Variety : Jacquère
Terroir : Ebouli from the Massif des Bauges, dominant limestone
Vinification : Native yeast
Breeding : stainless steel bowl on lees
Degree : 11 %
Gard : 4 years
Dress : light straw hue, green reflection
Nose : smoked, stewed fruit, floral notes and vanilla
Mouth : fresh and precise
Drink : 10°C for aperitif and seafood meal 

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Variety : Altesse
Terroir : Clay and limestone at the foot of the Château de la Rive
Vinification : Native yeast, without sulphite
Breeding : 80% Stainless steel vat, 20% barrel
Degree : 12,5 %
Gard : 8 years
Dress : golden yellow
Nose :  pear, fresh quince, almond powder
Mouth : finesse, lingering final
Drink : 14°C  ideal as an aperitif and perfectly accompanies the meals

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Variety : Malvoisie
Terroir : Black Marl
Vinification : Native yeast, without sulphite
Breeding : stainless steel tank
Degree : 12 %
Gard : 8 years
Dress : straw golden reflection
Nose : smoked, mineral
Mouth : saline at the end of the mouth
Drink : 16°C ideal as an aperitif with friends

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Variety : Gamay
Terroir : Clay and limestone near a spring
Vinification : Whole bunch maceration for 15 days
Breeding : stainless steel tank
Degree : 12 %
Gard : 5 to 7 years
Dress : brillant ruby
Nose : fresh grapes, cherry burlat
Mouth : juicy, crunchy
Drink : 16°C accompanied by a cold meat platter

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Variety : 45% Gamay, 45% Pinot Noir, 10% Mondeuse
Vinification : Native yeast, without sulphite, whole bunch maceration for 15 days
Terroir :  Clay and limestone of Saint Jean de la Porte
Breeding : Stainless steel tank
Degree : 12 %
Gard : 4 years
Dress : Garnet
Nose :  expressive in red fruits
Mouth : crunchy, raspberry
Drink : 16°C ideal aperitif with friends

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Variety : Mondeuse noire
Terroir : Limestone scree, clay structure facing east
Vinification : Native yeast, without sulphite, whole bunch maceration
Breeding : stainless steel tank
Degree : 12 %
Gard : 8 years
Dress : purple reflection
Nose : smoked, red fruit stewed
Mouth : good density in matter
Drink : 18°C  ideal with a cheese platter

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Variety : Mondeuse
Vinification : Native yeast, without sulphite, whole bunch maceration for 15 days
Terroir : Limestone rock, red clay
Breeding : Stainless steel tank
Degree : 12 %
Gard : 8 years
Dress : Purple
Nose : Spice, green pepper
Mouth : supple, little extracted, tannin ripe
Drink : 18°C accompanied by a beautiful meat

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