Meinklang is an original, family-run mixed farm, set in the middle of the World Heritage Site of the National Park Neusiedlersee, on the Eastern side of the Neusiedlersee Lake, bordering directly on the Hungarian lowlands, where Austria’s diversity and complexity are celebrated.
This farm functions much like an organism, relying not only on the people but also on the local herd of cows which contributes in an essential way with their natural and invaluable fertilizer.
The farm’s diversity is enriched by ancient grains such as spelt, farro, and einkorn wheat, as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers, and the elegant charm of the grapevines.
Burgenland White
Prosa
Weisser Mulatschak
Burgenland Red
Region: Neusiedlersee
Grape: Pinot Noir
Vineyard Size: 70 hectares
Soil: sandy loam
Farming: biodynamic
Harvest: by hand
Winemaking: gentle press, short maceration, spontaneous fermentation in stainless steel with indigenous yeasts, finished in pressure tanks
Aging: in bottle
Fining: none
Filtration: none
Added S02: 20 mg/L
Region: Neusiedlersee
Grape: Grüner Veltliner, Welschriesling, Muskat
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Farming: biodynamic
Harvest: by hand
Winemaking: separate, spontaneous fermentation in stainless steel
Aging: 4 months on lees
Fining: none
Filtration: none
Added S02: 40 mg/L
Region: Neusiedlersee
Grape: Welschriesling, Pinot Gris, Traminer
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 10-30 years
Farming: biodynamic
Harvest: by hand
Winemaking: 5-7 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 4 months in stainless steel surlie
Fining: none
Filtration: none
Added S02: 25 mg/L
Region: Neusiedlersee
Grape: Zweigelt, Blaufränkisch, Sankt Laurent
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Farming: biodynamic
Harvest: by hand
Winemaking: spontaneous, semi-carbonic fermentation in stainless steel
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: 30 mg/L
Angelo Paternò worked for 25 years as the winemaker and technical director for the Sicilian wineries Cantine Settesoli and then Duca di Salaparuta and then bought 60 hectares (148 acres) on a hill formerly known as Poggio dei Fossi in the southeastern Sicilian province of Siracusa, near the town of Pachino, where he thought the land was one of the best viticulture areas in Sicily.
He handed the reins over to his daughters, Marilina and Federica, and still helps them in the cellar. They grow organically and favor strict minimal intervention and additives in the cellar, with an approach influenced by local natural winemaking master Frank Cornelissen. Almost half of the land is dedicated to polyculture in order to nurture the ecosystem. On the other 35 hectares grow a array of grape varieties such as Nero d’Avola, Grecanico, Muscat Blanc, Moscato Giallo, Insolia, Merlot, Tannat, Viognier, and Chardonnay. In the cellar, fruit and freshness are preserved with the use of large concrete tanks for fermentation and elevage.
“FEDELÈ” ROSATO
Region: Sicily
Grape: Nero d’Avola
Soil: clay, limestone
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in concrete tanks with indigenous yeasts
Aging: méthode ancestrale with Nero d’Avola must
Fining: none
Filtration: none
Added S02: minimal
“FEDELÈ” BIANCO
“SIKELÈ” BIANCO
“SIKELÈ” ROSSO
Region: Sicily
Grape: Moscato
Soil: clay, limestone
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in concrete tanks with indigenous yeasts
Aging: méthode ancestrale with Moscato must
Fining: none
Filtration: none
Added S02: minimal
Region: Sicily
Grape: Grecanico
Soil: limestone
Farming: organic
Harvest: by hand
Winemaking: 13 hour maceration, spontaneous fermentation in concrete tanks with indigenous yeasts
Aging: 6 months in concrete tanks, 3 months in bottle
Fining: none
Filtration: none
Added S02: minimal
Region: Sicily
Grape: Nero d’Avola
Soil: limestone
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in concrete tanks with indigenous yeasts
Aging: 8 months in concrete tanks, 3 months in bottle
Fining: none
Filtration: none
Added S02: minimal
Weingut
Bianka and Daniel Schmitt took over the Weingut Schmitt in 2012 as the fourth generation to lead the winery. They are based in Wonnegau in the south Rheinhessen, centered in Flörsheim-Dalsheim. All of the vineyards are in Flörsheim-Dalsheim and neighbor villages Monsheim and Kriegsheim. Bianka and Daniel have been working their 16 hectares biodynamically for over a decade and are one of only 80 producers in Germany to be Demeter certified. They work with amphorae as well as used oak barrels and release a ‘Natur’ line that contains no added sulphur. Here are Bianka and Daniel in their own words:
“Working biodynamically is a lifestyle that includes producing and spreading preparations in the vineyards as well as social interactions. The interactions between the life in the soil (like bacteria, mykorizen, plants as green cover and the vines) are composed with each other. Vines become stronger and get more vitality from a living soil, not from chemical treatments.
This active interaction in the soil life, the mutual strengthening of the plants result in stronger resilience for the vines which reflects the high quality of the grape, supports the presence of the individual soil types (calcareous soil covered by clay and partly loess, pebble). By working according to the biodynamic principles, biodiversity is supported as an automatic successor. As a result, the vineyards and the biotopes created by Bianka and Daniel offer a home for a diverse and local animal community.
After hand picking, the grapes are processed with or without skin maceration. And rest in wooden oaks (5000L, 3000L, 1200L, 600L) or clay amphorae (1200L, 300L) for at least 12 months on the whole yeast depot. The focus is on offering an optimal aging potential for the years to come.”
“FREI.KÖRPER.KULTUR” ROSÉ
Region: Rheinhessen
Grape: Portugieser, Dornfelder
Vineyard Size: 16 hectares
Soil: limestone, sandstone, clay
Farming: biodynamic
Harvest: by hand
Winemaking: direct press, short maceration, spontaneous fermentation in fiberglass with indigenous yeasts
Aging: in fiberglass
Fining: none
Filtration: none
Added S02: 15 mg/L
“FREI.KÖRPER.KULTUR” WHITE
Region: Rheinhessen
Grape: Scheurebe, Weißburgunder, Huxelrebe, Grauburgunder, Ortega
Vineyard Size: 16 hectares
Soil: limestone, sandstone, clay
Farming: biodynamic
Harvest: by hand
Winemaking: 3 week maceration of Scheurebe, Weißburgunder, Huxelrebe, whole cluster, spontaneous fermentation in fiberglass with indigenous yeasts
Aging: in fiberglass
Fining: none
Filtration: none
Added S02: 15 mg/L
RIESLING
Region: Rheinhessen
Grape: Riesling
Vineyard Size: 16 hectares
Soil: limestone, sandstone, clay
Farming: biodynamic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: none
SPÄTBURGUNDER
Region: Rheinhessen
Grape: Spätburgunder
Vineyard Size: 16 hectares
Soil: limestone, sandstone, clay
Farming: biodynamic
Harvest: by hand
Winemaking: 6 week maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: none
Domaine les Deux Terres is the collaborative vineyards of two winegrowers, Vincent and Manu who decided to stop selling their grapes to the co-op and start making their own wine together.
Les Deux Terres means ’the two lands’, a reference to the unification of their two vineyards. Their winery is located in Villeneuve de Berg, a tiny village in the heart of Ardeche. Inspired by their natural winemaker neighbors like Le Mazel, Calek, and Azzoni, Deux Terres make wine with very low interventions and maximum respect of the fruit.
“SILÈNE” ROUGE
Region: Rhône
Grape: Merlot
Vineyard Size: 13 hectares
Soil: clay, limestone, basalt
Average Age of Vines: 35 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in concrete with indigenous yeasts
Aging: 8 months in neutral oak
Fining: none
Filtration: none
Added S02: none
“LA REBOULE”
Region: Rhône
Grape: Grenache, Cabernet Sauvignon, Merlot
Vineyard Size: 13 hectares
Soil: clay, limestone, basalt
Farming: organic
Harvest: by hand
Winemaking: 10 day carbonic maceration in cement tanks
Aging: in fiberglass and stainless steel
Fining: none
Filtration: none
Added S02: none
Domaine Matin Calme was started in 2006 when Véronique Souloy and Anthony Guix bought an extraordinary vineyard of Carignan and Grenache Noir vines, that are more than 100 years old around Belesta in the Roussillon. In soils of granite, schist, and gneiss at 1,500 feet above sea level, Matin Calme is able to grow fully mature grapes of high acidity and great density without developing wines of high alcohol.
The viticulture is Ecocert certified organic and the soils are tilled by hand. The fruit is manually harvested and gently pressed in a vertical press. The wine is never pumped and the fermentation is completed with only the natural yeasts. There is no SO2 used in the fermentation process and in certain vintages, like the 2008, there is no SO2 used at all. The yield is very, very small at 20 hl/ha and there is no fining or filtration whatsoever. Terroir at its purest.
“BONICA MARIETA”
Region: Languedoc-Roussillon
Grape: Carignan, Grenache
Vineyard Size: 1 hectare
Soil: granite, schist, gneiss
Average Age of Vines: 65 years
Farming: organic
Harvest: by hand
Winemaking: semi-carbonic maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: none
“MANO A MANO”
Region: Languedoc-Roussillon
Grape: Grenache, Carignan
Vineyard Size: 2 hectares
Soil: granite, schist, gneiss
Average Age of Vines: 55 years
Farming: organic
Harvest: by hand
Winemaking: semi-carbonic maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: none
DOMAINE
DES
HAUTS BAIGNEUX
In 2013, longtime friends Nicolas Grosbois and Philippe Mesnier (from Les Tetes) purchased 12 hectares of vines in Azay-le-Rideau, an excellent though relatively unknown terroir located a few kilometers east of Chinon. They immediately began farming all the vines organically, and set about on an ambitious project to reintroduce the wines of Azay-le-Rideau. Traditionally, Azay-le-Rideau is famous for white wines made from Chenin Blanc and rosé wines made from Grolleau and Gamay.
“LA GROSSE PIERRE” BLANC
“LES MOULINS” ROUGE
Agricola Cirelli is an organic farm certified by IMC (doc. n.3194 RV.01), surrounded by 23 hectares of land. All of its production is designed to respect the natural cycles of the olive trees, vineyards, horticultural crops and the animal breeding. Crop rotation, natural fertilization, and free range animal grazing are Agricola Cirelli’s “techniques” of production. This harmonious environment creates olive oil, wine, vegetables, fruit and meats of supreme quality.
The farm grows its food and wine in total respect of organic agriculture. Nature sets the rules and it dictates the rhythm of every activity. The animals’ interaction with the land offer natural grazing and fertilization of the vines, which means there is no need to use harmful chemical substances.
Francesco purchased the land in 2003 right after his graduation in Economics at a prestigious European university. Before this, he was a student at the Italian Navy College. He decided to dedicate himself to organic agriculture because of the profound values of working the land (“Right after God the farmer comes next” he was told once). He is now helped out by his fiancée, Michela.
His favorite wine is his amphora-fermented wine, as they are truly artisanal containers. There is an obligation to only interact manually with the juice, using nothing other than your body. If you have to clean the vessel, you have to go inside it with your swim suit to clean the vessel. This makes for a more emotional process and requires more effort. It’s you and the clay vessel, that is all.
ORANGE
VINO DA TAVOLA ROSSO
VINO DA TAVOLA BIANCO
Region: Abruzzo
Grape: Trebbiano
Vineyard Size: 2 hectares
Soil: calcium, clay
Average Age of Vines: 6 years
Farming: organic
Harvest: by hand
Winemaking: destemmed, 30 days of maceration on the skins, soft press into stainless steel.
Aging: rested in stainless for 4 months before bottling
Fining: none
Filtration: none
Added S02: low
Region: Abruzzo
Grape: Montepulciano
Vineyard Size: 2 hectares
Soil: calcium, clay
Average Age of Vines: 6 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: low
Region: Abruzzo
Grape: Trebbiano
Vineyard Size: 2 hectares
Soil: calcium, clay
Average Age of Vines: 6 years
Farming: organic
Harvest: by hand
Winemaking: blend of 2015, 2016, 2017 Trebbiano d’Abruzzo Anfora
Aging: blended in July 2018
Fining: none
Filtration: none
S02: low
“We are Davide and Marco. We’ve been friends since 3 years old, and although we took different roads at times, we found each other again during college. Since then, we began our journey into the world of wine.
Our wines are made simply by spontaneously fermented grapes. We don’t add anything else, no clarifying agents or filtration. Residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive.
We’re in a process of constant research, taking inspiration from many winemakers that we’ve met on our journey and with whom we continue to have a dialog about how to cultive, ferment, conserve and age wines. They are a source through which we synthesize our experience, which is in constant evolution.”
“FLAMINGO”
Region: Abruzzo
Grape: Field Blend
Vineyard Size: 1 hectare
Soil: clay, limestone
Average Age of Vines: 50 years
Farming: mixed
Harvest: by hand
Winemaking: 3 day maceration, spontaneous fermentation in fiberglass tanks with indigenous yeasts
Aging: in fiberglass tanks
Fining: none
Filtration: none
Added S02: none
“PANDA”
Region: Abruzzo
Grape: Moscato Rosa
Vineyard Size: 1 hectare
Soil: clay, limestone
Average Age of Vines: 25 years
Farming: mixed
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: none
“PANDA”
Region: Abruzzo
Grape: Pecorino
Vineyard Size: 0.50 hectares
Soil: clay, limestone
Average Age of Vines: 25 years
Farming: mixed
Harvest: by hand
Winemaking: overnight maceration, spontaneous fermentation in concrete tanks with indigenous yeasts
Aging: in concrete tanks
Fining: none
Filtration: none
Added S02: none
Les Tètes is a small wine project run collaboratively by four friends, Nicolas Grosbois, Philippe Mesnier, Baptiste, and Vivien. They are located in the village of Le Pressoir in Touraine Azay-le-Rideau in the Loire Valley. Les Tètes is focused on bringing fresh and fruity competitively-priced wines that are grown organically and fermented with native yeasts and with only minimal sulfur added. In their own words, “Les Tétes is about friendship, and wines you drink with friends.”
Les Tètes are produced at Le Pressoir, in the village of Panzoult. The vineyards are near Honoré de Balzac’s birthplace and Alexander Calder’s workshop, in the unspoiled landscape surrounding Château de Rigny-Ussé. The grapes of “Les Tètes Au Bois Dormant” come directly from the domain of Château de Rigny-Ussé.
“Les Parcelles” by Les Tètes are produced in very small quantities, on parcels (less then one hectare) among the most select AOC in Touraine.
RED
Region: Loire
Grape: Cabernet Franc, Grolleau
Vineyard Size: 8 hectares
Soil: calcareous clay, sand
Average Age of Vines: 25 years
Farming: biodynamic
Harvest: by hand
Winemaking: destemmed, direct press, spontaneous fermentation in concrete with indigenous yeasts
Aging: in concrete
Fining: none
Filtration: none
Added S02: low
BLANCHE
Region: Loire
Grape: Sauvignon Blanc, Chenin Blanc, Chardonnay, Roussanne
Vineyard Size: 8 hectares
Soil: calcareous clay, sand
Average Age of Vines: 25 years
Farming: biodynamic
Harvest: by hand
Winemaking: destemmed, direct press, spontaneous fermentation in concrete with indigenous yeasts
Aging: in concrete
Fining: none
Filtration: none
Added S02: low
ORANGE
Grape: Chenin Blanc, Muscadelle, Mauzac Rose, Colombard
Vineyard Size: 8 hectares
Soil: calcareous clay
Average Age of Vines: 25 years
Farming: biodynamic
Harvest: by hand
Winemaking: 8-14 day maceration, separate, spontaneous fermentation in concrete with indigenous yeasts
Aging: in concrete
Fining: none
Filteration: none
Added S02: 1 mg/L
In 1995, Jean-Baptiste and Charlotte Senat returned to the land of their families, the commune of Trausse in Minervois. At the time, Jean-Baptiste was a student in Paris and was not happy with his life. After meeting various natural winemakers and having read works by Jules Chauvet, he realized the style of wines he wanted to make and where he wanted to make them.
1996 was the first vintage of the Domaine. Jean-Baptiste restructured the cellar and converted to Ecocert farming. He is very active in the vineyards and cellar, taking a hands-on approach. Charlotte manages the administration and commercial parts of the winery, bringing everything together.
The vineyards possess two very distinct terroirs: clay over limestone and lentilles silencieuses de garrigue. The plots are located on the hills of the Montagne Noire, separated by about a dozen kilometers in different communes. Charlotte and Jean-Baptiste believe that the climate is more impactful than even the ground and soil.
Jean-Baptise has become a pioneer of natural winemaking in Minervois. After decades of winemaking, his style has matured – using only native grape varieties (Grenache at the front and center), organic farming, no fining or filtration, and no sulphur. In turn, this produces wines that are each unique but share a universal quality – drinkability.
“ARBALÈTE AND COQUELICOTS”
Region: Minervois
Grape: Grenache 90%, Syrah 10%
Vineyard Size: 15 hectares
Soil: clay, limestone
Average Age of Vines: 25 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 7 months in stainless steel
Fining: none
Filtration: none
Added S02: none
“AMALGAME”
Region: Aude
Grape: Grenache Noir 40%, Grenache Gris 30%, Picpoul Noir 10%, Counoise 10%, Terret Noir 10% co-planted
Vineyard Size: 15 hectares
Soil: clay, limestone
Average Age of Vines: 15 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, 10 day spontaneous co-fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: none
barbba
VINAS
MORA
Following the success of his first winery, Podrum Franjo, Kreso Petrekovic brings his second passion project to life —Vinas Mora. This co-op winery focuses on producing natural wines from Primošten, a historic and UNESCO-protected area in coastal Croatia, near the city of Split.
Kreso, a former somm, wine professional, and importer in New York, found himself in his coastal house in Primošten at the beginning of the COVID-19 pandemic. Passionate about the area, its unique terroir, and Babić grape variety, Kreso always advocates drinking wines made by the local farmers who have no or very little commercial success. This zeal is how he found Josipa and Neno Marinov, a local couple producing wine from Babić, “as their elders did 100 years ago, with some improvements” a few years ago. The pair was selling wines in plastic bottles on the side of the road.
Together with Neno, they discovered nearly abandoned winemaking facilities of a local co-op. This site is where most of the growers in the area would sell their grapes. The closing of the co-op would have devastating effects on the entire local wine-growing community. The opportunity to take over was too good to pass on, and it was also necessary to keep the tradition alive. Joined by another friend and wine professional, Niko Dukan, the three of them founded Vinas Mora, with Kreso at its helm.
A play on words in Croatian, the winery name means “wines from the sea” because of the vineyard’s proximity to the Adriatic. Most of the growers involved farm vineyards only a few meters above sea level, where Babić vines literally grow in the rocks. However, the previously rocky, hardly accessible terrain saw incredible transformation through extreme human effort into agricultural land by manual clearing. Dry-stone walls separate the tiny plots with only three to four plants each, making it extremely hard to farm and harvest here, not to mention impossible to use any machinery.
The primary soil, crvenica (better known as terra rosa in Carso), created by the dissolution of limestone and dolomite, is hard and tight, with very little humus. Nonetheless, the clay component allows it to absorb and keep the water long enough to keep vines hydrated during the long, hot, and dry Mediterranean summers.
“ANDREIS”
Region: Primošten
Grape: Babić
Vineyard Size: 70 hectares
Soil: limestone, dolomite
Average Age of Vines: 25 years
Farming: organic
Harvest: by hand
Winemaking: 35% 6 hour maceration, 65% 4 day maceration, 30% spontaneous fermentation in neutral oak with indigenous yeasts, 70% spontaneous fermentation in polyethylene
Aging: in neutral oak and polyethylene
Fining: none
Filtration: none
Added S02: 10 mg/L
“BARBBA”
Region: Primošten
Grape: Debit, Marastina, Plavina, Lasin
Soil: limestone, dolomite
Average Age of Vines: 30 years
Farming: organic
Harvest: by hand
Winemaking: 35% 7 hour maceration, 65% 3 day maceration, spontaneous co-fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: 10 mg/L
“Generoso” Syrah
“Corrupto” Cab
“Vanidoso” Chardonnay
Damien Laurent is no stranger to winemaking, considering he grew up among vineyards and used to help his grandfather to fill up wine barrels. After managing Chateau L'Escart in Bordeaux for 12 years, together with his Chilean wife Lorena, he aimed to find a ‘terroir’ where they could grow their own vines. Attracted by the breathtaking landscape of Maipo Valley, they quickly learned of its incredible potential, planting their first vine in 2008. Their approach follows a strict vine-growing quality control based on their French standards.
In 2011, they designed their own winery where they vinify in small volumes, working with different qualities and types of wines and using oval tanks to better express the quality of each ‘terroir’. Viña Laurent’s vineyards are right in the middle of the Maipo valley, where the warm climate mimics that of the Mediterranean, which contributes to mature and fresh grapes. The soil is rocky with silty clay, providing a nutrient rich environment for the grapes, as well as allowing for good supply and quick drainage of water.
Chateau le bergey
BOUTEILLE AU CHATEAU
MIS EN
12,5% vol
VIGNOBLES LAURENT VITICULTEURA SANTLOUSES GIRONDE-FRANCE
PRODUCE
OF FRANCE
75d
BORDEAUX
Region: Bordeaux
Grape: Cabernet Sauvignon, Merlot
Vineyard Size: 5 hectares
Soil: fine gravel and clay-limestone
Average Age of Vines: 15 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermented with indigenous yeasts
Aging: 6 months in French oak
DOMAINE DE L’ANGE VIN
Jean-Pierre Robinot first discovered his love of wine when he was 22 years old with a bottle of Cheval Blanc 1964 and from that moment on he became incredibly passionate, even obsessive about wine. In the late 1980s, Jean-Pierre met Jules Chauvet and Marcel Lapierre which offered him a moment of wine revelation.
Soon after, he opened L’Ange Vin, which became one of Paris’ first natural wine bars. He then went on to create the magazine “Le Rouge et Blanc” with critic Michel Bettane vin his early 30’s. “Le Rouge et Blanc” has become an internationally renowned, “bible” of information on natural wine growers in France.
After 12 years of running the wine bar and the magazine, Jean-Pierre decided that the only way to truly understand natural wine was to begin making it himself. In 2001, he started his own winery in Chahaignes, his native village in the Loire. At the time he was still running his wine bar in Paris, so the wine could only be made during rare free moments where he would sip between Paris and the Loire on the train. His early creation, “Cuvée TGV”, is jokingly named after the high speed train he took during this time.
After this first vintage, Jean-Pierre made the decision to close the restaurant and move his family to Chahaignes. He quickly began to acquire plots of land surrounding his home and planting vines of Pineau d’Aunis, Chenin Blanc and Gamay. He also owns and rents five different cellars that are carved into the hills around his winery, each containing dozens of barrels in various states of fermentation.
Robinot’s wine can take a long time to ferment, generally 2 to 4 years, but often even more. He believes in letting wines stay in their old oak barrels until fermentation is complete. Robinot operates under a “no rush” mentality and is fascinated by the changes the wines go through during this time. To the outsider Robinot’s process may seem like total chaos, but he is certainly the master of chaos knowing exact information about every barrel and bottle. Adding to the confusion, the labels on each wine are changed every year. The labels are frequently his or his daughter’s paintings or manipulated photographs, and are always identifiable as Robinot’s.
After this first vintage, Jean-Pierre made the decision to close the restaurant and move his family to Chahaignes. He quickly began to acquire plots of land surrounding his home and planting vines of Pineau d’Aunis, Chenin Blanc and Gamay. He also owns and rents five different cellars that are carved into the hills around his winery, each containing dozens of barrels in various states of f fermentation..
CONCERTO DIVENEZIA
Region: Loire
Grape: Pineau d’Aunis, Chenin Blanc
Vineyard Size: 5 hectares
Soil: calcareous clay
Average Age of Vines: 80 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in barrels with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none
“FÊTEMBULLES”
Region: Loire
Grape: Chenin Blanc
Vineyard Size: 5 hectares
Soil: red clay, flint
Average Age of Vines: 12 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none
KELTIS
(R)
Keltis wines attest to the artisan’s approach in the vineyard and the cellar, they express their terroir, and contain minimum quantities of sulfites. A big share of our wines is unfiltered and that is why our wines carry inside them life and the potential for further development. Marl, which is the main rock of our terroir, provides our wine with minerality, especially felt in the macerated wines.As dictated by our philosophy, our work with wines is done at the time of the full moon, when the wine is at its peak and can fully express its potential. Since we only follow its development and do not monitor it artificially, the wine arrives on the market when it is ready and thus every vintage shows its character in its own moment.
Vineyards of the Keltis wine cellar encompass 5 hectares of land and stretch over the south and south-western positions as well as northern slopes of the Bizeljsko area. Western winds blowing from neighboring Orlica take care of the ventilation and are our natural ally in the fight against diseases. Soil composition includes marl, sandstone with quartz binder, clay, Lithuanian limestone, and limestone with the application of chert.
Vine varieties: autochthonous rumeni plavec (used in sparkling wines because it gives the wine freshness and character), cabernet sauvignon, chardonnay, merlot, Pinot noir, ottonel muscat, Riesling, yellow muscat, pinot gris, and traminer.
“ŽAN” WHITE
“MUFI”
Region: Bizeljsko
Grape: Rumeni Plavec, Muscat, Traminec, Žametna Črnina, Pinot Blanc, Riesling, Kraljevina
Vineyard Size: 5 hectares
Soil: clay, limestone
Average Age of Vines: 14-35 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: separate maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: none
Region: Bizeljsko
Grape: Muscat, Plavac Mali
Vineyard Size: 5 hectares
Soil: marl, clay, sandstone
Average Age of Vines: 14-25 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: none
“ŽAN” RED
Region: Bizeljsko
Grape: Žametna Črnina, Kraljevina, Blaufränkisch, 20% local white grapes
Vineyard Size: 5 hectares
Soil: clay, limestone
Average Age of Vines: 14-35 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: separate, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: 5 mg/L
NABOSO
“Nadja [Miklušičák], originally from Germany, found her passion for wine a time ago. More as a hobby and semi-part of a winery in Austria, she started to make it to her job and life. While working in an amazing wine bar in Copenhagen, we started to build our new winery in Sväty Jur.
Falling in love with the man and the country, she moved to Slovakia and the journey of Naboso began. Beside making wine together with Andrej and taking care of the sales, she is also doing ceramics under her brand erdArbeit.
Andrej has been making wine for nearly a decade but more under the radar. In this time, he gained experience and improved his winemaking from year to year. His palate is extraordinary and his will to learn and improve is endless. With energy, charisma, technical understanding, and of course, with a smile on his face, he shows he just loves making wine.
Together we bring in our different knowledges and experiences from the wine business and build a perfect symbiosis to make for us the best wine as possible.
All work is done by the two of us and for us it is important to have the connection to every process in winemaking by ourselves.
Ryba is our so called ‘Security Manager’. Race: Vineyard Terrier. She is the beautiful soul of NABOSO and part of the family.”
All of the wines are spontaneously fermented, aged using neutral oak and/or acacia barrels. There is no mechanical stressing. The winemaking is carried out by gravity.
DOMA
Region: Little Carpathians
Grape: Welschriesling, Grüner Veltliner, Red Traminer, Red Sylvaner
Vineyard Size: 2 hectares
Soil: granite mother rock, sand brown earth, granite skeleton
Average Age of Vines: 33 years
Farming: organic
Harvest: by hand
Winemaking: 14 day maceration, spontaneous fermentation in vats with indigenous yeasts
Aging: 12 months in acacia barrels
Fining: none
Filtration: none
Added S02: 15-20 mg/L
SPOLU
Region: Little Carpathians
Grape: Müller-Thurgau, Blaufränkisch, Welschriesling, Grüner Veltliner
Vineyard Size: 2 hectares
Soil: granite mother rock, sand brown earth, granite skeleton
Average Age of Vines: 33-46 years
Farming: organic
Harvest: by hand
Winemaking: 14 day co-maceration, spontaneous fermentation in vats with indigenous yeasts
Aging: 12 months in used oak and acacia barrels
Fining: none
Filtration: none
Added S02: 15-20 mg/L