Λευκό ήσυχο ξηρό
Still etched in our memory is the initial shock of the rich, amber colour and the distinctive aromas and textures of Sebastien Riffault's wines. That afternoon in the hamlet of Sury-en-Vaux his natural wines challenged our opinions and palates to a great extent. Like all of Sebastien's wines, Akmenine Blanc is a perfectly natural, archaic take on...
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...
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 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...
Such a special wine could only have an equally special name. The name Metagitnion refers to the second month of the Attic calendar (roughly late July to late August). Its almost orange colour is the result of slow oxidative ageing in old barrels without the protection offered by sulphites at any stage of the process. Dry, with aromas of honey and candied...
Chardonnay Nature comes from a 4-acre organic, non-irrigated vineyard with northern exposure, at an altitude of 810 meters in the mountainous region of Aegialia. The vinification follows a classic white approach, using only free-run juice and minimal intervention. Alcoholic fermentation takes place with indigenous yeasts at 16–18 °C and is followed by...
Sauvignon Blanc Nature comes from 8 acres of vineyards at an altitude of 1,050 m, with 20-year-old vines planted in a cup-shaped formation. Spontaneous fermentation at low temperature and six months of aging in 1,500 L French foudre barrels lend deeper complexity and texture, seeking to balance the explosive acidity that sweeps across the palate. At every...
It is produced by spontaneous fermentation in temperature-controlled stainless steel tanks and apart from clarification to remove wine sludge, the wine is not subject to any other processing. Sulfite levels are very low in wine. Mature, rich in volume and oiliness which is "cut" and balanced by acidity. The result is soft, "tied", nothing stands out, as...
