FEDORA Prizes Biennale Award Ceremony's Wine Sponsors

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10 February 2023

FEDORA Prizes, FEDORA's Activities

 We would like to extend our sincere gratitude to our wine sponsors, Château Maucoil and Dr. Loosen, for their generous support and contribution to our Gala Dinner on the occasion of this year's FEDORA Prizes Biennale Award Night.   

Château Maucoil

Château Maucoil is a historic property in Châteauneuf-du-Pape in France with over 400 years of history. In 2022, the Duseigneur estate, a specialist in biodynamics, took over the Château to cultivate its reputation in the region. Their vines grow on three different types of soil. To make their wines, they rely on this diversity by combining the different grape varieties and the different soils or, on the contrary, by choosing only one of them for a particular blend. This Châteauneuf-du-Pape, Château Maucoil red wine originates from the left bank of the Rhône River in France. It combines four grape varieties (Grenache noir, Syrah, Mourvèdre, Cinsault) which is the source of its unique complex flavour. After a fermentation period of approximately 30 days, with pumping over, delestage, and punching down, the wines are aged in a combination of vats barrels for twelve months before being blended.

Dr. Loosen

The Loosen family has been growing Riesling and producing wine in the Mosel Valley in Germany for over 200 years. The current owner, Ernst “Erni” Loosen, assumed ownership in 1988, embarking on a quest to greatly improve the quality and international reputation of the estate, the Mosel region, and Riesling in general. Today, Erni is one of the most iconic and influential winemakers in the world. With countless awards to its name, the estate is a member of the invitation-only VdP (Germany’s quality-driven growers’ association) and holds multiple vineyards of GG status, Germany’s unofficial equivalent of Grand Cru. Lösnicher Försterlay near Bernkastel-Kues is a Grand Cru rated vineyard. The Riesling here is grown on red slate soil, which is typical for the Mosel region in Germany. This wine was fermented dry on indigenous yeast and stayed for twelve months in a foudre barrel on the full yeast without bâtonnage.


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