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Rosé d’Anjou

To produce this very aromatic Rosé, our winemakers chose a short maceration period; an alcoholic fermentation at low temperature and cooling of the wines to stop fermentation and leave residual sugar. Intense salmon-pink. Fine and elegant nose with ripe red berries aromas and hints of black pepper. Enjoyable wine, fruit diven, with overtones of sweet red fruits and spices. Summer salads, exotic and spicy dishes. Serve well-chilled 10-12°C


Traditional winemaking methods to produce a supple and fruity wine. Intense ruby red colour. Fruit driven nose, with intese plum and blackberry aromas. Well balanced wine, with velvety tannins, and a long fruity finish. Red meats, poultry, game, cheese. Serve at 16-18°C


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