AOP Bordeaux
Bordeaux RedOrigin : Entre-deux-Mers |
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Fruity
Aromas : Intense nose with red berries, blackberry, strawberry and blackcurrant aromas. Round, smooth and very fresh in the mouth. Winemaking: Warm pre-fermentation maceration, then solid or liquid phase fermentation Ageing: Stainless steel tanks
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Tradition
Aromas : Very typical and complex bouquet with ripe red berry aromas, slightly spicy. Round and full-bodied in the mouth, it reveals aromas of chocolate and liquorice. Winemaking: Traditional fermentation Ageing: Stainless steel tanks
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Top-end, OAKYAromas : Toasty nose with aromas of very ripe red berries. Hints of vanilla and roasting. Full-bodied on the palate, with toasted bread and moka aromas. Winemaking: Traditional fermentation Ageing: Staves or wood chips in tanks - Oak barrels (mainly French)
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Bordeaux WhiteOrigin : Entre-deux-Mers |
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Sauvignon (Varietal)
Varieties: SAUVIGNON Aromas: Intense bouquet with « thiol » aromas of box wood, citrus and tropical fruit. Crispy with a great freshness on the palate. Winemaking: Direct pressing (in an oxygen-free environment), cultured yeast, fermentation at cold temperature. Ageing: Stainless steel tanks, on fine lees with regular stirring.
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White fruits (Varietal – fermentative)
Varieties: SAUVIGNON / SEMILLON / MUSCADELLE Aromas: Notes of white fruits, peach and pear, as well as white flowers in the nose. Round and full-bodied in the mouth, hints of white fruits and apricot. Long on the palate. Winemaking: Short pre-fermentation maceration at cold temperature, pressing (oxygen-free), temperature-controlled fermentation. Ageing: Stainless steel tanks, on fine lees with regular stirring.
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Oaky
Varieties: SAUVIGNON / SEMILLON / MUSCADELLE Aromas: Toasted and spicy nose with notes of vanilla and white fruits. Round and silky in the mouth, with buttery flavours. Lovely aromas of apricot and peach. Great length. Winemaking: Pre-fermentation cold maceration, pressing (oxygen-free), temperature-controlled fermentation.. Ageing: French oak barrels with regular stirring (« batônnage »). Staves or wood chips in stainless steel tanks.
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Sweet Bordeaux white wine
Balance 11,5-12%vol. & 30-36g/l of residual sugar
Aromas: Complex nose showing white fruits, honey, anise aromas. Well-balanced, round and fruity with a delicious sweet aftertaste. Winemaking: Pre-fermentation cold maceration, pressing (oxygen-free), pre-fermentation cold maceration, fermentation stopped by adding SO2. Ageing: Stainless steel tanks, on fine lees.
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Bordeaux RoséOrigin : Entre-deux-Mers |
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Amyl style
Varieties: MERLOT / CABERNETS Colour : Pale, « rose petal » Aromas: Amyl acetate and « English candy » bouquet. Crispy, delicious freshness on the palate. Winemaking: Direct pressing (oxygen-free), cultured yeasts, fermentation at cold temperature. Ageing: Stainless steel tanks, on fine lees.
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Red fruit
Varieties: Mainly MERLOT Colour : Intense strawberry colour Aromas: Complex bouquet of red berries, strawberry, blackcurrant. Round and juicy in the mouth, with red berries aromas. Winemaking: Short pre-fermentation maceration at cold temperature, pressing (oxygen-free), fermentation at cold temperature. « Saignées » (first drained juice after a short maceration) Ageing: Stainless steel tanks, on fine lees.
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Varietal
Varieties: Mainly CABERNET Colour : Pale, attractive Aromas: Slightly spicy and fresh in the nose with hints of blackcurrant and amyl acetate. Lively and acidulous on the palate. Winemaking: Direct pressing (oxygen-free), cultured yeasts, fermentation at cold temperature. Ageing: Stainless steel tanks, on fine lees.
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