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2016 Domaine de Majas Blanc
Southwest, France
Blend of 45% Macabeu, 45% Rolle, 10% Carignan Blanc. Clay-limestone and schiste soils, fermented with native yeasts and minimal intervention, aged in concrete.
Fresh fruit and lively minerality with a slightly citrus finish.
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| Mariotti ‘Smarazen’ Bianco Frizzante
Emilia Romagna, Italy
70% Trebbiano Romagnolo, 30% Malvasia
Kept in cement tanks for 60 days for primary fermentation. The secondary fermentation takes place in the bottle (Champenoise method), without racking off the lees.
Fresh and floral, with notes of aromatic herbs and a slightly citrus note. Delicate and balanced, with an elegant effervescence. Great with seafood or as a beautiful aperitif.
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| 2013 Ziereisen Pinot Noir ‘Schulen’
Baden, Germany
Pinot Noir handpicked from Ziereisen’s 25-35 year old ‘Schulen’ parcel, which has very pure limestone soils, leading to a complex minerality in the wines. Six week maceration period, after which they are pressed and moved to age to a combination of 20% new and 80% used barriques for about eighteen months.
Unique pinot noir with dark red fruit and spice notes with a lingering rich finish.
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