OUR WINES – FRANCE

CHATEAU MOULIN DU BOIS DU NOBLE 2015

Merlot 65%, 25% Cabernet S, 10 Cabernet F.
COLOUR:
Intense, dark red colour.
BOUQUET:
Ripe, fresh fruit on the nose, expressive oak with vanilla and toasty notes.
FLAVOUR:
Full, round, powerful and aromatic on the palate. An
authentic Bordeaux.

CHÂTEAU DE BERGUN
BORDEAUX

GRAPE VARIETIES
65% Merlot, 25% Cabernet
sauvignon, 10% Cabernet franc
FOOD PAIRINGS
Serve at between 16 and 18°C with
meat and cheeses.
TASTING
Good solid red colour, crystal clear with hints of violet. Red fruits on the nose.
A very well balanced wine, supple and easy to drink.
AWARDS AND MEDALS
Millésime 2017 : Medal Gold, AGRICOLE PARIS 2018
Millésime 2015 : Medal Silver, PARIS 2016

CHATEAU CHAUBINET
BORDEAUX SAUVIGNON

Château Tour Léognan was originally an estae bordering on Château Carbonnieux. When Marc Perrin acquired the two properties in 1956 and began a program of replanting the vineyard.
TASTING NOTES:
This is a wine for pleasure, a blend characterized by the Sauvignon which confers on it a dynamic blend of cirus notes and a full and elegant palate, all well-balanced by the round, rich texture of the Semillon.
VARIETAL:
100% Sauvignon Blanc
ALCOHOL:
12.5%

LE PETIT MAYNNE
PINOT NOIR

GRAPE VARIETY:
Pinot Noir
REGION:
Bellevile-du-Beaujoulais, France
ALC VOL %:
12.5%
BARREL AGEING:
6 months in new french oak barrels
TASTING NOTES:
It has a rubi red colour with clay highlights. Unmistakable Pinot Noir
aroma on the nose, with vibrant red berries, spices and toasted.
Round tannins with delicious ripe red berries, plums and elegant
tobacco notes.

ANDRE GOICHOT COLLECTION
GOICHOT FRÈRES, RHONE BLEND, CÔTES DU RHÔNE

VARIETAL:
60% Grenache
ALC VOL %:
12.5%
APPELLATION:
Côtes Du Rhône (AOC)

A careful tasting and selection of each wine has been carried out by André Goichot himself. Varied soil, sediment, limestone, gratine. Pebbles and alluvia. Deep and dark red. Shiny, Fresh fruits with red berries and spices.
TASTING NOTES:
Full, round and racy. Rounded and smooth tannis. A full-bodied, rich and intensely aromatic wine.

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SEASON SANGRIA

 

Ingredientes:
1 botella de la tradición sangría
¼ de taza) de azúcar
1 taza de agua
1 naranja exprimido
1 limón exprimido
Palitos de canela
1 parte de Cointreau
6 partes de agua con gas

Preparación:
Llevar el azúcar, agua, jugo de naranja y limón y canela a ebullición en una olla. Cocinar a fuego lento 10 minutos, luego quitar y dejar enfriar. Ahora agregue el Sangria Tradicion, el Cointreau, y el agua chispeante en un tazón de fuente del sacador. Tome la canela del jarabe y agréguela al punzón; La fruta flotará en la superficie. Refrigere por lo menos 1 hora antes de servir.

Para decorar:
4 naranjas en rodajas finas, ½ limón en rodajas finas, ½ limón en rodajas finas, ½ manzana rebanada y 20 uvas, verde y rojo

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SUMMERTIME


Ingredientes:

1 botella de la tradición sangría
½ taza de vino blanco suave
½ taza de coñac

Preparación:
Ponga todos los ingredientes en un frasco y mézclelos, luego refrigere. Sirva bien frío y con hielo, adornando con frutas de temporada o su gusto.

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GOLD SANGRIA


Ingredientes:

• 1 botella de Tradicion Sangria
• 1 botella de prosecco
• Melocotón blanco cortado en rodajas
• Kiwi pelado y cortado en rodajas Uvas
• Frambuesas

Preparación:
Ponga todos los ingredientes dentro de un agitador con hielo, agite vigorosamente y sirva en jarras o vasos.

 

 

 

 

 

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GOLD SANGRIA


Ingredients:

• 1 bottle of Tradicion Sangria
• 1 bottle of prosecco
• White peach sliced
• Kiwi peeled and sliced Grapes
• Raspberries

Preparation:
Put all ingredients inside an ice shaker, shake vigorously and serve in glasses or glasses.

 

 

 

 

 

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SUMMERTIME



 

Ingredients:
1 bottle of sangria tradition
½ cup soft white wine
½ cup cognac

Preparation:
Put all the ingredients in a jar and mix, then refrigerate. Serve well cold and with ice, garnishing with seasonal fruits or your taste.

 

 

 

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SEASON SANGRIA

 

Ingredients:
1 bottle of sangria tradition
¼ cup) of sugar
1 cup of water
1 orange squeezed
1 lemon squeezed
Cinnamon sticks
1 part of Cointreau
6 parts of sparkling water

Preparation:
Bring sugar, water, orange juice and lemon and cinnamon to a boil in a pot. Simmer 10 minutes, then remove and cool. Now add the Sangria Tradicion, the Cointreau, and the sparkling water in a punch bowl. Take the cinnamon from the syrup and add it to the punch; The fruit will float on the surface. Refrigerate at least 1 hour before serving.

To decorate:
4 thinly sliced oranges, ½ thinly sliced lemon, ½ thinly sliced lemon, ½ sliced apple and 20 grapes, green and red

 

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