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Jean-Philippe Agisson spent ten years as cellar master for Alphonse Mellot at the iconic Domaine de la Moussiere in Sancerre — then was hand-picked by Louis-Benjamin Dagueneau to run the cellar at the legendary Didier Dagueneau estate
20% Barbera blend captures Alpine character through fruit-forward freshness while maintaining the structure and integrity expected from serious Piedmont producers
This is Pinot Noir (Spatburgunder) from Heerweg
this is a beautiful example of Kiwi Riesling
From grain to glass we obsess over every detail of handcrafting Supergay vodka
Monteraponi, Toscana Rosso Baron Ugo, 2019 110425OFFER Jean-Philippe Agisson spent ten yearsMonteraponi's top cru, from the estate's highest and stoniest ground. The Baron'Ugo vineyard sits at 560 meters on pure alberese limestone, with vines around forty years old, and the wine is bottled as a humble Toscana Rosso rather than Chianti Classico. Same traditional recipe as the rest of the cellar, 90% Sangiovese with 7% Canaiolo and 3% Colorino, fermented in concrete with ambient yeasts, but here the wine spends a full 36 months in 3,000 liter
