- The Winery
- Address: 257 West 116th Street, New York, NY 10026
- Telephone: 212-222-4866
- Opening hours: Open 7 days, 12-9 PM.
Rich, conplex, full-body Red Grape: 100% Brunello (Sangiovese Grosso). Region: Italy> Tuscany> Montalcino> Pertimali Vyd. Notes: Organic. Indigenous yeast. 36 mo. in oak (50% new) and 2 years in bottle. 10 year special release (Dieci) to commemorate
Grapes: 100% Sankt Laurent. Region: Austria> Burgenland> Neusiedlersee-Huegelland. Notes: Organic & Sustainable cultivation according to certified rules. Fermentation takes place spontaneously with the vineyard's own yeasts. Large oak barrel aging. Tann
Grapes: 100% MalbecRegion: France> Southwest> Cahors. Notes: Organic. Barrel aged. Located 100 miles east of Bordeaux in southwestern France, Cahors is a small town known for its deeply colored reds made from Malbec, or Côt as they are called locally. M
Grapes: 100% Cabernet SauvignonRegion: USA> California. Description: They harvest clusters at the point of perfect ripeness & combine them at the press before a slow, meticulous fermentation. Allowed to rest in perfect darkness, the unfolding of an eleme
Grapes: Listán NegroRegion: Spain> Canary Islands> Valle de Orotava. Notes: It is vinified in stainless steel. 20% carbonic maceration. 30% goes into American oak for 2-3 months before release. Tajinaste is run by the indefatigable Agustín García Farrais
Grape: 100% RucheRegion: Italy> Piedmonte> Castagnole Monferrato Notes: No Oak, Organic Farming Description: The history and origins of Ruche wine are still a mystery. The name may come from “rocke” (rocks) considering that this type of vine can tolerate
Grape: MerlotRegion: USA> California> Central Coast. Notes: Sustainable farming. Description: Clos La Chance has been in Hayes Valley, Central Coast since the family of Frank Hayes purchased the property in 1922, surrounding the Clos la Chance estate. Th
Grape: 100% CesaneseRegion: Italy> Lazio. Training system: Cordon spurred Vineyard density: 4.000 per hectar Yeld: 90ql. Per hectar Harvest period: begin of october Vinification: 12‐15 days fermentation with submerged cap tecniques, malolactic fermentatio
