What wine for which dish ?

Elegant, soft in mouth and lightly tannic with red berry, vanilla and landscape "guarrigue" aromas.

Drinking well with cod brandade, lamb chops with rosemary and mint sauce.

To drink for the next 5 years between 15°C and 20°C

 A rich and suave structure, full and concentrated body with red berries, soft spices and vanilla aromas.

Drinking well with jugged hare “à la royale”, grilled eggplants and roast beef.

To drink for the next 5 years between 15°C and 20°C

A rich and suave structure, full and concentrated body with red berries, soft spices and liquorice aromas.

With veal filet mignon or stewed beef

To drink for the next 10 years (16°C - 18°C)

A fine structure, full and concentrated body with red berries and vanilla aromas.

With “lasagne à la Bolognaise”, duck à I’orange

To drink for the next 10 years  (16°C - 18°C)

An elegant, fresh and concentrated wine with red currant, cherries and grilled almonds aromas.

To drink in the next 5 years with a leg of lamb in salt crust, breast duck with cherries.

Service 16°C – 20°C

Fresh and elegant, with aromas of rasperries, white figs and fresh almonds.

To drink with fried red mullet, sushi or poultry filtes with creamy sauce.

Service 10°C et 12°C

A smooth wine of finesse with pineaple, frech lime and exotic fruits aromas.

Drinking well with wok vegetables, shrimps with cumin and coconut milk, fresh fruit.

To drink for the next 2 years between 10°C and 14°C

A smouth wine of finesse and perfect balance with citrus, exotic fruits and fennel aromas.

Drinking well with seafood, shellfish, Tika Massala curry.

To drink for the next 2 years between 10°C and 14°C.

A full and elegant wine, with peach, vanilla and honeysuckle aromas.

A perfect Chardonnay for the aperitif, with squid fritters or a capon with morels.

To drink for the next 2 years between 10°C and 14°C.

A rich and full wine with pineapple and white flowers aromas.

Drinking well with scallops with ginger sauce, goat cheese.

To drink for the next 2 years between 10°C and 14°C.

A full and bodied wine with fresh almond, peach, pineapple and toasted brioche aromas.

Drinking well with cuttelfish « à la rouille”, a «bouillabaisse» or supremes of poultry.

Service 10°C – 12°C

Supple on the palate and very great finesse with a mineral final. Pears, pineapples and fresh grass aromas.

To drink in the next 2 years with sushis or poultry with coriander.

Service 8°C  – 12°C

Wide structure, soft and concentrated mouth. Aromas of red fruits, sweet spices and vanilla.

Leg of lamb in a crust of salt, duck breast with cherries.

Service 10°C  – 14°C