Biodynamic

Rich & Fruity

Matthias Hager's winery has about 13ha of vineyards in and around the small wine-growing village of Mollands. All of his vineyards are cultivated biodynamically according to Demeter. The strength of this family business is its diversity. Loess, clay and different kinds of primary rock (mica shist, gneiss, etc.) can be found in the northern part of Kamptal.

Riesling is also called the king of the white wines. It is a very typical grape variety in Kamptal and needs spares and stony soil. Only on this soil it develops its typical character. The harvest is rather little; therefore the quality is especially good.

The Riesling Alte Rebe comes - as its name implies - from old vines. The grapes are planted in the 1960-ies on a clay soil with stony base at 320m above sea-level. Because of their age the quantity is rather little but the quality is therefore very high. The grapes and berries are very little but the potential for maturity is very high. The harvest is always rather late.

A part of Riesling Alte Reben 18 was fermented on the skin (10%) and aged in oak barrels. The rest made its spontaneous fermentation in steel tank. Combined it is a very complex white wine with a good structure, a nice mouth-feeling and a mix of fruitiness and minerality. 

Great with Moroccan Chicken or a tagine dish.

Floral & Tannic

Elios was born from the passion of two young Sicilian friends, they joined together to develop their families’ farms and to bring them to their full potential after finishing their university studies. Nicola and Guide pride themselves on making minimum intervention, low sulfite wines with native Sicilian, organic grapes grown between Alcamo, Camporeale and Monreale; areas all located in the north-west part of Sicily. The wine making focuses on respect for the varietal, and aims to deliver an easy drinking, approachable style.

This wine is a blend of Catarratto grown in the area of Monreale, and Grillo and Zibibbo from Alcamo. The Catarratto adds acidity to the blend, the Grillo adds structure and the Zibibbo adds the aromas. All the grapes macerate for 20 days on the skins and aged for 6 months over the lees. This bright happy orange wine has notes of zingy apricot, orange blossoms, rose petals and seville orange marmalade on the nose. On the palate it is well-structured, with a light tannic grip. The good level of acidity gives the wine a special freshness.

Pair this orange wine with boiled artichokes with anchovy-and-garlic butter. Oven baked salmon with capers and hard cheeses boards are also excellent pairings.

Zesty & Creamy

Located 50 km east from Saint-Émilion, the Barouillet family has been growing grapes for at least 8 generations in Pécharment, Monbazillac and Bergerac. Vincent Alexis, who joined his father in 2010, converted the vineyards to organic and is about to obtain the biodynamic certification. 

This charming and expressive white is a blend of Sauvignon Blanc, Sauvignon Gris, Sémillon, and Chenin that were grown 100% sulphur free on clay & calcareous soils. Together, they create a well-balanced wine – a surprising union between freshness, fullness and aromas. There is a lightly oxidative note and a bready, lees-y back palate that bounces off the fruit which is at once fresh and zesty and creamy and opulent. Easy, fun and just a little bit wild.

Enjoy it by the glass and with white meats or poultry.

Salty & Fresh

“Acrollam” is “Mallorca” in reverse, because Barbara Mesquida likes to do her work in her own way, often “the other way round” from what is customary, escaping from the established canons. 

Acrollam Blanc is made with hand-harvested, old-vine, prensal blanc and giró ros. For the premsal, it undergoes a pre-fermentative maceration, carbonic maceration and fermentation with the skins, while the giró is pressed directly. Once the different varieties have been fermented separately, they blend them all together, using no sulphites throughout its production.

Acrollam Blanc is a serious, textural, white wine with aromas of fresh plants, herbs, and spices, with moderate alcohol and a medium-bodied palate that is tasty with a salty twist, dry and long. It is a white wine produced with low-intervention, in limited quantities, built to improve with time in bottle; the result is one of the highest expressions of white wine Mallorca has to offer.

The ACROLLAM BLANC label shows a woman who is searching for her identity, femininity ready to plunge into the sea, ready to live new adventures and to lead changes without relinquishing her personal way of being: without fear of the waves or the storm. A passion for life, for feeling caressed by the salt texture of our sea.

Pair this wine with cod with scallion-sesame butter.

Fresh & Spicy

When Bàrbara split from her family winery in 2012 to begin her project, she said that, along with the vineyards inherited from her mother, all she needed was a roof and a floor.  Trispol means “floor” in Mallorquìn, and this red wine is one of two top cuvées produced by Mesquida Mora. Trispol is the companion to her other cuvée Sòtil , which means “roof.”

Trispol is a cuvée made with the native grape callet, planted by her grandfather, and with cabernet and syrah, which were first introduced to Mallorca by Barbara's parents over 40 years ago in their historic Son Porquer vineyard. The vineyard has been farmed biodynamically since 2007.

Trispol is a complexly structured red wine. Like all of the special cuvées of this artisanal winery, Trispol is produced with low-intervention in limited quantities and is designed to improve in bottle.

After a manual harvest, the grapes macerate and ferment separately with indigenous yeasts before being blended. The wine is then racked partially into French and American oak, partly into a 5000L foudre. Aged for 1 year before bottling.

Spicy red fruit with touches of vanilla and cocoa and light pyracinic notes producing a wine that is full-bodied, fresh, long and persistent in the mouth.

Pair this wine with date-and-soy-braised short ribs, or miso-mushroom risotto.

Juicy & Fresh

Sincronia Negre is one of two complementary entry-level cuvées produced from biodynamically estate-farmed red grape varieties by Bàrbara Mesquida Mora. This wine is made with the grapes Callet, Gorgollasa, Mantonegro, Monastrell, Cabernet and Merlot.

As with all of her wines, Sincronia Negre is a mosaic recalling the blend of native and international grape varieties while also representing the history of her pioneering winemaking family. 

Following a manual harvest, each of the varieties undergoes a separate fermentation with indigenous yeasts in stainless steel. The wine is then blended and racked into two- and three-year-old French and American oak barrels for six months of aging. It is produced with low intervention and in limited quantities.

Sincronia Negre is a love letter to the rich mosaic of Mallorca’s diverse grape varietal makeup. This wine combines both freshness and power; with Mediterranean garrigue aromatics and a core of mouth-watering fruit destined to pair incredibly well with any food. It is a warm introduction to the soul and spirit of Mallorca, a joyous red table wine destined to elevate any meal or situation. 

Pair this wine with chorizo and shrimp paella.

Juicy & Fruity

Sincronia Blanc is one of two complementary entry-level cuvées produced from biodynamically estate-farmed white grape varieties by Bàrbara Mesquida Mora. As with all of her wines, Sincronia Blanc is a mosaic recalling the combination of grape varieties in the blend while also representing the history of her pioneering winemaking family.

Sincronia Blanc radiates the light and spirit of the island of Mallorca. The wine is a blend of the indigenous prensal blanc and giró varieties with chardonnay, that was first planted by Bàrbara's parents more than 40 years ago. Once the varieties have been fermented separately, they are blended to obtain the final coupage, and they are kept with the fine lees until just before bottling. It is produced with low intervention and no added sulfur dioxide.

Bright, aromatic, and elegantly textured, Sincronia Blanc remains both fresh and substantive at the same time, a testament to the incredible provenance of the vines and the expert handling by Bàrbara.

The notes of white fruits like apple and pear appear first, then giving way to sweeter sensations reminiscent of peach or melon, with a slight hint of coconut. In the mouth it is well-rounded, meaty, long and persistent, with a finish that is full but fresh.

Pair it with seared scallops with brown butter and lemon pan sauce.

Creamy & Citrusy

Advocates of the principles of organic and biodynamic agriculture, the Viret family has chosen to employ a particular form of natural viticulture throughout their estate located in Saint Maurice, Rhône. Known as “cosmoculture®”, this is based on cosmotelluric exchanges. Everything is organised in such a way that both vines and wines are able draw on their own natural defenses.

Solstice Blanc is a thirst-quenching natural white wine with aromas of flowers and stone fruit made from Vermentino, Muscat petit grain, Marsanne, Viognier, Clairette and Bourboulenc grown in the south-facing terraces of Aygues. It was hand-harvested and fermented with native yeasts in concrete vats.

Full bodied, on the nose it has aromas of almonds and lime zest, and a hint of wild Mediterranean herbs and spice. On the palate, it is round and creamy, with notes of vanilla, orange peel and candied grapefruit.

Bright & Lush

The Altenburger family has farmed land in and around Jois since the 16th century. Their vineyards are only half an hour from Vienna, but seemingly in another cosmos altogether.

Grown on calcareous loam, the The Chardonnay vom Kalk is the counterpart to Blaufränkisch vom Kalk – which is Altenburger's most famous wine. Markus lets the vines do their work in the vineyards and the wine do its thing at the winery. The result is therefore honest: natural wines that translate the terroir and the cool climate aspect through and through. In a visit to the winery in May, 2022, Markus confirmed that 2021 had been an exceptional year for his white wines.

For this wine, half of the fruit gets pressed directly, while the other half macerates on the skins for two days. This skin contact maceration adds a lot of texture and character to the wine. 50% of the juice ferments in concrete eggs, and 50% in big oak casks.

Pale gold colour, with a stony, chalky nose and aromas of fresh peaches. On the palate, fine aromas of exotic fruits such as tangerine and meyer lemon bloom, accompanied by a salty minerality. It has a dense structure coming from the ageing in concrete and big wooden barrels, with fresh acidity. Long finish.

Enjoy this Chardonnay with with fresh fish or creamy lemony pasta.