Black Soils, schistous marls from the Cretaceous Period
Winemaking
The grapes are manually harvested and carefully transported whole to the vat room. Hand sorted selecting only the best fruits for fermentation. Alcoholic fermentation is done in temperaturecontrolled vats. The wines are matured for 15 to 18 months in new French oak barrels.
Tasting Notes
The 2016 wines have good, strong colors, well-defined, fresh fruit, and a more moderate alcohol content than the previous vintage; their tannic structures reveal impressive elegance and depth. The volumes harvested enabled a very rigorous selection to produce grand vin from south of France.
Food and Wine pairing
Serve at 16-18 ° C with grilled red meats or in sauce: prime rib, duck
Côtes du Roussillon Villages
Signature Wines | Red | Pierre de la Fabrègue
Alcohol degree
15.5% alc. /vol
Grapes varieties
Grenache 70%
Syrah 25%
Mourvèdre 5%
Soil characteristics
Varied geological structures and micro-climates are distinctive Roussillon characteristics, very stony soils on high terraces
Winemaking
The harvest is destemmed and crushed as soon as it arrives in the vat room, and then sent to the stainless-steel fermentation vats on the basis of two criteria: the location of the plot in the vineyard and the grape variety. The wines are matured for 9 to 12 months in old oak barrels
Tasting notes
Midnight black at the core, the aromas of this wine are currently tight, but with persistence and aeration, one finds cassis, licorice twist and candied walnut. Delightfully full bodied, with rounded, mouth-coating tannins relieved by bustling acidity.
Food and wine pairing
It compliments red meat, a good steak & kidney pie, roast duck legs with red wine sauce, lamb skewers on the grill
Côtes du Roussillon Villages
Signature Wines | Red | Elise
Alcohol degree 15.5% alc./vol
Grapes varieties
Syrah 70%
Grenache 20%
Mourvèdre 10%
Soil characteristic
Varied geological structures and micro-climates are distinctive Roussillon characteristics, very stony soils on high terraces
Winemaking
The grapes are manually harvested and carefully transported whole to the vat room. Hand sorted selecting only the best fruits for fermentation. Alcoholic fermentation is done in temperaturecontrolled vats. The wines are matured for 12 months in new French oak barrels.
Tasting Notes
Profoundly black at the core, this wine’s color is impenetrable. It also has richly colored, slow-falling legs. Opulent in fragrance, with grilled wheat bread, licorice, bacon drippings and ultra-ripe blackberries.
Food and Wine pairing
It compliments herbed pork fillet with roast vegetables, steak with mushroom puff tartlets… Aging capacity is 10 years or more for this laying down wine!
Côtes du Roussillon
Signature Wines | White | Andréa
Alcohol degree
13.5% alc./vol
Grapes varieties
White grenache 40%
Grey Grenache 40%
Marsanne 20%
Soil characteristic
Varied geological structures and micro-climates are distinctive Roussillon characteristics, very stony soils on high terraces
Winemaking
The juice goes into stainless steel vats via gravity flow at a temperature of 12°C for cold settling lasting 24 hours, after which the wine is put into barrel. The alcoholic fermentation takes place there under entirely natural conditions. This generally lasts for 8-20 days. Ageing on the lees lasts 45 to 60 days, in 50% new oak barrels.
Tasting Notes
Vibrant pale-yellow color with green hue. This nose is both mature and refreshing. On the palate, the subtle balance between acidity freshness and fruit maturity appears clearly to give the wine a harmony of ripeness, richness, tension, and vivacity. The attack is tense, then the mouth enlarges to become dense, more unctuous with a sense of fatness.
Méthode traditionnelle Blanc de Blancs
Signature Wines | Sparkling | Chardonnay
Alcohol degree
12,5% alc. /vol
Grape variety Chardonnay 100%
Soil characteristics
Limestone and clay with rounded pebbles, which permit to restitute the heat to the vine that they have kept during the day. Those rounded pebbles bring health security to the vine because water evaporate to its contact, so there is less disease.
Winemaking
Temperature-controlled fermentation in stainless steel vats, Use of indigenous yeast. Ageing in temperature-controlled stainless-steel vats. Ageing of 9 months minimum in bottle.
Tasting Notes
Aromatic, fine, white flower, stone fruit aromas, white fleshed fruit. Pale yellow with fine bubbles. Finale fresh and elegant with buttery notes.
Food and Wine pairing
For the aperitif, seafood and shellfish, Oysters, Fillet of sole, ice creams and sorbets.
Côtes du Roussillon Villages
Ceramista | Red | Grenache & Syrah
Alcohol degree
13.5% alc./vol
Grapes Varieties
Black Grenache 70%
Syrah 30%
Soil characteristics
Varied geological structures and micro-climates are distinctive Roussillon characteristics, very stony soils on high terraces
Winemaking
Grapes from each separate plot are fermented separately in large still vats, allowing for slow, gentle extraction of the tannins. The wine is bottling at the château early the next year of the harvest.
Tasting Notes
The style of our red wine is very classic, with a beautiful expression of our terroir of Agly Valley which gives unique strawberry notes. We pursue elegance and structure, freshness and complexity, balance, and richness.
Food and Wine pairing
The freshness and fruity flavor complement perfectly Catalan grill, Sizzling spare ribs with BBQ sauce, a cheese salad.
Côtes du Roussillon
Ceramista | Blanc | Grenache Blanc & Gris
Alcohol degree
13.5% alc. /vol
Grapes varieties
White Grenache 50%
Grey Grenache 50%
Soil characteristics
Limestone and clay with rounded pebbles.
Winemaking
This downhill side is always well irrigated even during the driest summers preserving the freshness and the fruity flavor of the grapes.
Tasting notes
Super lively and zippy on the nose, the white inflected nose of this wine sports loads of cracked white pepper.
Wine and food pairing
Savored with chicken curry, seafood, oysters, shrimp, crabs, or a summer salad.
Côtes Catalanes
Ceramista | Rosé | Grenache Rose
Alcohol degree
13.5% alc. /vol
Grape variety Grenache 100%
Soil characteristics
Varied geological structures and micro-climates are distinctive Roussillon characteristics, soils seated on schist colluvial deposits
Winemaking
Traditional. In thermo-regulated stainless steel and concrete vats. Pressing, racking and fermentation in stainless steel vats. Early bottling to preserve the aromatic potential.
Tasting Notes
Dry from the attack through the moderate finish, it's perfect as an aperitif but serious enough lighter summer time meals. Its moderate length integrated and lifting acidity and light tannic touch.
Food and Wine pairing
Savor with appetizers, rigatoni sausage bake monkey-fish grill.
Muscat de Rivesaltes
Ceramista | Fortified | Muscat à Petit Grain
Alcohol degree
15,5% alc./vol
Grape variety
Muscat à petit grain 100%
Soil characteristics
Limestone and clay with rounded pebbles
Winemaking
The grapes are picked and selected by hand, destemmed and crushed. The maceration takes three weeks with an addition of alcohol to favor the extraction of aromas and tannins.
Tasting Notes
The wine has a full body, a lightly round texture, well residual sugar and perfect acidity. Medium in length with orange water, lilac candy and candied cantaloupe notes.
Food and Wine pairing
Served well chilled as an aperitif with toasts of foie gras or rillettes and with desserts like the crumble of peach and apricot and lightly caramelized pie.
Côtes du Roussillon Villages Le Botaniste | Fig.4 | Reserve GSM
Alcohol degree
15% alc. /vol
Grapes Varieties
Syrah 70%
Grenache 20%
Mourvèdre 10%
Soil characteristics
Varied geological structures and micro Roussillon characteristics, very stony soils on high terraces
Winemaking & ageing
Traditional in stainless and concrete vats, whose volumes are proportional to the plots. In oak barrels during 12 months. 30% of new oak.
Tasting Notes
The wine shows a beautiful garnet robe. The nose is intense and has clear aromas of dark red fruits. On the palate, the fruit is juicy and the tannins are smooth. There is also little hint of spices and minerality. A good balance between tannins and acidity. The length is long and it is pleasant to drink.
Food and Wine pairing
It compliments red meat, beef rib, rib eye, boned squab, duck breast and tenderloin with morels. Aging capacity is 7 years or more for this laying down wine
Certifié Ecocert
Côtes du Roussillon Villages
Le Botaniste | Fig.3 | Mourvèdre & Syrah
Alcohol degree 14.5% alc. /vol
Grapes varieties
Mourvèdre 70%
Syrah 30%
Soil characteristics
Clay and calcareous soil
Winemaking
The harvest is destemmed and crushed as soon as it arrives in the vat room, and then sent to the stainless vats on the basis of two criteria: the location of the plot in the vineyard and the grape variety.
Tasting Notes
The vintage has personality and relief. The nose is lively and complex. There are aromas of red and black fruits and grilled cocoa.
Food and Wine pairing
Serve it 15° with seared duck breast, a medium chilies or Spanish Manchego. For Asia food try with a chicken curry little bit spicy
Certifié Ecocert
Côtes Catalanes Le botaniste | Fig.1 | Petit Manseng
Alcohol degree
13.5% alc. /vol
Grapes varieties
Petit Manseng 100%
Soil characteristics
Varied geological structures and micro Roussillon characteristics, soils seated on schistous colluvial deposits
Winemaking
Cold maceration and fermentation of the free running juices at 18 degrees.
Tasting Notes
Limpid and straw-colored, the nose of this wine yields dried apricot, ultraripe peach and cantaloupe aromas. Hints of tropical fruit character and sage appear on the palate.
Food and Wine pairing
It accompanies with an inescapable way fish to the griddle, casseroles, skewer of prawns and mussels with Aioli, sweet and sour chicken.
Ecocert Certification
Côtes du Roussillon
Le botaniste | Fig.2 | Grenache & Syrah
Alcohol degree
13,5% alc. /vol
Grapes varieties
Grenache 80%
Syrah 20%
Soil characteristics
Limestone and clay with rounded pebbles
Winemaking
Traditional. In thermo-regulated stainless steel and concrete vats Early bottling to preserve the aromatic potential
Tasting notes
The dazzlingly bright reflections in this pale pink wine with a watery rim are quite eye-catching. Fragrances of rose grapefruit, peach and flint cautiously rise to the rim of the glass.
Food and Wine pairing
Skewers of fish with spices; a Saint Jacques nut risotto, with pesto or a Catalan tapa
Ecocert Certification
Muscat de Rivesaltes
Le botaniste | Fig.5 | VDN | Muscat petit Grain
Alcohol degree 15,5% alc. /vol
Grape variety
Muscat à petit grain 100%
Soil characteristics
The vineyard is located on the slopes in the upper reaches of the Agly valley. The plot planted with Muscat à Petit Grain is on south facing slopes on an original soil made up of layer of limestone and clay with rounded pebbles
Winemaking
The grapes are picked and selected by hand, 100% destemmed. Fortified wine: alcohol is added on the grapes and then maceration takes place for one month. Ageing on the lees in stainless steel tanks
Tasting Notes
Flushed with bright lemon color, this wine is equally vibrant on the nose. It does, however, smell of lemon furniture polish. The attack is clearly sweet and delightfully Muscat coating and generous in weight, the body has just enough acidity stay balanced before the quick finish.
Food and Wine pairing
Served well chilled as an aperitif with toasts of foie gras or rillettes and with desserts like the crumble of peach and apricot and lightly caramelized pie.
Ecocert Certification
Côtes Catalanes
Classic Collection | Dry White | Muscat Sec
Alcohol degree
14% alc. /vol
Grape variety
Muscat à petit grain 100%
Soil characteristics
Alluvium and clay
Winemaking
Cold skin-contact maceration then fermentation of the free running juices at 18°. Maceration on thin lees in stainless vats and early bottling in February of the year following harvest
Tasting Notes
Luminous and sparkling in its straw color, this wine has an inviting nose of preserved lemon, sea breeze and drying straw. The attack is savory, with flavors of salted almond, seaweed and yellow grapefruit.
Food and Wine pairing
Terrific for shellfish or any savory dish accented by citrus, especially on a warm summer day a chicken Caesar salad or stir-fries with chicken
Côtes Catalanes
Classic Collection | Red | Cabernet & Syrah
Alcohol degree
13.5% alc. /vol
Grapes Varieties
Cabernet Sauvignon 60%
Syrah 40%
Soil characteristics
Soils seated on schists colluvial deposits
Winemaking
Grapes from each separate plot are fermented separately in large still vats, allowing for slow, gentle extraction of the tannins. The wine is bottling at the château early the next year of the harvest.
Tasting Notes
This youthful wine is as dark as asphalt at the core, but it has a bright strawberry rim. Briar patch and mulberry begin the nose. Then, there are intense inflections of vanilla bean and extract, so the wine is slightly better suited to lovers of generously fruited and somewhat overtly oaked wines.
Food and Wine pairing
Savored with slow-roast lamb with cinnamon, fennel & citrus, beef fillet with beetroot & horseradish or Coq au vin with plump prunes
Muscat de Rivesaltes
50cl Sweet Wines | Muscat à Petit Grain
Alcohol degree 15,5% alc. /vol
Grape variety
Muscat à petit grain 100%
Soil characteristics
Limestone and clay with rounded pebbles.
Soil characteristics
The vineyard is located on the slopes in the upper reaches of the Agly valley. The plot planted with Muscat à Petit Grain is on south-facing slopes on an original soil made up of layer of limestone and clay with rounded pebbles. This dry soil, near to Rivesaltes is favorable for the culture of this sweet natural wine (VDN).
Winemaking
The grapes are picked and selected by hand, destemmed and crushed. The maceration takes three weeks with an addition of alcohol to favor the extraction of aromas and tannins. Ageing on the lees in stainless steel tanks.
Tasting Notes
Medium yellow color. Screaming aromatics!
The wine has a full body, a lightly round texture, well-balanced residual sugar and perfect acidity. Underlying it all is a zesty vibrance that supports this wine very well. Medium in length with orange water, lilac candy and candied cantaloupe notes.
The alluvial deposit terrace is composed of shingles, limestone and schist blended, called the “Crest”. This dry and mineral soil, near to Rivesaltes is favorable for the culture of this sweet natural wine (VDN)
Winemaking
A cold maceration ensures to keep all the aromas of the fresh fruit of the Grenache.
Fortified wine: alcohol is added on the grapes and then maceration takes place for one month.
Tasting notes
This deeply colored, brown-inflected, maroon wine is mightily pungent on the nose. The wine is forwardly aromatic, with notes of boysenberry, red plum and bright raspberry.
Cooked brown sugar and caramel integrate with the fresh fruit. It is a bit pungent in alcohol, so it is best drunk young as the integration of wine and added alcohol may never take place
Food and Wine paring
To drink as an aperitif with a puff pastry of Roquefort cheese or after a meal on a marbled cheese as well as chocolate desserts, pastries made from red fruit
Rivesaltes Tuilé 50cl Sweet Wines | Black Grenache
Alcohol degree
17% alc. /vol
Grape variety
Black Grenache 100%
Soil characteristics
The alluvial deposit terrace is composed of shingles, limestone and schist blended, called the “Crest”. This dry soil, near to Rivesaltes is favorable for the culture of this sweet natural wine (VDN).
Winemaking
Maceration in tank and mutage in neutral alcohol Matured in a tank for two years and then in barrels for three years
Tasting notes
This wine boasts a deep core, with a licorice-black color and a red, autumn-leaf rim. The nose is beautifully advanced, with savory notes of licorice, earth, tar and clove-studded pomegranates. Advanced notes play with fresh and fruity ones. It’s high in alcohol, but balanced.
Food and Wine pairing
You can drink this wine with appetizers or a dessert with "Rousquilles" or small biscuits with almonds and candied fruit
Rivesaltes Rosé 50cl Sweet Wines | Black Grenache
Alcohol degree
16% alc. /vol
Grape variety
Black Grenache 100%
Soil characteristics
The alluvial deposit terrace is composed of shingles, limestone and schist blended, called the “Crest”. This dry and mineral soil, near to Rivesaltes is favorable for the culture of this sweet natural wine (VDN).
Winemaking
Direct pressing of the grapes and fermentation at low temperature, mutage in neutral alcohol. Matured in tank during a few months, the Rosé is bottled during the following spring
Tasting Notes
The robe is light pink, bright with aromas of lychee. Intense nose of fresh fruit, peach, raspberry, relieved by sweet spices. The mouth is rich with fresh Strawberry and raspberry, complex, long hints ending on red fruits
Food and Wine pairing
To drink as an aperitif or with a dessert of dry biscuit like 'the crunchiness of Saint Paul' or a 'Rousquille' accompanied by a red fruit sorbet. Serve well chilled 6°-8° with orange water, lilac candy and candied cantaloupe notes.
Rivesaltes Ambré
50cl Sweet Wines | White Grenache Macabeo
Alcohol degree
16% alc. /vol
Grape varieties
White Grenache 75%
Macabeo 25%
Soil characteristics
Red soils on compact limestone
Winemaking
Direct pressing of the grapes, fermentation at 20 degrees and mutage in neutral alcohol.
A quarter is aged in vats and the other in oak casks for 48 months minimum promoting natural oxidation and conferred to the wine the amber color
Tasting Notes
Developed amber color. The nose is complex and mature with intense aromas of almond, grilled nuts, wood, candied orange peel and dried fruit. Good grip on the palate, intense and warm with aged sweetness, very long and nutty finish
Food and Wine pairing
With a foie-gras accompanied by figs or quince jelly, serve it well chilled, between 6°-8°: perfect with desserts like fruit pies or dry fruits.
Old Vintages Rivesaltes Ambre 50cl
Rivesaltes 1950 – 1999 | Grenache Macabeo
Alcohol degree
18,5% alc. /vol
Grapes varieties
Grenache 75%
Macabeu 25%
Soil characteristic
The alluvial deposit terrace is composed of shingles, limestone and schist blended, called the “Crest”
Winemaking
Fortified wine: alcohol is added on the grapes and then maceration takes place for one month.
Aged in oak casks for 60 years and bottling in December 2017
Tasting notes by Best sommelier in the world
Dark amber color, quite cloudy. Aromatic nose with “rancio” character, walnuts, chocolate and caramel, hints of honey and candied orange peel. Gingerbread spices in the background. On the palate good weight and length, aromatic character.
Food and Wine pairing
To savior quietly after a good meal and for amateurs, with a good Havana cigar.
Old Vintages Rivesaltes Ambre 75cl Rivesaltes
1950 – 1960 | Grenache Macabeo
Alcohol degree
19% alc. /vol
Grapes varieties
Grenache 75%
Macabeu 28%
Soil characteristic
The alluvial deposit terrace is composed of shingles, limestone and schist blended, called the “Crest”
Winemaking
Fortified wine: alcohol is added on the grapes and then maceration takes place for one month. Aged in oak casks for 60 years and bottling in February 2012
Tasting notes by Best sommelier in the world 2007
Mature tawny color with a green rim. Intense and mature nose, clearly rancio with nutty and spicy notes, walnut, nougat, leather, dried fruit like figs and prune. Very intense and powerful palate with maturity and nuttiness, a good alcoholic bite adds freshness, layers of candied fruit, crushed nuts and a very long intense finish.
Food and Wine pairing
To savior quietly after a good meal and for amateurs, with a good Havana cigar.
Vin de France
Le botaniste | Fig.7 | Orange Wine | Muscat d’Alexandrie
Alcohol degree
13% alc. /vol
Grapes varieties
Muscat D’Alexandrie 100%
Soil characteristic
Varied geological structures and micro-climates are distinctive Roussillon characteristics, soils seated on schistous colluvial deposits
Winemaking
White grape with skin maceration. Carbonic maceration. It brings the wine freshness and soft acidity. No added sulphites.
Tasting notes
A truly versatile wine with a broad and varied aromatic expression.
Food and Wine pairing
Trout with almonds, fillet of sole with lemongrass, roast veal with cloves or poularde with cream.
Cheese with character like Abondance or Comté. Serve between 8 and 10°C.
COTES DU ROUSSILLON ALCHEMIA WINES | WHITE | ALCHEMIA
Alcohol degree
14% alc. /vol
Grapes varieties
Malvoisie 40%
White Grenache 40%
Marsanne 20%
Soil characteristic
Varied geological structures and micro Roussillon characteristics, very stony soils on high terraces
Winemaking
The juice goes into stainless steel vats via gravity flow at a temperature of 12°C for cold settling lasting 24 hours, after which the wine is put into barrel. The alcoholic fermentation takes place there under entirely natural conditions. This generally lasts for 8 Ageing on the lees lasts 45 to 60 days, in 50% new oak barrels.
Tasting notes
A truly versatile wine with a broad and varied aromatic expression.
Food and Wine pairing
Vibrant pale-yellow color with green hue. This nose is both mature and refreshing. On the palate, the subtle balance between acidity freshness and fruit maturity appears clearly to give the wine a harmony of ripeness, richness, tension, and vivacity. The a tense, then the mouth enlarges to become a sense of fatness
COTES DU ROUSSILLON VILLAGES
1ALCHEMIA WINES | RED | ALCHEMIA 2018
Alcohol degree
15% alc. /vol
Grapes varieties
Grenache 50%
Syrah 50%
Soil characteristic
Black Soils, schistous marls from the Cretaceous Period.
Winemaking
The grapes are manually harvested and carefully transported whole to the vat room. Hand sorted selecting only the best fruits for fermentation. Alcoholic fermentation is done in temperature-controlled vats. The wines are matured for 15 to 18 months in new French oak barrels
Tasting notes
The 2018 wines have good, strong colors, well-defined, fresh fruit, and a more moderate alcohol content than the previous vintage; their tannic structures reveal impressive elegance and depth. The volumes harvested enabled a very rigorous selection to produce grand vin from south of France.
Food and Wine pairing
Serve at 16-18 ° C with grilled red meats or in sauce: prime rib, duck
VIN DE FRANCE LE BOTANISTE |FIG 8 | RED | PINOT NOIR
Alcohol degree
13% alc. /vol
Grapes varieties
Pinot Noir 100%
Soil characteristic
Varied geological structures and micro-climates are distinctive Roussillon characteristics, soils seated on schistous colluvial deposits
Winemaking
Worked in a reducing atmosphere to preserve the brilliance of the aromas. Cold pre-fermentation maceration for 5-6 days to extract intense fruitiness. Alcoholic fermentation in temperature-controlled stainless steel vats. Maceration for 2 weeks with 2 short pumpovers a day for gentle extraction. Malolactic fermentation.
Tasting notes
A deep red colour. The nose is very expressive, inviting cherries in a basket of red fruit. The palate is charming and velvety, with mellow tannins. The finish is fresh and fruity.
Food and Wine pairing
Aperitif, mackerel, apple in oil, grilled tuna steak, roast poultry, Brie de Meaux.
