A beautiful minerality, bright cherry and strawberry aromas. Elegant texture and freshness. Organic & Vegan WINEMAKER Guillaume Tari APPELLATION AOC Bandol GRAPE VARIETIES 70% Mourvèdre, 15% Grenache, 15% Cinsault TERROIR Clay-limestone soil. WINEMAKING Hand-harvested. Double sorting, total destemming, berry crushing and a few hours maceration. Cold settling before alcoholic fermentation. Aging on fine lees in stainless steel tanks before aging in oak barrels (Foudre and demi-muids) for 18 months. FOOD PAIRING Wonderful with Mediterranean and exotic cuisine. ALCOHOL CONTENT 12.5% Technical Sheet PDF Tweet
Elegant and fresh aromas. The fresh, lively wild berries come through on the palate. This charming, well-rounded 2019 lingers wonderfully on the finish. Vegan Wine WINEMAKER Delphine Glangetas APPELLATION IGP Pays d’Oc GRAPE VARIETIES 50% Grenache Noir, 50% Syrah TERROIR Marly surface over clay-sandstone soil. WINEMAKING Hand-harvest. Direct pressing with skin contact. Finely racked before fermentation. FOOD PAIRING Perfect with Caprese salad, ceviche, fish tacos, grilled vegetables. ALCOHOL CONTENT 13% Technical Sheet PDF Tweet
A light pink robe with fine bubbles. An expressive and fruity nose with aromas of redcurrant, strawberries, and raspberries. A lively attack, fresh, and full-bodied in the mouth with notes of red berries. REGION Burgundy, France GRAPE VARIETIES Gamay noir à jus blanc, Airen, Merlot WINEMAKING Natural fermentation in stainless steel tanks. Aged for 3 months. ALCOHOL CONTENT 11.5% Technical Sheet PDF Tweet
Glamorous Myst distinguishes itself by a bright pink robe, with silvery glints. Feather-shaped, the label is a symbol of lightness. Aromas reveal subtle floral nuances and flavors of redcurrant, strawberry and a final hint of blackcurrant. Vegan Wine WINEMAKER Fabrice Guiberteau REGION Bekaa Valley GRAPE VARIETIES 35% Syrah, 25% Grenache, 20% Tempranillo, 15% Mourvèdre, 5% Cinsault TERROIR Clay-limestone, silty clay, and gravel WINEMAKING The wine is made by “bleeding” and direct pressing on a pneumatic press. Aging in steel tanks for 3 months after vinification. FOOD PAIRING It goes with well with grilled meats. ALCOHOL CONTENT 13% Technical Sheet PDF Tweet
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 45% Cinsault, 25% Grenache, 15% Mourvèdre, 15% Carignan 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 Tweet
Expressive and intense aromas with exotic fruit and red fruit berries notes. A round and fresh attack in the mouth with a crisp and elegant finish. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Rosé GRAPE VARIETIES 30% Cinsault, 30% Grenache, 20% Mourvèdre, 20% Syrah TERROIR The grapes were selected from “Pic Saint Loup” and “La Clape” appellations. WINEMAKING Harvested in the night or in the early morning, the grapes go through direct pressing. Aging: 4 months in stainless steel tanks. FOOD PAIRING Excellent when enjoyed with white meat, fish, seafood, and salads. ALCOHOL CONTENT 13% Technical Sheet PDF Tweet
On the palate, freshness, red fruits aromas and wild strawberry. An elegant wine with fine persistent bubbles, full and harmonious with great length. 90 pts by Wine Enthusiast WINEMAKER André Ruhlmann APPELLATION Crémant d’Alsace Rosé GRAPE VARIETAL 100% Pinot Noir TERROIR Clay and limestone soil. The vines are planted over the mid-hillsides with very deep rooting. CULTURE & VINIFICATION Light skin maceration following by the traditional method used by champagne makers: a long, steady process of fermentation to build effervescence and aging on laths. FOOD PAIRING Sophisticated apéritif and delightful with desserts. ALCOHOL CONTENT 12% Technical sheet PDF Tweet
