A selection of citrons from the Mediterranean islands & shores. The maceration of citron zest in pure alcohol in a copper pot still during several hours is followed by a distillation. The resulting spirit of citron is blended with crystallised sugar, water to lower the percentage of alcohol & colouring. The final liqueur is filtered before bottling. Deep citron acidity. This liqueur is always used as a component in cocktails for its original colour & its lemon taste ...

A selection of Williams pears grown in the Rhone & Ardeche valleys are the main ingredients for this liqueur. Cartron Williams Pear eau-de-vie is blended with sugar & the necessary quantity of water to reduce the alcoholic content. Tasting notes: The delicate flavour of the Williams pear, smoothed by sugar ...

Rich violet colour & intense aromas of mulberry & plum lead to a smooth, powerful palate packed with fruit. Malbecs typical violet notes bring a touch of elegance to this beautiful Casa Bonita wine. ...

A zesty aroma of lime & cut grass leads to a crisp, punchy palate full of Sauvignon fruit. A little touch of Verdejo brings a uniquely Spanish twist to this beautiful Casa Bonita wine. 85% Sauvignon Blanc, 15% Verdejo ...

Cabrito Blanco 100% Agave Clear & brilliant colour with round notes of floral anisette, fruit, apple & lemon with some cooked agave & cut grass aromatics. The flavour is slightly sweet cooked agave, with tangy spice & grapefruit. ...

This crystal-clear tequila is made from 100% blue agave, without barrel ageing, to select a fresh tequila flavour. Robust notes of sweet agave, green peppers, citrus & a hint of herbs & spice. Taken together, these notes provide a smooth complex, & prolonged presence. A bold tequila expression for true tequila lovers. ...

This unique blend offers a complex, intense & elegant nose with expressive notes of red & black fruit, spices & tobacco. Balanced, supple mid-palate with some more spices & red fruit, followed by a long finish. Lapostolle is owned by the Marnier-Lapostolle family (of Grand Marnier fame), & since the winery's foundation in 1994 has pursued an uncompromising approach to quality. Their objective is simple as it is ambitious: to create world-class wines using French expertise & the superb terroir of Chile. The five varieties in Borobo are h&-harvested from three of Casa Lapostolle's premium sites: in Apalta (Cabernet, Petit Verdot & Carmenere), Casablanca (Pinot Noir) & Cachapoal Valley (Syrah). All of the grapes were h&-destemmed. The must was wild fermented in small French oak casks for ten to fifteen days at less than 28&176;C, followed by post-fermentation skin contact lastgin from just a couple of days in the case of the Pinot Noir to three weeks for the Cabernet Sauvignon. The wine was then racked to barrels to undergo malolactic fermentation, & aged for twenty-four months in 100% new French oak barrels before bottling unfined & unfiltered. 30% Cabernet Sauvignon; 25% Syrah; 20% Carmenere; 15% Pinot Noir & 10% Merlot. ...

Colour: Intense violet colour. Nose: Expressive nose full of fresh red fruit aromas such as plum & cherries. Palate:
...

Colour: Intense violet colour. Nose: Expressive nose full of fresh red fruit aromas such as plum & cherries. Palate:
...

Intense, complex nose full of different aromas: white pepper & red fruit at the start, then runes & black cherries with some hints of sweet spices. Juicy on the palate, with soft structure & balance; fresh fruit flavours on the finish. The Rapel Valley is one of the few places with ideal conditions for Carmenere. The climate is semi-arid Mediterranean with winter-only rainfall & warm, dry days during the growing season. Both the Andes Mountains & the Pacific Ocean have a cooling influence on the vineyards. The soils are of alluvial origin with a layer of clay & good drainage. The grapes for this vintage are partly from Lapostolle's own Apalta vineyard & partly from long term contract growers in the region. All grapes were harvested by hand in small cases of 14 kilos & carefully transported to the winery. Winery All grapes were macerated for upto four weeks to extract structure & colour. During maceration, fermenation in stainless steel tanks lasted for about two weeks, utilising the native yeasts. Fifty-eight percent of the wine was aged for six months in French oak, a mixture of new & used barrels. ...