Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Malvasia: "By getting the glass near to the nose, we discover the shy characteristic of the semi aromatic Malvasia Istriana. All of her beauty get released from the first until the last sip in a succession of spicy and herbal aromas as green pepper and tomato leaf. The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. The presence of sedements is essential to keep the wine alive and to conserve it. We recommend to serve the wine with service temperature at 15°C (59°F)."
Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Ribolla Gialla: "The liquid crunchiness. The secret of its beauty does not bloom immediately on the nose, where it hides, but in the mouth where it is released. The thick, tannin-rich skin gives the wine its own flavor: from dried fruit to soft and enveloping tannins with a long and persistent mineral finish. After a sip it is possible to chew wine. Immersing yourself in the glass and closing your eyes the feeling increases: imagining to walk among the rows and to taste the bean for the Ribolla Gialla. Fermentation takes place in the presence of the skins in conical trunks of oak for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year. The sediments present in the bottle of wine preserve it and protect it. It is recommended to serve the wine at a temperature of 15°C (59°F)."
Marjorie Gallet is the young woman behind Domaine Le Roc des Anges and she brings real commitment and passion to this far south west corner of France. She has about 22 ha/54 acres around the village of Montner in the upper Agly valley, a very special corner of schist around Maury. This white (Vielles Vignes)is a blend of old Grenache Gris and Macabeu vines fermented in foudres. The nose picks up notes of white and yellow flowers, the fruit flavours are particular and delicate, the finish mineral and persistent.
"90% percent of the grapes were destemmed; the grapes were pressed and left on the
skins to rest for a short time; the wine was then fermented in old barrels with wild yeasts, then raised for 6 months in older 225 liters barrels. This is a rich and nuanced vino blanco with lush texture, racy acidity, and notes of orchard fruits, herbs, and minerals. A perfect pairing with flaky fish, game, and poultry." --importer Jose Pastor
Domaine Parent is based in Pommard (Burgundy, France) and was founded in 1803. Today it is headed by two sisters, Anne & Catherine Parent, who continue the family tradition of winegrowers that originated in the 17th century. The Domaine consists of 10 hectares that produce mostly red wines from the Cote de Beaune.
from the importer: "Les Choisilles is a cuvée, usually blended from old vines in the vineyards of Les Epinais, La Taille aux Loups and Clos au Renard. It’s named after a type of black flint called (you guessed it) choisille. Les Choisilles is a concentrated, focused dry wine that often needs several years to develop."
80% Viura, 20% Garnacha Blanca "In the foothills of the mountains near the southern banks of the Ebro river, Alberto Orte found some very special vines and vineyards to compose the wines of Sierra de la Demanda. From these north-facing old vine plantings, Alberto crafts Rioja wines of incomparable minerality and focus that hearken back to a much older and more traditional style of Rioja winemaking, emphasizing specificity of terroir, elegance and balance. Using some of the oldest, highest altitude vines in the region necessitates painstaking work, but yields remarkable results. In most vintages, this vineyard is among the last to be harvested in all of Spain, let alone Rioja, sometimes extending into November to achieve phenolic ripeness. This longer hang time lends grace, profound depth and complexity to the Sierra de la Demanda wines. For the most part, vineyard owners in this area are farmers who sell their fruit to larger producers. Alberto Orte controls the fruit for Sierra de la Demanda from budbreak to bottling, showcasing the profound minerality and precision of this unique terroir." --importer Ole/Obrigado