Gravity fed, destemmed and not crushed.
Skin maceration in thermo-regulated truncated cones and vatting for about 1 month with daily punch-down and pumping over.
Spontaneous fermentation under wood.
Dewatering and pressing of the marc, separation of the juices at entonnage and ageing in demi-muid for 12 months. Extraction and assembly in stainless-steel vats, ageing for 6 months before clarifying filtration and then bottling.

Light red colour with ruby highlights.
The nose is powerful and intense, evoking touches of red fruit such as strawberries and cherries, as well as scents of Corsican maquis plants (myrtle).
The slightly toasted palate is smooth and fruity, with the organoleptic characteristics described on the nose. The tannins are fine and silky, with a gourmet finish and fresh red fruit notes.

Open 1 hour before, serve at 14-16°C. Ideal to enjoy with grilled red mullet fillets with tapenade or with Poulet Tikka Marsala.

Direct pressing at harvest with whole grapes. Static settling after 24 to 48 hours of cold after alcohol fermentation. Alcoholic fermentation takes place in a 12hL Stockinger barrel. Malolactic fermentation is not desired and is blocked by the cold and SO₂.

Aging on the lees and under oak lasts 12 months and then extended in stainless steel tanks for 3 months after the best lots are blended. Natural collage and tartaric stabilization by maintaining the cold. Filtered at bottling. Glass aging for a minimum of 3 to 6 months.

To the eye, this wine is clear and shining with golden hues. The nose is characterized by smoky aromas with toasted and roasted notes. Peaty and floral notes are also revealed, with aromas of white fleshy fruit, such as white peach and apricot. The attack on the palate is lively with salty, toasty, and peaty notes. The aromatic found in the nose reveals itself in the middle of the palate, with salty and peaty notes, as well as acidic fruit aromas, lemon and orange zest. Beautiful bitterness and a hint of acidity then contribute to the length in the finish, magnified by toasty and salty notes, expressing this sunny vintage. The minerality of this blend is further sublimated by notes of peat and flint.

Open 1 hour before serving, serve at 14-16°C in a decanter. Ideal to taste with a chicken liver with lemon and coriander or with a white tuna steak with red peppers and garlic mashed potatoes.

Whole-cluster or destemmed pressing. Static settling of must from 24 to 48 hours. Separation of the juices upon entonnage and spontaneous alcoholic fermentation in demi-muids. Aged under wood for 9 months. Racking and blending in stainless-steel vats before 3 months of ageing. Fining and filtration before bottling.

A salmon-pink color. A subtle and complex nose: floral with notes of orange flowers and fruity with citrus aromas such as clementine. In the mouth, it is both supple and lively, revealed by aromas of white-fleshed fruit like peach and apricot, as well as an exotic aromatic touch, with notes of kumquat and lychee that transport us.

Open 1 hour before serving at 14–16°C. This gourmet rosé can be enjoyed during a cocktail buffet or a meal, perfectly paired with the clementine tripe from Le Frère restaurant.

Whole-cluster pressing. Static settling of must of 24 to 48 hours. Alcoholic fermentation in stainless-steel vats. Ageing on lees for 4 months. Fining and natural cold tartaric stabilisation. Formation of bubbles in traditional extra-brut method at 4 g. Ageing on laths from 24–36 months.

Pale gold colour with green highlights. The nose is revealed by aromas of yellow fruits, along with dried and roasted fruits with pastry and peaty notes. In the mouth, it is creamy and lively, elegant and refined, presenting the aromatic palette found on the nose. Its fine bubble transforms this strong and expressive wine into a creamy and airy nectar. A beautiful balance between subtlety and character.

Open and serve chilled. Empire is a wine for all occasions. Highly appreciated for pre-dinner drinks or to accompany seafood during a meal, or even for a dessert alongside a fruit pavlova.

Technical handling of the grapes varies according to the vintages, with either passerillage off the vine (in boxes), or late harvest. Gravity fed, destemmed according to the maturity of the stalk. Skin maceration and partial alcoholic fermentation in stainless-steel vat. Fermentation blocked through cold and the addition of sulphur. Racking and ageing in stainless-steel vats for several months. Filtration then bottling.

Dark red colour with intense garnet highlights. A dessert wine par excellence. Heady, yet very aromatic, marked by aromas of muscats, rose petals and notes of cocoa.

Open at 16°C. This is the perfect wine to accompany chocolate desserts, or even red-fruit salads or sorbets.