Appellation Wines

L'intrépide White 2021

Domaine Einhart

It's undeniable: L'Intrépide, a full-bodied, long, and delicious wine, truly lives up to its name and is fearless. A 100% Pinot Gris macerated wine exists, and it can soar to great heights when vinified with care. Its color is already astonishing, and the rest is just as impressive. Totally magical, on the palate, the lively and full-bodied attack is supported by a lemony freshness characteristic of great limestone terroirs. The lingering finish is highlighted by tannins melted during maceration. The twenty-five-year-old vines, all located on the estate, are harvested by hand; the grapes are destemmed. Maceration, using indigenous yeasts, lasts four to eight days. Aging for eight months in Alsatian barrels on fine lees precedes bottling without filtration. From the vine to the cellar, this wine was made without any additives. Decanting is recommended so that it can spread its wings and express its powerful and complex notes.

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Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family estate whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolite limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is resolutely moving towards skin maceration and produces white maceration wines (orange wines) in addition to a red Pinot Noir. Entirely manual harvesting, destemming of the bunches, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Blurry Moon Gin 42° 50cl

Gimet Distillery

A tasting gin, organic and unfiltered, presented in a beautiful transparent glass sphere. The name Blurry Moon, "cloudy moon," refers to the hazy appearance produced by the gin's lack of filtration and the precipitate of essential oils it contains. It is made using the same basic London dry gin, a wheat distillate macerated with five botanicals: juniper, coriander, wild hops, lemongrass, and red cinchona. Cinchona, in particular, strongly influences the aromatic bouquet with a subtle bitterness. This artisanal gin offers superb freshness and notes of pine sap. Enjoy on its own or with a good tonic.

CHUCK Sparkling Red 2018

Domaine La Sorga

While Chuck sports a muscular label, this sparkling red from Antony Tortul of Domaine de la Sorga hides a beautiful finesse beneath its apparent insolence. A natural and sparkling Gamay, lively and fruity, perfect for an aperitif or a delicious dessert.

An exceptional sparkling wine

Made from vines planted on sandstone soils in the southern Ardèche, Chuck is a cuvée crafted with meticulous care. The winemaking process follows a natural, artisanal approach: after a whole-bunch maceration, a direct-press juice is added, allowing for a gradual infusion of the berries for a further 24 days. Once fermentation is complete, the wine is bottled by gravity, without fining or filtration. The effervescence is created naturally in the bottle, and each bottle is disgorged by hand by the winemaker himself.

A lively and delicious wine

Behind its deep red color and fine bubbles, Chuck reveals an expressive nose dominated by frank notes of strawberry and crisp red fruits. On the palate, the texture is invigorating and refreshing, supported by beautiful acidity and delicate effervescence. The balance between fruit and liveliness makes it an irresistible wine, as surprising as it is thirst-quenching.

Pairings and Tasting Notes

Served chilled, between 10 and 12°C, Chuck is the ideal companion for a convivial aperitif, where it pairs perfectly with artisan charcuterie or a cheese platter. It also excels with fruity or creamy desserts, which it will brighten up with its tangy sparkle. A bold natural sparkling wine, to be enjoyed now or kept for a few years to see its aromas evolve.

CCV 2018, Domaine La Bohème

Chardonnay, Chenin, Viognier: CCV, the initials of the three grape varieties blended for this vintage. A white of great elegance, aromatic, perfumed. For special occasions and fine dining: White meats, rotisserie, fine fish…

Natural wine with no added sulfites.

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.

To 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 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.

Rivo Gin 2017, Magi

Rivo
The bottle and label are sublime, as is the content (43% alcohol): on the nose, a great freshness welcomes you with notes of pine sap, citrus, and white honey. On the palate, lemon balm and juniper assert themselves, giving way to a lemony note—coriander seed—followed by a bouquet of wild plants. An elegant, tangy gin, best drunk very, very cold, whether you choose to add it to a cocktail (see our martini) or enjoy it on its own.
Our recipe: Rivo martini
The right product pairing: Organic Gravlax salmon from Ireland

Bourgogne Bedeau Rouge 2020,

Frédéric Cossard


A beautiful, refined Pinot Noir: Bedeau presents sumptuous, satiny fruit with a touch of insolence to enhance the overall effect. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges.

Find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this 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 a while 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 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. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Orange White 2022,

Domaine Einhart

A complex and structured orange wine, an ode to Gewurztraminer

The Orange 2022, produced by Domaine Einhart, is a captivating cuvée that explores the full richness of Gewurztraminer and Pinot Gris. This orange wine, obtained through a week of destemmed maceration, fully expresses the aromatic potential and tannic structure of the grape variety. Fermented with indigenous yeasts and aged for a month in stainless steel vats, this wine reveals a perfect balance between power, freshness, and minerality.

A generous and captivating tasting

From the first nose, the Orange 2022 seduces with its complexity. Aromas of dried apricot, fig, and mandarin intertwine with exotic touches of pineapple and passion fruit. On the palate, the attack is full and structured, with a slightly tannic texture that adds depth. The basalt minerality unfolds elegantly, supported by a vibrant freshness. The finish is long and persistent, marked by notes of honey and orange blossom, offering a unique and intense sensory experience.

An exceptional gastronomic wine

L’Orange 2022 is ideal for accompanying bold and refined dishes. It pairs perfectly with game birds, roasted white meats, or root vegetables such as celeriac and cabbage. Its powerful aromas also allow it to enhance mature cheeses or dishes with mild spices. Served between 8 and 10°C after decanting, this wine will reveal all its nuances and richness.

With an aging potential of 5 years, this vintage will be able to evolve in the bottle, gaining even more complexity and finesse.

Kapitel 1 Red 2017

Christian Tschida
Deep, dark, and earthy, this wine pioneered the practice of dense, full-bodied reds at Christian's estate, hence its name "Chapter One." Made from Cabernet Franc as the main grape variety and destemmed and foot-crushed Zweigelt, it is aged for two years in foudres and bottled without sulfur or filtration. Incredible finesse, spicy and peppery notes, for an unconventional but dazzling take on Cabernet Franc.
Natural wine with no added sulfites.

Brut Nature Blanc de Blancs Malvasia Sparkling White 2017

Clos Lentiscus
In Sitges, Catalonia, Clos Lentiscus is a winery located in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, which Manel renamed Clos Lentiscus. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is complete: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave the estate its name, 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, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with 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 native 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, sometimes 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.

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. 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.

Made entirely of Malvasia (Malvasia), an ancient Mediterranean grape variety that thrives particularly well in Sitges, this cava offers fine, creamy bubbles and a pale gold color, deeper than that of 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 is worth trying with foie gras.

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.

La Barbacana Red 2019,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Santiago de Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego was never one for compromise. Resolutely radical, with a love of freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was to wine, later, that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods, discovered on some of the estates where he worked, did not satisfy him. Attracted by a viticulture closer to the land, Diego recovered a few plots to showcase, as naturally as possible, the terroir of Bierzo. In 2012, he created the La Senda estate on the outskirts of his hometown, whose name means "the path." His wines will be like him: honest, frank, natural and expressive. Without the appellation of origin, they are the pure reflection of their soils and climate, of the personality and energy of their creator. La Barbacana is named after the plot that produced the grapes, a vineyard more than a century old planted on schist, ferrous and quartz soils at an altitude of 650 meters. The grape varieties are mainly Garnacha Tintorera (90%), with ten percent Mencia. The harvest is macerated in chestnut barrels and pressed before the end of fermentation, after which the must rests for eleven months in 650-liter chestnut barrels. Pure, deep, complex, this wine has a beautiful acidity and an equally beautiful length. It is a fruity and juicy red that will accompany the most rustic specialties of the Spanish terroir.
Natural wine without added sulfites.

Cade Meu Carnaval Sparkling Rosé 2019,

Les Valseuses

Chardonnay (50%), Grenache Gris (40%), and Trousseau (10%). But where has my carnival gone? asks this vintage, and it won't take long to find the answer: the party will begin as soon as the bottle is opened, because this undisgorged pet' nat' exudes good humor.
Natural wine with no added sulfites.

Es d’aqui Danslezetoiles Rouge 2015

Jean-Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage

Le Corbières Rouge 2019,

Fond Cyprès
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 produce southern wines that reflect our style, wines with character, rooted in our soils, with freshness and refined tannins." They want to create entirely natural wines, concentrated expressions of terroir. In the heart of the ancient Corbières massif, they are taking over an old 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 winemaking. 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.
A magnificent Corbières that proudly bears its appellation name: a blend of 33% Grenache, 33% Carignan and 33% Syrah vinified separately and assembled in barrels, it offers great aging potential. It is to drink or to keep. This wine is refined, chiseled, crafted with love, it can be described as the synthesis of the estate that saw its birth. Balanced, rustic, deep, with a superb texture in the mouth, it extends into a fresh finish. Serve it with anything good you have, it has a very broad back when it comes to pairings.
Natural wine with no added sulfites.

Alberto López Calvo - Vino Tinto (Red) 2010

Bodegas Coruña del Conde
Alberto López Calvo, the estate's historic Bordeaux-style vintages are made from Tempranillo (75%), followed by Cabernet Sauvignon (20%) and Merlot (5%). These are beautiful wines with an intense garnet red color, elegant, complex, deep, and silky, with well-integrated tannins.

Natural wine with no added sulfites.

Saint Romain Sous Roche Rouge 2020,

Domaine de Chassorney
A superb structure, well-rounded tannins, and lovely notes of black fruit. This Saint-Romain “Sous Roche” is a pure Pinot Noir from a plot whose steep, south-southeast-facing terroir is located between 280 and 400 meters above sea level in the Saint-Romain appellation. The soils are primarily marl, limestone, and clay. The grapes, from fifty-year-old vines, macerate in whole bunches. The aging is approximately one year in barrels.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time 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 practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his home, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are cared for 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. 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.