From yields reminiscent of Sauternes, and grapes left to overripen on the vine, Assyrtiko de Louros undergoes 12 hours of skin contact, then ferments with indigenous yeasts in large barrels and is aged in them for 24 months. Spicy and slightly oxidative, with yellow fruit, quince, and spoon sweet notes, alongside salinity. On the palate it is like a...
This wine comes from an organically farmed vineyard of the Hatzidakis family in the Pyrgos–Megalochori area. Harvest was done by hand, and the grapes were kept in a cold chamber for 12 hours before pressing. There was 12 hours of skin contact, while fermentation took place with native yeasts at a controlled temperature of 16–19°C. Seventy percent of the...
One of the great terroirs of Rully, this beautiful Premier Cru combines the soft, perfectly ripened fruit from the east-facing slopes of “Les Cloux” with classic spicy, peppery elements. Its edges are gently rounded by beautifully integrated oak. The vineyard is farmed biodynamically, and the wine is aged in a combination of barrels and demi-muids....
The wine is vinified with whole bunches, typically around 80% depending on the vintage. Whole bunch fermentation gives the wine remarkable depth of texture while preserving its elegance and ethereal style. It is defined by vibrant acidity and the ability to captivate Pinot Noir lovers with its refined character—a hallmark of great Burgundy wines. Give it...
A blend of Pinot Noir, Chardonnay, and Pinot Meunier, with the first of the three varieties dominating. The base wines ferment in ancient oak barrels, without malolactic fermentation, and are then sealed with cork in bottles for the second fermentation. They will remain in contact with the lees for many years. Completely dry, with excellent, fine...
Along with Imaginador from the Cinsault variety, Vinista is the second of Pedro Parra's village wines (following Burgundy standards), which means that the fruit comes from different vineyards. And even though Pedro was a super-fan of the Cinsault variety for many years, Pais gradually managed to attract his interest much more. It is perhaps this...
To make life easier for those who sell his wines, Pedro Parra follows the Burgundy model because everyone can understand it. So he categorizes his wines hierarchically as village, premier cru, and grand cru. Imaginador is one of the two village wines he produces. (The other is Vinista). His inspiration for these wines was Italy and a simple Langhe he...
Vindemia is a Premier Cru champagne from the village of Vrigny in the Montagne de Reims, a blend of 60% Meunier and 40% Chardonnay, sourced from eastern and southeastern slopes with excellent sun exposure. The soils combine sand, clay, and chalk, imparting freshness and complexity. The vineyards are cultivated organically with minimal intervention....
Brachetto has been cultivated in the area around the town of Acqui Terme for centuries, but it was only in the 1950s that this sparkling, sweet, low-alcohol style began to be produced using the Martinotti method. It is perhaps one of the most ideal dessert wines. Airy and light, it can be paired with a wide variety of fruits such as strawberries and even...
Canavar Bağları's Ampelo is a natural wine made from 100% Karasakız grapes, sourced from 36-year-old vineyards in the Ida Mountains of the Çanakkale region, at an altitude of 250–310 m. The soils are sandy-loamy, facing north to southeast, and yields are extremely low. Cultivation is completely gentle and sustainable, without mechanical means; the soil is...
Expressive yet calm on the nose, with exceptional aromatic clarity, perfectly showcasing the wonderful floral character of Moscato. Fresh notes of green tea add finesse to the fruit’s sweetness, evoking summer. Imagine a ripe fruit salad of peach, apricot, grape, melon, and a few basil leaves. Airy on the palate, with low alcohol and gentle effervescence,...
Rosabella is a dry rosé wine made primarily from Nebbiolo, blended with small amounts of Dolcetto, sourced from young, organically farmed vineyards surrounding the winery. Harvesting takes place relatively early, with the aim of preserving high acidity, freshness, and aromatic purity. Part of the Nebbiolo is vinified using the saignée method (brief...
