Hello!'Le Beaujolais Nouveau est arrivé!' I am making a quick introduction by saying that November is the month of Beaujolais and festivity is in the air. In this issue, we are talking about Beaujolais Nouveau wine and the tradition behind it.In this issue, we first fly to France, then land in Turkey. We look at the Beaujolais Nouveau tradition in Turkey. The place is different, the time is the same, the colours are the same. We talk about Primeur wine with <a fr-original-style="" href="https://www.instagram.com/cevzabasman/?hl=en" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Cevza Başman</a>; the conversation is thrilling, and the glasses are full.This issue is very fresh, consume it fresh; read it&nbsp;as soon as possible. Best before date is soon, beware. Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Selin</a>

<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/10/5/1669367392797.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.67" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">When it comes to Beaujolais Nouveau, the songs are lively since we are at a festival. The grape is Gamay, and the list is a lively, vibrant list like Gamay. If we have the playlist on in the background and are starting to sway a little, let's start the article.<p contenteditable="false" fr-original-class="custom-button-wrapper fr-deletable" fr-original-style="text-align:center" style="text-align: center; margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a bgcolor="#29ae7d" color="#000000" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#29ae7d !important;color:#090909 !important" href="https://open.spotify.com/playlist/643W3aUlZfG0EAmiIQE8n0?si=45eb7a5ffd5345b2&utm_source=aposto&nd=1&utm_source=aposto" rel="noreferrer" style="background-color: rgb(41, 174, 125) !important; color: rgb(9, 9, 9) !important; text-decoration: none; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">The Playlist</a>

GRAPEST HITS

Beaujolais is a region&nbsp;in France, Nouveau is a word meaning 'new' and Beaujolais Nouveau is a wine. Let's start from there.Beaujolais is a region in the (central) east of France, just south of Burgundy. A region where the Gamay grape is very famous and the wine is very surprising.<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/10/5/1669367565789.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.64" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Nouveau is a French word meaning 'new'. This word is like a trailer of Beaujolais Nouveau wine. Well, it's a summary.It's a fresh, fresh wine that is 6-8 weeks old. First wine, new wine, young wine, fresh wine. These words are close, their meanings are much closer in the winemaking process.<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">First&nbsp;wine; the first bottle opened after the harvest in the region, the first hello to wine.</li><li fr-original-style="" style="box-sizing: border-box;">New&nbsp;wine; new harvest, new celebration.</li><li fr-original-style="" style="box-sizing: border-box;">Young wine; wine bottled young, consumed young, not allowed to age.</li><li fr-original-style="" style="box-sizing: border-box;">Fresh&nbsp;wine; 6-8 weeks old, for fresh consumption.</li></ul>After the harvest, on the third Thursday of November, when the clock strikes midnight, the first bottle of 6-8 week old fresh wine is opened; the new harvest is welcomed with this youngest wine. This day is called Beaujolais Nouveau Day. This day is celebrated like a festival. Various tastings, food, a little dance, and a lot of colour!<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/11/4/1669884472256.png" style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" ratio="1.39" width="550" fr-original-style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">We drink the wine weeks after the grapes are harvested. I was not exaggerating when I said fresh. The most important characteristic of this wine is that it is fresh and consumed fresh. It is specially made to be consumed fresh, even the winemakers forbid it from being sold after 31 August of that year. These wines are not suitable for ageing; you drink them fresh.Where does this freshness come from, where does it go? We will take a closer look at the production process. But first, let's look at the flavour profile of the wine.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aroma Profile</h2>Grape: Gamay.&nbsp;There are aromas that come from both the character of the grape and the production process.&nbsp;On the nose, red fruits: cherry, sour cherry, strawberry. Then Pez candy, remember? Or bubblegum? And some cotton candy. And bananas. It's a riot of colour and flavour, so watch out.<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/10/5/1669367907462.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.84" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Beaujolais is the home of Gamay, Burgundy is the home of Pinot Noir. Beaujolais is located at the bottom of Burgundy. The grape is slightly similar to Pinot Noir; think of them like cousins.Similar notes on the palate, very low tannin, light body, and short finish. A wine rich in acidity, not too rich in tannins. Very easy to drink; it is the kind of wine that 'flows like water'.If we compare the wine to a human; it is a wine that is restless inside, ready to go to a festival. A little adolescent, a little wild. Impulsive but quickly calms down. Energetic but gets tired easily. It lives fast.The aroma profile and textural experience here have something to do with the production process, so let's take a look at that.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Production process</h2>Let's remember - what was&nbsp;wine? Wine was fermented grape juice. Yeast eat the sugar in the grapes, releasing alcohol and carbon dioxide. This is called alcoholic fermentation.We scrutinised the winemaking process in the vineyard and winery during this year's harvest. Now, let's take you <a fr-original-style="" href="https://aposto.com/i/6358f9dac6c8d40006f024ed?utm_source=aposto" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">here</a>&nbsp;to step into the winery. I shared the journey of the grape as if it were a photonovel. The photos will help you visualise the process.The harvest is done, the grapes are picked. The leaves are sorted. Everything is the same up to this point. After that, you can continue the process by separating the grapes from the stems or not. Generally, the stems are removed, then the grapes are cracked and the process continues with maceration and alcoholic fermentation. Although this process is very detailed and complicated, I am explaining it in a simple way so that we can understand it.The most important factor that gives Beaujolais Nouveau this freshness, this flavour profile and texture is the&nbsp;'carbonic maceration' applied during the production process. This is very important.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Carbonic maceration</h2>The harvest is done, the grapes are picked. The leaves are sorted. Here, the grapes are not separated from the stems, they remain whole. And these bunches of grapes are taken into a tank filled with carbon dioxide to get rid of all the oxygen in the environment. Imagine we are in a tank, there is carbon dioxide everywhere, there is no oxygen. This causes intracellular fermentation to start.With intracellular fermentation, alcohol starts to be released. When alcohol levels of about 2% by volume are seen, the grape skins start to crack and the grape juice spreads around. This process can also be done by cracking the grapes from the outside. At this point, the grape juice is usually removed and the remaining grapes are pressed - so that the grape juice is no longer in contact with the skins.Then yeast is introduced (into the grape juice) and alcoholic fermentation takes place. Don't look at this short description, it is this 'intracellular fermentation' that makes Beaujolais Nouveau. The colour is lively, the aroma is abundant, the tannin is (almost) absent.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aromatic effect</h3>In the absence of oxygen and the accompanying intracellular fermentation effect, those bananas, chewing gum and cotton candies fly through the air.<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/10/5/1669371826936.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.58" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h3 fr-original-style="text-align: left;" style="text-align: left; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Textural effect</h3>The grape juice was separated from the skin when approximately 2% alcohol by volume was seen. In other words, the grape juice in contact with the skin is at most 2% alcohol. However, tannin likes alcohol; in fact, due to its chemical structure, it dissolves most easily in the presence of alcohol. This being the case, when there is less alcohol in the environment, less tannin is produced. Therefore, the wines of this style have less tannin.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Colour</h3>Anthocyanin provides the colour. And anthocyanin can be dissolved in grape juice, not like tannin that need much alcohol. Therefore, we do not compromise on our vibrant colours in this production process.<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/10/5/1669371944994.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.00" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The purpose of maceration before fermentation is to bring out the colour and aromatic components without involving tannins. Because in fermentation, tannins will prevail with the presence of alcohol in the environment, so beware.

Beaujolais Nouveau

FRESH OUT OF THE BOTTLE

In Turkey, Kavaklıdere Wines keeps the Beaujolais Nouveau tradition alive in a very colourful way. Every year on the third Thursday of November, the celebration starts with 'Primeur' wine. As you can see, the place is different, the time is the same, the colours are the same.We talked about the story of this tradition with <a fr-original-style="" href="https://www.instagram.com/cevzabasman/?hl=en&utm_source=aposto" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Cevza Başman</a>.&nbsp;We together, shared a table, I asked, she answered. The conversation will obviously be sweet; as you know, the week is fruity.When, where and how did Primeur come to our glasses?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">The story starts with my grandfather Mehmet Başman. It was 1988, the first Primeur was released on the third Thursday of November. Since then, we have been continuing this tradition here.</blockquote>◀️ One step back: Kavaklıdere has been in production since 1929.&nbsp;▶️ One step forward: Mehmet Başman started working at Kavaklıdere in 1987.&nbsp;⏩ One step forward: Primeur is produced for the first time in 1988.&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">The turning point for Kavaklıdere is my grandfather's employment. We moved our production from the vineyards in the city centre of Ankara to the facility where we still produce today. And we started to work with the French eunologist Jacques Laffort. This situation offered us a lot of ideas and experience about what is being done in France in terms of winemaking. In fact, we stepped into a global vision with this period.In 1988, my grandfather Mehmet Başman and Jacques Laffort brought the Beaujolais Nouveau tradition to Turkey.</blockquote>Why did you want to continue this tradition in Turkey?<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">This tradition is a celebration. Celebrating with the first wine actually means celebrating the whole harvest, the labour and the labourers. Yes, this is a tradition that originated in the Beaujolais region in France, but it is also a celebration that we do here. We wanted to celebrate this wine tradition here with our local grapes.Beaujolais Nouveau is only red and made from the Gamay grape. We produce both white and red wine; Primeur is made from white Sultaniye grapes and Primeur is made from red&nbsp;Öküzgözü grapes.</blockquote>Why is it called 'Primeur'?<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">Primeur means 'first' in French. This wine is the first wine of the harvest, hence the name.</blockquote>Here I would like to share Jacques Laffort's interpretation of Primeur; because he explained the name and the reputation of the wine very well:&nbsp;"Primeur wines are light, fresh, young and aromatic. Its freshness and fruit character are its main characteristic. It represents youth, vigour and joy. Instead of the depth of the mature age, it is characterised by the flightiness, vigour, charm and even sass of youth..."<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/11/4/1669884987073.png" style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" ratio="1.39" width="550" fr-original-style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The labels of these wines are as colourful and vibrant as the wine itself. Is there a reason for this choice?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">We preferred a colourful design like the wine itself. We wanted to involve young people in the creation process of this young wine and we started a trend in 2006. We decided to have students design the labels every year and organised a competition. We selected the Primeur labels of that year by evaluating the works of young designers with a jury committee consisting of valuable academicians from the most important universities of Turkey.The participation was high and the process was a lot of fun, just like the wine itself. In the first competition in 2006, 1400 works of 182 competitors were evaluated. This continued until 2013. Due to legal changes, we were not able to organise this competition after 2013. Currently, on the label we write the expression 'This is the harvest produced in memory of Mehmet Başman and Sevgi Başman'. Since my grandfather was the first to bring this tradition to Turkey, we are actually sending greetings to him with every bottle. We experience the excitement of the first harvest, vintage and first wine with their memory.</blockquote>What words other than 'first' come to your mind when I say Primeur?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">Passion, excitement and culture.&nbsp;</blockquote><blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">I think Primeur is the excitement of a wine-lover.</blockquote>Cevza says, and shows me a photo of the celebration they had with the whole team the day before our interview, when they tasted their first wines. It is impossible not to see the excitement and the passion in that photo.<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">With this wine we summarise the harvest; how was it, what kind of a year was it? We commemorate it, we talk about it. We are releasing this wine to give this story and celebration culture to wine-lovers. The first wine of the harvest, the very beginning of everything.</blockquote>Cevza concludes.&nbsp;This wine and this process is a celebration. It is like this in Beaujolais, in Turkey, and in any country on the other side of the world. Commemorating the harvest, saluting labour, sharing passion and a beginning.&nbsp;The first wine of the harvest, right at the beginning.<img lazy="loading" src="https://images.aposto.com/1200xauto/2022/11/4/1669885005923.png" style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" ratio="2.26" width="550" fr-original-style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">A note from the editor:&nbsp;I have no connection with the winemaker, I do not aim for profit, advertisement or commercial purposes in the article. And as I stated at the beginning of each issue, I remind you that it is suitable for 18+ individuals to read.

'Primeur' Wine

FIRST GLASS

The festival is over. Until our next issue, may your celebration be abundant, your glass full and your conversation thrilling.The illustrations in this issue are by <a data-saferedirecturl="https://www.google.com/url?q=https://link.aposto.com/click?uri%3DaHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjM3ZTc5MTAwZGMxMTMwMDA2NjdkMWM2JnN1YnNjcmliZXI9NjJiMDMzOTA1ZDM3OTIwMDA2MWQ4OTM1Jm5ld3NsZXR0ZXI9NjEzNGEyYjljNzkwYzUwMDA2ZDc3MmE5JnB1Ymxpc2hlcj02MTM0N2JmNmYzMThiNDAwMDY1NzE5NzUmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZlc3RlcnNhYmEuZGVzaWduJTI1MkYlMjUzRmhsJTI1M0Rlbg%3D%3D&source=gmail&ust=1669459539114000&usg=AOvVaw2wwH6zIePcI-kZbA0OGh3f" fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjM3ZTc5MTAwZGMxMTMwMDA2NjdkMWM2JnN1YnNjcmliZXI9NjJiMDMzOTA1ZDM3OTIwMDA2MWQ4OTM1Jm5ld3NsZXR0ZXI9NjEzNGEyYjljNzkwYzUwMDA2ZDc3MmE5JnB1Ymxpc2hlcj02MTM0N2JmNmYzMThiNDAwMDY1NzE5NzUmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZlc3RlcnNhYmEuZGVzaWduJTI1MkYlMjUzRmhsJTI1M0Rlbg==&utm_source=aposto" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Ester</a>, thank you Ester for your colours. ❤Cheers,<a data-saferedirecturl="https://www.google.com/url?q=https://link.aposto.com/click?uri%3DaHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjM3ZTc5MTAwZGMxMTMwMDA2NjdkMWM2JnN1YnNjcmliZXI9NjJiMDMzOTA1ZDM3OTIwMDA2MWQ4OTM1Jm5ld3NsZXR0ZXI9NjEzNGEyYjljNzkwYzUwMDA2ZDc3MmE5JnB1Ymxpc2hlcj02MTM0N2JmNmYzMThiNDAwMDY1NzE5NzUmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZzZWxpbm9zbWFub2dsdXUlMjUyRiUyNTNGaGwlMjUzRGVu&source=gmail&ust=1669459198389000&usg=AOvVaw1FmzKbf1ggVsLjMQxEuQ2u" fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjM3ZTc5MTAwZGMxMTMwMDA2NjdkMWM2JnN1YnNjcmliZXI9NjJiMDMzOTA1ZDM3OTIwMDA2MWQ4OTM1Jm5ld3NsZXR0ZXI9NjEzNGEyYjljNzkwYzUwMDA2ZDc3MmE5JnB1Ymxpc2hlcj02MTM0N2JmNmYzMThiNDAwMDY1NzE5NzUmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZzZWxpbm9zbWFub2dsdXUlMjUyRiUyNTNGaGwlMjUzRGVu&utm_source=aposto" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Selin</a>

LAST SIP

Veraison is a wine publication that imagines the next sip while exploring the wine in its glass. I believe that wine is not only drunk on white-covered tables and I'm seeking a place on every table. In your inbox to draw sensory experience routes every week!