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Lambrusco
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Lambrusco is a red grape also used to made an Italian wine of the same name. The Lambrusco grapes originate in regions of Emilia-Romagna and Lombary. It has been discovered that the Etruscans cultivated this ancient variety, and it was prized during the Roman Empire. The Lambrusco was appreciated for both its high yield levels, and was said that two acres of the variety could be used to create much wine. At the close of the 20th century, over 60 varieties of this grape were discovered in Europe. The most planted variety is Lambrusco Salamino, while other varities include Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, and Lambrusco Sorbara.The wines created from the variety are typically slightly sparkling wines that are meant to be drunk while young. Sweet Lambrusco became extremely popular in the United States during the 1970s and 1980s. This wine is created in a variety of sweetness and dryness levels, and is known for its high acidity and berry aromas. The Lambrusco grape is not naturally sweet, but the wine is made sweet due to either a fermentation process or by blending in sweeter grape varieties. When the grape is not fermented or sweetened, the taste is somewhat bitter with a light strawberry flavor.
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Boussey Pommard is made from 100 percent Pinot Noir.
Pommard has been cultivated in the area for several Centuries. The name Pommard comes from Pomone, goddess of the fruits and gardens.
The wine boasts a nice cherry red color. The nose is complex and powerful with predominant notes of fruit (Morello cherry, citrus, fresh fig), forest and spice. In the palate, it is powerful and robust with flavors of cherry and spice with well-integrated tannins. Great balance.
Perfect with beefsteak, furred or feathered game, stewed poultry and cheeses like Epoisses.
Cazaux Vacqueyras Blanc Vieilles Vignes 50% Clairette, 30% Roussanne and 20% Viognier
The wine has a beautiful golden color.
The aromas are rich and
exotic with mango, almonds, toast, lemon, pineapple white flowers and
papaye. These aromas will develop to honey, butter and pear after ageing
for a few years.
The finish is long, citrusy and toasty.
Terroir: Slopes of sandy soil or grey limestone.
Yield: 25 -30 hl/ha
Age of the vines: 70 years old minimum. The oldest are around 90 years old.
The
grapes are pressed pneumatically after a few hours contact with the
skins.The must is kept at 20°c during the alcoholic fermentation to
optimise the aromas and respect the wine’s suppleness.
Barrel fermented an aged in 228-liter French Oak barrel for 12 months with regular stirrings of the lees.
MaloLactic Fermentation also in barrel.
Enjoy this wine with rich dish, river fish or poultry cooking in creamy sauce. Delicious with a mushroom risotto.
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