A dense violet and plum color, with a bouquet of dark berries, cherry, minerals, and cocoa. Medium-bodied with an excellent structure, notes of cherry and cassis; with balanced, persistent tannins.

All hand harvested. Crushing and de-stemming, pre-fermentative maceration for 12 hours at 5°C, spontaneous fermentation with the skins for approx. 12 days at a controlled temperature (15°C) until the end of alcoholic fermentation.... Read More

Straw-colored yellow with fresh and fruity aromas. Light and balanced with perfect acidity. A wine that goes well with appetizers, finger food and light dishes.

Castello di Tassarolo is situated in the Gavi DOCG commune that shares its name. Massimiliana is the latest in the Spinola family line that stretches back to the 8th Century and who have owned the castle since the 14th Century.... Read More

The grapes are hand-harvested, destemmed, and fermented spontaneously in contact with the skins for 18 days, in stainless steel fermenters. Once pressed, the wine spends 4 months in old vats and stainless steel with full yeast.... Read More

The Netzl family has lived and farmed in the very same village since 1650.
Having helped her family with running the mixed farm and vineyards since an early age, Christina knew she wanted to be a winemaker already at the tender... Read More

The Big Red One. The Rothenpfad interestingly is the terminus of the iron- and copper-rich red-colored geological formation that starts in the Saar, pops up at the Ürziger Würzgarten, Erdener Prälat and Enkircher... Read More

This cheerful wine is appreciated for its carefree, indulgent flavor and delicate freshness. It is packed with a full range of red fruit flavors - the perfect bottle to crack open with friends!

Domaine de l’Ecu has attained almost legendary status in the Loire for its influence on the region’s Muscadet. The estate was among the early adopters of organic viticulture, long before it became trendy; l’Ecu’s... Read More

Le Coeur en Goguette is a 50/50 blend of Mondeuse and Gamay. The grapes are destemmed and maceration lasts 10 to 20 days, depending on the progress of fermentation. Fermentations are spontaneous by indigenous yeasts at ambient... Read More

A deep ruby in the glass with a light purple rim. The nose offers up pretty scents of crushed plums, Bing Cherry & a dusting of mineral-infused spice. The palate delivers many of the same fruits found on the nose with an added... Read More

Denis first produced a sparkling wine from Gamay in 2010. The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse”... Read More

The Estate

Domaine de Beaumont is located just outside of Noizay, a village in the far southeastern corner of Vouvray. Founded in 1930 it is currently headed by the fifth generation of the Cosme family, Mathieu. After a degree... Read More

The cuvée « Croix d’Azal » is produced from a one-hectare parcel of Braucol planted by Mathieu in 2003. Braucol is the name used in Gaillac for the Fer Servadou grape. This cuvée is a wonderful... Read More

Jean-Marie Rimbert has nearly 50 acres spread amongst 40 diverse parcels each with different soil compositions and expositions. Berlou has the highest elevation in all of the St. Chinian AOC and is the only place in the region... Read More

Jean-Marie Rimbaud purchases these grapes from neighboring growers who farm in accordance with the HVE (Haute Valeur Environmentale, ie. sustainable) chart.

Grapes: Colombard

The wine is fermented at controlled temperature with... Read More

Domaine Vacheron is one of Sancerre’s elite properties, producing both white, pink, and red Sancerre of amazing purity and definition. The domaine has been completely converted to biodynamic farming (certified by Biodyvin... Read More

Pet Nat Rose has become one of our most popular features of our Pet Nat program. Much different than typical sparkling wines, the finished wine has a unique raw character, loaded with energy and charisma.

Notes of Oxnard Plains... Read More

Francois Villard Estate now has more than 40 hectares of vines, supplemented with a few purchases of grapes and produces around 400,000 bottles a year. All the work in the vineyard is done entirely manually and the estate has... Read More

Did you know that most Prosecco has an Extra-Dry sugar level (12-17 gr/l which is - confusingly - tasting sweet instead of dry, and certainly not extra dry. Instead, if the wine is made Brut, as Flora is, you get a real dry wine... Read More

Col di Luna is produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit,... Read More

Gaspard wines are Jenny & François exclusive cooperation with carefully selected winemakers from Loire Valley, It’s Jenny’s great pleasure to bring you wines that are kinder to both nature and your budget while... Read More

Very pretty, magenta color. A lot of black fruits, cloves, cinnamon bark, cedar, black pepper and honeyed figs with a touch of vanilla and cocoa. The palate is rich and full, with a surprisingly long mid-palate. The flavors are... Read More

From 55 year old vines. The vineyard is located in the village of Saint Romain, above Meursault, at an altitude of 350-400 meters, the highest appellation of the Côte d’Or. The soil is pure limestone and the slope... Read More