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In the 1920s, the Marquis Incisa della Rochetta wanted to create a "noble" wine, i.e., one that was close to the taste of Bordeaux wines. On his estate of Tenuta San Guido, located in Maremma (coastal Tuscany), he had Cabernet Sauvignon (85% today) planted, convinced by their racy tannic structure and their durability. The climate, cooled by the sea breeze from the Mediterranean 5 km away and by the altitude (100 to 400 m), is particularly conducive to a slow maturation of the Cabernet berries.

All the wines of Tenuta San Guido are built around Cabernet Sauvignon as the main grape variety, combined with another minority variety. Sassicaia, a pioneer in the super-Tuscan movement that followed, gained international recognition in 1971 and has never lost it since.

Guidalberto, a step above Difese, is a Cabernet-Sauvignon/Merlot blend with a Medoc-like profile, elegant and distinguished while remaining greedy.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

The term Vinho Verde originally referred to young and fresh wines and applied to both whites and reds. It has long been synonymous with white wines with a formidable acidity because they come from still green grapes. Mr. Van der Niepoort created this Dócil cuvée to demonstrate that a good Vinho Verde could be "docile". Vinified and matured in stainless steel vats, this wine made from the Loureiro grape variety on a granitic terroir offers a refreshing, crisp and fresh palate with floral (hawthorn, fern) and fruity (green apple, grapefruit, lime) aromas. And only 11° because the Vinho Verde appellation is not granted to wines titling more than 11°5.

Dirk Van der Niepoort, a talented Port producer, is an unusual character: quirky, visionary and intuitive. Twenty-five years ago, he set out to introduce the quality of the wines of northern Portugal, while remaining faithful to Portuguese know-how and grape varieties. He has created a plethora of vintages (more than 50!) highlighting here a terroir, there a grape variety or unconventional winemaking. Faithful to ancestral Portuguese traditions, Mr Van der Niepoort makes his red wines by blending local grape varieties: touriga nacional, touriga franca, tinta roriz, alfrocheiro, baga, jaen...

The term Vinho Verde originally referred to young and fresh wines and applied to both whites and reds. It has long been synonymous with white wines with a formidable acidity because they come from still green grapes. Mr. Van der Niepoort created this Dócil cuvée to demonstrate that a good Vinho Verde could be "docile". Vinified and matured in stainless steel vats, this wine made from the Loureiro grape variety on a granitic terroir offers a refreshing, crisp and fresh palate with floral (hawthorn, fern) and fruity (green apple, grapefruit, lime) aromas. And only 11° because the Vinho Verde appellation is not granted to wines titling more than 11°5.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

The Grand Blanc de Madeira, 75% Siria and 25% other indigenous Portuguese grape varieties, is a blend from 15 granite-soiled plots with very old vines (between 60 and 120 years old). Its refreshing acidity, remarkable minerality and moderate alcohol content (12%) bring it close to a great Chablis.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Delicate on the palate, Tinto is full-bodied and luscious with delicious fruitiness. A very fine entry-level wine, predominantly made from black Alfrocheiro grapes.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Vinhas Velhas is a blend of different parcels of old vines from the estate. Composed of more than 20 different grape varieties (Mencia, Baga, Tinta Amarela, etc.), it is the wine that best represents António's work, with a full-bodied, dense and creamy palate, with notes of tart black fruits.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

Vinhas Velhas is a blend of different parcels of old vines from the estate. Composed of more than 20 different grape varieties (Mencia, Baga, Tinta Amarela, etc.), it is the wine that best represents António's work, with a full-bodied, dense and creamy palate, with notes of tart black fruits.

António Madeira, a French engineer of Portuguese origin, decided in 2010 to return to the land of his ancestors, the Serra da Estrela. On this magnificent granite plateau considered to be the “terroir of the grands crus” of the Dão, António cultivates his plots of old vines (over 50 years old) planted with more than 30 grape varieties in a very hands-off manner. (more than 30 grape varieties). With moderate alcohol levels, his wines, which are more infused than extracted, have very pure aromatic expressions supported by delicate structures. A Burgundian version of Portuguese wines.

A Centenaria, the vines—which are well over a century old (120 years)—grow on granite soil, producing a powerful wine with an endless finish and very fine tannins. It has a balance very much in the style of Côte-Rôtie

Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).

Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.

Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).

Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.

Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).

Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.

Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).

Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.

Taylor's is the most famous House producing so-called English style Ports, i. e. straight and slender (while Graham, the other big House of Porto, represents the Portuguese style, softer and sweeter).

Classic Vintage is a blend of their 3 historical quintas: Vargellas, Terra Feita and Junco. No vintage between 2011 and 2016.

When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).

By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.

Black is the classic, full-bodied soy sauce, 50% wheat and 50% soy, aged 18 months in oak barrels. 

When Adrien David-Beaulieu, owner of Château Coutet, met the Shinko family, Japanese masters of soy sauce, he was inspired to produce soy sauces in Saint-Emilion. The manufacturing process is reminiscent of wine-making: fermentation of soy beans and wheat grains, maceration (up to 7 months) and aging (up to 18 months).

By importing from Japan the famous koji mushroom responsible for fermentation, selecting an organic cereal producer 14 km from his farm and a salt-maker on the Ile de Ré (the quality of the salt is a determining factor in soy sauce), Adrien David-Beaulieu has been proud to succeed in producing 'premium', local soy sauces since 2023. With their sweetness, intensity on the palate and aromatic complexity, these homemade sauces, which have nothing in common with industrial concoctions, bring all dishes (meat, fish, broths, marinades, vegetables...) into aromatic universes as original as they are rich in umami.

White is a rare soy sauce, 90% wheat and 10% soy, macerated and aged for 6 months in stainless steel tanks, with a milder, more delicate flavor. Both sauces can be refrigerated for 3 months after opening.