Medium ruby in colour with a bouquet of sweet cherry, black raspberry, spice, dried earth, violets and anise. Good depth, with a fruit-driven palate that reciprocates what is found on the nose. Nice freshness, suave tannins and ready to drink. Serve with confit de canard.
A fun, festive red sparkler that’s crimson-purple in colour with aromas of plum, raspberry and spice; refreshing, rich flavours of cherry and plum with a touch of fresh herbs, minerality, firm tannins and an uplifted acidity on the finish. Chambourcin is the grape varietal, but a small amount of fortified Shiraz was added, which contributes to the funky uniqueness of the wine.
This blend of Verdejo (90%) and Viura (10%) is sourced from gravelly soils, fermented and aged in stainless steel. From a very warm year, the earliest harvest on record. Floral and citrus notes up front lead to a fresh, citrus and mineral toned dry palate with good mouthfeel wrapped in juicy acidity before a lengthy clean close.
Medium yellow. Very fruity nose, with a good ripeness, a mineral touch adds complexity. Finesse is the main theme on the palate with ripe flavours and a carrying acidity, almost cutting in the finish of great length.
A nose of underbrush, truffles, cedar, cherry, small black berries and spice. Very elegant Pinot Noir, considering the hot vintage; silky on the palate with meaty-earthy red fruits and plush tannins.
Characteristically fresh, lemony Soave nose, with hints of honeydew and wet stone. Crisp acidity balances the panna cotta texture. The 80% Garganega influence exerts itself via the layered citrus, melon and apple flavours, and especially through the almond and lemon peel finish. Antipasti now, please!
Uncle Pepe’s unfiltered, unclarified version of his Fino, bottled in spring at the time of maximum yeast (“flor”) activity, intending a fresh and delicate experience. Clear deep gold. Aromas of yeast and dried pear and the umami of salty salami. Light-bodied, tasting of ripe apple and a certain grapey-ness that could deceive you into tasting sweetness, nicely balanced with a bit of almond bitterness. The “En Rama” version, in my opinion, is different, but not necessarily better.