Products meeting the search criteria

Alain Jaume Gigondas Terrasses de Montmirail  is made from 65% Grenache the rest  Syrah, Mourvèdre by less than 15%.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.

Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.

Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.

Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah

The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !

Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.

Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.

Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.

Alain Jaume Ventoux Les Gelinottes is made from 50% Grenache and 50% Syrah

The colour is intense, purple-tinged garnet. The aromatic range of the nose goes from fresh berries to black fruit (blackcurrant, blackberry). The palate is full-flavoured, with very soft tannins and aromas of the fruit already mentioned. This is a gorgeous style of wine, fruity driven, for every day drinking...anytime !

Soil types
The wine is produced from hilly vineyards that are mainly planted on sandy and clay soils. They are located on the East side of the Rhone valley, in the Vaucluse area. Welcome to the foothills of the well known “Mont Ventoux” Mountain.

Winemaking and aging
Stainless steel fermentaion at cool temperature to preserve the fruits and typicity. Bottling 8 months after the harvest.

Goes well with quite a lot of food such as Pizza, Pasta, hamburger, mild cheese or even on its own.

Alexandre M Mon Mouss Petillant Naturel NV is made from 100% Chenin Blanc.

Mon Mouss is my nick name at school. Monmousseau = Mon Mouss.
Mousseux means bubbly ... Mon Mouss is also a play of word meaning MY BUBBLY.
The wine is a Pet'nat' produced using a Methode Ancestrale. Lime tree and litchi with apple and pear flavors.

Serve as Aperitif or with seafood, oysters, light hard cheeses, and just for fun, by itself.

Alexandre M Vouvray Brut Methode Traditionnelle is made from 100% Chenin Blanc.

Tasting: Nose lime tree flower and brioche.
Mouth: complex and very expressive, so fresh and balanced with a smooth touch in mouth, bubbles so small who just tease the tang, light and good length.

ZERO DOSAGE !

Aperitif, seafood, oysters, light hard sheeses, and just for fun

Alleme Getariako Txakolina Rosado is made from 50% Hondarrabi Zuri and 50% Hondarrabi Beltza

Limpid pink. Bright and energetic on the nose and palate, displaying vibrant, mineral-tinged cranberry, blood orange and white pepper qualities and a touch of pungent flowers. Racy and sharply focused, carrying no excess fat. Finishes tight and dry, displaying repeating citrus character and good persistence.