Ghislain Montrozier 'Cuve No 1' Fer Servadou 2023 objectsFer Servadou, also known as Braucol and Mansois in certain pockets of southwestern France, flourishes in the iron red volcanic soil of the area. In Montroziers version of the variety, this lesser known grape offers deep, dark fruit and an intense mineral imprint, while still retaining balanceits still a great version of an Aveyron table wine. Very aromatic and brambly, with notes of gravel and black plums, it pops on the palate with crunchy red fruits
Aymeric Paillard's first vintage in the northern Rhône was in 2014
Martini Olive
and the botanicals are native varieties
and distilled in earthenware pots - a tremendously laborious technique
It helps to balance the fresh characters and high mineral components
Affordable and tasty Garnatxa from a special seaside appellation called Alella
47 botanicals from Germany's Black Forest (Schwarzwald) and macerated them in a mixture of molasses alcohol and spring water to create this gin
' This VSOP is made in an old
and is a must-have for any home cocktail enthusiast or industry professional
delicious central Italian red from La Collina Biologica winemaker Francesco Cirelli
but on pronounced mineral soils: clay on top of volcanic bedrock
has been called a "master of light" and understands the complexity of wine glass design
