Light yellow, green tints.Intense notes, a blend of fruit (lychee, etc.) and rose, with some lighter notes of citrus (lemon, grapefruit).This sharp, dry wine is supple and forthright on entry to the palate.Nice balance of acidity and a finish with notes of lychees and citrus.This noble grape variety has been growing in popularity in Germany in recent years. Its spicy character will be best appreciated with cheeses or a meat curry.
Dry and light, yet lively and slightly aromatic. Its composition gives the wine a freshness and lightness, as well as a gentle yellow colour. Apple and lemon notes give it a fruity and pleasant bouquet.
Its blend reflects the diversity and complementarity of the three main grape varieties in Champagne whose proportions vary from year to year, but always find the same harmony: the body of Pinot Noir (30 to 40%), the suppleness of Meunier (30 to 40%), and the finesse of Chardonnay (20 to 30%).Slightly golden straw yellow with delicate green glints.Green apple, citrus, etc. The striking intensity of these fruity notes is immediately followed by a wave of mineral freshness and white flowers. Then, the blonde nuances of brioche, cereals and fresh nuts hint at elegant maturity.Generous and tasty, white fruit notes including pear, white peach and apple, unfurl on the palate, in the company of fine, light bubbles. Then, little by little, the sweet liveliness of the citrus nuances comes into focus, and lingers delicately in the mouth.
This richly crafted rum has been laid down in oak barrels for at least 21 years then artfully blended for you to savour and enjoy.Tasting Notes:Nose of mocha, toffee, tobacco, and dark spices. The mouth is velvety smooth with full body of tropical fruits, coffee, leather, and rich toffee. The Finish is nutty and smoky.
Intense garnet red colour. It displays varietal characteristics of all present varieties. Very complex aroma and flavour of ripe plums, forest undergrowth, pepper, graphite. A rich, soft, full body wine with an exceptionally long aftertaste and pleasing freshness.Hand harvest of very rape, biodynamic cultivated grapes for all varieties at same time. Four week maceration of crushed grapes, spontaneous fermentation with natural yeast already present on the grapes and malolactic fermentation. Two years maturation of the wine in traditional big old oak barrels. Bottling according to biodynamic calendar with minimal addition of sulphur without filtration.