An ample wine, well-balanced, with citrus and pear notes complemented by a touch of grapefruit and salinity.  WINEMAKER Basile Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Roussanne – 30% Marsanne TERROIR 15-year-old vines with 7.5 acres of Roussanne and 5 acres of Marsanne. CULTURE & VINIFICATION Right after picking, bunches are pressed directly under the CO2 cover. Juice is decanted for 30 hours at about 50°f then slowly fermented in a tank at 53-57°F. ALCOHOL  13% Technical Sheet PDF

Heady with a concentrated core of black plum and cherries, this wine is lush and seductive. Its bright acidity balances subtle, round tannins, while dark fruit flavors linger on the palate, inviting the next sip. With its depth and texture, it pairs beautifully with delicately spiced dishes like goat curry. 90 pts by Wine Enthusiast WINEMAKER Basile & Nicolas Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Syrah – 30% Grenache TERROIR  Vines age an average of 42 years. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION  The harvest was on August 27th, 2016, …

Intense aromas of red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice.  WINEMAKER  Sébastien Millet APPELLATION  Sancerre GRAPE VARIETIES  100% Pinot Noir TERROIR  “La Caillote,” a pebbly terrain composed of clay, limestone, and white soil; and “Terre Rouge”, a red soil particular to Crézancy in Sancerre, very rich in iron. WINEMAKING  Pressed, then a 2-3 cold maceration. Malolactic fermentation begins after the alcoholic fermentation. AGING  Enameled and stainless steel tanks for 5-6 months. ALCOHOL CONTENT  12.5% Technical Sheet PDF

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

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  Maceration in stainless steel vats for 2-3 weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks. AGING  11 months: 55% of the wine in French oak barrels (96% in one-year-old barrels & 4% in 2-year-old barrels) and 45% wine in tanks. FOOD PAIRING  Grilled meat, cheese, as well as lightly spiced …

This charming and generous wine feels like biting into freshly picked grapes. A pleasant hint of freshness enhances its fruitiness. WINEMAKER  André Ruhlmann GRAPE VARIETAL  Muscat TERROIR  This Muscat comes from granitic and sandy soils. The vines are planted on plains and middle hillsides. CULTURE & VINIFICATION  The grapes are harvested by hand, and the whole berry is pressed pneumatically. Traditional fermentation is through a temperature-controlled process. FOOD PAIRING  Excellent as an aperitif, you can drink this Muscat by itself or enjoy it with asparagus. ALCOHOL CONTENT  12% Technical Sheet PDF

Gold Medal by Decanter 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

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 25kg cases, the grapes were stored in a cold chamber for 12 hours. Foot trodden in a wine press for 5 days. Unfiltered. June 2021 bottling. ALCOHOL CONTENTS  19% Technical Sheet PDF

Fresh aromas of green apple, papaya and kumquat. In the mouth it is very lively, pleasant to drink, excellent acidity, with some buttery notes. WINEMAKER  João Nicolau de Almeida APPELLATION  Douro GRAPE VARIETIES  60% Rabigato, 32% Viosinho, 8% Gouveio CULTURE & VINIFICATION  After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press. Natural fermentation took place with indigenous yeast. AGING  Aged on fine lees in 600L barrels (30%) and stainless steel vats (70%). ALCOHOL CONTENTS  13% Technical Sheet …

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