To the east of the famous D974, the vineyard is located on sandy soils with several stones and the old vines have extremely complex genetic material from mass selection which seems to be able to produce fruit with intense aromas. The tannins have excellent structure, as fine as cigarette paper, but "layered" on multiple levels that make it seem more...
"Les Champs des Vosger" is one of the wonderful Fixin, a designation of origin that has a much better terroir than its "low-key" presence in Burgundy suggests. Apparently this is a "key" for the energetic Galeyrand who with his wines gives a new dimension to such -less prominent- regions or vineyards in Burgundy. For Champs des Vosger he uses a 15-20%...
Due to the cool climate of the vineyard, Galeyrand aims for the latest possible harvest in order to achieve greater phenolic ripeness while maintaining the intensity of the acidity. The vineyard is cultivated organically (uncertified), and no sulfites are added during vinification. The grapes are pressed in a vertical wooden press, and fermentation takes...
Pleasant, refreshing, with ideal ripeness and breadth in the mouth, free of any harshness. An airy, clear wine from Agiorgitiko that expresses the joy of life, without stylized exuberant barrels, acquired vanillas and excessive extractions on the nose and palate. The red fruit excels, crystal clear, expressive along with some smoke, fresh acidity and...
The altitude of 350m and the proximity to the Atlantic Ocean lead to a cool, almost cold, oceanic climate. The vines were planted in 1993 by mass clonal selection, from over 70 different biotypes of old vines from the region. The wine has been extracted for eight days with the skins on and like all Cozs wines is produced with minimal intervention,...
The exceptional southern exposure vineyard in the cru village of La Haye-Fouassiere is biodynamically farmed and has been distinguished for centuries for the top quality of the wines it produces. Le Fief du Breil is slowly fermented with indigenous yeasts and then left for thirty months on the lees in Landron's large underground concrete tanks. The result...
Manual harvesting from old dry vines of the Black and Xynisteri varieties, de-stemming without breaking the rails, followed by pre-fermentation maceration for 18-20 hours for Black and 6 hours for Xynisteri. The fermentations of the two varieties are carried out in separate tanks in order to preserve the typicality of each variety. At the end of...
Delicate, fragile, difficult to cultivate since if it becomes "stubborn" it can get stuck at 9% potential alcoholic strength and is difficult to go higher. Not many leaves you see and it sometimes has a hard time feeding the fruit. So it is delicate and elegant as a wine, has a beautiful aromatic character with pear, apple, lemon and herbal and floral...
