Misc Bio-wines – Herdenstam Wine Merchant

maj 2, 2020september 14, 2020

Magia Fiore

Bianco Spumante Dolce

The Winery
The winery was founded by Pietro Tonon in 1936 and the Tonon family have handed down his techniques through a good three generations. The name Camúl originates from a small piece of land situated in the hilly area of Carpesica, not far from Vittorio Veneto (in the province of Treviso) where the original family cultivated the very best of its wine production from the early 1900s. The winery has been able to retain the excellent levels of quality achieved in the past and, at the same time, continuously make progress by improving production techniques with the new and enjoyable sensations that they bring. Today Camúl wines, enhanced with a modern twist by Loris Tonon and his staff, still embody the excellence of the company while creating a fine niche wine. The company is part of the consortium for the protection of Prosecco di Conegliano-Valdobbiadene D.O.C.G . The three key words that mark our Camúl line: Tradition: the Tonon family have continued to be faithful to Pietro Tonon’s techniques through three generations. Respect:the winery shares and preserves the strong values entrenched in the land: winemaking excellence is obtained through constant research, careful attention to the vines, selections made at harvest time and continuous monitoring of the entire production system. All in the name of tradition and care. Quality: the process concludes with a stringent analytical gustatory test aimed to certify the wine properties and characteristics before it goes to market.

The Winery

The winery was founded by Pietro Tonon in 1936 and the Tonon family have handed down his techniques through a good three generations. The name Camúl originates from a small piece of land situated in the hilly area of Carpesica, not far from Vittorio Veneto (in the province of Treviso) where the original family cultivated the very best of its wine production from the early 1900s. The winery has been able to retain the excellent levels of quality achieved in the past and, at the same time, continuously make progress by improving production techniques with the new and enjoyable sensations that they bring.
Today Camúl wines, enhanced with a modern twist by Loris Tonon and his staff, still embody the excellence of the company while creating a fine niche wine. The company is part of the consortium for the protection of Prosecco di Conegliano-Valdobbiadene D.O.C.G . The three key words that mark our Camúl line: Tradition: the Tonon family have continued to be faithful to Pietro Tonon’s techniques through three generations. Respect:the winery shares and preserves the strong values entrenched in the land: winemaking excellence is obtained through constant research, careful attention to the vines, selections made at harvest time and continuous monitoring of the entire production system. All in the name of tradition and care. Quality: the process concludes with a stringent analytical gustatory test aimed to certify the wine properties and characteristics before it goes to market.

The Sommelier notes:

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maj 2, 2020maj 25, 2020

Domaine Mersiol Riesling Grand Cru Frankstein 2013 – SLUTSÅLD!

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Family

Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Sommelier notes:
[x] In 1976, when the appellation “Grand Cru Frankstein” commenced, it was awarded to the best terroir of the region. It is limited to 56 hectares of land between 220 and 310 meters in altitude, facing southeast for maximum morning sunshine. The soil is granite in origin, ensuring the vines retain warmth and have good drainage. Riesling, Pinot Gris and Gewurztraminer and ideally suited to Frankstein growing conditions. These wines are at their best after a few years cellaring. Riesling is delicate, mineral and offers intense yet fine floral aromas. [x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil. [x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites. [x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc. [x] 30 year old vines [x] 45 Acres [x] Double Guyot pruning [x] hand picked [x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month with wild yeast. [x] Tasting: A dry, lively and refreshing Riesling with elegant lime, grapefruit an peach aromas. The typical minerality from the terroir brings purity to the palate. The final is zesty, giving an aromatic complexity and finesse. [x] Food matching: A perfect gastronomic wine to accompany oysters, fish, shellfish, seafood, and, of course, Alsace Choucroute. (”Coq au Riesling”, ”Clams with Lemon Grass”, ”Lemon Dill Fish”, ”Wrapped Trout with Rosemary”…) [x] 92 p Wine Enthusiast [x] Technical analysis: Alcohol : 11,90% vol., Residual sugar : 8,90g/L, Tartaric acidity : 6,75g/L

The Sommelier notes:

[x] In 1976, when the appellation “Grand Cru Frankstein” commenced, it was awarded to the best terroir of the region. It is limited to 56 hectares of land between 220 and 310 meters in altitude, facing southeast for maximum morning sunshine. The soil is granite in origin, ensuring the vines retain warmth and have good drainage. Riesling, Pinot Gris and Gewurztraminer and ideally suited to Frankstein growing conditions. These wines are at their best after a few years cellaring. Riesling is delicate, mineral and offers intense yet fine floral aromas.
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] 30 year old vines
[x] 45 Acres
[x] Double Guyot pruning
[x] hand picked
[x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month with wild yeast.
[x] Tasting: A dry, lively and refreshing Riesling with elegant lime, grapefruit an peach aromas. The typical minerality from the terroir brings purity to the palate. The final is zesty, giving an aromatic complexity and finesse.
[x] Food matching: A perfect gastronomic wine to accompany oysters, fish, shellfish, seafood, and, of course, Alsace Choucroute. (”Coq au Riesling”, ”Clams with Lemon Grass”, ”Lemon Dill Fish”, ”Wrapped Trout with Rosemary”…)
[x] 92 p Wine Enthusiast
[x] Technical analysis: Alcohol : 11,90% vol., Residual sugar : 8,90g/L, Tartaric acidity : 6,75g/L

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maj 2, 2020september 9, 2020

Bioweingut Hofer Biosecco Riesling

Weinviertel

The Family
The Philosophy: Unique, distinctive wine that reflects the soil, the climate, the vintage and the people who made the wine can only be created with and in nature. Hofer family takes care of the vineyards according to organic biological guidelines, without the use of chemical pesticides and fertilizers. The result is wines with depth, complexity, sophistication, calm and potential. Taking what comes and making the best of it is their motto. Pesticides and fertilizers separate the vines from their soil, the cosmos and the other fellow creatures. The result is uniform wines that are the same all over the world. Great wine can only be created with nature and never in the struggle against it. They cultivate a total of 30 hectares of vineyards. Their vineyards are planted with: 53% Grüner Veltliner, 15% Zweigelt, 10% Riesling, 8% Welschriesling, 4% St. Laurent, 1% Pinot Blanc, 9% consist of a mixed set, yellow muscatel and red mushroom-tolerant varieties. The grapes are harvested by hand from late September to early November.

The Family

The Philosophy: Unique, distinctive wine that reflects the soil, the climate, the vintage and the people who made the wine can only be created with and in nature. Hofer family takes care of the vineyards according to organic biological guidelines, without the use of chemical pesticides and fertilizers. The result is wines with depth, complexity, sophistication, calm and potential. Taking what comes and making the best of it is their motto. Pesticides and fertilizers separate the vines from their soil, the cosmos and the other fellow creatures. The result is uniform wines that are the same all over the world. Great wine can only be created with nature and never in the struggle against it. They cultivate a total of 30 hectares of vineyards. Their vineyards are planted with: 53% Grüner Veltliner, 15% Zweigelt, 10% Riesling, 8% Welschriesling, 4% St. Laurent, 1% Pinot Blanc, 9% consist of a mixed set, yellow muscatel and red mushroom-tolerant varieties. The grapes are harvested by hand from late September to early November.

The Sommelier notes:
[x]

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maj 2, 2020maj 25, 2020

Domain Mersiol Gewurtztraminer 2018

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Family

The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil. [x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites. [x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc. [x] Grape variety : 100% Gewurztraminer [x] Terroir : granite [x] Vine age : 25 years [x] Surface : 90 ares [x] Densité : 5000 vines / hectare [x] Yield : 45 hl / ha [x] Pruning: Double Guyot [x] Harvest: hand picked [x] Viticultural method : Agriculture Biologique (Ecocert certification) [x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month. [x] Tasting: Full-bodied and well structured, it develops a rich aroma of flowers (rose), spices and exotic fruit (lychee, mango). The palate is off-dry and powerful with a long finish. Food matching: It is perfect as an aperitif or with ethnic cuisine, spice (”Red Thai chicken curry with jasmine rice”, ”sweet & sour chicken with pineapple”), with strong cheeses (Blue cheese, Munster…) or with orange (canard à l’Orange or salade).

The Sommelier notes:

[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Gewurztraminer
[x] Terroir : granite
[x] Vine age : 25 years
[x] Surface : 90 ares
[x] Densité : 5000 vines / hectare
[x] Yield : 45 hl / ha
[x] Pruning: Double Guyot
[x] Harvest: hand picked
[x] Viticultural method : Agriculture Biologique (Ecocert certification)
[x] Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month.
[x] Tasting: Full-bodied and well structured, it develops a rich aroma of flowers (rose), spices and exotic fruit (lychee, mango). The palate is off-dry and powerful with a long finish.
Food matching: It is perfect as an aperitif or with ethnic cuisine, spice (”Red Thai chicken curry with jasmine rice”, ”sweet & sour chicken with pineapple”), with strong cheeses (Blue cheese, Munster…) or with orange (canard à l’Orange or salade).

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maj 2, 2020september 3, 2020

Rosso del Camul Cabernet Sauvignon & Pinot Noir 2012

Venetia

The Winery
The winery was founded by Pietro Tonon in 1936 and the Tonon family have handed down his techniques through a good three generations. The name Camúl originates from a small piece of land situated in the hilly area of Carpesica, not far from Vittorio Veneto (in the province of Treviso) where the original family cultivated the very best of its wine production from the early 1900s. The winery has been able to retain the excellent levels of quality achieved in the past and, at the same time, continuously make progress by improving production techniques with the new and enjoyable sensations that they bring. Today Camúl wines, enhanced with a modern twist by Loris Tonon and his staff, still embody the excellence of the company while creating a fine niche wine. The company is part of the consortium for the protection of Prosecco di Conegliano-Valdobbiadene D.O.C.G . The three key words that mark our Camúl line: Tradition: the Tonon family have continued to be faithful to Pietro Tonon’s techniques through three generations. Respect:the winery shares and preserves the strong values entrenched in the land: winemaking excellence is obtained through constant research, careful attention to the vines, selections made at harvest time and continuous monitoring of the entire production system. All in the name of tradition and care. Quality: the process concludes with a stringent analytical gustatory test aimed to certify the wine properties and characteristics before it goes to market.

The Winery

The Sommelier notes:
[x] 50% Cabernet Sauvignon and 50% Pinot Nero made with single-variety vinification. The low yield per hectare (80-90 quintals grape, 60-65% wine) guarantees high standards of quality for both wines. [x] Stony soil along the river Piave, between Conegliano and Treviso. [x] “In rosso”, the must stays in contact with skins for about 15 days and it is then stored in special tanks for 10 more days at a temperature of 25-27 °C. [x] Pinot Nero and Cabernet Sauvignon mature separately in Slavonian oak barrels for about 18/24 months. They are then bottled together and the wine refines in the bottle for 6/8 months. A group of experts tastes the wine thus obtained before it is put on sale. [x] Tasting notes: Deep ruby red colour with violet nuances. Delicate talc aroma, with hints of cherry and liquorice. [x] Food pairing: Perfect with roast, red meat and game. Recommended as a meditation wine. [x] Serving temperature: 18-20 °C. 18-20 °C. The wine should be uncorked half an hour before consumption and poured into a decanter. [x] Alcohol content: 13,50% vol. Total acidity: 5,50 g/l, Sugar: 3 g/l.

The Sommelier notes:

[x] 50% Cabernet Sauvignon and 50% Pinot Nero made with single-variety vinification.
The low yield per hectare (80-90 quintals grape, 60-65% wine) guarantees high standards of quality for both wines.
[x] Stony soil along the river Piave, between Conegliano and Treviso.
[x] “In rosso”, the must stays in contact with skins for about 15 days and it is then stored in special tanks for 10 more days at a temperature of 25-27 °C.
[x] Pinot Nero and Cabernet Sauvignon mature separately in Slavonian oak barrels for about 18/24 months. They are then bottled together and the wine refines in the bottle for
6/8 months. A group of experts tastes the wine thus obtained before it is put on sale.
[x] Tasting notes: Deep ruby red colour with violet nuances. Delicate talc aroma, with hints of cherry and liquorice.
[x] Food pairing: Perfect with roast, red meat and game. Recommended as a meditation wine.
[x] Serving temperature: 18-20 °C. 18-20 °C. The wine should be uncorked half an hour before consumption and poured into a decanter.
[x] Alcohol content: 13,50% vol. Total acidity: 5,50 g/l, Sugar: 3 g/l.

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maj 2, 2020maj 25, 2020

Erbaluna Barbera d’Alba 2017

Piedmont

The Family
When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time. From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas. And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Family

When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time.
From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas.
And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Sommelier notes:
[x] Denominazion: Denominazione di Origine Controllata [x] Pruning: Guyot [x] Varietal: Barbera 100% [x] Harvest period: hand-picking with selection at the end of September [x] Yield per hectare: 10000 Kg/Ha max. by law. [x] Vinification: 10-14 days floating cap and 4 – 6 daily pumpings. [x]. Maturation: in various barrels from 500 or 750 liters up to 30 barrels or 33 Hl. [x] Sensory characteristics: Deep ruby color with garnet. The perfume is vinous, with hints of ripe fruit that give way, over time, to spicy. The taste is dry, with good acidity and strong body. Pairings: smoked meats, pasta with meat sauce, game and medium-aged cheeses.

The Sommelier notes:

[x] Denominazion: Denominazione di Origine Controllata
[x] Pruning: Guyot
[x] Varietal: Barbera 100%
[x] Harvest period: hand-picking with selection at the end of September
[x] Yield per hectare: 10000 Kg/Ha max. by law.
[x] Vinification: 10-14 days floating cap and 4 – 6 daily pumpings.
[x]. Maturation: in various barrels from 500 or 750 liters up to 30 barrels or 33 Hl.
[x] Sensory characteristics: Deep ruby color with garnet. The perfume is vinous, with hints of ripe fruit that give way, over time, to spicy. The taste is dry, with good acidity and strong body. Pairings: smoked meats, pasta with meat sauce, game and medium-aged cheeses.

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maj 2, 2020maj 25, 2020

Vini Tonon Sauvignon Blanc 2016

Friuli-Venezia-Giulia , Friuli Grave

The Winery
The company, established in 1936 by Pietro Tonon, follows his important teachings: constant research, great attention to the vineyards, vintage selection and careful processing to take wine to the tasting. Today this is backed by technological innovations with respect to tradition and the product. The ageing and maturation of our best wines take place in small oak casks. Our company belongs to the association for the protection of Conegliano Valdobbiadene D.O.C.G. since its foundation. From the heart of Conegliano Valdobbiadene D.O.C.G. land: the production zone includes a territory comprising 15 communes. The vines are grown only on the sunniest part of the hills, at a height between 50 and 500 metres above sea level. In order to protect the excellence of this heritage donated to man by nature, in 2010 the appellation D.O.C. has been upgraded to D.O.C.G., a guarantee of prime quality for each bottle.

The Winery

The company, established in 1936 by Pietro Tonon, follows his important teachings: constant research, great attention to the vineyards, vintage selection and careful processing to take wine to the tasting. Today this is backed by technological innovations with respect to tradition and the product. The ageing and maturation of our best wines take place in small oak casks. Our company belongs to the association for the protection of Conegliano Valdobbiadene D.O.C.G. since its foundation. From the heart of Conegliano Valdobbiadene D.O.C.G. land: the production zone includes a territory comprising 15 communes. The vines are grown only on the sunniest part of the hills, at a height between 50 and 500 metres above sea level. In order to protect the excellence of this heritage donated to man by nature, in 2010 the appellation D.O.C. has been upgraded to D.O.C.G., a guarantee of prime quality for each bottle.

The Sommelier notes:
[x] 100% Sauvignon [x] Soil: Clayey alluvium [x] Slow fermentation without skins in 15/20 days at low temperature. At the end of this process the wine is stored in thermo conditioned tanks until bottling. [x]Light straw yellow colour and greenish nuances, well-balanced body. With the passing of time its strong aroma reminds of pepper, sage and mint.

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maj 2, 2020maj 25, 2020

Vini Tonon Cabernet Franc 2016

Piave, Venezia

The Winery
The company, established in 1936 by Pietro Tonon, follows his important teachings: constant research, great attention to the vineyards, vintage selection and careful processing to take wine to the tasting. Today this is backed by technological innovations with respect to tradition and the product. The ageing and maturation of our best wines take place in small oak casks. Our company belongs to the association for the protection of Conegliano Valdobbiadene D.O.C.G. since its foundation. From the heart of Conegliano Valdobbiadene D.O.C.G. land: the production zone includes a territory comprising 15 communes. The vines are grown only on the sunniest part of the hills, at a height between 50 and 500 metres above sea level. In order to protect the excellence of this heritage donated to man by nature, in 2010 the appellation D.O.C. has been upgraded to D.O.C.G., a guarantee of prime quality for each bottle.

The Winery

The Sommelier notes:
[x] 100% Cabernet Franc. Robust vine with inconstant production. [x] Manual harvest. Fermentation: the must is in contact with the skins for about 10/12 days at a temperature of 28/30°C to facilitate the dissolution of colouring substances and tannins in the grape skins. [x] Stored in stainless steel tanks, followed by 10/12 months light maturation in oak casks and ageing in bottle. [x] Intense red colour with light garnet nuances. Well-balanced body with herbaceous aroma of wild fruits. The ageing increases its personality.

The Sommelier notes:

[x] 100% Cabernet Franc. Robust vine with inconstant production.
[x] Manual harvest. Fermentation: the must is in contact with the skins for about 10/12 days at a temperature of 28/30°C to facilitate the dissolution of colouring substances and tannins in the grape skins.
[x] Stored in stainless steel tanks, followed by 10/12 months light maturation in oak casks
and ageing in bottle.
[x] Intense red colour with light garnet nuances. Well-balanced body with herbaceous
aroma of wild fruits. The ageing increases its personality.

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maj 2, 2020maj 25, 2020

Domaine Mersiol Riesling 2018

Alsace

The Family
Located on the hillsides of Dambach-la-ville in the Alsace region of northeastern France, the Mersiol family heritage dates back to the 18th century. The first bottle has been sold in 1946. In 1960, the Estate was expended with the marriage of Guy Mersiol to Anne-Lise Ruhlmann whose family owned an adjoining Estate. These wines are now sold as “Domaine Mersiol”. 12 hectares are now planted; 3.5 of which are classified as Grand Cru Frankstein. All wines are Estate grown, vinified and bottled. Joined by their son Stéphane in 2000, the Estate is now cultivated on an organic way (started in 2006) to extract the delicate minerality from our terroir made out of granite. The family firmly believe that the quality of their wine depends above all on the quality of the vines, they cultivate the vineyards in an ecological way without any use of herbicides, pesticides or any chemical fertilizer. In order to fertilize the soils, they have theuir own flock of sheep that takes cares of the vineyards after the harvest. 100% organic vines & wines (Ecocert certification) their ecological production management system promotes and enhances biodiversity, paying particular attention to the health of the soil. This biodiversity makes for excellent soil structure by providing a complex root system at varied depths. These roots (as well as their breakdown) provide organic material and aerate the soil. This in turn promotes microbial activity.

The Family

The Sommelier notes:
[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil. [x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites. [x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc. [x] Grape variety : 100% Riesling [x]Terroir : granite [x] Vine age : 40 years [x] Surface : 220 ares [x] Densité : 4500 vines / hectare [x] Yield : 55 hl / ha [x] Pruning: Double Guyot [x] Harvest: hand picked [x] Viticultural method : Agriculture Biologique (Ecocert certification) Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month [x] Tasting: A dry distinguished Riesling with elegant citrus fruit notes like lemon and grapefruit. The palate shows a refreshing minerality with white flower aromas. [x] Food matching: A gastronomic wine to accompany fish, shellfish, seafood, white meats and, of course, Alsace Choucroute. (”Cedar Plank Fish with Citrus Horseradish Crust”, ”Shrimp with Mustard Seeds and Ginger”…)

The Sommelier notes:

[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Riesling
[x]Terroir : granite
[x] Vine age : 40 years
[x] Surface : 220 ares
[x] Densité : 4500 vines / hectare
[x] Yield : 55 hl / ha
[x] Pruning: Double Guyot
[x] Harvest: hand picked
[x] Viticultural method : Agriculture Biologique (Ecocert certification)
Vinification : cold static clarification during 48 hours after pressing. Slow regulated fermentation in stainless steel between 15 and 18°C during 1 month
[x] Tasting: A dry distinguished Riesling with elegant citrus fruit notes like lemon and grapefruit. The palate shows a refreshing minerality with white flower aromas.
[x] Food matching: A gastronomic wine to accompany fish, shellfish, seafood, white meats and, of course, Alsace Choucroute. (”Cedar Plank Fish with Citrus Horseradish Crust”, ”Shrimp with Mustard Seeds and Ginger”…)

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maj 2, 2020maj 25, 2020

Erbaluna Rosso Without added S02

Piedmont

The Family
When Severino and Andrea finished school in 1985, they decided to continue the family’s work on the land and in the cellar by using organical farming methods, with great respect for the environment. Chemical treatments against parasites were substituted by less toxic substances like powdered sulphur against oidium and copper-sulphate against mildew, or by natural products such as medicinal plant extracts and propolis, control of weeds is carried out by means of machines and by fertilizing with manure or products containing sea weed. Work in the cellar proceeds with the use of natural clarifying agents like bentonite, albumen, gelatine and fish-glue, low doses of sulphurous anhydride (about 60 p.p.m.) are used to respect the E.E.C. STANDARDS. The total land surface covered in grapevines is of 15 hectars and extends all around the wine cellar and family home. The land is of calcareous marls tendentially clayey including layers of sandstone, left by the sea that once covered this land now covered in grapevines. It is in the Rocche vineyard facing south, certainly the most renowned and already known as ”cru” in the XV century, that the ultimate grapes are selected for the Barolo Rocche, and the remainder for small quantities of Langhe Nebbiolo. The low yields per hectare and the great care given to the vineyards lead to a wine production of outstanding structure and undoubtedly lasting in time. From the Le Ghiaie vineyards for the Dolcetto and the Bettola for the Barbera, strong, young wines are selected for immediate consumption, whereas the Barbera La Rosina and the Dolcetto Le Liste, full-bodied and strong, are left a few months, in 30 hl barrels made of durmast, to mature – the same ones normally used for Barolo wine – to obtain a smoother, mature wine suitable for longer conservation in bottles. This is done in order to develop the typical scents and tastes of the vines, trying to improve but not to transform them in the attempt of pursuing constantly changing trends and customs. The ERBALUNA farm is a family-run company, which personally takes care of every aspect of the processing of its products: from the vine to the sale. The harvest takes place by hand, punctual as tradition commands, according to the delicate times of the right ripening, verified daily with careful analysis. Severino and Andrea have inherited the passion and love for this work from various generations of winemakers: tiring, but certainly of great satisfaction when tasting the wines obtained from a benevolent land and many sacrifices. After long months of work in the vineyards, they take care of the grape from the moment it enters the crushing department, up to the bottling of the wine, a period that can last even a few years for wines aged in wood. In the cellar, modern steel barrels join the more traditional oak barrels used for the aging and refinement of the most prestigious wines. In steel wines are born and mature, where aromas and perfumes are defined and excellence is affirmed, a natural meeting place bet[ween modern techniques and ancient culture. It could not be otherwise, because wine needs one and the other to overcome our imagination in taste and aromas. And then the press – destemmer and steel tanks for the fermentation and storage of wines, are flanked by fine oak barrels and precious barriques.

The Family

The Sommelier notes:
[x] Pruning: Guyot [x] Varietal: red grape (Barbera and Dolcetto) [x]. Harvest period: hand-picking with selection in mid September. [x] Yield per hectare: 8000 Kg/Ha [x] Vinification: 8-10 days floating cap and 3-5 daily pumpings. [x] Maturation: there is no aging. [x] Sensory characteristics: Ruby red color with purple hues very intense. The aroma is clean, with notes of fruit and dried flowers. The taste is balanced, with very soft tannins and bitter aftertaste. Pairings: table wine, so to match with white meat, vegetables and young cheeses. To have been consuming in 2/3 years for the year when has been put in bottle.

The Sommelier notes:

[x] Pruning: Guyot
[x] Varietal: red grape (Barbera and Dolcetto)
[x]. Harvest period: hand-picking with selection in mid September.
[x] Yield per hectare: 8000 Kg/Ha
[x] Vinification: 8-10 days floating cap and 3-5 daily pumpings.
[x] Maturation: there is no aging.
[x] Sensory characteristics: Ruby red color with purple hues very intense. The aroma is clean, with notes of fruit and dried flowers. The taste is balanced, with very soft tannins and bitter aftertaste. Pairings: table wine, so to match with white meat, vegetables and young cheeses. To have been consuming in 2/3 years for the year when has been put in bottle.

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