Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
17,00 €
Les Merlots de Léo – A bold and natural red wine from Château Le Geai, in the Bordeaux region.
Grapes: 100% Merlot
Format: 750 ml
This unique wine is the result of 100% natural glouglou (carbonic maceration) vinification, after careful destemming of the grapes on an oak sieve. The result is a powerful and slightly sparkling alcoholic grape juice, with a typical Bordeaux finish.
Enjoy this wine fresh to fully appreciate its aromas and liveliness. Be careful, this wine is a real gustatory UFO!
The choice not to clarify or filter a wine is therefore above all a qualitative choice of the winemaker who has confidence in his wine and who does not want to impoverish it to make it clearer.
But the choice is also dictated by technical reasons related to the vinification of wines. A wine that is vinified quickly, without long refinement, must be clarified and/or filtered because its solid elements have not had time to settle naturally, by gravity, at the bottom of the container.
This is not the case with a wine aged for a year or more in a tank, large barrel or barrique, since in this case the lees and other elements will have had time to settle, thus allowing the winemaker not to have to filter these cuvées before bottling, decanting them.
And, obviously, the winemaker also has the possibility of measuring the fineness of his filtration to try to keep the best elements in suspension as much as possible while eliminating the coarser and more useless ones.
Château Touzet has been a Family Domain since the 19th century. Located in the South West of France, above Saint-Emilion and Pomerol, the vineyards stretch out on sunny ridges along the Isle River, amidst a rich and varied vegetation, consisting of hedges, meadows, woods and many fruit trees.
It was in 2000 that Henri DUPORGE took over the family farm and created the Château Le Geai, using organic farming methods. Passionate about wines, he himself takes care of the work of the vineyard, the vinification and the elaboration of the wine.
No chemicals or insecticides are used, the land is cultivated with the greatest respect for organic farming. A superficial soil work is carried out, according to the rules of biodynamic agriculture. The vinification is always "natural" (with indigenous yeasts). The "without sulphites" is the rule that dominates all the transformations of grapes into wine, later on some wines will be added sulphites on others not. The sulphites used are however natural (volcanic sulfur).
The different vines are vinified separately. The vinification methods vary according to the vintage and the vines (fulling, pumping over and emptying and above all glougloutage).
The “glougloutage” (gurgle) is the least interventionist, more natural and sweet technique developed by Henri Duporge. It consists in immersing the marc and keeping it throughout its fermentation in a closed environment without any intervention, a cork allows the gas to evacuate and the wine to "glouglouter" (gurgle) in the middle of the matter. Fermentation is natural, no added yeast, no temperature control, no fulling or pumping over. This method allows a long and sweet vinification that is very close to the natural phenomenon of the creation of wine.
The company develops the diversity of grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Cot Malbec and Carménère noire, with elegant, refined, unique blends, respectful of nature and tradition.
The wines of these vineyards grown in Biodynamics are absolutely natural, no proteins of animal origin are used to lighten them and are therefore compatible with a vegan diet. In addition, the low sulphite content makes them very digestible.
The company is certified Organic and Biodynamic by independent bodies (Ecocert and Demeter).
The vinification takes place by immersion of the pomace (in stainless steel barrels), then "glougloutage" in terracotta amphora (without punching down or pumping over), with some cuvée passed by hand on an oak sieve (ancestral method dating back to 1900, applied in the company from the first cuvée del 2003), aged from 8 to 30 months in oak barrels or amphorae (50/50 on all).
To obtain this certification you must already have obtained the Organic certification.
Demeter is the brand that certifies agriculture BIODYNAMICS.
It is based on natural preparations and on the various phases of the Moon.
the method biodynamic consider every substance including a combination of matter and life force: to bring the life force into the ground agricultural.
In this way the quality of the soil is improved, increasing the quantity of humus, and at the same time improving the quality of the harvest.
To date the brand DEMETER it is the certification for a more natural agriculture that exists.
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