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and tannins just firm enough to give the back end some push
flinty minerality
Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking
and 55 years on in magnum this is a piece of Piedmont winemaking history from the cusp of the modern single-vineyard era
the grapes are hand-harvested and native-yeast fermented in small open-top fermenters
Cantalapiedra, Lirondo Verdejo, 2025 loirecount2026 and tannins just firm enoughThis is the bottle that put Cantalapiedra on the map: a Verdejo with the kind of energy and verve that earns repeat visits. The family farms organically in La Seca, the beating heart of Rueda, and Manuel Cantalapiedra makes Lirondo from estate Verdejo using wild yeasts and minimal sulfur. Picked later than many neighbors thanks to old, dry farmed vines, it keeps vibrant acidity and a savory grip rare in the appellation. A screaming good deal white to
