The Mediterranean islands of Italy, with their unique history and culture, offer a perfect example of an original wine heritage preserved and enhanced by winemakers who are both demanding and faithful to their tradition.

Sicily is particularly famous for the incomparable volcanic vineyards of Etna and its autochthonous Nerello, Carricante and Grecanico Dorato grapes, while Pantelleria, the small volcanic island next door, magnifies its Zibibbo grape. Sardinia, with a handful of emblematic winemakers, highlights its many traditional grape varieties that are too often forgotten. The terroirs and the winegrowers invite you to take a journey through the Mediterranean world and bear witness to the singularly lively and exciting character of Italian winegrowing.

Granite soils - such as those of the Beaujolais, where it reigns supreme - are the preferred terroir of Gamay. Characterised by its freshness of fruit and its lively vinosity - too often pushed to the point of caricature, particularly in the Beaujolais "primeur" style - Gamay is magnified when vinified "à la beaujolaise" i.e., in whole bunches (carbonic or semi-carbonic maceration), which exalts the organoleptic singularity of the grape variety and softens its acidity and its natural tannins, whereas Burgundian vinification gives a more structured texture. Farmed and produced following natural methods, Gamays are at once deliciously drinkable and offer real depth.

Granite soils - such as those of the Beaujolais, where it reigns supreme - are the preferred terroir of Gamay. Characterised by its freshness of fruit and its lively vinosity - too often pushed to the point of caricature, particularly in the Beaujolais "primeur" style - Gamay is magnified when vinified "à la beaujolaise" i.e., in whole bunches (carbonic or semi-carbonic maceration), which exalts the organoleptic singularity of the grape variety and softens its acidity and its natural tannins, whereas Burgundian vinification gives a more structured texture. Farmed and produced following natural methods, Gamays are at once deliciously drinkable and offer real depth.

The vinification of grape juice naturally produces carbon dioxide, thus giving the wine a spontaneous effervescence. When fermentation is completed in the closed space of the bottle, this natural sparkling profile characterises so-called "ancestral method" or "rural method" wines and more widely pétillant naturels of all kinds.

In Champagne, another process is in play: the "méthode champenoise" - known as "traditional" for sparkling wines outside Champagne, which consists of two fermentation stages, the first in vats or barrels to obtain a classic still, dry white wine, followed by a second fermentation in the bottle by the addition of a "liqueur de tirage" (sugar and yeast) to create carbon dioxide.

The vinification of grape juice naturally produces carbon dioxide, thus giving the wine a spontaneous effervescence. When fermentation is completed in the closed space of the bottle, this natural sparkling profile characterises so-called "ancestral method" or "rural method" wines and more widely pétillant naturels of all kinds.

In Champagne, another process is in play: the "méthode champenoise" - known as "traditional" for sparkling wines outside Champagne, which consists of two fermentation stages, the first in vats or barrels to obtain a classic still, dry white wine, followed by a second fermentation in the bottle by the addition of a "liqueur de tirage" (sugar and yeast) to create carbon dioxide.

The Alsatian estate led by Bruno Schueller is a great pioneer of viticulture and wine without inputs of any kind. It is spread over three villages in the Haut-Rhin - Husseren-les-Châteaux, Eguisheim (Grands Crus Eichberg and Pfersigberg) and Obermorschwihr (lieu-dit Bildstoecklé) - and is guided by one philosophy: living soils free of any chemical treatment, totally natural vinification to stay as close as possible to the terroir. The wines are matured for long periods of time to bring the raw material to its highest mineral expression and its greatest capacity to evolve over time. Original and vibrant wines, strongly marked by the personality of the winemaker.

Vieilles vignes de gamay sur le terroir de schistes “pourris” (dits “morgons”) de la fameuse Côte du Py. Infusion douce des raisins, élevage en fûts non neufs.

Une vigne de pinots noirs "fins" – rares en Bourgogne, à la différence des clones de pinots "droits" – de 1964 sur argilo-calcaires, qui donnent un jus intense et structuré de belle complexité : une cuvée phare du domaine.

14 variétés de vieilles vignes bicentenaires (0,77 ha) en complantation, les cépages rouges classiques du Languedoc avec d’autres plus rares : carignan, aramon, terrets, alicante, œillade…

Gamay (gamay Beaujolais) issu d'un terroir argilo-calcaire, et vinifié en macération carbonique. Élevage en cuve.

Une vigne de pinots noirs "fins" – rares en Bourgogne, à la différence des clones de pinots "droits" – de 1964 sur argilo-calcaires, qui donnent un jus intense et structuré de belle complexité : une cuvée phare du domaine.

De magnifiques gamays à petits grains issus d'une sélection massale de 1953 et plantés sur le sol calcaire riche en manganèse de la parcelle dite Les Rosiers.

Magnifique gamay de 40 ans sur le cru Madargues, travaillé au cheval et vinifié le plus simplement du monde sans aucun intrant. Un pur régal !

Gamay (gamay Beaujolais) issu d'un terroir argilo-calcaire, et vinifié en macération carbonique. Élevage en cuve.