New to Straits

Altos Las Hormigas

Altos Las Hormigas is located in Luján de Cuyo at about 800 meters above sea level, facing the Andes, protected by a minor geological fold to the west. The farm is 206 hectares, of which 57 hectares are planted with Malbec and 6 hectares with Bonarda. At the heart of the property is the 2,500-square-meter winery, with a traditional design from the area and the best technical conditions for winemaking.

In 2011, after investigating the Terroir with Pedro Parra, 55 ha were acquired in Paraje Altamira, Valle de Uco. A property with micro-terroir in the southwest of the Uco Valley, at 1105 meters above sea level. There, in 2017, we planted our Altamira Garden . A truly unique vineyard project, Altos Las Hormigas’ next revolution in Argentine viticulture . This super calcareous Terroir will produce wines never before seen in Mendoza.

Alois Lageder

The family winery Alois Lageder is a synonym for the highest standard of quality in viticulture and winemaking, for a sustainable, holistic corporate philosophy, and for a wide spectrum of cultural and artistic activities. Founded in 1823, and now directed by Alois Lageder and Alois Clemens Lageder, representing the fifth and sixth generation of family ownership, the winery combines tradition and innovation.

The Alois Lageder assortment of wines represents the extraordinary diversity of the Alto Adige region and its wide range of grape varieties. The wines are made from grapes grown in the vineyards owned by the Lageder family – about 50 hectares – which are cultivated according to biodynamic principles and from grapes grown in the vineyards owned by long-term partnering grape growers. This close cooperation with contractual vintners from different areas in Alto Adige represents a fundamental component of the company history. The sustainable approach to agriculture was extended also to the winery´s architecture. In fact, “Bringing nature indoors”, was the goal of the construction of the new cellars inaugurated in 1995. The project was soon recognized as the harbinger of a boom in contemporary architecture in Alto Adige.

Machherndl

The winery is located in the municipality of Wösendorf in the Austrian wine-growing region of Wachau. The family business has been run by Erich Machherndl, a trained medical technician, and his wife Karin since 1998. The vineyards cover 7.5 hectares of vineyards in the partly steeply terraced vineyards Bachsatz, Harzenleiten, Hochrain, Kollmitz, Kollmütz, Postaller and Steinwand. They are planted with the white wine varieties Grüner Veltliner, Riesling, Pinot Blanc, Pinot Gris, Chardonnay, Muscat Blanc and Frühroter Veltliner, as well as with the red wine varieties Zweigelt and Syrah.

In 2018, the complete conversion to organic vineyard management and certified organic wine production was completed. This includes, among other things, a cover crop between the vine rows as well as the complete renunciation of herbicides and all pesticides. As a special feature, 100,000 honey bees were adopted by a beekeeping company and brought into the vineyards, where they multiplied within a short time. Among other things, this promotes biodiversity (species diversity).

La Valentina

La Valentina Farm was born on the hills overlooking Spoltore, which is near Pescara in Central Italy, in 1990.

The winery has got 2 vineyards, one located in the Spoltore are where also the cellar is located. This area is very close to the coast and the vines are on a hill between 150 to 200 meters above the sea level. This terroir gives more elegance to the wines compared to the vineyards located in San Valentino in Abruzzo Citeriore at the feet of the Maiella mountain. At an altitude between 300 & 400 meters, a completely different climate conditions that give wines a more richness in terms of flavours and aromas.

The owners, Sabatino, Roberto e Andrea Di Properzio, have been running the company since putting their development project into action in 1994. After the first few years spent studying the Santa Teresa vineyard, their continuous efforts to keep improving quality and to achieve recognition for the high-quality D.O.C. wines from the Abruzzo region have become the principal goals in the company philosophy. Today La Valentina adheres completely to the principles of sustainable development and considers sustainability and respect for the environment as driving propositions.

Deutz

Deutz was founded in 1838 in Ay by two Prussians, one of whom was William Deutz. One was a wine trader and the other sold Champagne. Before they owned their own vineyards, bottling, disgorging, dosage and labeling were already under their responsibility. Throughout the 20th century, the heirs of the founders gradually built the vineyard by buying plots within the best terroirs. Today the champagne house Deutz belongs to the famous Roederer Family. The great story of Deutz champagne provides a harmonious style between virtuosity and refinement.

De Martino

Pietro De Martino arrived in Chile from Italy in 1934 determined to find such a unique place like the wine he dreamed of producing. Maipo Island, with its rocky soils and Mediterranean climate, offered the perfect conditions to produce classic wines in a fresh and elegant style.

 

Since 1934 and for four generations, the family has specialized in producing wines that stand out for their sense of place, purity and balance. To this end, they practice sustainable agriculture and traditional winemaking, thus achieving wines that represent us, as well as being a true reflection of the vineyards from which they come.

 

Today, with more than 80 years of history, the winery combines the experience of the third generation of the family -represented by Pietro, Marco and Remo De Martino- with the dynamism and vision of the fourth generation, made up of Marco Antonio and Sebastián De Martino who, together with oenologist Nicolás Pérez, lead the projects of the cellar.

Domaine Eric Thill

Eric and Bérengère Thill live in the village of Trenal, close to the commune of Gevingey where their vines are planted. They settled in Jura a decade ago seeking opportunities to grow and make wine that were unatainble to them in Eric’s native Alsace. The pair began making wine in 2009 with just 2.8ha of grapes (their holdings have since grown to 7ha) which have been farmed organically since they were planted. They tend to traditional Jura varieties including Chardonnay (3.25ha), Savagnin (1ha), Pinot Noir (.34ha) and Pinot Noir (.7ha) on a variety of different soil types from Bajocien limestone to the fabled grey, red and blue marl. Through the vineyards that Eric and Bérengère work with have always been farmed organically, they received their formal certification (Ecocert) in 2009.

Weingut Weninger

Weingut Weninger, located in Horitschon, a small village in Austrian Burgenland near the Hungarian border, is a family-run business that has been handed down from father to son since the 1950s. In 1982, Franz Ludwing took over the reins of just 7 hectares of vineyards. Since 2011, under the guidance of Franz Rehinard and his father Franz, 28 hectares of biodynamic vineyards have been cultivated, most of them in Blaufrankisch, an internationally recognized grape variety that finds its ideal habitat and best expression on the heavy, iron-rich soils typical of the area.

The large number of hectares mainly includes the red grape variety Blaufrankisch, which is best expressed in iron-rich soils because of its uniqueness. The vineyards reach the age of 80 years, cultivated by means of biodynamic philosophy, so no treatment that is not natural is not allowed.

The same rules apply in the cellar: spontaneous fermentation, maceration of about three weeks in large oak barrels, where it will also be aged on fine lees that can vary from 14 to 18 months. The two labels produced are called “Blaufränkish”, and “Blaufränkish Hochäcker”, both wines that let the grapes express themselves as they are, the result of passion and respect for the naturalness of the place.

Castello di Verrazzano

The Castle of Verrazzano is located on a hilltop between Florence and Siena, in the Greve district of Tuscany’s Chianti Classico zone. Flanked by woodland, its borders have remained unaltered for almost 1000 years-an outpost of stability in a landscape marked by centuries of family and political feuding.

Since acquiring the estate in 1958, the Cappellini family has renewed Verrazzano’s vineyards, which fan out from the forest limits down to the valley below. Fertilization is organic and vineyards are mechanically weeded, harvest is conducted entirely by hand. Under Luigi Cappellini’s direction a careful method of yield reduction has been implemented, in which selected bunches of grapes are cut back and discarded during the growing season, resulting in a heightened concentration of flavour in the remaining fruit and increasingly high quality and aromatic richness of the wines here produced

Weingut Ökonomierat Rebholz

The Rebholz estate, in the southern Pfalz region of Germany, is a pioneer in organic and natural winemaking. The estate has been certified organic since 2005 and practicing biodynamic since 2006. This tradition continues with the current generation; Birgit and Hansjörg Rebholz together with their children Hans, Valentin and Helene work as close to nature as possible. In an effort to promote a healthy ecosystem and to protect the environment, they forgo the use of herbicides, synthetic fungicides and mineral fertilizers. They use only organic and biodynamic techniques and materials that promote healthy plants, helping the vines grow strong and prosper naturally. While these methods involve more time and effort, it is a price they are willing to accept in order to best protect and preserve the biodiversity within their vineyards.

There are three distinct terroirs in the estate’s vineyards. In the “South-Pfalz”, where the estate is located, limestone terroir rules and it is ubiquitously present in one part of the Im Sonnenschein vineyard where Riesling, Pinot Noir, Pinot Blanc and to lesser amounts Pinot Gris, Gewürztraminer and Muskateller are planted. In the Ganzhorn, a small parcel of the same site, the estate’s Riesling excels. It performs the minor miracle of exquisite peach, apple and apricot aromas sourced from colourful sandstone. Last but not least there is the Kastanienbusch with its rocky, rusty-red soil of the true primary rock from the lower strata of the “new” red sandstone. It simply produces some of the greatest dry Rieslings not only in Germany – but anywhere.

The estate’s 22 ha are farmed biodynamically with a production of about 10,000 cases.

Matthieu Barret

Installed since 1998, Matthieu Barret, 45 years old young winemaker, exploits 20 ha planted on terraces exposed towards the Levant in “Cornas” appellation. On this soil, made up of very degraded old granite named “gore”, Matthieu Barret has the ambition to create 100% grape‘s terroir wines.

“High wines are made of “simples” grapes. Any winemaking, even perfect, cannot create what we can get on a natural way. Grape holds this “magic”. So, we cannot destroy it. Our winemaking is “flexible” to let wine to do as it likes in order to express its soil and its vintage”.

Domaine Nicolas Mariotti Bindi

The Domaine Nicolas Mariotti Bindi produces organic wines from Corsica. Nicolas Mariotti Bindi produced his first vintage in 2007 in his cellar named Cantina Di Torra, in Oletta. Today, he cultivates 7 hectares in organic agriculture, each parcel being worked to produce a singular wine, worthy of its terroir. Some of the plots benefit from the Patrimonio PDO.

The vines are worked with the greatest respect for the soil, to allow it to regenerate during the winter and to limit erosion. Nicolas Mariotti Bindi’s experience in Burgundy and his personal convictions led him to carry out a massal selection, and thus multiply the vines bearing the best fruit, as well as those which seem to be the most interesting for the balance they give to the wine. The grapes are harvested by hand and put into 500 litre bins to avoid crushing. The wines are natural, only sulphites are used in low doses, below the thresholds allowed for natural wines, displayed on the label. The vinification is carried out in stainless steel and egg cement vats. The wines of the estate are fleshy and velvety, of high quality and unfailing consistency. Delicious in their youth, notably because of their frankness of flavour, they know how to age.

Mas Des Agrunelles

Frédéric Porro was an aspiring Motorcross rider until an accident left him in a wheelchair. His disability led him to a new passion – wine – after his sister asked him to put together the wine list for he restaurant. From that moment on, he became devoted to the grape. Mas des Agrunelles came about from his collaboration with Stéphanie Ponson – owner of Mas Nicot – in 2005 near Murles in Languedoc.

Stéphanie et Frédéric met in 1999 while studying enology in Montpellier. The name of the estate comes from the fact that there are a lot of wild sloe trees around the vineyards and sloe is ‘Agrunelles’ in old occitan. The couple make wine with the same diligance and passion as other biodynamic winemakers have before them, such as Didier Barral and Olivier Julien. It all began with experimentation, trial and error- but they quickly moved from organic vines to a fully functioning biodynamique vineyard and winery. They are proud to produce natural wines of high quality.

Poivre D’ Ane

In 2013, three friends with knowledge and a passion for wine founded their own “house committed to natural wines”.

Based in the hearth of Languedoc, a house committed to natural wines. To put it simply, they are wine merchants. But with a twist! they called themselves Poivre d’Âne, indeed. And their eco-friendly wines are clean and additive-free. They create a special bond within their winemakers network like Rhone Valley and Provence to select plots and grapes with standards of excellence, but all amidst one philosophy: offering living wine cuvées. Bearing a social and political message from day one, Poivre d’Âne and its nonconformist winemakers decided on excluding chemicals from their activities. Instead, they are relying on natural yeasts derived from the grape itself and low levels of sulfites.

Seckinger

Founded In 2012, by brothers Philipp (vineyard), Jonas (cellar) and Lukas (organisation) who work hand in hand organically cultivate 14 hectares of vineyards, having completed their conversion to Biodynamic in 2018. All wines are fermented spontaneously, mostly in large and small wooden barrels completely without technical wine treatment agents. The youngest winery in Niederkirchen, the brothers grow Riesling, Weißburgunder, Grauburgunder and Spätburgunder with sustainability and respect for the land in the forefront of their production. Using spontaneous fermentation and minimal intervention, Seckinger shows an exciting character to the varieties. ‘We completely do without technical wine treatment agents, as we rely on the independence of our wines.’. In 2019, Jonas Seckinger, who produced his first wine at 17 years old whilst experimenting with an old wooden press in his parents garage, was nominated as newcomer of the year.

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