They are full bodied, with complex bouquets and a beautiful roundness. They are delicious with veal, escalope à la crème, risotto, lamb, chicken and all sorts of poultry. Very rich for the late vintages, Tokay Pinot Gris goes really well with foie gras.

Origins: the old vines of the Clos de Capucins. The Tokay Sainte Catherine has a nice power and a slight roundness, well balanced by a nice acidity. It is wonderful combined with white meats en sauce, risottos, poultry such as geese, ducks, etc.

Tokay Pinot Gris Cuvée Laurence

and Tokay Pinot Gris Altenbourg Cuvée Laurence

Origins: the first one is from the marly limestone soil at the foot of Altenbourg, and the second one is from Altembourg itself. Picked up in overmaturity, these cuvées have a great aromatical complexity, with a lot of deepness and also with a lot of power, they are wonderfully balanced. They are delicious with sweet and sour poultry, foie gras, and white meats with rich sauces made of foie gras.