Les Capriades 2022 VdF Méthode Ancestrale Pet'Sec

A delicious, mineral-driven Pet-Nat from Pascal Potaire, "Les Capriades" is all Chardonnay in the '22 vintage. Touraine's limestone soils are on full display in this bottling. Aromas of crushed seashells and lemon zest will have you craving oysters on cue. The body is crackling with vibrant, tart acidity and a crunchy mineral texture that ushers the citrus notes over to a beautiful sweet note that rounds everything into a powerful finish. A wonderful wine that we highly recommend.

Les Capriades 2020 Vin de France Pynoz Rosé

The artistry of Pascal Potaire and Moses Gadouche produces this perfectly balanced Pet'Nat Rosé that spends 24 months sur lie before bottling. A blend of Pinot Noir and Pineau D'Aunis.

Barth, Laurent NV (2019) Alsace Extra Brut Petillant Naturel

Mostly Pinot Auxerrois with some Pinot Noir in the mix, this is a methode ancestrale "Pet Nat" from Laurent Barth... a wine we never knew existed since most of it is sold in Europe and Laurent keeps a fair amount at home to share with friends. The wine spends 18 months sur latte (sur lie) before disgorging. A fascinating and singular wine, with a beautiful creamy texture and subtle aromas of red berries, citrus and minerals that continue on the elegant, refreshing palate. This is one of the most delicious Pet Nats of France - rarely available, don't delay!

Chateau des Rontets 2019 Pouilly-Fuissé "Pierrefolle"

"The Pouilly-Fuissé cuvée Pierrefolle is made from the only vineyard situated outside the Clos at Rontets: this plot is set only 500 meters south and is warmer because of its plain East exposure and the sheltered position from the North wind. This climat has older geological origins, preceding the Jurassic era: it sits on a granitic bedrock and its soil has no clay or limestone. This is why at the beginning of the 1970s it was planted using the Riparia rootstock, which has low vigor and guarantees limited yields and very good quality grapes. All these characteristics produce wines with lower acid, compared to those produced within our Clos. Although larger and somehow more generous, Pierrefolle is always sustained by a precise mineral expression and citrus aromatic note." In the 2019 vintage, the Pierrefolle shows a beautiful, very elegant nose of white and exotic fruits, citrus and stone. The palate is quite dense and very mineral with firm saline acidity underlying the pear and citrus fruit. The finish is long with mineral flavors lingering on the well-structured palate. This is a sensational Pouilly-Fuissé and a great food pairing - drinking well now, but five to ten years of aging will be very interesting. Highly recommended. David Lillie

Dauny 2022 Sancerre Clos du Roy

Domaine Dauny in Crézancy has been organic since 1964 - Nicole and Christian are the twelveth generation at the estate!  The Dauny Clos du Roy is from 40 year-old vines in this famous limestone vineyard. The 2022 has a pale, lemon yellow robe. On the nose it shows ripe stone fruit and golden apple aromas with notes of greengage and Meyer Lemon zest. The mid-weight palate is supple and balanced framed by a salty sense of minerality, with fresh, mouthwatering acidity on a medium long, succulent, slightly herbaceous finish. This was a fine pairing with squash crudo with pistachios, olive oil, and mint and better still with pan roasted chicken breast stuffed with herbed goat cheese and chard. Though for those who are looking for a fresh summer aperitif, not to worry--the 2022 holds plenty of charm.

Chevalerie NV Vin de France Bulle de Fort

The brand new Domaine de la  Chevalerie "Bulle de Fort" is a direct press rosé Petillant Naturel, 100% Cabernet Franc and just incredibly delicious!! Warning, this is not a wimpy pale pink rosé - it shows a deep cherry-red color and a ripe full-bodied palate with beautiful deep red currant/raspberry fruit, a real wine of terroir with bubbles! Really quite sensational, can't wait to bring some home...

Delecheneau (Grange Tiphaine) 2022 Touraine Sauvignon "Trinqu'âmes"

Trinqu'âmes is a very cute pun which means "Let's toast to our souls."  It is what Sauvignon de Touraine should taste like! This wine made under the négoce label of Coralie & Damien Delecheneau: for a couple of years now they have been buying organic grapes at the right price from neighbors they helped with the farming transition. This is great négoce wine. The vineyards are located in a perfect spot for Sauvignon Blanc: between Amboise and Oisly, the sandy silex rich soil over clay allows a ripe expression of the grape with loosing its vibrancy. The grapes are hand-harvested with Damien's supervision, pressed directly, settled overnight than fermented spontaneously. The malo happens more and more, but does not affect the freshness of the wine. The wine is aged in cement for 6 months before lightly filtered with a sulfur dioxide adjustment.  Don't expect a lean, anemic, expression of Sauvignon blanc. Think more a baby expression of good Pouilly-Fumé (unfortunately they are rare...).  You get a bouquet of sage, lemongrass, Tahitian grapefruit with hints of white pepper and passion fruit. The palate has some texture and length allowing a lot of possible pairing, from green tomato & cucumber gazpacho to baked clams to kale caesar salad and young goat cheese. It is a really serious wine (you can even keep 2-3 years) for a ridiculous price! 100% Sauvignon.

Renardat-Fache 2020 Vin de France Meythe (Poulsard)

Wow - A new 100% Poulsard still wine from Renardat-Fache!  The Renardats are 7th-generation vignerons in the tiny Cerdon du Bugey village of Mérignat. They farm their 13 hectares of Gamay and Poulsard organically and biodynamically (certified as of the 2022 vintage) in these high, rolling, wooded, steep hills of rocky clay-limestone soils. "Meythe" is local patois for Poulsard, hence the name of the wine (pronuncation is maitch). The fruit is destemmed and fermented spontaneously with native yeasts and without sulfur in tank. The maceration lasts around a week. The wine is aged in tank and bottled without filtration and with a small amount of sulfur. 400-bottle production in 2020. We haven't tasted this as we only got 18 btls, but it has to be good!

Renardat-Fache 2020/2021 Vin de France Comme dans la cave a Mémé

A new still wine from Renardat-Fache! The first vintage of this still, red, dry, Gamay (as opposed to their more famous Cerdon du Bugey) was 2018. This particular non-vintage "vintage" of the wine is a blend of 70% 2022 and 30% 2021. The bunches are destemmed and fermented spontaneously with native yeasts and without sulfur. The maceration lasts around a week. The wine is aged in old foudres, one of which is depicted on the very lively label, in the cellar of Elie Renardat's grandmother Mémé's house (hence the name of the wine). The wine is bottled without filtration and with a small amount of sulfur. Very small production. Absolutely delicious!

Finot, Thomas 2020 Coteaux Grésivaudan (Isère) Verdesse (Sec)

According to the hefty Wine Grapes book (Robinson/Harding/Vouillamoz), there were a total of about 2 hectares (5 acres) of Verdesse in the world as of 2008. Thomas Finot now says there is about 3-4 hectares total. Thomas started with an old plantation of about 2 ares (200 square meters, or .05 acres) and now has about 1.5 hectares, mostly of younger vines he planted. Verdesse is a grape that, according to Thomas, is green for a long time, and typically ripens late, gaining a golden and amber color at the "very last moment."The color is a glimmering yellow, with dashes of green. The nose is warm, with a little smoke, grilled yellow apricot, and crumbled Provencal herbs. The palate here is beyond lovely - one where the flavors and the structure of the wine cannot be separated. When the wine hits the tongue, there is a literal second where it is light and simple, but it immediately grows. A rich and tender palate with lemons, orange zest, apricot, and minerals. Long finish, ends with herbs and green tea.

Faillenc Sainte Marie 2021 Corbières

This delightful estate uses one-third Syrah, one-third Grenache and one-third Cinsault in their Corbières Rouge, grown on limestone/clay soils in the foothills of Mont Alaric, certified organic since 2007. The wine shows aromas of blackberries, ripe plums, and tiny wild blueberries, as well as notes of balsam wood. Like all the best Languedoc offerings, there's a wild edge here with a bit of funk that is tempered by juicy sleekness. Its excellent balance and wealth of ripe tannins make it a natural at the table - serve with a stew or grilled meats, a coq au vin with farm chicken or guinea hen, and full-flavored cow cheeses.

Bastide Blanche 2016 Bandol Cuvee Fontanéou

From  a 1.75 hectare single vineyard called "Fontanieu", north facing, on a slope near la Cadiere d' Azur on a unique red clay soil over limestone that naturally provides a mineral tension and raciness complemented by notes of nutmeg and violet. Aged in large foudre, 4,000 bottles produced. The 2016 Fontanéou shows a dark black/purple color and aromas of ripe blackberry and back cherry liqueur with smoky garrigue, citrus peel, violet and cocoa. The palate shows supple, spicy black fruits, bitter chocolate, garrigue, black olive and spice - quite ripe but surprisingly well-balanced with cool, earthy acidity. The finish is long with sappy black fruits and mineral flavors - a beautiful Bandol for current drinking that will soften nicely with 5 to 15 years of cellaring.  David Lillie

Hauts de Smith (Smith Haut-Lafite) 2016 Pessac-Leognan

"Blended at the same time as Chateau Smith Haut Lafitte, Les Hauts de Smith 2016 was crafted and aged with the same care as the estate’s Grand Vin; the entire winemaking process is exactly the same." - From the website of Smith Haut-Lafite.  "The 2016 Les Hauts de Smith is pliant, racy and inviting. This Merlot-based wine offers tons of early accessibility and sheer appeal. Super-ripe red cherry, raspberry, mint, rose petal and dried flowers add grace throughout. A range of striking floral/savory Cabernet Sauvignon aromatics add complexity, while the Merlot is felt in the wine’s fleshiness." Vinous

Rateau 2022 Beaune Les Prevoles

 The 2022 Beaune Les Prévoles (a lieu-dit below 1er Cru Chouacheux and les Tuvilains) is the most structured and dense of the Rateau Beaune "village" reds, which shows beautiful ripe aromas of cherry and black raspberry with rose, earth, citrus and brown spice.  The palate is chalky and sapid, showing the ripeness of the 2022s, with lush berry fruits enveloping firm acidity and mineral flavors. Really a lovely wine and quite delicous now, full enough for grilled meats, as well as chicken and pork dishes and cheeses such as morbier, tomme de savoie. This should benefit from a bit of aging but is quite beautiful as a young wine, drink until 2035.

Presqu'ile Winery 2021 Santa Barbara County Chardonnay

Situated in one of the coldest regions of Southern California, this Chardonnay from Santa Barbara County manages the perfect balance between richness and weight, with bright, mouth-watering acidity. Unlike the stereotype of California Chardonnay, the "movie-theatre butter" flavor that comes from an over-abundance of diacetyl presents as a creamy and tangy cream fraiche instead. The proximity to the Pacific Ocean and sandy soils of the vineyard give this wine it's freshness and an aroma of seashells on the nose with soft, white flowers, yellow apple skin, tarragon, and french vanilla. On the palate is an immediate rush of acidity like freshly squeezed lemon juice, followed by the rounded, creaminess of yogurt and finishes with a lingering the lingering stoniness of smooth river rocks. An excellent deal for well-made, organically farmed, food-friendly Chardonnay.

Antiquum Farm 2021 Willamette Valley Pinot Noir 'Juel'

Antiquum Farm is the unique vision of Stephen Hagen, who is more farmer than winemaker and has developed a self-sustaining, regenerative system of farming called Grazing Based Viticulture. The idea is to eliminate fertilizers, compost, and other treatments in favor of a diverse ecosystem of animals that graze the vineyards and keep the soils healthy, or as they aptly describe it: "We see our farm as a complex community where the vines are part of a whole, not the whole." With all that said, the wines are also notably pure and well-made, showing a distinct sense of place within the Willamette Valley and reflecting the harmonious nature of the farm.

Kali-Kovek Kalamona 2022 Somlo Hárslevelu, Juhfark,Furmint (Hungary)

According to fairytales, Kalamona is the name of the three-headed dragon; on the label, each of the three heads represents a grape in the blend: Hárslevelu, Juhfark, and Furmint.  Hand picked and spontaneously fermented in barrels back in Köveskál, it then ages 7 more months in barrel. This is a Lake Balaton approach to Somlói fruit;  this is a salty and electric volcanic white with notes of white flowers, cool forest floor, citrus and white rocks. Giselle Hamburg

Kolfolk 2022 Intra! The Wild Blaufrankisch Rose

This is the 2nd vintage of Stefan's highly sought after rose from Burgenland, Austria made from 100% Blaufrankisch. Hailing from a high altitude, cooler site right on the border with Hungary. The INTRA stands for intracellular aka carbonic maceration, the same technique used in Beaujolais. Very aromatic with aromas of ripe berries and floral with flavors of berries and savory herbs. Super bright and lightly spiced with enough structure to make it a fabulous food accompaniment. Super Quaffable! GH

Radikon 2021 IGT Venezia Giulia Slatnik (Chard, Friulano) 1.5 Liter Magnum

Radikon 2021 Rosso Sasa (75% Merlot, 25% Pignolo)

Bussoletti 2022 Ciliegiolo di Narni "Asla"

Bussoletti’s Ciliegiolo di Narni "Asla" is the new name for the wine we all knew and loved as “0535” (with the illustration of a red Lion and a castle on the label) from central Umbria. Keeping with the lion theme (The lion on the label is a reference to C.S. Lewis’ Chronicles of Narnia books, which were inspired by images of the medieval castle in Narni), this is just a new label, that though unnecessary (we liked the old one just fine!) is actually quite charming. The wine, more importantly, is also charming! A fresh, easygoing red, the nose is rich with fresh red cherries and rose floral notes with delicate tones of black pepper. Juicy on the palate with fresh acidity and very little tannin, it shows more strawberry and raspberry fruit. This is a wine that can lift through richer foods: try it as a foil to creamy or cheesy pasta dishes, as a pairing for charcuterie, or enjoy it on its own!

Folias de Baco 2021 Douro Uivo PT Nat Curtido

A delightful skin contact Pet-Nat from Tiago Sampaio at Folias de Baco. All Moscatel Galego, a local Muscat found in the Douro, the wine has lovely floral aromas, with a delicately textured mouthfeel and fine mousse. Aside from some cloudiness to the wine, there is nothing funky about it, and it definitely excels in the refreshment department. Though tasted solo, it should be great with fried foods, salads, and vegetarian fare, though may be too dry to pair with spicy or sweet dishes. This is a perfect sparkler to sit back with as the sun sets.  EL

Recaredo 2018 "Terrers" Brut Nature Corpinnat Gran Reserva

Certified organic in 2004 and biodynamic in 2010, Recaredo’s unparalleled rigor in the vines and cellar alike result in the most elegant, detailed, and expressive wines. Bone dry and languorous, with bubbles as fine as mineral water and deep, stony minerality to match. Chiseled on the nose and palate, with aromas of lime rind, crunchy green apple, rock salt, and orange blossom. Try this if you love mineral-driven Champagne like Laherte Blanc de Blancs. In 2018, the blend was approximately 50% Xarello, 25% Macabeu, and 25% Perrellada, and disgorgement was after 48 months, a bit shorter than previous releases, giving more freshness and less oxidative notes. Nostalgia for Spanish oysters and delicate young cheeses is activated! 

Jousset, Lise et Bertrand 2022 Vin de France Rose à Lies

Rose á Lies is a beautiful Petillant Naturel Rosé from Lise and Bertrand Jousset in Montlouis-sur-Loire. Made from the Jousset's one hectare parcel in Touraine of 40 year-old organic Gamay and Grolleau vines grown on sand and silex soils over limestone. Fermented in used barriques, the wine is bottled at 15 grams of sugar and finishes at less than 5 grams. The wine has toasty aromas of red currant and raspberry with creamy red fruits on the palate balanced with bracing acidity. The finish is clean, refreshing and long - a perfect Pet Nat for any special or everyday occasion!  (Serve with strawberry soup with mint!)

Champagne Ponson NV Premier Cru Brut

Maxime Ponson, of Champagne Ponson, is a strong proponent of organic viticulture in Champagne, making delightful wines in area around Montagne de Reims. The straightforward and remarkably well-valued "Premier Cru" is a blend of Pinot Meunier, Chardonnay, and Pinot Noir that delivers just enough mid-palate weight and texture while delivering balance and freshness overall. Native yeast fermentation as always. Did we mention it's an incredible deal for real farmer fizz under $50??

Pied a Terre 2021 Sonoma County "Love on Mars" Cab Sauv

"Love on Mars" is Pied a Terre winemaker Richard Luftig's tribute to David Bowie, a special bottling of Cabernet Sauvignon that he describes as a "glam rock Cabernet." It is sourced from a selection of barrels from Pied a Terre's Sonoma Cab which showed more opulent fruit and early maturing qualities, giving it a more lush quality and velvety fruit while retaining a youthful energy.

Argyros Atlantis 2021 Santorini Assyrtiko

Finally, we hit liquid gold with this new find from Santorini ! Established in 1903, the Argyros family has been involved in wine production for decades before that and are the largest private owner of vineyards in Santorini. Made from 90% Assyrtiko with 5% each Aidani and Athiri from 60 year old vines, the Atlantis  has everything in spades one expects from Santorini: smoky minerality, zesty acidity with lemony citrus and island herbs. Medium to full bodied, it's just begging for grilled octopus, shrimp, white fish, briny oysters and pork to accompany  it. Back up the truck and get this bad boy by the case while it lasts! GIselle Hamburg

Ousyra 2022 Syros Serifiotiko

The name of the winery means happiness and reflects the happiness of it's couple, who met and fell in love on Syros. Edward left Scotland and stayed on the beautiful island which is the Capital of the Cyclades. His focus is on reviving it's extinct, indigenous varietals such as Serifiotiko. From ungrafted 80 year old bush vines farmed on terraces carved into the mountainside A cousin of Assyrtiko in all manner, the wine shows great depth of flavors with Intense aromas of dusty, stony  minerality and bright grapefruit and lemon. The palate is wonderfully smoky with citrus, pear and a vibrant acidity and sea spray salinity, Just begging for all manner of seafood, absolutely mouth-watering! Giselle Hamburg

Domaine Douloufakis 2022 Crete (Greece) Dafnios Vidiano

Situated in the heart of the wine-growing zone of Crete, in Dafnes of Heraklion, on hill slopes at an altitude of 350 - 450 meters. The terroir of the Dafnes region is characterized by limestone soil and  has a long viticultural history since the Venetian rule in Crete.  Dafne is the name of the winery's village as well as the laurel tree the nymph Daphne was transformed into after rejecting  Apollo's advances (hence the laurel leaves on the label). Douloufakis is one of the oldest wineries on the island and certified organic. Their Vidiano explodes with aromas of white flowers, herbs, pears, citrus and wet rocks. The palate is medium bodied, citrusy & herbal with ripe pear and a slightly bitter, mineral, long finish. For lovers of Assyrtiko and Albarino. Serve with  pork roast with leeks or octopus with chickpeas and peppers. Giselle Hamburg

Halkia Reddish 2022 Corinthia (Greece) Agiorgitiko

Anna Halkia is a small organic female grower and winemaker in Corinth, Nemea, the largest winemaking region of Greece and home to the Agiorgitiko grape (which is the most planted red Greek grape). Anna grew up in Australia with her immigrant parents, and moved back to Nemea as an adult. In the early 2000s, she decided to create a basic winemaking facility in the back of her house, where the family’s vineyards are located. The lack of investment forced her to rely on basic technology and natural winemaking. There was no surplus of funds to buy lab yeasts and enzymes, which a consulting oenologist had advised her to do, so necessity turned her to wild fermentation and lo-fi winemaking. Anna also applied and received her organic certification. This is the summer version of her regular Agiorgitiko with only a couple hours skin ccontact. Like a pale, ruby rose, it shows notes of berries and  garrigue with bright, peppery acidity. Eminently chillable, it's the perfect warm weather outdoor foil to all your picnic, barbecue and grilling needs. Throw it in the cooler and bring it to the beach! Giselle Hamburg

Zeit 2022 Niederösterreich Wagram Gruner Veltliner Orange

The Zeit 'Orange' is all Gruner Veltliner from around Wagram in Austria. On the light/medium end of the spectrum for orange wines, this has nice mellow texture, some stone fruit, and the subtle feel of skins which lends dryness and frames the wine well. Crown capped, but completely still (no bubbles), this is a great introduction to skin contact ("orange") wines.  -EL

Stein, Ulli 2022 Mosel Riesling Weihwasser Feinherb

Ulli knocks it out of the park again with this breathtakingly ethereal "Feinherb". Weihwasser means Holywater and Holy Moly is right; almost imperceptibly off dry clocking in at 11.5%, it wafts slightly saline lemonade, white flowers and pear on the nose. Flavors of wet rocks and honeydew underscored by herbaceous spearmint dance above the lithe body with a long, elegant finish. Dangerously gulpable so buy two for your next outdoor picnic! Giselle Hamburg

Weingut Harm 2018 Kremstal Riesling Steiner Goldberg

 This phenomenal 1er Cru vineyard lies on the northern shore of the Danube above the village Stein next to the Wachau border in Kremstal. At 400 meters above sea level, Goldberg is the highest site in the Stein area with a clear view across the river to Nikolaihof  in the Wachau.  The soil consists of Glimmerschiefer, loam, and loess, and it is the site that is picked last every harvest. Pure loess soils a meter deep and direct southern exposure contribute to the signature expression of apple and citrus, herbs and sea salt. Although the 2018 vintage was a very hot one, the Harms deliberately pick their grapes early to achieve lower alcohol levels whilst retaining concentration of flavors and aromas. In this vintage, the fruit is very ripe yet simultaneously ethereal. Faint aromas of petrol underscore the flinty minerality and peach sunshine. The palate is all juicy peach lemonade with bright acidity and a lovely slightly saline finish. Lipsmackingly good! Giselle Hamburg

Radikon 2021 IGT Venezia Giulia Slatnik (Chardonnay, Friulano)

Fratelli Alessandria 2022 Verduno Pelaverga

Made from the Pelaverga Piccolo grape, specifically grown in the northern Barolo sub-region of Verduno. Consisting of fruit from many sites: Riva Rocca, Campasso, Boscatto, Neirane, Sotto Orti, Galleria. Guyot trained vines averaging 20 years of age. Fruit added to a pied de cuvee, fermented 6 to 8 days in stainless steel tanks. Aging is done in either stainless or cement for 5 to 6 months, plus an additional month or two in bottle. In the glass, the wine shows a clear red, with nuances of pink and orange. The nose on this wine is terrific. Aromatically sophisticated like a cocktail. Freshly milled peppercorns, pine needles, and grapefruit peel, with the simplest bass note of firm red cherry. It tastes much like it smells, plus salinity and stoniness that adds zip and focus to the palate. The wine's structure relies on this assertiveness, since it is almost free of tannin (in the best way). Completely refreshing.David HatzopoulosI loved the Pelaverga 2022, which seems to show the best that Pelaverga has to offer. This one is light-bodied, and very aromatic, with the classic nose of ground pepper and fresh red fruits that follow through on the palate – “a very versatile wine with food” says Vittore, “salume, spicy foods, even with fish”, which I buy, although it’s delicious all by itself. Jamie Wolff

MicroBio Wines 2022 Castilla y León Brutal Red

More than a decade ago, a consortium of winemakers began making wines under the label "Brutal" for particular no-SO2-added wines that were made in styles that defied traditional categorization. Though there are Brutal bottlings from several countries now, the origins bring us to two rowdy Spaniards, Laureano Serres and Joan Ramon Escoda, who promoted and helped develop the natural wine movement in Spain. This particular Brutal! is from Ismael Gozalo at MicroBio winery, arguably a rowdier Spaniard than Laureano or Joan-Ramon (though we hear he has mellowed out in older age now), Ismael makes very unconventional wines in the Castilla y Leon region. This is a blend of Tempranillo with a touch of Verdejo, carbonic maceration style, and aged in old barrels. Notes of hibisbus and slowly fermenting wild raspberries on the nose, with a slightly granular but in fact quite clean and fruit forward palate. For those lovers of "wild" wines that deliver flavors a bit outside of the expected wheelhouse, this is a must. 

Rafael Palacios 2022 Valdeorras 'Louro do Bolo' Godello

From Rafael Palacios' younger vines in Valdeorras, this is a clean and subtly dense Godello, fermented with indigenous yeasts in large foudres, and aged on the fine lees for four months. A big hit at a recent in-store tasting, we often liken this style of fresh and layered Godello to a good village level Chablis, or Macconais white. There are obvious similarities to a mineral-driven, unoaked Chardonnay, the stoniness at opening, and subtle weight that is expressed after the wine has had time to breath. A fantastic candidate with grilled fish with herbs, or poultry, but perfectly delicious on its own too! -EL

Folias de Baco 2022 Vinho Tinto Uivo Renegado

The Renegado is back! This is a fascinating field blend of 25 different indigenous Portuguese varieties planted 80 years ago on steep slopes of schist and granite. The blend is ~50% white varieties, mainly Gouveio, Abigato, Donzelinho, Malvasia Fina, Viosinho, and 50% reds, Rufete, Tinta Barroca, Touriga Franca, Mourisco, Tinta Roriz. All varieties are hand-harvested separately at their peak, sorted in the vineyeard, and macerated whole cluster for three days. Fermentation occurs in large granite lagers, and then the wine is aged for six months in cement, with 15% in two-year old chestnut oak. This would not only be a candidate for serving chilled, it's pretty much a prerequisite! -EL