The character of the winemaking method does not win here, something for which orange wines are often blamed, saying that they have a uniform style regardless of their origin. Eastern Accents is a completely natural wine produced by Anna Maria Reka.Koncz with minimal sulfites ranging between 15mg/l. The wine is vinified in plastic glass tanks and relies on...
A blend of four different varieties that, with the exception of Furmint which makes up 60% of the wine, you have probably never heard of in your life. The winemaking for the Furmint that comes from Tokaj is done separately while the other three varieties from field blend vineyards are blended. Furmint is left in contact with its skins for 15 days. Wood...
Annamaria uses grapes from both the region she grew up in, that of Barabas, and from the village of Mad in Tokaj, where she buys from an organic grape producer, the famous Furmint. Robin is one of the producer's own favourite wines and as with all her wines everything is done manually and without the use of equipment. Even the removal of sediment from the...
Mad the village, Disorder the name of the wine, Annamaria carries the "madness" of her youth and never stops creating wines that are exciting and outside the norm. It may be that the "humble" non-denomination of origin 100% Furmint she produces cannot have the name of the variety on the label, as the law only allows it for wines of Hungarian origin, but...
The grape blend is 77% Cabernet Sauvignon and 23% Kékfrankos (Blaufränkisch), two grapes grown in the Mátra region from organically certified vineyards. The two varieties are subjected to very gentle pressing and vinified in closed containers, with very gentle and soft extraction of the juice with the skins. Something which keeps the tannins at very low...
Another elaborate winemaking by the young producer that follows her totally non-intrusive philosophy and the absence of the use of advanced equipment in the production of her wines. 50% of the grapes are very lightly crushed followed by a short and gentle maceration for 4-5 days with the stems. Fermentation continues in plastic and fiberglass. The...
One of the most authentic expressions of the variety that seems to respond extremely well to the terroir of Amyndeon, developing all its desirable characteristics. The wine is produced from organic vineyards and at the winery fermentation is spontaneous with the minimal intervention philosophy of Lawrence Hartmann. It is matured like the Xinomavro for 16...
A Xinomavro texture, giving the sensation of velvet in the mouth but at the same time its energy and freshness give you goose bumps. Its complexity is a layered result of an excellent year, each sip makes you notice something new. Like a great book, each new reading gives you another perspective that you didn't perceive in your previous encounter with it....
Deiss himself describes it as an "iron fist" wrapped in a velvet glove to describe this combination of tannic power of Gruenspiel's lands and dense fruit, all culminating in a huge long finish. A wine that insistently demands food. Dry, tannic, firm yet dense at the same time with great extract. The wine evolves in a surprising way as it ages, with the...
A field blend vineyard with Riesling varieties, the different Pinots of Alsace and some Muscat and Chasselas. Organic and biodynamic farming as in all 26 hectares of Deiss vineyards with an also old-school approach to winemaking, a reference to Alsace's past. Pressing of blended grapes with whole bunches, spontaneous fermentation and maturation for 12...
Nerello Mascalese gives excellent rosés and Etna Rosato from younger vines in different parts of the zone, is a rosé that is imprinted in memory. A real firework of intensity and minerality, it is nothing like the candied fruit and sweetness that comes to mind when it comes to rosé wines. Serious, with pulsating energy and tensions, salty minerality and...
