20% Grenache, Cinsault 20% from direct press, Mourvèdre 60% by saignée 

Carefully hand harvested to avoid berries splitting in order to preserve flavours & aromas. 

Between 32hl/ha and 38hl/ha. 

20 to 60 years old vines

Coppo, Moscato d'Asti Canelli, Moncalvina

100% Muscat di Canelli (Residual sugar - 135 g/l)

Medium sweet frizzante wine with very low alcohol (5%). 

Traditional as dessert wine and at tea time with Italian biscotti such as Pasticcini but also ideal with Charentais melon and prosciutto. 

65% Folle Blanche, 35% Cabernet Franc

15gr residual sugar

37 year old vines

Only 10.000 bottles produced a year

12 months of traditional ageing on fine lees, in bottles. Sugar based preparation added (liquor) determined after tasting to obtain brut sparkling wine.

Bekaa Valley

80% Sauvignon Blanc, 20% of Chardonnay

75% Tannat, 25% Cabernet Franc. Ageing: 12 months in 400L barrels of 2 to 5 wines. 

100% Gamay

50 years old vines

100% Chardonnay

12.5% Vol

Fermentation and ageing in oak barrel with 20% new oak

100% Pinot Noir 

100% Pinot Noir 13 % Vol

Fermentation in stainless steel tank, ageing in oak barrel with 20% new oak.

80% Merlot, 10% Cabernet Franc, 10% Cabernet sauvignon

20,000 bottles produce per year

Grown on the clay and limestone hills of the estate.

Harvest by hand beginning of October 

“Wonderfully pure and expressive bouquet redolent of black summer berries. Bold, ripe and exuberantly juicy with a counterbalancing edge of youthful tannin.” Neil Sommerfelt - Master of Wine 

100% Chenin Blanc

Dry Chenin Blanc grape (5 grs of residual sugar) from a flint and clay soils, the perfect companion with seafood, Japanese food and raw fish and winter favourites such as Tartiflette or a Raclette dishes and goat cheeses. 

90/100 WINE SPECTATOR 

Nicolas Millerioux, Sancerre, Tradition

100% Sauvignon Blanc 

“Nicolas has crafted an eye-catching Sancerre of wonderful purity, vibrancy and authenticity. Tightly wound, precisely etched citrus fruits vie for attention with a delicate hint of nectarine and white peach. A telling minerality adds to the sense of vitality, keeping the palate energised and refreshed.” 

Neil Sommerfelt MW