Fortezza Falanghina del Sannio Taburno is made from 100% Falanghina - 25 years old
No oak.
Straw yellow color with greenish reflections. Fresh and floral scents, citrus aromas, apple, pear and mineral notes. Round, smooth and juicy with high acidity, yet well balanced with rich flavors.
Southeastern exposure with an altitude of 300-450 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates between the end of September and beginning of October.
Winemaking in white in stainless steel tanks at controlled temperature.
Pairs well with seafood, mozzarella cheese, risotto, white meats.
Fortezza Fiano DOC Sannio is made from 100% Fiano - 20 years old
No oak.
Straw yellow color with light green reflections. A rich bouquet of white flowers with mineral notes, freshnesss and elegance, good acidity and good body.
Southeastern exposure with an altitude of 250-350 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates end of September.
Winemaking in white in stainless steel tanks at controlled temperature.
Pairs well with seafood, grilled tuna, white meats.
Review:
" Clean and fruity with aromas of chopped apples, sliced pears and white peaches. Medium-bodied with a juicy, simple and refreshing palate. Drink now.”
- James Suckling (August 2022), 90 pts
Fortezza Greco DOC Sannio is made from 100% Greco - 20 years old
No Oak
A gold color; complex aromas of ripe fruits, candied fruit, honey. Soft and well-structured.
Southeastern exposure with an altitude of 250-350 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates end of September.
Winemaking in white in stainless steel tanks at controlled temperature.
Pairs well with fresh cheese, pasta with vegetables, vegetable soups.
G.D. Vajra Freisa 'Kye' Langhe Rosso is made from 100% Freisa.
DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.
VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.
GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.
Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.
Review:
‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni
-Vinous 93 Points
Gagliasso Torriglione Barolo is 100% Nebbiolo
Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.
The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.
Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.
Color: Soft and bright straw yellow
Bouquet: A citrus fresh fruit bouquet
Taste: Slightly acid, fresh, with green apple hints
Perlage: A fine and persistent perlage
The grapes are collected and transported to the winery in small trailers to prevent the grapes from being squashed, then follows immediate separation of the skins from the stalks purifying of the must and long fermentation at 18 °C.
This is a Charmat method (The secondary fermentation didn't take place in the bottle, but in a vat, which makes it slightly different than the Champenoise method used in Champagne).
To serve with seafood starters, soups, egg dishes, shellfish, seafood and white meat. Very good as aperitif. The perfect match is with the "Baccalà alla Vicentina", the traditional dish of our land.
Review:
This Brut-style fizz with 10g/L residual sugar is made from the ancient Durella grape in the same way as Prosecco, where the second fermentation is in tank, not the bottle. It shows ripe, exotic flavours, a crisp apple bite and a mineral finish. An unusual and appealing aperitif. - Tina Gellie" - Decanter (January 2019), 90 pts"
Gessinger Zeltinger Sonnenuhr Riesling Spatlese St. Josef is made from 100 percent Riesling.
The Zeltinger Sonnenuhr Riesling Spätlese St. Josef - formerly know as Josefsberg- was produced from fruit harvested from 120-year-old vines in a prime Rothlay part of the vineyard known locally as Josefsberg, next to the cross of St. Josef - the patron of vineyard growers. Here grow old, ungrafted Riesling vines whose particular small and loose grapes develop a lot of aroma.
It was made from fruit picked at the end of the harvest and was fermented down to sweet levels of residual sugar. It offers a backward nose made of white peach, melon, smoke, herbs, and minerals. On the pleasant racy palate and the wine leaves a beautiful feel of ripe fruits packed into zesty minerals in the finish. The featherlight side of this Spätlese paired with its flavor intensity are simply a thing of beauty. However, during the years this wine will reveal all its facets.
Perfect match to Asian cuisine as well as spicy food.
Gimenez Mendez Alta Reserva Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Gimenez Mendez Sauvignon Blanc shows a very pale hue, almost crystal clear in color. Intense and herbal bouquet in harmony with fruity notes of guava and green apple, mango and maracuja. The wine is full and ample on the palate with a very firm structure. Dry, crisp and lively in the mouth.
Sauvignon blanc grapes are hand harvested very early during some mornings of February. Banches are destemmed and delicately crushed. With a quick press, fresh and very aromatic juice are obtained. Juice is fermented in stainless steel tanks during 15 days at controlled low temperatures, between 14 to 16 °C .Once fermentation is finished lees are kept and stirred for 1 month to get a creamy texture. Then a carefully clarification is necessary. The wine is filtered and stabilized without cold, and finally bottled to keep the freshness. No oak.
Ideal to serve with very spicy seafood, sushi or salads, as well as white meats with sweet-sour sauces, paté. Serve chilled.
Review:
Grace Town Old Vine Zinfandel Lodi is amde from 98% Old VIne Zinfandel + 2% Cabernet Sauvignon.
Ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.
Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considered to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.
Best between 1 and 8 years.
Review:
"The 2021 Châteauneuf Du Pape La Fontaine Blanc is a much more concentrated, serious wine, and it takes plenty of air to show at its best today. Based on Roussanne, it has a medium gold hue as well as rich aromatics of honeyed stone fruits, orange blossom, caramelized peach, and toasted bread. Beautiful on the palate as well, it’s medium-bodied, has a layered, concentrated mouthfeel, good acidity, and a great finish. Give it a year or three in the cellar and enjoy over the following decade."
- Jeb Dunnuck (November 2022), 94 pts
Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne
Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.
Best between 1 and 8 years.
Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre .
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
"A rather elegant Chateauneuf with plenty of red fruits and some floral notes, plus a touch of tomato ketchup. Very good fruit, but also a solid base of tannins on the medium- to full-bodied palate. The crisp acidity is well-integrated at the long, moderately dry finish. A cuvee of 70% grenache, 20% syrah and 10% mourvedre. From organically grown grapes. Drink or hold."
- James Suckling (April 2023), 91 pts
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre .
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
"The 2022 Châteauneuf du Pape Le Miocene checks in as 70% Grenache, 20% Syrah, and the rest Mourvèdre, all destemmed, that was raised mostly in tank, with the Syrah and Mourvèdre in oak. It has a beautiful nose of ripe red and black fruits that give way to more licorice, black olive, peppery garrigue, and spices. Medium to full-bodied on the palate, it's balanced and has ripe, building tannins and a great finish. It's going to evolve gracefully for 10-12+ years."
- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 93 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines (MAGNUM) is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The 2018 Chateauneuf du Pape les Origines offers up scents of lavender and thyme on the nose, accenting red berries and cherries. This full-bodied effort reveals an intriguing tautness on the palate, with tart, redcurrant and pie-cherry notes juxtaposed against hints of dark chocolate. It seems to have tightened up a bit since I tasted it last year. The tannins are more prominent here than in many 2018s, suggesting that a couple of years in the cellar wouldn't hurt, as there's ample concentration and plenty of fruit-driven length on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 251,October 2020), 94+ pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The huge nose of violet pastilles, mulberries, smoked bacon and a touch of hot asphalt pulls you into this expansive but beautifully balanced Chateauneuf that’s packed with fine, powdery tannin. So much bitter-chocolate character, but this exactly matches the deep fruit and, at the long crescendo finish, there are fascinating balsamic and hot dry-earth touches. Drinkable now, but best from 2025."
- James Suckling (March 2022), 94 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The huge nose of violet pastilles, mulberries, smoked bacon and a touch of hot asphalt pulls you into this expansive but beautifully balanced Chateauneuf that’s packed with fine, powdery tannin. So much bitter-chocolate character, but this exactly matches the deep fruit and, at the long crescendo finish, there are fascinating balsamic and hot dry-earth touches. Drinkable now, but best from 2025."
- James Suckling (March 2022), 94 pts
Hoopes Cabernet Sauvignon Oakville is made from 100 percent Cabernet Sauvignon.
“Our flagship wine is, and always has been, the soul of our farm. Crafted from our ten-acre vineyard in the heart of Oakville, planted in 1983, it was previously a fruit source for a number of famous estates until we started winemaking ourselves. The soil is dense in geologic composition, featuring four different types of soil. One, volcanic, is unheard of in the Oakville sub-appellation, with the exception of To Kalon, and is rarely, if ever present, in valley floor vineyards. We harvest this vineyard in fourteen small batches, despite the small size, to ensure the perfect balance of acid, flavor, and tannins. "
This wine's deep garnet hue invites you to dive into the nose as it opens with soft fruity-floral aromas of lilac and rose petals then moving into red fruits, pencil shavings, honey and plum. The aromas are deceptively delicate and refined with an ethereal quality. The mouth is more concentrated leaning towards ripe, rich black fruits. Juicy blueberry and sweet licorice flavors carry into the mid-palate with an open, spacious and inviting character. Lush, elegant, tannins support a mouthwatering finish with a savory aspect and notes of black tea bringing the wine to a balanced and layered close.
Review:
The 2019 Cabernet Sauvignon Oakville brings more elegance and finesse. Coming all from Oakville and aged 28 months in 50% new barrels, it has perfumed red and black fruits, lots of spicy oak, medium body, and just a seamless, pretty, elegant profile that's going to evolve nicely for 10-15 years.
-Jeb Dunnuck 94 Points
Hoopla Cabernet Sauvignon AVA California is made from 83% Cabernet Sauvignon, 8% Petite Sirah, 4% Merlot, 3% Petit Verdot, 2% Malbec .
Our California Cabernet is a nod to Dante. Dedicating this wine, from the king of grapes, to our original boss just made sense to us. Like any king worth his salt, Dante was sure of his alpha status in the pack. Spencer didn’t even have to pat the passenger seat before he’d jump up and claim ‘shotgun!’ Lindsay was a good sport about sitting in the back. Like Dante, this Cabernet was born and raised here with true California pedigree. It is a luscious, juicy, fruit-centric wine, with a whimsical and punchy mouthfeel, layered with flavors of baking spices and clove. A pleasure to drink easily, anytime, with food or without!
This generous Cabernet Sauvignon has a deep, inky purple color and is very ripe with blackberry and blueberry fruit. The palate is very concentrated with deep plum and pomegranate flavors which include some panaforte spices. Though the wine is very concentrated, it is balanced with acidity and its oak profile while ample is integrated. Overall the wine finishes ripe with black cherry, cassis and spices, very supple and silky and long on the finish.
This wine pairs very well with a gourmet burger, eggplant Moussaka or a wild boar Ragu with Fettuccine and foraged mushrooms with shaved Reggiano Parmesan.
Hugl Zweigelt Classic is made from 100 percent Zweiglt.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a concentrated color, fruity and spicy aromas, cherry flavors. Full-bodied, smooth and round, the wine is an ideal food companion.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
Introvert Cabernet Sauvignon AVA CA is made from 100 percent Cabernet Sauvignon.
A very balanced and refined Cabernet with blackberry, blackcurrant and floral character. Medium-to full-bodied, subtle and complex. Very drinkable and approachable, this wine is sure to be a crowd pleaser.
Thus, the first Édition of Krug Rosé, a singular Champagne achieving an astonishing balancing act between finesse and substance, came to be.
The story of Krug Rosé dates back to 1983. With Joseph’s non-conformist spirit at heart, the 5th generation of the Krug family gave birth to a new composition, a bold rosé inspired by the House’s reputed art of blending, to be re-created each year.
Krug Rosé is an unexpected rosé Champagne combining elegance and boldness – inspired by the dream of the fifth generation of the House of Krug to conceive a rosé Champagne that did not exist, a rosé Champagne that could be re-created every year.
Krug Rosé 27ème Édition is a blend of 38 wines from 9 different years, the youngest of which is from 2015, while the oldest dates back to 2005. ▪ It was completed with 10% traditionally macerated Pinot Noir of the year blended from plots in Aÿ and Mareuil-sur-Aÿ, to add a unique spiciness, colour and structure. Its final composition is 57% Pinot Noir, 23% Chardonnay and 20% Meunier. ▪ A stay of around seven years in Krug’s cellars gives Krug Rosé 27ème Édition its unique expression and elegance.
At first sight, its subtle pale pink colour holds a promise of elegance. On the nose, aromas of rose hips, cured ham, mulberries, redcurrant, peony, pepper and pink grapefruit. On the palate, delicate flavours of honey, citrus and dried fruit with a long finish, enhanced by its fine bubbles complete the experience.
Review:
Thirty-eight wines from nine vintages spanning 2005 to 2015 - 55% of them reserve - went into this blend of 57% Pinot Noir, 23% Chardonnay, and 20% Meunier; a nonpareil of shimmering depth. On the pure, precise nose, raspberries and roses mingle with suggestions of woodsiness, honey-cured ham, and parmesan rind before vibrating with white peach and red currant, honeyed cashew, and a soupcon of tobacco leaf and cucumber on the palate - where the tension between its almost ethereal refinement, thanks not least to the unending mousse, and the luxuriance of its finish is simply (or not so simply) delicious.
-Tasting Panel 99 Points
Montebuena Blanco is made from 80% Viura and 20% Tempranillo Blanco.
What truly sets Montebuena apart is its unique position where the Ebro river is closest to the Sierra Cantabria mountains, creating a blend of Mediterranean and Continental climates that prevents an excess of rain and extreme cold. In addition, the shallow, calcareous soil limits the yield of the harvest and the size of the grapes while increasing the volume of the skins, resulting in deeper color and a greater concentration of flavor.
Montebuena Blanco is straw yellow colored, translucent with greyish hues at the edges. Dominant white fruit aromas of apple and ripe banana on the nose with citrus notes in the background. Fresh and intense on the palate, although the acidity gradually smoothes out as the wine passes through the mouth and gives way to sweetness combined with a slightly bitter note and silky feel that balances the first sensation.
Fresh salads and vegetables, grilled fish, young cheeses, seafood and shellfish.