Les Hauts D'Oriet Vieilles Vignes Cotes Du Rhone 2014

Cold temperature maceration of skin of the grapes in their juice for 3 to 4 days before the start of the fermentation to extract fruit flavors. The fermentation temperature is controlled to not exceed 22°C in order to avoid volatilization of the fruit flavors.

The harvested grapes are vinified with the intention to reveal the beautiful aromatics and fruity profile of this superb double Gold Medal winning Côtes Du Rhone.

On this historic land where the vine has been cultivated for 2000 years, Laurent Gauzi our Rhone winemaker has selected the oldest of vines planted on terraces composed of large round pebbles and schist.

Domaine Fontval IGP Mediterranee Rose 2015

The grapes are pressed immediately after picking early in the morning, followed by fermentation of juices at controlled temperature. 70% Granache, 30% Mourvedre.

Chateau Le Faure AOC Bordeaux Rouge 2014

25 hectare, located 20km south of St Emilion and 30 km west of Bordeaux. 

70% Merlot, 30% Cabernet Sauvignon. 

Maceration of the grape skins in the juice continues during 15 days at an elevated temperature about 35°C to enrich the wine structure by increasing the extraction of tannins from the skin.