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Bright golden color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.

In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.

White Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.

Ideal as an aperitif, on the rocks with an lemon slice. Also very good with cured and pickled products.

Xavier Vignon Almutia Clair-Obscur Châteauneuf-du-Pape Blanc is 40% Grenache Noir, 25% Mouvedre, 10% Roussane, 10% Grenache gris, 10% Grenache blanc & 5% Syrah.

Worn in the Middle Ages, an Aumuce was a purple cap that served as a cloak for clergymen as a way of concealing their whiteness, just as the black skin of the grape conceals its white juices. In Latin, this cape is called en Almutia. A blend of black and white grape varieties.

Almutia is the definition of vivacity, liveliness, expressed through the pulp of mainly black grape varieties. The multi-vintage approach has been choosen to bring complexity to the wine.

Pale yellow and translucent with tangy notes of apple and pear on the nose. The palate is lively and ample, revealing aromas of citrus and honeysuckle.

The grapes were harvested early, in mid-August, i.e. one month before the harvest intended for the production of red wines. 

The grapes are then destemmed and crushed, then placed in vats for draining followed by settling for severals days to sediment the pigments.

Fermentation in stainless steel tanks

No ageing in wood and no stirring of the lees to maintain the perfect level of acidity.

Pairs best with scallop or lobter risotto, soft cheeses & truffle. 

Xavier Intra is 40% Clairette, 25% Grenache Blanc, 15% Picpoul, 10% Roussane, & 10% Autres cépages.

This white Châteauneuf-du-Pape from Vinarium® is a veritable ode to innovation, unprecedented in the history of French wine! It is the result of a unique aging method: small barrels were immersed in the Vinarium®, a truncated wooden vat, completely sheltered from oxygen.
This wine was aged under pressure in immersion for thirty months.

Deep golden yellow in the glass.

Oaked and toasted aromas. Hints of dried fruit and mirabelle plum.

Fresh and lively attack on the palate, very good acidity and long aromatic finish.

Pairs with roasted beets, walnuts and soft cheeses.
 

Zombie Zin Zinfandel is made from 95% Zinfandel and 5% Syrah

Be careful if you go out at night. The Zombie Zin is designed to be consumed in hiding with the only friends you have left... post apocalypse.

The Zombie Zin is sporting a new label design with a torn look, that suggests a window into another world. The colors are more vibrant earth-tones and the capsule is a deep red.

The Zombie Zinfandel is very dark in color, almost a black-purple. The aromas are of ripe, dense black fruits and a hint of dried herbs. The flavors are complex and rich, sporting succulent blackberries, powdered cinnamon, cola and cherry jam. Just a hint of black pepper in the long finish.

The grapes for the Zombie are sourced throughout California, mostly from the dry, hot sandy soils of the Delta region and the Central Valley. The final blend benefitted from some inky Syrah grapes that came from the Central Coast. The wine was fermented in Stainless Steel and aged for about a half a year in American oak.

Pairs well with bloody BBQ meats, sinister soups with eye of newt, bubbly caldron of fleshy stew.