Restaurante Beatriz, Vila Santa Teresa

Rarity vinified in Monção and Melgaço with ancestral red grape varieties (Bastardo, Alvarelhão, and Caínho Tinto). It breaks away from the obvious Vinho Verde by restoring the pre-phylloxera Atlantic soul: delicate maceration and unfiltered. It delivers a light body, vibrant acidity, notes of woodland, and pure minerality, proving the nobility and freshness of the reds from northern Portugal.

An icon of biodynamics in Trentino, Elisabetta Foradori gives voice to Manzoni Bianco (a cross between Riesling and Pinot Bianco) in limestone-clay soils at altitude. Macerated with the skins in cement and acacia, it balances aromas of white flowers and apricot with a creamy structure, a tense finish, and deep alpine salinity. A lesson in authentic Italian craftsmanship.

Artisanal and organic grower Champagne from the chalk and clay terroir of Sézannais. Blanc de Blancs (100% Chardonnay from old vines), vinified with minimal intervention and Brut Nature dosage (zero added sugar). It is the pure expression of the chalk soil: very fine bubbles, sharp citrus tension, flintiness, and an austere, unforgettable saline texture.