Bronze medal at the International Competition of Vienna 2013
Deriving PINOTIN grapes (75%) and CABERTIN (25%). The nose is bourguignon backed up by a touch of cores. The mouth follows the same direction, very soft and curvy, where there are fruity yet slightly spicy flavors. The whole is very pleasant and harmonious. To drink rather fresh (13-15 °) with grilled meats or poultry, or, simplier, to accompany a buffet.
Butte aux lièvres
2010 – AOC Côtes de Sambre et Meuse
Bronze medal at the International Competition AWC of Vienna (2012)
Deriving REGENT grapes (70%) and RONDO (30%). This wine has a delightful ruby colour. This vintage presents for the first time a charming flexibility and fruity aroma. A charming and supple wine which will go very nicely with meats and cheeses (served at 14/16 °).
2011 – VDP des jardins de Wallonie
Bronze medal at the International Competition AWC of Vienna (2014)
The SOLARIS grape variety gives this white wine, lightly aromatic and fruity that smoothly unites a discreet minerality with an exotic touch mixed with flower of elderberry and hawthorn. The taste in mouth gives a charming grainy wine evoking currant and mango. it offers a good balance between smoothness and intensity which the pleasure it gives as an aperitif or as a side with cold or warm starters and fishes. Best served cold (10/12°).
Perle de Wallonie
2012 – Brut sparkling wine
Bronze medal at the International Competition AWC of Vienna (2015)
Designed in a traditional way (more than 12 months bottle fermentation on lattes), this sparkling wine made from “AOC Côtes de Sambre et Meuse” grapes JOHANNITER and BRONNER, is a world first. It charms with its delicate aromas dominated by a touch of lime. Its elegant mouth combines freshness, length and vinous.
We discovered that this table grape from Switzerland gave us the ability to design a fine wine, outstandingly fruity. We came up with the idea to create an aperitif wine slightly sweet in the style of VDN from south France. The unique character of the Muscat Bleu grape variety blends delightfully with nice tanins in charming balance. To be served very fresh (6/8°) during the aperitif, with chocolate desserts or sorbets.