CE QUI NOUS LIE.

Mechanical harvesting in early September. Traditional vinification in stainless steel and concrete tanks. Cold maceration depending on grape quality. Slow start to alcoholic fermentation with pump-overs two to three times a day, followed by rack and return. Gentle maceration for 15 to 20 days at 25°C. Ageing with oak chips.

A luscious, fruit-forward red, smooth and easy to enjoy from the very first sip.

Aperitif, charcuterie board

Parcel selection from cool clay-limestone soils. Harvesting at full ripeness with destemming and rigorous grape sorting to retain only the finest berries. Pre-fermentation cold maceration followed by temperature-controlled alcoholic fermentation. Approximately 10 days of maceration with lees stirring to enhance roundness.

Deep colour with purple highlights. The nose reveals aromas of sun-ripened red berries. The palate opens with fine, smooth and inviting tannins, supported by rich, juicy fruit. Beautifully balanced throughout.

Spinach, ricotta and mushroom cannelloni

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

Bright, pale yellow colour. The nose is classic Sauvignon Blanc, with ripe citrus aromas and hints of boxwood. The palate is supple and fresh, leading to a finish that reveals excellent aromatic ripeness.

Salmon fillet with dill, fresh goat's cheese and herb risotto.

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

Bright, pale yellow colour. The nose is classic Sauvignon Blanc, revealing ripe citrus aromas with hints of boxwood. The palate is supple and fresh, leading to a finish with remarkable aromatic ripeness.

Oysters and sea bass ceviche

Mechanical harvesting in early September. Traditional vinification in stainless steel and concrete tanks. Cold maceration depending on grape quality. Slow start to alcoholic fermentation with pump-overs two to three times a day, followed by rack and return. Gentle maceration for 15 to 20 days at 25°C. Ageing with oak chips.

Deep colour with purple highlights. The nose is ripe, revealing concentrated fruit aromas with delicate hints of spice. The palate opens with a lively attack, leading to smooth, well-integrated tannins. The ripe fruit retains excellent freshness, resulting in a velvety, generous and highly enjoyable wine.

Mildly spiced roast chicken and roasted root vegetables