Traditional winemaking and ageing in French oak barrels to obtain fine, elegant and well balanced wines. Garnet red of good intensity. Delicate and fine nose of red berries mixed with nice vanilla and spicy overtones. Perfectly balanced with velvety tannins. Red meats, game, cheeses. Serve at 16-18°C
Barton & Guestier’s winemakers assure a strict control of the winemaking process to guarantee a concentrated, rich and very fruity wine where Syrah predominates and brings all its colour and aromas. Bright cherry red colour with purple highlights. Bouquet of spicy flavour reminiscent of wild herbs with fruity overtones. Well balanced, good lenght and loverly spicy and fruity flavours on the palate. Perfect with spicy food, rich stews, game and …Read More
Using traditional winemaking techniques, Barton & Guestier’s winemakers aim to make a lively Chablis, characteristic from its grape variety and appellation. Golden straw yellow. The bouquet is subtle with flinty mineral aromas mixed with dried fruits and white flowers overtones. Intense mineral notes on the palate with a long finish and refreshing aftertaste. Fish, seafood. Serve well-chilled 10-12°C
Crushing of the grapes; controlled alcoholic fermentation; second fermentation in vats; ageing in vats on the lees to enhance aromatic complexity; fining and bottling. Bright salmon-pink with a fine, delicate mousse. On the nose strawberry, raspberry and gentle spice aromas. Rich, fresh cherry aromas lead to a mouthful of freshly picked forest fruits. Aperitif, dessert. Best enjoyed well-chilled, between 4 et 6°C
Crushing of the grapes; controlled alcoholic fermentation; second fermentation in vats; 3 months of ageing in vats on the lees to enhance aromatic complexity; fining and bottling. Straw yellow with golden highlights. Fine and regular bubbles. Intense and perfumed, dominated by fruity aromas (peach, apricot). Flattering citrus notes appear when agitated. Fine and elegant on the palate. Upheld by a good acidity, this flavourfull well-balanced wine has a long and …Read More
Bernard Fulloy, the cellar master at Château Magnol, aims to extract high quality tnanins and flavours in order to produce a wine typical of the appellation: robust and powerful. After careful selection and minimal interference in the natural ripening of the grapes, alcoholic fermentation generally takes place at 30°C with one rack and return per day. The wine stays on the skins for about 3 weeks. After alcoholic fermentation, Château …Read More
Traditional winemaking methods with a minimum of 6 months of ageing in French oak barrels. Deep red colour. Intense ripe raspberry nose with tobacco overtones. Well-structured on the palate, with plenty of fruit, good balance and excellent tannins. Red meat, roast chicken, soft-ripened cheese. Serve at 16-18°C
Traditional winemaking methods and ageing on the lees for 3 months in American oak barrels. Bright pale yellow colour with gold highlights. A complexe nose featuring citrus and white fruit, with mineral and well integrated oaky overtones. Powerful tropical fruit on the palate, a great balance and a long aftertaste. Sea bass in a lobster coulis, salmon gratin, sole and turbot. Serve well-chilled at 10-12°C.
Traditional winemaking methods with a minimum of 6 months of ageing in French oak barrels. Deep red colour with dark hues. Aromas of violet, cherries and prunes. Nice tobacco notes appear when agitated. Concentrated and well-structured on the palate, with plenty of fruit and polished tannin. Wild mushroom risotto, game and hard cheese. Serve at 16-18°C.