-
Although beehives have existed in Mouchão for over a century, honey was first commercially sold in 2011. In the expansive and natural surroundings of the estate, bees craft this wild honey with pollen from native shrubs, trees, and wild meadows. Beekeeping intervention is limited almost exclusively to harvesting. The honey, due to its purity, tends to thicken over time and can vary both in consistency and in its darker golden hue. Usually with a thick but smooth texture, it has floral highlights of orange blossom, wild lavender, and jasmine, with undertones of biscuit, butter, and dried fruits. As this is a raw honey, over the months it tends to thicken and can vary both in consistency and in darker golden hues. -
Old vines are the fortune of every vintner. They root deeply and lend their intrinsic potential a persistent voice. Pinot Blanc, also locally called Weissburgunder, has a long tradition in our region. My grandfather planted most of our vines in the limestone of the Seeberg site 60 years ago. A few were even planted by my grandfather over 90 years ago. It is my duty today to continue to tell the story that the two of them began. -
In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l’Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d’Aunis, gamay) continue to inspire him with deep, rich vintages that are expressive and full of finesse. The team is driven by strong convictions, from the work in the vineyard to the cellar, in order to produce wines that truly reflect the terroir. In the vineyards: the whole domain was converted to organic farming in April 2010 (first certified organic vintage in 2013), severe disbudding, appropriate pruning modes depending on the grape variety and plot, soil work, manual harvest in 20 kg boxes, draconian sorting while harvesting. In the cellar: use of gravity as much as possible, natural fermentations, winemaking choice favoring the least manipulation of the grapes possible, winemaking of the reds in whole bunches, maceration and aging in tanks, weathered (or aged) barrels or clay amphorae.Technical Sheet
-
One of the wine films that has had the greatest impact on the industry is undoubtedly Jonathan Nossiter's “Mondovino”. This film was presented at the Cannes Film Festival in 2004, and essentially reflects the conflict between those who understand wine production as a basic artisan work that is completely connected to the land, and those who see it as a corporate business. One of the interviewees featured in the documentary is Aimé Guibert. Creator and champion of the renowned Mas Daumas Gassac, it is thanks to his obsession of giving absolute prominence to the vineyard that he manages to extol the quality of the wines of Languedoc, a region historically known for producing low quality table wines. So when Robert Mondavi, a wine magnate, became interested in this still under used region, Aimé fought with all his might until Mondavi withdrew from his venture. Now, it is his children who continue to protect this legacy with the same passion. A legacy based not so much on the category of the wine as on its quality. Although these wines only carry the vin de pays de l'Oc label, they are considered by great wine specialists to be the “Lafite Rothschilds” of Languedoc-Roussillon. -
Cocoa Atelier Velvet Almonds are not just confections; they are an embodiment of craftsmanship, an homage to the finest ingredients, and a celebration of taste. Whether you indulge in them as an elegant accompaniment to a fine cup of coffee, as a luxurious addition to a dessert platter, or simply as a treat to savour in moments of quiet indulgence, these almonds will redefine your perception of chocolate-covered nuts. -
These gorgeous sardinellas ( baby sardines) are caught at dawn in the Ria de Arousa by the traditional art of "Xeito" during a short 2-3 week season. Straight off the boat, they are roasted then lovingly packed by hand. -
One of FISAN’s most prized products in a practical format to delight your palate with the most extraordinary nuances of 100% Iberico Bellota Ham Alta Gastronomia at any time and place. Its secret: the selection from the earliest stage of the best pure Iberico breed pigs, patience and curing in our natural cellars in Guijuelo, which leads to the best Pata Negra Ham you will ever remember. Only the most exceptional pieces qualify as Alta Gastronomia. -
All the best Raffinée can offer in one exclusive selection - that's what Raffinée 4 is all about. We put together this diverse assortment of four of our most characteristic, multiple award-winning creations, reviewed by professional jury teams, for your enjoyment. Almonds from Avola coated with milk chocolate and tonka beans Freeze-dried raspberry coated with white chocolate Sicilian almonds coated with Guérande salty blonde chocolate and crispy wafer Pecans covered in milk chocolate mixed with caramel and salted vanilla powder from Tahiti -
The thin, long almonds from Sicily are creamy and free of any sourness in aftertaste. We mix them with crispy wafer and give them a blonde chocolate bath, through which they acquire the elementary characteristic caramel notes thanks to the Guérande salt. We roll the almonds with a thin layer of wafer, to make them even more crispy. -
Txakolina is a wine that comes from the Basque region in Spain and is made from Hondarrabi Zuri. The wines are extremely fresh and vibrant. Perfect for oily fish, pintxos (the Basque version of Tapas) or drunk ice cold on a hot day. -
Bordeaux Pierre Lurton is a wine produced by Pierre Lurton in his namesake wine cellars. He draws directly from his knowledge acquired in the most prestigious properties of Bordeaux. Thus, this wine is rigorously selected by Pierre Lurton.The colour of the label also reflects the classic colour of the mansions of Gironde´s capital. -
Squid have a delicate flavour and firm texture, which is achieved through rigorous selection control. Subsequently, it is washed, cooked and meticulously packed by their "canners".The se cephalopods are presented stuffed with their own legs and bathed in the best olive oil, resulting in an exquisite product. -
Château Mauvesin was originally built as a real fort with towers, machicolations and arrow slits. The estate was first acquired by Jean de Foix Grailly in 1457. At the end of the fifteenth century it became the property of the Rivière family and was to remain so for many years. After many centuries exchanging hands including some ''lucky'' heirs in the middle, finally this historical wine and its Château was acquired by Lilian Barton Sartorius and re-baptized it Château Mauvesin Barton. This 220-hectare estate, of which 55 hectares are under vine, has undergone extensive renovation. The unique essence of the Château has, however, remained totally unscathed. With the Barton family's centuries of wine expertise behind them, each of the four family members plays a specific role, perpetuating tradition and sharing their passion: Lilian takes on the management of the Château, Michel takes care of the wine distribution, Mélanie is the technical manager and Damien brings his expertise to the commercialization of the wine. This Chateau produces 2 of the most renewed names in Bordeaux- Langoa Barton and Leoville Barton. Open PDF -
Perfectly ripened grapes are required to produce the soft texture of this delectable red wine. Unoaked, elegant and naturally easy drinking, it’s perfect with Mediterranean cuisine, grilled meats and roasted chicken. -
With our Water Buffalo Sausage product line, we follow traditional Hungarian recipes, using the healthy, cold-raised meat of Water Buffalo mixed with pork belly bacon. Therefore, the flavors of premium ground spices, ground over liquid nitrogen, are even more pronounced. -
Tantaka is a white wine aged on lees made with the Hondarribi Zuri variety in the D.O. Arabako-txakolina (Basque Country) by Juanjo Tellaetxe. Juanjo Tellaetxe which happens to be a priest and a shepherd made his dream a reality when he implemented his work philosophy in the Arrastaria Valley vineyards (Álava) to make honest wines with a strong local character. To do that, the Tantaka winery is committed to using native varieties, cultivated in an environmentally-respectful way and with minimum intervention in the winery. The soils are characterised by their alluvial and semi-deep character, with a climate that ranges from Atlantic to continental, depending on the vintage Pair it with seafood, baked fish, vegetables and pork. -
The native roots of the rare and unique grapes found in this ancient yet active volcano and the passion of local talent Andrea Cozzolino that was eager to breathe new life into one of Campania’s most historic wine regions would make Dionysus, god of the wine proud. Here on the slopes of Monte Summa Close to the ''Olivella'' Spring (where the winery takes its name), is the oldest part of Vesuvio (the volcano that destroyed Pompeii and continues to rumble, shaking the nerves of the Napolitani) grape growing is an ancient art, the lava-rich, sandy slopes of the volcano providing perfect terroir for native grapes such as Catalanesca and Piedirosso. In 1974, an ancient fragment of an earthenware wine jug was discovered. This is proof of the wealth of an area whose wines were some of the finest of ancient Rome on the market with Pompeii. An abbreviated inscription of “Sextus Catius Festus” is engraved on the opening of the earthenware jar along with a seal depicting a stylized leaf, similar to a heart. The seal tellingly became the logo for “Cantine Olivella”, and was modified into a wine glass. This is the perfect representation of the union between land, art and passion, namely three hearts beating in unison in the world of Cantine Olivella. Great served chilled as an appetiser or with fresh fish, shellfish; creamy fish soup or risotto
All wines will be delivered within 3 working days. Call us if urgent. Thank you for your business
