Amazingly elegant but full and ripe Sauvignon Blanc from Mathieu Coste. Left on the skins for a month and the juice left in barrel for another year. Clean, citrussy and peachy, very herbacious and very moreish! Likes to be in a carafe before drinking.
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
The world’s first book to tell the full, forgotten story of orange wines – white wines made like a red, fermented with their skins. Learn about the backstory and discover how these wines are made, why they taste different, where to buy & how to enjoy.
The viognier and pinot gris were co-fermented (90% destemmed, 10% whole bunches) for 12 days. The Pinot Noir fermented as whole bunches. Pressed, blended and then aged in barrels 8 months and in steel for one more month
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
Skin fermented Chenin Blanc, matured in terracotta amphora. Intense nose with notes of orange and stone fruit. Dry but full on the fruit, with a spicy undertone
Energetic, sunny and funky, this fresh blend of Traminer and Chardonnay (fermented on skin for 3 weeks), and Feteasca and Sauvignon Blanc (3 day skin contact). Aged in old barrels for 8 months, with aroma's of lychee, mandarin and quince
