Chateau Labastidie

Grapes: 35% Merlot, 30% Iron Servadou, 25% Syrah, 10% Cabernet

Dress sustained a deep, bright red with violet hues.

Complex and powerful nose of ripe red fruit (raspberry currant), spices and liquorice.

On the palate, the attack is fresh and lively. This wine is beautifully balanced tannins / fruit begins to express themselves.

 

THE SPUR

From Murrieta’s Well in the Livermore Valley comes this distinctive red blend.

Aromas and flavors of black cherry and blueberry, with hints of chocolate, anise, spice and toasted oak.

Mature tannins and balanced acidity lead to a smooth, lingering finish.

33% Petite Sirah 31% Cabernet Sauvignon 29% Petit Verdot 4% Malbec 3% Merlot

Pair with roasted and grilled meats red sauces rich cheeses.

DonatiVin Claret2008 LgWeb1100% Stainless Steel Fermented Twice daily punch-downs and pump overs Aging 100% Barrel Aged; 19 months; 19% New French Oak, 3% New American Oak, 78% Neutral Oak.

Tasting Notes Aroma: Aromas of cherry, coffee, and earth.

Palate: Flavors of cranberry, ripe cherry on the midpalate with nice balance of acid and tannin.

Bottling Notes Blend: 47% Cabernet Sauvignon 23% Merlot 14% Malbec 14% Cabernet Franc 2% Petit Verdot

Appellation: Paicines Bottling

Alcohol: 13.8% Alcohol by Volume

 

CAVAZZA FornettoORIGIN: the wine takes its name from the locality “Fornetto” (small oven), in the small town of Orgiano in the Berici Hills.

APPELLATION: Rosso Veneto Igt

GRAPE VARIETY: 50% Merlot; 25% Tocai Rosso; 25% Syrah

ALTITUDE: 150-180 m./ 492-590 ft. above sea level

POSITION: facing south and south-west

TYPE OF SOIL: iron-rich sandstone outcrops and karsified limestone.

SURFACE AREA OF THE VINEYARD: 8.60 Ha/21.25 Ac

AVERAGE VINE AGE: 18 years

TRAINING METHOD: Guyot

VINE DENSITY PER HECTAR: 5200

GRAPES PRODUCED PER HA: 85 hundredweights

TIME OF HARVESTING: mid September-beginning of October

WINEMAKING PROCESS: fermentation on the skins for about 10-12 days in stainless steel tanks at a controlled temperature of 26° C/78.8° F.

MATURING AND AGEING: the wine is matured for 12 months in big barrels of Slavonian oak, then bottled and stored to age for a further 6 months.

ALCOHOL CONTENT: 13 % vol.

TOTAL ACIDITY: 4.8 g/L

TASTING NOTES: deep ruby-red color with purple lights. Intensely fruity nose with notes of wild cherries and blackcurrants. Very well structured, with a persistent finish on the palate.

SERVING TEMPERATURE: 16-18°C/60.8-64.4° F

SERVING SUGGESTIONS: perfect with all types of first courses with rich sauces, with all types of cold cuts and salami, meat on skewers, braised meat dishes, all types of roasts and slightly spicy cheeses such as Mezzano.

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