Located on the Roman Traian road at the foot of the Alta Murgia hills where ancient trails would bring herds of sheep from Abruzzo every autumn for their winter pastures, Rivera estate testify to the history and evolution of agricultural production of a whole territory. The winery’s historical nucleus dates back to the late 1800s and hosts red riserva wines in its below-ground barrel cellars with over 400 French oak barriques, 20 3,000-litre French oak and 9 5,500-litre Slavonian oak casks. A newer wing added in the 1960s with built-in glass lined cement vats, now completely temperature controlled, is used for post-fermentation ning and maturation of white, rosè and young red wines. Epicentre of today’s winemaking activities is the new modern, ecient facility now rises next to historical buildings, with small stainless-steel fermenters custom-designed for on-the-skins macerations for red and rosé wines, and well suited for whites. The entire winery complex is served by a solar-panel installation that covers 70% of its total energy needs.
Heart of Rivera production are the 75 hectares of estate vineyards, planted at high vine densities per hectare, trained to the spurred cordon and Guyot systems to bear low yields per vine and farmed according to the protocols of sustainable viticulture. All in all a programme of uncompromising quality in viticulture that allow to best express the diversity of terroirs that compose the estate. Rivera, Torre di Bocca and Tafuri vineyards range between 180 and 250 metres with deep and poor tufa-limestone soils yield ne native-variety grapes, the whites with rm acidity and the reds of impressive elegance and structure. The impressive Lama dei Corvi vineyard, with north-east exposure overlooking the Adriatic Sea and the Gargano massif in the distance, lies on exceptional calcareous rock soil at 350 metres and produces chardonnay and sauvignon blanc marked by a ne crispness and minerality. The remaining grape need is met by a few long-trusted local growers.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.
The House was established in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.