Tasting Notes: On the nose hints of sage and rosemary, piric powder, marine and brackish notes with a bitter almond background. In the mouth the perlage is fine, expresses freshness and flavor, to be drunk in buckets!
Tasting Notes: A fizzy organic rosé from Slovenia. A direct press of Pinot Noir and Chardonnay grapes, given just a slight pinkish hue from the red-skinned berries. This is done in the methode ancestrale style, a single fermentation that is finished in the bottle for a natural sparkle. No filtering or fining, no sulfites added.
Tasting Notes: E' ORANGE means IT'S Orange! Orange wine of the people! This is the perfect wine to sip on with friends. An easygoing 1-liter bottle of delicious fruit forward and floral orange wine. Let it open up a bit and you will realize one liter is not enough.
Produced with environmentally friendly cultivation techniques. The wine is spontaneous fermented with native yeasts after 10 days of maceration. It is aged in large amphora vessels, not clarified
Tasting Notes: This skin-fermented Pinot Gris is pretty darn brilliant stuff. Juicy, fresh, spicy, with a bit of bite and drinkability beyond compare. It's reminiscent of currants, rose hips, juniper and blood oranges.
Producer: I Mandorli Grape: Sangiovese, Cabernet Sauvignon, Cabernet Franc Color: Red Sparkling: - Vintage: 2018 Country: Italia Region: Toscana Subregion: Bolgheri Alcohol: 13% Aging in wood: No Soil: Clay Added S02: No
Tasting Notes: Handcrafted Sauvignon Blanc. A plump and rich Sauvignon Blanc. It has a good acid/sweet balance. The wine is made from organic grapes purchased by Domaine la Taupe from a friendly winemaker in the Loire region. Esprit wines are natural wines. It is pure fermented grape juice. Fermentation occurs spontaneously, without the addition of factory yeast. The wines are chemical free and unfiltered.
Producer: Frank Cornelissen Grape: Nerello Mascalese, Field blend Color: Red Sparkling: - Vintage: 2020 Country: Italia Region: Sicilia Subregion: Etna Alcohol: 13% Aging in wood: No Soil: Quartz Sandstone, Marl Added S02: Yes
Tasting Notes: Color intense ruby red, tending to violet, slightly clouded. Very fine and delicate notes of small red fruits, mineral timbres, citrus peel, liquorice, black pepper and cloves. Dry, elegant, fragrant, frank and mineral taste, with remarkable character and personality.
Producer: Ancarani Grape: Trebbiano Color: White Sparkling: Pet Nat Vintage: 2019 Country: Italia Region: Emilia Romagna Subregion: Romagna Alcohol: 11% Aging in wood: No Soil: Silt, Clay Added S02: No
A refreshing, rustic white sparkling Trebbiano. The grapes are pressed softly and ferment in cement tanks for two months. After, the base wine is filled into bottles with a bit of grape juiced that was frozen after the harvest. The sugars present in the juice and the yeasts in the wine get together and start a second fermentation, now trapping all the CO2 in the bottle. The wine is not filtered, and there are no added yeasts, sugars, or sulfites, making this a cidery, slightly floral and herbaceous wine with persistent fine bubbles and a tart finish.
Tasting Notes: The juice ferments in 600 and 1000-liter 3-year-old wooden barrels. The juice ferments for about 1 month with occasional piegeage and indigenous yeast fermentation. The wine is left in the same barrels for elevage for about 19 months with occasional battonage. It is then bottled unfiltered, unfined, and with zero sulfur added. Dried fruits, apricots, yellow plum, lemon, quince and mango aromas. Light caramel, great minerality, aromatic and complex.
Tasting Notes: The grapes are de-stemmed and placed in 30 hl truncated conical oak vats where they remain for about twenty days during which part of the spontaneous fermentation takes place in contact with the skins, without controlling the temperature. This is why this wine will have a lot of character and can be classified as a ‘skin contact’ wine. 3-4 manual punch downs a day are carried out as needed. After racking, aging takes place in 700 l tonneaux, for about 8 months and then 2 months in bottles.
We do not carry out any clarification and filtration or addition of sulfites
Tasting Notes: Direct pressing, ageing in old barrels for 4 months. This bottle is capped because it has residual sugar left that could have recreated a fermentation that did not take place. The nose is open on aromas of cherry flowers and fresh bread. The attack is on sugar, followed by a fresh acidity. The mid-palate brings back a sour/bitter balance to finish with a persistent acidity.
Tasting Notes: The same beautiful, lush Note di Rosso from Viola as before, but in a new bottle! Shows aromas of ripe red fruit, cherries in alcohol, balsamic notes of eucalyptus and toast. Soft, well integrated tannins, juicy, with balsamic freshness and good persistence.
Tasting Notes: A clear, orangey-pink méthode ancestrale sparkler from the Loire Valley that is zesty, yet quite complex. Unites notes of rosehip, red currants and strawberries. On the palate, it is fresh and fruity, dry, with a well integrated perlage and crisp acidity.
Tasting Notes: Assemblage of different vintages, partially skin fermented, partially aged in a solera system. Fruity nose with notes of pineapple, apple cider and citrus fruit. Dry and complex on the palate with a crisp acidity and a long, salty finish.
Tasting Notes: In the nose, the Sous le Cerisier is nutty with notes of saffron, pears and white fruit. On the palate, it is medium-bodied and creamy but with a lot of freshness, minerality and a lively acidity.