Quinson Beaujolais Villages 2017
Hand-picked grapes selected following a rigorous selection process. No pressing or breaking of bunches. Fermentation of full bunches for 6-8 days. This technique provides the distinct aromas of this nouveau wine. This is followed by traditional red-wine vinification.
Baron de Rothberg French Brut Nv
Machine harvest. The basic wine is fermented at a low temperature. The second fermentation takes place in tanks for 2 weeks at 14° C and is then followed by dosing.
Varietals, Airén and Trebbiano
Barton & Guestier Vins De Provence Chateauneuf Du Pape 2015
Barton & Guestier has this year again well adapted its skillful winemaking techniques to the 1999 vintage specifications. This consisted of pushing the extraction to the extreme on the Grenache. The Syrah gave richness, flavors (spices, cherry) and structure. The wine has aged slowly for a period of nine months gaining maturity. The result is a rich wine, intense in color, very aromatic with good structure.
Veuve Clicquot Brut
Veuve Clicquot Yellow Label is one of the most popular and recognisable Champagnes throughout the world. With its distinctive yellow label, Veuve Clicquot is the enduring homage to the great Madame Barbe-Nicole Clicquot. Under Madame Clicquot's guidance, this famous Champagne house became a global phenomenon and a continued success story.
Barton & Guestier Vins De Provence Heritage No. 291 Syrah Grenache Nv
Following the pioneering spirit of our founders, with almost 3 centuries of experience and to celebrate B&G's 290th anniversary, our oenologists, led by Laurent Prada, have created Héritage with a total freedom of grapes, terroirs and vintage.For almost 300 years, our know-how has been to vinify, age and ship wines worldwide. 300 years ago, these wines were those produced at Margaux, Lafite, Haut Brion,... The most important people were the winemakers, but the cellar masters were adding their final touch to the wine and Barton & Guestier cellar master, Germain Rambaud, was shaping the best wines of the 18th century.In 2015, inspired by the pioneering spirit of our founders, we are producing the first ultimate wine brand: Héritage by Barton & Guestier. Héritage by Barton & Guestier, a promise of excellence whatever the varietals, the terroirs, the vintage, If Héritage was only the beginning of the story?
Grape Varieties: 80% Syrah & 20% Grenache
Veuve Du Prince Blanc de Blancs Brut Nv
Crushing and pressing of the grapes – Controlled alcoholic fermentation at low temperatures - Second fermentation in vats - Fining and bottling. Grape Varieties: Ugni Blanc, Airen
Southern Lights Marlborough Syrah 2016
Southern Lights Syrah is sourced from an established vineyard in Marlborough’s Souther Valley region. Created with minimal intervention, handpicked and patiently aged for 18 months in 50% are French oak.
Philippe Dreschler Vin D'Alsace Gewurztraminer 2016
Direct pressing and cold settling (10 ° C) for 48 h. Slow fermentation at low temperature (16 ° C) tank.
The vineyards are located in the Alsace region on the border of France with Germany. Cold climate and the influences of the Vijay ridges, with the addition of badger and mineral lands, are perfect for the aromatic Alsace species.
Borgo Al Passo Sangiovese Merlot IGT Toscana 2016
The Nistri family are Sangiovese specialists and Corte Al Passo is a wine made in the ancient 'Governo’ style; meaning that a small proportion of the grapes are dried before being added to the wine in November - just like Amarone.
Two collections are made; the first occurs in the first week of September, the other in the second decade of October in order to increase the sugars and make a slight overripe.
The grapes are carefully de-stemmed in modern stainless steel tanks, with maceration on the skins for an average duration of 25-30 days at a temperature of about 26 ° C. It ages in second-cycle barriques for 6 months and a further 6- month aging in bottle.
Located at an altitude of 300 meters s.l.m. with south / west exposure. Vineyards of new and old plant with an average density of 5,000 plants per hectare.
Varieties: 85% Sangiovese 15% Merlot
Riunite Trebbiano Moscato Emilia IGT
After a soft pressing, the must is quickly separated from the skins. Fermentation at 38-40°F is followed by preservation in thermo-conditioned vats. A second fermentation of several weeks’ length elicits the slight sparkle. Isobaric bottling.
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