2016 Champagne Pol Roger Brut Vintage
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...
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...