DMT Logistics’ Post

The oldest grand cru in Alsace On a granitic parent rock (migmatites), the soils are sandy, rich in mineral elements, shallow at the top of the hillside (400 m altitude), deeper at the bottom (230 m). The richness and diversity of the minerals encountered (potassium, magnesium, fluorine, phosphorus) determine the finesse and multiplicity of the aromas of its wines. With its steep south-facing slopes, the Schlossberg requires cultivation on terraces. A very famous place, its quality has been recognized since the 15th century. It is the first terroir in Alsace to be classified as Grand Cru by the decree of 1975. From 1928, the winegrowers of Kaysersberg and Kientzheim had recorded all the natural production constraints of this cru in a written agreement, unanimously respected, which been since then enshrined by the decrees of recognition of the great wines. Excellent granite soil Schlossberg is an exceptional terroir for Riesling to which it gives a very pure fruity expression, remarkable race and finesse. Most of the Domaine's Riesling comes from Schlossberg, apart from the Riesling Cuvée Théo, born in Clos des Capucins. Tasting notes: Another hugely expressive Riesling, Schlossberg hails from vines planted on the poorest granite soils at the top of this great Grand Cru vineyard. Bursting with wonderful floral notes, dried flowers, chamomile buds, fine herbs and fresh lime, it hits the palate like an train- intense saline notes alongside a powerful driving minerality derived from the granite soils. Taut and powerful, yet fine boned too. #alsace #riesling #grandcru #Schlossberg #sommelierlife #learningjourney #marriottinternational

Time for a getaway to Provence, behind the scenes of the Estoublon estate, where ambitious wines are produced, but also exceptional olive oils according to the rules of the art. Flashback: it is November and, in the South-East of France, it is the season for harvesting olives, olivades. Because it is in autumn that this little fruit which rhymes with sunshine and summer recipes reaches maturity. At Estoublon Castle, different varieties of olive trees grow on around a hundred hectares. In total, more than 200 tonnes of olives are produced there each year – it takes 6 or 7 kg to obtain 1 liter of oil. Like grape varieties for wine, each fruit, and therefore each monovarietal oil, has its own specificities: Grossane is round and sweet, with notes of almond and cut grass, while Picholine, small but strong , turns out to be fiery and peppery. At the Estoublon estate, a rare enough fact to be mentioned, the manufacturing process takes place on site from A to Z. Less than 24 hours after harvest, the olives go through the leaf stripper and washer. Then comes crushing, during which the entire fruit, including the stone, is crushed. The olive paste thus obtained is then kneaded at 25 degrees for around thirty minutes: this is the famous cold extraction. Then the centrifuge manages to separate the water and oil, the last step before bottling. PROVENCE A LA CARTE Olive oil and wines (including the prized Roseblood rosé) are not the only treasures of the estate. La Table d’Estoublon, where chef Emmanuel De Oliveira has been working since January 2023, is also worth the detour. In its elegant vaulted room, it welcomes local gourmets and those passing through all year round. Provençal inspirations and local products are of course placed at the center of the plate. AT DOMAINE D’ESTOUBLON, THE MANUFACTURING PROCESS TAKES PLACE ON SITE FROM A TO Z. Lamb from the Alpilles, Mediterranean fish delivered every day by an independent fish merchant..., without forgetting an adjoining permaculture vegetable garden: in winter, 70% of the vegetables used in cooking (fennel, beets, parsnips, etc.) grew on the estate, and 40 % in summer (peppers, eggplants, tomatoes, etc.). It's simple, taking a quick look at the menu is already hearing the song of the cicadas: grilled rock octopus, barigoule artichokes, white asparagus from Provence... Of course, there is oil olive in all recipes! Originally from Paris, Emmanuel De Oliveira studied at the Martinez and the Grand-Hôtel du Cap-Ferrat, but he learned to master all the subtleties upon his arrival at the château. “With its hint of bitterness, Béruguette goes very well with artichokes,” he says as a ray of winter sunshine shines on the terrace. Picholine, slightly more acidic, is perfect with tomatoes or on grilled fish. » Here are some of his tips for using it correctly: “Do not store the oil next to a heat source. Domaine d’Estoublon Maussane Road 13990 Fontvieille (04 90 54 64 00). https://lnkd.in/eh83cExC

Exploring the Ligurian Riviera’s Enchanting World of Vineyards and Villages.. Full article here in TALES BEHIND THE WINE https://lnkd.in/dYkYsb3T

Ribera del Duero is certainly historic – the Romans tended vineyards here, as evidenced by the 66-meter mosaic of Bacchus, the God of wine, that was unearthed relatively recently at Baños de Valdearados. Modern viticulture as we know it today arrived with the Benedictine monks from Cluny in the Burgundy region in the twelfth century. Our logo is a testament to the history of the region, featuring the crest of Cluny monks linked with the thyrsus of Bacchus. As our ancestors did before us, we farm the land in the most respectful way, allowing each vineyard to be our teacher, with us as the students. This ongoing process of listening to and learning from each site and every vintage enables us to discover and share what each site is capable of expressing. We are continually reminded of the simple principle that most of the vital work occurs in the vineyard. Ribera has significant plantings of old vines, with as much as 9% over 80 years old. Between 1999 and 2014, almost two-thirds of Ribera del Duero’s old vineyards were lost. Given that prices are the same for old and young vines, there aren't many wine growers working these old vines in a professional way, unfortunately. Our vineyards consist of the 1/5 of vines in the region that are above 75 years old, and about 40% of our main holdings are above 100 years old. We see ourselves as guardians of the old, gnarly vines that have so much history and so many stories to tell. It is our blessing to work with them and our destiny to protect their presence and future.

The Lands of Tuscan Vermentino The data relating to 2022, made known by the Consorzio Tutela Vini della Maremma Toscana, show that the Denomination enjoys good health, also in relation to the other regional DOCs: about 7 million bottled units - equivalent to over 50,900 hectolitres -, with a significant increase in the production of grapes (26.5%). As for the latter aspect, the Vermentino has recorded record numbers, passing through the 37,150 quintals of the 2021 harvest to the more than 43,300 of that 2022, i.e. the 34% of the total total of grapes harvested in the DOC. Collectible vintages 2016/2018/2019 The growing trend of the Denomination is also witnessed by various other types of wines, such as 'Ansonica, Ciliegiolo, Syrah and Viognier; Sangiovese, after two mute harvests, has also returned to the good levels it had recorded in 2019. The Vermentino DOC Toscana is typically produced in a Mediterranean climate, characterized by warm temperatures and a significant amount of sunlight. These characteristics, combined with constant ventilation, good thermal variations and excellent exposure to sunlight, guarantee a healthy growth of the vines and an adequate ripening of the fruits. As for the soil, the vineyards in Tuscany often have a diverse range of soils, including clay, limestone, and sandy soils. Natural factors, such as the coastal influences in some areas of Tuscany, may also play a role. #vermentino #toscana #wine #white #italy

Spain is very much on the front line when it comes to global warming. The good news is that the Spanish wine industry is also at the forefront when it comes to adapting to higher temperatures. #wine #climate change

White Malbec Is the New White Wine You’ve Never Heard Of Similar to its sister, the red malbec, white malbec is also produced in Mendoza, Argentina. The terroir, altitude, soils, and various microclimates of Mendoza, which are influenced by the Andes mountains, make this particular region optimal for producing malbec. https://flip.it/yh496K

𝗙𝗿𝗼𝗺 𝗙𝗿𝗮𝗻𝗰𝗲 𝘁𝗼 𝗦𝗼𝘂𝘁𝗵 𝗔𝗺𝗲𝗿𝗶𝗰𝗮: 𝗧𝗵𝗲 𝗨𝗿𝘂𝗴𝘂𝗮𝘆𝗮𝗻 𝗖𝗼𝗴𝗻𝗮𝗰.⁣ ⁣ We have all heard the term "𝘊𝘰𝘨𝘯𝘢𝘤" at some point, the famous variety of brandy produced in western France, which has its own protected designation and is the only one entitled to this prestigious name. However, for 70 years, there was another unexpected place granted the privilege of using the name: 𝘜𝘳𝘶𝘨𝘶𝘢𝘺.⁣ ⁣ This story begins back in 1946, in a way of easing the debts accumulated with the South American country, and in gratitude for providing food during the World War II, France allowed Uruguay to use the famous appellation; furthermore, donated the vines, and sent a team of experts from the Cognac region to supervise the production.⁣ ⁣ The chosen place was a tiny town called 𝘑𝘶𝘢𝘯𝘪𝘤𝘰́, located 53 km north from the capital city, Montevideo, in an old building that belonged to Jesuits between the XVI and XVIII centuries.⁣ ⁣ In 1830 the building was purchased by 𝘋𝘰𝘯 𝘍𝘳𝘢𝘯𝘤𝘪𝘴𝘤𝘰 𝘑𝘶𝘢𝘯𝘪𝘤𝘰́, who started cultivating vines, and in the beginning of the XX century, acquired by 𝘈𝘕𝘊𝘈𝘗 (National Organization of Fuel and Alcohol) thus, the Cognac production remained under the state supervision. In 1979 the 𝘋𝘦𝘪𝘤𝘢𝘴 family bought the winery and maintained the production until 2016 when the permission ceased.⁣ ⁣ There are still a limited number of bottles for sale; however, it remained in the national market.⁣ ⁣ One of the most notorious traces of the production is the number of Ugni Blanc vines cultivated in the country, around 605 hectares, ranking as the fourth most cultivated wine grape.⁣ ⁣

Apalta is a small valley in the interior and cooler part of Colchagua, it has a horseshoe shape facing south, with an impressive range of soils, ranging from alluvium on the plain to granite with different concentrations of clay on the slopes. The small town of Santa Cruz is the heart of the region, 178 km southwest of the capital Santiago. The climate there is hot, with the cold coming from the Pacific mitigated by mountain ranges and the coastal mountain range that block part of the maritime influence. The region was recognized as a designation of origin in 2018. Chile A source of great wines, Chile reinvents itself with each harvest, demonstrating the multiple possibilities that its terroir offers. Leaving the most classic areas, the “old new Chile” guarantees the recovery of old traditions and little-known grape varieties, as well as enabling new wine profiles with the already known and adapted Pinot Noir, Carménère, Cabernet Sauvignon and Merlot

My latest article about Armenia as a threatened wine country!