Complex aroma, including hints of woodland, gum rockrose and cherries. Good volume in the mouth, plenty of fruit and marked tannins with a dry finish. WINEMAKER João Nicolau de Almeida APPELLATION Porto GRAPE VARIETIES 60% Touriga Franca, 40% Touriga Nacional WINEMAKING After manual harvesting into 25-kilogram cases, the grapes were stored in a cold chamber for 12 hours. The winemaking process involved the grapes being trodden in a wine press for 5 days. During aging and until bottling, this wine was not subject to any type of filtration or other treatment. Bottled in July 2015. ALCOHOL CONTENTS 20% Technical Sheet PDF …
An aroma with elements of citrus fruits and orange blossom. Very fresh in the mouth with a vibrant acidity and an excellent length. 91 Points from Wine & Spirits. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 40% Gouveio, 40% Cerceal, 20% Rabigato CULTURE & VINIFICATION After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press. AGING Fermentation and aging on fine lees – 30% in 600-liter barrels and 70% in stainless steel. ALCOHOL CONTENTS 13% Technical Sheet PDF
Vivid ruby. Aromas of black raspberry, candied flowers, and smoky minerals, backed by a subtle peppery nuance. Gently sweet red and dark berry preserve flavors deepen and spread out slowly with air. Fine-grained tannins provide grip to a nicely persistent finish that repeats the red fruit note. 89-91 points by Vinous Media. WINEMAKER Jean-François Fauque APPELLATION Vacqueyras GRAPE VARIETIES 60% Grenache, 40% Syrah TERROIR Limestone pebbles soil mixed with sandy and red stone. The vines are between 10 and 45 years old. CULTURE & VINIFICATION The harvest is entirely destemmed followed by a cold maceration. The grape varieties are all mixed together …
The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 93 Points by The Wine Advocate. WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 82% Cabernet Sauvignon, 18% Syrah TERROIR Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months aging in fine-grained French oak barrels. FOOD PAIRING Perfect with …
Combining intensity and elegance with silky tannins, it is characterized by subtle notes of cherry, spices, leather, and vanilla. Enjoyable young, it will age favorably for a decade or more. WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 60% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault TERROIR Clay-limestone, clay, silt, sand and gravel. 24-year-old vines spread over 26 hand-harvested hectares. Follows sustainable and vegan practices complying with international standards but not certified. CULTURE & VINIFICATION Manual harvest on the estate vineyards. Maceration in tanks from two to three weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/22°C, followed …
The initial impression is full and round. This wine is smooth, lively, and aromatic on the palate. It delicately releases complex aromatic nuances revealing floral and fruity notes. WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 45% Viognier, 30% Sauvignon Blanc, 13% Chardonnay, 8% Muscat Blanc, 4% Clairette TERROIR Deep silty soils CULTURE & VINIFICATION Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60°F (16°C) and stabilization. FOOD PAIRING Perfect with …
The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors. WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 40% Syrah, 35% Cinsault, 15% Cabernet Sauvignon, 5% Carignan, 5% Tempranillo TERROIR Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION After destemming, the berries are crushed and placed in tanks. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete …
Deep and intense garnet color. Black cherry and licorice to the nose. Concentrated and powerful on the palate, it unfolds with tannic and roasted aromas. Long and complex finish with spicy notes. 91 points by Wine & Spirits. WINEMAKER Jacques Bertrand who works closely with the Michel Rolland laboratory APPELLATION Saint-Emilion Grand Cru GRAPE VARIETIES 70% Merlot, 25% Cabernet Franc and 5% of Cabernet Sauvignon TERROIR Clay-limestone soil DENSITY 7000 vines per hectare VINIFICATION The vinification takes place in stainless steel and concrete thermo regulated vats. Following an alcoholic fermentation at moderate temperature, the wines are aged in French oaks …
Pale gold color with hints of green. To the nose, reveals intense notes of citrus, apple and pear aromas with white flowers. Nice balance between the roundness and acidity. Finish on a delicate spiciness, floral and fruity notes. 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 Fermentation at 25°C in stainless steel tanks, ages 6 months on fine lees with lees stirred once every 2 weeks for the first 2 months. ALCOHOL CONTENT 12.5% Technical Sheet …
These mineral and floral characters reveal an aromatic and light blend with good acidity. WINEMAKER Christophe Bernard WINERY Château des Demoiselles APPELLATION Rosé – Côtes de Provence GRAPE VARIETIES 41% Cinsault, 20% Grenache, 11% Syrah, 9% Carignan, 8% Mourvèdre, 7% Tibouren, 4% Rolle TERROIR The 75 hectares of plots grow using sustainable methods. 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. FOOD PAIRING So refined and well balanced, this rosé goes with …