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    • Soil

      Chalky-stony soil, flooded with sun

      Blending

      40% Grenache, 30% Syrah, 20% Cinsault, 10% Carignan

      Vinification

      The vinification combines traditional and modern techniques: stripping, pressing, and cool steeping of the grapes, followed by bleeding of the must and temperature-controlled fermentation (at 64°-68°F) to extract maximum flavor and aroma.

      Aging

      In modern thermo-regulated vats

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      Soil

      rocky brown sol

      Blending

      65% Gamay, 25% Grolleau, 10% Cabernet Franc

      Vinification

      The must went through an alcoholic fermentation in a low temperature so that to obtain the maximum aromas. The rosé is « bled » from fermenting vats and bottled early to retain all its freshness.

      Aging

      In modern thermo-regulated vats

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      Soil

      Volcanic, clay and limestone

      Blending

      60% Grenache Gris 40% Grenache

      Vinification

      The grapes are picked at night in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 6 hours. Fermentation is temperature-controlled at 17 ° C. The lees are added during tapping before fermentation to improve the mouth structure. No malolactic fermentation.

      Aging

      In modern thermo-regulated vats

      Awards

      Jancis Robinson 2015: 16/20
      Gilbert & Gaillard: Gold Medal

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      (South-west, France)

      Soil

      Clay-limestone, sandy soil

      Blending

      100% Petit manseng

      Vinification

      A small amount of Gros Manseng adds a touch of complexity. Hand harvesting. Slow pressing and light clarification. Cold fermentation for 10 to 15 days

      Aging

      Vinification and aging, some in oak and some in thorntree barrels, for 10 months. Bottling after aging.

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      Châteauneuf-du-Pape (Côtes du Rhône, France)

      Soil

      Clay-chalk soil with a blue-clay subsoil

      Blending

      70% Grenache, 10% Syrah, 10% Mourvèdre, 6% Cinsault et 4% other AOC varieties

      Vinification

      They are destemmed, slightly crushed and placed in a fermentation vat. These steps, combined with long vatting (18 to 31 days), gently extract the maximum amount of phenolic constituents, tannins, anthocyans and resveratrol which give the wine its structure and colour and also have health-promoting properties.

      Aging

      During the 15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony.

      Aging potential

      It is ready to drink, but still can be aged for 10-15 years

      Awards

      Gold medal: France Agricultural Competition 2015

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      Châteauneuf-du-Pape (Côtes du Rhône, France)

      Soil

      Clay-chalk soil with a blue-clay subsoil

      Blending

      30% Clairette, 20% Grenache blanc, 25% Bourboulenc, 22% Roussane, 3% Picpoul et Picardan

      Vinification

      The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place.

      Aging

      The wine is aged in vats and in barrels (10-20%), following by early bottling (five to six month after the harvest) to capture its fruit and lively personality

      Aging potential

      It is ready to drink, but still can be aged for 5-10 years

      Awards

      Gold medal: France Agricultural Competition 2015

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      (Loire, France)

      Soil

      Clay-limestone

      Blending

      100% Pinot noir

      Vinification

      The must went through an alcoholic fermentation in a low temperature so that to obtain the maximum aromas. Ageing on fine lees in order to reinforce the smoothness of the wine.

      Aging

      In modern thermo-regulated vats

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      (Côtes du Rhône, France)

      Soil

      Clay and sand

      Blending

      75% Syrah, 25% others

      Vinification

      The grapes were harvested when they reached the perfect maturity. The berries were in cold maceration till the intensity of the color reach the level preferred. They pressing were carried on based on the different grape varieties. Then the wines were fermented with controlled temperature and make sure to reach the best expression of the fruits.

      Aging

      In the end of the alcoholic fermentation, the wine was extracted twice before blending. Then the blended wine stayed in cold temperature controlled vat for 4 months before the bottling.

      Aging potential

      It is ready to drink. It is suggested to finish in the year.

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      (South-west, France)

      Soil

      Clay-limestone, sandy soil

      Blending

      80% égiodola, 20 % Cabernet Franc

      Vinification

      The Egiodola (which means ‘blood red’ in Basque) comes from the South West, being a cross of the Abouriou et Fer grape varieties. It gives generous and fruity red wines and in this case, an original and typical rosé.
      It is a rosé obtained directly from pressing, with a vilification similar to that of a white wine. L'Egiodola gives a beautiful vivid rosé color to the wine.

      Awards

      • Silver medal of « World Competition of Rosé Wines 2015»
      • Silver medal of « France National Competition of Independent Growers 2015 »
      • Silver medal of « General Agricultural Competition of France 2011 »
      • Golden medal of « General Agricultural Competition of France 2007 »

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