Filipa Pato’s focus is simple: to make great wines from indigenous grapes, in this case using Baga. Grapes are grown using biodynamic practices. In the winery, they handle the grapes with minimal intervention and strict monitoring, allowing them to express themselves.
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Crafted in a classic style by one of the Loire’s most respected producers, this wine hails from biodynamically farmed vineyards near Montrichard and Chissay-en-Touraine, north of the Cher River. It offers remarkable complexity and finesse for the appellation
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The D’Anguera family has farmed the same vineyard in Montsant since 1820, making them true stewards of the land. With seven generations of winemaking tradition, Joan and Josep D’Anguera carry forward a legacy of innovation.
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Arianna Occhipinti is the niece of Giusto Occhipinti, the renowned winemaker behind COS wines, which are widely regarded as among the finest in Sicily. Her journey into winemaking began unexpectedly in 1998 when, at the age of 16, she accompanied her uncle to Vinitaly for four days.
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Biodynamically farmed, this blend includes Welschriesling, Pinot Gris, and Traminer grapes. Moderate skin contact gives the wine a slightly cloudy appearance, yet it remains bright and highly refreshing.
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Winemaker Ricardo Perez is Spain’s leading expert on Biodynamics. He translated Steiner’s works into Spanish and teaches courses on the subject. The winery is part of a complete farm, producing various crops, raising animals, and making many of the biodynamic preparations themselves.
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With its dark ruby color, this wine offers an intriguing sensory experience. On the nose, you’ll find a blend of mineral notes, grass, vinegar, balsamic undertones, pickled cucumber, and hints of fermented pineapple, accompanied by subtle cardamom, cedar, and pine aromas.
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