Although “Terrers” receives no dosage, it does not scream shrilly of its dryness—it hangs together in beautiful harmony of acid, mineral, and fruit. Five solid years on the lees imbues the wine with sumptuous depth and a subdued but persistent mousse that serves as a texturally enchanting delivery system for pure limestone essence, framed by crunchy yellow fruit.

Grapes are dried on tables in a well-ventilated area for five months. Fermentation in Slavonian botti at 64-68°F using natural yeasts for 30 days, malolactic fermentation in the same botti. Intense perfumes of black cherries, toasted almonds and cocoa bean. Perfect with game, red meats, roasts and aged cheeses.

Light and delicate with a beautiful robe, elegant, fresh and pure nose, good acidity to preserve freshness. The finish is tasty.
With traditional mediterranean buffet, such as niçoise salade, and club sandwich, grilled fish, stuffed vegetables, light cheeses, etc...

The family-run cidery, Bereziartua, has become a beacon in the production of Basque-style Spanish natural cider since the 1870s. This Sidra was fermented in oak for 4 months adding both complexity and structure. Notes of bright lemon, tart green apple, passion fruit, and a healthy dose of Baque funk and acidity.

Appley Brut was the first cider Aeppeltreow ever made almost 25 years ago. It’s made with the traditional champagne method – a refermentation in the bottle to make the sparkle, riddling, and disgorgement. This process lends to the cider being really dry, crisp, mineral, and austere with notes of apples blossoms, brioche, and pear.

The palate of the Sweet Berry Wine is grippy with tannins. There’s a piercing acidity, boistrous fruit flavors seasoned with warmed spices. The finish is a crazy sensation—the tongue is left both tacky and tingling with tannin and tartness. Dominant flavors are of soft oak wood, sour cherry, tart plum, underripe blackberry, raw cranberry, a background of unsweetened cacao.

The debut release of Sofia Brut Rosé flaunts a floral nose highlighted by aromatic notes of tea leaves and flavors of tart red currants, pomegranate, strawberries, peaches, cloves, and spice berries. Graceful and round across the palate, the wine is underscored by a crisp verve that brings the tapestry of flavors to life, then lets them linger on the sparkling finish.

Rich and aromatic, the 2016 Black Label Claret boasts beautiful extraction, velvety tannins, and robust character. Exotic spices and earthy nuances embellish dark, complex fruit flavors that are long-lived on the finish.

Sliced apples, candied lemons, crushed flowers and hints of fresh honey. Medium-bodied, fresh and savory with a green fruit character and juicy acidity. Zesty and a bit sour at the end.

A firm, bone-dry version, with a subtle mix of crunchy white peach, acacia blossom, Meyer lemon zest and petrol. This is tightly knit now, but the balance and focus suggest it should open with short-term cellaring. Best from 2019 through 2024.

A new cuvée, from 56-year-old vines whose grapes Piuze has long coveted, the 2017 Chablis 1er Cru Séchet offers up lovely aromas of lemon oil, blanched almonds, dried white flowers and oystershell. On the palate, it's medium to full-bodied, saltine and tangy, with bright acids, excellent concentration and a striking sense of completeness.

Opens with a complex nose of white blossom, spun honey, sea breeze and rock that evolves to take on more stone fruit and apple skin aromas. Sophisticated, pure, and constantly evolving on the palate with a steady stream of mineral, ocean and fruit, this incredible wine is delicious now but will age beautifully another 5-7 years.

Perfumed red cherry, minerals and fresh flowers on the captivating nose. Then rich and thick, with clean flavors of red berries and candied violet boasting noteworthy inner-mouth perfume. Finishes long and fresh, with a repeating note of violet and a hint of strawberry. This light-bodied, perfumed, lovely red is yet another in a long line of delicious Frappato from Occhipinti!