Rosé gets its distinct pink colour through a production process known as maceration. Red wine grapes are crushed and left to soak with the skins of grapes for 2 hours for a lighter style of rosé, up to 3 or 4 days for a richer, darker pigmentation.

Our last shipment of Quotidiano sold out in one day and we were lucky enough to land the last 12 cases from this exceptional vintage. Half of this order is already spoken for and suspect the rest will go quickly.

Whether you’re new to wine or an expert collector the learning never ends! And a big part of learning is getting more familiar with the many wine terms to know. We’ve outlined our first 6 fancy terms that we think are worth knowing.

One of its first records dates back to 410 AD when Alaric, King of the Visigoths, passed through the area of Castelli di Jesi and stocked up on a wine that gave his men “sanitatem et vigorem bellico” meaning the health and vigor of war.

One of the many beauties of cultivating wine is that no two winemaking regions are the same. In fact, the differences between two vineyards in the closest of proximity to one another can be staggering. And why is this the case?

Thanks to the official classification of 1855, the Left Bank of Bordeaux is home to some of the most illustrious wine-producing names in the industry.

Stretching from the coveted vineyards of Chablis in the north, down to Pouilly-Fuissé in the south, Burgundy has established a long-standing reputation of producing some of the most celebrated wines in the world.

When you think wine, you are likely to think of France. But why is that? Is it because France (who wasn’t the first to cultivate wine) has been at it for so long — dating back to the 6th century BC with the colonization of Southern Gaul by Greek settlers, in fact?

Northeast of Montepulciano, perched on a rolling hill in the Mediterranean countryside, the Tuscan village of Cortona has soils rich with clay and organic compounds–similar to that of the right bank of Bordeaux, this is a place where Merlot has proven to express reliably vibrant.

Grenache and Syrah have been rooted and blended for centuries in the south of France. The combination of supple, juicy Grenache and structured, peppery Syrah, prove to be extremely successful and balanced.

When Clotilde and Nicolas Chauvet first met the young contemporary artist Nathalie Portejoie, an immediate comradery was formed.

Head winemaker, Tristan Luquot, employs innovative winemaking techniques alongside centuries-old traditions to create a truly remarkable expression of the ancient terroirs of Saint-Émillion.