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Food & Beverage Suppliers and Manufacturers

Haselgrove Wines

This wine is produced from a single vineyard in the Northern Adelaide Hills. The fruit is from two blocks in a vineyard at Paracombe &ndash; one easterly facing and the other westerly.
The former contributes flavours of pear and the latter, fresh citrus characters. 	 Chateau name: Haselgrove 	 Brand: First Cut Series 	 Vintage year: 2016 	 Grape varietals and proportions: Pinot Grigio&nbsp; 	 Country of origin: Australia 	 Fruit grown in region(S): Adelaide Hills 	 Food pairing: Spaghetti Vongole 	 Sweetness: dry 	 Alcohol by volume (ABV) %: 12 	 Volume of individual bottle: 15000 	 Unique features: Machine Harvested, Crushed and must chilled, pressed off skins immediately to minimise colour pickup. Settled for 72 hours then racked off lees and fermented with a varietal enhancing yeast. Aged on yeast lees for 2 months, then clarified and bottled early to retain freshness. 	 Reference Price:&nbsp; 91.05 	 Wine Type: Premium Wine  

FC Pinot Grigio

Bodegas Salzillo

Camelot is our most treasured creation, a sweet wine made from overripe grapes that mature naturally on the vine, each bunch capturing the purest essence of Monastrell. Production is extremely limited —no more than 8,000 bottles per year— as only the finest grapes are selected and further dried in the winery to enhance their natural sweetness. Fermentation is carefully halted to preserve the grape’s own sugar, resulting in an elegant, silky wine with a perfectly balanced sweetness that embodies the noble character of Jumilla. VINICULTURE: •ALTITUDE: 720 m. • SOIL: sandy with a limestone mantle on the surface, shallow soil • AGE: 60 years old. • CULTIVATION: dry-farmed, bush vines with extremely low production, 0,5 Kgs per vine. •HARVEST: late October even at the end of November, manual harvesting WINEMAKING Made from 100% Monastrell grapes overripe on the vine itself. This is achieved thanks to the previous harvests leaving only a part of the grapes that will give rise to our Camelot. The grapes are macerated for about fifteen days at low temperatures, producing a fermentation stop due to the addition of alcohol. The must is obtained thanks to a low intensity pressing, and is deposited in the racking vats and then transferred to the barrels to tame its tannins. TASTING ColourIntense cherry color. Nose aromas of overripe fruits such as plum, fig, and raisin, accompanied by woody terpenes thanks to its time in oak. Palate reveals a harmonious balance between sugars and acidity, yielding a wine that is both exuberant and exquisite, leaving a long-lasting trail and a joyful memory. 

Camelot Sweet Red Wine

Casa Vinicola A. Bartali e Figli s.r.l.

   Grape variety: 100% Prugnolo gentile.   Production techniques: harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28&deg;C and 2 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is matured in Slavonia oak casks for 12-18 months and then further matured in the bottle for at least 6 months.   Color: ruby red, verging on garnet with aging.   Bouquet: delicate, intense, with notes of marasca cherry and dry fruit.   Taste: dry, balanced and persistent, slightly tannic.   Alcoholic strength: 13, 5% vol.   Serving suggestions: roasts, braised meats, red meats and game.   Serving temperature: serve at 18-20&deg;C, uncork half an hour before serving.  

Vino Nobile di Montepulciano DOCG

 The Chianti Classico DOCG is produced from 100% Sangiovese grapes and the color of the wine is an intense ruby red. It has a dry taste of great quality and elegance. The bouquet of the wine is intense and fruity, with notes of ripe fruit and spices. The wine is recommended to be served with roasts, braised meats, white and red meats.  	 Type of wine: red. 	 Vintage year: 2011. 	 Age: stainless steel. 	 Country of origin: Italy. 	 Sweetness level: dry. 	 Grape variety: 100% Sangiovese. 	 Production techniques: harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28&deg;C and 3 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting. 	 Color: intense ruby red. 	 Bouquet: intense and fruity, with notes of ripe fruit and spices. 	 Taste: dry, of great quality and elegance. 	 Alcoholic strength: 13% vol. 	 Serving suggestions: roasts, braised meats, white and red meats. 	 Serving temperature: serve at 18-20&deg;C, uncork half an hour before serving. 	 Accept small order.  

Chianti Classico

   Grape variety: 100% Sangiovese.   Production techniques: harvest in the last two weeks of September and the first week of October, vinification with 2 daily pumpings over at controlled temperature for a maceration period of 15 days. After racking the wine is matured for 4 months in oak casks and then further matured in the bottle for at least 2 months.   Color: deep ruby red, verging on garnet with aging.   Bouquet: winy, intense, fine, with scents of ripe red fruits.   Taste: dry, austere, warm, slightly tannic.   Alcoholic strength: 13, 5% vol.   Serving suggestions: roasts, meat stews, cheeses.   Serving temperature: serve at 18-20&deg;C, uncork half an hour before serving.  

Morellino di Scansano DOCG

Casale del Giglio

This Satrico Lazio IGT 2010 comes with a perfect blend of 40% Chardonnay, 40% Sauvignon and 20% Trebbiano Giallo grapes. The grapes are harvested just as they begin to ripen and are vinified separately to ensure that the fresh, distinctive aromas of each variety come through in the final blend. Only the very best bunches are selected and after a careful soft-pressing the free-run juice is separated from the skins.
 
  Temperature is carefully controlled throughout the 7 or 8 days of slow, continuous fermentation. 
  After racking, the new wine matures in stainless steel tanks before it is bottled at the beginning of the following year. 
  Vintage year: 2010. 
  Type of wine: white wine. 
  Name of chateau: Casale Del Giglio. 
  Wine producing region: Lazio. 
  Country of origin: Italy. 
  Sweetness of wine: dry. 
 

Satrico Lazio IGT 2010

Agrilandia Soc Agr. Arl

The Cabernet Franc and Cabernet Sauvignon grapes were picked by hand and were subjected to pre-fermentation cold maceration, to favor the extraction of varietal aromas, colour and the subtler and sweeter tannins.
After racking off the wine was decanted into steel vats and cement tanks for about 10 months. This was followed by further bottle aging of about 12 months.
The wine has a ruby red, intense and bright colour. The nose has a powerful bouquet with intense aromas of dried flowers, red berries, blackberries, maraschino cherries and blueberries. Subtle notes of grass and mountain hay, blended with sweet spices and leather.
The wine is full, rich and flavourful. The tannins are elegant and enveloping and it has a long finish on the nose and palate.
Food pairings: ideal for pasta fish with red sauces, pasta dishes with meat, white and red meat dishes.

Fortulla 

 This Petit Manseng Lazio IGT 2010 uses the optimal acidity of 100% fully ripe Petit Manseng grapes, which&nbsp;guarantees the varietal character of this aromatic white wine. After crushing, the grapes are chilled to 7-8˚C and allowed to macerate at this temperature for 10-12 hours. They are then slowly and gently soft-pressed to avoid damaging the skins and sedimentation takes place naturally at 14-16˚C. The spontaneous fermentation enhances the aromatic characteristics of the variety, and yeasts are not added until the second day. 
 
  When fermentation (at 18-20˚C) is over, the new wine is racked and cooled to prevent the onset of fermentation. 
  After several months on the lees, the wine is bottled in March or April of the following year. 
  Vintage year: 2010. 
  Type of grapes: Petit Manseng 100%. 
  Name of chateau: Casale Del Giglio. 
  Wine producing region: Lazio. 
  Country of origin: Italy. 
  Sweetness of wine: dry. 
 

Petit Manseng Lazio IGT 2010

Azienda Agricola Casa Roma SS Societa Agricola

Malanotte Piave D.O.C.G. Wine
&ldquo;MALANOTTE&rdquo; is a charming medieval hamlet in Tezze Di Piave which gives its name to this, one of the most distinctive versions of Raboso Del Piave

Technical Information 	 Town of Production: Campo di Pietra 	 Variety: Raboso Piave 	 Training System: Guyot 	 Harvest Period: Early November 	 Yield Per Hectare: 8,000 Kg 	 Fermentation: 20 days in stainless steel vats, partly in contact with the skins 	 Aging: 24 months in large oak casks with a part of the wine coming from rack dried grapes and 12 months in the bottle 	 Alcohol Content: 13% Vol 	 Total Acidity: 6,5 g/l  
Sensorial Qualities 	 Colour: Ruby red with garnet red highlights 	 Bouquet: Recalls of marasca cherry, black berry, cherry and blueberry 	 Flavour: Austere, sapid and characteristic 	 Serving Temperature: 18-20 &deg;C  
Sizes Available 	 Classic 0,75 l  

Malanotte Piave D.O.C.G. Wine

Richard SAS

 	 Chateau Name: Ch&acirc;teau La Nerthe 	 Brand /series name: Ch&acirc;teau La Nerthe Chateayneuf-du-pape Rouge 	 Wine Type: Premium Wine 	 Vintage: 2013 	 Age: 53 % in oak barrels for 12 months &amp; 47 % in oak casks 	 Grape Varietal or Varietals and proportions:	 		 Grenache Noir 43% 		 Syrah 30% 		 Mourv&egrave;dre 22% 		 Cinsault 5% 	 	 	 Country of Origin: France 	 Fruit grown in region(S): Chateauneuf-du-pape AOC 	 Food Pairing: Rack of Lamb, rosemary juice 	 Sweetness: Dry 	 Alcohol by volume (ABV): 14.50% 	 Volume of individual bottle: 750ml 	 Information about the Wine:	 		 Our grapes are hand picked, fully ripe just to keep their balance and their full aromatic expression. They are sorted on a table and destemmed. The maceration begins with a phase of cold pre-fermentation of 12 to 24 hours. Then the alcoolic fermentation occurs. The yeasts who ensure the fermentation are wild yeasts coming from our vineyard. The temperature is controlled throughout the fermentation. Pumping overs and punching downs, which intensity is defined by tasting the must everyday are produced during fermentation to ensure the best extraction of the berries compounds. The maceration lasts 18 to 20 days. At the end, the wines are racked into concrete tanks for the malolactic fermentation. When this second fermentation is complete, our cuv&eacute;e will be racked in our big casks for 12 months of ageing before blending will be done. A superb 2013 with deep garnet color and purple hints. Black cherry, strawberry, red and black fruits in the nose. Expression of cedar, sandalwood, complemented with a touch of balsamic. The palate is soft, smooth, well balanced with freshness. The finish is elegant, round with delicate tannins. This vintage can be enjoyed on its youth for the red fruits, sweet spices and softness but you can also imagine to enjoy this wine in the coming 4-5 years for its depth and richness. 	 	 	 Award / Qualification received / Wine rating:	 		 Wine Advocate, J. Dunnuck 89+ 		 Vinous, J. Raynolds, 91 pts 		 jamessuckling.com 93 pts 	 	  

Château La Nerthe Rouge 2013

Mare Magnum Srl

 Type: 
Dry white wine

 Origin:
 100% Riverland, South Australia

 Grape variety:
 Moscato 100%

 Description:
 The nose shows a light, refreshing wine perfumed floral characters and a hint of citrus. Overall the palate is fresh, fruity and lively with delicate peach and citrus flavors, sweet but not cloying with a nicely balanced acid and a zesty spritz. Perfect as an aperitif or pair it with Asian food.

Winemaker's Comment:
The grapes for this wine were machine harvested in the cool of the morning. After crushing, the must was drained, gently airbag pressed and immediately the free run juice only was cold settled at ultra-low temperatures. This juice was then fermented at low temperatures using carefully selected yeast strains as to not overpower but bring out the delicate varietal characters without increasing phenolic. The fermentation was arrested just prior to achieving dryness, leaving a wine with some residual sugar. This wine was then racked with it&acute;s fine yeast lees to add complexity and maintain fruity freshness. The wine was subsequently cold stabilized and filtered ready for bottling. 


Turtle Dreaming Semillon Chardonnay

Az. Agr. La Farra s.s. Soc. Agr.

The Valdobbiadene Prosecco Superiore DOCG is an extra -dry sparkling wine made&nbsp;from 100% Glera grapes from the vines on the high hills of Farra di Soligo. The sparkling wine reveals a fragrant aroma and a harmonious, vivid taste. The delicious sparkling wine is the perfect aperitif for your next party.
   Limey soil, with the &quot;Double-arched cane&quot; cultivation method used.   Fermentation without the skins with delicate pressing and slow fermentation for about 15 days, at a controlled temperature of 18-20 degree Celsius.   The wine is then racked and kept in special stainless steel vats at controlled low temperatures.   Charmat method, which is traditionally used for young, delicate and aromatic wines.   Second fermentation in pressurized vats lasts 25-30 days at a controlled temperature of 16-18 degree Celsius, and maturing varies between 2 and 3 months, again in pressurized vats.   Country of origin: Italy.   Grape varietal: 100% Glera.  

Valdobbiadene Prosecco Superiore DOCG

Vins Rijckaert

 	 Chateau Name: RIJCKAERT 	 Wine Type: Premium wine 	 Vintage: 2016 	 Grape Varietal or Varietals and proportions: 100% Chardonnay 	 Country of Origin: France 	 Fruit grown in region(S): BOURGOGNE 	 Food Pairing: Goat cheese, poultry, veal, grilled fishes, oysters, &hellip; 	 Sweetness: Dry 	 Alcohol by volume (ABV): 13.00% 	 Volume of individual bottle: 750ml 	 Information about the Wine: 	 This wine is done with a blend of several plots of old vines (50 y.o. as an average) that we have selected, from the area of the villages of Fuiss&eacute; (at the South of M&acirc;con) and Burgy and Cruzille (at the North of M&acirc;con). These locations offer pure and elegant Chardonnays. Rational and sustainable vineyard management. Hand harvested. Spontaneous fermentations . The fermentations and ageing are completely done into oak barrels that are 6 to 10 wines old . 25% of more recent barrels. The ageing duration is 12 months. No racking and no stirring, in order to preserve the purity of the structure and the typicality of the terroir  

Mâcon-Villages Vieilles Vignes 2016

Bodegas Piqueras SA

 	 Chateau Name: BODEGAS PIQUERAS, S.A. 	 Wine Type: Fine Wine 	 Vintage: 2013 	 Age: 12 months american oak 	 Grape Varietal or Varietals and proportions: 50% monastrell, 30% garnacha tintorera, 20% tempranillo 	 Country of Origin: Spain 	 Fruit grown in region(S): D.O.P. Almansa 	 Food Pairing: 	 The Reserva red wine goes well with red meats dishes of all kinds, game birds, and also grilled fish dishes. 	 Sweetness: Dry 	 Alcohol by volume (ABV) %: 14 	 Volume of individual bottle: 750ML 	 Unique selling points of wine: 	 Old dry-farmed bush vines of 45-65 years of age, unique terroir and unique grapes from the region, award winning, top selling spanish wine in many key markets, exceptional value for money 	 Information about the Wine: 	 High-altitude Monastrell, Garnacha Tintorera and Tempranillo grapes are sourced from dry-farmed 45-65-year-old bush vines from our best vineyard plots. Grapes are harvested from the beginning of September (Tempranillo) to the end of October (Monastrell) followed by a hand-selection of the ripest bunches at the winery and maceration and fermentation of each variety separately during three to four weeks at 27-28 &deg;C. The young wine of each variety is racked several times to remove the heaviest lees and then stored in stainless steel tanks for 8-10 months prior to blending the various varieties and ageing the wine for 12 months in 300 litre fine grain medium-toasted American oak casks. The wine is then bottled after undergoing gentle filtration and aged for a minimum of 9-12 months in bottle prior to release. 	 Award / Qualification received / Wine rating: 	 GOLD &ndash; Berliner Wein Trophy 2016 (2013 vintage). 	 SILVER &ndash; Mundus Vini 2016 (2013 vintage). 	 SILVER &ndash; Mundus Vini 2015 (2012 vintage). 	 GOLD &ndash; Mundus Vini 2014 (2011 vintage).  

Castillo De Almansa Reserva

Valdobbiadene Prosecco Superiore DOCG is made&nbsp;from 100% Glera grapes grown on the high hills of Farra di Soligo in Italy. The wine is fermented by the charmat method, which is usually used for young, delicate and aromatic wines. The extra-dry sparkling wine pairs well with light dishes, salads, sushi, etc.
   Rive di Farra di Soligo Millesimato 2011.   Created from a &quot;Cru&quot; of grapes coming from the vine on the high hills of Farra di Soligo, cultivated directly by the firm LA FARRA.   Limey soil, with the &quot;Double-arched cane&quot; cultivation method used.   Fermentation without the skins with delicate pressing and slow fermentation for about 15 days at a controlled temperature of 18 degree Celsius.   The wine is then racked and kept in special stainless steel vats at controlled low temperatures.   Second fermentation in pressurized vats lasts 25-30 days at a controlled temperature of 16-18 degree Celsius and maturing varies between 2 and 3 months, again in pressurized vats.   Country of origin: Italy.   Grape varietal: Glera.   Vintage year: 2011.  

The Chianti DOCG is produced from 80% Sangiovese, 20% Canaiolo grapes and has a bright, brilliant ruby red color. It has a harmonious, round and very elegant taste with a fine and fragrant bouquet. This wine is ideal for serving with roasts, braised meats, white and red meats. 	 Type of wine: red. 	 Vintage year: 2012. 	 Age: stainless steel. 	 Country of origin: Italy. 	 Sweetness level: dry. 	 Grape variety: 80% Sangiovese, 20% Canaiolo. 	 Production techniques: harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28&deg;C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting. 	 Color: bright, brilliant ruby red. 	 Bouquet: fine and fragrant with notes of fresh fruit. 	 Taste: harmonious, round and very elegant. 	 Alcoholic strength: 12, 5% vol. 	 Serving suggestions: roasts, braised meats, white and red meats. 	 Serving temperature: serve at 18-20&deg;C, uncork half an hour before serving. 	 Bottle: available in Bordolese bottle, half Bordolese, Magnum and Fiasco Paglia (straw-covered flask). 	 Accept small order.  

Chianti

Tokara

TOKARA Director&rsquo;s Reserve Red 2014
The wine has stunning depth of colour. Displaying intense garnet centre and a ruby rim. The nose is shy at first then opens up to a melange of red and black fruits with hints of dried herbs, Eucalyptus, cedar wood and graphite. The wine enters the palate with amazing clarity. The flavours are those of dark cherries, raspberries and black currant. There is a hint of herbal spice on the mid-palate which leads to fine, firm tannins on the finish. 	 Alc. Vol %: 14.5% 	 Residual Sugar: 2.0g/L 	 Total Acidity: 6.1g/L 	 p H: 3.59  ORIGIN
This wine is a blend of 67% Cabernet Sauvignon, 16% Merlot, 7% Petit Verdot, 5% Cabernet franc and 5% Malbec. The grapes originated from TOKARA&rsquo;s premium vineyards on the slopes of the Simonsberg Mountain. CROPPING AND HARVESTING Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 5 and 10 t/ha. The grapes were hand picked at optimal ripeness between the 9th March and the 11th April.

WINEMAKING
The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of twenty-two months in 57% new French oak - the rest being older French oak barriques. During maturation the wines received five racking&rsquo;s, all done barrel to barrel. The wine was bottled in January 2014 after a light egg white fining and without filtration. 28 000 bottles were produced.

TASTING NOTES
The wine has stunning depth of colour. Displaying intense garnet centre and a ruby rim. The nose is shy at first then opens up to a melange of red and black fruits with hints of dried herbs, Eucalyptus, cedar wood and graphite. The wine enters the palate with amazing clarity. The flavours are those of dark cherries, raspberries and black currant. There is a hint of herbal spice on the mid-palate which leads to fine, firm tannins on the finish. This wine drinks well now but will benefit from ageing until 2026. 	 Food pairing: Veal Osso Bucco or Grilled fillet steak served with red wine sauce, bone marrow, shallots and French fries.  

Tokara Director’s Reserve Red Wine

Az. Agr. Magda Pedrini

   From the famous Cortese grapes, the elegant White Wine from Piedmont  Wine making: 
   The free-run juice produced by soft pressing of the whole grapes is inoculated with selected yeasts (S.Cerevisiae) to start the alcoholic fermentation, which is conducted in temperature-controlled stainless steel tanks at around 18&deg;C   The wine is then left on its fine lees, with light stirring. Before the winter it decants naturally, prior to being racked and stabilized to prevent the formation of sediment   In the following spring the wine is bottled, and left to mature in the cellar for 2-4 months The average annual production of this wine is 7,000 Bordeaux bottles (75 cl)   Tasting notes   Color: bright, straw-yellow with appealing greenish highlights   Nose: intense, fragrant and characteristic, with inviting apricot and   citrus fruit overtones on a very fine mineral backdrop   Taste: dry, warm, luscious, round   Analytical data   Alcohol: 12.5 &ndash; 13.0% Vol   Tot. acidity: 5.10 &ndash; 5.30 g/l   PH: 3.15 &ndash; 3.30   Total SO2: 85-95 mg/l   Sugar: 2, 0 &ndash; 3, 5g/l approx   Food pairings   Best served with vegetable and white meat starters, seafood and grilled fish   salads, and pasta dishes   Serving temperature: 8 &ndash; 10&deg; C  

La Piacentina, Gavi Docg del Comune di Gavi 

   Red wine from Barbera and Cabernet Sauvignon grapes.  Wine making:
   After soft pressing and the addition of selected yeasts (S.Cerevisiae), the must   is left to macerate slowly on the skins, with racking and returning. Following   the alcoholic fermentation at a temperature of around 28&deg;C, the wine is drawn   off to separate it from the solids.   The malolactic fermentation then takes place at a controlled temperature,   with the help of selected bacteria. After the winter and several rackings, the   wine is left to mature, partly in 225-litre oak barrels, and the remainder in   stainless steel.   The wine is bottled in the autumn, one year after the vintage, followed by   ageing in the cellar for 4-6 months.   The average annual production is 7,000 Bordeaux bottles (75 cl).  Tasting notes: 
   Color: deep, intense ruby red.   Nose: expansive, vinous and elegant, with slight ethereal and vanilla overtones, and an appealing herby finish.   Taste: dry, full and smooth, with good, elegant structure.  Analytical data: 
   Alcohol: 13, 0 &ndash; 14% Vol.   Tot. acidity: 5, 20 &ndash; 5, 80 g/l.   PH: 3, 45 &ndash; 3, 60.   Total SO2: 80-90 mg/l.   Sugar: 1, 5 &ndash; 2, 5g/l approx.  Food pairings: 
   A fine match for cold cuts, tasty pasta dishes, red meats and mature cheeses.   Serving temperature: 18 &ndash; 20&deg; C.  

Pettirosso, Monferrato Rosso DOC

TOKARA Sauvignon blanc 2017
The wine has a vibrant light straw colour with flecks of green on the rim. There is an abundance of quince, green apples greengage and lemongrass aromas on the nose. The wine enters the palate with concentrated flavours reminiscent of the nose. This wine finishes crisp and dry with slight a saline feel to it leaving one salivating for more. 	 Alc. Vol %: 13.5% 	 Residual Sugar: 2.2g/L 	 Total Acidity: 6.6g/L 	 p H: 3.45  ORIGIN
This is a blend of 98% Sauvignon blanc and 2% Semillon. The grapes originate from the Stellenbosch and Elgin regions. SOILS The soils are Oakleaf formed from decomposed granite with colluvial sandstone. With a high fraction of gravel and friable granite.

SLOPES
South and South west Aspects ranging from 360 to 540 meters above sea level.

CROPPING AND HARVESTING
The vineyards crop at between 4 and 11t/ha and the grapes are harvested at various degrees of ripeness from 20.5 to 23 degrees balling, depending on acid, pH, flavour intensity and profile. All grapes are hand harvested.

WINEMAKING
The grapes are de-stemmed and crushed and pumped directly into our inert (oxygen free) press. Free-run and press juices were separated and settled overnight before being racked off the heavy lees and inoculated for fermentation with selected wine yeasts for fermentation at around 15 degrees Celsius in stainless steel tanks. 5% of the wine ferments in barrel. After fermentation the wine was blended, stabilised and bottled in August 2017. 188 000 bottles were produced.

TASTING NOTES
The wine has a vibrant light straw colour with flecks of green on the rim. There is an abundance of quince, green apples greengage and lemongrass aromas on the nose. The wine enters the palate with concentrated flavours reminiscent of the nose. This wine finishes crisp and dry with slight a saline feel to it leaving one salivating for more. 	 Best drunk before 2022. 	 Food pairing: This wine is best drunk cold on a hot summer&rsquo;s day on its own or it can be served with grilled chicken and fish, fresh oysters or even a light prawn curry  

TOKARA Sauvignon Blanc 2017 Wine

Ochoa Vinedos Y Bodegas

 This is the second red wine of the 8A Series, a new line developed by Adriana. The family surname Ochoa is represented by the number eight&nbsp;(ocho) and the letter A, thereby reading Ocho-a. This idea was originally used by her grandfather Adriano and so in creating her own style of wine under this symbol. My father taught me to understand and appreciate the vineyard and I have made this wine from a selection of three different parcels from our vineyard with the same type of soil, full of stunning stones. That is the reason of the Origen of this wine and thus, the name. The result is a structured red wine with intense fruit and mineral character. The balance of acidity, fruit and oak ageing is marvelous. Each parcel of vineyard selected has a different grape variety and is part of this Origen: Tempranillo: El Secadero, Merlot: La Milla and&nbsp;Cabernet Sauvignon: El Bosque.&nbsp;Tempranillo, Merlot and Cabernet Sauvignon grapes are selected by Adriana in each parcel with the same characteristics: stunning stones. They macerate and ferment in separate vats. The ageing is done in American and French 225L new oak barrels after some racking. Once aged in barrels for 14 months, it rests bottled in our cellar until it is ready to drink. 
 
  Country of origin: Spain. 
  Region: Navarre. 
  Brand name or name of chateau:&nbsp;Ochoa. 
  Grape varietal: Tempranillo, Merlot and&nbsp;Cabernet Sauvignon. 
  Vintage year: 2007. 
  Age: 18 month(s). 
  Sweetness of wine:&nbsp;dry. 
 

8A Origen

Fattoria Giuseppe Savini SRL

 	 Grape Varieties: Chardonnay. Estate grown. 	 Training System: Single cordon. 	 Production Area: Morro d&#39;Oro and Notaresco in the province of Teramo. Vineyards have a south/southeast exposure and average altitude of 300 meters a. s. l. Calcareous-clay soils. 	 Harvest: Second half of August, with harvest &quot;Below the Stars&quot;. 	 Vinification: Soft crushing followed a short stop, about 12 hours, of the pressed (must/peels) at a temperature of 10&deg;C cryo-maceration technique). The drawing off precedes the ermentation at controlled temperature (16&deg;C) for about 12 days. The wine rests in stainless steel tanks at controlled temperature to be then racked and bottled; it follows a short refinement in the bottle. 	 Tasting Notes: The color is straw yellow with golden highlights. The nose offers elegant and intense floral and fruity scents of straw, golden apple and tropical fruit. The palate shows textural richness balanced by fresh acidity with a clean, dry finish. 	 Food Pairing:&nbsp;First and second courses based on fish. Excellent as an aperitif. 	 Alcohol Content: 12.5%. 	 Serving Temperature: 8-10&deg;C. 	 Available Sizes: Lt. 0.75 - LLt. 1,5 (only on request). 	 Winemakers Notes: It is one of the most cultivated vines in the world thanks to its high adaptability. The cryo maceration process makes it possible to extract the primary aromas of the grapes present in the inner part of the peel and to obtain wines h more intense and fruity aromas, extracting a few polyphenols, the first responsible for the bitterness and astringency.  

Young – Rondineto Chardonnay IGT “Sotto Le Stelle” Wine

Champagne Francis Orban

 	 Available in bottles 	 Character traits: This Extra-Brut Blanc de Moirs brings out the purity and fitness of the Pinot Meunier. Completely naturally, it invites you into the exclusive world of Francis Orban Champagnes and our Leuvigny vineyards. 	 Tasting notes: Its subtle golden colour and the fitness of its bubbles evoke the airy sparkle of the Extra-Brut. The bouquet rapidly reveals notes of freshness such as orchard fruits, lending a satisfying sensation. The mouth confirms a certain balance, a beautifully pure harmony and a&nbsp;lasting freshness, with elegance being the halmark of this Champagne. 	 Oenologist&#39;s comments:	 		 To the eye: Its slightly golden shade and the fitness of its bubbles conjure up the purity and nobility of the Pinot Meunier and a very harmonious Champagne. 		 Nose: You will finds notes of fresh orchard fruits evoking authenticity and purity. 		 Mouth: The low dose of sugar reveals an attractive fullness, persistent freshness and a pure, dry finish. 	 	 	 Food and wine pairings: Extra brut will delight you as an aperitif and with simply-expresses dishes such as salmon baked in foil or grilled rib of beef. 	 Certain technical specifications: Wine made drom a blend of 50%of this year&#39;s wine and 50% reserve wine. 	 Dose:3g/| sugar. 	 Ageing: Aged on racks for at least 24 months in our cellars to allow it to express itself fully. 	 Alcohol Content: 12%. 	 Cellaring Potential: 2 to 5 years. 	 Traditional 4000 kilo Conquard press. Induced malolactic fermentation. 	 Vat: stainless steel. 	 Label: adhesive. QR code affixed on back label. 	 Batch Number: oui L04. 	 Harmonised System Code: 22 04 10. 	 Pallet: 80 cases in 8 layers of 10 cases, i.e. a pallet of 480 bottles. 	 Length, 1200mm, width 800mm, height 1430, weight 847kg. 	 RM Identification Number: 29 159-01  

Cuvee Extra Burt

Cuvee Extra Brut 	 Available in bottles 	 Extra Brut enhances the purity and elegance of Pinot Meunier; its low dose of sugar makes it a balanced and harmonious champagne 	 Extra Brut will delight you as an aperitif and with simply-expressed dishes such as salmon baked in foil or grilled rib of beef 	 100% Pinot Meunier 	 Character Traits: This Extra-Brut Blanc de Noirs brings out the purity and finesse of the Pinot Meunier. Completely naturally, it invites you into the exclusive world of Francis Orban Champagnes and our Louvigny vineyards 	 Tasting Notes: Its subtle golden colour and the finesse of its bubbles evoke the airy sparkle of the Extra- Brut. The bouquet rapidly reveals notes of freshness such as orchard fruits, lending a satisfying sensation. The mouth confirms a certain balance, a beautifully pute harmony and a lasting freshness, with elegance being the hallmark of this Champagne 	 Oenologist&#39;s Comments: To the eye: Its slightly golden shade and the finesse of its bubbles conjure up the purity and nobility of the Pinot Meunier and a very harmonious Champagne 	 Nose: You will find notes of fresh orchard fruits evoking authenticity and purity. 	 Mouth: The low dose of sugar reveals an attractive fullness, persistent freshness and a pure, dry finish 	 Food and Wine Pairings: Extra Brut will delight you as an aperitif and with simply-expressed dishes such as salmon baked in foil or grilled rib of beef 	 Certain Technical Specifications: Wine made from a blend of 50% of this year&#39;s wine and 50% reserve wine. Dose: 3g sugar 	 Ageing: Aged on racks for at least 24 months in our cellars to allow it to express itself fully 	 Alcohol Content: 12% 	 Cellaring Potential: 2 to 5 years 	 Traditional 4,000 kilo Coquard press 	 Induced malolactic fermentation 	 Vat: stainless steel Label: adhesive 	 QR code affixed on back label. Batch Number: oui L04 Harmonised System Code: 22 04 10 Pallet: 80 cases in 8 layers of 10 cases, i. e. a pallet of 480 bottles 	 Length 1,200mm, width 800mm, height 1,430mm, weight 847kg  

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