Gold Medal by Decanter WINEMAKER Jean Pierre Rodet APPELLATION Pouilly-Fuissé GRAPE VARIETAL 100 % Chardonnay TERROIR The 7 acres (3 ha) of 30 to 60-year-old vines are planted in clay-limestone soil on hillside slopes facing the rising sun. WINEMAKING The grapes are hand-picked and pressed immediately after harvesting. The fermentation takes place in stainless steel vats. AGING The wine is matured for 10 months with regular stirring of the lees. ALCOHOL CONTENT 13.5% 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 …
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 …
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
The nose is complex with notes of exotic fruits, pear, and white flowers. The mouth is round with a long and fresh finish. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Blanc GRAPE VARIETIES Grenache blanc, Bourboulenc, Rolle, Viognier, Clairette, Macabeu TERROIR Grapes were selected from La Clape and Terrasses du Larzac. WINEMAKING Direct pressing with low-temperature fermentation. FOOD PAIRING Best with crustaceans, goat cheese, & tapas. ALCOHOL CONTENT 13% Technical Sheet PDF
Aromas of exotic fruits, flowers, and spices. It is a well-balanced, robust wine with a round body. WINEMAKER André Ruhlmann APPELLATION Gewurztraminer (Alsace) GRAPE VARIETAL 100% Gewurztraminer TERROIR These 30 to 80-year-old Gewurztraminer vines are planted in rich clay and limestone soils. CULTURE & VINIFICATION Hand-harvested grapes and the whole berry are pressed pneumatically. A cold static settling is followed by traditional fermentation. Aging is on fine lees in stainless steel vats for 6-12 months and finishes with cross-flow filtration before bottling. FOOD PAIRING Superb with foie gras and full-flavored foods like Middle Eastern, Thai, and sushi. ALCOHOL CONTENT 13% …
A harmonious, complex, and distinctive wine. It expresses floral flavors with mineral overtones typical of granite terroirs. Long, lingering aftertastes. WINEMAKER André Ruhlmann APPELLATION Riesling GRAPE VARIETAL 100% Riesling TERROIR The vines are planted at 300 meters (900 feet) on a southeast-facing hillside called Frankstein, where the steepness and south-easterly aspect ensure constant sun. The soil is covered by granite ‘two micas,’ which allows water to percolate and retains heat for the grapes at night. WINEMAKING Hand-harvested grapes and the whole berry are pressed pneumatically before a traditional temperature-controlled fermentation. Aging takes place in stainless steel vats. FOOD PAIRING Excellent …
Furmint’s acidity and body, Kabar’s flavour, and Hárslevelű’s spiciness create a perfect unity in the glass. WINEMAKER István Bai APPELLATION Tokaji GRAPE VARIETIES 86% Furmint, 11% Kabar, 3% Hárslevelű TERROIR Volcanic stone and loess. 35-year-old vines. WINEMAKING Temperature-controlled fermentation. AGING 20% Hungarian oak barrels for 6 months, 80% stainless steel tanks. FOOD PAIRING Best served chilled as an aperitif; excellent with fish or poultry dishes. ALCOHOL CONTENT 12% Technical Sheet
Golden apple, quince, lychee, mango, and summer melon flavors. Good weight and balance layered with minerality. WINEMAKER Bertus Basson WINERY Mooiplaas Wine Estate APPELLATION Stellenbosch GRAPE VARIETAL 100% Chenin Blanc TERROIR Oakleaf soil derived from Cape Granite VITICULTURE & VINIFICATION The 48-year-old bush vines yield 2.52 tons per acre; the wine ferments spontaneously with wild yeast. VEGAN FRIENDLY AGING In stainless steel tanks with extended lees contact. FOOD PAIRING Refined and fresh, it goes well with light fares such as grilled fish, shellfish, creamy pasta dishes, and roast chicken or turkey. ALCOHOL CONTENT 13% Technical Sheet PDF
Dry light-bodied and crisp Riesling with a fragrant bouquet and apple aromas. WINEMAKER Johannes Selbach WINERY Weingut Selbach-Oster APPELLATION Mosel-Saar-Ruwer GRAPE VARIETAL 100% Riesling TERROIR The soil is made of finely weathered slate and the vine is grown on steep, south-facing mountain slopes that face the Mosel River. VITICULTURE & VINIFICATION 55% of the grapes are fermented in the traditional 1,000 liter “Fuder” barrel. The balance is fermented in stainless steel tanks and a few fiberglass tanks. AGING Wines age in stainless steel tanks for 6 months. FOOD PAIRING Versatile dry wine is enjoyable as an aperitif, along with seafood, fish, …