Like a newly blossomed flower, this wine is fresh and aromatic. Its bright acidity, serious structure, and long, herbal finish will make you want to take a bite of food. Pizza, pasta, or salami and pecorino anyone?
Sustainable farming practices, hand-harvested, and native yeast fermentation.
These wines from ARPEPE are among the most impressive I tasted. From top to bottom, the wines are deserving of serious attention. The super-traditional style will leave lovers of translucent Nebbiolo weak at the knees…
Drink from 2020–2027 & decant 30 minutes to 1 hour before consuming.
This is Rougeot’s most structured, powerhouse wine that will age gracefully for decades. This wine spent 18 months in barrel (35% new). Produced using organic/biodynamic farming practices, hand-harvested, native yeast fermentation, no added sulfur, and bottled unfined / unfiltered.
Volnay ‘Les Santenots’ is technically located in the village of Meursault, though vignerons discovered long ago that there is a larger demand for Volnay than Meursault Rouge and wisely arranged to label reds from their northernmost vineyards as Volnay.
Extremely limited availability! Emidio Pepe has a cult following for his non-conventional winemaking techniques that have made the estate and wines legendary. Major wine publications have anticipated that this wine will reach its peak drinking window from 2013-2031 – meaning now’s the time to jump!
Organic farming practices, hand-harvested, native yeast fermentation, no additives and no added sulfites.