Catalogo vini francesi

INVINOVINIWINE IMPORT

INVINOVINI SRLSede Legale: Via Grazioli 3 - 37122 VeronaMagazzino: Mazzantica di Oppeano - VrPh.: +39 0458213115 Fax: +39 [email protected] - www.invinovini.com/imported

CATALOGO VINI FRANCESI2013



N° 1 on BORDEAUX AOC

AOC Bordeaux redAOC Bordeaux whiteAOC Bordeaux sweet white AOC Bordeaux roséAOC Bordeaux supérieur

AOC Bordeaux red(aged in oak barrel

AOC Bordeaux red(aged in oak barrel during 16 months, from our best

parcels)

AOC BORDEAUX REDAOC BORDEAUX WHITEAOC BORDEAUX ROSE

Union de Producteurs de Grangeneuve et Rauzan

AOC BORDEAUX RED

AOC BORDEAUX RED

Gold medal Vintage 2010 Paris 2011



AOC Crémant de Bordeaux

White Brut Semy dry

AOC Crémant de

Bordeaux Rosé

Brut

AOC BORDEAUX RED100% AGED IN OAK BARREL

GOLD MEDAL VINTAGE 2011

AOC BORDEAUX RED

GOLD MEDAL VINTAGE 2012

PARIS 2013 AOC BORDEAUX SUPERIEURAOC BORDEAUX RED

AOC BORDEAUX SUPERIEURGOLD MEDAL VINTAGE

2010AOC BORDEAUX WHITE

N° 1 on BORDEAUX AOC

Union de Producteurs de Grangeneuve et Rauzan



Le Blanc 2011

Completely renovated since its acquisition by Mr and Mrs Laviale in 2000, the Château de Lussac became a major property in its appellation. The best care and the most effective techniques of management are implemented to ensure high quality and get great white wines. The vines are pruned in double guyot. A very careful and controlled stripping is performed only on the sunrise side. The vinification takes place in partly new barrels and the ageing on lees lasts 8 to 9 months.

Vineyard Appellation: AOC Bordeaux Blanc Sec Area under vine: 0,81 ha in production (total 32ha) Soil s: clay and limestone Grape varieties: 100% Sauvignon Blanc Planting density: 7200/ha Average age of vines: 3 years Pruning method: Double guyot Yield : 5 hl/ha (because 1st year of production for the vines ) Production: 500 bottles Vol. alcohol: 13 % Date of bottling: July 20th, 2012 Vinification Manual harvest with crates. Direct pressing with full grapes. D ebourbage. Alcoholic fermentation in barrel during 7-8 days. Ageing Ageing on lees with 60% new French oak barrel during 9 months.


INVINOVINI SRLSede Legale: Via Grazioli 3 - 37122 VeronaMagazzino: Mazzantica di Oppeano - VrPh.: +39 0458213115 Fax: +39 [email protected] - www.invinovini.com/imported 2007

The “Chateau de Lussac” was founded in 1876. It has been the property of Mrs. G. Laviale – Van Malderen and her husband Hervé since the 2000 vintage. The vineyard and the vinification equipment have been rebuilt. Today the Chateau de Lussac produces on a clayey and clay and limestone soil, one of the best Saint-Emilion wines: a great wine with 77% of Merlot and 23% of Cabernet Franc & a second wine with a Merlot basis called “Le Libertin de Lussac”.

Vineyard

Appellation: AOC LUSSAC SAINT EMILION Area under vine: 24,60 ha Soils: Clayey-limestone, outcrops of clay-loam Grape varieties: 77% Merlot, 23% Cabernet Franc Planting density: 5500/ha Average age of vines: 30 years Pruning method: Double Guyot Yield: 41 hl/ha Production: 106 632 bottles Vol. alcohol: 13% Date of bottling: June 16th, 2009 Vinification

The grapes are harvested mechanically. Double sorting: mechanically by Tribaie and manually. In thermo-regulated stainless steel vats. “Saignées” (bleeding) on Merlot. Alcoholic fermentation at 28°C. Post fermentation maceration at 28°C. Total vatting time: 26 days. Malolactic fermentation: 20% in new oak barrels and the rest in vats. Ageing

The wine is aged in 45% new French oak barrels and 55% used French oak and receives around 16 months barrel ageing. Finning with egg whites and light filtering before bottling. Tasting notes

… “ This property benefited for 10 years from big investments which regularly bear fruit. Evidenced in this 2007: the bouquet is a combination of kirsch and roasted coffee notes. The roundness of the attack gives way to the firm and powerful tannins that extends to a warm finish. We shall wait at least two years before serving this wine with a grilled steak” . Le Guide Hachette des Vins 2011.

Award

Gold medal: 56ème Concours des Grands Vins de France - Mâcon 2010

Grades: EP: Falstaff (AT) 86-88 /100; Gault Millau (F) 11-12/20; Jacques Dupont (F) 14/20; Jancis Robinson (UK) 16/20; Mario Scheuermann (G) 84-85/100; Vino Magazine (BE) Very good; Weinwirtschaft/Harald Ecker (G)*** B: Gilbert & Gaillard (FR) 83/100; The Southwold Tasting (GB) 14,46/20; Grand Jury Européen ****/*****



2010

Completely renovated since its purchase by Mr & Mrs Laviale at the beginning of the year 2000, Château de Lussac is a major property of its appellation. The utmost care and the finest management techniques are exercised in order to ensure quality, full bodied wines (77% Merlot & 23% Cabernet Franc), with good ageing potential. Vines are carefully pruned in Double Guyot, with thinning of the leaf canopy and green harvesting to limit yields and ensure quality. The vinification itself takes place in temperature-controlled vats followed by a lengthy ageing period in French oak.

Vineyard Appellation: AOC LUSSAC SAINT EMILION Area under vine: 29, 40 ha Soils: Clayey-limestone, outcrops of clay-loam Grape varieties: 80% Merlot & 20% Cabernet Franc Planting density: 6000/ha Average age of vines: 30 years Pruning method: Double Guyot Yield: 30 hl/ha Production: 19 000 bottles Vol. alcohol: 14% Date of bottling: March 1st, 2012 Vinification The grapes are harvested and then sorted, once mechanically with the use of an immersion system known as Tribaie, followed by a second manual selection on a sorting table. A pre-fermentation cold maceration is then carried out and lasts for several days (duration will vary) at a temperature of less than 5°C. A coaxial cooling unit allows for the temperature to be significantly reduced. The fermentation itself takes place in temperature-controlled stainless steel vats and the temperature does not exceed 28°C. Daily pumping over ensures good colour extraction. A post-fermentation hot maceration is then carried out and the temperature can reach 29-30°C. The total vatting time extends to around one month. Ageing Le Libertin de Lussac 2010 is selected from specific parcels in Château de Lussac. The wine is aged in 40% new French oak barrels and 60% used French Oak. Tasting notes Deep red garnet robe. On the nose, the initial spice and notes of truffles give way to dark, ripe fruit flavours. This is accompanied by a pleasant tobacco background giving added complexity. This wine has a fresh, full, flowing palate intermixed with spice which confers good length and freshness. Solène Vouillon. October 2012

Awards

Silver medal: Sélections Mondiales des Vins Canada 2012 / Bronze medal: Japan Wine Challenge 2012


INVINOVINI SRLSede Legale: Via Grazioli 3 - 37122 VeronaMagazzino: Mazzantica di Oppeano - VrPh.: +39 0458213115 Fax: +39 [email protected] - www.invinovini.com/imported 2011

Completely renovated since its purchase by Mr & Mrs Laviale at the beginning of the year 2000, Château de Lussac is a major property of its appellation. The utmost care and the finest management techniques are exercised in order to ensure quality, full bodied wines (77% Merlot & 23% Cabernet Franc), with good ageing potential. Vines are carefully pruned in Double Guyot, with thinning of the leaf canopy and green harvesting to limit yields and ensure quality. The vinification itself takes place in temperature-controlled vats followed by a lengthy ageing period in French oak.

Vineyard Appellation: AOC Bordeaux Rosé Area under vine: 3,43 ha Soils: Clayey-limestone, clay-loam Grape Varieties: 80% Merlot & 20% Cabernet Franc Planting density: 5500/ha Average age of vines: 35 years Pruning method: Double Guyot Yield: 49 hl/ha Production: 22 000 bottles Vol. alcohol: 13.5% Date of bottling: March 1st, 2012 Vinification The grapes are harvested mechanically and then sorted, once mechanically with the use of an immersion system known as Tribaie, followed by a second manual selection on a sorting table. Selection of batches during the pre-fermentation maceration. Settling and adjustment of the sediment for optimal fermentation. Alcoholic fermentation in temperature-controlled stainless steel vats. Steady control of temperature increase. Yeast selection. Ageing Ageing on lees and stirring of the lees in the vat. Bentonite fining for protein stabilisation. Filtration at bottling. Tasting notes Château de Lussac Rosé 2011 is endowed with an intense raspberry robe with salmon reflections. On the nose, this wine associates floral notes with ripe berry fruits such as strawberries. The palate is smooth and ample, with a lively, fresh mid-palate. A long expressive finish with hints of bitter almonds makes this wine an excellent accompaniment to grilled meats. Solène VOUILLON. September 2012



Château Franc Mayne, Grand Cru Classé, is a wine estate located in Saint-Emilion. The vineyard of 7 hectare (17 acres), is planted predominately in Merlot but also in Cabernet Franc. Much of the vineyard is located on Saint-Emilion’s most prized limestone plateau which confers to a blend all the mineral complexity of a great wine. Careful attention in the vineyard, manual harvesting of each parcel and first-class winemaking facilities, coupled with a real knowledge, ensure that the wines of Franc Mayne remain some of the finest of its appellation.

Vineyard Appellation: Saint-Emilion Grand Cru Ranking: Cru Classé Area under vine: 6.52 ha in production – 7.02 ha planted Soils: Clay and limestone Grape varieties: 90% Merlot - 10% Cabernet Franc Planting density: 6600/ha Average age of vines: 30 years Pruning method: Double Guyot Yield: 35 hl/ha Production: 24 000 bottles Vol. alcohol: 13,5% Date of bottling: June 17th to 19th, 2014

Vinification The grapes are harvested manually and then sorted, once mechanically with the use of an immersion system known as Tribaie, followed by a second manual selection on a sorting table. The fermentation itself takes place in temperature-controlled stainless steel vats and oak vats. A pre-fermentation cold maceration is carried out at a temperature < 5°C during 2-4 days. Daily pumping over ensures good colour extraction. Alcoholic fermentation at 28°C maximum during 10-15 days. A post-fermentation hot maceration is then carried out and the temperature can reach 31°C during 8 to 10 days. The total vatting time extends to around one month. Ageing Château Franc Mayne 2012 is aged in 50% new French oak barrels and 50% used French oak and receives between 14 and 16 months barrel ageing.

2012



Château Franc Mayne is a quaint, picturesque property, located just outside the most beautiful of French towns, Saint-Emilion. The Château’s 7 hectares (17 acres), Grand Cru Classé vineyard, is planted predominately in Merlot but also in Cabernet Franc. Much of the vineyard is located on Saint-Emilion’s most prized limestone plateau which confers to a blend all the mineral complexity of a great wine. Careful attention in the vineyard, manual harvesting of each parcel and first-class winemaking facilities, coupled with a real knowledge, ensure that the wines of Franc Mayne remain some of the finest of its appellation.

Vineyard

Appellation: Saint-Emilion, Grand Cru Classé Area under vine: 7 ha Soils: Clayey-limestone Grape varieties: 90% Merlot, 10% Cabernet Franc Planting density: 6000/ha Average age of vines: 30 years Pruning method: double guyot Yield: 38 hl/ha Production: 25 770 bottles Vol. alcohol: 13% Date of bottling: July 2nd, 2009

Vinification

Long harvesting period, selective sorting depending on level of grapes’ maturation (by Tribaie) and manual sorting. Work plot by plot. The grapes are harvested manually. Vatting room and barrel cellar entirely renovated. Vatting by gravity in temperature-controlled stainless steel and wooden vats. Crushing directly above the vats. Pre fermentation cold maceration at 12°C during 3 days. Long alcoholic fermentation at 28°C with punching down the cap and pumping over. Post fermentation maceration at 29°C. Total fermenting time in vats: 30 days. Malolactic fermentation: 50% in new oak barrels with batonnage and on the Oxoline rotational racks.

Ageing

The wine is aged in 50% new French oak barrels and 50% used French oak and receives around 16 months barrel ageing. Light filtering before bottling.

Tasting notes

A beautiful expression of Merlot, charming; generous, spicy, greedy, a wooded mere nothing. A wine of seduction, modern and tasty. A lot of pleasure. 15/20. Gault Millau – Les Meilleurs Vins de France, 2011.

Grades:

En Primeurs: Robert Parker (US)83-86/100; Alan Duran (US)88-90/100; Bettane et Desseauve (F)15/20; Decanter/James Lawther (UK)15/20; Falstaff (AUT)85-87/100; Gault Millau 2009 (F)17,5/20; Gault Millau 2008 (F)14-15/20; Grand Jury Européen**(*); Gusto Magazine (TUR)***;Jancis Robinson (UK)15,5/20; Jean-Michel Deluc (F)16,50/20; Jean-Marc Quarin (F)14,75-15/20; Mario Scheuermann (G)82-84/100; Meilleurs Vins de France 2009 (F)14,5/20; Neal Martin (US):84-86/100; Revue de Vin de France (F)14-15/20; Ronald de Groot (NL) ****;Vinissime/Didier Romieux (F):85-88/100; Vino Magazine (BE)Very good; Vinum (Switz)15/20; WeinWisser/René Gabriel [Switz]16/20; Wine Enthusiast/Roger Voss (US)88-90/100; Wine-Pages/Tom Cannavan (US)90/100; Wine Spectator/James Suckling (US)83-86/100; Wine-Times/H. Knall (AUT)88-90/100; Bottled: Andreas Larsson (SE)87/100; Gilbert & Gaillard 2011 (F):90/100; Gilbert & Gaillard 2010 (F)90/100; Gault & Millau (F)15/20; Grand Guide des Vins de France 2010 (F)14,5/20; Wine Enthusiast – April 2010 (US)88/100; The Southwold Tasting (GB)14,46/20; Le Grand Classement - Rémy Poussart (B)15,3/20

2007



Since its purchase in 2004 by Mr & Mrs Laviale, Château Vieux Maillet has been making a name for itself. Its first-class wine making facilities, coupled with the finest management techniques and a real know-how, help to produce some of the finest wines of its appellation. The Château’s 8,65 hectares are located on the edge of the Pomerol Plateau and are composed of diverse soil types, planted predominately in Merlot, Cabernet Franc and, more recently, Cabernet Sauvignon. This diversity confers much complexity to the wines.

Vinification

The grapes are harvested manually and then sorted, once mechanically with the use of an immersion system known as Tribaie, followed by a second manual selection on a sorting table. A pre-fermentation cold maceration is carried out and lasts 3 days at a temperature of 10-12°C.The fermentation itself takes place in temperature-controlled stainless steel vats and the temperature of 28°C. Daily pumping over ensures good colour extraction. A post-fermentation hot maceration is then carried out at 28°C during 12 days. The total vatting time extends to 25 days. A malolactic fermentation is then carried out, one third in new oak barrels and the remainder within stainless steel vats.

Ageing

The wine is aged in 50% new French oak barrels and 50% used French oak and receives around 14 months barrel ageing. Finning with egg whites and light filtering before bottling.

Tasting notes

Dark robe. Luxury nose, with splendid flavours of ripe black fruits, spices and a happy floral peel. Ambitious attack and silky mouth, with well coated tannins. Final nicely fresh of real happiness. Bernard Sirot, Vino Magazine, Edition 2008

Awards

Silver medal: Decanter World Wine Awards 2010 - *** RECOMMENDED / Bronze medal: Concours de Bordeaux 2010 / Bronze medal: Japan Wine Challenge 2010

Grades

EP: Bettante et Desseauve (F) 15-16/20; Bordeaux Aujourd’hui (F) 15+/20; Christophe Tupinier (F) 15+/20; Decanter / J. Lawther (UK) 15/20; Gault Millau (F) 12-13/20; Grand Jury Européen **; Jancis Robinson (UK) 14/20; Jean-Michel Deluc (F) 17/20 Mario Scheuermann (G) 82-84/100; Meilleurs Vins de France 2009 et 2010 (F) 14,5/20; Revue du Vin de France (F) 14-15/20; Ronald de Groot (NL) ***; Vinum (Switz) 16/20; Weinwirtschaft/Harald Ecker:***; Weinwisser / René Gabriel (G) 17/20; Wine Spectator / James Suckling (US) 82-85/100 B: Andreas Larsson (SE) 87/100; Gilbert & Gaillard Edition 2011 (F) 90/100; The Southwold Tasting (GB) 15,58/20; Grand Jury Européen ****/*****

2007

Vineyard

Appellation: AOC Pomerol Area under vine: 7 ha Soils: Gravely, sandy soils over clayey molasse.

siliceous-clay with ferruginous sandstone over a deep gravel under soil.

Grape varieties: 90% Merlot, 10% Cabernet Franc Planting density: 5500 vines/ha Average age of vines: 35 years Pruning method: Double Guyot Yield: 42 hl/ha Production: 35 651 bottles Vol. alcohol: 13% Date of bottling: May 13th, 2009



Since its purchase in 2004 by Mr & Mrs Laviale, Château Vieux Maillet has been making a name for itself. Its first-class wine making facilities, coupled with the finest management techniques and a real know-how, help to produce some of the �nest wines of its appellation. The Château’s 8,65 hectares are located on the edge of the Pomerol plateau and are composed of diverse soil types, planted predominately in Merlot, Cabernet Franc and, more recently, Cabernet Sauvignon. This diversity confers much complexity to the wines.

Vineyard Appellation: AOC Pomerol Surface area: 8,45 ha Soils: Gravely, sandy soils over clayey molasse with

ferruginous sandstone over a deep gravel under soil. Grape varieties: 75% Merlot, 20% Cabernet Franc &

5% Cabernet Sauvignon Planting density: 7000/ha Average age of vines: 35 years Pruning method : Double guyot Yield: 33 hl/ha Production: 32 000 bottles Vol. alcohol: 13% vol. Date of bottling: May 22nd, 23rd, 24th, 2014

Vinification Gravity vatting in thermo-regulated stainless steel vats. Cold pre-fermentation maceration (<5°C) during 2-4 days. Alcoholic fermentation in temperature-controlled stainless steel vats at 28°C during 8-12 days. Post fermentation maceration up to 29-30°C during 10-15 days. The total vatting time extends to around one month Ageing Château Vieux Maillet 2012 is aged in 30% new French oak barrels and 70% used French oak and receives around 14 months barrel ageing.

2012



TRADITIONNEL BRUT

50% Meunier – 25% Chardonnay – 25% Pinot Noir

Ageing in bottle : 3 ansCharacteristics :

The translucent, deep golden colour of the Lété-Vautrain Traditionnel Brut gives way to initial aromas that are elegant and pure. These are complemented by succulent

notes of apple, peach and apricot. In the mouth, this very well-balanced champa-

gne is complex and round. The aftertaste is long, with hints of dried fruits.

DEMI-SEC


Ageing in bottle : 3 years Characteristics :The robe of the Lété-Vautrain Traditionnel Demi-Sec is deep, and dark gold. Its intense, fruity and fresh bouquet leads into delicate aromas of mirabelle plum. In the mouth, this champagne is both full-bodied and delicate, giving the impression of munching a piece of fruit. The finish is long, with notes of apple, pear and citrus fruits.

GRANDE RESERVE


Ageing in bottle : 4 ansCharacteristics : Lété-Vautrain's Champagne Grande Reserve is the quintessence of the estate's style. Its colour is golden, almost coppery. A yeasty nose with a hint of brioche and butter complemented by a perfectly balanced attack make it too easy to drink.

MILLESIME 2008


Characteristics :The bubbles of the Champagne Lété-Vautrain Millésimé 2006 are fine and delicate, emphasi-sing the deep golden robe. The harmonious blend of pinot meunier, chardonnay and pinot noir offers a bouquet that is elegant and spicy with hints of walnuts and fresh, ripe apricots. This unique champagne is a combination of freshness, complexity, character and maturity.

ROSE ROYAL


Ageing in bottle : 3 ansCharacteristics : The Lété-Vautrain Rosé Royal is sparkling and salmon-coloured. At first floral, the bouquet centres in on elegant notes of rose. It then becomes more complex with aromas of fresh grapes and small red fruits. In the mouth this Champagne is very fruity, with hints of strawber-ry and raspberry. The finish is smooth with round tannins.

AOP - AOC champagne Lété Vautrain Brut rosé royal Rosé



ChampagneJean de Villaré

GRANDE RESERVE ROSE’

BLEND : 30 % Chardonnay - 60 % Meunier - 10 % Pinot Noir

Characteristics:This cuvee is made in the very best style that could be produced from the magnificent CHARLY-SUR-MARNE area and the region’s riverbanks.

Taste:A pale yellow colour and a bouquet of apple, peach and pear. In the mouth, the wine is balanced and interlaced with vinous aromas and fruit, supported by a good structure.

BRUT

BLEND : 30 % Chardonnay - 70 % Meunier

Characteristics:This blend is the perfect illustration of Meunier from the Marne Valley. It grows undivided along the river banks of CHARLY SUR MARNE. It’s mostly the Meunier grape which imparts this special flavour to this champagne.

Taste:Light yellow in colour with very fine mousse. The bouquet is discreet and elegant with note of brioche and candied or stewed fruits, with a light honey aroma. The mouth is supple and a well balanced. Unctuous with a good length in the mouth.

BLANC DE BLANCS

BLEND : 100 % Chardonnay

Characteristics:This pure and delicate champagne comes from the Chardonnay grapes from a selection of our best vineyards.

Taste:Pale yellow color with reflections of transparent green. The bubbles seem to dance in your glass and give a very festive impression. Discrete, elegant and mineral nose, with hints of acacia flowers andapples. Fresh and frank in the mouth with a touch of lemon zest, this cuvee is the perfect expression of the mineral Chardonnay grape..

ESPRIT GRAND CRU

BLEND : 55 % Chardonnay - 45% PINOT NOIR

Characteristics:Champagne made exclusively from Chardonnay Grand Cru grapes from the Côte des Blancs and Pinot Noir Grand Cru grapes from the Montagne de Reims. It has the style of the best Grand Cru Champagnes.

Taste:A wine with a light golden color, fine and vivid bubbles. The nose is powerful and smart with flower notes and fruity hints. The palate is smooth and well-balanced, very pure.grape..

BLEND : 60 % Chardonnay - 20 % Meunier - 20 % Pinot Noir

Characteristics:From a complex blend and of the three champa-gne grape varieties, this superb rosé is the symbol of the union between Gabriel BARON, a man born and raised in the Champagne region, and his Spanish wife Dolorès FUENTES.

Taste:The colour reflects the pale hue of rose petals. Young bouquet, the nose is rich with small red andblack berries and biscuit. A fruity and long finish with fine and round tannins.

ROSE’ DE SAIGNE’E

BLEND: 50% Meunier – 50%Pinot Noir

Characteristics :This Rosé de Saignée was obtained by maceration, which gives this cuvee its vivid color and its aromas of red fruit.

Taste :Nice pink color and rich of fine bubbles. A nose discrete and refined with subtile hints of blackberries. In the mouth a nice balance between full bodied and freshness. A pure and intense champagnewith a remarkable long finish.

Catalogo vini francesi

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