The multiple small vineyard plots have not been subjected to any chemical intervention except for the addition of sulphur in some of the vineyards. Each vineyard is vinified individually with their indigenous yeasts, with no sulphites added, and the malolactic is spontaneous as well. The wine will be aged in a combination of 228lt neutral barrels as well...
Fruity and floral notes – think violets, green pepper, and hints of cherry and plum. The fine tannins give the wine a serious dimension, while finesse and elegance run through its entire range to the gently phenolic finish. The stems were removed by hand and extraction lasted a total of three months in 420-liter clay amphorae. It then remained for another...
Complex and complex with 'myriad' subtle nuances, white fruits, exotic character, sweet spices and honeyed notes. Volume and richness in the mouth that is balanced by the acidity and intensities that accompany the wine until its aftertaste. Extremely persistent and long-lasting, a wine that will have enormous aging potential. In any case, Ligira and...
Château de Fosse-Sèche Eolithe is a Cabernet Franc red wine with just a 'drop' of Cabernet Sauvignon in the blend. It belongs to the Vin de France category and is produced in the Saumur region on a stony plateau of the Jurassic period with soils of flint with gravel and clay which allows the roots of the vines (10-60 years old) to go deep into the soil....
Exquisitely lively without being austere with red fruit aromas like framboise, strawberry and noted of toast, brioche and butter. 10% Chardonnay is added to the blend in order to reduce the power of Pinot Noir on the palate where you get exceptional spicy character and a small hint of tannins. Minerality and acidity seem etched with a laser-like precision...
A rosé champagne with the depth and personality one expects from a red Pinot Noir grown in the grand cru of Bouzy. Beautifully juicy on the fruit and with excellent concentration, elements that then lead to a mouthfeel with a slight tannic dimension from the contact of the base wine for at least 2-3 days with the skins, which is where it gets its colour...
Fermentation with native yeasts exclusively in old Bordeaux and Burgundy oak barrels. The wine underwent malolactic fermentation in barrel and was bottled for the second fermentation in June 2014. There it remained in contact with the lees until September 2018 before sediment was removed and just 4gl/lt of dosage was added to classify it as an extra brut...
If you are used to crisp, “razor-sharp”, full of nerve and energy white wines, here you will be confronted with a completely different personality. Complexity, fluidity on the palate, soft lines and richness and ripeness are the characteristics that the granite terroir gives to Aspro Potamisi. The wine ferments spontaneously, without absolute temperature...
