CHARDONNAY and MACEBEO BLEND From Cariñena is one of the oldest protected wine-growing regions in Europe. It has a continental climate with a large difference between day and night-time temperatures which gives the region’s wines a characteristic intensity.

BARON DE FUNES White blend is an estate-bottled wine from the Denominacion de Origen (D.O) CARIÑENA, the home of the Grenache (or Garnacha) grape. D.O. Cariñena has the most “Old Vine” Garnacha in Spain. This white blend is the sister in the team of wine selections.

BARON DE FUNES is a blend of Chardonnay 70% and Macebeo 30%, the Chardonnay lending strength and dryness to the Macebeo varietal.

The BARON DE FUNES wine is made in the strictly delineated D.O. Cariñena in northeast Spain, a controlled appellation with many of the same requirements of the Rioja. D.O. Cariñena consists of over 25,000 acres of vineyards with 1,500 winegrowers since 1932. (Pronounced CAR-EEN-YENA) The vines are planted in poor soil and up to 70 years of age. The altitude above sea level is 1200 feet to 1800 feet depending on the vineyard. The high elevation of the vineyards results in more freshness of the grapes, more acidity. The vines are pruned severely with the overriding principle in mind that quality, not quantity, is preferred.

The wine itself, in the words of the winemaker, Bright yellow straw color with an aromatic, zesty citrus and floral bouquet. Clean and crisp, with a notable freshness on the palate and refreshing apple and pear flavors... This wine is ideal with all sorts of tapas, antipasti, rice dishes and cheeses.

Ideally pairs deliciouly with garlic prawns or calamari.

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.

Casas del Bosque

Pinot Noir Pequeñas Producciones

2015

Casablanca Valley

Vineyard:

All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from a hillside block facing north-east, planted in 2006 on red clay soil derived from granite. Plant material is a massal selection, low in vigour and long established in Chile under the name of “Valdivieso clone.” Crop levels are an average of 3.5 tonnes per hectare (1.7 tons per acre).

Harvest:

After a dry and relatively warm growing season, harvest was carried out by hand in 12kg picking cases during the week of 20th April 2015.

Vinification:

Destemming (without crushing) and an individual berry selection before being gravity fed to a small open-top tank. A 5-day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation, the young wine was then drained to a mixture of new (35%) and second and third use (65%) French oak barrels for 18 months during which time it was racked twice: once in the spring (upon the completion of malolactic fermentation) and then once again shortly before bottling in October 2016.

After bottling the finished wine was aged for at least three months in our cellar prior to release.

Tasting Notes:

Rather deep colour for a Pinot Noir. On the nose the oak is still rather prominent, but gradually notes of ripe red and black forest fruits appear. Medium bodied, with plush mouthfeel. The elegant tannins reappear on the finish. The wine will benefit from careful ageing, or decanting after opening. Preferably serve at 12 – 14ºC.

Alcohol: 15.1%

pH: 3.55

Total Acidity: 4.95 g/L

Residual Sugar: 4.2 g/L

Volatile Acidity: 0.72 g/L

 

LOCATION

Country : Argentina

Province : Mendoza

Region : Valle de Uco, Vista Flores, Tunuyán

VINEYARDS

Total Area : 65 hectares

Area in production : 55 hectares

Altitude : 1 000 meters above sea level

Plantation density : 5 500 plants per hectare

Yield : 5 000 to 6 000 kg per hectare

Harvest : Manual in boxes of 12 kg.

VARIETAL COMPOSITION

100% Malbec

Vintage : 2013

Alcohol : 13.5%

Acidity : 5.28 g/l

Residual Sugar : 2.06 g/l

PH : 3.8

Dry Extract : 32.3 g/l

PRODUCTION

Production :   80.000 bottles

Fermentation: 9 to 12 days at 26º C in stainless steel tanks

Maceration: Once the vats are full, the grapes undergo a 5 to 6 days cold maceration before the alcoholic fermentation takes place. The whole maceration process takes 25 to 35 days

Malolactic Fermentation: 100%

Aging : 60% in French oak barrels during 11 months

Tasting Notes:  Fragrant black cherries, exotic spices, and floral aromas lead to a plush, ripe, pleasure-bent wine.

 

An incredibly delicious fortified and aromatized wine.

Very smooth.

After your first glass you’ll say, ¡Más, por favor!

Evolucio Furmint is a delightful white wine gem from the Tokaj region of Hungary, renowned for its dessert wines. In this wine the same Furmint grape is used to produce a crisp, dry refreshing white perfect for spring and summer enjoyment. If you've never tasted a dry Furmint from Hungary, this is your chance to discover a great new wine! 

Evolucio is 100% Furmint, unoaked. Aromatic and richly flavorful, this crisp white is bursting with citrus, green apples, apricots, floral and mineral notes. The palate is slightly off-dry, ripe with rich flavors of stone fruits and citrus. It is long and flavorful on the dry finish.

Enjoy Evolucio Furmint over the next 3-4 years on the porch with friends or paired with roast chicken, grilled snapper, Thai dishes, Cobb salad and goat cheese.

A high-quality white wine produced for the first time during the 2006 vintage, our Monferrato Bianco was initially composed of 50% Chardonnay and 50% Sauvignon Blanc, the two most widespread white varieties in the world. But in 2006 we decided to differentiate ourselves from others, so we planted about one hectare of Viognier garpes in a cool area in the district of Casot. Luca was the first and still the only vintner to plant the French variety in Piedmont, producing the first vintage of 4,000 bottles of Viognier wine in 2008. Vinification takes place at about 65 degrees after soft pressing of the grapes. The wine is left to settle for about 12 months in stainless steel tanks where we carry out a weekly “botonage”, stirring the yeast and particles in the wine to prevent oxidation and keep fresh scents. Viognier has a good sense of body and structure with an intense aroma with high notes of exotic fruits. Perfect with fish, fresh cheeses and meats, it is actually suitable for the whole meal.

Grape Varietal: Viognier 100%

Production Area: Castagnole Monferrato, Asti District

Soil: Clay and red sand

Growing System: Long Cordon Spur

Yield: 11 tons/ha-150 meters above sea level

Alcoholic Fermentation: In temperature controlled stainless steel vats for 3 weeks at 18°C

Process: Weekly batonnage for 2 months in stainless steel

Alcohol: 13%

Residual Sugar: 3,63 g/l

Total Acidity: 5,60 g/l

Colour: Intense yellow with greenish reflections

Bouquet: Deep scents of exotic fruits, pear and banana

Taste: Smooth, tasty with an acid evolution

Food Pairings: Seafood in general, white meats, cheeses, sushi and curry

Serving Temperature: 46-50° F

ROSÉ WINE

Bright pink colour with predominantly red fruit aromas.

In the mouth this wine is pleasant, elegant, refreshing and lingering on the finish.

GRAPE VARIETIES

Grenache and Syrah

WINEMAKING PROCESS

Traditionally fermented in stainless steel vats using a temperature control system.

AGEING PROCESS

Unoaked

In the last 30 years in the vineyards of Bodegas Carrau of Cerro Chapeu, we have explored the best soils and plots
of the varieties that were best adapted for grapes of high expression and quality. In this wine we have developed a very fine
wine from Pinot noir grapes developed in hills of 300 m altitude in Cerro Chapeu, which highlight the potential
of this variety.

CLIMATE: Temperate, continental over 300 m above sea level, with good thermal differential.

SOIL TYPES: Reddish sand, very low fertility, deep and with great drainage.

TYPE OF GRAPES: 100% Pinot Noir.

TYPE OF HARVEST: Manual and transported in boxes of 16 kg.

PUSHED: On the tank without pumps.

12 days of fermentation at 22-25 degrees Celsius in open tanks with a maceration of 10 days. End of fermentation in the barrels with spontaneous malolactic fermentation in 50% American and 50% French oak barrels for 6 months.

Bright color and ruby ​​red, medium body.

Aroma of red fruits, spices and black tea . 

The very subtle oak respects and gives complexity to the varietal aromas. 

In the mouth, acidity and very vivid tannins that give it finesse and potential for storage. 

A wine whose bottled time will offer more complexity. Ideal to accompany all kinds of pates, soft sausages and pasta. Also for a desktop with soft cheeses. Drink at 18ºC

 

 

​Production area: This wine is produced in the heartland of Tuscany, between Florence and Siena.
Alcohol: 12% - 13%
Aging: The wine is aged in the bottle for approximately 2 months.

Tasting notes: A wine renowned worldwide, produced in a unique, incomparable area which, taken as a whole, represents Italy’s largest territory for its top-rated DOCG. Our DOCG Chianti has a distinct bouquet and a smooth, harmonious taste, both dry and fresh. Bright ruby red in color, it has an intense and persistent nose.

 

Food pairing: Dorati Chianti is especially well suited to accompany meals of roasted game, grilled meats, as well as aged cheeses. Since this is an easy drinking wine, it can be paired with various dishes.
Serving suggestions: This wine should be served between 60° - 65° F and can be drank immediately after uncorking.

 

Veglio Michelino & Figlio is a small, family-owned & operated vineyard located in the beautiful Piedmont region in
northwestern Italy. Veglio Michelino & Figlio produces red and white wines by using traditional techniques with experience
passed down from previous generations. From its exclusive Baric to its well-known Barolo, Veglio’s wines carry a reputation
of high quality & prestige.

Grape variety:

30% Barbera & 70% Dolcetto

Production Zone:

Diano d’Alba

Soil:

Medium textured

Alcohol level:
9.5%

Duration:

3 years

Harvest:

Grapes are picked manually starting in mid September.

Processing:

Soft pressing. Fermented at a controlled temperature until it reaches the appropriate alcohol
level. It is then filtered to remove the yeast and stop fermentation.

Characteristics:

A young wine that is slightly fruity and sweet. It is suitable for those who want to drink an
additional glass of wine. Also suitable for those who want to enjoy a glass, but find it difficult to
taste dry wines. It can accompany many meals and is excellent as an aperitif. Can be served chilled
(47-50° F) or at room temperature.