The Vinotek Reserve is a selection from the best, ripest parcel of Zieregg. The wine is fermented and aged in their favorite 700L casks on the lees for 36 months.. It’s from the ripest site and normally has three to four grams of residual sugar, which still feels dry on the palate but gives the...

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...

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...

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...

The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993.  Maceration lasted a month.  Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made.  It is deeper and more savory than the ‘normale.’  The inscription on the...

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*. From one of the highest acid grapes on planet earth, Gros Plant! (a.k.a. Folle Blanche).  This amazing wine is sourced from 40 year old vines planted in the mica-schist soils of the Pays Nantais where the Loire river spills into the Atlantic ocean. Bone-dry with crisp acids 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....

100% Listán Blanco from Los Topes and Los Realejos, vineyards in Orotava that sit above 600 meters high of altitude. The wine is directly pressed, fermented in concrete and aged in French Oak barrels.

Listán Blanco and Albillo Criollo. Fermented in concrete tanks and old oak barrels with indigenous yeast. Aged on the lees for 6 months.  2,520 bottles produced.

A blend of Vijariego Negro and skin contact Gual from the Los Topes vineyard at 620m elevation. Co-fermented with indigenous yeasts in amphorae. Aged five months in French Oak. 530 btls produced.

Catarratto (biotypes Lucido, Comune, and Catarratteddo) from the contradas of Bausa, Amafi, and Abbadessa, guyot and alberello, planted between 1993 and 2008. Fermented in stainless steel, 24 hours of maceration. Aged in concrete. 

50% Pignatello aka Perricone, 50% Nero d'Avola from 2ha of vineyards, planted 2003-2013. Guyot + Alberello. 140m asl.  Separate harvests and vinifications, macerations 14 days.  Aged 70% in stainless steel, 30% in used chestnut tonneaux. 

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...

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.