Λευκό ήσυχο ξηρό
From yields reminiscent of Sauternes, and grapes left to overripen on the vine, Assyrtiko de Louros undergoes 12 hours of skin contact, then ferments with indigenous yeasts in large barrels and is aged in them for 24 months. Spicy and slightly oxidative, with yellow fruit, quince, and spoon sweet notes, alongside salinity. On the palate it is like a...
This wine comes from an organically farmed vineyard of the Hatzidakis family in the Pyrgos–Megalochori area. Harvest was done by hand, and the grapes were kept in a cold chamber for 12 hours before pressing. There was 12 hours of skin contact, while fermentation took place with native yeasts at a controlled temperature of 16–19°C. Seventy percent of the...
One of the great terroirs of Rully, this beautiful Premier Cru combines the soft, perfectly ripened fruit from the east-facing slopes of “Les Cloux” with classic spicy, peppery elements. Its edges are gently rounded by beautifully integrated oak. The vineyard is farmed biodynamically, and the wine is aged in a combination of barrels and demi-muids....
The play that Economou is making with oxygen is amazing. The wine artfully straddles oxidation, which has taken it to unique limits of complexity. The barrel is beautifully digested giving sweetness to the aromas, accompanied by nuts, memories of earthy notes and honey. Complexity, tensions, length in the mouth hit the red. The flavors in the mouth build...
Yiannis Oikonomou releases almost simultaneously two different vintages of Assyrtiko — two exceptional wines of equal quality but entirely distinct style. Among them, the 2016 stands out with its deep golden hue and its impressive aromatic evolution, dominated by complex oxidative notes, without a trace of the petrol character often found in aged...
Château de Plaisance’s Crémant de Loire Nature is made from 100% Chenin Blanc grapes sourced from the estate’s select vineyards. The harvest is carried out by hand, while the base wine is vinified in stainless steel tanks to preserve the fruit’s purity and natural acidity. Production follows the traditional method, with secondary fermentation in the...
Wonderfully rich and concentrated, in a combination of fresh fruit with quince, honey and tahini. Those who love Rhone white wines will love it. The acidity is not prominent but perfectly balances the slightly oily texture of the wine. The combination of Macabeu and Grenache Gris from average ninety year old vines is vinified with indigenous yeasts in...
Since 2015, Jerome Binda has been producing Rosaki as a single-varietal wine in Voria, rather than just as part of a blend. Despite the variety’s reddish hue, the juice it yields produces a crystal-clear, golden wine, while the extended aging on the lees lends it complexity and enhances its salty profile. What it lacks in liveliness and acidity, it makes...
As if the terroir "comes alive" through the process of extraction with the skins. Aromas of the mountain, full of dried herbs, cedar, pine and garrigues. Sweetness of the spoon from orange peel, spiciness from ginger, with a fantastic phenolic "bite" in the mouth and tremendous flavor range at the same time. Full of vibrancy, complexity, excellent...
