cognac-one | Tags Sustainable Wine

A golden bright yellow with green glints. A dry and subtle wine with aromas of flowers and roasted almonds. Its vitality and richness allow the wine to age well. 93 pts & Silver Medal by Decanter WINEMAKER  Jean Pierre Rodet APPELLATION  Pouilly-Fuissé GRAPE VARIETAL  100 % Chardonnay TERROIR  The 7 acres (3 ha) of 30 to 60 years old vines are planted in a clay-limestone soil on hillside slopes facing the rising sun. WINEMAKING  The grapes are hand-picked and pressed immediately after harvesting. The fermentation takes place in stainless steel vats. AGING  The wine is matured for 10 months with …

The palate has great volume, plenty of fruit, and marked by tannins with a dry finish. WINEMAKER  João Nicolau de Almeida APPELLATION  Porto GRAPE VARIETIES  55% Touriga Franca, 45% 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 2018. ALCOHOL CONTENTS  19% Technical Sheet PDF

A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 91 pts by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  55% Cabernet Sauvignon, 21% Cabernet Franc, 14% Syrah, 10% Mourvèdre TERROIR  Clay, limestone soil, silt, and rocks. VINIFICATION  5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 20 months aging in French oak barrels. FOOD PAIRING  Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT  14.5% Technical Sheet PDF

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  35% Cabernet Sauvignon, 35% Syrah, 20% 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% Technical Sheet PDF

The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. 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 a controlled 60°F (16°C) and stabilization. FOOD PAIRING  Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or …

The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. 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

Deep and intense garnet color. Complex and powerful aromas of red and black fruits with toasty notes. Concentrated and powerful on the palate. 93 points by James Suckling. 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  65% Cinsault, 12% Rolle, 9% Tibouren, 7% Grenache, 5% Mourvèdre, 2% Syrah 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