NV Champagne Valentin Leflaive SIGMA | 20 | 4.0 Blanc de Blancs Extra-Brut
The grapes are grown sustainably on 40 year old vines. All grown on clay, limestone and chalk soils with a Southeast exposure between 100m and 210m in altitude. The Harvest is 100% manual. The pressing is split, the sizes are separated and eliminated. Fermentation is done is stainless steel vats...
NV Champagne Valentin Leflaive Oger | 20 | 3.0 Grand Cru Blanc de Blancs Extra-Brut
The harvest is 100% manual. The pressing is fractional, (prunings are separated and eliminated). The wines are vinified in thermoregulated stainless-steel vats and oak barrels. 10% of reserve wine went into this cuvée.
NV Champagne Valentin Leflaive Verzenay Les Marquises | 20 | 5.0 Grand Cru Rosé Extra-Brut
The harvest is 100% manual. The wines are vinified in thermoregulated stainless-steel vats and oak barrels.
NV Champagne Valentin Leflaive Verzenay | 20 | 3.0 Grand Cru Blanc de Noirs Extra-Brut
The harvest is 100% manual. The pressing is fractional, (prunings are separated and eliminated). The wines are vinified in thermoregulated stainless-steel vats and oak barrels.
NV Champagne Valentin Leflaive Oger Les Peignottes | 20 | 3.0 Grand Cru Blanc de Blancs Extra-Brut
The harvest is 100% manual. The wines are vinified in thermoregulated stainless-steel vats and oak barrels.
NV Champagne Valentin Leflaive Verzenay Les Correttes | 20 | 3.0 Grand Cru Blanc de Noirs Extra-Brut
The harvest is 100% manual. The pressing is fractional, (prunings are separated and eliminated). The wines are vinified in thermoregulated stainless-steel vats and oak barrels.
2018 Brandlin Cabernet Sauvignon
Brandlin Cabernet Sauvignon is aged for 22 months in French oak (50% new).
2022 Château Mont-Redon Lirac Blanc
Direct pressing in pneumatic presses. Natural cold settling (10-12°C) and light fining. Vinification at constant low temperature of 14° to 16°C. Duration of fermentation: three weeks minimum. Approximately one third of the must is fermented in Burgundian barrels (new and of one year old) and...
2021 Château Mont-Redon Châteauneuf du Pape Rouge
Following complete de-stemming, extraction is done by punching-down for fifteen to twenty days of skin contact for optimal extraction of tannins and color. Once the malolactic fermentations are completed in vats, a second selection is performed. Batches which do not meet our criteria are sold in...
2018 Fattoria dei Barbi Brunello di Montalcino DOCG
Manual harvest occurs at the end of September, followed by a pre-fermentation cold maceration (“cold-soak”), which involves cooling the grapes to a temperature of 3°-5°C (37–41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic,...