from Auvergne, VéNéNuM is a red cuvée made in small quantities from vines over a hundred years old, planted in 1904 on red clay soils rich in quartz and granite sand (Lamouret location). Harvested in September, the wine macerated in vats with whole bunches for forty-five days, and aged for eighteen months in vats followed by eleven months in bottle.
Find out more
Established since 2011 in Madriat, near Boudes, in the southern part of Puy-de-Dôme, Aurélien Lefort is an artist (a Fine Arts graduate) with a passion for wine and nature. After training with Michel Auger (Loire) and Patrick Bouju, he decided to move to Auvergne and took over the lease of abandoned vineyards. The Boudes region is an ancient wine-producing land, an exceptional volcanic terroir, warm and vibrant, cultivated for nearly two thousand years. Aurélien's approach is to encourage the revival of this magnificent vineyard. He does this on small areas of stunning pedological diversity: basalt, granite, calcareous red clay, sandy and gravelly clay on quartz flows, and, at the foot of the hillside, marly white clay. On this substrate, the Auvergne trilogy (Gamay, Pinot Noir and Chardonnay) takes the lion's share. In Aurélien's hands, the singular talent of Auvergne Gamay, an ancient grape variety as dense and powerful as it is spicy, which finds a particular expression on these volcanic soils. His plots are grassed but mown to control humidity, and the vines are worked with a pickaxe to prevent the root system from suffocating. The harvest, always manual, can last up to three weeks due to the meticulous sorting of the berries. This is the price Aurélien Lefort pays to create his rare and sought-after vintages, resulting from long macerations (up to three months). Mostly red, sometimes sparkling, sometimes also mellow (late harvest reds), they always leave a lasting, even unforgettable, impression.
Magnum Negativ Rouge 2016, Aurelien Lefort La Bruyere Basse
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Occit du Reste Sparkling Red 2015, Aurelien Lefort La Bruyere Basse
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Prima Rouge 2016, Aurelien Lefort La Bruyere Basse
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Magnum Cop Porn Rouge 2017, Aurelien Lefort La Bruyere Basse
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Magnum Veines et Noeuds white 2016, Aurelien Lefort
Natural wine without added sulfites
Natural wine without added sulfites
Magnum Ipno+ Red 2016, Aurelien Lefort
Natural wine with no added sulfites.
Natural wine with no added sulfites.
Magnum ErinYes Sparkling White 2017, Aurelien Lefort
Natural wine with no added sulfites
Natural wine with no added sulfites
EnZa Rouge 2012, Aurelien Lefort
A rarity, a collector's item, this very first vintage from Aurélien Lefort. A must-try, while there are still a few bottles left...
Natural wine with no added sulfites
A rarity, a collector's item, this very first vintage from Aurélien Lefort. A must-try, while there are still a few bottles left...
Natural wine with no added sulfites
Magnum En suck 2013, Aurelien Lefort
Natural wine without added sulfites
Natural wine without added sulfites
Magnum Nulle Part Cedex Rouge 2017, Aurélien Lefort
Red wine with two months of maceration. A vintage made from Auvergne Gamay vines planted in 1960 on a sandy granite terroir.
Natural wine with no added sulfites.
Red wine with two months of maceration. A vintage made from Auvergne Gamay vines planted in 1960 on a sandy granite terroir.
Natural wine with no added sulfites.
Serum Rouge 2017, Aurélien Lefort
Red wine macerated in whole bunches for five months. A Gamay from Auvergne from old vines planted in 1904.
Natural wine with no added sulfites
Red wine macerated in whole bunches for five months. A Gamay from Auvergne from old vines planted in 1904.
Natural wine with no added sulfites
Ergastoline Blanc 2018
Aurélien Lefort
Natural wine with no added sulfites.
Zapoi Rouge 2013, Aurélien Lefort
Red wine macerated (100% destemmed) for three months. A vintage made from Syrah, Grenache, Cinsault, and Vermentino grape varieties.
Natural wine with no added sulfites.
Red wine macerated (100% destemmed) for three months. A vintage made from Syrah, Grenache, Cinsault, and Vermentino grape varieties.
Natural wine with no added sulfites.
Cop Porn Rouge 2017, Aurélien Lefort
Red wine macerated in whole bunches for three months. A cuvée made from a blend of Pinot Noir (majority), Chardonnay and Gamay grape varieties.
Natural wine with no added sulfites.
Red wine macerated in whole bunches for three months. A cuvée made from a blend of Pinot Noir (majority), Chardonnay and Gamay grape varieties.
Natural wine with no added sulfites.
Where?
Aurélien Lefort has lived in Madriat, near Boudes, since 2011. For this Fine Arts graduate with a passion for wine and nature, it was either the Jura, Savoie, or Auvergne. After two years with Michel Auger at the Domaine des Maisons-Brûlées (Loir-et-Cher), then some time with Patrick Bouju near Clermont-Ferrand, his decision was made: Auvergne. He took over the lease of abandoned vineyards and converted them to organic farming. The beginnings were difficult, as the vines had to wait up to two years before they could bear fruit again. Aurélien applies his artistic and engraver's sensibilities to his plots and his wines, as well as to his wine labels. The Boudes region is an ancient wine-producing region—one of the five Côtes d'Auvergne crus—located south of the Puy-de-Dôme wine-growing zone, extending from Riom in the north to the foothills of the Chaîne des Puys, west of the Limagne plains. This exceptional, warm, and vibrant volcanic terroir was already a major wine-producing region in Gallo-Roman times. Almost wiped out by phylloxera at the end of the 19th century, the Auvergne vine has courageously survived and is currently experiencing a renaissance, thanks in particular to natural winegrowers who are rehabilitating abandoned plots. This is Aurélien Lefort's approach.Terroir and Soils
The diversity of the plots cultivated by Aurélien, always small, implies a great diversity of soils: basalt, granite, calcareous red clays, sandy and gravelly clays over quartz flows, and, at the foot of the hillsides, marly white clays.Plots and Grape Varieties
On numerous and fragmented plots, the Auvergne trilogy—Gamay, Pinot Noir, and Chardonnay—constitutes the grape varieties. Aurélien exploits in a very personal way the unique talent of the Auvergne Gamay, dense, powerful, and spicy on these volcanic soils. He regrets the gradual disappearance of this grape variety, due to a lack of nurserymen in Auvergne to preserve it. The vines, inherited from old plantations, are sometimes more than a century old.Growing Methods
No chemical inputs are added to the vines. The plots are grassed but mown to control humidity. The vine stocks are worked with a pickaxe to prevent the root system from suffocating. To support the leaf surface of the Auvergne Gamays, trellising is necessary. The harvest, which is done by hand, can last up to three weeks due to the meticulous sorting of the berries.Vinification
The wines, produced without the addition of any chemical inputs in the winery or at bottling, are the result of more or less lengthy macerations (up to three months) of carefully selected grapes, leaving them as intact as possible, to promote fermentation within the berry (intrapellicular fermentation), with a slow and natural extraction of the must.The Wines
Mostly red, sometimes sparkling, Aurélien Lefort's wines always leave a lasting impression. They can be classified as "unforgettable." They are straightforward and intense, highlighting the power and spice of the Auvergne Gamay grapes grown on volcanic-crystalline terroir. The other grape varieties also reflect the vitality of the soil. Aurélien designs his wines as well as his labels: a trained painter, engraver, and lithographer, he creates them all, each time seeking the perfect design for the cuvée.Recently viewed
