At Château Tronquoy Lalande, vinification occurs in 22 geothermal-powered stainless steel tanks that enable parcel-by-parcel processing. These tanks are slightly tilted to capture higher-quality press wine without mechanical intervention, resulting...
At Château de Malleret, grapes are gently filled by gravity and vinified plot by plot to preserve their unique characteristics. Fermentation occurs at controlled temperatures of 27-28°C in a combination...
Villaggio comes from their younger vineyard which is planted with a density of 6.250 and 7.800 vines per hectare; bush-trained vines according to organic and biodynamic practices. Grapes are harvested...
The Vineyard is planted with a density of 6.250 and 7.800 vines per hectare; bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a careful...
The vineyard is planted with a density of 6.250 vines per hectare, bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a careful manual...
The vineyard is planted with a density of 6.250 – 7.800 vines per hectare, bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a...
Cuvée of Merlot, Cabernet Dorsa, Cabernet Sauvignon,Blaufränkisch & Syrah. Harvest done by hand of ripe and healthy grapes, traditional mash fermentation in wooden fermenting vats and red wine fermenters for...
Hand-picked grapes, traditional maceration in a wooden fermenter, resting period of 20 days, gentle pressing, storage in 60% new and 40% perennial French oak barrels. Dark purple almost black in...
Manual harvest of ripe and healthy grapes followed by traditional mash fermentation over a period of 18 days. After pressing, the wine matured at a constant cool cellar temperature for...
Manual harvesting of ripe and healthy grapes on 3 October, traditional mash fermentation in wooden fermentation vats followed by a standing time of 8 days, gentle pressing under low pressure,...
Hand-picked grapes of the estates’ oldest Merlot and Cabernet Franc vines, maceration period of 8 days, gentle pressing followed by traditional mash fermentation in wooden fermenting vats and maturation in...
Harvest of ripe and healthy grapes with an average maceration time of 4 hours, gentle pressing under low pressure, followed by fermentation in stainless steel tanks without external intervention (fining,...
For the Chardonnay JOHANNISKREUZ, the grapes are harvested from mountain locations below the edge of the Haardt. Here they are exposed to the elements on all sides and have been...
Hand-picked ripe and healthy grapes in three selection rounds. After a maceration period of 2 hours, the grapes were gently pressed under low pressure. Fermentation and maturation took place in...
The CRUE comes from three of Schnieder’s most valuable small plots. Many years ago, rare Chardonnay Massale vines from outstanding vineyards in Burgundy were planted there. This means that the...
The Saumagen lies in the middle of a unique limestone basin and is one of the most important “Grand Cru” locations in the Palatinate. Limestone dominates the valley basin, which,...
For the BLANC DE BLANCS VINTAGE, only grapes from Chardonnay grape selections from Champagne were harvested by hand in our mountain locations. After the first fermentation in barrels of various...
Gavi is one of the most fashionable white regions in Italy and the Cortese grape is king. Bergaglio's Gavi di Gavi La Minaia is 100% stainless steel fermented and left...
A classic cuvée of internationally renowned grape varieties, kissed by the Tuscan sun. The term “second wine” would not do justice to Terra di Monteverro, although it shares its composition...
Primarily blended with classic Bordeaux grapes, our Verruzzo – which means small wild boar – is clearly part of the Monteverro and Terra di Monteverro family and shares the same...
