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.
98% Malbec - 2% Cabernet Franc (Organic)
Suave, Rich and well spiced, offering loads of dark plum, currant and dried blackberry flavors. Molten chocolate notes emerge mid-palate, with asian spice accents. Presents a long and ripe finish, accented by loamy details.
Origin: Finca Altamira, Valle de Uco
Altitude: 1100 m
Climate: Cool average temperatures and nights with wide thermal amplitude, relatively more humid than others area of Mendoza.
Production of 20,000 bottles
Ageing: Oak barrels and 5,000 liter foudres for 12 months
75% Tannat, 25% Cabernet Franc. Ageing: 12 months in 400L barrels of 2 to 5 wines.
100% Chardonnay
12.5% Vol
Fermentation and ageing in oak barrel with 20% new oak
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
