The wine is vinified by means of carbonic maceration and with indigenous yeasts, without the addition of sulphites during vinification and maturation of the wine. A small percentage of sulphites is added only before the wine is bottled. The philosophy of winemaking with minimal intervention, just as it does with its fantastic cru, is followed in Wild...
In the cru of Regnie are most of Julien Sunier's own vineyards in great "Lieux dits" such as En Oeillat. Here the vines are old, with an average age of 60 years, and are located at an altitude of between 280-400 meters on pink granitic sand with clay in the subsoil. Vinification is in an anaerobic environment (maceration carbonic) for about 10-20 days and...
Classical carbonic and semi-carbonic maceration with whole bunches for 10 to 20 days, followed by pressing in an old vertical press and maturation of the wine for 8-11 months in 10-year-old barrels in contact with the lees. This is a wine with the "upbringing" of a great Burgundy, elegant, light and ethereal, with lovely, clean fruit and a "tight"...
A different approach on the Moschofilero of Mantineia with the base wine being aged in French oak barrels before starting the second fermentation process in the bottle and the total stay of the wine for 19 months in contact with the lees. Generously expressive and spicy, with acidity balanced by the few residual sugars, this is a sparkling wine that is an...
Since 2015, Jerome Binda has been producing Rosaki as a single-varietal wine in Voria, rather than just as part of a blend. Despite the variety’s reddish hue, the juice it yields produces a crystal-clear, golden wine, while the extended aging on the lees lends it complexity and enhances its salty profile. What it lacks in liveliness and acidity, it makes...
As if the terroir "comes alive" through the process of extraction with the skins. Aromas of the mountain, full of dried herbs, cedar, pine and garrigues. Sweetness of the spoon from orange peel, spiciness from ginger, with a fantastic phenolic "bite" in the mouth and tremendous flavor range at the same time. Full of vibrancy, complexity, excellent...
The grapes come from various vineyards in Montlouis, some of them from Les Epineys, aged between 30 and 80 years old and the harvest is always done by hand. The grapes are pressed with the whole bunches, then de-stemmed for 24 hours naturally and the juice is transferred to the barrels (225 and 400 litres) where it will ferment with the indigenous yeasts....
