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Producer : FOURNIER Père & Fils

Grape-variety : Chasselas.

Production surface : Situated around the region of Nevers, it is the same production area as Pouilly-Fumé. One of the rare white wines in France which is issued
from Chasselas.

Alcohol content : 12°

Tasting : Light and robust with a curious aromas of hazelnuts.

Serving temperature : 10 to 12 °C.

Suggested dishes : Fried fish, Goat’ milk cheese.

Ageing : To be drunk within 5 years.

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Producer: FOURNIER Père et Fils

Grape-variety : 100% Pinot noir.

Age of the vines : 45 years.

Soil : Clayey-limestone, “caillottes” soils

History: Thomas was born on 22nd of November 1981. Fascinated, he was promised to a beautiful future in wines. We want to pay him tribute with this beautiful vintage of Pinot noir.

Yield : 25 hl/ha.

Production surface : 0.5 hectares

Vinification : Grapes harvested manually with two successive sorting, maceration during 3 and a half weeks, malolactique fermentation in barrels and maturing in barrels during 12 months. Not filtered wine.

Alcohol content : 12,5°

Tasting :
Colour : Purple.
Nose : Spicy, cacao with red fruit notes.
Palate : Ample, silky with a beautiful minerality.

Serving temperature : 16 °C.

Suggested accompanying dishes : Red meat with sauce, cheeses

Ageing : 25 years.

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Grape-variety : 100% Sauvignon.

Age of the vines : 15 to 20 years.

Soil : Siliceous marl + sand + flint.

Yield : 50 to 65 hl/ha.

Production surface : 3 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks for a period of 3 weeks.
No malolactic fermentation.
Maturing on fine lees.

Alcohol content : 12,5°

Total acidity : 5g/l to 6g/l

Residual sugars : 1 to 3g/l

Tasting :
Colour : Golden green reflections.
Nose : Discreet aromas, not quite opened, with a hint of ripe orange.
Palate : A taste of fruit drops and lemon peel.
Will become smoother with time.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish in sauce.

Ageing : To be drunk within 3 to 4 years of bottling.

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Grape-variety : 100% Sauvignon.

Age of the vines : More than 40years.

Soil : Silex + argile.

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks.
No malolactic fermentation.
Maturing on fine lees.

Alcohol content : 12,5°/13°

Tasting :
Colour : Sustained Gold.
Nose & palate: Rich and complex, with “Power”, roundness freshness and fineness.
Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : With an aperitif or with sauce fish.

Ageing : To be drunk within 4 to 5 years of bottling.

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Grape-variety : 100% Sauvignon.

Age of the vines : 10 to 16 years.

Soil : Clayey-Limestone

Yield : 55 to 65 hl/ha.

Production surface : 10 hectares.

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks for a period of 3 weeks. No malolactic fermentation. Maturing on fine lees.

Alcohol content : 12,5°/13°

Total acidity : 4g/l to 5g/l

Residual sugars : 1 to 3g/l

Tasting :

Colour : Clear golden green reflections.
Nose : Pronounced vinous nose recalling dried fruits and liquorice.
Palate : Nice and full, accentuated by a ripe lemon-like crispness.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish and Shellfish.

Ageing : To be drunk within 2 to 3 years of bottling.

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Grape-variety : 100% Pinot noir.

Age of the vines : 15 to 20 years.

Soil : Limestone + marl + clay.

Yield : 50 to 60 hl/ha.

Production surface : 1 to 2 hectares

Vinification : 12 to 20 hours of maceration before pressing in order to obtain colour.
Pneumatic pressing. Static racking of the must. Electronic thermoregulated fermentation (16-20°) in stainless steel tanks for a period of 3 weeks. No malolactic fermentation. Maturation on fine lees.

Alcohol content : 12,5°

Total acidity : 4.5 g/l to 5.5 g/l

Residual sugars : 1 to 3 g/l

Tasting :

Colour : Brilliant, sustained salmon-pink.
Nose : Discreet, recalling rice cherry and a slight note of toast.
Palate : Fresh and crisp, with an after-taste of lemon and butter aromas.

Serving temperature : 10 to 12 °C.

Suggested accompanying dishes : Oriental dishes, grilled fishes or grills.

Ageing : To be drunk within 3 to 4 years of bottling.

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Grape-variety : 100% Pinot noir.

Age of the vines : 20 years.

Soil : Clayey-limestone.

Yield : 50 hl/ha.

Production surface : 3 hectares

Vinification : Maceration for a period of 2 to 3 weeks, pumping over 4 to 6 times a
day, vacuum system vithout pump.Thermo-regulated fermentation.
Malolactic fermentation. Maturation in tanks to keep the fruits.

Alcohol content : 12,5°/13°

Total acidity : 3 g/l to 4 g/l

Residual sugars : 1 to 1,5 g/l

Tasting :
Colour : Full ruby.
Nose : Strong aromas of red ripe fruits.
Palate : Well-balanced wine with discreet aromas recalling blueberries.
Pleasant long after-taste.

Serving temperature : 12 to 15 °C.

Suggested accompanying dishes : Red meat .

Ageing : To be drunk within 4 to 5 years of bottling.

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Grape-variety : Sauvignon

History : The origin of Sauvignon Blanc goes back in French history to the Middle Ages
where it was introduced into the area of the “Cher” by the Bénédictine monks
of l’Abbaye de Beauvoir. From the beginning of the 16th century, François the
1st spoke about it every time he resided in his castles in the Loire Valley.
Production surface : Nowadays, Sauvignon is cultivated from East and West of the appellation area, on the hills of the Loire Valley as well as the Poitou and the Vendée. The spread of its fame makes it, obviously, the number one of type of vine of “Vin
de Pays du Val de Loire”.
This special vintage is developed from the grapes collected in the vineyards of
prestigious owners in the Touraine and Anjou. It was been subjected by to
detailed attention by the Master of wine storehouses in order to preserve the
elegance and the smoothness of this vine.

Alcoholic Content : Approximately 11.5 %

Tasting : The Sauvignon type of vine produces a dry, fresh and sharp white wine with a
powerful aroma. It has a particular flavour originating from a mixture of wood
barrel, currant bushes in buds, grapes of table and passion fruits.
Serving temperature : Must be served between 8 and 10°C.

Suggested dishes : It accompanies perfectly oysters, seafood, the pork-butcheries such as the “rillettes” or goat's milk cheese.

Ageing : To be drunk within 2 years of bottling..

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Grape-variety : Sauvignon

History : The origin of Sauvignon Blanc goes back in French history to the Middle Ages
where it was introduced into the area of the “Cher” by the Bénédictine monks
of l’Abbaye de Beauvoir. From the beginning of the 16th century, François the
1st spoke about it every time he resided in his castles in the Loire Valley.
Production surface : Nowadays, Sauvignon is cultivated from East and West of the appellation area, on the hills of the Loire Valley as well as the Poitou and the Vendée. The spread of its fame makes it, obviously, the number one of type of vine of “Vin
de Pays du Val de Loire”.
This special vintage is developed from the grapes collected in the vineyards of
prestigious owners in the Touraine and Anjou. It was been subjected by to
detailed attention by the Master of wine storehouses in order to preserve the
elegance and the smoothness of this vine.

Alcoholic Content : Approximately 11.5 %

Tasting : The Sauvignon type of vine produces a dry, fresh and sharp white wine with a
powerful aroma. It has a particular flavour originating from a mixture of wood
barrel, currant bushes in buds, grapes of table and passion fruits.
Serving temperature : Must be served between 8 and 10°C.

Suggested dishes : It accompanies perfectly oysters, seafood, the pork-butcheries such as the “rillettes” or goat's milk cheese.

Ageing : To be drunk within 2 years of bottling..

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Soil : Gamay and Cot

Yield : 50 hl/ha

Vinification : Thin out the leaves, reasonable prevention and grass.
Vatting during 6 to 8 days with pumping over. Alcoholic fermentation
in a temperature of 25°C. Pressing with selection of juices. Malolactic
fermentation in 22°C. Maturation in stainless steel tank. Fining before filtration

Alcohol Content : 12 °

Tasting :

Color : Garnet red

Nose and palate: Aromas of red fruits (blackcurrant, raspberry), light and soft in mouth,
evolves in roundness.

Serving temperature : Must be served between 12 and 14°C.

Suggested dishes : White and red roast meats, goat's milk cheeses, stuffed vegetables.

Ageing : Must be drunk within 2 years of bottling.