Lucien Lardy – Fleurie “Les Roches”, 2015
Lucien Lardy – Fleurie “Les Roches”, 2015
Lucien Lardy – Fleurie “Les Roches”, 2015

Delicate scent of ripe fruit and violets. Beaujolais’ best known “cru”.

91 Points Wine Enthusiast (2013)
“Lucien Lardy is a “natural” winemaker, avoiding sulphur. The wine is certainly fresh and intensely fruity. It has a red cherry crispness, layers of acidity and a firmer core of tannins. The aftertaste brings out a more measured, structured character. Drink now, but the wine will be better in 2015.” R.V. (11/1/2014)

Lucien Lardy.
“Coming from a family of four children, I was the only one to choose winemaker as my profession. My father left me a wonderful legacy that I wanted to honor and preserve. I am fortunate that as part of my daily work I am acting as keeper of a French heritage. I get up early to go into my vineyard to walk through my vines, which give me much happiness and a strong sense of freedom.

I vinify each of my plots separately in order to manage the expression of all my lands. This enables me to create complex and generous wines that display the characteristics of its terroir.

As a founder and winemaker of Terroirs Originels, I am proud to have worked along side my friends and other talented winemakers to form our alliance, where integrity and passion for winemaking and sustainable growing is fundamental.”

£15.75 Add to cart
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016
Luis Felipe Edwards – Malbec Rio Rica, Valle Central, 2016

A rich wine that has lots of plum and dark berry fruit aromas. The palate brings some spice along with a brambly-like texture. The finish is full with hints of black pepper and smooth chocolate.

£7.95 Add to cart
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014
Luis Felipe Edwards – Merlot Rio Rica, Valle Central, 2014

Full of lovely plum and dark berry fruits, with silky smooth tannins and a long finish.

£7.95 Add to cart
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2015

A soft, lighter bodied wine with plenty of summer fruit on the nose and palate. This Pinot Noir has very soft tannins and a pleasant finish.

£7.95 Add to cart
Luis Felipe Edwards, Sauvignon Blanc Rio Rica, Valle Central, 2016
Luis Felipe Edwards, Sauvignon Blanc Rio Rica, Valle Central, 2016
Luis Felipe Edwards, Sauvignon Blanc Rio Rica, Valle Central, 2016

A crisp, dry Sauvignon Blanc, with intense fruity nose that displays citrus and tropical fruit aromas interwoven with herbal notes that add complexity to the wine.

£7.95 Add to cart
Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012
Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012
Madiran AC Cuvée Charles de Batz Domaine Berthoumieu 2012

A nose of plums, blackberries, spice and hints of vanilla and toasty oak. The palate has plenty of fresh redcurrant and plums with a silky mouth feel, food friendly tannins and hints of dark chocolate on the finish.

£15.25 Add to cart
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014
Malbec Roble Varietales, Goyenechea 2014

Plum red colour. Delicate nose dry fruits walnut lightly spiced. Well combined smoked wood. Soft and fruity with little tannin. It is perfect with meat dishes of all kinds especially with sauces and all classic Mediterranean and International cuisine.

£8.95 Add to cart
Merlot VdP du Périgord Domaine de Mayat, 2015
Merlot VdP du Périgord Domaine de Mayat, 2015
Merlot VdP du Périgord Domaine de Mayat, 2015

Francis Lagarde, close to Bergerac, makes truly great wines. Warm, garnet colour enhanced by soft plumy fruits. Medium to full bodied displaying smooth and round overtones and a lingering finish.

£7.95 Add to cart
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014
Merlot “Grain d’Automne” Pays d’Oc IGP Domaine Bergon, 2014

Plummy dark fruit flavours combine with subtle toasty notes. A medium to full bodied wine, displaying smooth overtones and a lingering finish.

£7.95 Add to cart
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015
Merlot, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2015

Soft and elegant with ripe damson fruit character, subtle tannin and a long elegant finish.

£7.95 Add to cart
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011

Beautiful yellow color with emerald rim. Fine wine with a rich, full-bodied taste. After decantation gradually revealed bright mineral shades, tones of juicy fruit, honey, flowers and spices. Superb finish stunning length.

£36.75 Add to cart
Minervois AOP Calmel & Joseph, 2013
Minervois AOP Calmel & Joseph, 2013
Minervois AOP Calmel & Joseph, 2013

The colour is an intense crimson with purple hints. In the mouth it is powerful but with a soft finish. Notes of ripe fruits, prunes and dried figs cover the taste buds after the first mouthful.

£10.45 Add to cart
Moncaro – Marche Rosso IGT Terre Cortesi, 2015
Moncaro – Marche Rosso IGT Terre Cortesi, 2015
Moncaro – Marche Rosso IGT Terre Cortesi, 2015

An intense ruby-red wine in colour. It has a fruity and floral bouquet with hints of wild berries.

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.

IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

£7.95 Add to cart
Moncaro – Montepulciano d’Abruzzo, Marche, 2015
Moncaro – Montepulciano d’Abruzzo, Marche, 2015
Moncaro – Montepulciano d’Abruzzo, Marche, 2015

A vinous bouquet of berry fruits. Medium bodied, ripe, wild berry fruit flavours and a light tannic finish.

 

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.

IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

£7.95 Add to cart
Moncaro – Rosaspina Rosato, Marche, IGT
Moncaro – Rosaspina Rosato, Marche, IGT
Moncaro – Rosaspina Rosato, Marche, IGT

A luminous pink colour with salmon highlights, the aromas are deep and rich recalling wild cherry and apple. On the palate there is appreciable dryness with the savoury fruit and crispness.

Product Information

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.
IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

£7.95 Add to cart
Moncaro – Sangiovese IGT, Marche, 2014
Moncaro – Sangiovese IGT, Marche, 2014
Moncaro – Sangiovese IGT, Marche, 2014

This wine has a ruby-red colour with purple tints, a fruity, fragrant bouquet with hints of wild berries and a fresh, delicate taste.

Moncaro.

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.
IN THE VINEYARD

research in vine growing and cultivation methods which safeguard the environment

Vineyard management practices 

Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.

Sustainable agriculture, low environmental impact & organic farming 

Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.

IN THE CELLAR

cutting edge technology and methods united with a passion for wine

Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella.  Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.

Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.

£7.95 Add to cart
Moncaro – Terre Cortesi, Marche Bianco IGT, 2015
Moncaro – Terre Cortesi, Marche Bianco IGT, 2015
Moncaro – Terre Cortesi, Marche Bianco IGT, 2015

A light, easy drinking wine from the Marche region. The wine has a straw, yellow colour with green tints and a fresh and fruity bouquet with hints of citrus fruit. The flavour is fresh and harmonious.

£7.95 Add to cart
Monthélie AOC, Louis Jadot, 2010
Monthélie AOC, Louis Jadot, 2010
Monthélie AOC, Louis Jadot, 2010

Maison Louis Jadot Monthélie is a very fruity wine developing red fruits and cherries aromas. It is a well structured wine with good tannins. It is quite a powerful yet still very delicate wine. It will be a perfect partner for red meats (roasted, grilled or in sauce) as well as cheeses.

£24.95 Add to cart
Montravel Chateau du Fauga AC Grand Vin Blanc, 2015
Montravel Chateau du Fauga AC Grand Vin Blanc, 2015
Montravel Chateau du Fauga AC Grand Vin Blanc, 2015

Made from 100% Sauvignon. Crisp, fresh and aromatic. Old school methods rewarded by an impeccable quality.

£9.50 Add to cart
Moulin Touchais, AC Coteaux du Layon, 1971
Moulin Touchais, AC Coteaux du Layon, 1971
Moulin Touchais, AC Coteaux du Layon, 1971

Deep orange gold. This has an attractive and complex baked apple nose with hints if spice and caramel. The palate is complex, powerful and concentrate and is distinguished by the high level of acidity. Highly textured, with a russet-apple and quince like presence, this is still positively youthful.It has been preserved by the acidity and will continue to hold for years to come. It deserves to be in the cellar of all true Chenin lovers.

£61.95 Add to cart
Moulin Touchais, AC Coteaux du Layon, 1996
Moulin Touchais, AC Coteaux du Layon, 1996
Moulin Touchais, AC Coteaux du Layon, 1996

Polished, deep yellow-gold. The nose is muted and withdrawn, we suspect this showed some reduction in its youth, but has since emerged. The palate is light on entry but builds well to a relatively powerful finish. There is some complexityhare, with the wine developing some calvados like flavours.

£36.75 Add to cart