The amazingly concentrated juice from the old vines, part of which is located in the Raverettes vineyard, is vinified in old demi-muids (600lt) 10 years old, perfectly traditional as a reference to the winemaking style of the past and their great-grandfather. The wine is fermented with indigenous yeasts and matured in demi-muids also for a year where...
"Champ-Rond" is the largest vineyard plot of the winery (25 acres) which runs along a gentle slope from the forest at the top to the base of the slope and the fence built by Pierrette and Marc. The soils are the classic limestone soils of the region although there are variations from piece to piece of the vineyard. 'Retour à la Terre' comes from a section...
The spicy, salty, orange-tinged character of Tradition Rose is a departure from a mainstream world that wants rosés in a certain style. The almost forgotten Tibouren, an ancient grape of the Mediterranean basin, is a "champion" for the estate and covers over 50% of the total plantings. In Cuvee Tradition it constitutes 90% of the blend and after maturing...
Monemvasia, after the harvest at the end of August from organic autochthonous vineyards in various parts of the island up to 500m altitude, will follow a gentle natural vinification, where the wine will be vinified in stainless steel tanks with native yeasts. The wine will remain in contact with the lees for 8 months before being bottled with only a small...
A complex combination of varieties such as Listan Negro, Listan Prieto, Baboso, Negramoll, Malvasia Nera and other local varieties are blended into the single vineyard which is over 100 years old. This ancient vineyard is autochthonous and the plants are cultivated organically, without support, at an altitude of up to about 250 metres directly above the...
The care and the philosophy in the winery does not change, since for the classic Mavrodaphne, which does not carry the organic certification, Slavos chooses gentle natural vinification of the grapes. The wine will mature for twelve months in 500lt barrels, exuding a pleasant herbal sensation, with fresher, red fruit than the organic Mavrodaphne and almost...
As the name of the variety suggests, Zakynthino travelled years ago from Zakynthos - where it is known as "Pavlos" - to Kefalonia. This is where the similarities end, as both in terms of wine and taste profile, the wines from the two islands are extremely different. The Zakynthino of Sklavos follows a protocol of mild natural vinification in 500lt barrels...
Benje Blanco is produced on the northwest side of Tenerife in the most mountainous organic vineyards at an altitude of around 1000m. The vines are autochthonous, ranging in age from 70 to 100 years and the Listan Blanco variety may be better known to you as Palomino Fino from the dry sherry of the Andalusian coast. Of course here Listan Blanco comes...
The vineyards are cultivated under the supervision of local winemakers and Roberto Santana from Envinate. The harvest, as with all wines, is manual and the grapes are pressed whole in large concrete tanks where they ferment spontaneously. Maturation takes place in two large oval-shaped foudres and concrete tanks, and the wine is bottled unfiltered and...
Ronceray is a wonderful step-up in complexity and intensity from the simple, but also beautiful" Anjou Blanc from Chateau de Plaisance. Harvesting on the Chaume hill is manual and after a gentle cold pressing of the grapes, fermentation takes place with indigenous yeasts. 30% of the wine is matured in Burgundy barrels for 12 months and the barreled part...
Philippe Desbos' approach is based on his respect for tradition, not because of a tendency but bades on the his belief that it makes better wines. Far from all viticultural and technological innovations, he produces his Saint-Joseph from the "fillet" of the great wine-growing zone, following techniques used by his ancestors. He plows the vineyard with the...
Travelling to Philippe Desbos' stone-built farm to the north of the village of Saint-Jean-de-Muzols, traditionally one of the best terroirs of the Saint-Joseph appellation of origin, is like taking a trip through time. In this secluded spot, looking down on the Rhône from above, time has stopped and everything is done by Philippe himself as it was decades...
