Rosé Fleur de Pinot is based on very old Pinot Noir vines with a percentage of about 5% of Pinot Beurot (Pinot Gris). Sylvain considers the fruit from the three old vineyards to be the best overall from the estate. About half of the grapes are pressed directly with the whole clusters, while the remaining half undergoes 36-48 hours of juice maceration with...
The year 2019 comes with its cool and refreshing alcohol making a clear nod to the Burgundy region. The bouquet offers a beautiful and expressive combination of red fruits such as cherry and strawberry, with earthy notes reminiscent of roots such as beetroot and more peppery elements. The wine is lively on the palate, with a youthful tannic structure and...
The single vineyard is located in the location of Paula Nera Naoussa. In recent years, in a continuous restructuring programme, Markovitis has gradually vineed this particular area, with the average age of the stumps currently standing at 9 years. The grapes for his rosé are fermented with spontaneous yeasts in stainless steel tanks where the wine also...
This specific vineyard has an age that surpasses fifty years and is planted on limestone terroir. It is vinified in open oak vats with whole bunches and no additives or intervention according to the hands-off approach of Vincent Gaudry. Depending on the attributes of each vintage the wine will remain for about fifteen months in old oak barrels inside the...
The vinification starts with the maceration of the grapes at low temperatures for twelve hours while the maturation takes place in French and American barrels of two and three years. The wine will remain in the barrels for four months in full contact with the fine lees. Tropical fruit on the nose, combined with more herbal notes and beautifully integrated...
High intensity fruit with notes of strawberry and strawberry jam, raisin, dried plum and balsamic aromas. Carlo and Alessandra fully respect the heritage of their region, Verona's most historic wine, by selecting perfectly healthy grapes from biodynamically cultivated vineyards. After about 4 months of drying, the grapes are taken to open oak winemakers...
The name given to it is a reminder of the difficulty that the fruit and the vine face in the conditions of the year. The bunches selected for this micro-pressing were traditionally pressed by foot and then pressed in a vertical wooden press. In this process the must was in prolonged contact with oxygen which is reflected in the oxidative colour of the...
