Seafood

Le Blanc des Garennes White 2021

Fond Cyprès

A beautiful texture, with notes of citrus and exotic fruits. Roussanne, Grenache Blanc, and Viognier grown on the same plot: a southern blend that produces a truly southern white, classified as a Vin de France, original, balanced, fresh, structured by light maceration, fermented and aged in barrels. Its profile is atypical in Corbières. A distinctive feature: the plot was planted according to the desired wine, and chosen to face north to ensure good acidity. The three grape varieties are harvested at different ripeness levels. As soon as the Viognier (later) is ripe, everything is harvested together: the white Grenache is often overripe. This produces a very particular taste balance, between freshness, richness, and roundness. After direct pressing, the must is vinified in old 225-liter barrels, then aged for ten months. It can be kept for around ten years, if given time: all pairings suit it.

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This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already have a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they took over an old heart of an estate already planted with abandoned Carignan and Grenache vines, which had seen neither fertilizer nor pesticides for years: these clean and vibrant soils are ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first evaluated by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.

Toile de Fond White 2022

Fond Cyprès

Lovely texture, fluidity, citrus notes (lemon), and a seductive liveliness. We present to you for the first time Toile de Fond Blanc, the little white brother of Toile de Fond Rouge. This white wine, classified as a Vin de France, is very fresh, with non-filtration explaining its slightly cloudy color. A lovely, thirst-quenching white wine, it is made from Grenache Blanc and Roussanne grown on the same plot and therefore sharing the qualities of their native soil. These grapes are from the excellent 2022 harvest, vinified entirely in stainless steel vats and bottled in the spring. It's typically a summer wine, perfect with raw seafood, raw fish, and delicate tapas. Drink before fall.

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This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to make southern wines that reflect us, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache grapes, which have seen neither fertilizer nor pesticides for years: these clean, vibrant soils are ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.

Saint Romain Combe Bazin White 2021

Domaine de Chassorney

The nose is floral and beautifully mineral. White flowers, yellow fruits (Mirabelle plum, peach), and a hint of toasted brioche. On the palate, this white Saint-Romain, made from Chardonnays grown in the Combe Bazin area, is intense, long, and flavorful; it bears the imprint of its beautiful terroir. This pure Chardonnay comes from a steep, east-facing plot between 280 and 400 meters above sea level. The soils are primarily marl, limestone, and clay. After skin maceration, aging is about a year in barrels. The Combe Bazin climate is known for producing mineral, lively, sapid, and persistent wines, with the added bonus of Burgundian smoothness. If you give this wine a few years, it will develop a rich, honeyed, mellow, and distinguished note, but it is good to drink immediately.

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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 wine-growing 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.

Argile White 2020,

Château Lafitte

Argile is a dry Jurançon, 100% Petit Manseng, produced by direct pressing, fermented and aged in terracotta jars. This wine, with its strong personality, will surprise you with its balance, length, and frank minerality. Fresh, long, and lively, with a continuous line between tension and fruit, enhanced by a unique aromatic palette due to fermentation and aging in terracotta. It's a real companion to oysters and seafood, but it also tastes great on its own. Harvested by hand in mid-September, the grapes are healthy and meticulously sorted. Petit Manseng lends itself to the production of very fine wines, with aromas that faithfully reflect their terroir and region. No chemical additives in the vineyard or cellar, no added sulfites. Keep it in the cellar for two to five years.

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Château Lafitte is located in Béarn, on the noble terroir of Jurançon, the origin of superb sweet wines and dry wines that have nothing to envy. Since the 14th century, Monein, the commune where the estate is located, has been nestled in an exceptional natural, rich, and hilly environment. In the 16th century, vines already occupied a significant part of the property, and they have persisted to this day. Philippe and Brigitte Arraou, the current owners, have undertaken to revive viticulture on the site, helped since 2012 by their son Antoine, a winemaker as passionate as his parents. Château Lafitte is now managed biodynamically and with agroforestry: five hectares of marl-limestone soils typical of the appellation, on a hilly terrain that can become very cold in winter. The king grape varieties of Jurançon, Petit Manseng and Gros Manseng, represent the majority of the grape varieties. Also typical of Jurançon and the Pyrénées-Atlantiques in general, viticulture en hautains, that is to say raised and trained very high, is practiced. As it was in many primitive vineyards, some of which are still active (Portugal, Spain, Georgia, etc.). On this beautiful estate, winemaking experiments are legion: aging in terracotta jars for dry wines, solera for sweet wines in untopped barrels, photovoltaic roofs for the cellar, rainwater harvesting, gravity-fed vinification. Château Lafitte produces sweet Jurançons as well as still dry wines and a very successful natural sparkling wine, Funambule.

MUZ Vermouth 2024,

Partida Creus

A unique artisanal vermouth, blending tradition and creativity
The MUZ Ver 2024, created by Partida Creus, is much more than just a vermouth. A meticulous blend of natural red wine, oxidative white wine, and young wine, it is enriched with a maceration of herbs based on a family recipe dating back to 1870. This sweet and spicy spirit is a vibrant tribute to the winemakers' Italian roots and their passion for natural wines.

Tasting: Between sweetness and complexity
The nose reveals a unique aromatic richness, blending notes of citrus, dried flowers, medicinal herbs, and sweet spices. On the palate, the initial sweetness is balanced by a subtle bitterness and a long, complex finish. MUZ Ver is a sensory experience in itself, with a perfect balance between tradition and modernity.

A refined aperitif or cocktail ally
Served chilled, between 6 and 8°C, this vermouth is ideal as an aperitif, neat or over ice, accompanied by a twist of orange. It can also be used to create refined and original cocktails. At the table, it goes wonderfully with strong cheeses, seafood, or grilled vegetable dishes.

Brut Nature Blanc de Noirs Malvasia Sparkling White 2020

Clos Lentiscus
This sparkling cava from Catalonia is unrivaled in its distinction and stands up to even the most respectable champagnes, despite being classified as a Vino de Mesa (table wine). Made entirely from Malvasia, an ancient Mediterranean grape variety that thrives particularly well on the limestone soils of Sitges, this festive wine offers fine, creamy bubbles and a pale gold color, deeper than most wines of its style. Its olfactory notes of white fruits and lemon peel, its creamy, intense, and fresh flavor with tropical accents have everything to seduce. Its aromatic persistence is remarkable. It can be tried with foie gras, for example, but also with so many other delectable things!

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Purity, elegance, and a crisp minerality due to limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when it is felt, does not dominate the tasting, and the wines are never deviant. The cavas are known for being exuberant, but those of Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé. Located in Sitges, Catalonia, Clos Lentiscus is a winery in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Farmhouse Cider 2017,

Florian Bourrienne

Florian Bourrienne makes ciders for aging, intended to evolve over the years, and this sets him apart from most other producers. His orchard is located in the heart of Calvados, in the Pays d'Auge, but outside the AOC (Protected Designation of Origin) in order to preserve the freedom and uniqueness of his ciders. We can, without hesitation, call it natural cider, because the cider maker goes beyond organic to respect the traditional production method, which is delicate, patient, and requires a tremendous amount of work. From his fifteen-hectare orchard planted with tall stems, he produces ciders for aging, excellent to drink in their youth but sumptuous after several years. The blend is carefully measured according to the characteristics of each vintage. The fruit production is entirely organic and the fermentation processes—there are two for traditional cider—are slow and patient, so that the cider is made the right way, using natural yeasts. These are preserved in the cider thanks to a light filtration that respects all the living elements capable of polishing the taste and aromas, but also facilitates the formation of foam, which must be just right: neither too strong nor too weak. It's difficult to manage, but the result is well worth it. These are mastered ciders, eminently delicious, marked by an extraordinary sweetness and roundness of apple. Over time, they acquire notes of acidity and astringency that gracefully reinforce their beautiful aromatic palette. These are ciders of taste and pleasure, as delicious at the table as they are as an aperitif.

Obviously more evolved than the 2018, this 2017 vintage has a more sustained acidity in an overall still very marked by sweetness. Round, full-bodied, slightly astringent, it is approaching adulthood and you can drink it now or keep it for three to five years. The apple flavor is enhanced with a remarkable freshness. A sunny cider that puts you in a good mood.

Divin Poison White 2021

De Vini

Divin Poison is a dry, organic, biodynamic, and natural white wine made by Christophe Bosque of Domaine De Vini from Melon de Bourgogne grapes grown in the Nantes region. Classified as a Vin de France and harvested from gabbro soils characteristic of the area, it has all the qualities of a (very good) Muscadet, except for the appellation.

Xarel lo Macabeu White 2019

Cyclic Beer Farm

Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.

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Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.

XLC Xarel Lo Culinaries White 2022

Partida Creus
Culinaries Exclusive! This fruit of our collaboration with our favorite Catalan-Piedmontese, Antonella and Massimo, is a superb dry white from Catalonia, a unique and rare cuvée, and we are proud to present its first vintage. Classified as Vino de Mesa (table wine) and composed entirely of the indigenous Catalan Xarel·lo grape variety, this Culinaries cuvée is modeled on the estate's XL Xarel·lo, with notable differences. The wine is aged for a longer period and is done in demi-muids (large 500-650 liter barrels), which provides micro-oxygenation that enhances its complexity and fullness. It is therefore an "augmented" version of the XL, and it already tastes admirably, with a promise of great stability. Smoky, mineral, this Vino de Mesa (table wine) is already a classic, offering a pure and typical expression of xarel·lo. You can pair XL Xarel·lo Culinaries with the best of seafood, fish, white meats, roasted, grilled or cooked poultry in sauce...

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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 coming from the Langhe region, where they know a lot about wines – first pursued a career as architects in Barcelona. But the wine bug tickles them, and soon they abandon 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, which they passionately revive 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 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 produce their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural 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.

Ull de Llebre Sumoll Red 2019,

Cyclic Beer Farm

Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
At the time we tasted this red wine, it was still searching a little, but at the time of writing, it must have found its place and be resting comfortably on its balanced tannins and fruity complexity. It is a well-balanced wine between body presence and lightness, round and aromatic. It is a blend of Catalan grape varieties Ull de Llebre (70%) and Sumoll (30%) harvested by hand in Torrelavit (Upper Penedès) and Mas Llorenç (Lower Penedès) on limestone and clay soils. The Ull de Llebre vines are young (fifteen years old) and the Sumoll vines are very old (up to one hundred years old). The altitude of the plots is between 230 and 260 meters. The harvest, entirely manual, is sorted, and then ten percent is trodden by foot. A semi-carbonic maceration follows for twenty-seven days, after which the wine completes its fermentation in stainless steel vats.

No Bullschiste White 2023,

De Vini

A natural tribute to Chenin and schist terroirs

The No Bullschiste 2023, by De Vini, is a vibrant and authentic white wine, born from the schist terroirs of the Loire. This 100% Chenin, vinified by direct pressing and aged for 8 months in buried sandstone vats, reflects a natural philosophy, without fining or filtration, to preserve all the purity of the grape and the expression of the terroir.

A fresh and saline tasting experience

To the eye, this wine reveals a clear and luminous color, with slightly golden highlights. The nose is aromatic and refined, with tangy notes of lemon, green apple, and a subtle floral touch. On the palate, it seduces with its vibrant freshness, marked minerality, and a saline finish reminiscent of sea spray. Its lively and light texture makes it an ideal companion for convivial moments. Served between 8 and 10°C, it is best enjoyed young to fully appreciate its energy and purity.

A seafood companion

No Bullschiste 2023 pairs wonderfully with shellfish, oysters, or cooked fish. Its liveliness and minerality also make it a perfect choice for a light aperitif or dishes with marine influences.

With an aging potential of 5 years, this Chenin, enhanced by schist, offers an authentic experience, between tradition and modernity. A natural and sincere wine, ideal for lovers of freshness and non-interventionist wines.

I Vicini Moscato Blanc 2020

Jean-Yves Péron


I Vicini Moscato is a Muscat d'Asti vinified dry; it therefore offers the aromatic and musky nose specific to the grape variety, but without the syrupy side that is sometimes associated with it, as a very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming aroma of Muscat in the retro-olfaction, but with the tension and freshness that the winemaker favors for his dry whites. It is a table wine, with power and presence: not really for an aperitif, but for gastronomy, no limits.
Jean-Yves Péron's "I Vicini" series is made from grapes harvested in Piedmont; for I Vicini Moscato, we are dealing with the famous muscats of the terroirs of Asti. They grow on very fine limestone soils, calcareous-magnesian, and the Asti site benefits from a cold air current that brings increased freshness compared to the rest of the region. The harvest, manual, is carried out on grapes at a fairly advanced phenolic maturity. Maceration is long, with three months of punching down, after which everything is racked in January, pressed and sent directly into 300-liter barrels (new barrels, one-wine barrels and two-wine barrels) for a year of aging. No filtration, no addition of sulfites. Straightness, tension, and freshness: a very fine mountain Muscat.

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Jean-Yves Péron embodies the natural renaissance of the beautiful Savoyard vineyard, which has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures its varied soils and numerous ancient grape varieties produce!
Near Conflans, in Albertville (Savoie), Jean-Yves Péron skillfully combines committed viticulture and merchant winemaking, both under the banner of nature and organic high-altitude vines. Initially destined for a career in biochemistry, he quickly became drawn to the vine and trained as an oenologist in Bordeaux. He learned his trade as a winemaker with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. Jean-Yves's current vineyard, one and a half hectares of which have been biodynamic since the beginning, is divided between Conflans, near Albertville, and Fréterive, a little further down in the Isère Valley. Composed of micro-plots of vines, it is staggered between 350 m and 550 m above sea level and is worked entirely by hand. His trading activity, which he began in 2011, allows him to buy the harvest from organic winegrowers close to him (such as Raphaël Marin and Adrien Dacquin). Also, the construction of a new winery in 2017 allows him to increase production and collaborate with winegrowers from Northern Italy: Paolo Angelino in Casale Monferrato (Turin), Giorgio Barbero in Asti. This is a new dimension given to his work as a winemaker, allowing him to diversify the terroirs and deepen his experiences in winemaking and aging. Jean-Yves Péron's winemaking follows the principles of minimal intervention. On narrow and steep surfaces, his mountain vines receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. The surrounding vegetation is very rich: it protects the vines and helps to strengthen them. The soils are grassed, mown and reworked with a pickaxe and winch. The harvest is entirely manual. Once vatted in whole bunches, the grapes, both red and white, undergo a semi-carbonic maceration which allows the extraction of fresh fruit aromas. This maceration time varies between five days and nine weeks depending on the vintage. The day before or two days before pressing, Jean-Yves performs foot-treading directly in the vat. After this fermentation, the musts are sent to barrels for aging on lees for twelve months in five hundred liter barrels of two or three wines (to limit the oaky sensation), followed by blending and resting in vats. No sulfites are added, or as little as possible, and the wines are not fined or filtered.