The Rozeta features the exuberant, inviting perfume and velvety wild fruit we expect from a wine that underwent 100% whole-cluster fermentation.

A fresh, pure entry point to the Rhône’s great reds with aromas and flavors of black cherries, stones, and a hint of black olive.

This is what happens when the Languedoc meets the Beaujolais: old Carignan and Cinsault fermented by carbonic maceration to make something light, fresh, and delicious.

We aimed for maximum drinkability: plenty of hedonistic purple-tinged fruit, along with a hint of wild herbs and lovely lavender and violet notes.

Imagine a red, Grenache-based Sauternes, full of earth and spice, and you’ll have a decent idea how delicious this Banyuls tastes.

This refreshing blend of Chardonnay and Viognier brings aromas of fresh sun-kissed peaches and cleansing rainwater.

Maybe it’s the biodynamic farming, but these wines always seem to have an extra gear when it comes to aromatics and sheer deliciousness.

Hailing from a parcel of co-planted vines adjacent to the family home, these varieties were planted together with the express purpose of making the house rouge, the everyday vibrant and juicy drink you’d bring to the table in a jug and drink out of a cup.

Melony, snappy, bright, and clean, this is a delightful everyday white with a refreshingly different flavor profile.

A blend of Grenache Blanc, Ugni Blanc, Clairette, and Vermentino planted in the lieu-dit of Aupilhac, the little corner of the Larzac behind Sylvain’s winery.