When talking about Gašper brand Gašper Čarman says that he considers what the wine shows us in the glass more important as the story itself. Wine drinker’s first minute impression is the one that can lay down a long-term friendship or just a brief meeting. And that was the main goal when creating Gašper wines. With Darinko Ribolica, great enologist from Goriška Brda, they wanted modern style with a strong seal of Goriška Brda. They were thinking about wine drinker, his expectations and wishes for long-term friendship with the wine, because the quality of wine is not the only factor. Friendly price and carefully polished appearance are also important. Label contains different fish characters because they have been the trademark of Čarmans family wine and restaurant business for over 50 years.
This cellar has always been on top. But lately their achievement is amaizing. Very confident wine producer. Wine is elegant, pure. White etiquette means fresh, pure wine, full of charm, reserve represents what Mr. Simčič realy stands for, great wine. Wine selected by world best restaurants. It will be even better after 5 years in a bottle.
Perfectionist. Every detail counts. From the vineyards to the bottle. Low yield, wine is pure, rich and promising. A cellar on a mission.
Mr. Aleš Kristančič can be called a leader in producing wine in Slovenia. World known for his charisma energy and commitment. When speaking of wine his word are filled with emotions. He has 2 brands; - Vila Marija stands for fresh wine, full of life playfulness and spark. - Movia represents rich wine, a product of hard work, time and devotion. And all this makes it more precious.
Primož Lavrenčič from Burja Estate says: "I respect local varieties. So I bought a 60-year-old Malvasia vineyard. Besides, the vines that I grow in my vineyards originate in Vipava Valley and along the northern Adriatic coast: Zelen, Pokalca (Schioppettino), Refošk (Refosco), Rebula (Ribolla Gialla), Malvazija (Malvasia d`Istria). Among the inherited vineyards there is also Pinot noir, my challenge and a tribute to Burgundy. I think that micro flora is an important part of each vineyard’s identity. Therefore, I use spontaneous fermentation. To assure contact between the natural microflora and wine in white wines I add 15-20% of strawberry skins to the must and leave it till the wine flow. For white wines from the line Petite Bora was a 3 - 5 months and for white wines from the line Bura it takes 10 - 13 months. Solution for red wines is10 to 20 day maceration. reveals the diversity of the vineyards. All vineyards are family-owned and treated according to the principles of biological and biodynamic production. We are in the process of obtaining the certificate (Kon-cert). This method of production has been practiced at least 20 years."
This is more than just a story about one cellar. It is a devotion and commitment of several generations to the soil, sun and sky.To try and make destiny happen. It is wine.
In 1974 the Falvo brothers, owners of the vineyards in the district of Cortona, took over Avignonesi and refounded it investing greatly in viniculture, selecting the local varieties and introducing classical ones such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir. Nowadays, Avignonesi consists of four wine-producing estates: Le Capezzine, I Poggetti, La Selva and La Lombarda. In total they comprise 225 hectares of open ground, 109 ha of vineyards and 3 ha of olive groves.
Anno Domini 1592. The Renaissance. Wines for the Holy Mass were prepared by monks – the bearers of our nation’s culture. They also formed the excellence in the wines through their knowledge of tradition, soil and nature’s rhythms. The first Batič wines were born in the 16th century, shaped into being by the experienced hands of the monks of Batič estate in Šempas. The estate has changed considerably since then, with nearly no traces of the monks left: the murals on the walls have faded, and the names of the monks are forgotten. The site of the chapel of St. Rok is now covered by ivy planted by one whose name is lost to time. The only remaining legacy of the once-proud monks of the estate is the knowledge and tradition of high-quality wine production that has been passed from generation to generation over four hundred years. Batič wines are more than a homage; they are a continuation of the traditions and methods of the Šempas monks. Our wines are their legacy.
A very persistent wine producer. Often takes the hard way. All for the price of great wine. His wine speaks word with meaning and it can last a long time.
The vinyard is one of the pillars of the winary. It was 25 years ago when Bodes Ontanon began their walking in the wine growing with the purchase of singular vineyards and recognized quality of thir grapes. Also new wines were planted that at the present are in full maturty. Understanding that wine is a work of art, from the soil to the wineglass, the Bodega carefully tends its more than 180 ha of vineyards, witch embody the emblem and origin of its wines. As harvest time approaches, the grapes in each plot ripen at different rates. Thus, they wait for the right moment, when each vineyard offers its highest expression, to pick the grapes to make their wines.
Alentejo ~ The ideal conditions for the birth of high-quality wines. CARMIM is the main company in the district of Reguengos de Monsaraz and one of the main driving forces behind the economic and social development of the region, ensuring the well-being and quality of life of the members and respective families. CARMIM’s success is, first and foremost, the success of its members and it is this relationship which results in the strong social dimension that the company represents for the region. With the advent of Alqueva, the district of Reguengos de Monsaraz has been subjected to major restructuring in terms of tourist infrastructures with the appearance of agro-tourism companies and tourist operators. Taking advantage of this new opportunity deriving from Alqueva, CARMIM has boosted, and intends to boost further, its Oenotourism facility, already a reference on the Alentejan Route, channelling the largest part possible of the growing tourist flow which has passed through the region.
THE ESTATE The Estate is located in the municipality of Redondo, Alentejo. It has nearly 175ha, 35ha of which are vines planted on clay-schist soils. In order to take maximum advantage of the nature of the soil, the climate and the Region's history in wine, we chose to plant the traditional varieties of the Alentejo region: Aragonês, Trincadeira and Alicante Bouschet. The cellar has capacity for the estate's production of 500 tonnes of grapes. The winemaking techniques followed combine traditional manual maceration with state-of-the-art techniques such as vinification in temperature-controlled stainless steel vats. VINEYARDS The vines were planted in 2001. In order to take maximum advantage of the nature of the soil, the climate and the Region's history in wine, we chose to plant the traditional varieties of the Alentejo region: Aragonês, Trincadeira and Alicante Bouschet. The planting distance used was 2,8 x 1,2 m, trained in a double cordon Royat. Viewing to guarantee high quality production, the vines are patiently cultivated and vine growing is closely controlled, by means of soil and leaf analyses carried out on a regular basis. ENVIRONMENTAL CONCERNS We have adopted planting techniques viewing the preservation of the environment, namely the following: • Integrated protection, involving rational application of phytofarmaceutical products in the control of plagues and diseases, in order to preserve auxiliary organisms and to avoid the use of products which are harmful to both men and the environment. • Turfing between rows viewing to mitigate erosion and improve soil structure by increasing organic matter. • The planting techniques used aim at guaranteeing high quality production, seeking a balance between the leaf surface and the fruit produced. THE CELLAR The cellar was designed and built in 2003, with capacity for the estate's production of 500,000 bottles. The raw material is subject to strict control from the vine to the moment the final product leaves the cellar. Although harvesting is mechanical, the quality of the grapes is safeguarded as they are immediately transported to the cellar (it takes 30 minutes from the moment they are picked to the moment they arrive at the cellar). The grapes are transported in a bin where their liquid and solid parts are separated, and they are unloaded by means of vibration instead of the traditional augers, in order to prevent damaging the fruit. This also serves to significantly decrease the extraction of herbaceous and aggressive tannins. As far as winemaking is concerned, traditional techniques of manual maceration are combined with state-of-the-art techniques such as vinification in pneumatic presses and temperature-controlled stainless steel vats.
Across Tuscany and anywhere wine is made, nature gives us its bounty. At Castello Banfi and throughout the varied terroirs and soils that make up our constellation of vineyards, we harvest the goodness of the earth, caressing and nurturing it as we craft our wine to express all its character in every bottle. Castello Banfi is a family-owned vineyard estate and winery in the Brunello region of Tuscany. Together with its sister estates in Piedmont, Vigne Regali and Principessa Gavi, it has become recognized the world over for its dedication to excellence and sparking a renaissance in the art of Italian winemaking.
Delamotte Champagne, dry and versatile, is the right champagne for any occasion : day or night. It’s perfect for grand celebrations or small gatherings. Enjoy it just for the sheer pleasure of drinking champagne, from a glass as an aperitif to the ideal companion drink with dessert. Sip it casually by the poolside or under a garden parasol. Savour it when dining at a fine restaurant. This is a champagne with character and finesse, yet easy to drink. Outstanding quality borne of tradition and high standards of winemaking. Delamotte champagne is an excellent wine at a surprisingly affordable price.
Deutz has its roots in Ay, one of Champagne's historic and most renowned terrioirs. It is a brand of convictions, whose story has been built by successive generations, all of them dedicated, passionate and inspired. The residence, built in the traditional Champagne style, harbours the heritage and spirit unique to Deutz. Deutz was founded in 1838 through the association of William Deutz with Pierre-Hubert Geldermann, both wine merchants from Aix-la-Chapelle. Convinced that fine vineyard was the cornerstone of great wines, they started buying top quality plots and making wines. By combining their technical expertise, knowledge of markets and will to secceed, the developed the firm internationally.
Dom Pérignon is a brand of Champagne, produced by Moët et Chandon. It is named after Dom Pérignon, a Benedictine monk who allegedly discovered the champagne method for making sparkling wines. Dom Pérignon was the first prestige cuvée, an idea proposed by Englishman Laurence Venn. The first vintage of Dom Pérignon was 1921 and was only released for sale in 1936, after the Great Depression. Dom Pérignon is a vintage champagne, meaning that it is only made in the best years, and all grapes used to make the wine were harvested in the same year. Many champagnes, by contrast, are non-vintage, which means that the champagne is made from grapes harvested in various years. Around 5 million bottles are produced in each vintage. The wine is 55% Chardonnay and 45% Pinot Noir, with 7g/l dosage. According to Tom Stevenson, "All vintages need at least 12 months ageing to nurture Dom Pérignon's signature silky mousse".
Wine was made in this region already in the 12th century. The Drappier family is making champagne since 1604 onwards. As an interesting detail we would like to share with you the clients of the house Drappier. One of them was the legendary general and later president Charles de Gaulle. During the presidency of Jacques Chirac Drappier was the official champagne of the Champs Elisées. Other clients include the Japanese Emperor, Zinedine Zidane and the late Luciano Pavarotti. Drappier is fairly unknown in Slovenia. The reason for that is simple. The cellar is only vinifying grapes from their own vineyards, which are being ecologically managed. The quantities that other champagne houses are producing are therefore impossible to achieve. Drappier is considered a first class brand in France and the majority of the wines are sold in the demanding home market. • Cuisine et Vins de France: "Winemaker of the year 2002" • Hugh Johnson: "Already since the time of Napoleon a dynamic producer with character champagnes for connoisseurs. Today highly appreciated worldwide. “ • Serena Sutcliffe (Sotheby´s): "highly recommended." • Robert Parker (Wine Advocate): "Excellent" in the category of the best Champagne. • Tom Stevenson (Christie´s World Encyclopedia): "Producer of first class Champagne." • Horst Dohm (F.A.Z.): "Even in the big tastings the Drappier Champagnes are always good enough for the first places.” • Weinwirtschaft: "Today Drappier can be considered as one of the 10 best Champagne houses.” • Champagne Magazin: "With a potential of a superstar. One of the last family companies. And one of the best."
For four centuries, great care has been taken to maintain the reputation of the brand, and to preserve a family know-how in making champagne.
Krug’s founder, Johann-Joseph Krug, was a maverick who turned his back on a comfortable position in an established champagne house to strike out on his own. He had not only the vision, but also the talent, to achieve his ambition of creating a champagne with a taste quite unlike any other. Krug today is the result of a continuity – of vision, of spirit, of passion – that is an absolute rarity in any time or place. To discover Krug is to share in that spirit, to sense that passion, to experience something truly exceptional. Intense, inspiring, individual, Krug is a revelation every time.
Louis Roederer is a Champagne house based in Reims, France. It was founded in 1776, and has been owned by the property of the Rouzaud family since 1819, which makes it one of the few major Champagne houses to be family owned. It is most famous for producing the premium champagne Cristal. Tsar Nicholas II nominated Louis Roederer as the official wine supplier to the Imperial Court of Russia, and it thus became known as the 'Champagne of the Tsars'. The annual production of its wines (Brut Premier, Brut vintage, Brut Rosé, Blanc de Blancs, Cristal) represents almost 3 million bottles, distributed to 80 countries worldwide. The 214 hectares (529 acres) of Louis Roederer's vineyards are quite evenly distributed across the three main growing zones in Champagne: the Montagne de Reims, the Vallée de la Marne, and the Côte des Blancs. Louis Roederer's vineyards cover 2/3 of the company's needs, leading some people to suggest that Louis Roederer could be called an "estate" champagne. This situation gives Louis Roederer a greater control over its production.
Moët & Chandon is one of the world's largest manufacturers of champagne and one of the best known champagne houses in the world. Founded in 1743, the house now owns over 1,500 acres (6 km²) of vineyards and annually produces over 2,000,000 cases of champagne. In 1962 it became the first champagne house to be listed on the French stockmarket. The company dates to 1743 when Claude Moët began shipping this stuff from the Champagne region of France to Paris. The reign of Louis XV coincided with an increased demand for sparkling wine. Moët expanded rapidly and by the end of the eighteenth century was exporting the drink all over Europe and to the United States. Claude's grandson Jean-Rémy Moët took the house to international prominence catering to such elite clientele as Thomas Jefferson and Napoleon Bonaparte. Chandon was added to the company name when Jean-Rémy Moët turned over half the company to his son-in-law Pierre-Gabriel Chandon de Briailles in 1832, and half to his son Victor Moët.
Pol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business; his father, a notary, had contracted an incurable disease and could no longer carry on his practise. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Eparnay in 1951. As early as 1855, Pol began to favour the production of brut champagne. He knew that this was the type of champagne wich the English preferred. By 1899, when its founder died, the brand had acquired an enviable amount of recognition. It had only taken thirty years. The Pol Roger cellars, extending to some 7 km, are among the coolest (at c. 9,5°C) and deepest in Epernay, the lowest gallery being some 33 meters underground. These provide perfect conditions for the secondary fermentation and period of rest on the lees: the resultant, exquisite mousse of tiny bubbles is a Pol Roger hallmark.
Founded in 1729, 60 years before the French Revolution, the House of Ruinart is one of the oldest champagne houses in France. The company slogan "Wines of power and finesse" sums up the house style which is both elegant and majestic. Sourcing their Chardonnay and Pinot Noir grapes from the best villages in Champagne (grands crus and premier crus), makes Ruinart champagne an art form.
Salon, aesthete and amateur of Champagne, who in the 1911s created the perfect Champagne initially for his and his own friends’ consumption, has left in Salon a precious legacy. Salon is a unique Champagne. All the emphasis in the production of this exceptional wine is on the singular. It was originally the product of one single man, Aimé Salon ; from one single region, the Côte de Blancs ; from one single cru, le Mesnil-sur-Oger ; from one single grape variety, Chardonnay ; and from one single vintage, with no blending whatsoever. Uniqueness is also perfection : nothing can be left to chance in order to obtain the exceptional wine that is Champagne Salon, and to take advantage of what nature, the soil and the climate give us : purity, character and individualism in the wine that needs careful nuturing so that it blooms after long years of ageing. Such is the ongoing quest carried out by those who create Salon today.
Serge Mathieu continues to supervise the winemaking. He has been assisted in his task by Michel Jacob for the past few years. From harvest to the ageing of the wines, the choices made in the winemaking process revolve around the will to have true and fruit-driven flavours that have had time to develop. Techniques remain traditional, but efforts are made at every step of the process to preserve the initial quality of the fruit by treating it carefully. And once they are made, the wines are given extended ageing in the cellars. This is rare enough in Champagne and almost unique for such a small house. The result is that only minimal quantities of sugar need to be added at the dosage stage, thus preserving the natural freshness of the aromas.
Founded in 1772 by Philippe Clicquot-Muiron, Veuve Clicquot played a very important role in establishing champagne as the beverage of choice among European nobility. Veuve Clicquot Ponsardin - a champagne house in Reims, France is easily recognised by its bright yellow bottle labels. Veuve Clicquot has been part of the Louis Vuitton Moët Hennessy group of luxury brands since 1987.
Where does the name Yquem come from? Contrary to a popular legend, Chateau d'Yquem has no link with Michael Eyquem de Montaigne, the famous author of Essays. Certain etymologists think the name may instead come from the Germanic words again - meaning "to have" - and helm - meaning "helmut", the combination becoming "alg-helm". First names popular in 10th century such as Aichelmus, Alkemus, Ayquelmus and Ayquemare are believed to have the same roots. "Eyquem", derived from these archaic first names, is a commom surname in the Bordeaux region whose present spelling dates from the 16th century.
Château Ferran is located in Pessac Leognan and was established in 1976. Their 20 hectares of vineyard is surrounded by forest. 20% of the vineyard is made up of white grapes, in which 40% are Sauvignon Blanc, 45% are Semillion and 15% are Muscadelle. The red grapes are composed of 40% Cabernet Sauvignon, 45% merlot and 15% Cabernet Franc.
The village is located on the right bank of the river Dordogne, next to the town of Libourne, in the Bordeaux viticulture area. It is said that the tradition of winemaking in Saint-Émilion goes back to Roman occupation of the area. In the 4th century, the Latin poet Ausone lived in a villa on the present site of the Grand Cru with the same name. The village takes its name from a monk named Émilion who took refuge in the 8th century in a cave in the area. The village of Saint-Émilion and its vineyards are part of the Unesco World cultural heritage.
With a surface area of 49 hectares of vines, Chateau Le Pey is the oldest and most important properties of the Compagnet family. A cru bourgeois which was classified in 2003, Chateau Le Pey is a member of the Cru Bourgeois Alliance. Françoise and Claude, their children Olivier and Pierre, cultivate, vinify and commercialise 100% of the production.
Thomas Lynch, whose father John emigrated in 1691 from Galway, Ireland to Bordeaux, inherited an estate in the village of Bages through his wife, Elizabeth, in 1749. This year represents the foundation of Château Lynch-Bages. The 90 hectares (175 acres) of Château Lynch-Bages are located just outside of the town of Pauillac. The vineyard occupies a gravel ridge looking down over the Gironde estuary. The well-drained soil consists mainly of deep gravel beds over a limestone sub-strata, and it is planted predominantly with red wine grape varieties (73% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc and 2% Petit Verdot). There is also a small (approximately 4.5 hectares) plot planted with white varieties (40% Semillon, 40% Sauvignon Blanc and 20% Muscadelle).
Gabriel Farnet, grandfather of genaration, how is running business today, set himself up at Château Minuty in 1936 and set about restoring it to its former splendour. And so it was that in 1955, Château Minuty became one of 23 wineries to be classified as the distinguished « Cru Classé des Côtes de Provence », or Classified Growths of the Côtes de Provence. Their father, Etienne Matton, who was for many years the president of the Classified Growths, replanted traditional Provencal grape varietals with limited yields, strived for the highest quality of vinification and secured the reputation of Château Minuty in the greatest restaurants of the French Riviera. Today, in the same spirit of the pursuit of excellence that their father started, Jean-Etienne and François Matton continue the work.
“Only Chateau Margaux outshines this property, jointly owned by Belgian, French and British (Sichel family) capital. Judged at the very highest level, it could be more consistent. It is usually excellent, but not always astonishing – although when it is, it can stand shoulder to shoulder with First Growths in a blind tasting. A true super-second that promises to achieve even greater heights since the introduction of Alter Ego, a sort super-premium of second wines, in 1998.” (The new Sotheby's Wine Encyclopedia) Hugh Johnson The star of Cantenac. 3ieme cru, that is completely equal to the best 2nd crus. A wine with power, content and finesse. A high amount of merlot. The second brand alter ego is a real delight.
Jean-François de Pontet, royal governor of the Médoc, combined several vineyard plots in Pauillac in the early 18th century. Years later, his descendants added neighbouring vines in a place named Canet. This was the beginning of one of the largest estates in the Médoc, which quite naturally added the name of its founder to that of the land registry reference.
The noble Bosq family started growing grapes here as early as 1365. The property was purchased in the 18th century by Scotsman George Smith, who gave the estate its present name. He also built the manor house and exported his – by now famous – wine to England on his own ships. In 1990, Daniel Cathiard fell in love with the property and joined the list of prestigious owners, firmly intending to further enhance Smith Haut Lafitte's tradition of excellence. He combined the most modern winemaking techniques and age-old methods: organic compost, small wooden vats, ageing on the lees in barrel, etc. Famous around the world for its wonderfully elegant red wine and the sophisticated bouquet of its white wine, Smith Haut Lafitte undoubtedly deserves the special care that is lavished on it.
Miša Cilić is outstanding, probably the best Serbian wine producer. He worked in a variety of world-renowned wineries, including in Bordeaux which left a strong mark on his wine production. The style of his wines is very "Bordeaux". Outstanding elegance and varietal honesty will not leave you indifferent.
Col d´Orcia is one of the oldest and most renown cellars in Montalcino. They already took part in the first Italian wine exposition in Siena in 1933. The owners, the Cinzano family have always been involved in wine research. It was a member of their family who discovered the special method of wine-making, today known as the “methode champenoise”. During the time of the management by the Cinzano family, the wine-cellar began to work closely in research with three acclaimed Italian universities (Florence, Pisa and Milan). A great deal of care is being devoted to the growing of grapes and its proper development. Pablo Härri, the senior oenologist of the cellar and the man behind the success of Villa Banfi, once mentioned: »I can only make the wine worse in the cellar, because of the perfection of my ingredients.
Wine growing tradition is present for four generations in Coronica family. Vineyards and cellar Coronica is located near Umag in Istria, Croatia. The youngest son, Moreno, began to produce wine in the modern way with his father Ottaviano. Their vineyards stretch over 20 hectares on wellknown wine-growing area, called the "grande bosco" and the red terra rossa soil. In vineyards which are situated at an altitude between 20 and 50 m they grow local varieties such as Malvasia and Teran.
Diadema arises from the desire of breaking away from tradition but in the respect of the tradition itself. The wish of breaking away from tradition can be summed up in the creation of a wine bottle and then also of a champagne bottle that differ remarkably from any other ever designed before, surprising you first with the beauty of the container but even more so with the outstanding quality of its content. Diadema’s respect of tradition, on the other hand, is highlighted by the fact that wine is among the most ancient alcoholic beverages, that Villa Olmo has been in the family of the creator of Diadema ever since 1735 and that Impruneta has always meant wine, oil and terracotta. Each and every detail of the label has been carefully attended to and obtained thanks to the collaboration of the best craftsmen we could find on the market for each single component: - SWAROVSKI Crystals - Label moulds are made by the most leading edge Italian technology companies - A leader company in the sector makes the glue used for our labels the glue has been invented by the aeronautical industry - The most skilled artisans in the sector deal with inserting the crystals on the vintage year and label. - Before applying the label to the bottle, our Estate carries out quality control on each single piece. Diadema is a registered trademark and a patented idea.
The cultivation methods have changed with time, so we have selected those which give the best quality grapes and consequently wines. Today we use the simple guyot training system; we have about 5,000 vines per hectare and are firm believers in low yield. Modern mechanization does make work easier, but the most important jobs, like harvesting, are still performed manually. The yield is between 35 and 40 hectolitres per hectare. This means that every single vine gives us a bottle of wine. Most of the vineyards – we cultivate 7 ha – are close to the farm, but there are some more distant. The right blend of varieties, red and white, for different positions gives us a product that is of very high quality. The best positions for the white varieties are: Breg, Podpč, Ronk and Pod hišo, and for the reds Pri Reki and Hruševlje.
Dolfo winery is located in Ceglo, right on the Slovene-Italian border, with vineyards partly at the one and partly at the other side of the border. They cultivate14 hectares of vineyards, 4 in Italy and 10 in Slovenia. Natural conditions such as soil, geographical location and weather provide a unique terroir for vine growth and maturation of many grape varieties. This was known already to the Romans, as wine-making history in our country goes back to antiquity, when the nearby Aquileia was an important trade centre. Wine lovers and connoisseurs immediately recognized the quality oh his extremly fry wines. What followed was a success that resulted in expansion of the vineyards, followed by building of a new cellar with a tasting room. Family Skočaj cultivates today 14ha of vineyards and annually provides the market with 120,000 bottles of excellent wines.
Domaine de Chevalier consists of 80 hectares, 35 of which are currently under vine. The vineyard benefits from ideal sun exposure thanks to its north-south orientation. The vines are relatively young (average 20 years old) due to replanting and the fact that the vineyard has frequently been hit by frost. The grape varieties have been carefully chosen to make the most of the soil. The ideal proportions were discovered by trial and error and are now definitive. The white wine is made from 70% Sauvignon Blanc and 30% Sémillon. The red wine consists of 65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc (not counting the tiny plot of Petit Verdot planted in 1995).
Dominio de Pingus is located in Quintanilla de Onésimo in Valladolid province with vineyards in the La Horra area of the Ribera del Duero region. It was established in 1995 by Danish oenologist Peter Sisseck, also manager of the Pesquera de Duero estate Hacienda Monasterio. Their first wine Pingus, is considered a "cult wine", sold at extremely high prices while remaining very inaccessible. The winery also produces a second wine, Flor de Pingus, and a special cuvée, Ribera del Duero "Amelia". Recently, Dominio de Pingus has founded a joint project with local grape producers to make an old vine tempranillo called "PSI". About the first 1995 vintage of Pingus, Robert Parker declared, "One of the greatest and most exciting wines I have ever tasted". Planted with very old vines of Tinto Fino, i.e. Tempranillo, the vineyards are 2.5 hectares (6.2 acres) in Barrosso with vines exceeding 65 years and 1.5 hectares (3.7 acres) in San Cristobal with vines older than 70 years, and the unusually low average yield of 12 hL per hectare. Since 2000, the viticulture has been biodynamic. Of the annual production of Pingus there is typically less than 500 cases, though in poor vintages no Pingus is made.
Dow’s pioneered the era of modern wine making in the Douro. The Bomfim winery was built in 1964 and was one of the first in the region to have total temperature control. At Senhora da Ribeira, Dow’s makes the Quinta’s wine by traditional foot treading in large granite lagares (square open tanks that are about 12 feet wide and about 3 feet deep) and with its new robotic lagares that mimick this traditional process. In 1997 the company built a new winery at Quinta do Sol. This highly innovative winery is the most modern in the Douro and is designed to produce the finest quality Ports. Dow’s wineries receive more A and B quality (the finest classifications) than any other wineries in the Douro. This unique position is a key factor in the outstanding quality of Dow’s Ports. The style of Dow’s Ports is more structured and drier than most other leading Port houses. This classic dryness is the hallmark of Dow’s and particularly with Vintage Port, shows outstanding style with maturity. Founded in 1798, Dow’s is currently 100% owned and managed by the 4th generation of the Symington family. For more information about Dow’s and the role of the Symington family, please visit.
The Guigal Estate was founded in 1946 by Etienne Guigal in Ampuis, a small ancient village and cradle of the Côte-Rôtie appellation. The GUIGAL Estate vinifies and ages the wines of the Southern Rhône appellations in its cellars in Ampuis. The wines of the great Southern appellations Châteauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône are also aged in these cellars.
The origins of the Herdade do Esporão and its winemaking activities, date back to the prehistoric times of the megalithic cultures and the Bronze Age. Already during the Roman occupation, the wines of the settlement of Esporão were exported to the whole Empire. The boundaries of the estate were established in 1267 and have remained practically unaltered since then. Recent Esporao activity dates from 1983. Leading producer of still wines in Portugal, it allies the glamour and high quality of its premium Esporao wines with highly successful brands such as Monte Velho and Defesa. Monte Velho is the most consumed and exported wine in Portugal. Esporao is present in the two most famous still wine regions of Portugal – Alentejo and Douro.
The cellar Fernando de Castilla was founded by the Andrada-Vanderwilde family which was one of the largest land owners in Andalucia during the last three centuries. In 1999 the cellar was taken over by Jan Pettersen who worked for the Osbourne group for 15 years. Osbourne is one of the worlds largest conglomerates for producing port and sherry. Pettersen bought the cellars from Jose Bustamante and renovated them. They inherited excellent soleras of magnificent sherry wines. They bottle the wines in the most natural way possible, do not blend various wines, and do not use the process of cold treatment and stabilisation in order to keep as much natural aromas as possible.
Ferrari, with over a century of history behind it and a record number of awards and accolades to its name, is Italy's leading producer of Classic Method sparkling wines and one of the ten largest in the world. Founded in 1902, when Trento was still a province of the Austro-Hungarian Empire, Ferrari has maintained the caracteristic of a family-run company and is managed entirely by the Lunelli family, the descendants of Bruno who, in 1952, bought from its founder, Giulio Ferrari, a tiny gem of a winery producing barely ten thousand bottles a year. Today they produce 5 million bottles every year.
The Gaja Winery was founded by Giovanni Gaja in 1859 and has been owned and operated by four generations of the Gaja family. Giovanni Gaja was the great-grandfather of Angelo Gaja, the Winery's current owner. In 1994 Gaja acquired its first wine estate in Tuscany, Pieve Santa Restituta in Montalcino. The property's forty acres of vineyards produce two Brunello di Montalcino wines called Sugarille and Rennina. In 1996 Gaja acquired a second property in Tuscany, Ca'Marcanda, located in Castagneto Carducci in Bolgheri. Of the property's 200 acres, 150 have been planted with new vineyards: primarily Cabernet Sauvignon and Merlot, as well as Cabernet Franc and Syrah. Currently, the Gaja Winery owns 250 acres of vineyards in Piedmont, located in the Barbaresco district (Barbaresco and Treiso) and the Barolo district (Serralunga d'Alba and La Morra). Since its inception, the Gaja Winery has continuously evolved in ways that have always focused on meticulous care of and attention to the quality of its wines.
Joško Gravner is .... Joško Gravner. His wines are the result of the nature, terrain and thinking. When he completely changed the thinking about wine and its production with the vintage 1998, people were shocked. A winemaker who says that he doesn’t drink wine which he produced till 1998. To be sure, this was one of the best wines in Italy at the time. Year 1998 wines he macerated longer, they were cloudy, different and people didn’t understand it. Today, he even went a step further (wines macerate for six months of the amphoras) and got primate in Italy. He became the winemaker of the year, Ribolla and Breg 2002, received 3 clusters in the book Vini d`Italia.
The winery is located in Trstenik on the Peljesac peninsula, with a stunning view over the Mediterranean Sea, north of the historic walls of the port of Dubrovnik, in the Southern wine region of Croatia.
Peter Bourne, Australian Gourmet Traveller WINE Magazine April/May 2004, “Ben Glaetzer depicts the new generation of self-esteemed and determined winemakers. Robert M. Parker, Jr's The Wine Advocate, No. # 155 "...Ben Glaetzer.....a brilliant winemaker". Sophie Otton, Australian Gourmet Traveller WINE Magazine April/May 2004 " Ben is a modern and innovative winemaker, who always experiments and constantly evolves.” In 2004 he was awarded the Quantas Winemaker of the Year aAward.
They make sparkling wines through the classical method. In 1968, Janez Istenič, M. Sc., bought a vineyard in Bizeljsko, a region well-known for excellent wines. Wine from Bizeljsko has a lovely scent, and pleasant and full taste, with distinct noble acidity, which makes Bizeljsko wines very suitable for sparkling wine production.
Trade mark Selected by G is a merger of powers between wine producer and sommelier whose main concern is wine. A wine producers concern is from the earth to the bottle, a sommeliers concern is from the bottle to the table. This wines are product of a joint idea. No matter the cost theri common denominator is: GOOD! Wines and wine producesr are and will be different but I will always strive for natural producing and the right balance between quality and cost. Gasper Carman.
Wine made with love and knowledge with a lot of charm. His RED wine Carolina has been on top for a few years. Family Jakončič is a guarantee for grest wine; red, dessert or sparkling.
Undoubtedly this is the most important project in the whole history of their family. It is based on the traditional vineyards arranged with the utmost respect for slopes and contour lines, just like a century ago, when oxen and horses were used. We invested up to 8000 vines per hectare. They have also tried to reproduce the features of a rural village of the 18th and 19th century in the project of the cellar, by choosing local materials such as stone and solid wood. They will use only barrels of various sizes, except the traditional barrique, and autochthonous varietals that have been present in this area for hundreds of years. They want the wines to be true and to express elegance and harmony, but above all, they want them to arouse feelings and emotions; they do not pursue effective scents or the jams of modern red wines.
Kendall-Jackson was founded by Jess Jackson and his family 1982. They simply wanted to create extraordinary wine from California's best vineyards. Over the years, they’ve learned that the vine is truly a mountain animal. While growing grapes in high-elevation vineyards is difficult for both the vintner and the vine, the grapes grown in these elevated sites clearly produce the richest, most intense character and flavors. And taste, after all, is everything. Their estate vineyards include 10,545 acres (4267 ha) throughout the cool California coastal regions, where the vineyards sit atop mountains, ridges, hillsides and benchlands. From these breathtakingly beautiful sites, their winemakers draw a rich palette of aromas and flavors to handcraft wines of exceptional depth and complexity. 85% of California's vineyards are considered inland 15% of California's vineyards are classified as coastal And only 5% of those coastal vineyards are found on mountains, ridges, benchlands and hillsides
The “Goriška Brda” wine cellar manages 1000 hectares of vineyards that spread half-way between the Adriatic and the Alps. They truly believe in a sustainable development. For this reason the majority of their vineyards are included in our integrated system of vine-growing. In average every winegrower cultivates less than 2 hectares and thus takes care of each vine with devotion, resulting in a superior quality of grapes and wine. One of their leading principles is that quality is created in the vineyard. In the vineyard as well as the wine cellar they give particular attention to expertise which combined with the subtle and responsible monitoring of natural cycles grants customers safety and Slovenian quality.
The Vistalba valley in Mendoza enjoys a special microclimate, noted for its very cold Springs, hot Summers with cool nights, premature frosts in Autumn and very cold Winters. The Arizus believe that it is the particular combination of soil and climate that gives origin to the excellence of their wines. Fortune provides not only ideal microclimate but also additional elements, such as the special conditions in the vineyards that are due the soft suothern breezes.
Viticultors Mas d’en Gil possesses a 125 hectare estate in the municipal district of Bellmunt del Priorat, within the historical El Priorat region. Situated 300 metres above sea level, with its terraces framed by Montsant and the Serra de Llaberia, it faces the direction from which a breeze, known locally as the garbinada, wafts in from the sea bringing with it moisture and coolness on the hottest summer days, thereby helping to ensure optimum ripeness of the grapes. The estate’s particular microclimate, with its wide temperature range, in conjunction with the properties of the llicorella (the singular slate-rich soil that characterises and marks off the Priorat D.O.), imparts a unique richness and personality to the colour, aroma and palate of its wines. The terraces of grapevines. 45 Ha., alternate with plantations of olive trees and almond trees leading on into a wood, an example of the purest essence of the Mediterranean.
A wine producer full of joy and laughter. His wine brings a smile to your face. He has made big jump from being “small” to being “out there”. Number one in category price-quality.
The microclimate of the Upper Vipava Valley offers excellent conditions for producing fresh and characteristic wines with a pronounced variety and freshness of taste. The cool air above the Nanos plateau provides low night temperatures for the grapes to mature; thus preserving the distinctive varietal aromas in white, as well as red wines. Nafa, a wooden vessel used for decanting wine. Holds approximately 10 litres.
Niepoort is to Vintage Port what Krug is to Champagne. They are both small houses in a world dominated by large competitors, but they are producing outstanding wines that very few can match." James Suckling (Senior editor at Wine Spectator magazine) The cellar is owned by the fifth consecutive Niepoort generation since its founding in Villa Nova de Gaia in 1842. It was always recognised by their excellent 10 years old tawnies. The grapes for the wines come from estate-owned vineyards in Pinhào, the very heart of one of the best wine growing regions in Portugal.
History - Tenuta dell'Ornellaia was founded in 1981, in a beautiful, unspoiled part of Tuscany. From the outset, the mission was to produce outstanding wines. Since then passion and dedication, coupled with a unique terroir and an extraordinary microclimate, have brought the Tenuta dell'Ornellaia's prestigious labels great success and recognition as one of the most important wineries in the world. Philosophy - Production dictated by the nature of the vintage, hand-harvesting only when the grapes are fully ripe, the grapes of the individual vineyards fermented separately, in the respect of a unique and precious terroir. These are just a few of the choices made by Ornellaia, following a philosophy that aims for quality from the beginning. Thanks to the women and men who throw their hearts, heads and souls into their work year round. The results can be seen, but are even more evident in the glass...
Pullus is a project through which Ptujska Klet, unveiled the concept of changes it has set out for this millenium. These changes began years ago in our vineyards, and the most recent took place in 2007, when a new name was created for wines from Ptujska Klet. Pullus wines from Ptujska Klet have preserved all the characteristics of the renowned Haloze and Slovenska Gorica vineyard sites. At the same time, they've taken on a livelier character, and delightfully flirt with those in search of wine flavours and aromas and freshness. They have become more playful in culinary experiences, and provide a welcome solution for otherwise unimaginative everyday and holiday dishes.
Quinta do Vallado was built in 1716 and is one of oldest and most famous on the Douro Valley. It belonged to the legendary Dona Antonia Adelaide Ferreira and is still kept today in the family. Quinta do Vallado is a leading top quality producer of still wines in the Douro Valley and in Portugal. Wines from Vallado have the higher points ever achieved by portuguese wines in magazines as Wine Spectator and Robert Parker, all wines had already scores higher than 90 points. Vallado had the 22th position in The 100 Wines of the World in December 2010 with Reserva Field Blend 2007 and considered on the 100 top world wineries by Wine & Spirits. Vallado Douro Red wines have been selected by the IWC as 'best in the Douro' for a record three years in succession. Quinta do Vallado belongs to the Douro Boys, a five producers international acclaimed douro wines group. The Douro Boys are the leading faces in the quality revolution in the Douro that are putting douro still wines in the path of top international excellence.
Fifteen years ago during the collaboration and association with well-respected French viticulturists and winemakers in the Rhone river valley, the love for wine that smouldered in Mladen Rožanić for a long time became a true passion and gave birth to a vision of wine dream in his native Istria. After years of travelling and numerous visits to the most famous wine regions where he acquired precious knowledge, Mladen decided to devote himself to wine production and winegrowing. First he launched a search for the most favourable Istrian Istrian terrain to plant vineyards. A lot of time had passed until 2004 when he ,et Antun Banko, the winegrower from Kosinožići ne Nova Vas. The love for wine and Istria and the wish to create an unforgettable and autochtonous good wine out of the Istrian red soil connected Mladen and Branko family. This collaboration undoubtedly gave to the Roxanich wines the unique quality and charm. In a four-year period, they planted 23 hectares of vineyards situated on the west Istrian winegrowing hills near Višnjan on location Bačva and Bušure. The region is ideal for winegrowing thanks to its climatic and geological conditions. In addition, a 900 m2 wine cellar was built in Kosinžići.
A family affair Our children, Lucia, Roko and Ante, are named after St. Lucia, St. Roch and St. Anthony. Our vineyards are each named after them. Little Lorena still waits for her namesake vineyard, while our existing ones are under the watchful custody of our good family friends the Marics and the Ivetacs. The renowned localities of Dingac, Komarna and Radovani, in beautiful Dalmatia and Istria, unite us in a patchwork of love, work and respect. Join us, and perfection will be in sight. Searching for it will be a pleasure. Michel Rolland, friend of our family and a leading oenologist, helps us to achieve our goal. Tradition and progress, passion and commitment, sometimes contradictory and sometimes impossible. With a glass of wine, let's make it happen together.
As a student in Pisa during the 1920's, the Marquis Mario Incisa della Rocchetta dreamed of creating a "noble" wine. Like most of Italian aristocracy at the time, his taste in wine ran strongly to fine Bordeaux. After settling with his wife, Clarice, into their Tuscan estate at Tenuta San Guido on the Mediterranean Coast, he experimented with several French grape varieties and concluded, "the bouquet I was looking for" was found in the Cabernet. A wine that had Cabernet Sauvignon as its primary component represented a radical shift from the traditional Tuscan and Piedmontese varietals of Sangiovese and Nebbiolo. No one had ever considered making a wine crafted along Bordeaux lines on Italian soil, much less in a region not yet established viticulturally. In 1965, he planted two more vineyards comprised of Cabernet Sauvignon and Cabernet Franc; the new "Sassicaia" vineyard was situated approximately 800 feet lower than the original Cabernet vineyard near Castiglioncello. The Marquis' use of Cabernet grapes and his implementation of the barriques aging process soon spread throughout Italy. Sassicaia was the first Italian wine to successfully establish itself abroad, and is almost universally recognized as the father of the new Italian wine family or simply the Super Tuscan Pioneer. At a 1978 "Decanter Magazine" tasting in London, a panel including Hugh Johnson, Serena Sutcliffe, and Clive Coates declared the 1972 Sassicaia the best Cabernet Sauvignon in a field of 33 wines from 11 countries. Hugh Johnson's Pocket Wine Book, 1982 edition, called Sassicaia "Italy's best wine".
The Gewurztraminer, Chardonnay, Riesling, Steyer Cuvee 8, Sauvignon blanc, Ranina - luxurious palette of harmonious flavours. Wines are an expression of gratitude to the warm Pannonian sun and refreshing Alpine winds. We believe in the proclivity of nature, and the vigour and dexterity which picks our grapes across the sixteen hectares of vineyards.
With less than 800 of our 5,100 acres planted to vine, this extreme expanse doesn't take kindly to direct orders. Comprised of 400 separate vineyard blocks aligned with the contours of the mountain, the Estate is an intricate puzzle of peaks, valleys and ridges that create a broad spectrum of aspects and facings. The story of Stonestreet is the story of our commitment to uncovering the true potential of this special land.
It's hard to decide time, when the Ščurek family start winemaking, but it's easy to say, that tradition is going from father to son. Today runs cellar and wine yards father Ivan and his son Stojan with help of his five sons.
He describes himself as a farmer. He is proud of that. Wine is not his only product, he also makes liqueur and incredible salami. His wine is full of character and lives you wanting for more.
He is truly an example of success for others in his region (Posavje). Low yield, rich and lasting wine. Full of knowledge and courage.
A dream come true. In 1994, while looking for additional land to expand his Tenuta dell’Ornellaia vineyard, Lodovico Antinori discovered the property of Tenuta di Biserno near Bibbona. What he found, however, had so much potential that he was inspired to develop a quite different plan; with more hills and stones than nearby Bolgheri, this land appeared to be ideally suited to produce a new and different wine! “It’s a magical place with wonderful soil and micro–climate, very similar to that of Bolgheri.” The experts confirmed his appraisal – Tenuta di Biserno is a perfect terroir – and so, for the first time in more than two decades, Lodovico and Piero Antinori decided to start a new winery together.
Our vineyards near Cloudy Bay in Marlborough have been planted with over 13 hectares of Sauvignon Blanc and this will be continuously extended over the next few years. Located at the northern end of New Zealand’s South Island, Marlborough is considered one of the finest areas in the world for Sauvignon Blanc, having a cool maritime climate where average daytime temperatures rarely exceed 24°C, even in the hottest months, and yet the area still enjoys more sunlight hours than any other region in New Zealand. Moreover, in this area of quite exceptional vineyards, we have chosen a property that enjoys what is widely considered to be one of the very best terroirs.
Tittarelli is one of the oldest and most prestigious wineries in Argentina. It was etsablished in 1915 by Don Enrique Tittarelli, after he came from Italy. Later, his son Patricio expanded the business, making it a pioneer of the Argentine viticulture. Currently it is in the hands of the ECIPSA group (Argentinian and foreign capital), forming the Tittarelli VOSA, a company that gives its name and prestigious character to its products: wine and olive oil. Tittarelli has its estates and wineries in Rivadavia in Mendoza. Its lands, the desert and mountains cover 2.000 hectares, of which 100 are vineyards, between 35 to 50 years old. In addition, it has 80 hectares of olive plants, the majority of which are very old. The company also has two wineries with a total capacity of 13 million litres. Its wines are of excellent quality and sold under different brand names: Tittarelli and Bodega Uno, which specializes in Italian stock. In addition, there are the Finca el Retiro top quality wines created especially for the international market.
After the war the estate F.LLI TREVISIOL had grown and had become one of the most important estates in the country of Treviso. In 1934 Liberale left his brothers and started working with his new cellar in Feltre, then in 1939 he moved to Valdobbiadene, having since then undestood the importance of the winery of the capital of Prosecco sparkling wine. Maria, Mario and Edoardo, Liberale’s sons have been continuing the work. In 1979, because of the increasing importance of the quality and peculiarity of each single wine in the wine market TREVISIOL Estates decided to buy a vineyard in Collalto into the land of Prosecco D.o.c.. Since the second half of the 80thies Paolo and Luigi Trevisiol, the third generation of Trevisiol’s has entered into the Estate and started working and menaging the society.
Finca Torremilanos is an Estate winery founded in 1903, by Calixto Seijas Zorrilla. The Estate Torremilanos is 200 ha. The main variety is ¨Tempranillo ¨ but they also have ¨Grenache¨, Cabernet , Merlot , Pinot Noir…. They don´t buy grapes from other producers. All The vineyards are organic certificated. Finca Torremilanos is a dominant hill in the valley of the Duero River in Aranada de Duero. Place 1000 m south from the river Duero, Torremilanos is a secondary river terrace. The height goes from 800 m over the sea level to 900 m in the top of the hill. In Torremilanos hill their vineyard is very much diversified. 40 different parcels. 1/3 are old vineyards (60 to 120 years old) drive in Bush vines, and the rest are trained in Guyot simple (15 to 28 years old). They pick all the grapes by hand.
When in 1984 Rita and Virgilio purchased the property that was to become Tua Rita, the land and the buildings on it were only to be the setting for a life together lived in contact with nature, farming nature’s bounty. It was their overwhelming passion for making wine that changed those plans. The couple tended the original two hectares of vineyard with such scrupulous care that Tua Rita became one of Italy’s first successful producers of vins de garage. In barely a decade, the hectares under vine had risen to nine, at the start of the new millennium there were twenty and today Tua Rita farms some thirty hectares planted to vine. Growth has been driven by Rita and Virgilio’s enduring enthusiasm and an ever-deepening awareness of the potential of this estate nestling in the area, between the Tirrenian Sea and the Colline Metallifere, known as Val di Cornia. Estate and cellar went from strength to strength, driven by Rita and Virgilio’s commitment. Meanwhile the winery’s image was flourishing under the skilful hand of Stefano Frascolla, husband of the owners’ daughter Simena, who herself became involved in managing the enterprise following the death of her father in 2010. The estate’s name is a simple inversion of Rita Tua’s given name and surname.
Cristiano Van Zeller left the family firm (Quinta do Noval) in 1993 to produce his own wine. In 1996 he acquired Quinta do Vale Dona Maria and began an ongoing job of reconstruction and replanting. Early vintages were made and stored at Dirk Niepoort’s quinta. Many of the mixed grape vineyards are over fifty years old and the Ports are trodden by foot in traditional stone lagares. The richness of the Douro Region and the wines produced there can and should be promoted using the very aspects that make it unique in the world; its geography, soil and climate, the numerous different high quality native grape varieties, the different style of wines those grapes can produce (from all styles of Port to white and red still wines), all the different vineyards (Quintas), and their ancient history.
Bodegas Vega Sicilia is a Spanish winery located in the Ribera del Duero Denominacion de Origen in Valladolid, Castilla y León (North of Spain). The "Vega Sicilia" wine is well known as one of the most notable Spanish wines. The winery was founded in 1864 by Don Eloy Lecanda y Chaves, who planted various grapes from the Bordeaux wine region of France, including Cabernet Sauvignon and Merlot, which are still being used in the wines today. When Don Eloy Lecanda y Chaves first planted the vineyards of Vega Sicilia he included Cabernet Sauvignon, Merlot, Tempranillo and Malbec in his plantings. The extensive use of Bordeaux varieties was unusual in the Ribera del Duero at the time and though future plantings have focused more on Tempranillo, nearly 40% of Vega Sicilia's vineyards are still planted with traditional Bordeaux varieties including nearly 25% planted to Cabernet Sauvignon alone.
Otto Velich founded the Velich wine estate in 1933 in the village of Apetlon. Since then, it has grown as a family business. In the following decades, not much changed at thier winery residence. In 1990, the production facilities were professionally intensified and expanded. In 2006, an ensemble of old customs houses in the immediate vicinity was purchased. We restored one of them, paying special attention to the historic details. Since summer 2010, it has been available to our guests as the elegant Velich residence. Every year, between 60,000 and 80,000 bottles of wine are produced at the Velich wine estate. This is little for Austrian standards – but very good with regard to quality.
At Vérité, they're dedicated to crafting Bordeaux-inspired blends that stand among the world's finest — and that express Sonoma County terroir with beautiful transparency. To this end, Vigneron Pierre Seillan works closely with their vineyard managers throughout the year, following the fruit from bud break to crush in order to intimately understand its personality and potential to contribute to thier three wines. No expense is spared in ensuring they allow their terroir to transmit its full potential: Lots are first vinified by micro-cru — or "vineyards within vineyards" — then transferred to barrels to settle and begin maturation. As the wine evolves, Pierre tastes each lot individually over a period of months and ultimately decides where it's destined to go — into La Muse, La Joie or Le Désir. Once Pierre creates the final blend for each wine, he returns the finished wines to barrels to further integrate and develop in the winery. In keeping with the quality and aging potential of thier wines, each spends between 15-18 months in new French oak barrels — which soften and lend depth to the wine without contributing excessively strong flavors. Pierre likes to say that oak in wine "should be like a ghost — you sense its presence, but you don't actually perceive it." In a word: it allows the terroir to speak with outstanding clarity. It also lends the wines impeccable balance and texture upon release, along with the potential to gain still more complexity in the cellar for decades to come.
Although the styling of our headquarters shows the signs of the Fifties - when the building was constructed - it hides an authentic Istrian wine cellar inside; built of the typical Istrian limestone, brought to the construction site from the vineyards that were undergoing renovation. The largest portion of the cellar has been built inside the slope of the Hill of Škocjan, while the ground floor has been completely entrenched into the soil. Natural construction materials offer many advantages; the most important of all is the relatively constant temperature inside the cellar. Annual temperature swings therefore do not exceed 10°C. Summer temperatures are never higher than 18°C, while in winter they never fall below 8°C, thus creating the best conditions for ageing and storing our wines. The cellar has two floors. The ground floor - the part of the cellar open to the public - comprises the cellars with wood barrels (the Small Cellar, the Black Cellar, the White Cellar and the Knights' Room) and the cellar with the non-oxidizing containers. The first floor of our cellars is not open to visitors. We use it to age sparkling wine made with the classical or the charmat methods. The total capacity of our cellar is around 7 million litres of wine.
Vincent Girardin, the 11th generation of wine growers, started in the early eighties with vineyards in Santenay. In the last 20 years, he built up an estate of 22 hectares among the most prestigious appellations of the Côte de Beaune such as Puligny-Montrachet, Chassagne-Montrachet and Meursault. During his experience in winemaking, Vincent has explored all the techniques and since 2004, his philosophy is to produce more and more pure wines with less intervention in the winery. The main wines from the Domaine Vincent Girardin come from Premiers Crus and Grands Crus climates from which a lot in old vines.
A reality that mirrors devotedness to its land in the form and structure. Azienda Zidarich was founded in 1988. It is located in a beautiful and unique area in the heart of the Triest Karst, immersed in the vineyards and the peculiar vegetation of Karst region. With strong and innovative spirit, new ideas, strategies and great determination Benjamin Zidarich revolutionised his father's company and expanded the prior half hectare of vineyards giving priority to autochthon varieties. Right from the start the new Azienda Zidarich found itself in front of a true challenge, represented by the landscape, covered with stone and characterized by scarce quantity of red soil that demands continuous efforts and considerable amount of resources. Year after year, he planted new vines and expanded the vineyards up to 8 hectares, whilst the production reached 20.000 bottles per year. His wines are more and more appreciated at national and international level.
Celebrating the best Tuscan tradition Banfi offers a family of Chianti wines varied and complementary, unique in its style. Banfi Chianti Classico perfectly interprets the unique personality of this historic appellation with its alluring bouquet, rich flavours, supple tannins and good acidity. Learn more...