The wine is vinified in a combination of large foudres and oak barrels and matured for about 12 months without stirring the lees. No other intervention is made in the wine and sulphites are at very low levels. Delicate and intense at the same time in its aromatic intensity, it unfolds aromas of lemon curd, peach, quince and fresh pineapple, along with...
Winemaking of La Digoine follows the same philosophy as La Fortune with about 2/3 use of whole bunches in the oak winemakers. The maceration time is no more than two weeks and the wine will be aged in barrels aged 2 to 5 years. The aromas are delicate and elegant, the fruit, although a little shy at first, is distinguished by its depth and power. The...
Orange Santameriana triggers explosions in both the nose and mouth. And while the aromas escalate to remind you of peel, bergamot, sweet orange and orange, in the mouth you are confronted with intense and disparate elements. It's as if a supercharger has exploded the overall taste experience. The tannins are the perfect wrapping to the oily texture of the...
Vines of rare beauty, in many cases steep and inaccessible, which have preserved in their “innards” local Cretan varieties that deserve to stand on a global level. Southern Rethymno has unique vineyards at altitude, with pre-harvest roots that are over 100 years old and complex plantings of varieties such as Vidiano, Plyto, Thrapsathiri, Melissaki and...
Mantilari, a difficult and demanding variety, manages to give its best here. Its vinification results in an easy-to-drink wine, considering the character of the variety. The first stage involves bleeding, with the juice being used for the winery's rosé, thus enhancing the body and volume of the red. Extraction lasts only 6 days, limiting excessive tannin...
Fantastic attention to detail, low yields, and a healthy biodynamic vineyard explain the high quality of Quintaine. The grapes arrive at the winery ripe and healthy, and from then on, the Guillemots simply monitor without interfering in the winemaking process. Fermentation of whole bunches with natural yeasts, maturation in concrete tanks with the lees,...
To make life easier for those who market his wines, Pedro Parra follows the Burgundy model because everyone can understand it. So he categorizes his wines hierarchically as village, premier cru and grand cru. Imaginador is one of the two villages he produces. (the other is Vinista). His inspiration for these wines was Italy and a simple Langhe that he...
Along with Imaginador from the Cinsault variety, Vinista is the second of Pedro Parra's village (by Burgundy standards) wines, which means that the fruit comes from different vineyards. And even though Pedro was for many years a super-fan of the Cinsault varietal the Pais has slowly managed to capture his interest much more. It is perhaps this relevance...
Kapnistos is the embodiment of the true vigneron with a French “touch.” The organic vineyard and the dedication of Kostis and Maria to the family winery, with its deep viticultural tradition, produce not only exceptional Xinomavros, but also this special white wine, which has gained a cult following. The wine is complex, full-bodied, and multidimensional,...
