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Brand: Pasqua Wijnhuis
area Italy, Veneto, Valpolicella Grape Corvina 60 % , Rondinella 20 % , Corvinone 10 % , Negrara 10 % Bottle 0.75 l Alc perc 13.5 % Winery Pasqua, Villa Borghetti Food grilled meats, spicy cheeses Allergens Sulfite This Valpolicella that has been in contact with the fermented skins of the Amarone, with some residual sugars in it, gives a cherry-tasting...
area Italy, Venice grape variety Corvina , Molinara , Rondinella Bottle 0.75 l Alc perc 14.5 % Winery Cantine di Ora Food strong cheeses, red meat, game dishes Allergens Sulfite Year 2018 Note the name Amicone will be changed to the name Amicale in May/June Amicone / Amicale is a full-bodied wine, made from Corvina , Molinara and Rondinella , among...
area Spain, Penedes Grape Macabeo,Viura,Parellada,Xarel.Lo Bottle 0.75 l Alc perc 11.5 % Winery Vallformosa Allergens Sulfite class Cava Vallformosa's Cava Brut is a classic dry style Cava with an aroma and flavor that dominates the palate. In the mouth notes of pear, green apple, lime that is very pleasant. The finish is dry with a bright acidity...
Brand: castel wine
area Italy, Puglia Grape Primitivo Bottle 0.75 l Alc perc 13 % Winery Castel Wines Food Pasta with tomato sauce, grilled meat, red meat, Allergens Sulfite Year 2021 Smooth wine, aged for 6 months in oak barrels, with a firm, warming taste, both toasty aromas and shades of plums, black cherries, currants, bay leaves and spices.
|Alc perc||13 %|
|Winery||Albert i noya|
|Food||Fish, Shellfish, Terrace, Salads|
Appearance Golden yellow, very expressive and shiny.
Nose Fruity aromas combined with light floral notes. Vegetable base with some mineral undertones.
Taste Fresh and light. The mid-palate is unctuous with sensations of ripe white fruit. Good acidity. Balanced. Persistent aftertaste.
Brilliant, El Fanio is a white wine from the DO Penedès, produced by Albet i Noya .
The Penedes winery, more exaxtly Can Vendrell (Tarragona), is known as one of the first wineries to produce organic wine.
El Fanio is 100 % produced from Xarel·lo. The Grape comes from vines located in Turó de la Gúardia, one of the most unique places in the Serra del Ordal.
The soils are characterized by being poor in organic matter, by its permeability and by being sandy loam.
For the production of El Fanio, the must is fermented for 18 days at a controlled temperature of 14ºC in oval cement deposits and in acacia wood barrels, the same place where the aging process takes place for 6 months.
During fermentation, the cement containers keep the dregs permanently suspended, this avoids the need for regular bâtonnages during the aging phase, in addition there is an excellent micro-oxygenation that helps to reduce the taste of the wood.