ALAIN CHADUTAUD CHARENTE
~ Eau-de-Vie ~ ~ Ugni Blanc ~ Eighteen years of aging in Limousin oak barrels has given this cognac both a powerful and delicate character, with strong notes of cinnamon, hazelnut, rancio and exotic wood. Its color is amber, deep, the mouth silky, the nose fine and elegant. It deserves to be tasted as a digestif or with a good cigar.
- ALAIN CHADUTAUD CHARENTE
~ Eau-de-Vie ~ ~ Ugni Blanc ~ Aged five to seven years in Limousin oak barrels, this cognac shows all the characteristics of its appellation. Amber color, fine and elegant nose with subtle notes of vanilla. On the palate, we find aromas of caramel, delicate dried fruit and the tannins provide a pleasant roundness, reflecting a long aging process. It can also be enjoyed as an aperitif with ice cubes. - ALEXANDRE BAIN LOIRE VALLEY
~ Red Wine ~ ~ Pinot Noir, César ~ Alexandre Bain started his négoce in 2017 after the terrible damage caused by the late frosts of 2016 and 2017. N89 is a blend of Pinot Noir and César from organic vines in Chablis. Short vinification, no inputs and aging for 1 year in young wooden casks. Bottling without filtration and added sulfur. Small red fruits on the nose, toasty notes. Fine tannins, good length. A beautiful wine, to be opened ahead of tasting. - ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 100% Sauvignon Blanc ~ Cuvée plot on clay-limestone soil at 200m altitude. Old vines 50 years old on very little earth layer and close to bedrock. The terrain is extremely difficult to work. Yields around 40 hl/ha, aged in a 24-month barrel. - ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 45% Sylvaner, 20% Pinot Gris, 20% Pinot Blanc, 10% Sauvignon Blanc, 5% Gewürztraminer ~ - ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 45% Sylvaner, 20% Pinot Gris, 20% Pinot Blanc, 10% Sauvignon Blanc, 5% Gewürztraminer ~ - ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 100% Sauvignon Blanc ~The plot of land for Pierre Précieuse is on a clay-limestone soil. The wine is carefully aged, without weed killer or synthetic product, picked up by hand. 35hl/ha, direct pressing, 20 months of minimum aging with 50% oak barrels and 50% stainless steel tanks. Winemaker defending his terroir, his 2015 vintage did not receive the Pouilly-Fumé classification from the National Institute of Appellations of Origin. And then they procrastinate, come back on their decision ... We will not wait.
- ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 100% Sauvignon Blanc ~The plot of land for Pierre Précieuse is on a clay-limestone soil. The wine is carefully aged, without weed killer or synthetic product, picked up by hand. 35hl/ha, direct pressing, 20 months of minimum aging with 50% oak barrels and 50% stainless steel tanks. Winemaker defending his terroir, his 2015 vintage did not receive the Pouilly-Fumé classification from the National Institute of Appellations of Origin. And then they procrastinate, come back on their decision ... We will not wait.
- ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 100% Sauvignon Blanc ~ Cuvée plot on clay-limestone soil at 200m altitude. Old vines 50 years old on very little earth layer and close to bedrock. The terrain is extremely difficult to work. Yields around 40 hl/ha, aged in a 24-month barrel. - ALEXANDRE BAIN LOIRE VALLEY
~ White Wine ~ ~ 100% Sauvignon Blanc ~The plot of land for Pierre Précieuse is on a clay-limestone soil. The wine is carefully aged, without weed killer or synthetic product, picked up by hand. 35hl/ha, direct pressing, 20 months of minimum aging with 50% oak barrels and 50% stainless steel tanks. Winemaker defending his terroir, his 2015 vintage did not receive the Pouilly-Fumé classification from the National Institute of Appellations of Origin. And then they procrastinate, come back on their decision ... We will not wait.
- BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) Highly appreciated throughout the Hellenic community, ‘O???’ is the anise of the island of Cyprus but closer to liquor (usually at around 30 %). In this stronger maceration the use of a bitter almond milk is unique to this preparation. For almost 10 years Bernard recreated this recipe transmitted by Brother Dimitrios, an old hermit from the island of Cyprus. The maceration of insoluble substances makes this creamy aspect to the cloudy anisé. A refreshing herbal pastis with a delicate fragrance that suggests bitter almonds. - BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) There was no pastis drinking in Algeria, but anisette which is a special manufacture (different from the French anisette). Licorice is not used, the anisette is thinner than the pastis. It was following the request of many returnees that Bernard reconstituted this product. - BERNARD MARTY LANGUEDOC
~ Fortified Wine ~ ~ 100% Maccabeu ~ Written with or without 'h' (no AOP but an IGP) it is a typical and familiar appetizer of Languedoc. Liqueur wine made from the blend of 80% fresh grape must and 20% wine brandy, so fortified sugars are not fermented. Languedoc grape varieties with at least 50% white or black grenache. Here the Maccabeu (vigorous grape variety native to northeastern Spain) was planted by Bernard's father. For the history, in 1802 Napoleon gave winemakers the right of ‘Bouilleur de Crû’ which allow them 1000 degrees of alcohol. A quarter of this alcohol was put in three quarters of grape juice so that it did not ferment; thus was created the word Cartagène ('quartejar' meaning to share in four in Occitan). - BERNARD MARTY LANGUEDOC
~ Anisé ~ ( Aperitif ) The traditional pastis of the French countryside, in the manner of the ancients that was done in each village of Occitania. Made in the old fashioned way with the anise, star anise and licorice plants macerated in each bottle.
