| Whole bunch pressed and racked to ferment with natural yeasts. Minimal skin contact results in a blush of colour and fine, peppery phenolics. The wine is dry with appealing layers of tree fruits and hazelnut flavours. It has surprising power. |
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Gaia Thalassitis Assyrtiko Santorini White is like a ripe Chablis: full, lemony, and mineral, with fine acidity and a lingering finish. Made with the ancient native Assyrtiko grape,this wine is from extremely old vines. The wine is unoaked to retain its crispness and purity of flavour. |
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100% Marsanne
The nose is full of quince, peony and roasted almonds and the palate is fresh and supple.
Upon tasting, it reveals a rich blend of exotic fruit flavours, including luscious peaches and zesty citrus notes, that beautifully glide on the palate, delivering a balance of acidity and minerality. The exquisite, lengthy finish adds to its charm.
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70% Semillon and 30% Rolle.
Fruity nose of white peach, citrus and exotic fruits. Lively and fresh in the mouth with white fruit aromas. Ample and generous mouth with notes of white flowers and citrus zest. Fine and fresh finish of great elegance.
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| | Produced from native Carricante grapes, with the addition of a small percentage of Minnella, coming from the vineyards of the Monte San Nicoḷ district, about 550 meters on the south-eastern side of Etna, this highly expressive white presents a broad bouquet of floral aromas and citrus fruits, notes of pear, gooseberry, and ginger. |
| | The name Vulcanico highlights the characther of this wine made from the vineyards near the Vulcano Vulture. The freshness, balminess and delicacy typical of the Falanghina grape are seamlessly belnded with the brightness and generosity, a unique combination reminiscent of Southern Italy. |
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Lifted tropical aromas of nectarine, nutty preserved lemon scents and loads of texture on the dry, fresh and savoury palate.
Portion of the wine was fermented in old oak barrels and part in stainless steel. Blended soon after ferment, fined, filtered and bottled in order to retain the fresh, varietal characteristics.
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| | Pure Cortese wine, citrus and floral aromas with a refreshing lemony grapefruit flavour- lovely length.
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| | It comes from the region of Campagna. From the rugged volcanic vineyards in the interior of Naples. Hints of peach and green foliage, dry delicious and worth a try.
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| Warm days and cool Mediterranean nights give perfect balance between fruit and acidity. Grillo is an aromatic grape but with bright acidity. Aromas of beach and lemon balm with a hint of sage. Very refreshing! |
| | A dry white wine from Tokaj in Hungary. Pale green colour with grapefruit on the nose. Dry and crisp with an elegant minerality. |
| | Fresh lively wine from near Lake Garda in Northern Italy. Turbiana 100% |
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| From 20-year-old vines grown on silty clay soils around the winery. Fermented in stainless steel, then aged in a mix of older barrels and stainless for 10 months. Aromas of wet stone, apple, and pear. Slightly more concentrated on the palate with a long, delicate, and mineral-tinged finish. |
| | It is from 40 year old vines on sandy limestone soils on top of hard as nails granite. It is a pale yellow colour with green flashes and on the nose it is intensely mineral with hints of citrus. On the palate it oozes that classic Muscadet creamy butteriness we all know and love, and perfectly balances it with the fruit flavours and just the right amount of acidity. |
| | Fragrant and delicate nose reminiscent of the crunch of grapes. The palate is delicious and presents aromas of white peach, violet and spices. At the end of the palate, notes of spices and a hint of acidity bring a nice freshness. |
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| This golden-hued Pecorino has lovely texture and weight balanced by minerality and a refreshing streak. Delicate balsamic and herbal notes lead to floral hints, with grapefruit citrus overtones and a bitter almond note on the finish. |
| | A White wine from Languedoc-Roussillon, France. Made from Picpoul Blanc. Fresh citrus aromas stone fruit flavours and a minerality clean finish. |
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Powerful nose, with fruity flavors, notes of green apple, citrus, and tropical fruits, white flowers, aromatic herbs, and hints of fennel.
The wine was grown on dry-farmed vines more than 15 years old in pebbly soils at a high altitude of between 700 and 800 metres, which yield grapes with marvellous acidity.
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| This is a ripe and fruit-driven white made from Madeleine Angevine. The nose is dominated with white peach pear, yellow apple and lemon thyme. The palate is fruity and rounded with a subtle touch of spice on the finish. This easy-drinking wine truly expresses our unique South Devon climate with every sip. |
| | Fresh, flowery, and subtly tropical nose with ripe pears and a touch of wood smoke. The palate is attractively textured and juicy, showing zesty 'leesy' intensity and a hint of almonds. Richly flavoured and concentrated with a crisp, incisive and mineral finish. |
| | Ripe and aromatic on the nose, but bone dry with a zippy, spritzy acidity on the palate. |
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It presents aromas of white fruits such as peaches, floral aromas of rose petals, jasmine and geraniums.
The natural wines of Santa Julia come from certified organic vineyards and have the least possible human intervention in their production process.
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| | 100% Vermentino aged in stainless steel, blends the characteristics of the grape variety with the unique aspects of the territory. The result is a fresh, immediate, and saline wine that reminds about the sea. |
| | Light straw yellow with greenish reflections. Fine bouquet with notes of wildflowers and almonds. Dry on the palate, harmonious with fruity aromas. Long finish. |
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Complex aromas of white flower and almond. The palate is textural with a citrus and apricot fruit, herbal notes, flinty acidity, and a gently rounded finish.
Tocai Friulano is Friuli's signature white grape and produces some of the finest whites in Italy (labelled simply as Friulano to avoid confusion with Hungarian Tokay).
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Vilana is a native grape of Crete and produces light, herbaceous and mineral white wines.
This wine is produced from organic vineyards at an altitude of 600m, harvested by hand during the first and second weeks of September.
8% of the must had skin contact fermentation. All of the wine went through malolactic fermentation.
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