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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.

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

Cinzano Bianco

Cinzano comes about from the perfect union of wine, alcohol, sugar and an infusion of herbs and spices. Still today Cinzano’s recipe is unique in the world and has been kept secret for over 250 years. In all its versions Cinzano is best enjoyed chilled. It can be enjoyed straight or with soda and makes a great aperitif. Cinzano is also an essential ingredient in renowned cocktails around the world …Read More