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Cannonau di Sardegna...
CANNONAU DI SARDEGNA RISERVA DOC<br />CANNONAU RISERVA<br /><br />Grapes: Cannonau 100%<br />Origin: Sardinia<br />Vinification: fermentation at controlled temperature<br />Refinement: 24 months of which at least 12 in large casks; followed by<br />refinement in bottle for 6 months<br />Alcohol content: 14 %.<br />Total acidity: 5.1 g/l<br /><br />Dimonios takes its name from the hymn of the Sassari Brigade. Founded in 1915, it is the only unit in the Italian army to be composed of members from the same region:<br />Sardinia. Also for this reason, the wine is made cannonau grapes, harvested in the southeast quadrant and in other small plots of the other small plots of land on the estate<br />considered most suitable. The fermentation maceration on the skins and ageing in large Slavonian oak barrels give it a character. Slavonian oak barrels give it a decisive<br />and distinctly territorial character. The ruby red colour is brilliant and never overdone, the bouquet is a hymn to the<br />The aromas are a hymn to the Mediterranean maquis and its thousands of aromatic variants. Small red fruits amalgamate with a creamy and enveloping mouthfeel, rich in<br />nuances and in symbiotic balance between the soul and the taste. symbiotic balance between the earthy soul and the marine one. The finish, spicy and The finish, spicy<br />and warm, invites you to return to the glass and enjoy its aromatic trail for a long time. aromatic trail.<br />
Price
€15.60
Magnum Sp. KETTMEIR. class....
Alto Adige - South Tyrol DOC<br />Grape variety: Pinot Bianco 50%, Chardonnay 40%, Pinot Nero 10%<br />Growing region: High hills in the Überetsch and medium hills in the Unterland.<br />Altitude: 380 - 700 m. above sea level<br />Soil type: Skeleton-rich lime-clay soils with a good proportion of organic matter<br />Vine training system: pergola and trellis<br />Plant density: 3,300 - 3,500 vines per hectare with pergola, 5,000 - 5,500 with espalier<br />Harvest date: end of August / beginning of September<br />Alcohol content: 12.50 % vol.<br />Serving temperature: 6 - 8 °C<br /><br />Product description: The grapes of the three varieties come from medium and high hillside vineyards, whose cultivation allows an average yield of 10 t/ha. The night storage<br />(of the Chardonnay and the Pinot Nero) in cold storage cells, followed by gentle pressing to obtain the pre-fermentation must, is followed by a careful vinification. The first<br />fermentation takes place separately by grape variety in stainless steel at a controlled temperature of 14-16°C, followed by ageing on the fine lees until the following spring.<br />Then the different wines are blended, given the tirage dosage, bottled and fermented for the second time in the modern ageing cellar in a horizontal position at 10-12°C and<br />left in contact with the yeast for at least 40 months. No dosage is added during disgorgement, but the wine is topped up with wines from other bottles, so that this sparkling<br />wine is guaranteed not to have any extra sugar.<br />Organoleptic characteristics: The glass reveals a straw-yellow colour with golden reflections, enlivened by a fine, intense and persistent perlage. The aromas unfold in a<br />succession of citrus and bright fruits to medicinal herbs (mint) and forest aromas (fern, resin), finally revealing spicy hints (ginger, cardamom). On the palate, freshness<br />and dynamism dominate and the flavour development is influenced by the minerality that accompanies the entire sip, carried by a very fine and engaging carbonic acidity.<br />The finish is enticing in the clarity of its flavours, with notes of spices and dried fruits, and the tactile viscosity that compensates with smoothness for the lack of sugar.<br />Gastronomic recommendations: Its fullness of aromas and its versatility of taste and tactile qualities make this sparkling wine an accompaniment to the whole menu. It is<br />suitable both for reciprocal flavour accentuation in the context of intense hors d'oeuvres and intermediary dishes, especially seafood and shellfish, and also has the gift of<br />enriching the stimulation of dishes with particular texture (large fish or with firm flesh, white meat), with distinct saltiness (sea fish, caviar) and fascinating aromas (spicy<br />dishes). Exciting and amazingly fitting is its connection to exceptional recipes of Italian cuisine that are rich in fat and contain sauces.<br />
Price
€91.20
Lamarein VdT 2023 Erbhof...
GRAPE VARIETY: Lagrein (short stalk)<br />SOIL TYPE: Alluvial soil of porphyric origin and moraine soil<br />TYPE OF GROWING: pergola, with one truss / cane<br />PLANT DENSITY: 5000 - 8500 canes /ha<br />CROPPING AGE OF THE VINE STOCKS: 25 years<br />QUALITY IMPROVING MEASURES: Thinning of 50% of the grapes in July.<br />HARVEST: First to second week of October; the grapes are harvested, placed in small plastic boxes and dried under cover until Christmas.<br />VINIFICATION: De-stemming and subsequent fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of about 10 days.<br />VINIFICATION: End of fermentation in concrete barrels and malolactic fermentation in new barriques and tonneaux. The wine is barrel-aged for at least 16 months before<br />bottling.<br />COLOUR: Almost black violet<br />AROMA: Dried forest fruits, man chocolate, leather<br />TASTE: Very warm, powerful tannins, dense and persistent, slightly bitter.<br />
Price
€115.40