Quinson Beaujolais Villages 2015

Grape varieties: Made exclusively from Gamay Noir with white juice.

Origin: Along the bank of the Sâone River, between Macon and Lyon

Vinification: Hand-picked grapes selected following a rigorous selection process. No pressing or breaking of bunches. Fermentation of full bunches for 6-8 days. This technique provides the distinct aromas of this nouveau wine. This is followed by traditional red-wine vinification.

Empereur AOC Bordeaux Rouge 2015

Done separately by vines and thermo-regulated. Maceration of the grape skins in the juice continues a few days after the end of the alcoholic fermentation at an elevated temperature about 35°C.  This treatment enriches the wine structure by increasing the extraction of tannins contained in the skin. 

Blend - Merlot 50% & Cabernet Sauvignon 50% 

Quinson Cotes de Provence 2016

Grape varieties: Syrah, Grenache, Cinsault, Mourvèdre.

Origin: Up to 200 m above sea-level, Mediterranean climate.

Vinification: Light maceration then direct pressing, fermentation at a low-temperature. Matured in vats.

Soil: Limestone and crystalline.

Laurent Dublanc Cotes du Rhone 2015

In the late 1970s, Laurent was a young sommelier with expert knowledge in wine. He worked in the most luxurious Parisian hotels and always amazed his customers with his vast wine knowledge such as the appellations, the terroir, the wine-making savoir, the wine histories. When he wasn’t in Paris, he went back to his hometown to help his uncle run his wine shop and advise customers to choose wines. He found that many customers often felt lost in the wide array of choices. He then decided to launch his own wines strictly selected by him as to facilitate the customers. 

Winemaking process: The grapes are harvested when just ripe, destemmed, crushed and fermented for 6 to 12 days at a controlled temperature (about 30° C). The best land and wineries have been selected for this wine. The wine is racked and matured in barrels for several months.

Grape varieties: Wine made from a blend of Syrah, Grenache, Mourvêdre.

Origin: Southern Côtes du Rhône, wine-growing property located between Montélimar and Avignon.

Vinification: The grapes are harvested when just ripe, destemmed, crushed and fermented for 6 - 12 days at a controlled temperature (about 30° C). The best land and wineries are selected for this wine.

Soil: The soils are clay-chalky, or rolled pebbles in some areas (same kind as those of Châteauneuf du Pape).

Pierre Deville French Brut Cleanskin

Established in 1909, one of the founding fathers at Compagnie Francaise des Grands Vins was agronomist engineer Eugene Charmat, eponymous inventor of the fermentation technique now employed to create the majority of sparkling wines around the world. Vinified from the noble cepage of Pinot Noir, Chardonnay and Pinot Meunier, Pierre Deville Vin Mousseux is treated to an extended period of ageing on sedimentery yeast lees, infusing the wine with complexity and enriching the palate with creaminess, all balanced by a refreshingly dry and crisp finish. Situated not far from the centre of Paris itself, within close proximity to the great vineyards of Champagne, Compagnie Française des Grands Vins is France's largest and most conspicuous producer of sparkling wine. Parent company of the esteemed Charles Volner, Opera, Veuve Amiot and Muscador labels, CFGV have maintained a proud tradition of crafting France's most popular and approachable efferverscent wines for over a century. The cellar master applies his extensive expertise into creating Pierre Deville. A rigorous selection of Chardonnay, Pinots Noir and Meuniere, as treated to a rest and maturation on yeast lees is central to the ultimate quality and universal appeal of Pierre Deville Vin Mousseux.