The mousse is persistent and creamy; the perlage is extremely fine. It has a straw yellow colour with faint golden highlights and reveals an intense, attractive and complex bouquet, remeniscent of peach blossom, honey and hazelnuts. A very feminine, gentle and graceful wine. It is soft and delicate, and elegantly refined.
Deep ruby red in colour with an aromatic nose, strongly reminiscent of fresh strawberries. The palate is richly soft, generously fruity and delightfully refreshing, offering ripe, concentrated red berry fruits such as cranberries, raspberries and strawberries, a fine, persistent mousse and a soft finish. Low acidity and very little tannin combine to create a deliciously fruit driven, thirst quenching wine.
Delicate rose with an intense fruit bouquet of strawberries and raspberries with a lively, round palate.
Formerly owned by the Lombardini family (proprietors of La Giustiniana in Gavi), Contero is now owned by the Marenco family, who are Moscato and Brachetto specialists in Strevi. This 11 hectare estate remains one of the best producers of invigoratingly delicious Moscato d'Asti and Brachetto d'Acqui. The ripest and best Moscato grapes are used for Moscato d'Asti rather than Asti.
The Contero vineyards are situated in a perfect amphitheatre in the commune of Strevi, the heart of one of the best zones for Brachetto in Piemonte. The vines are superbly tended and produce fruit of stunning quality. They are located on steep hills with tufaceous-marl soils which contain layers of fertile clay. The vines are Guyot trained and plated at a density of 4,800 vines per hectare. Grapes are hand-harvested into wooden boxes and the average yield is five tonnes per hectare.
The grapes were pressed gently and the must fermented on the skins at low temperatures in stainless steel tanks. The wine was drawn from the vat at an alcohol content of 5.5% and bottled under pressure for a light sparkle.
Light cherry red in colour. The rich, persistent mousse accompanies bright aromas of roses and violets. The slightly sweet, aromatic palate has a typical bittersweet note on the finish.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2017 edition review of Sparkling Wine (alternatives) (see blue link below).
Schloss Vaux stand for uncompromising hand craftsmanship of sparkling wines made solely in the méthode traditionnelle (bottle fermentation).
The utmost care is taken to ensure top quality, from the grapes to the labels. Schloss VAUX accepts only first-class, specially prepared base wines for its individual sparkling creations. Their estate in Geisenheim and decades of personal contact with the winegrowers are crucial elements for ensuring unwavering consistency.
This sparkling blend is crafted for the contemporary connoisseur from a blend of Pinot Blanc, Pinot Noir and Riesling. Their "marriage" of the rich creamy finesse of the Pinot varietals with Riesling's bright and refreshing acidity produces a perpetually stunning taste sensation. This wine is fruity and rounded with attractive citrus fruit, grapey richness and a hint of melon.
A complex, elegant nose with citrus and bready notes leads to a fresh, appley palate, followed by a soft, mouthfilling finish.
Stéphane Aladame is one of the stars of the younger generation of French producers. Whereas many young winemakers inherit their estate, Stéphane began from scratch in 1992, at the age of 18. He completed his studies in Beaune before renting vineyards in Montagny, in the Côte Chalonnaise. The wines of Montagny can easily rival those from the more famous Côte de Beaune, which lies immediately to the north, and often at considerably better prices. Stéphane is also a bit of an anomaly in Montagny, as the village is dominated by cooperatives (at around 75%), with only 18 independent producers. Stéphane now cultivates eight hectares, with seven hectares situated in Montagny Premier Cru.
The vineyards are farmed organically and are harvested by hand. Stéphane vinifies the grapes in a small cellar under his house, while his wife Julie takes care of the administrative side of the domaine. The soils in Montagny are calcareous, as in Chablis, which gives a similar streak of steeliness to the wines.
Never has the phrase 'all's well that ends well' rung so true as in the case of the 2014 Burgundy vintage. Devastating hailstorms in June were followed by a cold and rainy August, where temperatures struggled to reach 20°C. These conditions meant that the threat of rot, under-ripe grapes and another low-yielding vintage hung over the growers. Just as all hope was fading, September was bathed in sunshine and rescued the 2014 vintage from the brink of disaster.
The grapes from a single vintage are picked by hand in open boxes and gently pressed immediately after, using a pneumatic press. The first fermentation is carried out in temperature controlled, stainless steel tanks. The wine is then bottled and put into their cellar and spends 15 to 18 months on lees. The 3g/L residual sugar results in an Extra Brut which is particularly crisp, yet balanced.
Aromas of white fruits with notes of acacia. On the palate, the Cremant is supple, attractive and dominated by peach flavours. It is fresh and crisp with good minerality and a long finish.
The 2015 vintage was Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2017 edition review of Sparkling Wine (alternatives) (see blue link below).
Bernard Plageoles is continuing the work of his father Robert, an outspoken advocate for natural wines with a centuries old approach to winemaking. Robert researched and replanted over a dozen varieties (7 in the Mauzac family alone) indigenous to Gaillac that had all but vanished. The Plageoles are one of the oldest winemaking families in the AOC and they are thoroughly invested in retaining the traditions and quality for which this oft-overlooked AOC is now receiving well-deserved praise.
The terroir in Gaillac is made up of clay, limestone, sand and silex soils.
This sparkling wine is made of 100% Mauzac Rose by the (unusual) gaillacoise method or methode rurale. This technique involves a single fermentation, without any additional sugar being introduced. The fermentation is stopped by a series of rackings and the wine is bottled before all of the sugar is converted into alcohol. The residual sweetness, therefore, comes entirely from the grapes. After several months, the residual natural sugar starts to re-ferment and this produces the sparkle or bubbles. his process requires great skill to achieve and is more difficult than the methode champenoise, which can involve the addition of extra sugar to produce the bubbles. The Gaillac process produces a wine of great originality.
Fine and delicate effervescence. Attractive nose of white flower (acacia), pollen, white pear and apples Crisp attack on the palate, yet filling out to become supple and fine with floral notes. Organic and suitable for vegetarians and vegans.