Products meeting the search criteria

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Alain de la Treille Rose d'Anjou is made from 50% Gamay, 50% Grolleau

The Rosé d'Anjou AOC, also known as Anjou Rosé AOC, produces medium-sweet rosés. Wines are made predominantly from Grolleau, with percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted. Anjou soils reflect the geological identity of its border position between Armorican and Parisian basins. The terroirs consist of metamorphic and crystalline rocks (schist, sandstone) known as Anjou Noir, and ‘Terres Blanches’ (white earth) limestone known as Anjou Blanc. The AOC covers 1,890 hectares (4,668 acres).

The Grolleau grape derives its name from the French word ‘grolle’, meaning crow – a reflection of the dark black color of the grapes.

Crisp and refreshing with vibrant aromas of strawberry and raspberry. Juicy and well-balanced with a long finish.

Selective juice extraction to preserve color & aromas. Temperature controlled fermentation is followed by aging on the fine lees. No malolactic fermentation; no oak.

To be served chilled (10°C/50°F) with barbecued meats, salads, any spicy food, poultry dishes and of course appetizers.

Alain de la Treille Sauvignon Blanc is made from 100 percent Sauvignon Blanc.

This Sauvignon Blanc has a slight amber color with a fresh aromatic nose. Grassy and mineral flavored with a refreshingly crisp mouthfeel. Vines are located outside the Loire Valley AOC boundaries, hence the Vin de France classification.

Best friend as an aperitif, with all your fish meals and seafood, but as well with charcuteries, Don't hesitate to try it with goat cheese.

Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.