Caves à vin- Maisons des vins Causses et Cévennes

Paul Alric created the Papillon brand in 1906, at the same time as his maturing cellar. Since then, the dairy has maintained a privileged relationship with ewe's milk producers, who supply it with quality milk. The Papillon cellar also has its own bread oven, where 300 loaves of rye bread are charred each year. Their moist crumb, sown with the famous Penicillium roqueforti, develops the fungus that gives Roquefort its distinctive taste and character. This natural alchemy is supervised by a master maturer.

A wine estate in the heart of Alès? Not at all. But Papilles au Nez is really worth the detour... Above all, it will delight lovers of organic or natural wines. Indeed, here is a nice selection of passionate winegrowers, deeply rooted in their territories and terroirs, respectful of nature, offering 100% organic and natural wines. There is plenty to discover and be guided by your taste buds during the tasting workshops, or to exchange on wines through wine tours proposed in July and August.

In spite of her young age, Fanny Persegol has something to teach you! After making an BTS in trade, she turns to the wine that seems to her to be obvious! Surely thanks to his epicurean parents who sent him the taste of the good things. A wide selection completes its cellar, which integrates the network of the Counter des Vignes. The reception is friendly and the advice is advised in the wine as well as in the spirits.