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

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 …

The initial impression is full and round. The floral notes are present and associated with an exotic and mineral contrast. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Viognier, 22% Sauvignon Blanc, 14% Chardonnay, 12% Muscat Blanc, 7% Clairette TERROIR  Deep silty soils WINEMAKING  Manual harvest. After destemming, the berries undergo maceration on the skins then pressing and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at 60°F (16°C) before stabilization. FOOD PAIRING  Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or goat cheese. ALCOHOL CONTENT  13% Technical …

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

A charming Chardonnay with notes of citrus, apple, pear, and white flowers. The palate is beautifully balanced between roundness and bright acidity.  WINEMAKER Patrice de l’Epine APPELLATION  Mâcon-Villages GRAPE VARIETAL  100% Chardonnay TERROIR The 40-year-old vines grow on clay and chalk soils on the gentle hills that border the Saône Valley between the villages of Lugny and Viré. WINEMAKING  Direct pressuring at the arrival of grapes in the cellar. AGING  On fine lees for 6 months. ALCOHOL CONTENT  12.5% Technical Sheet PDF

“This pale pink Rosé is fresh and bright with lots of citrus aromas with some hints of stoniness in the background. Citrus flavors continues on the palate in the form of grapefruit giving it a lovely bitterness. Peach sneaks into the finish with nice salinity and pepperiness.” – Wine Enthusiast, Best Buy WINEMAKER  Marco Bealessio WINERY  Château des Demoiselles APPELLATION  Rosé – Côtes de Provence GRAPE VARIETIES  42% Cinsault, 42% Grenache, 10% Mourvèdre, 2% Tibouren, 2% Syrah, 2% Carignan – Organic wine TERROIR  The soil is composed of clay and limestone. CULTURE & VINIFICATION  Harvested by night and very early …

Pale gold with green highlights. Dry on the palate, this aromatic Pouilly Fumé displays floral, fruity, and mineral notes. WINEMAKER  Gilles Chollet APPELLATION  AOC Pouilly Fumé GRAPE VARIETAL  100% Sauvignon Blanc TERROIR  50% sand – 50% clay-limestone VITICULTURE & VINIFICATION  Aged in stainless steel vats and thermoregulated at 57-64°F for a 10-day period. Matured 3-5 months on fine lees. FOOD PAIRING  Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS  13.5% 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