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...

"Kalk & Kreide" is the flagship of the Tement winery. It's 100% Sauvignon Blanc, mainly grown on coralline limestone soil (kalk in German) with some chalk (kreide in German). After natural fermentation, the wine spends six months on the lees in stainless steel tanks. Certified biodynamic.

The profundity of the sandy light soil type allows very fast growth through the vine roots in low lying, water bearing zones. On this terroir, Sauvignon Blanc usually develops vegetal, herbal aromas combined with softer fruit flavours.

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.

Finishing the “vineyard-triangle” with “Zieregg” and “Grassnitzberg”, Ried “Wielitschberg” is 410 meters above sea level with a clay and loam topsoil over coralline limestone. Aged for 30 months on the fine lees in 600L neutral oak barrels. Bottled unfiltered. Alc 13,5% vol. 1,1 g/l residual sugar...

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...

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...

The part of single-vineyard Zieregg where the Morillon is planted changes from limestone to marl, which has more heat storage capacity and is ideal for a full-bodied wine. It’s very steep with a 50% gradiant. Cool winds favor the aromatic expression of the grape. Aged for 24 months on lees in small...

The Zieregg “IZ” is a very special and limited wine. Manfred was very interested in achieving the greatest expression of origin in a bottle of wine. In 2005, he and Armin decided to experiment with intracellular fermentation. The grapes undergo an intracellular fermentation, hence “IZ” for...

• Ganko is another nickname that Olivier has acquired, but this one came from his Japanese importer. It means “stubborn,” which is a useful trait for any outsider, especially one making wine his own way in Rioja. Ganko comes from a site at 600 meters in elevation near the village of Cárdenas in...

Rayos Uva is Olivier’s version of a Bourgogne Rouge sourced from fruit grown in the sandy, gravelly and alluvial soils of Rioja Baja. The blend is dependent on the vintage but usually includes Tempranillo, Garnacha, and Graciano  – percentages change each year to create a brightly fruity version of...

Made from 100% Lledoner Negre, the local name for Garnacha in this part of Catalunya, Pla de Gates showcases the new-school style of Garnacha growing increasingly popular in Spain. Sourced entirely from fruit that Anna Espelt grows in granitic soils in her personal vineyard of Mas Marés, these...

Vermell is a blend featuring 70% Garnacha Tintorera – a 19th-century, French crossing of Garnacha and Aramon Noir that was widely planted after phylloxera, 25% Mando and for this particular vintage, 5% Arcos. Hand harvested, destemmed, and fermented by natural yeasts in stainless steel tanks and...

100% Mencia from the villages of Chandoiro and Larouco in the Val do Bibei (500-600 elevation) on 20 year old vines. Grapes are hand-harvested, left whole cluster and undergo a natural yeast fermentation in plastic bins. 40-60 day maceration/pigeage followed by 8 months in a 20HL concrete tank and...

A blend of the native Muscat (both Frontignan and d’Alexandrie), and the nonnative but heat-tolerant Gewurztraminer and Sauvignon Blanc. Well over half of the cuvee is Sauvignon Blanc, which provides both the body and acidity. The Muscat, in addition to a small proportion of Gewurztraminer, boost...

100% Malvasia di Candia Aromatica, harvested in late August/early September.   The grapes were crushed and macerated for 36 hours. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the addition of unfermented must from the same...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

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...