1978 Kopke Colheita, Porto, PortugalABOUT THIS WINE Hand picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28 30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified

eventually growing the Domaine to 11 ha (in large part due to retiring winemakers offering their land to him first

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A high-flying wine that perfectly expresses its terroir of exception

Our goal with every vintage is to represent our fruit to the highest quality and make wines our friends can enjoy

then gently pressed and fermented in stainless steel using indigenous yeasts

and has made strides

nestled in Eniseli within Georgia’s famed Kakheti region

Villard is certified organic

ensuring a true representation of Alsace's rich winemaking heritage

The palate is clean and agile

The growth cycle ran around 10 days earlier than previous years

The magnum format accentuates the wine’s cellar potential