Elegant floral and fruity aromas mixed with mineral nuances and fresh notes.  WINEMAKER  Sébastien Millet WINERY  Domaine “La Gemière” APPELLATION  Sancerre (Loire Valley) GRAPE VARIETAL  100% Sauvignon Blanc TERROIR  Pebbly terrain called “La Caillote” is composed of clay, limestone, and white soil. The vines are 25 years old. WINEMAKING  Aged in enameled and stainless steel tanks for 5 to 6 months. FOOD PAIRING  Best with fish and shellfish. Superb with white meats and goat cheese. ALCOHOL CONTENT  12.5% Technical Sheet PDF

A lean, soft, and mild wine with a seedy bitterness against the black-currant-jam flavor.  WINEMAKER  Roberto Echeverría WINERY  Viña Echeverria APPELLATION  Maipo Valley GRAPE VARIETIES  85% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc TERROIR  The 20-year-old vines vines grow in alluvial soils. VITICULTURE & VINIFICATION  Hand-harvested grapes. Fermentation in stainless steel tanks for 7-10 days with selected and native yeasts. Extended skin maceration for additional 3-5 days. 100% malolactic fermentation. AGING  Aged in 225 liter French oak barrels for 12 months. FOOD PAIRING  Grilled meats, game, and cheeses. ALCOHOL CONTENT  13.5% Technical Sheet PDF

With a subtle touch of oak, it reveals fine oriental aromas of jasmine and green tea, while offering a rich palate of tropical and citrus fruits. Vegan Wine WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley, Lebanon GRAPE VARIETIES  50% Chardonnay, 50% Vermentino TERROIR  Clay-limestone on hillsides WINEMAKING  Manual harvest. After destemming, the berries undergo skin maceration, then pneumatic pressing. Cold static settling at 8ºC, followed by cold liquid stabilization; then alcoholic fermentation in 400-Liter barrels at a controlled temperature of around 16-18ºC. AGING  2/3 in vats and 1/3 for 6 months in 400L 1-wine barrels. FOOD PAIRING  Delicately cooked meats, light …