by Bert Wiggers | May 6, 2023
VALDOBBIADE, ITALY The grape used for the production of Prosecco is Glera, a typical variety of the north east of Italy since the Roman age, which makes up at least 85% of the grapes used. The percentage can be supplemented by native Glera Lunga, Verdiso, Perera,...
by Bert Wiggers | May 6, 2023
WACHENHEIM, GERMANY “Kirchenstück – ‘The Montrachet of the Pfalz’There is no Riesling of similar weight and complexity with comparable elegance and finesse. The finish of this liquid monument is almost infinite, as is, perhaps, its longevity. However, great vintages...
by Bert Wiggers | May 6, 2023
MOSEL, GERMANY The Fritz Haag estate owns 18.5ha of vineyards which are all exclusively planted with Riesling. The excellent micro-climate and the deep slate soils of the Brauneberger Juffer slope form the basis for some of the most intensely flavored and...
by Bert Wiggers | May 6, 2023
RHONE VALLEY, FRANCE In recent years the developments have continued at a great pace with Pierre Fabre being installed as wine-maker from 2008 and in 2017 Pierre took over management of the estate from his father and uncle. In 2017 he produced the first Gigondas from...
by Bert Wiggers | May 6, 2023
RHONE VALLEY, FRANCE VinificationTraditional vinification in concrete tanks. The alcoholic fermentation is temperature-controlled to preserve the fresh fruit flavours. Short pumping over every day at regularintervals. The maceration lasts about three weeks....
