Selected Estates of Europe

CHAMPAGNE ROSE BRUT CUVEE ROSE DE SAIGNEE

staff — Wed, 26 Aug 2009 19:12:17 +0000

VINEYARD: Pinot Noir 50%, Pinot Meunier 50% from the Marne valley. Average age of the vines: 40 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified as a red wine with full maceration on the skins, fermentation in stainless steel vats with native yeasts. The rich salmon color is obtained from a bleeding operated on the free-running juice. Reserve wine is added up to 10% of the mass. Dosage: 5 gr/Lt.

APPELLATION	Champagne Rose’ Aoc
VINTAGE	NV
GRAPE COMPOSITION	50% Pinot Noir, 50% Pinot Meunier
TYPE	White / Sparkling / Dry
VINEYARD	Various estate vineyards in the Marne valley all over 30 year old.
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	35,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir and Pinot Meunier grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks with maceration on the skins. A rose’ wine is then obtained through the ancestral ‘saignee’ technique. The rose’ still wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 5 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
Champagne Grand Cru Mailly Brut Nature
Champagne Rose Brut
Champagne Brut ‘Cuvee de Reserve’

CHAMPAGNE GRAND CRU MAILLY EXTRA-BRUT NATURE

staff — Wed, 26 Aug 2009 19:06:52 +0000

VINEYARD: Pinot Noir 90%, Chardonnay 10% in Mailly Grand Cru. Average age of the vines: 30 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified in stainless steel vats with native yeasts at controlled temperature. 15% of the wine ages in French oak barriques (mostly used) prior to the final blend and the secondary fermentation. Reserve wine is added up to 10% of the mass. Dosage: 0 gr/Lt.

APPELLATION	Champagne Aoc
VINTAGE	NV
GRAPE COMPOSITION	95% Pinot Noir, 5% Chardonnay
TYPE	White / Sparkling / Dry
VINEYARD	1,85 Ha in Mailly Grand Cru
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 0 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
Champagne Grand Cru Mailly Brut Nature
Champagne Rose Brut
Champagne Brut ‘Cuvee de Reserve’

Sicilia Igt Nero d’Avola

staff — Wed, 26 Aug 2009 00:43:49 +0000

VINEYARD: 10 to 30 year old bushvines [Alberello] in Cammarata / Sclafani Bagni, dry farmed and hand-pruned. 6.000 vines x Ha. Clayey compact soil rich in iron oxides over a block of volcanic chalk. 100% Nero d’Avola.

WINEMAKING: Grapes are handpicked at the end of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 1 weeks. The wine ages for 8 months in French oak tonneaux.

APPELLATION	Sicilia Igt Nero d’Avola
VINTAGE	2004
GRAPE COMPOSITION	100% Nero d’Avola
TYPE	Red / Dry
VINEYARD	12 Ha situated at 700 mt altitude in the heart of upcountry Sicily, 10 to 30 year old vines, density up to 5.000 plants per Ha. Average grape yields around 4 tons per Ha.
SOIL	Loose clayey-sandy soil rich in iron oxides, lying over a mother-rock composed of volcanic chalk (Tufo) and limestone.
ALCOHOL	13%
PRODUCTION	40.000 bottles
AWARDS	Gambero Rosso 2 Glasses – Tanzer 90 points
TASTING NOTES
WINE MAKING	Nero d’Avola grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with ambient yeasts at controlled temperature; maceration on the skins last for 10 days. Racked into French oak tonneaux, the wine ages for 12 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Feudo Montoni
WEBSITE:
WINE REGION:	Sicily

Sicilia Igt Bianco VALCANZJRIA

staff — Mon, 24 Aug 2009 20:18:16 +0000

VINEYARD: 15 year old vines in the Monti Iblei / Cerasuolo di Vittoria area, dry farmed and hand-pruned, Guyot training-system. 7.000 vines x Ha. Compact clayey soil rich in iron oxides, over a block of volcanic chalk. 60% Chardonnay, 40% Carricante.

WINEMAKING: Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 6 months in Inox tanks prior to bottling and release.

APPELLATION	Sicilia Igt Bianco
VINTAGE	2006
GRAPE COMPOSITION	70% Chardonnay – 30% Carricante
TYPE	White / Dry
VINEYARD	15 year old vines in the Monti Iblei area, dry farmed and hand-pruned, Guyot training-system. 7.000 vines x Ha.
SOIL	Compact clayey soil rich in iron oxides, the mother-rock is a block of volcanic chalk.
ALCOHOL	12.5%
PRODUCTION	28.000 bottles
AWARDS	WS 85 points / Gambero Rosso best value award
WINEMAKING	Grapes are handpicked the second week of September and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 6 months in Inox tanks prior to bottling and release.
Region	Sicili

Sicilia Igt Bianco CARICANTJ

staff — Mon, 24 Aug 2009 20:12:11 +0000

WINEMAKING: Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 12 months in a mix of Inox tanks and French oak tonneaux prior to bottling and release.

APPELLATION	Sicilia Igt Bianco
VINTAGE	2006
GRAPE COMPOSITION	100% Carricante
TYPE	White / Dry
VINEYARD	15 year old vines in the Monti Iblei / Cerasuolo di Vittoria area, dry farmed and hand-pruned, Guyot training-system. 7.000 vines x Ha.
SOIL	Compact clayey soil rich in iron oxides, the mother-rock is a block of volcanic chalk.
ALCOHOL	12%
PRODUCTION	7.000 bottles
AWARDS	WS 88 points / Gambero Rosso 2 Glasses
WINEMAKING	Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 12 months in a mix of Inox tanks and French oak tonneaux prior to bottling and release.
Region	Sicili

Cerasuolo di Vittoria Docg

staff — Mon, 24 Aug 2009 20:05:40 +0000

VINEYARD: 25 year old bushvines [Alberello] in the Monti Iblei / Cerasuolo di Vittoria area, dry farmed and hand-pruned. 6.000 vines x Ha. Compact clayey soil rich in iron oxides, over a block of volcanic chalk. 60% Nero d’Avola, 40% Frappato.

WINEMAKING: Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.

APPELLATION	Cerasuolo di Vittoria Docg
VINTAGE	2006
GRAPE COMPOSITION	60% Nero d’Avola – 40% Frappato
TYPE	Red / Dry
VINEYARD	25 year old bushvines [Alberello] in the Cerasuolo di Vittoria area, dry-farmed and hand-pruned. 6.000 vines x Ha.
SOIL	Compact clayey soil rich in iron oxides, the mother-rock is a block of volcanic chalk.
ALCOHOL	13%
PRODUCTION	25.000 bottles
AWARDS	Gambero Rosso best value award
WINEMAKING	Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release
Region	Sicili

Sicilia Igt Nero d’Avola ‘ROSSOJBLEO’

staff — Mon, 24 Aug 2009 20:00:17 +0000

WINEMAKING: Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; a little percentage of the must undergoes carbonic maceration, while the mass goes through a classic maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.

APPELLATION	Sicilia Igt Nero d’Avola
VINTAGE	2006
GRAPE COMPOSITION	100% Nero d’Avola
TYPE	Red / Dry
VINEYARD	25 year old ‘Alberello’ bush-vines in the Monti Iblei area, dry farmed and hand-pruned. 6.000 vines x Ha.
SOIL	Compact clayey soil rich in iron oxides, the mother-rock is a block of volcanic chalk.
ALCOHOL	13%
PRODUCTION	35.000 bottles
AWARDS	Gambero Rosso quality/price winner
WINEMAKING	Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; a little percentage of the must undergoes carbonic maceration, while the mass goes through a classic maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.
Region	Sicili

Sicilia Igt Nero d’Avola ‘NEROJBLEO’

staff — Mon, 24 Aug 2009 19:55:32 +0000

WINEMAKING: Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux.

APPELLATION	Sicilia Igt Nero d’Avola
VINTAGE	2004
GRAPE COMPOSITION	100% Nero d’Avola
TYPE	Red / Dry
VINEYARD	25 year old bushvines [Alberello] in the Cerasuolo di Vittoria area, dry farmed and hand-pruned. 6.000 vines x Ha.
SOIL	Compact clayey soil rich in iron oxides, the mother-rock is a block of volcanic chalk.
ALCOHOL	13,5%
PRODUCTION	35.000 bottles
AWARDS	Gambero Rosso quality/price winner
WINEMAKING	Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux.
Region	Sicili

Sicilia Igt Nero d’Avola ‘SANLORENZJ’

staff — Mon, 24 Aug 2009 19:48:31 +0000

VINEYARD: 60 year old bushvines [Alberello] in Pachino, ‘San Lorenzi’ vineyard, dry farmed and hand-pruned. 6.000 vines x Ha. Loose, volcanic sandy soil rich in iron. 100% Nero d’Avola.

APPELLATION	Sicilia Igt Nero d’Avola
VINTAGE	2002
GRAPE COMPOSITION	100% Nero d’Avola
TYPE	Red / Dry
VINEYARD	50 year old ‘Alberello’ bush-vines in Pachino, ‘San Lorenzi’ vineyard, dry farmed and hand-pruned. 6.000 vines x Ha.
SOIL	Black volcanic sandy soil rich in iron, lying over a mother-rock of white chalk.
ALCOHOL	13,5%
PRODUCTION	10.000 bottles
AWARDS	WE 90 points / Gambero Rosso 2 Glasses
WINEMAKING	Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.
Region	Sicili

Sicilia Igt Nero d’Avola ‘MACCARJ’

staff — Sun, 23 Aug 2009 17:53:34 +0000

VINEYARD: 35 year old bushvines [Alberello] in Pachino, ‘Maccari’ vineyard, dry farmed and hand-pruned. 6.000 vines x Ha. Compact marly soil composed of limestone, with veins of sand. 100% Nero d’Avola.

APPELLATION	Sicilia Igt Nero d’Avola
VINTAGE	2000 / 2002
GRAPE COMPOSITION	100% Nero d’Avola
TYPE	Red / Dry
VINEYARD	35 year old ‘Alberello’ bush-vines in Pachino, ‘Maccari’ vineyard, dry farmed and hand-pruned. 6.000 vines x Ha.
SOIL	Compact marly soil composed of limestone, with veins of sand.
ALCOHOL	13,5%
PRODUCTION	8.000 bottles
AWARDS	WE 91 points / Gambero Rosso 2 Glasses
WINEMAKING	Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.
Region	Sicili