Λευκό ήσυχο ξηρό
Pecorino is one of the most fascinating stories of revival in the Italian vineyard. An almost forgotten variety from the Apennines, which nearly disappeared during the 20th century due to its low and inconsistent yields, has made a strong comeback thanks to its unique character. Its name is linked to the shepherds of Central Italy (pecora means “sheep” in...
Along with the red Montepulciano, Trebbiano d’Abruzzo is the region’s hallmark, producing wines with an expressive character and intense minerality. Charisma Trebbiano is born in the hills of Orsogna, between the Maiella mountain range and the Adriatic Sea, in vineyards cultivated biodynamically that keep a centuries-old tradition alive. The vines are...
Made from 100% Passerina grapes grown in thevineyards of Abruzzo, where the cooling breezes of the Adriatic Sea meet the mountain winds descending from the Maiella massif. The variety is renowned for its naturally vibrant acidity and expressive fruit character, making it ideal for producing fresh, approachable white wines. The grapes are harvested by...
Benje Blanco is produced on the northwest side of Tenerife in the most mountainous organic vineyards at an altitude of around 1000m. The vines are autochthonous, ranging in age from 70 to 100 years and the Listan Blanco variety may be better known to you as Palomino Fino from the dry sherry of the Andalusian coast. Of course here Listan Blanco comes...
The Garakis family's Vidiano comes from four organically cultivated vineyards, all locatednear the village and planted in poor, limestone soils. The process begins with 24 hours of skin contact at low temperature, before alcoholic fermentation begins, which lasts about 15 days under controlled conditions. The wine remains in contact with the fine lees for...
The 25-year-old organic vineyard is located on limestone, rocky soils on the slopes of Kounavos, atthe foot of Peza in Heraklion. The Muscat Spina buds came from the province of Selino in Chania, the place of origin of the variety, and have been grafted onto the native Rozaki variety. The harvest takes place in two phases: the first with a lower Baumé to...
The French response to a dry German Riesling is as sharp as this youthful and fresh Muscadet. It is a combination of young and older vines from different terroirs on the estate with very careful yields, which is the Achilles' heel of Muscadet. The use of whole bunches, spontaneous fermentation in glass-lined concrete vats and six months of contact with...
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....
The grapes come from two different vineyard plots in the zone of Archanes withclay-clay sloping soils that drain well and are cultivated by two Archanian vine growers who take care of them with absolute diligence. The vines are still young, 7 and 12 years old, one at an altitude of 600m and the other a little lower at 470m. The grapes will be kept at a...
It's hard not to be captivated by Lakomata, agreat expression of the dynamism and greatness of the Kefalonian Robola. The aromas of the wine do not stop evolving in the glass, the ripeness plays with the freshness of the acidity, the character in the mouth is complex and the wine clearly gives you a sense of fullness. This is one of the most divine wines...
