A charming and generous wine, that feels like biting into freshly picked grapes. A pleasant hint of freshness enhances its fruitiness. WINEMAKER André Ruhlmann GRAPE VARIETAL Muscat TERROIR This Muscat comes from sandy granitic soil. The vines are planted in plains and over the middle- hillsides. CULTURE & VINIFICATION The grapes are harvested by hand and the whole berry is pressed pneumatically. Traditional fermentation is through a temperature-controlled process. FOOD PAIRING Excellent as an aperitif, you can drink this Muscat by itself or enjoy it with asparagus. ALCOHOL CONTENT 12% Technical Sheet PDF
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
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 which border the Saône Valley between the villages of Lugny and Viré. 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
Pale gold with green highlights. Dry on the palate, this aromatic Pouilly Fumé displays floral, fruity, and mineral notes. 90 pts, James Suckling. 97 pts, Loire Valley Wine Buyers’ Selection. 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. Matured 3-5 months on fine lees. FOOD PAIRING Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS 13.5% Technical Sheet PDF
Rich aromas with marks of citrus, almonds, and brioche. The attack is fresh with a nice volume balanced by a beautiful roundness. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Limoux GRAPE VARIETAL 100% Chardonnay TERROIR At 450 meters above sea level within “Haute Vallée” soil (north of Limoux), the vines are planted on sandstone, clay, and limestone soil. 15-40 year old vines. WINEMAKING Slow fermentation in barrels followed by a 9-month maturation in French oaks. FOOD PAIRING Best with seafood, sushi, and curry risotto. ALCOHOL CONTENT 13.5% Technical Sheet PDF
The nose is complex with notes of exotic fruits and white flowers. The mouth is round with a long and fresh finish. WINEMAKER Samuel Delafont – Vigneron Négociant APPELLATION Languedoc Blanc GRAPE VARIETIES Vermentino, Roussanne, Marsanne, Grenache blanc, Viognier, Bourboulenc, Clairette 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
An aromatic, ripe nose with elegant and rich minerality. A perfect balance of acidity and residual sugar. WINEMAKER Edit Bai and István Bai APPELLATION Tokaji GRAPE VARIETAL 86% Furmint, 14% Hárslevelű TERROIR Volcanic stone and loess. 35-year-old vines. WINEMAKING Fermentation occurred in temperature-controlled stainless steel tanks. AGING 4 months in stainless steel tanks FOOD PAIRING Best with fish dishes, poultry, or spring salad. ALCOHOL CONTENT 12% Technical Sheet PDF
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 85% Furmint, 11% Kabar, 4% Hárslevelű TERROIR Volcanic stone and loess. 35-year-old vines. WINEMAKING Temperature-controlled fermentation. AGING 20% new Hungarian oak barrels for 6 months, 80% stainless steel tanks. FOOD PAIRING Best served chilled as an aperitif, excellent to dine with grilled fish dishes, poultry, salad, and sushi. ALCOHOL CONTENT 12.5% Technical Sheet
Still young, this wine promises great potential. It has a rich character, full of white fruits that are laced with orange zest and spice. Fresh and crisp while full in the mouth, it will be better in a few months. 92 Points by Wine & Spirits and 91 Points by Wine Enthusiast. WINEMAKER Christophe Gadais APPELLATION Muscadet Sèvre-et-Maine sur Lie GRAPE VARIETAL Melon de Bourgogne TERROIR These 9-acres of “Vieilles Vignes” are rooted in two-mica gneiss soils, the vines are more than 50 years old. VITICULTURE & VINIFICATION Following a cold static settling of 12 hours without selected yeast, only wild …