Oak barrel - Import export

SPIRIT DRINK Armagnac AOC arranged with pear, ginger and Timut pepper. The sweetness of the pear, the liveliness of the ginger and the fruity and flowery flavors of Timut pepper combine for a surprising and delicate result. The French Arrangers produce 100% organic spirits in the heart of the Gers. Our Armagnac, round and generous, is aged in Gascony oak barrels. The sweetness of the pear, the liveliness of the ginger and the fruity and flowery flavors of Timut pepper combine for a surprising and delicate result. Alcohol abuse is dangerous for health. To consume with moderation.

SPIRIT DRINK 2.5L Gascon pot: Armagnac AOC arranged with hazelnuts and honey. The deliciousness of roasted hazelnut and the sweetness of acacia honey will bring praline notes to your palate. The French Arrangers produce 100% organic spirits in the heart of the Gers. The generous shapes of this magnificent Gascon Pot invite conviviality. An ideal bottle for bon vivant banquets! Our Armagnac, round and generous, is aged in Gascony oak barrels. The deliciousness of roasted hazelnut and the sweetness of acacia honey will bring praline notes to your palate. Alcohol abuse is dangerous for health. To consume with moderation.

SPIRIT DRINK 2.5L Gascon pot: Armagnac AOC flavored with coffee and vanilla. The aromatic combination of 100% Arabica coffee from Guatemala and Bourbon vanilla from Madagascar provides a smooth and intense result. Weight 4kg Dimensions 15 × 15 × 40cm Degree of alcohol 32% Volume 2.5L Ingredients Armagnac AOC*, coffee beans from Guatemala*, Bourbon vanilla from Madagascar*, cane sugar* *from organic farming The French Arrangers produce 100% organic spirits in the heart of the Gers. The generous shapes of this magnificent Gascon Pot invite conviviality. An ideal bottle for bon vivant banquets! Our Armagnac, round and generous, is aged in Gascony oak barrels. The aromatic combination of 100% Arabica coffee from Guatemala and Bourbon vanilla from Madagascar provides a smooth and intense result. Alcohol abuse is dangerous for health. To consume with moderation.

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

Flaguerie cider vinegar is the result of the acetic transformation of organic cider into vinegar. This natural vinegar is aged for several months in oak barrels before being bottled without filtration. A vinegar mother may form at the bottom of the bottle. Flaguerie cider vinegar is enhanced with tarragon.

Flaguerie cider vinegar is the result of the acetic transformation of organic cider into vinegar. This natural vinegar is aged for several months in oak barrels before being bottled without filtration. A vinegar mother may form at the bottom of the bottle. Flaguerie cider vinegar is enhanced with shallot

Floors: Limestone Gold medal by Gilbert et Gaillard Vinification: Destemmed harvest, long maceration in stainless steel vats, then matured in French oak barrels. Brilliant garnet-red colour Intense, rich nose of toast, vanilla and liquorice with hints of liquorice and ripe fruit such as prunes. On the palate, the tannins are silky and well mellow.

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

Vineyard: Located in the very south of Burgundy, on the border with the Beaujolais region, the appellation's area extends beyond that of the village. The village of Saint-Vérand bears a "d", but the appellation does not because it is harvested in six villages. It dates back to 1971, and is the second last appellation to be granted in the Mâconnais region. Viticulture : Soil: Jurassic limestone that extends the limestone layers of the Côte d'Or, ideal for Chardonnay. Planting density: 8,500 vines/hectare. Pruning: Guyot. Age: 70 to 80 years Harvest: By hand Yields: deliberately low, between 35 and 40 hectolitres per hectare depending on the year. Small grapes with a high concentration of sugar. Vinification: Very long, cold vinification (between 15°C and 20°C). Ageing: 20% aged in oak barrels for 3 to 5 wines. The rest is matured in vats for 6 to 8 months on fine lees.

« Classic » Series for whiskeys and Bourbons Medium Range Tosting , Char , options « Premium » Series for high-end spirits Toasting , char, options 24 month air dried wood Galvanized steel hoops Fine grain oak – Quercus Alba wood origin.