Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
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...
Before the alcoholic fermentation begins, a short period of contact with the skins for a few hours precedes the fermentation and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month and a half slightly increasing the complexity levels of the wine. On the nose, fruity aromas...
The character of the winemaking method does not win here, something for which orange wines are often blamed, saying that they have a uniform style regardless of their origin. Eastern Accents is a completely natural wine produced by Anna Maria Reka.Koncz with minimal sulfites ranging between 15mg/l. The wine is vinified in plastic glass tanks and relies on...
A blend of four different varieties that, with the exception of Furmint which makes up 60% of the wine, you have probably never heard of in your life. The winemaking for the Furmint that comes from Tokaj is done separately while the other three varieties from field blend vineyards are blended. Furmint is left in contact with its skins for 15 days. Wood...
Annamaria uses grapes from both the region she grew up in, that of Barabas, and from the village of Mad in Tokaj, where she buys from an organic grape producer, the famous Furmint. Robin is one of the producer's own favourite wines and as with all her wines everything is done manually and without the use of equipment. Even the removal of sediment from the...
Mad the village, Disorder the name of the wine, Annamaria carries the "madness" of her youth and never stops creating wines that are exciting and outside the norm. It may be that the "humble" non-denomination of origin 100% Furmint she produces cannot have the name of the variety on the label, as the law only allows it for wines of Hungarian origin, but...
The grape blend is 77% Cabernet Sauvignon and 23% Kékfrankos (Blaufränkisch), two grapes grown in the Mátra region from organically certified vineyards. The two varieties are subjected to very gentle pressing and vinified in closed containers, with very gentle and soft extraction of the juice with the skins. Something which keeps the tannins at very low...
Another elaborate winemaking by the young producer that follows her totally non-intrusive philosophy and the absence of the use of advanced equipment in the production of her wines. 50% of the grapes are very lightly crushed followed by a short and gentle maceration for 4-5 days with the stems. Fermentation continues in plastic and fiberglass. The...
A landmark wine that proves the strength and stubbornness of Iliana, who despite the difficulties due to the fire that destroyed a large part of her old vineyards, managed to "enchant" us again with her new rosé. In a blessed place where old goblets abound, Iliana turned to the great variety of Crete, Liatiko, in a rosé vinification that raises the bar....
One of the most authentic expressions of the variety that seems to respond extremely well to the terroir of Amyndeon, developing all its desirable characteristics. The wine is produced from organic vineyards and at the winery fermentation is spontaneous with the minimal intervention philosophy of Lawrence Hartmann. It is matured like the Xinomavro for 16...
A Xinomavro texture, giving the sensation of velvet in the mouth but at the same time its energy and freshness give you goose bumps. Its complexity is a layered result of an excellent year, each sip makes you notice something new. Like a great book, each new reading gives you another perspective that you didn't perceive in your previous encounter with it....
