Bertani produces Recioto with two grapes grown in the hills of the Valpantena, the same varieties used to make Amarone. They use the smallest bunches with the best exposure to the sun, then dried on the traditional “arele”, bamboo racks, for about three months. The typical notes of cherry are brought out by the unusual ageing in cherry wood barrels and eventually become a concentration of morello and sour cherry. Recioto is dense and velvety but never cloying; it leaves the palate clean with an aftertaste of walnuts that makes it unique among sweet wines: sweet, intense red with elegant oak tannins.
From vineyards in the Valpantena sub-zone to the North of the city of Verona, in the communes of Quinto, Grezzana, and Santa Maria in Stelle. The soils range from calcareous marls in the east to iron-rich calcareous clays in the west. The harvest takes place at the end of September. As only pristine bunches are selected, the harvest is strictly by hand only.
The grapes are taken to the drying rooms where they rest in single-layer crates for about 150 days. Fermentation initially takes place at a very low temperature (4°-5°C) and then reaches 18°C, then it is stopped before all the sugars are transformed into alcohol. Ageing happens in 30-hl cherry wood casks, for about 12 months, followed by a period of at least three months of bottle maturation.
80% Corvina Veronese and 20% Rondinella.
The wine has an intense ruby-red colour, with a multitude of aromas on the nose: from the typical notes of plum, cherry and raspberry to hints of vanilla spice, hay and cocoa. On the palate is full, fragrant and intense. The sugars are not high, leaving a long aftertaste of fruits of the forest, chocolate and liquorice. It goes well with cakes and jam tarts, it is intriguing when paired with young and medium-matured cheeses as well as candied fruit. It also goes tremendously well with chocolate.
ABV = 13.0%.
The Bianchi family winery was founded in 1928 by Italian immigrant Valentin Bianchi. It now covers 350 hectares of vineyard, situated 750m above sea level in San Rafael, about 240km south of Mendoza city. This is a cooler area than Mendoza's major vineyard areas of Luján de Cuyo and Agrelo because it is further south, which helps the flavours and perfumes develop more gradually, resulting in more aromatic wines. The estate is now run by the third generation of the family and has undergone a gradual transformation in the past few years, modernising both the winery and the vinification processes. Finca Los Primos comprises a range of excellent value varietals. Famiglia Bianchi, Particular and Enzo are each a step up in concentration and depth of fruit, from older and lower yielding vineyards.
The grapes for this wine are grown on the Doña Elsa Estate, situated in Rama Caída, San Rafael, Mendoza at 750 metres above sea level. Rama Caída is among the coolest areas of San Rafael, with sandy calcareous soils of alluvial origin. Harvest took place by hand.
The growing season began warm, then turned and remained cool, producing fresh wines for the 2013 vintage. Much needed spring rains and an absence of a major frost led to a good fruit set as Argentine winemakers reported normal to 25% higher yields. A cold spell hit Mendoza during the middle of March, delaying maturation and picking. The heat returned for harvest from early March to mid-April and as a result, the grapes had high acidity levels and low alcohol.
Bianchi follow the traditional French methods for making Sauternes and other similar dessert wines. After naturally occurring botrytis formed on around 40% of the grapes, the best were selected and picked by hand at the end of May, well after the regular grape harvest. Fermentation was in French oak barrels and continued until the cold winter temperatures stopped the process. In the spring, the fermentation started again, until it finally finished naturally due to the combination of alcohol and naturally high sugar concentration. The wine remained in barrels for 12 months until a blend of the best of the barrels was made just prior to bottling.
90% Semillon, 10% Sauvignon Blanc.
Residual sugar = ~80g/litre (ie sweet but not hugely so).
A rich golden colour with inviting perfumes of honey, citrus rind and stone fruits. Full-bodied, with appealing juicy stone fruits alongside gentle vanilla complexity and lively citrus acidity. Perfectly balanced with a lingering finish.
ABV = 13.5%.
Founded in 1873, Dulong has kept its warm family spirit for 130 years. Handed down from father to son over 5 generations, the profession of merchant and grower of Bordeaux wines lies at the heart of the family. Today, the family still demonstrates its exceptional talent for selecting wines and is one of the leading merchants on the Bordeaux market. The energy and experience of the Bordeaux born-and bred family have driven the company’s significant growth and brought it international recognition for the quality of its wines. With its dedicated vinification facility built in 2000, Dulong has invested on a level with its ambition for excellence. Dulong is also one of the sustainable wine growing pioneers in the area, a genuine philosophy also shared by our wine-growing partners.
This is an excellent, affordable Sauternes.
80% Sémilion, 15% Sauvignon, 5% Muscadelle.
See the blue link below for the excellent fiche technique/technical note from the winemakers themselves.
Rich, golden yellow colour with a powerful and racy bouquet of beeswax and honey. Rich, well-balanced and persistent in the mouth with fig and apricot flavours.
ABV = 13.0%.
The name of Lenz Moser is inextricably linked with wine-growing in Austria. The current Lenz Moser estate winery in Rohrendorf near Krems, first mentioned in an official document as early as 1040, is considered the Point of departure for significant Impulses aimed at preserving Austrian wine culture. For example, the "Lenz Moser high Training System" was invented here, which revolutionised viticulture in the 50´s. Lenz Moser cooperates exclusively with winegrowers and wine-making collectives from the winegrowing regions of Lower Austria and Burgenland. This helps ensure that every Lenz Moser wine originates only from Austrian terroirs. They always take the view that the first step toward good quality is taken during grape growing in the vineyard. They are able to do this as they have been maintaining long-term relationships with their partner winegrowers over several decades.
Lenz Moser invests a lot of time and money in research, development, and technical equipment. They focus on gentle, efficient processing methods, always having one objective in mind: the production of high-value wines at reasonable prices.
Blend of Sämling 88 and Chardonnay.
Gold color. Aromas and flavors of honey, golden raisins, candied apricots, and orange blossoms with a fruity sweet medium body and a medium-long finish with notes of spiced apple and pear, peach cobbler, and vanilla buttercream on panettone. A vibrant flavor-packed dessert wine that is sure to be a hit.
This is a dessert wine - residual sugar is around 110g/litre.
ABV = 10.0%.