Coleraine (TeMata)

 


Tasting notes:
Coleraine ’11 has a deep crimson colour with intense aromas of blackberry syrup, espresso, marzipan, and dried roses. The palate has a concentrated core of perfectly ripe blackcurrants, with layers of damson plums and chocolate leading to long, powerful, tannins and refreshing acidity.

The final blend is 72% cabernet sauvignon, 22% merlot, and 6% cabernet franc. Closed with a natural cork that will allow Coleraine ’11 to continue to evolve in bottle and provide great enjoyment up to 15 years from harvest.

Winemaking:
Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 18 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2012, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2012.

Vineyards:
Coleraine ’11 was hand harvested from separate plots within Te Mata Estate’s vineyards between 1 and 23 April 2011.

Origin:
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

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Gotico Rosso Piceno Superiore D.O.P.

 

Grapes:
70% Montepulciano, 30% Sangiovese

Characteristics:
The search of a good quality in vineyard and in the cellar is the main purpose of our winery. This deep ruby red wine with purple shades, is good to be drunk after its third year of ageing. The Ageing gives it vivacity, emphasizing amber shades and a velvety smoothness. Its vines are Montepulciano and Sangiovese that are grown on the hill of Ascoli Piceno territory. Its scent is fruity with flower perfume and its taste is smooth and full-bodied.
Colour ruby red, with bordeaux shades.
Scent spice and vanilla perfume.
Flavour smooth and full-bodied.

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Bacchus Rosso Piceno D.O.P.

 

Grapes:
Montepulciano and Sangiovese

Characteristics:
This ruby red wine, with purple shades tending to orange is a product of Montepulciano and Sangiovese vines that are carefully grown on the Marches hills. The wine is harmoniously delicate and tannic. It is dry, full bodied and tastes faintly tannic. It expresses its finest characteristics between the first and the second year of its life, although further maturation gives it a greater equilibrium and smoothness.
Colour purple and bordeaux shades.
Scent ethereal.
Flavour harmonic, rich of taste, slightly tannic.

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San Carro Marche I.G.P. Rosso

 

Grapes:
30% Sangiovese, 30% Merlot, 40% Barbera

Characteristics:
This wine is the result of harsh work and tradition of our farm and is a blend of Sangiovese, Merlot and Barbera in equal proportions. A simple and strong product, but light and harmonious to the palate. Warm purple coloured with ruby shades, it has a cherry and red fruits’ scent. We managed to bring the freshness and flavours of this sun spoiled grapes also into the wine.
Colour purple red with ruby shades.
Scent cherries, blackberries.
Flavour harmonious with a long after taste.

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Bullnose (TeMata)

 

This wine has a fragrant nose featuring damson plums and blackberry liqueur, with touches of vanilla and spice. The palate is ripe, juicy and elegant with fresh and preserved raspberry and blackberry fruit flavours.

Tasting notes:
Bullnose ’11 has a bright magenta colour, with aromas and flavours of fresh raspberry, red cherry, cinnamon and allspice. The delightful palate is immediately satisfying with layered red berry and plum flavours, infused with sandalwood and vanilla, and a finely textured, sustained tannin finish.

Closed with a natural cork that will allow Bullnose ’11 will continue to evolve in bottle for eight years from harvest.

Winemaking:
The individual lots were handled in a traditional manner; destemming, a warm, plunged fermentation, extended skin maceration, pressing, and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barrels for 15 months’ maturation, before blending, egg-white fining and then bottling in July 2012.

Vineyards:
Separate parcels of fully ripened syrah grapes were hand-harvested from Te Mata Estate’s Bullnose Vineyard between 19 and 22 April, 2011.

Origin:
Vineyard partners Michael Morris and Peter Cowley named Bullnose after an early Morris Cowley car, nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the label is drawn from the car’s radiator crest.

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Muralia Manolibera IGT

 

Characteristics
50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot

Production: 9,000 bottles / year. Harvest by hand during first, second and third weeks of September. Aging in stainless steel tanks followed by bottle aging.

The words of the oenologist
Jaunty with all of the strong character of the maremma. The nose is strong with fresh luscious red fruit and pleasant strokes of aromatic herbs. In the mouth all of the freshness and vitality of this wine is confirmed. Precise, well designed, a very drinkable hit which is never dull.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces. White beans, mushrooms, and grilled red meat are also excellent partners with this wine.

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Pinot Noir (Amisfield)

 

 

Description:
Fruit for this wine is sourced from a 1Ha stony and steep block within our Estate; the Rocky Knoll Vineyard (RKV). Made only in exceptional years, this wine represents the best of our Estate. 30% of this wine is whole bunch fermented and the final blend is matured in French oak for 18 months.

Tasting note:
This wine has great depth of colour and an aroma of dark fruit, cassis, chocolate, spicy oak and savoury complexity. The palate expresses its Pisa sub-region with sweet ripe fruit coupled with a wealth of well integrated velvety tannins.
Cellaring:
This wine is created to develop and will reward for many years with careful cellaring.

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Syrah (Trinity Hill)

 

Vineyards:
Fruit sourced from various company-owned vineyards situated in the Gimblett Gravels area of Hawkes Bay. Soils consist of deep greywacke gravels that were deposited by the Ngaruroro River before it dramatically changed course

The Wine:
The colour is a deep, vibrant crimson. Wild raspberry, blackberry and black pepper aromas predominate. Savoury, spicy notes are also prominent along with some meaty overtones. The Viognier has added a lifted aromatic quality and softened the tannins, making the wine more supple and appealing. Multi-layered complexity is the aim. Powerful but balanced, ripe tannins give the wine great structure. Oak aging plays a minor part and the wine lives on its fruit. Combined with the good acidity, these characteristics mean excellent aging potential.
Development of mineral, earthy and tarry characters are likely during bottle aging resulting in a wine that is able to be drunk in its youth but will
age 5-7 years + with good cellaring conditions.
Great with red meat dishes but especially good with game, particularly venison and duck.

Winemaking:
2011 was a warm and early vintage in Hawkes Bay. Careful harvest timing enabled the range of vineyard sites to exhibit the fruit purity and exuberance typical of Gimblett Gravels Syrah. The grapes were gently de-stemmed to leave a large portion of uncrushed berries. This maximizes fruit expression and silky structure. A small quantity of Viognier (6 %) was included. Fermentation took place in a mixture of open-top and closed stainless steel vessels. The cap was pumped over and/or plunged twice daily for optimum color and tannin extraction. A range of post-fermentation maceration periods between batches allowed for increased complexity.
The wine was subsequently aged in a mixture of new and older French oak barriques. Malolactic fermentation took place in tank before going to barrel. Barrel aging of the wine utilized techniques more typical of Pinot Noir winemaking, hence no barrel racking plus some barrel stirring of the lees was carried out during barrel aging. This style of Syrah is relatively delicate and responds best to low impact winemaking.
The wine was blended and bottled prior to the 2012 harvest.

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Shumi Saperavi, Georgia

 

Grape varieties
100% Saperavi

Vineyard name and location
Village Tsinandali,Kakheti region. ''Valley of Roses''vineyard,situated at 560 meters above sea­level

Description
The wine has a deep pomegranate color,with a ripe cherry and blackberry aroma.It has a strongly developed,complex bouquet and balanced,harmonious taste.

Awards
Golden medal ­''Prod Expo 2002'' – Moscow,Russia
Silver medal – ''Contest of Georgian Wine'' – 2002,Tsinandali,Georgia
Diploma''Seal of approval''­''London International Wine&Spirit Fair 2006'' – London,UK
Diploma''High Quality Wine'' – ''Georgia­wine land'' – 2006,Tbilisi,Georgia
Bronze medal – ''International Wine Challenge 2008'' – London,UK
Silver medal – ''International Wine Tsting'' – 2008,Tbilisi,Georgia
Silver medal – TERRAVINO – 2011,Jerusalem,Israel
COMMENDED – ''International Wine Challenge 2012'' – London,UK

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Muralia Muralia IGT

 

Characteristics
50% Syrah, 30% Cabernet Sauvignon, 20% Sangiovese

Production: 6,000 bottles / year. Harvest by hand during first and third weeks of September. Aging in stainless steel tanks followed by 12 months bottle aging.

The words of the oenologist
Dark and uncompromising. The nose is intriguing with heavy aromas of black fruit and pipe tobacco, juniper berries, black pepper and myrtle. It is well balanced with fine woody notes. The mouth feel is rich in substance, intense and biting. This wine has a duration and persistence on the palate of grand style.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces, rosemary braised lamb shanks, italian roast beef, lasagna, roast checken with thyme and onions, italian tuscan style sausages.

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Iberiuli Saperavi, Georgia

 

Grape varieties
Saperavi - 100%

Vineyard name and location
''Didkure''vineyard,situated at 560 meters above sea­level Description The wine made from choise Saperavi grape varieties from the unique''Didkure''vineyard in Napareuli village in Kakheti.The wine is dark garnet red,it has a distinct,fine accentuated aroma with original harmonious taste and light pleasant tannins.

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Tempranillo (Trinity Hill)

 

Winemaking:
2009 was an exceptional year for reds in Hawkes Bay. A very hot, dry summer was followed by a mild autumn with a little rain, giving ripe, flavoursome fruit. The handpicked grapes were destemmed but not crushed. The fermentation took place in stainlesssteel fermenters, at warm temperatures, maximum 28oC. The cap was punched down or pumped over twice daily during the ferment. The must was pressed as soon as the ferment was finished, with the wine settled for a few days and then racked to a mixture of new and older French oak and American oak barriques plus stainless-steel. Regular racking takes place during the 11 month maturation in barrel. The wine was bottled in February 2010.

The Wine:
Tempranillo is the red grape variety grown most widely in Spain, in a large range of climatic conditions and soil types. It is best know as the main grape used for making Rioja. It is also used in Portugal under the synonym Tinta Roriz, where it is used to make port and also the Duero dry reds. We grow it in the stony, free-draining and warm soils of the Gimblett Gravels. We blend in Touriga Nacional, also a port variety, to add complexity and depth. A touch of Cabernet Sauvignon helps with spine and some extra complexity.
Viognier adds softness to the texture plus some floral aromatics.

Wild raspberry and plum fruit aromas with spice characterize the wine, with a little vanillin from oak barrels. This is a result of fully ripened fruit under our temperate conditions, which does not produce jammy or porty characters as can happen in a hotter climate. This is an elegant wine, with firm but not heavy tannin structure. The texture is also firm, but with suppleness, almost like a combination of Pinot Noir and Cabernet Sauvignon. There is great persistence of the wild fruit flavours and licorice on the finish.
The wine will age well for five years or so and can be drunk with any red meat or pork dish.

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Muralia Altana DOP

 

Characteristics
80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot

Production: 5,000 bottles / year. Harvest by hand during second and third weeks of September. Aging in barrique for 1 year followed by 6 months bottle aging.

The words of the oenologist
The fragrance of this wine is exquisite and complex. It has hints of ripe cherries, tobacco leaves, red currant and rhubarb jam. The flavour is warm, seductive and in a perfect balance with a deep freshness ending in perfect enjoyment.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces, italian spaghetti sauce with meatballs or lasagna. Will work well with rich roasted meat.

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The Gimblett (Trinity Hill)

 

Vineyards:
Gimblett Estate, Gimblett Stones and Tin Shed in the Gimblett Gravels sub-region of Hawkes Bay. Soils consist of river shingle deposited by the Ngaruroro River. These soils are extremely free draining and of low fertility. These vineyards grow small crops of intensely flavoured and coloured grapes.

Grape Varieties:
Cabernet Sauvignon 33%, Merlot 27% Cabernet Franc 25%, Malbec 9%, Petit Verdot 6%.

The Wine:
“The Gimblett” is traditionally made from a blend of five varieties. This allows the winemaker to blend the best wine for each given season. In the cooler years Merlot will be predominant with the Cabernet family giving structure and fresh aromatics. Petit Verdot and Malbec help with complexity, density and colour. In warmer seasons such as 2011 the Cabernet family will dominate the blend.

Traditional winemaking techniques have created beautiful aromatics of ripe blackberry, fresh blackcurrant and dried herbs. Structurally the wine is dense, complex and powerful. This excellent structure will allow the wine to age gracefully developing further complexity over the next 6 to 8 years and also allows the wine to be very food friendly when young. Try with red meat and game dishes.

Winemaking:
Hand-picked fruit was gently de-stemmed to closed-top tanks for fermentation. Each variety and vineyard was harvested and vinified separately. Pumping over with controlled aeration takes place during the fermentation period to gently extract colour and tannin. A post-fermentation maceration of the wine in contact with the skins occurs for up to three weeks in some batches. This helps to soften the texture and structure of the tannins. Daily tasting determined the optimum time to press the skins.

The vinification process is tailored to make these tannins present but accessible. After a brief settling period for clarification, the wine is transferred to small French oak barrels of which 25 to 35 % are normally new. After some 10 months in barrel, the individual components were assessed and blended.

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Muralia Babone IGT

 

Characteristics
65% Sangiovese, 35 % Syrah

Production: 20,000 bottles / year. Harvest by hand during first and second weeks of September. Aging mainly in stainless steel tanks (small part in barrique for 1 year) followed by long bottle aging.

The words of the oenologist
A superb example of agility and character without defects. The nose is a puzzle, rich and at the same time well chiseled. Notes of red fruit, black licorice and green nuances all combine in exquisite elegance. There is a balsamic background and a remarkable freshness. Good weight in the mouth with soft tannins, a nice long finish. Powerful and rich.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces and will work well with rich roasted meat, cured sausages and hard cheese.

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La Madeleine de Saint Mont

 

 

Description:
Phylloxera swept through Europe in the mid- to late 19th century, and nowhere was spared, least of all this remote corner of south-west France, when during the 1870s, Europe?s vineyards were ravaged by this yellow, aphid-like pest, which effectively wiped them out. A block of vines, planted on phylloxera-resistant American root-stock in the years immediately following this devastation, survives to this day. It is called La Madeleine, and links that period of near-destitution for peasant growers to the well-being of today?s enlightened growers. This tiny vineyard, approached through, and guarded by a 14th century stone archway, is one of Europe?s few living reminders of those apocalyptic times. (When in Montpellier, one should always pay homage to the statue of Jules-Émile Planchon, the man credited with beating Phylloxera).

Grape: Tannat

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Saperavi  Gvino by Lagvinari, Georgia

 

Grape varieties
Saperavi 100%

Location
Lagvinari is a small winery in Georgia,working closely with local,artisan grape growers.We use indigenous grape varieties and ancient winemaking techniques,to promote sustainable.Georgian farming and preserve its rich cultural heritage.

Description
Autochthonous variety from the East Georgian region of Kakheti. Saperi means “dyed” in Georgian. Saperavi is a Teinturier variety, its skin and pulp are both deeply colored and produce very inky wines. It is deeply hued rich red, dark cherry color. Aromas of berries in with dry plum, cherry and pepper. Full­bodied, tannic with chocolate bitterness and long fruity aftertaste.Made in stainless steel tanks, not fined, unfiltered and low in sulfites.

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Tittibello

SPUMANTE DOLCE

Sweet sparkling wine varietal multi obtained from aromatic grapes that give organoleptic characteristics.

Vinification Process
Got the base product, using the techniques of vinification, the must is fermented and partially refrigerated. For the second fermentation is put in a closed container called "autoclave" and fermented again in with selected yeasts at 16 ° C. On completion of the fermentation is cooled to - 4 ° C and left in contact with the yeast. After the aging period, the wine is centrifuged and filtered isobaric another autoclave and subsequently bottled.

The Wine
Straw yellow color with golden reflections from the intense and aromatic. the perlage is fine and velvety sweet taste and lingering finish. It accompanies a meal with fruit tarts and biscuits especially so the strawberry. Wine to enjoy with cakes, desserts or pastries. serve at a temperature of 10 ° / 12 °.

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Giramondo

SPUMANTE DOLCE

Vinification process
The fermentation takes place in the presence of the skins at lower temperatures of normal red vinification, which allows to obtain an excellent product basis for sparkling wines, which is subsequently performed with the method Charmat, or in an autoclave in the presence of yeasts. That the phase of the fermentation, the wine is chilled to a temperature of - 4 ° C, stabilized, filtered and bottled.

The Wine
It has a ruby color with violet hues. Wine of an intense and persistent, very fruity. The flavor is appealing, reminiscent of berries, especially so the strawberry. Wine to enjoy with cakes, desserts or pastries. serve at a temperature of 10 ° / 12 °.

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Colomb'Fizz Blanc
Colomb'Fizz Blanc

Characteristics
Grapes: Colombard, Ugni-blanc.
Pale yellow with green tints, bright bubbles.

The words of the oenologist
An intensely fresh and fruity bouquet dominated by citrus aromas (pomelo). Well balanced thanks to the bright bubbles

Tasting
Serve chilled 10 - 12C. Due to its freshness and liveliness this is the perfect wine to enjoy as an aperitif with family and friends.

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Prosecco Treviso DOP

SPUMANTE EXTRA DRY

Prosecco D.O.P. is among the most ancient vines and has had many historical admirers since as early as Roman times. The history of the vine is well-known, and it is typical of the Treviso Prealpine hills. The cluster is large, long, sparse and winged, with golden yellow grapes.

The Vinification
The grapes, named Glera, mature towards the beginning of October. The initial vinification is done in white. The wine-must is placed in a closed pressureresistant recipient known as an “autoclave”, and made to ferment at 16° C with the inoculation of selected yeasts. When the fermentation is finished, it is refrigerated at 4° C and left in contact with the yeasts. When the period of refinement has transpired, it is isobarically filtered into another autoclave and then bottled.

The Wine
Straw yellow in colour, it has an intensely fruity and fresh bouquet, particularly reminiscent of spear wood flowers and wisteria, wild apple and mountain honey.  The perlage is fine and persistent.

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bottle 0.75L
Mas de Bazán Cava

Grapes
90% Macabeo, 10% Chardonnay

Characteristics
After many years of research and testings, the technical team of Mas de Bazan selected the best grapes to produce our first sparkling wine. The wine is called Mas de Bazan Cava and belongs to the DO CAVA. The base wine was made with free run musts of 3 varieties: Macabeo, Chadornnay and a hint of Xarel-lo. The traditional method, and the second fermentation in the bottle provide a unique identity, reflecting the essence of the varieties planted in Requenense Plateau.

Tasting notes
Bright golden color, fine and well integrated bubbles. In the nose, clean aromas of citrus and white fruit (apple and pear), on a second layer appear aromas of nuts (walnuts). Finally, a few minutes after uncorking, some pastry like aromas show up. In mouth is refreshing, creamy and has a long dry aftertaste.

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Colomb'Fizz Rose
Colomb'Fizz Rose

Characteristics
Grapes: Cabernet Sauvignon, Colombard.
Pale pink with blue tints, bright bubbles.

The words of the oenologist
An intensely fresh and fruity bouquet dominated by citrus aromas (pomelo) with notes of red fruits (redcurrant).

Tasting
Serve chilled 10 - 12C. The perfect wine for aperitif with family and friends or at any intense moment of life thanks to its freshness and simplicity.

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Mas de Bazán Rosado

Grapes
85% Bobal, 10% Garnacha, 5% Merlot

Characteristics
Mas de Bazán is identified by many wine lovers as one of the leading producers of rosados under the DO Utiel-Requena. This modern wine style, leaves at one side the old concept of classic rosados - neither white nor red, just lost somewhere in between. Harvested by hand, and vinified each grape variety separately. Free run juices fermented for 2 weeks below 10ºC. S very light filtration and clarification process preserved all the primary aromas of this authentic rosé.

Tasting notes
The attractive aromas of strawberry ( lollypop) and raspberry are clean, intense and perfectly blended with balsamic Mediterranean forest aromas. The wine has an intense flavour, mouth filling volume, with perfect balance between alcohol and acidity; The mouth sensation is balanced, refreshing with crispy acidity.

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Muralia Corbizzo IGT

 

Characteristics
100% Syrah

Production: 3,000 bottles / year. Harvest by hand during mid September. Aging in stainless steel tanks followed by bottle aging.

The words of the oenologist
Fruity and pleasant all around. The smell is delicious with valuable hints of wild strawberry, rose petals and chocolate milk. Very flavorful on the palate with a fine dialogue between freshness and flavor. The finish is long and relaxed.

Tasting
Serve slightly cool (10-13°C) with pizza, shrimps, lobster or crab, anchovies, melon and prosciutto, hummus, olive appetizers.

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Rosé d’Enfer 2014

 

Characteristics
Tannat,Pinenc,Cabernet Sauvignon

The words of the oenologist
The story of a devil disguised as a winegrower, giving in to temptation and stealing grapes from the vines of Saint Mont. Rosé d’Enfer promises to be irresistible and refreshing on its own and devilishly delicious with light, contemporary cuisine. Served chilled, it is supple and light with a touch of acidity and is characterised by complex flavours of red berries and liquorice.

Tasting
Devilishly refreshing on its own.A guilty pleasure with summer salads.Asian or Indian dishes,among frends around the berbecue with grilled prawns or fish...

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Pommeau

The family owned micro distillery Herout is located right in the heartland of Normandy.

Characteristics:
Pommeau - is a fortified wine  from Organic apples grown in Normandy, it's fruity and subtle roundness.
Contains alcohol 17.0%

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Floc de Gascogne Blanc

 

Characteristics
1/3 Armagnac
2/3 Grapes: Colombard,Ugni­blanc,Gros Manseng,Semillon,Sauvignon Blanc,Folle Blanche

The words of the oenologist
Floc de Gascogne was elaborated from a Gascon recipe dating as far back as the sixteenth century and has always been well protected by ancient peasant traditions over the years. Floc de Gascogne, (''Lou Floc'' meaning bouquet of flowers in Occitan) has today become a blend between know­how and tradition. Its sweet, enchanting and sensual taste comes from the subtle blending of fresh grape juice with the vigour of young Armagnacs coming from local farms.

Tasting
foie gras,tapas,fatcheese,pastry, fresh fruit salads

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bottle (0.75L)

Floc de Gascogne Rouge

 

Characteristics
1/3 Armagnac
2/3 Grapes: Cabernet Franc,Cabernet Sauvignon,Merlot,Tannat

The words of the oenologist
Floc de Gascogne was elaborated from a Gascon recipe dating as far back as the sixteenth century and has always been well protected by ancient peasant traditions over the years. Floc de Gascogne, (''Lou Floc'' meaning bouquet of flowers in Occitan) has today become a blend between know­how and tradition. Its sweet, enchanting and sensual taste comes from the subtle blending of fresh grape juice with the vigour of young Armagnacs coming from local farms.

Tasting
Melon,tapas,chocolate dessert

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bottle (0.75L)

Cider Bouché Organic - Cuvée Cotentin
(brut)

Cuvée du Cotentin is a biological cider obtained by natural fermentation in the bottle.
This cider is neither pasteurized nor gasified.

Use of apple varieties typical cider Cotentin gives it a typical character. Harvesting expresses this very fruity, and a discreet bitterness. It is crude and gladly accompany your meal roasted or cream and cheeses like Camembert AOC.
Alcohol - 5.0% 

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Recioto della Valpolicella Classico D.O.C.

Grape mix:
Corvina, Corvinone 50% Rondinella 30% Molinara 5% Cabernet F. S., Merlot, etc. 15%

Oeno-gastronomic characteristics:
The wine is of a brilliant and intense ruby colour. The nose offers intense aromas of a fruity nature. The taste is sweet, seductive, soft and eminently elegant thanks to the rich tannins and to a balsamic note on the finish. It is very persistent. It should be served at room temperature and it is ideal with dessers and unbeatable with fine pastries, pandoro, chocolate pralines and soft fruits like strawberries.

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Shumi Kindzmarauli 2014, Georgia

 

Grape varieties
100% Saperavi

Vineyard name and location
Kindzmarauli micro­zone,Kakheti region. ''Nadolobari''vineyard,situated at 550 meters above sea­level.

Description
The wine has a deep pomegranate color with a strongly developed bouquet and an expressed aroma of Saperavi grape variety.It is characterized by an inimitable taste of ripe fruits and a velvety structure.

Awards
Silver medal ­''Prod Expo 2002'' – Moscow,Russia
Diploma''High Quality Wine''­''Georgia­wine land'' – 2006,Tbilisi,Georgia

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