Designed for the natural wine palate, Cul Sec uses fermentation and infusion techniques to create layered, vibrant flavors. The 2024 cuvées are blended in small batches (3,000–4,000 liters), each with distinct aromatic profiles. Balade Minérale features oyster shell infusion and unripe gooseberry, while L’étable Fumé highlights biodynamic Pecorino grapes with pear and sea buckthorn on oak. Rouge en Voiture combines volcanic Sangiovese grapes with gentian root fermentations, tangy rhubarb, Sichuan leaves, and smoked peat.

Cul Sec has less than 0.5% alcohol, achieved through natural fermentation rather than de-alcoholization, preserving the integrity of its flavors and textures. Best served chilled (7–12°C, depending on the variety), it maintains its character for at least five days after opening, with optimal freshness in the first two.

The name comes from the French phrase cul sec (“bottoms up”), inspired by the creators’ father, who, after years of abstinence, finally found a non-alcoholic wine alternative worth drinking in one go.