White Potamisi and Rozaki, blended with 20% of the red Mavro Potamisi, are harvested simultaneously from the vineyard, co-fermented, and left in contact with the lees for one year. Pappous, like all Domaine de Kalathas wines, is bottled without the addition of sulfites. Mineral notes, Mediterranean herbs, and oxidative notes—more spicy than...
The wine is vinified by means of carbonic maceration and with indigenous yeasts, without the addition of sulphites during vinification and maturation of the wine. A small percentage of sulphites is added only before the wine is bottled. The philosophy of winemaking with minimal intervention, just as it does with its fantastic cru, is followed in Wild...
In the cru of Regnie are most of Julien Sunier's own vineyards in great "Lieux dits" such as En Oeillat. Here the vines are old, with an average age of 60 years, and are located at an altitude of between 280-400 meters on pink granitic sand with clay in the subsoil. Vinification is in an anaerobic environment (maceration carbonic) for about 10-20 days and...
Classical carbonic and semi-carbonic maceration with whole bunches for 10 to 20 days, followed by pressing in an old vertical press and maturation of the wine for 8-11 months in 10-year-old barrels in contact with the lees. This is a wine with the "upbringing" of a great Burgundy, elegant, light and ethereal, with lovely, clean fruit and a "tight"...
The just four acres of vineyards, about forty-five years old, which are biodynamically cultivated and ploughed with the horse, give an appealing Pinot Noir with exceptional purity in its expression. Elegant in style, a source of fruit expression reminiscent of ripe strawberry and strawberry, along with floral and mineral notes. Although dense on the...
A different approach on the Moschofilero of Mantineia with the base wine being aged in French oak barrels before starting the second fermentation process in the bottle and the total stay of the wine for 19 months in contact with the lees. Generously expressive and spicy, with acidity balanced by the few residual sugars, this is a sparkling wine that is an...
Thierry Valette acquired the historic Clos Puy Arnaud in 2000 and dedicated himself to producing outstanding wines based on biodynamic principles, moving toward what are often described as “natural wines,” with minimal intervention in the winery. The 2016 Grand Vin shows crisp, vibrant fruit with freshness and acidity that may be more reminiscent of the...
Since 2015, Jerome Binda has been producing Rosaki as a single-varietal wine in Voria, rather than just as part of a blend. Despite the variety’s reddish hue, the juice it yields produces a crystal-clear, golden wine, while the extended aging on the lees lends it complexity and enhances its salty profile. What it lacks in liveliness and acidity, it makes...
Vinification takes place in stainless steel tanks, with spontaneous fermentation and the wine remaining on the lees for approximately 10 months, imparting depth, complexity, and a characteristic silky texture. The discreet, “invisible” intervention of Jerome and Gabriel allows the terroir to express itself with clarity. The granitic and sandy soils of...
