4 extraordinary winemaking methods: a skin-macerated orange wine, a red vinified beneath the sea, a white aged under a veil of yeast and a fortified vin doux naturel.
4 vials of 10 cl, enough for 2 glasses of each wine.
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Orange wine · Lune Rousse 2023, Domaine Camille Braun (Alsace) · 12.5%
A Gewurztraminer vinified like a red, on its skins, using a method thousands of years old. Biodynamically produced. Rose, lychee, sweet spices and a slight tannic texture, unexpected in a white wine. -
Wine made beneath the sea · Dena Dela red, Egiategia (Basque Country) · 14%
Part of the wine is vinified at a depth of 15 m in the bay of Saint-Jean-de-Luz: one of the very few wines in the world aged beneath the ocean. Grenache, ripe fruit, a saline finish. -
Wine aged under a veil of yeast · Savagnin 2018, Domaine Grand (Jura) · 13.5%
4 years under a veil of yeast, using the method behind the legendary vin jaune. Walnut, curry, spice and extraordinary length. -
Vin doux naturel · Muscat de Beaumes-de-Venise rosé 2024, Domaine des Bernardins · 15%
White and black Muscat grapes are vinified together, giving the wine a rosé colour rarely seen in this appellation. Rated 90/100 by Wine Enthusiast. Rose, apricot, Turkish delight.
These wines have won multiple awards





