{"title":"Red Wine","description":"","products":[{"product_id":"pinot-noir-les-natures","title":"Pinot Noir \"les Natures\"","description":"\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe winery owns 17 hectares (42 acres) and farms another 4 hectares (10 acres) of vineyards, all farmed biodynamically. The grapes from the vineyards they farm go into the les Natures and Le Grands Vins selections.\u003c\/p\u003e\n\u003cp\u003eTheir vineyards are well established as DEMETER certified biodynamic, including the famed Grand Cru, Kaefferkopf. This vineyard sits on a steep slope just south of Ammerschwihr. From Kaefferkopf grapes, Adam makes a revered wine of elegance, balance and minerality with excellent aging potential.  Adam’s finest wines come from the Kaefferkopf vineyard.\u003c\/p\u003e\n\u003cp\u003eAll grapes are hand harvested. Fermentations are all from naturally occurring yeast. In an effort to maintain the purity of the fruit in his wines, Jean-Baptiste discards the first and last parts of pressing the grapes, retaining only the juice from the cour (heart) of the pressing.\u003c\/p\u003e","brand":"Jean-Baptiste Adam","offers":[{"title":"Default Title","offer_id":51479037673703,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-109.jpg?v=1764702631"},{"product_id":"sancerre-rouge-mainbre","title":"Sancerre Rouge Mainbre","description":"\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe appellation of Sancerre lies on an outcrop of the chalky Kimmeridgian soils (Terre Blanche) that run from the White Cliffs of Dover down through Champagne, Chablis and the eastern edge of the Loire valley. These soils bring minerality, power and longevity to the wines. The vineyards of the domaine are 80% Terre Blanche and 20% limestone and clay. The limestone and clay soils, called les Caillottes, produce wines more elegantly balanced, fruitier and fuller for earlier consumption. Vine age of the vineyards ranges from 5 to 50 years.\u003c\/p\u003e\n\u003cp\u003eJulien’s farming practices are lutte raisonée. He uses no insecticides or pesticides in the vineyards. 90% of the vineyard rows are grassed to encourage a natural and healthy environment for the vines. Sauvignon Blanc is planted at 6500 vines per hectare. Pinot Noir is planted at 6500-9000 vines per hectare. Yields for the white wines are between 60-65 Hl\/Ha. Domaine Rouge is 45-50 Hl\/Ha and Camille Rouge is 30 Hl\/Ha. No sulfur is used at harvest. The winery makes its own, mineral based sulfur for use in very small amounts during ageing.\u003c\/p\u003e\n\u003cp\u003eThe Sauvignon Blanc for the Sancerre Blanc is pressed long and slow. The juice is allowed to settle for 24 hours at a cold temperature. Fermentation is in stainless steel and enamel tanks at low temperatures for 10-15 days. The wine is then occasionally stirred on the lees for three to four months. The wines are lightly filtered prior to bottling.\u003c\/p\u003e\n\u003cp\u003ePinot Noir receives a 5-7 day cold maceration followed by gentle punching down and pumping over during the 25 day fermentation. No sulfur is used at harvest. For the Sancerre Rouge the must is pressed and the juice is racked to 50% stainless steel tanks and 50% to barrique 1-5 years of age. For the Camille Pinot Noir, the wine ages in 100% new barriques.\u003c\/p\u003e","brand":"Pré Semelé","offers":[{"title":"Default Title","offer_id":51479173267687,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-102.jpg?v=1764704211"},{"product_id":"langhe-nebbiolo","title":"Langhe Nebbiolo","description":"\u003cp\u003e\u003cspan\u003eHISTORY  \u003c\/span\u003eThe origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land.\u003c\/p\u003e\n\u003cp\u003eWhen Pietro Marrone was born in 1887, his father Edoardo was already producing wines.  In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s\/30s the winery began cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.\u003c\/p\u003e\n\u003cp\u003eIn 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”\u003c\/p\u003e\n\u003cp\u003eSince 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe vineyards are the heart of the Marrone property and great care is taken to ensure that the highest quality grapes are harvested vintage after vintage. The vineyards are managed with the aim of creating an ecological system that allows the vines to enjoy the best possible living conditions.\u003c\/p\u003e\n\u003cp\u003eThe use of herbicides is avoided completely. Instead, specific mechanical tools are utilized to help the vine defend itself from pests while aerating the soil at the same time. The Marrone family does their best to minimize the leaching of the soil during storms that would otherwise strip the soil of precious mineral elements. Only organic (strictly selected) fertilizers are used to enable the soil to maintain the natural microflora that is essential to the life of the vine.\u003c\/p\u003e\n\u003cp\u003eAll vineyard management operations are carried out exclusively by hand. Pruning is done is a way that helps to strengthen the individual vine and is followed by hand training the shoots. Thinning is the next step, which sacrifices part of the production to concentrate on the best bunches. Selective hand harvesting into perforated crates means the grapes to reach the cellar in perfect condition.\u003c\/p\u003e","brand":"Marrone","offers":[{"title":"Default Title","offer_id":51479563927783,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-136.jpg?v=1764704034"},{"product_id":"barbera-dalba-carlot","title":"Barbera D'Alba \"Carlot\"","description":"\u003cp\u003e\u003cspan\u003eHISTORY  \u003c\/span\u003eThe origins of Agricola Marrone date back over a century and through four generations. The family is focused on cultivating local grape varietals with a passionate dedication to the land.\u003c\/p\u003e\n\u003cp\u003eWhen Pietro Marrone was born in 1887, his father Edoardo was already producing wines.  In 1910, at 23 years old, he asked his father to plant some vineyards. In the early 1920s\/30s the winery began cultivating vineyards using techniques that were revolutionary at the time: reducing production yields to prioritize higher quality and avoiding sowing wheat between vine rows, a standard practice at the time. This decision was an early adoption of what eventually became known as modern cultivation practices widely used in the region today.\u003c\/p\u003e\n\u003cp\u003eIn 1978 ‘Gianpi’ took over full management of Marrone and began a phase of expansion in the vineyards and the cellar space. His wife Giovanna, affectionately known as “Mamma Gio,” orchestrates private hospitality and is the kitchen director. For Giovanna, food is “tradition and Italian values that go hand with our wines.”\u003c\/p\u003e\n\u003cp\u003eSince 2011 the winery has been run by “Tre Fie,” the three daughters of Gian Piero and Giovanna Marrone. Valentina is the winemaker, Serena runs marketing and business operations, and Denise is the hospitality heart and manager of the visitor programs and restaurant. The farm is run with minimal intervention in the vineyard, a philosophy that carries through from harvest to winemaking. The Marrone family pays careful attention to produce wines that are elegantly structured with the potential to evolve for decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINEYARDS \u0026amp; WINEMAKING  \u003c\/span\u003eThe vineyards are the heart of the Marrone property and great care is taken to ensure that the highest quality grapes are harvested vintage after vintage. The vineyards are managed with the aim of creating an ecological system that allows the vines to enjoy the best possible living conditions.\u003c\/p\u003e\n\u003cp\u003eThe use of herbicides is avoided completely. Instead, specific mechanical tools are utilized to help the vine defend itself from pests while aerating the soil at the same time. The Marrone family does their best to minimize the leaching of the soil during storms that would otherwise strip the soil of precious mineral elements. Only organic (strictly selected) fertilizers are used to enable the soil to maintain the natural microflora that is essential to the life of the vine.\u003c\/p\u003e\n\u003cp\u003eAll vineyard management operations are carried out exclusively by hand. Pruning is done is a way that helps to strengthen the individual vine and is followed by hand training the shoots. Thinning is the next step, which sacrifices part of the production to concentrate on the best bunches. Selective hand harvesting into perforated crates means the grapes to reach the cellar in perfect condition.\u003c\/p\u003e","brand":"Marrone","offers":[{"title":"Default Title","offer_id":51479564452071,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-135.jpg?v=1764703992"},{"product_id":"bastioni-dei-collazzi-chianti-classico","title":"Bastioni Dei Collazzi Chianti Classico","description":"\u003cp\u003eHISTORY  Villa Collazzi is one of the most impressive estates in all of Tuscany. Set atop a hill located a few miles south of Florence on the old road to Volterra, it offers commanding views of the surrounding countryside. This architectural landmark was originally designed by Michelangelo in 1560 for his friend, Agostino Dini. It features two rows of loggias above a large courtyard enclosed on three sides and open on a fourth. The building remained incomplete for centuries until it was purchased by the Marchi family in 1933.\u003c\/p\u003e\n\u003cp\u003eOf the estate’s 960 acres (388.50 ha), 71 acres (28.73 ha) are currently planted to vines. The soils are composed of clay, sand and rock. Well-draining and low in organic matter, they offer the perfect habitat for grapes. The property is planted to Cabernet Sauvignon, Merlot, Cabernet Franc, Sangiovese and Petit Verdot. The wines are aged primarily in new French oak barrels.\u003c\/p\u003e\n\u003cp\u003eVilla Collazzi is currently run by three siblings from the Marchi family – Carlo Marchi, Grazia Marchi Gazzoni Frascara and Bona Marchi Frescobaldi. The first vintage under the Collazzi label was 1999. During the last decade the Marchis invested heavily in the development of Collazzi’s farming business, renewing the vineyards and restructuring the cellar.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The vineyards are located at the Collazzi estate located in the town of Impruneta (Florence).\u003c\/p\u003e\n\u003cp\u003eTotal acres under vine = 71\u003c\/p\u003e\n\u003cp\u003eElevation – 590 ft. above sea level\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp align=\"LEFT\"\u003eExposure – South \/ West\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eSandy and clay soils, rich in limestone, with an abundantly rocky texture, have led to the choice of planting grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and only small amounts of the more traditional varieties.\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003ePlanting Density – 2,477 vines per acre\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eTraining System – Mostly spurred cordon, which is most suited to grape varieties which bear fruit from (basali) buds, such as Cabernet Sauvignon and Merlot.\u003c\/p\u003e\n\u003cp align=\"LEFT\"\u003eAverage vine age – 15 years old\u003c\/p\u003e\n\u003cp\u003eAt Collazzi the microclimate is normally warmer and drier than the surrounding area. Part of the estate lies in a natural amphitheater, with a perfect south-westerly exposure. The high amount of sun light and warm daily temperatures allow a prolonged, complete ripening of the farming products, consistently each year.\u003c\/p\u003e\n\u003cp\u003eWine is grown on 25 hectares (62 acres), while the specialized cultivation of 120 hectares (297 acres) of olive trees produces a precious extra virgin olive oil. Collazzi is also dedicated to the raising of bees, yielding a small quantity of organic honey.\u003c\/p\u003e\n\u003cp\u003eWinemaker - Alberto Torelli has been the Cellar Master and winemaker at Tenuta di Collazzi since the 2005 harvest.\u003c\/p\u003e\n\u003cp\u003eBorn in Florence in 1981, Alberto has deep agricultural roots—farming has been a passion in the Torelli family for generations. At twenty, he began his studies in Viticulture and Enology at the University of Florence while gaining hands-on experience working with wineries throughout the Chianti region.\u003c\/p\u003e\n\u003cp\u003eIn 2005, a fortuitous meeting with Lamberto Frescobaldi led to an opportunity at Collazzi, just as the estate was undergoing a major renovation of its cellar and adopting modern winemaking techniques. Twenty years later, Alberto still approaches each vintage at Collazzi with the same passion and dedication that marked his very first. The wines of Tenuta di Collazzi are a reflection of his dedication and the collective expertise of the entire team.\u003c\/p\u003e\n\u003cp\u003eAlberto describes himself as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e“a lover of the land, an ambassador of its flavors.”\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Collazzi","offers":[{"title":"Default Title","offer_id":51479567958247,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-137.jpg?v=1764703898"},{"product_id":"beaujolais-villages-le-perreon","title":"Beaujolais-Villages ‘Le Perreon’","description":"\u003cp\u003eHISTORY  The Bererd family’s vines are some of the highest in region, sitting between 1,600 and 2,000 feet above sea level. Vineyards are perilously steep, far too dangerous for tractors; harvesters need to be as agile as mountain goats to cut and gather the fruits of the family’s ancient Gamay vines.\u003c\/p\u003e\n\u003cp\u003eVines range from 40 to 60 years old, with many 100 years old or older. Soils are mostly pink decomposed granite, like cru Fleurie. The family has practiced sustainable farming from the start, and is now certified organic.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested exclusively by hand, and sorted at the cellar door. Fruit is fermented on indigenous yeasts in temperature-controlled stainless steel tanks, and aged also in tank.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe summit of Le Perréon is a sight to behold; a patchwork of Gamay vines spill in every direction. The brothers Bererd tend some of the region’s highest-altitude plots, with many vines pushing past 100 years old. This is, above all, an expressively aromatic Beaujolais, with waves of baking spices, blueberries and raspberries. Concentrated, balanced, and very age-worthy.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE DE LA MADONE","offers":[{"title":"Default Title","offer_id":51490986164455,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-132.jpg?v=1764703807"},{"product_id":"bourgogne-pinot-noir-coquette","title":"Bourgogne Pinot Noir ‘Coquette’","description":"\u003cp\u003eHISTORY  Olivier Morin tends some 30 acres of land in the department of the Yonne, between Auxerre and Chablis. The medieval village of Chitry-le-Fort is the center of the small Bourgogne Chitry appellation, and just a stone’s throw from the village of Chablis. Indeed, here the soils are also identical to those in Chablis—Kimmeridgian and Portlandian limestone, very chalky and mineral-rich.\u003c\/p\u003e\n\u003cp\u003eThe estate is not certified but adheres to organic farming practices, including fermenting on indigenous yeasts, planting natural herbs between vineyard rows to prevent erosion and using only organic fertilizer in the fields. The soil is plowed to encourage vine roots to dig deep into the region’s chalky soils; vines, on average, are 30 years old.\u003c\/p\u003e\n\u003cp\u003eOlivier’s cellar is located partially underground, allowing him to move juice and wine via gravity. Whites are fermented and aged in stainless steel tank; reds are aged mostly in older French oak barrels. Very little sulfur is added at any step in the winemaking process, and wines are bottled unfiltered.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAromas that tease, flavors that seduce — that could be great Burgundian Pinot Noir on any day, but when ‘Coquette’ comes to town, all defenses are useless and another glass is a must. This fresh, fruity and endlessly pleasing Pinot Noir from the chalky hills around Chitry is irresistible. Heady aromas of red fruits and spice, waves of silky goodness. Winemaker Olivier Morin ages this beauty in older demi-muid within a solera system, in which he has choice samples of recent vintages; the addition of which gives this delightful (and value) Pinot Noir a touch more aromatic complexity and intensity.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of mixed cherries and raspberries, light spices, red currant.  Suave tannins, medium-bodied; juicy.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE OLIVIER MORIN","offers":[{"title":"Default Title","offer_id":51491018604775,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-70.jpg?v=1764703680"},{"product_id":"bourgogne-chitry-rouge-constance","title":"Bourgogne Chitry Rouge ‘Constance’","description":"\u003cp\u003eHISTORY  Olivier Morin tends some 30 acres of land in the department of the Yonne, between Auxerre and Chablis. The medieval village of Chitry-le-Fort is the center of the small Bourgogne Chitry appellation, and just a stone’s throw from the village of Chablis. Indeed, here the soils are also identical to those in Chablis—Kimmeridgian and Portlandian limestone, very chalky and mineral-rich.\u003c\/p\u003e\n\u003cp\u003eThe estate is not certified but adheres to organic farming practices, including fermenting on indigenous yeasts, planting natural herbs between vineyard rows to prevent erosion and using only organic fertilizer in the fields. The soil is plowed to encourage vine roots to dig deep into the region’s chalky soils; vines, on average, are 30 years old.\u003c\/p\u003e\n\u003cp\u003eOlivier’s cellar is located partially underground, allowing him to move juice and wine via gravity. Whites are fermented and aged in stainless steel tank; reds are aged mostly in older French oak barrels. Very little sulfur is added at any step in the winemaking process, and wines are bottled unfiltered.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAromas that tease, flavors that seduce — that could be great Burgundian Pinot Noir on any day, but when ‘Coquette’ comes to town, all defenses are useless and another glass is a must. This fresh, fruity and endlessly pleasing Pinot Noir from the chalky hills around Chitry is irresistible. Heady aromas of red fruits and spice, waves of silky goodness. Winemaker Olivier Morin ages this beauty in older demi-muid within a solera system, in which he has choice samples of recent vintages; the addition of which gives this delightful (and value) Pinot Noir a touch more aromatic complexity and intensity.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red cherry, red roses, pomegranate jam, light spice.  Moderate, suave tannins; great balance. \u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE OLIVIER MORIN","offers":[{"title":"Default Title","offer_id":51491020832999,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-71.jpg?v=1764703562"},{"product_id":"bourgogne-pinot-noir","title":"Bourgogne Pinot Noir","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA gorgeous selection of organically tended Pinot Noir fruit that fulfulls all your red Burgundy needs. Full-flavored, delicately perfumed; an outperformer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, raspberries and earth. Bright, fresh and juicy; flavors of raspberries, blueberry jam, baking spices.\u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491037511911,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-76.jpg?v=1764703490"},{"product_id":"bourgogne-rouge-cote-d-or-graviers","title":"Bourgogne Rouge Côte d’Or ‘Graviers’","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eCool, red-fruit flavors and smooth tannins. Sourced from a single vineyard in Chambolle-Musigny called ‘Graviers,’ not far from villages-level vineyard ‘Les Herbues.’ Pinot Noir here comes with a refined, mineral edge and concentration is spectacular, sourced from older vines.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, raspberries and earth. Bright, fresh and juicy; flavors of raspberries and baking spices.\u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491037741287,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-77.jpg?v=1764703442"},{"product_id":"cote-de-nuits-villages-rouge-croix-violette","title":"Côte de Nuits-Villages Rouge ‘Croix Violette’","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e‘Croix Violette’ is a small plot surrounded by a stone wall, neighboring an ancient cloister (the Violet Cross) in the village of Brochon. True to its name, fruit here is purple, regal, refined; very juicy and spiced. A classic Pinot Noir with poise and elegance.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of violets, crushed stones, black raspberries.  Mineral, suave; flavors of red berries, ripe red plums.\u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491048030439,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-78.jpg?v=1764703368"},{"product_id":"marsannay-rouge-saint-jacques","title":"Marsannay Rouge ‘Saint-Jacques’","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOne of the Cote de Nuits’ northernmost villages, Marsannay is a cool character and a treasure trove for hidden terroir that makes Pinot Noir magic. ‘Saint-Jacques’ sits high up at the forest line, on nearly solid limestone soils. Chiseled and pure yet also full-bodied and plush, this is an outperforming red wine from a modest Burgundy village now ready for its closeup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eAromas of red and black fruits, light spice and pepper, crushed stones.  Full-bodied, generous, fine-grained tannins.\u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491100000487,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-131.jpg?v=1764703310"},{"product_id":"morey-saint-denis-1er-cru-ruchots","title":"Morey-Saint-Denis 1er Cru ‘Ruchots’","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eIn the south of the village at the border with Chambolle, ‘Ruchots’ sits just under grand cru monopole Clos de Tart and grand cru Bonnes Mares. The vineyard’s location in a small valley means cooler winds from the north inspire a special microclimate, allowing a slower, longer ripening. Soils are thin and iron-rich; subsoils are pure “mother rock” limestone.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of blackberry, violets, warm earth.  Concentrated and intense, with present yet supple tannins.\u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491123036391,"sku":null,"price":138.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-80.jpg?v=1764703246"},{"product_id":"gevrey-chambertin-1er-cru-lavaut-saint-jacques","title":"Gevrey-Chambertin 1er Cru ‘Lavaut Saint-Jacques’","description":"\u003cp\u003eHISTORY  As a négociant, Magnien differentiates himself in that he works closely with his partner vine growers throughout the year, selecting mostly older-vine parcels that are cared for to his exacting standards and by his own vineyard teams. His teams also pick the grapes at harvest, a further qualitative step. (Most négociants buy juice, not grapes.) Most of the vineyards Magnien works with are either certified organic or in the process of conversion — yet all vineyards are cared for according to organic principles. (Labels as of the 2022 vintage help clarify these differences. A full, round sun on a label means a wine that is certified organic; a half-sun means a vineyard that is cared for organically but that is not certified.)\u003c\/p\u003e\n\u003cp\u003eIn the cellar, grapes are usually destemmed and always fermented on indigenous yeasts in temperature-controlled tanks. Magnien typically ages his wines in a combination of older François Frères oak barrels and terracotta containers, either small “eggs” or traditional amphora, ranging in size from 320L to 750L.  This allows his wines to reflect more purity of fruit and terroir character, Magnen maintains. All wines are bottled unfined and unfiltered according to the lunar cycle, and with limited added sulfites.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAbove the village proper, ‘Lavaux Saint-Jacques’ faces southeast at the mouth of the Gevrey combe, or valley. Vines here feed directly from Burgundy’s mother rock of limestone, a few inches from the surface. One of Gevrey’s more noble and structured premier crus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of rose petals, spice, warm earth. Concentrated and layered; cranberry, black cherry, light herbs. \u003c\/span\u003e\u003c\/p\u003e","brand":"MAISON FRÉDÉRIC MAGNIEN","offers":[{"title":"Default Title","offer_id":51491124314343,"sku":null,"price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-79.jpg?v=1764703029"},{"product_id":"charmes-chambertin-grand-cru","title":"Charmes-Chambertin Grand Cru","description":"\u003cp\u003eHISTORY  Raphet Burgundy is handmade from field to bottle, with a rhythm and method that hasn’t changed in four generations. Vines are on average very old, with many vines over 100 years. Harvest is done by hand, and grapes are fermented on indigenous yeasts in tank and then aged for some 18 months in mostly older French oak barrels. Wines are bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRaphet tends four separate parcels in this larger grand cru vineyard, two-thirds of which hail from Charmes proper; the rest from Mazoyères-Chambertin.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHand-harvested.  Fermented on indigenous yeasts in tank.  Aged in older French oak barrels for 18 months (approximately 15% new oak).  Bottled unfined and unfiltered.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red berries, warm baking spices, cranberry jam.  Supple and suave, almost creamy.  Red cherries, cinnamon. \u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE GÉRARD RAPHET","offers":[{"title":"Default Title","offer_id":51491142893799,"sku":null,"price":328.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-121.jpg?v=1764702691"},{"product_id":"morey-saint-denis-1er-cru-aux-cheseaux","title":"Morey-Saint-Denis 1er Cru ‘Aux Cheseaux’","description":"\u003cp\u003eHISTORY  Preserving the health and character of their vineyards is of utmost importance to the Arlaud family. They have farmed organically for years; today they also follow biodynamic principles in caring for their vines and wines. Harvest is always by hand, and vineyard rows are plowed not by tractor but by horse.\u003c\/p\u003e\n\u003cp\u003eOnce harvested, grapes are sorted; depending on the vintage, bunches are either destemmed or left on the stem (but not crushed). Grapes ferment on indigenous yeasts in temperature-controlled cement tanks. Wines are aged in French oak barrel from 14 to 16 months, using on average 15 percent new barrels for villages wines; 20 percent for premier crus; and 30 percent for grand crus. Wines are bottled according to the lunar cycle, unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAn ancient, rocky site that is home to the ruins of a Gallo-Roman villa. The vineyard sits on the northern border of Morey-Saint-Denis, touching grand cru Charmes-Chambertin. Soils here are particularly stony and rich in chalk. Vines planted in 1980.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHand-harvested.  Partially destemmed; fermented on indigenous yeasts in cement tank. Aged in French oak barrels (20% new).  Bottled unfined and unfiltered, according to the lunar cycle. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of light baking spices, crushed stones, summer red\/black berries.  Plush and savory; layers of flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE ARLAUD PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491173204199,"sku":null,"price":158.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-51.jpg?v=1764702441"},{"product_id":"morey-saint-denis-1er-cru-ruchots-1","title":"Morey-Saint-Denis 1er Cru ‘Ruchots’","description":"\u003cp\u003eHISTORY  Preserving the health and character of their vineyards is of utmost importance to the Arlaud family. They have farmed organically for years; today they also follow biodynamic principles in caring for their vines and wines. Harvest is always by hand, and vineyard rows are plowed not by tractor but by horse.\u003c\/p\u003e\n\u003cp\u003eOnce harvested, grapes are sorted; depending on the vintage, bunches are either destemmed or left on the stem (but not crushed). Grapes ferment on indigenous yeasts in temperature-controlled cement tanks. Wines are aged in French oak barrel from 14 to 16 months, using on average 15 percent new barrels for villages wines; 20 percent for premier crus; and 30 percent for grand crus. Wines are bottled according to the lunar cycle, unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLocated at the border with Chambolle-Musigny, and directly below grand cru vineyards Clos de Tart and Bonnes Mares. The name ‘Ruchots’ stems from the French “roche,” or rocks. Vines planted in 1955 and 1983. ‘Ruchots’ is the most structured of the Morey-Saint-Denis premier crus, suited for long cellar aging.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHand-harvested.  Partially destemmed; fermented on indigenous yeasts in cement tank. Aged in French oak barrels (20% new).  Bottled unfined and unfiltered, according to the lunar cycle. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, autumn leaves, baking spices, dark chocolate.  Brooding in its youth; concentrated, mineral and earthy, but balanced.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE ARLAUD PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491175465191,"sku":null,"price":262.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-52.jpg?v=1764702388"},{"product_id":"pommard-en-boeuf","title":"Pommard 'En Boeuf'","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe family tends its 22 acres of vineyards in Monthelie, Meursault, Volnay and Pommard sustainably, and carries a certification HVE3 (Haute Valeur Environnementale), which ensures that vines and soils are cared for as naturally as possible, treatments are minimal and that biodiversity is protected.\u003c\/p\u003e\n\u003cp\u003eAll grapes are harvested by hand in small crates, and fermentation is carried out on indigenous yeasts. Whites are fermented either in temperature-controlled tanks or French oak barrel, then aged in barrel and in tank. Reds are destemmed, fermented in tank and aged in barrel and tank. Wines are lightly filtered before bottling\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe vineyard ‘En Boeuf’ sits on a steep hillside in the valley from Pommard, heading toward Saint-Romain. A lovely, fresh and bright, red plum-fruited Pinot Noir with a graphite backbone.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE ERIC BOIGELOT","offers":[{"title":"Default Title","offer_id":51491199516903,"sku":null,"price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-68.jpg?v=1764702277"},{"product_id":"volnay-ez-blanche","title":"Volnay 'Ez Blanche'","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe family tends its 22 acres of vineyards in Monthelie, Meursault, Volnay and Pommard sustainably, and carries a certification HVE3 (Haute Valeur Environnementale), which ensures that vines and soils are cared for as naturally as possible, treatments are minimal and that biodiversity is protected.\u003c\/p\u003e\n\u003cp\u003eAll grapes are harvested by hand in small crates, and fermentation is carried out on indigenous yeasts. Whites are fermented either in temperature-controlled tanks or French oak barrel, then aged in barrel and in tank. Reds are destemmed, fermented in tank and aged in barrel and tank. Wines are lightly filtered before bottling\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe vineyard ‘Ez Blanches’ sits high on the slope, between forest and the top premier cru vineyard, ‘Clos des Chênes.’ Soils are truly “blanches” or white, with thin topsoil on solid limestone, and produce a structured, mineral-driven Pinot Noir with tangy red fruits and fresh herbs.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE ERIC BOIGELOT","offers":[{"title":"Default Title","offer_id":51491202924775,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-66.jpg?v=1764702232"},{"product_id":"bourgogne-pinot-noir-1","title":"Bourgogne Pinot Noir","description":"\u003cp\u003eHISTORY  The Bouard-Bonnefoy family farms sustainably, avoiding pesticides and herbicides (instead, plowing between rows) and using indigenous yeasts for fermentation. Harvest is always by hand.\u003c\/p\u003e\n\u003cp\u003eGrapes are lightly crushed then pressed in the family’s upright wooden press (inherited from the Bonnefoy grandparents). Juice is placed in older French oak barrels to ferment naturally (for both alcoholic fermentation and malolactic conversion). The estate uses new oak sparingly; each cru sees approximately 20% new wood each vintage. Winemaker Fabrice Bouard uses a minimal dose of sulfur at bottling.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA rare, wonderfully refined and summer-ripe Pinot Noir from sandy soils within the Chassagne-Montrachet commune boundaries. Gorgeous red berry and cherry notes and delicately aromatic; certainly one of the best Bourgogne Rouge wines we’ve had in some time.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of ripe summer red berries, light baking spices, red plums.  Plush, juicy and balanced; flavors of raspberries, red cherries.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE BOUARD-BONNEFOY","offers":[{"title":"Default Title","offer_id":51491237593319,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-97.jpg?v=1764702174"},{"product_id":"chassagne-montrachet-rouge-vieilles-vignes","title":"Chassagne-Montrachet Rouge Vieilles Vignes","description":"\u003cp\u003eHISTORY  The Bouard-Bonnefoy family farms sustainably, avoiding pesticides and herbicides (instead, plowing between rows) and using indigenous yeasts for fermentation. Harvest is always by hand.\u003c\/p\u003e\n\u003cp\u003eGrapes are lightly crushed then pressed in the family’s upright wooden press (inherited from the Bonnefoy grandparents). Juice is placed in older French oak barrels to ferment naturally (for both alcoholic fermentation and malolactic conversion). The estate uses new oak sparingly; each cru sees approximately 20% new wood each vintage. Winemaker Fabrice Bouard uses a minimal dose of sulfur at bottling.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA jewel of a wine, selected from various estate parcels in the appellation that represent a perfect cross-section of Chassagne’s noble terroir. Ripe summer raspberries, poached cherries, baking spices; rubied fruit, suave tannins.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of raspberries, red cherries, pomegranate, light baking spices.  Balanced; refined tannins; precise. \u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE BOUARD-BONNEFOY","offers":[{"title":"Default Title","offer_id":51491240771815,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-96.jpg?v=1764702133"},{"product_id":"santenay-1er-cru-clos-tavannes-copy","title":"Pommard 1er Cru ‘Jarollieres’","description":"\u003cp\u003eHISTORY  Pousse d’Or has three premier cru monopoles, or exclusively estate-owned vineyards, in Volnay: ‘Clos de la Bousse d’Or,’ ‘Clos des Soixante (60)-Ouvrées’ and ‘Clos d’Audignac.’\u003c\/p\u003e\n\u003cp\u003ePousse’s attention to detail and dedication to sustainable viticulture is serious. For years the estate cared for its vines according to organic principles; since 2012, Pousse has incorporated biodynamic practices across all its holdings. As of 2018, the estate has been certified biodynamic per Demeter, a standards body.\u003c\/p\u003e\n\u003cp\u003eGrapes as a rule are harvested and sorted by hand, and bunches are destemmed and fermented on indigenous yeasts in temperature-controlled tanks. Wines are aged 18 months in French oak barrels, with between 30 to 50 percent new wood, depending on the cru.\u003c\/p\u003e\n\u003cp\u003eIn recent vintages, Benoit Landanger has been aging some wines in terracotta amphora. Very little sulfites are added at any point during the winemaking process. All wines are moved and then bottled by gravity, and are unfined and unfiltered according to the lunar calendar.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePousse’s vines sit at the top of the slope, along a stone wall; soils are clay-rich, which contributes to the wine’s supple mouthfeel. One-third of vines was planted in 1925; the rest in the 1970s and 1990s. Hand-harvested. Destemmed and fermented on indigenous yeasts in temperature controlled tanks. Aged in French barrique (30% new) for 18 months. Unfined and unfiltered.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTASTING NOTES  Aromas of black cherry, black raspberry, dusty chocolate.  Earthy, textured, yet refined; medium tannins, ripe flavors of black and red fruits.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE DE LA POUSSE D’OR","offers":[{"title":"Default Title","offer_id":51491279962343,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-56.jpg?v=1764701943"},{"product_id":"bourgogne-rouge","title":"Bourgogne Rouge","description":"\u003cp\u003eHISTORY  The team at Remoissenet wears two hats: one, as a high-quality, small-batch négociant, cultivating close relationships with vine-growers up and down the Côte; and two, as a vine-growing estate, with select vineyards, the majority of which are located in Beaune and Gevrey-Chambertin, cared for according to biodynamic principles.\u003c\/p\u003e\n\u003cp\u003eThe estate works with its vine-growers in a fashion not usual for France: grapes are purchased not by quantity but by quality, with bonuses offered if quality is exceptional. This ensures that Remoissenet gets the finest grapes, regardless of vintage. At harvest, three sorting tables are used (not to mention hundreds of hands) to ensure only the most pristine fruit makes its way into the cellar.\u003c\/p\u003e\n\u003cp\u003eWinemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines; from 30 to 70 percent for premier crus; and from 70 to 100 percent for grand cru wines. Reds are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhites are pressed gently in a pneumatic press and fermented on indigenous yeasts. Barrel aging, depending on vintage and cru, ranges from 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines to 100 percent for grand cru wines.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cspan\u003eWhat a gorgeous Bourgogne! Aromas of red summer berry fruit, red currant, baking spices. Tangy, refined, with suave tannins; flavors of pomegranate jam, red cherries, spice box. The team at Remoissenet selects top Pinot Noir fruit from their many estate-owned and biodynamically cultivated vineyards from both the Côte de Beaune and Côte de Nuits for this delicious red.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTASTING NOTES  Aromas of red summer berry fruit, red currant, baking spices.  Tangy, refined, with suave tannins; flavors of pomegranate jam, red cherries, spice box.\u003c\/span\u003e\u003c\/p\u003e","brand":"REMOISSENET PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491289497831,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/kate_march-23.jpg?v=1776624681"},{"product_id":"chablis","title":"Chablis","description":"\u003cp\u003eHISTORY  The team at Remoissenet wears two hats: one, as a high-quality, small-batch négociant, cultivating close relationships with vine-growers up and down the Côte; and two, as a vine-growing estate, with select vineyards, the majority of which are located in Beaune and Gevrey-Chambertin, cared for according to biodynamic principles.\u003c\/p\u003e\n\u003cp\u003eThe estate works with its vine-growers in a fashion not usual for France: grapes are purchased not by quantity but by quality, with bonuses offered if quality is exceptional. This ensures that Remoissenet gets the finest grapes, regardless of vintage. At harvest, three sorting tables are used (not to mention hundreds of hands) to ensure only the most pristine fruit makes its way into the cellar.\u003c\/p\u003e\n\u003cp\u003eWinemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines; from 30 to 70 percent for premier crus; and from 70 to 100 percent for grand cru wines. Reds are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhites are pressed gently in a pneumatic press and fermented on indigenous yeasts. Barrel aging, depending on vintage and cru, ranges from 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines to 100 percent for grand cru wines.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA harmonious draught of northern Burgundy’s most riveting, stimulating terroir — nothing quite matches a fine, classically poised Chablis! Green apple and Mirabelle plum; citrus zest and chalky energy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTASTING NOTES  Aromas of citrus, ripe pear and crushed stones.  Smooth, silky; flavors of lemon, grapefruit, sea salt.  \u003c\/span\u003e\u003c\/p\u003e","brand":"REMOISSENET PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491290743015,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/kate_march-22.jpg?v=1776624681"},{"product_id":"savigny-les-beaune-rouge-1er-cru-les-serpentieres","title":"Savigny-lès-Beaune Rouge 1er Cru ‘Les Serpentières’","description":"\u003cp\u003eHISTORY  The team at Remoissenet wears two hats: one, as a high-quality, small-batch négociant, cultivating close relationships with vine-growers up and down the Côte; and two, as a vine-growing estate, with select vineyards, the majority of which are located in Beaune and Gevrey-Chambertin, cared for according to biodynamic principles.\u003c\/p\u003e\n\u003cp\u003eThe estate works with its vine-growers in a fashion not usual for France: grapes are purchased not by quantity but by quality, with bonuses offered if quality is exceptional. This ensures that Remoissenet gets the finest grapes, regardless of vintage. At harvest, three sorting tables are used (not to mention hundreds of hands) to ensure only the most pristine fruit makes its way into the cellar.\u003c\/p\u003e\n\u003cp\u003eWinemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines; from 30 to 70 percent for premier crus; and from 70 to 100 percent for grand cru wines. Reds are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhites are pressed gently in a pneumatic press and fermented on indigenous yeasts. Barrel aging, depending on vintage and cru, ranges from 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines to 100 percent for grand cru wines.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFacing full south, ‘Serpentières’ is one of Savigny’s most-prized premier cru vineyards. This Burgundian Pinot Noir is all supple curves and swarthy intensity, with a good dollop of spice and silk on the finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eAromas of black and red cherries, light toast, crushed stones, red plums.  Medium-bodied, suave, fine-grained tannins.\u003c\/span\u003e\u003c\/p\u003e","brand":"REMOISSENET PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491327803623,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-111.jpg?v=1764701843"},{"product_id":"santenay-rouge-1er-cru-grand-clos-rousseau","title":"Santenay Rouge 1er Cru ‘Grand Clos Rousseau’","description":"\u003cp\u003eHISTORY  The team at Remoissenet wears two hats: one, as a high-quality, small-batch négociant, cultivating close relationships with vine-growers up and down the Côte; and two, as a vine-growing estate, with select vineyards, the majority of which are located in Beaune and Gevrey-Chambertin, cared for according to biodynamic principles.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe estate works with its vine-growers in a fashion not usual for France: grapes are purchased not by quantity but by quality, with bonuses offered if quality is exceptional. This ensures that Remoissenet gets the finest grapes, regardless of vintage. At harvest, three sorting tables are used (not to mention hundreds of hands) to ensure only the most pristine fruit makes its way into the cellar.\u003c\/p\u003e\n\u003cp\u003eWinemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines; from 30 to 70 percent for premier crus; and from 70 to 100 percent for grand cru wines. Reds are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhites are pressed gently in a pneumatic press and fermented on indigenous yeasts. Barrel aging, depending on vintage and cru, ranges from 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines to 100 percent for grand cru wines.\u003c\/p\u003e\nVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe southernmost vineyard in Santenay, at the border with the village of Maranges, ‘Grand Clos Rousseau’ occupies the upper portion of the larger ‘Clos Rousseau’ vineyard. Soils are mostly decomposed white limestone, very mineral. Flavors suggest red fruit, baking spices; tannins are earthy, smooth.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAromas of red berries, light spice, earth.  Flavors suggest red fruit, baking spices; tannins are earthy, smooth.\u003c\/span\u003e\u003c\/div\u003e","brand":"REMOISSENET PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491329474791,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-112.jpg?v=1764701723"},{"product_id":"savigny-les-beaune-rouge-1er-cru-les-lavieres","title":"Savigny-lès-Beaune Rouge 1er Cru ‘Les Lavières’","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHISTORY  The team at Remoissenet wears two hats: one, as a high-quality, small-batch négociant, cultivating close relationships with vine-growers up and down the Côte; and two, as a vine-growing estate, with select vineyards, the majority of which are located in Beaune and Gevrey-Chambertin, cared for according to biodynamic principles.\u003c\/p\u003e\n\u003cp\u003eThe estate works with its vine-growers in a fashion not usual for France: grapes are purchased not by quantity but by quality, with bonuses offered if quality is exceptional. This ensures that Remoissenet gets the finest grapes, regardless of vintage. At harvest, three sorting tables are used (not to mention hundreds of hands) to ensure only the most pristine fruit makes its way into the cellar.\u003c\/p\u003e\n\u003cp\u003eWinemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines; from 30 to 70 percent for premier crus; and from 70 to 100 percent for grand cru wines. Reds are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhites are pressed gently in a pneumatic press and fermented on indigenous yeasts. Barrel aging, depending on vintage and cru, ranges from 30 percent new wood for\u003cspan\u003e \u003c\/span\u003e\u003cem\u003evillages\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewines to 100 percent for grand cru wines.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING \u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"fontstyle0\"\u003eFacing full south, ‘Lavières’ is an insider’s plot in Savigny, known for its supple, elegant red wines. Soils are a unique type of slab-formed clay, called “laves” in French. As of the 2022 vintage, vines here are 100 years old.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fontstyle0\"\u003eAromas of black and red cherries, light toast, crushed stones, red plums.  Medium-bodied, suave, fine-grained tannins.\u003c\/span\u003e\u003c\/p\u003e","brand":"REMOISSENET PÈRE ET FILS","offers":[{"title":"Default Title","offer_id":51491330818279,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-113.jpg?v=1764701681"},{"product_id":"bourgogne-rouge-les-chazelles","title":"Bourgogne Rouge ‘Les Chazelles’","description":"\u003cp\u003eHISTORY  Maxime’s family for years sold their fruit to the local cooperative winery. In 2018, Maxime was able to take some of his family’s land under his own control to farm organically, with the help of his mentor Vincent Dureuil-Janthial. Maxime’s relationship with his family’s Montagny vineyards remains in flux; generational changes within family wineries are seldom easy, yet Maxime’s early successes have assuaged family members’ concerns, and they now are more confident that his vision is indeed one that should be encouraged.\u003c\/p\u003e\n\u003cp\u003eGrape growing here is as natural as possible, and Maxime is seeking organic certification for the vineyards he manages. He uses no chemical inputs and is working to tend his vines as gently as possible. For example, Maxime is experimenting with a practice in which one doesn’t hedge the tops of vines to control growth (rognage, in French) but braids them together (tressage, a practice that Cyprien Arlaud at\u003cspan\u003e \u003c\/span\u003eDomaine Arlaud, one of the Cote d’Or’s leading biodynamic estates and North Berkeley partner, is also exploring). All actions in the vineyard and cellar follow the lunar calendar.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand in small crates, sorted in the fields and again in the cellar. A slow, gentle press follows; wines are fermented either in stainless steel tank or in French oak barrels, with little to no added sulfites. Aging is long, between 18 to 20 months, in barrel, followed by an additional six months in tank before bottling.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA pretty Pinot Noir with flavorful heft and grace, grown on exemplary terroir in the south of Montagny. Here the “mother rock” of limestone is just inches from the surface; rubied fruit, stony tension, impressive length. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red berries, crushed stones, purple flowers, warm cedar.  Medium-bodied, silky, fine-grainedt tannins.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE COTTENCEAU","offers":[{"title":"Default Title","offer_id":51491399368935,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-130.jpg?v=1764701481"},{"product_id":"sancerre-rouge","title":"Sancerre Rouge","description":"\u003cp\u003eHISTORY  The petite village of Sury-en-Vaux, northwest of Sancerre, is the secret home of the extraordinarily character-rich wines of the Pastou family. Winemaker\u003cspan\u003e \u003c\/span\u003eJean-Marc Pastou\u003cspan\u003e \u003c\/span\u003efor some 30 years has followed a singular calling to make the most honest and terroir-true Sancerre his few acres will give.\u003c\/p\u003e\n\u003cp\u003eHis vineyards sit at the highest point in the village, and his older vines (that he planted himself) grow on perfect terroir: the classic chalky stones and flinty soils which give Sancerre its characteristic zip.\u003c\/p\u003e\n\u003cp\u003eWe choose from the family’s few temperature-controlled tanks the most expressive, older-vine Sancerre Blanc to bottle unfined and unfiltered as our ‘La Côte de Sury,’ a special wine that captures the essence of what great Sancerre should be—enlivening and satisfying, and a great value, too. The estate’s Sancerre Rouge, a limited-release wine from peerless terroir, is exceptional; and the family’s few acres in Pouilly-Fumé deliver a smoky, racy Sauvignon Blanc each vintage.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe family’s vineyards sit high up on the slope in the village of Sury, northwest of Sancerre. Soils are a mix of sand, “caillottes” (small chalky stones) and flint. Vines are on average 35 years old. Grapes are harvested by hand, and fermented on indigenous yeasts in temperature-controlled, stainless-steel tanks; wines are aged in tank on fine lees, and bottled unfined and unfiltered.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWith just a handful of acres on “terres blanches,” the chalky, mineral soils that define Sancerre, the Pastou family crafts a medium-bodied, delightful Sancerre Rouge — pure Pinot Noir. Great with charcuterie and a rustic baguette after a long day! Made exclusively in tank, so every bit of rubied, Pinot fruit is expressed without filter. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red fruits, light pepper, red plums, purple flowers.  Bright, juicy; great balance, light spice.\u003c\/span\u003e\u003c\/p\u003e","brand":"PAUL ET JEAN-MARC PASTOU","offers":[{"title":"Default Title","offer_id":51514312720615,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-98.jpg?v=1764700462"},{"product_id":"cotes-du-rhone-rouge-vieilles-vignes-cuvee-unique","title":"Côtes du Rhône Rouge Vieilles Vignes Cuvée Unique","description":"\u003cp\u003eHISTORY  \u003cspan dir=\"auto\"\u003eWines from\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan dir=\"auto\"\u003eLe Clos du Caillou\u003c\/span\u003e\u003cspan dir=\"auto\"\u003e are Rhône blends at their most intense.\u003c\/span\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003e \u003c\/span\u003eConcentrated and richly textured, these organically raised, older-vine wines capture the spice and silk of old-vine Grenache grown on the region's finest terroirs. Each wine too reflects the native perfumes of the south, the “garrigue” blend of thyme, rosemary and lavender that grows wild among the estate's vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eOf all the terroir in the Côtes du Rhône appellation, the “clos” of Caillou has to be one of the most exceptional. Completely surrounded by Châteauneuf-du-Pape vineyards, this walled parcel of land was intentionally left out of the appellation by the owner, following a bureaucratic spat back in 1936. What this means today is that Caillou's Côtes du Rhône wines are the qualitatively the same, with regard to terroir and exposition, as top Châteauneuf wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eCaillou's devotion to the character of the land (through bottling wines according to terroir) and his dedication to organic and biodynamic viticulture are what captivated us so many years ago when we first encountered these wines; and over the years, this fidelity to soil and soul has only intensified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cspan dir=\"auto\"\u003eThe estate in Courthézon, in the northeastern part of the Châteauneuf-du-Pape appellation, boasts a mix of terroirs with a predominance of sand, which gives Caillou wines their silky elegance and fine-grained texture. Importantly, the “clos,” or walled portion of the estate where vines for Côtes du Rhône wines are grown, shares the same terroir with Caillou's Châteauneuf-du-Pape vineyards. The estate has been practicing biodynamic viticulture since 2003, and was certified organic as of 2010.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eGrapes are harvested by hand and manually sorted in both the fields and at the cellar, then partially destemmed and fermented on indigenous yeasts in cement tanks. Wines are aged in a combination of large éclair, demi-muid and barrel, depending on the wine and the vintage, for approximately 15 to 18 months in the estate's cool underground cellars, and are bottled unfined and unfiltered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSpicy, sultry and even age-worthy; always too easy to enjoy.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003eAromas of garrigue (wild thyme, lavender and rosemary).  Flavors of raspberry and black cherry. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LE CLOS DU CAILLOU","offers":[{"title":"Default Title","offer_id":51514439172327,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-118.jpg?v=1764700309"},{"product_id":"chateauneuf-du-pape-rouge-les-safres","title":"Châteauneuf-du-Pape Rouge ‘Les Safres’","description":"\u003cp\u003eHISTORY  \u003cspan dir=\"auto\"\u003eWines from\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan dir=\"auto\"\u003eLe Clos du Caillou\u003c\/span\u003e\u003cspan dir=\"auto\"\u003e are Rhône blends at their most intense.\u003c\/span\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003e \u003c\/span\u003eConcentrated and richly textured, these organically raised, older-vine wines capture the spice and silk of old-vine Grenache grown on the region's finest terroirs. Each wine too reflects the native perfumes of the south, the “garrigue” blend of thyme, rosemary and lavender that grows wild among the estate's vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eOf all the terroir in the Côtes du Rhône appellation, the “clos” of Caillou has to be one of the most exceptional. Completely surrounded by Châteauneuf-du-Pape vineyards, this walled parcel of land was intentionally left out of the appellation by the owner, following a bureaucratic spat back in 1936. What this means today is that Caillou's Côtes du Rhône wines are the qualitatively the same, with regard to terroir and exposition, as top Châteauneuf wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eCaillou's devotion to the character of the land (through bottling wines according to terroir) and his dedication to organic and biodynamic viticulture are what captivated us so many years ago when we first encountered these wines; and over the years, this fidelity to soil and soul has only intensified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cspan dir=\"auto\"\u003eThe estate in Courthézon, in the northeastern part of the Châteauneuf-du-Pape appellation, boasts a mix of terroirs with a predominance of sand, which gives Caillou wines their silky elegance and fine-grained texture. Importantly, the “clos,” or walled portion of the estate where vines for Côtes du Rhône wines are grown, shares the same terroir with Caillou's Châteauneuf-du-Pape vineyards. The estate has been practicing biodynamic viticulture since 2003, and was certified organic as of 2010.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eGrapes are harvested by hand and manually sorted in both the fields and at the cellar, then partially destemmed and fermented on indigenous yeasts in cement tanks. Wines are aged in a combination of large éclair, demi-muid and barrel, depending on the wine and the vintage, for approximately 15 to 18 months in the estate's cool underground cellars, and are bottled unfined and unfiltered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe estate's silkiest, most suave Châteauneuf-du-Pape, composed primarily of older-vine Grenache. 'Safres' refers to the wine's terroir of compacted sand, which in the wine translates as a supple texture and smooth tannins. Bold red fruits and endless spice are a nod to the great old-vine Grenache cultivated by this excellent organic winemaking estate.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003eAromas of ripe summer berries, wild strawberry, blueberry, licorice and blond tobacco. Ripe and smooth, fine-grained tannins; flavors of black currant jam, fresh red plums.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LE CLOS DU CAILLOU","offers":[{"title":"Default Title","offer_id":51514473873639,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-119.jpg?v=1764700143"},{"product_id":"barolo-san-lorenzo-di-verduno","title":"Barolo ‘San Lorenzo di Verduno’","description":"\u003cp\u003e HISTORY  \u003cspan\u003eAt the northern edge of the Barolo zone, the sun-bleached, sandstone homes in the village of Verduno glow in the soft morning light. A cool breeze from the river Tanaro rustles the leaves of oak trees that border south-facing vineyards, soaking up the sun’s early rays.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Alessandria family since the mid-19th century has called this gentle landscape home. In 1870, when the family first established their farm, calling it\u003cspan\u003e \u003c\/span\u003eFratelli Alessandria, Verduno was the center of Barolo winemaking—it was here where families first crafted dry Nebbiolo wines in the style we know today, and also bottled wines individually instead of shipping in cask. Because of this, the village was internationally recognized as the face of Barolo and sought out by collectors across the European continent.\u003c\/p\u003e\n\u003cp\u003eToday Verduno is experiencing a renaissance, and it is the “brothers” Alessandria who are guiding the wines of Verduno back to the heights they once held. It is of course a family affair—the brothers Gian Battista and Alessandro, and Alessandro’s son, Vittore, are the stewards of this generations-old estate.\u003c\/p\u003e\n\u003cp\u003eWhat Verduno gives is exactly what we crave in our Barolo wines: complexity without heaviness, structure with finesse. The Alessandria family provides a “mirror to the landscape,” Vittore says, respecting the history of their forefathers yet “looking ahead” to ensure that what’s in each bottle reflects the true essence of Barolo from Verduno.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The family’s 30 acres of vineyards are located in Verduno and Monforte d’Alba, with a focus on Nebbiolo; other grape varieties include Dolcetto, Barbera and the rare Pelaverga, a grape native to Verduno and grown only in the region. White grape varieties include Favorita and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eLocal soils are called “marne di Sant’Agata,” a mix of sand and clay with a high proportion of limestone, unique to Verduno. Vineyards are farmed according to organic practices, but the estate is not certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand, are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged in the family’s 19th-century underground cellar, which maintains a constant temperature of 52-62 degrees Fahrenheit and 80% humidity, in older Slavonian and French oak casks (20-40HL).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e'San Lorenzo’ is located in Verduno, facing south at a slightly lower altitude, between 720 and 880 feet above sea level. Here the mineral influence of the “marne di Sant’Agata” comes through, with more precise floral aromas and a more linear, yet deeply elegant, profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of dark cherries, red plums, red roses, wildflowers.  Supple and silky; tannins are fine-grained.\u003c\/span\u003e\u003c\/p\u003e","brand":"AZIENDA AGRICOLA FRATELLI ALESSANDRIA","offers":[{"title":"Default Title","offer_id":51514647380199,"sku":null,"price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-22.jpg?v=1764700086"},{"product_id":"langhe-nebbiolo-1","title":"Langhe Nebbiolo","description":"\u003cp\u003eHISTORY  The family estate of\u003cspan\u003e \u003c\/span\u003ePiero Busso\u003cspan\u003e \u003c\/span\u003eis a leading name in Barbaresco for its dedication in reflecting the natural elegance of Nebbiolo from Neive.\u003c\/p\u003e\n\u003cp\u003eIndeed, of all the “big” names in Barbaresco, it is Busso who makes true wines of the soil, each carefully selected cru telling the honest, generations-deep story of why this part of Piedmont is so enchanted.\u003c\/p\u003e\n\u003cp\u003ePiero Busso’s father planted in 1948 by hand the Nebbiolo vines that today wrap around the family’s house and cellar in cru ‘Albesani.’ Now Piero’s son, Pierguido and daughter, Emanuela, work side by side with their father and mother, Lucia, in crafting the family’s wines.\u003c\/p\u003e\n\u003cp\u003eThree of the estate’s four crus – Albesani, Mondino and Gallina — are located in Neive, where Barbaresco’s highest-altitude vineyards are found. The fourth, San Stunet, is in Treiso, at the southern end of the appellation.\u003c\/p\u003e\n\u003cp\u003eWhat is striking when you taste these Nebbiolo wines is not a “house” style but a symphony of flavors and textures unique to each vineyard. This is not “baby” Barolo, but Barbaresco writ large, standing proudly apart with its suave tannins, silky texture and endless depth.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  Three of the family’s cru vineyards are located in Neive (Cru Albesani Vigna Borgese, Cru Mondino, Cru Gallina) and the fourth in the south near Treiso (Cru San Stunet). Neive’s vineyards are some of the highest-altitude plots in Barbaresco; wines from Neive are also known for their suave tannins and elegant, aromatic profiles.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards are cared for according to organic principles, and the estate as of the 2019 harvest is officially certified. The family plants cover crops between vine rows to control pests and moderate vine growth. Most work in the fields is performed by hand, by Piero Busso and his son, Pierguido.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand in small crates and destemmed before fermenting on indigenous yeasts in either temperature-controlled, stainless steel tanks or wooden cask fermenters, called “tine.” Macerations are long and slow, for some wines up to 60 days. Wines are aged in large, neutral oak casks (“botti”), and bottled unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Bussos select younger vine fruit for this gorgeous Langhe Nebbiolo wine, redolent of red roses and cherries and wave after wave of baking spices. Truly too good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of ripe red cherries and red roses, light baking spices.  Plush and juicy, with bright cherry and plum flavors.  Long. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA PIERO BUSSO","offers":[{"title":"Default Title","offer_id":51514649116903,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-10.jpg?v=1764699997"},{"product_id":"langhe-nebbiolo-baluma","title":"Langhe Nebbiolo ‘Baluma’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSourced from a west-facing plot just outside the Barolo zone and a hop-skip from the family cantina, ‘Baluma’ is a fresh, rose-kissed and wonderful Nebbiolo made for easy and early enjoyment. In Piedmontese dialect, ‘Baluma’ means “let’s dance!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red berries, cherries, wildflowers, warm spice.  Medium-bodied and silky, ripe tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517132996839,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-28.jpg?v=1764699456"},{"product_id":"barbera-d-alba-ferrione","title":"Barbera d’Alba ‘Ferrione’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNext to Nebbiolo, Barbera is Piedmont’s next-most important grape, a ruddy and rubied, elegant red that can deliver wonderful complexity and concentration when treated like the queen it is. A beautiful wine with plenty of depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of lively red fruits, warm spice, plum.  Medium-bodied and fresh, good balance; fine-grained tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517143384295,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-29.jpg?v=1764699510"},{"product_id":"barolo-del-comune-di-monforte-d-alba","title":"Barolo del Comune di Monforte d’Alba","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“Comune di” is a new designation in Barolo, a way for winemakers to honor the traditions and character of Barolo’s historic villages. Here Diego and Stefano select older vine fruit from their holdings in ‘Pajana,’ a part of the larger ‘Ginestra’ vineyard, and from ‘Gris,’ both located on the eastern slopes of Monforte.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of pie cherries, dried wildflowers, menthol notes, orange peel, warm spice. Medium-bodied, balanced; savory tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517148791015,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-25.jpg?v=1764699379"},{"product_id":"barolo-le-coste-di-monforte","title":"Barolo ‘Le Coste di Monforte’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new Barolo wine, ‘Le Coste di Monforte’ is an especially cool site that sits at serious altitude at the furthest reaches of the Barolo zone, near Monforte d’Alba. Cool and spiced, with pronounced yet ripe tannins and a ton of floral nuance, ‘Le Coste’ is a thrilling new addition to the family’s already stellar lineup of Nebbiolo wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red and pink wildflowers, rose, cherry, cool menthol, spice.  Medium-bodied, balanced; structured yet ripe tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517149806823,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-27.jpg?v=1764699416"},{"product_id":"barolo-ginestra","title":"Barolo ‘Ginestra’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eA rising star in the southern reaches of the Barolo zone, Diego Conterno and his son, Stefano, craft elegant, lively Nebbiolo wines in Monforte d’Alba.\u003c\/p\u003e\n\u003cp\u003eTrained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.\u003c\/p\u003e\n\u003cp\u003eHe left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.  \u003c\/p\u003e\n\u003cp\u003eCrucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe estate tends some 20 acres of vineyard land organically in the village of Monforte d’Alba, located along the southern edge of the Barolo zone. The Conternos began farming organically in 2010, and achieved certification in 2014.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe family’s historical holdings include vines in the ‘Sori’ or full south-facing portion of ‘Ginestra,’ some five-acres worth and planted in 1982. Other holdings include vines in ‘San Pietro,’ ‘Pajana’ (part of Ginestra) and ‘Gris,’ all in Monforte.\u003c\/p\u003e\n\u003cp\u003eThe estate’s Nebbiolo vines (for its Nebbiolo d’Alba bottling) as well as its Barbera, Dolcetto and Nascetta vines, are planted in ‘Ferrione,’ which faces west and is situated just below the family winery, which was renovated in 2014.\u003c\/p\u003e\n\u003cp\u003eHarvest is performed by hand. In the cellar, grapes are destemmed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Barolo wines are aged in traditional oak cask (botti), then further aged in neutral cement tanks before bottling, with very little added sulfur.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMonforte’s crown jewel, ‘Ginestra’ in the hands of Diego Conterno – a native talent who grew up literally in this vineyard – is otherworldly. This single-vineyard Barolo wine, sourced from the ‘Sori’ or 100% south-facing portion of ‘Ginestra,’ is bold, beautiful and seemingly eternal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red and black cherries, bramble fruit, soy, warm spice.  Medium-bodied; structured yet savory tannins, long. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA DIEGO CONTERNO","offers":[{"title":"Default Title","offer_id":51517150429415,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-26.jpg?v=1764699335"},{"product_id":"barbaresco","title":"Barbaresco","description":"\u003cp\u003eHISTORY  Hand-crafted from field to bottle, craft shared as tradition from generation to generation—this is what makes Barbaresco from\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Ronchi so special.\u003c\/p\u003e\n\u003cp\u003eWinemaker Giancarlo Rocca and now four generations of the Rocca clan live in a house built by the family, surrounded by ‘Ronchi’ cru vines. This natural amphitheater not only captures the sun to push Nebbiolo to perfect ripeness but also is stunningly picturesque.\u003c\/p\u003e\n\u003cp\u003eAlthough we have worked with the Rocca family for more than a decade, their peerless Nebbiolo wines are still an insider’s find. The “Ronchi” cru runs along the eastern edge of the appellation, near the historic town of Neive. Bordered by ‘Montestefano’ to the north, where Nebbiolo shows a deep complexity and elegant tannins, and ‘Moccagatta’ (Muncagota) to the south, the source of silky Nebbiolo with delicate yet intense perfumes, ‘Ronchi’ combines the best of all these attributes in a wine that is deliciously unforgettable.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  For more than four generations, the Rocca family has lived surrounded by the vines of the ‘Ronchi’ cru in Barbaresco. The vineyards are part of the family; winemaker Giancarlo Rocca can walk from his cellar door to his Nebbiolo vines in less than a minute. Needless to say all work is performed by hand, and as sustainably as possible. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand, destemmed, then fermented in temperature-controlled, stainless steel tanks. Wines are aged, depending on the cru, in either Slavonian oak casks or a combination of French oak barrel and cask. In recent vintages, Giancarlo has been exploring aging wines in terracotta amphorae, and from his successful efforts has created a new line of amphora-aged wines. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEstate vineyards are located in a natural amphitheater along the eastern edge of the appellation; this pure Nebbiolo combines fruit from the ‘Ronchi’ cru vineyard and from other estate vineyards. Aged for two years in large (20HL) Slavonian cask.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, licorice, game, light smoke; full-bodied and concentrated yet balanced, with moderate tannins and good length.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA RONCHI","offers":[{"title":"Default Title","offer_id":51517164486887,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-23.jpg?v=1764699224"},{"product_id":"barbaresco-gaia-principe","title":"Barbaresco ‘Gaia Principe’","description":"\u003cp\u003eHISTORY  Hand-crafted from field to bottle, craft shared as tradition from generation to generation—this is what makes Barbaresco from\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Ronchi so special.\u003c\/p\u003e\n\u003cp\u003eWinemaker Giancarlo Rocca and now four generations of the Rocca clan live in a house built by the family, surrounded by ‘Ronchi’ cru vines. This natural amphitheater not only captures the sun to push Nebbiolo to perfect ripeness but also is stunningly picturesque.\u003c\/p\u003e\n\u003cp\u003eAlthough we have worked with the Rocca family for more than a decade, their peerless Nebbiolo wines are still an insider’s find. The “Ronchi” cru runs along the eastern edge of the appellation, near the historic town of Neive. Bordered by ‘Montestefano’ to the north, where Nebbiolo shows a deep complexity and elegant tannins, and ‘Moccagatta’ (Muncagota) to the south, the source of silky Nebbiolo with delicate yet intense perfumes, ‘Ronchi’ combines the best of all these attributes in a wine that is deliciously unforgettable.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  For more than four generations, the Rocca family has lived surrounded by the vines of the ‘Ronchi’ cru in Barbaresco. The vineyards are part of the family; winemaker Giancarlo Rocca can walk from his cellar door to his Nebbiolo vines in less than a minute. Needless to say all work is performed by hand, and as sustainably as possible. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eGrapes are harvested by hand, destemmed, then fermented in temperature-controlled, stainless steel tanks. Wines are aged, depending on the cru, in either Slavonian oak casks or a combination of French oak barrel and cask. In recent vintages, Giancarlo has been exploring aging wines in terracotta amphorae, and from his successful efforts has created a new line of amphora-aged wines. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe estate’s new Barbaresco is a dream wine, full of floral intensity and flavorful depth. A selection of fruit from cru ‘Gaia Principe’ near Neive, one of Barbaresco’s leading vineyards. A lovely Nebbiolo with grace and poise.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red cherries, baking spice, rose petal; medium-bodied, with grippy tannins and an earthy finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA RONCHI","offers":[{"title":"Default Title","offer_id":51517168550119,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-24.jpg?v=1764699176"},{"product_id":"barolo-del-comune-di-serralunga-d-alba","title":"Barolo del Comune di Serralunga d’Alba","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eLuigi Vico’s family roots in the Barolo village of Serralunga d’Alba reach back to 1694, yet it took more than 300 years, and the dedication of a native son, for the family name to appear on a Barolo wine.\u003c\/p\u003e\n\u003cp\u003eLuigi’s passion for viticulture started when he was just a boy. He would often help his grandparents during the summer months as they tended by hand their few acres of well-placed vineyard land, purchased by their own parents, in the early 1900s. While they did bottle some of their harvest for the family, most of their Nebbiolo grapes were sold off to local winemakers.\u003c\/p\u003e\n\u003cp\u003eAs is common in many agricultural families, subsequent generations often leave the farm to seek employment elsewhere, leaving behind the grueling work that vine growing can require. The family land was rented out on long-term contracts, and with that, the family’s vinous ties to Serralunga seemed to come to a close.\u003c\/p\u003e\n\u003cp\u003eEventually, fate knocked on Luigi Vico’s door. Well-established in Turin with his family, Luigi still longed for those summers in the fields with his grandparents. And with the long-awaited expiration of the rental contracts, Luigi realized that he could best honor his family’s legacy in Serralunga by reclaiming his vineyards and crafting, finally, a Barolo wine from the family land.\u003c\/p\u003e\n\u003cp\u003eLuigi reached out to one of Serralunga’s most respected and talented winemakers, Davide Rosso of Azienda Agricola Giovanni Rosso, to help him craft his wines. Their first vintage is the incredibly auspicious 2016, a landmark year for Barolo – and it is clear that there is much more in store from this exciting partnership.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe Luigi Vico label is crafted at the estate of Giovanni Rosso by winemaker Davide Rosso, in the Barolo village of Serralunga d’Alba, Luigi Vico’s home town.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Vico family owns approximately five acres of vineyard land across three vineyards: ‘Prapò,’ ‘Meriame’ and ‘Prato Done.’ All vineyards are cared for according to organic principles, and the estate is certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand. Fermentation happens in cement tank on indigenous yeasts. Barolo wines are aged in a combination of French and Slavonian oak cask (“botti”).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new category of Barolo wine as of a decade ago, the designation “comune di” plus village name signifies a Barolo wine farmed and crafted within a specific Barolo village: here, of course, Luigi Vico’s home town of Serralunga d’Alba. This delightful and powerful Nebbiolo is sourced from the ‘Meriame’ vineyard in Serralunga; in fact, it is essentially a single-vineyard wine. Historically an orchard, ‘Meriame’ now is home to Nebbiolo vines, yet with an eye toward biodiversity Luigi has left a fruit tree to mark the beginning of each of his vineyard rows. Luigi’s great-grandparents purchased this small parcel in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red raspberry and plum, chocolate and cocoa nib, light pepper.  Medium-bodied, fine-grained tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA LUIGI VICO","offers":[{"title":"Default Title","offer_id":51517193584871,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-31.jpg?v=1764699134"},{"product_id":"barolo-prapo","title":"Barolo ‘Prapò’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eLuigi Vico’s family roots in the Barolo village of Serralunga d’Alba reach back to 1694, yet it took more than 300 years, and the dedication of a native son, for the family name to appear on a Barolo wine.\u003c\/p\u003e\n\u003cp\u003eLuigi’s passion for viticulture started when he was just a boy. He would often help his grandparents during the summer months as they tended by hand their few acres of well-placed vineyard land, purchased by their own parents, in the early 1900s. While they did bottle some of their harvest for the family, most of their Nebbiolo grapes were sold off to local winemakers.\u003c\/p\u003e\n\u003cp\u003eAs is common in many agricultural families, subsequent generations often leave the farm to seek employment elsewhere, leaving behind the grueling work that vine growing can require. The family land was rented out on long-term contracts, and with that, the family’s vinous ties to Serralunga seemed to come to a close.\u003c\/p\u003e\n\u003cp\u003eEventually, fate knocked on Luigi Vico’s door. Well-established in Turin with his family, Luigi still longed for those summers in the fields with his grandparents. And with the long-awaited expiration of the rental contracts, Luigi realized that he could best honor his family’s legacy in Serralunga by reclaiming his vineyards and crafting, finally, a Barolo wine from the family land.\u003c\/p\u003e\n\u003cp\u003eLuigi reached out to one of Serralunga’s most respected and talented winemakers, Davide Rosso of Azienda Agricola Giovanni Rosso, to help him craft his wines. Their first vintage is the incredibly auspicious 2016, a landmark year for Barolo – and it is clear that there is much more in store from this exciting partnership.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe Luigi Vico label is crafted at the estate of Giovanni Rosso by winemaker Davide Rosso, in the Barolo village of Serralunga d’Alba, Luigi Vico’s home town.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Vico family owns approximately five acres of vineyard land across three vineyards: ‘Prapò,’ ‘Meriame’ and ‘Prato Done.’ All vineyards are cared for according to organic principles, and the estate is certified.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand. Fermentation happens in cement tank on indigenous yeasts. Barolo wines are aged in a combination of French and Slavonian oak cask (“botti”).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLuigi Vico’s great-grandparents purchased land in ‘Prapò’ in 1927. One of Serralunga’s more renowned vineyards (it is also a MGA)\u003c\/span\u003e\u003cspan\u003e, ‘Prapò’ faces east at some 1,050 feet above sea level, and is best known for wines that are driven by finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red cherry, crushed strawberry, with licorice, violet and cocoa nib notes.  Full-bodied, fine-grained tannins; structured with a long finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA new category of Barolo wine as of a decade ago, the designation “comune di” plus village name signifies a Barolo wine farmed and crafted within a specific Barolo village: here, of course, Luigi Vico’s home town of Serralunga d’Alba. This delightful and powerful Nebbiolo is sourced from the ‘Meriame’ vineyard in Serralunga; in fact, it is essentially a single-vineyard wine. Historically an orchard, ‘Meriame’ now is home to Nebbiolo vines, yet with an eye toward biodiversity Luigi has left a fruit tree to mark the beginning of each of his vineyard rows. Luigi’s great-grandparents purchased this small parcel in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of red raspberry and plum, chocolate and cocoa nib, light pepper.  Medium-bodied, fine-grained tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA LUIGI VICO","offers":[{"title":"Default Title","offer_id":51517194109159,"sku":null,"price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-32.jpg?v=1764699083"},{"product_id":"romagna-sangiovese-predappio","title":"Romagna Sangiovese Predappio","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThere is something truly exciting happening in what may seem the unlikeliest of wine regions: Romagna. Sandwiched between the Apennine mountains and the Adriatic Sea, the region of Romagna has been revitalized by a new generation of grower, taking cues from the past with the ultimate goal of better expressing the viticultural potential of Romagna.\u003c\/p\u003e\n\u003cp\u003eLeading this reawakening is Chiara Condello, who cares for 10 acres of Sangiovese grapes organically in Predappio, a small village nestled among the fog-covered Apennine foothills.\u003c\/p\u003e\n\u003cp\u003eBorn in Forlí, Chiara comes from a winemaking family. Her father Francesco grew up among Zibibbo vines in Calabria, tended by his father. Chiara remembers summers spent with her grandfather in the vineyards, an experience that she believes helped plant a seed for her winemaking passion years later.\u003c\/p\u003e\n\u003cp\u003eIn the early 2000s and after a successful business career, Chiara’s father Francesco founded his winemaking estate called Condé. Chiara too couldn’t resist the siren call of wine; in 2012, after earning her master’s in economics, she worked at Condé during the summer. When harvest came around, she realized she couldn’t leave, acknowledging that the vineyard and cantina were truly her “natural habitat.”\u003c\/p\u003e\n\u003cp\u003eChiara Condello wines are a special project distinctly separate from the Condé estate; her first vintage was 2015.\u003c\/p\u003e\n\u003cp\u003eMany viticultural experts are coming around to the idea that Romagna may be the original home of the Sangiovese grape, here called Sangioveto dal Cannello Piccolo Predappio. Bunches are smaller, berries are smaller and the grape’s skin thicker than Sangiovese Grosso, found most often in Chianti Classico and Montalcino. Crucially, Predappio’s unique\u003cspan\u003e \u003c\/span\u003e\u003cem\u003espungone\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esoils are rich in marine fossils, giving Sangiovese grown here a luminous, suave and spiced character, redolent of cherry blossom and smoky incense.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The Predappio region for centuries has been linked to the production of Sangiovese wines. As far back as 1383, regional laws set quality-minded parameters for harvest and vinification.\u003c\/p\u003e\n\u003cp\u003eToday the same holds true. The Predappio appellation for Sangiovese, in particular, sets itself apart from the greater Romagna region in its stricter quality requirements—including lower yields, longer aging and ensuring wines are made exclusively from Sangiovese.\u003c\/p\u003e\n\u003cp\u003eThe Sangiovese grape that is native to the region is called Sangioveto dal Cannello Piccolo Predappio (or just Sangiovese di Predappio), which has smaller berries and bunches than does Sangiovese Grosso (grown typically in Montalcino in Tuscany, as just one example).\u003c\/p\u003e\n\u003cp\u003eVineyards range in altitude from 450 to 1,050 feet above sea level on rolling hills. Set between the Apennine mountains and the Adriatic Sea, Predappio is characterized by cool breezes and broad diurnal swings, which helps preserve both acidity and aroma in grapes.\u003c\/p\u003e\n\u003cp\u003eSoils mix limestone and colored clays with spungone, a special type of rock made up of marine fossils from the Pliocene era. (A legacy of the Adriatic that during this era, reached this far inland.)\u003c\/p\u003e\n\u003cp\u003eThe vineyards are certified organic. Grapes are hand-harvested, and fermented on indigenous yeasts (either destemmed or partially destemmed) in either stainless steel tanks, open-top tronconic wood fermenters or larger tonneaux. Wines are aged in Slavonian oak “botti” or large cask.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA perfect and peerless example of the purity and energy of Sangiovese from Romagna. The region’s unique “spungone” soils contribute a saline minerality to each sip, fresh and lively and wonderfully juicy, as well. Sangiovese by way of Burgundy? A delight and delicious surprise from an up-and-coming winemaking talent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of crushed stones, ripe red cherries, notes of wild herbs, musk and earth.  Juicy, medium-bodied and fresh; red cherries and cranberry, refined tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA CHIARA CONDELLO","offers":[{"title":"Default Title","offer_id":51517204889831,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-16.jpg?v=1764699021"},{"product_id":"rosso-di-montalcino","title":"Rosso di Montalcino","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eMany an independent winemaker will tell you that if you want something done well, you’re going to have to do it yourself.\u003cspan\u003e \u003c\/span\u003ePatrizia Cencioni takes this adage to the extreme—as winemaker, vineyard manager and owner, she is the singular beating heart and soul of her independent estate.\u003c\/p\u003e\n\u003cp\u003eWhile Patrizia’s family roots do reach back decades in Montalcino, hers is not a typical tale of wine-stained generations, each planting vines and learning from the next. Patrizia wanted to make Brunello wines (but her extended family felt it wasn’t “women’s work”); thus, she bought a crumbling property on the northeast flanks of Montalcino in 1989 and set to doing things her way.\u003c\/p\u003e\n\u003cp\u003eToday Patrizia’s soulful wines stand as a solid example of how hard work and perseverance can take a dream and transform it into one of the more promising boutique estates in this world-famous appellation.\u003c\/p\u003e\n\u003cp\u003eSitting on a perfect plateau some 1,050 feet above sea level, Azienda Agricola Patrizia Cencioni benefits from a particularly windy microclimate that moderates the more Mediterranean heat of this side of Montalcino. Brunello here is wonderfully suave and savory, with tangy licorice and black cherry fruit. Patrizia’s Riserva, a single-vineyard selection of older vines, takes this intensity a notch higher, all the while preserving the freshness and energy that the best Sangiovese Grosso wines can and should give.\u003c\/p\u003e\n\u003cp\u003eToday Patrizia works side-by-side with her daughters, Annalisa and Ariana, in the fields and in the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecantina\u003c\/em\u003e. They represent Montalcino’s next winemaking generation, forging their own traditions, just as their mother did.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  The estate, to the northeast of the village of Montalcino, comprises more than 100 acres of land, a quarter of which is planted to vine. Some additional 15 acres are planted to olive trees, with the rest of the high-altitude estate left to wild forest.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards range from 900 to 1,050 feet in altitude, over a series of rolling hills, that benefit from the cooling winds that sweep down from Mount Amiata yet are at the same time well-exposed to the warm afternoon sun. Soils are classic Montalcino, a combination of “galestro,” a mineral-rich compacted clay, and friable volcanic rock.\u003c\/p\u003e\n\u003cp\u003eVines are cared for according to organic principles, and the estate is working toward certification. The oldest plot of vines, called ‘123,’ was planted in 1988 and is reserved primarily for the estate’s Brunello di Montalcino Riserva wine.\u003c\/p\u003e\n\u003cp\u003eGrapes are harvested by hand and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged either in older French oak barrels or traditional, larger “botti” made of French and\/or Slavonian oak.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA “baby” Brunello in style and substance! Patrizia selects younger-vine fruit from her Brunello vineyards for this spiced and suave Rosso, vinified on indigenous yeasts and aged in large oak cask. Ripe cherry and raspberry notes mix with brown spice and earthy nuance; lots of energy and freshness on the palate. A lovely Rosso with grace and poise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black and red cherries, red plums, light baking spice.  Juicy, bright fruit; lively on the tongue.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA PATRIZIA CENCIONI","offers":[{"title":"Default Title","offer_id":51517345923303,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-13.jpg?v=1764698971"},{"product_id":"sicilia-rosso-tartaraci","title":"Sicilia Rosso ‘Tartaraci’","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eIn 1799, England’s Lord Admiral Horatio Nelson had just vanquished the French in the Mediterranean and was given by the Neapolitan king the title, Duke of Bronte—plus a plot of land on Mount Etna’s northwest face, covered in grape vines.\u003c\/p\u003e\n\u003cp\u003eThese few acres, more than 3,000 feet above the azure Mediterranean with midnight-black volcanic soils, today still retain the same mix of grapes they did centuries ago: Nerello Mascalese, Etna’s native red grape, and Grenache—a legacy, perhaps, of the Spanish House of Bourbon that ruled the region during the 18th century.\u003c\/p\u003e\n\u003cp\u003eIndeed,\u003cspan\u003e \u003c\/span\u003eAzienda Agricola Buscemi\u003cspan\u003e \u003c\/span\u003eis the single winery in Sicily that honors the ancient ties of the Mediterranean winemaking diaspora. These two red grapes thrive amid Etna’s extreme climactic conditions—for wines of impeccable balance and freshness that are like few other wines from Sicily.\u003c\/p\u003e\n\u003cp\u003eWinemaker Mirella Buscemi, originally from Syracuse, is a trained chemist; it was her grandparents who owned vineyards and who inspired in her a love of viticulture and wine. Fate showed its hand once she met and married winemaker Alberto Graci (of Azienda Agricola Graci in Passopisciaro), with a wedding gift of ‘Tartaraci,’ the plot of land once owned by naval legends, now back in native hands.\u003c\/p\u003e\n\u003cp\u003eWith bush-trained vines more than 100 years old, ‘Tartaraci’ is a unique vineyard, covered in snow during winter and Mediterranean-hot in summer. Yet great wine is always made at the extremes—and it is here, at altitude, where Mirella crafts world-class red and white wines redolent of wild herbs and silky fruit, in micro-quantities.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e‘Tartaraci’ is a contiguous, single-vineyard plot totaling just under four acres on the northwest side of Mount Etna, at 3,215 feet above sea level. An ancient vineyard under cultivation for hundreds of years, ‘Tartaraci’ is prized for its very old vines (on average, 90 years) trained as bush vines (albarello) and planted on the pure volcanic soils of Etna.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eFacing north, ‘Tartaraci’ allows for a slow and long maturation of fruit, with large diurnal shifts given the plot’s altitude. Harvest often takes place in late October and stretches into early November.\u003c\/p\u003e\n\u003cp\u003eVines are cared for sustainably, and harvest is by hand. Both red and white grapes are destemmed. Red grapes are fermented and aged in cement tank; white grapes in large, older oak tonneaux. Production levels each vintage are very low, with less than 2,000 bottles of white wine and 4,000 bottles of red wine.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSo much history, so much surprise: the ‘Tartaraci’ vineyard is like no other plot on Etna, at nearly 3,000 feet in altitude with a northern exposure, yet still Mediterranean-influenced and wild in its beauty and vinous potential. Here Nerello Mascalese and Grenache are blended for a delicate yet potent red, full of silk and substance, endlessly refined and oh-so fresh. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of fresh raspberries and red cherries, incense and crushed stones, light peppery notes.  Refined and smooth, finegrained tannins; impeccable balance and freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"AZIENDA AGRICOLA BUSCEMI","offers":[{"title":"Default Title","offer_id":51517372694759,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-143.jpg?v=1764698922"},{"product_id":"bourgogne-pinot-noir-2","title":"Bourgogne Pinot Noir","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe style of\u003cspan\u003e \u003c\/span\u003ePhilippe Gavignet Burgundy “brings back” the profound elegance of Pinot Noir to Nuits-Saint-Georges, an appellation often known for more tannic (and often less balanced) wines. Gavignet wines are solid proof that Nuits has the terroir to produce elegant Burgundy but that it requires a conscientious winemaker such as Philippe to craft it.\u003c\/p\u003e\n\u003cp\u003eWhat first attracted us to this fourth-generation estate nearly more than 20 years ago was the impressive pedigree of Gavignet’s vineyards in Nuits. What you’ll discover with these selections are unquestionably some of Nuits’ most expressive, very-old-vine terroirs, with vines planted as far back as the 1920s.\u003c\/p\u003e\n\u003cp\u003eYet what’s kept us coming back to this modest cellar is the finesse and harmony of this estate’s honest, hand-crafted wines. Not to mention what an enjoyable experience it is to taste with Philippe, a “salt of the earth” sort of winemaker. He can’t stand pretence; casual but serious, Philippe is a true artisan who is always eager to share with us older bottles to show just how revelatory his old-vine Nuits can be.\u003c\/p\u003e\n\u003cp\u003eCuriously, Gavignet remains an insider’s secret, while “bigger” names in the village garner the attention (and demand ever-higher prices). Yet no other producer even comes close to capturing the true character of this impeccable terroir as does Philippe Gavignet.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eMost of winemaker Philippe Gavignet’s Pinot Noir vines are very old, with a majority planted in the 1930s and 1950s. Vineyards are cared for as naturally as possible, avoiding the use of herbicides and pesticides. Harvest is by hand; wines are aged in a mix of new and older French oak barrels (with no more than one-third new oak). All wines are bottled unfined and unfiltered.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNot your “average” Bourgogne Rouge. Gavignet combines fruit from 45+ year old vines grown on two separate plots in Nuits proper; the vineyards’ mineral-rich, silty soils contribute spice and refined tannins. It’s true that you can judge the talents of a winemaker in how he or she treats their “base” wine; this is, hands-down, one of the more refined, character-rich Bourgogne Rouge wines out there.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black fruits and a hint of forest floor. Flavors of black\/red fruits and black pepper. Savory and mouth-watering!\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE PHILIPPE GAVIGNET","offers":[{"title":"Default Title","offer_id":51517511336167,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-83.jpg?v=1764698738"},{"product_id":"nuits-saint-georges-vieilles-vignes","title":"Nuits-Saint-Georges Vieilles Vignes","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe style of\u003cspan\u003e \u003c\/span\u003ePhilippe Gavignet Burgundy “brings back” the profound elegance of Pinot Noir to Nuits-Saint-Georges, an appellation often known for more tannic (and often less balanced) wines. Gavignet wines are solid proof that Nuits has the terroir to produce elegant Burgundy but that it requires a conscientious winemaker such as Philippe to craft it.\u003c\/p\u003e\n\u003cp\u003eWhat first attracted us to this fourth-generation estate nearly more than 20 years ago was the impressive pedigree of Gavignet’s vineyards in Nuits. What you’ll discover with these selections are unquestionably some of Nuits’ most expressive, very-old-vine terroirs, with vines planted as far back as the 1920s.\u003c\/p\u003e\n\u003cp\u003eYet what’s kept us coming back to this modest cellar is the finesse and harmony of this estate’s honest, hand-crafted wines. Not to mention what an enjoyable experience it is to taste with Philippe, a “salt of the earth” sort of winemaker. He can’t stand pretence; casual but serious, Philippe is a true artisan who is always eager to share with us older bottles to show just how revelatory his old-vine Nuits can be.\u003c\/p\u003e\n\u003cp\u003eCuriously, Gavignet remains an insider’s secret, while “bigger” names in the village garner the attention (and demand ever-higher prices). Yet no other producer even comes close to capturing the true character of this impeccable terroir as does Philippe Gavignet.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eMost of winemaker Philippe Gavignet’s Pinot Noir vines are very old, with a majority planted in the 1930s and 1950s. Vineyards are cared for as naturally as possible, avoiding the use of herbicides and pesticides. Harvest is by hand; wines are aged in a mix of new and older French oak barrels (with no more than one-third new oak). All wines are bottled unfined and unfiltered.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome of Gavignet’s oldest vines are the core of this “vieilles vignes” cru, planted in 1920 and 1954. Vineyards ‘Les Belles Croix’ and ‘Les Allots’ both border Nuits-Saint-Georges’ premier cru row of vineyards. For us, this wine is the sum of all the things that make Gavignet wines so remarkable: impeccable terroir, stunning older-vine fruit, peerless craftsmanship, elegant flavors.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAromas of black cherries, autumn leaves, colored peppers  Ripe tannins, silky; flavors of red plums.\u003c\/span\u003e\u003c\/p\u003e","brand":"DOMAINE PHILIPPE GAVIGNET","offers":[{"title":"Default Title","offer_id":51517519233255,"sku":null,"price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-82.jpg?v=1764698673"},{"product_id":"grande-reserve-sancerre-blanc-copy","title":"Sancerre Rouge","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eHenri Bourgeois, now in its 11th generation, covers 72 hectares of the esteemed Sancerre and Pouilly-Fumé appellations. Brought to fruition by Henri Bourgeois over 50 years ago, the vineyards lie on some of the most rugged hillside terrains, offering the best exposures in the Loire Valley.\u003c\/p\u003e\n\u003cp\u003eFrom cultivating two hectares on the slopes of Chavignol, he took the audacious step in the 1950s of concentrating on his vines in an as yet unknown area. His sons, Jean-Marie and Rémi, joined him in the 1960s and continued the adventure. They discovered new terroirs, bought land, developed partnerships with other Sancerre families, and turned themselves into ambassadors for Sancerre’s reputation in France, then abroad.\u003c\/p\u003e\n\u003cp\u003eToday, Arnaud, Lionel, and Jean-Christophe Bourgeois are just as much the heirs of those men as the initiators of the future of the vines and wines of the house. Though the family is forever striving to perfect their craft, they remain committed to Henri’s original viticultural vision of showcasing the purity of the Sauvignon Blanc and Pinot Noir grapes and the unique beauty of the Loire Valley.\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe family uses organic fertilizers, maintains meticulous control of the vines (green pruning, managing water stress, using cover crops, etc.) and engages in careful selection during harvest when the grapes have fully ripened. The steep, southfacing slopes vary between 40% to 60%. The elevation allows the vines to catch the sun perfectly, while microclimates and nearby springs keep the vineyard soils cool. The hills and ridges separating the village of Chavignol from Sancerre are composed of four diverse soil types:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTerres Blanches\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(clay\/limestone soils that give structure and minerality),\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLes Caillottes\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(chalky soils that provide fruitiness and vibrancy), “\u003cem\u003eMarnes Kimméridgiennes”\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(chalky-clay soil mixed with fossils and oyster shells) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e“Les Silex”\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(flint and clay soil situated alongside the Loire River and acting as a storage heater by accumulating the sun’s heat and radiating it to the vines, thus quickening the grapes maturation). Each soil type must be farmed distinctly to provide utmost quality and true expression of the terroir.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe Bourgeois family continuously improves winemaking techniques by seeking a constant balance between grape type and distinction of terroir. The gravity-flow winery employs gentle grape handling at each stage of winemaking from the maturation on fine lees to the bottling process. In addition to tank fermentation, a light use of oak is occasionally included in the production process to round out the wine and add a creaminess to the mouthfeel. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eA fine red Sancerre, representative of the delicate Pinot Noir wines from the appellation, displaying a subtle range of aromas from Morello cherries and strawberries to light notes of oak.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp id=\"isPasted\"\u003ePinot Noir vines grown on a terroir of clays (65%) and limestone (35%). The limestone gives the wine its backbone while the clay gives it flesh. Controlled yields with high-density high crop density and between the rows.\u003c\/p\u003e\n\u003cp id=\"isPasted\"\u003eMaceration for 12 days in oak vats, at a controlled temperature between 26 and 32°C, with daily pumping-overs and punching-downs to extract maximum color and tannins from the grapes. As soon as malolactic fermentation is over, the wine is matured both in oak barrels (1\/3 of which is renewed each year) and in stainless-steel vats for a total of 10 months.\u003c\/p\u003e\n\u003cp id=\"isPasted\"\u003e\u003cem\u003eSupple, round and beautifully textured, this red Sancerre lets the Pinot Noir express itself with fullness and great charm. It is highly aromatic, with aromas of Morello cherries and strawberries and subtle notes of oak. Its structure and acidity will ensure it ages well, for 5 to 6 years.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Henri Bourgeois","offers":[{"title":"Default Title","offer_id":51521424752871,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-100.jpg?v=1764698573"},{"product_id":"mimuet-pinot-noir-vigneti-delle-dolomiti","title":"Mimuet, Pinot Noir, Vigneti delle Dolomiti","description":"\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFounded in 1823, Alois Lageder is a family estate known for its highest standard of quality in viticulture and winemaking and for its leading role in recognizing and developing Alto Adige’s single vineyard wines. The estate is now directed by Alois Lageder and Alois Clemens Lageder, who represent the fifth and sixth generation of family ownership. They share a common goal to combine tradition and innovation. The family's winemaking philosophy is based on a holistic approach to produce wines with authentic character while leaving the natural environment as intact as possible for future generations. The region experiences diurnal shifts between day and night influenced by the mesoclimate of cool air from the Alps and the warm sun of the Mediterranean. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING  \u003cmeta charset=\"utf-8\"\u003eThe name Mimuèt is from a Ladin expression meaning “to my taste”. Alois Lageder is convinced that Alto Adige offers the best conditions for Pinot Noir. The team devotes special attention to this grape variety with the objective of producing wines with precision, lightness and a delicate structure. They experiment with cooler sites and focus on optimum timing for the grape harvest so that the grapes are still crisp and lively. \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eVineyards are farmed according to biodynamic methods of viticulture, Demeter certification. Located at 370 – 520 metres a.s.l. (1,200 -1,700 feet), the vines (16 - 41 years) are planted on gravelly soil composed of glacial deposits, with high content of limestone, loamy in the upper soil.  Fermentation occurs with indigenous yeasts. The wine is aged partly in stainless steel tanks, partly in large oak casks and partly in concrete vessels for approximately 12 months. \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Alois Lageder","offers":[{"title":"Default Title","offer_id":51524467392743,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-40.jpg?v=1764698484"},{"product_id":"naracu-cannonau-di-sardegna-doc","title":"Naracu, Cannonau di Sardegna DOC","description":"\u003cdiv\u003e\n\u003cp\u003eHISTORY  \u003cmeta charset=\"utf-8\"\u003eThe Demura family have been making wine for generations in Sardinia, and growing up Tino Demura would work summers in their vineyard alongside his eleven brothers and sisters. At the time the wine made from the family land was for family consumption. After earning successes in the business world, Tino became fixated on the balancing relationship between construction and nature. He had a vision that a wine estate would be able to represent the beauty of nature through man's hand, and thus in 2001, he decided to invest in land all throughout the Arzachena to create Vigne Surrau. \u003c\/p\u003e\n\u003cp\u003eNamed after the Surrau Valley, which is found between Arachena and Palau right in the heart of Gallura in northern Sardegna, Vigne Surrau sits amongst the rugged hills only fifteen minutes from the Mediterranean Sea. The estate was founded around a love for Vermentino, and today it is still 70% of the wineries production. Vermentino di Gallura is widely considered the greatest expression of Sardinian Vermentino, with influences from the granite soils and the Mistral sea winds that whip across the vineyards. \u003c\/p\u003e\n\u003cp\u003eVINEYARDS \u0026amp; WINEMAKING \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eVigne Surrau consists of 60 hectares in seven different locations across the eastern side of Gallura. The soils are made up of decomposed granite and sand and are rich in marine fossils. The winery practices sustainable agriculture and Lotta Integrata, or integrated pest management, throughout all their vineyards. Their efforts in sustainability are aided by the Mistral winds that blow across the island from the Strait of Bonifacio which are a great defense against disease.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e'Naracu' are ancient fortresses that can be found built across the Mediterranean, and thus the namesake of this bottling of 100% Cannonau, the island's primary red grape. The vines, 20 years old, grow upon beds of sandy, weathered granite. After fermentation the wine ages for six months in stainless steel before undergoing another three in bottle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Surrau","offers":[{"title":"Default Title","offer_id":51524480172263,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/7218\/9159\/files\/KateWine-42.jpg?v=1764697395"}],"url":"https:\/\/littleinternationalwineshop.com\/collections\/red-wine.oembed?page=3","provider":"Little International Wine Shop","version":"1.0","type":"link"}