White Wines

Sylvaner Natural White 2020,

Les Spontanés de GILG

The color of this beautiful dry natural Sylvaner is pale yellow with golden highlights. The nose is powerful and complex, laden with aromas of ripe stone fruit. On the palate, it is round, spherical, polished, generous, and slightly rich, with notes of grapefruit and peach. The finish is long and full of flavor. Within the diverse range of wines produced by the Gilg family, the Les Spontanés series is dedicated to natural wines, with no additives or sulfites added in the vineyard or cellar. This pure Sylvaner comes from young vines, aged eight years; It is ready to drink now and is ideally served between 8 and 10 °C.

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Belonging to a family established since 1601 in the Alsatian wine-growing village of Mittelbergheim, the Armand Gilg estate bears the name of its founder, who resolutely oriented the family business towards viticulture in 1937. Since then, the Gilgs have remained in charge, having expanded the vineyard from an initial one hectare to twenty-nine hectares, purchased centuries-old cellars for bottles and tuns, and built buildings for pressing and other winemaking activities. The estate, classified as HVE (High Environmental Value) for several years, acquired organic farming certification in 2021. Its plots, scattered around the village, are grouped into around a hundred groups, including five hectares on the famous Grand Cru of Zotzenberg, one of the most renowned lieux-dits in Alsace, and one hectare planted solely with Riesling on the Grand Cru Moenchberg. Production embraces all seven traditional Alsatian grape varieties (Pinot Noir, Sylvaner, Auxerrois, Riesling, Muscat, Pinot Gris and Gewurztraminer), also including Chardonnay for the Crémants and the Klevener de Heiligenstein (Savagnin Rose). While all the vintages of the Gilg estate are organic, two natural vintages are produced, one based on Pinot Noir, the other on Sylvaner, within the Les Spontanés series dedicated to wines without additives.

Gewurztraminer Origin Blanc 2020,

Jean-Marc Dreyer
Sumptuous, disconcerting, addictive, Gewurztraminer as you wouldn't expect, with a super-powerful aroma, without the sugar. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Decidedly orange, this macerated Gewurztraminer is the answer to those who find this grape variety heady and syrupy: all the sugars have been consumed, leaving an extraordinary richness of aromas, bare and unvarnished. The mango, ylang-ylang, and bouquet of flowers and exotic fruits are all there, enhanced by a dry, unsweetened structure. This wine calls for foie gras, but it can be drunk with anything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.

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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press. " Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using gentle oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Riesling Origin Blanc 2020

Jean-Marc Dreyer
Green fruits, balanced acidity, elegance, complexity: a wine for meditation. Jean-Marc Dreyer's Origin range is dedicated to single-varietal cuvées based on Alsatian varieties. Here, whole-bunch maceration exposes Riesling in a completely new light: ignoring the petrol notes (which are present, but politely wait until the finish to manifest themselves), the wine expresses a structured verticality balanced by a gentle roundness. Very mineral, but this time it's the soil that we sense, not the gas can. This wine was aged for eleven months in the Alsatian style, that is, in foudres and demi-muids. Taste pairings? Don't look, it goes with everything. Biodynamic method, fermentation with indigenous yeasts, unfiltered, unclarified, no sulfites added in the vineyard or cellar.

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"Maceration in Alsace is a tradition!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, we worked by hand and let the grapes macerate before sending the marc to the press." Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the rest consisting of direct-pressed whites, often aged using gentle oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then, a sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he affirmed his style around skin maceration, quite extensive, chiseled, always surprising on Alsatian grape varieties, whose structure it brings out without sacrificing delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

Juliette Blanc 2015,

Jean-Pierre Robinot
One hundred percent Chenin, Juliette (named after Juliette Robinot, the winemaker's daughter) is dry and beautifully fresh. It is a remarkable expression of the grape variety, produced from vines that are over a hundred years old. The harvest is late, marked by botrytis (noble rot). After direct pressing into barrels, the wine ferments and ages for over six years in the same container. A rare wine to cherish.

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Anyone interested in natural wine in France has inevitably come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the vintages produced by Jean-Pierre, warm, friendly, and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his own vineyard and make sulfur-free wines. He reclaims uncultivated hillside land on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra du vin, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended using natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Je t'ai dans la peau White, 2018

Nicolas Chemarin

Deep, earthy, and extremely complex, this orange wine has a beautiful old gold color and delicately oxidative notes of walnut and hazelnut, leading to an exotic fruity palette. Plenty of character and considerable promise for its evolution. As its name suggests, Je t'ai dans la peau is all about the skin. Grape skin, of course, since it's a macerated white, an experiment Nicolas has carried out with various nuances since 2009 to create wines with a strong personality. The goal is not to obtain exuberant orange wines like those from Italy or the South, but rather controlled macerations with fruit and depth. The harvest comes from the same plot as P’tit Grobis blanc: all Chardonnay of course, on stony granite soils. The 2017 vintage is made using pure maceration. This is short: five to seven days. Aging is three years in barrels. A superb balance to savor, to be classified without hesitation in the category of crazy Beaujolais.

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Nicolas Chemarin, nicknamed P’tit Grobis as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family vineyard in the Beaujolais-Villages appellation, on stony land where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of his father's vines and in 2006, he produced his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose very steep terroir consists of poor, rocky soils on gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the configuration of the soil, the vines are pruned in goblet form or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The wines undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20 °C). The aging is partially done in thermoregulated concrete vats for a third, the remaining two thirds being spent in barrels of four to ten wines in order to provide oxygenation but little or no woody sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, wines for pleasure, and for vintages from difficult and magnificent terroirs, endowed with admirable and complex mineral, aromatic and spicy notes.

Chassornade Blanc Pétillant 2020,

Frédéric Cossard
Aligoté was Burgundy's first white grape variety – long before Chardonnay – and it deserves to regain its former glory. Vinifying it as a natural sparkling wine isn't a bad idea, quite the opposite: the grape's rounded, pleasant, and fruity (lemon) notes stand out elegantly. Absolutely delicious.

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Through his entirely natural approach, Frédéric Cossard gives voice to Burgundy's terroirs and wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing 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 wine merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Skin Contact Zizifredo Blanc 2020,

Frédéric Cossard
Rare, appetizing, and sophisticated, this blend of Grenache Blanc and Muscat d'Alexandrie macerates on the skins before being placed in barrels. It expresses notes of tropical fruits (pineapple) and various citrus fruits: mandarin, grapefruit, orange.



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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 wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a 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 merchant company and purchased 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 vintages. The practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc and elsewhere. At his place, the work of the soil and the 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Beaune Les Bressandes Blanc 2020

Fréderic Cossard

Deep and mineral, this fresh and floral wine will pair well with romantic events, fish, and seafood. This 100% Chardonnay, AOC Beaune, comes from the plot that gives its name to the cuvée, located between 220 and 300 meters above sea level. The terroir, facing east to south, is dominated by limestone formations at the top, marl in the center, and clay at the foot of the slopes. The grapes macerate in whole bunches. Aging is approximately one year in barrels.

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Through his entirely natural approach, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance 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, Languedoc, or elsewhere. At his place, the work of the soil and the 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.

Livia White 2019

Sous le Végétal

Livia is a dry white wine that reflects the salinity of schist and the freshness of quartz. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. It is a long and full-bodied wine, prolonged by a rich finish. Decanting is recommended. The vines, pruned in goblet style, are grown organically and in conversion to permaculture on schist, quartz, and limestone soils not far from the village of Pagondas, in the foothills of Mount Karvounis. Free-run juice obtained by crushing and without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Half vinification in five hundred liter Stockinger barrels and half in five thousand liter stainless steel vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging.

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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 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.

P'tit Poussot Blanc 2019

Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (the name of the plot) offers a nose of pear, apple, citrus, and pineapple, as well as plenty of freshness and acidity. A 100% Chardonnay grown biodynamically on red marl soils, it is perfect for excellent charcuterie: you can even pair it with pata negra or Iberian chorizo. An excellent aperitif or table wine.

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“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy 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 wine-growing Jura 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.

Hip Hip Chardonnay Savagnin Blanc 2018

Domaine de l’Octavin
Vibrant acidity and freshness balanced by beautiful aromatic notes, exotic fruits, and a lovely touch of tannins and spices—this is the Hip Hip cuvée, dedicated to the two white grape varieties typical of the Arbois region. Alice Bouvot vinifies various local white and red grape varieties under this name. This Chardonnay-Savagnin version is the result of a two-month whole-bunch maceration. Pressing is followed by a year of aging in vats. The long maceration gives Alice Bouvot the opportunity to highlight the most aromatic aspects of these two grape varieties: exotic fruits, vibrant acidity, a lovely touch of tannins and spices. A magnificent balance between dryness and suppleness. Truly made for all pairings.

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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 wine-growing Jura 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.

Magnum P'tit Poussot Blanc 2019,

Domaine de l'Octavin
Mineral and dry yet fruity, joyful and pleasant, this P'tit Poussot (the name of the plot) offers a nose of pear, apple, citrus, and pineapple, as well as plenty of freshness and acidity. A 100% Chardonnay grown biodynamically on red marl soils, it is perfect for excellent charcuterie: you can even pair it with pata negra or Iberian chorizo. An excellent aperitif or table wine.

Find out more
“You don’t need anything,” says Alice Bouvot, winemaker at Domaine de l’Octavin, “just a grape that’s happy 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 wine-growing Jura 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 sought-after as the vintages, produced in plot-by-plot mode, appear, disappear and reappear depending on the vintage and inspiration.
"

Magnum Pamina Blanc 2018

Domaine de l'Octavin
A wonderful freshness characterizes this Pamina, a lovely crisp and aromatic white, 100% Chardonnay, produced biodynamically from white and gray marl soils typical of the Arbois region. Well balanced between lightness and power, supported by superb acidity and enhanced by a yeasty and herbaceous touch, it will accompany grilled white meats or fish, or any savory dish containing puff or shortcrust pastry: vol-au-vent, quiches, croustades…

To find out more
“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 this wine-growing Jura often described as the most organic vineyard in France. The habit of making – among other things – oxidative wines is a good preparation for natural wine, 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.

Octave blanc 2019 Polo & Pan edition, Sous le Végétal - CULINARIES EXCLUSIVE

How does a collaboration between the duo Polo & Pan and Culinaries' Sous le Végétal project come about? DJs Paul Armand-Delille and Alexandre Grynszpan – aka Polo & Pan – are sensitive to the values conveyed by so-called natural wines: an infinite palette of flavors, organic and biodynamic agriculture, respect for the soil and terroirs, no added chemical inputs... At Culinaries, natural wine is our flagship. During a tasting at our place, it was a revelation: the artists fell in love with Octave 2019. The partnership was born!


Some information about the vintage
The wine
Okto, in Greek, is the number eight. When a winemaker grows vines on a mountainside, he must adapt to the relief and create terraces: the grapes that make up Octave grow on eight different terraces. And so it was named.

A dry white made from small-grain muscat from Samos, it faithfully conveys to the glass the mineral expression of the island's rocks. The schist brings the salinity, the quartz the freshness (acidity), the volcanic rocks the austerity and the limestone the tension. The Muscat's iodine aromas are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish, Octave flourishes in a carafe and has strong aging potential.

Sous le Végétal, its island and its winemakers

Jason Ligas and Patrick Bouju, two leading figures in natural wine, are at the helm of the Culinaries Sous le Végétal estate, located on Samos, a volcanic and richly wooded island in the North Aegean archipelago. More precisely, the plots from which the Octave cuvée is made are located in the villages of Pagondas and Platanos, on the foothills and slopes of Mount Karvounis. The soils are schistose, limestone, quartzose, and basalt.

The Vines

The grape variety is Muscat à petits grains de Samos, grown organically in conversion to permaculture. The vines, pruned in the goblet style, are harvested by hand in the early morning, from July 23rd to September 15th.

Vinification

Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are performed. Half of the wine is vinified in 750-liter amphorae and half in 1,400-liter Noblot concrete vats. The wine is unfiltered and free-run, bottled by gravity and transferred by peristaltic pump into black bottles, ensuring optimal aging. Aged in bottles with organic paraffin-free corks, sealed with a mixture of paraffin and black beeswax.

Want to enjoy at the bar?

Our YARD bars and restaurants also offer this vintage! Learn more about our locations

Food and wine pairing

Perfect pairing with natural oysters or seafood!

Food and wine pairing mets-musique

Without a doubt, the latest album Cyclorama by Polo & Pan themselves!

Madloba White 2018,

Domaine des Miquettes

Domaine des Miquettes skillfully combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.

The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this country in the Caucasus, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.

Madloba blanc ("thank you" in Georgian) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for a year in qvevri, amphorae buried in the cellar in the Georgian style. This wine is reminiscent of its Georgian counterparts aged in terracotta, with its floral and spicy notes, mineral tension, a full texture, and intense flavor. It's an all-rounder when it comes to pairings.

Munjebel White 2019,

Frank Cornelissen

A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, integrity, and exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna Valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante...
Produced on mid-altitude plots from Grecanico Dorato and Carricante in equal parts, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very ripe. It combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and light filtration before bottling. This wine pairs well with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.

Nuria Montanega-Parellada White 2017

Clos Lentiscus

In Sitges, in Penedès (Catalonia), 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 total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, and the mastic tree, which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, 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.

Núria is the name of Manel's daughter, who assisted her father in the making of this beautiful wine made from Montanega, a variant of the native Parellada grape variety. Lightly disgorged, made using the ancestral method (cava), this surprising wine presents notes of fresh bread and brioche, green tea and apple. Fresh and dry at the same time, it is disconcertingly complex: alive and moving in the glass, we keep coming back to it.

Magnum Nuria Muscat of Alexandria White 2017,

Clos Lentiscus

In Penedès (Catalonia), in Sitges, in the heart of the Garraf Natural Park, Manel Avinyo and his brother Joan have taken over the family estate, which Manel has 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 total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, 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.

Núria is the name of Manel's daughter, who assisted her father in the creation of this beautiful aperitif wine that will go wonderfully with all Mediterranean cuisines, with the added pleasure and conviviality that the magnum format allows. 100% Muscat of Alexandria, a sweet, large-berry grape, this is a fresh and aromatic sparkling white wine from direct pressing. The first fermentation using indigenous yeasts takes place in 55-liter demijohns and the second fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement.

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.

Nuria Cartoixa Vermell Sparkling White 2018

Clos Lentiscus
Purity, elegance, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still red, white, and rosé wines.

This winery is located in Sitges, Catalonia, in the heart of the Garraf Natural Park. Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, Manel and Joan Avinyo's family has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but as soon as the two brothers took over the estate, organic and biodynamic farming replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to regain its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Very quickly, Manel received a nickname: The Bubbleman, a tribute to his talent for vinifying cavas, these sparkling whites characteristic of the northeast of the Iberian Peninsula, from indigenous varieties for which Catalonia holds the secret: sumoll, ull de llebre, xarel·lo, malvasia of Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat of Alexandria. The vines are old, some of them centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.

Núria is the name of Manel's daughter, who assisted her father in the creation of this fresh and delicious sparkling white wine, made using ancestral methods, from the direct pressing of the native Catalan Cartoixà Vermell grape variety. The primary fermentation, based on indigenous yeasts, takes place in 55-liter demijohns, and the secondary fermentation takes place in bottles. Twenty-four months of aging on fine lees and manual disgorgement. A wine for fried shrimp, fried fish, and all seafood from the Mediterranean and beyond.