AOC Bordeaux: 60% Merlot, 40% Cabernet Sauvignon. Deep red color with crimson highlights. Bouquet of ripe red and blackberry fruits with vanilla hints. Good structure with present tannins, well balanced, followed by a long spicy and fruity finish. A great vintage to pair with hard cheese, cherry marmalade, black chocolate and red meat. Best between 16 and 18 degrees Celsius.

IGP Pays d'Oc: 100% Cabernet Sauvignon. Good intensity, mixing ripe black fruits (blackcurrant, blackberry) with flattering toasty and spicy notes when agitated. Round and smooth on the palate with velvety tannins. Long fruity aftertaste with notes of vanilla and licorice. Pair with grilled red meat, pasta, spicy dishes and cheese. Best served between 16 and 18 degrees Celsius (60-65 degrees Fahrenheit).

Pale shiny pink color. Seductive and delicate with ripe red berries and white flowers on the first and second nose. An explosion of fruit. Expressive on the palate with a nice freshness throughout the finish.

IGP Pays d'Oc - 100% Chardonnay. Fine and elegant nose mixing white fruit aromas (pear, quince) with vanilla notes. Fruit driven on the palate, the attack is fresh, followed by a round and supple texture. Flattering oaky notes appear on the aftertaste. Pair with white meat, poultry, salads and pasta. Best served between 10 and 12 degrees Celsius (50-54 degrees Fahrenheit).

AOC Beaujolais: 100% Gamay with nice raspberry color. An explosion of red fruits (raspberry, cherry) on the nose with nice violet notes. Well-balanced on the palate with a nice freshness and a long fruity finish. Enjoy with salads, cold meats and grilled poultry. Best served between 14 and 16 degrees Celsius (54-60 degrees Fahrenheit).

Cherry red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long licorice finish.