Energizing shampoo for normal hair ideal for everyday use combining extracts of saw palmetto, maca root and biotin. It nourishes the hair from the root and activates hair growth. Maca root is very rich in nutrients while saw palmetto is responsible for revitalizing the scalp. For the combat of oiliness, a mixture of ginger, cinnamon, biosulfur and prickly burnet extracts is highly effective with fast visible results.

With naturally derived cleansing and softening agents respecting the baby’s skin. It protects from inflammation and leaves the skin smooth and soft. Contains milk proteins for their hydration and anti-inflammatory properties and chamomile extract for its soothing properties. Additionally, sage extract offers mild antibacterial properties.

Ecomil Rice spelt almond drink Bio 1 L
Ecomil Spelt rice oat hazelnut drink Bio 1 L 

Light baby milk ideal for the baby’s sensitive skin. With milk proteins, sage extract, chamomile extract, chamomile oil and bisabolol, it helps in retaining all moisture of the skin while also soothing it.

Ideal for irritated baby skin. It creates a waterproof film with soothing properties and hydrates in great depth. Talc absorbs moisture, milk proteins rich in amino acids offer anti-inflammatory and hydrating properties, while sage acts as an antioxidant and antiperspirant. Additionally, olive oil makes the skin more elastic and smooth.

Wire or Nylon Wound Connector Mops 

Baby oil ideal for sensitive baby skin. It contains natural oils such as calendula, chamomile and olive oil for maximum hydrating and soothing properties.

Mild waterproof cream, ideally used during a diaper change. It creates a waterproof film protecting the skin from irritation and retaining moisture. Shea butter rich in vitamins A, E and F along with omega fatty acids keep the skin nourished, while sage extract, chamomile oil, allantoin and panthenol make sure that no irritation remains.

Mild shower gel with neutral pH and mild antiseptic action, specifically designed for daily use and deep cleansing. Contains provitamin B5 and aloe vera for hydration, green tea extract for removing bacterial and odors and chamomile extract for soothing and anti-inflammatory properties.

Very mild, hypoallergenically tested liquid cleansing soap for the daily cleansing of intimate areas. Contains hamamelis water, chamomile extract and olive extract for soothing and menthol oil for a feeling of freshness.

Body lotion for intense hydration and revitalization of broken skin. It improved elasticity, leaving the skin smooth. Contains vitamins and herbal extracts coming from argan oil, olive oil to offer great nourishment, while urea and provitamin B5 help in long lasting hydration and even assist in the healing of small wounds.

Dry oil that rejuvenates skin and hair without leaving a feeling of greasiness. Infused with orange oil, pomegranate oil lemon oil, orange oil and pistachio oil.

Wringer Mop 

Nonwoven Connector Mops

REGERATION PHASE

We're distributing Elisabeth that is one of the very rare organic cognac.

A beautiful Saint-Emilion Grand Cru, produced in limited quantities, and exclusively distributed by Vintex.

Baron d'Archange is our exclusive brand, produced from beautiful terroirs.

Refreshing aloe vera gel with hydrating, soothing and restricting properties. While the main anti-inflammatory properties are due to the natural aloe vera, it also contains cucumber extract, allantoin and urea which enhance the hydrating properties.

Face and body cream enriched with 5% provitamin B5 for hydration and hyaluronic acid for increased collagen production. Calendula oil acts as an antioxidant while shea butter nourishes the skin and gives a velvety feel.

Hair conditioner for volume, shine and deep nourishment of the hair. The chamomile extract gives an outstanding volumizing effect while the hairdensyl complex helps in making the hair easily detangle without breaking it.

Hair mask for nourishment, shine and color protection. The bioactive peptides, amino acids and polysaccharides from rice, protect the hair from oxidation caused by uv lightning.

Protects and nourishes the hair. Enriched with arginine for strengthening the hair and rosemary extract which fights dryness.

Protects and nourishes the hair. Enriched with arginine for strengthening the hair and bayleaf extract for anti-inflammatory properties.

Sanitizing gel enriched aloe vera to cleanse while soothing instead of irritating and drying.

Moisturizing cream that brings the skin back to its original hydration and elasticity levels. Olive oil protects the skin and halts the aging process, urea balances the skin’s moisture and argan oil revitalizes it.

Moisturizing cream ideal for intense hand care. It is readily absorbed without leaving a feeling of greasiness. The combination of pomegranate oil, jojoba oil help in elasticity while shea butter, allantoin and provitamin B5 assist in hydration.

Cream ideal for the natural relief of symptoms of the common cold. It contains eucalyptus oil for its antimicrobial, antibacterial and anti-inflammatory properties and menthol for a pleasant, fresh aroma.

Cream ideal for hydration and relief from mild irritations and red spots. It hydrates dry, sensitive skin and soothes. Can be used also as an aftershave or for the skin’s extra sensitive skin. The calendula essential oil provides excellent healing from small wounds and tears of the skin.

Cream ideal for surface wounds and intense irritation. Provide relief from conditions such as acne while at the same time offering strong antimicrobial and toning properties. Can also be used for relief caused by fungi.

Cream ideal for relief and covering of bruised skin caused by injury, stings or irritation using the power of arnica oil. Provides immediate relief and hydration of the skin while the infused menthol leaves a pleasant fresh feeling.

Stick ideal for relief and covering of bruised skin caused by injury, stings or irritation using the power of arnica oil. Provides immediate relief and hydration of the skin. Contains beeswax, shea butter and vitamin E for maximum hydration.

Gel ideal for (sun) burns and serious irritations. Creates a protective film on the skin while leaving a fresh feeling. Timola oil is a traditional remedy for irritated skin from South Africa and it works in combination with calendula oil and tea tree oil to also offer antioxidant properties to the skin.

Combination of moisturizing hand cream and lip balm. Restores the skin’s natural elasticity and moisture and accelerates its healing while halting its aging and protecting from uv light.

Intense hydrating foot cream helping in restoring the skin’s balance. Ideal for dealing with problems such as bad odors and fungi. Contains urea, glycerin and vitamin E for hydration while restoring dry skin, and almond oil for antioxidant properties.

Prosecco is a delicate, refined wine that is characterized by its aromatic quality and its freshness, above all after secondary fermentation following the Martinotti method. The secondary fermentation enriches the wine’s fruity aromas. The moderate structure of this sparkling wine leaves space for a subtle, gently persistent perlage that provides vivacity, and tickles the taster’s palate. The Winemaking Process The harvest is followed by a gentle pressing and cold settling of the must. The primary fermentation takes place in steel tanks at controlled temperature of 18-19 degrees Celsius, using selected yeasts. The wine is kept on its lees for about three months, and, after having made it clear, it is put into an autoclave for secondary fermentation. After bottling, it is left to rest for 4-6 weeks before being put on the market. The Wine A bright straw color with a subtle but persistent fizziness. The taste is well-balanced, with an acidity that highlights the aromatic freshness, resulting in a very pleasant taste. It is a fresh, young wine that is extremely versatile, ideal for a modern, light cuisine or as an aperitif. It is particularly suited to a variety of cockails, and it is a good accompaniment to various appetizers, white meat and fish in general.

Italian vine, called Pulcinum in the ancient Rome. Sparse and winged bunch, medium and green to gold grapes; pruinose skin; medium trefoil leaves. The Winemaking Process The grapes named Glera mature towards the beginning of October. The initial vinification is done in white. The wine-must is placed in a closed pressureresistant recipient known as an “autoclave”, and made to ferment at 16° C with the inoculation of selected yeasts. When the fermentation is finished, it is refrigerated at 4° C and left in contact with the yeasts. When the period of refinement has transpired, it is isobarically filtered into another autoclave and then bottled. The Wine Light straw-coloured, sparkling, aromatic; fresh, fruity and flowery scent with apple and citrus fruit scents; delicate and soft taste with a balanced sourness. Serve at 6-8° C. Open upon use. This wine is suggested as aperitif and it is excellent with various cocktails, it pairs well with appetizers, white meat and fish in general. It is excellent when young.

Part of a skillful range of wines obtained from white grapes, with maniacal attention to detail in the process of producing its sparkling character, Montelvini presents Promosso Extra Dry, a fresh, dynamic sparkling wine that represents our vocation as producers of this category. The Winemaking Process The wine obtained from the vinification techniques is put in an autoclave, where it ferments again, in the presence of selected yeasts, at 16 degrees Celsius. On completion of the fermentation process, it is refrigerated at -4 degrees Celsius and left in contact with the yeast. After the aging period, the wine is centrifuged and undergoes isobaric filtration in a second autoclave, before being bottled. The Wine The aromas are delicate fruity, and distinctly spicy. On the palate there is a pleasurable acidity that is lively and fruity, with a dry, delicate body. It perfectly suits shellfish and white fish, as well as seafood; it is also excellent as an aperitif.

GRAPE VARIETIES: 80% Merlot, 20% Cabernet Sauvignon

TASTING NOTES

Château Grandefont La Gabare offers a dark red colour and garnet core. The elegant and aromatic nose combines notes of ripe red fruits, vanilla and spice. The palate is rich, fruity and balanced out by a pleasant freshness. The warm and direct tannins reinforce the seductive character of this exceptional Bordeaux.

FOOD & WINE PAIRING

Château Grandefont La Gabare makes an excellent choice for a starter of snails in garlic butter. It also works well with a shepherd’s pie, enchiladas or a cassoulet followed by a slice of camembert to finish.

Enjoy served at 18°C.

AWARDS

2018 : Gold Medal - Concours de Lyon 2020 

2017 : Silver Medal – Concours De Lyon 2018 /

           Bronze Medal – Decanter Awards 2018

GRAPE VARIETIES : 57% Merlot, 20% Cabernet Sauvignon, 12% Cabernet Franc, 11% Malbec

TASTING NOTES:

Château Picon 1070 reveals a deep and bright ruby red colour. The nose combines delicate oaky notes, such as vanilla and toast, combined with more powerful notes of ripe red fruits. The palate is velvety smooth, well-structured and harmonious with firm, ripe tannins.

FOOD & WINE PAIRING:

Château Picon 1070 makes the ideal partner for duck slivers with mashed potato, fish and meats in a red wine sauce or even a duck foie gras with cherry jam.

Enjoy served at 18°C.

AWARDS:

2017 : Gold Medal - Lyon 2019

2016 : Gold Medal – CWSA 2018

           88/100 – Decanter Magazine

           14/20 – Guide Bettane & Dessauve 2019

GRAPE VARIETIES : 60% Merlot, 40% Cabernet Sauvignon

TASTING NOTES

Château Picon La Réserve reveals a deep, dark carmen red hue. The elegant and complex nose discloses aromas of red fruits and roasted notes. The palate is powerful, concentrated and opulent. Ripe fruit aromas combine harmoniously with notes of toast and vanilla. A complex yet harmonious wine and a reference point in the appellation.

FOOD & WINE PAIRING

Château Picon La Réserve makes the ideal partner for sophisticated French dishes such as roast lamb in garlic or a fillet of beef ‘rossini'. It also works well with more everyday dishes such as spaghetti bolognese or a vegetable bake.

18°C.

AWARDS

2016 : Gold Medal – Concours de Bordeaux 2018

           Gold Medal – CWSA 2018

           Double Gold Medal – Sakura Awards 2018

           Bronze Medal – Decanter Awards 2018

           90/100 Wine Enthusiast

           16/20 Coup de Cœur – Bettane & Dessauve

GRAPE VARIETIES : 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot

TASTING NOTES

Château Gandoy Perrinat 1281 displays a bright red hue and a direct nose dominated by red fruit aromas. The palate is rich and oily with a delicate tannic backbone.

FOOD & WINE PAIRING

Château Gandoy Perrinat makes the ideal partner for a grilled sirloin steak, a mushroom stew or a cheese board.

Enjoy served at 18°C.

AWARDS

2017 : Gold Medal - Concours de Macon 2019

           Gold Medal - Sakura Awards 2019

2016: Silver Medal – Concours de Bruxelles 2018 /

          Silver Medal – Concours Vinalies Internationales 2018 /

          Silver Medal – Concours Gilbert & Gaillard 2017

GRAPE VARIETIES : 100% Sauvignon Blanc

TASTING NOTES

Château Gandoy Perrinat 1281 is bright and clear with a pale yellow hue. The nose reveals delicate aromas of citrus fruits and white flowers combined with mineral notes. The fresh attack gives way to a harmonious mid-palate characterised by notes of hazelnut and honey.

FOOD & WINE PAIRING

Château Gandoy Perrinat 1281 is ideal served as an aperitif or with seafood, shellfish, grilled fish and smoked salmon. It also makes the ideal partner for fresh or mature goats cheeses, Comté or Saint-Félicien.

Enjoy served between 10°C and 12°C.

AWARDS

2019 : Gold Medal - Sakura Awards 2020

2018 : Gold Medal - Concours de Bordeaux 2019 /

          88/100 Andreas Larsson

2017 : Bronze Medal - Concours de Paris 2018

Crunchy and sweet Red Apple Sticks

Fruut Snacks Range is:

• 100% Natural: no additives, no preservatives or coloring, gluten free and no trans-fat, vegan
• 100% Healthy: no sugar added
• 100% Fruit
• Tasteful crispy fruit
• No seeds and no peels
• Zero Waste Brand: we only use “ugly fruit” to make our crispy snack; Waste of the production (peels and seeds) are used as animal food or fertilizer.
• our production process is chemical free, we only use water for washing and transportation, our dehydration process is unique using only natural hot air

Crunchy and sweet Red Apple Sticks with cinnamon powder

Fruut Snacks Range is:

• 100% Natural: no additives, no preservatives or coloring, gluten free and no trans-fat, vegan
• 100% Healthy: no sugar added
• 100% Fruit
• Tasteful crispy fruit
• No seeds and no peels
• Zero Waste Brand: we only use “ugly fruit” to make our crispy snack; Waste of the production (peels and seeds) are used as animal food or fertilizer.
• our production process is chemical free, we only use water for washing and transportation, our dehydration process is unique using only natural hot air

Crunchy and sweet Red Apple Sticks with ginger powder

Fruut Snacks Range is:

• 100% Natural: no additives, no preservatives or coloring, gluten free and no trans-fat, vegan
• 100% Healthy: no sugar added
• 100% Fruit
• Tasteful crispy fruit
• No seeds and no peels
• Zero Waste Brand: we only use “ugly fruit” to make our crispy snack; Waste of the production (peels and seeds) are used as animal food or fertilizer.
• our production process is chemical free, we only use water for washing and transportation, our dehydration process is unique using only natural hot air

GRAPE VARIETIES: 75% Merlot, 25% Cabernet Sauvignon

TASTING NOTES

Château Gandoy Perrinat La Bastide displays an intense ruby red colour with crimson reflections. The nose offers fruity and spicy notes combined with a hint of toast. The palate is rich and well-balanced with silky smooth yet well-structured tannins. The finish is exceptionally elegant with lingering fruity aromas.

FOOD & WINE PAIRING

Château Gandoy Perrinat La Bastide works perfectly alongside a veal escalope with morel mushrooms, a duck breast or a sirloin steak in red wine sauce.

Enjoy served at 18°C.

AWARDS

2016: Gold Medal – Concours Gilbert & Gaillard 2018

          Silver Medal – Concours Mundus Vini

GRAPE VARIETIES: 55% Merlot, 25% Cabernet Sauvignon, 15% Cabernet Franc, 5% Malbec

TASTING NOTES

Château Guillaume Blanc 1562 offers a deep, bright, ruby red colour. The elegant nose reveals notes of red fruits and sweet spice. The palate is smooth and well-balanced with velvety tannins. The fruity aromas intertwine with notes of toast and vanilla which linger on the long and intense finish.

FOOD & WINE PAIRING

Château Guillaume Blanc 1562 is the ideal choice for duck slivers with caramelised apples, a sirloin steak marinaded in herbs, a courgette bake and a blue cheese to finish.

Enjoy served at 18°C.

AWARDS

2018 : Silver Medal - Vinalies Internationales 2020

2016 : Gold Medal – Concours de Bordeaux 2018

          Gold Medal – China Wine & Sprits Awards 2018

          Silver Medal – Concours IWC 2018

Given its great value, King João II specifically mentions the Quinta do Gradil estate in the endowment rights of the Cadaval manor, in a royal document dated 14 February of the year 1492.

GRAPE VARIETIES 50% Tannat and 50% Touriga Nacional.

WINEMAKING & AGEING Fermented in stainless steel vats, 70% of the lot aged in French oak barrels.

TASTING NOTES Wine of great aromatic intensity. In the mouth it is vigorous and unique by the combination of grape varieties. Touriga Nacional tames Tannat's great tannin character. The result is a balanced and very versatile wine.

In this region quite different wine profiles are made, due to the diversity of reliefs and micro climates, in several places of the region. The proximity with the capital, provides an increase of knowledge of these wines with temperate maritime influence, like the bordeaux profile. Many national and international specialists bet on the wines of Lisbon as one of the most interesting regions along with a great future.

GRAPE VARIETIES: 100% Merlot

TASTING NOTES

Château Guillaume Blanc La Réserve offers a bright purple hue and indulgent aromas of ripe red and black fruits, licorice and spice. The palate will entice you with its smooth texture, velvety tannins, elegant and well-integrated oak and long, intense finish.

FOOD & WINE PAIRING

Château Guillaume Blanc La Réserve makes the ideal partner for a fillet of beef, a duck breast in fig sauce or white meats such as veal in a creamy sauce or a rabbit stew. Finish off the bottle with a chunk of mature mimolette at the end of the meal.

Enjoy served at 18°C.

AWARDS

2016 : Silver Medal – Concours de Lyon 2018

2016 : Bronze Medal – Concours de Mâcon 2018

2016 : Bronze Medal – Decanter Awards 2018

2016 : Commended – IWC 2018

           15/20 –  Guide Bettane & Dessauve 2019

2015 : Gold Medal – CWSA 2018

2014 : 88/100 Andreas Larsson

GRAPE VARIETIES: 94% Merlot, 5% Cabernet Sauvignon, 1% Cabernet Franc

TASTING NOTES

Château Les Roques reveals a bright and intense purple colour with violet glimmers. The expressive nose opens up with aromas of ripe red fruits combined with subtle yet complex notes of black fruits and spice. The palate is harmonious, well-balanced and fleshy with a smooth tannic backbone and a long, rich finish.

FOOD & WINE PAIRING

Château Les Roques is the ideal choice for a barbecued Piri-Piri chicken with potato wedges, a bacon, onion and goats cheese omelet or even a goose confit with sorrel.

Enjoy served at 18°C.

AWARDS

2016 : Gold Medal – Concours Gilbert & Gaillard 2017

           Quoted in the Guide Hachette 2019

Grapes are harvested in the second half of September and gently pressed. Second fermentation by Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

 Straw yellow with greenish hints, this wine has a fine and persistent perlage. Fruity scent with tones of pear and golden apple. Very agreeable taste, sapid, with fruit and flower notes.

Excellent as an aperitif, it is suitable both to celebrate and to be enjoyed at any moment of the day. It perfectly matches with starters, light main courses and superb with fish.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 100% Shiraz.  Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Shiraz grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Deep crimson. Nose – Intense blackcurrant aromas with pepper, liquorice and oak. Palate – Ripe plum, spice and chocolate flavours following through to a velvety tannin finish supported by toasty vanillin oak. 
Serve at 15°-18°C now or with careful storage may enjoyed for up to seven years. 
Foods that complement this Shiraz are: Eggplant parmigiana, BBQ T-Bone steak with café de Paris butter and panforte. 

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 97% Pinot Noir. Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Pinot Noir grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with a Burgundian style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing, the wines were settled for three weeks before racking and undergoing secondary fermentation in stainless steel. After a period of maturation, the wine was then fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Mid red with a crimson hue Nose –  Fresh red fruits such as Morello cherries, strawberries and raspberries are supported by a subtle earthiness. Palate – The soft velvety tannins on the palate provide the perfect backbone for a cornucopia of flavour- red berries, violet, rhubarb and just a hint of vanilla. 
 
Serve at 15°-18°C (or chilled) Drink now or with careful storage may enjoyed for up to five years. 
Foods that complement this Pinot Noir are: duck and cranberry terrine; Christmas ham; chorizo, haloumi and faro salad 

The grapes are gently pressed then the must naturally decants. The fermentation takes place in steel tanks at 14 ° -15 ° C. Second fermentation at a controlled temperature of 13 ° to 14 ° C for about nine months, according to the Long Charmat Method. After bottling the wine rests in the bottle for three months. 

Star-bright straw yellow with a persistent perlage of tiny bubbles. Intense aroma with nuances of apple, peach and grapefruit. Dry and fresh flavor with citrus and mineral notes with a long aromatic persistence. 

Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to shellfish and crustaceans. Ideal  with raw seafood and sushi. 

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  Large temperature differentials from night to day have resulted in wines with excellent natural sugar/acid balance. 
Grape variety: 100% Chardonnay, vintage 2017 
Specs: alcohol by volume: 13.5% 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity. 
Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin. 
The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14 and 16 degrees C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production. 
The wine was then stored in stainless steel on French oak to produce complexity, stirred on lees to create texture and mouthfeel, before being fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood Colour – Light straw with a vibrant green hue. Nose – Dominant varietal aromas of nectarine, rockmelon and citrus blossom are supported by toasty oak characters with undertones of flint. Palate – Creamy lemon curd, nectarine and white peach are the dominant flavours supported by subtle oak derived charry characters. Long and elegant with a crisp finish. 
Serve at 6°-10°C now or with careful storage may enjoyed for up to three years. 
Foods that complement this Chardonnay are: Roasted pork shoulder with apples, whole baked snapper with a butter, Barramundi Chardonnay and lemon thyme sauce, panna cotta with Barramundi Chardonnay poached peaches. 

Grapes are softly pressed, then fermentation takes place at a controlled temperature of 17° - 18°C, after which the wine rests on fine deposits at  12° - 13°C until spring, allowing a more complex and mellow structure.

Deep bright straw yellow. Elegant with hints of orange blossom and fruity notes of apple, pear and exotic fruit shaded with nutty tones. Dry, delicately full and pleasantly bitter. 

Ideal with cold cuts and soft cheese. Excellent with white meat and main courses dressed with red sauces.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine.  
Grape varieties: 65% Shiraz, 35% Petit Verdot, Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Shiraz and Petit Verdot grapes were crushed into separate static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. The wines were then blended before being finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Deep crimson with purple hues. Nose – Big bold aromas of Satsuma plums, blackcurrant, liquorice, vanilla bean and white pepper. Palate – Full up-front rich plum and dark berry flavours following through to soft, savoury tannins supported by a backbone of charry oak and vanilla bean flavours. 
Serve at 15°-18°C now or with careful storage may enjoyed for up to ten years.  
Foods that complement this Shiraz Petit Verdot are: Wild duck braised in sour cherries, chargrilled quail with radicchio, red grape and walnut salad, chicken liver pate with raisins aged cheddar

Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17° - 18°C follows. The wine rests for about six months at 12° - 13°C to optimize its aromatic composition.

Bright straw yellow with greenish tones. A highly personalized fragrance in which sage, pepper and tomato leaf tones are accompanied by the luscious perfumes of apricot, grapefruit and exotic fruit. Rich, inviting and aromatic flavour.

The high acidity of Sauvignon has the ability to make most foods shine. Wonderful with light appetizers, shellfish salads, grilled fish, white meats such as chicken or veal.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  Large temperature differentials from night to day have resulted in wines with excellent natural sugar/acid balance. 
Grape varieties: 95% Chardonnay; 5% Viognier, vintage 2017 
Specs: alcohol by volume: 13.5% 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay and Viognier were processed separately. Both were de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin. 
The juices were clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wines.  
The wines were then stored in stainless steel and stirred on lees to create texture and mouthfeel before being blended together, fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Mid straw with a vibrant green hue. Nose – Lifted aromas of rockmelon, pear, apricot and orange blossom. Palate – The elegant palate is crisp and fresh with predominant flavours of stone fruit and melon. Nuances of sweet violets are balanced by a mineral finish. 
Serve at 6°-10°C now or with careful storage may enjoyed for up to three years. 
Foods that complement this Chardonnay Viognier are: Fresh chargrilled prawns, poached chicken salad, broad bean bruschetta with goats curd.  

Fermentation on skins lasts for 15-20 days after harvesting at a controlled temperature of 26° - 28° C. Malolactic fermentation follows alcoholic fermentation with further ageing on fine deposits in large barrels until spring.

Andreas Larsson: Dark ruby with a purple hue. Sweet berries, cherry and leather. The palate is quite rigid and dense with juicy cherry fruit, young tannin, good freshness and fairly long finish. Markus Del Monego: Deep purple red with violet hue and almost black centre. Juicy fruit, cherries and mulberries, mild spices and hints of vanilla in the background. On the palate well structured with rather good weight and length.

Perfect with beef, especially roasts, ideal also with salami and medium-sharp cheeses.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  
Grape variety: 100% Pinot Grigio. Vintage 2017. 
Specs: alcohol by volume: 12.5 %. 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification:  Harvested during the cool of the night to retain freshness and varietal character, the Pinot Grigio was destemmed and pressed gently in an airbag press to release juice without extracting too much tannin or colour. The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures during ferment were kept cool to allow for a longer ferment, again, to retain freshness and allow for maximum aromatic production. The wine was stored in stainless steel tanks and stirred on lees to produce mid palate complexity and to create texture and mouthfeel before being fined, finished, and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Light straw with a vibrant green hue. Nose – Vibrant and fresh, this pinot grigio is the perfect wine for summer. Pear, white nectarine and grapefruit aromas leap out of the glass with a nuance of honeysuckle ever present.    Palate – The palate is crisp, clean and refreshing having flavours that are complementary to the aromas as well as a distinct Meyer lemon character. 
Serve at 6-10°C. Drink now or with careful storage may enjoyed for up to seven years. 
Foods that complement this Pinot Grigio are: whole baby snapper grilled on the BBQ; coconut poached chicken with a mango and wild rice salad; abalone ceviche

Creamy hyperpigmented lipstick stick, comfortable on the lips. Thanks to the high level of pigmentation, the colour remains vibrant and intense throughout the day.

Wheat germ oil is a not fat oil with emollient, protective and restorative properties.

This Belgian gin is greatly appreciated by Gin enthusiasts and even people who are not really fond of Gin.
Typical of the Livin-Gin is the strong taste but with a soft aftertaste.

There is a nice balance between the 11 botanicals: a clearly present juniper, slightly spicy because of rosemary, coriander, black pepper,... and floral especially because of the lavender blossoms with a pleasant citrus note.

Livin-Gin (3 types) can be used for pure drinking as well as with Tonic, but is also ideal for making delicious cocktails.

One of the best selling gins we sell.

This Belgian gin is greatly appreciated by women, but men as well despite the pink color.

A powerful gin based on the Livin-Gin Original with lots of flowers makes the gin more versatile, the taste stays intact in many complex cocktails.

During the First World War Charles Rubbens distilled gin in his well-known distillery in Belgium. On the basis of a recipe from an English soldier he distilled the Poppies Gin. The typical flavor was the result of a refined and balanced mixture of selected botanicals. Poppies Gin was a coveted drink among the British soldiers during the war '14 -'18. A sip poppies gin warmed them on long cold nights in the trenches and helped them retain the courage. The stone jars were passed on from man to man and were highly appreciated.

D DAY GIN is a drink with a story, a gin that is very interesting to taste and has a lot of depth. Both spicy and fresh, powerful but nice.
Its structure is reminiscent of the construction of a refined perfume, a sultry solid base, with lots of body and a spicy character and finally something fresh and refreshing.
An intense deep smell of herbs and spices such as juniper, rosemary and nutmeg. With a refreshing layer of citrus and oriental smells, think of ginger and coriander but very subtle.
The gin starts with an overwhelming number of flavors that are mainly spicy and very lively in the glass.

Gin-cream is a groundbreaking innovative product with an overwhelming taste that can be used in many desserts, as well as in cocktails.
Gin distillate is the basis of the product, supplemented with extra fruit distillates and processed in a creamy creme.
Never before have we experienced so much interest just before it was launched!

(The word cream indicates the structure, it does not contain cream.)

The variant Fruiti is more red fruit oriented.

Gin-cream is a groundbreaking innovative product with an overwhelming taste that can be used in many desserts, as well as in cocktails.
Gin distillate is the basis of the product, supplemented with extra fruit distillates and processed in a creamy creme.
Never before have we experienced so much interest just before it was launched!

(The word cream indicates the structure, it does not contain cream.)

The variant Tropi is more mediterranian/tropical fruit oriented.

A modern delicious gin with strawberry flavor in a nice gift bottle at a very competitive price, this scores on all levels!
The inscription on the bottle and the accompanying cards are available in any language.

Livin-Gin master Batch did not just get that name.
It is the result of many experiments to give gin fanatics a superior gin experience.
For the rest? 70cl delicious liquor in a nice box.

The ginerous series, generous in herbs for the Gin.
In a perfect balance between 14 botanicals.
Spicy and citrus, firm and yet soft, floral with spice. One that asks for a second!
In a fun and new packaging form.

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Make no mistake, these flowers gin can be quite sturdy.
It's all about of the herbs ...
A caress on everyone's tongue.

In a fun and new packaging form!

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Your ideal cocktail gin.
Fruity, floral, strong with spices and what an aroma! One that certainly scores with the ladies.
In a fun and new packaging form.

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Firmly with 34 botanicals in it.
A dry-gin with a bomb of flavors.
One that deserves a place in everyone's gin bar.
In a fun and new packaging form!

Be Ginerous!

CHOUFFE Coffee is a liqueur based on Esprit d'Achouffe (beer brandy) obtained by distilling CHOUFFE.
 Addition of grain alcohol and 100% natural coffee extracts and a strong dash of Mc CHOUFFE give this exceptional result: a delicious coffee liqueur !!!
 CHOUFFE Coffee you drink warm (max 60 ° C.) with a layer of whipped cream or ice cold but never only because ... all gnomes love it.

Chouffe Cream is a liqueur based on Esprit d'achouffe obtained by distilling Chouffe.

Addition of grain alcohol and 100% natural vanilla extracts and a strong dash of Mc Chouffe give this exceptional result a delicious Cream Liqueur!

Couffecream you drink ice cold with a block of ice but never alone because ... all gnomes love it.

WINEMAKING

The preservation of aromatic and fruit flavours from the vineyard through to the winery is of the utmost importance in our Sauvignon Blanc. Thus, fruit is 100% field destemmed before being gently pressed into stainless steel tanks. The juice is fermented at cool temperatures with selected yeast strains aimed at developing a full flavour spectrum: from green and citrus notes to riper, more tropical flavours.

ANALYSIS

Alcohol                    13.0%
pH                            3.25
Titratable Acidity    7.2g/L
Residual Sugar        4.0g/L

TASTING NOTE

A classic, warm vintage expression of Waihopai Valley Sauvignon Blanc. A lifted perfume of lime leaf, passion fruit pulp and fine mineral complexities are delivered on a palate that sets plush, smooth textures against a nervous tension created by bright acidity.

WINEMAKING

A portion of fruit was given skin contact to help enhance a salmon pink colour into the wine, thereby endorsing the signature style for The Ned Pinot Gris. The fruit was then gently pressed and fermented in stainless steel tanks. Temperature control ensured a slow, steady fermentation to preserve aromatics. Selected yeast strains were chosen to enhance varietal intensity and mouthfeel for this Pinot Gris.

ANALYSIS

Alcohol                       14.0%
pH                               3.5
Titratable Acidity       6.0g/L
Residual Sugar           5.2g/L

TASTING NOTE

Instantly recognisable as The Ned with its skin-contact derived, delicate salmon pink colour, the 2018 Pinot Gris has a gentle aromatic of baked yellow apple, persimmon and powdered ginger embedded in a warm, spicy palate with a deliciously slippery feel.

WINEMAKING

Gently pressed to minimise colour and tannin pick up; the resulting juices are fermented in temperature controlled, stainless steel tanks with select yeast strains, chosen for their ability to capture and enhance aromatic intensity whilst contributing positive palate texture attributes.

ANALYSIS

Alcohol                     13.0%
pH                             3.45
Titratable Acidity     5.9g/L
Residual Sugar         4.2g/L
 

TASTING NOTE

The wonderful rose petal scented aroma dovetails into pure berryfruit characters with bright crisp acid edges and finishing with fleshy tangelo and watermelon flavours.

WINE MAKING

Ripe chardonnay fruit was completely destemmed before being gently pressed and the juice settled prior to fermentation. Fermentation was carried out in a mixture of 500 L French oak puncheons and temperature controlled, stainless steel tanks. Following fermentation the wine was aged on full yeast lees for a further 9 months, with periodic yeast lees stirring to build weight, complexity and mouthfeel. During this time around 50 % of the batches underwent malolactic fermentation.

 

ANALYSIS

Alcohol                     14.0%
pH                             3.4
Titratable Acidity     5.3g/L
Residual Sugar        ‹1g/L

 

TASTING NOTE

Vibrant fruit is at the core of this wine: yellow citrus and white peach are expertly married with subtle toastiness and malo-derived creaminess. A rich and full flavoured Marlborough Chardonnay that combines classic varietal flavours with warm, roasted nut and smoky French oak. Texture and bright acidity concentrate the mid-palate and ensure a refreshing, lengthy finish.

WINEMAKING

Our Pinot Noir vines are planted in the deep clay loams of the Southern Valley’s, universally regarded as the finest Pinot Noir terroir in Marlborough. The vines are cane pruned and meticulously tended to achieve a naturally balanced crop of intensely flavoured fruit. Completely de-stemmed, but not crushed with the
aim of achieving a significant percentage of intact berries in the ferment. Individual batches were macerated cold prior to a five day fermentation where the cap temperature was allowed to peak at between 30o - 32oC. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. Drained and pressed; this wine was aged in mix of tank and French oak puncheons for nine months during which time it underwent a complete malo-lactic fermentation.

ANALYSIS

Alcohol 13.5%
pH 3.45
Titratable Acidity 5.1g/L
Residual Sugar 1.6g/L

TAST ING NOT E

Lifted red and blue berry fruit perfume contrasts with the more savoury elements of oak spice, smoke and forest floor. These aromatic themes carry directly to the palate where they are given structure and mouthfeel by a core of fine, ripe tannin balanced against a seam of positive acid freshness.

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found
himself on a voyage through Asia, where he discovered the fragrant and citrus infused lemongrass. A popular ingredient within local delicacies, the lemongrass was blended with warming ginger as well as a variety of exotic herbs and spices giving Whitley Neill Lemongrass & Ginger Gin its distinctive, fragrant, citrusy taste.

A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

A passion for discovery runs through all eight generations of the Whitley Neill family tree. So it’s perhaps fitting that while honeymooning in the beautiful Sicilian countryside, Frederick Neill and his new wife fell in love all over again, this time with the vibrant, zesty flavour of Sicilian blood oranges. Using his finely-honed distilling techniques, Freddy strove tocreate a gin recipe that would evoke the memories of his Sicilian honeymoon. And it’s this recipe that led to the creation of Whitley Neill Blood Orange Gin.

A handcrafted Gin of exceptional quality, that’s bursting with the dynamic citrus flavour of Sicilian blood oranges in every drop, for a smooth, crisp taste of the Mediterranean sun.

A Luxurious handcrafted gin of exceptional quality with bright vibrant flavours of juniper followed by a herbaceous floral note from the Violetexceptional quality with bright vibrant flavours of juniper followed by a herbaceous floral note from the Violet

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found himself on a voyage through Persia, where he discovered a range of exotic fruit, herbs and spices to add inspiration to the Greenall Whitley family’s collection of Gin recipes. While there, he was surprised to discover quince fruits growing in the ancient mountains. And it’s the unmistakable sweet tang of Turkish quince, blended with a heady mix of Persian herbs and spices that gives Whitley Neill Quince Gin its distinctive, alluring taste. A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

Whilst most of Johnny Neill’s inspiration for his award-winning Gins comes from his ancestors intrepid exploits abroad, this Raspberry Gin harks from fond memories made slightly
closer to home. Post-war, the Whitley Family, now settled into rural England near Daresbury cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their xperimentation with new Gins. Johnny’s’ latest Gin evokes childhood memories of visiting his grandparents on their farm by taking the famous Whitley family
Gin and introducing the fresh, fruity twist of raspberries

Organic coconut cream is perfect for the preparation of Thai curries or as a base for Thai tom kha and khao soi soup. Tasty and convenient, but also vegetarian and naturally gluten-and lactose-free.

After a soft and light pressing, the must ferments without skins in steel tanks at a controlled temperature for about ten days adding selected yeasts. Second fermentation takes place using the Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

Straw brilliant yellow with a very fine and persistent perlage. Fruity scent of golden apple and pear, with a fine undertone of citrus and grapefruit. Pleasantly sapid with a good acidity.

Excellent as an aperitif, this wine can either open or close the meal. Perfect with crustaceans and shellfish, ideal for special occasions or for quick snacks.

City of London is a connoisseur’s London Dry Gin, flavoured with a fine balance of juniper berries, angelica, liquorice and coriander seeds – with fresh orange, lemon and pink grapefruit added also to give the gin its distinctive zesty notes

Aroma: Juniper aroma with zesty pink grapefruit, orange and lemon. There are also subtle notes of celery, sage and parma violet.

Appearance: Crystal clear

Taste: clean and characterful. It’s a classic London dry gin with attractive  parma violet, orris root, liquorice, zesty citrus and enlivening black pepper sauce.

After taste: Piney juniper, citrus and subtle peppery spice linger on the palette after tasting.

Christopher Wren Gin has been designed by expert Master Distiller Tom Nichol. This premium gin combines the subtle flavours of juniper, coriander, angelica root, liquorice and sweet orange to give a complex gin that balances quality and flavour.