Ehrenhausen is one of the main villages where Tement has vineyards. The vineyards in Ehrenhausen are characterized by fertile coralline limestone soil that contains fossilized seashells, called muschelkalk in German. The mineral soil requires a particularly slow and gentle maturation time. After...

A special collector’s pack that comes in a wooden case with two bottles each from three different microparcels from the famous Zieregg Grosse Lage. These wines are only available in the collector’s pack: Zieregg Steinbruch, Zieregg Dreieck and Zieregg Weisse Wand. 2020 is the last year that it will...

Aged 60 months in barrel without any sulfur and then an additional 42 months in stainless steel, on the lies the entire 102 months. It shows its maturity on the palate, in the mellowness in the fruit, but still with plenty of energy and depth of flavor. It's racy, showing an incredible amount of...

Tement Zweigelt and Blaufränkisch make up the base wine for the Vermouth and the brandies are made by Manfred Tement's friend, Alois Gölles, who makes lively and fine brandy. The "Alfred" Rosso is made with wormwood, cardamom, thyme, fennel, coriander, rose petals, and orange peel.

25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

Ciliegiolo is either the parent or child of Sangiovese. It has a lot in common with its more famous relative, though it has a bit more color, less nervous acidity, and it thrives in warmer, sunnier climes. It feels right at home at Le Tolfe, at 320m. 3 weeks of maceration.  Aging is in cement and...

Certified HVE3*. Sourced from 30-year-old Muscadet vines planted on a gentle slope of sandy/silty soils overlaid on a clay subsoil base. Matured on the lees for six months. Abundant minerals, florals and citrus in the nose with a surprisingly fleshy mouthfeel and a long, fresh finish....

A blend of Listán Negro, Negramoll and Castellana Negra (Tinta Cao) from the Finca el Adelantado vineyard, soils here are volcanic with a mix of clay/loam at 480m elevation. All grape varieties are vinified separately, foot trodden and fermented whole cluster in concrete. Aged in a combination of...

Whole cluster Verdello, gently pressed. Spontaneous fermentation in used French oak barrels. Ageing in demijohns up to eight months. 350 bottles produced

Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado.  Once blended it's...

Zibibbo aka Muscat of Alexandria from 1.7ha in Contrada Casazze, planted in 2005, guyot.  Fermentation in stainless w/ brief maceration, 18-20 hours.  Aging in stainless steel and concrete.

Grillo from 0.2ha in Contrada Comuna (Mazara del vallo-  iron-rich red soil) and Contrada Abbadessa (Marsala-  limestone-based clay), both over limestone mother rock. Planted in 1977.  The grapes are harvested in mid-September at full ripeness.  Destemmed, crushed, with 24 hours of maceration....

Grillo from 0.2ha in Contrada Abbadessa, planted in 1989 in guyot, 140m above sea level.  Harvest late August/early September.  The grapes were destemmed/crushed and direct-pressed (no maceration). Fermentation and aging was in 54L glass demijohns.  Aged 7 months in demijohn and the a year in...