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 Tweet
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 50% Syrah, 20% Cinsault, 18% Tempranillo, 7% Cabernet Sauvignon, 5% Marselan 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. FOOD PAIRING Excellent with grilled meats as well as slightly spicy dishes. ALCOHOL CONTENT 14% Technical Sheet PDF Tweet
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 Tweet
A ravishing charm with notes dominated by citrus, apple, pear, and white flowers. The palate is beautifully balanced between roundness and a refreshing final vivacity. WINEMAKER Jean-Pierre Rodet APPELLATION Mâcon-Villages GRAPE VARIETAL 100% Chardonnay TERROIR Clay and chalk soil of the gentle hills which border the Saône Valley between the villages of Lugny and Viré. Sustainable farming methods. WINEMAKING Direct pressuring at the arrival of grapes in the cellar. AGING 6 months on fine lees in stainless steel vats. 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
Aromas of blackberry and floral notes of violet. The finish leaves the freshness of red fruits and black pepper. WINEMAKER Tristan Larsen APPELLATION Brouilly GRAPE VARIETAL 100% Gamay Noir TERROIR Planted on a sandy granite soil mixed with porphyry rock, the 70-year-old vines reside on a small hill facing Mont Brouilly. WINEMAKING A gentle 2-week fermentation using whole bunches under temperature-controlled and weighted grills for gentile extractions to preserve the freshness and brightness of the fruit. AGING On fine lees for 9 months in stainless steel tanks. 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
This is a generous fruity wine with ripe tannins and plenty of black currants. A perfumed wine, giving both great structure and dusty tannins. 92 pts Wine Enthusiast & 90 pts James Suckling. WINEMAKER Julien Noël APPELLATION Lalande-De-Pomerol GRAPE VARIETIES 66% Merlot, 32% Cabernet Franc, 2% Cabernet Sauvignon TERROIR Sandy clay VITICULTURE AND VINIFICATION The grapes are transported to the cellar by gravity before being selected manually on a sorting table. Aging: in French barrels for 16 months (25% of new barrels and 1-yo barrels for the rest). FOOD PAIRING Excellent with game, red meat, and oven-roasted Camembert. ALCOHOL CONTENT 13.5% Technical …
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. FOOD PAIRING Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS 13% Technical Sheet PDF Tweet
