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Reference: pr#0119
Brand: Pasqua Wijnhuis
Villa Borghetti Valpolicella Ripasso
area Italy, Veneto, ValpolicellaGrape Corvina 60 % , Rondinella 20 % , Corvinone 10 % , Negrara 10 %Bottle 0.75 lAlc perc 13.5 %Winery Pasqua, Villa BorghettiFood grilled meats, spicy cheesesAllergens SulfiteThis Valpolicella that has been in contact with the fermented skins of the Amarone, with some residual sugars in it,...
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Reference: bu#0058
Brand: Cantine di Ora
Amicone Cantine di Ora
area Italy, Venicegrape variety Corvina , Molinara , RondinellaBottle 0.75 lAlc perc 14.5 %Winery Cantine di OraFood strong cheeses, red meat, game dishesAllergens SulfiteYear 2018
Price €9.70 Regular price €10.70
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Reference: pr#0038
Brand: vallformosa
Vallformosa Cava Brut
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...
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Reference: bu#0057
Brand: castel wine
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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.
Price €9.45
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Domaine Fouassier Clos Paradis Sancerre
| area | France, Loire |
| Grape | Sauvignon Blanc |
| Bottle | 0.75 l |
| Alc perc | 12.5 % |
| Winery | Domaine Fouassier |
| Food | asparagus, white fish, goat cheese, crustaceans and shellfish |
| Allergens | Sulfite |
Domaine Fouassier is today one of 10 wine producers with a residential area in the village of Sancerre itself and the only producer to be certified biodynamic. Historically, Domaine Fouassier was a minor 'revolutionary' in the Loire and was, among other things, the first manufacturer to use copper and sulfur in the area to combat odium and mildew. They were also the first to focus on terroir-driven wines and separate each vineyard/soil separately.
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Description
Domaine Fouassier
Sancerre
area
Sancerre is located in the eastern part of the Loire Valley, southeast of Orléans. Almost the entire attraction is on the west bank of the river, above the town of Pouilly-Fumé. The area is mainly associated with Sauvignon Blanc , although Pinot Noir makes up 20 % of the area 's production.
Sancerre Blanc received AOC status in 1936, while the red wines were created in 1959. The area is in the same geological limestone formation as Champagne and Chablis with variation across limestone, chalk, clay, gravel and flint.
bottoms
Single vineyard with south facing plots on slopes of calcareous soil composed of Buzançais and Kimmeridge limestone. The vines are 20-40 years old. Naturally low yield of 50 hl / ha
Many Sancerre wines play on the aromatic, Fouassier wines are more terroir driven with a muted nose. The calcareous soil is clearly evident in the wine and has aromas of white flowers, citrus and white peach hints.
The wine is medium-bodied with lots of fruit and a clear mineral touch. It is perfect for dishes with red fish, most of them shellfish, white fish with butter sauce, asparagus, salads and goat cheese.
Product Details
pr#0107
289810003006
Data sheet
- Country
- France
- Wine Color
- White wine
- Grape variety White
- Sauvignon Blanc
- Alcohol %
- 12.5 %
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| area | France, Loire |
| Grape | Sauvignon Blanc |
| Bottle | 0.75 l |
| Alc perc | 12.5 % |
| Winery | Domaine Fouassier |
| Food | asparagus, white fish, goat cheese, crustaceans and shellfish |
| Allergens | Sulfite |
Domaine Fouassier is today one of 10 wine producers with a residential area in the village of Sancerre itself and the only producer to be certified biodynamic. Historically, Domaine Fouassier was a minor 'revolutionary' in the Loire and was, among other things, the first manufacturer to use copper and sulfur in the area to combat odium and mildew. They were also the first to focus on terroir-driven wines and separate each vineyard/soil separately.