Classic vinification process. The nose brings aromas of red cherry ; well-balanced, supple and fresh on the palate. Grilled meat, salads and exotic dishes. Serve well-chilled at 8 -10°C
Bordeaux Blanc
High technical mastery allows to preserve the potential and the expression of this great white wine. Half of the the production is aged in French oak barrels. Golden straw yellow. Seductive and fine wine mixing floral notes (acacia) with vanilla and fruity aromas when agitated. Partly vinified in barrels, it is a perfect balance between crispness and smoothness. Best with white meat and poultry. Serve at 10- 12°C.
Bordeaux Rouge
Cabernet and Merlot grapes are vinified and aged separately in French and American oak barrels, before being fined. Intense and brillant red colour. Attractive nose developing intesense fruity aromas (blackcurrant, redcurrant) combined with spicy and toasty notes. Well-balanced and complex, with ripe fruit flavours and a long aftertaste. Red meats, poultry, cheeses. Serve at 14-16°C.
Côtes du Rhône
Perfect mastering of the vineyards for an optimum ripeness of the grapes and of the winemaking process to assure colour and balance between fruit and structure. Cherry red colour. Rich and complex nose (morello cherry, spice, tobacco). Concentrated wine, well structured with spicy and black fruit flavours. Spicy food, red meat, cheeses. Serve at 14-16°C
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
Saint-Emilion
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
Margaux
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
Châteauneuf-du-Pape
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
Chablis
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
Sparkling Rosé
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