Red specialties

Les Deux Sauvages Neuchâtel AOC

Vintage
2017
Grape
Gamaret et Garanoir (assemblage)

Ripe fruit, notes of ivy and wild Garrigue herbs

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Tasting Notes

Ripe fruit, notes of ivy and wild Garrigue herbs

Consume with

barbecue (beef or lamb), shoulder of lamb, daube, horse rib steak, spit-roast wild boar, jugged venison

Serving temperature

12 à 15°

Retention period

3 to 5 years

Extra Muros Neuchâtel AOC

Vintage
2016
Grape
Gamaret, Garanoir et Pinot Noir (assemblage)

Wild forest berries, spicy, Mediterranean flavours

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Tasting Notes

Wild forest berries, spicy, Mediterranean flavours

Consume with

rib of beef, leg of lamb, saddle of venison; cheese : matured salted Gruyere, Camembert

Serving temperature

14 à 16°

Retention period

4 to 7 years

Le Soliste VDP

Vintage
2015
Grape
Galotta (croisement Ancelotta et Gamay)

Wild forest berries with fine spicy notes, fruity

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Tasting Notes

Wild forest berries with fine spicy notes, fruity

Consume with

rib of beef, leg of lamb, saddle of venison; cheese : matured salted Gruyere, Camembert

Serving temperature

14 à 16°

Retention period

4 to 10 years

Alto VDP

Vintage
2015
Grape
Galotta (croisement Ancelotta et Gamay)

Forest berries, well marked tannins

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Tasting Notes

Forest berries, well marked tannins

Consume with

As an aperitif, but also excellent with strong cheese or fruit desserts

Serving temperature

8 to 10°

Retention period

10 to 12 years