Cuvee Lopy is produced from vines over seventy years old on the characteristic stony soils of the region, cultivated according to the principles of biodynamic farming. At the winery, vinification is done in concrete tanks with indigenous yeasts and the wine is matured for twelve months in already used 450 lt barrels. It is bottled with minimal sulphites...
The Roger Coulon Millésime Blanc de Noirs 2014 comes from Premier Cru vineyards and is a blend of 50% Meunier and 50% Pinot Noir, harvested by hand. Fermentation takes place in stainless steel tanks with indigenous yeasts, while malolactic fermentation occurs spontaneously. The base wine ages for approximately 10 months on the fine lees before secondary...
Roger Coulon’s Coteaux Champenois Vrigny Rouge is made exclusively from organically grown Meunier grapes in Vrigny, harvested by hand and rigorously sorted right in the vineyard. Vinification is carried out with whole bunches, using semi-carbonic maceration and foot treading, while fermentation occurs spontaneously with native yeasts. This is followed by...
Wine is meant to be drunk, not just tasted. And Sylvain Pataille's stunning Aligote range starts with a blend from his diverse vineyards that “overflows” with elegance, freshness and pulsating tensions. Without a doubt, Sylvain Pataille's four single vineyard versions celebrate the sensitivity that Burgundy's forgotten third grape shows to changes in...
Tournebride, like all Gaudry wines, is made from observation and emotion. Tournebride has no classic winemaking recipe and the wine itself each year shows the producer what to do. It is a blend of different regions of the appellation of origin on different soils, each adding multiple layers to the wine. Precision of expression and tensions, with fruit and...
Vincent Gaudry doesn’t readily offer answers about his wines, perhaps because he prefers to observe and let each vintage guide the vineyard’s expression. In his top Sancerre wines, such as Pour Vous and A mi-Chemin, time and patience are essential tools, along with the unique characteristics of each terroir from which they originate. Pour Vous ages for a...
The Syrah vines, which are over 20 years old, yield low yields per acre and are cultivated using meticulous organic practices. Fermentation takes place with native yeasts, while maceration is particularly brief, contributing to the wine’s lighter, juicier, and more direct character. There is no barrel aging, preserving the purity of the fruit. The result...
Elegant and introverted aromatically, it has elements of the character of Muscatella, which anyway constitutes 70% of the blend. Ripe fruit, bergamot and ripe lemon, with citrus blossom and a vegetal quality reminiscent of the green part of the bud before it opens. Wet earth and earthiness intensify the layering of the aromas. The palate is more spicy...
Such a special wine could only have an equally special name. The name Metagitnion refers to the second month of the Attic calendar (roughly late July to late August). Its almost orange colour is the result of slow oxidative ageing in old barrels without the protection offered by sulphites at any stage of the process. Dry, with aromas of honey and candied...
The fruit for Les Bressandes comes from four small pieces of the famous vineyard with its combination of clay and limestone. The vines are grown biodynamically and the overall philosophy of the winery is entirely traditional, with little inclination to interfere even with sulphite levels. Vinification is 80% whole bunch, in concrete open tanks and the...
An old Roditis vineyard, 49 years old, from those wonderful cups that one finds scattered on the slopes of Aegialia. The combination of age, non-irrigation and altitude gives excellent raw material, with concentrated grapes and high natural acidity. Clay-limestone soils limit yields and enhance the structure and freshness of the wine. Fermentation takes...
At an altitude of 915 meters, with northern exposure and significant day-night temperature differences, Laurier Noir's small Mavrodaphne vineyard produces concentrated grapes, with low yields per hectare and fruit full of intensity. The vines are around 20 years old and benefit from the cool mesoclimate and clay-limestone soils. The vinification is...
