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Unicorn Toad, Red 2024

Danis dans la vigne

Behind this playful name lies a seriously inspired cuvée: Crapaud Licorne (Unicorn Toad) is the free and natural vision of a modern Cahors, full of brilliance and sincerity. Produced by "Danis dans la vigne," a committed artisan winemaker, this 100% Malbec challenges the norms of an appellation often associated with power. Here, the focus is on finesse, fruit vibrancy, and freedom of expression.

A pure Malbec, precise winemaking

The grapes come from clay-limestone soils typical of the Lot region, cultivated according to organic farming principles (AB certified). After a gentle two-week maceration, fermentation occurs naturally, without oenological inputs or added yeasts. Nine months of aging in stainless steel tanks preserves all the freshness and energy of the grape, resulting in a lively, digestible, and deeply sincere wine.

An elegant and distinctive profile

Upon tasting, Crapaud Licorne reveals a dark color with purplish reflections. The nose opens with aromas of black fruits (blackcurrant, blackberry), pepper, and subtly herbaceous notes. On the palate, the texture is fine, almost silky, with beautiful ripeness and a fresh, spicy finish. The tannins are present but delicate, perfectly balancing the fruit's richness.

A companion for fine dining

Decanted one hour before serving, between 14 and 16°C, this wine brilliantly accompanies stews, grilled meats, or artisanal charcuterie. It can also age for 5 to 10 years in the cellar, gaining complexity while retaining its free spirit.

Cathédrale Rouge 2020

Danis dans la Vigne

A monumental cuvée, balancing verticality and finesse

With Cathédrale 2020, Danis dans la vigne has created a powerful, complex, and meditative wine, reflecting its evocative name. This exceptional cuvée blends Malbec and Cabernet Franc, two noble grape varieties from the Southwest, grown in clay-limestone soil cultivated organically. A natural, lively wine, free of oenological additives, that embraces the long haul: 3 years of aging in barrels, topped up only once a year, in a deliberate oxidative approach, followed by a year of rest in stainless steel tanks, then a year of refinement in the bottle.

A rare and demanding process that gives birth to a wine with a deep aromatic profile, a silky texture, and remarkable complexity, capable of gracefully enduring through the years.

A noble, ample, patinated wine

From the first glance, the dark robe with garnet reflections announces the wine's richness. The nose opens with stewed black and red fruits, evolving into notes of toasted almond, cocoa, sweet spices, and undergrowth. On the palate, the texture is dense, velvety, but never heavy. The Cabernet Franc brings a welcome freshness that balances the power of the Malbec. The long and harmonious finish reveals a saline and slightly smoky touch.

Cathédrale 2020 is a gastronomic cuvée par excellence, designed for ambitious pairings: red meats, feathered game, truffle dishes, or even certain aged cheeses. Serve between 16 and 18°C, with no need for decanting. This wine can be enjoyed now or cellared for 10 years or more.

Ketsa White 2015

Domaine Fond Cyprès

Natural wine with no added sulfites.

Vino Rosso Red 2015

Corvagialla

Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.

Vino Bianco Ambar White 2020

Corva Gialla

Àmbar ("amber"), aptly named, is a dry macerated white wine that stands out with its beautiful amber color with pink highlights typical of an orange wine. It is a ripe, straightforward wine, surprisingly easy to drink. The nose is delicately floral, as is the palate. Àmbar is very fresh and has lovely acidity. It offers tobacco, spices, orange peel, almond, and toasted notes, without losing its beautiful fruitiness. Plenty of minerality, earth, and a touch of creaminess after aeration. This wine is made from the Grechetto grape variety, macerated and fermented on the skins in thousand-liter terracotta jars. After pressing, the wines are aged, always separately, for eight to ten months in old oak barrels before being blended in fiberglass vats.

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The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are enhancing these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted above all for pleasure. They are straightforward, deep, and

Vino Rosso Poggio Pastene Red 2014

Corvagialla
The vines for this single-variety Sangiovese are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.

Terre Mere Red 2021,

Clos des B

Equipped with the Écocert organic label, Terre Mère is a natural red wine, with no added sulfites, from the Clos des B estate, located in the Bay of Saint-Tropez. Red and especially black fruits (blackcurrant, blackberry, blueberry) abound on the nose and palate. The wine is structured and tannic, but the tannins are supple and well-integrated, and the finish includes a very seductive note of bitter almond. It resembles an Amarone, but without the cooking note, with much more fresh fruit and freshness despite its overripeness. Terre Mère presents a beautiful liveliness upon opening, but we do not recommend decanting. It gains dimension and breadth at the end of the bottle. It comes from the finest grapes, plot by plot and vine by vine, which have been isolated vine by vine to be brought to this overripeness.

Why “Mother Earth”?

The name Mother Earth is a tribute, through the terroir, to Pacha Mama, the great earthly divinity. One clearly perceives through the tasting the producer’s desire to stick to the terroir, to extract its quintessence, in addition to the resolution to add no input to the vineyard or the cellar. This mature and evolved typicity (15% alcohol) results from particular winemaking methods: Mother Earth, a red wine in AOP Côtes-de-Provence, is composed of 50% Grenache, 20% Cinsault and 30% Mourvèdre harvested overripe in September. Vinification is carried out 90% in temperature-controlled stainless steel vats and 10% in open barrels. Foot-punching is performed, as well as a few small pumping overs. Malolactic fermentation is complete. The wine is aged in 600-liter barrels and in 228-liter barrels previously used for several wines. No sulfites are added, neither in the vineyard, nor during vinification, nor at bottling. To discover other wines from the terroirs of Provence, also explore the Domaine des Grandes Serres, in the Southern Côtes-du-Rhône. And to accompany this beautiful wine, why not slice a beautiful sausage from Maison Montalet?

Learn more about Clos des B

Clos des B (initials of the two owners) is an organic and natural wine estate located in Grimaud, in the Gulf of Saint-Tropez. Gwendolyn Berger and Jean-Jacques Branger are the proud producers of the very first natural cuvées from this geographical area. Before the two Bs bought these three hectares of vines, all these wines went to the cooperative cellar of the Vignerons de Saint-Tropez. Driven by a "thirst for vines," as they say, Gwendolyn and Jean-Jacques overcame administrative difficulties, restored the vineyard, and soon produced reds, rosés, and even a blanc de noirs. Their grape varieties are typical of the region: Grenache, Cinsault, Mourvèdre, growing on schist sands crisscrossed by quartz veins. The property benefits from a microclimate that protects the vines from humidity, disease, and frost. The viticulture and winemaking approach resolutely embraces organic (the estate is under the Écocert label, applied for in 2020), biodynamics, and natural methods. The wines are made without added sulfites, fining, or filtration. The wines of Clos des B are a true reflection of their terroir and climate: fresh, fruity, and very pleasant to drink, beautiful natural wines from the terroir of Provence.

Chateau Roulant Red 20/21

Benoit Camus
Château Roulant is a Beaujolais red wine, organic and natural (Ecocert certified), made from Gamay. Classified as a Vin de France, it is produced by Benoît Camus at his Pierre Dorées estate, in the south of the appellation. Its name evokes the itinerant life once led by the winemaker, a former seasonal agricultural worker.

Vinification
The Gamay vines of Beaujolais grow on clay-limestone soils. The very steep plots prohibit any mechanized work. The harvest, carried out by hand, undergoes a three-week semi-carbonic maceration. The wine is aged in concrete vats for fifteen months.

Tasting
The Beaujolais wines from Pierre Dorées are structured, long-lasting, and beautifully fruity. Here, after admiring a bright garnet color, we find strawberry, raspberry, red cherry, and cranberry, with a beautiful acidity in the mid-palate giving way to a rich and voluptuous finish. Freshness and acidity, leather, earth, and some animal notes. Wonderful richness in the mouth that we will enjoy accompanying with cold meats and cured meats, poultry such as pigeon or duck. Or even Red Meats .

Learn more about Benoît Camus
You might think he's itinerant, with his vintages called "Château roulant" or "Vagabond", but for Benoît Camus, it's a memory of his previous life, when he was a seasonal farmer in the Rhône Valley and as far as Roussillon. Since 2003, he has settled in Southern Beaujolais, in the Pierres Dorées terroir, to make organic (Ecocert) and natural wines.

Nature before, nature always
Before purchasing his seven-hectare estate from an old winemaker, the vines had not yet seen pesticides or chemical additives. Many in Beaujolais worked this way. He made his first vintage in 2006, "natural without knowing it," he says. A brief attempt at chemical spraying to treat grape worm definitively dissuaded him from adding anything to the vineyard or the cellar. He acquired Ecocert organic certification and continues to make natural wines.

The Pierre Dorées terroir
The southern Beaujolais, with its clay-limestone soils, produces wines that are more structured and powerful than those from the granite soils of the North. This is the profile presented by the reds of Benoît Camus, natural wines that are straight, dense and long-aging, with good acidity and well-integrated tannins, not forgetting abundant, rich and seductive fruit.

Cuvée Expériment Rosé 2020,

Belly Wine Experiment
A rosé with a lot to tell, somehow bridging the gap between Catalonia and Auvergne. Fruit, freshness, liveliness, vivacity, and a beautiful light ruby ​​color. Officially classified as a red wine because it contains white wine, this rosé Experiment cuvée is made from equal parts Gamay from Auvergne and Xarello from Catalonia. The Gamay undergoes semicarbonic maceration in whole bunches for fifteen days, then it is blended with crushed Xarello, along with its stems, and macerated for five days. Classified as Vin de France and with an alcohol content of 12.7%, the wine is produced without any chemical additives, either in the vineyard or in the cellar. It is aged in fiberglass vats.

To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as it is a winemaking business. The creative duo has a lot to offer: Claire is the sister of Adrien Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, often found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The unique feature of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, blending naturally with Gamay from Puy-de-Dôme. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.

Mensonge à Papa Red 2021

Belly Wine Experiment

Fresh, supple, fruity, light, and easy-drinking, Mensonge à Papa is a delicious wine for aperitifs, sharing, thirst quenching, meals, and good company. It proudly carries the banner of Gamay from two regions: Auvergne (from Châteaugay, near Riom, on calcareous-volcanic soils) and Beaujolais (from Rivolet, on blue granite). It is the result of a blend of equal parts of these two origins of the same grape variety, with a shared family resemblance, but also a marked difference: the Gamay from Auvergne has more acidity. Lie to Dad is therefore, in a way, an ode to Gamay. The grapes are first slowly pressed, then their must is added to whole bunches (of Gamay, surprise!) for a fifteen-day carbonic maceration. The aging takes place for a year in fiberglass vats. No chemical inputs are added during the cultivation and vinification, and in particular no sulfites. Classified as a Vin de France and with an alcohol content of 13.5%, it will be wonderful as an aperitif or with food, or just to have a good time.

To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has a lot to live up to: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.

Muscat Petit Grain White 2002

Le Petit Gimios

A liqueur muscat in the tradition of Saint-Jean-de-Minervois, the region where the estate is located. This petit grain muscat is a fortified wine, meaning a must whose fermentation has been interrupted by the addition of alcohol. This produces a delicious beverage, both sweet and fresh, with incredible aromatic complexity. You can keep it chilled almost indefinitely after opening, tightly corked: ideal for pouring a drink for friends who are visiting. Also interesting for catering, served by the glass, due to its stability once the bottle is uncorked. Almost unlimited pairings. Serve chilled.

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Le Petit Domaine de Gimios is located near Saint-Jean-de-Minervois, an ancient terroir and source of sweet muscats from the Languedoc. In fact, the estate is dedicated to the region's typical small-grain muscat (in addition to a few other varieties), and Anne-Marie Lavaysse is firmly rooted in tradition by producing fine wines from this precious grape variety. In 1993, she and her son Pierre took over several old, abandoned vineyards, which she now uses to create the estate. Small, certainly, but multicultural and almost self-sufficient: the muscat from old vines shares the space with vegetable and food crops, fruit trees, and some livestock farming. None of this receives any chemical inputs, sulfur, or mechanical force, and the estate, certified by Écocert, is cultivated biodynamically. On these five hectares, viticulture and mixed farming are one. The harvest is carried out by hand in the early morning, destemmed and foot-trodden, before macerating for approximately ten days using native yeasts. No sulfites are added during bottling. The wines are universally described as "delicious," "pure and fresh," "clear and easy to drink." The house produces dry, sweet, liqueur-like, and fortified muscats, as well as very fruity reds made from traditional local grape varieties. Everywhere, the impression of biting into fresh grapes is felt.

Nos Pas Se Tissent Pastis,

Sentema Distillery

A natural and refined pastis with organic plants

With Nos Pas Se Tissent, the Sentema Distillery offers an artisanal pastis without additives or anethole, made from organic wine brandy and an infusion of Provençal plants (green anise, fennel, licorice, rosemary, thyme, and lavender). This spirit, with no added sugar, is intensely aromatic, offering bold and natural flavors.

Diluted in water or served with a dash of orgeat syrup for a revisited Moorish twist, it is perfect as an aperitif or digestif. A true ode to Provence and the purity of plants.

To find out more

The Sentema Distillery offers exceptional spirits, created from an eau-de-vie of organic Provençal wines, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.

Maginstère Gin,

Sentema Distillery

An exceptional, truly Provençal gin
Maginstère, a Provençal-inspired gin, is made from organic Provençal wine brandy and distilled three times to achieve an incomparable aromatic complexity. With juniper berries harvested in Correns, Menton IGP lemon and plants such as verbena and coriander, this spirit seduces with its powerful nose and its length in the mouth.

To be enjoyed neat, on ice, or in a cocktail, Maginstère reinvents gin with a Provençal elegance.

To find out more
The Sentema Distillery offers exceptional spirits, created on an eau-de-vie of organic Provence wines, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.

Xarab Garnacha Red 2009

Bodega Barranco Oscuro

On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet red wine from the Xarab series, made from Grenache and Cabernet Sauvignon grapes, raisined on the vine and harvested in December. The wine is rich, intense, and generous, loaded with candied red fruits.
A natural wine with no added sulfites.

Volnay - Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample 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 Chassorney estate 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 exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: 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. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, always full of Cossard-style fruit and silky tannins.
Natural wine without added sulfites.

Cariboom Rouge 2020,

Domaine de l'Octavin
Carignan and Grenache, cultivated by Claude Ughetto in Saint-Pierre-de-Vassols (Vaucluse) and vinified in Arbois by Alice Bouvot, explode on the palate, resulting in Cariboom! The Carignan (50% of the blend) macerates for twenty days in whole bunches, while the Grenache macerates for five weeks. The semicarbonic maceration of the whole bunches gives Cariboom! an undeniable freshness, fruit, and sap. Pretty purplish-ruby color and tangy notes of blueberry, cherry, blackberry, blackcurrant, and cranberry. Fruity, juicy, airy lightness, and atypical fruitiness. On the finish, licorice and bay leaf mingle with cinnamon: Cariboom! is very complex despite its great drinkability.

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"You don't need anything," says Alice Bouvot, winemaker at Domaine de l'Octavin, "just a grape that feels good in its skin." Everything is said in favor of natural wine; it's a perfect description. Created in 2005, Domaine d'Alice is located in Arbois, in the Jura wine region, often described as the most organic vineyard in France. The practice of making—among other things—oxidative wines is a good preparation for natural wine, as this type of wine does not allow any chemical additives, and especially no sulfites. It's a secret of this magnificent region. Originally spread over two hectares, the estate, managed entirely biodynamically (Demeter) since 2010, has expanded through the gradual acquisition of plots and now covers seven hectares.
An accomplished musician and passionate music lover, Alice intends to apply her musical sensitivity to the wines she makes. She draws a parallel between the technical perfection of conventional wines, which risks excluding feeling, while "a musician who does not know music theory and plays with his guts creates emotion." For her, living wine is like this: instinctive, improvised, emotional. Introduced to natural wine by Stéphane Planche, sommelier at chef Jean-Paul Jeunet in Arbois, she will faithfully follow this path. The sometimes whimsical titles of her vintages are inspired sometimes by musical art (Dorabella, Zerline), sometimes by the numerous plots of land that make up her vineyard (En Curon, Les Corvées, En Poussot, etc.), and do not disdain a pun from time to time. Likewise, the labels adorned with happy and salacious little gnomes are a signature of the estate. As for the grape varieties, they are the classics of the Jura - Poulsard, Trousseau, Pinot Noir for the reds, and Chardonnay, Savagnin for the whites. Alongside her Arbois wines, Alice has created a business of "on the vine" grapes (Ecocert certified) with her winegrower friends from the region. Natural, committed, joyful and highly drinkable, the wines of Alice Bouvot are all the more coveted as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.

Amoroso Blanc

Distillerie Sentema

Amoroso Blanc is an ode to freshness, finesse, and controlled indulgence. Crafted by Distillerie Sentema in the Alpes-Maritimes, this sweet white vermouth is part of an artisanal approach rooted in the Provençal terroir. It is made from Rolle (Vermentino) grown in Correns, Var, then fortified with a local wine spirit, before undergoing a two-week maceration with a complex blend of organic plants and citrus fruits.

Unlike many commercially available white vermouths, Amoroso Blanc avoids any heaviness. Its sweetness is precisely balanced, supported by delicate bitters and a great vegetal freshness. It features absinthe from Barjols, sweet mint, and verbena harvested in the south, bitter orange leaves, and precious Menton IGP lemon peels, which bring an elegant zesty note to the blend.

On the nose, the aroma is floral and citrusy, with mentholated and slightly herbaceous nuances. On the palate, the attack is smooth, sweet yet taut, very fresh. Verbena and mint offer an almost ethereal dimension, while citrus fruits structure the whole. The finish is long, vibrant, never sugary, with a beautiful floral and citrus persistence.

Perfect as an aperitif, Amoroso Blanc can be enjoyed neat, chilled, or in a cocktail. It also pairs very well with seafood dishes, a citrus salad, or white fruit-based desserts.

A luminous, elegant Provençal white vermouth that subtly enhances the herbs of the South.

With Tomoe Gozen Blanc 2023, La Tribu Alonso creates an inspired and profoundly original vintage, conceived as an homage to the first female samurai. Like this historical figure, the wine embodies finesse, power, and singularity. Made from a collection of 28 Chardonnays, this white wine reveals a rare complexity, shaped by a bold vision and an artisanal approach to natural wine.

The grapes are grown without any synthetic products, respecting the living balance of the vineyard. In the cellar, vinification relies solely on indigenous yeasts, without inputs or artificial additions, to allow the identity of the vintage and the terroir to fully express itself. The 16-month aging in Sauternes barrels adds an extra dimension to the wine, enriching its aromatic palette and texture.

In the glass, the golden, slightly hazy color indicates a living and unfiltered wine. The nose opens with great complexity, blending aromas of white flowers, honey, and undergrowth, enhanced by an elegant smoky touch. The influence of the barrels is subtly discernible, bringing depth and relief without masking the freshness of the fruit.

On the palate, the texture is full, silky, and structured. The wine unfolds an aromatic richness where floral and honeyed notes intertwine with woody and slightly toasted nuances. A beautiful tension balances the whole, offering a persistent finish that is both warm and refined.

Tomoe Gozen Blanc 2023 pairs perfectly with aged cheeses, whose complexity it highlights, but also with spicy dishes, thanks to its roundness and aromatic depth.

With this vintage, La Tribu Alonso confirms its free and inspired approach, giving birth to a unique natural wine, rich in history and emotion.

Antenet Cahors Rouge 1998

Danis dans la Vigne

A cellar gem, between family heritage and the depth of time

Here is a rare, almost confidential wine, which tells a story even before it is opened. Antenet 1998 is a unique cuvée, vinified more than twenty-five years ago by Danis's father, the current winemaker of the Danis dans la Vigne estate. This Cahors from another era, made from 100% Malbec, was crafted with respect for tradition and with a philosophy already very close to natural winemaking: short maceration, aging in concrete vats for two years, no oenological "makeup."

The typical clay-limestone soil of the Cahors vineyard produces an excellent keeping wine, with tannins polished by time and incredibly rich aromatics. At only 12% alcohol, it defies modern standards with its balance, freshness, and exceptional longevity.

A deep, aged, memory-filled wine

After more than two decades of rest, Antenet 1998 reveals a brick-red garnet color, with brown reflections. The complex and captivating nose unveils aromas of stewed black fruits, prune, blond tobacco, with a hint of undergrowth. On the palate, the texture is melted, ample, with a rare smoothness. This wine evokes a bygone era, yet remains strikingly delicious, perfect with roasted meats, game, or a dish rich in umami.

Served at 16-18°C, with no need for decanting, this wine is ready to be enjoyed. It is a liquid archive, a family treasure, to be discovered like reading a letter from the past.