A crisp and fresh red that can easily be drank chilled. Pure and mineral typical Grenache notes extracted with only 5 days of maceration, aged for 8 months in concrete egg and neutral french oak barrels. An example of what old vines can do in the Gard!
From two different vineyard sites, complimenting each other beautifully! The warmer site gives the spiced notes with rich minerality, whereas the cooler site gives the wine elegance and structure. Strawberry and blackcurrant with a hint of black pepper.
Rotburger from different soils is used for this juicy red. Natural fermentation is in semi-closed casks for almost 100 days. The result is a fresh, easy drinking wine, but still complex in it‘s own way. Aged for 11 month in 1200 liter barrels Austrian oak
A spicier, wild fruit based Gamay that is fermented and aged in a fibreglass egg. A powerful more dense style Gamay, that builds, starting with notes of blackberry and plum, the finish is soft and savoury.
Juicy yet herbal with a minty eucalyptus note. The palate is full with violets and has an elegant tannin structure. The perfect summer red, have it slightly chilled at a barbecue with all your loved ones!
A wine that reminds of the old tavern where the wine was served in litre jugs. A blend of three different vintages ('18, '19, '20) made partly in steel tanks and partly aged in old oak. A thirst-quencher with pleasant notes of red berries and underbrush
Nelson is the name of David and Celia's one eyed cat. The gamay came from vines in a small vineyard in the village pocket of Rivolet, with sandy clay soils and was whole-grape fermented, resulting in a fruit-forward, smooth, soft but lengthy wine
Atypical and extremely drinkable Gamay. We call it danger juice, it would explain the name. Semi-carbonic maceration in concrete vats for 8 days make Piranha light, vibrant, juicy but substantial. Aromas of plum and black cherry and a long lasting finish
From gamay-wizard David Large: Minerality driven and highly energetic Côte de Brouilly with great depth and many layers. Notes of cranberry, black berry, menthol and fresh soil. A must try for Beaujolais lovers
All the typical Barolo qualities in a digestible and elegant version that we could drink throughout the entire evening. Toasty notes, fresh mint and chamomile
30 percent blaufränkisch, 70 pinot noir from which half came from unpruned vines. Harvested very early in the season, followed by a 2 week fermentation and 5 months in old oak, making it easy, enjoyable, but still concentrated
Castelão grapes from two different vineyards and two slightly different winemaking styles. The grapes from one plot were pressed after 2 days, the grapes from the other- gentle treading for a week until they were pressed. Finished in stainless steel vats
The perfect pizza wine in our books! Aged for almost a year in steel tanks (no oak), jam-packed with flavour without being heavy, compact but soft with herby and salty notes and aroma's of ripe sour cherry and blackberry
Biodynamic Italian queen Elisabetta's wild take on a Teroldego with varied use of shorter ferments, all spending less than a day on skins. Super smashable being so light, lifted and juicy
“A wine that is strong and decisive like the Western Sicilians”. Without any barrique-ageing, this is pure, full-bodied, warm, generous, bold red, of great character with soft tannins and scents of cherry and wild blackberry
Smooth and solid Merlot from Côtes Catalanes with a deep color and a nose of red fruit and spices with a touch of oak and vanilla. Structured and well balanced with great length, great for food pairings.
The hills of Campania represented in this fine and elegant Aglianico. Well rounded with great structure and tones of black cherries, tobacco, honey and leather. Suitable for almost every pallet!
90 days of maceration makes this a deep and intense red, but it's also got a great lightness to it! A sort of fresh berry juice kinda freshness that made us fall in love. Concentrated black fruits and spices and a great reflection of the terroir, must-try
From two old vine parcels facing south: one from a unique Alsace schist terroir and the other from volcanic sandstone terroir. Juicy and layered, with finesse and notes of blueberries, black cherry, cinnamon and pepper
