Pale yellow color with hints of gold and green. Powerful notes of minerality and yellow fruits. Rounded and rich with a good structure and lengthy finish. WINEMAKER  Thierry Hamelin WINERY  Domaine Hamelin APPELLATION  Chablis GRAPE VARIETAL  100% Chardonnay TERROIR  Chalky 150 million-year-old Kimmeridgian soil VITICULTURE AND VINIFICATION  The vines yield for the Chablis AOC using “Lutte Rasisonnée” sustainable methods. Wines age in stainless steel tanks. FOOD PAIRING  Enjoy as an aperitif or with seafood, veal, goat cheese, or gruyère. ALCOHOL CONTENT  12.5% Technical Sheet PDF

Very expressive and elegant aromas reveal a perfect mix of black ripe fruit, violets, spices, and tobacco. Round, sweet, and velvety tannins with a long finish in the mouth. WINEMAKER  Andrea Ferreyra WINERY  Finca la Celia APPELLATION  Uco Valley, Mendoza GRAPE VARIETAL  100% Malbec TERROIR  The 18-year-old vines grow on soil of alluvial origin with a fine sandy and stony texture. WINEMAKING  Alcoholic fermentation followed by the post-alcoholic fermentation maceration for 21 days. 80% of the wines are aged in oak barrels for 12 months, and an additional 6 months of aging in the bottles in the cellars. FOOD PAIRING  Excellent …

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