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In Vitis Vinifera

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In Vitis Vinifera

IN VITIS VINIFERA
Fine Wine Encounter
by John VAN GANSEN & Karin BAERT We bieden deze producten per verpakkingshoeveelheid aan.

De wijnen & alcoholische dranken van In Vitis Vinifera, dat is een uniek assortiment van circa driehonderd referenties voor elk budget, alleen verkrijgbaar na reservatie. De wijnen worden geleverd in houten kisten of kartonnen dozen van zes of twaalf flessen, in één keer leverbaar op hetzelfde adres in België of afgehaald bij In Vitis Vinifera. Kosteloze levering voor bestellingen vanaf 300,00 EUR

(wijn en of sterke dranken), voor kleinere bestellingen rekenen we EUR 25,00 per adres. Bij het online opmaken van uw bestelling dient u minimaal zes flessen of een veelvoud hiervan per referentie toe te voegen.

14/02/2026

Pompei, an archaeological vineyard is born: organic wine in the park.

A new wine‑growing project is taking shape in the heart of one of the world’s most iconic archaeological sites. At the Archaeological Park of Pompei, a fully integrated winery with a complete production cycle is being established, the result of a public–private partnership that brings together heritage preservation, environmental sustainability and the cultural valorisation of Italian wine. Officially presented on 3 February, the initiative involves the aims to reconstruct a historical, organic viticulture within the archaeological area, integrating wine production, scientific research and the visitor experience.

Gabriel Zuchtriegel, Director of the Park, emphasized the cultural and scientific value of the initiative. Since the 1990s, the Archaeological Park has studied the vineyards of ancient Pompei through botanical research conducted by its internal Applied Research Laboratory, in order to investigate their historical and scientific characteristics, viticultural techniques and, consequently, dietary habits. Since then, various initiatives have been undertaken to enhance the vineyards as a way to tell and reveal different aspects of the ancient city.”

Today, the Park is investing in a broader form of enhancement and protection of the natural heritage, landscape and environment, which are integral elements of the archaeological area. The winery is part of a wider ‘archaeo‑agricultural’ project that also includes other activities, such as the valorisation and cultivation of olive trees and social‑farming initiatives within the ‘social and cultural farm’. In our view, the key to achieving meaningful results for the surrounding territory is the involvement of private partners with specific expertise.

The new winery will be entirely organic and supported by extensive research into traditional vine‑growing and winemaking techniques, in collaboration with Attilio Scienza of the University of Milan. The goal is twofold: to produce authentic, high‑quality wines and to integrate viticulture into the visitor experience of the Archaeological Park, strengthening the connection between history, landscape and material culture.

21/11/2025

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21/11/2025

Ancient winepress and Canaanite shrine unearthed near Megiddo

Archaeologists in northern Israel have uncovered what may be the country’s oldest winepress alongside a miniature Canaanite shrine and votive ram figurine.

As reported by Haaretz, the discoveries were made during salvage excavations ahead of a project to reroute a dangerous section of Highway 66 between Megiddo Intersection and Yokne’am. The work, led by Amir Golani and Barak Tzin of the Israel Antiquities Authority (IAA), revealed a 5,000-year-old winepress carved directly into bedrock and, nearby, ritual vessels including a miniature shrine and a ram-shaped juglet.

The archaeologists say these findings may show that Early Bronze Age Megiddo was not merely a large settlement but a regional cultic centre. According to the IAA, the discoveries are “unprecedented” and shed new light on the relationship between Canaanite domestic life, urbanisation and religion.

The ‘smoking gun’ of ancient winemaking
The winepress was hewn into an outcrop within a residential zone rather than a field, suggesting its role extended beyond simple production. Golani described it as the “smoking gun of actual production,” confirming that wine was not only consumed but made in situ during the Early Bronze Age.

Archaeologists found the treading floor sloping to a collecting vat, surrounded by stone-based houses built with mudbrick walls. The central placement of the press hints that it may have had communal or ritual importance, possibly tied to Megiddo’s emergence as a proto-urban hub.

While evidence of winemaking elsewhere in the Levant has been circumstantial, from jars containing grape residue or seeds, this installation provides direct proof of local production around 3000 BC.

25/10/2025

Three-star wines are on the way — Michelin stars, of course. The quintessential guide, known for celebrating the pinnacle of gastronomic excellence, is ready to broaden its horizons and officially enter the world of Bacchus.

As mentioned, the Guide is not starting from scratch, thanks to its connection with Robert Parker Wine Advocate and its influential 100-point rating system, which has shaped international wine markets for decades.

Yet even here, a caveat arises: in recent years, Parker’s influence has waned, with consumers increasingly favoring fresher, lighter styles. The so-called “Parkerization” of wine in past decades has even been blamed for contributing to Bordeaux’s current crisis.

Michelin CEO Florent Menegaux told The Times that the new ranking will be “more influential than Parker’s,” adding that “the Michelin brand is much more powerful.” A bold statement, but one that aligns with the ambition that has always defined the Guide and its leadership, now increasingly committed to an expansion strategy that goes far beyond fine dining.

Recently, Michelin introduced a new hotel rating system based on “keys” instead of stars: at the first official ceremony, 1,742 properties received one key, 572 received two keys, and 143 were awarded three keys.

With this new wine-focused project, Michelin now positions itself as a global reference not only for cuisine but also for oenology, continuing its transformation from a printed guide into an authority in lifestyle and excellence.

25/10/2025

Krug and Max Richter: “Every Note Counts” Is Born — A Dialogue Between Champagne and Music

The 2008 Vintage and Krug: A Triptych of Cuvées and Original Compositions
In 2008, Champagne experienced an exceptional harvest. Julie Cavil seized the opportunity to craft three distinct expressions, the result of meticulous work and a deep understanding of the generosity of that vintage. These three Champagnes were musically interpreted by Max Richter, who composed three original pieces in dialogue with each cuvée.

Krug Clos d’Ambonnay 2008 was translated into music with the piece Clarity, written for soloist. This Champagne represents absolute purity, coming from a single plot, a single grape variety, and a single vintage. The composition reflects the essentiality and precision of this expression.

Krug 2008 inspired Ensemble, a chamber composition that evokes the perfect conditions of the vintage. The wine, the result of a rare balance, finds in music a harmonic echo that amplifies its character.

Krug Grande Cuvée 164ème Édition was paired with the piece Sinfonia, an orchestral symphony that mirrors the generosity of a Champagne composed of 127 wines from 11 different vintages. It is the richest and most complex expression of Krug’s philosophy, which finds in music an equally layered narrative.

These three musical movements form the triptych Krug from Soloist to Orchestra in 2008 (Second Act), a sensory journey through taste, sound, and emotion.

12/10/2025

Ancient middle eastern farmers put wine before olives, study finds

Analysis of thousands of plant remains shows that Bronze and Iron Age farmers in the Levant invested scarce water into vineyards, highlighting wine’s cultural and economic importance.

Farmers in the Middle East thousands of years ago prioritised grapes over olives when deciding how to use limited water supplies, a new study from Department of Archaeology and Earth Sciences at Durham University has found.

Researchers examined more than 1,500 charred remains of grape and olive plants from archaeological sites across the Levant and northern Mesopotamia – an area covering modern-day Lebanon, Jordan, Israel, Palestine, Syria, Turkey and northern Iraq. The samples dated from the Early Bronze Age to the Iron Age, spanning roughly 5,000 to 2,600 years ago.

By measuring stable carbon isotopes – forms of carbon that do not decay over time – the team was able to track how much water was available to plants as they grew. The results showed that, from the Middle Bronze Age onwards, irrigation was more commonly used to support vineyards than olive groves, even in drier regions.

24/08/2025

Use of Portuguese oak on the rise
Gone are the days of vintners automatically turning to French or American oak to age their wines. With terroir becoming ever more hyper-focused, Portuguese producers are increasingly housing their wines in barrels made from local wood.

At one time Portuguese oak was mainly used for ageing Port and other fortified wines, but the wood is increasingly finding its way into the cellars of table winemakers in Portugal, and with good reason.

Describing the material as “denser and less porous than French oak”, he explains that Portuguese oak “allows less oxygen into the barrel, making it suitable for longer maturation without the wood dominating, while adding a unique character to the wine.”

Since Quinta do Gradil, a former royal hunting lodge about an hour away from Lisbon, launched two wines, a Tannat and an Alicante Bouschet, in Portuguese oak about five years ago, its success has led to other producers experimenting with the wood.

More tannins
António Ventura, one of the most renowned winemakers in Portugal, explains that Portuguese oak is “more rustic and resinous, which works very well with grape varieties that have more tannins, such as Alicante Bouschet, Tannat, Caladoc and Sousão, which have all given excellent results.”

Ventura is the winemaker at Quinta de Atela on the southern banks of the Tejo river and has a chocolate box of grape varieties at his disposal in its 600ha vineyard, including Chardonnay, Sauvignon Blanc, Gewürztraminer, Arinto, Moscatel Graúdo, Alvarinho, or Viosinho; and for reds, Castelão, Pinot Noir, Trincadeira Preta, Alicante Bouschet, Merlot, Caladoc, Aragonez, Syrah, Touriga Nacional, Cabernet Sauvignon, and Petit Verdot. As such, he has had the opportunity to trial Portuguese oak using a number of different grapes.

“In my experience as a winemaker, what I have learned from using Portuguese oak is that it makes wines more authentic and ‘unmasked’,” he says. “Even with long maturation, the wood never dominates the wine, which in my view is a great advantage.”

Top of the range wines
While he describes using Portuguese oak with the floral Touriga Nacional grape as “not interesting”, Ventura has found success with ageing reds in the Alentejo, Douro and Lisbon regions — “especially with grape varieties that have good tannic structure, such as Alicante Bouschet, Sousão and even Tinta Miúda.”

24/08/2025

Did Jesus turn water into wine here? New evidence emerges!
Archaeologists in Galilee are unearthing evidence of the village where, according to John’s Gospel, Jesus turned water into wine – a story that continues to inspire both pilgrims and wine lovers.

If you’ve ever opened a bottle that seemed, miraculously, better than you paid for it, you’ll appreciate why the story of Jesus turning water into wine has had such a long afterlife. According to John’s Gospel, his first public “sign” took place at a wedding feast in a Galilean village called Cana. The problem is, no one is quite sure where Cana actually was.

The Israel Antiquities Authority recently published a hefty monograph by archaeologist Yardenna Alexandre. After years of digging at a mound called Karm er-Ras on the outskirts of today’s Kafr Kanna, she argues the village there was indeed Cana of Galilee. The case is built not on one dramatic discovery but on the slow accumulation of evidence: Early Roman houses, a ritual bath or mikveh, fragments of stone drinking vessels and signs of a pottery industry producing the sort of everyday jars you’d expect in a poor Jewish settlement of the time.

A 2019 excavation even uncovered a dump of pottery-production waste and what appears to be part of a kiln. This hints that Karm er-Ras may have supplied the tableware for the entire neighbourhood – rather less romantic than miraculous wine, but solid archaeology nonetheless.

The rival village up the hill
Not everyone is convinced by Kafr Kanna’s claim. For several decades, American archaeologists have been excavating at Khirbet Qana, a ruin north-west of Nazareth. Their trenches have revealed a sizeable Jewish village inhabited in the right period, complete with ritual baths, coins and even a synagogue-like hall.

Most strikingly, they uncovered a set of caves that later Christians converted into a shrine. Inside was a bench-altar fashioned from a sarcophagus lid, carved crosses, graffiti reading “Lord Jesus” in Greek and, tantalisingly, a shelf built to hold six hefty stone jars. C. Thomas McCollough, who led the digs, has argued that Byzantine pilgrims identified this as Cana and came to venerate the spot where water supposedly became wine.

For the wine-minded, those stone jars are key. They were carved from chalk, not clay, because Jewish law associated stone with purity. At around 80 to 120 litres capacity each, they were the sort of serious containers you’d expect to find in a communal setting. John’s Gospel mentions six of them standing ready when the wedding ran dry. Even if you strip away the miracle, you’re left with a vivid image of Galilean households with their stoneware lined up like cellar bottles.

Where the jars came from
The jars themselves weren’t made in Cana at all. Recent excavations at ‘Einot Amitai, a chalk quarry outside modern Nof HaGalil, revealed the very workshop that produced them. Yitzhak Adler and Danny Mizzi’s report in Israel Exploration Journal describes how the quarrymen hewed blocks of chalk and turned them into mugs, bowls and those massive water jars. The site was active in the first century, precisely when the Cana story is set. This industrial context helps explain why fragments of chalk vessels turn up in both candidate Canas. They were part of everyday Jewish domestic life, a material expression of purity as much as practicality.

Two villages, one story
So where does this leave us? Alexandre’s newly published IAA Reports 75: Cana of Galilee plants a confident flag at Karm er-Ras, aligning the excavation layers with the Gospel’s Cana. McCollough and his colleagues continue to champion Khirbet Qana, pointing to its Early Roman occupation and, crucially, the continuity of Christian memory embodied in the cave shrine.

As often in archaeology, the choice is about which set of evidence you find most persuasive. Kafr Kanna has the advantage of modern tradition – there has been a “Wedding Church” there for centuries – and now a dense IAA report to back it up. Khirbet Qana offers a dramatic cave complex and a topography that fits ancient itineraries rather neatly.

Wine, purity and a touch of levity
For those who don’t spend their weekends with a Bible in hand, what matters is this: the story is about a village wedding running out of wine, an embarrassing hitch in a culture where hospitality was paramount. Jesus is said to have instructed servants to fill six stone jars with water, which promptly turned into good wine. In wine-speak, it was the ultimate upgrade.

Even if archaeologists can never prove that moment, they are showing us the texture of Galilean life. Villages where chalk jars were carved for ritual purity, where clay pots were fired for storage and where feasts drew whole communities together. The miracle belongs to faith, but the vessels, baths and pottery belong to history – and they tell us this was a world where wine was central to both celebration and symbolism.

For wine lovers, perhaps the most satisfying conclusion is that two millennia on, we are still debating Jesus and wine in the same breath. Whether water ever became vintage on demand is a matter for faith, but the fact that Galilean soil still yields the jars, quarries and cellars of its people is a miracle enough for archaeology.

10/08/2025

What came first – beer or wine?
It’s the drinks world’s version of the chicken-or-egg riddle: which came first, beer or wine? This age-old question has likely fueled many a pub debate and thanks to archaeology and science, we now have the evidence.

Long before tankards and corkscrews, nature had already been quietly experimenting with fermentation. Overripe fruit left to its own devices will ferment into something alcoholic, thanks to naturally occurring yeasts.

Anthropologists suggest that “fruit wines were probably discovered as soon as man tried to collect and store sweet fruits and berries”. In short, the very first drinkers may have been opportunists who sampled week-old squashed fruit and, pleasantly surprised by the buzz, went back for seconds.

Grain-based alcohol, however, required more brainwork. Beer needs starch conversion to sugar, typically achieved by malting, which is unlikely to happen by accident. Wine, in its broadest sense as fermented fruit juice, can arise without human help.

Yet archaeological evidence distinguishes happenstance from intention, so to settle whether beer or wine was truly humanity’s first deliberate drink, we need to look to the spades and mass spectrometers of modern archaeology.

The first brewers in prehistory (before written records)
According to research published in the Journal of Archaeological Science in 2018, the earliest known beer production dates back around 13,000 years to the Natufian culture in what is now Israel.

Archaeologists excavating Raqefet Cave found stone mortars containing residues from a wheat and barley-based beer. These mortars were part of a burial site, leading researchers to conclude that this beer was produced for ritual feasts honouring the dead.

What is striking is that this beer predates agriculture. The Natufians were semi-sedentary foragers at the tail end of the Ice Age, yet they had already mastered grain malting and brewing techniques.

As the excavation team found, this beer making “may have been, at least in part, an underlying motivation to cultivate cereals”. In other words, some of the first farmers may have been motivated not by bread, but by beer.

By the time cities and kingdoms emerged, beer was not only established but also industrialised. Excavations at Abydos in Egypt, reported by Egypt’s Supreme Council of Antiquities in 2021, revealed a 5,000-year-old brewery capable of producing about 5,900 gallons in one batch.

The scale suggests state-level brewing, likely for royal rituals, feasts and possibly the daily rations of pyramid builders. Beer, it seems, was both a sacred and a social necessity.

21/07/2025

Christian Louboutin to front creative vision for Cognac house!

The fashion designer has acquired a stake in Ragnaud-Sabourin, and will now spearhead its creative strategy, with the maison’s managing partner hailing Louboutin’s “astonishing talent”. Experts are calling the partnership a smart marketing move.

Christian Louboutin will bring his signature flair to Cognac house Ragnaud-Sabourin by shaping packaging and crafting bespoke blends, after scooping a stake in the fourth-generation estate.

The fashion icon, famed for his signature red-soled stilettos, has become a shareholder in the family-owned Cognac house in Domaine de La Voûte.

Founded in 1850, the estate produces Cognac from 35 hectares of vineyard in Grande Champagne, widely regarded as the highest quality sub-region.
Marine Deschamps, Ragnaud-Sabourin managing partner, said Louboutin had invested in the estate “actively and in a meaningful way”.

‘It was meant to be’
Talks between the French designer and Cognac estate went on for more than two years before the investment was finalised. “We really wanted to get to know each other before starting this partnership, so we felt that it was meant to be,” Deschamps explained.

And she hoped teaming up with the fashion maestro, whose “talent is just astonishing”, would accelerate the premium Cognac brand’s creative direction.

“Christian, he’s a designer before all,” she said, “so we’re going to work on limited editions, we’re going to work with him on our packaging, working on specific blends, starting sometimes from his artistic point of view.

“This means he’s going to imagine something, and we’re going to work the blends in the way he imagines things to be, sort of like perfumes.”

The move will allow the producer to focus on crafting exclusive limited editions. “In the Cognac brand you have the big drivers, but we are a very small brand, so it’s important for us to continue proposing value additions to our consumers,” she said.

In a statement released last week, Deschamps added that the partnership marked “the beginning of a new chapter” for the house, aiming to expand its international distribution and strengthen its presence in prestigious venues.

01/06/2025

Europe’s wine regions facing most severe climate impact, study finds

The research, conducted by a team of scientists led by Elizabeth Wolkovich, analysed climate exposure across 749 globally-distributed vineyard locations using over 500 unique grape-growing regions. It found that European wine regions have recorded the most extreme increases in warming metrics, particularly in the frequency of hot days and maximum temperatures during the growing season.

The study assessed ten climate metrics relevant to viticulture – including daily minimum, maximum and mean temperatures during budburst, the growing season and harvest, as well as the number of hot days exceeding 35°C. It compared current climate conditions (1981–2020) against pre-industrial baselines (1901–1940) to quantify the effects of human-caused climate change on winegrowing.

Southern and western Europe showed the highest levels of climate exposure across nearly all metrics. In particular, the number of extremely hot days in these regions increased by nearly five times compared to pre-industrial levels. The average temperature during the growing season has also risen by more than two standard deviations in key European vineyard areas.

The study found that while climate change is impacting all wine regions globally, the severity and nature of that exposure differ. For instance, North American regions generally saw lower relative increases in extreme temperatures and hot days than their European counterparts.

These warming trends present growing challenges for viticulture. Changes to average and extreme temperatures during the growing season can alter grape phenology, including earlier ripening and shifts in harvest timing, which in turn may affect grape composition, wine style and regional identity.

Although the study does not offer prescriptive adaptation strategies, the authors emphasise that these observed changes are consistent with anthropogenic climate change, and suggest that many of the world’s most historic and prestigious wine regions are already undergoing unprecedented climatic shifts.

The findings underscore the need for wine producers, particularly in Europe, to assess and implement long-term strategies to address evolving climate risks, including variety selection, vineyard management adjustments, and potential shifts in regional production norms.

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