Champagne Bouquin Dupont - Champagne Grand Cru Blanc de Blancs Brut

Champagne Grand Cru Blanc de Blancs Brut

grapes: 100% chardonnay
Brilliant straw-yellow color, fine and elegant perlage . Complete vinification in enamelled steel vat. A rich nose with notes of hazel that evolve into complexity of citrus aromas associated with floral notes that enhance its cleanliness and elegance. In mouth we find the same purity.
The attack is frank and complex with a continuous feeling of
freshness and minerality that is very enjoyable.
Pairing: ideal for large savory aperitifs, fish-based meals that are raw such as tartare, clams, shellfish or even combined with grilled tuna, swordfish.
It is a blend of 2 years of harvest Grand Cru Chardonnay of AVIZE (Blanc de Blancs): 1/3 + 2/3
Maturation on lees 30 months.
Dosage 8 gr / lt 

Fattoria Nicodemi - Montepulciano d'Abruzzo Colline Teramane DOCG "Le Murate"

MONTEPULCIANO D’ABRUZZO COLLINE TERAMANE DOCG "LE MURATE"

The Montepulciano was first produced back in 1977. From 2014 we elevated this wine to the ranks of a Montepulciano d’Abruzzo Colline Teramane DOCG, an authentic testimonial to this vineyard country and its cultivar. “Le Murate”, named after one of Notaresco’s old districts, is made from selected grapes from our legacy of Abruzzo pergola vines, planted in the 1970s, and from more recent plantings, which are about 15 years old.

Type: Red
Designation: Montepulciano D’Abruzzo Colline Teramane DOCG
Area: Abruzzo, Teramo hills
Variety: Montepulciano 100%

VINEYARDS
Municipality: Notaresco
Altitude: 250-300 meters
Aspecting: East/south east
Soils: Medium-textured limestone and clay
Training System: Guyot, Abruzzo pergola
Density: 5,000-1,600 plants/hectare
Average age of the vineyard: from 15 to 40 years
Average Yield: 90 quintals/hectare
Harvest Method: by hand
Vinification: Destemming and soft crushing, followed by 6-7 days of maceration on the skins. Devatting. Alcoholic fermentation at controlled temperatures in steel vats. About 30% of the wine is decanted to small, second passage French oak barrels (225 litres) for malolactic fermentation lasting 4 months. The blended wine matures in steel, then ages in wood. Prior to bottling is undergoes gentle filtration.
Bottle Ageing: 3 months
Production: 100,000 750ml bottles
Sensory Profile: Intense ruby hues announce a nose of sour cherry, blackberry and blackcurrant followed by rose petals and a touch of black pepper. The velvety tannins accompany a plush palate. The rich flavour fuses perfectly with a structure vaunting an acid note bringing freshness and length.
Serving Companions: Recommended with mature cheese and with first courses with savoury meat-based sauces, or mains of roast or barbecued meat.
Serving Temperature: 16-18 °C

Fattoria Nicodemi - Cerasuolo d'Abruzzo DOC "Le Murate"

 CERASUOLO D’ABRUZZO DOC "LE MURATE"

Cerasuolo is certainly Abruzzo’s most iconic traditional wine, a family beverage that farmers took to the fields with them as refreshment on summer days. For us, it is the wine that provides proof of how the year’s harvest of Montepulciano grapes has fared. We select only the best clusters to guarantee the wine’s structure and fresh, pleasing aromatic notes.

Type: Rosè
Designation: Cerasuolo d’Abruzzo DOC
Area: Abruzzo, Teramo hills
Variety: Montepulciano 100%

VINEYARDS
Municipality: Notaresco
Altitude: 250-300 meters
Aspecting: East
Soils: Medium-textured limestone and clay
Training System: Abruzzo pergola, spurred cordon
Density: 1,600-5,000 plants/hectare
Average age of the vineyard: 15-35 years
Average Yield: 80 quintals/hectare
Harvest Method: by hand
Vinification: Destemming, cold maceration for 24 hours. First-pressing collected in a tank. Low-temperature settling. Fermentation in steel tanks at low temperatures (12-13 °C) for about 30-40 days. This technique safeguards the aromatic potential during fermentation. Maturation for 3 months in stainless steel.
Bottle Ageing: 1 month
Production: 10,000 750ml bottles
Sensory Profile: A deep cherry pink hue sets the scene for strawberry and pomegranate notes. The perfect balance of softness, acidity and minerality weaves a good tangy underpinning. Raspberry is to the fore in the finale.
Serving Companions: Excellent with charcuterie but also with vegetarian dishes and pulse soups.
Serving Temperature: 10-12 °C

Fattoria Nicodemi - Trebbiano d'Abruzzo DOC "Le Murate"

TREBBIANO D’ABRUZZO DOC "LE MURATE"

Our classic Trebbiano, made as always from heritage vines planted in the early 1970s, flanked by younger stock added in the early 2000s. We harvest slightly ahead of time to ensure the wine has a fresh, perky note. The secret of this Trebbiano’s finesse and elegance lies in being true to tradition while keeping an open mind to new ideas.

Type: White
Designation: Trebbiano D’Abruzzo DOC
Area: Abruzzo, Teramo hills
Variety: Trebbiano 100%

VINEYARDS
Municipality: Notaresco
Altitude: 250-300 meters
Aspecting: East
Soils: Medium-textured limestone and clay
Training System: Abruzzo pergola; Guyot
Density: 1.600-5.000 plants/hectare
Average age of the vineyard: 15-35 years
Average Yield: 90 quintals/hectare
Harvest Method: by hand
Vinification: Destemming followed by soft pressing and settling at low temperatures. Fermentation is conducted in steel vats at low temperatures (12-13 °C) for about 30-40 days, to safeguard aromatic potential during the process. Maturation is on the lees for 3 months, with weekly stirring.
Bottle Ageing: 1 month
Production: 40,000 750ml bottles
Sensory Profile: Straw yellow hues herald an intense nose profile woven with notes of hedgerow and citrus fruits. The supple palate is well balanced and fresh, with a seductive tangy note.
Serving Companions: Perfect with seafood salads and fish crudités; superb with risottos, stuffed vegetables; ideal for wok recipes.
Serving Temperature: 8°-10°

Azienda Agricola Simon di Brazzan - Pinot Grigio DOC

Pinot Grigio DOC

Grapes: Pinot Grigio
D.O.C area: Isonzo del Friuli, municipality of Cormons.
Soils: Alluvial type, irrigated, totally grassed.
Training systems: Spurred cordon
Cultural operations: Organic cultivation, targeted thinning of the bunches, defoliation near the bunches to preserve their health.
Production: 55-60 quintals of grapes per hectare.
Harvest period: End of September, manual harvest carried out in the early hours of the day.
Vinification:
- Destemming of the grapes.
-Cooling of the crushed grapes by means of an exchanger.
-Stop in the press for a few hours.
-Soft pressing by vacuum press.
-Cleaning of the must through flotation.
-Fermentation with selected yeasts at a controlled temperature, 18 ° c.
-Maintenance on yeasts until the end of February in stainless steel barrels.
-On one third of the pressed grapes, fermentation maceration for 18 days
-Separation of the skins from the wine through the use of the traditional press.
-Conservation of the wine in wooden barrels, maintenance of the wine on yeasts until the end of February.
-Wine assembly, one third wood, two thirds stainless steel, protein stability through the use of bentonite.
Wine: I.G.T. Venezia Giulia White
-Alcohol 13% vol
- Total acidity 5 g / l
Production: 4,000 bottles

Tenuta San Pietro - Gavi DOCG San Pietro

GAVI D.O.C.G. San Pietro

Vineyard planted area: ha 22
Grapes variety: 100% Cortese
Pruning system: traditional Guyot
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 9000 kg/ha
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), South/East exposure.
Grape harvest: half September, hand harvesting.
Wine production method: soft crushing of the grapes; the must obtained after natural decanting, has fermented in stainless steel tanks under temperature control. Alcoholic fermentation occurs without using selected yeasts for a period of 20/25 days. The permanence of the wine on the lasts for at least 2/3 months, and after cold stabilization, has bottled at the beginning of March.
Alcoholic content: 12%
Total acidity: 6 g/l
Residual sugar: 2 g/l
Color: straw yellow with slightly greenish reflections.
Scent: intense scents of white flowers and fruit exacerbated by a delicate minerality.
Taste: fresh, good structure matched with elegance and pleasantness, well-balanced acidity and good persistence at the end.
Serve with: excellent as aperitif, is successfully matches with main courses, white meats, fish and vegetables.
Serving temperature: 8/10° C
Storage: bottles stored in a cool, dry and constant temperature can be stored for 4/5 years.

Domaine Gilbert & Philippe Germain - Hautes-Côtes de Beaune rouge Vieilles Vignes

Hautes-Côtes de Beaune rouge Vieilles Vignes

REGION: Burgundy
APPELLATION: AOC Hautes-Côtes de Beaune
LOCATION: In Marlot
PLACE OF PRODUCTION: Municipality of Nantoux
SURFACE AREA: 25a
EXPOSITION: West
SOIL: Clay and limestone
GRAPE: Pinot Noir, selection from a 90-year-old plot.
TRAINING SYSTEM: short pruning in Guyot mixed with Cordon de Royat pruning
YEARS THE VINES WERE PLANTED: 1920
WINEMAKING: Manual harvest. Systematic crushing and destemming of the harvest.
Cold maceration for 6 days under a bio-protection cover then alcoholic fermentation maintained at 30 ° C for 15 days.
Reassembly in the morning then one or even two punching downs per day.
Filling into casks by gravity and aging in oak barrels of French origin for 12 months. Proportion of 20% new barrels.
TASTING: A more racy Hautes-Côtes, more typified by aging in wood and the more fleshy material of the selection of aged vines. A lower acidity adjusts a more dense and supple juice than the traditional cuvée.
SERVE WITH: beautiful white meat in a creamy sauce.
SERVE AT: 17/18 ° C
CELLARING POTENTIAL: 3 and 10 years.

Domaine Gilbert & Philippe Germain - Hautes-Côtes de Beaune white

Hautes-Côtes de Beaune white

REGION: Burgundy
APPELLATION: Bourgogne Hautes-Côtes de Beaune
CLIMATS: “En Bignon” and “Sous le Bois Guillemain.
PLACE OF PRODUCTION: Municipality of Nantoux.
SURFACE AREA: 34a
EXPOSITION: full West
SOIL: Clay and limestone
GRAPE VARIETY: Chardonnay
TRAINING SYSTEM: short waist in Guyot
YEARS THE VINES WERE PLANTED: 1970 and 2000
WINEMAKING: Manual harvest. No destemming but crushing before pneumatic pressing.
Overnight settling in stainless steel vats, then gravity barreling.
Aging in oak barrels for 12 months (20% new barrels).
TASTING: The terroirs of our Hautes-Côtes give fruity and mineral wines, however with a good fullness. We stay on terroirs more in altitude than the Côte de Beaune, hence this very mineral expression, which makes it an easy wine to access in its youth as an aperitif or as an accompaniment. The aging cell nevertheless reveals a fatter and more voluminous wine, richer and more powerful, on buttery notes.
SERVE WITH: creamed poultry, foie gras or a fricassee of chanterelles.
SERVE AT:15/16 ° C
CELLARING POTENTIAL: 2 and 5 years before