French Sparkling Other

Biodynamic, no-dosage, low sulfur Pinot Noir, Trousseau, & Poulsard. Bone dry but fruit-forward with ripe strawberry, raspberry, and a gorgeous, full & creamy texture.

100% Gamay, organically farmed, aged on the lees for 12-18 months. Delicious, sweet strawberries, ripe red fruit, lively acidity, tiny bubbles....

Biodynamic, Champagne-method blend of Molette & Altesse. Crisp, light, & dry.

Methode Ancestrale, (mostly) Mauzac, hand-harvested, left on the lees a minimum of nine months. “Le Berceau” translates to “cradle” & is a reference to Limoux as the birthplace of sparkling wine. Green apple, lemon, dry, & creamy.

Chenin Blanc and Chardonnay planted on chalky clay soil, sustainably farmed, hand-harvested, natural yeast fermentation. 24 months on fine lees before disgorgement then another 12 months in bottle