Aged for 18 months in French oak barrels which are 2 to 3 years in age. The grapes are placed together in a wooden tank and after a long maceration spontaneous fermentation begins with ambiant yeast. Malo-lactic fermentation follows naturally, both in wooden tank and in barrels.

This cider is blended from a predominance of sweet and bittersweet varieties. The apples are harvested from the end of September to mid-December once they have fallen to the ground. The fermentation occurs from indigenous yeasts and takes up to 5 months. After the cider is racked and filtered, it is bottled. It finishes its fermentation naturally in the bottle.

Light pink with a steady stream of small bubbles. Ripe peach, strawberry and spicy aromas on the nose. The wine has solid breadth considering the amount of drive the palate shows. Ripe citrus and strawberry flavors linger nicely on the peppery finish. Bright acidity gives considerable cut and energy.

Nérios is powerful, tannic and surprises with its alcohol content of more than 7°. A copper color, fine bubbles, and slight caramel, licorice, vanilla on the palate with a hint of bitterness on the finish.

The Sartirano family first began making wine in 1871 in the town of Novello in the Piedmont. Fermented entirely in stainless steel but with extended maturation on its lees, the wine offers an array of flowers and fruit, including chamomile and apricots, on the nose; it has good structure and a long, delicate finish.

Whole cluster pressed and fermented in stainless steel, this Pinot Noir Rosé is exquisitely aromatic with strong notes of ruby red grapefruit and citrus. The palate shows tropical fruits while remaining bright and balanced by mouthwatering acidity.

Double distillation is done on the old Cognac still. A straight bourbon, it has been aged for two years in new bourbon barrels. Golden in the glass, this distinctly light, silky whiskey offers vanilla and maple on the nose and palate, finishing long and elegant with baking spice, citrus peel and a surprising hint of anise. Sip or mix.

Rich and butterscotch-like without overt sweetness, this ethereally light, silky whiskey hints at stone fruit, cedar and spice. Use a light hand on the water—that appealing richness washes out when overdiluted. Made from malted Bavarian hard wheat and aged four years.

This wine unfurls gradually with aromas of green apples and pears, fresh flowers, and white grapefruit zest – along with fleeting suggestions of walnuts, cassis, anise, and lavender, which move in and out of the foreground as the wine evolves in the glass. On the palate, white nectarines join the citrus and apples, all seasoned with saline minerality with a persistent finish.

Located in the Cotes d’Auvergne in the southern Loire Valley, Domaine Miolanne allows the volcanic terroir to speak through their Gamay and Pinot Noir vines. Odette and Gilles Miolanne own 17 hectares of grains and vines. This rose demonstrates incredible complexity for the price. Delicate yet structured. A real sleeper region--Colorado is the only importer for this in the US!

Reuilly is in Sauvignon Blanc territory, an ancient winemaking village that today has only about 300 acres in vines. Our bottling is from a specific vineyard with Chablis-like soil full of chalk, fossils and sea shells. Try to imagine Sancerre grown at Chablis. The fruit is lively, with white flower perfumes, citrus and minerality. It has finesse and precision.

It’s impossible to discuss Chassagne-Montrachet without mentioning the name Bernard Moreau. Year to year, this celebrated producer vinifies and bottles some of the purest, most thought-provoking wines of the appellation. Employing a style of wine making that might best be described as hands-off, Bernard produces wines that are sensual, opulent and utterly delicious.

Inspired by the idea that less is more, this wine is more minerality-driven than fruit-driven. Not grassy or overly ripe, it features delicate fruit flavors and steely, mineral notes. Pink grapefruit and lime shine through on the nose with subtler notes of green guava and fennel. This could be the best vintage yet by one of the top Sauvignon Blanc producers in Napa Valley.