" We don't sell the wine without touching the vine "
Counoise
Filter
Counoise is a red wine grape hailing from France’s Rhone Valley. Counoise is one of the grapes allowed for use in Chateauneuf du Pape. Counoise is black skinned and will display notes of pepper and moderate acidity, but will also add plum, strawberry, raspberry, anise, and licorice flavors. Chateau de Beaucastel is one of the producers that prefer the Counoise grape and incorporate about 5% in their blends. Besides Southern Rhone, Counoise is also grown in Provence, Languedoc, and recently released in California. Syrah makes for an ideal blending grape for Counoise, in addition to Grenache and Mouvedre. Counoise will allow younger wines to display more powerful aromas and a stronger palate. Counoise is primarily utilized in blends due to the lack of color, tannin, and alchohol when by itself. In Provence, Counoise is used in making Rose wine with good acidity that is dynamic and refreshing. California is trending towards the production of Counoise single varietal wines.
No products found
- back
Selected Options
Grape Types
Categories
Pricing
Countries
Regions
Grape Types
Wineries
Organic/Free Shipping
Pierinvaletta Arneis Langhe Hills is made from 100% Arneis
No oak. Aged on the lees for 4 months in Stainless Steel Tan
Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.
Made from 20 years old vines planted on Limestone soils.
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks.
Wine was slightly filtered before bottling.
Oumsiyat Chardonnay is made from 100 percent Chardonnay.
Intense aromas of luscious tropical fruit notes of ripe peach and pineapple are refreshingly balanced on the palate through to a clean and zesty finish.
RS: 2 g/L
The Chardonnay grapes were sorted prior to vinification to ensure the fruit was healthy and ripe. The grapes were then pressed, and the must was racked to stainless steel fermentation tanks, where the must was fermented at 14 to 16°C with selected yeasts. The wine did not undergo malolactic fermentation to maintain the crisp, fresh style. The wine rested on its fine lees for three months adding texture and subtle complexity before being gently filtered and bottled.
©2025 Timeless Wines. All rights reserved
