Λευκό ήσυχο ξηρό
An incredible "polyphony" of aromas and flavors in yet another unique Deiss style. Grasberg is perhaps the finest of their premier crus, a vineyard at altitude that combines minerality, energy, the coolness of the location, and limestone soils with notes of botrytis, which here does not feel heavy against the wine, but rather gives the wine a...
All 13 Alsace varieties with Riesling making up 50% of the blend. Soft but with some "edges" at the same time and a dense texture. Perfectly balanced, a fantastic wine for spicy salmon tartare, Athenian fish, and fried foie gras. Old-school vinification, fermentation with whole bunches, spontaneous fermentation and maturation in contact with the lees for...
Grapes of different varieties are harvested and vinified together for as long as it takes, having first ripened to perfection thanks to the winery's meticulous attention to cultivation. With no additives or interventions during vinification, Complantation is the ultimate expression of the Alsace terroir. Calm, complete, and mature on the palate on the one...
Ripe fruit in the foreground along with spicier, mineral aromas and floral notes of dried flowers and nuts. The palate has a nice texture and moderate volume, balanced acidity and citrus peel with ripe apricot and banana. It is extremely enjoyable to drink and does not lack personality and character. Not intended for long aging but will evolve over 3-4...
The wine is vinified in a combination of large foudres and oak barrels and matured for about 12 months without stirring the lees. No other intervention is made in the wine and sulphites are at very low levels. Delicate and intense at the same time in its aromatic intensity, it unfolds aromas of lemon curd, peach, quince and fresh pineapple, along with...
Marsannay is the northernmost part of one of the world’s most prestigious wine-growing regions, the renowned Côte de Nuits. And while the Côte de Nuits is primarily a source of red wines, Marsannay is the village that stands out for both the white and rosé wines it produces, part of the appellation d’origine contrôlée. This particular vineyard, with its...
Moinoterra's Vilana comes from a single vineyard at 500 metres altitude. And while in the fertile lowland parts of Crete and with management leading to high yields, the wines will lose their character by being watery and with little flavour, mountainous steep dry vineyards on poorer soils will give weight and concentration. At the vinification level after...
Un 1er Cru en Bourgogne est toujours une affaire très sérieuse, et Grésigny, situé dans la partie sud-ouest de Rully, compte parmi les meilleurs climats classés 1er Cru de l’appellation pour le Chardonnay. Grâce à une viticulture biologique et biodynamique et au soin attentif de Pierre de Benoist, la santé de ce vignoble de 80 ans est remarquable. Le...
The Les Margotés 1er Cru is one of the winery’s most recent investments in the vineyards of Rully, with a southeast exposure, and was vinified for the first time in 2015. For this wine, Pierre de Benoist uses oak foudres both for vinification and ageing, which lasts a total of 18 months. Whole-bunch vinification brings exceptional purity and elegance to...
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...
Ronceray is a wonderful step-up in complexity and intensity from the simple, but also beautiful" Anjou Blanc from Chateau de Plaisance. Harvesting on the Chaume hill is manual and after a gentle cold pressing of the grapes, fermentation takes place with indigenous yeasts. 30% of the wine is matured in Burgundy barrels for 12 months and the barreled part...
A natural Roditis wine sourced from organic permaculture vineyards at an altitude of 90 meters, with limestone and clay soils. The grapes are harvested by hand, followed by destemming and maceration with the stems for approximately 2 days in a stainless steel tank. The must is transferred to a stainless steel tank, where fermentation is completed with...
