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Restaurant Estragon

Restaurant Estragon, 07200 Felanitx, Spain

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Les Oiseaux

L&B Yvernay - Laure & Benjamin Yvernay

Gamay - Beaujolais - Auvergne-Rhône-Alpes

Les Oiseaux - L&B Yvernay - Laure & Benjamin Yvernay
WINE MADE BY A NATURAL WINEMAKER
Restaurant Estragon logo Restaurant Estragon - 21 Jun. 2023
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Les Oiseaux Laure et Benjamin Yvernay France, Beaujolais Red 100% Gamay Manual harvest. Semi-carbonic fermentation, no filtration, no fining and no addition of SO2 at bottling, in order to best express the terroir.

Wines at Restaurant Estragon:
Antidote
Domaine des Grottes
Romain des Grottes
Antidote - Domaine des Grottes - Romain des Grottes -2022

ANTIDOTE 0% Alcohol Winemaker: Domaine des Grottes Region: Beaujolais - France Variety: Gamay juice and 15 herbs from his vineyard plus apple, ginger and lemon. Vintage: 2022 Style: Sparkling Rosé Delicious! Gamay juice mixed with local herbs, plus apple, ginger and lemon. You get a real hit of Rosemary coming through with this. Slightly sweet on the finish. Perfect for non-drinking days or for those who want the feeling of a wine, without Alcohol.

Ancestral Xarel-lo
Celler Cal Tiques
Joan Rubio
Ancestral Xarel-lo - Celler Cal Tiques - Joan Rubio

Ancestral Xarel-lo Joan Rubió Penedés, Catalonia Grape: 100% Xarel-lo Destemmed, maceration for 7 days, beginning of alcoholic fermentation with autochthonous yeasts in a stainless steel tank, final fermentation in the bottle 14 months in bottles with its fine lees White, Natural, Sparkling, Aromatic and fragrant

Equinox
Mas Zenitude
Erik Gabrielson
Equinox - Mas Zenitude - Erik Gabrielson

Mas Zenitude France, Languedoc - Roussillon 50% Merlot, 50% Carignan Manual harvest, Vinified in cement Tank and aged there for 22 months. Balance and equilibrium are characteristics that describe this wine. Notes of ripe plum, succulent red fruit and the silky tannins .

Essencial
Celler Cal Tiques
Joan Rubio
Essencial - Celler Cal Tiques - Joan Rubio

Essencial Joan Rubió Region: Penedés, Catalonia Varieties: 100% Xarel-lo White, natural, still, fresh and crispy Total destemming, 6-day maceration in stainless steel tanks, devatting, final alcoholic fermentation in 500-l barrels with native yeasts

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