The Steitz estate is located in the town of Stein-Bockenheim (Bingen area) in the German wine-growing region of Rheinhessen, where winemakers Christian and Diana Steitz aim to create both inovative and classic styles of wines using an array of flagship central- European grape varieties.
The estate covers 15 hectares, carefully segregated to distinguish quality and variety, ranging from estate-bottled, local, and single vineyard grapes, cultivating Riesling, Chardonnay, Pinot Blanc, Pinot Gris and Sylvaner, as well as the red varieties Pinot Noir, St. Laurent and Dornfelder.
The white wines undergo a lengthy fermentation process, followed by extensive lees ageing.
The red wines undergo a long time in conventional wooden barrels, 1200L in volume, after fermentation. Albeit, the single-vineyard reds have their own, smaller size barrique.
Winemaker Sebastien Pradel and Mas d’Intras heir Denis Robert make what is arguably the best natural wine in the south of France: Working in the Ardeche with a multitude of classic varieties, centuries of experience and bringing a creative, biodynamic, vegan, and completely unfined approach to winemaking.
The family domain of Mas D’Intras has been farming grapes for four-hundred years, but it was only in the 80’s that the Robert family stopped selling their grapes to the local co-op that the family had helped establish. Domaine Mas D’Intras was born. In the late nineties, then winemaker Alfonse recognised that his soil was suffering, so he began to turn his attention to organic farming, acheiving Ecocert organic status in 2009. He planted grass in between the vines, and started to plough every second row to direct water retention and moisture to the soil around the vines. The Robert family are always searching for ways like this to make a lesser impact on the environment through their work, a great example for future generations of winemakers to come.
A fantastic Biodynamic Conversion winery, with cellars and offices located in a rural court of the sixteenth century, accross from the river Fibbio. nestled in the region of Valpolicella, a few clicks north of Verona.
Founder and owner of the estate, Emilio Pasqua di Bisceglie, teamed up with his daughter Madallena, who spearheaded the Biodynamic aspect to the winery, and nephew Enrico Raber, a heavyweight eonologist and farm engineer since 1999, to create the super-trio of passionate winemakers with inevitable, outstanding results.
The Musella estate extends on a total area of almost 400 hectares, large by Venetian standards. The scale of the estate has offered remarkable differentiation in the soil composition, delivering potential for challenging styles and versatile
The healthiest, ripest bunches of picked grapes undergo a unique drying process (Appassimento) that take place, on plateaux, in a well naturally ventilated loft. The grapes lose at least the 35% of their original weight thereby concentrating sugar, aromatic compounds and noble tannins. In January grapes are gently crushed and fermented, then transfered to oak barrels of 700, 1500 and 2000 litres of various origins and composition and age, mostly from Allier forest. The wine remains at least 8 month in bottles before release.
Weingut Heinrich Hartl III is located in the Thermenregion in Lower Austria, a sun-rich district south of Vienna. The area is influenced by both the Pannonian and Continental climatic zones. Here the summers are relatively warm and dry, but the winters are cold. The scraggy soils of the 40-acre estate are dominated by fast-draining limestone in Steinfeld (Oberwaltersdorf) and by shell limestone on brown earth in Pfaffstätten and Gumpoldskirchen. Rotgipfler, a regional specialty, together with St. Laurent and Pinot Noir, are the estate’s flagship varietals.
Five generations of the Hartl family shaped and formed the estate before responsibility was handed over to the 20-year-old Heinrich only 11 years ago. In recognition of his role and achievements, the winery is now known by his name.
The winery is part of a larger property on which winemaking and other forms of agriculture have coexisted for generations. Hartl’s passion for winemaking, his insatiable interest in the great wines of the world and his extensive know-how quickly grew the winery’s reputation beyond the borders of Austria. Awards at major international tastings and competitions are the fruits of his uncompromising and carefully-focussed labours.
The Chateau de Navailles is the small cog in a larger machine. Hervé Lapébie is the master winemaker at the cellars of the Cave de Gan in Jurancon, which include the Chateau. He began there as a labourer, quickly showed great talent during vinification and other processes and climbed to the top of the vines through hard work and perceverance. He encouraged the members of the Gan to restock their plots with the native grape varieties Petit Manseng and Gros Manseng, which now thrive and produce exemplary wines. He is the new pioneer behind the upcoming rise of Jurancon. As a crucial example of his accomplishments in the south-western French appellation; in 1975, the area produced a quarter of what is made now, and was before the 90’s regarded as no more than entry level table wine.
The cooperative assembly of winemakers in the Cave de Gan, who make up 60% of the appelation’s talent, work all along the Pyrenees’ south-facing foothills, benefitting from great sunrays, concentrated limestone soils covering 600 hectares, to produce mineral, seamless white wines and rounded yet refreshing sweet wines.
Tenuta i Fauri is a small winery based in the heart of Chieti, central-east Italy. It is not simply the brand name of a company, it is first and foremost a family, dedicated to wine production for many years. Domenico, frank and extrovert wine producer and we children, who from him have inherited the passion for ”making wine”, a mysterious art to be developed and refined.
The thirty-five hectares of vineyards, cultivated in a suggestive and happy geographic framework, produce sincere and elegant wines that lead back to the areas of origin and maintain unaltered the characteristics of the varieties.