Showing all 14 results
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K’Pot – Clos Troteligotte AOC Cahors Organico & Demeter
VINIFICACIÓN:
Selección de microparcelas, levaduras autóctonas, extracción suave, maceración corta, vinificación y maduración sin azufre. -
CHÂTEAU DE LAVERNETTE AOC Beaujolais Villages Organico & Demeter
VINIFICACIÓN:
Las uvas se recogen a mano, se clasifican y se introducen por gravedad en tanques abiertos. Las uvas se mantienen en su hollejos y fermentado durante 7 días. El mosto fue pisado o remontado 2-3 veces por día, para extraer el tanino y el color añadiendo complejidad. La conversión maloláctica se produce naturalmente. El vino se embotella en primavera y se envejece en botella antes de salir al mercado. -
CHÂTEAU LE PAYRAL Bergerac Rouge Organico & Demeter
VINIFICACIÓN:
La vendimia mecánica permite un despalillado total de la vendimia. Realizamos una maceración en frío antes de las fermentaciones, luego se trabaja el orujo de la uva con un punzonado que permite romperlo total pero suavemente: ganamos así en frutosidad y taninos de calidad. Durante este período la temperatura es controlada y no supera los 28-30°C. El encubado tiene una duración de 15 a 20 días según las características del lote, cuerpo, color, etc. Tras la cata decidimos el momento oportuno para escurrir y prensar. Posteriormente tiene lugar la fermentación maloláctica. -
DOMAINE BAPTISTA – LES GIRAUDIÈRES, AOC BOURGOGNE
GRAPES:
Pinot Noir 100%THE TERROIR
Granite soils.WINEMAKING:
Traditional with use of the most modern technical facilities and equipment.Vinifications at low temperature to ensure the grapes ’aromas are fully preserved. Ageing for 10 months in oak barrels. -
HENRI CLERC, AOC Nuits-Saint-Georges 1erCru “Les Vaucrains”
GRAPES:
Pinot Noir 100%THE TERROIR
Clay and limestone. Medium slope.WINEMAKING:
Maceration in thermo-regulated stainless-steel tanks. 3-weeks alcoholic fermentation.Soft settling of the juice in French oak (20%fornewoak). Malolactic fermentation and ageing on fine lees for 16-months. -
DOMAINE DE VIRVANE, AOC Bourgogne Pinot Noir
GRAPES:
Pinot Noir 100%THE TERROIR:
Limestone soil mixed with clay (part of Jurassic and Kimmeridgian stage).WINEMAKING:
3-days cold maceration. Ageing 6 months in stainless-steel tanks. -
DOMAINE DE LA PRÉSIDENTE, AOC CÔTES DU RHÔNE VILLAGES
GRAPES:
Grenache 60%, Syrah 30%, Mourvèdre 5% & Cinsault 5%THE TERROIR
Rhône pebbles in red clay soil.WINEMAKING:
Cuvaison 15-17°C for 12 to 14 days. Daily pump in gover. Fermentation with temperature controlled between 18°C and 26°C. -
DOMAINE DE LA PRÉSIDENTE, AOC Chateauneuf du Pape
GRAPES:
Grenache 40%, Cinsault 15%, Syrah 10% & Mourvèdre 5%THE TERROIR
Rhône pebbles in red clay soil.WINEMAKING:
De-stemming. Skin contact(5°C) during 2 days. Fermentation during 20 days with increase of temperature to 30°C. Pushing down of the cap, reducing progressively as the fermentation advances as well pumping over the must by air. Ageing in oak casks for 6 months. -
OC MERLOT – Pays D’OC IGP
GRAPES:
Merlot 100%THE TERROIR:
It is located in Trèbes, near Narbonne, and is specialized in Vin de Table and Vin de Pays production. They select the grapes with the utmost care with hundreds of producers. Their objective is to produce the best value for money wines available on the market.WINEMAKING:
Traditional vinification process. It is done by a soft and long extraction of aromas and tannins. 10 to 15 days of maceration in vats. -
HENRI CLERC, AOC Premier Cru Santenay “Le Beauregard”
GRAPES:
Pinot Noir 100%THE TERROIR
Clay, limestone and marly soils. Strong slope.WINEMAKING:
Maceration in thermo-regulated stainless-steel tanks. 3-weeks alcoholic fermentation further to asoft settling of the juice in French oak (20%fornewoak). Malolactic fermentation followed by 14-months ageing on fine lees. -
CHÂTEAU CAPDET, AOC Saint Julien
GRAPES:
Cab. Sauvignon 55%, Merlot noir 35%, Cab. Franc 5% & Petit Verdot 5%THE TERROIR
Garonne gravelly soil on gravelly plateau.WINEMAKING:
Pre-fermentation followed by maceration. The free-run wine is racked and blended with press-wine. Traditional egg white fining. Ageingin French-oak barrel for 20-22 months. -
CHÂTEAU PADARNAC, AOC Pauillac
GRAPES:
Merlot, 90%, Cab. Franc 7% & Cab. Sauvignon 3%THE TERROIR
20ha vineyard: deep gravel outcrops for deep-root edvine plants, lending back bone to the wines, exceptional sunshine thanks to an ideal north-south exposure, a location near the river, allowing the entire vineyard to enjoy a beneficial microclimate, factors conducive to a healthy vineyard, and, finally, natural drain age of run off and ground water, thanks to the slope.WINEMAKING:
Vinification in cement vats with temperature control. Blending in December prior to ageing. Ageing for 18 months in oak barrels (15% new oak). -
CHÂTEAU LAGRAVE, AOC Saint Emilion
GRAPES:
Merlot, 90%, Cab. Franc 7% & Cab. Sauvignon 3%THE TERROIR
Ancient sandy and gravel soils on iron-clay subsoil.WINEMAKING:
With modern techniques, one-month maceration. Increasein temperature during fermentation to bringout fresh fruita romas from the pulp. 12-months ageingin French oak barrels. -
CHÂTEAU CHARMANT, AOC Margaux
GRAPES:
Merlot 50% Cab. Sauvignon 45% & Petit Verdot 5%THE TERROIR
Gravelly and sandy-gravelly soils located on South and South-West oriented hills on the prestigious Margaux designation.WINEMAKING:
Traditional vinification with cold maceration before fermentation in concrete vats with control of temperature. Ageing in French oak barrels.
