In the glass, Dila-O presents a lovely dark purple color with a translucent garnet rim. Soaring aromas of plums, blueberries, violets and dark brambly fruits intermingle with a subtle note of savory spice and touch of earth. The palate is crisp and full of energy, with soft, mouthcoating tannins and thirst-quenching acidity. Flavors of spiced blackberries, vanilla, rose and tobacco are complimented by an exciting, taught mineral core and glossy, persistent, pomegranate-splashed finish.
Gogi Dakishvili — a pioneer in the revival of qvevri winemaking, as well as the founding winemaker of many of Georgia's most prestigious estates— is the current patriarch of one of the most respected traditional winemaking families in Georgia. Together with his son, Temur, they founded Teleda Orgo in 2012, combining the experience and knowledge of Gogi with the youthful energy of Temur. Teleda Orgo looks to honor the centuries of qvevri winemaking traditions, passed down from one generation of the Dakishvili family to the next, while incorporating modern practices in the vineyards and cellar.
Gogi and Temur grow and source grapes in several villages in Kakheti, the main wine-producing region located in the southeast of Georgia. Their Saperavi grapes come from the Kurdgelauri and Tsinandali villages in the Telavie district, on the right bank of the Alazani River. The combination of the dry climate — with hot days and cool nights — along with alluvial soils of clay, sand and limestone, produce the ideal conditions for Georgia's indigenous varietals. One of the unique treasures of Teleda Orgo is their abundance of old vines: all their vineyards are 50-80 years old, which is extremely rare in Georgia, since the Soviets ripped out and replanted most old vines to increase production. The low yield of these old vines produce concentrated grapes that come across in the richness and depth of the finished wines.
Dila-o (dee-la-oh) is made from 100% Saperavi, Georgia's most well-known red varietal. Saperavi is a teinturier grape — it has both red skins and juice — and the name means "dye" or "place of color." The wine is fermented with native yeasts (wild/airborne) — and no temperature control — in underground qvevri, stabilized in stainless steel tanks, and bottled unfiltered with minimal sulfur at bottling.
A refreshing gastronomic wine, though plenty engaging on its own, it would pair lovely with grilled kebabs of beef and pork, charcoal grilled vegetables or Khinkali (Georgian dumplings).
REDENTORE REFOSCO ROSSO
Intense ruby colour, presents hints of blackberry, licorice, melted dark chocolate and sandalwood. It is a dry, warm and full-bodied wine, with violet and red cherry jam rounded out by soft tannins and a long-lasting aftertaste. On the palate there's spicy black cherries, plums plus pie crust flavors to finish. A soft, dry red wine that offers plenty of complexity and acidity to stand up to rustic Italian fare.
The De Stefani family has been producing wines in the Veneto region in Italy for five generations. The "Redentore" wines are obtained with the philosophy that characterizes the way they operate: organic and biodynamic principles in viticulture, energy produced with solar panels, vegan principles, vinification with indigenous yeasts and no sulphites added. Redentore means redeemer: freedom from the plague that struck Venice between 1575 and 1577. It evokes one of the most traditional festivals, the Redentore Festival. Every third weekend in July the Venetians celebrate deliverance from the plague with a spectacular fireworks display and sumptuous dinners as the San Marco harbour fills with boats.
This wine takes advantage of the incredible indigenous varietal of the area known as Refosco dal Pedunculo, which is predominant in Northeast Italy and derives its name from its red stems (it's the literal translation!). The grapes come from vineyards of the Piave valley and the Conegliano Valdobbiadene hills, a Unesco World Heritage site, north of Venice. The climate, warm during the day and cool at night, the soil rich in clay and minerality, the proximity to the Adriatic Sea and to the Dolomites mountains (Alps) are key factors to offer fruity and fresh wines, with great personality.
This wine is obtained following principles and methods that boost the vitality of the soil and that contribute to make more resistant and balanced vines. For the fermentation of this wine we do not use commercial selected yeasts, but indigenous ones coming exclusively from our vineyards. After a soft pressing, the wine is fermented and then aged in both new and used oak barrels for one year before being bottled. We use green energy that we self produce with solar panels on the roof of our cellar. Labels & cases are ecological, produced from natural and recycled materials. Organic, Biodymanic, Vegan, Natural, & no added sulfites.
Great for rustic fare or party-night guzzling. If going the rustic fare route, ideal with hearty meat dishes, poultry stews and grilled vegetables, especially wild mushrooms.
A Malbec with a strong personality and a particular style. Deep purple in color with violet hues. On the nose, it presents a pleasant combination of black fruits, plums and violets with delicate balsamic and toasted notes, which provides great complexity, setting the typical character of the varietal. Sweet entry in the mouth with plum and black-fruit flavors that are spicy and herbal, and ripe tannins that give it texture and depth. Its firm acidity makes it appear as a fresh and lively wine with a long finish.
In 1969 the Caligiore family bought Finca la Marolina vineyard located in the prestigious and traditional upper area of the Mendoza River Valley, in Luján de Cuyo, at the foot of the majestic Andes mountain range in sight of its snowy peaks. Malbec had been planted there since 1930 and for some years the grapes were sold to local wineries until 3rd generation Gustavo took control in 2011, establishing his own winery 2 years later. That’s right, this wine is made from 85 year old vines!
For this small family winery, each wine is a creation that combines the work of man and the soul of the Earth. Their growing practices combine traditional local viticultural practices and the philosophy of organic production, with the aim of reflecting the excellence of our Terroir. The vines grow in balance with the spontaneous vegetation, preserving the soils and wildlife, giving rise to excellent quality grapes (delicate and expressive), which are handpicked very carefully and therefore give rise to delicious and unique wines.
The soils are of alluvial origin, poor in organic matter, with very different textures within the vineyard, allowing us to obtain complex wines, mixing plots with different expressions, all grown above 900 meters above sea level. Within this complexity, all of their wines have a common character, standing out for the explosiveness of their fruity aromas, great body and texture, and a juicy and fresh acidity.
Manual harvest, fermentation by indigenous yeasts. Total contact time with skin: 21 days. Unfiltered wine, naturally stabilized by winter cold prior to bottling without receiving any kind of refining. Ages 8 months in stainless steel tanks and 3 months in bottle, with 15% of the volume aged in French oak. Vegan, certified Organic.
Definitely willing to take center stage on the dinner table with the king of Argentine meat: beef. But also friendly with matured cheeses, mushrooms, root vegetables, and pasta dishes with spicy sauces.
ROEHER-CALON ST EMILION BORDEAUX
95 % Merlot, 5% Cabernet Franc
Elegant and medium to full-bodied with robust red berry and cherry aromas follow through to blackberries and licorice on the palate. Classic flavors of currant, garrigue, plum and violet are all enveloped in soft, layered tannins that hint at savory, spice flavors.
Château Rocher Calon is located on some of the best soils of Montagne Saint Émilion, which directly borders renowned St Emilion, to the south. It all started with Pierre Lagardere, who returning home after WWI, bought a hectare of land in Pomerol thus beginning the family tradition of winemaking. Over the next four generations the family increased their acreage through the acquisition of new vineyards throughout the Libournais and recently invested in the cellar – boasting temperature-controlled ageing cellars, pneumatic wine press and micro-oxygenation equipment.
A qualitative approach to viticulture is standard, with green harvesting, leaf-removals and hand picking over several passes the norm. The 22 hectares of vineyard are mainly planted with Merlot and some Cabernet Franc, with an average of 35 years old vine. Part of the wine spends a small amount of time in oak, in order to soften the texture. This wine is mostly Merlot from the right bank of the Dordogne appellation Montagne Saint Émilion. The vines average 35 years of age, and the plantations are on soils that include many ancient fossils, indicating that they were once under an ocean. The calcium content of this type of soil seems to be ideal for growing interesting-tasting wines. After harvest, the grapes are cold-macerated for 4 days prior to fermentation (this helps in extracting color and flavor from the skins); the fermented wine is then aged 18 months in stainless steel and cement tanks (no wood)
To drink over red meat, game and cheeses. Holiday fondue, anyone?!
FABIEN COLLONGE CHIROUBLES
Mid crimson in color. Freshly crushed blueberries, violets, and the savory herbs of the region all come together nicely in the nose. This leads to the appealingly intense raspberry and cherry flavors that are all wrapped up in a velvety texture braced by a spine of juicy acidity. A substantial mouthful of crunchy fruit, lip-smacking juiciness with rich, silky tannins to close out the glass.
At dawn, Fabien COLLONGE likes to go in his vines perched above the village of Chiroubles, where the sun slowly illuminate the slopes by a magic morning. “I work with the light, it is the rhythm of my days and is what gives each vine the energy to drink up the best of its terroir! "
“I have a heart full of passion and drive with the idea of self-transcendence, which helps me in my day-to-day work. My job is both physically and mentally demanding and I am always questioning as I walk through the steep hills of my vineyard what I can do to adapt my manual work in the vines while also respecting the environment. In the cellar there is also a lot of thinking and a lot of adrenaline because to make great wines you have to keep tasting and perfecting, it is a crucial time, every time. I look too and depend on the expression of my terroir to create unique wines that are fun and enjoyable!”
Born in 1976, Fabien is one of the new generation in the Beaujolais: building on his parents efforts, but with a modern sensibility. His wines reflect his daily work in the steep vineyards, and carry the unique signature of Chiroubles’ high-altitude sandstone and pink granite terroir.
Crowd-pleasing, versatile, and eminently enjoyable with a chill or without, this is a must-have in every household this holiday season! Very good with poultry, grilled meat, ham and charcuterie/cheese.
98% GLERA, 2% PERERA
A fine and persistent perlage. Pale straw yellow with green highlights. Fruity, rich scents of acacia flowers, pears, and apples. It has pronounced aroma of wisteria in bloom. A fresh flavor, and a pleasant acidity on the finish.
Sentīo is the "sensational" Prosecco, created to make you feel the excitement of delicious wine as you rediscover aromas, colors, flavors, emotions. The result of research on the native vine of the upper Marca Trevigiana, the new label is a refined interpretation of the sparkling Prosecco, modern, intriguing and exuberant like the spirit of its two creators, the young entrepreneurs Edoardo Borghi and Francesco Baccichetto. Both under 30, they chose to enhance the wine of their land by combining it with the quality of the product. Every sip of these wines, produced from the best Glera grapes from vineyards in the province of Treviso, is an invitation to perceive through our five senses and to be seduced by the Grapes Goddess represented on the label.
Morainic origins and clay in Treviso, Italy. Fermentation in stainless steel vats at controlled temperatures. Environmentally Friendly, Sustainable.
Excellent for apertif as well as commendable choice for any important occasion.