Milia Riza's Blanc de Noir Agiorgitiko comes exclusively from the estate's organic vineyards located on sandy clay soils in the Xerocampos and Poria locations. The base wine will remain in contact with the lees for a few months in stainless steel tanks with periodic stirring of the lees and then "inoculated" again to carry out the second fermentation in...
Isole e Olena Chianti Classico is yet another example of the finesse and delicacy of the wines of Paolo de Marchi. Fresh and juicy with the classic notes of red cherry, mint and licorice, wrapped around the typical fine tannins of Sangiovese and all this on top of a palate that is overwhelming you with the freshness of its acidity. Elements of smoke and a...
An incredible "polyphony" of aromas and flavours in another unique Deiss style. Grasberg is perhaps the top of their premier cru, an altitude vineyard that combines minerality, energy, the freshness of the site and the limestone soils along with the notes of botrytis which here does not feel heavy against the wine but the wine manages to have a "crystal"...
Deiss himself describes it as an "iron fist" wrapped in a velvet glove to describe this combination of tannic power of Gruenspiel's lands and dense fruit, all culminating in a huge long finish. A wine that insistently demands food. Dry, tannic, firm yet dense at the same time with great extract. The wine evolves in a surprising way as it ages, with the...
In a surprising paradox, Altenberg is visibly soft on the palate, but at the same time perfectly dry on the finish. Nature, this particular vineyard, has "painted" it to be so. A natural combination of power and grace, softness and dryness. The result is this particular grand cru, and the Deisses have no reason to intervene to push, for example, because...
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...
A field blend vineyard with Riesling varieties, the different Pinots of Alsace and some Muscat and Chasselas. Organic and biodynamic farming as in all 26 hectares of Deiss vineyards with an also old-school approach to winemaking, a reference to Alsace's past. Pressing of blended grapes with whole bunches, spontaneous fermentation and maturation for 12...
Like a hand with a glove, the unmistakable duo of Campania's varieties works its magic in the Nemea region, giving an unexpectedly excellent version of sparkling wine using the traditional method. The grapes are harvested early, by hand, having retained their acidity levels while having had time to develop their aromas. 24 months of ageing on fine lees...
Etna Bianco was first put into production in 2005 and Carricante is the dominant variety in the blend with a percentage of 70% depending on the year. Carricante is a grape defined by the minerality and saltiness of the terroir. A feast of other field-blends such as Catarratto, Grecanico and Inzolia make up the rest of the wine. Etna's whites are still...
There are only two vineyards in the northern part of Mount Etna that come from the famous Ellittico terroir with the oldest soils in the area dating back 15000 to 60,000 years. You see the continuous eruptions of the volcano have over the millennia covered the earlier soils with new layers of lava and rock. So next to the cru Calderara Sottana, San...
