Presentation on theme: "Conti Wallenburg, Brut, NV This Sparkling Wine is made using the Classic method with the second fermentation in the bottle. The wine is put in bottles."— Presentation transcript:
Conti Wallenburg, Brut, NV This Sparkling Wine is made using the Classic method with the second fermentation in the bottle. The wine is put in bottles and then selected yeasts are added to remain at least 16 months prior to disgorgement. Color: Delicate pink color with a subtle & persistent perlage. Nose and Palate: Aromas of bread, red flowers, ripe apple, cherries & peaches. Fine, well-rounded and persistent flavors with a long finish. Extremely elegant on the palate with a harmonious finish. Alcohol: 12% Appellation: On the Martignano hill, Trentino DOC, Trento, Italy Excellent as an aperitif, and with all courses.
Vidussi - Pinot Grigio, 2011 The Vidussi Winery extends over marly soils with hillside vineyards. and with the best exposure of the Collio Region. Color: A straw yellow color. Nose and Palate: A crisp, refreshing Pinot Grigio, with a nose reminiscent of meadow flowers and nutmeg. Tasty & harmonious, this is a dry white wine with personality. Alcohol: 13% Appellation: Collio DOC, Italy (in the Friulan hill country, between Capriva and Cormons). Serve with white meat, all fish dishes, salted meats, and egg based dishes.
Montresor “Monte Fiera” - Bianco di Custoza This is blended wine of 60% Garganega, 20% Fernanda, and 20% Chardonnay varietals. From a single vineyard on top of the Monte Fiera hill, facing Lake Garda Color: Intense straw yellow color. Nose and Palate: Characteristic nose of musk and acacia wood. Full bodied and well balanced flavors of vanilla and fine wood, with good acidity and a lingering finish. Alcohol: 13% Appellation: Bianco di Custoza DOC, Veneto, Italy Excellent with spicy food, raw or barbecued oysters, white meat and medium aged cheeses.
Casale dello Sparviero - Chianti Classico, 2009 This is blended wine of 95% Sangiovese and 5% Canaiolo grapes. Temperature controlled stainless steel fermentation. Aged 12 months in large oak barrels followed by a minimum 6 months in the bottle. Color: Intense ruby red color with garnet hues. Nose and Palate: Intense aromas of ripe red fruits and black pepper. Lasting flavors of black pepper and cherries, followed by a delicate violet finish. Alcohol: 14% Appellation: Castellina in Chianti, Chianti Classico DOCG, Toscana Serve with grilled steaks, pork, chicken, cold meats, pasta with marinara sauce and semi mature cheeses, like Pecorino Toscano.
Valpolicella Classico, Primo Ripasso, Castelliere delle Guaite, 2009 This is a blended wine of 70% Corvina, 20% Rondinella, and 10% Molinara varietals. The wine undergoes the classic Ripasso method. It is then blended with the squeezed skins used to make Amarone (about 2- 3%) to obtain another fermentation, giving extraordinary structure to the wine. Color: Deep ruby red in color. Nose and Palate: Aromas of almonds and cinnamon. Dry on the palate, with a velvety smooth taste, and rich flavors of cherry, musk, spices and wood. Alcohol: 14.5% Appellation: Valpolicella Classico, DOC, Veneto Excellent with roasted meats, game and mature cheeses.
Vidussi - Ronchi di Ravez, 2011 This is a blended wine 40% Chardonnay, 40% Pinot Bianco, 20% Sauvignon varietals with a slow fermentation in small French oak casks. Color: Strong straw yellow color. Nose and Palate: Intense bouquet with hints of vanilla, nutmeg, peach, acacia flowers and overripe tomatoes. Dry and fresh flavors of ripe fruit, fresh and sapid with a long finish. Alcohol: 13.0% Appellation: Collio DOC, Friuli Excellent with fish dishes, boiled red meat, poultry, and a wonderful accompaniment to Prosciutto San Daniele and other Italian Salami.