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 50% Cinsault, 30% Grenache, 13% Syrah, 6% 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
A complex wine highlighting notes of raspberries, blackberries, and red fruits, followed by a lingering herbal finish. Great aging potential. WINEMAKER Meyer Joubert WINERY Joubert-Tradauw APPELLATION W.O. Tradouw, South Africa GRAPE VARIETIES 50% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc TERROIR Karoo shale mixed with clay. Yields an average of 45.5 hectoliter/ ha VITICULTURE & VINIFICATION Harvest started late March 2013 using sustainable methods. Pre-fermentation cold maceration at 8°C for three days. AGING 20 months in 300/500L of 30% new fill French oak barrels, the rest in third and fourth fill FOOD PAIRING Perfect Compliments all types of meat dishes especially a rack of lamb, duck, goose, or …
Golden apple, quince, lychee, mango, and summer melon flavors. Good weight and balance layered with minerality. WINEMAKER Louis Roos WINERY Mooiplaas Wine Estate APPELLATION Stellenbosch GRAPE VARIETAL 100% Chenin Blanc TERROIR Organic and rich Oakleaf. VITICULTURE & VINIFICATION The 46-year-old bush vines yield 2.74 tons per hectare; the wine ferments spontaneously with wild yeast. VEGAN FRIENDLY AGING In stainless steel tanks on lees for 3 months. FOOD PAIRING Refined and fresh, it goes well with light fares such as fish, shellfish, salads, and grilled chicken. ALCOHOL CONTENT 13.5% 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 small portion of fiberglass tanks. AGING Wines age in stainless steel tanks for 6 months. FOOD PAIRING Versatile dry wine enjoyable as an aperitif and with seafood, …
A clean, powerful, and complex wine with elegant aromas. Full-bodied, well-balanced, overall highly harmonious. WINEMAKER Nuria Peña Albillo APPELLATION Ribera del Duero Crianza WINERY Bodegas Santa Eulalia GRAPE VARIETAL 100% Tempranillo TERROIR Limestone, marl, chalk, and silty sands. WINEMAKING Cold pre-fermentation maceration then fermentation in stainless steel and wood vats. Subsequently, it is run-off and left a while to settling before barrels are filled. AGING In 225L of one-year-old French oak barrel and new American oaks for 12 months. FOOD PAIRING Meats, roasts, and cheeses. ALCOHOL CONTENT 14.5% Technical Sheet PDF
Red fruits stand out, with toasted and chocolate hints. On the palate: well-rounded, structured, and meaty. WINEMAKER Loli Casado WINERY Bodegas Loli Casado APPELLATION Rioja Alavesa Reserva GRAPE VARIETIES 90% Tempranillo, 5% Mazuelo, 5% Graciano TERROIR 60 to 80-year-old vines planted on very chalky clay soil at 700 meters altitude. Hand-picked grapes. WINEMAKING This wine is only made in the finest vintages. AGING In fine-grained American oak barrels for 24 months (12 months in new oaks + 12 months in 3-year-old oak barrels), and a further 18 months in the bottle. FOOD PAIRING Delicious with red meats, poultry, meat stews and aged cheeses. …
Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that ends on a pleasant finish. Certified organic WINEMAKER Jacques-Henri Bravard WINERY Château Haut-Meneau APPELLATION Blaye Côtes de Bordeaux GRAPE VARIETIES 50% Cabernet Sauvignon, 50% Merlot TERROIR Clay and limestone. WINEMAKING The 40-year-old vines yield 2.6 tons/ acre (35 Hl/hectare). Traditional fermentation in small tanks. Aging for 12 months in old oak barrels, then 6 months in stainless steel vats. FOOD PAIRING Best with red meats, rich sauce dishes, cheeses, and chocolate. ALCOHOL CONTENT 14.2% Technical Sheet PDF
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
Inviting violet and spice aromas, with a fruity concentration on the palate. Notes of black-red cherry, blackberry, and ripe plum. A long finish with a hint of leather and tobacco. WINEMAKER Andrea Ferreyra WINERY Finca la Celia APPELLATION Uco Valley, Mendoza GRAPE VARIETAL 100% Malbec TERROIR The 20-year-old vines grow on a soil of alluvial origin with fine sandy and stony texture. WINEMAKING Alcoholic fermentation followed by the post- alcoholic fermentation maceration for 21 days. 9 months aging with 10% in French oak barrels, 20% in concrete vessels, and the remaining in concrete vessels with French oak staves. FOOD PAIRING Excellent …
Elegant floral and fruity aromas mixed with mineral nuances and fresh notes. WINEMAKER Sebastien 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. 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 cheeses. ALCOHOL CONTENT 12.5% Technical Sheet PDF