Showing all 16 results
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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. -
DOMAINE SAINT MARTIN ROSÉ, AOP CÔTES DE PROVENCE
GRAPES:
Grenache 90%, Cinsault 5% & Syrah 5%
THE TERROIR:
The vineyard is situated on hillsides facing south and thus benefits from maximum sunshine. Clay-limestone soil with stones.WINEMAKING:
Cold maceration, soft pressing and alcoholic fermentation at low controlled temperature. -
HENRI CLERC AOC Chassagne-Montrachet 1erCru “Les Vergers”
GRAPES:
Chardonnay 100%THE TERROIR:
Limestone with limited presence of clay, medium slope. South Est exposure.WINEMAKING:
Alcoholic and malolactic fermentations in French oak-barrel (20%new) for 16 months.Stirring of the lees in the barrels. Amonth before the bottling, blending in a stainless steel tank. -
DOMAINE DE VIRVANE, AOC Chablis
GRAPES:
ChardonnayTHE TERROIR
Limestone soil mixed with clay (part of Jurassic and Kimmeridgian stage).WINEMAKING:
Traditional with alcoholic and malolactic fermentation and control of temperature to 20-22°C. Ageing on thin lees for 12months in stainless-steel tanks. -
CAVE DE LA PETITE FONTAINE, AOC Sancerre
GRAPES:
Sauvignon BlancTHE TERROIR
One part of the vines is planted on the clayey-calcareous hills where some slopes
can be as steep as 40 % incline. The other part is planted on the calcareous stones
plateaux called “caillottes”.WINEMAKING:
The grapes are harvested fully ripened and immediately pressed.
The alcoholic fermentation takes place in thermoregulated stainless steel tanks.
Before bottling, the wine is clarified in cold room during 5 or 6 days. -
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.
