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Only the finest qualities of the Pauillac appellation are good enough for this wine.
Cool nose with mango, gooseberries, pink grapefruit, with a hint of freshly mown grass and herbs.
After a short maceration period, the Pinot Gris grapes undergo spontaneous fermentation and are aged in stainless steel.
The Dreissigacker Riesling comes from the biodynamically cultivated vineyards around Bechtheim and Westhofen.
In honor of the grandfather, the Oestricher Lenchen Spätlese 303 has been vinified since 2000.
This Negroamaro, refined for 12 months in oak barrels and a further 20 months in the bottle, is juicy and present in its approach and progression.
The estate's flagship wine impresses with its balance and exceptional structure.
The flagship of the estate impresses with its balance and exceptional structure.
This white wine presents itself with the typical aroma of a Vernaccia di San Gimignano.
This cuvée, matured in new French oak barriques, is one of the best wines in Italy.
The Nebbiolo grapes for this Barolo, intense in color and aroma, thrive at an altitude of 350 meters.
This location was originally called Ersberg. Only when it became fashionable to remember his Roman roots did the city of Wiesbaden rename him Neroberg.
The basic Bordeaux from Domaines Barons de Rothschild is presented at the highest level and was originally created only for personal use.
On the palate, the wine fills the mouth with pleasantly ripe fruit. The Steinberg is a flatterer, a charmer straight out of a picture book.
As precise and pure as the Riesling "Narrenkappe" is in its aroma, it is equally assertive and demanding on the palate.
On the palate, the Riesling offers a silky, elegant texture. The acidity - typical for 2019 - initially appears ripe and silky, but then it builds up more and more pressure.
The Bric Turot vineyard provides the grapes for this garnet to ruby-red Barbaresco.
Ancient vines in a tiny parcel of the Beaujolais Cru Moulin-à-Vent yield this elegantly concentrated, harmonious, and powerful wine.
Grapes from selected parcels, separate fermentation with natural yeasts, twelve months of lees aging and unfiltered bottling of the wines give Jolivet's "wild" Sancerre the unmist.
After a whole series of vintages in the southern Rhône that were actually far too dry, in which the deep-rooted old vines were essential for the production of outstanding wines, 2.
Bright purple in the glass, floral, playful on the nose, delicate, red fruit with lots of raspberry.
Yellow with green reflections, very pale. Intensely aromatic, with citrus notes of orange peel against a tropical backdrop of pineapple, grapefruit, and custard apples.
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