Let the Raudonas first unfold in a carafe for at least two hours, developing its aromas after contact with the air. Even if you leave it open for days you will be surprised by its evolution. Sebastien ,just like for his white wines, uses biodynamically grown grapes that are 40% affected by botrytis. After a short ten day maceration without pigeage,...
The harvest for Auksinis maceration is done on the same day as Auksinis in a percentage of advanced infestation of grapes by botrytis. The extraction of the whole bunches takes about a week and the alcoholic fermentation takes place slowly and for about three months. The wine will mature with fine wine lees first for two years in stainless steel tanks and...
The youngest of the Sunier brothers, Antoine, only arrived in the Beaujolais region in 2014. First he gave up a different career and decided to study viticulture and winemaking in Dijon. Beaujolais once again provided fertile ground for a young producer who in turn reciprocated by intensifying the image of the great changes that have taken place in the...
The youngest of the Sunier brothers, Antoine, only arrived in the Beaujolais region in 2014. First he gave up a different career and decided to study viticulture and winemaking in Dijon. Beaujolais once again provided fertile ground for a young producer who in turn reciprocated by intensifying the image of the great changes that have taken place in the...
The vines of Mandilaria are over 25 years old and in the plain of the Mediterranean the Aegean variety is favoured by the characteristics that remind the dry and thermal conditions to which the grape is accustomed. This is a blend of wine which is extracted for 25 days in contact with the skins and will remain for 10 months in stainless steel tanks in...
Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
Before the alcoholic fermentation begins, a short period of contact with the skins for a few hours precedes the fermentation and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month and a half slightly increasing the complexity levels of the wine. On the nose, fruity aromas...
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...
