Opis Aromaty: cytrusy, dojrzałe brzoskwinie i mango, z ciepłymi nutami biszkoptów i wanilii. Grejpfrutowa goryczka i długi, miękki finisz.
Opis Z rocznika 2007 zabutelkowano 744 butelki tego wina. My kupiliśmy nr 60 ;)
Opis Znamy i cenimy Lajosa Gála z Egeru, ale jego pinot urzeka tylko w nosie. Jest zatem przyjemny, słodki owoc, nuty wędzonki i październikowych liści. Usta nieco ziemiste, nie do końca czyste i nie najlepiej zrównoważone. Wydaje się nadmiernie ewoluowane. Dobra ocena przede wszystkim za zapach.
Opis 100% Chardonnay.
Opis Kompozycja odmian Carignan i Cabernet sauvignon. Grand Vin de Mornag.
Opis 90% Cabernet Sauvignon, 10% Carmenere, leżakowało 3 miesiące w beczkach
Opis Gewürztraminer zalicza się do najczęściej poszukiwanych win południowego Tyrolu. Słomiane, złoto żółte, aromatyczne i bogate w ciało białe wino o zdecydowanym aromacie płatków róży, cynamonu i goździków.
Opis 100% Chardonnay.
Opis grape varieties: Corvina Veronese 65%, Corvinone 15%, Rondinella 10%, Cabernet 10% location: The vineyard is in the heart of the Valpolicella Classico zone at in the Negrar hills.The west-facing slopes are at an altitude of between 230 and 270 metres.Varied soils, including clay and limestone. vineyard: Double pergola, pruned to 19 buds per vine. Average age of vines: 15 years. Planting density: 2,500 vines per hectare. Permanent grass sward between vines. yield per hectare: 70 hectolitres harvest: By hand, latter part of October. vinification: 100% destemmed then pneumatic pressing. Fermentation at 25° to 28°C. Maceration for ... grape varieties: Corvina Veronese 65%, Corvinone 15%, Rondinella 10%, Cabernet 10% location: The vineyard is in the heart of the Valpolicella Classico zone at in the Negrar hills.The west-facing slopes are at an altitude of between 230 and 270 metres.Varied soils, including clay and limestone. vineyard: Double pergola, pruned to 19 buds per vine. Average age of vines: 15 years. Planting density: 2,500 vines per hectare. Permanent grass sward between vines. yield per hectare: 70 hectolitres harvest: By hand, latter part of October. vinification: 100% destemmed then pneumatic pressing. Fermentation at 25° to 28°C. Maceration for 12 days with automated treading 3 times a day for 20 minutes.Stored in stainless steel vats until February. Amarone skins ( from Vigneti diJago) added for a second fermentation or “Ripasso” with maceration for 15 days at a temperature of 15° and daily punching down. Complete malo-lactic fermentation.The wine is transferred to barrels at the end of May for 24 months.Minimum of 6 months in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 13.80%, Residual reducing sugars 7 g/l, Total acidity 5.40 g/l, Total dry extract 30 g/l, Ph 3.45. cellaring: It can be cellared for 10-15 years, ideally at a constant 14-15°C, laid down and in the dark. colour: strong ruby red with hints of violet. bouquet: complex aromas of black cherry, violets and spice. flavour: well balanced, full-bodied, velvet-smooth with harmonious tannins. how to serve: Serve at a temperature of 18°-19°C in very large glasses. Uncork the bottle at least 1 hour prior to serving. food matching: A fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.