The Bonnet-Ponson champagne winery is located in Chamery, a premier cru location on the Petit Montagne de Reims. The father was one of the first in the village to work organically. Fantastic champagne and a sensational price-benefit ratio.
At the gates of Stockholm, on the islands of Lake Mälaren, the apples and pears are hand-picked in old orchards that have largely been forgotten, but fortunately have not been abandoned. The fruits are crushed and then macerated for different lengths of time before being pressed. The maceration gives the cider a similar structure and body to the wine, especially the “orange wines”.
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To expose what has always been there - to make the invisible visible - is the drive of Marianne and Robert Gassner.
Out of this philosophy, wines are created that are deeply influenced by the nature on which they grow. They carry the past and at the same time the future.
They are created in intensive manual work. Biodynamic, in the cycle of nature.
They are like the land on which they grow.
No more and no less.
Behind the synonym SCHRAMMEL 2.0 is the young couple Nicole & Daniel Schrammel. The two of them run a micro winery just outside Vienna in the southern Weinviertel with a vineyard area of around one hectare and are new faces in the natural wine scene.
Fred Loimer should actually be a geologist by profession. The terroir that he plays in the Kamptal and the thermal region is so diverse that it is easy to lose track. The winery is located in Langenlois, the central municipality in the growing area. In the northern part the basement of the Bohemian mass dominates with gneiss and mica schist and in the Heiligenstein also sandstones. Towards the Pannonian Basin, the rocks were often covered with ice-age loess a meter thick, and towards the Donau you can find thick gravel terraces of the original Danube. It is a real pleasure to compare the different Grüner Veltliner with each other or to taste the three top-location Rieslings side by side. In Gumpoltskirchen, the wines show how similar the thermal region is to Burgundy. All wines, regardless of the terroir, are always authentic, profound and complex, never fat or loud.
Supported by his family, Christoph Hoch has been going his own way since 2013 to uncompromisingly express the character and uniqueness of his origins in Hollenburg im Kremstal in his wines. Among other things, he uses the most traditional methods of viticulture and winemaking handed down from his ancestors. The step to biodynamic working methods and certification according to DEMETER guidelines was a logical part of his path.
They were also one of the first points of contact with natural wine for us and therefore an important milestone for GrapeTimes. The Heinrichs are among the first winegrowers from Austria who were able to play at the top internationally with their red wine.
The Heinrichs pay particular attention to the correct location of the vines or the interplay of grape varieties, soil composition, moisture, (exposure) solar radiation and altitude. On the 90 ha, the biodiversity (variety of species) of plants and microorganisms is promoted with the aim of healthy vines through a variety of greenery between the rows. Some locations are sometimes even grazed with sheep all year round.