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...
If you dig a little deeper into the history of Barolo you will see that things are different from the picture we have today. For example, the first dry wines of the region only started to be produced around 1830-1840 AD, at the encouragement of the last Marquise of Barolo Giulia Falletti, and before this milestone the wines were sweet. Thus Chinato is one...
Similar to all the wines made by the pioneering Marcel Lapierre and nowadays his family, the grapes for Raisins Gaulois comes from organic vineyards and are whole bunch fermented with indigenous yeasts. We are talking about young vines here mostly coming from the Morgon appellation but also from the wider area of Beaujolais and by labelling itself as Vin...
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...
Next to Marcel Deiss's sensational grand cru in which the message of the place goes beyond the winemaker and the year, in a take-off of the concept of terroir, a "humble" village like Alsace Zellenberg is not only humble. The village and its characteristics offer a flavor context, a signature, which the Deiss winery graciously comes to endorse, and which...
A "hegemonic" in character grand cru that will stand without any complexity against a great Montrachet of Burgundy. Field blend of Pinot Gris, Pinot Noir, Meunier, Pinot Blanc and Pinot Beyrot with a high planting density, higher than all the other Deiss vineyards. The cultivation is certified organic and biodynamic and the vinification is done by whole...
Dragon Langhe Bianco is much more exciting than one would expect from the usual white wine vinified in steel tank. Wonderfully floral in aromas, like it has come for a stroll in a spring field with refreshing notes of citrus fruits, pear, kiwi and a hint of petrol and minerality like flint. On the palate it has richness and the oily character associated...
The harvest for the three varieties is simultaneous with Mavrodaphne at high maturity but Araklino and Korfiatiko at an earlier stage, providing the blend with serious vitality and excellent acidity. A wonderfully balanced wine with moderate volume and elegant tannins with texture that gives a sense of fullness in the mouth without a trace of astringency....
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....
