Champalou - Vouvray 2022 They replanted much of the

They replanted much of the vineyards while still selling their grapes to the local cooperative

the aging requirements for Brunello di Montalcino are even more stringent in the Altesino cellars

In the grand cru parcels

the proprietor of the Modena restaurant Osteria dell’Artigliere in the mid-1800s

offering visitors a rare glance into the art of winemaking

Champalou - Vouvray 2022 They replanted much of theChampalou is a family operation: Catherine is the 12th generation of winemakers in Vouvray and Didier is the 6th generation from his side in the Poitou. From the beginning, Catherine and Didier sought to bring their domaine in a direction that was very different from the norms of the appellation at the time: allow the singularity of each terroir express itself through a dedicated cuve. All this was being done by producing mostly still wines (80%)