Can’t get enough of it. Love this wine for so many reasons.....!
Natural yeasts, no filtration
Aging: Barriques bourguignonnes, 30% new
Bottling: 26 July 2011
Number of bottles produced: 6060
Alcohol: 14,5 %
Blend: Sangiovese .
Cupano is an estate to the south-west of Montalcino bought around 20 years ago by a French family (Lionel and his wife Ornella) from the giant Banfi.
They’ve turned 34 hectares into a boutique biodynamically farmed winery. Cupano produces the most captivating & beautiful Brunello. Stunning minerality & structure
#finewine#wine#winetastingsandevents#italianwines#brunello#biodynamic#biodynamicfarming#winelover @cupanomontalcino #handcraftedwines
På fredag leverte jeg en 5 retters sesongbasert vegetarmeny til en privat fest..det var litt anderledes oppdrag enn jeg pleier å ha og så gøy!! Jeg lagde en meny basert på grønnsaker som er i sesong nå fra @bergsmyrene gård. Med smak av senhøst og ikke altfor mange elemter på hver tallerken. Jeg ville virkelig få frem de gode smakene som helt nyhøstede, lokale grønnsaker har. Det er noe jeg brenner for, å lage gode måltider utifra lokale og bærekraftige råvarer.
Her er to av rettene..Rotgrønnsaksspsghetti av kålrabi og knutekål med fermetert spicy tomatsalsa og en frisk salat med bakt hokkaido, fermetert rødkål og en urtedipp 🌿💛🌟💚 #lovemyjob#vegetarian#organic#biodynamic#healthyfood#foodlover#nordhauggård
Coup de cœur pour ce vin « sables fauves » cépage ugni blanc. Les vignes sont élevées en biodynamie par un couple de vignerons britanniques (Phillip et Sandra Kelton) installés en France dans les landes à #parleboscq et propriétaires de @chateautourblanc
L’équilibre est quasi parfait entre le côté généreux et la fraîcheur + un super rapport qualité prix (bouteille aux environ de 10 euros)
Ravie de cette belle découverte chez @mille1vins à @nogentsurmarne
If you can’t spend Sunday all dolce vita-like at Castello di Verduno’s winery, tucked away between the hills of Verduno and Barbaresco, you might as well spend it sipping their Pelaverga Bianco (a white made from red grapes!) while being serenaded by jazz. @thejazzaholics start at 7 tonight. Happy hour, as usually, every day from 5-7 pm 🎶🍷
Lakshmi Siddi (all photos by permission), of the Siddi people who are descended from East African peoples who came to India in the 7th century as slaves, soldiers, and indentured servants, raises an incredible array of tubers in her jungle farm. She also grows areca for market, bananas, star fruit, cacao, black pepper, and vanilla and raises chickens. Not only is she an incredible farmer, but advocates for Siddi people in the region and is an elected leader of the Vanastree women's agroforestry co-op. Also pictured here is a harvest we prepared of some of her tubers for educating the local community, as well as the areca we bagged for market. Lakshmi is one of my many heroines, and I'm forever honored to have lived and worked with her.
• 🏷 Vin de France, Val de Combrès SPLENDOR IN THE GLASS 2017
👨🏻🌾 Valentin Létoquart
🍇 Assemblage Carignan, Grenache, Muscat et Gros Vert.
Le carignan est vinifié en macération carbonique, le grenache et le muscat sont pressés directement, cela apporte de belles notes florales et encore de la légèreté.
Vinification en levures indigènes, sans sulfites ajoutés. Mis en bouteilles par gravité, sans collage ni filtration.
📋 Domaine créé en 2013, les vignes sont situées à Oppède, sur le versant Nord du Luberon, dans le Vaucluse, à 30 km à l'est de la vallée du Rhône. Conduites en agriculture biologique, les doses de cuivre sont restreintes bien en dessous des seuils autorisés.
Le tri des raisins est draconnien sur la parcelle, éventuellement suivi d'un deuxième tri à la cave. Vendanges manuelles en petites caisses. Chaque cépage est vinifié séparément. Les assemblages sont repensés chaque millésime, en fonction des matières et des résultats souhaités.
Le grenache est généralement vinifié avec éraflage et foulage, et des macérations longues pour exprimer pleinement sa puissance, ses arômes et sa gourmandise. La syrah est soit assemblée directement au grenache, soit vinifiée en semi carbonique, avec par exemple un éraflage mais pas de foulage, de façon à libérer plus délicatement sa texture et exprimer ses arômes complexes. Le carignan enfin est généralement vinifié en macération carbonique, c'est à dire en grappes entières, ce qui confère au vin un fruit rouge incomparable.
Toutes les cuvées sont vinifiées avec les levures du raisin uniquement, aucun intrant ni adjuvant, ni produit de standardisation oenologique n'est utilisé, les vins s'expriment pleinement sans artifices ! Ni collés, ni filtrés, et peu ou pas sulfités selon les millésimes et les cuvées, ils sont les témoins vivants du millésime et de la philosophie du vigneron.
🎨 Rouge rubis
🇫🇷 Rhône, France
I have a backlog of great wines I've tried!
It's been a few weeks since this exceptional dry riesling, but it left an impression on me - only Spanish Rioja seems to challenge Nikolaihof's estate in aging before release. Biodynamic and hand-picked, this producer has a worthy reputation in Austria because of their unique function-follows-form approach
The vineyards trace their history to ancient Roman times, but the Saahs family land was confiscated by Nazis, and it didn't return to them until the 1960s when the family had little money to operate the winery. Unable to afford the common fertilizers and winemaking practices of the day, they focused on biodynamic practices that let the land speak for itself.
The result is exceptional wine, far from the sweetness that many of us expect from Riesling, ripe with stonefruit and bolstered by the grape's signature petrol intensity. I hope to try more examples from this producer soon!
La Vita a Fattoria la Vialla - "A holistic biodynamic view" 🌱🇮🇹
Find the Article link in our Bio & Page
Read the Story about our time in one of the most romantic and beautiful areas in Europe. On a Farm where the values of Tradition, Family, Sustainability and a holistic view of growing crops and manufacturing food-products are on top of the agenda. After a few Weeks of writing, the article is finally done and we are very happy with the outcome. We hope to give you a deeper insight into biodynamic farming applied at the @fattorialavialla in our Blog post. We also want to give a special thanks to @datesandavocados for having such a great time together & finding a new friend in you Lore. *
Let us know what you think about this sustainable form of farming & the work of La Vialla ?
I first discovered the Biodynamic Vineyard Tram Tour at Benziger Family Winery when I was lucky enough to get a guided tour from Mike Benziger himself on a field trip for one of the classes I took while enrolled in the Wine Business program at Sonoma State University 🍷📚
Not only can you stop in to taste their delicious wines, ranging from Pinot Noir to Cabernet Sauvignon, but you also receive a fantastic education on their biodynamic farming practices and the insect pathways they've created across their property 🚜 @benzigerwinery takes caring for the land to a whole other level and it's an incredible sight to see 🌿
Read more about how to spend a day in Glen Ellen over on the blog + shop this fuzzy striped cardi on LIKEtoKNOW.it 💖 http://liketk.it/2yjGI @liketoknow.it #liketkit#LTKholidaystyle#LTKbump#LTKunder100#LTKunder50
Lettuce season is here in San Diego! I'm trying out a new compact romaine called little gem. Its ideal for hot climates and smaller growing areas, so perfect for a San Diego market gardener like me 🙂 Super happy with its flavor and texture. The red there is Rogue d'Hiver an heirloom red romaine.
The wine world is no short of hubris or strong opinions of which i am guilty, particularly that Pet-Nats are crap.
To me this is a category of wine ridden with flaws, and a tendency for it all to taste like apple cider with enough acetic acid to make a hair salon owner blush. For the uninitiated, Pet-Nat or Pétillant Naturel is the cool kids bubbly. Sparkling wine is extremely technical (so don't get fooled into thinking how one can be all "hands off" when making Champagne) and Pet-Nats strip that all back into wine with a bit of fizz. So stripp-y it is that this is the OG sparkling wine technique before Champagne even had bubbles in it. Retro is in yo. .
Winemakers around the world are jumping on the bubble butt train where one bottles a wine still going through primary fermentation, sealing it with a crown cap to "lock in the juices (CO2/bubbles)" and makes a fizzy fizz meant for rapid consumption. By no means should one age a Pet-Nat, but the whole point is to drink it fast and hard. Smash-able is ideal and indeed encouraged for when drinking such hipstery "juice", one must also use the correct slang, brah. The technical issues with Pet-Nat come from its "liveliness" as most are bottled as an unfinished product meaning yeasts are still chugging through their primary ferments. Bottle variation are huge, and one is taking a chance on an unstable wine. As most winemakers don't really know what the end point is going to be, Pet-Nats abound with plenty of flaws. How millennial of us to half-ass it and call it ok.
When it was announced that Pet-Nat was going to be the theme for last night's #housepour ala @grapenomad and fabulously hosted by @jenhoskote , i was hesitant. My reservations with this category have been pleasantly changed at not just the diversity of this evening's lineup (which from what seem to constitutes all Pet-Nats physically available in SG), but of their quality, and yes, cleanliness. I believe only one threw off unnecessary amounts of VA which coincidentally was also the least favorite of the group but for the most part, the wines behaved themselves. Individual bottle comments in the coming days.
We feel that this picture of the 2016 L’Etrange by Pierre Fenals of #maisonenbelleslies wholly encapsulates what is meant by “a well-balanced wine” 😉🍷
📯We’ll also be pouring this beauty alongside a carefully chosen assortment of our red and white Burgundies on the evening of Wednesday 28th November @saplingdalston #limitedplacesavailable#fulldetailstbc#savethedate#Repost @saplingdalston with @get_repost
A beguilingly fresh and pure blend of Pinot Noir and Gamay with a touch of Chardonnay. #biodynamic#lowinterventionwine from 60yr-old vines. So refreshing and gently warming. A perfect autumn quaffer.