raffaele Mastrovincenzo

2021 Guttarolo Anfora rosato 100% Susumaniello, macerated a day on the skin. Ageing in amphorae made from porcelain for a little stint before put into the market. Red berries, pomegrate with chalky minerality, texutral and complex despite be only 10,5% ABV. Lots of energy on the palate with high crispy acidity, savoury and salty are those element make the wine nourish and in a way Glou Glou; without being short and simple. On the opposite side this is a specail rose with high complexity and a real continental climate approach. We are not along the Danube or Rhine or the Marne river; instead we are down to Puglia an hot region in the south of Italy. Cristiano Guttarolo The vines are placed on a chalky, limestone soils, of Karst soil about 350 million years ago. Karst is an erosional process that changes the landscape by removing the carbonate rock at the surface and underground. This soil give the wines a minerality and a natural acidity. Gioa del Colle terroir is also cooler du...

4 hectares in the Aube, husband and wife Salima & Alain Cordeuil since 2011 have been making their own champagne, in very limited quantities. All the vineyards have been certified organic, the wines are producing naturally, strictly spontaneous fermentation and there is no or very little use of Sulphur Dioxide, also no Dosage.They try to give to the wines as much natural imprint from the power of the land. The wines mature for a long time on their lees to express all their character and vintage. . 2015 Salima et Alain Cordeuil Altitude 320m Brut Nature 100% Pinot Noir From a parcel exposed to the South at 320 meters of altitude in the village of Noé les Mallets. Rich colours give visual characteristics of “oeil de perdrix” without being a rose; I believe there is the use of taille must to extract phenolic and complexity. 7 years on less create a kaleidoscopic tertiary notes, with salty mineral essence. The Plate is long and complex. . raffaele mastrovincenzo . wine / spiri...

The Rabasco winery is located in a little town called Pianella, near Loreto Aprutino, in the heart of Abruzzo's on 400 meter average altitude, facing the Adriatic sea with La Majella & Gran Sasso mountains on the shoulder, a special place cover with vines and olive's production. Iole Rabasco, originally from Lucania, after graduating in law, decided to start a new adventure in the inland countryside of Pescara and bought a small estate in 2005. Together with her mother Giulia Palese, she realised her dream and launched a project of sustainability and quality, aimed to the purest and most natural aspects of the land into the wine.  .                              Iole and Giulia   The vines, which include varieties of Trebbiano d'Abruzzo and Montepulciano, are spread over 4 vineyards (Cancelli, Concheta, La Salita and San Desiderio) between Loreto Aprutino and the municipality ...

Edmond and Anne Vatan, father and daughter, are considered the most rigorous interpreters of Sancerre.  They offer a single wine, the Clos La Néore, which takes its name from a small parcel of Les Monts Damnès and is produced from vines that are at least 60 years old, managed following the classic local tradition.  The production has been gradually decreasing since the mid-nineties. Since the 2008 harvest, Anne has taken over the management of the vineyard and the cellar, and under the watchful eye of her father, she continues to maintain production at the highest levels. An iconic wine, risen to myth, which must be appreciated without haste and with great serenity. 60 years old vines 12 months in an unfiltered enamelled tank 2017  In the glass it is a continuous evolution: it opens quite close with smoky minerality and intense ripe gooseberry notes, immediately passes on floral tones and then with officinal herbs, musky tones and erbaceous as asp...

François Grinand La Vigne du Perron, is located in a garage about fifty meters from the town square of Villebois; his duty is to keep alive the vineyards slope and the heritage of his village's. François is a piano teacher with a Conservatoire degree; in his late twenties decide to study wine at Macon Uni. He always enjoying working with his father on their tiny family vineyard in the north of Bugey. After visiting Marcel Lapierre he realise the traditional method of working and making wines in Beaujolais were more or less how his family had always made wines and decide that was the path to follow not what he learn in Macon école.  Monsieur Grinand he rent some vineyards between Villebois and Groslée village's to supplement the family holding, also he decide to make wines without sulphur.  During his first vintages something was not as he wished, so in 1996 asked for a help and with the advice of a consultant he used cultured yeast and added So2; but right afterwar...

Avenay d'Or, is an area surrounded by vineyards and woods, the Marc Augustin maison, is a reality that tells the story of two families engaged in the production of Champagne for five generations.  The winery is developed within two prestigious terroirs: Avenay Val D'Or premier cru in Valle de la Marne with Pinot Noir; also with Chardonnay in the Premier Cru village Vertus, located in the Côte des Blancs. The first is characterized by the conformation of the subsoil rich in sand, chalk and clay, stratified over the centuries, while the second is characterized by a predominant presence of chalk. Un Champagne Vin Vivant  Marc Augustin in the Grande Vallèe de La Marne make Champagne in Biodynamic agriculture, the philosophy here is to be in balance with mother nature. Stainless Steel is not used in the cellar and there is only room for wood, concrete and amphorae of different origins and shapes. The interventions are limited to the indispensable and in strict accordan...