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....
A classic Valpolicella is simply enjoyed without having to think any further. Camporenzo, however, is a wine that has other multifaceted dimensions besides enjoyment. The minerality flatters the fruit - pure, lively and expressive - the result of the minimalist philosophy that Carlo and Alessandra follow in vineyard and winery. The winemaking is clearly...
Leave the Amarone "La Stropa" in your cellar for a more special moment and enjoy Monte Dall' Ora's Ripasso "Sausto" when you want to get small doses of the richness and power of an Amarone. Cherries infused with alcohol, plum and raisins along with notes of mint and floral notes. Ripe yet fresh on the palate with very good tensions and robust, elegant...
In the background, the noble hints of oak provide the framework for the extremely ripe fruit to "shine", reminiscent of white peach and ripe lemon. The palate is delightfully delicious, medium-bodied with nice creamy textures and notes reminiscent of pastry cream but with plenty of freshness due to acidity and minerality. In its youthful period you will...
The grapes are organically grown (without certification) and come mainly from the mountainous area of Thapsani in the centre of the island. The "Nees Rizes" are not so new since they come from a combination of vineyards, the oldest of which in cups and traditional "aplotaria" are 150 years old. The vinification is entirely non-intrusive, with spontaneous...
Another winemaking process crafted with the finesse and elegance imparted by whole-cluster fermentation, which enhances the wine’s signature spicy fruit and floral character. The wine undergoes a total maceration of 40 days and is pressed using an old vertical press, just as it was traditionally done in the past. Malolactic fermentation takes place...
Probably the closest you'll get to an archetypal Chianti Classico, but one that is not just for immediate consumption, but worth waiting a few years for. If simple Chianti Classico or Meraviglie epitomize the casual and straightforward style of wine, here we have a more mature and aged version that manages to balance both pleasure and seriousness. If you...
With the characteristic pale colour of white onion skin, Luntáne Rosé de Gris gives a lot of "gas" in terms of aromatic complexity. Elegant and rosy, yet without overpowering floral aromas, grapefruit and red fruit aromas come alongside the rose to balance grapefruit and red fruit flavours along with a characteristic minerality. Freshness of mint,...
The grapes come from two different vineyard plots in the zone of Archanes with clay-clay sloping soils that drain well and are cultivated by two Archanian vine growers who take care of them with absolute diligence. The vines are still young, 7 and 12 years old, one at an altitude of 600m and the other a little lower at 470m. The grapes will be kept at a...
12 hours of cold pre-fermentation maceration at low temperatures followed by blending of the must from both varieties and fermentation at low controlled temperatures. The wine will remain in contact with the fine lees for about two months to gain volume and slight complexity. A wine suitable for all occasions, either as an aperitif or paired with fried...
High acidity is just one of the characteristics of the Aligote variety. Next to it, in the best wines, there is a surprising salty minerality and a high-voltage energy that, in the case of Pierre Morey and with the help of biodynamics, is "dressed" with complex and beautifully ripened fruit. The wine is deliberately vinified and remains mainly in tanks,...
A classic expression of Chardonnay from biodynamic vineyards fermented and matured in 100% barrel, but not new, for 22 months. Fermentation, as in all Pierre Morey wines, is spontaneous and sulfites are minimal, while malolactic conversion was done slowly adding more volume and thickness to the vibrant fruit and acidity on the palate. All processes are...
