The typical Malvasia aromatica di Candia, Trebbiano and Ortrugo (with a little addition of Sauvignon and Marsanne) yield a natural sparkling wine resulting from a 12-day maceration of the grapes. Beautiful freshness of fruit (yellow fruits, citrus fruits), typical nuances of ageing on the lees (breadcrumb), fine texture.

A pure Menu Pineau - local white grape variety of Touraine - made according to the "ancestral method". Delicate bubbles, freshness and vibrant juice, smoothness and sapidity, mineral subtlety: it is undoubtedly in sparkling wines that menu pineau reaches the best of its expressive capacities.

From the youngest vines of the estate, a frizzante (harvest 2019) that combines the tradition of the sparkling red of Emilia with the technical mastery that privileges the fruit of the grape variety and the character of the terroir: smooth bubbles, notes of raspberry and wild strawberry, freshness and gourmandise.

A blend of Macabeo and Tardana - a local, late-ripening white grape variety - fermented on lees of Bobal: a white wine with an orange-pink hue, marked by its fruit (exotic fruits), lively mouthfeel and a mineral note that yields a long finish on the palate.

The Loire Valley is Gamay's second 'homeland' after the Beaujolais: on the schist terroir of the Coteaux du Layon in Anjou, farmed with care and moderate yields, it offers a fresh, crisp wine with beautiful vinosity.

An unexpected blend of Mourvèdre and Muscat d'Alexandrie from a clay-limestone terroir in the Languedoc: a wine vinified in vats and then aged in aged barrels.

Very old vines of ungrafted Verdejo for a direct-press white wine aged 5 months on fine lees in tanks. Unfiltered and without sulfur.

A blend of plots of clay and limestone soils.The grapes are macerated for 3 months in amphorae, where the wine is then aged for 3 months. Sulfur free and unfiltered.

The finest Trousseau vines on the estate's limestone terroir - such as the Corvées sous Curon parcel - with a vinification of de-stemmed grapes in wooden vats followed by a year's ageing in demi-muid.

The limestone terroir beneath the iconic Tour de Curon overlooking Arbois yields remarkable Pinot Noirs. Vinification with whole grapes in wooden vats, aged 1 year in barrels.

A forty-year-old vineyard on limestone soil and a subsoil of Lias marl, Pinot Noir vinified in whole bunches in truncated wooden vats, with one year's aging in barrels.

Vinified as an orange wine, this wine is produced from maceration of savagnin grapes for 6 months in 420-litre amphorae, followed by 3 months of maturation in barrels. Sulfur free and unfiltered.

Produced from grapes growing on parcels of Trias marl, a Savagnin aged for 6 months in oak barrels and 30 months under "voile": the perfect symbiosis of fruit expression and the aromatic profile of vin jaune.

A rarity: in the Chateau-Chalon appellation, where the grey marl terroir is normally dedicated only to Savagnin, an old Chardonnay vineyard left "on probation" (the literal translation of 'Sursis') in spite of appellation rules.

A blend of Côt, ungrafted Gamay and Gascon vinified in wholes clusters, aged in old barrels.

A rare grape variety that is nevertheless typical of the Touraine region, Menu Pineau – locally known as Orbois – vinified by Julien Courtois.

Originating from the region around Orléans, Gascon is a red grape variety which experienced a brief moment of glory in the Yonne, where the Courtois family originally hails from. ‘Icaunais’ is the French name for someone who comes from the Yonne.

Claude Courtois’ iconic Racines cuvée is made from an unusual blend: Cabernet Franc, Cabernet Sauvignon, Côt, Gamay, Gascon and many other, rare varieties.

Claude Courtois’ iconic Racines cuvée is made from an unusual blend: Cabernet Franc, Cabernet Sauvignon, Côt, Gamay, Gascon and many other, rare varieties. 

From a vineyard (2 ha) of old Cabernet Franc (50 to 80 years old), small yields and manual harvesting, vinification without sulphur and maturing for two years in demi-muids.