Bordeaux's avant-garde spirit
21 May 2025 · Becky Paskin · Print
Becky Paskin spends a day at the House: fermentation eggs, lees ageing, malolactic fermentation, and one conviction, drinkability from the youngest age.

Press review
What the press writes about Maison Lineti, from the first article to the most recent, in reverse order of time.
21 May 2025 · Becky Paskin · Print
Becky Paskin spends a day at the House: fermentation eggs, lees ageing, malolactic fermentation, and one conviction, drinkability from the youngest age.
15 January 2025 · Thibaut Neuman · Print
Five leading players discuss ovoid vessels. The House explains its choice of egg-shaped fermentation vats, a world first in whisky.
25 November 2024 · Cyrille Mald · Print
The spirits supplement singles out the House as the example of a distillery uniting the worlds of wine and whisky, from egg fermentation to ageing the wash on lees.
11 September 2024 · Print
A bridge between spirits and wine: the House aims to pioneer vintage whisky and positions itself from the outset at grand cru level.
6 September 2024 · Guillaume Rebière · Print
The pioneers of vintage whisky explain their ambition: a whisky at the interface of spirits and grands crus, readable over time through its chapters.
30 November 2023 · Léa Delpont · Print
Slow fermentations, pumping over, lees ageing, new casks: even before its first bottle, the House already inspires the wine press.
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