ALSO AVAILABLE IN 3/1.5L Pure Chenin Blanc from the ensemble of the property’s holdings in the Grand Cru of Quarts de Chaume, the terroir is a blend of both schist and pudding sandstone and is almost entirely sound facing over the Layon river. Aged in both barrel and vat for 18 months.

Aalto PS (Pagos Seleccionada) is made only in the best vintages. It is sourced from Aalto’s best sites (Pagos) located near La Horra, La Aguilera, and Fresnillo villages and vines are between 80–100 years old. Grapes are hand-harvested, destemmed, fermented stainless steel, concrete, or oak vat (...

Clay-limestone soils on clay and calcareous stone-based alluvium. Aged in barrel for 12 - 15 months

90% Grenache/10% Cinsault. La Providence is in Lambesc in northern Provence. Its first, tiny vintage was 2021; 2023 is the first vintage for Floraison. This young domaine is focused entirely on local varieties, planted on sandy, stony limestone soils with little clay. The farming is certified-...

Bitter liqueur, with a sharp, dry, and woody character. More than twenty selected roots and herbs. Rhubarb and gentian stand out, together with the strength of absinthe and the freshness of eucalyptus. Cardamom is persistent and galangal is the finishing touch, with a discreet sweetness which...

For a curaçao liqueur to be named “curaçao” it does not have to be distilled on our island, unlike other drinks such as champagne or tequila, but we are proud of our island and proud to be the only curaçao of Curaçao.

After some weeks of maceration of black currants, racking and addition of beet sugar is added for an 18%.

60% Malbec, 20% Cabernet Sauvignon, 10% Merlot, 5% Cab Franc, 5% Semillon. The different varieties are co-fermented with native yeasts in concrete tanks (30% whole cluster). 1 year in concrete tanks with about 20% in neutral French barrel.

Vinification:The fully mature grapes are hand-picked at the ideal moment of ripeness during the harvest season. After they are sorted, destemmed and crushed in wine cellar. The must is fermented spontaneously on the skins for 3-4 weeks. The cap is punched down manually three times each day (pigeage...

100% Sangiovese, with 20 different harvests spanning over a month, in micro-vinification. 100% whole-cluster in open-top used tonneaux of 500L.  About half foot-tread for extraction, the rest left whole-cluster in infusion.  Once the skins and stems are removed, the wine ages first in these...