San Ferdinando’s Vermentino comes from vines planted in 2010 at 300m above sea level.  This north-facing vineyard has sand in the first 20cm of soil, with compact grey clay below.  Freshness and drinkability, rather than concentration, are the objectives in the wine, so the number of bunches per...

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

Geppling (formerly Gebling) is widely regarded as one of the best vineyards in the Kremstal region. It is planted on a steep, terraced hillside at 850 feet above sea level facing directly south. The soil there is conglomerate and the vines are forty-three years old, producing low yields of very...

Deidesheimer Herrgottsacker is a single vineyard site, southeast facing. Kimich owns 1.5ha in ten little parcels. 10% of the vineyard site is steep, 20% hilly and 70% is flat. The soil varies between sandy loam and loamy sand, mixed with limestone rocks and red sandstone. The name “Herrgottsacker”...

60% Pinot Noir, 20% Pinot Meunier, 20% Portugieser from estate-owned organic vineyards plus some contracted fruit. Sites include the "cooler" side of the Roter Hang and some chalky loam soils on top of the Rhine plateau. Vinified in steel, macerated briefly on the skins, and closed with a screwcap...

Monastrell made in 80-year-old conofors (think dairy tanks but made of American oak). The base wine is macerated with fennel, sage, clove, and others to which alcohol and caramel (for color) are added. Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the...

50% Syrah, 35% Grenache and 15% Mourvèdre. Bottled unfined and unfiltered. Domaine la Montagnette has been practicing organic agriculture since 2003. Ecocert-certified.

Clairette, Grenache Blanc and Roussane, from vines of an average age of 20 years, planted on sandy and clay slopes with northern exposure. Each variety is vinified separately. Direct pneumatic press, with a slow, cool fermentation in themo-regulated tanks for 3 to 5 weeks. The wine is then...