Cul Sec combines old winegrowers' traditions with years of foraging. Our kitchens in an old water mill in Brittany and a farm in Culemborg are our terroir. Here, ingredients are grown, oyster shells are extracted for acid and mineral and wood balances are created. These fruit butchers grew up in the Breton cauldron. At a young age, they saw (and tasted) how the cubi de rouge cul sec was drunk. Now it is time for a wine alternative with taste, without alcohol.
Mise en bouteille par Fruitslagers, Sans sulfite, > 0.5% a boire cul sec
Cul Sec combines old winegrowers' traditions with years of foraging. Our kitchens in an old water mill in Brittany and a farm in Culemborg are our terroir. Here, ingredients are grown, oyster shells are extracted for acid and mineral and wood balances are created.
Cul Sec sources characterful biodynamic wine grapes and underpins them with our own terroir. Fruit and herbs from food forests, cultivation from regenerative crops. Infusions, fermentations and tinctures make a complex glass of natural wine without alcohol. These first technical recipes prepare our major production in the grape season.
Before the harvest season, the first bunches of grapes are cut out to give the others more sugar. That fresh sour pinot noir or gewurztraminer gives Cul Sec the perfect crisp. We only work with grapes that are grown with character in a natural way. In our kitchen, we add the terroir with wild herbs, wood, minerals, seaweed and old fermentation techniques. This makes our 0.0 wine a funky journey through freshly cut fields and wild mineral cliffs.
Drink with Cul Sec