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4 products
4 products
Magnum Tonton Grolleau Red 2019
As its name suggests, this is a 100% Grolleau from old vines (eighty years old) growing on schist soils. The plots once belonged to the Domaine des Sablonnettes (Rablay-sur-Layon). The harvest macerates for three weeks in whole bunches. Beautifully fruity, with the characteristic plum nuance of the grape variety, spicy, and with a supple and light texture.
Natural wine with no added sulfites.
Magnum P'tit Nouveau Gamay - Red - 2019
Vincent Wallard
This is an all-gamay carbonic maceration extracted from grapes from the Jean-François Debourg estate in southern Beaujolais. Fresh and crisp, it offers beautiful notes of red fruits (cherry). Decanting is required to allow its sweet and gourmet qualities to express themselves.
Natural wine with no added sulfites.
Magnum Tonton Red 2015
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified using a mille-feuille process (skin-on maceration using layers of destemmed grapes and whole bunches to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms, for example), it can be kept for twenty years.
A natural wine with no added sulfites.
Tonton Rouge 2015, Vincent Wallard
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified in mille-feuille (skin maceration carried out in superimposed layers of destemmed grapes and whole bunches in order to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms for example), it can be kept for twenty years.
Natural wine with no added sulfites.
This 100% Cabernet Franc comes from Vincent Wallard's Loire winery. Produced from clay-limestone soils, the grapes are vinified in mille-feuille (skin maceration carried out in superimposed layers of destemmed grapes and whole bunches in order to control the astringency of the tannins) before aging for twenty months. Excellent with red meats and wild mushrooms (porcini mushrooms for example), it can be kept for twenty years.
Natural wine with no added sulfites.
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