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.

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...

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 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...

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...

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...

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.