Follow my previous post recently I had another interesting Italian wine from north Italy.
Elisabetta Foradori the producer, an environmental friendly lady from the aspect of sustainability viticulture. Granato is his top bench mark of the winery made with Teroldego Rotaliano 100% a wines with a great structure and longevity made with  Anfora's "ancient clay pot" fermentation. 04 was still with an consistence tannin and freshness which give a the vintage the possibility to aging for at least another 10 years.... Try to believe me
Follow my tasting on Foradori's wines I had one of her white Myrto made with Sauvignon and Incrocio Manzoni full creaminess trough the mouth but however with a really pleasant acidity and minerality made as well with biodynamic technique and stirring on the less in Anfora's...
Follow by my research on Anfora's fermentation to try is C.O.S. another winery in Sicily which work at the same condition sustainability and minimal interventions on the land and in the winery is Cerasuolo di Vittoria is made with two native grapes from Sicily Nero d'Avola one and Frappato the second one... recommend to try
Fruit, spiciness and brightness is lovely characteristic.

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Chablis Climats and Lieux-dit

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Climat: from the Greek Klima via the Latin Cliamtis.  Precisely delimited plots of land which benefit from specific geological and climate conditions...  Lieux-dits a designated area of land with a historical particularity from a topographical point of view of an ancient story... These two terms in wine always as an interchange used; however, you can find several Lieux-dits within a single Climat... Chablis is a really good example of how these two concepts work together.   See the map above and you can see how many Lieux-Dit compose a climat, in this case, 1er Cru. For example Montmains 1er Cru, a famous block of vineyard on the left bank of the Serein river at the bottom holds two famous Lieux-dit called Forets and Butteaux; according to the INAO, this can be a label on his own or as Montmains 1er Cru.  Vaillons 1er Cru got several different names, those are: Sechet, Les Lys, Les Epinottes, Ronciers, Mellinots, Beugnons and Chatains.  Another good example is the
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Domaine de la Cras, Marc Soyard "Coteaux de Dijon"

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In 2013, the city of Dijon purchased a 160-hectare agricultural property called Domaine de la Cras, located just outside the city. They decide they want to release the land to farm the vines were planted there. So they taught to create a kind of competition open to winemakers:  The criteria were:  - The vineyards had to be farmed organically.  - Had to be a young winemaker with no existing family vineyards.  - Also interested in opening the Domaine to the public for educational visits.  - The conditions that the winemaker pay a yearly “rent” of 2000 bottles per year to the city of Dijon.  Marc Soyard was chosen; a young winemaker from Jura with no family past in winemaking or background on wine.  Marc works for six years at Domaine Bizot in Vosne Romanee as chef de culture "vineyard management" also he helped Jean Yves in the cellar and was able to learn the winemaking process.  Messieurs Soyard at Domaine de la Cras as the same hands-off natural philosophy
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Cahors Simon Busser - Corbières Maziere Fabrice Monnin

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SIMON BUSSER from the village in Prayssac, in the AOC Cahors: Cahors is a small town in southwestern France, located 160km to the east of Bordeaux. The climate here is subject to multiple influences; from the Atlantic coast which bring a continental climate, and the Mediterranean from the south which gives a maritime influence. We can divide the AOC into two different terroirs the "Causses" based limestone plateau that produces more tannic, mineral lived wines. The other vineyards profile is the one that influenced by the river Lot with a more gravelly slope which makes more approachable wines on the fruity spectrum profile.  Cahors is home of Malbec, Bordeaux grapes mainly Merlot, and also a small amount of Tannat more present in the neighborhood Madiran AOC.  Simon Busser has been training with Olivier Cousin in the Loire. He returns to his village Prayssac and start to looking after his father’s vineyards. He works his small vineyard with a horse, as Cousin taugh
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