From dry, low-yield vineyardson 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.
It's hard not to be captivated by Lakomata, agreat expression of the dynamism and greatness of the Kefalonian Robola. The aromas of the wine do not stop evolving in the glass, the ripeness plays with the freshness of the acidity, the character in the mouth is complex and the wine clearly gives you a sense of fullness. This is one of the most divine wines...
Aromas of apricot, tobacco and chaga and a mouthfeel with a rich honeyed texture but freshened by a generous dose of acidity in excellent balance with the ripe fruit. A few years in bottle and it will develop a lovely smoky expression rather reminiscent of toasted bread and reminiscent of the great terroirs of the world, such as that of Chablis....
At a time when everything is sold and bought, even in Naoussa, the only way to decide to buy a new vineyard is not because it is for sale, but because it is a piece of land where he wants to spend every afternoon. The same applies to his decision to cultivate Merlot, a non-traditional variety in Naoussa. And his preference for this grape is reflected in...
With Xinomavro taking the lead, the aromatic palette revolves around red fruit: tomato, red plum, and cherry, with hints of herbal notes. The palate is characterized by its immediacy, liveliness, and ease of enjoyment stand out on the palate, without losing sight of its origins. The tannins are mild, the acidity balanced, and the wine is characterized by...
Lightness and freshness of character, like biting the crispiest cherry that ever was. Right along aromas of lavender with the freshness of fennel and freshly ground green pepper. It goes for pleasure and finesse rather than complexity and muscle. But this is there adding of this specific terroir on the variety. And the Baudrys as obedient servants try to...
The youngest vines on the hillside of Les Clos Guillot receive excellent care and always combined with a careful, totally traditional, look at winemaking. This traditional approach, with indigenous yeasts, concrete tanks and long ageing in old Burgundy barrels gives an incredible wine in purity of expression and fruit extract. On the nose, aromas on the...
One of the most remarkable aging wines of Chinon which Baudry manages in the cellar only inbarrels due to the density and strength of the fruit. Indigenous doughs, fermentation in oak barrels and maturation in old barrels bought second hand from Burgundy for at least 18 months. The depth and intensity of the fruit is amazing, the wine is extremely complex...
Aoton Savvatiano represents one of the most unique winemaking approaches found in Greece today. Spontaneous alcoholic and malolactic fermentation, approximately ten days of maceration on the skins, fifteen months on the fine lees with regular batonnage, and bottling with minimal sulfur remain constant elements of the winery’s philosophy. The 2025 vintage,...
