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White and Rosé

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  • “C” Chardonnay 2018, Alpha Zeta, IGT Veneto, 13% vol, 75cl

    “C” Chardonnay 2018, Alpha Zeta, IGT Veneto, 13% vol, 75cl

    IW07

    The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.

     

    The grapes were hand harvested, de-stemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity.

     

    Straw yellow and bright in the glass, this wine is ripe and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a weighty mouth-feel and long finish.

    £9.42

  • “P” Pinot Grigio 2018, Alpha Zeta, IGT Delle Venezie, 12.5% vol, 75cl

    “P” Pinot Grigio 2018, Alpha Zeta, IGT Delle Venezie, 12.5% vol, 75cl

    IW11

    The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit.

    The grapes are harvested very ripe, gently pressed and immediately cooled to preserve their aromas. A slow fermentation takes place at 18°c, avoiding any skin contact. The wine is then aged in stainless steel containers.

    Characterful aromas with slight hints of flint, ripe peach and pear. The wine is full-bodied and rich, with excellent balance.

    £10.62

  • Lugana “Le Fornaci” 2018, Tommasi, 12.5% vol, 75cl

    Lugana “Le Fornaci” 2018, Tommasi, 12.5% vol, 75cl

    IW03

    The Tommasi family have been making wine since 1902 and today the 4th generation are in charge.

     

    From grandfather Giacomo’s tiny vineyard, the Tommasi estate has grown steadily over the course of years and today owns vineyards and estates in several different Italian regions.

     

    Their Lugana is from the “Le Fornaci” vineyard in the San Martino estate just to the south of  Lake Garda.

     

    Made from 100% Trebbiano di Lugana, the wine is fermented in temperature controlled stainless steel vats followed by 5 months ageing also in steel.

     

    Pale straw in colour, the nose is clea, fresh and spicy, highlighted by delicious hints of tropical fruit. The palate is medium-bodied, dry and elegant with a long, clean, crisp finish. A perfect aperitif or ideal with simple seafood.

    £14.64

  • Soave Classico 2018, Leonildo Pieropan, Veneto, 12% vol, 75cl

    Soave Classico 2018, Leonildo Pieropan, Veneto, 12% vol, 75cl

    IW10

    The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.

     

    The soil is clay-basalt and volcanic in origin. Yields are low and the vines south facing. No pesticides or chemicals are used. With the recent changes to DOC law this wine can now be closed under screwcap and labelled as Soave Classico.

     

    The grapes, 85% Garganega & 15% Trebbiano di Soave, were hand picked over several passes in the vineyard and then pressed and the juice separated from the skins. The must settled and clarified before a slow fermentation in temperature controlled cement vats at 20ºC. The wine was aged in stainless steel tanks until bottling under stelvin closure in the spring.

     

    A fresh and expressive Soave, with classic white flower, almond blossom and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.

    £16.62

  • Pinot Grigio 2018, Franz Haas, Alto Adige, 13.5% vol, 75cl

    Pinot Grigio 2018, Franz Haas, Alto Adige, 13.5% vol, 75cl

    IW24

    Founded in 1880, the Franz Haas winery is a family-owned property that has passed from father to first-born son, Franz Haas. Today, Franz Haas is the seventh generation to grow grapes on this beautiful estate, nestled at the foothills of the Alps. He continues to focus on the grape varieties which best express the wonderful character, varied microclimates and unique terroir of the Alto Adige.

     

    The grapes for this wine were grown in hillside vineyards (750-900m above sea level) on the mid-slopes around the village of Montagna. The soil is very rich and deep, with a high content of silt and clay due to the erosion of the mountain slopes above. These vineyards, which were “experimental” when Franz first planted them because of a law prohibiting plantings at such an altitude, are now legal since the law changed in 2010. Franz feels that the lower yields and longer growing season at such altitudes gives wines with greater complexity and intensity.

     

    Fermentation took place in temperature controlled stainless steel tanks, followed by large oak casks, with no skin contact. The wine was left for a prolonged period on its lees to acquire fuller body and complexity. Maturation took place in stainless steel tanks followed by three to four months bottle ageing.

    Pale straw-yellow in colour, with a fragrant floral bouquet with notes of sage, hay, almonds and sandalwood. After some time in the bottle, notes of honey develop. On the palate this wine is fresh and full-bodied with great finesse and elegance.

    £17.70

  • Lugana 2017 “Brolettino”, Cà dei Frati, Sirmione, 13.5% vol, 75cl

    Lugana 2017 “Brolettino”, Cà dei Frati, Sirmione, 13.5% vol, 75cl

    IW21

    The secret of the success of the Ca’ dei Frati property is the Dal Cero family’s outstanding vineyards.  Back in 1987 they had 12 hectares of vineyard, but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 100 hectares. Their investment in their model winery has meant that the increase in quantity has been matched by an increase in quality, and today they are undoubtedly the best producer in Lugana.

     

    All grapes are grown in Ca’ dei Frati’s own vineyards, which are located on the south banks of Lake Garda, near the town of Sirmione. The vines from which “Brolettino” is made (100% Turbiana) were planted in 1971, on clay soils.

     

    Fermentation took place in temperature-controlled stainless steel tanks before being transferred to small 225 litre barriques for 10 months.  Malolactic fermentation was allowed to take place in a selected number of barrels. The wine was then aged in bottle for three months before release.

    Pale golden in colour, this wine opens with aromas of stone fruits and a touch of vanilla spice from the oak ageing. The palate has rich peach characters, with a creamy, honeyed texture lifted by stony minerality. Intense and concentrated through to the fresh finish.

     

     

     

     

    £28.26

  • Soave Classico “La Rocca” 2016, Leonildo Pieropan, Veneto, 13% vol, 75cl

    Soave Classico “La Rocca” 2016, Leonildo Pieropan, Veneto, 13% vol, 75cl

    IW02

    The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.

     

    The grapes (100% Garganega) were grown in the vineyard of `La Rocca`, which takes its name from the adjacent medieval castle and fortress (“La Rocca”) that dominate the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, Pieropan feel they get sufficient ripeness in the Garganega to make a wine solely from this variety.

     

    After gentle, whole bunch pressing, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks because Pieropan feels Garganega is too delicate for fermentation in barrique. 60% of the wine then remained in 500 litre oak casks and 40% aged in 2,000 litre `botti` or barrels for one year. The wine then stayed for four months in bottle before release.

     

    Golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. Classic La Rocca aromas of almond essence and honey lead to an elegant and beautifully balanced palate, with notes of vanilla and almond kernel, ripe apricots and exotic fruit. The long finish has a light minerally edge. Really quite “Burgundian” in style.

    £30.24