Julia Casado Ninja de las Uvas Tinto

100% Grenache from 20 year old vines. total destemming, 2 or 3 pumping over, 15-day maceration in stainless steel tanks, spontaneous malolactic fermentation in used 500-liter barrels

17,05 €

Eduardo Torres Quota Nave

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31,10 €

Torremilanos Cyclo

100% Tempranillo.

38,90 €

COS Cerasuolo di Vittoria Classico

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30,00 €

COS Vittoria Delle Fontane Nero d'Avola e Frappato

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42,30 €

MicroBio Sietejuntos Syrah

100% Syrah from 20-year-old vines. without destemming, remounts and aerations at the beginning of the alcoholic fermentation to remove flowers and fruits, pressing is smooth

23,60 €

Christian Tschida Felsen II Syrah

100% Syrah. manual harvesting, de-stemming, foot treading, alcoholic fermentation in oak vats with indigenous yeasts

64,25 €

Domaine Leroy Savigny Les Beaune 1er Cru Les Narbantons

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8.691,60 €

Radikon Pignoli

100 % Pignolo. manual harvest, total destemming, 45 days maceration in oak barrels, with 2-3 punchdowns per day, alcoholic fermentation with native yeasts

94,00 €

Bertagna Vougeot 1er Cru Les Petits Vougeot

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114,50 €

Bertagna Vougeot 1er Cru Les Cras

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124,20 €

Bertagna Vougeot 1er Cru Clos de la Perrière Monopole

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128,25 €

Gut Oggau Josephine

Blaufränkisch and Roesler. partial destemming, maceration for 5 weeks, alcoholic fermentation with indigenous yeasts in oak vats

55,60 €

Gut Oggau Atanasius

Blaufränkisch and Zweigelt. partial de-stemming, 4-week maceration, alcoholic fermentation with indigenous yeasts in oak vats

35,00 €

Domaine des Moriers Morgon Charmes

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27,70 €

Jade Gross Piano, piano

100% Tempranillo. manual harvesting, destemming at 70%, alcoholic fermentation with indigenous yeasts in open vats

51,15 €

Jade Gross Corza Beoda

100% Tempranillo from a vineyard planted in 1988. manual harvesting, alcoholic fermentation in open vats with indigenous yeasts

30,35 €

Le Coste Rosso R

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51,45 €

Foillard Morgon Corcelette

100% Gamay. hand harvested without destemming, cold carbonic maceration (4 to 7 ºC), alcoholic fermentation with indigenous yeasts for 3-4 weeks, no sulfur added.

36,80 €

Foillard Fleurie

100% Gamay. vintage manual, without destemming, cold carbonic maceration (4a 7ºC), alcoholic fermentation with native yeasts for 3-4 weeks, sulfur added

40,30 €