Piquepoul is the latest grape of the vineyard. It is harvested at the end of September and even sometimes at the beginning of October. Night harvest in order to preserve aromas and freshness. Immediate pressing and cold settling at a very low temperature. Fermentation is achieved under controlled temperature. No stirring of lees on this quality to reach a saline finish and liveliness.
Manuelle Weinernte Traubengut wird auf Sortiertisch nochmals von Hand verlesen. Traditionelle Maischegärungen (45 bis 60 Tage) für Grenache, und Mourvèdre, Syrah wird in konischen Holztanks vinifiziert, Anschließend wird der Wein für 12 Monate in Barriques oder Holztanks ausgebaut.
Manoir du Carra - Moulin à Vent les Burdelines 2015
The 2015 Moulin A Vent les Burdelines undergoes the same vinification as the Fleurie. I love the aromatics here: detailed redcurrant, mulberry and rose petal aromas that burst from the glass. The palate is medium-bodied with fine tannin, very supple in the mouth with great tension and just the right amount of spiciness on the vivacious finish. What a great Beaujolais. This comes highly recommended.- Neal Martin " - Robert Parker's The Wine Advocate (Issue #232, August 31st 2017), 93 pts
Alignan du Vent - Hauts de Montarels Chardonnay Fut 2016
Grapes come from high maturity plots. Direct pressing on arrival at the cellar and cold settling of the must. Once the alcoholic fermentation has started, the must is transfered into French oak barrels. Daily stirring of the lees and ageing during ap
Cabernet Sauvignon and Syrah are separately harvested in order to reach an optimum maturity of the grapes. Traditional vinification with pumping over of the must and 3 to 4 weeks maceration before devatting. After 3 months ageing in tanks, wines are placed in oak and aged for approximately 12 months. Tasting is the only method used to stop ageing.
Grapes are destemmed. The blend of grapes is achieved and they are put in tanks, 20 days maceration under controlled temperature and regular pumping-overs. 40% of the wine is aged in new oak barrels during 15 months, 60% in tank. Once the final blend is finished, the wine is aged again during 3 months in tank before bottling.
Alexander Krossas passion for wine, discovered at his familys winery in the 1990s, led him to create a business focused on viticulture in the Languedoc in Southern France.
A pioneer and visionary, Alexander Krossa combines technical and commercial expertise for winemakers. His philosophy: professionalize the relationship with clients abroad by providing unmatched, personalized service, and by mastering the technical processes of selection and blending for his partner wineries.
Services for Buyers Wine sourcing Product range creation Brand creatoin Blending Winery visits and tastings Services for Producers Product creation and development Business strategy Prospection in the field Sending samples Participation in major international trade events (Prowein, London Wine Fair, Vinisud, ...)