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House founded in 2003
One of the widest selections of the web of authors' wines and craftsmen
Assemblage : 40% Dolcetto, Barbera 40%, 20% Nebbiolo
Terroir : calcaire, tuf bleu, argile
ge des vignes : 60 ans pour le Dolcetto, 10 ans pour Barbera et Nebbiolo
Exposition : sud/sud-est
Viticulture : bio certifiée
Vinification : fermentation naturelle avec pigeage manuel
Elevage : en cuve inox pour le Dolcetto, en barrique et demi-muids pour la Barbera et le Nebbiolo
Dégustation : robe rouge rubis brillant avec des reflets violacés. Nez complexe sur les fruits rouges/noirs et les épicés, avec des notes de terreau et de sous-bois. La bouche combine l'acidité de la Barbera, la douceur dynamique du Dolcetto et la vigueur tannique du Nebbiolo. Finale nette et savoureuse.
What is an author wine?
This can be so diverse depending on the personality of their sire, that it is easier to define what it is not. An author wine is anything but a standard, stereotypical wine, made to please as many people as possible. It is therefore rarely produced in millions of copies, copying itself from vintage in vintage.
An author wine is therefore a wine that does not look like that of the neighbor. Which from year to year will evolve according to the vagaries of the weather and the mood of the author - the two that can be linked. Because the author does not rely on market studies to carry out his boat. He makes his wine as he feels, as he likes, as he can, sometimes ... and too bad if he does not please everyone.
This is why author wines are sometimes classified as "table wine" or "France wine". Because the winemaker did not plan the authorized grape variety*, makes the assembly or vinification recommended in the name **. He is often a bit rebellious, our author. But that is why we like it! ... That said, author's wines are not systematically marginal: they are present in most of the appellations, and can be part of the elite of these this***. Because they are not content to have personality: they are good, in addition! With in general aDegree of TorchabilityVery high: we never tire of it at the end of the first sip.
As author's wines are not chaptalized, levied, hacked ... They can have very different profiles depending on the vintage. It is up to us (resellers and consumers) to accept them as they are, and to remain faithful to the producers, because they need us to continue their activity.
*** Like those of Jean-François Ganevat in the Jura or Zind-Humbercht in Alsace