STILL WINE
Still wine is made from either just one grape variety (a single-varietal wine) or from a combination of approximately 1,000 grape varieties suitable for wine production. A versatile drink that can be consumed on its own, with food or even in cocktails.
PRODUCTION
Wine is produced from grapes belonging to the vitis vinifera family. The grapes are picked, fermented and then aged – either in stainless steel tanks or in oak casks, the latter imparting extra flavours into wine. Grapes can be grown, and wine made, almost anywhere in the world and there are many different styles, from dry red wines from France to aromatic white wines from New Zealand and sweet wines from Cyprus.
STYLES
Red and rosé wines are made from red grapes, with the colour of a wine being determined by the amount of colour that is extracted from the skin when the grapes are pressed. White wines are made predominantly from white grapes. Grapes have natural sugars and whether they remain after the fermentation process will determine whether the wine is dry, sweet, or somewhere in between.
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| 55% of the wine is kept for 12 months in French oak barrels of first, second and third use. |
Cabernet Sauvignon 90%, Merlot 10%.
Grape Varieties: 100% Nebbiolo
Barbaresco is without doubt another feather in the cap of Italian winemaking. For us, it represents a dream come true.
Barbaresco is without doubt another feather in the cap of Italian winemaking and, as far as we are concerned, it represents an extraordinary project that had been in our minds for years. At long last, at the end of 2018, we were lucky enough to find some perfectly located vineyards, giving us the chance to fulfil our long-cherished dream.
WINE DESCRIPTION
The soil in the Barbaresco production zone offers us a very special expression of the Nebbiolo grape. These vineyards yield delicate and elegant wines with exceptional balance and finesse. The resulting expression is highly alluring and captivating.
Akti (“shore” in Greek). The pint where the sea meets land. Akti Rose the wine where Lefkada grape (80%) meets Mavro. The wine where, on its nose, the ripe red and store fruit notes meets
sweet spices and delicate herbaceousness. The wine where, on its palate, softness meets a bright acidity. The wine where elegance meets voluptuousness.
Soft pink color. Moderate intensity in the nose with an elegant bouquet of red fruits, aromatic Mediterranean herbs and sweet spices.The mouth is highlighted by the complexity of the texture and the flavors rather than the volume. A breed wine.
Variety: Lefkada 80%, Mavro 20%
Santi Pinot Grigio Sortesele (750 ml): Santi Pinot Grigio Sortesele is a bright and refreshing white wine from Italy. It offers flavors of green apple, pear, and citrus, with bright acidity and a clean finish. This Pinot Grigio pairs well with seafood, salads, and light appetizers. Serve well-chilled to enjoy its fresh and lively character.
Grenache, Syrah, and Mourvèdre have their roots deep within the bedrock, contributing to the exceptional qualities of this wine. Hand-picked, very low yields, and 18 months of maturation in tuns and barrels create an exceptional result!
GRAPE VARIETIES Grenache, Syrah, Mourvèdre SOIL / CLIMATE
Located on the lower and middle terraces of Châteauneuf du Pape. Clay-limestone soil covered with rolled pebbles.
The climate is Mediterranean, subject to two dry seasons (one in winter and a longer summer) and two rainy seasons (brutal in autumn depending on the vintage and more clement in spring). Finally, the presence of the Mistral wind throughout the year constitutes a powerful ally for the cultivation of the vines.
VINIFICATION
Hand-picked with rigorous sorting in the vineyard and in our cellars. Partially destemmed grapes are fermented by plot (10 to 15% whole bunches in some vats) and fermented at controlled temperature in concrete tulip vats. Gentle extraction with light pumping over and punching down. Hot post-fermentation maceration lasting up to two weeks. Blended after malolactic fermentation, aged in barrels (20%) and foudres (30%) for 12 months, then 6 months in concrete vats
La Roblería Vineyard, Colchagua Valley Syrah 100%
Pangea is a well-rounded, distinguished wine with an intense, dark color. It has delicious, complex aromas which come through in the mouth with soft notes of red and blueberries, harmoniously intermingled with spices like black pepper, dark chocolate and subtle notes of vanilla and caramel. This wine has an exceptional combination of concentration, flavors and aromas. Pangea is at essence a Syrah from the Apalta Valley that faithfully expresses its terroir of granitic soils with high quartz content, properties that are reflected in every glass. This is a well-structured wine with plenty of acidity and ripe, firm tannins. We recommend decanting it prior to drinking.
With grapes from a selection of soils in Apalta and a special fermentation, we have achieved a full-bodied, concentrated wine. 18 months in French oak barrels and one year in the bottle have brought balance and roundness to the wine and concentrated the purity and elegance of the fruit.
The Chardonnay from our own vineyards undergoes fermentation and maturing in oak barrels, thus acquiring aromatic complexity, a rich taste and potential for further development in a bottle.
it is served cool at 10 – 12 °C, to accompany white meats, pasta (pastry foods), fish and soft cheeses.
Although it is ready for consumption when young, it will continue to mature in the bottle for at least 5 years
Cannubi is the long, gradually rising hill in the centre of the Barolo area. Here, Serravallian and Tortonian soils meet and merge, creating bluish-gray marls rich in magnesium and manganese carbonates that take on a whitish-gray hue at the surface due to weathering: clays mixed with very fine sands, impregnated with a strong limestone content composed of magnesium and manganese carbonates. Their technical name is “Sant’Agata fossil marls”, but they are commonly called Toû and on average they comprise clays (55%), sands (30%) and limestone (15%). Surrounded by higher hills that protect it from bad weather and excessive flow of air, Cannubi enjoys a very special, unique microclimate.
Classic red winemaking with short skin contact for 5-6 days, and maturation for 8-10 months in used French oak barrels.
A wine with pronounced aromas of red fruits, nuts and sweet spices with a vanilla finish. Dry, with balanced acidity, and soft, velvety tannins. It can be consumed pleasantly young but it can also age from 3 to 5 years.
Meat dishes with light red sauces, white meats (eg. chicken with hilopites), giouvetsi with eggplant purée, octopus cooked in vinegar.
The perfect accompaniment to a good selection of cheese or a rich pudding, Cockburns Fine Ruby Port is big and bold with spiced plum and stewed red fruit notes.
The Black Sheep, an eccentric name for a product that stresses out its diversity and particularity. Its thoroughly modern philosophy is evident from its contemporary appearance, its screw cap and its characteristic freshness. It is produced at the Mackedon Winery at Platanotopos, Kavala, while the vineyards are found in a small distance.
The Black Sheep red wine is made from the varieties Syrah and Merlot
This wine is obtained from selected Tempranillo grapes that are fermented at a controlled temperature of around 25-30ºC, undergoing maceration with the skins for around twenty days, to achieve the structure and colour of a wine that is destined to be aged in barrels. After malolactic fermentation, it is transferred to French and American oak barrels where it remains for months. After this time, it is bottled and aged in bottles.
He VIÑA ARNÁIZ RIOJA RESERVES WINE It is an exquisite expression of the terroir of the wine region of The Rioja , Spain, prepared with grape varying Tempranillo and Graciano .
This region enjoys a privileged geographical location, benefiting from the Confluence of two opposite climates: the Atlantic and the Mediterranean. This unique combination gives the area ideal climatic conditions for the cultivation of the vine, which translates into wines of high quality and distinctive character.
The influence of Atlantic climate It manifests in mild temperatures , Meanwhile the Mediterranean climate It brings a warmth touch . These variations in temperatures contribute to an optimal development of grapes and the balance of sugars and acidity in the fruit. In addition, the region receives approximately 400 liters per square meter of annual rainfall, which guarantees an adequate water supply for the vineyard.
The Denomination of Rioja origin It is divided into three distinct areas with unique wine characteristics: Rioja Alta, Rioja Alavesa and Rioja Oriental. Each subzone offers particular conditions in terms of altitude, soils and microclimates, which allows the production of wines with different profiles.
In the Rioja Alta , located west of the region, the vineyards are at higher altitudes and the Soils They are predominantly Clay and calcareous . Wines in this area tend to be more elegant and fine, with refreshing acidity and fruit notes.
On the other hand, in the Rioja Alavesa , north of the region and sharing border with the province of Álava, the vineyards settle on terraces and slopes with Clay-Calcareous and ferrous soils. The wines here are known for their structure and character, with more pronounced tannins and complex aromas.
Finally, in the Eastern Rioja , also known as Rioja Baja, the Mediterranean influence It is more noticeable, with hot summers and ferrous and poor soils in organic matter. Wines in this area are more robust and fruity, with a more powerful and concentrated character.
He VIÑA ARNÁIZ RIOJA RESERVES WINE It is a clear reflection of the identity of this wine region. Care in the selection of grapes and the process of Aging in oak barrels They confer a unique elegance and a well-balanced structure. The flavors of ripe fruits, spicy notes and soft tannins make this red wine an ideal option to accompany meat, cheeses and traditional Spanish dishes.
If you have any questions when buying VIÑA ARNÁIZ RIOJA RESERVES WINE , contact the sommelier of our online store and advise you without obligation.
CHATEAU
If the red classified grand cru Malartic-Lagravière is so appreciated by enthusiasts, it is largely thanks to its terroir. It all starts with the quality of the land. The château’s estate is part of an ancestral heritage, with optimal conditions for the development of the vines.
Environmentally friendly driving for a Pessac-Léognan appellation vintage
Our experts combine modernity and tradition to deliver a great wine every year. Concerned about allowing biodiversity to develop in symbiosis, human intervention is limited to the strict minimum. Each gesture is studied, because we prefer to let the earth, the vine and the grape express all its particularity by reacting with the climatology.
Leaf stripping or green harvesting, for example, are only carried out when necessary. Between streams, pine forests and optimal sunshine, the estate extends over more than 73 hectares of vines, each plot expresses its character to deliver an exceptional white and red wine.
Blend
Cabernet-Sauvignon 53 %
Merlot 40 %
Cabernet-Franc 4 %
Petit-Verdot 3 %
Gevrey-Chambertin: A Pinnacle of Pinot Noir
Gevrey-Chambertin is one of the most prestigious villages within the Côte d’Or. Here, Pinot Noir reigns supreme, drawing its character from the region’s limestone-rich soils. The 2019 vintage in Burgundy was hailed as exceptional, with warm days tempered by cool nights that resulted in grapes with exceptional concentration and balance.
Sauvignon blanc is widely considered by the wine drinkers of the world to reach its pinnacle of potential in Marlborough. The Astrolabe Province Marlborough Sauvignon Blanc is made from grapes grown across three Marlborough sub-regions: the Wairau Valley, the Awatere Valley and the Kēkerengū Coast. The blend of sites, soils and aspects within this wine gives it great complexity, reflecting both the capability of the region as a whole and my own palate. I have sought out sites across the whole Marlborough wine region, looking for different soils and climates and carefully managing cropping levels so that I have the best fruit to work from.
We machine harvest the grapes at night or in the cool parts of the day to preserve the purity and intensity of flavours. In the winery, I take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. At the end of the growing season, I look at all the wines I have made from the various sub-regions and try to put together the most complete and balanced, integrated version of a Marlborough sauvignon blanc.
I blend to suit what I think is Astrolabe’s style, which reflects what I’ve learnt as a winemaker and drinker over the years. My style is dry, expressive and elegantly balanced. For me it is about getting a lovely sense of fully developed green spectrum flavours from all these different sites and putting them in a glass in a way that is well-styled and elegant. My Marlborough Sauvignon Blanc always presents with ripe green flavours like passionfruit, blackcurrant leaf and gooseberry. In the palate, it is full and round and finishes dry and lingering.
This is a drier style of sauvignon blanc, acidity kept nicely in balance with the alcohol and the very little residual sugar that is there, so it’s all about how all these things come together to make a pleasurable whole. I craft my wines so that nothing stands out as one singular spike, instead revealing a lovely layering of flavours and aromas that people can keep finding as they spend time savouring the glass.
Simon Waghorn — Winemaker
Marlborough is a great area for all those aromatic cool climate wines that we know around the world, like chardonnay, pinot gris, sauvignon blanc and riesling, but in our cool climate, the only red that flourishes reliably every year is pinot noir, which is lucky for me as a winemaker, because it’s the best of them all. If you only had one red wine to be able to make, pinot noir would be the one you’d normally choose as a winemaker.
The powerful fruit expression is the most recognisable feature of a Marlborough pinot noir. Characteristics of red and black cherry dominate the flavour profile. The Astrolabe Marlborough Pinot Noir is made from a variety of pinot noir clones from vines grown across the wider Marlborough wine region: from the Waihopai and Brancott Valleys in the Wairau’s Southern Valleys pinot noir region, further south to the blustery Awatere valley and right down to our most coastal vines, on Marlborough’s southern Kēkerengū Coast.
The clay soils in the Southern Valleys give us nice fruit weight and density, but we also have a lovely floral aroma profile and mineral structure coming from the fruit from the limestone rich Kēkerengū Coast. The pinot noir grapes are wild fermented in traditional open top vats, with some inclusion of whole bunches, with the aim of increasing structure and complexity in the wine and complementing the natural, pure fruit flavours. I love the nuances we get from wild yeast and hot, fast fermentations.
Maturation occurs in well-seasoned tight-grain French oak barrels, where the wine accumulates texture and interest from the flavours of the oak, char on the barrels and aging on yeast lees. I choose well-seasoned barriques to reduce residual resinous or sappy oak flavour and impart more gentle, harmonious flavours that match the delicacy of the pinot noir. Tannin structure develops over the maturation period as the wine slowly unfurls by virtue of the gentle oxidation through the pores of the wood, and the tight grain slows down this process.
I want to have a complex wine that isn’t just about the beautiful fruit but has added depth through textures and winemaking complexities that give it a bit more intrigue but still leave the wine as a perfect food accompaniment. I seek to maintain svelte plushness and good length in my pinot noir and a natural vibrancy of fruit. I am looking for a brighter and more lively style of pinot noir built around a core of red cherry flavours. It is all about life in the fruit, good acidity and plush drinkability.
When I think about pinot noir and what I want to do with it here in Marlborough, of course, I want all the lovely Marlborough fruit, which comes naturally with our climate, but I also want to fashion a wine that’s svelte and supple and gives people an alternative to the big reds that dominate the world. Pinot noir occupies a special place. It’s a food-friendly red. It’s a red that has vibrancy and life in it. That’s what I’m focusing on — making sure that we don’t lose that sense of vitality from the fruit in the wine and style it in a way that it is long, plush, enjoyable and full without being heavy and muscular.
Simon Waghorn — Winemaker
Xynisteri & Mavro grapes– Omodos village, Kambos tou Polikarpou area.
Vinification: Xynisteri grapes of our own production are crushed and pressed. Mavro bunches are introduced and the pressing continues. The wild fermentation takes place in old barrels at cold temperature in the presence of whole berries. Sur-lees maturation for 5 months follows. The wine is bottled without stabilisation. Tartrate crystals might form.
Tasting notes: Complex aromatic profile of floral, herbal and confectionary elements. Medium body with refreshing acidity and long aftertaste.
A novel approach to the co-vinification of Xynisteri and Mavro, the 2 main indigenous grape varieties of Cyprus. Xynisteri grapes pressed together with bunches of Mavro grapes. A winemaking technique that was created here during a moment of enlightenment. This wine counts less than 700 bottles.
– Floral, medium bodied, lightly oaked –
This fine wine is a authentic expression of the Cypriot autochthon variety Maratheftiko. The scent of violets which is so characteristic of the Maratheftiko grape is immediately apparent on the nose. The bouquet is complimented by aromas of black cherries and enriched by an elegant layer of the fine French oak barrels which nourished this wine. Its rich flavour of red fruit and the round tannin give this wine elegance and structure. Suitable for ageing.
100% Maratheftiko
Aromas of violets, black cherries and sweet spice. Its rich and round flavour of red fruit and the soft tannins make it a perfect match with grilled lamb or beef. Suitable for ageing.
This is a powerful, rich red wine designed to show Cyprus’ potential to produce wines of world class weight and complexity. Lefkada contributes structure and intense mulberry fruit that carries through the palate. Blended with Shiraz to enhance its spicy style, it has responded really well to careful aging in the finest oak for 12 months. It is suitable for immediate drinking and will also reward those who have the patience to age it.
65% Shiraz – 35% Lefkada
Full bodied rich red wine, matured in French and American oak for 12 months. Aromas of black berry, vanilla, spices and smoke, with a long and rich after taste. A wine to enjoy with red meat and hard cheeses. Suitable for ageing.
This fresh and distinctively aromatic wine was crafted from low-yielding old Xynisteri vines grown at 850m altitude in the Krasochoria region. Fermented in stainless steel, we aim to express the fruit and character of the Xynisteri grape in this bright and refreshing style of wine.
Zambartas Xynisteri has a light yellow-straw colour, intense and complex aromatic bouquet reminiscent of citrus and stone fruits. It has crisp acidity and a lingering taste. Ideal as an aperitif or with salads & light meals
100% Xynisteri
Refreshing aroma of citrus and stone fruits. Crisp acidity and lingering aftertaste. Drink on its own or with salads, light meals & fish.
Continuous research, testing and vinification: the search for the best never stops at NICO LAZARIDI! A new wine comes to complete the range of products of the winery, which counts 35 years of history and contribution to Greek wine.
NICO LAZARIDI’s goal was to create a series of single-distillery wine products, following the successful path of Cavalieri Assyrtiko, which in recent years perfectly expresses the typicality of this particular variety in mainland Greece. Cavalieri will now highlight the character of specific varieties. The beginning is with MALAGOUSIA Cavalieri, the new member of the Cavalieri family.
The Magic Mountain white wine, produced from Sauvignon Blanc variety, since its first release in 1993 and until today is a characteristic product of NICO LAZARIDI’s unique quality. Its fans seek it every year, not only for its taste, but also for its unique bottle that changes its label after every new harvest.
The Magic Mountain refers to the gold of Mount Pangeon that rises impressively opposite the Château Νico Lazaridi Winery. It also relates to the worship of greek god Dionysus, the treasure hunting stories of Alexander the Great and constitutes a crossroad for cultures between East and West for thousands of years.
A rich and complex wine, uniquely crafted from the indigenous variety Morokanella. It offers a refreshing, balanced mix of fruity aromas and flavors, such as white peach, pear, quince and citrus, leading to a pleasant after taste. A perfect match for fresh fish, pasta and rich salads. Best served at 10°C. Contains sulfites.
Type: White dry wine.
Grape Variety: 100% Morokanella, an indigenous variety of Cyprus.
Vineyards: Polemi village.
Harvest: Late September.
Vinification methods: Following cold maceration, traditional white wine fermentation in stainless steel tanks at controlled temperature. Aging: Released relatively young in the market with an intense aromatic character.
Cockburn’s 10 Year Old Tawny has a bright tawny red colour. On the nose lively candied fruit aromas, combine with toffee, caramel and honey. On the palate beautifully rounded, with delicious mature dried fruits and hints of walnuts and almonds, exquisitely mellow and a long luscious finish.
Grape variety: 100% Chardonnay.
Vine age: 30 years.
Vinification: Natural alcoholic and malolactic fermentations with 100% indigenous yeasts in tanks.
Alcohol: 12.5%.
Food Pairing: Ideal with fish, seafood, or as an aperitif.
Serving temperature: 10-11°C.
Region: Pelendri, Kato Milos
Altitude: 1,200 – 1,440m
Soil: Sandy, volcanic, clay
Method: Goblet, ungrafted, handpicked grapes
Composition: Promara, Sauvignon Blanc, Chardonnay, Xynisteri
Method: Cold soak, barrel fermented, yeast selection
Maturation: 6 months, French & American oak
Production: 1,200 bottles
Aromas: Lime, melon, pineapple, white chocolate
Pairing: Shellfish, creamy pasta, pork, legumes
Temperature: 8 – 12 °C
Ageing Potential: 3 – 5 years
Region: Pelendri, Kyperounta
Altitude: 920m
Soil: Sandy, volcanic
Method: 80 year-old vines, Goblet, ungrafted, handpicked grapes
Composition: Mavro Ambelisimo
Method: Field blend, cold soak, 50% semi-carbonic maceration, yeast selection, scaled fermentation
Ageing: No
Production: 2,000 bottles
Aromas: Strawberry, cherry, rose, chocolate
Pairing: Pork, lamb, legumes
Temperature: 8 – 12 °C
Ageing Potential: 2 – 4 years
Region: Kato Mylos, Pitsilia (Single vineyard)
Altitude: 1,050m
Soil: Sandy, volcanic, clay
Method: Goblet, ungrafted, handpicked grapes
Composition: Xynisteri
Method: Cold soak, yeast selection
Maturation: 9 months with batonnage, French & American oak, 1st-fill Commandaria barrels
Production: 1,300 bottles
Aromas: Nectarine, bergamot, melon, honey
Pairing: Creamy pasta, legumes, poultry
Temperature: 8 – 12 °C
Ageing Potential: 3 – 5 years
We named our wine Αlátes inspired by the unique language spoken on our island.
Although the Cypriot dialect is based on Greek, it has been strongly influenced by various nations that have inhabited our land through history; Arabs, Turks, English, French and Italians.
Αlátes, in Cypriot, means wings. Our Αlátes is produced solely from old vines of Xinisteri, the dominant local white grape variety. It is our way of giving wings to the vision of introducing a fine representative Cypriot white wine to the world at large.
Produced exclusively from old non-irrigated vineyards situated at an altitude of around 900 meters in the Afamis mountain area. The soils where the vines grow are calcareous with clay-loam texture. The vines are non-grafted, trained in goblet.
Alates, from the 2020 harvest, is considered a wine of Protected Designation of Origin (PDO) from the Wine Villages of Limassol (Krasochoria Lemesou)- Afamis Sub-region. The sub-region of Afamis includes parts of the communities of Vouni, Kilani, Mandria and Omodos. Wines indicated with the PDO mark, belong to the highest quality level, based on the legal framework of wine standards in Cyprus.
With the potential to mature for an additional five to seven years.
Best served at 10-12°C.
Vinification:
Harvest takes place at the end of September and immediately after, the grapes are placed in a refrigerated storage area. On the next day, having reached a temperature of 10 0C, they are destemmed and then sent to a pneumatic press where the juice is extracted. Alcoholic fermentation and maturation take place in a 2000 litre untoasted oak vat.
Wonderfully youthful on the nose, the wine seems innocent, but attractive and compelling. Aromas of bright fruit leap from the glass, red berries in abundance. There is a lovely richness here, great structure and depth. Acidity is incredibly well interwoven with tannins to create a concentrated mouth-feel. It’s a really generous, yet fresh and juicy wine. It’s actually rather delicious, even at this young age and a wine which really ought to be considered strongly this year.
56% Cabernet Sauvignon, 33% Merlot, 11% Petit Verdot
When you pick up this heavy bottled Primitivo you know it’s going to pack a punch. With fruit sourced from Manduria the best site for Primitivo in Puglia. Macerated and fermented with natural yeasts for 10 days in stainless steel before 12 months aging in a mix of French and American oak barrels.
Warm ripe dark berries and plums with spice and tobacco and coffee hints this is long and rewarding and surprisingly balanced for such a bid wine.
The history of Patriarche was written by audacious men and women starting in 1780 in Beaune. The traditional care of the winemaking methods make their wines a bench-marking classic of the regional style with a lot of freshness and great balance. The Patriarche Pinot Noir comes from a balanced blend of Côte de Beaune giving finesse to the wine, Hautes Côtes de Beaune giving fruitiness and Côte Chalonnaise (Mercurey) giving elegance and suppleness. The Pinot Noir loves well-drained marl and limestone soils on which, depending on the proportion of limestone and the situation of the plot, it will produce a light, elegant red or a powerful, vigorous wine.
For more info, visit Patriarche website.
VARIETALS
100% Pinot Noir
Product Details
The 2021 La Louvière is quite intense on the precise nose of blackberry, wild strawberry, cedar and tobacco scents. The palate is medium-bodied with fine-grained tannins, fresh and vibrant, leading to an elegant finish. A success in a difficult vintage. 91-93 Neal Martin.
Lovely perfumed berry nose. Juicy and bright on the palate, this has a sense of joy to it and although the tannins come in and dominate the palate in terms of chewy texture the fruit has persistence and determination giving slightly sour cherry, strawberry and tangy raspberry the whole way through. I love the upfront nature here, the terroir on show in the glass, and the chalky tannins provide the support which will soften over time. Skilled winemaking on show. 92 Geogina Hindle, Decanter.
The epitome of cool blue friuit, on the border of full ripeness, where there is elegance and balance, expertly handled extraction, grilled almond and gunsmoke coming in under the fruit. This is a success, a lean, carefully constructed wine. 91 Jane Anson.
| TYPE | White wine |
|---|---|
| REGION |
Puligny-Montrachet AOC (France)
|
| GRAPES | |
| PRODUCER |
Joseph Drouhin
|
| ALLERGENS | Contains sulfites |
| ALCOHOL CONTENTi | 13.5% |
The Joseph Drouhin winery is committed body and soul to the diversity of Burgundy, producing wines from almost 90 different appellations. The firm owns over 80 hectares of vines, most of them being Premier and Grand Crus, where they cultivate the two star grapes from Burgundy: Pinot Noir and Chardonnay. Joseph Drouhin creates wines from a fascinating variety of terroirs, expressing the authenticity and subtle differences in Burgundy wines.
A true family business, the Maison Joseph Drouhin has been run by the Drouhin family for the last 140 years. It is currently in the hands of the fourth generation who share the same passion and desire to listen to nature which inspired the winery’s founder. The Maison has adopted biological and biodynamic agricultural methods, using only natural products in the vineyards and showing the utmost respect for the land, vines and environment. One of the winery’s slogans sums it up perfectly – “we offer natural solutions to nature problems.” Vineyards are ploughed by horses, wild plants are allowed to grow between the vines to encourage the presence of natural predators, and natural compost and herbal infusions are used to help the vines grow and stay healthy. Drouhin reproduce the plants themselves to conserve their genetic heritage and control the quality of the process. Vines are deliberately planted close to each other to ensure low yields and receive the delicate message and values the soil offers the fruit.
The style of Joseph Drouhin wines is a blend of character, balance and harmony in search of perfection and elegance. Subtle and fresh wines to be enjoyed early, or wines which obtain a delicious complexity on ageing. Drouhin wines are found on the best dining tables, proudly expressing the very best Burgundy character to wine-lovers around the world.
Ca’ Florian is the heart of Tommasi, our oldest vineyards, and the intimate and coveted place that we have called home since 1902. There could be no better place to honor our humble beginnings and no better way to do it than by dedicating this single-vineyard to our top Amarone Riserva. Just next door to the house where our grandfather Giacomo settled, are the family’s first vineyards. Here, we have preserved every living memory of tradition, from the “marogne” dry-stone wall terraced vineyards with the pergola veronese trellising, to the withering of the grapes on the “arele”, the handmade bamboo racks. Each vintage counting less than 9,000 bottles, conveys the core values of timeless simplicity and elegance in our winemaking. Forget it in the cellar for an unforgettable moment in a decade or two.
VINIFICATION: The grapes are dried for
5 months prior to pressing
MATURATION: 3 years in Sloavian Oak barrels
COLOR: Intense ruby red
FRAGRANCE: Warm, ripe on the nose,
intense and of great refinement.
TASTE: Complex, smooth, full bodied,
lots of cherry notes and plum.
RECOMMENDED WITH:
Red meat, game, mature cheeses.
Excellent after-dinner wine
It has lovely pale yellow brilliant, slight nose with notes of white flowers, vanilla and relayed by several smoke buttons. An attack floral and round mouth that reveals a certain sweetness and light oak. The dominant mineral remains. Enjoy it on trout fillets with almonds, salmon en papillote or veal stew and small new vegetables.
Over 14 generations! Chablis, this name is known all over the world. This reputation is due to the prestigious wines that are produced in this village of 2500 people based in Burgundy. The Domaine Raoul Gautherin et fils is a family estate transmitted from father to son for many generations. We benefit an ancestral knowledge and an exceptional vineyard exposed on the best hillsides. Our wines are elaborated in a traditional way, to let express our inimitable clay-limestone soil. Our vineyards are cultivated with rigor and passion in a reasoned and sustainable way.
Appellation: Chablis
Region: Burgundy
Country: Chablis
Color: White
Varietal(s): Chardonnay
Jean Bouchard’s Bourgogne Chardonnay is produced from grapes selected from selected Denomination of Origin (AOC) Bourgogne grapes, mainly from the communes of Saône-et-Loire, Yonne, and Côte de Beaune.
Straw yellow color with silver highlights. A fresh and fruity character with stone fruit aromas such as peach and plum. Soft and balanced in the mouth, with a long aftertaste with notes of limestone minerality. Best at 3-5 years from the harvest.
Fermentation takes place in temperature-controlled stainless steel tanks at 20°C, then matures in the tanks for 10-12 months with the lees.
Grape blend: Merlot 77% / Cabernet Sauvignon 23%
—
Appareance: Classified a great growth for its white wine, Couhins-Lurton’s red wine is also on a par with the crus classés. The 2010 vintage has a deep, intense, black colour.
Nose: The bouquet reveals notes of very ripe black fruit (blackcurrant, plum and blackberry) with an empyreumatic character that comes through even more when the wine is swirled in the glass.
Mouth: This wine is full-bodied and generous on the palate with rich, smooth tannin. It also has a beautiful velvety texture, without a trace of heaviness. Oak ageing is evident, but very much under control, and contributes toasty nuances that continue into the long aftertaste. This wine will be at its best in the next four or five years and make a brilliant accompaniment to game, duck and red meats… or even a dark chocolate fondue !
This elegant, traditional style Brunello is produced at a mid-sized estate located in the southern hills of Montalcino, between the towns of Sant’ Angelo in Colle and Castelnuovo dell’Abate, one of the most quintessentially picturesque areas in Tuscany.
The Casisano vineyard enjoys southeastern exposure and is composed of various soil types. It is particularly rich in galestro stone.
The wine sees 25 days of skin maceration and is then aged in Slavonian oak casks for 3 years, followed by an additional six months of bottle aging.
The beginning of 2016 saw an increase in precipitation, but a complete absence of snow. Spring was characterized by average temperatures and rains, which started to become more and more scarce in the middle of June, the last ten days of which were very sunny with good ventilation. This seasonal trend brought the plants to an excellent vegetative balance.
The summer passed with little rain and excellent diurnal temperature variations, especially between August and September. These conditions, combined with good ventilation, allowed for a harvest of healthy grapes with important organoleptic characteristics. The harvest ended in mid-October, benefitting from long dry and well-ventilated periods. The harvested grapes thus manifested a remarkable complexity of aromas, elegant tannins and excellent natural acidity. All features that immediately indicated a vintage of the highest quality.
A Barolo of high standing, both austere and complex. Deep red garnet in color. Delicately spiced bouquet (notes of eucalyptus, licorice and menthol), mature fruit (liqueur soaked cherries, blackberries and prunes) and hints of violets and medicinal herbs. Powerful on the palate, lightly acidic and fresh. Lasting finish.
Massolino Barolo is a renowned winery nestled in the town of Serralunga d’Alba, in the heart of Piedmont’s Barolo region in Italy. The winery was founded in 1896 and has been family-owned and operated ever since. Massolino Barolo produces high-quality wines that reflect the unique terroir of the region, using only the finest grapes from their own vineyards. They cultivate their vines with respect for the land, using sustainable farming practices. Massolino Barolo’s portfolio includes a range of Barolo wines, each with its own distinct character and style, from the richer, fuller-bodied Serralunga d’Alba to the more elegant and refined Parussi. Their Barolo wines are highly sought after around the world for their complexity, balance, depth, and longevity.
Massolino Barbera d’Alba ‘Gisep’ is a red wine that originates from the Barbera grape, which is known for its acidic and tannic characteristics. This wine is aged in large oak barrels, giving it a rich and complex flavor profile with notes of ripe dark fruit and spices. The name ‘Gisep’ comes from the family patriarch, Giuseppe Massolino, who established the winery in the early 20th century. This wine has a deep ruby color and a full-bodied texture, making it a perfect pair with hearty meat dishes or pasta dishes with red sauce. Massolino Barbera d’Alba ‘Gisep’ is a beautifully crafted wine that showcases the winery’s dedication to producing high-quality wines.
Rosé is a highly versatile wine that continues to grow in popularity. It’s vibrant and refreshing, perfect on its own or with a meal.
Malbec is a rich and fruity style of wine, with a stunning deep red colour.
The light, perky fizz is what makes [yellow tail] Moscato a little bit special. The bright fruit flavors and soft palate make it zingy, refreshing and easy to drink.
Pinot Grigio is not only great drinking, but excellent for matching with food. It will feel like you’ve made a little trip to Italy – without the long haul flight!
Tuscan wine royalty, Tenuta San Guido, releases Sassicaia 2021, the latest vintage of its true iconic flagship wine this February. The 2021, available through importers Armit Wines, has been eagerly anticipated following favourable vintage conditions on the rolling slopes of Bolgheri, towards Tuscany’s stunning western coastline. We sent The Buyer’s very own Italophile, Mike Turner, to taste the wines with Priscilla Incisa della Rocchetta and find out more about what proves to be another much sought-after triumph for the team at Tenuta San Guido.
The Sassicaia 2021 Bolgheri Sassicaia of Tenuta San Guido was obtained from Cabernet Sauvignon (85%) and Cabernet Franc (15%) grapes raised in the prestigious DOC of the same name which is located within Tenuta San Guido, located in the territory of Bolgheri (LI). The vineyards of origin are situated on calcareous soils rich in marl, stones and stones (which give the wine its name) and partly clayey, located at an altitude between 100 and 300 metres above sea level. For this red-masterpiece, the alcoholic fermentation took place in stainless steel at a controlled temperature between 28° and 30° C without the addition of external yeasts. After malolactic fermentation, the wine was transferred to French oak barriques (for 1/3 new wood and for the remainder of the first and second passage) where it was aged for 24 months, keeping the masses separated by vineyard origin. The assembly was in fact carried out only close to bottling. Before release, Sassicaia 2021 rested for a certain period of time in the bottle.
Tuscan wine royalty, Tenuta San Guido, releases Sassicaia 2021, the latest vintage of its true iconic flagship wine this February. The 2021, available through importers Armit Wines, has been eagerly anticipated following favourable vintage conditions on the rolling slopes of Bolgheri, towards Tuscany’s stunning western coastline. We sent The Buyer’s very own Italophile, Mike Turner, to taste the wines with Priscilla Incisa della Rocchetta and find out more about what proves to be another much sought-after triumph for the team at Tenuta San Guido.
The Sassicaia 2021 Bolgheri Sassicaia of Tenuta San Guido was obtained from Cabernet Sauvignon (85%) and Cabernet Franc (15%) grapes raised in the prestigious DOC of the same name which is located within Tenuta San Guido, located in the territory of Bolgheri (LI). The vineyards of origin are situated on calcareous soils rich in marl, stones and stones (which give the wine its name) and partly clayey, located at an altitude between 100 and 300 metres above sea level. For this red-masterpiece, the alcoholic fermentation took place in stainless steel at a controlled temperature between 28° and 30° C without the addition of external yeasts. After malolactic fermentation, the wine was transferred to French oak barriques (for 1/3 new wood and for the remainder of the first and second passage) where it was aged for 24 months, keeping the masses separated by vineyard origin. The assembly was in fact carried out only close to bottling. Before release, Sassicaia 2021 rested for a certain period of time in the bottle.
Altos Las Hormigas Mendoza Malbec Clásico is a delicious, full-bodied red wine hailing from the Mendoza region of Argentina. It is a single varietal wine made entirely from the Malbec grape, which is renowned for its deep color and intense flavors. The wine boasts a rich, ripe fruit aroma with notes of blackberry and plum, followed by a subtle spice and vanilla finish. It is an excellent choice for pairing with hearty meat dishes, and its smooth tannins make it a great candidate for aging. This wine is a testament to the skill of the winemakers at Altos Las Hormigas, who are committed to producing high-quality wines that highlight the unique terroir of the Mendoza region.
This wine is showing exceptionally well in this classic vintage. The 2016 Guidalberto (Cabernet Sauvignon and a smaller percentage of Merlot) opens to a full and generous bouquet and a beautifully rich and velvety appearance. This edition of Tenuta San Guido’s mid-level wine offers a bigger aromatic profile, more texture and more volume as well. Dark cherry and blackberry segue to spice, tar, leather and sweet fruit at the end. The mouthfeel is elegantly shaped, silky and nuanced. This may well be the best vintage of Guidalberto I have yet to taste—and you can get this wine at a great price too.
This is extremely perfumed with aromas of lavender, cinnamon, blackberries, bark and blackcurrants. Full-bodied, extremely refined and polished. Gorgeous fruit and balance. Best ever bottling of this pretty wine from the producers of Sassicaia?
The oldest wine with a Designation of Origin. Αccording to Guinness World Records, it is the most unique product of Cyprus. A liqueur-wine from Mavro and Xinisteri varieties, grown in specific villages in the area of Limassol. It is an excellent dessert wine and can also be enjoyed with fruits or sweets. The recommended serving temperature is 10 °C. Alasia comes in with a renewed, attractive packaging and is available in two vintages: Aged 2017 & Exceptionally Aged 2005.
The wine shows a deep red colour, with the purple undertones very characteristic of Carmenère. The intense nose reveals aromas of black fruit, such as blackberry and blueberry, accompanied by pleasing spice notes of bell pepper and black pepper, joined by sweet notes from the French oak barrels, delivering a very complex wine. The rounded palate of the wine shows extreme smoothness and potency, with a very long, pleasant finish.
Sangiovese wine grapes with some Merlot and Colorina added to the mix. The 2017 Chianti came from a hot vintage with drought conditions. Higher elevation vineyards did enjoy some cooling breezes overnight giving some relief to the grapes and balance to the wine. This example is intense with dark fruit, clove, anise, dark cherry, grilled wild herbs and smoky flavours on the palate with balanced acidity to match. Pour with a meat-lover’s pizza.
Chianti Classico food pairings: meat-sauce pasta, meat lovers’ pizza, beef stew.
Tsiakkas Commandaria 2014 50cl, 14.5%
95% Xynisteri, 5% Mavro, Single Vineyard
Country: France Region: Burgundy
Varietal: 100% Chardonnay
Vintage: 2018 Colour: White Style: Dry
Producer: Maison Joseph Drouhin
Description:
Starting with the vintage 2008, the name “Vaudon” will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm’s allegiance to this historical terroir www.drouhin-vaudon.com
Grape Variety : Chardonnay.
Vineyard
Site: a famous vineyard whose relief has no equivalent in Burgundy. Its round shape and steep slope evoke an ancient amphitheater. There are two major exposures: one is due south in the northern section and the other south west in the southern section. It is one of the largest among the seven Grand Crus of Chablis.
History & tradition: the name comes the French “chemin des vaudésirs” (path of the vaudésirs) cutting the vineyard down the middle. In the sixties, when the Chablis vineyards were all but abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by the phylloxera disease a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area.
Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea…hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.
Drouhin estate: 1.4 ha. (3.5 acres)
Average age of the vines: 30 years
Viticulture
Biological cultivation since 1990 and biodynamic cultivation since 1999.
Soil maintenance: age-old methods. Ploughing: “buttage” (hilling up around the vine-stocks) in autumn; “débuttage” (ploughing back in spring);
work between the rows and the vine stocks done with manual tools only.
Treatment: only authorized products for biological cultivation are used – infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.
Plantation density: 8,000 to 10,000 stocks/ha.
Pruning: double Guyot “Vallée de la Marne” (for its resistance to frost).
Yield: we aim for a lower yield, such as it existed before the new law. This yield is therefore the present maximum yield minus 20%.
Average yield at the Domaine: 46.62hl/ha (the yield currently authorized for the appellation is now 54hl/ha).
Vinification
Harvesting: by hand.
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.
Ageing
Type: in oak barrel (0% new wood).
Length: 12 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Vintage
The wines show great purity of taste and a pleasant floral style. Chablis is very mineral in character, almost briny.
Grape Percentage 100% Gewurztraminer
This sensational Reserva is truly worthy of its subheading. Though you can’t imagine that there are many non-special selections being made in Muga, this really is exceptionally fine wine. Made from a selection of the best parcels in their own vineyards and aged for a total of 44 months in oak barrels and in bottle, the wine has amazing ageing potential. Soft, smooth, elegant and medium-rich with flavours of red berry, smoky oak, coffee notes, black fruit and spice, it is utterly delicious, powerful yet balanced.
Tim Atkin, 96 points; wine of the year for 2021.
From one of the great houses of Haro, Muga’s wines are all worth getting excited about. They are the perfect living example of how to balance tradition with an embracing of the new, using oak in every part of the winemaking process, fining with egg whites (between 2 and 3 are enough for 100 litres), and yet a complete understanding of the technology in terms of vineyard research, fermentation processes, technical analyses, quality management and ISO standards that have only been available in the last twenty years or so.
The results are so obviously brilliant that one wonders why others aren’t all flocking to follow-on from Muga’s example. It could well be the cost that this devotion incurs as these are expensive philosophies to adopt; whatever the reason, there are few who consistently produce such recognisably smooth, complex and delicious wines as Muga. We’re lucky to have them.
A dry and fruity wine, easy to drink. Its color is pale gold with greenish hues. Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste.” – Véronique Drouhin-Boss
Chablis usually ages five-to-eight years. It is excellent served as an aperitif or with seafood, such as oysters and fish. Also fresh goat cheese.
Notes on the Producer
Château Mongravey is located in Arsac in the famous Margaux appellation, about 22 kilometers northwest of Bordeaux. Created in 1980 by Régis Bernaleau by combining several prime parcels in Margaux, the estate produces an exceptional wine due to its unique location between Château Giscours (3ème Grand Cru Classé) and Château du Tertre (5ème Grand Cru Classé). The charismatic Karin Bernaleau joined the estate in 1999 and directs marketing and distribution for Mongravey. Her son, Jérôme, has now joined the family five year ago and is involved in the viticulture and vinification.
It became a “Cru Bourgeois” in the 2003 Classification and was upgraded to “Cru Bourgeois Supérieur” in the 2020 Classification. Mongravey is one of the best Margaux wines available today, surpassing many of the prestigious Classified Growths in quality and over-delivering for the price.
The vineyard is 36 acres in size planted mostly on gravely soil with low yields. After harvest from mid-September to mid-October, the wine is vinified in separate vats and undergoes cold maceration for 5 days to maximize color and to soften the tannins . The alcoholic fermentation lasts for 10 days and 50% of the wine undergoes malolactic fermentation in barrels. Finally, the wine ages 12-14 months in 60% new French oak before being bottled.
Historically, Serine is another grape variety that grew on the hills of Côte-Rôtie. It is a tribute to this almost extinct grape variety. Some even say it is another name for Syrah. This variety thrives in the granite soils and steep hillsides of this appellation. Our Serine is a powerful wine with a delicate and complex backbone. Notes of ripe red fruit mingle with spice, thyme and laurel and evolve into menthol and pepper on the finish. A wine that will leave a lasting impression.
Óroman is a tribute to our roots.
The Cypriot language incorporates the soul and history of our island; a blend of nations and cultures that have inhabited Cyprus throughout history. Arabic, Turkish, English, French, Italian but, mainly Greek, have formed a unique dialect that is still alive and spoken.
Όroman, in Cypriot, means vision, dream. Our ‘Οroman is a blend of the local grape Yiannoudi, which dominates, with a small percentage of Shiraz.
It incorporates our vision of the Cypriot red wine.
The cultivation of the vineyards planted with the local variety Υiannoudi is especially demanding. Yiannoudi belongs to the group of varieties with flowers described as female, in contrast to the majority of varieties which have hermaphrodite flowers. This peculiarity leads to low yields. By observing and recording our findings, we based the cultivation of the Yiannoudi variety on the technique of co-cultivation; planting Yiannoudi with varieties which bloom in the same time period.
The wine is bottled unfiltered and aged for another year before it goes on the market.
With the potential to mature for an additional eight to ten years.
Best served at 16-18°C.
Brancaia IL Blu Rosso Toscana 2018 30TH Anniversary Edition 75cl, 14.5%
Deep ruby red colour rich in garnet notes. On the nose aromas of cherries, black cherries, plums, liquorice, and leather, to which are added the hints of pepper and cinnamon and, finally, undergrowth. But it is on the palate that the wine shows its extreme elegance and harmony of flavours: at the same time, it reveals a harmonious and velvety yet robust and complex character, dry and full-bodied, generous, and austere.
The Itinera Prima Classe Primitivo Salento IGT by Mondo del Vino is presented in the glass in a black with red reflections and seduces with the aromas of black cherries, cardamom and a touch of leather.
This pure Primitivo, which was stored in barriques for 8-10 months, shows an explosive fullness on the palate with gentle tannins.
Angel’s Wings”, a pleasant wine, cool with a pale pink-salmon color from the blend of Syrah and Malagousia varieties. Aromatic notes of rose, wild strawberry, tropical fruits and spices give a spicy character, while in mouth the rich volume due to the Syrah with unrivalled refreshing acidity compose a light angelic rosé wine. Protected Geographical Indication (P.G.I) Peloponnese
| 70 % Syrah, 30% Malagousia |
| Greece |
| 750 ml |
| 12% |
| Rose |
| Still |
| Medium (11% – 13.9%) |
| Serving Temperature: 8 -10˚C |
Grape Varieties: 47% Merlot, 43% Cabernet Sauvignon, 10% Kol
From the privately owned vineyards at Kokkinomylos and Avlotopi (Arcadia, Greece), on the hillsides at the foot of Mount Parnon at an altitude of 750 meters. Harvest takes place in mid-September (Merlot) and early October (Cabernet Sauvignon).
Eddial sparkles our land.
A rare document of the 18th century maps the ancient glorious cities of the island and the prosperity they experienced in the course of history. The so called Nine Kingdoms of Cyprus, one of the most prominent of which was Eddial, from the words “idou alion”, meaning “I saw the sun”.
We chose this full of light name for our sparkling wine.
Eddial comes from Chardonnay and Sauvignon blanc grapes grown in our private estate vineyards. It is produced with the traditional method and ages in the bottle with its lees for at least 30 months before disgorgement.
Suggested at 8-10ºC.
Grape
Corvina 40%, Corvinone 30%, Rondinella 30%
Producer: Ca’Rugate
Grape Varieties Blended
Optimum Drinking Within 12 years
Wine Style Rich complex full bodied red
Alcohol by Volume 15%
Closure Natural Cork
Country Italy
Style / Colour Red
Brunello di Montalcino Riserva Vigna Paganelli is produced only in the best vintages and in limited quantity.
This wine comes exclusively from “I Paganelli” vineyard, the oldest one in the estate, planted in 1964. Its vines, used as a clonal reference when planting new vineyards, produce high quality grapes which are picked by the individual selection of the best and ripest bunches.
After the manual harvest, the must ferments at controlled temperature. Subsequently the wine spends a long time in large French oak casks and it is then aged in the bottle.
100% of this Malbec stems from the alluvial terrace of Altamira, lying at 1,200 meters above sea level. The soil consists of 3% clay in the fine matrix with limestone-covered pebbles and gravels that occupy 85% of the soil volume, giving the wine its elegance and minerality.
Our vines showed great balance this season; all previous work in the vineyards paid off. The weather during the season registered the highest maximum temperatures as well as the lowest minimum, compared to former seasons. This wide range of temperatures translated into very fruity flavors in the wines. During spring there was little rainfall and no late frosts. In January there were two important heat waves, which are typical in Mendoza. These heatwaves contributed to concentration in the grapes that, with our early harvest philosophy aimed to obtain natural acidity, produced wines of excellent quality and elegance.
The grapes go through a double selection process and are released by gravity into small concrete containers. The alcoholic fermentation begins with indigenous yeasts at 26°C for 15 days. In order to maintain careful, gentle handling, pumping is not used; the cap is rotated by manual pigeage throughout the fermentation. The wine was matured in 3,500 ltr untoasted Foudres for 18 months, and 12 months in the bottle. There was a coarse filtration prior to bottling, to ensure no interference with the quality of the wine.
Corimbo l undergoes a 16-month aging in French oak barrels (80%) and American oak barrels (20%). It is stabilized by natural means and is clarified with egg white.
Corimbo l is an excellent red wine from the Ribera del Duero. A wine with body, strong, with plenty of fruit and tannins of great quality that promise an excellent evolution in the bottle.
|
Winery
|
Marchesi di Barolo |
|---|---|
|
Grapes
|
Nebbiolo |
|
Region
|
Italy / Piemonte / Barbaresco |
|
Wine style
|
Italian Barbaresco |
|
Alcohol content
|
14% |
|
Allergens
|
Contains sulfites |
Sparkling rose sweet wine from Piemonte, Italy.
Winery: Marchesi di Barolo
Grapes: Malvasia 100
Region: Malvasia di Castelnuovo don Bosco
A sparkling rose wine made exclusively from carefully picked Malvasia di Schierano grapes.
The perlage is fine and persistent. The colour is pale pink, almost cherry. The aromatic pallet is intense and musky reminiscent of clear scents of wild berries, blueberries and wild strawberries.
The flavour is sweet, slightly sparkling and it ignites the olfactory sensations.
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