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House founded in 2003
One of the widest selections of the web of authors' wines and craftsmen
(= " gourmet " en basque)
Sol: schistes noirs, dolomies, grés rouges.
Variétés pomme : peatxa, anisa, eri sagarra, ondo motxa, minxuri, gordin xuri,eztika, negu sagarra, jinkoa...
Cidrification : Pressées directes, variétés séparées. débourbage puis fermentation en cuve inox (environ 3 mois), levures indigènes exclusivement. Prise de mousse naturelle en bouteille pendant deux mois (fin de fermentation en bouteilles sans ajout de liqueur sucrée ni de levures).
Nez : pommes, agrumes, fruits mûrs, complexe et généreux
Bouche : rondeur, ample, tanins souples, sucrosité équilibrée, gourmand
Dégustation : foie gras, fromage pâte sèche, bleus, desserts, fruits, tatins
À boire bien frais (environ 7°C), conserver la bouteille debout à l'abri de la lumière à une température n'excédant pas 16 °C.
Garde : 8 à 10 ans Tous nos cidres sont millésimés
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What is an author wine?
This can be so diverse depending on the personality of their sire, that it is easier to define what it is not. An author wine is anything but a standard, stereotypical wine, made to please as many people as possible. It is therefore rarely produced in millions of copies, copying itself from vintage in vintage.
An author wine is therefore a wine that does not look like that of the neighbor. Which from year to year will evolve according to the vagaries of the weather and the mood of the author - the two that can be linked. Because the author does not rely on market studies to carry out his boat. He makes his wine as he feels, as he likes, as he can, sometimes ... and too bad if he does not please everyone.
This is why author wines are sometimes classified as "table wine" or "France wine". Because the winemaker did not plan the authorized grape variety*, makes the assembly or vinification recommended in the name **. He is often a bit rebellious, our author. But that is why we like it! ... That said, author's wines are not systematically marginal: they are present in most of the appellations, and can be part of the elite of these this***. Because they are not content to have personality: they are good, in addition! With in general aDegree of TorchabilityVery high: we never tire of it at the end of the first sip.
As author's wines are not chaptalized, levied, hacked ... They can have very different profiles depending on the vintage. It is up to us (resellers and consumers) to accept them as they are, and to remain faithful to the producers, because they need us to continue their activity.
*** Like those of Jean-François Ganevat in the Jura or Zind-Humbercht in Alsace