Brandy Sainte Louise was created at the request of bartenders nationwide who have been searching for a classic, old-world style brandy, with a balanced, fruit-forward flavor profile. In the 19th and 20th centuries, as the Golden Age of Cocktails was gathering steam and bartenders all over the...

Le Rosé d’Azur is a tribute to Gabriel Sumeire, the grand-father of Régine Sumeire, who acquired the Domaine de Font-Freye in 1933, and later the Château la Tour de l’Evêque in 1958.

The Cavicchioli family has been cultivating vines in the San Prospero province of Modena (Sorbara DOC) for over a century, but it was not until 1928 that Umberto Cavicchioli began bottling the wine under his family name. Umberto’s two grandsons, brothers Sandro and Claudio are still part of...

Metis Sauvignon Blanc was inspired by Pascal Jolivet and his holistic approach to winemaking in Sancerre. Using a unique and minimalistic approach to winemaking, we are able to make a wine that shows the true expression of the Constantia terroir. The name Metis refers to the collaboration...

Régine Sumeire acquired Château Barbeyrolles in 1977. She fell in love with this property located at the foot of Gassin, one of the three villages on the Saint-Tropez peninsula. Twelve hectares of vines, a preserved place of magical beauty. This sleepy vineyard required a lot of patience and...

The name Compagnie Médocaine des Grands Cru refers to the merchant companies of an era when people set out to conquer new territories to sell and promote fine wines around the world. While world trade has accelerated, we are proud to express our origins anchored in the past but resolutely...

In 1692, under the aegis of André Alary, the Alary family settled in Cairanne, as shown by the municipal archives. Winegrowers on this terroir from father to son, 10 generations have successively passed on the estate, which has grown over time. Each generation has inherited the same passion of...

The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...

The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...

The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...