Golden wheat colour tints with clear fine bubbles. Fresh and fruity, honey hints with dominance of white peach and apricot aromas. The palate is crisp, well balanced and pleasant.
Golden wheat colour tints with clear fine bubbles. Fresh and fruity, honey hints with dominance of white peach and apricot aromas. The palate is crisp, well balanced and pleasant.
” Pinot Nero (a.k.a. Pinot Noir) wines from northern Italy can often surprise with the quality and individuality evident in the better wines. For those looking for Pinot Noir options, Trentino can be an interesting source worth investigating further. This example comes with some garnet reflections, and a pure nose of ripe wild cherries, strawberries and notes of cranberries along with floral violet like aromas. On the palate, the same purity continues, showing a properly dry table wine of a fresh and delicate style. Ripe instead of over-ripe fruit is spiced with notes of black pepper and underbrush along with some hints of oak, and framed by rounded tannins. “
This wine is made of 100% Riesling grapes, fermented into a dry taste. This terroir yields the excellent flavour of this wine. Pairings: It matches seafood of all kinds, is also excellent with lam and poultry.
Aromas of lemon, peach, oat biscuit, toffee apple, toasted almonds, freshly ground spice and subtle nutty oak lead to a rich, weighty palate, balanced with a seamless acidity, ensuring longevity.
A classic Marlborough Sauvignon Blanc; all passionfruit, grapefruit, elderflower and flowering blooms on the nose. To taste, it has passionfruit and guava, aromatic herbs, lemon thyme and sage with hints of white flowers. It’s full and generous in the mouth, yet crisp, refreshing and dry with just a hint of salty minerality on the finish.
Aromas of toasty oak and roasted cashews support rich nectarine fruit with hints of melon leading to a long grapefruit finish. The free run juice was fermented in powerful French oak coopered in Burgundy introducing spicey, toasty complexity and rich creamy texture. Additionally, the wine was allowed to go through secondary malolactic fermentation further softening the wine and enhancing the rich savoury textures.