Vines planted on the typical blue granite of this sector of Morgon give this structured wine. Minerality and a solid structure are generously balanced by luscious black fruits. WINEMAKER Elodie Rousselot APPELLATION Morgon Côte du Py GRAPE VARIETAL 100% Gamay noir TERROIR Deep soil on altered schist and piedmont soil with “blue stones,” rich in magnesium, clayey and deep. WINEMAKING Destemming, followed by a long maceration of around 30 days in wooden vats. AGING On fine lees in stainless steel, concrete, and wooden tanks for 18 months. FOOD PAIRING Grilled meats, steaks, or leg of lamb. Vegetables and matured cheeses. …
Aromas of Morello cherries with leather notes and light wood. Well-balanced, this wine possesses a magnificent structure, with notes of red berries and licorice. WINEMAKER Olivier Guyot APPELLATION Morey Saint Denis 1er Cru GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone CULTURE & VINIFICATION Manual harvest then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in oak barrels: 30% new and 70% one-year-old. FOOD PAIRING Accompanies red meats, small games, and classic fine cheeses. ALCOHOL CONTENT 13% Technical Sheet PDF
An aromatic expression evoking blackberries and violet at the start, and a nose of licorice and leather with age. WINEMAKER Olivier Guyot APPELLATION Gevrey-Chambertin GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone WINEMAKING Manual harvest with 3-4 weeks of fermentation in concrete vats after. Aged for 14-18 months in oak barrels: 50% new and 50% one-year-old. FOOD PAIRING Accompanies red meats like roasted lamb and prime rib. Delicious with cow cheese. ALCOHOL CONTENT 13% Technical Sheet PDF
Aromas of red berries (Morello cherry and strawberries) and blackberries (black currant and blueberries). 91 pts by Wine Enthusiast. WINEMAKER Olivier Guyot APPELLATION Marsannay Les Favières GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone WINEMAKING Manually harvested on September 17th, then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in Troncet’s forest oak barrels: 50% new and 50% 3-year-old. FOOD PAIRING Prime rib and river fish: pike, pikeperch, and stuffed carp. ALCOHOL CONTENT 13% Technical Sheet PDF
A floral bouquet of acacia and hawthorn. The palate has a soft and smooth mouthfeel with hazelnut notes in the finish. WINEMAKER Olivier Guyot APPELLATION Bourgogne Aligoté GRAPE VARIETAL 100% Aligoté TERROIR Clay and limestone CULTURE & VINIFICATION Direct pressuring after manual harvest. Aged on lees for 14 months in stainless steel vats. FOOD PAIRING A loyal companion to Burgundian gougères, snails, and ham parsley; as well as: grilled fish, oysters, goat cheese, salads, and tabbouleh. ALCOHOL CONTENT 12.5% Technical Sheet PDF
Ripe strawberry and raspberry flavors captivate in this delicate sparkling rosé. Enjoyed as a refreshing aperitif or refined accompaniment to shellfish and soft cheeses. – 92 Points by Wine Enthusiast REGION Burgundy, France WINEMAKING Natural fermentation in stainless steel tanks. Aged for 3 months. ALCOHOL CONTENT 11.5%
An elegant sparkling wine with notes of citrus, pure and refined bubbles, and ends on a crisp finish. Its versatility makes it both cocktail-friendly and the perfect match from brunch to dinner. – 90 Points from Vine Pair and Best Buy from Wine Enthusiast REGION Burgundy, France WINEMAKING Natural fermentation in stainless steel tanks. Aged for a minimum of 3 months. ALCOHOL CONTENT 11.5%
An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character. WINEMAKER Tristan Larsen APPELLATION Fleurie GRAPE VARIETAL 100% Gamay Noir TERROIR East exposure. Vines 45 years old and older. Sandy soil, based on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING 9 months on the fine lees (stainless steel tanks). ALCOHOL CONTENT 13% Technical Sheet PDF
A dominant fruitiness (blackcurrant, cherry), blackberries with a small spicy note. A supple and round on the palate with melted tannins and a beautiful length with a lot of finesse. REGION Burgundy, France GRAPE VARIETAL Pinot Noir TERROIR Limestone soils mixed with some clays and marls CULTURE & VINIFICATION Grapes are passed over a sorting table and then crushed and destemmed before vatting in stainless steel vats. Cold pre-fermentation maceration for 3 days. Alcoholic 12 days with 2 pumpovers, and 2 punchdowns per day. AGING 10-12 months FOOD PAIRING Perfect with red meats, either grilled or roasted, cold cuts, vegetable …
WINEMAKER Jean Pierre Rodet APPELLATION Pouilly-Fuissé GRAPE VARIETAL 100 % Chardonnay TERROIR The 7 acres (3 ha) of 30 to 60-year-old vines are planted in 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 regular stirring of the lees. ALCOHOL CONTENT 13.5% Technical Sheet PDF