Didier Meuzard Ratafia de BourgogneRatafia is a cordial made by mixing marc or fine either with unfermented grape juice (as here) or, occasionally, with bitter almonds and or cherry and peach pits. Didier does recommend drinking it at cellar temperature, with just the slightest chill. Theres no need to finish the bottle with any great haste. It will keep several months once opened, much like a great port.

When Aldo met Milena

this wine is proof that sometimes the sum is greater than its parts

in the Oc region

most of Vouvray (like much of viticultural France) was worked by farmers in polyculture

the blend of 92% Merlot and 8% Cabernet Franc makes this vintage a bit more robust on the palate

Ernesto Picollo effortlessly balances the minerally essence of Gavi with a deep

green manures

This is a vegan wine

flecked with gold

Alex and Benoit have loosely split the responsibilities of the operation with Benoit more focused on the vineyards and Alex more focused on the cellar and winemaking

Over the years

To preserve the natural mosaic of the vineyard