Cepage(s): 100% Riesling
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Cepage(s): 100% Riesling
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Grape(s): 50% Chardonnay, 25% Pinot Noir, 25% Pinot Meunier.
Vincent has old vines dating back to 1930. Indigenous yeasts used.
2009 vintage.
Disgorged 09 Octobre 2012.
NO DOSAGE. NO FINING. NO FILTRATION. Less than 20mg/L of sulfites used. Fermentation occurs in barrels. Remuage (the intermittent rotation of the bottles to allow the...
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Grape(s): 100% Viognier.
The vines exposed directly south are used for the cuvée « Ayguets » , situated on terrasses above the town of Chavanay. Their exposure and sensitivity to botrytis favors particularly the over-ripeness of the grapes. The soil composition is muscovite granite. Organic fertilizer used, low-yield...
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Grape(s): 92% Sémillon, 6,5% Sauvignon Blanc, 1,5% Muscadelle.
“...2003 is a rich, sweet vintage of powerful, full-bodied wines that possess huge levels of glycerin, alcohol, and residual sugar.”
RP 96 pts.
Marvellous balance in the mouth, in spite of a richness in liqueur superior to all previously known vintages,...
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Grape(s): 100% Chardonnay. Vinification en fûts de chêne.
Le domaine s'éntend sur un peu plus de 2 hectares en une seule parcelle, sur un sol argilo-calcaire. L'encépagement est issu uniquement d'une sélection massale. Toutes les cuvées sont élaborées en monocepage. Chaque année...
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Grape(s): 60% Pinot Noir, 25% Pinot Meunier, 15% Chardonnay.
Disgorged 23 Mai 2011 (So approximately 6 1/2 years sur lies)
Dosage: 4,5 g/L Sucre de Canne Bio
No fining. No filtration.
BIODYNAMIC
Maturity: Now-2028
RP 91 pts.
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Grape(s): 100% Chenin Blanc.
One of the absolute references in Vouvray. For the passionate and meticulous winemaker, Philippe Foreau, the hallmark of a great wine encompasses aromatic purity, individuality, finesse, elegance, balance, long aftertaste. The taste should be frank and provoke emotion, amazement and be pleasantly digestible. The Vouvray...
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Grape(s): 100% Chardonnay.
No blending for this single-cru Champagne: Chardonnays only, coming from the vineyard plots of Les Barillers and Les Faucherets situated mid-slope in Vertus. One terroir only and one vintage only: 2006. The natural alcoholic fermentation (natural yeast) and the malolactic fermentation begin spontaneously in our wooden big...
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