The truth is that we like rosés that stand up and walk a different path, without being made with the intention of just wetting our lips in the summer. The Alchymikos shows the distinctive floral side of Muscatela with an underlying but underlying strength from the Mavrodaphne fruit. It is full of cool raspberry and cherry but has a darker mineral note....
As if the terroir "comes alive" through the process of extraction with the skins. Aromas of the mountain, full of dried herbs, cedar, pine and garrigues. Sweetness of the spoon from orange peel, spiciness from ginger, with a fantastic phenolic "bite" in the mouth and tremendous flavor range at the same time. Full of vibrancy, complexity, excellent...
Malvasia de Colares, which is genetically different from other varieties bearing the same name, is planted on the region's characteristic sandy soils with great care and effort to protect it from the strong, salt-laden Atlantic winds. In the cool coastal climate, alcohol is always restrained in these wines and the character is full of umami salinity and...
Absolutely traditional vinification with 100% whole bunches and ageing in old barrels for twelve to fourteen months. It's amazing how the old-fashioned approach allows the terroir to shine through, accentuating the subtle differences between the vineyards. Elegant with fine characteristics but with nerve and substance alongside its floral and fruity...
Absolutely traditional vinification with 100% whole bunches and maturation in old barrels for twelve to fourteen months. It's amazing how the old-fashioned approach lets the terroir shine by sharpening the subtle differences between vineyards. Delicate with fine lines but with nerve and substance alongside its floral and fruity profile - think rose,...
Still etched in our memory is the initial shock of the rich, amber colour and the distinctive aromas and textures of Sebastien Riffault's wines. That afternoon in the hamlet of Sury-en-Vaux his natural wines challenged our opinions and palates to a great extent. Like all of Sebastien's wines, Akmenine Blanc is a perfectly natural, archaic take on...
Let the Raudonas first unfold in a carafe for at least two hours, developing its aromas after contact with the air. Even if you leave it open for days you will be surprised by its evolution. Sebastien ,just like for his white wines, uses biodynamically grown grapes that are 40% affected by botrytis. After a short ten day maceration without pigeage,...
Patience at all levels for Sebastien Riffault who picks grapes three to four weeks later than the other producers in the area and once the botrytis has started to infect his grapes. About 50% of the grapes are under the influence of the fungus compensating Riffault with richness, volume maturity and taste concentration. All this comes about three years...
The harvest for Auksinis maceration is done on the same day as Auksinis in a percentage of advanced infestation of grapes by botrytis. The extraction of the whole bunches takes about a week and the alcoholic fermentation takes place slowly and for about three months. The wine will mature with fine wine lees first for two years in stainless steel tanks and...
Isole e Olena Chianti Classico is yet another example of the finesse and delicacy of the wines of Paolo de Marchi. Fresh and juicy with the classic notes of red cherry, mint and licorice, wrapped around the typical fine tannins of Sangiovese and all this on top of a palate that is overwhelming you with the freshness of its acidity. Elements of smoke and a...
