Les Graviers comes from six different vineyards covering a total area of 2.8 hectares, all organically farmed since 1999 and biodynamically since 2004, certified by Ecocert and Biodyvin. The harvest is manual, the grapes are pressed whole with a pneumatic press, fermentation is indigenous, and aging lasts 24 months in 228-liter barrels, 15% of which are...
From dry, low-yield vineyards on the slopes of Thessaly, IÓ rosé is a wine whose grapes are harvested by hand and fermented with native yeasts after first being macerated with the skins for about 4 hours. The wine remains in contact with the lees for 3 months and is bottled after gentle filtration and with low sulphite addition.
A percentage of 10% of the grape stays in contact with the peels for six days while the rest is taken to the pneumatic press where the whole bunches are pressed. The fermentation starts spontaneously and the wine will remain in contact with the wine lees for 6 months while for most of the time the Bâtonnage technique is applied and no sulfites are added...
Singulier comes from different vineyards cultivated biodynamically, like all Tissot vineyards, mainly on clay soils with limestone subsoil and using traditional natural methods. The grapes are carefully destemmed by hand; two-thirds are macerated for about a month in wooden conical tanks with regular pigeage, while the remaining third remains for three...
Savagnin Ouillé comes from 25-year-old vineyards on clay soils from the Triassic period, facing east. The vineyards have been cultivated organically since 1999 and biodynamically since 2004, with traditional soil care and the application of natural treatments with sulfur, copper, and herbal infusions. The grapes are harvested by hand and fermented in...
From 2 hectares of organically and biodynamically cultivated vineyards, En Barberon Chardonnay combines spontaneous fermentation with 24 months of aging in 228-liter barrels (12% new). Its fruit is ripe and concentrated, combined with freshness and minerality reminiscent of smoke. Creamy and spicy on the palate, with great length and a beautiful light...
From 2 hectares of organically and biodynamically cultivated vineyards, En Barberon Chardonnay combines spontaneous fermentation with 24 months of aging in 228-liter barrels (12% new). Its fruit is ripe and concentrated, combined with freshness and minerality reminiscent of smoke. Creamy and spicy on the palate, with great length and a beautiful light...
Savagnin en Amphore comes from 30-year-old vineyards on clay soils in the Arbois region. It is fermented in 420L amphorae for 5 months without sulphites and with manual racking. After pressing, the wine is aged for 3 months in refilled barrels and bottled without filtration and without sulfites, in keeping with Tissot's preferred practice of minimal...
Sous la Tour comes from a limestone vineyard with a west and southwest exposure. Careful hand sorting and a long fermentation with whole clusters and native yeasts in wooden conical vats for 4 weeks highlight red fruit notes, earthy tones, and subtle mineral nuances. The wine is aged for 24 months in barrels (with a small proportion of new oak), with...
From 2 hectares of organically and biodynamically cultivated vineyards, En Barberon Chardonnay combines spontaneous fermentation with 24 months of aging in 228-liter barrels (12% new). Its fruit is ripe and concentrated, combined with freshness and minerality reminiscent of smoke. Creamy and spicy on the palate, with great length and a beautiful light...
On the eastern slopes of the White Mountains, at an altitude of over 800 meters, the majestic 120+ year old vines seemed to be waiting for someone to come and breathe new life into them. Emilios Andreou's quest and his passion for Kotsifali, which for him is the great red grape of the Cretan vineyard, led him to this mountainous part of the island to...
DD is a tribute to Andre Tissot, Stephane's father, known by the nickname DD, and reflects a traditional Jura winemaking style. The Pinot Noir is harvested whole and undergoes three weeks of semi-carbonic maceration in conical wooden vats, while the Poulsard (25%) and Trousseau (40%) are destemmed by hand and ferment spontaneously. They are aged for three...
