Marotti Campi Verdicchio Castelli di Jesi Classico Riserva DOCG Salmariano

Verdicchio Castelli di Jesi Classico Riserva DOCG Salmariano 2014

TECHNICAL SPECIFICATIONS
Appellation: Castelli di Jesi Verdicchio Classico D.O.C.G. Riserva
Production area: Morro d’Alba (AN) - ITALY
Grapes: Verdicchio
Soil: Mixed mostly clay
Exposition: North-West
Altitude: 180 mt. a.s.l.
Training system: Guyot
Vine density: 2.300 vines/hectare
Harvest: Mid October, hand harvested in small crates using dry ice to prevent oxydation
Vinification: Soft crushing, few hours of skin contact, fermented in stainless steel at 15°C, aging sur lie.
Ageing: 12 months in stainless steel, 20% aged for the same amount of time in small oak barrels.
WINE ANALYSIS
Alchol: 14% vol.; Total acid: 6,00; Ph: 3,50; Sugars: 3 g/l
TASTING NOTES
Bright straw yellow color with light gold reflections.
Aromas of broom and elderflower, marine and mineral hints with a delicate touch of vanilla, great evolution during aging.
Full bodied, with good acidity to balance the fruitiness, sapid and mileral, well balanced and long finish. Serving temperature 14° approx with elaborated first courses, fish, white meat, soups

Contucci Vino Nobile

Vino Nobile di Montepulciano DOCG 
D.O.C.G.

Grape varieties:
80% PRUGNOLO GENTILE, 10% CANAIOLO NERO,
10% COLORINO
Vineyard location:
MULINVECCHIO BASSO
Grape harvest:
1 - 10 OCTOBER
Fermentation time:
15 DAYS
Fermentation temperature:
26°/28°
Type of container:
STAINLESS STEEL VATS OF 25/30 HL AND OAK BARRELS 20 HL.
Aging in wood:
24 MONTHS
Refi ning in bottle:
6/8 MONTHS
Bottles:
30/40.000

Daniel Dampt et Fils Chablis

Chablis
Origins
Country : France
Region : Burgundy
Grape variety : Chardonnay 100% 
Category : Dry white wine
Vines
Surface : 12 ha
Soils : Chalky-clayed soils
Age of the vines : 30 years old
Density : 5 500 vines/ha
Pruning : Double Guyot
Wine
Wine-making process : in stainless steel tanks to retain the distinctive taste
and freshness of the Chardonnay grape variety. From the harvest to the bottle
we guarantee each and every process. (malo-lactic fermentation, fining,
filtration, colding).
Tasting : Freshness and liveliness make the elegance of this pleasing wine
with its green apple notes.
Food pairing : between 9 and 12°C with Ham with Chablis sauce, Seafoods,
Delicatessen or Snails.
Cellar : up to 8 years.

Chateau Haut Rocher 2012

CHÂTEAU HAUT ROCHER 2012
Saint Emilion Grand Cru

The Château HAUT-ROCHER Saint-Emilion Grand Cru vineyard is located in an estate within the Saint-Emilion area and has been our family’s property since the 15th century.
Area: 7 hectares
Soil: clay/limestone soil over molasse du
fronsadais; south, south-east exposure on hills.
Grape varieties: Merlot 65%, Cabernet franc 20%,
cabernet sauvignon 12%, malbec 3%. The average
age of the vines is 40 years.
Production: 270 hl.
Crop techniques: controlled natural sodding,
limited yields, sustainable farming (pest
management, respect of the environment),
trimming, thinning.
Vinifications: on land parcels, manual crop sorting,
temperature control, long vatting.
Aging in French oak barrels for 15 months, 50%
with new and 50% with 1 year old barrels.
Bottling is carried out after rigorous blending in an
air conditioned storehouse. Storage at constant
temperature.

Bright, deep young red. The nose marries fruit and
oak notes bordering on exotic. The palate is midway
between freshness, fruit and suppleness revealing
the same unusual tone imparted by ageing. A style
that caresses the palate

SAS Haut Rocher, Château Haut-Rocher 33330 Saint-Etienne de Lisse FRANCE
Tél.: 33 5 57 40 18 09 Fax : 33 5 57 40 08 23
www.haut-rocher.com Email : info@haut-rocher.com

Awards
-Silver Medal at Concours Agricole de
Paris 2015
-Bronze Medal at World Wine Awards
Decanter 2015
-Gold Medal at Gilbert & Gaillard
International Awards 2015
-Noted 89/100 by Andreas Larson et
Markus Del Monego in TASTED
newspaper

Chateau Brehat 2014

CHÂTEAU BREHAT 2014
Castillon Côtes de Bordeaux

The Château Bréhat Côtes de Castillon vineyard lies adjacent, for a great part, to the Château Haut-Rocher Saint-Emilion grand cru area and has been in the de Monteil famiyl’s property since the 17th century.
Area: 5.3 hectares
Soil: clay/silt/ sand over lime subsoil. South, southeast exposure at the foot of hills.
Grape varieties: Merlot 70%, Cabernet franc 15%,
cabernet sauvignon 15%.. The average age of the
vines is 40 years.
Production: 24 000 bottles.
Crop techniques: controlled natural sodding, limited
yields, sustainable farming (priority is given to more
environmentally sound methods, pest management,
respect for the environment), trimming, thinning.
Vinifications: on land parcels, manual crop sorting,
temperature control, long vatting.
Aging 50% in covered vats and 50% in French oak
barrels ( new and one wine ). Blend at the end of
aging. 2014 : The wine is dry and firm with powerful
tannins. It is still young and there is plenty of rich
fruitiness there as well. That makes its future
good, balanced and ripe. (by Wine Enthusiast )
.
SCEA Haut Rocher Château Haut-Rocher 33330 Saint-Etienne de Lisse FRANCE
Tél.: 33 5 57 40 18 09 Fax : 33 5 57 40 08 23
www.haut-rocher.com Email : info@haut-rocher.com

Rewards
- Noted 90/100 by Wine Enthusiast,
november 2016.
- Silver Medal to « Concours Prix
Plaisir Bettane & Desseauve » 2017
- Gold Medal to International Awards
Gilbert & Gaillard 2016
- Selected by Jacques Dupont of magazine
Le Point. Noted 15.5/20.

Domaine FL Anjou Villages Le Cochet 2016

ANJOU VILLAGES Le Cochet 2016
Production : 8720 bouteilles (bottles)
Date de récolte : 19 et 20 octobre 2016
(Harvest date : October 19 and 20, 2016)
Encépagement (Grape variety) : 80 % Cabernet Franc et 20% Cabernet Sauvignon
VIGNOBLE (Vineyard)
Age : 25 ans (years), 5500 pieds/ha (vines per ha)
Type de sol : Schiste & argile (Soil : clay & schist)
Rendement (Yield) : 30 hl/ha
Vendange: Manuelle (Harvest : Hand-harvested)
Vinification: Fermentation alcoolique à basse température, macération et fermentation malolactique en cuves bois
(Winemaking: Temperature-controlled fermentation,
maceration and malolactic fermentation in wooden vat)
Elevage: 20 % en barrique pendant 14 mois et 80 % en cuve pendant 14 mois
(Aging: 20 % in oak barrel for 14 months and 80 % in vat for 14 months)
Date de mise en bouteille : 14 décembre 2017
(Bottling date: December 14, 2017)
ANALYSE (Analysis)
Alcool (Alcohol): 13.17 %
pH: 3.55
Sucres (Sugar): 1.9 g/l
Acidité totale (Total Acidity): 3.40 g/L
Numéro de lot (Lot number): 750ml - AV16BLLE
Certifié par (Certified by) FR BIO 10

Domane FL Savennières La Croix Picot 2016

SAVENNIÈRES 2016 La Croix Picot
Production : 9560 bouteilles (bottles)
Date de récolte : du 06 octobre au 13 octobre 2016
(Harvest date : october 06 to october 13, 2016)
Encépagement (Grape variety) : Chenin Blanc
VIGNOBLE (Vineyard)
Age : 10 ans (years), 5500 pieds/ha (vines per ha)
Type de sol : Schiste & argile (Soil : clay & schist)
Rendement (Yield) : 40 hl/ha
Vendange : Manuelle avec tries successives
(Harvest : Hand-harvested with several passes)
Vinification: Fermentation a basse tempearature
(Winemaking: Temperature-controlled fermentation)
Elevage: Sur lies totales en fût pendant 9 mois.
(Aging: On total lees in wooden vat for 9 months)
Date de mise en bouteille : 13 décembre 2017
(Bottling date: December 13, 2017)
ANALYSE (Analysis)
Alcool (Alcohol) : 13,03%
Sucre résiduel (Residual sugar) : 2.4 g/l
pH : 3.11
Acidité totale (Total acidity): 5.20

Azienda Agricola Claudia Ferrero Rosso di Montalcino DOC

ROSSO DI MONTALCINO 2015 – DOC
Production area: Montalcino (Siena), Sant'Angelo in Colle. Hilly lands at about 250m
above sea level.
Vineyard: The soil is rich in clay and has low fertility. Spacing: 2,40 x 0,90 m (4'600
vines / ha).
Weather conditions: A perfect year: satisfying rainfall in spring to avoid drought problems in
August, hot but not exaggerated in summer. Towards the harvest, days
were sunny and nights cool, leading to an optimal technological and
phenolic maturation. Harvest on September 22 and October 7.
Grapes: Clonal selection of Sangiovese, locally called Brunello. Manual harvest,
with strong grape selection of the best bunches.
Vinification: Fermentation on the skins for 11 days at controlled temperature (below
28°C) in 60 and 80 hl short and wide stainless steel tanks.
Ageing: 12 months in cask, barriques and stainless steel (to preserve freshness).
Bottled on December 21, 2016.
Tasting notes:
Colour: Ruby red of great intensity.
Bouquet: Wide and inviting. The strong fruit of a good and mature Sangiovese is
very clear.
Taste: Full and tasty, with a surprising powerful body. Long and charming
aftertaste.
Analytical Data:
Alcohol: 14.7% by Vol. Total acidity: 5.6 g/l
Dry extract: 30.6 g/l Volatile acidity: 0.28 g/l
Total SO2: 78 mg/l Free SO2: 20 mg/l
pH: 3.47
Serve in Bordeaux glasses at 16 to 18°C
Production of vintage 2015: 10'290 bottles.

Azienda Agricola Claudia Ferrero Brunello di Montalcino DOCG

BRUNELLO DI MONTALCINO DOCG
Production area: Montalcino (Siena), Sant'Angelo in Colle. Hilly lands at about 250m above sea level.
Vineyard: The soil is rich in clay and has low fertility. Spacing: 2,40 x 0,90 m (4'600 vines / ha).