With Etna Bianco from the dramatic, dark, volcanic ash-filled terroir of Santo Spirito, Marco de Grazia takes fruit ripeness, complexity, and length on the palate to another level. Initially somewhat closed and compact, over time it unfolds a deep, earthy, mineral dimension and greater extroversion in the fruit, which borders on the exotic. The barrel is...
The Champalou family's dry Vouvray is a perfect representation of the region's style. It is a textbook example of the Chenin Blanc variety as expressed in this corner of the Loire. Here the chameleonic dimension of the grape, which can display many different "faces", finds its most classic expression. Unripe tropical fruit, fleshy lemons, honey and...
Edenia Fuxia comes from 70% Limniona and 30% Zalovitiko grapes, grown in Kalogries, at an altitude of 320–340 meters and a slope of 13%. The two varieties are blended after 4 hours of pre-fermentation maceration before pressing. Fermentation is spontaneous, with indigenous yeasts, 90% in stainless steel tanks and 10% in second-use French barrels. After...
The blend is dominated by Assyrtiko, with Malagouzia accounting for approximately 20%, enhancing the aromatic intensity alongside the characteristic freshness and pulsating energy of the wine. The vineyards are organically cultivated, with the grapes pressed whole, together with the stems. Fermentation takes place spontaneously, with indigenous yeasts, in...
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...
Amphibolite remains in contact with the lees for six months. Vinification takes place in concrete underground tanks and fermentation takes place with indigenous yeasts, as Jo does with all his wines. It is by no means a neutral wine and remains entirely consistent with the style of the region. Mineral, with beautifully juicy if slightly acidic citrus...
“Les Fossiles” is vinified in stainless-steel vats and left on fine lees for six months, acquiring a nicely oily body. But acidity eventually “stimulates” the palate, penetrating the fat and combining with fragrant spices, ripe pear and white-fleshed peach. Spicy and mineral on the finish, this is a wine with an extremely versatile style. It can easily be...
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...
Melissaki, whose name derives from its honeyed aromas, was rescued from the slopes of Psiloritis and is cultivated in the Geroditis vineyard of the estate at an altitude of 480m. Vinification takes place in contact with the skins for one month in 400-liter first and second-use barrels and with yeasts isolated from this particular vineyard. The wine is not...
Les Graviers comes from six different vineyards covering a total area of 2.8 hectares, all organically farmed since 1999 and biodynamically since 2004, certified by Ecocert and Biodyvin. The harvest is manual, the grapes are pressed whole with a pneumatic press, fermentation is indigenous, and aging lasts 24 months in 228-liter barrels, 15% of which are...
A percentage of 10% of the grape stays in contact with the peels for six days while the rest is taken to the pneumatic press where the whole bunches are pressed. The fermentation starts spontaneously and the wine will remain in contact with the wine lees for 6 months while for most of the time the Bâtonnage technique is applied and no sulfites are added...
Singulier comes from different vineyards cultivated biodynamically, like all Tissot vineyards, mainly on clay soils with limestone subsoil and using traditional natural methods. The grapes are carefully destemmed by hand; two-thirds are macerated for about a month in wooden conical tanks with regular pigeage, while the remaining third remains for three...
