An elegant, fully dry Loire Chenin from the Fiefs Vendéens appellation; whereas much of the Loire’s better-known Chenins originate from way upstream in the Touraine or Anjou-Saumur, this comes from just where the river spills into the Atlantic below Nantes.
Indeed, Domaine Saint-Nicolas is precisely WHY Fiefs Vendéen IS known. Michon are biodymanic producers and the Hauts des Clous is the epitome of their art. It has a progressive intensity with great tension and freshness, apple and peach aromas, a very smooth texture and long finish. There are not many dry Chenins like this.
Manzoni Bianco thrives on the clayey-calcareous hills above Trento, where its grapes ripen in late September. Born from the cross of Riesling and Pinot Bianco, this variety expresses the character of the Fontanasanta soil conditions. Its ability to evolve over time requires patience; Fontanasanta Manzoni Bianco is a wine that will begin to fully reveal itself after two or three years from vintage.
Elizabetta Foradori sharing her thoughts on the Biodynamic viticulture that is central to the philosphy at the Foradori Winery: "We haven’t abandoned the modern spirit of knowledge and research, but have attempted to bring Man and his spirituality back into Science, considering not only the materialistic aspects of Nature but devoting ourselves to a deep awareness of the vital processes. "
Bright, clean and more aromatic than usual, the Shakré entices you with its rich fruit and subtle oak nuances before enveloping the palate with spotless Chardonnay fruit and citrus notes, with a crisp clean acid dry finish that lingers on, and on...and on.
This style of wine is called “Orange Wine”, due to the maceration over several weeks with the grape skins and a certain amount of grape stems. Fermentation takes place in the mash, as with red wines. This imparts the wine its unusual orange colour and taste.
The Gräfin is rich in tannin but still soft, full and shows a full spectrum of aromas. This unconventional wine invigorates in a special way body and soul.
This wine is harvested by hand and much care is taken with the selection of grapes to go into the wine. The fermentation of this wine is spontaneous as there are no artificial yeasts added and this process lasts for 2-4 weeks with the grape skins and certain amount of stems remaining in contact with the must in large wooden vats and casks. The process begins with a gentle pressing of the grapes over a period of 4 hours. No additives or filtering of the must is allowed and there is minimal use of sulphur. The Gräfin is aged for 2 years in wooden casks. The wine is not filtered prior to bottling. Biodynamic principles are practiced in both the vineyard and the cellar.