Armador is the Spanish word for “ship owner” and is the name of  the original line of wines, launched in 1999.

Tasting Notes

Alluring purplish-red in colour with aromas of dark fruits and liquorice as well as hints of spice notes such as black pepper and cloves. The palate is long and refreshing with ripe fruit flavours and soft tannins.

Production

The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and "green" winemaking practices.

The grapes were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.

Producer

One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.

As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years

Specifications

A fine, distinctive blend of 90% Syrah with 10% Cabernet Franc, each from a single vineyard parcel in the Franschhoek valley. A natural approach to winemaking gives a fresh, expressive style with attractively wild berry fruit characters.

Tasting Notes

Nose

Warm and spicy on the nose, aromas of fresh crushed raspberries and black cherry mingle with black pepper, allspice and woodsmoke. 

Palate

The palate has breadth and natural juiciness combining fresh cranberry and red berry fruit with spicy, peppercorn flavours. Best served at cool room temperature.

Production

Wildeberg is our small farm in Franschhoek. Only 10ha can be planted to vines, the rest is wild. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in our mountain barrel hall on the farm. A blend of roughly 90% Syrah and 10% Cabernet Franc, both parcels of fruit were hand-harvested then allowed to macerate carbonically without press. These wild ferments were left to themselves with just one daily manual punchdown followed by 12 months ageing in 600 ltr French oak barrels.

Producer

The Earth’s mantle thrusts up above the gentle town of Franschhoek, a wild slice of untamed mountain on which sits a farm named Wildeberg. An established wine region for some 350 years, sensible generations never thought to plant a vine here until a happy band of idealists recently craned their necks up at this hillside and, dizzy with hope, decided to give it a go. Franschhoek is on the very edge of the south-eastern corner of the Cape’s venerable Coastal Region, indeed Wildeberg’s property border runs over the top of the mountain where the Coastal Region gives way to the baboon-strewn road to Grabouw and the wider Western Cape.

The Wildeberg wines express the most captivating Franschhoek Valley fruit. In our Wildeberg Terroirs bottlings we look beyond our home to a clutch of exceptional sites of other origin.

A mountain rich in metaphor with the visual heft to flatter any wine, releases of Wildeberg and Terroirs express our continued purpose – exceptional wines of place, however humble the origin. If the abiding memory of our wines remains a textural sense of place then we are portraying the Cape as hoped.

Sustainability

Wildeberg is a 144ha wine farm set against the backdrop of the dramatic Franschhoek mountains, on the very edge of viticultural possibilities. To farm here you have to be in tune with nature, respecting the earth and the elements, creating wines which truly express the terroir with minimal intervention.

This special area is home to 4 endangered Fynbos species, and a key mission of Wildeberg is to conserve this vegetation type as they are critical to the biodiversity of the Western Cape. This work entails clearing invasive alien trees which can overwhelm the Fynbos and contribute to the threat of forest fires. Fynbos covered mountains like those at Wildeberg are thought to be responsible for delivering one glass of water in five in South Africa, due to the plants allowing up to 80% of rainwater to run off into rivers and reservoirs rather than being absorbed into the soil.

Water is precious in South Africa, and waste water from the winery passes through a natural wetland with indigenous reeds and plants before being pumped into our irrigation dam. We then use this water to irrigate the vines.

All Wildeberg wines are certified as part of South Africa’s sustainability accreditation, the ‘Integrated Production of Wine’ (IPW) system. The IPW scheme, started in 1998, consists of a set of audited guidelines specifying agricultural practices, manufacturing practices and bottling activities.

Wildeberg is also a proud member of the Cape’s Old Vine Project (OVP), which preserves blocks of vines which are 35 years and older. The project encourages producers to farm as close to nature as possible whilst raising awareness of the inherent potential of old vines to produce outstanding and expressive wines.

Specifications

This is Gamay Noir with white juice. The vines resulting from massal and clonal selections are between between 10 and 30 years old. Planting density is 6500 vines per hectare. Average yields are 50 to 55 Hl/Ha, barely a liter of grape juice per vine. 

Tasting Notes

Colour

Ruby-red colour, bold, garnet red highlights.

Nose

Aromatic, elegant, subtle violet aromas, intense fresh fruit aromas, subtle strawberry aromas, generous raspberry aromas, subtle cinnamon aromas.

Palate

Elegant, delicate, smooth, violet overtones, generous fresh fruit hints, vanilla hints, fresh tannin, round, slightly mineral, light body, good intensity, long length.

Soil

Vinification

Accolades

• Silver Medal - Concours des vins des Vignerons Indépendants 2023 
• Gold Medal - Concours international Gilbert et Gaillard 2023 

Specifications

When they created Senia, they took their inspiration from traditional fermentation techniques. For this reason the Nero d’Avola is fermented in open top barriques, in small quantities of around 150 litres. Senia has a extremely limited production of about 8.000 bottles per year.

Tasting Notes

Colour

Palate

A very full-bodied wine, with a refreshing acidity, and a long finish showing soft and intense tannins.

Vineyards & Vinification

We ferment the grapes in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds 18-24C°. The small volume allows it to adjust itself naturally.

The grapes undergo fermentation for 10-12 days. The use of open top barrels allows us to carry out “follatura” (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins.

We leave the wine in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days.

Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further 6 months in bottle before being released on to the market.

Accolades

91 pts points | James Suckling
I like the dried-spice, tobacco and ash character to the black plum and black cherry fruit. It’s medium- to full-bodied with plenty of spicy and smoky flavours. Soft tannins. Delicious now.

17/20 points | Jancis Robinson

Specifications

Sabuci is the name of the contrada or hamlet where Cortese has been situated since 1930. It is an historical area, perfectly suited to the production of Cerasuolo di Vittoria, which is the reason why we have given the name “Sabuci” to this wine.

Sabuci has a very limited production of about 7.000 bottles per year.

Tasting Notes

Colour

Palate

The palate is elegant and complex. Hugely concentrated, the tannins are at the same time firm and persistent.

Vineyards& Vinification

The area around Cortese, in the region of Vittoria, was strongly influenced by Greek culture and the very important ancient Greek site of Kamarina is located nearby.

We have been inspired by ancient Greek culture in the way we have chosen to make our Cerasuolo di Vittoria Classico.

Sabuci is made with the best selection of grapes – Nero d’Avola (60%) and Frappato (40%). The grapes carefully hand-harvested at the end of September and beginning of October. The grapes are put into small containers and we lower the temperature to around 10°C.

The two grape varieties are vinified separately, in different ways: the Nero d’Avola is fermented in open top barriques, enabling us to follow a really scrupulous process. We carry out “follatura” (immersion of the skins) by hand and extremely delicately. The Frappato, on the other hand, is fermented in 7hl terracotta amphorae. The natural porosity of terracotta allows the ideal oxygen exchange during the fermentation process. At the same time it also allows the wine to remain in contact with the skins for an extended period of up to 12 months. The wines are blended together and are aged for six months in barriques and botti of various sizes. The wine remains in bottle for at least 3 months before being introduced to the market

Awards

• 17/20 points - Jancis Robinson

Specifications

This organic, unoaked Barbera is a new project from Castel del Lupo, and has bags of red berry fruit and bright acidity.

Tasting Notes

Nose

Aromas of summer fruits with touches of spice and black pepper. 

Palate

The palate has bright redcurrant and cranberry characters, violet hints, ripe tannins and vibrant acidity.

Production

The Barbera vines grow in silt, clay and chalk soils on south and south-west-facing slopes at 250 metres altitude. The Barbera grapes are hand-harvested and undergo selection, before a 6-7 day maceration on the skins. After fermentation, the wine spends over 9 months in stainless steel before bottling

Producer

Castel del Lupo, in the heart of Oltrepograve; Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high-quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

Led by Giovanni Doglio since 1974, the team at Castel del Lupo is very keen to honour the long heritage of its estate which existed even before its inclusion on a map of the region in 1301. All of Castel del Lupos grapes are estate grown and the 100-hectare property is now fully certified organic to maintain the integrity of the environment, the ecosystem and soil fertility without resorting to artificial substances at any stage of the production processes.

Specifications

It is a lively and easy-going red wine, with fine-grained tannins that give it a smooth mouthfeel.

4,800 bottles produced

Tasting Notes

The Casa Cabernet Sauvignon is lively and easy-going on the palate, with fine-grained tannins that give it a smooth mouthfeel. It delivers aromas of delicious juicy red and black fruit notes and an underlayer of grilled green pepper. It offers a clean fruit profile and bright acidity, making it an approachable and enjoyable unoaked red wine for any occasion.

Vintage

2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance. After cooler autumn and ideal growing conditions in February and March, we were able to produce wines with remarkable quality.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

From mature, unirrigated bush vines in Paarl, this old dame is remarkably light on her feet. Inestimably life-affirming and a pure joy to drink.

Tasting Notes

Nose

The nose is alluringly bright with aromas of fresh cranberry and raspberry.

Palate

The palate reflects these with vibrant, crunchy red berry fruit, tangy acidity and warm, gently spicy notes. An immediately appealing and quaffable style with a serious streak of quality thanks to the low yielding bush vine fruit.

Production

28 year old, dry grown bush vine Cinsault from organically farmed blocks, brought to Wildeberg where roughly 30% of the fruit is carbonically macerated due to some whole bunch material in the press. The juice is then allowed to ferment naturally in older French oak. A naturally produced wine with no fining or filtration and low sulphur levels.

Producer

What’s this then? SKU is a casual band of happy ferments. A circus tent of the Cape’s stranger grapes and blends. We will champion the unfashionable, experiment with the known and express the found before it gets lost. Mistakes are likely, fun certain. Welcome to Strange Kompanjie, a Kultivar Club for the Underdog.

Specifications

Specifications

Specifications

Specifications

Tasting Notes 

Approachable, unoaked, young Rioja

Nose

On the nose, a young Rioja with lifted red berry fruit and hints of spice.

Palate

Bright red fruit with smooth tannins and a fresh finish

Production

The Tempranillo grapes are harvested in early October from vineyards in Rioja Alta. Vines on average 10-20 years old and the wine is unoaked.

Producer

Spanish wine has always played an important part in the Boutinot portfolio. We represent over 50 wineries that provide wines of great quality, value and interest from all corners of the country. For over 15 years we’ve worked in partnership with a handful of these wineries on ‘own label’ projects, combining their expertise and our passion for Spanish wines to bring our customers honest and eminently drinkable wines which we believe offer good value for money. 

Specifications

The small Burgenland town of Schützen am gebirge, on the edge of the Neusiedler See nature park, is an oasis of sensual pleasure and enjoyment. Deep, sandy loam, very rich in iron, can be found on the Johanneshöhe. There, the Blaufränkisch variety produces fruity, juicy wines with a peppery flavor - Burgenland classics with real character. It is particularly important to the Prielers to cultivate this traditional wine and make it shine, and so international wine critics agree: this wine from the Prielers has class!

Tasting Notes

Bouquet of ripe, dark berries, delicately of dried figs, complex yet fine, salty minerality, aging in oak barrels. Fresh, lively, and wonderfully balanced on the palate, with an elegant texture and an enchanting glaze.

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolade

• Critic tasting note: "A touch of tar, a hint of bitter almond and brooding black cherry fruit mark the nose and spread freely across the palate with dark but delicious intent. This is dense and firm, with drying tannins but no heaviness. There is freshness and intensity to the dark, brooding fruit that will show its true colors with some more age—but all the aromatic promise is already here. Drink 2020–2035." - 95/100, Wine Enthusiast

Specifications

This wine represents outstanding value. The red “Prieler Classic”: a typical Blaufränkisch vinified in large wooden cask. 

Tasting Notes

Colour

Brilliant cherry to ruby ​​red

Nose

Classic varietal bouquet with lush fruit aromas (juicy blackberries), fine notes of pepper and elegant spice

Palate

Robust on the palate with a strong structure and fullness, the clear blackberry fruit is juicy the entire palate and lingers on for a long time in the finale!

From the Producer

Blaufränkisch is in our genes. By “our”, I mean my family and the vintners of Leithaberg. We know this variety’s moods and demands. Blaufränkisch in not an easy variety – whether for us or for you. It is capricious, challenging and stubborn. Rooted in limestone, it wants the sun; growing on schist, it requires refreshing winds. It rests preferably in wood, yet the barrels shouldn’t be too small. Of you, it demands patience. Blaufränkisch needs time. If you yield yourself to Blaufränkisch, you will understand why we fulfil all of this variety’s desires. For me, it is one of the few varieties in the world that perfectly balances two elements: energy and clarity.

In the Cellar & Vineyards

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufränkisch from Johanneshöhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique.

Prieler’s meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 “Vintner of the Year”), Vinaria Magazine (“Best wines of Austria” 2012/2013) and was among Jancis Robinson’s top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, “We were extremely impressed by the Prieler family’s high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.”

Accolades

91 points James Suckling

"A very attractive blaufrankisch that shows wild cherries, dark plums and a light touch of mocha and coffee. Full-bodied with grippy, chewy tannins and lots of bright blueberries and roasted herbs. Drink now." (12/2019)

91 points Wine Enthusiast

"A hint of tar clings to the plummy and dark-fruit notes on the nose. The palate is laced with freshness that tames that dark dense juicy fruit while peppery hints add interest. It is a very juicy, compact but layered wine with a dry finish. (AK) " (7/2019)

Wine Spectator

"Light- to medium-bodied, with a juicy core of dark berry fruit, blood orange and rooibos tea hints. Sufficient tannins impart a slight grip on the moderately long finish. (AZ, Web Only-2020) "

Specifications

A delicately fruity and fragrant northern Italian red from southeast of Lake Garda.

Tasting Notes

Colour

A light summery red in the classic style

Nose

A delicately fruity, fragrant, nose with notes of cherries, strawberries, raspberries and redcurrants as well as hints of spices (cinnamon, cloves, black pepper).

Palate

Dry and rounded, with the same sensations of crunchy red fruits and berries on the palate. Lightly spicy, with a well-balanced, fresh, and easy-drinking style.

Production

Bardolino sits on the southeastern shores of Lake Garda and the red wines that carry its name bears some similarities to Valpolicella which comes from nearby. This example from Monte del Frà is a Corvina-led blend that undergoes a slow temperature-controlled fermentation in stainless steel tanks.

The result is a light and juicy wine with an aromatic nose of sweet, fresh cherries and summer berries. Fresh and easy to drink, it's got plenty of tangy red fruits, a pleasant touch of spice, and cranberry to finish.

Specifications

'Under the Terraces'

Tasting Notes

Colour

Light ruby ​​red

Nose

Extremely spicy on the nose, hints of raspberry, reminiscent of dried oranges, with hints of chocolate.

Palate

Very fine impressions of fennel, thyme and Mediterranean herbs on the palate, fresh finish.

Producer

Specifications

Pepi Umathum is a master of Sankt Laurent and this, his classic style, is a is fresh and lively version for everyday indulgence. Sankt Laurent is thought to be a relation to Pinot Noir (crossed with an unknown native variety). 

Tasting Notes

Colour

The deep purple color comes from thicker skins which promotes slow ripening and increased phenolics.

Nose

On the nose a hint of blackcurrant jam, Earl Grey tea and light florals

Palate

The palate is big and full with grippy, fresh ripe tannins, notes of orange rind and cherry jam. A wine to partner with a rich stew.

Producer

Specifications

Zweigelt is Austria’s second grape with 15,000 acres of vineyard!

Tasting Notes

Colour

The wine has a deep ruby color.

Nose

On the nose, the wine shows flavours of red cherries, raspberries and sour cherries with spicy tone that appears on the palate.

Palate

The palate reveals ripe red fruit, full body, elegant tannins, and a long soft aftertaste. 

The Wine

The fermentation is carried out on the skins in order to extract the red color and tannins. To help this process, the juice is repeatedly pumped over the pomace hat. After two weeks, the young wine is separated from the skins, transferred to wooden barrels and the malolactic fermentation is started. The wine matures over two winters without filtration in old oak barrels to achieve stability and maturity.

Producer

Specifications

Pietrin, a wine dedicated to the winery’s founding great-grandfather, is a true traditional Barolo whose grapes come from the best cru located in the communes of Castiglione Falletto, Monforte d’Alba and Novello.

This is a wine for those in the know - the wine experts, a gift for the boss or to mark a special occasion. 

Tasting Notes

It shows a rich bouquet that ranges from ripe fruit notes to sweet spices, while at the sip it is elegant, harmonious and with great power

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

This fine wine is born from the areas of Monforte d'Alba, Novello and Madonna di Como with their steep, plastic soils, rich in clay and sand.

Tasting Notes

Brilliant grenade red in colour with soft orange notes, it is rich, complex, tannic and pleasant on the nose with hints of raspberry.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

A lively red wine perfect to enjoy with Salami!

Serve chilled in the summer months (5-7C)

Tasting Notes

Colour

Deep purple red colour with purple undertones, has a lovely foam when poured into the glass.

Nose

Notes of cherry, raspberries and sweet spices

Palate

Medium intensity and texture - fresh and harmonious with a beautifully persistent finish.

Vineyards

It is quite possible that the Franco Conterno estate has one of the most enviable views of any winery. In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, the farm sits alone atop a tiny hill overlooking La Morra, Fontanafredda and Castiglione Falletto. 

Franco Conterno comprises 28 hectares of vineyards, located in the territories of Monforte d’Alba, Barolo, Castiglione Falletto, Novello and Madonna di Como.

The labels bear the names of the most prestigious vineyards: Bussia and Panerole. The hectares of land are dedicated to the cultivation of Lampia and Michet Nebbiolo, Barbera, Dolcetto, Merlot, Freisa and Chardonnay. Bussia is the first cru to have been declared a member of the "modern" era.

As always, our growing techniques are specially chosen to bring together respect for the environment and agricultural work, as required by the Regional Rural Development Plan to which Franco Conterno first subscribed in 1996. All this is possible thanks to the extraordinary nature of the soil, made up of sand, silt and clay. The elevation above sea level ranges from 250 to 400 metres.

The soil, the extraordinary microclimate, and the excellent south/south-west exposure allow for the creation of wines with unique and valuable characteristics.

From 2015, Franco Conterno has been a certified organic company, dedicated to a production philosophy based on natural ​​vineyard cultivation and a completely wholesome vinification process.

History

In the heart of the Langhe, in the hamlet of Bussia di Monforte d’Alba, is Cascina Sciulun, a typical historic farmhouse, constructed according to Piedmont architectural traditions. Built in the mid-nineteenth century and extended in the 1940s, the house has always belonged to the Conterno family.

The company Franco Conterno has deep roots, and has been a part of the family for many decades. It was nonno Pietro who allocated 18 hectares of land to Nebbiolo vineyards, initially to sell to other wineries for vinification, later destined for the creation of prestigious wines.

The business passed to his son Giacomo, and then to his grandson Franco, who took the helm of the winery in 1995 with his wife Vilma, bringing his own name and identity to the company.

In recent years, Franco’s two sons—Daniele and Andrea—joined the company, following in the footsteps of their grandfather, bringing fresh insight and innovation to the winery and vineyards, continuing the family business with passion and dedication.

Cascina Sciulun now includes a farmhouse where you can stay, for a relaxing visit immersed in the peace and tranquility of the green hills of the Langhe.

Specifications

Specifications

Juicy, organic Merlot with fruit and freshness in abundance.

Tasting Notes

Colour 

Bright ruby-red colour

Nose

Plum and red cherry aromas and subtle black pepper notes.

Palate

The palate is juicy with ample fruit character. Supported by gently wooded influence giving good structure and rounded tannins. It has a soft palate and a fruity finish.

Production

Rapel Valley is located on the 6th Region, 160 kms south to Santiago. This zone has good drainage, excellent fertility and great characteristics for agriculture, especially for red varieties like Cabernet Sauvignon, Carmenère and Merlot. This valley has a Mediterranean climate, it has coastal influence because it limits with the Cordillera de la Costa, which is low. There’s a great concentration of rain during winter (710 mm average) and in summer this valley receives southern winds with morning mist. Summers are very hot and have big temperature fluctuation. The grapes were manually harvested in mid April. Vinification begins with a prefermentation cold soak at 8°C for a week in order to extract the fruit. Alcoholic fermentation takes place between 25°C and 28°C with a pumpover program determined by daily tasting. Malolactic fermentation takes place naturally in stainless steel tanks and 20% of the wine was aged in barrels for 6 months; after this the wine blended in order to obtain a more complex character.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017, and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Specifications

Considered the highest expression of biodynamic agriculture in Emiliana - its name comes from the Greek root meaning 'Earth'. Biodynamic agriculture considers the farm to be a living organism. This is a unique wine with great personality that faithfully expresses the characteristics and attributes of its terroir.

Tasting Notes

Nose

A complex but delightfully varied nose showing a mix of herbaceous, fruit and spice notes. Green pepper, eucalyptus and rosemary combine with juicy blackcurrant and ripe blackberry fruit.

Palate

The palate is bright and assured with great intensity of weight and flavour. Bold blackcurrant and blackberry fruits are plentiful along with pepper spice, vanilla and gentle clove notes. Dark chocolate character is also evident which adds to the complexity. The wine has serious structure with firm yet ripe tannins and a long more-ish finish with good acidity. Wondrous stuff from Emiliana’s biodynamic Los Robles paradise.

Production

This wine is made from a blend of 53% Syrah 36% Carmenère, 11% Cabernet Sauvignon.  The season in Colchagua presented average maximum temperatures that were higher than those of the previous season. Rainfall was lower than in other years, with a total of 395 mm, concentrated in the winter. The spring and summer were very dry, which benefitted fruit set. The harvest season arrived two weeks early, and despite being a hot and dry year, the decision to harvest early and a good selection of the bunches allowed us to make a Gê that is not overripe and remain faithful to its characteristic style.

The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8º pre-fermentation cold maceration for 5-7 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24º–26ºC and extraction is managed through pumpovers determined by enological criteria. The new wine then remains on its skins for a 10-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 30–35 days. Malolactic fermentation takes place naturally in oak barrels, where the wine ages for 16 months, 80% in French oak barrels (50% new, 50% with one prior use), and the remaining 20% was gained in an egg-shaped concrete tank. The process concludes when the wine is fined and stabilized naturally without treatments and then prepared for bottling by lightly filtering.

Producer

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Specifications

A celebration of Mendoza - the colour, culture and flavour and a celebration of friendship. Visit Mendoza in Argentina and you can't help but be struck by the vibrant street life of this exciting city. This wine was created to reflect the vibrancy and life Mendoza oozes.

It's the lovechild of Argentinean winemaker Walter Bressia and Boutinot winemaker Guillaume Letang. We've been working with Walter for many years (the Pablo referring to our original owner, Paul Boutinot) and this Malbec is the perfect way to celebrate their long friendship.

Tasting Notes

A really pure expression of Malbec, deep red almost purple in colour and wonderfully aromatic with lifted violet, red currant and cassis notes. Muy, muy fantasticó – richly bloody, vibrant, Latin and velveteen.

The Estate

Established in 2000 the Vinecol estate is located in La Paz at the eastern end of Mendoza. Their 60 hectares adjoin the UNESCO-protected biosphere at Nacunan and thus benefits from its unpolluted waters. At around 1000m, their 100 hectares are all hand-harvested and are planted mostly with Malbec, Cabernet, Chardonnay, and Torrontes. They've invested in their local environment with a reforestation programme and have a vegetable garden for their staff and sponsor local schools!

Production

Produced from 25-year-old vines in the Agrelo district of Mendoza, close to Walter’s bodega in the rain shadow of the Cordon del Plata. The unwooded Malbec vinified in stainless steel to preserve the freshness and brightness of the fruit. Walter bought three spankingly new 25000-litre steel tanks specifically for this project and subsequently somehow crow-barred them into his small family bodega.

Awards

Bronze - Sommelier Wine Awards 2020 (2019 Vintage)

Specifications

Tasting Notes 

Appealing black fruit aromas and hints of sweet spice lead to juicy plum, raspberry and liquorice characters on the palate. The finish is elegant and poised with ripe tannins.

Nose

On the nose, one finds really enticing sweet cherry fruit, with dry, fine tannins. 

Palate

The palate is complex with juicy bramble fruit, black pepper, and lifted, savoury characters. There is a good amount of fruit-driven intensity with a vibrant, complex, spicy palate, and the oak provides some sweetness and a lick of vanilla and cream soda. An archetypal young rioja, just brilliant! 

Estate

This large, family-owned estate draws from 800 hectares of elevated hillside vineyards in some of the best zones of Rioja Baja. Thanks to a combination of the high quality of the grapes from these vineyards and modern vinification cellars, the young, unoaked wines are fresh and vibrant with good richness of fruit for wines at this level.

200 hectares of estate vineyards near Alfaro provide the basis of the Artesa range and the best of these, at high altitude (500 to 600 metre), with mature vines and poor, stony soils, have been converted to organic production. Fermented in stainless steel, and matured for 6 months in new American oak barrels, the wine produces fresh redcurrant and cherry aromas together with woody, herbal notes.

Specifications

Classic Cabernet from Chiles pioneering organic producer.

Tasting Notes

Nose

Attractive aromas of blackberry accompanied by spicy notes.

Palate

The palate is concentrated and smooth with vibrant plum, red fruit and a delicate herbal note. Tannins are ripe and provide welcome grip and structure.

Production

The Central Valley vitivinicultural zone extends from the Maipo Valley in the north to the Maule Valley in the south. The entire zone has good drainage, high fertility, and tremendous agricultural aptitude, especially for red grape varieties such as Cabernet Sauvignon, Carmenère, and others. The Mediterranean climate has warm summers with broad daily oscillations between daytime and night time temperatures, and cold, rainy winters that allow for good vine development. The soils are of alluvial origin with moderate depth. The grapes were hand picked in mid-April and undergo a week-long pre-fermentation cold soak at 8ºC (46ºF) to extract fresh fruit characteristics. Alcoholic fermentation took place at 25º–28ºC with daily pumpovers. The wine remained on its skins for a period, after which the free run wine was separated from its skins and allowed to undergo malolactic fermentation naturally. 20% of this wine was aged in oak barrels for 6 months and later reblended to achieve a more complex character.

Producer

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Awards

• Silver - Decanter World Wine Awards (2019 vintage)

Specifications

The Rooster, a symbol of pride, courage and honesty, watches over the vineyards. The ancient Greeks believed that the Rooster greeted the sun every morning with its cordial song, which symbolized the victory over the night but at the same time also serves as an alarm clock to mark the beginning of the day for both the animals and the winemakers! 

In Cortese, early morning is a key time to work in the vineyards thus avoiding the impetuousness of the Sicilian sun.

Tasting Notes

What is a wine with no added sulphites? 
Sulfur dioxide is naturally produced by wine during fermentation. In this case we do not add any further. This is possible because during the winemaking process we carry out all the operations meticulously so that it is not necessary to add sulphites.

Viticulture

The grapes are 100% Nero d’Avola from Azienda Agricola Cortese, our organic estate in Vittoria, south-eastern Sicily. The grapes are very carefully selected by hand in the middle of September, brought to the winery in small containers and processed immediately.

Vinification

The prime aim when producing a NSA wine is to keep everything in the winery meticulously clean in order to avoid any possible microbiological growth, except for yeast for the primary fermentation and bacteria for the malolactic fermentation. Fermentation is done in the usual way and we do the pumping over in the early stages of the process. After fermentation, we keen the wine in contact with the skins for 3-4 days, doing some pumping over in order to keep the cap wet. The wine is racked and then stored, with meticulous care not to allow any contact with oxygen.

Specifications

Leathery, resistant, attached to life: the Agave embodies the spirit of the territory that hosts it. Able to survive in all conditions, he never forgets to explode into the sky in a flowery tower.

An extremely versatile wine. Perfect with pasta, either with white meat or tomato-based sauces, but equally with roasted meats, tuna or swordfish cooked on the grill.

Tasting Notes

This lovely midweight red wine is made from Mount Etna's premium red grape.

Colour

Palate

In the mouth the Nerello Mascalese excels for its elegance thanks to silky tannins and contrasted by a marked minerality.

Vineyards

The name Nerello Mascalese derives from the small town of Mascali on the slopes of Etna, the area of ​​origin of the vine. It is a variety that in recent years has returned to production not only on Etna but also in other areas of Sicily with different expressions.

Our Nerello Mascalese grows at an altitude of about 400m above sea level, and is harvested entirely by hand in small boxes of 10-15 kg. After harvesting, the grapes are immediately separated from the stalk and vinified with an extremely soft pressing.

Vinification

The must is fermented on the skins with frequent remontage during the early stages of fermentation. Once fermentation is finished,we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on its very fine lees for about 6-8 months before being bottled.

Awards

91 points - Luca Maroni - I MIGLIORI VINI ITALIANI (2019 Vintage)

Specifications

Tasting Notes

This spectacular Pinot captures all the vigour and character of the small plot of organically-grown 15 year old vines in the La Quercia vineyard where it is sourced. A correct and pure Pinot Noir with real soul and expression.

Nose

Pronounced, warm, ripe, black-fruited, spicy and complex aromas. 

Palate

Lively acidity offsets the ripe wild plum and bramble fruit and the palate combines concentration, delicacy and structure.

Production

The Pinot Noir vines are organically-grown in a combination of chalk, clay and silt soils on the rolling hills of Oltrepo Pavese. They are Guyot-trained at approximately 250m altitude, south / south-east facing. The grapes are harvested by hand and undergo careful selection. The grapes are macerated on skins for 8-10 days, then undergo malolactic fermentation in stainless steel. The wine is bottled in spring.

Producer

Castel del Lupo, in the heart of Oltrepò Pavese, dates back centuries - and includes the eighteenth-century Palazzo Pegazzera. In 1974 three entrepreneurs took over this historic estate and began a regeneration process. Giovanni Doglio, whose father and grandfather were both Piemontese winemakers, has over 40 years of experience managing wineries. Recently joined by his daughter Federica, he has worked tirelessly to develop the estate. They have purchased more vineyards (to cover 100ha at around 300m altitude), planted new vines and built a new cellar. The vineyards are now certified organic. The winery's main focus is high-quality bottle-fermented sparkling wine, and much of the vineyard is planted with Pinot Noir for this purpose. However, these vines are also the source of fine still red wines.

A Note on Sustainability

A proportion of the cantina’s vineyards are in conversion from sustainable to organic cultivation and will be certified as organic from 2020.

Specifications

What strikes us is the beautiful lifted floral notes and a lovely punchy mouthful of fruit and earth on the palate. Bright and vibrant in colour, with aromas of raspberries , violets and nutmeg. The palate is silky with great balance and a fine structure. A wine styled for approachability.

Vinification

From a mix of French clones the Syrah was handled similarily to the Wildflower Organic Pinot Noir with a cold soak and hot ferment.

Viticulture

Our Maraekakaho Vineyard is planted on an ancient river terrace that was formed by the Ngaruroro River which now flows around 60 meters below the vineyard. With its headwaters in the Kaweka Ranges to the west of Hawkes Bay, the river has created the landscapes through glacial melts, floods and droughts over the last few hundred thousand years. The old terraces that remain are made up of greywacke (a compressed sandstone) boulders and gravels from the ranges, and a topsoil borne of windblown loess, volcanic ash and humus created by ancient forests and vegetation.

The arrival of the New Year brought with it the long, hot, sunny summer days with moderate-cool nights for perfect ripening conditions, whilst preserving fresh acidity. Superb harvest climatic conditions provided the luxury of optimal picking decisions not hurried by the threat of rain. The result is an outstanding year for our Hawke’s Bay wines. Yields are slightly down, but with exceptional quality across all varieties. Full flavour and tannin ripeness in reds, with moderate alcohol levels. Acid retention and exciting flavour spectrums in whites.

Specifications

A vibrantly fruity, organically produced, red from this characterful indigenous Austrian variety.

Tasting Notes

Fruity and perfumed nose showing blackberries, white pepper and spice. Bright sappy palate with fresh acidity, crunchy redcurrant and raspberry fruit, and layers of spice, liquorice and herbs.

No Tricks, Just Wine

Organically produced 

Tasting Notes

Buddy Talk Red is a unique blend of organically grown Blaufränkisch, Zweigelt and Roesler grapes. It exhibits aromas of black and red fruits like blackberry and cherries, and plums along with light spice notes on the palate.

Producer

Modest Michael Opitz feels passionately about sustainability and quality and so decided to take the small family winery into being organic and as natural as possible on every level. All the wines are defined by their environment. The Neusiedlersee or Seewinkel, is a saltwater lake that, in this flat, warm part of Austria, brings tempering breezes, freshness and protection from disease. The wines as a result are tremendously pure, fresh, fragrant and yet salty.

Specifications

Tasting Notes 

A bright, brambly, seductive cherry red hue with aromas of wild berries, cherries, raspberry, sous bois and a hint of green spice.

The flow through to the palate is sublime with a continuation of these precise red fruits with some green olive notes, wound up with a sinewy tautness. This provides a chewy supple elegant warmth to the palate with an elegant deportment providing a long and intelligent finish.

Producer

When it comes to professional wine people, Ben Glover is about as top-of the-tree as it gets. Ben’s role call includes almost too many accolades: previously a Wine Marlborough committee member, chair of the Bragato Wine Show (New Zealand’s only single vineyard wine show) and was chair of Pinot Noir 2017 New Zealand, the world’s largest and most prestigious pinot noir event. He was an inaugural Len Evans scholar in 2001 and has over 25 years of experience as a national and international wine judge. This is all to say that, when you open a bottle of Bob/short for Kate, you are in safe hands.

Nicknamed ‘Bob’ by her family (some of you may recognize the Blackadder reference), Bob /short for Kate is a tribute to Kate Glover, an amazing young drama teacher and Ben’s sister, who heartbreakingly passed away in 2018. Ben explains that he has looked to produce a wine that characterises the honesty, purity and confidence of Kate. These are organic, Marlborough wines, small-batch Pinot Noir and Sauvignon Blanc, reliant on selected blocks from the family’s vines and exceptional fruit selection. Not to mention the skill of one of the region’s most well-regarded winemakers.

 Specifications

Tasting Notes

Nose

The Estate

Established in 2000 the Vinecol estate is located in La Paz at the eastern end of Mendoza. Their 60 hectares adjoin the UNESCO protected biosphere at Nacunan and thus benefits from its unpolluted waters. At around 1000m, their 100 hectares are all hand-harvested and are planted mostly with Malbec, Cabernet, Chardonnay, and Torrontes. They've invested in their local environment with a reforestation programme and have a vegetable garden for their staff and sponsor local schools!

Why Organic?

- Because as from the production of the grapes up to the winemaking process, it is based on the application of a set of techniques that do not allow the use of chemical products.

- Because in order to produce the raw material, the ecosystem's biological balance is intensified by favoring the presence of microorganisms that are typical of the fauna and of the environment to enhance fertility in the long run.

- Because spices and varieties are chosen according to their adaptation to the environment and to the resistance to plagues and diseases.

- Because the control carried out by the certifying organization lets anyone find the origin, nature, and quantities of supplies, additives and other substances involved in the whole wine-making process.

- Because it is produced in a clean and neat environment avoiding any contamination whatsoever.

- Because it is intended for a healthy diet pursuant to IFOAM (International Federation of Organic Agriculture Movement) regulations worldwide.

Did you know?

The province of Mendoza is larger than England! 

Specifications

Classic fruit-driven Maipo Cabernet sourced from some of the best organic vineyards in the valley.

Tasting Notes

Colour

Ruby red in colour. 

Nose

The nose is intense, with a pronounced presence of blackcurrant backed up with notes of cherries and strawberries as well as a hint of chocolate.

Palate

Medium-bodied and well balanced with ripe black fruits, smooth tannins and refreshing acidity, resulting in a juicy and approachable Cabernet.

Production

Grapes for this wine are organically grown in very deep soils on terraces of alluvial origin with loam to clay-loam textures and abundant stones in the profile that provides excellent drainage. The Alto Maipo zone has ideal conditions for growing Cabernet Sauvignon. The Maipo River naturally regulates the temperatures and prevents extreme cold or frost as well as excessive summer heat. The absence of rainfall in the spring encouraged good fruit set and excellent plant health. It turned cloudy as summer began, however, and rainfall in early April forced an early harvest. The early harvest returned wines that are perfumed, expressive, and elegant. Vinification begins with a 4–5-day pre-fermentation cold soak at 8ºC followed by alcoholic fermentation in stainless steel tanks with native yeasts at 26ºC and a pumpovers program determined by enological criteria. Malolactic fermentation takes place naturally in tanks and barrels, where the wine is aged at controlled temperatures for 12 months. It is neither fined nor stabilized; it is just lightly filtered prior to bottling. The wine is aged for 12 months, 60% in French oak barrels, 10% in a French foudre, and 30% in stainless steel.

Producer

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Sustainable

Emiliana began its conversion to organic production in 1998, and today 100% of its properties are organically managed. It is the world’s largest organic winery. It holds organic certifications in accordance with the standards of the United States, Canada (NOP), Brazil, Chile, Japan, South Korea, China, and Europe. In 2006, Emiliana was the first winery in Latin America to produce a wine with biodynamic certification. Since then, the use of biodynamic practices at its farms and cellars has been accredited and today 100% of its properties are certified. Emiliana received its Fairtrade and Fair For Life certifications in 2011 and 2017 and has been selling fair trade wines since 2012.

Emiliana was a pioneer in the implementation of the Wine of Chile Sustainability Code certification in 2012. This standard was developed for the Chilean wine sector to support the implementation of sustainable practices at a national level, as well as social and environmental responsibility at Emiliana.

Emiliana is certified to use the Vegan Society trademark, which attests that its wines are produced without any animal-derived products.

Emiliana also produces an annual sustainability report.

Awards

• Silver - 2018 International Wine Challenge (2015 vintage)

Alan's Personal Notes

"Full-on classy damson and cherry fruit - beautifully balanced with a touch of oak. Such a good glass of wine for £9.95 a bottle - organic & vegan to boot!"

Specifications