Zakynthino came from Zakynthos many years ago and is still cultivated in that part of Kefalonia that faces its birthplace. From the limestone soils of the Elios plateau, with organic farming and minimal interventions during traditional winemaking where the skins remain in contact with the juice for a long time, Evryviadis produces another great orange...
Its name comes from the red soils which are calcareous and rich in iron and have this red hue. The grapes from the vineyard (part of Rotenberg) are vinified in contact with the skins and are a combination of Riesling and Pinot Gris planted in 1982. The colour is amber, the nose is surprisingly intense with a combination of spicy Asian spices, lemon zest...
The altitude of 350m and the proximity to the Atlantic Ocean lead to a cool, almost cold, oceanic climate. The vines were planted in 1993 by mass clonal selection, from over 70 different biotypes of old vines from the region. The wine has been extracted for eight days with the skins on and like all Cozs wines is produced with minimal intervention,...
The exceptional southern exposure vineyard in the cru village of La Haye-Fouassiere is biodynamically farmed and has been distinguished for centuries for the top quality of the wines it produces. Le Fief du Breil is slowly fermented with indigenous yeasts and then left for thirty months on the lees in Landron's large underground concrete tanks. The result...
The French response to a dry German Riesling is as sharp as this youthful and fresh Muscadet. It is a combination of young and older vines from different terroirs on the estate with very careful yields, which is the Achilles' heel of Muscadet. The use of whole bunches, spontaneous fermentation in glass-lined concrete vats and six months of contact with...
Black cherry aromas, licorice and violet intertwined with finesse, paint a sensation of freshness and energy on a canvas of refined silky beautifully structured tannins. And don’t forget to add to that mix the superb stony minerality associated to the Morgon terroir. It is hard to resist the bright fruit of this wonderful Beaujolais at its youth but give...
Manual harvesting from old dry vines of the Black and Xynisteri varieties, de-stemming without breaking the rails, followed by pre-fermentation maceration for 18-20 hours for Black and 6 hours for Xynisteri. The fermentations of the two varieties are carried out in separate tanks in order to preserve the typicality of each variety. At the end of...
Delicate, fragile, difficult to cultivate since if it becomes "stubborn" it can get stuck at 9% potential alcoholic strength and is difficult to go higher. Not many leaves you see and it sometimes has a hard time feeding the fruit. So it is delicate and elegant as a wine, has a beautiful aromatic character with pear, apple, lemon and herbal and floral...
If you dig a little deeper into the history of Barolo you will see that things are different from the picture we have today. For example, the first dry wines of the region only started to be produced around 1830-1840 AD, at the encouragement of the last Marquise of Barolo Giulia Falletti, and before this milestone the wines were sweet. Thus Chinato is one...
Similar to all the wines made by the pioneering Marcel Lapierre and nowadays his family, the grapes for Raisins Gaulois comes from organic vineyards and are whole bunch fermented with indigenous yeasts. We are talking about young vines here mostly coming from the Morgon appellation but also from the wider area of Beaujolais and by labelling itself as Vin...
