Products tagged with jenny and francois

Producer: St. Reginald Parish
Variety: 50% Chardonnay, 50% Pinot Gris
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: Whole cluster Pinot Gris is put to one 3000LT concrete cube and one 3000LT and then the Chard

Producer: St Reginald Parish - The Marigny 
Variety: Pinot Gris, Chardonnay, Sauvignon Blanc
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: All three grapes co-fermented in foudre, were dug out and then pressed

Producer: Gaspard
Variety: Cabernet Franc
Country: France
Region: Loire
Farming: Organic
Winemaking: Grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indig

Producer: Wonderwerk
Variety: Riesling, Verdejo
Country: United States
Region: California - Contra Costa County
Farming: Sustainable
Winemaking: Re-fermented grape pomace (piquette) from direct-pressed white wines for 3-7 days, then blended with 30%

Producer: Bodega Clandestina
Variety: Xarel-lo
Country: Spain
Region: Catalunya -Penedès
Farming: Organic, Hand harvested
Winemaking: Grapes were pressed to stainless steel tanks for fermentation. The wine is transferred to bottle just before ferment

Producer: Alexander & Maria Koppitsch
Variety: 50% Chardonnay, 50% Weissburgunder (Pinot Blanc)
Country: Austria
Region: Burgenland
Farming: Biodynamic, Organic, Hand harvested
Winemaking: ¾ of the grapes were directly pressed and the juice went stra

Producer: St. Reginald Parish
Variety: 50 % Pinot Noir, 50% Gamay Noir
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: Two weeks of semi-carbonic maceration in both concrete and foudre, pressed directly into Fre

Producer: Domaine Rimbert
Variety: Cinsault, Grenache, Syrah
Country: France
Region: Languedoc-Roussillon
Farming: Organic
Winemaking: Grapes are harvested at their maximum ripeness and immediately destemmed. They are gently crushed and the juice is

Producer: Azimut (Cellers de Can Suriol)
Variety: Parellada, Sumoll Blanc, Garnatxa Blanca, Moscatell
Country: Spain
Region: Catalunya - Penedès
Farming: Organic (certified)
Winemaking: Natural fermentation with the grapes’ own yeasts, 5 days on skin

Producer: Alexander & Maria Koppitsch
Variety: 40% Rotburger (Zweigelt), 40% Blaufrankisch, 10% St. Laurent, 5% Pinot Noir, 5% Syrah
Country: Austria
Region: Burgenland
Farming: Biodynamic, Organic
Winemaking: Grapes were directly pressed as whole bu

Producer: Christina
Variety: Saint Laurent
Country: Austria
Region: Carnatum
Farming: Organic

Producer: Azimut
Variety: Macabeu, Xarel-lo, Parellada
Country: Spain
Region: Catalunya
Farming: Organic (certified)
Winemaking: Traditional fermentation with indigenous yeasts and bacteria, dosage of less then 2g/l of sugar. Aged a minimum of 10 mon

Producer: Les Vins Pirouettes (François Bléger, Domaine Bléger, Saint Hippolyte)
Variety: Gewürztraminer
Country: France
Region: Alsace
Farming: Organic
Winemaking: Grapes are sorted while harvested by hand, then macerated for 12 days as whole bunche

Producer: St Reginald Parish - The Marigny & Molly Baz
Variety: 75% Riesling, 15% Pinot Gris, 10% Sav Blanc
Country: United States
Region: Oregon - Willamette Valley
Farming: Organic
Winemaking: All three varietals underwent 9-21 days of fermentation

Producer: Domaine des Deux Ans
Variety: Carignan
Country: France
Region: Languedoc-Roussillon - Corbieres
Farming: Biodynamic (certified), Organic (certified), Hand harvested
Winemaking: Grapes are destemmed before they are direct pressed to tank. Th

Producer: Arianna Occhipinti
Variety: 70% Frappato di Vittoria, 30% Nero D'Avola
Country: Italy
Region: Sicily
Farming: Biodynamic, Hand harvested, Organic (certified)
Winemaking: Grapes are destemmed and co-fermented spontaneously with native yeasts

Producer: Arianna Occhipinti
Variety: 60% Zibibbo, 40% Albanello
Country: Italy
Region: Sicily
Farming: Biodynamic, Hand harvested, Organic (certified)
Winemaking: Grapes are destemmed and co-fermented spontaneously with native yeasts in concrete tan