This rich nourishing cream-stick deodorant is an effective, active and caring deodorant. Enriched with Icelandic moss, propolis, organic macadamia oil and organic aloe vera extract. Very suitable for (hyper) sensitive skin. Free of aluminium salts.

Available in: 50 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

Skin and massage oil for the face and body with cold-pressed organic jojoba oil, macadamia oil, avocado oil and argan oil, calendula and vitamin E. Makes the skin soft and smooth, hydrates and nourishes intensively. For optimal daily care of dry and sensitive skin, wrinkles, scars and stretch marks.

Available in: 200 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

A rich nourishing body lotion with organic argan oil, shea butter, aloe vera, herbal extracts and vitamin E. Hydrates and optimally cares for the skin, balances moisture levels and leaves the skin soft and smooth. Very suitable for dry and sensitive skin.

Available in: 200 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

This oil is ideal for looking after scars and stretch marks. Enriched with organic, traditionally infused plantain extract and natural vitamin E. Resulting in soft, supple and resilient skin. Also ultimately suitable for sensitive, aging and dehydrated skin.

Available in: 30 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

Irriderm with wholesome herbs helps to repair the skin of face and body in case of redness, bumps and sensitive spots. Provides immediate relief and results in healthy, flawless skin. Hydrates, calms and cools the skin. Also ideal as Aftersun.

Available in: 100 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

The natural power of aloe vera, vitamin E, calendula, pure plant oils and shea butter leaves dry and rough hands supple and soft again. Helps to repair and protect the skin, hydrates and soothes. Absorbs quickly.

Available in: 100 ml and 200 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

The natural power of herbal extracts, pure vegetable and essential oils and vitamins helps to look after and soften calluses, rough, chapped and dehydrated skin. Absorbs quickly, protects and has a cooling effect. Also ideal for tired feet. For smooth, soft and fresh feet.

Available in: 100 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

The skin is cleaned in a natural way and moisture levels are maintained with this mild bath and shower gel without lauryl or laureth sulphates. Enriched with pure organic oils, plant extracts, vitamins E and A. For balanced, clean and fresh skin.

Available in: 200 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

Mild cleansing shampoo for all hair types. Cleanses the hair in a natural way, hydrates it, adds shine and vitality. En - riched with vitamin E, organic aloe vera extract, organic chamomile extract and organic horsetail extract. For healthy, natural shiny hair.

Available in: 200 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

This Hair Repair Cream nourishes and repairs both the hair and scalp. The unique formula with a high concentration of ceramide deeply penetrates into the hair shaft and works from the iniside on healthy, shiny, silky-soft, frizz-free and easily combable hair. Ideal for dry, dull, frizzy, static and damaged hair. Suitable for all hair types and daily use.

Available in: 75 ml

Earth Line

We are an Earth Loving brand from Holland dedicated to Mother Earth, nature and all her beauty. Since 1990 we have been making certified natural skin and hair care by hand with the finest ingredients available on earth. We say no to paraffin, micro-plastics or other harsh chemicals as we think everyone deserves clean skin and hair care. With pride our products are certified natural and registered by The Vegan Society.

Kägi - The No.1 Swiss Chocolate Wafer

Finest home-made Swiss chocolate surrounding a center of crispy baked wafers and creamy mousse filling. The result? A premium treat with an intense chocolate taste, yet in the lightest way possible.

The 128g format contains 20 minis and is the perfect sharing size for families and friends.

- 100% Swiss Made - Home-made chocolate conched up to 48h - RSPO & UTZ certified - Non-GMO, no artifical flavors - individually wrapped for optimal hygiene & portion control

Kägi - The No.1 Swiss Chocolate Wafer

Finest home-made Swiss chocolate surrounding a center of crispy baked wafers and creamy mousse filling. The result? A premium treat with an intense chocolate taste, yet in the lightest way possible.

The 128g format contains 20 minis and is the perfect sharing size for families and friends.

- 100% Swiss Made - Home-made chocolate conched up to 48h - RSPO & UTZ certified - Non-GMO, no artifical flavors - individually wrapped for optimal hygiene & portion control

Kägi - The No.1 Swiss Chocolate Wafer

Finest home-made Swiss chocolate surrounding a center of crispy baked wafers and creamy mousse filling. The result? A premium treat with an intense chocolate taste, yet in the lightest way possible.

The 128g format contains 20 minis and is the perfect sharing size for families and friends.

- 100% Swiss Made - Home-made chocolate conched up to 48h - RSPO & UTZ certified - Non-GMO, no artifical flavors - individually wrapped for optimal hygiene & portion control

Kettle cooked potato chips Pink soup flavour

Kettle cooked potato chips Cepelinai flavour

Sweet Potato chips

This oil blend provides all essential fatty acids (Omega-3, Omega-6, Omega-9, vitamin E and DHA) to pregant and nursing women by adding 3 tablespoons per day in their meals.

Health claims: Normal development of the brain and the eyes of the fetus, beauty and elasticity of the skin (stretch marks prevention).

This oil blend provides all essential fatty acids (Omega-3, Omega-6, Omega-9, vitamin E and DHA) to pregant and nursing women by adding 3 tablespoons per day in their meals.

Health claims: Normal development of the brain and the eyes of the fetus, beauty and elasticity of the skin (stretch marks prevention).

Almond cooking aid ("cream") 25cl

Almond instant organic drink 400g. Healthy and tasty nutritionally complete alternative to regular milk.

Easy-to-use, easy-to-store, eco-friendly pack. Plant-based alternative to powdered cow milk. 1 kg bag = 12.5 liters of drink. Great for cooking!

Gift case of Organic Extra Virgin Olive Oil in 6 varieties. 6 x 250 ml. 

Artajo 10 EVOO is done with green olives, from early picking, to give our best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas.

In contrast, the amount of oil obtained from early olives is much less than in mature ones. They have also been recognized in competitions that reward the best oils in the world.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary. It is recommended to use it raw, to finish dishes, or enjoy it on toast. Each variety has its particular aroma and flavor, so some pairings with other products are suggested.

Gift case of Organic Extra Virgin Olive Oil in 6 varieties. 6 x 100 ml. 

Artajo 10 EVOO is done with green olives, from early picking, to give our best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas.

In contrast, the amount of oil obtained from early olives is much less than in mature ones. They have also been recognized in competitions that reward the best oils in the world.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary. It is recommended to use it raw, to finish dishes, or enjoy it on toast. Each variety has its particular aroma and flavor, so some pairings with other products are suggested.

LOCATION The vines are located in the commune of La Haye Fouassière, on the slopes of the Sèvre Nantaise. 

TERROIR Light and stony soil composed of gneiss, schist, orthogneiss and amphibolites. 

IN THE VINEYARD Guyot pruning, trellised and grassed vines.

VINIFICATION Pneumatic pressing, press selection, settling and temperature control. 

AGEING 6 months maturing exclusively on fine lees with regular stirring. Bottled by us in the cellars. 

SERVING Serve at 11°C. 

TASTING NOTES Light yellow colour with green highlights. Intense and complex nose with floral (lime blossom) and fruity (white fruits, citrus fruits) notes. Rich, round and fresh on the palate, with a nice structure and developing a lingering finish on mineral notes.

FOOD PAIRING The Muscadet Sèvre et Maine sur lie is the perfect accompaniment to seafood, grilled fish and other shellfish. 

Building on traditions, but also revisiting them in our quest for a different taste experience, we have made some of our excellent and proven products even more special. 

In the Special Edition Venison range, for example, we chose a path slightly divergent from traditions. We have created pork-free gourmet products with an outstanding meat content, in which we substituted extensively farmed buffalo tallow for bacon, prepared with traditional beech wood smoke and long maturation. The nice silky traits come from the tallow, while the characteristic flavours are due to the selected premium wild red deer meat. All this, seasoned with some white and pink pepper, provides a special gastronomic experience.

Our Venison Salami product range is based on traditional Hungarian recipes: the meat of healthy wild animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

This salami is prepared with carefully selected ingredients, pink pepper, white pepper and garlic, with traditional beech wood smoke and long maturation. 

LOCATION This cuvée comes from parcels located in the heart of the Saumurois region and has been produced organically for more than ten years. 

TERROIR The vines cover 5 hectares, on a clay-limestone soil which sublimates the expression of Chenin blanc. The work in the vineyard is meticulous throughout the year.  

VINIFICATION Monitoring of ripeness by regular tasting of the grapes. Gentle pressing and light settling to preserve the aromatic potential. Traditional vinification with temperature control (17 to 19°C). 

AGEING Aged on fine lees during 4 months, bottled, then stored in our cellars at a depth of 25m, where the wine continues to age protected from light and temperature variations.

SERVING Served chilled (10-12°C)

TASTING NOTES Pale gold colour with silver highlights. Crisp and greedy nose with notes of white fruits (pear, vine peach), ripe fruits (pineapple) and a fine minerality. The attack is lively. The freshness is nicely counterbalanced by a volume and unctuousness in the mouth. The finish is crisp and lingers on sweet notes of vine peach.

FOOD PAIRING Perfect as an aperitif or with a salad, a platter of cold meats, fish terrines, poultry or even goat's cheese (Selles sur Cher, Chabichou etc).

The meat of wild deer practically contains no fat. This low fat content results from their active lifestyle and their natural diet consisting of the most appropriate nutrients. Wild deer meat is rich in polyunsaturated fatty acids, so it helps to lower blood cholesterol level. 

We marinate the eye of round, the most valuable part of the hind leg of shot red deer, and place it in a souse seasoned with juniper berries, bay leaves, white pepper and salt for one week. Afterwards, the meat is smoked with selected beech wood that gives it a rich and complex but not aggressive taste. This is followed by 6-8 weeks of ageing, which results in a uniquely complex, exciting and extraordinary taste. Contrary to whole bone-in leg, the characteristic flavour comes from the lean meat instead of the bone. No such product of comparable quality is made in Hungary. 

Since we process the meat of animals shot in the wild, we need to use a minimal amount of sodium nitrite (curing salt), exclusively for food safety reasons. We only add 1.075 mg sodium nitrite to 250 g product, a fraction of the acceptable daily intake of 4.2-4.9 mg.

The vineyard has been managed organically for about ten years. 

LOCATION This cuvée comes from parcels located in the commune of Montreuil Bellay, in the heart of the Saumur region. 

TERROIR The vines extend over 10 hectares, on a clay-limestone terroir that sublimates the expression of the Cabernet Franc.

AGEING Aged on fine lees for 4 months, bottled, then stored in our cellars at a depth of 25 m, where the wine continues to age protected from light and temperature variations.

SERVING Serve chilled (8-10°C) 

TASTING NOTES Pale pink colour with brilliant reflections. Elegant and fragrant nose with aromas of ripe strawberry and pink grapefruit. Gourmet palate, full of roundness with a soft and fruity finish.

FOOD PAIRING Serve as an aperitif, with cold meats, grilled meats (skewer of duck breast with mustard sauce), red fruit sorbets and fruit salads.

Our Venison Sausage product range is based on traditional Hungarian recipes: the meat of healthy wild animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

The full-bodied and spicy quality of this sausage, prepared with traditional beech wood smoke and shorter maturation than salami, is provided by world famous Hungarian red paprika.

Our Roebuck Sausage product range is based on traditional Hungarian recipes: the meat of healthy wild animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

The full-bodied and spicy quality of this sausage, prepared with traditional beech wood smoke and shorter maturation than salami, is provided by world famous Hungarian red paprika.

LOCATION The vines are located in Saint Cyr en bourg, an early terroir in the heart of the Saumur Champigny appellation, and have been managed organically for several years.

TERROIR The vines are planted on a clay-limestone soil.

IN THE VINEYARD The careful work in the vineyard throughout the year and the precise monitoring of the ripening process make it possible to sublimate the Cabernet franc grape variety and give this cuvée all its character. 

VINIFICATION Grapes harvested at full maturity after tasting the berries. 

AGEING Long maceration (20 days) with gentle extraction of the polyphenolic potential. Aged in our tufa galleries protected from light and temperature variations (6 to 8 months before bottling).

SERVING Decant. Serve at 14°C.

TASTING NOTES Dark ruby colour. Intense and open nose with intense notes of fresh red fruits (strawberry, cherry) and spices (black pepper). Clean, supple attack, with firm but well-coated tannins. Nice character. Elegant and persistent finish with fine liquorice notes.

FOOD PAIRING It goes well with traditional dishes (bourguignon, blanquette de veau), fish in sauce, grilled meats (beef tournedos, ribeye) and soft cheeses. 

Our Grey Cattle Sausage product range is based on traditional Hungarian recipes: the venison-like meat of healthy, extensively farmed animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

These sausages are prepared with carefully picked ingredients, pink pepper, white pepper and garlic, or paprika, free from artificial additives, with traditional beech wood smoke and shorter maturation than salami.

Our Water Buffalo Sausage product range is based on traditional Hungarian recipes: the meat of healthy, extensively farmed animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

These sausages are free from artificial additives: the buffalo meat, red and rich in minerals, is prepared with carefully picked ingredients, Hungarian noble red paprika and caraway, with traditional beech wood smoke and shorter maturation than salami. Compared to salami, sausages are of a longer and thinner shape. Therefore they are better penetrated by smoke, and since they are matured for a shorter period, the spices don’t blend together, so the robust flavours can unfold better.

Low-yielding vines: 1-1,5 kg. Manual harvest on 1 September was followed by gentle whole bunch pressing and spontaneous fermentation in steel tanks. 70% was aged on lees in steel tanks, while 30% was aged in 300 litre Zemplén Kádár oak barrels for 8-9 months. Bottled after assemblage in steel tanks. The estate’s typical dry wine is produced every year. It is a dry wine of mineral character with crisp acidity. Fresh, young, characterized by citrus, apple and almond flavours. Organic viticulture and winemaking.

Grapes: 80% Furmint, 20% Hárslevelű, Tokaj PDO

Residual Sugar: 2 g/l

Acid: 6.2 g/l

Alcohol: 14 v/v%

Volume: 0,75 l

Bottles produced: 4893

Low-yielding vines: 1-1,5 kg. Manual harvest in mid-September was followed by gentle whole-cluster pressing and spontaneous fermentation in steel tanks. The wine was then aged for 9 months in 500 litres of medium-smoked Kádár oak barrels from Zemplén. Cork closure. The winery’s first special selection from a single vineyard, Palota. Complex mouthfeel, exciting acid-sugar structure and minerality with a long finish. Organic viticulture and winemaking.

Grapes: 100% Furmint, Tokaj PDO

Residual Sugar: 6 g/l

Acid: 6.2 g/l

Alcohol: 13.5 v/v%

Volume: 0,75 l

Bottles produced: 600

Sweet Tokaj wine speciality for celebration, to finish a dinner or to

enjoy on its own as a dessert. Grape bunches containing “aszú”

berries (berries affected Botrytis, noble-rot) and healthy ones

were pressed gently in the traditional “Kossuth-press” (vertical

basket press). It was followed by a maceration during 48 hours.

Spontaneous fermentation. Aged in old and new 300 liters

Hungarian oak barrel during 18 months. Bottled in May 2019. Bottle aging since then.

Grapes: 90% Furmint, 10 % Hárslevelű, Tokaj PDO

Sugar: 143 g/l

Acid: 7.5 g/l

Alcohol: 11 v/v%

Volume: 0,375l

Bottles produced: 600 

Low-yielding vines: 1-1,5 kg. The botrytis-free, shrivelled grapes were harvested manually in mid/late October. Gentle whole bunch pressing and spontaneous fermentation in steel tanks. The whole quantity was matured in 300 litres of Zemplén Kádár oak barrels for 8 months. The 76 grams of residual sugar coupled with fresh acidity has resulted in a light, fruity everyday sweet wine. This late harvest wine is an attempt to show Tokaj’s potential for natural sweetness and lightness. Recommended on its own or as a lively pairing with a dessert. Organic viticulture and winemaking.

Grapes: 90% Furmint, 10% Hárslevelű, Tokaj PDO

Sugar: 76 g/l

Acid: 6 g/l

Alcohol: 12 v/v%

Volume: 0,75 l

Bottles produced: 2642

THE STORY De Chanceny is emblematic of our know-how in producing fine, sparkling Loire wines according to the Méthode Traditionnelle, developed since 1957.

TERROIR Our Vouvray "Excellence" cuvée is made from grapes grown in vineyards located on a limestone plateau, overlooking the Loire River. The Chenin Blanc grapes, harvested with great care, sublimated by the chalk terroir and aged in our tufa cellars for over two years express their quality in a lovely aromatic complexity and unusual elegance.

VINIFICATION Gentle pressing, and cool fermentation (18°C) ensure that all the aromas are preserved. Second fermentation in bottle of a selection of the best wines, according to the Méthode Traditionnelle.

AGEING The bottles are stored horizontally on wooden laths in our tufa cellars for a minimum of 24 months before disgorging, to develop an incomparably fine bead.

SERVING Enjoy chilled (8-10°C).

TASTING NOTES Light gold colour with fine and elegant bubbles.  The nose opens with notes of dried fruit, hazelnut and then candied lemon. A light toasted and grilled touch coats the whole. The attack is ample and enveloped with a nice and gentle evolution. Beautiful aromatic persistence on brioche notes.

FOOD PAIRING To be enjoyed chilled (8-10°C) from aperitif to dessert, accompanied by a sea bream and its lemon sauce or a caramelised apple tart.

SITUATION The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY 

In the 4th century, the birth of the vineyard is linked to the foundation of the monastery of Marmoutier by Saint Martin in 372. In the 14th century, some of the Vouvray vintages belonged to the French crown and featured prominently at the king's table.

The Chenin blanc grape variety, also known as Pineau de la Loire, originates from the Loire Valley and was called "plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century.

History: A legacy of the past, the "Fosses d'Hareng" locality has its own history which is forever attached to it. The origin of the locality comes from a joke made by vineyard workers. When it was very cold, in this small valley with gentle slopes, the rows of frozen vines, stripped of their leaves, reminded them of the skeleton of a "pesquid". Remembering that in the Middle Ages, in their region, during Lent, people ate herring, the only fish allowed because it was not fatty, they named this place: "Les Fosses d'Hareng".

LOCATION The Lieu-dit "Les Fosses d'Hareng" is located in Vouvray, a commune in the Loire Valley which is a UNESCO World Heritage Site.

TERROIR The plots are situated in the hollow of a valley and face east-west. On the edge of the valleys, the climate is temperate and the soil warms up quickly under the oceanic influence that penetrates to the heart of the vineyard. The perruche soil is rich in siliceous elements (pebbles) on the surface and in the soil. It has a sandy-clay texture on a limestone parent rock. This combination brings fruitiness and roundness to the wine. Total surface area of the plots: 6.3 ha

IN THE VINEYARD La récolte débute après contrôle de maturité et de l’état sanitaire des raisins début octobre.Utilisation de méthodes prophylactiques (ébourgeonnage, effeuillage) afin de favoriser l’aération naturelle des souches et de réguler la charge ; puis, de culture raisonnée afin de permettre une lutte la plus naturelle contre les maladies cryptogamiques.

VINIFICATION 

- Pneumatic pressing with separation of the first drained juice.  - Cold settling for 24 hours. - Vinification at low temperature to favour the finesse of the aromas.  - The alcoholic fermentation is stopped by cold mutage to preserve residual sugars. 

AGEING Racking and maturing on fine lees for about 6 months before bottling.

SERVING Serve between 10-12°C.

TASTING NOTES Straw yellow colour. This semi-dry wine has an intense and complex nose, combining lime blossom, citrus fruits (grapefruit, lemon) and ripe fruits (pineapple).  Lively attack. Voluminous, rich mouth, marked by notes of candied fruits. The slightly acidic finish reinforces the impression of freshness.

FOOD PAIRING This semi-dry wine goes very well with aperitifs, local charcuterie, roast poultry or poultry in sauce such as duck with peaches, blue-veined cheeses and goat's cheeses, sour tarts (apricot, lemon).

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY This 100% Chenin Blanc grape variety is also called Pineau de la Loire. It originates from the Loire Valley, and was called "Plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century. A legacy of the past, the place called "Les Pouches" has its own history which is forever attached to it.

Near the hamlet of Méron, on the banks of the Thouet, the plots of Les Pouches have been growing since the Middle Ages not far from the walls of Montreuil-Bellay. A fortified town, topped by a castle, Montreuil-Bellay is still the last walled town in Anjou. The Lieu-Dit "Les Pouches" is closely linked to the history of the town and its castle. Indeed, its rock was exploited for the construction of the castle and its vineyard, for centuries, provided the peasants of the town with work to feed themselves and offered the richest a succulent beverage. Its wine, with its timeless reputation, is a testimony to the past and an heir to this exceptional terroir.

LOCATION The hamlet "Les Pouches" is located in the commune of Montreuil-Bellay at the gateway to Anjou, Touraine and Poitou, a place of convergence, where tile and slate, wheat land and the vineyards of the Saumur region meet.

TERROIR The "Pouches" terroir is composed of a shallow soil of clayey-silty sands. In places, from the slopes of the Méron to the Loudunais fault, various limestone rocks come to light. These are very hard limestones, such as the lumpy white limestone of the Bathonian containing banks of blue-sky flint, which are used for stonework in camber. These elements allow for good soil drainage and a good potential for earliness. The plots of this hamlet are on a gentle slope, on an open landscape with a north-west/south-east exposure. Near to the Loire, on the plain, the climate is temperate oceanic. Total surface area of the plots: 8 ha

VINIFICATION The harvest begins after checking the ripeness and health of the grapes. - Destemming and pneumatic pressing. - Cold settling for 24 hours.  - Vinification at low temperature (17 to 19°C).

AGEING 

- Racking and maturing on fine lees for 3 to 4 months.  - Bottling, then storage in our cellars at a depth of 25 m.  - Isolated in a gallery, the wine continues its maturation protected from light and temperature variations.

SERVING Serving temperature: 10-12°C.

TASTING NOTES Pale gold colour with green highlights. Open, intense and expressive nose, with aromas of white fruit and citrus (grapefruit), enhanced by a floral note (lime). Round attack, lively point. Delicious mouthfeel with white fruits (vine peach). Aromatic persistence. Smooth finish, with a good freshness.

FOOD PAIRING This wine is a good accompaniment to fish in cream sauce, but also to Asian cuisine, fresh goat's cheese or our special recipe: roast duck with peaches. It is also an ideal aperitif wine.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the place known as "La Mouraude" has its own history which is forever attached to it. La Mouraude is situated to the north of Montreuil-Bellay, near the mills, on the site of the old village of Saint Hilaire le Doyen. We do not know the exact date of the destruction of the old village, but it was in 1841 that it became part of Montreuil Bellay. We still have an anecdote from the wine-growing past of this village, which is only witnessed today by the grape wells and the dug out cellars. "It is said that every year at Pentecost, following disputes with the lord, one of the winegrowers of the Priory was taken for a ride on a donkey and thrown into the pond. In compensation, he was to be treated to a ghoul of the monks' best wine."

LOCATION The Lieu-dit "La Mouraude" is located to the north of Montreuil-Bellay, near the old mills.

TERROIR The plots of this Lieu-dit extend on a gentle south-facing slope facing Montreuil-Bellay. Developed on ancient alluvial deposits (rolled pebbles, quartz, flint, etc.) or heavy clay, this brown silty soil with little leaching heats up quickly and contributes to a good precocity. This Lieu-dit is regularly harvested first. The climate is temperate oceanic, but the hills of the Saumurois slow down the western winds and the plots farthest from the Loire, like those of "La Mouraude", are subject to a semi-continental influence. Total surface area of the plots: 9.5 ha

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes at the beginning of October. - Total de-stemming of the harvest. - Fermentation in stainless steel vats thermo-regulated at 28°C.  - Light daily pumping over during the first third of the alcoholic fermentation, as well as a short maceration to extract the full potential of the grapes.  - Malolactic fermentation in our cellars at a depth of 25 m.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Serve between 12-14°C.

TASTING NOTES Ruby colour with good intensity. Open, greedy nose, combining notes of fresh red fruit (redcurrant, raspberry) and black fruit (blackcurrant, blackberry). A touch of spice.  Supple attack. Fruity and well-balanced on the palate, with good volume and silky tannins. Fresh finish with a nice impression of sweetness.

FOOD PAIRING This wine will be particularly appreciated with red meat. Its substance and pepper notes also make it a good match for dishes in sauce, coq au vin or bourguignon, or estouffade à la provençale.

THE STORY  A lieu-dit, or named place, encompasses a group of small plots of vines. It comprises a unique terroir defined by its territorial, cadastral and historic unity. The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.

LOCATION  A lieu-dit, or named place, encompasses a group of small plots of vines. It comprises a unique terroir defined by its territorial, cadastral and historic unity. The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.

VINIFICATION The grapes are destemmed and put into a pneumatic winepress. Cold settling of the must for 24 hours. Cold fermentation (17-19°C). After bottling, the wine is stored in our 25-metre-deep cellars where it ages away from light and variations in temperature.

AGEING Aged on the lees for 7 months with regular bâtonnage (stirring) that keeps them in suspension while adding roundness and volume.

SERVING Serve well-chilled (10-12°C). 

TASTING NOTES Straw-yellow colour with green highlights.  Forward, intense bouquet of white fruit (peach) and citrus (lime), with menthol nuances. Starts off round and smooth, going into a long, lively aftertaste with a mineral component. Altogether expressive, fluid, and well-structured.

FOOD PAIRING This wine goes perfectly with monkfish on a bed of leeks, as well as Asian cuisine, salads, and fresh goat's cheese.  It is quite nice as an aperitif too.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives rise to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the "Clos de Pérou" vineyard has a history that is forever attached to it. The history of this place depends on that of the village of Turquant which lived essentially from wine growing until 1880, when phylloxera destroyed the vineyard. The vine was replanted with rootstock but it took about ten years for it to return to its former glory. In order to survive, the winegrowers needed a complementary activity, so they invented the "pomme tapée". By taking the ferry, they went to get the fresh apples north of the Loire and prepared them in the underground ovens of the village.  Today, only one craftsman makes the "pomme tapée", but the vine still provides a living for many passionate winegrowers.

LOCATION Surrounded by high walls, the Clos de Pérou is located near the village of Turquant, on the edge of a plateau, on the steep cliff that borders the left bank of the Loire (altitude between 50 and 75 metres).

TERROIR This Lieu-dit is only developed on tuffeau stone (upper Turonian chalk). The soils developed are mostly deep, clayey. There is a significant area of thin soil where the chalk is usually less than 60 cm deep and provides a moderate but relatively constant supply of water, which is conducive to quality viticulture. The parcel benefits from a wide opening onto the Loire, and the Atlantic influences coming up the valley are clearly felt. The microclimate is mild and temperate. Total surface area of the parcels: 5 ha

IN THE VINEYARD In the middle of an area with a temperate oceanic climate, the Saumur Champigny PDO zone has a particularly hot microclimate in summer, hence the name of this appellation which comes from the Latin "campus igni" or field of fire. The use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes. - Total de-stemming of the harvest. - Fermentation in thermo-regulated stainless steel vats, between 26 and 28°C.  - Light daily pumping over during the first third of the alcoholic fermentation, as well as a fairly long maceration to extract the full potential of the grapes.  - Malolactic fermentation in our cellars at a depth of 25 m.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Enjoy this wine slightly chilled (12 to 14°C).

TASTING NOTES Deep ruby colour with purple tints. Open nose, with notes of spices (black pepper), dried fruit (almond) and black fruit (cherry). Frank attack. Powerful palate with coated tannins. Persistent finish with liquorice notes.

FOOD PAIRING Enjoy this wine with grilled, roasted or stewed meats such as beef cheek with beer.

Create fantastic Fajitas at home.  This kit contains Tortilla Wraps, Salsa Sauce, and Fajita Mix. Tasty, convenient and can be filled with your choice of protein. Quick and Easy. 

The hamlet is a group of small parcels of unique vines. Due to its territorial, cadastral and historical unity, it constitutes a unique terroir... 

THE STORY A legacy of the past, the hamlet "Les Poyeux" has a history that is forever attached to it. Mentioned as early as 1802, among the first growths of the Saumur region, the hamlet  "Les Poyeux" is considered as a reference terroir: "the gold mine". 

LOCATION The hamlet "Les Poyeux" belongs to the commune of Chacé, a small village located in the Saumur region. This hamlet is one of the most renowned areas in the region for the production of AOP Saumur Champigny, whose wines are characterised by a unique smoothness and concentration.

TERROIR The hamlet "Les Poyeux" is mainly developed on tuffeau stone (sandy-glaucous chalk from the Middle Turonian). The soils are mostly shallow. The soft chalk is usually less than 60 cm deep and provides a moderate but relatively constant water supply, which is conducive to quality winegrowing. 

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes at the beginning of October.

AGEING Isolated in one of the galleries, the wine continues its maturation in a quiet environment, protected from light and temperature variations for 6 to 10 months before bottling.

SERVING Serving temperature: 12-14°C.

TASTING NOTES Very intense black colour with purple tints. Elegant nose offering a wide range of aromas from fresh red fruits (raspberry) to ripe black fruits (blackcurrant, blackberry). A hint of empyreumatic (toasted) and spicy (grey pepper) aromas. The attack is supple. Fleshy mouth, structured by coated tannins.  Nice volume. Fresh finish (fresh mint), with character.

FOOD PAIRING This wine will be particularly appreciated with grilled or roasted red meats, roast poultry dishes in sauce (turkey with chanterelles) or leg of lamb.

Pure Olaszrizling full of minerality, quince and almond notes on the palate.

The Russell Organics Soapberry Face Wash is a truly luxurious formulation of botanical oils and extracts that work synergistically to gently cleanser the skin. This foaming cleanser contains gentle, skin-softening surfactants that remove makeup and other debris without drying or causing irritation. It is appropriate for all skin types but especially targeted for sensitive and dry skin types.

So what is Soapberry? Sapindus Mukurossi Fruit Extract, more commonly known as Soapberry, is derived from the fruit of the Sapindus family of trees. The extract is rich in a compound called saponin which has a natural cleansing property. This natural, chemical free extract has been shown to inhibit melanin production, reducing the appearance of age spots and sun damage.

An organic extract of white tea offers antioxidant benefits. Aloe vera is revered for its ability to heal the skin. High in polysaccharides, which help coordinate a number of biological activities, including the synthesis of collagen and connective tissue, it creates a shield over the skin that keeps moisture in and pollutants out. This makes aloe one effective topical defense against the damaging effects of our environment. Spirulina platensis algae delivers perceivable firming properties as well as substantive hydration and moisturizing benefits. The effects leave the skin smooth and supple after cleansing.

Size: 4 fl oz | 120 ml

Use: Gently massage cleanser onto damp skin with circular, upward motion. Remove with several splashes of warm water followed by a cool water splash. Finish with toner and moisturizer.

Ingredients: Aloe Barbadensis (Aloe Vera) Leaf Juice*, Cocoglucoside, Sodium Cocoyl Glutamate, Glycerin*, Sodium Lauroyl Lactylate, Sapindus Mukurossi (Soapberry) Fruit Extract, Oryza Sativa (Rice) Seed Extract*, Spirulina Platensis (Algae) Extract*, Camellia Sinensis (White Tea) Leaf Extract*, PCA Glyceryl Oleate, Lavandula Angustifolia (Lavender) Flower Oil*, Rosa Damascena (Rose) Flower Oil*, Anthemis Nobilis (Roman Chamomile) Flower Oil, Cymbopogon Martinii (Palmarosa) Leaf Oil, Cananga Odorata (Ylang Ylang) Flower Oil, Caprylyl/capryl Wheat Bran/Straw Glycosides, Fusel Wheat Bran/Straw Glycosides, Polyglyceryl-5 Oleate, Glyceryl Caprylate, Sclerotium Gum, Gluconolactone, Sodium Benzoate  *certified organic ingredient

The Russell Organics Soapberry Face Wash is a truly luxurious formulation of botanical oils and extracts that work synergistically to gently cleanser the skin. This foaming cleanser contains gentle, skin-softening surfactants that remove makeup and other debris without drying or causing irritation. It is appropriate for all skin types but especially targeted for sensitive and dry skin types.

So what is Soapberry? Sapindus Mukurossi Fruit Extract, more commonly known as Soapberry, is derived from the fruit of the Sapindus family of trees. The extract is rich in a compound called saponin which has a natural cleansing property. This natural, chemical free extract has been shown to inhibit melanin production, reducing the appearance of age spots and sun damage.

An organic extract of white tea offers antioxidant benefits. Aloe vera is revered for its ability to heal the skin. High in polysaccharides, which help coordinate a number of biological activities, including the synthesis of collagen and connective tissue, it creates a shield over the skin that keeps moisture in and pollutants out. This makes aloe one effective topical defense against the damaging effects of our environment. Spirulina platensis algae delivers perceivable firming properties as well as substantive hydration and moisturizing benefits. The effects leave the skin smooth and supple after cleansing.

Size: 4 fl oz | 120 ml

Use: Gently massage cleanser onto damp skin with circular, upward motion. Remove with several splashes of warm water followed by a cool water splash. Finish with toner and moisturizer.

Ingredients: Aloe Barbadensis (Aloe Vera) Leaf Juice*, Cocoglucoside, Sodium Cocoyl Glutamate, Glycerin*, Sodium Lauroyl Lactylate, Sapindus Mukurossi (Soapberry) Fruit Extract, Oryza Sativa (Rice) Seed Extract*, Spirulina Platensis (Algae) Extract*, Camellia Sinensis (White Tea) Leaf Extract*, PCA Glyceryl Oleate, Lavandula Angustifolia (Lavender) Flower Oil*, Rosa Damascena (Rose) Flower Oil*, Anthemis Nobilis (Roman Chamomile) Flower Oil, Cymbopogon Martinii (Palmarosa) Leaf Oil, Cananga Odorata (Ylang Ylang) Flower Oil, Caprylyl/capryl Wheat Bran/Straw Glycosides, Fusel Wheat Bran/Straw Glycosides, Polyglyceryl-5 Oleate, Glyceryl Caprylate, Sclerotium Gum, Gluconolactone, Sodium Benzoate  *certified organic ingredient

So far, it is the only wine of this variety we have. It was harvested from the west side of Somló, from the chapel of St. Ilona. It has only been aged in tanks. It is austere, with good acidity and elegance.

This is the first sparkling wine in the history of Tokaj-Hétszőlő Vineyards. It comes from the 2019 vintage, and was made from Furmint grape variety. The disgorgement took place after one year of bottle aging. It is an elegant, complex wine with nice acidity. Cheers!

Building on traditions, but also revisiting them in our quest for a different taste experience, we have made some of our excellent and proven products even more special. 

Our 100% products are free from artificial additives, and their outstanding meat content guarantees top quality. The character of grey cattle meat is distinctive due to its high mineral content and venison-like flavour with herbal traits. The unique culinary experience is completed by white and pink pepper. This salami is prepared with traditional beech wood smoke and long maturation.

Our Grey Cattle Salami product range is based on traditional Hungarian recipes: the venison-like meat of healthy, extensively farmed animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

This salami is prepared with carefully picked ingredients, pink pepper, white pepper and garlic, or the famous Hungarian Paprika and Spicy Paprika, free from artificial additives, with traditional beech wood smoke and long maturation.

Our Water Buffalo Salami product range is based on traditional Hungarian recipes: the meat of healthy, extensively farmed animals is prepared with pork pancetta, which allows the flavour of premium spices ground above liquid nitrogen to be released even better. 

This salami is prepared with carefully picked ingredients, pink pepper, white pepper and garlic, or noble Hungarian paprika, free from artificial additives, with traditional beech wood smoke and long maturation, which gives the buffalo meat, red and rich in minerals, a really special flavour.

Building on traditions, but also revisiting them in our quest for a different taste experience, we have made some of our excellent and proven products even more special. 

Our 100% products are free from artificial additives, and their outstanding meat content guarantees top quality. We substitute extensively farmed buffalo tallow for bacon, which allows the buffalo meat, red and rich in minerals, to take the lead in terms of flavours. The full-bodied quality of this salami, prepared with traditional beech wood smoke and long maturation, is provided by a perfect combination of Hungarian red paprika and caraway.

The meat of wild deer practically contains no fat. This low fat content results from their active lifestyle and their natural diet consisting of the most appropriate nutrients. Wild deer meat is rich in polyunsaturated fatty acids, so it helps to lower blood cholesterol level.

We marinate the perfectly intact hind legs of shot red deer in a souse seasoned with juniper berries, bay leaves, white pepper and salt for two weeks. Afterwards, the meat is smoked with selected beech wood that gives it a rich and complex but not aggressive taste. This is followed by 22-28 weeks of ageing where all the natural enzymes come in place: this process guarantees a long shelf life in a completely natural way. Its taste is uniquely complex, with an increasing aroma closer to the bone, offering an extremely exciting and extraordinary taste experience. This is why we consider the Venison Whole Bone-in Leg one of our top products, which is also demonstrated by the special leather packaging tailored to every single piece. No comparable product is made in Hungary. 

The meat of free range wild boars is rich in fat, due to their lifestyle and feeding enthusiasm. Therefore the meat of wild boars contains polyunsaturated fatty acids in a significant proportion, so it helps to lower blood cholesterol level. 

We marinate the perfectly intact hind legs of shot wild boars in a souse seasoned with juniper berries, bay leaves, white pepper and salt for two weeks. Afterwards, the meat is smoked with selected beech wood that gives it a rich and complex but not aggressive taste. This is followed by 22-28 weeks of ageing where all the natural enzymes come in place: this process guarantees a long shelf life in a completely natural way. Its taste is uniquely complex, with an increasing aroma closer to the bone, offering an extremely exciting and extraordinary taste experience. This is why we consider the Wild Boar Whole Bone-in Leg one of our top products, which is also demonstrated by the special leather packaging tailored to every single piece. No comparable product is made in Hungary. 

Since we process the meat of animals shot in the wild, we need to use a minimal amount of sodium nitrite (curing salt), exclusively for food safety reasons. We only add 1.075 mg sodium nitrite to 250 g product, a fraction of the acceptable daily intake of 4.2-4.9 mg.

TERROIR Situated on plots of land at an altitude of between 50 and 105 metres, and on hard Jurassic limestone soils, the vineyard of the "Ecclesia" cuvée is one of the best terroirs of this Saumur Puy Notre Dame appellation. The fine selection of grapes by berry tasting and the specific terroir of this cuvée give it structure, power and elegance.

VINIFICATION Selection of grapes in the vineyard by berry tasting. Traditional vinification. Destemming of the harvest, long maceration and gentle extraction. 

SERVING Serve between 14-16°C. 

TASTING NOTES Deep colour with purple tints. This wine has a powerful, complex nose, dominated by notes of black fruit (cherry, blackcurrant, blackberry), chocolate and spices. The palate is fleshy and powerful, opening with firm, coated tannins. Persistent finish with notes of kirch cherry.

FOOD PAIRING It goes well with fish in sauce, roasted poultry, grilled meat and red meat.

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Appellation d'Origine Contrôlée wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY A legacy of the past, the Lieu-Dit "Beauregard" has its own history that is forever attached to it. The Lieu-dit "Beauregard" is located in the commune of Restigné in the heart of the Bourgueil appellation. Vines have been planted here since Roman times, but its reputation is linked to that of Bourgueil Abbey, founded around 990 by Benedictine monks who, under the leadership of Abbot Baudry, knew how to extract the quintessence of their vines.

LOCATION The Lieu-dit "Beauregard" is part of the commune of Restigné. It is located near an ancient road: "le grand chemin", which linked Touraine to the Ocean, via Anjou. 

TERROIR The plots of land of the Lieu-dit "Beauregard" are located in a small valley with a slight slope. The vines, facing south, benefit from maximum sunshine. The Loire valley is about ten kilometres wide and was, a long time ago, a vast estuary covered by the sea. This results in a variety of soils.  In the "Beauregard" area, the subsoil is clayey and relatively deep. On the surface, this soil contains a large quantity of small flints, gravels and pebbles: the gravels (ancient alluvium of the Loire) on a sandy horizon. This terroir allows the vines to establish themselves well thanks to the characteristics of its subsoil and favours rapid warming of the vines thanks to its surface composition. The vines therefore show good precocity.  The climate is temperate. On the edges of the valleys, the soil heats up quickly under the oceanic influence which penetrates to the heart of the vineyard. Total surface area of the plots: 3 ha

IN THE VINEYARD Use of prophylactic methods (disbudding, leaf removal) in order to favour the natural aeration of the stocks and to regulate the load; then, of reasoned cultivation in order to allow the most natural fight against cryptogamic diseases.

VINIFICATION The harvest begins after checking the ripeness and health of the grapes on October 10th. - Total de-stemming of the harvest. - Fermentation in thermo-regulated stainless steel vats at 25°C.  - Daily light pumping over and punching down of the cap allow a good extraction of the polyphenolic potential. Long maceration (15 days).

AGEING After malolactic fermentation, the wines continue to mature in the coolness of our ageing cellar.

SERVING Serving temperature: 12-14°C.

TASTING NOTES Intense ruby colour. Very expressive and complex nose combining aromas of ripe red fruit (cherry), black fruit (blackcurrant, blackberry), violet and pepper. Ample and supple attack. Well-balanced palate with a nice tannic structure. Persistent finish on the fruit.

FOOD PAIRING This red wine is the ideal companion for grilled or roasted red meat, small game dishes, roast poultry in sauce such as turkey with cranberries. 

The Lieu-dit is a group of small parcels of unique vines.  Because of its territorial, cadastral and historical unity, it constitutes a unique terroir...  The alchemy between its soil, its relief, its orientation, its climate and its grape variety, gives birth to Protected Designation of Origin wines of exceptional typicity and style. The respect of the terroir combined with the know-how of passionate winegrowers allows the best wines to be extracted.

THE STORY 

In the 4th century, the birth of the vineyard is linked to the foundation of the monastery of Marmoutier by Saint Martin in 372. In the 14th century, some of the Vouvray vintages belonged to the French crown and featured prominently at the king's table.

The Chenin blanc grape variety, also known as Pineau de la Loire, originates from the Loire Valley and was called "plant d'Anjou" around the 10th century. It was Rabelais who popularised its current name in the 16th century.

History: A legacy of the past, the "Fosses d'Hareng" locality has its own history which is forever attached to it. The origin of the locality comes from a joke made by vineyard workers. When it was very cold, in this small valley with gentle slopes, the rows of frozen vines, stripped of their leaves, reminded them of the skeleton of a "pesquid". Remembering that in the Middle Ages, in their region, during Lent, people ate herring, the only fish allowed because it was not fatty, they named this place: "Les Fosses d'Hareng".

LOCATION The Lieu-dit "Les Fosses d'Hareng" is located in Vouvray, a commune in the Loire Valley which is a UNESCO World Heritage Site.

TERROIR The plots are situated in the hollow of a valley and face east-west. On the edge of the valleys, the climate is temperate and the soil warms up quickly under the oceanic influence that penetrates to the heart of the vineyard. The perruche soil is rich in siliceous elements (pebbles) on the surface and in the soil. It has a sandy-clay texture on a limestone parent rock. This combination brings fruitiness and roundness to the wine. Total surface area of the plots: 6.3 ha

IN THE VINEYARD La récolte débute après contrôle de maturité et de l’état sanitaire des raisins début octobre.Utilisation de méthodes prophylactiques (ébourgeonnage, effeuillage) afin de favoriser l’aération naturelle des souches et de réguler la charge ; puis, de culture raisonnée afin de permettre une lutte la plus naturelle contre les maladies cryptogamiques.

VINIFICATION 

- Pneumatic pressing with separation of the first drained juice.  - Cold settling for 24 hours. - Vinification at low temperature to favour the finesse of the aromas.  - The alcoholic fermentation is stopped by cold mutage to preserve residual sugars. 

AGEING Racking and maturing on fine lees for about 6 months before bottling.

SERVING Serve between 10-12°C.

TASTING NOTES Straw yellow colour. This semi-dry wine has an intense and complex nose, combining lime blossom, citrus fruits (grapefruit, lemon) and ripe fruits (pineapple).  Lively attack. Voluminous, rich mouth, marked by notes of candied fruits. The slightly acidic finish reinforces the impression of freshness.

FOOD PAIRING This semi-dry wine goes very well with aperitifs, local charcuterie, roast poultry or poultry in sauce such as duck with peaches, blue-veined cheeses and goat's cheeses, sour tarts (apricot, lemon).

THE STORY Hugues Brochard, who represents the fourth generation of winegrowers on the domaine, works his vineyards with great pride and character.  At the start of the 2000s, the diversity ad dispositions of the soils of the Nantes wine region led to the emergence of the concept of Muscadet as an expression of the excellence of the terroir. Today, the INAO recognises the Clisson cru. "La Petite Venise", which sits on a granite fault of the old Armorican massif. 

LOCATION The vines grow on the south-facing slopes of the Sèvre and Maine rivers in the commune of Maisdon sur Sèvre on the southernmost part of Armorican Massif. 

TERROIR The Cru Clisson's vines are over 40 years old. This plot of vines, covering an area of one hectare, thrives in a soil of clay combined with smooth pebbles on a granite beddrock, whose good drainage qualities endow the wine with superb minerality. 

VINIFICATION The grapes of natural richness, picked by hand, undergo a traditionnal vinification process. 

AGEING At least two years' ageing on the lees helps make this an outstanding wine combining aromatic complexity, fleshiness and elegance. 

SERVING Serve lightly chilled (12-13°C).  Decant two hours before drinking to better appreciate the aromas. 

TASTING NOTES Golden hue. Complex nose with a blend of candied citrus fruit, yellow-fleshed (greengages), pastry and empyreumatic notes (smoky). Lovely minerality. Distinctive on the palate which shows a lovely balance of acidity and fat. Fleshy and long-lingering on the mid-palate with a mouth-watering, saline finish. 

FOOD PAIRING Enjoy with fish in a sauce (pike-perch with white butter) or grilled fish (sea bass), sea scallops with leeks, white meats, mature cheeses (Beaufort, Swiss Gruyère). 

Let's take advantage of this stopover to linger in the Saumur region and discover an exceptional Saumur Champigny. Guillaume Le Lay cultivates 4 hectares of vines in a closed area surrounded by tufa walls which protect the wine from the east winds and allow the grapes to ripen very well. The wine is matured in barrels in underground cellars 25 metres below ground level, resulting in a concentrated, rich and complex wine.

THE STORY The wines of these properties, marked by the tradition and authenticity of their production, are the ambassadors of their appellations.

LOCATION Located in the south of the Loire, within 3 different Clos (Clos de la Varenne, Clos Dovalle and Clos de la Crilloire), the vineyard is situated in the commune of Bellevigne-les-Châteaux and Brezé.

TERROIR Château du Bellay is made from 50 year old vines. They grow on a clay-limestone soil. The excellent potential of these most beautiful plots allows a beautiful maturation of the grapes.

VINIFICATION Selection of the best plots. Control of the maturity. Tasting of the grapes. The grapes are carefully picked on a sorting table. Fermentation in temperature-controlled stainless steel vats (22°C), long maceration of 30 days with gentle extraction of polyphenols.

AGEING Aged for 12 months in French oak barrels, in galleries dug in limestone tuff, protected from light and temperature variations. Then bottled and aged for a further 12 months.

SERVING Serve at room temperature (16°C).

TASTING NOTES Dark red colour. The nose seduces with its aromas of black fruits, truffles and hazelnuts, with delicate notes of roasting. On the palate, this red wine is harmonious and well balanced with silky tannins. Elegant and long finish with hints of chocolate.

FOOD PAIRING This lovely Cabernet Franc wine is a delight with grilled and roasted meats, fish or mature cheeses.

THE STORY Maître Cornélius is the name of a book written by Honoré de Balzac in 1831, in which the wine of Bourgueil is praised. Balzac is one of the most famous French authors from the first part of the 19th century.  Novelist, playwright, literary critic, art critic, essayist, journalist, and printer, he left behind one of the most impressive series of novels ever written in French.

TERROIR The Cuvée Cornélius 1831 is made from superb hundred years-old vines on tuffeau. The wine is carefully aged in oak barrels. This Bourgueil is full of fruit, with liquorice flavours and a solid structure.

VINIFICATION Traditional winemaking and long (3 weeks) maceration with gentle pigeage (punching down the cap).  

AGEING Aged for 12 months in oak barrels.  

TASTING NOTES Dark colour with purplish highlights.  Nose of spice, caraway seed, black pepper and mint along with stewed fruit, fruit in brandy, and subtle toasty nuances. Warm and generous on the palate with forest floor and violet flavours balanced by rich, characterful tannin. Fresh finish with liquorice overtones. 

FOOD PAIRING Served at cool room temperature (14-16°C) with beef cheek, venison fillet, wild boar casserole, tajines, etc.

Let's get back on the road and cross the Loire. A few kilometres further south is Chinon and its royal fortress. Overlooking the town is a magnificent five-hectare vineyard surrounded by white tufa stone walls. The old vines grow on a sandy and crumbly limestone soil that allows the soil to warm up quickly and the grapes to ripen very well. Clos de la Lysardière is an intense, powerful and fruity wine.

LOCATION Magnificent five-hectare vineyard overlooking the town of Chinon and set in white tufa stone walls. 

TERROIR Its terroir (sandy soil on crumbly limestone) allows a very rapid warming of the soil and favours a very high maturity of the grapes. The old vines are selected on the plateau at the top of the hillside, overlooking the Vienne, on a beautiful southern exposure. The intense fruitiness and smooth tannins are powerful enough to stand up to a pie or well-prepared small game. A gourmet nugget in the land of Rabelais.

VINIFICATION Careful harvesting of grapes picked at very good maturity. Traditional vinification with moderate extraction of tannins. Pumping over at the beginning of fermentation.

AGEING Aged for eight months using oxygen to gently open the wine and round out the tannins before bottling.

SERVING Served at room temperature (14-16°C).

TASTING NOTES Dark colour with purple tints. The powerful nose seduces with its notes of juicy black fruits (blackcurrant, cherry, blackberry), cooked fruits (plum), tobacco and spices (black pepper). The palate is ample, structured and full of flesh, balanced by its robust tannins. Powerful black cherry finish.

FOOD PAIRING To be served with fish in sauce (pike-perch or lamprey), grilled meats (beef ribs, mitts, rack of lamb), small game (hare à la royale).

Our journey now continues in Touraine and more exactly in Vouvray. The Vobridius cuvée refers to the first name given to the commune, which appears in writings from the end of the 8th century. The result of the collaboration between two passionate winegrowers, Philippe Brisebarre and Laurent Kraft, this Chenin blanc was developed to reflect the expression of the Vouvray terroir as faithfully as possible. 

LOCATION A cuvée composed of the association of three superb plots located on the plateau of the commune of Vouvray. These vines are known for their ability to over-ripen and produce naturally rich grapes.

In THE VINEYARD Harvest with ripe and candied fruit profiles.

VINIFICATION Skin maceration to extract all the aromatic potential of the grapes. Traditional fermentation (between 18 and 20°C).

AGEING Aged in oak barrels for one year, with regular resuspension of the lees. Bottled in September. 

SERVING Serve at 12°C.

TASTING NOTES Golden colour. Complex nose combining ripe yellow fruits (quetsche) and empyreumatic notes (brioche, caramel). The palate is persistent, ample and structured, carried by a harmonious balance of acid and fat. Persistent finish with spicy notes (sweet vanilla).

FOOD PAIRING To accompany river fish (pike-perch), poulard with cream sauce, Beuchelle à la tourangelle (sweetbreads, kidney, cream mushrooms), andouillettes au feu de bois or mature goat cheese. 

Let's get off the beaten track and take the side roads to venture to Vendôme. Along the Loir, Nicolas Parmentier, a committed winemaker, perpetuates the tradition of Pineau d'Aunis, specific to the Vendôme region. Made from this confidential grape variety, the Grillé d'Aunis cuvée is distinguished by its originality and generosity. A little nugget to discover.

LOCATION The slopes exposed to the rising sun, on the banks of the Loir, allow for good precocity. The plots of land that are more than 50 years old are protected from the north and benefit from a favourable microclimate thanks to the Loir.

TERROIR The soil, composed of clay (20%), has a large quantity of small pink flints on the surface and rests on a Turonian limestone parent rock. This soil provides a good water supply and good drainage.

VINIFICATION Vinification in 1000l vats, vatting time of more than 14 days, at a controlled temperature of 22°C; traditional hand punching of the cap for ideal extraction, vinification of pure Pineau d'Aunis grapes.

SERVING Serve at room temperature, 14-16°C.

TASTING NOTES Intense red colour, clear and brilliant. Nose: a fresh bouquet, exalting aromas of strawberry and black berries, a spicy, slightly liquorice background, with a hint of roasted notes and black pepper. Palate: The mouth is round and warm. The tannins are silky and smooth, with a hint of redcurrant, spice, ginger and black pepper on the finish. Well balanced with a fresh attack.

FOOD PAIRING Wine to be enjoyed with cold meats, pork ribs, rabbit with olives, seven-hour leg of lamb or mature goat's cheese.

Let's now head for one of the most beautiful châteaux in the Loire Valley: Chenonceau. The TBK cuvée pays tribute to Thomas Bohier and his wife Katerine, founders of this architectural nugget spanning the Cher, by using their monogram which adorns some of the castle's ceilings. The winemaker Jérôme Marquet offers us a refined gastronomic wine with a strong structure.

LOCATION The vines are located on the right bank of the Cher on a south-facing slope. The microclimate of the plot is characterised by a very good light, regular ventilation and low rainfall. 

TERROIR The terroir is composed of flinty clay of the perruche type, which allows the Sauvignon grape variety to ripen very well. Controlled pruning and yields naturally limited to 55 hl/ha naturally contribute to the identity of this superb cuvée, characterised by its ripe fruit aromas and its strong structure.

VINIFICATION Monitoring of ripeness by regular tasting of the berries. Harvesting with ripe to candied fruit profiles. Gentle pressing and light settling to preserve the aromatic potential. Cold stabilisation (5 days). Traditional vinification with temperature control (17 to 19°C).

AGEING Aged on fine lees with regular batonnage (6 to 8 months minimum), bottled in June.

SERVING Serve chilled (10°C).

TASTING NOTES Straw yellow colour. The nose seduces with its scent of candied citrus fruit, juicy pear, ripe apricot and blackcurrant buds. The palate is full, fleshy and superbly balanced by its acidic structure. The finish is persistent with fresh menthol notes.

FOOD PAIRING Serve as an aperitif or with fish in sauce (monkfish or pike-perch with sorrel), scallops, roasted white meats, mature goat's cheese.

Our journey is coming to an end. Let's discover a last wine on the borders of Touraine, at Willy Allion's, a young passionate winegrower in the commune of Saint Romain sur Cher. La Dilecta, named after Honoré de Balzac's first love, Mme de Berny, is an exceptional wine that magnifies the expression of Sauvignon Blanc grown to a very high level of maturity. This wine, which exudes candied fruit, combines aromatic power and elegance.

TERROIR The grapes are harvested from two plots of old vines located on the slopes of the Cher on a clay-limestone terroir and selected for their superb aptitude for maturation.

VINIFICATION Monitoring of ripeness by regular berry tasting. Grapes are harvested with ripe fruit aromatic profiles. skin-contact maceration for 12 hours, then gentle pressing and light settling to preserve the aromatic potential. Traditional vinification with temperature control (17 to 19°C).

AGEING Aged on fine lees with regular stirring (8 to 10 months) before bottling in July.

SERVING Served slightly chilled (12-14°C).

TASTING NOTES Golden colour. Exuberant nose combining spices, candied citrus fruits, exotic fruits (pineapple, mango), empyreumatic notes (toast) and a subtle minerality. Fleshy, voluminous and warm on the palate, well balanced between sweetness and freshness. Powerful, unctuous and salivating finish, with toasted notes.

FOOD PAIRING To be enjoyed with fish in sauce or grilled (sea bass), white meat (Bresse hen in cream sauce), pan-fried foie gras, as well as mature goat cheese.

THE STORY A selection of the best juices during pressing and a long maturing period of at least 48 months on laths give this cuvée elegance, complexity and character. 

LOCATION The parcels selected for the Cuvée "Rendez-Vous" are located in the commune of Vouvray on the limestone plateau overlooking the Loire. 

VINIFICATION Gentle pressing and fermentation at a cool temperature (18°C) to preserve the aromas. Selection of press hearts.

AGEING Aging of the base wines in barrels (10% of the cuvée) bringing a nice complexity. Second fermentation in bottle according to the Traditional Method. The minimum 48 months of storage on laths before disgorging brings an incomparable finesse of bubbles.

SERVING To be enjoyed chilled (8-10°C).

TASTINGS NOTES Golden yellow colour with an elegant and fine effervescence. The mineral nose opens with notes of quince and toast, and is enhanced by light mentholated notes. The palate has a smooth attack and a good balance between volume and freshness. Beautiful aromatic persistence on notes of candied fruits.

FOOD PAIRING To be enjoyed from the aperitif to the dessert with a tuna steak snacked with cumin, a chicken with morels or with a rhubarb and apricot crumble. 

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environmental Value from the 2020 vintage

TERROIR The grapes come from late-ripening terroirs (gabbro, granite, and gneiss) that confer beautiful structure.

VINIFICATION Skin contact for a third of the crop, which brings out the grapes' fresh fruitiness. Very soft pressing and light must racking. Slow, temperature-controlled fermentation  (20°C) enhances the development of aromas. Part of the blend undergoes malolactic fermentation to increase  richness.

AGEING Long ageing on the lees (minimum 6 months) with regular bâtonnage (stirring with a stick) that enhances the wine's richness).

SERVING You can enjoy this wine chilled (10-12°C).

TASTING NOTES Pale golden colour with silver highlights. A harmonious bouquet of ripe white fruit (pear), tropical fruit (pineapple), and empyreumatic nuances (caramel). Ripe, round, and with plenty of body on the palate. The underlying vivaciousness adds freshness. Long aftertaste with subtle minerality.

FOOD PAIRING You can enjoy this wine as an aperitif or with shellfish, seafood, or fish in a sauce. 

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environmental Value from the 2021 vintage

TERROIR Sologne sand on clay and limestone.

VINIFICATION The grapes are picked when they achieve optimum aromatic potential and a fresh, fruity taste profile. Grapes from each plot are fermented separately to bring out and enhance their intrinsic organoleptic qualities. The must undergoes refrigeration prior to fermentation. Furthermore, inert nitrogen gas is used to retain fresh fruit, contribute aromatic intensity, and confer hints of citrus and blackcurrant.

AGEING Skin contact and ageing on the lees for a ripe fruit taste profile as well as richness and hints of tropical fruit. Subtle blending brings out beautiful aromatic complexity.

SERVING Best served well-chilled (10-12°C).

TASTING NOTES Beautifully brilliant pale yellow colour. The nose has a remarkable range of fresh (citrus, blackcurrant buds) and ripe (lychee, mango) aromas, as well as subtle floral (rose) overtones.  Round, full-bodied, and well-balanced on the palate, underpinned by good acidity and a very long aftertaste. 

FOOD PAIRING Best served with fish and seafood, savoury tarts, sweet-and-sour dishes, or simply as an aperitif. Suggested dish: baked gilt-head bream in a vanilla sauce.

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environmental Value from the 2021 vintage

TERROIR Clay limestone.

VINIFICATION Winemaking techniques : The grapes are picked when perfectly ripe, with optimum fruity aromas. Cold settling with low turbidity. The deposit from the must is filtered and reincorporated to add richness and complexity. Temperature-controlled fermentation (17-19°C) with the use of nitrogen gas to retain Chenin Blanc's full aromatic potential.

AGEING Ageing on the lees for 7 to 8 months.

SERVING Served chilled (10-12°C).

TASTING NOTES Pale yellow with green highlights. Very attractive and intense on the nose with hints of vine peaches and lemon zest. Quite fresh on the palate from the very first, going on to show considerable smoothness as well as delicate lemon and menthol nuances on the aftertaste.

FOOD PAIRING This wine is the perfect accompaniment to fish and seafood dishes, mixed salads, curry, etc.

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environmental Value since the 2020 vintage

TERROIR Clay-limestone on tufa.

VINIFICATION The grapes are picked when they achieve optimum ripeness and a full, fruity taste profile. Cold settling with low turbidity. Deposit from the must is filtered and reincorporated to add richness and complexity. Temperature-controlled fermentation (17-19°C) to retain Cabernet Franc's full aromatic potential.

AGEING Aged of 5 months on the lees.

SERVING Served chilled (8-10°C).

TASTING NOTES Attractive pale pink colour with brilliant highlights. Exuberant, deliciously fruity nose displaying charming pink grapefruit, strawberry, and peach overtones. Well-balanced and tasty on the palate. Fresh and round with delicate hints of red fruit.

FOOD PAIRING This wine is the perfect accompaniment to fish, mixed salads, Asian food, and fruit salads. 

THE STORY

Fabien HACHET, cellar master at the Cave de Saumur : "Son and brother of Muscadet winegrowers, I was born in 1981 in Nantes. Initially oriented towards studies in Biology and Chemistry, my motivation to become an oenologist was confirmed after a stay in Givry in 1997 (Burgundy). I did my graduate studies in Viticulture and Oenology.  Passionate about traveling and aware of the diversity of French and international vineyards, I successively enriched my know-how during ten years in contact with many recognized professionals in several regions of the world (Argentina, Chile, Loire Valley, Southwest, Jura, Oregon, Languedoc). Several years after visiting him as a student, the Cave de Saumur and its winemakers welcomed me in February 2009. Not far from my roots, a new challenge begins. Because of my origins, the vintages that I elaborate must above all delight the amateurs by the frankness of the expression and a spirit of conviviality".

THE VINTAGE High environmental value from the 2021 vintage

VINIFICATION Selection of plots with the aromatic potential of ripe fruit. Direct pressing. Winemaking allowing to exacerbate the varietal and fermenting aromas, and to bring a nice complexity. Light settling (300 NTU) at low temperature. Fermentation between 16 and 20°C.

AGEING Aged on fine lees for four months and bottled in spring to preserve freshness.

SERVING Serve slightly chilled (10 - 12°C).

TASTING NOTES Beautiful pale pink color, this rosé seduces by its intense and complex aromas of ripe red fruits (crushed strawberry), violets and candied citrus fruits. Ample and vinous mouth with a deliciously fruity finish.

FOOD PAIRING According to your desires, marry this wine with your white meats and fish, spicy dishes or fresh cheeses. Goes wonderfully with a sushi and yakitoris platter (Japanese kebabs).

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environmental Value from the 2021 vintage

TERROIR  Clay-limestone.

VINIFICATION Selected grapes are picked when they achieve optimum ripeness and a fresh, fruity aromatic profile. Grapes from each plot are fermented separately and winemaking is adapted to the organoleptic quality of each lot: limited extraction to retain all the fresh fruit and aromatic intensity. The wine is kept a long time on the skins to produce a deep colour and toasty aromas. A small percentage of the grapes undergo thermovinification. This adds aromatic intensity, richness, and a sensation of sweetness. Subtle blending brings out beautiful aromatic complexity.

SERVING It is best enjoyed slightly chilled (12-14°C).

TASTING NOTES Beautiful red colour with black highlights. Powerful, complex nose, combining a wide range of fruity aromas (cherry, blackcurrant) and a hint of liquorice. Well-balanced and full-bodied on the palate, with a fine structure revolving around velvety tannin. A fresh aftertaste with hints of mint.

FOOD PAIRING It is best enjoyed with grilled meat and all kind of cheeses. Suggested recipe : Rack of lamb with purée and truffle sauce.

THE STORY Wines subtly blended by our cellar masters to reflect their personality, sensitivity, and creativity.

THE VINTAGE High Environemental Value since the 2020 vintage

TERROIR Clay-limestone.

VINIFICATION Selected grapes are picked when they achieve optimum ripeness and a fresh, fruity aromatic profile. Grapes from each plot are fermented separately and winemaking is adapted to the organoleptic quality of each lot: cold pre-fermentation maceration and limited extraction to retain all the fresh fruit and aromatic intensity. The wine is kept a long time on the skins with micro-oxygenation to produce a deep colour, ripe fruit, and toasty aromas. A small percentage of the grapes undergo thermovinification. This adds aromatic intensity, richness, and a sensation of sweetness. Subtle blending brings out beautiful aromatic complexity.

SERVING It is best enjoyed slightly chilled (12-14°C).

TASTING NOTES Beautiful crimson colour with purplish highlights. A brilliant nose with finesse and complexity, combining a wide range of fruity aromas (blackcurrant, blackberry) and a hint of white pepper.  Full-bodied and generous on the palate, with a fine structure revolving around velvety tannin.  The aftertaste confirms the wine's overall fruitiness, with liquorice nuances.

FOOD PAIRING It is best enjoyed with grilled beef, roasts, and soft-ripened cheeses. Suggested recipe: guinea fowl with red fruit.

Refined wines signed by our cellar masters, reflecting the expression of their personalities, sensitivities and creativity.

THE STORY Romain PARISIS, cellar master at Vignobles du Paradis. "Originally from the North of France, I discovered a passion for wine very early on through my many family stays in the Loire Valley. Fascinated by the work of the winegrower in his cellar, sublimating the grapes to create a remarkable wine, I quickly sought work with winegrowers during the school holidays. I obtained a BTS Viti-Oeno in Tours and then the oenology diploma in Dijon and I started working as an oenologist at the Cave des Vins de Bourgueil in 2001. Since then, I have learned to master the character of Cabernet Franc to extract all the finesse, freshness and fruitiness. »

THE VINTAGE High Environmental Value from the 2020 vintage

LOCATION Harvest of selected grapes from gravel pit terroirs. Cold maceration and limited extraction on part of the cuvée bringing notes of fresh fruit. Subtle blending of the cuvées underlining a beautiful aromatic complexity.

SERVING Serve this wine slightly chilled (12-14°C).

FOOD PAIRING It will accompany a buffet of raw vegetables, a game terrine, roasted, pan-fried or grilled white meat.

De Chanceny is emblematic of our know-how in producing fine, sparkling Loire wines according to the Méthode Traditionnelle, developed since 1957.

THE STORY A careful manual picking, and an aging in our tunnels of tuffeau chalk, bring to this cuvée all its freshness, its fruity and its character.

SITUATION Our “De Chanceny” rosé organic cuvée is made from Cabernet frank grapes selected on a plot located in the municipality of Montreuil Bellay, south of Saumur.

TERROIR A clay-limestone terroir conducive to a beautiful maturation.

VINIFICATION Manual picking, gentle pressing and fermentation at cool temperature (18°C) allowing a good preservation of the aromas. Second fermentation in bottle according to the Traditional Method after selecting the best juices.

AGEING The minimum 12 months of storage on slats in our tuffeau cellars before disgorgement bring an incomparable bubble fineness.

SERVING Enjoy chilled (8-10°C).

TASTING NOTES Lovely pink colour with brilliant highlights. Fine, persistent bead. Freshness and finesse: fine, lively bouquet with fresh, red-berry fruit aromas (wild strawberries and cherries). Lively initial impression on the palate and good aromatic intensity. Well-balanced on the palate, following through with a fresh, wonderfully subtle aftertaste.

FOOD PAIRING To be enjoyed as an aperitif, to accompany a risotto with saffron and parmesan or with a red fruit sorbet.

The blend of Furmint and Chardonnay, coming from the emblematic Nagy – Eged – hill vineyard. Wine was fermented and aged in barrel for 14 months. Full bodied, rounded, complex wine of a very hot year, coming from sea sedimental limestone. Ripe tropical fruits, vanilla and briosh on the nose complemented by the aromas oaky and mineral notes. Very tasty with tropical fruits on the palate. Nice mineral finish, great potential.

A nice terroir blended wine from Eger. Rich tropical fruits on the nose such as pineapple, mango and citrus fruits complemented by mediterranean herbs. Very complex on the palate. An elegant, ripe, exciting white wine with mineral finish.

colour: greenish yellow    Aroma:  A fresh, fruity white wine, green apple, quince and pear on the nose complemented by great minerality. taste: Well balanced structure with rounded however lively acids. Fresh and fruity. Characterisic grape and pear on the palate with nice minerality. Long finish. A real aperif.

COLOUR: Golden AROMA:  Intense aroma of fresh grape and dried apricot on the nose. FLAVOUR: Balanced structure, with acidity slightly above moderate intensity complemented by an elegant body. Characterized by dried apricot, honey and quince on the palate, accompanied by minerality. A wine with great sugar – alcohol – acidity balance. Very long finish. Residual sugar: 117,6 g/l

During wine production we combine tradition with modern technology. During Aszu production the „mother – son” grape is harvested from the same vineyard. We use must from the same grape where the shrivelled and botrytised berries are coming from. All aszú wines are terroir wines. First we produce the must then with a special crusher we finely torn the skin of the aszu berries – during procedure the seeds do not crushed – . 24 hours maceration, then taking all the seeds with a filter from the top. Controlled fermentation in stainless steel tank. After fining and filtering 2 weeks slow fermentation in barrel. We age the wine in 25-30 years old 250 litre barrels for 11 years. Every year we take off wine from the barrel, wash them and put them back until bottling.

COLOUR: Medium amber

AROMA: Intense, evolving aroma. Opens with strong honey and yellow flowery scents, followed by an ample dried apricot, dried fruit, mandarin, toasted nuts, and a touch of bread crust.

FLAVOUR: The lively, high acidity gives the wine freshness in spite of the copious amount of residual sugar. Compared to the previous wines, the body is clearly fuller, the texture is denser. On the palate, its strong honey flavour is compensated by the tart citrusy notes of high acidity. These are accompanied by mandarin, dried apricot, mango, the toasted nuts of barrel maturation, and stoney minerality. Nice and long finish.

Alcohol: 11,0 % vol

Residual sugar: 122,4 g/l  

Light straw yellow in colour. Averagely intense nose shows the intensive and complex nature of Tokaji fresh dry wines. Citrus, crunchy green apple and beautiful floral notes in the nose. Dry to taste, lively fruits with beautiful tense acids. Medium intense sip with refreshing finish that invites you to the next taste. Outstanding blend of Furmint-Hárslevelű-Sárgamuskotály in which the varieties support each other. A superbly fresh wine from a hot vintage that will retain its dynamism for a long time.

Fülöp the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he had been living in and around Bodrogkeresztúr since 2006. He brought up 34 fledglings; his partner always migrated, but he stayed. In winter he warmed himself on chimneys, drank water from the River Bodrog, hunted for voles and was lord of all the stork nests in the area.

We bottled this fresh and crisp Tokaji in memory of our phenomenal stork who was the stork of the neighbourhood and everyone for 15 years.

From the income, we are supporting maintenance of stork nests in and near Bodrogkeresztúr, creation of stork nest stands and electric insulation to protect birds.

Food-wine pairing:

• almost like a Swiss army knife, you can eat everything with it:
• cold starters, even fattier ones too
• pâtés, hams and lard
• slightly matured semi-hard cheeses
• stuffed pastas
• Caribbean style spicy cuisine
• paprika fish stew
• or simply a good pork neck fried in panko (tonkatsu style but with fattier cut of pork)

(Csaba Harmath, gastronomic expert)

Fülöp the Stork was born in Spain in the Ebro river valley in 2003. We do not know if he ever left Europe, but it is certain that he has been living in and around Bodrogkeresztúr since 2006. He has brought up 34 fledglings; his partner always migrated, but he stayed. In winter he warms himself on chimneys, drinks water from the River Bodrog, hunts for voles and is lord of all the stork nests in the area.

We bottled this late harvest Tokaji in memory of our phenomenal stork who was the stork of the neighbourhood and everyone for 15 years.

From the income, we are supporting maintenance of stork nests in and near Bodrogkeresztúr, creation of stork nest stands and electric insulation to protect birds.

Food-wine pairing:

• wild game pâté enriched with some foie gras
• Portuguese salt cod stew
• Gruyère, Comté and other mature semi-hard and hard cheeses

(Csaba Harmath, gastronomic expert)

Estate wine blended across our finest vineyards. Light straw yellow. Ripe fruits, juicy peach, fruit compote in the nose. Full and complex flavours with the ripe summer fruits returning in the mouth, beautifully complemented by the subtle, elegant spiciness of the barrel. Long finish made rounded by the couple of grams of natural residual sugar. A complex, broad and serious wine of a hot vintage.

Food pairing:

• cold roasts, pork belly, porchetta,
• poultry in white sauce with complexity in taste (e.g. Normandy style chicken or with creamy blue cheese sauce).
• layered vegetables in the oven – melanzane alla parmigiana.

(Csaba Harmath, gastronomic expert)

Vineyard:  Grapes come from our various vineyards: Sajgó in Bodrogkeresztúr village, Mestervölgy in Tarcal village and from the well-known Király in Mád village.

Soil composition: 

• Sajgó vineyard: soil: crumbly; bedrock: rhyolitetuff
• Mestervölgy vineyard: soil: clayey with loess; bedrock: andesite
• Király vineyard: soil: clayey, crumbly; bedrock: rhyolitetuff

Bottled: 22nd September 2020

ALCOHOL: 13,5 %VOL RESIDUAL SUGAR: 4,1 G/L ACIDITY: 6,4 G/L

A late harvest wine made from overripe, shrivelled and noble grapes with elegant acidity. Flavours typical of wine coming from volcanic soils of Tokaj Wine Region. The aromas develop incredibly quickly with sweet cakes, candy floss and sweets. Harmonious flavours, very ethereal, excellent balance, extremely elegant finish. Elegant, good acids, lovely earthy aromas, mushroom, freshly dried apricot, some vanilla, rounded, good body. Typical beauty and delightfulness of the 2017 vintage.

Serving temperature: 8-10 °C

Food pairing:

• mature goat or sheep cheeses
• Rákóczi curd cheese dessert
• dried hams, ibérico de bellota or San Daniele
• pluma or secreto ibérico from Iberian pork or Hungarian mangalitsa pork, just pan seared or grilled fruit salad or fruit pie

(Csaba Harmath, gastronomic expert)

Vineyard: Grapes come from three of our vineyards:

• Király vineyard in Mád village (soil: clay, bedrock: rhyolite tuff),

• Vinnai vineyard in Tarcal village (soil: loess, bedrock: andesite)

• Somos vineyard in Szegi village (soil: brown forest soil, bedrock: dacite).

Harvest: September- November 2017

Bottled: 27th September 2019

ALCOHOL: 12,5 %VOL RESIDUAL SUGAR: 99 G/L ACIDITY: 7,29 G/L

* Berliner Wine Trophy 2019: Grand Gold Medal 

* Decanter 2019: Silver Medal (94 points)

* Wine of the Year 2019 at the Hungarian Academy of Sciences

We had to wait a long time for this balanced vintage which gave excellent grapes, but in 2013 we were able to make one of the world’s most delicious noble sweet wines once again. Its minerality and complexity make this silky Aszú that is waiting to be discovered of aszú berries selected in three villages in the Tokaj Wine Region: Bodrogkeresztúr, Tokaj and Mád. Candied orange and pistachio in the mouth; sage, clove, basil and dried fig notes in the nose. Its acidity makes the wine fresh and easy to drink, guaranteeing huge aging potential. A worthy accompaniment to weekend family lunches with goose liver, mature cheeses and desserts made of dried fruits or even meat dishes. Chill to 12-14 °C.

Food-wine pairing:

• blue cheeses like Roquefort, Spanish Picos de Europa (the latter from mixed milks)
• matured, homemade concaillotte
• terrine de foie gras de canard/oie
• sweet pasta with toasted semolina or a Kaiserschmarren
• duck leg confit with dried fruits
• pulled pork belly burger
• fresh pasta with butter, egg yolk and freshly grated white Alba truffle (Tuber Magnatum Pico)

(Csaba Harmath, gastronomic expert)

ALCOHOL: 10 %VOL RESIDUAL SUGAR: 170 G/L ACIDITY: 7,7 G/L

The elegance of the nose carries through into the mouth where the refined acids are perfectly ripe yet still bursting with life. Exceptional proportions with finesse and minerality defining the wine. Although it has residual sugar, the acidity keeps it wonderfully dry, full-bodied, deep. Wood is fully integrated, barrel notes, hint of vanilla, like Grandma’s biscuits. Typical barrel-aged Furmint nose. Beautiful long finish with vanilla.

Exceptional proportions with finesse and minerality defining the wine. A beautiful trace of a vintage in which this superbly structured, complex wine was created from wonderfully ripe grapes. We recommend serving at 8-10 °C.

Food-wine pairing:

• mature semi-hard/hard cheeses (Comté, pecorino, ricotta salad, Appenzeller, Bergkäse), Camembert, mature Brie or Reblochon
• a real pasta Bolognese with sugo tradizionale
• pasta Alfredo, pasta al tonno e pomodorini
• grilled fattier meats, like pork neck, pork belly with crispy skin
• pork/calf liver en persillade, fried tripe (tablier de sapeur)

(Csaba Harmath, gastronomic expert)

Vineyard: Grapes come from our Mestervölgy vineyard in Tarcal village.

Soil: clay with loess

Bedrock: rhyolite tuff

Surface: 0,25 ha

Planted: 1990s

Density: 3500 vines/ha

Exposition: South-South West

Harvest: 26th September 2018

Bottled: 20th September 2019

Bottled quantity: 1555 bottles & 60 magnums

ALCOHOL: 14 %VOL RESIDUAL SUGAR: 6,1 G/L ACIDITY: 7,6 G/L

Frozen cooked meat ingredients from chicken, pork and beef. Many cuts and flavours , used as pizza toppings , salads or ready meals. 

Dry withe Wine

Acidity: 7,2 g/l

Sugar: 10 g/l

Alk.: 13,5 %

Dry withe Wine

Acidity: 5,2 g/l

Sugar: 2,3 g/l

Alk.: 11,5 %

Dry withe Wine

Acidity: 7 g/l

Sugar: 7 g/l

Alk.: 13 %

Sweet withe Wine

Acidity: 8,5 g/l

Sugar: 188 g/l

Alk.: 11,5 %

• Formulated with the mild & gentle lotion that it is 99% pure water • Suitable for baby’s delicate skin • Enriched with aloe vera • Convenient and Easy Dispensing • No parabens, alcohols, chlorine • No artificial fragrance

With garnet-coloured, this wine shows intense aromas of red berries, punctuated with chocolate notes. The palate, reveals harmony between the ripe fruit and the well-integrated tannins. The end is easy and elegant.

Queen Nata de Coco is a range of soft drinks with pieces of coconut jelly inside, offering a drinking and eating experience to its consumer. Following the growing consumption of bubble tea in Europe, clients can now have this experience in every retail store.

Dried Marinaded and sliced dried beef

Dried Marinaded and sliced dried beef

Dried Marinaded and sliced dried beef