Vinification

The fruit was picked in the early morning to retain freshness.

The must was left in contact with the skins for 24 hours for flavor extraction prior to fermentation at low temperatures.

The ferment was stopped to retain a small amount of residual sugar.

The Wine Description:

Medium intensity with dominant characters of spice, honey and rose with citrus undertones .

The time on skins and the yeast used add palate weight and texture, while enhancing the mineral undertones.

The light touch of sweetness is well balanced by a crisp acidity.

Food Pairing: Coconut curries and other spicy Asian cuisine

Drink now or cellar until 2021

Alcohol: 13%

Acidity: 0.69 g/100mL

pH: 3.16

Sugar: 1.3%

The fruity bouquets of this wine, with mineral elements, are in harmony with this un-oaked style of Chardonnay.

Flavors of apple, pear, stone fruit.

Crisp acidity.

the red cherry

Aromas of ripe cherries and berries in the nose, accompanied by a hint of soil.

On the palate a very fruity style, with rounded tannins and a nice drinking flow.

Drinking suggestions: dark meat, very spicy food, for Italian meat dishes

Region: Kremstal, Rohrendorf on the east side of the Danube in Lower Austria

Vineyards: a cuvee of different single vineyards at the plateau “Neubruch”

Soil: different soil, loess, sandy, clay and some of this vineyards are with a gravely soil

Vinification: 3 weeks maceration, temperature-controlled fermentation

Maturing: stainless steel tank

Alcohol 12.5 %vol.

Total acidity 4.9 g/l

Residual sugar 1.0 g/l – dry

100% Tannat

Deep intense colour.

Long legs on the side of the glass.

Rich aromas of ripe red fruits, plums and liquorice. The oak gives complex flavours of fresh tobacco.

It has firm structure, with soft tannins, giving it elegance and length on the palate. It has chewy body and will develop well with time.

Ideal with any kind of grilled meat, charcuterie and strong cheeses, also with casseroles and other spicy dishes.  

Sangue di Giuda translates to Blood of Judah.  This wonderful sparkling red wine is sinfully sweet!

This naturally sparkling wine has an intense crimson-red color and produced from a combination of Croatina (60%), Barbera (20%), Ughetta (10%), Uva rara (10%) (autochthonous grape varieties). It contains a very fruity fragrance that includes crushed berries, dark plums and black cherries. The wine has good acidity, which balances its sweetness.  It has a delicate, fresh, and fruity taste that is best enjoyed while the wine is young. 

Exceptional with fruit tarts, almond desserts and fine pastries.  

AOC VOUVRAY

Méthode Traditionnelle

REGION AND TERROIR

TOURAINE : There are many famous names from this royal region of France such as Chambord or Chenonceau. As far as wines are concerned, the Touraine area is proud of having at its heart one of the most famous Appellations d' Origine Contrôlée: VOUVRAY.

The prestigious vineyards of Vouvray are situated between Tours and Blois. They extend throughout the chalky slopes of clay and calcareous soils on the Loire rivers north bank. This soil is called “AUBUIS” it is one of the best soils to grow CHENIN BLANC grapes.

CLIMATE: The oceanic influences reduce the climatic variations and, most of the time, protect this region, from extreme cold in the winter and high heat in summer. However, spring frosts can be a problem. The locals only let out a sigh of relief after May 1O.

VARIETAL

As required by the laws of Vouvray AOC, this Cuvée is exclusively made with CHENIN BLANC, also called, in the Loire Valley, PINEAU (or PINOT ) DE LA LOIRE.

This grape, now planted in many countries of the world, especially in South Africa (where it is called Steen), thrives, in the soil of the Vouvray AC, from all the ideal conditions to express its qualities. The wine made with Chenin Blanc is very fruit forward and ages wonderfully. This grape produces remarkably mellow wines, and, as it ferments very easily, enables us to make high quality sparkling wines of METHODE TRADITIONNELLE.

ELABORATION

This Cuvée is made according to the Méthode Traditionnelle process, in the cultivation area of the Vouvray AC. The bottle fermentation (secondary fermentation) and the maturation occur in superb cellars directly dug out of the tuff stone. The preservation on laths, of an average of 24 months, occurs in ideal and natural temperature conditions (12° /14 °C). This period exceeds the AOC requirements of 9 months and gives a true elegance and very light bubbles to the wine.

APPEARANCE AND TASTE

A pale yellow slightly golden color. Fine and pleasant bubbles, long-lasting in the flute. On the palette the fruit (apple aroma with a light touch of honey) is very clear and the noble acidity of the soil perfectly controlled, it is a well-balanced wine.

SERVING SUGGESTIONS

Served at 6 to 8°C, this Cuvée will express all its best qualities. Perfect as an aperitif, it would also fit very well with all lighter style dishes. Try it also with your favorite fruit-based dessert.