Menu
LA BOUTIQUE
Menu
105,00 €
105,00 €
180,00 €
180,00 €
90,00 €
90,00 €
108,00 €
108,00 €
100,00 €
100,00 €
54,00 €
54,00 €
180,00 €
180,00 €
120,00 €
120,00 €
108,00 €
108,00 €
66,00 €
66,00 €
66,00 €
66,00 €
120,00 €
120,00 €
66,00 €
66,00 €
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100% iconic grape varieties from Pyrénées-Orientales – Muscat à petits grains, Grenache blanc, Grenache gris and Macabeu
The fruit is picked very early in the morning to preserve freshness. The berries are crushed then delicately pressed in an oxygen-free environment. The must is then very thoroughly racked followed by fermentation at low temperatures.
The nose is highly expressive with notes of tropical fruits, citrus zest and white flowers. The palate is fresh and lively with beautiful aromatic expression and a finish driven by minerality.
This white wine makes an amazing companion for a platter of seafood, shellfish, grilled fish and goat’s cheeses.
Between 8 and 10°C
Souvignier gris, Grenache blanc, Grenache gris
Once the fruit has reached peak ripeness it is picked early in the morning to preserve aroma.
After being destemmed and crushed, the berries are delicately pressed. The juice is selected and fermented separately based on its quality. Fermentation occurs at cool temperatures (18°C) to promote the highest varietal expression.
The fresh, refined nose is a blend of subtle white flower perfumes, peach and pear. The palate is fleshy and rounded yet vibrant and reveals remarkable balance. The finish is long and delicately fruity.
This wine makes an elegant partner for rock fish, freshwater fish or alternatively meats such as roast veal or fattened hen.
Pairings with cheese should favour Comté or Beaufort.
Between 8 and 10°C
Syrah, Grenache Noir
The clusters are picked at dawn to preserve their freshness. The berries are crushed then delicately pressed in an oxygen-free environment. The must then undergoes very thorough racking and is subsequently fermented at low temperatures (16°C). Direct-to-press. The wine spends a few months in full tanks and is bottled early to maximise the integrity of the fresh aromas.
This is a really delightful wine with an incredibly elegant bouquet showing crisp, flowery perfumes. The expressive palate offers up savoury freshness driven by notes of redcurrant, pomegranate and white peach.
This rosé offers the promise of some flavourful pairings with red mullet fillets, stuffed squid, grilled vegetables and tapas.
Between 8 and 10°C
Syrah, Grenache Noir
The fruit is picked by hand at dawn to preserve freshness. The destemmed, crushed crop soaks for between 6 and 12 hours. After being pressed, the free-run juice selected for the wine is cold racked. Fermentation occurs at low temperatures with the appropriate yeast. The wine is matured on fine lees in tanks for 3 to 6 months.
The nose is an explosion of aromas with notes of raspberry, forest fruits and blackcurrant. The attack is beautifully full and complemented by lovely volume and fruity notes. The finish is long with a trace of crispness.
This food-friendly rosé can be served very well chilled as an aperitif but also works very well with all white meat and fish grills, along with vegetables au gratin and pan-friend Mediterranean vegetables. Exotic cuisine like Thai or Chinese also pairs very well with this wine.
Between 8 and 10°C
Syrah, Grenache, Mourvèdre, Carignan
Each grape variety is picked by hand at peak ripeness. Once harvested, the grapes are carefully handled using slow, gentle extraction methods.
The nose is intense and powerful on first pour, with notes of red and black fruits, spices and a trace of garrigue. The palate is mouth-filling and delicate, with silky tannins. The finish is long and steeped in abundant freshness.
Meat makes the perfect companion for this wine – pink Pyrenean veal for the ‘local’ pairing or a spice-crusted leg of lamb. Characterful cheeses such as a mature Reblochon or Vacherin also make refined pairings.
Between 14 and 16°C
Grenache Noir, Syrah
The Syrah and Grenache are fermented separately, destemmed, crushed then soaked for varying lengths of time depending on the desired level of extraction. The wine is subsequently matured in tanks then in barrels for six months.
The nose is complex and driven by jammy black fruits, sweet spices, garrigue and liquorice. The attack is mouth-filling and generous, offering up silky tannins along with remarkable aromatic complexity. The exceptionally long finish reveals spice and toast notes.
This high-end wine pairs with the most delicately flavoured meats served for special lunches, like rabbit with prunes or pink Pyrenean veal with morel mushrooms.
Between 16 and 18°C
Syrah, Grenache Noir
The Syrah and Grenache are fermented separately, destemmed, crushed then soaked for varying lengths of time depending on the desired level of extraction. The wine is subsequently matured in tanks then in barrels for 12 months.
The nose is complex, intense and driven by jammy black berry fruits, marshmallow, mocha and sweet spices. With its velvety tannins and substantial volume, this wine is an incredible fusion of freshness and ripeness.
This gourmet food wine makes the perfect accompaniment for characterful meats such as leg of lamb in a spicy crust, duck breast in a red fruit sauce or rib steak with pan-fried cep mushrooms.
Between 16 and 18°C
Muscat à petits grains, Muscat d’Alexandrie
The fruit is destemmed and crushed then undergoes skin-contact maceration for around twelve hours before being pressed in an air-free environment. The fermenting must is fortified by adding neutral wine-based spirit.
The nose is intense and driven by fresh grapes, tropical fruits and citrus. The palate is appetising and fresh with lemony notes, mango and fresh mint.
This wine works best as an aperitif or a pudding wine, with lemon tart, tarte tatin, tropical fruits or marzipan.
Between 8 and 10°C
Grenache blanc, Grenache gris
The grapes go direct-to-press. The resultant juice is fermented until the addition of fortification spirits stops fermentation and retains the natural sugars in the grapes. The wine is then matured for several years.
The wine matures in an oxidative environment, in tanks or oak casks, always with ullage to ensure a larger contact area with air and thereby expedite oxidation.
The nose offers up notes of candied citrus, dried fruit and honey but also fruit in brandy and coffee. The palate is superbly broad-ranging with great aromatic persistence.
Ideal with pan-fried foie gras, blue-veined cheeses, gingerbread or tiramisu.
Between 12 and 14°C
Grenache blanc, Grenache gris
The grapes go direct-to-press. The resultant juice is fermented until the addition of fortification spirits stops fermentation and retains the natural sugars in the grapes. The wine is then matured for several years.
For the first two years, the wine is stored in the winery. It is then taken down to the storage cellar where the temperature is constant and suitable for maturation. It then spends many long years here before being bottled.
The nose shows great complexity, dominated by dark chocolate and dried apricot notes. There are also touches of gingerbread, wax, ground coffee beans and quince. An ample, generous attack leads into impeccably balanced sweetness and freshness. Notes of nuts, tobacco and fruits in brandy round off the finish which extends over exceptional length.
Shows well on its own or with foie gras, dark chocolate desserts or characterful cheeses.
Between 12 and 14°C
Mourvèdre, Syrah, Grenache
Each grape variety is fermented separately so that they can best express themselves.
The grapes are destemmed then crushed. They are then soaked for varying lengths of time depending on the desired level of extraction.
The powerful, complex nose reveals scents of cherry, pepper, olive paste and eucalyptus. The palate is rounded and velvety. Boasting great freshness and a long, appetising finish.
Characterful meats.
Between 16 and 18°C