cognac-one | Tags Sustainable Wine

A balanced and lengthy wine with polished tannins and well-integrated oak with the fruit. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley (Lebanon) GRAPE VARIETIES  55% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault, 5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. WINEMAKING  Manual harvest. Maceration in tanks from two to three weeks. temperature controlled fermentation followed by malolactic fermentation. Aging for 22 months in French oak barrels (65%) and the remaining 35% in tanks. Bottling at the château. FOOD PAIRING  Delicately cooked meat, light game, lamb, or soft cheese. ALCOHOL CONTENT  14.5% Technical Sheet PDF

The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR  Deep silty soils WINEMAKING  Manual harvest. After destemming, the berries undergo maceration on the skins then pressing and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at 60°F (16°C) before stabilization. FOOD PAIRING  Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or goat cheese. ALCOHOL CONTENT  13% Technical …

The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  50% Syrah, 20% Cinsault, 18% Tempranillo, 7% Cabernet Sauvignon, 5% Marselan TERROIR  Clay-limestone cambisol, silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The berries are crushed after destemming. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks while malolactic fermentation is in concrete tanks. FOOD PAIRING  Excellent with grilled meats as well as slightly spicy dishes. ALCOHOL CONTENT  14% Technical Sheet PDF

Complex and concentrated notes of red and black fruits with a long, powerful finish.  WINEMAKER  Jacques Bertrand APPELLATION  Saint-Emilion Grand Cru GRAPE VARIETIES  70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon TERROIR  Clay-limestone soil DENSITY  6,500 vines per hectare VINIFICATION  The vinification takes place in stainless steel and concrete thermo-regulated vats. The wines are aged in oaks barrels for 12-15 months. ALCOHOL CONTENT  14.5% Technical Sheet PDF

A ravishing charm with notes dominated by citrus, apple, pear, and white flowers. The palate is beautifully balanced between roundness and a refreshing final vivacity. WINEMAKER  Jean-Pierre Rodet APPELLATION  Mâcon-Villages GRAPE VARIETAL  100% Chardonnay TERROIR  Clay and chalk soil of the gentle hills which border the Saône Valley between the villages of Lugny and Viré. Sustainable farming methods. WINEMAKING  Direct pressuring at the arrival of grapes in the cellar. AGING  6 months on fine lees in stainless steel vats. ALCOHOL CONTENT  13.5% Technical Sheet PDF

These mineral and floral characters reveal an aromatic and light blend with good acidity. WINEMAKER  Marco Bealessio WINERY  Château des Demoiselles APPELLATION  Rosé – Côtes de Provence GRAPE VARIETIES  45% Cinsault, 25% Grenache, 15% Mourvèdre, 15% Carignan TERROIR  The soil is composed of clay and limestone. CULTURE & VINIFICATION  Harvested by night and very early morning to preserve the freshness of fruits and avoid oxidation. Full gravity winemaking process followed by a short maceration and direct pressing method. ALCOHOL CONTENT  13% Technical Sheet PDF

Aromas of blackberry and floral notes of violet. The finish leaves the freshness of red fruits and black pepper. WINEMAKER  Tristan Larsen APPELLATION  Brouilly GRAPE VARIETAL  100% Gamay Noir TERROIR  Planted on a sandy granite soil mixed with porphyry rock, the 70-year-old vines reside on a small hill facing Mont Brouilly. WINEMAKING  A gentle 2-week fermentation using whole bunches under temperature-controlled and weighted grills for gentile extractions to preserve the freshness and brightness of the fruit. AGING  On fine lees for 9 months in stainless steel tanks. ALCOHOL CONTENT  13% Technical Sheet PDF

Expressive and intense aromas with exotic fruit and red fruit berries notes. A round and fresh attack in the mouth with a crisp and elegant finish. WINEMAKER  Samuel Delafont – Vigneron Négociant APPELLATION  Languedoc Rosé GRAPE VARIETIES  30% Cinsault, 30% Grenache, 20% Mourvèdre, 20% Syrah TERROIR  The grapes were selected from “Pic Saint Loup” and “La Clape” appellations. WINEMAKING  Harvested in the night or in the early morning, the grapes go through direct pressing. Aging: 4 months in stainless steel tanks. FOOD PAIRING  Excellent when enjoyed with white meat, fish, seafood, and salads. ALCOHOL CONTENT  13% Technical Sheet PDF

This is a generous fruity wine with ripe tannins and plenty of black currants. A perfumed wine, giving both great structure and dusty tannins. 92 pts Wine Enthusiast & 90 pts James Suckling. WINEMAKER  Julien Noël APPELLATION  Lalande-De-Pomerol GRAPE VARIETIES  66% Merlot, 32% Cabernet Franc, 2% Cabernet Sauvignon TERROIR  Sandy clay VITICULTURE AND VINIFICATION The grapes are transported to the cellar by gravity before being selected manually on a sorting table. Aging: in French barrels for 16 months (25% of new barrels and 1-yo barrels for the rest). FOOD PAIRING  Excellent with game, red meat, and oven-roasted Camembert. ALCOHOL CONTENT  13.5% Technical …

Pale gold with green highlights. Dry on the palate, this aromatic Pouilly Fumé displays floral, fruity, and mineral notes. WINEMAKER  Gilles Chollet APPELLATION  AOC Pouilly Fumé GRAPE VARIETAL  100% Sauvignon Blanc TERROIR  50% sand – 50% clay-limestone VITICULTURE & VINIFICATION  Aged in stainless steel vats and thermoregulated at 57-64°F for a 10-day period. FOOD PAIRING  Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS  13% Technical Sheet PDF