Pinot Gris sur côteau volcanique, millésime 2023. Macération de 14 jours, 25% de grappes entières, élevage de 11 mois en barrique.

Sylvaner sur schiste, millésime 2022. 8 mois de macération pelliculaire, dont 30% en amphore et 70% en cuve inox. Elevage de 14 mois en barrique.

This classic Alsace Edelzwicker is wonderfully easy to drink. Made with spontaneous fermentation, gently pressed, and aged in cement, it shows bright acidity supported by a vibrant mineral backbone. Aromas of peach, ripe orchard fruits, and a hint of ginger lead into an earthy, mineral-driven finish.

Grüner Veltliner, Welschriesling, Neuburger, Traminer, Muskateller, and so on… All of this can be found in the mixed culture of a field blend. Young vines stand reverently beside vines that are up to 100 years old, their protective tendrils stretching over the younger ones.

A true mixed patch of more than 20 different grape varieties, with a little bit of skin contact.

You’ve got to treat yourself to something once in a while.

Kéfir Eau Vertueuse specializes in the production of water kefir, a natural and refreshing probiotic drink.

Perfect alternative to wine or just a great refreshment for a sunny day :-) Your body and especially liver will thank you!

Lagrein Baby

Lagrein Baby

Lagrein Baby

Vernatsch baby

Vernatsch baby

Vernatsch baby

Vernatsch baby

Vernatsch baby

Manzoni from Pranzegg. Get it while you can, might fool a lot of people at blind tastings ;)

Energy and motion caught in time. Bubbles that feel alive, fruit that carries the memory of the soil.

Bestial Brutal from Cueda Mariano
Wild, raw, and thrilling.

Y Fait Soif from Le Monde est Petit
Simple pleasure done perfectly. Fresh fruit, no tricks.

Le Pech Abusé from Domaine du Pech
Structured and soulful.

Morio Muscat from Georg Lingenfelder
Grapes, flowers, and a hint of nostalgia.

Marisancho from El Regresso
A bright white that feels like sunlight through linen.

Blauer Silvaner from Bonne Nouvelle x Lukas Krauss
Clean, direct, and quietly elegant.

Fresh air, salt, and sunlight in the glass. A collection for those who wish to begin. 

Thyme After Thyme by Cyclic Beer Farm
Wild herbs, grapefruit, and that gentle fizz that wakes you up.

Moscatell Ancestrall by Tuets
Aromatic and slightly sweet, yet alive and dry in the end — fruit turned electric.

Swallows by Cyclic Beer Farm
Fruity and crisp, a modern take on joy.

Cabernet Franc by Le Monde est Petit
Bright and agile, the taste of red fruit and Loire stone.

Blauer Silvaner by Bonne Nouvelle x Lukas Krauss
Honest, fragrant, and endlessly drinkable.

Old vines, quiet patience, and time itself at work. These are wines that speak softly but stay with you: layered, contemplative, rare.

Totum 2009 by Domaine du Pech
Depth and warmth, a decade in the making. Dark fruit, leather, and calm power.

Perill Noir 2015 by Clos Lentiscus
Sumoll at its finest — tense, earthy, saline. A memory of sea breeze and forest floor.

Blanc de Noir 2018 by Clos Lentiscus
Soft bubbles and almond skin, the taste of restraint and age.

Dix Vers Sion by Lucas Madonia
Amber light in a glass. Textured, alive, a study in quiet oxidation.

Ploussard by Alice Buvot (Octavin)
A light and pale red full of perfume and nerve.

Blauer Silvaner by Bonne Nouvelle x Lukas Krauss
A clean cut through richness: a line of freshness that anchors the set.

Six bottles made for late nights and slow mornings. Fragrant, vibrant, and just a little dangerous xo 

Blauer Silvaner by Bonne Nouvelle x Lukas Krauss
Pure and electric. Citrus, herbs, and a pulse of minerality that wakes the mouth.

Acapulco by Sons of Wine
A wild rosé, bright and unfiltered. Beach light and bruised fruit.

Trepat Ancestrall by Tuets
A fine sparkle and a scent of red berries. 

Cabernet Franc by Le Monde est Petit
Lean and lively. Green pepper and red cherry, cool and precise.

Tot Rosé by Tuets
Dry, delicate, and quietly joyful. Like the memory of summer.

Concubine Rot by Georg Lingenfelder
A soft, aromatic white with a mischievous edge og peaches, spice, and smoke.

BIG BOTTLES ONLY. The crisp fizz of Blanc de Noirs meets the rustic freshness of Tres Porcs, with Le Pech Abuse bringing it all home: deep, generous, a glass that seems to hum.

Tres Porcs 1.5 L by Tuets
A wine with shoulders. Sumptuous fruit balanced by quiet minerality, a nod to the Catalan sun.

Blanc de Noirs 1.5 L by Clos Lentiscus
Fine, persistent bubbles with a whisper of salt and citrus. Elegance without pretense.

Le Pech Abuse 1.5 L by Domaine du Pech
Structured yet free. Red fruit, tobacco leaf, and something untamed that lingers.

This Poulsard displays a bright, light ruby color with orange reflections. The nose opens with aromas of redcurrant and fresh raspberry. On the palate, these notes of redcurrant and raspberry mingle with blood orange, carried by a light, juicy, and straightforward texture. The lively, tangy finish is sure to win you over!

This Chardonnay is subtle and mouthwatering. It shows a bright golden-yellow color. The fruity nose reveals aromas of pear and fresh hazelnut. On the palate, it is well balanced, with lively acidity that makes it refreshing and long on the finish.

This Chardonnay En Levrette shows a clear, pale golden color. The nose is intense, revealing a beautiful floral aromatic profile. On the palate it is splendid—rich and full-bodied—with notes of lemon. For now, tension leads the way, accompanied by pronounced salinity and minerality, but this nectar will undoubtedly evolve toward greater generosity over time. It finishes with a long, mouthwatering finish.

Expressive and layered, this rosé shows the aromatic intensity of Gewurztraminer lifted by the freshness of Pinot Gris. Notes of hibiscus, lychee, mango, and ginger unfold with clarity, balanced by bright acidity. The texture is supple yet precise, leading to a long, refreshing finish that keeps the wine lively and food-friendly.

Trousseau from forty-year-old vines in Les Corvées, Montigny-les-Arsures — the grape’s historic home on Jurassic marl soils. A blend of 2022 (depth, complexity) and 2023 (freshness), with two months on skins before resting in cuve until spring 2024. Structured, energetic, and a clear expression of the variety.

Brimming with ripe stone fruit and a firm mineral backbone, this Chardonnay shows both structure and lift. A touch of skin contact adds texture, while fruit from a friend’s vines in Arbois gives it local character. Open, expressive, and a lively take on Jura Chardonnay from Alice.

Sourced from a friend’s vineyards in Arbois, this Poulsard was harvested by Alice and fermented with a mix of whole bunches and destemmed grapes for ten days on skins. It then rested in cuve for just under a year. The wine is bright and precise, showing classic notes of blood orange, earth, and gentle spice.

A creative white blend featuring Humagne Blanche, Riesling, Petite Arvine, Muscat, Pinot Noir, Johannisberg, Pinot Gris, Chasselas, and Gamay. Dix Vers Sion 2022 is a tapestry of Swiss varietals offering aromatic complexity, textural richness, and natural winemaking purity. Expect layers of orchard fruit, gentle spice, and harmonious balance.

A Valais red blend of Cabernet Sauvignon and Merlot, Orcyre 2022 captivates with herbal and peppery notes that bring a savory allure.

A red blend of Pinot Noir and Gamay, Chérouche 2023 reveals a compelling mix of aromatic delicacy and grounded structure. Crafted according to Lucas’s Burgundian-roots, low-intervention methods (handwork, long macerations, and old-barrel élevage), it’s a nuanced and pure expression of Valais fruit.

Skin-contact wine made from organically farmed grapes in Valais. Fermented and aged without additions. Textured, dry, and slightly aromatic, showing the freshness of the alpine climate.

A single-varietal Gamay grown at 630m altitude in Ayent, Valais. The grapes are hand-harvested, destemmed, and macerated for about 25 days before aging in old Burgundy barrels. The result is a fresh, alpine red with lifted berry fruit and herbal detail, showing the delicacy of the terroir.

Clos Lentiscus Sumoll Ferèstec 2010 is a naturally sparkling red from catalan Sumoll, fermented dry and bottled via méthode traditionnelle by Clos Lentiscus in Penedès. Hand-harvested and cold-decanted for 36 hours to preserve purity, the wine undergoes secondary fermentation in slender amphorae with rosemary honey and rests for over five years on its lees before being hand-disgorged. Rich yet refined, it shows dark fruit, wild herbs, and olive notes, with fresh acidity and intricate oxidative depth—elegant, profound, and unforgettable.

On the terroirs of Siant Hippolyte in Alsace, this Pinot Noir plunges into granite soils and offers us a depth and chewiness that some would envy. Another success for Farid Yahimi with his most iconic cuvée!

Tuets Ancestral Trepat 2023 is a natural sparkling Pet-Nat made from 100% Trepat in Alt Camp, Catalonia. After a short skin contact, it’s bottled mid-fermentation and finished in the bottle, unfiltered and without added sulfur. Light and fresh, it shows delicate bubbles, bright red fruit, and lively acidity—an easy, low-alcohol fizz perfect as an aperitif.

Tuets Ancestral Moscatel d’Alexandria is a natural sparkling Pet-Nat from Catalonia, made using 100 % Moscatel d’Alexandria from Celler Tuets. The grapes are destemmed and macerated on the skins for about a day, then fermented in stainless steel and bottled mid-fermentation to finish in the bottle. Crisp and thirst-quenching, it shows precise, dense aromatics—not overly floral—resulting in a refreshing, compelling sparkle.