Controlled yields per hectare not exceeding 900kg/ha and a gentle winemaking approach using commercial, but neutral, yeasts and careful use of sulphite in the wine. Vinification is followed by a four-month stay in stainless steel tanks where the wine is worked with fine lees enhancing the oily feel of the variety. The acidity accentuates the fruit on...
Vidiano and Thrapsathiri from vineyards of the Rethymnon area at altitudes between 560-900m. The vines are a combination of younger vineyards and age-old autochthonous stumps on clay and shale soils, 10-100 years old. Iliana Malihin's classic - non-intrusive - winemaking with indigenous yeasts, minimal sulphites and no collage or filtration give a wine...
Aori means "mountain" in the local dialect and this is the name chosen by Aimilios Andrey for his project, indicating the search and revival of mountain vineyards in the White Mountains of Chania. The Muscat Spinas he produces is vinified in anodised tanks using neutral cultured yeasts and the brief contact with the lees helps the wine to build complexity...
Organic and biodynamic vineyards at the end of the village with the classic non-intrusive Deiss winemaking that allows the terroir to express itself freely in their wines. Whole bunch pressing, spontaneous fermentation and maturation with lees for 12 months in foudres. The soils are rich in silica with the vineyard substrate being clay-calcareous. A dry...
In a sea of uniformity where all rosés tend to remind us of the famous wines of Provence, the Marche Rosato of the Aurora winery stands out for its special character. In terms of colour, it is far from the aforementioned style, giving it more the feel of a very soft red, while it is full of aromatic and flavour tensions. The wine is vinified with...
Grapes purchased from different vineyards in the region always with the principles of organic farming which Vanessa Cherruau vinifies with absolute care and the philosophy of low intervention. The wine is vinified by spontaneous fermentation in stainless steel tanks and matured for 9 additional months in them giving a wine of exceptional immediacy, for...
Direct pressing in pneumatic presses, gentle browning of the juice and fermentation exclusively with indigenous yeasts and light sulphurization before bottling only, for the excellent grape which comes from organic farming with some biodynamic practices. The wine will be fermented in a combination of stainless steel tanks and barrels and will "rest" for...
The vineyards are cultivated under the supervision of local winemakers and Roberto Santana from Envinate. The harvest, as with all wines, is manual and the grapes are pressed whole in large concrete tanks where they ferment spontaneously. Maturation takes place in two large oval-shaped foudres and concrete tanks, and the wine is bottled unfiltered and...
Black cherry aromas, licorice and violet intertwined with finesse, paint a sensation of freshness and energy on a canvas of refined silky beautifully structured tannins. And don’t forget to add to that mix the superb stony minerality associated to the Morgon terroir. It is hard to resist the bright fruit of this wonderful Beaujolais at its youth but give...
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...
It's hard not to be captivated by Lakomata, a great 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...
