Given that the use of the term "naturel" is prohibited in the regulations governing appellation contrôlée, back in 2007, the producers of Montlouis-sur-Loire managed to create the pétillant-originel category for these very wines (pét-nat) and became the first appellation in France to essentially legislate this particular style. The production method is...
Very few bottles are produced with absolute dedication both in the vineyard and in the winery. The yields per hectare are around 800kg/hectare and the grapes are organically grown. Like all Endochora wines, it is produced exclusively with the indigenous yeasts of the vineyard. The wine has excellent red and dried fruit aromas on the nose, reminiscent of...
Rare enough to deserve the name Queen, this particular grape is still one of the undiscovered treasures of Cyprus. In the experimental vinification of the variety, which comes from relatively young autochthonous vineyards aged 15 years. Harvesting is manual, followed in the winery by de-stemming without breaking the rails, pre-fermentative maceration for...
The micro-vinifications express this need of the Kyriakides family to examine the quality potential of Cypriot varieties. Having vinified Mavro in many different versions, Koumna gives a different qualitative dimension to the grape. Excellent concentration, balance of tannins and fruit, good levels of freshness and a "lift-off" of the most planted Cypriot...
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....
A blend of 60% Chardonnay and Pinot Noir from certified organic vineyards in premier cru villages, fermented and aged in small oak barrels and demi-muids (600 liters) for 10 months in contact with the lees before secondary fermentation. A small percentage of reserve wines from other vintages is added to the blend. Fermentation is spontaneous and the base...
