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251 products
251 products
Palli & Genesià White 2018
The name of this cuvée evokes a rebirth: this is the meaning, in Greek, of the word palingenesià ("new birth"). It is, in fact, an abandoned mountain vineyard that begins a second life thanks to Jason's team: a resurrected vine. It is a maceration wine of great finesse and beautiful minerality, with all the freshness of the high-altitude vine.
Where?
The vineyard, located in the village of Platanos, on the slopes of Mount Karvounis, rests on a pink granite subsoil.
The vines
Small-grain Muscat of Samos, cultivated organically in conversion to permaculture. The vines are pruned in goblet form and the harvest is entirely manual.
Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. Vinification without aeration or stabilization; only settling, pumping over and topping up are carried out. Vinification in 750-liter amphorae. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork stopper without paraffin, sealed with a mixture of paraffin and black beeswax.
Magnum Munjebel VA White 2017
From the Vigne Alte, the highest plots on the estate, this white is harvested between 900 and 1,000 meters above sea level on ungrafted vines. It is composed of Grecanico Dorato (60%), Carricante (10%), and Coda di Volpe (30%). Depth, density, acidity, minerality, and texture: a supremely elegant white wine, to be paired with the finest seafood.
Natural wine with no added sulfites.
Xarab Silver White 2006
On south-facing schist hillsides at an altitude of 1,300 meters, Manuel Valenzuela has created this astonishing sweet white wine from the Xarab series, made from Pedro Ximenez and Xarel·lo grapes, raisined on the vine and harvested in December. Golden-amber in color, with a nose of candied grapes and buttery caramel, the palate is rich and taut, avoiding the pitfalls of excessive richness and syrupiness. The finish lingers on dried fruits and caramel, and the cellaring is very long.
Natural wine without added sulfites.
My Sweet Navine White 2013
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Odyssea Ansonica White 2017,
Macchion Dei Lupi
Natural wine with no added sulfites.
Coteau Libre White 2015
Two Grenaches for the pleasure of one, and not just any: Grenache Blanc and Grenache Gris from vines planted on terraces on clay-siliceous soils. Aged for four years in barrels, Coteau Libre is one of those wines whose texture is evident on the nose. On the palate, it has a beautiful density and a very respectable length.
A natural wine with no added sulfites.
Mahlon White 2017,
Domaine Ruth Lewandowski
Mahlon is a dry white wine made entirely from the Piedmontese arneis grape variety, which, in the dialect of its native region, means "little rascal," an allusion to the difficulties it presents to winegrowers. Ruth Lewandowski is convinced that this difficulty is worth it, even if she only releases this cuvée once every two years. Six hours of skin maceration after foot-treading, complete malolactic fermentation, then six months of aging on lees. When it's good, it's very good! And if you see this bottle on our site, you know you have to enjoy it.
Natural wine with no added sulfites.
Magnum Charpenay White 2017
One of those pure (and all too rare) Beaujolais whites! A 100% Chardonnay from vines planted on the granite and sandy soils around Mont Brouilly. On both the nose and palate, the Charpenay cuvée captivates with beautiful notes of freshly picked white fruits and a slightly honeyed finish.
A natural wine with no added sulfites.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Fetembulles White 2015
10300
€103,00
Unit price per
My Sweet Navine White 2015
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum L'As des Années Folles White 2015
10500
€105,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum L'As des Années Folles White 2015
10500
€105,00
Unit price perMagnum L'As des Années Folles White 2015
Natural wine with no added sulfites.
Le Vigne Piu Vecchie White 2010
A great deal of wisdom goes into this 100% Procanico Italian white wine, produced from vines around sixty years old. A precious plot, located on the volcanic soils of the Le Coste estate, to which it owes its name: the vigne più vecchie, literally "the oldest vines." After direct pressing and a short maceration, this cuvée is aged for many months in 500-liter oak barrels before being bottled, where it will wait another thirty-six months. Despite its venerable age, one cannot help but be charmed by the beautiful minerality that it manages to retain in the mouth, and by its formidable balance.
Natural wine without added sulfites.
Coyade White 2015
A voluptuous southern white wine born from a blend of Macabeu, Grenache Blanc, and Carignan Blanc planted in the Agly Valley, in the heart of Roussillon, Coyade comes from vines grown on a predominantly clay-limestone terroir. Malolactic fermentation took place in stainless steel vats, and the three grape varieties were vinified separately before being blended. The color is intense and golden, with notes of straw and honey on the nose, and a slight oxidation on the palate that pairs perfectly with hard cheeses.
Natural wine with no added sulfites.
Octave White 2018
Octave because okto (eight), eight terraces of four terroirs. This dry white conveys the mineral expression of the rocks present on the island and constitutes a good synthesis of its pedological profile. Schist, limestone, quartz, and volcanic rocks on the eight selected plots. The schist brings salinity, the quartz freshness (acidity), the volcanic rocks austerity, and the limestone tension. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish. Decanting is recommended to allow it to flourish.
Where?
Villages of Pagondas and Platanos, on the foothills of Mount Karvounis, and on Mount Karvounis itself. Schist, limestone, quartz, and basalt soils.
The vines
Samos small grain Muscat, grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand from July 23 to September 15, in the early morning.
Vinification
Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 750-liter amphorae and half in 1,400-liter Nomblot concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.
Hüpnos White 2018
Hüpnos ("sleep" in Greek) owes its name to the slopes of the dormant volcano on which its vineyard terraces are located, harvested at night. This dry white wine is produced from two remarkably austere vineyards. A macerated wine, it offers great mineral freshness and rich fruit, extended by notes of candied fruit.
Where?
On the slopes of an extinct volcano, in the Agii Sarandides area, and on Mount Karvounis. Basalt and limestone soils.
The vines
Muscat à petit grain from Samos, grown organically in conversion to permaculture. The vines are pruned in goblet form. Manual harvesting at night, in order to preserve the freshness of the polyphenols and ensure perfect maceration.
Vinification
Free-run juice obtained by maceration in stainless steel vats by diffusion for forty days, whole bunches. Vinification without aeration or stabilization, only settling, pumping over and topping up are carried out. Vinification in 500-liter Stockinger barrels. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.
La Bueilloise White 2013
A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.
Belzebrut White 2018
Made from 100% Colombard from basalt soils in the Hérault Valley, this is a very pleasant natural sparkling wine. The grapes are pressed directly and the must is not settled. It is aged on slats for six months. The wine is bottled by gravity and disgorged by Antony. This wine has mineral and floral notes that are perfect as an aperitif or dessert. Aging potential: five years.
Natural wine with no added sulfites.
Pairs with: Cheeses, Desserts
Frédéric Cossard - Domaine de Chassorney
Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2017
17500
€175,00
Unit price perFrédéric Cossard - Domaine de Chassorney
Chassagne Montrachet 1er Cru Abbaye de Morgeot White 2017
17500
€175,00
Unit price perChassagne Montrachet 1er Cru Abbaye de Morgeot White 2017,
Frédéric Cossard
This premier cru cuvée comes from the Abbaye de Morgeot plot, located at the foot of the Chassagne-Montrachet appellation, with high-quality clay-limestone soils. The nose opens beautifully with citrus notes and a complex bouquet. The palate is fresh and mineral, full-bodied, rich, and nuanced. Plenty of white fruit, white flowers, and honey. The clay adds richness, the limestone freshness. A classic white Burgundy.
Natural wine with no added sulfites.
Pairs with: Lobster, Oysters and Shellfish, Chicken Stew, Cooked Fish
Chat Zen White 2015
This wine is a blend of 40% Sauvignon Blanc (from twenty-seven-year-old vines) and 60% Chasan (a cross of Listan and Chardonnay; from forty-two-year-old vines) from sandy limestone soils near Carcassonne. The Sauvignon Blanc is directly pressed, and the Chasan macerates in the whole-bunch must for seventy days. It is aged for two years in vats. Notes of exotic fruits, dried banana, and curry: a rich aromatic palette perfect for blue cheeses, aged Comté, and Southeast Asian cuisine. Aging potential: twenty years.
Goes with: Asian cuisine, Cheeses
Qu’est-ce qu’ un vin blanc ?
Quel que soit leur profil, tous nos vins blancs sont des vins naturels et biologiques, sans sulfites ajoutés.
Un vin blanc est le plus souvent réalisé à partir de raisins blancs, mais on peut aussi utiliser certains cépages noirs. On parle alors de « blanc de noirs ».
Les principaux cépages français pour le vin blanc sont le chardonnay , le sauvignon , le chenin , le viognier , le melon de Bourgogne , le sémillon, le muscat , le riesling … Il existe des appellations d’origine protégée (AOC/AOP) plus connues pour les vins blancs ( Loire , Jurançon , Entre-Deux-Mers, Fiefs-Vendéens, Muscadet…), mais beaucoup d’appellations sont aussi célèbres, parfois plus célèbres, pour leurs vins blancs que pour leurs vins rouges : c’est le cas, par exemple, de l’ Alsace et de la Bourgogne.
Un vin blanc sec peut être issu de pressurage direct (raisins pressés juste après la vendange) ou vinifié avec macération des raisins égrappés ou en grappes entières. On parle dans ce cas de vin blanc de macération ou vin orange .
Les vins moelleux ou liquoreux sont des vins à profil sucré parce qu’ils conservent, après fermentation, un taux élevé de sucres résiduels. Ces vins ne doivent pas être confondus avec les vins doux naturels (VDN) ou vins mutés, qui peuvent être blancs, et qui sont obtenus à partir d’un moût de raisin dont la fermentation a été interrompue par un ajout d’alcool.
Un vin blanc sec , selon la maturité des raisins, le terroir, les cépages et la vinification, possède un profil gustatif qui va du très sec (acide) au fruité et au doux. On peut y sentir la marque du sol (acidité, salinité, minéralité) ou celle du fruit (douceur, palette aromatique fruitée ou florale), parfois les deux. L’élevage et le temps de garde peuvent aussi influencer la douceur, l’acidité ou l’intensité aromatique d’un vin blanc.
On fait des vins blancs un peu partout sous les climats tempérés. En Europe, certains vins blancs d’Italie et d’Espagne sont réputés. En France, on peut citer la Bourgogne , le Val de Loire , la Savoie , l’Alsace , le Languedoc et la Gascogne comme grandes origines de vin blanc.
En ce qui concerne les accords, les vins blancs sont le plus souvent associés aux poissons, aux fruits de mer et aux fromages, ainsi qu’aux plats à base de fromage tels que la fondue suisse ou savoyarde. On leur réserve aussi les viandes blanches et les entrées légères, ainsi que certains desserts.
Quels sont les différents types de vins blancs ?
La grande famille des vins blancs inclut les vins blancs secs (la catégorie la plus courante), lesquels incluent les vins blancs oxydatifs et les vins blancs de macération ( vins orange ). On trouve aussi les vins blancs moelleux, les vins blancs liquoreux, les vins blancs effervescents (ou pétillants ) et les vins blancs mutés (vins doux naturels blancs).
Pourquoi choisir un vin blanc bio sans sulfites ajoutés ?
Pour la santé, d’abord. Beaucoup de gens déclarent ne pas supporter les vins blancs parce qu’ils leur donnent mal à la tête. Ce symptôme est le plus souvent dû à l’ajout de sulfites, sans parler des autres additifs chimiques de la vinification conventionnelle.
En effet, celle-ci a tendance à ajouter aux vins blancs plus de sulfites qu’aux vins rouges parce qu’ils sont plus fragiles et se conservent plus difficilement, mais en présence de vins blancs nature sans sulfites ajoutés, ce problème disparaît.
Un vin blanc biologique et sans sulfites ajoutés est donc plus sain et plus digeste. Il est également meilleur au goût, offrant à ses arômes et à son fruit plus de place pour s’exprimer.
Un bon vin blanc nature offre en bouche une sensation plus libre et plus vivante. Ces vins sont plus frais, plus amples et plus agréables à la dégustation.
Quelle est la distinction entre un vin blanc moelleux et un vin blanc sec ?
L’échelle sec-moelleux-liquoreux est une question de sucre résiduel, la quantité de sucres naturels du raisin que le vin conserve après sa fermentation.
Un vin blanc sec contiendra moins de 10 g de sucres résiduels, un vin blanc moelleux entre 10 et 45 g, et un vin liquoreux en contiendra plus de 45 g au litre.
Quels mets d’exception s’accordent le mieux avec un vin blanc ?
Si l’on considère grosso modo que les vins blancs sont à associer avec les poissons et les fruits de mer, les viandes blanches, les volailles et les fromages, les accords dépendent beaucoup des types de vins.
À mets d’exception, vin blanc d’exception.
Par exemple les huîtres et le saumon fumé seront accordés avec des vins blancs secs de Bourgogne ou de l’estuaire de la Loire (muscadet), les poissons fins (turbot, sole, bar) avec de vins blancs droits et aromatiques de Bourgogne , du Val de Loire , de Savoie et du Sud.
Les vins blancs de Loire iront avec les fromages de chèvre et les vins blancs de Savoie ou du Jura avec les fromages riches tels que le reblochon, le comté ou le mont-d’or.
Avec l’âge, la palette d’accords des grands vins blancs secs ou liquoreux s’élargit et inclut les plats mijotés, les volailles et les gibiers à plume. Parfois, un vieux bourgogne ou un vieux jurançon moelleux développe des arômes de truffe : l’accord est alors évident.
