Our wines: technique and a lot of passion

Tasting, Food and wine pairing

Red wines :
Generally smooth and fruity, red wines can however be tannic and robust for vintages aged in barrels.
They mature superbly after a few years in the cellars, but the intense and high-spirited aromas of this wine can be savoured in the prime of its youth.
Food and wine pairing: these wines are perfect with red meats, regional dishes such as fillet of duck, confit, game, boiled chicken or cheese.  The young wine can be served with white meats or cooked pork meats.  They should both be served at 15, if not 17°C.

Dry white wines:
These seductive wines with their clear green-hued body are both distinguished and vigorous whilst remaining delicate and fruity.
Food and wine pairing: Excellent with fish and shellfish.  Best served at 8°C.

Sweet white wines:
Food and wine pairing: Ideal as an aperitif, with white meat or fruit or with foie gras and blue cheeses.  Serve at 10°C.

Rosés wines:
Food and wine pairing: Ideal with modern and exotic cuisine.  Perfect accompaniment for cooked pork meats and grilled meats.  Serve chilled at 7°C.