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FRANCE

Bourgeois-Diaz
Champagne

Vigneron: Jérôme Bourgeois-Diaz
Location: Crouttes-sur-Marne
Size of Domaine: 6.5 Ha
Terroir: Chalky Clay & Limestone
Viticulture: Ecocert (Organic)/Biodynamic

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BD’3C NV (SP)

Pinot Meunier/ Chardonnay/ Pinot Noir

50% Pinot Meunier, 25% Chardonnay & 25% Pinot Noir harvested in 2019 from a parcel of vines panted on a marl-limestone hillside. The grapes are pressed in a traditional Coquard press. 40% is vinified in stainless steel, 30% in barrels & 30% in concrete tanks. 24 months on lees. No dosage & no added SO2.
£62.99

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BD’N NV (SP)

Pinot Meunier/ Pinot Noir

70% Pinot Meunier, and 30% Pinot Noir harvested in 2020. Grapes are pressed in a traditional Coquard press. 45% is vinified in neutral barrels with the remainder in stainless steel. 30 months on lees. No dosage & no added SO2.
£66.00

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BD’M NV (SP)

Pinot Meunier

100% Pinot Meunier. Harvested from the oldest (60 year old) vines of the domaine in 2019. Grapes are pressed in a traditional Coquard press. 45% is vinified in stainless steel, 25% in barrels & 30% in concrete tanks. 30-36 months on lees. No dosage & no added SO2.
£71.00

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BD’3CC 2016 (SP)

Chardonnay/ Pinot Meunier/ Pinot Noir

40% Chardonnay, 20% Pinot Meunier and 40% Pinot Noir from the 2016 vintage. Grapes are pressed in a traditional Coquard press. Aged in the domaines best oak barrels, 84 months on lees. No dosage & no added SO2.
£76.00

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BD’RS NV (SP)

Pinot Meunier

100% Pinot Meunier from two of the domaines oldest parcels, harvested in 2018. Grapes are pressed in a traditional Coquard press. Slow gentle maceration of 24hrs. 30% is vinified in neutral barrels with the remainder in stainless steel. 30 months on lees. No dosage & no added SO2.
£78.00

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BD’B “Le Temple” NV (SP)

Chardonnay

100% Chardonnay from a tiny parcel named Le Temple, exposure is west and the chalky terroir lends itself particularly well to the Chardonnay planted there. From the 2020 harvest, grapes are pressed in a traditional Coquard press. Fermented and aged in old neutral oak. 30 months on lees. No dosage & no added SO2.

François Écot
Bourgogne

Vigneron: François Écot
Location: Mailly-le-Château
Size of Domaine: 0.9 Ha + Négoce
Terroir: Clay, Granite & Limestone
Viticulture: Minimal Intervention (Uncertified)

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Sapucai Blanc 2021 (W)

Xarel·lo & Muscat d’Alexandria

Xarel·lo, direct press and destemmed with maceration and fermentation in white sandstone amphora. Muscat grapes are fermented separately, direct press, with 20% destemmed Muscat grapes macerated in stainless steel vats. Both were blended in 15hl casks and left to rest until bottling.

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Sapucai Rouge 2021 (R)

Cariñena, Merlot, Ull de Llebre & Syrah

Whole bunch fermentation in concrete for two weeks. Aged in 15 & 18hl. Vinification in Béton Grappe whole vats for two weeks. It was aged in 15hl, 18hl barrels and two 4hl white sandstone amphoras.

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Troma-Onirique 2020 (W)

Aligoté

A direct press of Aligoté from the Mâconnais and Santenay, fermented and aged in a combination of steel and amphora. £33.00

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Gamay Dire Gamay 2020 (R)

Gamay, Aligote, Chardonnay & Chasselas

Gamay (Debourg) destemmed by hand, Chasselas (Quincy, Loire) whole bunch 2-3 weeks in concrete tanks. Chardonnay and Aligote from Maçon fermented whole bunch in amphora before everything was brought together and left to rest in oak foudre for 12 months before bottling. £34.00

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Rouge Captif 2020 (R)

Gamay & Chasselas

Gamay (Debourg) destemmed by hand, Chasselas (Quincy, Loire) whole bunch 2-3 weeks in concrete tanks. Left to rest in oak foudre.. £33.00

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L’insolent “Six Cépages” 2020 (R)

Abouriou, Pineau d’Aunis, César, Pinot Beurot, Gamay, Pinot Noir

A whole bunch co-maceration of Pinot Noir from Epineul, Gamay from Regnié and his own vine Abouriou, Pineau d’Aunis, César and Pinot Beurot. £36.00

Domaine Guillot-Broux
Bourgogne

Vigneron: Emmanuel Guillot-Broux
Location: Cruzille
Size of Domaine: 17 Ha
Terroir: Bathonian Clayey Limestone
Viticulture: Ecocert (Organic) Certified

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En Serre 2022 (W)

Chardonnay

From a parcel which dates back to the 9th century, disappearing during the phylloxera crisis and replanted ten years ago. Vines are east facing and planted on limestone.

Eleven months in oak barrels.

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Les Genevrières 2019 (W)

Chardonnay

Abandoned after the phylloxera crisis, this vineyard started being cleared and replanted in 1983. Aiming for quality, this was planted with low-yielding rootstock and high planting density. Planted on Bathonian clay/ limestone soil, east facing.

Eleven months in oak barrels. £36.00

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Les Molières 2019 (W)

Chardonnay Muscaté

This is the oldest vineyard of the domaine. It was planted in 1936 with old varieties of Chardonnay, called Muscaté, an ancient cross between Chardonnay and Muscat which brings exotic aromatics to the classically crisp and rich Chardonnay.

Eleven months in oak barrels.

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Pouilly Fuisse ‘Les Plessys’ 2019 (W)

Chardonnay

From the top of an east-facing slope composed of clay and limestone of Jurassic origin in Pouilly Fuisse.

Eleven months in oak barrels.

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Les Perrières 2019 (W)

Chardonnay

From a parcel surrounded by three terraces supported by dry-stone walls, surrounded by woods. The soil is stony, hence the name ‘Les Perrières’ (The Stoney Place). It is composed of oolitic limestone and is rich in iron and manganese.

Eleven months in oak barrels.

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Le Clos 2017 (W)

Chardonnay

From 0.8ha of ungrafted vines planted on ‘Les Perrières’. Fragile vines mean frequent replanting, with only five vintages produced since 2001. This cuvée is a must for wine lovers looking to taste what wine was like pre-phylloxera.

Only 300 bottles were produced. £152.00

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Pouilly Fuisse ‘Sur La Roche’ 2019 (W)

Chardonnay

The Pouilly-Fuissé 'Sur La Roche' climat sits in the commune of Vergisson and is a small 1-hectare parcel of older vines (at least 40 years old) on stony limestone soils. Facing to the south-east, the aspect allows the fruit to receive full sun for most of the day yet retain freshness given its height at the top of the hill.

Labelled as a 1er Cru from 2020 onwards, one of the first parcels in the Maçon to be permitted to do so.

Eleven months in oak barrels. £66.00

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Beaumont 2018 (R)

Gamay

They are grown on the clayey limestone soils of the Mâconnais. Beaumont is an emblematic Cuvee of the domaine, a real Gamay with a Burgundy style.

Eleven months in oak barrels. £34.00

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La Myotte 2019 (R)

Pinot Noir

This vineyard is situated on a slope in Cruzille that was known historically for its reds. La Myotte is quite a cold terroir where the flowering period is often difficult, and the grapes ripen late. This leads to excellent wines in warmer years. La Myotte is on the same terroir as Beaumont (planted with Gamay), but planted with Pinot Noir. Planted in 1956 using grafts from Pommard, farmed without chemicals since.

Only bottled in the best vintages. Eleven months in oak barrels.

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Marc de Bourgogne 2002

Pinot noir

The Marc de Bourgogne is the result of distilling the residue (skins, pips and stalks) of pressed red grapes, known as marc. The local distillery usually distills this residue. The alcohol is then matured for at least ten years before being bottled. As with all good spirits, the length of ageing is more important than the vintage, which is why we put the bottling date on each bottle.

Only 400 bottles were produced.

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Fine de Bourgogne 2002

Chardonnay

Unlike the Marc, the Fine de Bourgogne comes from the distillation of the white wine lees, and the resulting alcohol is smoother. But, like Marc, it needs at least ten years of ageing.

Only 300 bottles were produced.

Le Gros
Bourgogne

Vigneron: Laurent Billard
Location: Avallon
Size of Domaine: 0 Ha (Négoce)
Terroir: N/A
Viticulture: Ecocert (Organic) Certified

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Grocin 2019 (R)

Cinsault

Carbonic maceration. 8 months elevage in 228 litre barrels. £33.00

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Grojolais 2019 (R)

Gamay

Semi-carbonic maceration. 8 months elevage in 228 litre barrels.

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Grorah 2018 (R)

Syrah

Carbonic maceration. Twelve months elevage in 228 litre barrels.

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Gronache 2018 (R)

Grenache

Carbonic maceration. Twelve months elevage in 228 litre barrels.

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Pass’tougro 2017.5 (R)

Gamay, Syrah & Grenache

Fermentation begins with Gamay before adding Grenache and Syrah. Nine months elevage in 228 litre barrels. £33.00

Catherine Riss
Alsace

Vigneron: Catherine Riss
Location: Mittelbergheim
Size of Domaine: 5 Ha
Terroir: Schist & Clay
Viticulture: Ecocert (Organic) Certified

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Dessous de Table 2022 (W)

Auxerrois & Sylvaner

An “under the table” wine. Traditionally, Catherine has produced this with a 60/40 blend favoring Sylvaner over Auxerrois. However, the 2022 vintage marks the first time the domaine has used 60% Pinot Auxerrois. Despite serious drought, last-minute rains, and earlier-than- usual ripening, 2022 has been a miracle vintage for Catherine. She was very happy with the levels of volatile acidity and the balance of minerality. As a result, this vintage was once again bottled without the addition of SO2.
The wine is produced from grapes grown in sandstone soil and hand-harvested in small
20kg boxes. The pressing is slow and long, lasting 8 hours. Both alcoholic and malolactic fermentation occur in Burgundy barrels that are at least 5 to 7 years old. The wine is aged on lees for ten months without racking during élevage, and it undergoes no filtration or addition of SO2. £30.00

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De Grès ou de Force 2022 (W)

Riesling

Despite the record drought and early ripening, Catherine’s Riesling fermented with very little trouble. After a couple of tough vintages with slow fermentations for this wine, it was a great relief. The wine has a low pH but sharp acidity, reminiscent of wines produced further north in the top crus of Alsace.
The vines are grown in sandstone soil and the grapes are hand-harvested in small 20kg boxes. The pressing is slow and long, lasting 8 hours. Both alcoholic and malolactic fermentation occur in Burgundy barrels that are at least 5 to 7 years old. The wine is aged on lees for ten months without racking during élevage. It undergoes no filtration, is unfined, and no SO2 is added. £33.00

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Libre Comme l’Air 2022 (R)

Pinot Noir

Good yields from the 0.5-hectare parcel of Pinot Noir, despite the difficult vintage. The parcel, owned by the village of Eichhoffen, had been gifted to Riss by the local council in 2019.
Gravel and clay terroir. Whole cluster fermentation for two weeks. The exposure of the parcel results in a juicier and more easy-drinking wine compared to Catherine’s other two parcels of Pinot. Eight months of aging in older Burgundy barrels, no filtration, and a small addition of SO2 at bottling.

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T'as Pas Du Schiste 2022 (R)

Pinot Noir

Harvested from 0.65 hectares of old vine Pinot in the highly regarded Schiefferberg cru, the only vineyard in Alsace with blue schist. The grapes ripened early, and this particular vineyard suffered damage from birds. However, yields weren’t affected too badly, and we are even lucky enough to have magnums.
The wine underwent 15 days of whole bunch fermentation and 18 months in old Burgundian oak. There was no racking during élevage, no filtration, and no SO2 added. £35.00

Lulu Vigneron
Jura

Vigneron: Ludwig Bindernagel
Location: Poligny
Size of Domaine: 2.5 Ha
Terroir: Lias, Triassic marls & fossilized limestone
Viticulture: Ecocert (Organic) Certified

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Ce nést pas du rosé c’est du Poulsard 2020 (R)

Poulsard

From three small vineyards, two with a southerly aspect and one with a westerly. The vine age is mixed between 25 - 55 years of age. Whole bunch ferment for 10 days before a gentle press. Aged in old wood for 8 months.

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Savagnin Noir 2020 (R)

Pinot Noir

A strain of pinot noir known as savagnin noir, unique to the slopes of the Jura, though there are very few parcels of it left. Pre-phylloxera rootstock. Whole bunch ferment for 14 days before a gentle press. Aged in old wood for 8 months.

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BB1 2019 (W)

Chardonnay/Savagnin

Southern exposed site in Poligny. Whole bunch pressed to old wood for slow fermentation, aged in old barrels for three years, topped up.

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Savagnin 2019 (W)

Savagnin

Grown on marl and calcareous soils in Poligny. 8 hours maceration followed by racking into barrels at the beginning of very slow fermentation, aged in old barrels for three years, topped up.

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QV d’Étoiles 2019 (Étoile AOC) (W)

Chardonnay & Savagnin

Chardonnay 70% & Savagnin 30% is all from the l’Etoile AOC. The wine is matured for three years with slow fermentaion and wine is allowed to undergo subtle oxidisation.

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Cha-Cha 2018 (Château-Chalon AOC) (W)

Savagnin (Sous Voile)

Destined to become a Vin Jaune, this wine was bottled four years into the process of oxidation, when Ludwig felt that it had reached its full potential. His “Yellow Wine” cuvée can sometimes even extend to 15 years Sous Voile and is only bottled when “ready”.

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Vin Jaune “Yellow” 2011 (W)

Savagnin (Sous Voile)

This is his pinnacle wine, only made three times in the last ten years. With a single barrel produced each time. A late harvest from a mountainous Poligny site matured for eight years sous voile before bottling, two years more than the required minimum. Ludwig never uses barrels that have been in contact with previous vintages of vin jaune, allowing for each vintage he has produced to have a unique oxidative personality, a technique exclusive to him. The result is remarkably drinkable liquid gold. No sulphur added.

Christian Venier
Loire

Vigneron: Christian Venier
Location: Cheverny
Size of Domaine: 7 Ha
Terroir: Clay, Limestone, Flint & Silex
Viticulture: Organic

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Les Hauts de Madon 2022 (W)

Sauvignon Blanc & Orbois (Menu Pineau)

Harvested from 50-year-old vines planted on clayey-limestone soils. Whole bunches are pressed, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

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Les Carteries 2022 (W)

Fié (Sauvignon) Gris & Chardonnay

Harvested from 16-year-old vines, planted on fine flinty clay, silex and sand. Whole bunches are pressed, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

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Les Perrières 2022 (W)

Orbois (Menu Pineau)

Harvested from 50-year-old vines, planted on clay and flint-rich soils. Whole bunches are pressed, once fermentation is finished the wine is racked and rests on fine lees in tank and a “tronconique” oak barrel (50/50) until bottling.

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Le Climat de la Butte 2022 (R)

Pineau d’Aunis

Harvested from 77-year-old vines. Whole-bunch, semi-carbonic maceration for ten days, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

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Le p’tit Pinot 2022 (R)

Pinot Noir

Harvested from 10-year-old vines. Whole-bunch, semi-carbonic maceration for ten days, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

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Rouge 2022 (R)

Pinot Noir & Gamay

Harvested from 20-40-year-old vines planted on flinty clay with rocky subsoils. Whole-bunch, semi-carbonic maceration, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

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Le Clos des Carteries 2022 (R)

Gamay & Pinot Noir

Harvested from 20-40-year-old vines from a parcel in the "Carteries" vineyard, which has fine flinty clay, silex and sand soils. Whole-bunch, semi-carbonic maceration for 15 days, once fermentation is finished the wine is racked and rests on fine lees in tank until bottling.

Les Sablonnettes
Loire

Vigneron: Joel, Jé and Christine Menard
Location: Rablay-sur-Layon, Loire
Size of Domaine: 13 Ha
Terroir: Schist

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Le P’tit Blanc Sec 2022 (W)

Chenin Blanc

20-60-year-old vines on schist, 10% of grapes harvested with noble rot. Fermented in stainless steel, aged in fibreglass. £18.00

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Zeste Macération 2022 (O)

Chenin Blanc

35 year old vines on schist. Whole clusters maceration for 1 month, then pressed. Fermented and aged in fibreglass. £25.00

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Les Copines Aussi 2022 (R)

Gamay & Chenin Blanc

Gamay blended with a little Chenin from 10 to 50 year old vines on Schist. Grapes are destemmed and see a short maceration before fermentation and élevage (6 months) in stainless steel.

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Menard le Rouge 2022 (R)

Cabernet Sauvignon, Grolleau, Cabernet Franc & Gamay

Grapes are hand harvested and layered by variety in whole bunches. Fermented in stainless steel, concrete and epoxy, aged 6 months in stainless steel. 20-50 year old vines.

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Vengeance Tardive 2010 (S)

Chenin Blanc (Liquoreux)

100% Chenin Blanc, harvested
in advanced stages of botrytis. Starting at a potential level of 15-16% alcohol and bottled with 61g/l of residual sugar and 9.5% alcohol.

Beatrice and Pascal Lambert
Loire

Vigneron: Beatrice and Pascal Lambert
Location: Cravant-les-Coteaux, Loire
Size of Domaine: 14 Ha
Terroir: Flint & Clay
Viticulture: Biodynamic

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Chenin d' à Coté 2022 (W)

Chenin Blanc

The grapes for this wine come from friendly winemakers around Chinon. After the manual harvest of the organic grapes, they were pressed directly with a pneumatic press, and the juice was spontaneously fermented with wild yeasts. Fermented and raised in a stainless steel tank. Bottled unfined, unfiltered and with a touch of sulphur. £21.00

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Chinon ‘Le Droit Chenin’ 2022 (W)

Chenin Blanc

Assembly of two parcels. 100% direct press. Stainless steel. £25.00

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Chinon “Mathilde’ Rosé 2022 (P)

Cabernet Franc

80% whole cluster. Direct pressing. Stainless steel vat for six months. £18.00

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Chinon ‘Les Terrasses’ 2022 (R)

Cabernet Franc

15-day maceration in concrete tanks hand built by Pascal in the 1980s.

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Chinon Rouge BIB 3L 2020

Cabernet Franc

15-day maceration in concrete tanks hand built by Pascal in the 1980s.

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Chinon ‘Chêne Vert’ 2017 (R)

Cabernet Franc

30 to 40 days of maceration in wooden tanks before being left to rest, 30% in terracotta amphora and 70% in barrel.

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Chinon ‘La Croix Boissée’ 2016 (R)

Cabernet Franc

30 to 40 days maceration in wooden tanks before being left to rest for 12-24 months in 500l barrels. £29.00

La Taupe
Loire

Vigneron: Nicole & Bertjan Mol
Location: Thésée, Loire
Size of Domaine: 6.36 Ha
Terroir: Clay, Limestone & Flint
Viticulture: Biodynamic

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Anna Blanc 2019 (SP)

Sauvignon Blanc

Method Ancestrale. Aged in oak barrels, bottled with 20 grams of residual sugar. £34.00

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Surin 2019 (W)

Sauvignon Blanc

The juice stays five days in a tank before finding its new home in old oaken barrels for 1.5-2 years. £30.00

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Bruno Bert & Cot (R)

Côt

5-10 day maceration, aged around 24 months in old oak barrels. Unfined, unfiltered. £31.00

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Allez Hop 2020 (R)

Cabernet Franc

Partially destemmed, partially whole cluster. Oak ageing through the winter. Unfined, unfiltered.Allez Hop 2020 (R)

Cabernet Franc

Partially destemmed, partially whole cluster. Oak ageing through the winter. Unfined, unfiltered.

Clos Bateau
Beaujolais

Vigneron: Sylvie & Thierry Klok-de Visser
Location: Lantignié, Beaujolais
Size of Domaine: 5.5 Ha
Terroir: Pink Granite, Clay & Quartz.
Viticulture: Biodynamic

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Bateau Blanc 2022 (W)

Chardonnay

Chardonnay from Blacé, in the lieu-dit 'Le Bourg'. The vineyard sits 300 metres above sea level, faces east and has a high limestone content. The grapes are pressed very slowly and fermented in a fibreglass tank. The wine was then aged in an amphora for nine months and not fined or filtered, with zero added SO2. £36.00

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Ousia 2022 (W)

Chardonnay & Gamay

From parcels located 430 metres above sea level and 400 metres above sea level. Gamay is on pink granite soil, and Chardonnay is on clay-limestone. Co-fermentation of Gamay and Chardonnay, a portion of each is whole bunch and the rest direct press, nine months in stainless steel.

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Aptemiz 2022 (W)

Chardonnay

Chardonnay from Blacé, in the lieu-dit 'Le Bourg'. The vineyard sits 300 metres above sea level, faces east and has a high limestone content, maceration for seven months in amphora.

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JOUJOU 2022 (R)

Gamay

From vines planted on three plots, Lantignié, ‘Les Monthieux’ & ‘Montmerand’ at an altitude of 330 metres. Whole bunch carbonic maceration and semi-carbonic maceration were added with direct press Gamay. £31.00

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Nuits Noires 2022 (R)

Gamay

From a parcel in Lantignié, 330 metres above sea level on a pink granite terroir-maceration in whole clusters for eight days. Slow press of the grapes, then aged nine months in stainless steel tanks.

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Croix Pen(n)et 2022 (R)

Gamay

This parcel is located on the border between Lantignié and Régnié, at 350 metres above sea level on a pink granite terroir. 11 days of semi-carbonic maceration - 60% in barrels and 40% in stainless steel tanks for eight months. £32.00

Le Grain de Sénevé
Beaujolais

Vigneron: Hervé Ravera
Location: Marchampt, Beaujolais
Size of Domaine: 2 Ha
Terroir: Granite & Volcanic Subsoil
Viticulture: Natural/ Biodynamic

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Ad Semper 2022

Gamay

Spontaneous fermentation in closed concrete tanks, Semi-Carbonic. Then pressing and storage in fibreglass tanks. Unfined, unfiltered & no added sulphur.

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Roue Libre 2018

Gamay

Spontaneous fermentation in closed concrete tanks, Semi-Carbonic. Then pressing and storage in fibreglass tanks. Unfined, unfiltered & no added sulphur. £31.00

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Pierre de Faite 2019

Gamay

Spontaneous fermentation in closed concrete tanks, Semi-Carbonic. Then pressing and storage in concrete tanks. Unfined, unfiltered & no added sulphur. £29.00

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Vos Lettres Sont Irrésistibles 2020

Gamay

Spontaneous fermentation in closed concrete tanks, Carbonic, whole bunch. Then pressing and storage in concrete tanks. Unfined, unfiltered & no added sulphur.

Domaine de l’Ocre Rouge
Languedoc

Vigneron: Marceline & Aymeric Beaufort
Location: Dions, France
Size of Domaine: 14 Ha
Terroir: Limestone / Red ochre clay
Viticulture: Biodynamic Certified

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La Perle NV (SP)

Chardonnay & Pinot Noir

In barrel for five months, champenoise method, yeast taken from the wines in fermentation. second fermentation in bottle using the following harvest grape juice. Disgorgement on the fly. All mechanical machinery from press to disgorgement was inherited from the Beaufort family in champagne. £24.00

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Chardonnay 2022 (W)

Chardonnay

Fermented & aged for 6 months in large used oak barrels.

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Pinot Noir 2021 (R)

Pinot Noir

Semi Carbonic maceration, 9 days. Aged for nine months in foudre.

Fontedicto
Languedoc

Vigneron: Bernard and Cécile Bellahsen
Location: Caux, Languedoc
Size of Domaine: 1.5 Ha
Terroir: Limestone / Volcanic rock
Viticulture: Biodynamic (certified in the 80s) / Natural

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Clair de Braises 2021 (P)

Carignan

Rosé de Saignée produced in extremely limited quantities as a by-product of the winemaking for the 2021 vintage of Pirouette. A portion of the juice was drained from the tank after pressing, before maceration, promoting greater concentration for the reds of the vintage. Something very special and limited from the 1ha domaine. £36.00

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Pirouette 2021 (R)

Carignan

100% Carignan, fermented and aged in stainless steel. Bottling only happens when Bernard believes the wine is ready. A unique, fresh vintage at the domaine has allowed for remarkable balance in these ‘youthful’ wines that so often shine brightest with greater periods of resting. £36.00

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Coulisses 2021 (R)

Syrah & Carignan

A co-ferment of Syrah & Carignan from the last remaining parcel of vines at domaine Fontedicto, the once 3.5ha of vines has wound down to only 1ha, reducing in size each year whilst production winds down. Only produced in exceptional years when the tiny selection of Syrah vines produce enough to contribute to this cuvée. Fermented and aged in stainless steel, and as with all winemaking at the domaine, left to mature with nature alone. Nothing added, nothing removed, with patience practised, only bottled when considered ready. £38.00

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Fine NV

Distilled in copper from 80hl Syrah, Carignan and Grenache, second distillation leaves 8hl of spirit resulting in fine.

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Gin NV

Fine is macerated with Cevennes juniper berries for 24h hours in demijohn.

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Verveine NV

Fine is macerated for 3 hours with fresh Verbena, then distilled for the 3rd time.

Mas Zenitude
Languedoc

Vigneron: Erik Gabrielson
Location: Saint-Jean-de-Fos, Languedoc
Size of Domaine: 6 Ha
Terroir: Clay & Limestone
Viticulture: Uncertified

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Zizanie 2022 (O)

Clairette

Harvested from a tiny parcel of Clairette planted just outside the cellar. Left on skins for a week before ageing in terracotta amphora. £36.00

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Audace 2018 (R)

Cinsault

Harvested from 80 year old vines. Partially de-stemmed bunches, 8 days of maceration. Aged in 10HL terracotta eggs.

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Zenith 2018 (R)

Syrah

Short macération, part de-stemmed but not crushed, part with stems. The macération in cement and after press into amphora, mix of grès and terracotta. £31.00

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Rockabilly 2020 (R)

Grenache Noir

Short macération, part de-stemmed but not crushed, part with stems. The macération in cement and after press amphora, mix of grès and terracotta. £18.00

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Vent D'Anges 2018 (R)

Carignan

Harvested from 100 year old vines, the oldest at Mas Zenitude. Long fermentation in a concrete tank before ageing in a terracotta amphora. £30.00

Domaine Vinci
Languedoc

Vigneron: Olivier Varichon & Emmanuelle Vinci
Location: Estagel, Roussillon
Size of Domaine: 6 Ha
Terroir: Clay, Limestone, Granite & Schist
Viticulture: Ecocert

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Coyade 2018 (W)

Macabeu

Whole bunches are crushed by feet and pressed in a 5HL pneumatic press. The juice goes into a stainless steel vat for 48 hours and then is racked in stainless steel. Malolactic fermentation follows, and the wine lasts 18 months on its fine lees. £24.00

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Codols 2019 (W)

Grenache Blanc & Grenache Gris

Whole bunches are crushed by feet, then pressed in a 5HL pneumatic press. The juice goes into a stainless steel vat for 48 hours and then is racked in stainless steel. Malolactic fermentation follows, and the wine stays around 18 months on its fine lees. The wine is racked into stainless steel before bottling.

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Roc 2022 (R)

Grenache(s)

A blend of Grenache (85%), Grenache Gris (10%) and Grenache Blanc (5%). 50-year-old vines on clay-limestone soil. One half in whole clusters and the other half slightly stepped on by foot and macerated in a concrete tank for 10 days. Mille-feuille technique with some manual stirring. Aged in stainless steel tanks for 1 year.

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Maquis 2018 (R)

Lledoner Pelut

100+ year old bush vines. Whole bunch fermentation in concrete before being crushed by foot and transferred to stainless steel for ageing.

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Inferno 2014 (R)

Grenache Noir

The wine aged in demi-muids and 12-year-old barrels for 18 months and then 6 months in stainless steel.

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Coste 2015 (R)

Mourvèdre

50 year old Mourvèdre vines planted on schist soil in the Roussillon. Fermented in concrete with stems for 3 weeks. Aged in demi-muids and 12-year-old barrels for 18 months and then 6 months in stainless steel. £30.00

La Petite Baigneuse
Roussillon

Vigneron: Philippe Wies
Location: Maury, Roussillon
Size of Domaine: 13 Ha
Terroir: Schist
Viticulture: Ecocert

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Juste Ciel! 2020 (W)

Grenache Blanc & Grenache Gris

Direct press, concrete fermentation and 1 year in stainless steel ageing. £27.00

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Imposture 2020 (P)

Grenache Noir

Blanc de noirs. Placed under direct press to release the clear juice. £25.00

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Plait Il! 2019 (P)

Syrah, Grenache, Carignan & Oeillade

From vines averaging 40 years of age 6 months in stainless steel.

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Foutraque NV (R)

Lledoner Pelut & Carignan

A combination of whole bunch and de-stemmed grapes. Macerated for 8 days. Pressed, then matured in foudre (centenary) for 1 year & 8 months.

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Loustics 2019 (R)

Grenache Noir

Whole bunch and de-stemmed. Macerated for eight days. Pressed, then matured in foudre (centenary) for 1 year & 8 months.

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Grand Largue 2017 (R)

Lledoner Pelut

Whole harvest and de-stemmed - layer of the second harvest and another de-stemming. Macerated for two weeks in a concrete tank press, then matured in foudre (centenary) for 1 year & 8 months.

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Fusion 2020 (R)

Grenache, Carignan & Lledoner Pelut

After a challenging vintage in 2020, Philippe was in a position where he was able to produce only 1 red. A blend from all parcels on the domaine. £27.00

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Cambusard 2012 (sous voile) (R)

Carignan

After 15 days of fermentation and maceration, the wine is transferred to oak barrels. Here they rest for 4 years sous voile.

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Sapristi 2018 (R)

Carignan

Whole harvest and de-stemmed - layer of whole harvest and another de-stemming. Maceration for 2 weeks.

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Maury Grenat 2019 (S)

Grenache Noir

Ancestrel x Lu'ay Sami
Corbières

Vigneron: Ancestrel Wines
Location: Corbières, Languedoc-Roussillon
Size of Domaine: Négoce
Terroir: Négoce
Viticulture: Organic

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Fall 2019 (R)

Carignan, Syrah, Cinsault & Grenache

Grapes from Corbières. Aged in stainless steel. Produced and bottled for Ancestrel.

Château Lassolle
Sud-Ouest

Vigneron: Stéphanie Roussel
Location: Romestaing, South-West
Size of Domaine: 13 Ha
Terroir: Schist
Viticulture: Biodynamic

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Ad Naturum Blanc 2019/20 (W)

Sauvignon Gris & Sauvignon Blanc

The 2019 vintage was fermented in a combination of sandstone and clay egg-shaped amphora on skins for 28 days and aged for 12 months before being combined with the 2020 vintage. The two vintages were brought together and aged 12 months before bottling. £27.00

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Rougé d’Amphore 2020 (R)

Abouriou

From a small parcel of vines aged between 30 and 60 years. Combination of direct press and 30 day macerated grapes aged in amphora for 9 months before bottling.

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Fée Main Rouge 2020 (R)

Cabernet Sauvignon & Abouriou

Whole bunch, semi-carbonic for 12 days in stainless steel. Aged in cement. £24.00

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Just Juice 2020 (R)

Merlot, Fer Servadou, Malbec & Cabernet Franc

Whole bunch, semi-carbonic for 30 days in stainless steel. Aged in cement.

Château Tire Pé
Bordeaux

Vigneron: David & Hélène Barrault
Location: Gironde-sur-Dropt, Bordeaux
Size of Domaine: 13 Ha
Terroir: Clay & Limestone
Viticulture: Ecocert

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Diem Bordeaux 2022 (R)

Merlot

The grapes are cold macerated for 4 weeks to keep extraction soft. Aged for 18 months in concrete tanks.

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Château Tire Pé 2019 (R)

Cabernet Franc & Malbec

A new cuvée for the 2019 vintage (released 2023) 2-3 weeks maceration and fermentation before being moved to concrete for 30 months.

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Les Malbecs 2016 (R)

Malbec

Grapes are harvested by hand and de-stemmed. The grapes undergo three to 4 weeks of cool maceration for a soft extraction. The wine is vinified in old oak barrels, and the wine is aged in 300 & 400-litre old oak barrels for 12 months. The wine is bottled without systematic filtration. £28.99

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La Nomade 2018 (R)

Pineau d’Aunis

Originally recorded in Guéande in 1755 and since somewhat forgotten, some claim it to have originated in the South-West and believe that it may have transited through the Charentes (Aunis and Saintonge) to settle in the Loire Valley, where it has come to be synonymous with the wines of many of the most excellent and most reputed producers in the Loire. Matured for 16 months in Terracotta jars before bottling. £27.00

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L’Échappée 2017 (R)

Castet & Mancin des Palus

A blend of two ancient and endangered varieties from the Bordeaux region. Manual harvest, destemmed before maceration. 16 months in Terracotta. £36.00

Isle Saint Pierre
Provence

Vigneron: Julien Henry
Location: Arles, Rhône
Size of Domaine: 200 Ha
Terroir: Sand & Silt
Viticulture: Organic

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ISP Blanc 2022 (W)

Chardonnay, Sauvignon, Muscat & Gewurztraminer

Direct press.

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ISP Rosé 2022 (P)

Merlot, Cabernet, Petit Verdot, Arinarnoa, Tanat & Syrah

Cold maceration, free run juice.

ISP Rouge 2022 (R)

Merlot, Cabernet, Petit Verdot, Arinarnoa & Carmenère

Varietals are fermented and macerated separately for 20 days. Temperature controlled. Aged in stainless steel tank.

Clos des B
Provence

Vigneron: Gwendolyn & Jean-Jacques
Location: Grimaud, St.Tropez
Size of Domaine: 3 Ha
Terroir: Schist, Sand & Quartz
Viticulture: Uncertified

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Le Rosé 2022 (P)

Grenache, Cinsault & Mourvedre

After being harvested by hand, both varieties are destemmed and pressed together. Fermentation and ageing occur in stainless steel, and the finished wine is bottled without adding sulfur. £27.00

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Le Miracle 2020 (W)

Grenache & Cinsault

After being harvested by hand, both varieties undergo direct pressing. Fermentation and ageing occur in stainless steel, and the finished wine is bottled without adding sulfur.

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Les Poupettes 2021 (P)

Grenache

After being harvested by hand, the grapes are placed in closed stainless steel vats, where they undergo carbonic maceration. Stems are removed after 20 days of fermentation, and the finished wine is left to rest in the stainless steel until bottling without adding sulfur.

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Terre Mère 2020 (R)

Grenache & Cinsault

After being harvested by hand, the grapes are destemmed, and 10% are placed in open barrels, with the remainder fermenting in stainless steel. Ageing takes place in oak. The finished wine is bottled without the addition of sulfur.

ITALY

Colombaia
Toscana

Vigneron: Helena & Dante Lomazzi
Location: Colle di Valle d’Elsa, Toscana
Size of Domaine: 4 Ha
Terroir: Clay & Argillaceous Soil with Fossils
Viticulture: Biodynamic

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Bianco 2021 (O)

Trebbiano & Malvasia Toscana

Extended maceration of 4 months, softly pressed and bottled at the fruity moon end of April 2023. Luminous gold expression of the season. £33.00

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Rosato 2022 (P)

Trebbiano & Sangiovese

First harvest of their grafted old Trebbiano on Vigna Nuova Sangiovese. Harvested at the beginning of September. Little maceration on whole bunch, then direct press and fermentation in stainless steel tank. £37.00

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Area 51 2022 (P)

Trebbiano & Sangiovese

Balanced hot summertime. Unusual blend of their red 2022 and white 2022, in fruity moon. Limited Quantities. Fresh and soft Sangiovese expression.

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Vigna Nuova 2022 (R)

Sangiovese & Colorino

Harvested at the beginning of September. Co-fermented in stainless steel.

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Vigna Vecchia 2018 (R)

Sangiovese, Colorino, Malvasia Nera & Canaiolo

2018 was a nice summer with some humidity at the end, nice harvest but limited quantities.

Harvested at the end of September. Co- fermented in concrete tanks with submerged cap then aged 36 months in 26 hectolitre old Slavonian oak barrels.

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Riserva 2015 (R)

Sangiovese & more

Co-fermented in concrete tanks with submerged cap then aged 24 months in 26 hectolitre old Slavonian oak barrels.

Macea
Toscana

Vigneron: Cipriano & Antonio Barsanti
Location: Borgo A Mozzano, Toscana
Size of Domaine: 2.5 Ha
Terroir: Clay, Limestone & Sandstone
Viticulture: Biodynamic

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Festa a Palazzo NV (SP)

Blend

This is a first for Macea: A sparkling metodo classico made for friends and family. Trebbiano, Malvasia, Colombana & Moscato vinified in stainless steel. Cipo disgorged a small number,
especially for us here in the UK.

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Campo di Macea Bianco 2022 (W)

Blend

Trebbiano, Malvasia, Colombana & Moscato from a fifty-year-old vineyard of local varieties. Fermented and aged in stainless steel.

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Campo di Macea Rosso 2022 (R)

Blend

Merlot, Moltepulciano d’Abruzzo, Sangiovese, Malvasia Nera & Canaiolo from an old vineyard of
local clones, vines produce larger bunches, lying close to the ground with lower concentration and higher yields. Fermented and aged in stainless steel.

Camiliano
Toscana

Vigneron: Cipo Barsanti & Samuele Martelli
Location: Lucca, Toscana
Size of Domaine: 7 Ha
Terroir: Clay, Limestone & Sandstone
Viticulture: Biodynamic

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Cometa di Gozzuki 2021 (W)

Vermentino

From vineyards on clay, limestone and sand soils. The wine is aged exclusively in steel. £17.00

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Sauvignon Blanc 2021 (W)

Sauvignon Blanc

Skin contact for 2 days and fermentation in oak barrels. After alcoholic and malolactic fermentation, the wine remains in the barrel for 6 months. After this time, the wine is
transferred to a steel tank, resting for 1 year. £25.00

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Nero del Gobbo 2021 (R)

Syrah, Merlot & Sangiovese

Sangiovese (80%), Merlot (10%), and Syrah (10%). The vineyards have been cultivated according to biodynamic methods since 2004. Fermentation and ageing are split between oak and
stainless steel tanks. The wine is blended and left to rest in stainless steel before bottling.

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Sangiovese 2017 (R)

Sangiovese

Harvested from a 50 year old vineyard in the second week of September and fermented in an open tank with skin contact (15 days). Bottled after 4 years of ageing in large oak barrels.

Santa10
Toscana

Vigneron: Gianni Massone
Vigneron: Gianni Massone
Location: Siena, Toscana
Size of Domaine: 8.5 Ha
Terroir: Yellow Tuffa Stone
Viticulture: Biodynamic

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Santa 10 Rosso 2011 (R)

Sangiovese, Petit Verdot & Cabernet Franc

Farmed biodynamically and vinified in inox with natural yeasts before ageing in neutral oak for 24 months in their cellar, beneath a medieval tower.

Stefano Amerighi
Toscana

Vigneron: Stefano Amerighi
Location: Cortona, Toscana
Size of Domaine: 8.5 Ha
Terroir: Clay, Arigillous Soil with Fossils
Viticulture: Biodynamic

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Syrah 2018 (R)

Syrah

Pressed by foot, spontaneous fermentation in concrete tinelli without the use of pumps. 24 months in oak barrels. £36.00

Podere Orto
Lazio

Vigneron: Simona and Giuliano Salesi
Location: Trevinano, Lazio
Size of Domaine: 3.5 Ha
Terroir: Clay, Calcareous & Sandstone
Viticulture: Biodynamic

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Solidago 2019 (SP)

Procanico

Wine stays on its lees for around 5 months. Malolactic fermentation occurs in the spring following the harvest, without additives.

The fermentation was not completed and there was some residual sugar. Bottled with crown cap to support a possible refermentation in the bottle (ancestral method).

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Lazio Bianco 2021 (W)

Procanico, Verdello, Roscetto, Grechetto & Malvasia Toscana

Harvested from a small parcel of vines in the “garden” at Podere Orto. The oldest vines go back to 1970 with the majority being planted by Giuliano himself in 2009 from rigorous massale selections. Macerated for 2 days before being pressed into stainless steel. Left to rest on lees for 5 months before being racked a few times. Returned to stainless steel for 1.5 years before bottling.

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Lazio Moscato 2021 (O)

Moscato

Harvested from a small parcel of vines in the “garden” at Podere Orto. Planted by Giuliano himself in 2009 from rigorous massale selections. Macerated for 2 days before being pressed into stainless steel. Left to rest on lees for 5 months before being racked a few times. Returned to stainless steel for 1.5 years before bottling. £38.00

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Lazio Rosato Amai 2021 (P)

Procanico & Sangiovese

Procanico (80% of the wine) is pressed and fermented in stainless steel where it remains on the lees for 5 months before being racked to clean the wine. The Sangiovese is split 70/30, with the former portion de-stemmed and the latter left whole bunch. Fermentation takes place over 15 days, punched down 3 times per day before the wine is split between steel and fibreglass and aged for 1 year and half. The white and red wines are assembled and left for 3 months together before bottling. £26.00

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Lazio Rosso 2018 (R)

Grechetto Rosso, Sangiovese, Ciliegiolo & more

70% of grapes de-stemmed and left to ferment for 15-20 days in fiberglass tubs, punched down 3 times a day. The wine is then aged for 1 year, equally divided between steel vats and fibreglass tanks. Assembled 1 month before bottling.

Vini Coletti
Veneto

Vigneron: Massimo Coletti
Location: Treviso, Veneto
Size of Domaine: 3.5 Ha
Viticulture: Organic

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Via Larghe NV (SP)

95% Glera & 5% old local varieties.

The Via Larghe is a natural sparkling wine, completely dry. This sparkling wine follows the traditional technique of « Vino col fondo » (wine sur lie) with a second fermentation in bottle and without any filtration or disgorgement.

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MI TI et MES AMIS NV (SP)

Verduzzo di Stabiuzzo, Chardonnay & Glera

Valli Unite
Piemonte

Vigneron: Alessandro Poretti & Co-op
Location: Costa Vescovato, Piemonte
Size of Domaine: 25 Ha
Terroir: Clay
Viticulture: Organic

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Brut & The Beast 2022 (SP)

Cortese

Cortese from west facing parcels of 30 year old vines planted between 200 & 350m alt on clay soil. 30 days in steel with second fermentation in bottle using frozen must.

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Ciape’ 2022 (W)

24 hours of maceration on skins in stainless steel.

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Valli Bianco 2022 (W)

Cortese

3 days of maceration on skins in stainless steel.

Artwork by the wonderful Ed Curtis. £17.00

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Valli Rosa 2022 (P)

Moscato, Malvasia di Casorzo, Cortese & Barbera

From west facing parcels of 20 year old vines planted at 300m alt on clayey loam and sand soil. Direct press & co-fermentation of all varieties in stainless steel tanks.

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Valli Rosso 2022 (R)

Barbera, Dolcetto, Croatina & Cortese

7 days of maceration in cement tanks.

Artwork by the wonderful Ed Curtis. £17.00

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Gaitu 2021 (R)

Barbera

8 days of maceration in cement tanks.

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Vino Rosso BIB NV (R)

Dolcetto

Sfuso, table wine. Easy drinking and great value. Selected as a single tank on our last visit to Valli Unite.

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Bardiga 2012 (R)

Barbera & Moretto

Cinque Campi
Emilia-Romagna

Vigneron: Vanni Nizzoli
Location: Emilia, Italy
Size of Domaine: 6.8 Ha
Terroir: Clay with Sand & Silt
Viticulture: Ecocert

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Cinque Campi Rosso 2022 (SP)(R)

Lambrusco Grasparossa, Malbo Gentile & Marzemino

Maceration of the skins in open vats of oak and chestnut, with daily mixing for 10 days. Aged in stainless steel for 6 months and refermentation in the bottle with natural yeast for minimum 8 months. £24.00

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Terbianc 2022 (SP)

Trebbiano

Maceration of the skins for 5 days in open vats. Aged in steel for 6 months and refermentation in the bottle with natural yeast. £26.00

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Fuorleggero 2022 (SP)(P)

Lambrusco Grasparossa

Direct press, and spontaneous fermentation in a concrete tanks. Aged in concrete for 6 months and refermentation in the bottle with natural yeast. £26.00

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L’Artiglio 2018 (SP)

Spergola & Muscat

From low-yielding vines planted on clay soils. Macerated for 5 days in stainless steel, another 6 months in stainless steel before bottling and 3 years in bottle on lees before disgorging by hand. £44.00

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Particella 128 2020 (SP)

Spergola

From low yielding vines planted on clay soils. Macerated for 5 days in stainless steel, another 6 months in stainless steel before bottling and 1 year in bottle on lees before disgorging by hand.

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Bora Lunga 2021 (W)

Spergola & Muscat

Maceration on the skins in steel tanks for 5 days. Aged in steel for 12 months and 6 months in bottle.

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Le Marcone 2017 (R)

Malbo Gentile, Cabernet Sauvignon & Marzemino

Maceration on skins in stainless steel with daily pumpovers for 20-30 days, aged in large barrels for 24 months and then a further 6 months in bottle before release.

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Tribule (S)

Moscato Bianco & Moscato Giallo, Malvasia

Drying for 3 months in “Fruttaia”, maceration of the skins in steel tanks for 7 days. Steel for 12 months and 6 months in bottle.

All Purpose
Reggio-Emilia

Vigneron: Valentina & Marco
Location: Reggio-Emilia
Size of Domaine: 10 Ha
Terroir: Paliocene Clay Rich in Fossils
Viticulture: Biodynamic

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Frizzante 2022 (SP)

Trebbiano

Harvested by hand from 20 year old vines, the grapes are cold macerated in whole bunches, pressed slowly, and fermented in concrete with natural yeasts. In spring, juice from the same harvest is added to spark refermentation in the bottle.

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Bianco 2022 (W)

Trebbiano

Harvested by hand from 20 year old vines. Macerated for seven days in concrete, pressed and returned to concrete to complete fermentation, including malolactic.

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Rosso 2022 (R)

Marzemino, Malbo Gentile, & Lambrusco Grasparossa

Harvested by hand from 20 year old vines, each variety is fermented separately with skins for eight days in a combination of concrete and steel. The finished wine is blended in spring.

Il Farneto
Emilia-Romagna

Vigneron: Valentina & Marco
Location: Emilia-Romagna
Size of Domaine: 34 Ha
Terroir: Paliocene Clay Rich in Fossils
Viticulture: Biodynamic

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Frisant Bianco NV (SP)

Spergola & Sauvignon Blanc

Cold maceration, soft press and first fermentation in concrete tanks. In spring time, addition of some juice from the same harvest, second fermentation in the bottle. £18.00

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Frisant Rosso NV (SP)(R)

Lambrusco Grasparossa & more

24 hours maceration, then soft press and first fermentation in concrete tanks. In spring time, addition of some juice from the same harvest, second fermentation in the bottle. £17.00

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Spergle 2021 (W)

Spergola

Cold maceration, soft press and first fermentation in concrete tanks. 3 days of skin contact on 10% of grapes.

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Giandon Bianco 2022 (O)

Malvasia di Candia Aromatica

7 days maceration, 10% with stems. Aged in a combination of Acacia., small concrete tanks sous voile and a large concrete tank without oxidation.

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Giandon Rosato 2021 (P)

Lambrusco & Spergola

Fermentation on the skins of white and red grapes mixed for 3 days in concrete tanks.

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Berzmein 2019 (R)

Marzemino

Fermentation on the skins for 7-10 days in concrete tanks. After the malolactic fermentation moved into old tonneaux for one year, then one more year in concrete, then bottled. £15.00

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Condimento Balsamico "Azè"

This is a Balsamico Agrodocle (sweet and sour) from Modena, aged for 6 years. The real stuff. Stunning on Reggiano, Pecorino and Mortadella or as a finishing vinegar on bitter leaves. Biodynamic certified.

Podere Pradarolo
Emilia-Romagna

Vigneron: Alberto and Claudia Carretti
Location: Varano de’ Melegari, Emilia Romagna
Size of Domaine: 9 Ha
Terroir: Clay, Limestone
Viticulture: Uncertified

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Indocilis Bianco 2022 (SP)

Spergola

30 days of maceration in cement, bottled with the addition of chilled must from the same harvest. £24.00

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Indocilis Rosato 2020 (SP)

Barbera

Direct press, fermented in cement, bottled with the addition of chilled must from the same harvest. £23.00

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Indocilis Rosso 2021 (SP)

Barberba

30 days of maceration in cement, bottled with the addition of chilled must from the same harvest. £23.00

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Ex Alba Vino Macerato 2022 (O)

Trebbiano d’Abbruzzo

30 days of maceration, fermented and aged in a combination of stainless steel and cement. £25.00

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Ex Plana Vino Macerato 2022 (O)

Spergola

30 days of maceration, fermented and aged in cement. £24.00

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Vej Bianco Antico 2021 (O)

Malvasia di Candia Aromatica

In the winery, grapes are macerated with skins for 100 days. It then ages in fibreglass, once it has been bottled, it rests for 6 months before going to market. £27.00

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Libens 2020 (R)

Croatina

45 days of maceration, fermented and aged in old oak barriques for 18 months.

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Velius Rosso Asciutto 2015 (R)

Barbera

Long maceration (30 days), left to age in barrel, with intentional oxidation, sous voile for 6 years before bottling.

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Frinire de Cicale 2021 (S)

Malvasia di Candia Aromatica Produced using the solera method using grapes from native Malvasia vines, which are dried out in the sun before vinification.

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Il Canto del Cio' Solera 2007-2020 (S)

Termarina

An oxidative sweet wine produced using the solera method using grapes from ancient native Termarina vines which are dried out in the sun before vinification. Aged in very old casks and topped up from 2007-2016 before bottling and ageing in bottle until release this year.

Salvatore Marino
Sicilia

Vigneron: Turi Marino
Location: Pachino, Sicilia
Size of Domaine: 5.5 ha
Terroir: Alluvial, Clay, Limestone
Viticulture: Biodynamic

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Turi Bianco 2022 (W)

Catarratto

De-stemmed, temperature controlled with 5 days maceration. Aged in Stainless Steel. £21.00

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Turi Rosso 2022 (R)

Nero d’Avola, Pignatello

25 year old vines planted as free standing bushes. 3 hectare plot. Fermented and aged in stainless steel.

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Turi Vermouth

Catarrato & Botanicals

Catarratto, from natural agriculture, with five days of skin contact, fermented in stainless steel and aged on the fine lees in cement before adding botanicals.

Artemisia (Absinthe), Gentian, Cinchona, Rhubarb, Vanilla, Wild Thyme, Wild Fennel and Orange are added to the finished wine, which is bottled at 17% Alcohol.

Vulcano
Sicilia

Vigneron: Turi Marino
Location: Pachino, Sicilia
Size of Domaine: 5.5 ha
Terroir: Alluvial, Clay, Limestone
Viticulture: Biodynamic

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Vulcano Bianco 2021 (W)

Inzolia & Moscato Bianco

Hand harvesting of ripe and whole, intact grapes, destemming- crushing and fermentation by indigenous yeast. Pressing and end of Primary (alcoholic) fermentation in tank. Spontaneous Secondary (Malolactic) fermentation and subsequent decanting to remove gross lees. Bottling in the spring following the harvest.

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Vulcano Chiaro 2021 (R)

Frappato

Hand harvesting of ripe and whole, intact grapes, destemming- crushing and fermentation by indigenous yeast. Pressing and end of Primary (alcoholic) fermentation in the tank. Spontaneous Secondary (Malolactic) fermentation and subsequent decanting to remove gross lees. Bottling in the spring following the harvest.

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Vulcano Rosso 2021 (R)

Nero d’Avola

Hand harvesting of ripe and whole, intact grapes, destemming- crushing and fermentation by indigenous yeast. Pressing and end of Primary (alcoholic) fermentation in tank. Spontaneous Secondary (Malolactic) fermentation and subsequent decanting to remove gross lees. Bottling in the spring following the harvest.

Sergio Drago
Sicilia

Vigneron: Sergio Drago
Location: Alcamo, Sicilia
Size of Domaine: 5 ha
Terroir: Calcareous
Viticulture: Organic (Uncertified)

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Catarratto Mosso 2022 (SP)

100% Catarratto

From vines planted at 900 feet. Grapes undergo direct pressing. The wine finishes malolactic fermentation and is left to age sur lie in stainless steel for 6 months before bottling, re-fermented using frozen must from the same vintage.

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Catarratto 2022 (W)

100% Catarratto

From vines planted at 900 feet. Grapes undergo direct pressing. The wine finishes malolactic fermentation and is left to age sur lie in stainless steel for 6 months before bottling.

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Macerato 2021 (O)

100% Catarratto

From vines planted at 900 feet. 15 day maceration. The wine finishes malolactic fermentation and is left to age sur lie in stainless steel for 8 months before bottling.

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Rosa 2021 (P)

Nero d’Avola

From vines planted at 900 feet. 6 hours of skin contact. Aged in stainless steel for 5 months before bottling.

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Rosso 2021 (R)

Nero d’Avola & Syrah

From vines planted at 900 feet. 10 days of skin maceration. Aged in stainless steel for 5 months before bottling.

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Rosso di Botte 2019 (R)

Nero d’Avola & Syrah

From vines planted at 900 feet. 10 days of skin maceration. This is the same blend of Nero d’Avola and Syrah used for the Rosso cuvée but fermented and aged in neutral French oak for 9 months for a more refined wine.

SPAIN

Amós Bañeres
Catalunya/Tenerife

Vigneron: Amós Bañeres
Location: La Bleda, Catalunya
Size of Domaine: 5.5 ha
Terroir: Calcareous, Sandy
Viticulture: Uncertified

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Hey! 2021 (O)

Macabeu, Xarello

Macabeu is pressed direct to fiberglass to ferment for 3 weeks using natural yeasts. Xarello is put whole bunch in amphora for 10 days, then pressed and racked to barrel to finish the ferment and age for one year. £22.00

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Missatge en una Ampolla 2021 (W)

Macabeu

The harvest is slowly and gently pressed direct to stainless steel (inox) tank to ferment. Around 3 to 5% of the stems are added back to lend texture and acidity to protect against the flatness that can happen within inox. The wine stays there for six months un-touched before racking by gravity.

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Vinya Oculta 2021 (O)

Xarel·lo

The harvest is put into stainless steel tank and foot-trodden, then closed to start the fermentation in semi-carbonic manner. It spends around 7 days on the skins before being painstakingly pressed to two old 300L French oak barrels to continue the fermentation. The wine stays there for ten months un- touched before racking by gravity.

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Chaxiraxi Listan Blanco 2018 (W)

Listan Blanco

Vines planted in 1900. Clay on top of Vulcan rock, south facing vineyard 1280 meters above sea level on the Teide mountain. Direct press, fermented and aged on the lees for 12 months in 300-liters french old oak barrels before bottling.

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Chaxiraxi Listan Prieto 2018 (R)

Listan Prieto

Listan Prieto, is a local grape variety that has completely disappeared from mainland Spain today. Only found in the Canary Islands. This vineyard is located at 1400 m altitude on the Teide mountain.

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Chaxiraxi Baboso Negro 2018 (R)

Baboso Negro

Clay on top of Vulcan rock, south facing vineyard 1400 meters above sea level on the Teide mountain. 100% destemmed and then fermented 20 days with the skins in open plastic vats before pressing and continuously ageing 12 months in old 300 liter French oak barrels before bottling.

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Chaxiraxi Negro 2017 (R)

Vijariego Negro

100% Vijariego Negro planted on clay soil on top of Vulcan rock, 1,400 metres above sea level on the Tiede mountain of Tenerife. Aged for 12 months in 300 litre French Oak.

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Sweet Wine

Diables 2019 (S)

Macabeu

Boiled sweet wine (traditional method) and aged 3 months in old oak.

Azimut
Catalunya

Vigneron: Assís Suriol
Location: Penedés, Spain
Size of Domaine: 30 Ha
Terroir: Clay, Limestone & Loam
Viticulture: Biodynamic

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Cava Brut Nature (SP)

Macabeo, Xarel-lo, and Parellada

Traditional fermentation with indigenous yeasts. After the yeast addition for secondary fermentation, it’s aged for a minimum of 9 months in the bottle, disgorged at the time of order. Zero dosage.

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Blanc 2022 (W)

Macabeu, Xarel-lo, Garnatxa & Malvasia

Vinified in 15,000-liter stainless steel tanks for 30 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 3 months for malolactic fermentation and battonage.

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Brisat 2022 (O)

Parellada, Sumoll Blanc, Garnatxa Blanca & Moscatell

Natural fermentation with the grapes’ own yeasts, 5 days on skins and then 3 months in underground concrete tanks.

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Negre 2019 (R)

Ull de Llebre (Tempranillo), Garnatxa, 20% Monastrell, 10% Syrah & 10% Samsó (Carignan)

Vinified in 15,000-liter stainless steel tanks for 20 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 8-15 months for malolactic fermentation and battonage for 3 months.

La Forastera
Catalunya

Vigneron: Matthias van der Sluis
Location: Font-Rubi, Catalunya
Size of Domaine: 3.4 Ha
Terroir: Sandy, Clay & Loam Soils
Viticulture: -

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Parellada 2021 (O)

Parellada

Manual harvest of 55-75 year old vines at the end of September. Grapes are destemmed and crushed before being left to macerate for 5 weeks in stainless steel tanks before being lightly pressed. Aged for 7.5 months on fine lees. Unfined, unfiltered & no added sulphur.

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Xarel·lo 2021 (Direct Press) (W)

Xarel·lo

Manual harvest of 35 year old vines at the end of September from the family of Amos Bañeres. Grapes are destemmed and pressed into stainless steel. Aged for 8 months on fine lees. Unfined, unfiltered & no added sulphur.

note: back label says 6 weeks skin maceration but it is direct press and no maceration

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Xarel·lo 2021 (6 Months)

Xarel·lo

Manual harvest of 35 year old vines at the end of September from the family of Amos Bañeres. Grapes are de-stemmed, 60% pressed, 40% only crushed, stainless steel tanks, 6 months maceration. Aged for 6 months on fine lees. Unfined, unfiltered & no added sulphur. £34.00

Els Vinyerons
Catalunya

Vigneron: Amós Bañeres & Alex Ruiz
Location: Penedès, Catalunya
Size of Domaine: 35 Ha
Terroir: Limestone
Viticulture: Organic

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Pregadeu 2022 (SP)

Xarel·lo

Fermented on native yeasts, 2nd fermentation in bottle. 18 months in bottle before disgorging.

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Pregadeu Cava Rosé 2021 (SP)(P)

Tempranillo

Direct-press and fermentation with native yeasts, 2nd fermentation in bottle. 18 months in bottle before disgorging.

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Lluerna 2022 (W)

Xarel·lo

90% is aged for 4 months in stainless steel tanks, 10% of the previous year with 12 months in French oak barrels.

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Saltamarti 2022 (R)

Ull de Llebre (Tempranillo)

90% is aged for 4 months in stainless steel tanks, 10% of the previous year with 12 months in French oak barrels.

Clos Lentiscus
Catalunya

Vigneron: Manel & Nuría Aviño
Location: Sant Pere De Ribes, Catalunya
Size of Domaine: 22 Ha
Terroir: Calcareous & Sandy
Viticulture: Biodynamic

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Rosé Brut Nature 2018 (SP)(P)

Carinyena & Ull de Llebre

1st and 2nd alcoholic fermentation with indigenous yeasts (foot of vat made from frozen must for the 2nd). 36 months in bottle with its fine lees before disgorgement. Unfined, unfiltered and no added sulphites.

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Blanc de Noirs Brut Nature 2017 (SP)(P)

Sumoll

Vines were planted in 1939. Addition of their rosemary honey to start the second fermentation. 36 months in the bottle with its fine lees.

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Gentlemant Sumoll 2016 (SP)(P)

Sumoll

Hand harvested, with direct pressing and cold decantation for 36 hours. Spontaneous fermentation with indigenous yeasts in stainless steel tanks of 5000 litres. End of fermentation finishes in the bottle, minimum ageing of 24 months sur lie before being disgorged by hand, per request. Topped up with the same wine, zero dosage. £30.00

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Gentlemant Malvasia 2016 (SP)

Malvasia de Sitges

Hand harvested, direct press, with cold decantation for 36 hours. Spontaneous fermentation with indigenous yeasts in stainless steel tanks of 5000 litres. Fermentation continues in the bottle, with a minimum aging of 24 months sur lie before disgorging by hand to order—zero dosage.

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Perill Blanc 2020 (W)

Xarel·lo

From vines planted in 1940, direct pressing, alcoholic fermentation in amphorae with native yeast. Aged for 6 months in 300 litre and 26.2 litre amphorae.

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Perill de Perills 2020 (W)

Xarel·lo

From vines planted in 1940, alcoholic fermentation in clay amphorae with native yeasts, the appearance of flor veil. Aged 14 months under a flor veil in clay amphorae (80%) and used barrels (20%).

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Perill Noir Carinyena 2017 (R)

Carinyena

Hand-harvested carbonic maceration for 20 days (without stems) in stainless steel tanks of 5000 litres. Final fermentation and ageing 60% in 225 and 300-litre French oak and local chestnut barrels, 20% in 500 and 600 litre foudres and 20% in 300 litre amphora.

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Perill Noir Sumoll 2012 (R)

Sumoll

Maceration of 15 days, alcoholic fermentation with autochthonous yeasts. 30 months in French oak barrels.

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Xarel·lo Domaine 2016 (W)

Xarel·lo

Old vines. 1 day maceration, gentle pressing, alcoholic fermentation with native yeasts in French oak barrels. Aged 6 months in 225 litre French oak barrels.

Clos Lentiscus (Litres)
Catalunya

Vigneron: Manel & Nuría Aviño
Location: Sant Pere De Ribes, Catalunya
Size of Domaine: 22 Ha
Terroir: Calcareous & Sandy
Viticulture: Biodynamic

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C’est La Vie 2020 (W)

Parellada

Direct press. 9 months in amphora £24.00

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Cric Cric Blanc 2020 (W)

Xarel·lo

Direct press, juice and must is placed in stainless steel for 8 months to undergo alcoholic fermentation.

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Love Potion 2017 (W)

Macabeu, Moscatel de Alejandría, Cartoixà, Cartoixà Vermell & Sumoll

Direct pressing, alcoholic fermentation with native yeasts in 55 litre demijohns, aged “sous voile”, bottled on waning moon. 36 months in 55 litre demijohns.

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Croac Croac Pink 2019 (P)

Ull de Lebre, Xarel·lo & Vermell

All grapes are harvested at the same time, directly pressed and fermented together with indigenous yeasts in stainless steel vats. Aging for 8 months also in stainless steel vats.

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Kikiriki “ANCESTREL” 2019 (R)

Carignan

Vines planted in 1930. Grapes are destemmed and macerated for 15 days in both foudres and amphorae, fermenting in these vessels with native yeasts and aged for 24 months.

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Wow Wow 2018 (R)

Syrah

20 days maceration in stainless steel and amphora.

Finca Parera
Catalunya

Vigneron: Jordi Parera & Rubèn Parera
Location: Penedès, Catalunuya
Size of Domaine: 22 Ha
Terroir: Clay
Viticulture: Biodynamic

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La Vividora Rouge Bagnum (R)

Tutti frutti blend

Fermented & aged in cement.

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La Vividora Rouge Bagnum (R)

Tutti frutti blend

Fermented & aged in cement. £21.00

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Clar 2022 (W)

Xarel·lo, Malvasia De Sitges, Garnatxa Blanca & Chardonnay

Grapes are placed into cement tanks for 3 days of skin contact. Ageing takes place in the same cement tanks until spring, when the wine is bottled without any intervention during the waning moon phase.

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Faust 2013 (R)

Cabernet Sauvignon, Merlot, Garnacha, Sumoll & Tempranillo

Fermented in concrete before ageing in oak for 1 year then placed into underground cement amphora for 2 years. £23.00

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Fins Als Kullons 2020 (P)

Sumoll, Xarel·lo & Grenache Blanc

Vinified in concrete with the skins without de-stemming. First the 2 white grapes macerate, then the Sumoll is introduced for co-fermentation. Special edition sparkling version also available in magnum only.

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Mala Herba Brisat 2018 (O)

Xarel·lo Vermell

The lesser known red skinned variety of this grape. Planted at 300m altitude. Macerated for 10 days in amphora before the skins are removed and the wine is returned to the amphora for a further 2 months before bottling. All in a century old cellar, in the centre of Sant Llorenç d’Hortons. Only 372 bottles are made, on a descending moon in keeping with biodynamic practices.

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Khronos 2017 (R)

Sumoll

Skins and 30% stems in stainless steel for maceration and fermentation. Aged in clay before bottling in the final moon phase.

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Sol i Serena 2007 (S)

Xarel·lo

A blend of 6 oxidised vintages, 2007-2012, fortified with the addition of a pure spirit produced from Xarel·lo grapes from the very same vineyards.

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Vinegar

Vinagre

Moonwine x Partida Creus
Catalunya

Vigneron: Massimo Marchiori
Location: Tarragona, Catalunya
Size of Domaine: 6 Ha
Terroir: Clay & Limestone
Viticulture: Natural / Uncertified

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“MW” Moonwine 2020 (R)

Sumoll

A single barrel of Sumoll from the oldest vines on the Partida Creus estate. Left to rest for an extended period of 12 months in barrel before bottling. Exclusive to Ancestrel in the UK.

Cos a Cos (Cris Vanyo)
Valencia

Vigneron: Cris Vanyo
Location: Ontinyent, Valencia
Size of Domaine: 2 Ha
Terroir: -
Viticulture: -

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Meau 2022 (O)

70% Tardana & 30% Moscatell

Maceration of 5 days. Inox tank.

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Tortosí Amfora 2022 (W)

Tortosí

Maceration of 3 days in inox tank, then 3 months in amphora.

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Fududdy 2022 (W)

Garnatxa & Malvasia

Maceration of 2 days. Fermented in amphora for 15 days, then finished in the inox tank. £27.00

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4CALLAT 2021 (R)

Forcallat

Maceration of 4 days. Inox tank. £29.00

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Ca Rosario Amfora 2021 (R)

Monastrell

Maceration of 6 days in Inox tank, then 6 months in the amphora.

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Ca Rosa 2022 (R)

Monestrell & Malvasia

Direct press. Inox tank.

La Perdida
Galicia

Vigneron: Nacho González
Location: Galicia, Spain
Size of Domaine: 4 Ha
Terroir: Granite & Clay
Viticulture: -

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Meu 2019 (R)

Garnacha, Mencia, Mouratón, Godello & Palomino

De-stemmed by hand and macerated on skins for 5 days before being pressed slowly, then transferred to inox. The wine ages in steel without any movement, on lees.

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A Seara 2019 (R)

Garnacha, Mencia, Mouratón, Godello & Palomino

De-stemmed by hand and macerated on skins for 5 days before being pressed slowly, then transferred to inox. The wine ages in steel without any movement, on lees.

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O Poulo 2019 (R)

Garnacha

A blend of 95% Garnacha Tintorera & 5% Palomino.

From 3 parcels on Nacho’s highest altitude vineyard at 600m. Nacho recovered the 60 year old vines in 2014, resting on Clay soil these grapes produce particularly concentrated fruit.

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A Mallada 2020 (R)

Garnacha & Sumoll

A Mallada comes from an old vineyard in Seadur (a neighboring village) named “O Chao” that Nacho has been renting since 2013, with vines yielding under 2kg of grapes each. Fermented in 400 litre tinajas & used French barriques with 8 days maceration, raised over winter in the same vessels. £28.00

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O Trancado 2020 (R)

Garnacha & Mencia

The harvest is de-stemmed by hand and grapes are macerated on their skins for 5 days before being very gently pressed and the wine moved to amphora and old oak and chestnut barrels, big and small, to continue to ferment and age. There the wines stay, without moving, on fine lees, until bottling.

Panduro Vinos
Mallorca

Vigneron: Ibon & Henrik
Location: Mallorca / Jumilla
Size of Domaine: 4 Ha
Terroir: -
Viticulture: -

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Mianes 2023 (P)

Manto Negro & Callet

Pressed the Manto Negro after 2 days of skin contact. Early harvest of the Callet, de- stemmed, with 7 days of maceration. Aged separately for 6 months in 500 litre used French oak barrels. £26.00

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Quartó 2023 (R)

Callet

De-stemmed, with 14 days of maceration including some whole bunches. Aged for6 months in 500 litre used French oak barrels.

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Quarterada 2023 (R)

Callet & Manto Negro

Old vines from clay/ limestone soil. De-stemmed, with 16 days of maceration including some whole bunches. Aged for 6 months in 500 litre used French oak barrels.

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Jumilla 2023 (R)

Monastrell & Local Varieties

Old vines planted on limestone soil at 800 metres. De-stemmed, with 16 days of maceration including some whole bunches. Aged for 6 months in used French oak barrels. £30.00

OTHER

Matthias Orsett
Valais

Vigneron: Dan Marioni / Tony & Nic Cotturi
Location: Glen Ellen, Sonoma, CA
Size of Domaine: 3 Ha
Terroir: Goulding Clay Loam
Viticulture: Uncertified

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Zin Contact! 2018 (R)

Zinfandel, Carignan, Petit Sirah & Barbera

A throwback to old Nor-Cal wine! Following a long Swiss-Italian tradition of sourcing Zinfandel and Carignan from Asti in Mendocino, typically picking them together and co-fermenting. De-stemmed, manual punch-downs, ageing in barrel for 8 months.

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Fiasco 2018 (R)

Zinfandel, Carignan & Barbera

Nic’s father has been working with the Testa vineyard since 2002, but its origins go back to at least 1925 when Italian immigrants, looking for inexpensive land on which to grow grapes, would go as far north as the trolleys would take them. During prohibition, the grape growers would drive their grapes to the Terminal Market in San Francisco every day to sell them to local immigrants who would make their allowance of home wine.

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Merlot 2018 (R)

Merlot

De-stemmed, manual punch-downs, neutral barrel 12 months.

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Rademacher Vineyard 2017 (R)

Cabernet Sauvignon

De-stemmed, manual punch-downs, aged in neutral barrel for 14 months.

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Cider

Coturri Cider 2018

Gravenstein Apples

The apples are made into cider artisanally, fermented with wild yeasts without temperature control, no additives, and no added sulfites, and bottled unfined and unfiltered.

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Pinot Noir 2017 (R)

Pinot Noir

French oak.

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Cuvée No.1 2014 (R)

Syrah, Merlot & Zinfandel

Cabernet Sauvignon, Chardonnay

Manual punch-downs. Aged in oak.

Tyalo
Vaud

Vigneron: Caleb Leisure
Location: Glen Ellen, Sonoma, CA
Size of Domaine: -
Terroir: -
Viticulture: -

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Ab Ovo (qvevri) 2017 (R)

Mourvèdre & Marsanne

Grapes are hand harvested and ferment as whole bunches semi-carbonically in 750 litre Georgian qvevri for about 8 days. Elevage continues in the qvevri for 6 months.

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Telline Capucine Achilee 2021 (W)

Petite Arvine

100% Petite Arvine from Fully. 2 weeks maceration of whole grapes, 4 rackings, matured in fibreglass. No additives, filtration, or “pied de cuve” or added sulphites. Vertical press, manual de-stemming.

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Magnolia Bleu Rhubarbe 2021 (R)

Gamay

100% Gamay from Fully. 9 days maceration, 2 rackings, mostly de-stemmed. Matured in a combination of fibreglass and stainless steel. No additives, filtration, or “pied de cuve” or added sulphites. Vertical press, manual de-stemming.

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Treviso Baragane Cacao 2021 (R)

100% Gamay from Fully. 14 days maceration, 2 rackings, matured on fine lees. Mainly de-stemmed. Matured in an old Burgundian barrel. No additives, filtration, or “pied de cuve” or added sulphites. Vertical press, manual de-stemming.

Sonoma Mountain Winery
California

Vigneron: Skyla & Lore Olds
Location: Mt. Veeder, CA
Size of Domaine: 5 Ha
Terroir: Iron-rich, Red Volcanic Soil
Viticulture: Uncertified

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Zinfandel 2012 (R)

Zinfandel

De-stemmed and fermented in open top, 1 tonne containers called ’T-bins’ Spontaneous fermentation using indigenous yeast. Manual cap punch-down 3 times a day. Wine is then manually pressed in small 100 year old basket press. Aged for 12-16 months in neutral French oak barrels.

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Zinfandel 2013 (R)

Zinfandel

De-stemmed and fermented in open top, 1 tonne containers called ’T-bins’ Spontaneous fermentation using indigenous yeast. Manual cap punch-down 3 times a day. Wine is then manually pressed in small 100 year old basket press. Aged for 12-16 months in neutral French oak barrels.

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Half’N 2015 (R)

Zinfandel & Syrah

De-stemmed and fermented in open top, 1 tonne containers called ’T-bins’ Spontaneous fermentation using indigenous yeast. Manual cap punch-down 3 times a day. Wine is then manually pressed in small 100 year old basket press.

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Rademacher Vineyard 2017 (R)

Cabernet Sauvignon

De-stemmed, manual punch-downs, aged in neutral barrel for 14 months.

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Pinot Noir 2017 (R)

Pinot Noir

French oak.

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Cuvée No.1 2014 (R)

Syrah, Merlot & Zinfandel

Cabernet Sauvignon, Chardonnay

Manual punch-downs. Aged in oak.

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Cabernet Sauvignon 2009 (R)

Cabernet Sauvignon

Manual punch-downs. Aged in oak.

Caleb Leisure
California

Vigneron: Marc Fuyà
Location: Girona, Catalunya
Size of Domaine: -
Terroir: -
Viticulture: Organic

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6 PILGRIMS

Dabinett, Ellis Bitter, Kermerrien & Opal

A sultry expression featuring all British varieties. Musty and savory, but creamy and luxurious. The illusion of residual sugar is coupled with racy acidity, an epitome of balance. A homage to marc’s time spent in London, where his love affair with cider began.

Sky Vineyards
California

Vigneron: Fruktstereo
Location: Malmö, Sweden
Size of Domaine: 5.5 Ha
Terroir: -
Viticulture: Uncertified

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Straight Outta Dalby 2019

95% Apples & 5% Pears

From an abandoned orchard in Dalby made of 2000 trees planted in the 1950's.

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Quincy Juice 2018

Apples & pears from very old untreated garden trees and fruit from one of the few quince trees in Skane.

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Apple Road 2018

Filippa & Gravensteiner Apples

Sparkling cider made from Filippa & Gravensteiner apples from very old untreated garden trees in Skåne, Sweden.

Le Père Jules (Cider)
Normandie

Vigneron: Le Père Jules
Location: Pays d’Auge, Normandie
Size of Domaine: 50.5 Ha
Terroir: -
Viticulture: Organic

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Cidre de Normandie (Brut)

Apples

Produced from no less than 20 different varieties of apples. This gives nice balance
between the sweet, bitter and acidic varieties. After a fermentation process that is modified in its length to produce the “brut”, “demi-sec” and “doux” varieties, and a light filtration, it is bottled in order to naturally develop its own natural gas. This gives it the fine bubbles that Le Pere Jules are known for.

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Poire de Normandie (Brut)

Produced from three varieties of pears that come from multi centennial orchards. Known for it’s fresh and refined taste. As with the cider, the Poiré is lightly filtered and bottled to develop its fine natural gas.

Fruktstereo (Cider)
Sweden