The wine that made us fall in love with the Aleatico grape. The Lazio local produces intensely aromatic wines bursting with rose and hibiscus. Le Coste prefers to have it undergo a maceration carbonique, to create a light and playful style
A one of a kind type of wine - made up of 28 different old vineyard plots which are all fermented together. A unique and lively red with crunchy red fruits and well developed mouthfeel - best served slightly chilled.
Beautiful trio of all red grapes grown in the Jura, bright but oh so powerful. Red fruits, cherries, spicy and earthy. Maturation on foudre, so no exaggerated wood flavor.
All the typical Barolo qualities in a digestible and elegant version that we could drink throughout the entire evening. Toasty notes, fresh mint and chamomile
Velvety pinot noir from power woman Fanny Sabre. Full of cherry fruit, earthy notes such as truffle and mushrooms, forest floor and late summer evenings on the terrace
Biau is old French for beau (beautiful), which it is. A fine, light, complex wine with aromas of black fruits and cherry, beautiful structure and fine well-integrated tannins. 100% pure juice with amazing youthfulness for spending 6 years in the barrel
We love Fanny’s wines and this year is no exception. The wine is both expressive and lively with spicy red fruit notes with excellent underlying structure
Outrageously gorgeous Carignan from Alex Durand. From a single parcel of 70 year old Carignan on schist soil: smooth, mineral and layered, pure-fruited and pretty, with a herby undertone and powdered-rock tannins. One to savour every sip
Serious Chateauneuf-du-Pape with dark aromas but with a refreshing undertone as well. Energetic black raspberry and cherry cola flavours and a touch of candied lavender and neutral oak
From gamay-wizard David Large: Minerality driven and highly energetic Côte de Brouilly with great depth and many layers. Notes of cranberry, black berry, menthol and fresh soil. A must try for Beaujolais lovers
Made from a selection of Pasquale's best grapes that undergo a 15 day maceration in stainless steel, before spending a year in big oak barrels. Intense aromas of redcurrant and blackberry, spicy notes of cocoa and liquorice and a scent of mint and lavende
Pure Mediterranean red from the Dellemore vineyard. Vinification marked by simplicity: a short maceration of the grapes for 3/4 days, followed by an aging of about one year in steel tanks. Savory, fresh and juicy with notes of blackberry, cherry and viole
Former professional cyclist Thibault Ducroux surprises everyone with this "freewheeling" juice: a fresh, smooth and drinkable gamay with great minerality and hints of raspberry, black cherries and cinnamon
Gorgeous and silky Fleury from wonderkid Thibault Ducroux, characterized by blossom-like red fruit and the unmistakeable aromas of roses and violet, with a smokey, mineral and structured undertone
Juicy yet herbal with a minty eucalyptus note. The palate is full with violets and has an elegant tannin structure. The perfect summer red, have it slightly chilled at a barbecue with all your loved ones!
A wine that makes you poetic. Very intense scent of morello and cherries, framed by an earthy primal smell of rain after a heat wave. Fruit, flowers and an endless aftertaste
The perfect pizza wine in our books! Aged for almost a year in steel tanks (no oak), jam-packed with flavour without being heavy, compact but soft with herby and salty notes and aroma's of ripe sour cherry and blackberry
From two different vineyard sites, complimenting each other beautifully! The warmer site gives the spiced notes with rich minerality, whereas the cooler site gives the wine elegance and structure. Strawberry and blackcurrant with a hint of black pepper.
From the single vineyard Bodigraben, situated 450m above sea level on a steep and rocky site. Delicate and elegant Blaufränkisch, with a floral nose. Fine tannins are complimented by a crystalline minerality with notes of cherry and blueberry.
Super juicy light red. The grapes are stamped by foot in whole clusters and undergo a semi- carbonic fermentation. The barrels are not topped off and develop flor, giving the wine more depth and complexity, with notes of spicy cherry and blueberry
30 percent blaufränkisch, 70 pinot noir from which half came from unpruned vines. Harvested very early in the season, followed by a 2 week fermentation and 5 months in old oak, making it easy, enjoyable, but still concentrated
100% Blaufrankisch from a cool north facing vineyard. The berries undergo carbonic maceration, giving way to a fresh, bright wine with a gorgeous underlying spice. You won't want the bottle to end!
