A crisp and fresh red that can easily be drank chilled. Pure and mineral typical Grenache notes extracted with only 5 days of maceration, aged for 8 months in concrete egg and neutral french oak barrels. An example of what old vines can do in the Gard!
Catarratto macerated on the skins for a long time, lending its character to the wine. Medium-bodied yet fresh, slightly salty, soft tannins, with hints of yeast, freshly cut grass, finishing with a touch of almond
Serious Chateauneuf-du-Pape with dark aromas but with a lively undertone as well. Energetic black raspberry and dark cherry, with a touch of candied lavender and neutral oak
'Pachorra' means slow down and it is precisely what this medium-bodied Grenache will do to you. We have some Cassis and black fruits in the nose countered with some earthy undertones and well balanced tannins coming at the end.
From a single vineyard planted in 1962 on a high plateau, surrounded by forest. Fossil limestone saves heat in the day, the forest gives cool air. Because of the old vines and difficult soil the annual total production is a single barrel aged for 20 month
A special method is used here, called intracellular fermentation, meaning fermentation inside the intact berry, keeping the wine fresh and subtle. After a 62 day maceration, the berries are pressed and then aged on oak. A wild wine, with a gentle heart
This rosé has been aged for 12 months in oak barrels and gone through a malolactic fermentation. The bouquet is full of red summer fruits, some rhubarb and a gentle licorice. A soft and gentle story full of elegance!
"I swear to you that it is urgent to be happy" is something we need in this world. Incredibly fresh and vibrant full of citrus, wet rock and green tea notes and ending on a delicate saline note. A special edition which accentuates the happiness in you!
Forget everything you know about Viognier, this is a one of a kind bottle! Jean macerated the Viognier, pressed it with Roussanne skins and aged it in Amphora. Funky is not enough to describe this one: wild and alive, like a 70's rock band
The Timorasso is a vulnerable grape and was almost extinct until Walter Massa replanted it. His Timorassos are considered the best white wines of Piemonte. Montecitorio is full and grand, with aromas of honey, nuts, pear and apricot
A blend of Vlasak from Moravia and Riesling from Devín. Grapes are kept 4 weeks on skin in an open-vat fermentation then pressed and aged in oak barrels for 10 months.
A late harvest rosé of 100% Merlot grapes. Pressed, fermented and aged in old oak barrels creating a gentle spiciness and sweet fruit flavour. Mouthfeel is light and this darling pairs well with fruity desserts and milder cheeses!
A blend of Grüner Veltliner and Riesling, macerated on skins for 24 hours. After this the must is fermented in wooden barrels and aged for 10 months. Intentionally bottled with lees so Filip’s advice is to shake before serving or decant and serve clear.
This Curtimenta shows classical skin contact aromas on the nose, like tea leaves and lemongrass. In the mouth it's similar vibes, juicy with a herby undertone and just the right amount of acidity, soft tannins and a firm finish with hints of citrus peel
From the single vineyard Bodigraben, situated 450m above sea level on a steep and rocky site. Delicate and elegant Blaufränkisch, with a floral nose. Fine tannins are complimented by a crystalline minerality with notes of cherry and blueberry.
This Orange has had twenty-one days of Maceration in amphorae, pressed and then aged on lees for 12 months in amphorae. You will find notes of bergamot in the nose and bitter almond in the palate, together with soft tannins and a mineral freshness.
Fiano harvested in the cool hours of the morning and directly vinificated in the cellar. Soft pressing, fermentation in steel tanks, ageing on the lees for six months. It is clean, fresh, linear and saline with citrus and hints of marine shrubs and herbs.
The fermentation of pure honey in water was called 'the enzyme of joy' by chemists at first. This Mead encourages joyful connections and lightness of body and mind at the dinner table and elsewhere.
After a first fermentation, a second fermentation follows with the grape skins that were used to make Amarone. Then 24 months of maturation in oak barrels. Powerful, with hints of candied fruit. Full and round, yet supple.
