Grape varieties: 100% Merlot
The most famous chateau of Pomerol, which has acquired its fame relatively recently. The modern wine cellar and tasting room of Chateau Petrus were built in 2002, so the estate demonstrates not only commitment to centuries-old traditions, but also bold modernism, in the style of contemporary architectural solutions.
The label is decorated with an image of a statue of St. Peter holding the keys to the "Pearly Gates of Heaven" that stands at the entrance to the estate. And while it is obvious that the name of the estate is connected with the name of this saint, the real reason for this is unknown.

Those who have had the chance to try "Petrus" consider it an event. The main impression is the amazing balance of the wine. Everything in it is masterfully tied into a single whole: fruitiness, acidity, and pleasant tannins.

Grape varieties: Merlot: 60% Cabarnet Franc: 20% Cabarnet Sauvignon: 20%

Taste: The wine has a soft, well-balanced taste with tones of blackberry jam, notes of mocha coffee and a persistent aftertaste.
Aroma: Powerful, complex aromas of wine filled with notes of red fruits and spices.
Food pairing: The wine goes well with game, roasted or grilled meats and cheeses.

Grape varieties: Syrah: 50% Merlot: 50%

Soft velvety red color with terracotta hues. The nose is harmonious and well integrated with elegant notes of jam and hints of coffee and spices. The taste is round, concentrated, with soft tannins and light roasting. Balanced finish with fruity duration, elegant and soft. Red wine for casseroles in autumn and winter.

Grape variety: Soave: 100%

Color and Appearance:
Brilliant straw yellow.
Bouquet: Delicate fruity notes, especially apple and citrus, with interesting hints of white flowers and sage.
Palate: Harmonious, full-bodied, mineral, very elegant and pleasant, characterized by acidity and hints of almonds, characteristic of this wine.
Serving temperature: 10-12°С
Serving recommendation: Pleasant as an aperitif, goes especially well with appetizers (cured ham and melon), soups, vegetable first courses, risotto, eggs, lake or sea fish (oysters, sushi, sashimi), snail dishes and white meat with delicate sauces. .