Rose
“Les Fossiles” is vinified in stainless-steel vats and left on fine lees for six months, acquiring a nicely oily body. But acidity eventually “stimulates” the palate, penetrating the fat and combining with fragrant spices, ripe pear and white-fleshed peach. Spicy and mineral on the finish, this is a wine with an extremely versatile style. It can easily be...
The truth is that we like rosés that stand up and walk a different path, without being made with the intention of just wetting our lips in the summer. The Alchymikos shows the distinctive floral side of Muscatela with an underlying but underlying strength from the Mavrodaphne fruit. It is full of cool raspberry and cherry but has a darker mineral note....
Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
Manual harvesting from old dry vines of the Black and Xynisteri varieties, de-stemming without breaking the rails, followed by pre-fermentation maceration for 18-20 hours for Black and 6 hours for Xynisteri. The fermentations of the two varieties are carried out in separate tanks in order to preserve the typicality of each variety. At the end of...
The region is considered the "heart" of France's pet-nat wines, the oldest method of sparkling wine production in the world. Damien and Coralie "fell in love" with this style and have been producing this stunning rosé sparkler, with only the one fermentation, for over a decade. The pet-nat trend is significant, a return to the roots often associated with...
"Le Chatillons" is produced from vineyards in soils characterised mainly by gravel. The Pinot Gris is harvested early in order to preserve the freshness of the grapes. The nose "blooms" with a bouquet of crisp red fruits, rose petals and citrus fruits reminiscent of saguarine. Very elegant and soft on the palate, with lively fruit acidity and spicy notes...
12 hours of cold pre-fermentation maceration at low temperatures followed by blending of the must from both varieties and fermentation at low controlled temperatures. The wine will remain in contact with the fine lees for about two months to gain volume and slight complexity. A wine suitable for all occasions, either as an aperitif or paired with fried...
