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 …

“Grapes foot trodden in open stone fermenters give this wine its dense and concentrated character. It is a rich wine with dark fruits, still young. The wine needs to age further, so drink from 2026.” – Roger Voss, 92 pts by Wine Enthusiast  WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  40% Vinhas Velhas (Old Vines) – 40% Touriga Nacional – 20% Touriga Franca CULTURE & VINIFICATION  Manual harvest in September. Grapes were transported to the winery in 22kg boxes. They were kept in cold storage for 12 hours, and then they were gravity-driven to the lagar, where …

Cassis and raspberries aromas. On the palate, first sweetness and freshness and then round and soft tannins. WINEMAKER  Julien Raffault APPELLATION  Chinon (Loire Valley) GRAPE VARIETAL  100% Cabernet Franc TERROIR  Loire Valley sandy soils VINIFICATION  This Cuvée Tradition undergoes a 15-day vinification in thermoregulated stainless steel vats. FOOD PAIRING  Great with pork products, white meat, fish, and cheese. ALCOHOL CONTENT  13.5% Technical Sheet PDF