Wina: 1991
Znaleziono
14 win.
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Chateau Gruaud La Rose, Etablissements D. Cordier, 1991
Opis 57% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc, 4% Petit Verdot, 2% Malbec. Przez Roberta Parkera wino uważane za wspaniałe.
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Chateau Haut Brion, Domaine de Clarence Dillon SA, 1991
Opis 55% Cabernet Sauvignon, 25% Merlot, 20% Cabernet Franc. Przez Roberta Parkera wino uważane jest za wyjątkowe.
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Chateau Latour, Francois Pinault, 1991
Opis Klasyfikacja: 1-er Grand Cru Classe od 1855r. 80% Cabernet Sauvignon, 15% Merlot, 5% Cabernet Franc i Verdot.
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Merlot Kolekcja 6 butelek Stambolovo 1986
Opis Zestaw sześciu rzadkich win z roczników począwszy od 1986, 1987, 1988, 1989, 1990 a skończywszy na roku 1991. Wykonane z odmiany Merlot pochodzącej ze ściśle kontrolowanego mikroregionu w południowej Bułgarii. Wyjątkowe, stare roczniki win pokazują najlepsze cechy dojrzałego Merlot AOC z regionu Stambolovo. Poszczególne walory smakowe i zapachowe różnią się od siebie w zależności od rocznika. Mogą być podawane do dziczyzny lub twardych, ostrych serów. Niesamowicie oryginalny wygląd butelki plus niezapomniany smak wina sprawiają, że wino może być ciekawym pomysłem na prezent.
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Romeiko 2006 Agia Triada
Opis Wino produkowane przez zakonników z prawosławnego klasztoru Agia Triada na Krecie. Tłoczone z gron lokalnego szczepu Fokiano Romeiko. From Grapes of organic Farming. During the harvest all the fruits are carefully and methodically harvested from the surrounding fields and are transported to the Monastery. Production stage: All of our products are manufactured using traditional harvesting and pressing methods. Quality Control stage: A specialized staff of chemists is responsible for scrupulous quality control on a daily basis, which is strictly regulated according to the EC specifications (EC regulation 2568/1991). A special team conducts careful checks and maintains all production equipment ... Wino produkowane przez zakonników z prawosławnego klasztoru Agia Triada na Krecie. Tłoczone z gron lokalnego szczepu Fokiano Romeiko. From Grapes of organic Farming. During the harvest all the fruits are carefully and methodically harvested from the surrounding fields and are transported to the Monastery. Production stage: All of our products are manufactured using traditional harvesting and pressing methods. Quality Control stage: A specialized staff of chemists is responsible for scrupulous quality control on a daily basis, which is strictly regulated according to the EC specifications (EC regulation 2568/1991). A special team conducts careful checks and maintains all production equipment. Standardization stage: The products are bottled and packaged in the Monastery's model factory which was constructed in 1997 and equipped with the most advanced standardization machinery.
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Trebbiano; Product of Organic Farming; The Holy Monastery of Agia Triada (Holy Trinity) of Jagarolon
Opis Wyśmienite do tłustych ryb, makaronów z sosami serowymi, kurczaka, gęstych zup z roślin strączkowych. The historical Monastery Agia Triada of Jagarolon, famous for its traditions and selected vineyards produces this renowned excellent wine of the Monastery. With dedication centuries-old and modern technology, their monks offer a unique combination of grape varieties perfectly adapted to the micro-climate of the Akrotiri region of Chania. During the harvest all the fruits are carefully and methodically harvested from the surrounding fields and are transported to the Monastery. Production stage: All of our products are manufactured using traditional harvesting and pressing methods. Quality Control stage ... Wyśmienite do tłustych ryb, makaronów z sosami serowymi, kurczaka, gęstych zup z roślin strączkowych. The historical Monastery Agia Triada of Jagarolon, famous for its traditions and selected vineyards produces this renowned excellent wine of the Monastery. With dedication centuries-old and modern technology, their monks offer a unique combination of grape varieties perfectly adapted to the micro-climate of the Akrotiri region of Chania. During the harvest all the fruits are carefully and methodically harvested from the surrounding fields and are transported to the Monastery. Production stage: All of our products are manufactured using traditional harvesting and pressing methods. Quality Control stage: A specialized staff of chemists is responsible for scrupulous quality control on a daily basis, which is strictly regulated according to the EC specifications (EC regulation 2568/1991). A special team conducts careful checks and maintains all production equipment. Standardization stage: The products are bottled and packaged in the Monastery's model factory which was constructed in 1997 and equipped with the most advanced standardization machinery.