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Cuvée 0.72+ (exclusive cuvée) white 2019
De Vini
0.72+ is a dry white wine produced by Christophe Bosque of De Vini, organic and natural, without any added sulfites or chemical additives. It comes directly from the Muscadet region, the Loire estuary. While it doesn't carry the Muscadet appellation (it's a Vin de France), it can be considered a Muscadet and enjoyed as such.
In the vineyard and in the winery
0.72+ Blanc de De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) grown in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a granular igneous rock resting on a granite subsoil, and this produces splendid, vibrant, and mineral white wines. Gabbro and granite are Vinilibre's preferred soils and constitute a precious viticultural heritage. The wine was aged for one year in buried cement tanks (traditional in this region), on its lees, without any additives.
If you want to know…
The name of the cuvée comes from an anecdote: originally, due to a minor technical glitch during bottling, it didn't contain exactly the standard quantity. The error has since been corrected (0.72+ de De Vini is now in its fourth vintage).
Tasting
Let's hear from the winemaker: "It tastes divine!" Three years in the bottle have only served to polish, refine, and enhance it. "The older the gabbro, the better it is," its creator also confides. This wine is excellent to drink now or later, well chilled. An elegant acidity blended with a balancing roundness, a saline and mouthwatering character make 0.72+ an unfailing companion to raw seafood, oysters, sashimi and sushi, fish tartares and carpaccios, or smoked fish. This cuvée is also available in red.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre wine trading business, is the multifaceted venture of Christophe Bosque, originally from Saint-Nazaire. Wine has always been his passion. We are particularly interested in his local creations, made from grapes grown on his two-hectare vineyard and fermented in a traditional Nantes-style underground vat—a true reinvention of Muscadet (outside the appellation) in a natural style.
Gabbro melt
After years working as a wine merchant, importer, and then winemaker, this former cameraman, who holds a vocational diploma in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in 2017 in Gorges, Loire-Atlantique, near Clisson. The soils there consist of gabbro on a granite subsoil, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet, but better
Christophe's wines may be made from grapes sourced from the finest French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his own vines, which he tends with passion and a deep respect for the terroir. His labels and appellations reveal a touch of humor and a flair for the pun, but inside the bottle, it's serious business: wines off the beaten path, just the way he likes them.
Alexandre Blanc 2018,
Sous le Végétal
Alexandre is the latest addition to the Sous le Végétal series, a (successful) experiment conducted on the island of Samos (an archipelago in the eastern Aegean Sea) by the team of two winemakers, Patrick Bouju and Jason Ligas. This series, distributed exclusively by Culinaries, is organized around the revival of the island's dry-vinified vineyards, thus around the island's endemic Muscat à Petit Grain, as well as Avgoustiatis red grape vines. This Alexandre is a dry white wine that differs slightly from what the project has produced so far, as it is composed 100% of the Asyrtiko grape variety, a magnificent white grape variety indigenous to the Greek islands whose primary origin is the volcanic island of Santorini. It is present in other territories of Greece, island or not, and is particularly happy on volcanic soils where it faithfully transmits the mineral richness. It is thus also found on the island of Samos, where it superbly expresses the nature of the quartz and schist soils. The harvest is directly pressed, the aging is one year in stainless steel vats, concrete eggs and neutrally heated barrels. Alexandre is a joyful and slightly exuberant wine which offers the typical notes of asyrtiko at good maturity - notably bergamot, which is a distinctive mark of the grape variety, and candied lemon - placed on a beautiful mineral framework with a saline finish which is a common trait of the white cuvées of Sous le Végétal. It would be difficult to list the possible taste pairings with this wine, let's say that it corresponds to the adage "everything that is very good goes with everything that is very good". However, we will taste with it the whole assortment of mezedes of the Greco-Levantine tradition.
The design of the label of this bottle was created by the artist Fabrice Loiseau: Geimyo 鯨妙
To find out more
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance for the ancient vineyards of this island in the North Aegean Sea, which owes its dense, wooded vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks, including basalts, limestone, quartz, pink granites, schists, iron cast iron, etc. The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia, Alexandre, and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (as well as Avgoustiatis for the red cuvée and Asyrtiko for Alexandre), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each lieu-dit is vinified in at least two of the four containers, and the wine is aged in black bottles sealed with wax. No sulfur is added, no filtration: the winemakers of Samos rediscover wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural cuvées by Patrick Bouju.
L'Arroseur Rosé 2021,
De Vini
L’Arroseur is an atypical rosé with a high drinkability, the kind of wine its creator, Christophe Bosque, calls a "4 X 4," that is, an all-terrain vehicle, equally at home as an aperitif, with a meal, or in any other circumstance. "It's a good conversation wine; it goes with everything," he says. Christophe had once said to himself, "I'll never make a rosé," because he had drunk few that he really liked. For him, a rosé is very hard to make, often with disappointing results. Yet, he made one, and it doesn't disappoint anyone! “You expect a rosé on the palate, but what you get is something completely different, drier and more varietal: it’s one of those wines that, for me, are neither a rosé, nor a white, nor a red. I call them blouge or rouange.” Whichever category you choose, this cuvée is interesting in its own right. It’s a blend of Merlot, Cabernet Franc, Gamay, Colombard, and Grolleau, with a complement of Melon de Bourgogne. “The big surprise,” says Christophe, “was the Colombard, a very acidic grape variety with varietals, which was once used to give aroma to Muscadet (Melon de Bourgogne is as neutral as you can get, and that’s precisely what makes it so magical). We blended grape varieties from three different estates, and since it lacked a bit of volume, we added Melon de Bourgogne.” This varietal Colombard paired well with the Cabernet Franc and Merlot. I have no hesitation in saying that this wine is a UFO." All the grape varieties that make up L'Arroseur are pressed directly. The must is fermented in buried vats in the Nantes style, lined with sandstone tiles, and its aging also takes place in vats, on lees. Bottling was done in spring 2022.
To find out more
The De Vini, Vinilibre estate is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine, and after spending years as a merchant, importer, and then wine merchant, this former cameraman trained in oenology and viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson, in 2017. The soils there consist of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe's vintages may come from grapes purchased from the best French terroirs, notably in Languedoc, but the winemaker retains a particular affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in underground vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Palli et Genesia (exclusive vintage) White 2022
Fine, delicate, fresh, and deliciously muscatel-like, Palli & Genesià is an organic, biodynamic, and natural wine with no additives or sulfites. It is one of five white vintages in the Sous le Végétal series, and, like three others, is made from small-grain Muscat grapes from the island of Samos (an archipelago in the eastern Aegean). It expresses all the minerality of the pink granite soil from which it is made. Palli & Genesià Genesià comes from vines planted near the village of Platanos, pruned en goblet on an old vineyard, abandoned and brought back to life—hence its name, derived from palingenesià, “rebirth” in Greek. The vines are cultivated organically in conversion to permaculture, without any additives in the vineyard or the cellar, and the harvest is manual. As with all other Sous le Végétal cuvée, fermentation takes place in stainless steel vats and terracotta amphorae. The wine is bottled by gravity and sealed with a black beeswax cork. The black glass bottle guarantees aging. Palli & Genesià is the perfect accompaniment to seafood and Eastern Mediterranean meze. You can open it with friends to enjoy tapas or seafood starters: we suggest, for example, preserves from Calle El Tato. Palli & Genesià will also go very well with cheeses, for example the Auvergne tommes and fourmes from Ferme Pradel.
Learn more about Sous le Végétal
Beneath the plant lies the mineral: this is the meaning of this concept of natural vintages exclusively from Culinaries, created in Greece, on the island of Samos, by a team gathered around Patrick Bouju. Sous le Végétal also takes under its wing the vintages A la Natural signed Patrick Bouju.
History
Sous le Végétal marks the rebirth of the thousand-year-old vineyard of this island in the eastern Aegean Sea with its dense, wooded vegetation. This rich plant life covers a unique and varied subsoil: volcanic rocks (basalts), limestone, quartz, pink granites, schists, iron cast iron... In Sous le Végétal, the winemakers of Samos rediscover the wine they made in their childhood, proving once again that natural wine allows, through innovative projects, to reconnect with forgotten traditions.
Grape varieties and vinification
Four of the seven vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia and Auguste — are produced on around sixty plots of Samos muscat à petits grains between 400 and 910 meters above sea level. The other vintages, Auguste, Alexandre and Sémélé, are respectively based on avgoustiatis, asyrtiko and a blend of Samos muscat and avgoustiatis. Each plot is vinified separately. Four types of winemaking containers are used: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black, wax-sealed bottles. No sulfur is added or filtration is performed.
Cuvée 0.72+ (exclusive cuvée) White 2022,
De Vini
0.72+ is a dry, organic, natural white wine made without any added sulfites or chemical additives by Christophe Bosque of De Vini. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is in Vin de France), it can be considered a muscadet and drunk as such.
In the vineyard and in the cellar
0.72 + white from De Vini is made from 100% melon de Bourgogne (another name for the muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is an igneous rock with a grainy texture resting on a granite subsoil, and this produces splendid, lively and mineral white wines. Gabbro and granite are Vinilibre's preferred soils and constitute a precious wine-growing heritage. The wine was aged in buried cement vats (traditional in this region) for a year, on lees, without any additives.
If you want to know...
The name of the cuvée comes from an anecdote: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72 + of De Vini is in its fourth vintage).
Tasting
Let's hear from the winemaker: "It tastes like the fire of God!" Three years in the bottle have only polished, chiseled, and improved it. "The older the gabbro, the better it is," also confides its author. This wine is excellent to drink now or later, very cold. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72 + an unfailing companion to raw seafood, oysters, sashimi and sushi, fish tartare and carpaccio, or smoked fish. This cuvée also exists in red.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multi-faceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Palli et Genesia White 2019,
Fine, delicate, fresh, and deliciously muscatel-like, Palli & Genesià expresses the minerality of the granite soil (pink granite) from which it comes. It is one of five white wines in the Sous le Végétal series, and like three others, it is made from small-grain muscat native to the island of Samos (an archipelago in the eastern Aegean). Palli & Genesià Genesià comes from vines planted near the village of Platanos, pruned into goblet-shaped rows on an old vineyard, abandoned and brought back to life—hence the name of the cuvée, derived from palingenesià, “rebirth” in Greek. The vines are cultivated organically in conversion to permaculture, without any additives in the vineyard or cellar, and the harvest is manual. Fermentation takes place in stainless steel vats and terracotta amphorae. The wine is bottled by gravity and sealed with a black beeswax cork. The black glass bottle guarantees aging. This wine will pair perfectly with seafood and Eastern Mediterranean meze.
Find out more
Beneath the plant lies the mineral: this is the meaning of this concept of natural cuvées created in Greece, on the island of Samos, by a team of friends gathered around winemakers Jason Ligas and Patrick Bouju. The successful venture marks a renaissance for the ancient vineyards of this island in the North Aegean Sea, which owes its dense, wooded vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks, including basalt, limestone, quartz, pink granite, schist, iron cast iron, etc. The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal — Livia, Hüpnos, Octave, Palli & Genesia, and Auguste — are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. Four types of containers are used for vinification: amphorae, concrete eggs, stainless steel vats, and 500-liter barrels. Each plot is vinified in at least two of the four containers, and the wine is aged in black bottles sealed with wax. No added sulfur, no filtration: the winemakers of Samos rediscover wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural cuvées by Patrick Bouju.
Back to Blaye Rouge 2022
Château Frédignac
Back to Blaye, a superb organic and natural red Bordeaux, has everything to seduce you: it once again reflects the excellence of organic wines produced on Bordeaux soils. You'll first admire the beautiful deep carmine color before perceiving the Blaye-Côtes-de-Bordeaux signature on the nose: black fruits, red fruits, exemplary vinosity, a delicious roundness underpinned by tannins that are still a little rustic due to the wine's youth. Bordeaux, as you know, generally requires waiting, and the fact that the wine is organic and natural doesn't change anything. You will therefore be right if you decide to keep this bottle for a few years, it will benefit from it and acquire velvety and melted. The wine needs to patinate a little in the bottle, but you can enjoy it now and accompany it with red meats, roasts, solid dishes. Obtained from a majority of Merlot (90%) and Cabernet Sauvignon as a minority grape variety (10%), Back to Blaye is categorized as a Vin de France but has nothing to envy its congeners more gratified by their appellation. The harvest is destemmed, the maceration in vat is fifteen days. The aging after pressing and blending is six months in concrete vats. Tip: Take advantage of this vintage's youth by buying several bottles that will age with distinction in your cellar.
Find out more
Château Frédignac, a 100% organic estate (Nature & Progrès), is located in the Blaye-Côtes-de-Bordeaux appellation, very close to the small town of Blaye, practically on the banks of the Gironde. Founded in 1918 by Jean-Marie L’Amouller, a Breton sailor who found happiness on the right bank of the estuary — which is called “the River” here — it became a quality wine estate a few years later by absorbing the vineyard of a property with a centuries-old reputation, Château Saugeron. The appellation is best known for its velvety, deep red wines, in which Château Frédignac excels. But the achievements of this wine estate dedicated to respecting the terroir and virtuous agricultural practices do not end there: an organic white is produced, as well as several natural cuvées of various colors, from pet'nat'rosé to still red. The red grape varieties are typical of the appellation—the two Cabernets, Franc and Sauvignon; Merlot, Carménère and Côt (Malbec)—and the whites (Sauvignon Blanc, Sémillon) are similar. The clay-limestone soils promote both soil drainage and their beneficial freshness for the vines. Combined with methods deeply respectful of the soil, plants, animals and winemaking, these pedological conditions allow the Château Frédignac team to be proud of its wines: as worthy of their local tradition as they are in keeping with the desire to work as closely as possible with nature.
Eveil Blanc 2023
A dry and vibrant white, combining freshness and conviviality
The Domaine Einhart, a rising star in natural wine in Alsace, offers us here an exclusive cuvée full of character: Éveil 2023. This dry and balanced white, labeled organic, is a tribute to the limestone terroirs and emblematic Alsatian grape varieties. Composed of 35% Riesling, 35% Auxerrois, and 30% Gewurztraminer, this wine expresses all the richness of its loamy, clayey, and limestone soil, grown on plots located on cool, windswept hillsides.
A Tasting Experience in Elegance
With a luminous pale gold color, Éveil 2023 opens with a delicate nose blending subtle aromas of bergamot and white flowers. On the palate, the freshness is pronounced, with a lovely mineral tension and a slight salinity. Its ample texture and slightly spicy aromatic profile make this a white wine that is both lively and generous, supported by beautiful acidity and a lingering finish.
Authentic winemaking
The grapes, hand-harvested in 20kg crates, undergo meticulous treatment in the cellar. After a short 24-hour maceration to initiate fermentation, they are pressed directly. Fermentation is carried out by indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. It is then aged for 8 months in Pinot Noir barrels, on fine lees, to give the wine its balance and depth.
A convivial and versatile wine
Served between 10 and 12°C, this wine is perfect as an aperitif or with plant-based dishes, such as grilled vegetables or fresh salads. Its aging potential of 5 to 10 years will also allow it to evolve into even more complex notes.
A lively and sociable white wine, perfect for awakening the senses!
Cuvée 0.72+ (exclusive cuvée) Red 2019 Magnum
De Vini
Exclusive to Culinaries, 0.72+ red is a merchant cuvée produced by Christophe Bosque of the De Vini estate, located in the Nantes region. The vines from which it is produced, 80% Grenache Noir, 10% Syrah, and 10% Viognier, are located in the Côtes du Rhône region, in Rochefort-du-Gard, and grow on a pebble-rich soil similar to that of nearby Châteauneuf-du-Pape. Classified as a Vin de France, it has its counterpart in white.
Vinification
The vines are managed biodynamically and the grapes are macerated for two weeks on the skins and fermented on indigenous yeasts: no pumping over, no crushing, as little intervention as possible. Just a little punching down. No filtration, no fining, no sulfites.
Tasting
0.72+ red has a slightly dark ruby color, with faded rose tones. This floral note is found on the nose and palate. The presence of white Viognier in this red blend gives this wine a floral side, a rather rare note of white flowers. A little prune, a complex yet light aromatic structure, a pleasant salivating side. This is a beautiful wine that still has good years ahead of it, especially in the magnum format which polishes all its qualities. Great length, great structure on the palate. 0.72+ is a robust wine that will pair well with solid dishes and anything containing truffles. Let's pair it without further ado with a nice grilled meat (a rib of beef from Maison Aitana) and let's heat up for the occasion a good truffle sauce from Maison Pébeyre.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the multifaceted business of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his two-hectare vineyard and fermented in underground vats in the Nantes style—a true reinvention of Muscadet (outside the appellation) in natural form.
Gabbro Fondu
After spending years as a wine merchant, importer, and then wine merchant, this former cameraman, who holds a BTS in oenology and viticulture, acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, Loire-Atlantique, near Clisson, in 2017. The soils there consist of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond White 2022
1600
€16,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond White 2022
1600
€16,00
Unit price perToile de Fond White 2022
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.
Find out more
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.
Beaujolais Villages Smack (exclusive cuvée) Red 2023,
A vibrant tribute to the freshness and distinctive character of Gamay
The Beaujolais Villages Smack 2023, produced by Nicolas Chemarin, is an exclusive cuvée that captures the essence of the granite terroir of Beaujolais. Made from 100% Gamay, this AOC Beaujolais Villages red wine is distinguished by its liveliness, elegance, and modern take on tradition. It is vinified using ancestral methods, with a 15-day semi-carbonic maceration carried out with whole bunches, followed by careful aging for 11 months in concrete vats.
A fresh and expressive tasting
The Smack 2023 seduces from the moment it opens with its bright aromas of strawberry, raspberry and crisp red fruits, enhanced by subtle floral and vegetal notes. On the palate, it offers a supple and silky texture, supported by a lively acidity that gives it an irresistible freshness. The delicate and persistent finish perfectly reflects the characteristics of Gamay and the mineral nuances of the granite soils.
An ideal companion for conviviality and gastronomy
This versatile cuvée pairs perfectly with a wide range of dishes. It will enhance fine charcuterie, white meats such as roast chicken, or more rustic dishes such as poultry stew. Its freshness and fruitiness also make it an ideal choice for an aperitif with friends or casual meals.
Served between 12 and 14°C, without the need for decanting, Beaujolais Villages Smack is ready to be enjoyed today. Its aging potential of 5 years will also allow you to appreciate its evolution, with deeper and more complex aromas.
Cuvée 0.72+ (exclusive cuvée) White 2023
De Vini
Vinified without additives or sulfites by Christophe Bosque of De Vini, 0.72+ is an organic and natural dry white wine. It comes straight from the land of Muscadet, the Loire estuary. Without having the appellation (it is classified as Vin de France), it can be considered a Muscadet and drunk as such.
In the vineyard and in the cellar
0.72+ white from De Vini is made from 100% Melon de Bourgogne (another name for the Muscadet grape variety) planted in Maisdon-sur-Sèvre (Loire-Atlantique) on gabbro soils characteristic of the region. Gabbro is a grainy igneous rock resting on a granite subsoil, contributing to the production of splendid, lively and mineral white wines. Gabbro and granite are Christophe Bosque's favorite soils. The wine was aged for one year on lees in buried cement vats (traditional in this region), without any additives.
If you want to know...
An anecdote explains the name of the cuvée: originally, due to a small technical incident during bottling, it did not contain exactly the standard quantity. The error has since been corrected (0.72+ of De Vini is in its fifth vintage).
Tasting
0.72+ white is excellent to drink now or later, well chilled. An elegant acidity mixed with a balancing roundness, a saline and salivating side make 0.72+ an unfailing companion to raw or smoked fish and seafood, especially oysters. This vintage also exists in red.
Learn more about Christophe Bosque and De Vini
De Vini, along with the Vinilibre winery, is the dual activity of Christophe Bosque, originally from Saint-Nazaire. He has always been passionate about wine. We are particularly interested in his local creations, produced from his vineyard of some two hectares and fermented in buried vats in the Nantes style - a true reinvention of Muscadet (outside the appellation) in natural mode.
Gabbro Fondu
After spending years as a merchant, importer, then wine merchant, this former cameraman with a BTS in oenology-viticulture acquired a few plots (two hectares) of Melon de Bourgogne vines in Gorges, in Loire-Atlantique, near Clisson in 2017. The soils there are made up of gabbro on a granite substrate, a pedological configuration specific to the Nantes region and particularly to Clisson. Christophe is full of praise for this type of soil.
Muscadet for the better
Christophe's vintages may come from grapes purchased from the best French terroirs, particularly in Languedoc, but the winemaker retains a special affection for his vines, which he maintains with passion and attention to the terroir. A touch of humor and a sense of pun can be seen on his labels and in his appellations, but in the bottle, they are serious, off-the-beaten-track wines, just the way he likes them.
Champagne Fleur d'Etoile Extra-Brut White non-vintage,
Fleur d'étoile is a zero-dosage extra-brut vinified without sulfur. Alcoholic fermentation takes place in 228-liter Burgundy barrels and aging is 99 months on slats. The result is a ripe and distinguished champagne, a textured wine with a brilliant color with golden yellow highlights, very emblematic of the Aube terroir. The nose, clean and aromatic, offers floral and vinous aromas. The attack on the palate confirms the balance, the mid-palate is characterized by freshness and acidity, and the finish offers aromas of citron peel with a nice bitterness. To serve it at the table, think of a galette des Rois filled with almond cream with candied citrus peel, aged comté cheese, or fine dishes in sauce (fish or poultry with yellow wine).
To find out more
Four generations of winemakers have succeeded one another at the head of Maison Fleury, a pioneer of biodynamics and natural wine in Champagne. Organic farming has been practiced for around thirty years with Demeter and Biodyvin certifications, and the vines have not seen any herbicides for fifty years. Fleury stands out for its organic and natural vintages, typical of the Côte des Bar, where Pinot Noir dominates, the main grape variety in this Fleur d'étoile vintage, with a touch of Chardonnay. The vines grow mainly on Kimmeridgian limestone, with a few plots on calcareous marl.
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.
The Wine Witch White 2024,
Les Grandes Serres
In the heart of Vaucluse, between Saint-Maurice-sur-Eygues and Visan, the Grandes Serres vineyard thrives on deep clay-limestone soils bordered by garrigue. The Wine Witch 2024, a subtle blend of Clairette, Marsanne, and Vermentino, is a generous white, both powerful and balanced, faithful to its terroir.
A bold and natural vinification
The uniqueness of this cuvée lies in a 24-hour maceration of the Vermentino grapes before pressing, providing structure and depth. Spontaneous fermentation in stainless steel vats preserves the purity of the fruit, while partial aging in barrels (10% of the Marsanne) enriches the texture. Like all the house wines, The Wine Witch is unfiltered, with a light addition of sulfites to stabilize the whole.
A charming nose and a full palate
The nose opens with notes of ripe, even exotic fruits, accompanied by slightly buttery nuances. On the palate, the attack is supple and round, revealing a remarkable amplitude, carried by a rich and balanced structure. The finish is long, with a beautiful aromatic persistence.
What to enjoy with this bottle?
Served around 10-12°C, this racy white wine goes wonderfully with roasted white meats, grilled fish or even hard cheeses. With its aging potential of 5 years, it will evolve towards even more complex aromas.
Livia (exclusive vintage) White 2023,
Sous le Vegetal
A Culinaries bestseller in its previous vintages, the Livia 2023 from Sous le Végétal (Exclusive Culinaries Estate) offers a vibrant version of Muscat Petit Grain, grown on schist soils and vinified with destemmed maceration for greater complexity and finesse.
A lively and mineral white
Livia expresses all the richness of the Samos terroir, with beautiful tension and a rich aromatic palette.
An aromatic nose and a saline palate
On the nose, notes of exotic fruits, citrus, and white flowers. On the palate, the attack is fresh and tense, with a lingering minerality and a saline finish.
How to enjoy Livia?
Served at 10-12°C, Livia pairs perfectly with oysters, fish carpaccio, or vegetable dishes with fresh herbs. Its aging potential of 5 to 10 years will allow for a beautiful aromatic development.
Auguste Red 2019,
Sous le Végétal
Auguste is the only dry red wine from the Sous le Végétal project. It takes its name from the indigenous Greek avgoustiatis grape variety, from which it is made entirely. It is a light wine that, through its Mediterranean nature, recalls something of the reds of the Jura: a characteristic earthy and mineral note, plenty of character—prune, clove, anise, vanilla, cherry jam, rich tannins, and, on the finish, a salinity due to the mineral-rich soils (particularly schist and limestone) of the island of Samos. The fruity notes remain taut and elegant. Decanting is recommended. The vines grow on the foothills of Mount Karvounis, not far from the village of Pagondas. The wine is a blend of four types of rock on two plots. The Avgoustiatis ('the august') grape variety is a rare variety, the first red grape variety harvested in Greece. It is cultivated organically in conversion to permaculture. The vines, pruned in the 'goblet' style, are harvested by hand on the morning of August 15th. The wine is first obtained by a forty-day maceration of whole bunches in stainless steel vats. Half of the vinification is done in 500-liter Stockinger barrels and the other half in ovoid concrete vats. The wine is completely additive-free, unfiltered, and bottled by gravity. The black bottle ensures the wine ages and the closure is made with a cork sealed with a mixture of paraffin and black beeswax.
To find out more
Under the plant lies the mineral: this is the meaning of this concept of natural vintages created in Greece, on the island of Samos, by a team of friends gathered around the winemakers Jason Ligas and Patrick Bouju. The successful enterprise marks a renaissance of the thousand-year-old vineyard of this island in the North Aegean Sea, which owes its dense and woody vegetation to various nicknames received in Antiquity, from Dryoussa (“covered with oaks”) to Kyparissia (“covered with cypresses”) and Melamphyllos (“With dark foliage”). This natural wealth covers a unique and varied subsoil: volcanic rocks and notably basalts, limestone, quartz, pink granites, schists, iron cast irons… The idea was born from Jason’s meeting with the Samos Wine Cooperative. Patrick Bouju soon joined the project. The five vintages of Sous le Végétal—Livia, Hüpnos, Octave, Palli & Genesia and Auguste—are produced on around sixty plots of Samos Muscat à petits grains (and Avgoustiatis for the red vintage), between 400 and 910 meters above sea level. Each plot is vinified separately. For vinification, four types of containers are used: amphorae, concrete eggs, stainless steel vats and 500-liter barrels. Each locality is vinified in at least two of the four containers and the aging takes place in black bottles sealed with wax. No added sulfur, no filtration: Samos' winemakers are rediscovering wine as it was made in their childhood. This is one of the wonders of natural wine: it allows, through the most innovative projects, to reconnect with forgotten traditions. Sous le Végétal also takes under its wing the A la Natural vintages by Patrick Bouju.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perMagnum Variette Red 2018
A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.
