The wines that Louis made—and Clément now makes—from his priceless old vines remind us of what Burgundy used to be: genle, subtle, pure, precise, and highly nuanced; their complexity and sensuality growing with age.

The grapes for Pinot Bianco grow in the sun-blessed monastery vineyards in Appiano. A single-variety wine with a convincing pedigree and promising future. In order to preserve the fruity finesse unadulterated all the way to the bottle, the cellar master makes very restrained use of oak in the winemaking process. Ideal companion to roast veal tenderloin and mature cheese.

Experience the aromatic symphony of brandied cherries, muddled mint, and cinnamon toast. The palate mirrors with rich sweetness, minty freshness, and familiar warmth. The finish lingers with rye spice, nutmeg, and clove, leaving indulgence and satisfaction.

The sweet flavor of cooked agave with herbal and citrus notes as well as the freshness of spearmint and mint. The aftertaste is persistent without losing flavor long after having tasted the tequila, making the presence of the fruit flavor and the sweet notes of wood, caramel and vanilla more marked without losing the flavor of the cooked agave.

Light, fruity and sweet flavors such as maple syrup, coffee, chocolate, vanilla and dried fruit such as raisins, prunes, orange, peach, quince and red fruits such as cherries and cranberries that seep into the tequila throughout the aging process and come from the barrels. The flavor of cooked agave lingers, along with the harmony of very light touches of spice such as cinnamon

For over 130 years, we’ve been perfecting the art and craft of tequila. Distilled in the Highlands of Jalisco, Mexico, award-winning Corazón Tequila is made from the region’s 100% blue Weber agave by a group of artisans who hold themselves to the highest standards.

Zelen is a rare local variety from Vipava Valley, with only 80 hectars cultivated currently. The wine has elegant aromas of white flowers and lemon and the palate offers salty mineral qualities of a coastal wine and lively acidity. Pair it with a shrimp cocktail, oysters, or any other shellfish, grilled white fish or squid with lemon, parsley and olive oil.

Block Head combines delicious flavors of popcorn, rich peanut, and sweet caramel for a whiskey like no other.

A full carbonic fermentation to make a juicy, "grapier" Beaujolais– the style of wine that the winemaker, Raphael Saint-Cyr enjoys drinking with his friends. The results were so successful that Raphael now vinifies all of his red wines using cold carbonic - the homegrown, Beaujolais method of natural winemaking. 55-year old vines create a beautiful wine!

Pattes Loup has become one of the most sought-after names in Chablis! From a plot of Vaillons, Pico produces a tiny quantity of precise, elegant, subtly floral wine. They are rare and sought after, combining elegance and minerality with a delicate filigree. Crisp enough to be your go-to summer white and complex enough to compete with much higher priced Chablis!

A rich and full-bodied Spanish skin-contact wine. Gobs of sun-drenched apricot, tangerine rind, acacia, and wildflower honey. The finish has a good tannic grip bolstered by a briny salinity and pithy texture. Macerated for 24 days, this co-ferment of Macabeo and Sauvignon Blanc is aged sur lie in stainless steel. A touch of nattiness, but overall fairly clean

Paladin offers here one of the most traditional indigenous varieties of the region - Raboso. During the Roman era, Raboso was known as a "wine of travel" due to its superb resistance to aging as well as transport. That's why this wine is so innate to the estate and their philosophy; it's an ancient, native varietal that can be shared with those all around the world.