Domaine de La Baume

Montaribaldi  "Stissa"  Chardonnay

of the wine is so fascinating and satisfying, this is, first of all, thanks to that specific vineyard and the way we have worked in it.

Haveresting is completed mechanically and vinification is in thermoregulated cement vats. Cold prefermentary maceration durning 3 to 4 days, fermentation between 18 and 25 degrees celsius. Aging isalso in cement vats.

Chateau du Vallier - Cadillac Cotes de  Bordeaux

The Langhe Chardonnay DOC Stissa d’le Favole is a young white wine made up of Chardonnay grapes. Fresh and rich in perfume with hints which remind of the ageing in oak barrels. This wine is perfect to be enjoyed during aperitifs, starters and to be matched with fish dishes.

Vintage : 2015
Grape varieties : 70% Chardonnay - 30% Melon of Burgundy
Origin : Val de Loire
Country origin : FRANCE
Sensory characteristics
Colour : A lovely pale yellow robe.
Nose : A very expressive bouquet of yellow fruits and slightly lemony notes.
Palate : A fresh attack. Full, round and well-balanced on the palate with a fruity     finish.
Recommendations : This wine goes well with a wide variety of dishes. It can be
enjoyed alone during the aperitif or with grilled fishes or in sauce and seafood. Its delicate floral and fruity aromas will also accompany perflectly Asian cuisine.
Serving condition in C° : 10-12°C
Alcohol content : 12
Acidity G/L : 0

Grape variety: 100% Chardonnay
Geographic location: Languedoc Roussillon
Soil: Silt, clay and limestone
Vinification: Steel vat fermentation at low temperature.
Matured on lees for 3 weeks in the presence of wood.
Colour: Beautiful golden yellow.
Bouquet: A zest of fresh mandarins.
Palate: Intense volume on the palate, this chardonnay
is smooth, fresh with vanilla notes.
Recommendations: Grilled fish, shell fish and poultry
cooked in a creamy sauce.
Serve: 8 to 10°C.
Cellar life: 3 years.

100% Chardonnay from Langhe D.O.C., planted in 1972, the vineyard is located in the Alba municipality, 200 meters above sea level, with a western exposure. The soil is fine and calcareous. Harvest is usually late August to early September, fermentation in stainless steel thermo conditioned tanks, malo-lactic at around 2 months, sur lies, 20 - 22 degrees C. Aged 6 months, 25% in barriques, 75% in stainless steel.

The Azienda Agricola MONTARIBALDI is a family company, located in the heart of  the Langhe hills, in the cozy town of Barbaresco.
Our winery makes some of the most famous and prestigious wines from Piedmont region: Barbaresco DOCG, Barolo DOCG, Barbera d’Alba DOC, Barbera d’Asti DOCG, Roero Arneis, are only few examples.
However, what deeply distinguishes our winery from others is not only the complete wine portfolio very typical of our terroir, nor the enviable location, nor the passion which with we have been working in our vineyards for three generations.
What distinguishes us, first and foremost, is our company philosophy.
What makes us making VINEYARD WINES.

Vineyard WinesMaking VINEYARD WINES means making wines which:

Deeply represent their origins
Each wine must clearly remind its terroir, both in terms of grape variety (our portfolio is almost totally made up of indigenous grape varieties), and in terms of their organoleptic profile.

Deeply represent us
Every time someone taste a Montaribaldi wine he/she has to immediately perceive the unique style, the passion with which it has been made, and the constant quality over the years.

Are eco-sustainable
The environment which surrounds us is, for us, a priceless treasure. Of course, from the ethical point of view, but also from the economic one: without the Langhe, Roero and Asti soils and species which populate these areas, it would have been impossible for us to make such unique wines. This is the reason why we are always very attentive to the sustainability of our production and to the environmental protection.

Deeply represent their vineyards
We make single-vineyard wines, that means that each wine is made only with grapes coming from one or more vineyard (eg. this last is the case for blends). This means that when people taste Montaribaldi wines, they are able to taste not only Piedmont, not only that specific production area (eg. Barbaresco area, Barolo area, etc.), but also the vineyard they come from. This is because, if the organoleptic profile

Domaine de Joy

Consequently, we use sustainable growing practices at Coste Chaude: applying fertilisers as and when the soil needs it, disease-control measures using environmentally friendly sprays or even natural grass cover to prevent erosion. This way of working is also a transitional phase towards grape growing taking a more biodynamic approach.
We deliberately do short-pruning - ‘cordon royat’ (double-cordon spur) - to keep production at between 30 and 40 hl/ha depending on each plot and the wine we want to make.
The vines are trained on several wires to allow them to grow a large leaf canopy and ensure perfect photosynthesis. We check all the different plots before picking to monitor grape ripening, which are systematically sorted on a table before going into the cellar.

Parlez Vous la Loire

A Swiss family who falls in love with the gers, a region of Gascony especially the armagnac appelation. At the beginning of the 20th century, The Gassier family starts to grow vines aware of how rich are the soils and how special the exposure of certain plots. Today they devote a greater part of their vineyards to white varieties.
Family-owned single-estate in Gascony covers some of the region's best terroir, and this, their stunning new cuvee “l’Eclat” is complex, mineral-laden and tastes very much like a Sauvignon Blanc in its depth and richness of crisp lemon freshness.

In the vineyard 50% Colombard, 20% Ugni Blanc, 20% Gros Manseng, 10% Sauvignon Blanc, all estate grown grapes. Fermented and rested in stainless steel

Grape varieties:
60 % Merlot
30 % Cabernet Sauvignon
10 % Cabernet Franc

Clay gravel soil

Domaine des Amouriers

The Noble house of of Bellair (it is the spelling of the estate at the time), located in the district of Belves de Castillon, has a long history which dates back to 1627 at the time when Jean Dupoujet, owner of the place, was a squire of then King Louis XVIII. Since 1993, Chateau Bel Air has belonged to Mr. Patrick David.

Chateau Bel Air - Castillon Cotes de Bordeaux

Our farming Methods reflect our aspirations to make quality wines. So getting healthy grapes is fundamental to the Domaine's philosophy.

Samples of the grapes are taken and tasted in order to harvest them at their optimal ripeness. In order to keep the uniqueness of each grape variety and its soil (terroir) the vatting is done separately. Then, there’s a first cold maceration in order to extract the fruits aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28°C. The final maceration lasts 4 days with an average temperature of 33°C in order to give a good body and make a well structured wine. The last step is the malolactic fermentation to soften the wine. After all this process, the wine is aged in French and American oak barrels during one year.

100% Malbec

The Visan Plateau, Our Terroir

Out of the Domaine’s 35 hectares (86 acres) lying at 350m altitude (over 1000 feet), just over 21 hectares are planted with vines whose average age is at least 40 years. Grenache is the main variety followed by Syrah with 6 hectares; and you’ll also find one plot of old Carignan.
In particular, it’s the rich and varied terroir that makes Coste Chaude special. This unique location stems from the region’s tormented geological history. In fact, 6 million years ago when the Mediterranean was completely dried up, powerful rivers tore off rocks from the Alps that now make up the conglomerated mass of the Visan plateau.

Domaine de l'Amandine

A love affair with Provence......with wine and with their unique “terroir” that has been handed down from generation to generation for nearly a century.

The realisation of a dream

As a young man Jean Pierre Verdeau’s dream was to create a winery in his beloved birthplace, the beautiful hillside village of Séguret in the heart of Provence, just a stone’s throw from the renowned southern Rhône vineyards of Gigondas and Rasteau.

Thanks to his determination, vision, passion and tireless endeavour, that dream came to fruition – and Domaine de l’Amandine is the fruit of his, and his family’s, labour.

Domaine de Coste Chaude


The agronomist, oenologist and wine enthusiast Jocelyn Chudzikewicz has left an indelible imprint on the spirit of the estate.

Since his death in 1997, the team at the estate continues to perpetuate this tradition of exigency and respect for the work in the vines and for the wine itself.

After his death in 1997 the team at the estate, Patrick and Pascale Gras, kept the legacy alive until the return of Igor Chudzikewicz, one of Jocelyn's sons.

Together, they continue to perpetuate this tradition of exigency and respect for a natural approach towards the vines and the wine itself. Thus the entire vineyard has been certified organic since 2014.

The Site

Thanks to the quality of its wines, this exceptional terroir of 1400 hectares located between Vacqueyras and Sarrians was classified in 1990 as the Vacqueyras "cru" i.e. in the highest category in the Côtes du Rhône.

The vineyard

The estate covers 30 hectares, partly in the Vaucluse IGP (Indication Géographique Protégée – i.e. Protected Geographical Indication), the rest in AOP (Appellation d'Origine Protégée – i.e. Protected Designation of Origin) Vacqueyras.

The age of the vines (average age 50 years) with very low average yields between 25 and 35 hectolitres per hectare depending on the year and appellations, and their perfect adaptation to the diversity of soils, are the key elements that give the wines such elegant, rich, complex and balanced flavours.

The recent planting of the white varieties grenache blanc, roussanne, viognier and clairette for the Vacqueyras AOP, and roussanne, vermentino and viognier for the IGP, will complement an already extensive range.

The philosophy

We grow our 30 hectares of vines to obtain the purest expression of the various terroirs.

To preserve the rapport between our vineyard and its environment, we favour tillage and grass cover planting; the use of synthetic products is prohibited.

When making our wines, we allow the quality of our harvest to express itself in a natural way.

Therefore, we have turned to organic agriculture and the production of organic wines.

Grape variety: 100% Viognier
Geographic location: Languedoc Roussillon
Soil: Silt, clay and limestone
Vinification: Steel vat fermentation at low temperature.
Matured on lees for 3 weeks.
Colour: An intense sun drenched golden yellow.
Bouquet: Notes of fresh apricot and white peach.
Palate: Full and savoury with a hint of white pepper.
Recommendations: Enjoy as an aperitif, Asian dishes,
 fish cooked in sauce and white meats.
Serve: 8 to 10°C.
Cellar life: 3 years.

A wine with a beautiful bright and frank color and a perfect ripeness. A nice intensity and density. Notes of candied fruits, More complex, smoky and jammy aromas with vanilla notes. Velvety and coated tannis with a round side in the mouth. Perfect to drink now. Ideal with veal ribs with chanterelles.

A lovely ruby colour with dark reflections. The bouquet is delicately woody with notes of vanilla and grilled bread, riped fruits and spicy hints of ginger and cinnamon. Generous, round and rich in the mouth with a successful balance.
This wine is excellent with red meat, game, wine sauces and cheese.

The vineyard consists of 55.5 hectares of well drained clayey-calcareous plateaux with many pepples and silexes and planted 80% Merlot, 20% Cabernet Franc. The average age of the vines is 30 years old.

Winemakers since 1619

Rigor and passion are two requirements that the Cavalié family managed to combine to their know-how to ensure the best quality of wines and vintage.

Care of the vineyard: Guyot pruning. 7 buds on the fruit-bearing and 2 on the spur. De-suckering by hand. Thinning. Green harvest. Hand-picked.

Vinification: Maceration on skins for 48 hours. Long and low temperature fermentation in thermo regulated stainless vats (control of the temperature). Pumping over and delestage before D°1045. Long maceration on pomace with micro oxygenation. Drawn off for secondary malo lactic fermentation.Maturing: In stainless steel vat for 10 months minimum.

Domaine de l’Amandine is the product of a traditional, family-run vineyard laid out on the terraces and foothills surrounding Séguret, classed as one of France’s prettiest villages - in the southern Rhône valley, between the Mont Ventoux and the Dentelles de Montmirail.

The owners, Jean-Pierre Verdeau and his son-in-law, Alex Suter, are personally involved at every stage of the wine’s making. Harvesting grapes from vines averaging 50 years old, their care and attention to detail have helped craft a wine of great balance and regional character. This traditional but dynamic enterprise with 120 acres of vines in production is now in its fifth generation of family winemakers.

“Domaine de l’Amandine”, takes it's name the ancient and venerable almond trees growing around the family vineyard, a poetic evocation of Jean Pierre’s love for his provençal heritage and the precious terroir and knowledge handed down to him by his forefathers. The almond tree, like the vine, is hardy and self-sufficient and can thrive in poor soil. It has always been a powerful symbol of the power and wisdom of nature’s cycle: one of the first trees to blossom, it is harvested in the autumn, reminding us that there is a natural rhythm to the cycle of life that cannot be rushed. It thus perfectly symbolises the family’s connection with the soil and respect for nature.

Although the 1582 Land Registry shows there were already vines planted in the "Coste Chaude locality" the domaine as it is today was remodelled in the 1960's. The current owners purchased it in 1994, who then carried out a number of projects to make improvements in the varieties planted, vine mangement, grape processing, in the cellar and stockholding area.

Chateau St. Sernin