Designed only for wine
Made for wineries, wine bars, sommeliers, merchants, clubs and educators—with the language and sections your guests expect.
Choose your style, add your wines, tastings, shop, wine club and events, then share one beautiful page in your Instagram bio. Update it whenever you need.
90 wine designs · 164 included wine images · No card needed to start.
Summer on the terrace

Discover the current release, the people behind it, and the terrace where the season is best enjoyed.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Est. 1974 · Fine wine merchants

Find mature bottles, new discoveries, and the recommendations our team is opening this week.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Natural wines · small plates · late

Natural wines, a changing list, and small plates served late—come for one glass and stay for the room.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Summer on the terrace

Discover the current release, the people behind it, and the terrace where the season is best enjoyed.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Walks, tastings & long lunches


Meet the landscape at walking pace, taste where the vines grow, and stay for a long lunch overlooking the rows.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Est. 1974 · Fine wine merchants

Find mature bottles, new discoveries, and the recommendations our team is opening this week.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Natural wines · small plates · late

Natural wines, a changing list, and small plates served late—come for one glass and stay for the room.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtEvery design and section is created for wineries, wine bars, sommeliers, merchants, clubs and educators.
Give every visitor a clear next step, while keeping the page unmistakably yours.
Made for wineries, wine bars, sommeliers, merchants, clubs and educators—with the language and sections your guests expect.
Choose from 24 distinct wine designs, then make the colours, type, photographs and layout feel like your own brand.
Add your name, photographs and links. No code, no design software and no complicated setup.
Use the curated library of vineyards, bottles, cellars, glassware and wine moments when you need a strong image.
Put tastings, current releases, your shop, wine club, events and opening hours behind one clear Instagram link.
Change a bottle, event or booking link whenever you need. Your page updates immediately while your Instagram link stays the same.
Build it free. Share it when you are ready.


2023 vintage release · now shipping
Shop the release
Book a tasting
Wine club
Follow the release from vineyard rows to the quiet of the barrel room, then find the bottle made for your table.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Walks, tastings & long lunches

Subscribe for new dates→
Reserve a tour→
Gift a tour→
Meet the landscape at walking pace, taste where the vines grow, and stay for a long lunch overlooking the rows.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Private tastings · pairing dinners · events
Private tasting $120
Pairing dinner
Corporate events
Private tastings, thoughtful pairings, and conversations that make every bottle easier to understand and enjoy.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Small producers, delivered weekly




A considered edit of producers, regions, and new arrivals chosen for the way people actually drink at home.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Summer on the terrace
Order the summer case
Book the terrace
Join the club
Discover the current release, the people behind it, and the terrace where the season is best enjoyed.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Natural wines · small plates · late




Natural wines, a changing list, and small plates served late—come for one glass and stay for the room.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Alpine whites · limited releases
Current release
Cellar visits
Trade enquiries
A closer look at limited releases shaped by cool nights, steep vineyards, and patient work in the cellar.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
By the glass since 1986
Wine list01
Book a table02
Cellar shop03
Explore the bottles on the list, the producers we return to, and the tables waiting downstairs.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Open Thursday to Sunday
Join the list→
Plan your visit→
Shop wines→
Plan a visit, taste the current wines, and spend an afternoon where the vineyard meets the table.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Traditional method · since 1921
Book a cellar tour
Shop cuvées
Private events
From the first fermentation to the final disgorgement, discover the craft behind each bottle and celebration.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Certified organic since 2015
Shop the wines01
Farm visits02
Stockists03
Meet the vineyard, follow the harvest, and see how organic work in the field shapes what reaches the glass.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtCelebrations among the vines




Enquire for 2027
See the venue
Download brochure
See the spaces, imagine the table, and find everything needed to plan a day among the vines.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Three shipments · members pour free
Join the clubclub-47.sommdigi.link
Member loginclub-47.sommdigi.link
Gift a membershipclub-47.sommdigi.link
Members receive the bottles, stories, and cellar invitations that rarely make it beyond the estate.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Skin contact · zero added
→New drops
→Where to drink us
→Trade
Meet the growers, find the newest drops, and follow the bottles from ferment to the places pouring them.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Family growers, imported with care
Portfolio
Trade login
Tastings calendar
Explore the families, regions, and wines selected for independent restaurants, merchants, and thoughtful lists.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

14–16 May · 120 producers
Get tickets
Producer list
Programme
Meet the producers, build your programme, and keep the practical details for the festival close at hand.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Evening courses for curious drinkers

Beginner course
Regional deep dives
Gift a course
Approachable evening courses, guided tastings, and regional deep dives for curious drinkers at every level.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Tuscan kitchen · 300 labels




Read the menu, explore the cellar, and reserve a table for the bottles that deserve a long dinner.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Estate tastings & stays
01 / 03Stay at the châteauchateau-belrive.sommdigi.link↗
02 / 03Book a tastingchateau-belrive.sommdigi.link↗
03 / 03Shopchateau-belrive.sommdigi.link↗
A slower way to experience the estate—from the cellar tasting to the last light over the vineyard.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
City winery · taproom · Fridays late
Taproom hours01
Book the space02
Shop03
See what is pouring, find Friday hours, and follow each small release from crush to the city table.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Notes on wine, weekly
Read the latest→
Subscribe→
Recommended bottles→
Essays, producer visits, and practical recommendations for readers who want context without the ceremony.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Tastings daily · bar open till 9
Book a tasting
Directions
Wine club
Daily flights, a late tasting-room bar, and the stories behind the wines currently open.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Est. 1974 · Fine wine merchants
Shop the cellar
Newsletter
Visit us
Find mature bottles, new discoveries, and the recommendations our team is opening this week.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Admit one · Saturdays from Porto
Buy tickets01
Meeting point02
Group rates03
A clear itinerary for vineyard visits, river views, local tables, and the practical details from Porto.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Farmed by hand since 1974
Our wines
Visit the farm
Where to buy
Fifty years of the same slopes, worked by hand and read by eye — and the bottles that come of paying attention.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Steep slopes, cool nights
Current release
Book a tasting
Trade enquiries
Cool nights hold the acid, steep ground keeps the yields honest, and the wines arrive long rather than loud.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

One harvest, one wine, every year
clos-vendange.sommdigi.link
clos-vendange.sommdigi.link
clos-vendange.sommdigi.link
Everything the estate has goes into one cuvée, so the year is not blended away but written down.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
High vines, long finish




A technical estate on decomposed granite, where the work is measurement, patience and knowing when to stop.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Long lunches under the vines
Book a long lunch
Shop the wines
Join the table
Lunch that runs into the afternoon, the wines poured beside the rows they came from, and no rush anywhere.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Open when the light goes
Tonight's pours
Book a table
What we are open for
A short list that changes nightly, poured by people who taste everything, in a room built for staying in.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Small plates, honest bottles

Tonight's menu
Book a table
The wine list
The neighbourhood table: nothing to prove, a list you can afford twice a week, and a kitchen that knows it.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Dinner beneath a painted sky
01 / 03Reserve the roomthe-vault-room.sommdigi.link
02 / 03The cellar listthe-vault-room.sommdigi.link
03 / 03Private diningthe-vault-room.sommdigi.link
A cellar dining room, the walls lined with bottles and the ceiling with clouds, kept for evenings that deserve it.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Live fire, low intervention
Book a table
Tonight's fire
The wine list
Everything meets flame before it meets a plate, and the list is chosen for smoke, salt and the char at the edges.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Bubbles by the glass, until late




Grower fizz opened all evening, small plates to go with it, and a bar for one glass that turns into three.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Wine logistics for independent lists
Our portfolio01
Trade login02
Request a quote03
Temperature-controlled storage, honest lead times, and a portfolio built for independent restaurants rather than volume.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Mature bottles, honestly sourced
01 / 03This week's listmagnum-fine-wines.sommdigi.link
02 / 03Sell your cellarmagnum-fine-wines.sommdigi.link
03 / 03Storage & deliverymagnum-fine-wines.sommdigi.link
Provenance checked, condition described plainly, and a weekly list for people who read the small print.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtNine shelves, no bad bottles




Shop the shelf
This week's six
Find us
A small shop with a strong opinion: everything tasted, everything explained, nothing on the shelf to make up the numbers.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Growers to lists, container to case
The portfolio→
Trade enquiries→
Shipping & storage→
Families we visit, wines we ship ourselves, and the paperwork handled so a small list can buy like a large one.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Allocations for people who wait
01 / 03Join the list
02 / 03Current allocation
03 / 03Member login
Small parcels of wine that never reach a shelf, released to members who have waited their turn.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Lists, cellars and pairing dinners
Work with me01
Cellar consulting02
Pairing dinners03
Building cellars, writing lists and running pairing dinners for restaurants who want their wine to mean something.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtWine, explained without the ceremony




Courses & dates→
Free tasting guide→
Private sessions→
Evening courses, guided tastings and private sessions for people who like drinking it and want to understand it.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Cool-climate consulting, harvest to bottle
01 / 03How I workpaul-oyer-winemaking.sommdigi.link
02 / 03Past vintagespaul-oyer-winemaking.sommdigi.link
03 / 03Enquirepaul-oyer-winemaking.sommdigi.link
Cool-climate winemaking with small producers: picking calls, ferments, blending, and knowing what to leave alone.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Small groups, long tables, real growers
2027 journeys
Private trips
Where we go
Small groups, real growers, long lunches — journeys built around the tables you would never find alone.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Notes from the bottom of the glass
01 / 03Read the latest
02 / 03Subscribe
03 / 03Bottles I keep
Producer visits, arguments about vintages, and a weekly note on the bottles actually worth going out of your way for.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtYour one line here
Your first button01Nothing here is ours. Write a few lines about the place, the people or the wines, and add a photograph of your own.
Two grapes, one hillside. Cool nights hold the acidity; stony ground keeps the yields small and the flavours clear. Everything is picked by hand and made without hurry.



Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

1,800 cases · twelve parcels · one valley
The current release
Join the allocation list
Visit by appointment
Eighteen hundred cases from twelve parcels on one hillside. Picked by hand, made slowly, and sold mostly to people on a list.
Grenache on the top four, Carignan on the old middle rows, a little Cinsault by the road. Limestone under all of it, and nothing irrigated.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Skin contact, small batches, nothing added
New release
Where to drink us
Cellar visits
Whole clusters, clay, time. Nothing added and nothing taken away, which is harder than it sounds and worth every bottle.
Whole bunches, clay vessels, three weeks on the skins. No yeast added, no fining, no filtering. Bottled when it says it is ready.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Two wines a year. The list is open.
Request an allocationallocation-no-9.sommdigi.link
This year's two winesallocation-no-9.sommdigi.link
Read the vintage noteallocation-no-9.sommdigi.link
One white, one red, released together each spring. The allocation list is the only shop; the vintage note is the only advertising.
A single south-facing bowl at 480 metres, sheltered from the wind and open to the morning. Two grapes, two wines, one release a year.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Cool nights. Steep rows. Six hectares.
→Shop the wines
→Book a cellar visit
→Our vineyards
Steep rows, slate underfoot and nights cold enough to keep the acidity. Precise wines from a place that does not make them easily.
Riesling and Pinot Noir on blue slate. The slope faces the river and holds the heat of the day; the nights take it back.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Urban cellar, mountain grapes
Taproom hours
Shop the wines
Book the space
The fruit comes down from the hills at dawn; the wine is made behind a roll-up door two streets from the river. Come and taste it where it happens.
Three growers at nine hundred metres, two hours up the valley. We drive up at four in the morning and press by nine.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Estate founded 1854 · tours daily
Book a tour
Shop the wines
Join the club
The château, the cellars, the long table: tours every day of the week, and a club that puts the best barrels aside for its members.
140 hectares across three villages. Cabernet and Merlot on the gravel, Sauvignon on the clay, and a walled garden the family still keeps.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Tours, tastings and lunch, seven days
Book a tasting
Lunch on the terrace
Shop
Walk the rows with a guide, taste at the counter, stay for lunch on the terrace. The estate is open every day of the season.
Warm days, dry summers, a sea breeze in the afternoon. Tempranillo and Garnacha mostly, with older plots of Bobal we are proud of.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Three cellar doors · one ridge
01 / 03Visit a cellar doorridgeline-cellars.sommdigi.link
02 / 03Shop the rangeridgeline-cellars.sommdigi.link
03 / 03Trade & pressridgeline-cellars.sommdigi.link
Modern cellars on the ridge, three places to taste along it, and a range that runs from everyday bottles to single-block reserves.
Ridge, slope and valley floor: three sites, three cellar doors, one team. Chardonnay high up, Shiraz below, and a single block of Grenache we bottle alone.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taughtSomething on every weekend of the season




This weekend
Book a harvest dinner
Join the club
Harvest dinners, barrel tastings, the festival in October. Every weekend has a date; the club hears about it first.
Sangiovese above all, with Canaiolo and a little Colorino for colour. Galestro soils, and the cypress line you can see from the road.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

220 growers. One cellar. Since 1962.
Our wines
Visit the cantina
Become a grower
A cooperative built by the village. Every family brings its grapes to the same door each autumn, and the wine belongs to all of them.
Every member family farms its own plots and brings the grapes to one cellar. The wine is made together, sold together, and the return goes home to the village.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Since 1911 · fourth generation




Planted in 1911, still worked by the same family. The rows have changed hands three times and never changed names.
Nebbiolo on the south face, Barbera below the house, Dolcetto on the cooler side. Clay and marl, and a view the family has argued about for a century.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Three generations in one cellar

domaine-vautrin.sommdigi.link
domaine-vautrin.sommdigi.link
domaine-vautrin.sommdigi.link
A press, a cellar, a way of doing things. Three generations have made wine under this roof, and the fourth is already learning.
Cut into the hill in 1921 and never warmer than fourteen degrees. Pinot Noir and Chardonnay, raised in the same casks our grandfather bought.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught



Sunday lunch, our wines, nonna's recipes
Book Sunday lunch→
Shop the wines→
The recipes→
The wines are made for the table, and the table is set every Sunday. Nonna cooks; the recipes are hers and we will share them.
Sangiovese and Trebbiano, olives between the rows, a vegetable garden that feeds the Sunday table. Everything is organic, most of it is old.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
A podcast from the cellar, new every Sunday
01 / 03Listen to the latestthe-amaro-family.sommdigi.link↗
02 / 03Shop the winesthe-amaro-family.sommdigi.link↗
03 / 03Come and see usthe-amaro-family.sommdigi.link↗
Twenty minutes with whoever is in the cellar that week: the harvest, the mistakes, the bottles we are proud of. Listen on the page.
Recorded on Sundays after lunch, with whoever is around. Listen on the page, or wherever you listen. New every week during harvest.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught

Riesling since 1789 · the vintage archive
The archive01
Shop the vintages02
Visit the terraces03
The archive holds a bottle from most years since the family began. The terraces above the river hold the reason they kept going.
A bottle from most years since 1789, kept in the deepest cellar. The terraces above the river are slate and quartz, planted only to Riesling.




Wine is made in the vineyard. The cellar only has to not ruin it.
What we were taught
Lunch is at one. Bring nothing.
Book Sunday lunch
Shop the wines
Watch the kitchen
Everything we make is made for a long lunch. Come on a Sunday and you will taste it the way it was meant to be tasted.
Sangiovese and Trebbiano on clay, olives between the rows, and a garden that feeds the Sunday table. Organic since the beginning, because there was never another way.




A wine that cannot sit at a table has not finished being made.
Nonna Rosa

Rosé, shade, and the sea below
Book the terrace→
Order the summer case→
This summer in film→
A pale rosé made for the hour before dinner, and a terrace where that hour lasts three. Book a table and stay until the light goes.
Grenache, Cinsault and a little Rolle, picked before dawn so the fruit reaches the press cold. Pale, dry, and made for the first hour of the evening.




Drink it cold, drink it young, drink it outside.
The house rule
Three weekends a year, everyone picks
Join the harvest→
Watch last year→
Shop the vintage→
For three weekends each September the vineyard fills with friends, family and anyone who answers the message. Then we eat.
Three weekends in September, twenty pickers, and a trailer that has been in the family since 1974. Everything is picked by hand into small crates.




Everyone who picks it gets to drink it.
Since 1974Walk the rows, then stay for lunch




Book a table
Book a tour
See the estate
Two hours in the rows with someone who works them, then a table under the trees for as long as you want it.
Ninety hectares across two valleys: Sangiovese on the slopes, Vermentino on the flat, and a walled garden the kitchen still uses every day.




Nobody remembers the tasting. Everybody remembers the lunch.
The estate

One photograph a month, from the valley
This month
Shop the wines
Follow along
We are too small for a newsletter, so we send one picture from the valley each month and say what the weather did to it.
Four hectares in a bowl that holds the fog until ten in the morning. Cool nights, long ripening, and wines that taste like the place rather than the year.




The fog decides. We only carry the crates.
From the valley

Two releases a year, by request
01 / 03Request an allocationroom-eleven.sommdigi.link
02 / 03The vintage filmroom-eleven.sommdigi.link
03 / 03Read the notesroom-eleven.sommdigi.link
A white in April, a red in October, and a list of people who have asked for them. Nothing is ever in a shop.
One Chardonnay from a single limestone parcel, one Pinot Noir from the coolest corner of the estate. Around nine hundred bottles of each.




Make less. Ask more of it.
Room Eleven

Three doors, one ridge, open daily
01 / 03Book a tasting
02 / 03Watch the ridge
03 / 03Shop the range
Taste at the top, at the bend, or down by the river. Same team, same wines, three completely different views.
Chardonnay at the top, Syrah on the bend, Grenache down by the river. One ridge, three temperatures, three completely different wines.




One ridge, three temperatures, three different wines.
The winemakers
Twenty minutes from the cellar, every Sunday
Listen to this week
Watch the recording
Shop the wines
Whoever is working that week sits down with a microphone and a glass. The harvest, the mistakes, the bottles we are proud of.
Recorded in the cellar after Sunday lunch with whoever is around. Listen on the page, or wherever you listen. New every week through harvest.




Every bottle is a conversation someone started forty years ago.
Casa Voce
Mountain grapes, city tanks, open Fridays
Taproom hours01
Watch a pick day02
Shop the wines03
The fruit is grown two hours up the mountain and pressed the same morning behind a roll-up door. Taste it where it happens.
Three growers at nine hundred metres, two hours up the valley. We drive before dawn, press by nine, and ferment in concrete two streets from the river.




The grapes travel two hours. Everything else happens here.
Dock Street
Members first. Everyone else, next spring.
01 / 03Join the club
02 / 03Member login
03 / 03A film for members
Members take their allocation before anything reaches a list, keep a locker in the cellar, and bring three guests whenever they like.
Six bottles twice a year, chosen for you, plus a locker in the cellar and first refusal on everything we make. Leave whenever you like.




The best bottles never reach a shelf.
The club

Every vintage since 1789, still in the cellar
The archive
Watch a vertical
Shop the vintages
The archive runs from the first harvest to the last. Once a year we open a vertical and let people taste two centuries in an afternoon.
A bottle from almost every year since 1789, kept in the deepest cellar at eleven degrees. Riesling only, from slate terraces above the river.




A cellar is a memory you can drink.
Haus Steiner, 1911

One person, six barrels, no shortcuts
01 / 03The filmmarta-oliveira.sommdigi.link
02 / 03The notesmarta-oliveira.sommdigi.link
03 / 03Buy a bottlemarta-oliveira.sommdigi.link
I farm four hectares, pick with five friends, and make the wine alone. If you want to know what is in the bottle, ask me.
Four hectares farmed alone, picked with five friends, fermented with what is already on the skins. Six barrels a year, and no wine I would not drink myself.




If you cannot explain it, you have not understood the vineyard.
Marta

Planted 1912. Never irrigated.




Ungrafted, unirrigated, and rooted deeper than anything we could plant today. They give almost nothing, and it is worth it.
Schist and quartz on a south-facing slope, planted in 1912 and never grafted or irrigated. Field-blended reds from vines that give a third of what young ones would.




Old vines give almost nothing, and it is worth it.
Vinha Velha



Two hundred families, one cellar door




Every member farms their own rows and brings the fruit to the same door each autumn. The wine belongs to all of them.
Two hundred and thirty families farm their own rows and bring the fruit to one cellar. The wine is made together, sold together, and the return goes home to the village.




Two hundred families, one door, one wine.
The village
Open after dark, Thursday to Sunday
Tonight
Watch the night pick
Reserve a table
We pick at night in the heat of summer, so we drink at night too. Thursday to Sunday, until the last table leaves.
In August the fruit only comes in cold after midnight, so the crew works under lights. It seemed only fair to open the cellar at the same hours.




We pick in the dark, so we drink in the dark.
Nocturne

Five generations, one hillside, still family-run
Meet the family
Shop the current vintage
Book the cellar
The cellar keys have passed through one family, but the work has stayed close to the ground: old vines, small fermenters and a table that always has room.
The oldest vines were planted by our great-grandfather. Today the family still farms the same hill, picks by hand and opens the cellar every Saturday.




The vines remember every hand that has worked them.
The Ardent family
Two villages, one appellation, forty small parcels





Forty plots across two villages make wines with one clear accent. Start with the map, then taste how the slope changes the glass.
Forty parcels in two villages, divided by a limestone ridge and joined by the same cool wind. The map is the best introduction to the wines.




A place is clearer when you taste it one parcel at a time.
Maison des Roches

Granite above, clay below, one river between them
clos-de-silex.sommdigi.link
clos-de-silex.sommdigi.link
clos-de-silex.sommdigi.link
Granite, clay and a seam of pale stone make three different voices. We bottle them separately so the ground has a chance to speak.
Granite on the upper rows, clay at the bottom and a thin seam of silex near the river. We taste each block separately before deciding what to bottle.




Before wine has a name, it has a soil.
Clos de Silex

Tastings, long tables and a cellar open every day
Book a tasting01
Plan your visit02
Today at the cellar03
A tasting can be an hour or an afternoon. We will pour what is open, walk you through the cellar and point you toward the long table.
Tastings begin at the long counter and usually end somewhere in the cellar. Come for one hour, or stay for lunch if the table is set.




The best tasting begins with time to spare.
La Porte Rouge



A harvest diary from the first bud to the last barrel
→This week in the vines
→Watch harvest 2026
→Shop the release
Budbreak, flowering, picking and the quiet after crush: follow the work as it happens, then find the bottle that came from it.
A short note from the vines every week: what is flowering, what is being picked and what is quietly changing in the cellar.




A vineyard is never the same two weeks in a row.
Domaine du Passage
Wine made for the table, by the people around it
01 / 03Sunday at the table
02 / 03Meet the family
03 / 03Reserve lunch
The other half is the people who made it, cooked with it and stayed late after lunch. This is their place as much as it is ours.
Sangiovese, Trebbiano, olives and a kitchen garden. The wines are made for lunch, and lunch is better when the people who made them are nearby.




Wine tastes better when someone passes the bread.
Tenuta Canto
Grenache, sea air and a terrace kept for sunset
The summer case
Reserve the terrace
The rosé film
Fruit comes in cool from the hills above the sea. We press gently, bottle early and save the terrace for the people who arrive hungry.
Grenache, Cinsault and Rolle picked before dawn. Pale in the glass, dry on the finish and made for the first cool hour after a hot day.




The last light is the right light for rosé.
Côte SereineOne photograph, one note, one season at a time




Read the latest note
The vineyard journal
Subscribe to the post
There is no campaign calendar here. Just one image from the estate, a few honest words, and the wine being made alongside it.
One image from the estate and one note from the work. A slower way to follow the vineyard than a feed that disappears before dinner.




A season is worth writing down before it becomes a memory.
Vigne Nocturne

The 2025 vintage is in bottle. The notes are ready.
01 / 03Read the vintage reportrenaud-and-fils.sommdigi.link↗
02 / 03Shop the new releaserenaud-and-fils.sommdigi.link↗
03 / 03Technical sheetsrenaud-and-fils.sommdigi.link↗
The report tells the weather, the tasting notes tell the wine, and the bottles are ready to leave the cellar when you are ready to open them.
A dry spring, a cool August and picking that began ten days later than usual. The wines are bright, structured and ready for their first table.




Every vintage is a weather report you can pour.
Renaud & Fils

Six parcels above 700 metres, picked later than the valley
The mountain parcels01
Current wines02
Trade portfolio03
The parcels ripen slowly above seven hundred metres. We work with the cold, the wind and the extra weeks it gives the fruit.
Six sites between 720 and 890 metres. The upper slopes hold acid, the lower blocks give fruit, and every parcel is bottled with its own name.




The mountain makes the wine wait, and that is the point.
Weingut Höhe
A working cellar, a deep library and dinners by reservation
The cellar book
Library releases
Download the wine list
Some bottles were made this year, some have waited a decade. The list changes because the cellar is alive, not because it needs refreshing.
Current wines sit beside a small library of older bottles. Ask for the full list, then let us suggest where to begin.




A good cellar keeps more than it sells.
Casa Montalto

Four wines, two releases, made for the people who ask early
Request an allocationatelier-19.sommdigi.link
The 2025 notesatelier-19.sommdigi.link
Visit by appointmentatelier-19.sommdigi.link
We make four wines and release twice a year. Put your name down, read the notes, and visit the cellar before the bottles leave it.
Four wines, two releases each year and fewer bottles than people who want them. The first step is simply to ask.




Small releases reward the people who ask first.
Atelier 19

Ninety growers, one press, a wine that belongs to the village
Meet the growers
Our regional wines
Visit the cantina
Every autumn the grapes arrive from the same hills by different hands. The work is collective, the wine is local, and the return goes home.
Ninety families farm their own parcels and bring the fruit to one press. The vineyard map is a map of the village as much as the wine.




The village makes the wine before the cellar does.
Cantina del Borgo
Wines for the table, recipes for the people around it
Tonight’s table wine
Recipes from the kitchen
Find us by the glass
The kitchen sets the rhythm. We make bottles for roast chicken, late conversations and the friends who always ask for another glass.
Fresh reds, bright whites and a few bottles that belong beside food. Recipes come from the kitchen; the wine comes from the hill behind it.




The bottle belongs on the table, not on a pedestal.
Vino Comune

Cover crops, old vines and a future worth farming for
01 / 03How we farmcampo-vivo.sommdigi.link
02 / 03The annual field reportcampo-vivo.sommdigi.link
03 / 03Join the vineyard listcampo-vivo.sommdigi.link
Cover crops, living soil and older vines make the work slower and the future more interesting. The annual report tells the whole story.
Cover crops between the rows, fewer passes with the tractor and soil that stays alive through summer. The report records what changes and why.




The future of the vineyard is grown between the rows.
Campo VivoSame place under your bio. A different first impression for your guests.
Glassware, vineyards, grapes, cellars and bottles. 164 photographs and artworks curated for wine pages, ready to use as your cover, portrait or gallery. No stock-photo account, no licence fee.
Vineyards
People
Glasses
Cellar & bars
Grapes
Bottles
Lifestyle
People
Cellar & bars
Glasses
Vineyards
Cellar & bars
Lifestyle
Grapes
LifestyleBuild the whole page without a card. Publish and it runs free for 7 days. Every plan includes all 90 designs, the image library, your sommdigi.link address and unlimited edits.