The Wine Vault features wines from around the world, including a large number of Biodynamic and Organic Wines. Our shop is organized By The Grape, By Style and By Country (use dropdowns above) to help you discover new wines as well as find your favorites with ease.
Showing 169–180 of 415 results
Grapes Varietal : Verdejo and Viura. Vine age : 15 – 145 years. Farming : Practicing Organic. Vinification : 100% free run juice from the younger vines, fermented in stainless steel and bottled directly from the tanks.
Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Barbera.
FROM THE VINTNER:
“Our Barbera comes from a friend’s vineyards in Monforte d’Alba who shares our philosophy and lets us care for the grapes throughout the growing season. Barbera needs hot and semi-dry summers to perform well and good canopy cleaning to avoid problems while ripening. As the grapes begin to ripen, excess clusters are cut. The grapes are then hand harvested early October in cases of 20 kg each. After harvest, the grapes are destemmed without crushing and fermented in stainless steel tanks for 15-25 days. We focus on extracting the few tannins that Barbera has without losing color and aromatics. Following malolactic fermentation the wine ages for 4 months in oak cask and 8 months in concrete. It is then bottled between October and January.”
Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Nebbiolo.
FROM THE VINTNER:
” We selected the top part of Berri vineyard in La Morra to produce our Barolo. A south-west exposed slope with limestone and silt Miocene soil. The vigour of the plants is limited by the presence of water that is never in excess. Hot summer days are mitigated by fresh streams that comes from the Alps and wind that blows in La Morra’s western face. This vineyard is the last to bud and the last to ripen. The canopy in managed with extreme care, thinning the plant to 6-7 bunches each. Harvest is normally around the 20th of October choosing only the best bunches. The fruit is typical of “La Morra” character: elegant nose and fine tannins in the mouth. The grapes are destemmed and transferred into the tank. The maceration is a challenging moment in which we try to pull out good tannins, aromatics and color without over-extracting. Soft pump overs are employed many times per day. After fermentation a delicate skin contact occurs with the submerged cap. The malolactic fermentation normally happens in November and then the wine is aged in big oak casks for 24 months. In the casks, micro-oxygenation is carried by the pores of the wood. This helps the tannins polymerize that results in rounding out the wine. We try to transfer the wine as little as possible to avoid unnecessary stress and bottle after at least 24 months of aging.“
Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Dolcetto D’Alba. The vineyard is worked by hand. Lateral shoots are removed in June and as the grapes begin to ripen, excess clusters are cut. Hand harvest begins early September. Once harvested, the grapes are destemmed without crushing and left on skins to macerate for 5-7 days with no temperature control. After malolactic fermentation the wine is aged for some months in concrete tanks and bottled between May and July. Aged in bottles for 6 months.
Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 90% Arneis and 10% Nascetta. The grapes are hand harvested beginning late August. Then the Arneis grapes are soft pressed in an inert environment for 24 hours after which the clear juice starts fermentation in stainless steel tanks. The Nascetta is destemmed and macerated on skins for two days then fermented in stainless steel tanks. Fermentation on lees for 3 months then blended and aged in concrete on lees for 1 year.
Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.
This wine is made with 100% Nebbiolo.
FROM THE VINTNER:
“Our Langhe Nebbiolo comes from 3 different vineyards in La Morra – The Berri Vineyard fruit gives the wine its aromatics; the Brandini Vineyard fruit gives the wine its body; the Rocchettevino Vineyard fruit gives the wine its structure. All vineyards are managed with extreme care: thorough pruning, good shoot selection, and meticulous grape thinning – cutting off all the wings and the lower part of the big bunches. After harvest the grapes are destemmed without crushing and transferred to the tank for fermentation. During maceration the goal is to extract all of the aromatics and color while avoiding over-extraction, allowing us to produce a wine with a medium structure that’s focused on fruitiness and freshness. At the end of the malolactic fermentation, the wine is transferred in part to stainless steel tanks, and another part is aged in oak. We bottle after 18 months of aging when we feel that tannins are ripened.”
Perfumes : plums, raspberries, blueberry with some delicate wisteria hints. Taste : very easy to drink, with vibrant acidity; fleshy and juicy.
Perfumes: violet and roses, some nice fruits with cherry and raspberry hints. Taste: quite easy to drink, with a fine structure; elegant tannins together with a good freshness. Pairings: perfect for any situation, it can be wonderfully enjoyed from a simple rural picnic to the most silverscreened aperitif; can easily stand important dishes as well.
Ruby red in color with violet tints, the Dolcetto d’Alba Trifolera entices the senses with notes of juicy black cherries, black currants and violets. This wine is very elegant and velvety with harmonious flavors and a pleasantly bitter aftertaste.
Very light in colour and some nougat and Turkish honey notes. Cool and refreshing. Lean and piquant despite the dominance of Zweigelt, this wine points in the Burgundy direction. So fresh and long.
Goldeneye Winery was founded in 1996, years before the Pinot Noir boom that has reshaped the landscape of California winemaking. But the genesis for Goldeneye goes back even further. In 1990, after fifteen years of making world-class Bordeaux-varietal wines, Dan and Margaret Duckhorn embraced their growing love of Pinot Noir. Their vision for Goldeneye was…
A true family passion, cultivated in a century of history, the Goretti family has been making wine since the early 1900s. They are committed to low-impact and sustainable practices in the vineyard and in the winery to ensure that their estates will continue their legacy and last for many generations to come.
This wine is made with 50% Grechetto and 50% Trebbiano. The grapes are hand harvested early September. Then they undergo controlled fermentation in stainless-steel tanks and are aged 1 month in bottle.
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