Summer in the city is perfect for good friends and great wines.

Pouilly-Fumé is very close to Sancerre, in terms of grape variety (same, Sauvignon Blanc) and terroir (just on the other side of the river). Pauline Pabiot is a young and determined women that took over her grand-father’s estate (Roger Pabiot) quite recently. Alone, she is now managing 24 hectares in the very heart of Pouilly sur Loire. 22 hectares of Sauvignon blanc and some acres planted with Chasselas.

THE STORY

The clay and limestone conditions lend the wine aromas of citrus fruit and flowers. Delicate, fruity and floral, it will go with the an apertif (perfect with shellfish), a main course (fish, white meat) and cheese (exquisite with fresh goat cheese).

TERROIR

Clay and limestone

VARIETALS

Sauvignon blanc 100%

Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.

AGEING POTENTIAL

Enjoy all year long, 2 to 3 years

TASTING NOTES

Golden color.
The nose is expressive with fruity (citrus) and floral (acacia flowers) aromas.
The mouth is full-bodied with a frank attack where citrus and white fruit aromas are expressed. The saline finish is persistent and intense.

2022 CELESTE VERDEJO, DO RUEDA

VINEYARD

Region: Castilla y Leon

Appellation: Rueda

Soil: Gravel and stone

Eco-Practices: Sustainable, Solar

WINEMAKING

Varietals: Verdejo & Sauvignon Blanc

Aging: On lees for minimum of 4 months

Wine is sourced from Familia Torres owned vineyards in a unique zone of the DO with distinct soils of riverbed gravel

and stones which allow the verdejo to mature exceptionally and imparts a characteristic minerality to the wine

WINEMAKING

Fermentation in stainless steel tanks and aged on lees for four months to add complexity.

TASTING NOTES

The wine has a pale yellow color, accompanied by a subtle effervence. It gives off a fresh scent of herbs and lemon peel,

underscored by a distinct mineral note. Silky on the palate, featuring a prominent citrus flavor, specifically tangerine,

which blends into its rich texture.

Founded in 1969 after the marriage of Jean-Louis and Françoise Tissot, both from winemaking families, this 17 hectare estate is now ably run on lutte raisonnée principles by their children Valerie and Jean-Christophe. The domaine is situated in the picturesque hill village of Montigny-les-Arsures in the heart of AOC Arbois and they produce the full gamut of Jura wines and spirits.

Valérie Tissot Arbois Trousseau is a light, spicy red wine from pure Trousseau – a grape that thrives on the slopes around Arbois. Earthy, with notes of red berries, spices, and a hint of smokiness. The wine has a distinct character that sets it apart from other red varietals.

100% Gamay

50+ year old vines

Grown on granite and clay

Southwest exposure

100% whole cluster

Indigenous yeasts

Fermented and aged stainless steel

Black raspberry and cherry scents are accented by cracked pepper and fennel. Juicy and focused on the palate,

offering bittersweet cherry and dark berry flavors with a tingling spicy quality.

Cuvée Spéciale Tibouren is Clos Cibonne’s easy-drinking, elegant red wine, made mainly from the native tibouren grape with a small percentage of grenache. This Mediterranean wine will make you reevaluate preconceived notions about reds from Provence. Great with a slight chill.

Tequila, Pink Grapefruit, Black Pepper, Lime and Salt Cocktail. 11.2% alc/vol

ALLO may sound like a greeting, or perhaps it refers to the famous BBC television sitcom ‘Allo ‘Allo! that always brought a laugh. More seriously, the name is a merge of Alvarinho and Loureiro’s initials, two noble grape varieties of the Minho Region in northern Portugal. Loureiro, representing the majority (70%) of the blend, provides floral notes. Alvarinho, on the other hand, is responsible for the wine’s structure. By combining the delicate nature of Loureiro with the confidence of Alvarinho, ALLO is a wine that embodies both the fun and serious sides of our Territory.

Introducing Tenmei Bear Cup Sake, a delicious and authentic Japanese sake from the Niigata region. This sake showcases a smooth and crisp flavor profile with subtle fruity undertones, making it a perfect choice for those seeking a traditional and refreshing sake experience.

To enjoy Tenmei Bear Cup Sake at its best, it is recommended to serve chilled in a traditional sake cup or glass. Pair it with your favorite sushi or sashimi dishes for a truly authentic Japanese dining experience. Cheers to a delightful and satisfying sake tasting experience!

Intense ruby with a characteristic Monica purple undertone. The nose is both intense and delicate, featuring notes of red fruits such as raspberry and strawberry, complemented by fresh herbs, which is a typical characteristic of this varietal, along with hints of tar and tobacco. The wine is fresh with a pleasant softness and very well-balanced.

Classification: Vermentino di Sardegna D.O.C (Controlled designation of origin)

Grape varieties: Vermentino 100%

Place of origin: vineyard of Acquasassa estate; north side – Serdiana

Soil: clay-limestone soil at about 160 meters above sea level

Climate: mediterranean, mild winters with limited rainfalls; sunny and windy summers.

Average age of the vineyard: 20 years

From vineyards in Paraje Altamira comes this Blanc de Blanc Nature sparkling. The wine was aged on its lees for 12 months, creating a rounded mouthfeel. The nose offers white peach, pear and hints of butter. It's fruity, with citrus acidity and fine bubbles driving flavors of pome fruit, lime and chamomile through the lasting saline finish.

Cantina di Mogoro is a traditional cantina in the hills of Sardinia focused strictly on indigenous grape varieties. Using large cement vats and slavonian oak, Cantina di Mogoro crafts fresh, salty whites like this classic and crowd-pleasing Vermentino.The Le Giare Vermentino opens up with aromas of pink lady apples and white flower. On the palate the wine is rich and round with notes of pear and orange zest. 

It represents a new way of interpreting the typical red grape from Montefalco, cultivated and vinified in such a way as to obtain a young and enjoyable, fresher and very drinkable wine.

Grape varietal
100% Sagrantino

First vintage: 2008

Vineyards: Located on the hills between 300 and 400 m a.s.l.; southern and southwesterly exposure; training system spurred cordon & Guyot.

Harvest: Last week of September, grapes are hand-picked.

Vinification
:By gravity feed; fermentation in contact with the skins for a short period of time.

Ageing
: In stainless steel vats then assembling and clarifying in cement vats for some months.

Tasting notes
: Dense ruby red colour. A rich and intense nose, featuring fruits with marked notes of citrus and wild berries. Subtle scents of aromatic herbs. Elegant and fresh on the palate. Very persistent and fruity finish.

Accompanies
This is a wine that can be enjoyed with all courses of a meal. It goes well with pork cold cuts and cheese, with flavoursome first courses, legume soups and main courses of poultry and red meat. An ideal accompaniment to semi-matured cheeses.

Best period for drinking
A wine that can be consumed immediately, but continues to age in the bottle for several years.

100% Folle Blanche. Impeccably clean, well-balanced and vividly expressive with crisp notes of citrus fruit, hints of the sea and a searing, ripe acidity.

Loire valley, France

From plots on each of the region’s three renowned soil types, this is a lively and aromatically expressive Sancerre Blanc. Orange and grapefruit on the nose, plus fleshy citrus tension on the palate, culminate in floral notes that linger on the long finish. The nose is expressive and delicate with aromas of citrus fruits (orange, grapefruit). The attack is frank, the mouth offers a fleshy tension. Fruit enlivens the whole (orange wedge, lemon), with a long return to passion fruit. Floral notes (rose petals) ensure a beautiful finish and bring an airy touch.

The Cascina Sancio Lumassina Pet Nat is the rare Lumassina grape of Liguria, refermented in bottle, it has a plethora of aromas, which change over the course of the bottle. Enjoy golden apple, citrus fruit, brioche, mineral complexity, and a hint of salt. The flavors are complex and persistent. This ancestral sparkling is very versatile; pair it with light appetizers, fried fish, or drink on its own. Lumassina is named for Lumache, or snails, which were the traditional pairing for the wine.

A new vineyard source for us: Serenity Vineyards on the west side of Seneca Lake, farmed by our friends at Hermann J Wiemer. Dark, brambly berries and plums, tomato leaf herbaceousness, toeing the line between playful and serious.

Hand harvested, 50% whole cluster maceration. Gentle extraction during the 14-day fermentation. Aged in neutral barriques, with sulfur added after malolactic and before bottling. Unfined and unfiltered.

Centerbe Faccia Brutto is our take on a European herbal liqueur that is both refreshing and delicious. We use a number of fresh and dried herbs in our blend and macerate them in non-GMO neutral grain spirit. The dried botanicals like lemon balm, anise hyssop, nettles and coriander are macerated for a full week, while the fresh herbs like parsley, tarragon, bay leaves and marjoram are left overnight to preserve color and freshness. The resulting tincture is proofed down and sweetened with organic cane sugar and bottled at a rousing 45% abv.

Our aperitivo is a bittersweet rendition of the classic “red bitter” but with more character. We infuse 17 fresh and dried organic botanicals such as gentian, kola nut, hibiscus, and rhubarb root in non-GMO neutral grain spirit for two weeks. At that point, we add water and fresh orange peels (2 oranges per bottle!) and let that steep overnight. We strain and filter the resulting tincture and add organic cane sugar and cochineal to achieve the ruby hue we all love.

Founded in April 2017 by Mario D’Amico, Les Spiritueux Iberville is a Montreal-based company on a mission to bring Quebecers Italian-inspired spirits made with local flavours and ingredients. The project is a tribute to the sacrifices that Mario’s grandfather, Mario D’Amico Sr., made when he first immigrated to Quebec in 1953, and to the warm welcome the family received when they arrived in La Belle Province. 

The venture also pays tribute to the family home Mario Sr. built with his own hands on rue Iberville in Montreal’s Villeray neighbourhood. This is where prototypes of the first Iberville products were made back in 2016 and where, in the Seventies, the grandfather made wine with his brothers and friends. 

Spirit Notes: 

Treat yourself by indulging in the rituals of *l’apéro* with Amermelade, the first Québec made bitter *apéritif.* In a bottle of Amermelade, you will find the history of classic italian *aperitivi* and a deliciously fresh wind of change with local flavours such as sweet gale and sea buckthorn.

NOSE AND PALATE

Sharp bouquet of various citrus with hints of fir and ginger. Bitterness reminiscent of pink grapefruit. Complex attack of multiple citrus (orange, bergamot, peach, and apricot). Ends with light bitterness and camphor notes leading to eucalyptus and rose.

Lively and fresh, this stunner hails from one of the nation’s newest and coolest AVAs — San Luis Obispo Coast. Dry, bright, and crisp, this rose is made from organically grown Grenache. Soft pink flowers and strawberry notes open this wine and evolve to include lemon zest, white peach, and a fantastic mineral finish. Sustainably produced, bottled unfined and unfiltered, and with minimal sulfites added at bottling. Perfect for oysters, grilled shrimp salad, and light pastas.

This wine is brilliantly elegant, generous, and fruity. It has a deep, subtle color with purple highlights, smooth tannins, well-integrated oak, and hints of spice for a beautifully complex flavor profile.

Food Pairings: Pleasant and round, this wine is the perfect accompaniment to leg of lamb in sauce or mutton stew. Ideal for special occasions and particularly celebrations.

This 100% Chenin fresh white is dedicated to immediate pleasure, on seafood, oysters, fresh cheeses or simply as an aperitif, on the beach or on the terrace.

Manual harvesting early enough to obtain freshness and lightness, then direct pneumatic pressing to best respect the berries, and deburring in the tank. The fermentation took place for four weeks, and then we pulled out to give way to the Fresnettes in the barrels. The bottling took place in the spring to trap the aromas of fresh citrus fruit in the bottle, and 6 months later it was available for sale.

• Collection: Reserva
• Body: Light-bodied, with extreme purity.
• Color: Transparent
• Aroma: Aroma with notes of sweet almonds and vanilla.
• Palate: Notes of white chocolate and orange essence, with a dry finish.
• How to drink:Perfect for classic cocktails and refreshing drinks.

Sugar free, Gluten Free & KOSHER

This Chilean orange is made from single vineyard, old-vine sauvignon blanc that has been wild fermented and left on the skins for 60 days and bottled unfiltered with no sulfur added. On the palate, you’ll detect smoky stone fruit and citrus with savory wild herbs and a nice grip

APPELLATION Conca de Barberà (the DO goes back to 1985). Most of the vineyards are located around the historic town of Montblanc, and the appellation covers a total of 14 municipalities in the north of the province

of Tarragona. The vineyards are planted in the valleys of the rivers Francolí and Anguera and are surrounded and protected by several mountain ranges. Today, the Conca de Barberà DO mainly produces red wines, along with whites, and minor amounts of rosés and sparkling wines.

WINE REGION Tarragona – Catalunya

ALTITUDE 370 - 420 mt above the seal level

SOILS

Alluvial flooring, clay and limestone with pebbles and slate (no chemicals sprayed). All the estate vineyards are located on the slopes of the Prades Mountains.

VARIETAL

70% Trepat, 15% Garnacha, 15% Syrah.

A finicky vaietal, Trepat is indigenous in the northeast wine regions of Penedés, Conca de Barberá and Costers del Segre.

It prefers alluvial or sandy over calcareous soils and benefits from maritime-influenced mesoclimates. Trepat buds early and

is resistant to most fungal diseases.

YIELDS PER HECTARE

5000 kg. Trepat, 5000 kg. Grenache, 4000 kg. Syrah.

TRAINING SYSTEM

Gobelet (free-standing), south-east terraced vineyards.

HARVEST

Manual. The grapes come from three estate vineyards located

in Montblanc.

VINIFICATION The three varieties are processed separately from the beginning (therefore this is not a field blend). Hand-harvested grapes, cold pre-fermentation and softly pressed. The must spontaneously ferments

(indigenous yeast only) with the skins in stainless steel vats. No external yeast.

The malolactic fermentation occurs naturally. The wine ages in used French oak barrels (225 and 300 liters)

for roughly 3 months and then is bottled. Unfined and unfiltered. No cellar’s manipulation. Min. added sulfites

added at the racking and before the bottling.

WINE DESCRIPTION Translucent cherry at sight. Elegant aroma of wild red fruit and spices. Delicate

mouthfeel, displaying a round yet fresh fruit. Lingering finish with a nice kick of acidity. 12,5% AbV

FOOD PAIRING Great with rice, pasta, vegetables, cheeses and white and red meats.

Insolia is one of the oldest indigenous varietals cultivated in Sicily, displaying

great freshness, endowed with flavor and elegance.

Vineyard: The variety comes from a small vineyard (2 hectares only) at 250

m of altitude and marked by stoney clay and limestone. The vineyard is

located in Contrada Pozzillo, near Marsala. The vines average 20 years of

age and are managed according to environmentally friendly agriculture

practices, skipping any use of pesticides and herbicides. Guyot system.

TASTING NOTES

Color | vibrant, straw yellow.

Aroma | elegant and complex with citrus and green pear wrapped a core of

mineral and floral notes. The combination is an intriguing and charming

bouquet.

Taste | fresh and rich without being cloying and retaining enough acidity.

The strong mineral entry, almost salty, evolved into a powerful, long and well

balanced finish. It’s a liquid postcard from west Sicily displaying the

Mediterranean influence at its best. Overall it’s an intense mid weight wine,

capable to age at least 4 years from the harvest.

FOOD PAIRING | Grilled swordfish, couscous with tuna and cherry

tomatoes, clam pasta, grilled vegetables and white meats with sweet spices.

A deliciously mineral 'No Sulphites' Chardonnay, lightly oaked and with bags of character and personality.

The small wine producing Jura region of eastern France sits between Burgundy and the Swiss border and lately it's been enjoying a well deserved period of prominence with Chardonnay proving to be one of its most successful grape varieties. Indeed, while quite modestly priced this wine bears favourable comparison with many more highly priced Burgundies. They use fruit from 50 year old vines which is fermented and aged in new oak foudres without filtering, racking, or the addition of sulphites. Essentially it's just left to mature in its own time with nature doing the rest. The outcome is wonderfully fresh, precise and tidy and is a great example of a wine where the fruit, minerality and subtle oak all sit in a satisfying harmony.

It makes a perfect aperitif, and for food pairing it's made to go with stuff fresh from the sea - a generous basket of fruits de mer being just the thing.

Beautiful, light, and savory Pinot Noir. The bouquet presents dried rose petals while the palate displays soft, lively notes of cherry, raspberry, and earth. An impressive wine from a region where it’s increasingly hard to find good value.

Pairings: Duck breast, creamy brie, mushroom risotto

Winery: La Staffa

Category: Wine – Sparkling - White

Grape Variety: 80% Verdicchio, 20% Trebbiano

Region: Staffolo/ Marche/ Italy

Vineyard: Estate

Winery established: 1994

Feature: Certified organicSoil: clay/limestone soil very rich in calcium carbonate

Elevation: 396 meters (1,300 feet)

Age of vines: young Verdicchio, Trebbiano planted in 1975

Vinification: Harvest starts earlier than for their regular still wine to keep the alcohol lower. Grapes are picked into

small boxes, pressed immediately. Fermentation at controlled temperature in steel for 20 days, stop on fine lees

for 4 months and fermentation in bottles. Refinement at least 6 months in the botte before its release.

Tasting Note: Straw yellow color. In the nose intense fruit with yellow fruit, yeasts, bacon and wild fennel. On the

palate dry, very fresh, with hints of citrus

Alc: 11.5 %

• Practicing Biodynamic

• 47% Cinsault, 42% Grenache, 6.5% Grenache Blanc, 4.5% Clairette Blanche

• Sourced from Central Coast vineyards in Monterey, Santa Ynez, San Lucas, Arroyo Seco, San Bernabe

• Rested on lees post-fermentation

• 13% abv

Fresh and bright with a shell pink color reminiscent of a Côtes de Provence Rosé.

Hints of wild strawberry, white cherry, ripe peach, and the barest whiff of spearmint give way to zesty notes of strawberry, watermelon,blood orange, peach, and citrus.

• Practicing Organic

• 100% Rosé of Cabernet Franc

• Source from Happy Canyon Vineyard (Happy Canyon AVA) and Rock Hollow Vineyard (Los Olivos AVA)

• Whole cluster pressed to stainless steel tank for fermentation

• Aged 4 months in neutral French oak

• 720 cases produced

• 12.5% abv

This bright wine has flavors of watermelon, orange peel, and floral notes that give it an extra kick of lively acidity.