Grape varieties - Import export

Bois des Fées Rosé AOP Coteaux d'Aix-en-Provence Rosé organic wine Grape varieties Syrah 60% - Cabernet Sauvignon 30% and Grenache 10%. Tasting The palate is powerful and complex. - Texture: expressive and warm. - Aromas: melon, vine peach and fresh red fruits. - Finish: crescendo on notes of grapefruit and barley sugar and barley sugar, with a nice vivacity. Food Pairings: - Lobster with Armorican sauce. - Pan-fried scallops with citrus sauce. - Sliced duck with cranberry sauce. - Japanese cuisine. - Red fruit charlotte.

Grande Cuvée White AOP Coteaux d'Aix-en-Provence White organic wine Grape varieties Vermentino 70% - Ugni blanc 30%. Aged for 12 months in new oak barrels, then aged in bottle then aged in bottle for 1 year. Tasting The colour is light yellow with golden and silver reflections The mouth is structured, round and deep: - Texture: beautiful and unctuous - Aromas: white and yellow flesh fruits - Finish: toasted, vanilla, persistent Food pairings: - Grilled lobster with cognac sauce. - Coq au vin blanc traditional. - Quasi of veal with ceps and chanterelles. - Shellfish. - Cheese platter with character.

Red organic wine Grape varieties Syrah 60% - Cabernet Sauvignon 40%. Aged for 24 months in new oak barrels, aged in bottle for 1 year. Tasting A very intense garnet red colour, a powerful, complex and delicate nose. Intense and structured on the palate: - Texture: beautiful matter with silky tannins - Aromas: ripe black fruits - Empyreumatic aromas: roasted coffee - Finish: silky with notes of sweet spices Pairings Can be Recommended for dinners such as: - Roast leg of lamb à la Provençale - Hare à la royale - Wild boar stew - Ribs on the bone / Grilled veal chop - Dark chocolate cake see the technical sheet

Grape variety: Merlot - Marselan Gold medal by Gilbert et Gaillard Garnet colour, The nose reveals notes of ripe black then hints of liquorice. Generous and velvety on the palate.

Grape varieties: Syrah - Grenache - Carignan Deep colour, The nose is complex and intense with notes of cooked fruit and spices. Same complexity on the palate, with round tannins, velvety, spicy finish. Gold medal from Gilbert et Gaillard

Grape variety: Macabeu - Muscat Côtes Catalanes Gold medal by Gilbert et Gaillard Soil: Clay-limestone Vinification: Direct pressing, static settling and fermentation in 14" / 16" stainless steel vats for 15 to 20 days, then matured on fine lees until bottling. Tasting notes Brilliant pale yellow colour, The nose offers aromas of fresh fruit, citrus and exotic fruits, as well as pretty floral notes. Lively and fresh on the palate, the typical Muscat character dominates the finish.

Grape varieties: Grenache Blanc - Grenache Gris Soil type Clay-limestone, old vines on the sunny terraces of the Aspres terroir Vinification: Direct pressing, fermentation in temperature-controlled vats, then matured in French oak barrels with stirring on the lees. Tasting notes: A silvery colour, Subtle aromas of white peach, pear and toast. peach, pear and toast or brioche. brioche. The palate is round, but still fresh. freshness. This is a balanced and complex. Food and wine pairing: Tubot or grilled sea bream, Comté cheese, A la plancha vegetables Gold medal by Gilbert et Gaillard

To the north of the appellation's terroir, in the "middle mountains". This is the highest cru in the Beaujolais. Chiroubles has long been a stopping-off point for walkers stop to admire the magnificent views over the Beaujolais hills of the Beaujolais and the Saône valley. Soil: fairly coarse granite and porphyry. Viticulture: Planting density: 9,000 vines/ha to control the vigour of the grape variety. the vigour of the grape variety. Pruning: very short goblet pruning to control yields. Harvesting: by hand. Vinification: Traditional Beaujolais method, semi-carbonic, in whole bunches. Maceration for an average of 8 days. Aged in vats for 6 to 8 months. Tasting notes : A wine with no fuss! The nose is marked by characteristic aromas of peony and cherry. Solid and fleshy on the palate. The tannins are present without being harsh. The roundness of the grape variety comes through here with great depth.

Site: in the very north of the Beaujolais region, one of the ten crus of the appellation. The vineyards are steeply sloping. History & tradition: The first climate in the region to have been exploited in ancient times, while the others remained covered with chestnut trees. It is said to have taken its name from Julius Caesar himself. Soil: A mixture of granite and manganese. Viticulture: Planting density: 9,000 vines/ha to control the vigour of the grape variety. the vigour of the grape variety. Pruning: very short goblet pruning to control yields. Vinification : Harvest: by hand. Method: Traditional Beaujolais, semi-carbonic, whole bunches. Maceration: 6 to 10 days. Ageing: in vats. Tasting notes: Finesse and depth. A beautiful colour with raspberry a surprisingly elegant bouquet, with notes of wild of wild fruit. On the palate, the wine is fleshy and well beautiful construction. The finish is long and fragrant".

The grapes are harvested by hand. For this Cuvée, we only use the first presses only the first pressings of our best vintages. The wine is matured in vats only during the first alcoholic fermentation. for about 3 months, followed by bottling with our second fermentation second fermentation to create fine bubbles. The wine is then aged on laths for a minimum of 1 year for optimum quality. Food and wine pairing : The Blanc de Blancs is an ideal accompaniment to aperitifs or simply grilled fish. simply grilled fish or roast veal with olives. Aromas & Flavours : This Crémant de Bourgogne has a light golden colour with fine bubbles. with notes of citrus fruit. Lemon and lime dominate and bring a lovely freshness to the palate. freshness on the palate. The minerality provided by the grape varieties planted in clay-limestone soil, gives this wine a solid complexity that will appeal to those who like to discover new things.