Growers

 

 

CLAUDIO & CRISTINA MENICOCCI

FABRICA DI ROMA, LAZIO, ITALY.

MAKE WINES:

#1 SANGIOVESE #2 TREBBIANO

Claudio and his daughter Cristina farm 30 hectares of biodynamic farmland, divided between olives, hazelnuts and vines. The vines account for 20 hectares and have been farmed following biodynamic principles for 20 years. The soils are volcanic, more specifically compressed volcanic ash, known locally as Tufo, with a high iron content colouring them red, and a naturally high PH. Claudio is really specific in the vineyard and ensures that the vines produce grapes that in turn produce wines with acidity and structure. The winemaking involves very little manipulation - the grapes having arrived in excellent condition. The only addition is a bit of SO2 at filling.

  

 

DIONISIO DE NOVA

VALDEPEÑAS, SPAIN.

MAKE WINES:

#3 AIRÉN-MACABEO #4 TEMPRANILLO

Dionisio farms 20 hectares of middle aged vines and has done so following organic principles for many years. He has 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.

MAKES WINE:

MERLOT LIGHT

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.

 

  

 

FRANCESCO DE FILIPPIS

SAN MINIATO, TUSCANY, ITALY.

MAKES WINES:

#5 SANGIOVESE ROSÉ #6 TREBBIANO SKIN CONTACT


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.

MAKE WINES:

#7 CHENIN-SAV BLANC #8 CABERNET FRANC

 

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.

  



MASSIMO & ANTONELLA: PARTIDA CREUS

BONASTRE, PENEDÈS, CATALONIA.

MAKE WINES:

#9 TREPAT #10 PANSÉ


Massimo and Antonella make some of the best wines coming out of Spain today. Originally from northern Italy, they moved to Barcelona for work. However, there was a problem: they couldn't find the quality of ingredients that they had grown used to in Italy. The solution: grow their own. Over time this project morphed into its current incarnation, Celler Partida Creus. All vines are in clay/chalk soils, and are farmed organically. All the wines are made with little or no interventions at all.