Brands

• Agrapart & Fils

  Grape grower – winemaker (does not purchase grapes) in AVIZE, Côte des Blancs. 12 hectares vineyard is mainly spread out in Grand Cru villages planted with Chardonnay, a white grape picked and pressed with great care. Winegrower’s approach is natural. Vineyard soils have always been maintained through ploughing and every year they add compost made from local ingredients to vineyard. The organic life of the soil assures the health and productivity of the vineyard. Our Champagne wine are neither fined nor filtered. They are bottles at the domain and are hand riddled.

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• Amastuola

  In vineyard they produce organic wines with great pride in the name of tradition and innovation. They are able to preserve in wines all the natural characteristics given by the earth, the climate and the sun typical of Apulia. To do this, however, they do not give up innovation, in fact, in their winery they produce wine with technologically advanced activities, opening themselves to experimentation and research in order to give organic Apulian wine a unique distinguishing feature.

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• Anita and Hans Nittnaus

  As residents of Burgenland in the far east of Austria and as winemakers in Gols, they are in a fortunate position. Because the Pannonian climate on Lake Neusiedl is not only pleasant and wonderful to live in, but also perfectly predestined for viticulture. The same applies to the diverse soils. This obliges us to produce wines of the highest quality. Which for us not least means maximum naturalness and closeness to nature. That is why all of our vineyards have been consequently converted to biodynamic farming. Starting with the 2013 vintage, all of our winery wines will be organic or biodynamic. In addition, Gols, where our family has been producing wine since 1684, is a little away from the hustle and bustle of the city. That's why we have the calm and patience here to focus on what matters. To produce distinctive, timeless, long-lasting wines from local varieties that will accompany you for a lifetime.

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• Antika Masseria Jorche

  The Jorche winery embodies the synthesis between the knowledge of previous generations and modern technical knowledge. The original architecture combines with the steel of the modern wine factory and the wood in the barrel cellar. In addition to the barrels, there are also many “capasuni”, the terracotta glasses that were once used to age and store the wine and are now reminiscent of traditional winemaking in this area. On the 31 hectares of vineyards around the winery, the native varieties of Salento - Primitivo, Negroamaro and Fiano - are grown and others that are no longer used, such as Bianco d’Alessano, are restored. Dalila and Emanuela Gianfreda are the fifth generation of winemakers who continue the family work with great curiosity, creativity and enthusiasm and offer accommodation in the adjacent masseria.

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• Antonella Corda

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• Armagnac Sempé

  SEMPÉ is one of Armagnac’s most well known trading houses. It was founded in 1934 Abel SEMPÉ, by a Gascon who was tirelessly working in the service of his country and his region. He was a recognised member of the resistance for the Armagnac batallion then Senator for the Gers for many years.

  Throughout his life he was very attached to the SEMPE brand. He developed it around the world in the 1950s with beautiful presentations that were always more and more innovative. Since his death, SEMPÉ is still a reflection of his character. A dynamic brand, innovative and always accessible to the greatest number in respect for the ancestral savoir-faire of Armagnac, that he carried in him.

  Today SEMPÉ is part of a Gascon wine group that perpetuates and strengthens Abel’s brand.

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• Autreau de Champillon

  The family Autréau is situated on the heights of Champillon. Established in 1670 it boasts a fine alliance between tradition and the modern world. Autréau de Champillon is the champagne trademark which is as singular as the generations of growers who succeed one another and who have continuously enriched their “savoir-faire”. With such an old tradition, the family Autréau expresses in each of its blend the deep typicity of its soil and the sensual expression of the varieties of the vine. The family Autréau vineyard is made up of 32 hectares situated in the best crus of the “Vallée de la Marne” and the “Côte des blancs”. Thanks to their passion and mastery, the grapes, Chardonnay, Pinot Noir and Pinot Meunier produce, after a slow elaboration, champagne wines, which have a very harmonious character.

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• Azienda Agricola Iliceus

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• Berretta

  Beretta began production in this area 10 years ago with 10 year aged Sangiovese and Cabernet vineyards. The great passion and great exposure of the vineyards led to the production of a wine of excellence: IGT Maremma Toscana Berretta, a wine made of 90% Sangiovese grapes and10% Cabernet, scents and flavors of berries, currant and vanilla. In the recently built cellar, the wine is aged in French oak barrels give the wine a better balance by developing more complex flavors and aromas. The production is about 25 thousand bottles per year and is marketed in Canada, USA, Swiss, Russia and in Italy.

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• Brasserie Les Acolytes

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• Bussola

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• Campi Valerio

  Commited to crafting a seleftion of wine in bespoke hillside estates in Molise, central Italy, Campi Valerio is a flourishing cult winery producing wine whose characteristics represents treir terroir and promote the indigenous grape varieties of the region. It is a testimony to the true vocation of the territory in yielding excellent agricultural produce, an elegant combination of ancient and modern practices. A land rich in history and values, an ideal territory for harvesting vines. An integral part of the companys vision is its commitement to operating in a responsible and sustainable manner, employing ecological growing practices alongside tehnology and know-how.

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• Carl Loewen

  The Carl Loewen winery is one of the best German Riesling wineries, which is why it regularly receives high ratings from Robert Parker, Gault Millau and Feinschmecker. In 2008, the longstanding achievement of the winery was honored with the admission as a member of the Bernkasteler Ring. Three years later, Pigott named Karl Josef Loewen the newcomer winemaker of the year! And in 2012 the Eichelmann winery was rated 4.5 out of 5 stars.

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• Casas De Hualdo

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• Chabot

  Chabot established its name in the wines and spirits trade in 1828. Based in the rolling hills of Gascony in the village of Labastide d'Armagnac, the family produced the wine necessary to the distillation of Armagnac. For over a century, the finely crafted Armagnac remained a well-kept secret, shared among close friends, Gascon locals and the French nobility. That was until 1963, and Chabot's first foray into bringing Armagnac from France to the rest of the world. The big international development of Chabot took place under the leadership of John Gentzbourger. The brandy became prized for its superlative quality and distinctive taste. Today, Chabot Armagnac has circumnavigated the globe and can be found in 96 countries. It is now the best selling Armagnac brand in the world. And yet tradition remains a strict priority. Every drop of Chabot Armagnac today is still imbued with the brand's intrinsic heritage and rich quality.

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• Charly Thevenet

  Growing up as the son of Beaujolais’ famous Jean-Paul Thévenet, a member of the notorious “Gang of Four”, Charly learnt the trade at a very young age. Gaining extensive experience helping his father, and working in Marcel Lapierre’s winery, he purchased a parcel of eighty-year-old vines in Régnié, west-southwest of his hometown of Villié-Morgon. We visited Charly in 2018 and found a quiet, considered man who had firm opinions about Gamay and the region in general. He prefers whole-bunch ferments of ripe, heavily sorted fruit, at low temperatures, with no filtration. He farms his 3ha vineyard biodynamically, and produces less than 600 cases.

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• Chateau d'YQUEM

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• Chateau de la Selve

  The Château de la Selve was originally a stronghold on the borders of the Empire and then the Kingdom of France. It was then the hunting lodge of an illustrious family from Vivarais, the Dukes of Joyeuse, before becoming over the centuries a farm. They are convinced that Ardèche is a terroir with under-exploited potential: vines in the heart of the scrubland, scorching sun during the day but cool nights and clay-limestone soils dating from the Cretaceous period with aromas of truffle and humus. In the vines, their objective is to promote soil life and the natural defenses of the vine thanks to organic and biodynamic work which lets minerality and finesse express itself in their wines. In the cellar, we adopt a low-intervention approach by naturally accompanying the wine during the winemaking process to create lively wines that reflect wonderful Ardèche terroir.

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• Chateau de Montfaucon

  Region: Lirac, Southern Rhone, France. Montfaucon's red and white wines were both Medal winners at the Decanter World Wine Awards 2013. Chateau de Montfaucon is located opposite to Chateauneuf-du-Pape, just across the Rhone River. Its vineyards are spread out between Montfaucon and the two neighbouring towns, Roquemaure and St Genies de Comolas. One of the strengths of Montfaucon is the diversity of soils and exposure combined with a large selection of Rhone grape varieties, which contribute to the great quality and complexity of its wines. Montfaucon is very attracted to the idea that the natural heritage must be conserved, because it is what leads to well balanced and harmonious wines with a true identity of Rhone. 

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• Chateau les Croisille

  In 1979, Bernard and Cécile Croisille moved to Fages, located in the countryside surrounding the tiny town of Luzech. Their sole wealth was their youthful exuberance, a passion for working the land and a dream of building a life around this passion. They decided to become tenant farmers of a parcel of land that had been left untouched for years. With much perseverance and dedication the couple brought life back to the land. The first few years were difficult – all of their labor and capital were invested in clearing, preparing, planting and maintaining the first 7 hectares (approximately 17 acres) of vines. They patiently awaited the first harvest, as the fruits of their labor were not to come to fruition for several years. Finally in 1984, their first yield was brought to the Parnac winemaking cooperative.

  Bernard and Cécile remained passionate about performing the job at hand to the best of their ability. As visionary, driven individuals, they worked continuously to improve their technical expertise. Beginning from zero, they meticulously dedicated themselves to enhancing their cultivating skills and constantly questioned their work in order to propel their vineyard to success. After ten years of working with the winemaking cooperative, their drive pushed them to part ways and undertake the vinification process independently. This marked the beginning of the following ten-year chapter, during which they discovered and experimented with different winemaking and aging techniques. During this period they worked in association with a neighbouring winemaker and made use of his atelier to complete the vinification process of their superb harvests. Towards the end of the 2000s they ended this association and purchased an old viticulture estate, which they restored themselves and installed their workshop in their newly renovated chai. Business took on a new evolution in 2008 when their second son, Germain, officially joined the team. The vineyard expanded and started transitioning toward organic viticulture in 2010. 

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• Chateau Verdens

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• Ciu Ciu

  The Ciù Ciù Organic winery is located in the heart of the Piceno hills, at Offida (Ascoli Piceno), in the Rosso Piceno Superiore production area and its vineyards extend over an area of 150 hectares. The winery’s commitment and tradition, along with the conviction that wine should be the most authentic expression of the land, provide the basis of a vast range of wines: from the Passerina and Pecorino grape varieties indigenous to the Marche region – rediscovered thanks to the efforts of just a small number of winemakers – to the more well known Montepulciano, Sangiovese, Merlot, Cabernet, Barbera, Pinot and Chardonnay. Ciù Ciù wines are the authentic expression of the company’s commitment and tradition, the result of research and quality in both the vineyard and in the cellar, but also of a natural wine-growing ecosystem of quality with a “terroir” (microclimate, soil and subsoil) that is unique and irreplaceable.

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• Clos du Mont Olivet

  The estate extends to 21 hectares in Chateauneuf-du-Pape, 14 hectares of Lirac, 10 hectares of Cotes du Rhone and 3 hectares of Vin de Pays du Gard. The various plots of vines belonging to the estate are very fragmented. The orientation of the vineyards, the local climates and the soils are all extremely varied (quartzite deposits, sands, mollasic sandstone, marine clay) and allows one to adapt the varietal to the particular plot or to play on the diverse expression of the same varietal. For the red wines, it is the Grenache who reigns and is by far the dominant varietal. It is followed by Syrah, Mourvedre and Cinsault and putting in a guest star appearance are Counoise, Vaccarèse, Muscardin, Picpoul Noir and Terret Noir. Concerning the whites, there is no particularly dominant varietal. Clairette Blanche and Rose, Bourboulenc and Roussanne share 4/5 of the production with White Grenache, Picpoul Blanc and the Piacardan making up the rest. The vines are cultivated following a reasoned and balanced method of viticulture. Major part of the vineyards are tilled and almost all the vineyards of Chateauneuf-du- Pape use confusion methods to protect against pests and so avoid the use of insecticides.

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• Dal Maso

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• Domaine Barons de Rothcshild (Lafite)

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• Domaine Charly Nicolle

  Domaine Charly Nicolle was created with less than one hectare in 1979 by Robert Nicolle and Josette Laroche, who can both trace their history from winemaking families in Fleys back to the late 19th century.

  Since the creation of the domaine, they have increased the size of their vineyards bit by bit, and currently the domaine produces wine from 20 hectares of vines. In 1999, they were joined by their 20 year old son Charly, who had just graduated from the lycée viticole. Today, Charly is officially in charge of the domaine together with his wife Lucie, but Robert is still out in the vines nearly every day.

  The largest holdings of the domaine are in AOC Chablis, located for the most part around the village of Fleys. The vinification is on the lees in stainless steel tanks, which produces a house style that is both fresh and vibrant, but also rich on the mid-palate.

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• Domaine de Cassaigne

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• Domaine de L'R

  Domaine de l'R is viticulture in phase with the elements that compose it: soil, water and air. The vineyard is managed as naturally as possible by working the soil and protecting the vines from mildew and powdery mildew with sulfur and copper. The harvest is manual and the grapes are transported by crates. In the cellar, fermentation is in raw cement vats.  Sulfur is only there if it is needed. 

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• Domaine de la Rectorie

  In order to keep a certain freshness and finesse in their wines, they have gradually chosen to favor terroirs sheltered from excess heat, and whose nature of the soil, allowing deep rooting, leaves the vines have the means to resist as best as possible the years of drought. Historically, the grapes from old plots were all collected at the same time to vinify Banyuls. In 1977, very ripe grapes were still picked in October which had to be pressed quickly, were transferred after a few days of fermentation and then underwent a long aging in barrels which left the wine in contact with the air, hence the expression of oxidative breeding. In 1993 Thierry & Marc decided to vinify a dry white on these plots by picking around mid-August the well-balanced gray and white Grenaches. The unpicked carignan and grenache were harvested one to two weeks later to produce either red Collioure or Banyuls. They still practice the same way today and the creation of a Collioure Blanc appellation in 2002 seems to confirm the value of this approach. The grapes are pressed directly without destemming. After a night of cold settling, the juice ferments in barrels. Every day during fermentation the barrels will be stirred, there after until December this stirring will be carried out once a week. The setting will be made in the spring. The freshness of this wine has surprised a lot and continues to surprise. What parameters on this terroir allow us to have this "minerality" which surprises both in white and red. Mountain vineyard, poor schist soils, climate moderated by the nearby sea, dominant Grenache behaving here very differently from clay-limestone areas, all these elements of terroir seem to combine to bring freshness accompanied by a slight bitterness in wines.

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• Domaine Dirler Cade

  The Dirler-Cade estate is located in Alsace, France in the small village of Bergholtz, 3 km south-east of the small town of Guebwiller. Guebwiller is the gateway of the lovely valley of Florival which leads to the summits of the “Hautes Vosges”. Settling as “gourmet” in the village of Bergholtz, Jean Dirler set the Dirler Wines in 1871 up. This winery continues to work generation after generation. Today Jean isthe 5 successive generations of wine growers. In 1998, Jean marries Ludivine, daughter of Leon and Nicole Hell-Cadé, wine growers in Guebwiller. From 2000 vintage, the winery took Ludivine’s parent’s plots of vines over and the estate was named Dirler-Cadé. The family business now runs 18 hectares (43.2 acres) of vines, 42% of which are classified Saering, Spiegel, Kessler or Kitterlé Grand Cru. The House Dirler was pioneerwith the House Dopff of Riquewihr in the making of sparkling wine in the 19th Century. After stopping the production of sparkling wines during nearly 60 years, we have revived the tradition in developing Brut white Crémant d’Alsace from 2005 vintage.

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• Domaine du Cellar des Cray

  Little village of Chignin resides at the foot of the high limestone escarpments in the southern part of the Bauges massif, central eastern France, in the Savoie region. Adrien Berlioz took over the little family estate called «Cellier des Craye» at the beginning of 2006 and made it one of the most prestigious domaines of Chignin.

  The Domaine encompasses about 4.5 hectares of vineyards organically farmed, near Chignin, a small village between Albertville and Chambery, at about 390 meters above sea level. The very steep slopes vineyards, with 50% of inclination for some of them, are planted with grapes such as Jacquere and Roussanne for the white and Mondeuse for the red. Adrien works with respect for the environment using organic techniques tending towards Biodynamic, that he adapts to each parcels depending on the treatment needed to obtain the healthiest vines and grapes. A top of not using any herbicides or inorganic fertilizers, working and plowing the ground are done with small tools to avoid tamping the soil and in the same time allow the upper ground layers and roots to breath. Everything is done mainly by hand and using a tractor would be too dangerous anyway due to the steepness of the slope in certain parcels.

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• Domaine Fouassier

  This wine domaine has been in the family for 10 generations. It now covers 59 hectares of vineyards planted primarily with the Sauvignon varietal. In the era of standardisation, they adopted an avant-garde approach by vinifying wines separately according to their lieu-dits (individual parcels). They chose to move away from modern vinification techniques to allow nature to craft our wines. They are committed to using growing methods that respect the soils, water, life forms and natural rhythms in the vineyards in order to produce authentic, living wines. They believe that this is the only way to give our Sancerre terroirs the freedom they need to reveal their true potential. The entire Domaine is managed in accordance with the principles of Biodynamic Agriculture. The Biodynamic approach and the lunar calendar dictate their work in both the vineyards and the winery. They are a member of the Biodyvin consortium, which is a group of wine producers who are committed to using Biodynamic wine growing methods. Their work is subject to monitoring and certification in order to receive the Biodyvin seal of approval.

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• Domaine Jolivet

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• Domaine Louis Chenu

  Louis Chenu Père & Filles is a family winery in Savigny-les-Beaune, Burgundy. Theyhave been working the vine and producing wine for five generations now. This wine is part of the family and is very dear to them. The first parcels of vineyard were bought by Louis Chenu in 1914 and are today worked by his great grandson Louis Chenu with the help of his wife and daughters. Theyare constantly aware of the importance of respecting the vineyard, the quality of the wine and providing a warm welcome for customers who visit theircellars. Juliette and Caroline have been working as a team for a number of years to strengthen and build on the quality of the wines.

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• Domaine M&S Bouchet

  Matthieu and Sylvanie Bouchet live in Montreuil-Bellay, the domain of Château Gaillard. In 1990, took over the family vineyard, while continuing the method practiced on the estate by François Bouchet, Matthieu's father: Bio-dynamie. This method does not use synthetic chemicals, but preparations based on plants, minerals and organic matter, which are energized and then pulverized, in order to stimulate the life of the soil and encourage the plant to draw on its resources as much as possible deep in the terroir. They fight against diseases if necessary with products such as powdered sulfur or Bordeaux mixture, reinforced with herbal teas (nettle willow or horsetail). The difficulty with this method is to find the balance between the needs of the plant and the quality of the harvest. They vinify in tuffeau cellars, the wines are aged for a minimum of 18 months, in old oak barrels, which gives additional work but allows the natural elements to act on the wines, without having to resort to chemistry or current technology, we work our wines in the greatest tradition. Cabernet Franc, Chenin and Grolleau are therefore vinified and bottled at the estate and marketed as "vin de France" which allows the authenticity of the terroir and the winegrower to express itself freely. The domain is entirely cultivated in Biodynamie, with Ecocert certification. They have the happiness of living at the rhythm of the seasons, in a preserved environment, surrounded by nature and animals, they make wines for the pleasure of those who taste them, in harmony with nature even if some years are less easy than others!

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• DUNA Brewery

  Duna is an independent, small brewery in Kuldiga created by beer and taste professionals. We combine ancient knowledge in brewing beer with experience in creating different modern flavors to create what we pride ourselves on: balance in taste using high-quality raw materials, mastery of recipes and a new perspective on the beer tradition.

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• Duncan Taylor

  More than 80 years after the company was first registered, Duncan Taylor Scotch Whisky is recognized on the global stage as one of the most innovative and dynamic whisky companies and has continued to act as a reputable whisky merchant, blender, bottler and cask broker. The multi award winning company has built a reputation for its ownership of one of the largest privately held collections of some of the world’s most sought after vintage and rare whiskies.

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• Elemart Robion

  Over time, three fundamental values have guided the construction of the Domaine, receiving, enriching and transmitting. Carried by Catherine and Thierry Robion, now surrounded by their children, these values make Elemart Robion champagne an evidently organic champagne and naturally exceptional.

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• Fabien Jouves

  Fabien JOUVES comes from an old peasant family from Causse. He became a winegrower in 2006 by creating the Mas del Périé on the highest slopes of Cahors. Malbec is the king grape variety. Due to the location of the estate at the junction of the terroirs of the Quercy hillsides and those of Cahors, the plot selection was obvious to express the different facets of Malbec. This expression of the terroir is reinforced by bio-dynamic agriculture which respects life, plants, humans and their environment. The vinification of the grapes in the cellar is done naturally, without oenological inputs, and the accompaniment of the wine until its maturity, in concrete vats, barrels and casks according to its personality.

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• Famille Delouvin

  Their 7.25 hectare vineyard is exclusively planted in the Cru de Vandières, in the heart of the Marne Valley: a strong origin and identity for their wines, made only from the grapes they produce (no purchase). The 36 parcels of the Domaine, mostly old vines, are nestled on the slopes with a South / South-East exposure, anchored on a mosaic of soils: clay-limestone, flush chalk, sands, clays. So much diversity, a signature of the complexity of terroir. The grape variety is marked by the domination of Meunier, to which they dedicate passion and devotion. A few plots allow to extract the quintessence of Chardonnay in the Marne Valley and 3 plots in Pinot Noir, Pinot Gris, Pinot Blanc and Petit Meslier complantation. In the vineyard, pragmatism is essential. Each plot being unique, it is very important to be able to count on observation. The generous transmission of experience is done from father to son, but also within the team, since Arnaud and Catherine, employees of the Estate, accumulate 60 years of experience, after having succeeded their father. Their approach is winegrower and is intended to be simple: respect for the living and the soil, for the sustainable development of Grands Vins de Champagne. No herbicide on our vineyard, no deep plowing either, but surface tillage and spontaneous natural grass reveals a great biodiversity within their plots. No insecticide, no anti-rot, no chemical fertilizer but sheep manure, composted for 12 months, to promote the microbiological life of the soil. Preservation of Old Vines by mass selection by previous generations. Short pruning in order to protect the vines from excessive yields, which would harm the quality of the grapes and the durability of the vines.

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• Feudo Luparello

  Feudo Luparello has its roots in distant lands in southern Italy, where the ancient agricultural tradition met and married the passion of an illustrious and noble local family. Thanks to the wisdom and perseverance of the family, whose origins date back to ancient times, the vineyards have been entrusted, dynasty after dynasty, to the care of the best growers who have been able to care for and grow the noble grapes up to the present day, keeping the familys name. Land of an incomparable enogastronomic heritage, south-eastern Sicily is marked by a deep wine tradition, influenced by unique climatic conditions and a set of aromas and flavors that make it particularly loved. 

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• Follador

  Since 1769 when Giovanni Follador received the Wine Quality Award from the Doge of Venice, Alvise IVº Mocenigo, the Follador family has humbly followed their passion, setting the standard for Italian wines made with great care and devotion. Gianfranco Follador, Giovanni’s descendant, has been responsible for the winery’s change in direction toward sparkling wines. As one of the original families in the Valdobbiadene area to move into the sparkling arena, Gianfranco, along with his wife Italia, have continued a tradition of quality, passion and wine-making excellence. Follador’s Prosecco lines are the hallmark of great sparkling wines. Offering tiny, persistent bubbles, full-bodied flavor and a fine, dry finish, they are the result of superior wine-making skills that has been passed down for more than 2 centuries.

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• Garofano

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• Gerland Pruneaux a L'Armagnac

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• Grays INC LTD

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• Hunter Laing

  Founded in Glasgow in 1949. As the Laing family have been in the Scotch Whisky business for more than three generations, the company has acquired not only a great deal of experience but, just as importantly, vast stocks of some of the most sought after whiskies in Scotland.

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• Jean Becker

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• Jean Cave

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• Jean-Paul & Benoit Droin

  Father Jean-Paul and son Benoît Droin can trace their family roots as vineyard owners back to the early 17th century. Through succeeding generations, they have acquired a little over 26 hectares of vineyards with extensive holdings in Premier and Grand Cru sites. Their best sites and oldest wines are still harvested by hand, while many of their neighbors have replaced their old vines so they could machine harvest. In 1999 Benoît began plowing his vineyard to help revitalize the microbial life in the soils and began to prune his vines differently to decrease yields and reduce the disease pressures in this famously inclement appellation. Harvest is conducted early – just as the grapes reach ripeness to preserve the final wines’ natural acidity. The new cellar, built on the edge of the sleepy village of Chablis in 1999, sees a mix of modern and traditional winemaking techniques where both stainless steel tanks and French oak barrels are used to make the wines. Fermentations are conducted, after a gentle pneumatic pressing, in stainless steel tanks by natural yeasts. Most of the barrels are used with only small percentages of new barrels introduced each year, primarily for the Grand Cru wines.

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• La Guita

  The brand "La Guita" originates from an anecdote by its founder, Domingo Pérez Marín. Whenever somebody approached him to buy "manzanilla" from the ageing winery, he always asked: "Do you have "guita"?, referring to whether the buyer had brought any money. Thus, over the passing of time, people started to call the ageing winery "La Guita". In 1908, to reaffirm the brand, it was included in the registry and a piece of twine was added to each bottle.

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• La Pruina

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• Lanzilotti Olio di Oliva

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• Le Ballon

  These three vintages, red, rosé and white, were created by an independent winegrower located in the Languedoc, Pays d'Oc. The work that the estate does in the vines, and particularly that of the soil, gives rise to wines on the fruit, tasty and greedy, to drink in their youth.

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• Leo Alzinger

  Work by hand and growing grapes on steep slopes in harsh soils are the fundamental principles of our family. We continually strive to extract the essence of our individual vineyards to reveal the character of each unique wine. In the mid 1970s Leo Alzinger Sr. inherited the winery from his family, who at that time had been selling the grapes they harvested to the Dinstlgut in Loiben. It was in 1983 that Leo Sr. decided to take on the challenge of producing and marketing wine himself. This ambitious endeavor gave Leo Sr. the opportunity to develop his own personal style of winemaking; a style that to this day has hardly changed. Precision, clarity, directness, elegance, and liveliness are just some of the characteristics that have been associated with his wines since early in his career. An essential factor that contributed to his early success was the ideal location of his vineyards in the eastern Wachau region. Leo Alzinger Sr. has since handed the estate to his son, though he still actively works in the vineyards and maintains the Wachau region’s distinguishing stone walls.

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• Les Canards D'ariane

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• Les Vignerons D’Estézargues

  Les Vignerons D’ Estézargues is a co-operative cellar in the small town of Estézargues which is located near Avignon. Les Vignerons D’Estézargues is truly unique in the wine world. All over France the co-op still plays a very important role in the production and sale of wine. Co-ops receive grapes from members and then make wine from them, this wine is made in large batches and grapes from many different vineyards are vinified together; the focus is on producing wine in quantity. Les Vignerons D’ Estézargues takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately and make single cuvées from their best plots. On the heels of the single cuvée evolution Les Vignerons D’ Estézargues began to practicenatural winemaking. Possibly one of the only co-ops in the world to do so, Les Vignerons D’ Estézargues uses no external yeasts, no filtering, no fining and no enzymes are employed on the grapes during the winemaking process. Michael Trebillon is one of the men behind Les Vignerons D’ Estézargues, he grows the fruit for Domaine les Genestas and Denis Deschamps makes the wine and their efforts have been hailed by wine lovers and critics around the world. 

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• Louis Royer

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• Luigi Francoli

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• Maison Mirabeau

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• Marc Hebrart

  Marc Hebrart has been making his own Champagnes in Mareuil-sur-Ay since 1964, and his son Jean-Paul from the age of 19 in 1983, taking over in 1997. The estate is privileged to 14 hectares of vines of average age 28 years, spread across 65 plots of 75% Pinot Noir in Mareuil sur Aÿ, Avenay, Bisseuil, Mutigny and Aÿ, cunningly married with 25% chardonnay from Chouilly and Oiry. No meunier used. All parcels are vinified separately, mostly in stainless steel, with some small barrel fermentation since 2004. Champagne Marc Hebrart is part of the club Tresor. The Club Trésors comprises 28 artisan wine makers, selected from the finest areas of the Champagne region, each one recognized for the quality of their work. Each champagne is subject to two blind tastings (once at the still wine stage before bottling and again after 3 years ageing in bottle) by a panel of passionate and distinguished oenologists and wine makers. Champagne Marc Hebrart is part of Les artisans de Champagne. The Artisan Vigneron is a free man, independent and passionate who will reveal the best of his terroir thanks to his knowledge and expertise. For me, ’Patience’ and ‘Time’ are essential notions. Being an Artisan is a life choice. This profession is fascinating, exacting, close to nature, allowing me to make a wine based on extensive terroirs from a mosaic of different plots. 

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• Marotti Campi

  The winery was built in 1999. It is a modern facility that helps to optimize every stage of the vinification and aging of wines and to keep the ambient clean. Here they vinify exclusively their own grapes. They use pneumatic press where the hand-picked grapes are softly crushed without the crushing of the seeds and other solid parts. For the white wines they use reductive techniques to preserve the vibrant, fresh varietal grape character. Dry ice during the harvest and azote in the winery to lower the grapes temperature and lessen the oxidation of the flavors. Beneath the winery, built an underground cellar where are keep the french oak barrels used for the aging of some of our reserves. We store the bottles in a warehouse in the upper-floor of the winery in a temperature controlled environment providing optimal aging conditions. 

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• Massandra

  Produced from vines that stretch almost the entire length of the South Coast of the Crimea, Massandra wines embrace a huge range of sweet wine styles, from Sherry to Madeira, from Port to Marsala, as well Tokays and Muscats. The tradition of wine-making in the Crimea goes back to the early 19th century - the result of one extraordinarily rich man's passion for wine. Reputedly richer than the Tsars themselves, Mikhail Vorontsov spared no expense in his quest to satisfy his insatiable thirst for good wine. To this end, he imported and planted innumerable types of vine from Western Europe and from these he managed to produce a number of successful wines. 

  In 1894, encouraged by Voronstov's success in the region, Tsar Nicholas II decided to build his own winery there. It was an enormous undertaking. Work on the cellars (illustrated right) took three years as miners dug deep into the mountainside to create a labyrinth of 21 tunnels (each over 150 metres long) that to this day rank among the finest cellars in the world. An ingenious feat of engineering (a series of carefully positioned air shafts ensures the temperature remains constantly cool, and fresh spring water creates a natural humidity of 90-95%), the cellars are also exceptionally solid and strong - when violent earthquakes caused widespread damage in the region in 1920, the cellars of Massandra were completely unscathed. 

  In order to ensure that his wines were the best, the Tsar employed Prince Lev Sergervich Golitzin to oversee production at the winery. An extremely accomplished winemaker, Golitzin devoted himself to developing the wines that suited the region best, and it is these same wines that define Massandra's output today. Golitzin also had an extraordinary talent for blending wines, and his "creations" are legendary. His note-keeping, however, was not so consistent, and he took the recipe for many of his greatest blends with him to the grave. To this day, no one really knows how he made his legendary "Honey of Altae Pastures" and "Seventh Heaven" wines (although, after years of experimentation, the winery feels it has finally cracked the mystery of the latter and is about to release its own recreation).

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• Mazsālijas

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• Mee Godard

  She was born in South Korea to farmers, adopted at nine months old by a French couple, educated in France and then headed to the US, where she did an undergraduate biochemistry degree specializing in wine science at Oregon State University. The university then accepted her to do her Masters, where she took on a graduate research assistant role in the Department of Food Science and Technology, studying polyphenolics, plant physiology and ‘a bit of viticulture’. After this she came back home to France and headed to Montpellier to do the Diplôme National d'Oenologue. Mee Godard didn’t grow up in a winemaking family, so she had to carve her own path. She headed to Burgundy, interned at Maison Chanson, Domaines des Comtes Lafon and Corton André. She got a job selling oenological products, worked in Champagne, and then, at the beginning of 2013, she finally found five Beaujolais hectares (12 acres) she could call her own. Beaujolais, she discovered during a wine-tasting trip with friends and was surprised by the quality. Beautiful wines, beautiful atmosphere and beautiful landscape. Apparently, this was the good combination. Thanks to contacts made while holding the position of vice president of Oenologues de France Region Bourgogne-Franche-Comté, Mee ended up with 1.7 ha (4.2 acre) of Morgon, Côte du Py, 2.3 ha (5.7 acre) of Morgon, Corcelette, and 1 ha (2.5 acre) of Morgon, Grand Crus. Right from the start, she began working according to the principles oflutte raisonné —mesured control, but by 2016 she’d begun working organically, getting rid of herbicides and using mechanical tillage in 2017. The longer-term goal is to introduce biodynamic practices into the vineyard. Yields from these old vines are low. Grapes are hand picked, hand sorted and, depending on the vintage, she ferments about two-thirds with stems. They undergo a three-week maceration in concrete tanks and then age in a mix of old and new barrels and foudres for 12 to 18 months. She’s played around with indigenous yeasts and in 2018 the wines went through ambient-yeast fermentation with a pied de cuve (the wine equivalent of a sourdough starter, using natural vineyard yeast). But that, she adds, doesn’t always work. Until 2017, she managed the entire vineyard by herself, but since she’s acquired one more plot, she’s had someone to come and help part time. 

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• Monluc

  The Château of Monluc is an exceptional site located on the dominant part of Saint-Puy. It was built on the remains of a 13th century castle. It was the paternal house of Marshal Blaise de Monluc. This castle has endured time and invasions whether at the heart of the reign of the Merovingians and Carolingians, or during the campaign of the King of England.

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• Monte Rosola

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• Monte Tondo

  In the hills of soave the vine-grower, Gino Magnabosco, together with his family, carry on this passion that traditions have handed down. Intense scent, dry taste and fresh are characteristics of monte tondo's wines that are difficult to forget. Magnabosco family is attentive to any new improvement in grape-producing technology of soave and valpolicella, in order to guarantee wine of the best quality at all times to represent the area in which it is produced.

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• Muralia

  Muralia: 14 hectares of vineyads in Tuscan Maremma. The silence, the peace of the countryside and the unforgettable sunsets are the frame of the vinery. Chiara and Stefano Casali, the hosts, fell in love with all this in 1997, and turned this love into the adventure of their lives, with the clear idea of making a wine that would simply interpret the gifts of the land. Muralia is built on passion, knowledge, respect for traditional and real values.

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• My Plov

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• New Grove

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• Plaimont

  Located in the heart of South-West France, our vineyards stretch out over a uniquely rich terroir from the foothills of the Pyrenees to the rolling hills of Gascony. The Plaimont group is the result of an association of three wineries which, in 1979, united their initials (PL for Plaisance, AI for Aignan and MONT for Saint-Mont) to create this leader in wines from the South-West producing 40 million bottles per year. Joined in 1999 by the Condom and Crouseilles cellars, Plaimont represents 98% of the Saint-Mont appellation, around half of the Madiran and Pacherenc-du-Vic-Bilh AOCs as well as the Côtes-de-Gascogne IGP. A major player.

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• Purity Vodka Distillery

  Craftmanship

  The Purity Vodka Distillery can be found at the 13th century Ellinge castle in southern Sweden. Our production process is the way that vodka has been made for centuries – the old-fashioned way, using local organic ingredients and soft, pure water from the land around us. Our master distiller, Stefan Magnusson, has spent over 10 years refining the multiple distillation process that brings the unique taste and smoothness to each of our spirits.

  Organic Ingridients

  Purity vodka is one of the few vodkas and one of the first in the world that can boast a Certified Organic classification.

  What that means is that our main ingredients – Swedish wheat and malted barley – are carefully selected without any chemical cultivation or processing. We also believe that organic means a much better tasting vodka and better, of course, for the environment. And, as we’ve won the distinction of ‘Best Vodka of the Year’ multiple times, international spirit judges seem to agree with our methods.

  Slow Distiling

  Unlike most commercial distilleries, which use a limited, expedited process, The heart of Purity spirits are distilled multiple times (34 and 51), by slowly and gently warming the ingredients. As a result of this long, low-temperature distillation, all of the flavors of the blend are brought to the fore and the smoothness of the finished product is unparalleled.

  Copper Magic

  All of our spirits are created in a custom-built 600-liter copper still (not stainless steel).Besides the inherent beauty of the object -looking something like a time machine orsteam engine – there is an empirical logic behindthe use of copper. Taste. Copper reacts on amolecular level during distillation, creating a blendthat simply tastes better than any other material.

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• Saint Georges

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• Silvano Follador

  Upon finishing secondary school two siblings decided to carry on the activity of paternal grandfather, who had died in 1999. Their original 2 hectares under vines (1.5 of which in the Cartizze sub-area) saw the addition at a later date of another 2 hectares inherited from their maternal grandfather. All this land is suited to the cultivation of the Prosecco vine. Respecting the natural physiology of the plant as well as the fertility and microbial life of the soil has ensured the development of a more flavoursome grape. Allowing the wines to ferment spontaneously has given them back their true varietal aromas with hints of the minerals to be found in the soil. With racking and clarification (with bentonite only when absolutely necessary) reduced to a minimum and no filtering before secondary fermentation, the end flavour is genuine and more full bodied. Helped and supported by their parents in their decisions and daily work, the efforts over the years have been concentrated on obtaining wines that are as natural as possible without, however, denying those processes indispensible for guaranteeing the precise, clear-cut and refined expression they strive for.

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• Smeraldina

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• ST-Germain

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• Tenuta i Gelsi

  Tenuta i Gelsi was founded in 2003 to enhance the family's viticultural heritage in what is one of the most evocative corners of Basilicata for naturalistic and landscape beauty. It takes its name from the centuries-old "Mulberry" trees that line the driveway to the estate, planted for the harvest of fruits but above all for the leaves used to feed the silkworm raised in the sixties on the same estate.

  We are in Rionero in Vulture in the province of Potenza, in the Monticchio Bagni hamlet, a stone's throw from the famous lakes of volcanic origin and from the sources where some of the most appreciated mineral and low-mineral waters of the Bel Paese originate. It is the slope of the Vulture overlooking the Ofanto Valley at an altitude of about 450 meters, where the alkaline (sodiopotassium) pleistocene volcanic deposits consisting of easily alterable pyroclasticites and lavas, have originated dark colluvial deposits mixed with pre-existing sedimentary clayey sandy soils.

  Here Ruggiero Potito, assisted by his family, firmly believed in the ability of his land to give priceless fruits. The vineyard, which has always been the undisputed protagonist of these lands, has been his passion since adolescence, giving life to a company whose main purpose is to give the right value to this great and ancient viticulture. "We see each other a lot in our most important grape variety, Aglianico del Vulture, introverted, surly, surly but also capable of great sweetness and delicacy with the passage of time". With these words Ruggiero Potito describes the relationship he has with his history and the viticulture of his land.

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• Tenuta San Guido

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• Tenute Perdarubia

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• Theoni

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• Vaudon

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• Vignobles Marie Maria

  A return to the origins of Madiran wines. The ambition of Vignobles Maria Maria is to liberate the image of Madiran wines from their archetypes (concentration, power) to embody the best that the Appellation has to offer: freshness and balance. At the origin of this approach, a small group of winegrowers from the Cave de Crouseilles created a few cuvées to (re) discover the wines of the appellation. Marie Maria was born out of a strong desire: to continue the work, to continue to reveal the subtleties of a great terroir, that of Madiran in red and Pacherenc du Vic-Bilh in white wines.

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• Villa Barcaroli

  In the heart of a production area that has always been dedicated to the cultivation of vines, with representative and iconic vines such as Montepulciano and Trebbiano, this ancient company is located just outside the town of Controguerra. Immersed in the vineyards, the site is a typical 17th century rural villa in which bottles of Montepulciano 1954 are still kept in excellent condition. The wines in the range, Montepulciano Riserva DOC, Montepulciano DOC and Trebbiano DOC, are a perfect expression of this precious territory.

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