APPEARANCE
Deep ruby red with purple reflections.

NOSE
The enticing nose displays perfumed sweet red fruit aromas of cassis and cherry alongside notes of spice, dark chocolate, vanilla and charry oak. Savory aromas of dried juniper berries, bay leaf, and dried tobacco leaf round out the nose.

PALATE
Lucious, smooth, surprisingly full-bodied, generous but elegant. Juicy dark plum and cassis fruits are framed by fine-grained tannins with complex flavours of licorice and dark chocolate.

AGEING
Aged on oak for about 14 months.

PAIRING
Slow cooked pulled beef or stuffed portobello mushrooms with a rich traditional Italian sugo topped with caramelized garlic cloves.

RATINGS

APPEARANCE
Limpid, golden-yellow colour.

NOSE
A bouquet of citrus, white-fleshed fruits and flowers along with hints of almonds.

PALATE
Finely-cut and appealing, it is refreshing in the mouth with an elegant finish.

AGEING
In temperature-controlled stainless steel tanks to preserve the fresh aromatic charm.

PAIRING
As an aperitif or to accompany dishes such as sushi, spring rolls, antipasti, tapas, seafood pasta, grilled fish, white meats or mild cheeses. For family occasions, serve it with Bresse chicken and cream sauce.

APPEARANCE
Straw yellow in the first 3/4 years, then it will turn to light golden color.

NOSE
Peach, acacia and hawthorn blossoms in the attack, then hydrocarbon and mineral notes are predominant after a few years of maturation in the bottle.

PALATE
High in acidity and with a strong mineral backbone which lead to a savory, structured finish.

AGEING
Ageing on lees for 10–12 months, with weekly bâtonnage.

PAIRING
This wine is versatile enough for gourmet pairings, such as guinea fowl or rabbit tagliatelle. And rich fish dishes or aged cheeses that can stand up to its high acidity

RATINGS

92pts

91pts

4

APPEARANCE
Medium ruby garnet.

NOSE
On the nose, delicate cherry fruits with a hint of strawberry.

PALATE
On the palate, a sweet texture and fully ripe cherries. Soft finish.

PAIRING
Best with Asia cuisine, in particular noodles or also pasta in light and spiced sauces.

APPEARANCE
Dark ruby red.

NOSE
Earthy, herbal, peppery aromas of bramble berry, dark chocolate and blueberry.

PALATE
Racy and subtly tannin-rich with a wellstructured, strong body. Fine acidity with delicate tartness and a dry finish.

PAIRING
Goes perfectly with game and game poultry, dark meat and cheese.

RATINGS

4

APPEARANCE
Dark ruby red color.

NOSE
Intense, elegant aromas of fruit and spices, with slight scents of vanilla and tobacco.

PALATE
Persistent and warm taste, velvety and harmonic. A very lean, dynamic and versatile Ripasso.

AGEING
The dried grapes are vinified in November and macerated for 20 days in contact with the skins. Ageing in tonneaux and large barrels for 12 months. Bottle aging for 6 months before release.

PAIRING
Grilled fine red meat, beef fillet, risotto and medium-high aged cheeses.

RATINGS

4

APPEARANCE
Deep ruby red color.

NOSE
Distinct and elegant aromas of ripe red fruit and black cherry, with scents of spices and vanilla.

PALATE
Peculiar notes of ripe red fruit in a dry red wine, which cuddles and fills the mouth. Rounded, velvety and harmonic.

AGEING
Maceration of 10 days for fresh grapes and 20 days for dried grapes. Aging in large oak barrels for 6 to 8 months. Resting in bottle for 9 months before release.

PAIRING
Cured meats, porcini dishes, grilled red meats and lamb. Unmissable with fresh pasta with tomato sauce. Try with spicy vegetable couscous or chicken curry.

RATINGS

3.9

APPEARANCE
Bright, pale gold.

NOSE
Very open on the nose and expresses notes of hawthorn, acacia blossom and citrus fruit, entwined with a light touch of spice.

PALATE
The attack is crisp, with good acidity, but it develops gradually to give the impression of fullness. It shows pronounced notes of candied citrus fruit and zesty mineral finish.

AGEING
Traditional vinification lasts 11-12 months and takes place in 30% oak barrels and 70% temperature-controlled stainless-steel vats. This subtle combination gives the wine great aromatic intensity.

PAIRING
It makes a perfect aperitif wine, but also pairs well with shellfish and fish, as well as white meats in a creamy sauce.

RATINGS
4

APPEARANCE
Bright, pale gold.

NOSE
On the nose, it is very lightly spiced, with some candied fruit notes against a mineral backdrop.

PALATE
The attack is crisp but gives way to a very smooth mid-palate with hints of lemon and fresh hazelnuts. The finish is crisp and long.

AGEING
Although traditional vinification is usually carried out in vat, Denis & Maxime Dutron decided to use 30% oak barrels, to enhance the characteristics of the terroir creating a wine full of promise and complexity.

PAIRING
This Saint-Véran is perfect served with fish, seafood or even strong cheeses such as Beaufort, Comté or Bleu de Bresse.

RATINGS
3.9 

APPEARANCE
Deep and intense ruby red with violet hints.

NOSE
Fruity and expressive, it shows cherry and raspberries notes complemented with soft spicy character and a vanilla touch coming from the oak ageing.

PALATE
Soft and mouthwatering, with notes of red berries flavors and vanilla and cinnamon hints in the long and clean aftertaste.

AGEING
15% of the wine was aged in French oak for 8 months.

PAIRING
Pairs well with pastas and white meat.

RATINGS

3.9