Tag Archive | "Organic"
Alto-Adige Valle Isarco Doc Sylvaner
Sylvaner grapes are hand-picked during the last week of September, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts, and it is then racked into Acacia oak casks where it matures on the lees up until June following the harvest.
Continue reading...Alto-Adige Valle Isarco Doc Gruner Veltliner
Friday, July 17, 2009
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Gruner Veltliner grapes are hand-picked during the first ten days of October, destemmed and crushed into a pneumatic press. The resulting must ferments into stainless steel vats at controlled temperature with ambient yeasts, and it is then racked into French oak casks where it matures on the lees up until the end of the summer following the harvest.
Continue reading...MONFERRATO FREISA DOC ‘MONFIORENZA’ VIVACE
Monday, July 13, 2009
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Freisa grapes are hand-picked the last week of September, crushed and fermented at cool temperature with ambient yeasts in stainless steel vats. Maceration on the skins last for up to a week. The wine ages in stainless steel vats at controlled temperature, where a secondary fermentation is activated to obtain a natural effervescence and light carbonic pressure.
Continue reading...MONFERRATO FREISA DOC ‘MONFIORENZA’
Monday, July 13, 2009
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Freisa grapes are hand-picked the last week of Septemer, destemmed, crushed and fermented at cool temperature with ambient yeasts in stainless steel vats. Maceration on the skins last for up to a week. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
Continue reading...GRIGNOLINO DEL MONFERRATO CASALESE DOC ‘POGGETO’
Monday, July 13, 2009
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Grignolino grapes are handpicked the first week of October and fermented at controlled temperature into stainless steel tanks with ambient yeasts. Maceration on the skins last for 4-5 days. The wine ages in stainless steel vats for 8 months prior to bottling and commercial release.
Continue reading...Montepulciano
Tuesday, March 24, 2009
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Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 14 days...
Continue reading...Verdicchio Matelica
Sunday, March 22, 2009
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Verdicchio grapes were hand-picked the first week of October and fermented at controlled temperature into red wine after short maceration on the skins into stainless steel tanks....
Continue reading...Prosecco Valdobbiadene DOC ‘COL DELL’ORSO’
Friday, March 20, 2009
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Grapes are handpicked around mid October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts....
Continue reading...Mitterberg IGT Pinot Noir
Tuesday, December 9, 2008
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*Gambero Rosso - Due Bicchieri* - Garlider is a husband & wife organic farmstead located in Velturno/Fedlthurns, a tiny alpine village..
Continue reading...Champagne Multi-Vintage Brut ‘CUVEE PETRAEA 1996-2002’
Monday, November 24, 2008
CHAMPAGNE MULTI-VINTAGE BRUT ‘CUVEE PETRAEA 1996-2002’ - Located in the heart of the Champagne region between Reims and Epernay
Continue reading...© 2009 Selected Estates of Europe , 620 Concord Avenue, Mamaroneck, NY 10543 | Phone: 1.914.698.7202 | Powered by WhelanTechnologies
Friday, July 17, 2009
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