From porphyritic soils, the wine ferments for two weeks in old cement and then heads into steel and large barrel for about another eight months. Gorgeously lush, full of tiny... read more →
From Antoniotti’s porphyry soils, this is made from the oldest vines. The fruit gets three weeks ferment and three years aging in large botti of at least 1250 liters. The... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →
Grapes for this one are from a friend’s vineyard and farmed according to the Conti organic standards. The spanna is aged in a combination of small and large used wood... read more →
From those pink grantic soils of Itata comes this beauty. 100% whole-cluster carbonic maceration in stainless steel with 21 days on skins, bottled the March after harvest. It's a roller... read more →
From the hands and heads of Nathan Kendall and Pascaline Lepeltier, a still rosé. The juice is macerated for two weeks and vinified in old barrel. At first it stis... read more →
Benoît Courault started his domaine in 2006 and immediately he was at the head of the class. He has grown and matured and almost everything that comes from his hands... read more →
From the Ionian island of Lefkada, off the western coast of Greece, from 500 meters up comes an unfamiliar grape, from vines that are 35 years old. The 50 days... read more →
Keep is a Negoçe project from Jack Roberts, who worked at Matthiasson Wines and Johanna Jensen whom I met during her time at Scholium Project. The fruit for this bottling... read more →
There are three hectares of vineyards on this vibrant, biodiverse farm. The wine is raised in Italian amphora and has a few months of skin contact. It weighs in at... read more →