Auvergne
Aromatic aperitif, of course it is herbaceous and fresh, but without any heaviness. Justine said, “a drop in the Festejar wine is delicious!”. Or any other sparkling wine with a few grams of residual sugars… A word to the wise! Limited edition – 50 ml bottle
A bitter aperitif, made of a base of the distilled grape marc and lees of the Estate, as well as the usual cuvée Super Blanc which wasn’t in fermentation this year, so Justine and Patrick added local herbs such as gentian, organic citrus from Sardinia to macerate with it. A 99% local blend! Blending of the distilled alcohol, the white wine brewed with herbs, and a bit of sugar to offload the bitterness. A cuvée in collaboration with Harry Lester, chef of the restaurant Le Saint Eutrope in Clermont-Ferrand.
Patrick Bouju! At this point, he really needs no introduction… but ok, here’s a quick one: he is one of the most endearing and competent figures in the world of natural wine! Sincerity, kindness, generosity, modesty… There’s nothing you would want to change about him! He unites, brings people together and doesn’t hesitate to share advice. Patrick has vines spread out around several communes,...
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