Let the Raudonas first unfold in a carafe for at least two hours, developing its aromas after contact with the air. Even if you leave it open for days you will be surprised by its evolution. Sebastien ,just like for his white wines, uses biodynamically grown grapes that are 40% affected by botrytis. After a short ten day maceration without pigeage,...
Patience at all levels for Sebastien Riffault who picks grapes three to four weeks later than the other producers in the area and once the botrytis has started to infect his grapes. About 50% of the grapes are under the influence of the fungus compensating Riffault with richness, volume maturity and taste concentration. All this comes about three years...
The harvest for Auksinis maceration is done on the same day as Auksinis in a percentage of advanced infestation of grapes by botrytis. The extraction of the whole bunches takes about a week and the alcoholic fermentation takes place slowly and for about three months. The wine will mature with fine wine lees first for two years in stainless steel tanks and...
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...
One of the most authentic expressions of the variety that seems to respond extremely well to the terroir of Amyndeon, developing all its desirable characteristics. The wine is produced from organic vineyards and at the winery fermentation is spontaneous with the minimal intervention philosophy of Lawrence Hartmann. It is matured like the Xinomavro for 16...
An incredible "polyphony" of aromas and flavours in another unique Deiss style. Grasberg is perhaps the top of their premier cru, an altitude vineyard that combines minerality, energy, the freshness of the site and the limestone soils along with the notes of botrytis which here does not feel heavy against the wine but the wine manages to have a "crystal"...
In a surprising paradox, Altenberg is visibly soft on the palate, but at the same time perfectly dry on the finish. Nature, this particular vineyard, has "painted" it to be so. A natural combination of power and grace, softness and dryness. The result is this particular grand cru, and the Deisses have no reason to intervene to push, for example, because...
Organic and biodynamic vineyards at the end of the village with the classic non-intrusive Deiss winemaking that allows the terroir to express itself freely in their wines. Whole bunch pressing, spontaneous fermentation and maturation with lees for 12 months in foudres. The soils are rich in silica with the vineyard substrate being clay-calcareous. A dry...
In a sea of uniformity where all rosés tend to remind us of the famous wines of Provence, the Marche Rosato of the Aurora winery stands out for its special character. In terms of colour, it is far from the aforementioned style, giving it more the feel of a very soft red, while it is full of aromatic and flavour tensions. The wine is vinified with...
Intense toasted and dry-fleshed aromas from the barrel, with smoky notes around a core of ripe almost exotic fruit. Tensions are piercing, with the bouquet developing beautifully in the glass. The palate has the natural harmony of all the Champalou family wines. The volume and richness of the wine are balanced thanks to its spectacular - razor-like -...
It's not just this historic piece of land across the river from Savennieres, a stunning - yet unexplored - terroir for dry wines, that Vanessa uses as the basis for some of the most delicious wines of the extremely fashionable Loire variety. She continues to nurture this great 50+ year old vineyard that sits on shale and sandstone soils with biodynamic...
