Firm black fruit flavors given by multiple clones of Pinot Noir- Dijon 115, Coury, and Pommard. On the nose, it full of violet floral aromatics, lush black currant, and even a touch of black tea. The wine has a muscular elegance; hearty structure from the Pommard clone, a satisfying mid-palate, and unmatched (and quite intentional) perfect blending. A superb wine.

The brothers Martinez Lacuesta developed their vermouth formula in the 1930s and have been producing it in the Rioja town of Haro ever since. White wine is macerated with 24 plants and spices, and then aged in French oak. The resulting vermouth is lightly sweet, with a toasted, oaky character.

This venerable sherry producer based its warmly spicy, rich vermouth on a recipe from the bodega's archives dating to 1906. Clove, savory, nutmeg, cinnamon, and other spices over a base of oloroso and Pedro Ximinez sherries create its complex range of flavors.

"Apricot, citrus and smoke aromas form the nose of this radiant, fragrant white. On the racy, delicious palate, vibrant acidity and flinty mineral notes lend tension and depth to ripe yellow peach, juicy grapefruit and ginger."

Sandri’s 2017 Barbera is a beauty.

This is Barbera from a single Barolo cru vineyard, Perno, in Monforte d'Alba. Structured, savory, with lovely balanced black fruit, somewhat restrained; it’s a big wine, but has grace and energy.

The light skin contact results in a combination of density as well as elegance and makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat. The vineyards (Calderara, Borriglione, Crasà and Picciolo) are located between 620 and 750 m. Fresh yellow fruit with great volcanic minerality.

Tathagata di Menat is a red wine obtained from 100% Gaglioppo grapes from vineyards overlooking the Ionian Sea. Destemming entirely by hand, grape by grape, spontaneous fermentation with indigenous yeast in Georgian kvevri for 14 days, followed by soft pressing. A crunchy and dynamic wine, with silky tannins!

Ji Jian Kvevri Menat is a rosé wine obtained from Gaglioppo's drained grape juice, with minimal pressing. The grapes come from the Fragala cru, at 450m high, a sapling plant facing north. Winemaking with spontaneous fermentation (as for all wines of course) in amphora. Here too, zero sulfur dioxide throughout the winemaking and bottling process.

Inspired by the Kakheti wines from Georgia where macerations are more intense. This blend of Greco Bianco and Trebbiano is from vineyards over fifty years old. They macerate the grapes on their skins for nine lunar cycles (six months) in Georgian Kvevri. The grapes are then dug out from the amphorae and pressed again before racking and blending.

Do you like textured white wine? Are you a fan of chenin blanc? Very much like chenin, this vermentino offers a viscous mouthfeel and laser like acidity. Farmed organically, foot tread, fermented and aged in neutral barrel for 15 months. Unfined. Unfiltered. Truly delightful!

“Youthful purple. Ripe black and blue fruit and floral qualities on the nose, along with building spice, earth and olive notes. Finishes very long and smokey, with steadily building tannins and a lingering suggestion of cured meat.”

- Josh Reynolds, Vinous

"From a parcel of 80-year-old vines, this has a very fresh and gently spicy nose with some roasted-game and bright red-cherry aromas, as well as a gently leafy edge. The palate has a very fresh, bright and refined texture with a sleek, juicy and even-paced feel that holds long, fresh and elegant. Drink or hold."

- James Suckling

“Da steppt der Bär” translates to the “bear is dancing” and if you didn’t know what that means, now you do: there will be a good party. A Super Glou exclusive inspired by our love of Helmut’s Silvaner, this internet-famous fizz also sees a touch of Weissburgunder. Exuberant, playful and a harbinger of fun times to come.