THE VINEYARD Sourced from Verget’s choice growers in the Luberon.

FERMENTATION Produced only with first press in 80% used barrels, the remainder in tank.

AGING 7 months’ aging with multiple rounds 0f batonnage.

THE VINEYARD Mainly from the Côte-Rôtie” and “Terres Noires” plots in Davayé.

FERMENTATION Produced only with first press in 30% new barrels.

AGING 7 months’ aging with multiple rounds of batonnage.

"Ripe and generous, the 2022 Saint-Véran Lieu (Inter)dit delivers aromas of pear, waxy citrus fruit, freshly baked bread and sweet stone fruits, followed by a medium to full-bodied, rich and satiny palate."

THE VINEYARD Charnay (60%) and Pierreclos (40%) with clay-dominant soils.

FERMENTATION Produced only with first press in used barrels.

AGING 6 months’ aging with minimal batonnage.

"Medium to full-bodied, pure and satiny, with broad shoulders and an expansive finish."

THE VINEYARD From the a rich limestone-soiled plot at the very top of Pierreclos.

b> VINE AGE 50+ years of age

FERMENTATION Produced only with first press, fermented in foudre..

AGING Aged in foudre for 8 montthswith multiple rounds 0f batonnage.

"Medium-bodied, pure and elegantly textural wine redolent of pear, apple blossom and freshly baked bread."

THE VINEYARD From the lower, less steep part of the south-facing Roche slope, richer soils above limestone.

FERMENTATION Produced only with first press in stainless & used barrels.

AGING 6 months’ aging with minimal batonnage.

""Bright and elegantly textural, it will offer charming drinking on release."

THE VINEYARD A blend of 3 stony vineyards within Pouilly and Macon.

FERMENTATION Produced only with first press in used barrels.

AGING 6 months’ aging in barrel with minimal batonnage.

"A medium-bodied, round and fleshy wine with a satiny attack and an open-knit, expressive palate."

THE VINEYARD From the lower, less steep south-east facing part of the Roche slope, richer soils above limestone.

FERMENTATION Produced only with first press in stainless & used barrels.

AGING 6 months’ aging with minimal batonnage.

"Medium to full-bodied, satiny and incisive palate underpinned by bright acids and concluding with a long, saline finish. This cuvée is invariably one of Verget's best"

THE VINEYARD Both southern (70%) and northern exposure, harvested in 3 separate passes.

VINE AGE 70 years

FERMENTATION Produced only with first press in 25% new barrels.

AGING 8 months’ aging with multiple rounds of batonnage.

"Medium to full-bodied, with a satiny attack that segues into an elegantly fleshy palate built around racy acids and concluding with a long, saline finish."

100% Sémillon wine that underwent malolactic fermentation and matured in one-quarter new barrels, reveals aromas of ripe orchard fruits, baked pear, vanilla pod, white fruits, lemon and spices. It is medium to full-bodied, with a textural and layered palate that includes a fleshy core of fruit, bright acids and a deep, concentrated mid-palate, concluding with a long, chalky and tense finish. Crafted by Jean-Marie Guffens, this promising wine offers a broad drinking window, indicating its potential for both immediate enjoyment and aging

THE VINEYARD 100% Chardonnay From a high elevation vineyard of the Chateau des Tourettes of the Guffens family

SOIL Limestone

FERMENTATION The wine is produced using only the first press juice for the desired elegance

AGING Aged in 25% new oak barrels, followed by a few months on fine lees in barrels and concrete vats

THE VINEYARD From the vineyards of the Chateau des Tourettes of the Guffens family, Cabernet Sauvignon, Grenache and Syrah grown on gentle slopes in the Luberon

FERMENTATION The grapes are harvested early to retain freshness, and the Cabernet Sauvignon and Syrah juices will sit for one night with the Grenache must to develop a clear, ruby-red color. Fermentation occurs in stainless steel to preserve freshness.

AGING Retained in tank for 6 months, settled and bottled by gravity.