El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOC sub-zones of Rioja Baja, Rioja Alavesa and Rioja Alta. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
Grapes for the Rioja Rosado – 90% Tempranillo & 10% Garncha – are sourced from Rioja Alavesa, Rioja Alta and Rioja Baja. The soils are mainly limestone and clay.
The grapes are fermented in stainless steel temperature controlled tanks at 15-20ºC over a period of 15-20 days. No malolactic fermentation is allowed to occur and the wine is bottled without ageing.
Lively pale pink in colour. The nose displays aromas of strawberries and raspberries. The palate is dry, with a wide range of red and dark fruits including strawberries and cherries. The finish is crisp with hints of fruit and flowers.
El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
This wine is made from 91% Viura, 5% Verdejo and 4% Sauvignon Blanc from vineyards in the Rioja Alta and El Coto’s Finca Carbonera vineyard which, at 840 metres, is the highest in the entire Rioja region.
The grapes, upon arrival at the winery, are protected by a carbon dioxide blanket that avoids any oxidation. The same gas is used for cooling the grapes before being gently pressed in pneumatic presses. The must is then allowed to settle before the clear juice is fermented at low temperature using selected yeasts in temperature controlled stainless steel vats – this enhances the extraction of white fruit aromas. No malolactic fermentation was allowed to take place and the wine was bottled without ageing to maximise freshness and crisp acidity.
The wine is pale lemon in colour with aromas of peaches, apples, citrus and tropical fruits. On the palate, it has lively acidity leading to a dry, fruity finish.
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.
De Bortoli’s “Regional Reserve” series is composed of regional wines from premium vineyards across Victoria, Australia. The Regional Reserve Pinot Noir is from several vineyard sites in the Yarra Valley that are vinified separately before being blended and aged in old French oak.
“A vibrant, perfumed Pinot Noir with strawberry and cherry fruit notes, soft, gentle spicy flavours with plumpness and juicy acidity.”
The Cantine Belisario co-operative was founded in 1971 and today, it is the biggest producer of Verdicchio in the Matelica DOC, a smaller zone than Castello di Jesi. The climate here is more continental than in Castelli di Jesi and the combination of warm days and cool nights gives a longer growing season, and lovely aromatic qualities to the wines.
The Terre di Valbona is a blend of grapes selected from some of the best vineyards included in the co-op. The vineyards are situated on a south-facing hillside 350-450 metres above sea level. The vines are between 9-24 years old.
Fermentation is in temperature controlled stainless steel tanks at temperatures of between 15-17ºC for a period of 20 days. After fermentation the wine was aged in stainless steel vats of 300 hectolitre capacity for two months. The Terre di Valbona is unoaked to maximise freshness.
A pale lemon wine with a lovely aromatic and clean bouquet showing perfumes of acacia and a touch of honey. Surprisingly full-bodied but with a lovely balance between a crisp green apple character and rich, honey and lemon. The finish is dry and vibrant.
From the south of France near Sète, just down the motorway from Montpellier, Picpoul de Pinet is a refreshing, crisp, dry white wine.
Very pale straw in the glass, the floral aromatics on the nose lead to a crisp dry palate with fruit nicely balanced by acidity and fresh, citrus zest. There is almost a salty tang to the finish. A perfect seafood wine – the Muscadet of the south if you like.
Domaine Delsol has 5 hectares of vineyards next to the Etang de Thau producing definitive Picpoul.
The front label of the bottle and the gates to the domaine depict a pair of armoured war elephants that commemorate the passage of Hannibal, through what was to become the vineyards of Domaine Delsol, in 218 BC on his way from Carthage to sack Rome.
Founded in 1995, Calmel & Joseph is a négociant house specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known, yet unique quality of these Mediterranean terroirs.
100% Grenache, (Gris & Noir).
The grapes are picked at night in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas.
Grapes are destemmed and then macerated at 5°C for 6 hours. Fermentation is temperature-controlled at 17 ° C. No malolactic fermentation takes place.
A very pale pink colour, bright and elegant. Discreet on the nose, with subtle aromas of roses. The palate is dry and refreshing with notes of red fruit and citrus. The finish is long with fine fruit and good balancing acidity.
This 130-hectare vineyard is located at the foot of the Gascogne Pyrenees and specialises in white varietals. Warm weather during the day and cool nights give ideal conditions to produce fresh, characterful Sauvignon Blanc.
Very pale in appearance, the wine has a lovely fresh and zesty nose with white fruit and citrus aromas. The palate is dry and searching with plenty of fruit and mouthwatering acidity.