Full, rich, and powerful on the palate with notes of wood and black fruit. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 30% Cabernet Sauvignon, 25% Marselan, 20% Syrah, 15% Tempranillo, 5% Cinsault TERROIR Clay-limestone, clay, silt, sand, and gravel. CULTURE & VINIFICATION Manual harvest followed by optic sorting. Maceration for 2-3 weeks in stainless steel vats. Vinification at 24-25°C with short pump overs. Malolactic fermentation occurred in concrete tanks, and then the wine is placed in oak barrels afterwards. AGING 27 months: 35% of the wine in 225L French oak barrels, majority in 1 wine barrel. The remaining …
Complex aromas of red and black berries, revealing an elegant wine, deep with silky tannins. Certified organic WINEMAKER Chastan Family APPELLATION Châteauneuf-du-Pape GRAPE VARIETIES 55% Grenache, 40% Syrah, 5% Mourvèdre TERROIR Sandstones resting on a thick layer of clay full of “rolled pebbles.” WINEMAKING Manual harvest with a selective sorting of the grapes. Long vatting period. AGING Aged in large oak barrels (from 43 to 80hl) for 6 months. ALCOHOL CONTENT 14.5% Technical Sheet PDF
A peppery note and aromas of black and red fruits. The wine is rich on the palate with freshness and minerality. 93 points by Decanter WINEMAKER Samuel Delafont – Artisan Vigneron APPELLATION Pic Saint-Loup GRAPE VARIETIES 95% Syrah, 5% Grenache TERROIR Clay-limestone and marly soil. Vines average 25-35 years old. WINEMAKING Traditional vinification with an extended maceration at low temperatures followed by 12 months of aging: 80% in stainless steel barrels, 20% in French oak. FOOD PAIRING Excellent with skewered lamb, pepper rib eye steak, and grilled eggplant. ALCOHOL CONTENT 14% Technical Sheet PDF
A complex and powerful wine with spicy aromas. WINEMAKER Philippe & Jean Claude Lambert APPELLATION Gigondas GRAPE VARIETIES 50% Grenache, 50% Syrah – Organic Wine TERROIR Clay-limestone, stony soil. The 30-year-old vines located on the Gigondas plateau are hand-harvested. Certified organic winery CULTURE & VINIFICATION After the harvest, the fruit is destemmed and undergoes alcohol fermentation with controlled temperatures. The juices are blended together before followed by malolactic fermentation in concrete tanks. AGING 9 months in concrete tanks. FOOD PAIRING Wild boar, ribeye, and cheese. ALCOHOL 14.5% Technical Sheet PDF
A complex bouquet of black fruits and cedarwood, while revealing a velvety mouth and well-structured tannins. 90 points Robert Parker (Wine Advocate) VEGAN WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 80% Cabernet Sauvignon, 20% Syrah TERROIR Clay, limestone soil, silt, and rocks. VINIFICATION 5 days of cold pre-fermentation maceration, then 5-week maceration period in oak barrels. 22 months aging in French oak barrels. FOOD PAIRING Perfect with game, black truffles and matured cheese. ALCOHOL CONTENT 14% Technical Sheet PDF
The framework is marked by terroir where notes of scrubland combine with sandalwood, pepper, and leather. On the palate, the wine is long and full thanks to the creaminess of the Syrah. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley (Lebanon) GRAPE VARIETIES 50% Cabernet Sauvignon, 30% Syrah, 20% Cabernet Franc TERROIR Clay-limestone, clay, silt, sand and gravel. WINEMAKING Manual harvest. Maceration in stainless steel tanks for 2-3 weeks. temperature-controlled fermentation followed by malolactic fermentation. AGING 22 months in new French oak barrels (60%), 30% in French oak barrels, and the remaining 10% in vats. Bottling at the château. FOOD …
Intense, sunny freshness, red fruits, and subtle hints of oriental spices. Organic and Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 40% Cinsault, 30% Syrah, 30% Cabernet Sauvignon TERROIR Clay-limestone cambisol, silty clay, and clay-limestone with marly subsoil. CULTURE & VINIFICATION The berries are crushed after destemming. Alcoholic fermentation and maceration occur in thermoregulated stainless-steel tanks, while malolactic fermentation occurs in concrete tanks. Aging in tanks for 24 months. FOOD PAIRING Excellent with grilled meats and slightly spicy dishes. ALCOHOL CONTENT 13% 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
Rich aromas of red and black berries and spices. A fresh and full-bodied palate with soft tannins. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Rouge GRAPE VARIETIES 70% Syrah, 20% Grenache, 10% Mourvèdre TERROIR The grapes are carefully selected from two appellations: La Clape and Terrasses du Larzac. The vines are, on average, 20 to 40 years old. WINEMAKING Macerations over 30 days for the Syrah and pre-fermented at low temperature for the Grenache. FOOD PAIRING Excellent with skewered lamb, pepper rib-eye steak, and grilled eggplant. ALCOHOL CONTENT 13.5% Technical Sheet PDF
Intense ruby color, aromas of cherry, forest and some balsamic notes. On the palate, it shows great balance, with elegant tannins and spice notes. A long persistent finish. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 50% Touriga Nacional – 50% Touriga Franca CULTURE & VINIFICATION Harvest in September. Grapes were transported in 22kg boxes to the winery. After a 12-hour chill in the cold room, they were moved by gravity to fermentation vats. The vinification was in stainless-steel vats. AGING The wine was aged in stainless-steel vats and in oak tanks for 12 months. The wine was …