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

A balanced and lengthy wine with polished tannins and well-integrated oak with the fruit. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley (Lebanon) GRAPE VARIETIES  55% Cabernet Sauvignon, 30% Syrah, 5% Cabernet Franc, 5% Cinsault, 5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. WINEMAKING  Manual harvest. Maceration in tanks from two to three weeks. temperature controlled fermentation followed by malolactic fermentation. Aging for 22 months in French oak barrels (65%) and the remaining 35% in tanks. Bottling at the château. FOOD PAIRING  Delicately cooked meat, light game, lamb, or soft cheese. ALCOHOL CONTENT  14.5% Technical Sheet PDF

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 …

The nose is rich and smooth. The wine is balanced and powerful with a slightly spicy finish. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES 45% Syrah, 20% Cinsault, 20% Cabernet Sauvignon, 15% Tempranillo TERROIR  Clay-limestone cambisol, silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  The berries are crushed after destemming. Alcoholic fermentation and maceration take place in thermo-regulated stainless steel tanks while malolactic fermentation is in concrete tanks. Aging in tanks for 24 months. FOOD PAIRING  Excellent with grilled meats and slightly spicy dishes. ALCOHOL CONTENT  14% 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

These mineral and floral characteristics reveal an aromatic and light blend with good acidity. WINEMAKER  Marco Bealessio WINERY  Château des Demoiselles APPELLATION  Rosé – Côtes de Provence GRAPE VARIETIES  50% Cinsault, 25% Grenache, 7% Syrah, 5% Tibouren, 5% Mourvèdre, 5% Carignan, 2% Caladoc, 1% Cabernet Sauvignon 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

A fine, ripe, juicy wine with balanced tannins, this is rich in Merlot and fine spice. The wine’s structure and its solid texture show fine potential. 92 pts Wine Enthusiast WINEMAKER  Julien Noël APPELLATION  Lalande-De-Pomerol GRAPE VARIETIES  92% Merlot, 8% Cabernet Franc TERROIR  Sandy clay for Cabernet Franc and deep black clay with layers of iron oxide in subsoils and gravel on the surface for Merlot VITICULTURE AND VINIFICATION The grapes are transported to the cellar by gravity before being selected manually on a sorting table. Aging: in French oak barrels for 16 months (1/3% of new barrels and 2/3 …