Tarapacá Single Varietal Cabernet Sauvignon
Tarapacá has different ways of making wine. In this series, emphasis is placed on the expressive character of the grape and its fresh fruit tones.
Tarapacá Single Varietal Carmenère
Tarapacá has different ways of making wine. In this series, emphasis is placed on the expressive character of the grape and its fresh fruit tones.
Vibrant, generous and alluring, Möet Impérial harmoniously combines the three Champagne grape varietals: the body of Pinot Noir, the suppleness of Pinot Meunier and the finesse of Chardonnay. Created from more than 100 different wines, the Moët Impérial s
Tarapacá Single Varietal Chardonnay
Tarapacá has different ways of making wine. In this series, emphasis is placed on the expressive character of the grape and its fresh fruit tones.
Tarapacá Single Varietal Merlot
Tarapacá has different ways of making wine. In this series, emphasis is placed on the expressive character of the grape and its fresh fruit tones.
Carbon Champagne is a relatively young champagne brand that was founded in 2011 by Alexandre Mea-Devavry (Alexandre Mea). He is the son of Bertrand and Gisèle Devavry. Gisèle Devavry is also the name of a champagne house with a history dating back to 1920
A pale yellow white wine. On the nose, it is intense, with citrus notes such as lime and grapefruit mixed with floral notes such as jasmine, orange blossom and honeysuckle. On the palate, it presents a fresh style, balanced acidity with a long and fruity
Tarapacá Single Varietal Sauvignon Blanc
Tarapacá has different ways of making wine. In this series, emphasis is placed on the expressive character of the grape and its fresh fruit tones.
Tarapacá Multi Varietal Sauvignon Blanc/Chardonnay/Viognier
A yellow-coloured white wine with greenish hues. The nose has intense and fresh aromas with citrus notes, accompanied by hints of white peach and flowers such as jasmine. The taste is smooth, wi
Tarapacá Single Varietal Syrah
The fermentation is in stainless steel vats (for 10 days) at a temperature between 25ºC and 28º C to preserve the fruitiness and to extract as much color, aroma and flavor from the skins as possible. A small part of the win
