Nestling on the Rhône river between the Palace of Popes and the chartehouse of Villeneuve-lez-Avignon, lies Barthelasse Island, one of the largest river islands in Europe. Generously bathed under the Provence sun and swept by the mistral, the Island is naturally endowed with grounds of sand and silt, all of these factors make it a very suitable place to cultivate the exceptional Williams pear.
On Barthelasse Island, the Manguin family use a selection of the best fruit combined with a carefully controlled process of maturation, slow fermentation, blending and aging in vats or barrels to ensure they make the highest quality fruit brandies or liqueurs.
This Manguin pear aperitif is subtle and fruity and makes the perfect accompanyment to foie gras, goat and blue cheeses as well as many desserts. It can also be added to Champagne to make a delightful kir.
The cherries for this eaux-de-vie fe fruits are harvested at their optimum ripeness from selected Provençal orchards, this combined with a slow distillation ensures that the fruit character is maintained in this pure and balanced spirit.
Made from Provence raspberries, selected and harvested at their optimum ripeness this eaux-de-vie de fruits is slow distilled and blended after aging to ensure an elegant spirit with pure fruit character.
Made from Bon-Chrétien Williams pears harvested from provençal orchards on Barthelasse Island, this eau-de-vie is double distilled to ensure the maximum level of purity whilst maintaining the subtle, grainy-mouthfeel of the pears.
Maison Manguin uses Provence’s plum variety to create this brandy. The close proximity of the orchards allows the producer to select fruit at its optimum ripeness. This is slowly distilled before being aged in oak barrel, and finished by blending after aging.
The aroma is fresh, yet subtly tangy. The grapes for the Reine Claude were carefully selected and harvested in 2005. The slow fermentation, followed by a double distillation and aged in oak barrels for 7 years, makes this a pleasing golden digestif.
Nestling on the Rhône river between the Palace of Popes and the chartehouse of Villeneuve-lez-Avignon, lies Barthelasse Island, one of the largest river islands in Europe. Generously bathed under the Provence sun and swept by the mistral, the Island is naturally endowed with grounds of sand and silt, all of these factors make it a very suitable place to cultivate the exceptional Williams pear.
On Barthelasse Island, the Manguin family use a selection of the best fruit combined with a carefully controlled process of maturation, slow fermentation, blending and aging in vats or barrels to ensure they make the highest quality fruit brandies or liqueurs.