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The Çalkarasi grape is native to Çal in south-western Turkey and typically used to make soft, light reds or more often rosé wines. Pasaeli’s grapes are harvested by hand from a single 30-year-old vineyard. Very pale salmon colour, it is very fresh and light with red fruit flavours and a savoury, dry finish.
Dedicated to practices that care for the land and reduce their environmental footprint, this can be seen most evidently in Taltarni’s approach to sustainability and viticulture. By preserving the natural value of the land, they’re able to produce brighter grapes with balanced acidity that truly reflects the terroir. The combination of many environmental initiatives, along with the skills and expertise of their winemaking and vineyard teams, has resulted in the production of renowned, award-winning wines.
Planted among the estates bee hives and olive trees, the vines are cultivated organically using natural products and minimal sulphur. An aromatic wine, rich in flavour. Characterised by white fruit, grapefruit and floral notes. Pair with Mediterranean food or serve as an aperitif.
The estate was created in the 60’s in Chateau-Thierry, by Robert L’ete and Lillian Vautrin, his wife. They combined their surnames to create the brand. At first floral, the bouquet centres on elegant notes of rose. It then becomes more complex with aromas of fresh grapes and small red fruits. Very fruity, with hints of strawberry and raspberry.
Didier Gallimard owns 10 hectares of prime vineyards on the steep slopes around Les Riceys in the southern Aube. His vines’ average age is over 30 years and the dramatically sloping vineyards, which are of chalk and Kimmeridgian limestone, are planted mainly to Pinot Noir and just a little Chardonnay. Their wines are full and rich and offer enticing aromas and flavours of summer fruits. This delicious Rosé is a blend of 80% Pinot Noir and 20% Chardonnay and cascades with fresh, bright raspberry and strawberry flavours.
Grapes sourced solely from a small handful of chalk downland sites in the county of Hampshire, with an unusual dominance of Pinot Meunier, a red grape the winemaker Jacob believes is particularly suited to the local climate. Grapes are pressed and the juice undergoes primary fermentation in stainless steel tank then secondary fermentation in bottle as per the traditional method, where the wine ages on its lees for two years before disgorgement.