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Rice Wine (Sake)
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Sake is a rice wine crafted in Japan that creates sweet and acidic wines. The overall quality of the sake wine itself comes from the type of rice used. High quality sakes require rice varieties that are typically high in starch content. The brewing process for sake is a complicated procedure which requires skill to balance the sweetness and acidity of the wine. Rice varieties that dissolve without difficulty in the water and soaks up water are typically sought after by brewers. comes from Japan and is used to produce some of the highest quality sake today. The best sake comes from the smaller brewers who use special water that comes from underground aquifer or mountain streams. Soft or hard water and water that is rich or poor in minerals can have a direct impact on the taste.Koji mold is used to break down the starch during the brewing process. The mold breaks the molecules into sugar that is used as food for the cells in the yeast.The yeast that is used during the sake brewing process with dramatically impact the fragrance and flavor of the sake. The rice is washed, and then rinsed, and soaked before it goes through the steaming process. Water is added to the fermenting moromi in the tanks with rice, water, and koji added. Water is also added at the end to bring down the level of the alcohol level. Sake rice is classified into five groups with only three being used for premium sake. The highest class of rice is then divided into two classes. The brewing process for sake wines is a complex procedure that includes transferring and converting the starch in the rice to sugar. From there, the process converts the sugar into alcohol. Sake brewers love rice varieties that contain an abundance of starch, which makes it easy for them to craft the wine. This makes it perfect for creating koji mold. Some rice varieties, including Yamada Nishiki, crafts sake wines that are characterized as refined and complex increasing its depth of flavor during the aging process. Rice varieties may not be easy to cultivate, although the variety may be perfect for sake brewing. Farmers must make sure that the roots and stalks are strong enough to support the rice because of its size.
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Elvio Cogno Pre-Phylloxera Barbera d'Alba is made from 100 percent Barbera.
Produced from one of the last archaic vines of the Langhe area, an open air museum of viticulture from a time gone by, the plants are over one hundred years old. The vines are not grafted but propagated through cuttings, thus maintaining, over the decades, the original Barbera characteristics.
The vineyard has an excellent exposure and sandy-chalky terrain, situated in Berri near La Morra, which guaranteed the vines a natural protection from Phylloxera and imparts unique and exclusive characteristics to the vines. The intriguing simplicity of the vines and their typical, traditional charm that derives from the microclimate and favorable altitude make a one of-a-kind wine.
The low production per hectare guarantees an intensely rare and rich organoleptic concentration. The wine is refined in oak casks that slowly develop the primary aromas. Pleasant and refined, complex even as a young wine but able to withstand bottle aging, it expresses its solid uniqueness even over the years.
A bright, rich ruby color with intense purplish highlights. The aroma is enveloping, aromatic and deep with noticeable spices on first impression and raspberry, strawberry and ripe cherry notes in background. Finish with pleasant harmonies of wild flowers. On the palate it is well structured, fresh and the acidity is excellently balanced, the tannins texture is embracing and flavors remind you of sour cherries, blackberries and prunes.
Review:
Planted in almost entirely sand, this own-rooted vineyard with some vines over 120 years old is a singular expression of Barbera. Elegant aromas of wild rose and fresh bay leaf mixed with cranberry, sour cherry and underbrush are just some of the notes you will discover in this complex wine. The palate is refined and well-balanced with fresh youthful red fruits, fresh flowers and fine tannins driving the wine home. Drink Now–2035.
-Wine Enthusiast 95 Points
Pago de Carraovejas El Anejon is made from 93%, Cabernet Sauvignon 5% and Merlot 2%.
El Anejon vineyard is a terraced plot on a steep slope, oriented toward the sun and with great views of the Castle of Peñafiel. The soil of the narrow terraces has a compact, loamy limestone texture. The presence of the white-colored limestone calcium salts contributes to a distinctive minerality in this wine. Only made in exceptional vintages.
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