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Wine from Umbria
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The Green Heart City in Italy, also known as Umbria, is one of the smallest wine regions in the country. Quaint medieval villages and lush green hills surround the region. The fourth smallest wine region in Italy, the region produces almost a third of the wine that the Tuscany does and has been overshadowed by Marche, Latium, and Tuscany. With that being said, Ubrian wines are becoming much more respected and known around the world.
The history of Ubria’s wine making history started with the Benedictine monks they first started planting grape vines in the sandy and calcareous clay soil that the region is known for. The climate in the region is similar to Tuscany and enjoys dry and sunny summers, and cold and rainy winters with the exception being the area that surrounds Lake Trasimeno and Lake Bolsena, which is dominated by mild and Mediterranean microclimates.
A blend of four and sometimes five grapes, one of the best known Italian whites that is produced around Ubria is known as Trebbiano Toscana, Verdello, Grechetto, and Canaiolo Bianco, known also as Drupello, or Malvasia Toscana
Umbria is known around the globe as the land of the saints and includes San Benedetto, San Feliciano, San Fortunato, and San Francesco d’Assisi.
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Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse.
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Alain Jaume Gigondas Terrasses de Montmirail is made from 65% Grenache the rest Syrah, Mourvèdre by less than 15%.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.
Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.
Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.
Alain de la Treille Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
This Sauvignon Blanc has a slight amber color with a fresh aromatic nose. Grassy and mineral flavored with a refreshingly crisp mouthfeel. Vines are located outside the Loire Valley AOC boundaries, hence the Vin de France classification.
Best friend as an aperitif, with all your fish meals and seafood, but as well with charcuteries, Don't hesitate to try it with goat cheese.
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