Growers

 

  

 

LA BODEGA DE LAS ESTRELLAS

VALDEPEÑAS, SPAIN.

 

Dionisio farms 20 hectares of middle aged vines and has done so following organic principles for many years. He also employs elements of biodynamics - especially the use of the lunar calendar. The soils here are limestone heavy (unusual for Valdepeñas) and yield wines that are structured and lifted. All of the wines are made in old Tinajas (clay amphora), the reds going through both fermentation and maturation, whilst the whites are fermented in stainless steel and then transferred to Tinajas. Nothing is added to the wines at any time except for low levels of SO2 at filling.

 

 

 

OLIVIER COHEN

PUECHEBON, LANGUEDOC, FRANCE.

 

Olivier farms 6.5 hectares of organically managed vines. Soils are clay and limestone, and the vines are at reasonable altitude (450 metres above sea level) which means nights are cooler. These factors allow him to harvest grapes that are full of refreshment. Work in the cellar is straight forward - nothing added or taken away, except a low dose of SO2 at filling.

 

  

 

AZIENDA AGRICOLA COSIMO MARIA MASINI

SAN MINIATO, TUSCANY, ITALY.

Francesco farms 16 hectares of vines, as well as wheat, fruit, olives and woodland, on a Tuscan hill near the town of San Miniato. He is very detailed and careful in his approach, true to his philosophy of making the most energising wines without any chemicals or additives. The whole farm is managed biodynamically, and the calcerous soils yield wines that are structured and fresh with nice acidity. The wines are macerated, fermented and aged in large concrete tanks, with nothing added or taken away, except a low dose of SO2 at filling.

  

 

LES TETES COLLECTIVE

AZAY LE RIDEAU, TOURAINE, FRANCE. 

The Les Tetes collective consists of five friends who buy grapes from organic growers outside of the AOC. The grapes are therefore cheaper, but just as good! All the grapes are sourced from around Bourgueil and Touraine, where soils are very calcerous. The wines are crisp edged, energised, beautifully balanced, and very drinkable. They ferment and age the wine in concrete vats, with nothing added or taken away, except a low dose of SO2 at filling.

  



TONI CARBÓ

VILAFRANCA, PENEDÈS, CATALONIA.

Toni holds about 15 hectares of vines spread around the village of Parrelledes, just south of Sant Sadurni d’anoia. Soils are clay/chalk, and wines show it! Balance, freshness, bite, structure are all words I would associate with Toni’s wines. In the celler he works without manIpulations, except for a small dose of sulphites at filling for some of the wines.