With a team of twenty cows, horses, and pigs that graze the cover crops in and around the vineyards. Didier Barral farms thirty hectares of vineyards, incorporating biodynamic practices deep in the heart of the Languedoc. In this Mediterranean climate where summer heat waves and drought are common this 4.3 hectare site of 80% Mourvèdre and 20% Syrah enjoys a southern exposure of vines up to 30 years old with deep roots in schist soil. Powerful and complex this expression is aged for two years in cement tanks for a pure expression of fruit.
Fitou produces exclusively red wine and in 1948, became the first Languedoc AOC. The terroir is an amalgam of strong natural elements: clay, limestone, and schist soils; wild scrubland scented with thyme and lavender, and perhaps the most potent force of all, Tramontagne, a wind that sometimes seems it will never stop blowing. This domaine was a pioneer of the appellation; founded in 1970 by Jacques Guerrin and now in the hands of his daughter Valerie. all their wines are hand harvested, fermented with indigenous yeast and aged in tank and bottle at least for 18 months.
Campo Rotaliano is a flood plain formed by the confluence of the Noce river into the Adige river: a four hundred hectare triangle surrounded by massive cliffs. The vines that grow in the Sgarzon vineyard benefit from the cooler climate of this site. Teroldego’s character is enriched with an unusual freshness. The wine is fermented in amphora and spends 8 months in contact with the skins. Only 10000 bottles are produced.
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Pagliaro vineyard is where Bea's older Sagrantino vines are tended. Farmed organically, bottled unfiltered with a minimum of SO2.
"This historic estate, holds a virtual monopoly on the appellation of Palette. Chateau Simone encompasses twenty hectares of vineyards that sit on limestone soils on the slopes of Montaiguet. All of the grapes are hand harvested, destemmed, lightly pressed and fermented for 15 to 20 days in small wooden vats with only wild yeast, then put into small foudre to rest on the lees. The red from Simone is an elegant wine of great depth. It is primarily composed of Grenache and Mourvedre but its special character reflects the presence of a melange other grape varieties, including Cinsault, Syrah, Carignan, Castet, Manosquin, Theoulier, Tibouren, Picpoul Noir and Muscat de Hambourg. The wine is a classic that deserves to be aged in order to best appreciate its many nuances." --importer Neil Rosenthal
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Rosse de Veo is from Bea's younger Sagrantino vines, from high-elevation clay and limestone soil, farmed organically. Extended maceration (40-50 days), followed by four years of ageing before release, bottled unfiltered with a minimum of SO2.
One of the greatest names in all of Piemonte, Cantine Giacomo Conterno was formed in 1908. Conterno's uncompromising commitment to quality does not stop with Barolo, as their Barbera is one of the most age-worthy and brilliant examples of this grape to be found in Piemonte. Like all of Conterno's wines, this Barbera under went extended maceration in large casks, aging for 21 months in large Slovanian barrels. Dark ruby red in color. It offers a delightful nose of red berries, black cherries, roses, anise, leather and mineral notes.