Wine list last updated: 3/29 Flashcards
0402 Brut Champagne, Leclerc Briant, “Réserve”, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
P: Leclerc Briant was an early adopter of organic practices beginning in the 1960’s and pioneered the concept of single-vineyard Champagne beginning in the 1970’s. Fifth generation vigneron, Pascal Leclerc began following biodynamic principles in 1988. Today, enologist Hervé Jestin continues the legacy of this visionary house.
G: 40% Pinot Noir; 40% Pinot Meunier; 20% Chardonnay.
V/V: Malolactic fermentation is allowed to happen naturally. The wine spends 9 to 11 months in stainless steel tanks with 20% in oak barrels and more than 2 years on the lees in the bottle (sur lattes). Dosage is kept below 4 grams per liter and the wine is bottled unfined and unfiltered.
0404 Brut Champagne Rosé, Billecart-Salmon, NV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
P: Since its creation in 1818 by husband and wife, Elisabeth Salmon and Nicolas-Francois Billecart, the Billecart-Salmon Champagne House has remained independent, having preserved all of its know-how and demand for high-quality cuvees for 7 generations.
G: This Brut Rose by the Billecart-Salmon House is the product of a blend of Chardonnay (40%), Pinot Meunier (30%) and Pinot Noir (30%).
V/V: Vinification in tanks. Malolactic fermentation. 40% reserve wines. Aging on lees for 36 months. 9g/liter dosage.
0400 Brut Franciacorta Satèn, Ricci Curbastro, 2016 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
P: Located in Capriolo, in the province of Brescia, Ricci Curbastro is one of the most historic and renowned companies in Franciacorta. The current estate, now run by the 17th generation of the family, was founded way back in 1895
G: 100% Chardonnay
V/V: the fermentation in oak barrels is followed in the spring by the “en tirage” process, with the start of a slow second fermentation in bottles, according to the traditional Franciacorta method. The bottles are stacked for at least 40 months (48 months total from harvest), ensuring its unmistakable bouquet, which is due to contact with and the autolysis of the yeast. After the disgorgement stage, with the addition of a very dry liqueur de dosage (4g/l), the Franciacorta undergoes another fining period in the wine cellar for several months.
0413 Langhe, Gaja, “Gaia & Rey”, Chardonnay, 2021 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 480
P: Located in Piedmont in northwestern Italy, the GAJA winery is widely considered to be one of the greatest estates in the world, producing coveted and collectible labels. First Chardonnay planted in Piemonte and the first Italian white wine aged in barriques, Gaia & Rey was named by Angelo after his first daughter, Gaia, and Grandmother Clotilde Rey.
First Year of Production: 1983
G: Chardonnay
V/V: Aged in oak for 6-8 months
Piemonte, Fontanafredda, Gavi di Gavi, Cortese, 2021
P:Like all good things, Fontanafredda is the product of a love story, between the first King of Italy, Vittorio Emanuele II, and Rosa Vercellana. 1858, The Fontanafredda estate is purchased as a gift. First Barolo vineyard purchasedin 1866. First vinification 1870. First concrete vats in Europe(?) 1887.
G: Cortese
V/V:Grapes for the Gavi di Gavi are sourced from sandy-soiled vineyards with a high content of arenaceous marl, planted at 200-300 asl. Vineyards are South-East and South-West facing, and plantes at 4,400 vines per ha. Grapes undergo soft pressing and the clear must begins fermentation at a low temperature. 85% is fermented in stainless steel, the rest in barriques. The wine is aged in stainless steel for 2-3 months, then cold stabilized and bottled.
0408 Vigneti delle Dolomiti, Alois Lageder, “Terra Alpina”, Pinot Grigio, 2023 . . . . . . . . . . 28
P: TERRA ALPINA was initiated by the Alois Lageder Winery. Our family winery, located in Alto Adige in Northern Italy, was founded in 1823. All of our vineyards are farmed according to biodynamic principles.
In addition to our family- owned vineyards, we collaborate with about 80 contract grape growers in Alto Adige for our Alois Lageder wines. We motivate and support them to convert to organic or biodynamic farming.
G: Pinot Grigio
V/V: Mainly whole-cluster pressing. Stainless-steel tanks for 4-6 months. Aged in bottle for 2-3 months.
Vegan
0432 Amarone della Valpolicella Classico, Tommasi, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
P: The winery was founded in 1902 by Giacomo Tommasi and is now managed by his nine great-grandchildren who occupy key roles in the company. The modern expansion of Tommasi is founded on the success of our Amarone Classico launched in 1959
G: Corvina 50%, Corvinone 30%, Rondinella 15%, Oseleta 5%
V/V: Manual harvest and selection of the grapes, followed by drying for about 3 months in a well-ventilated loft. Fermentation in stainless steel for 25 days. 3 years’ maturation in Slavonian oak casks.
0436 Amarone della Valpolicella Classico, Zenato, 2019 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
P: Made from a selection of top grapes from Valpolicella Classica grown in Sant’Ambrogio township. A family tradition that has championed local grape varieties for more than 60 years. 1960
G: Corvina, Rondinella, Oseleta, and Croatina
V/V: The grapes are dried for 4 months before crushing. Slow fermentation with skin contact follows and then the wine is aged for 36 months in large-format Slavonian casks.
It is then aged in bottle before being released
0415 Barolo, Vietti, Nebbiolo, 2020 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
P: Located in the heart of the Langhe hills, at the top of the village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800’s by Carlo Vietti. The estate has gradually grown over the course of time, and today the vineyard holdings include some of the most highly-prized terroirs within the Barolo and Barbaresco winegrowing areas.
Although they had been making wine for four generations, the turning point came at the end of the 1950’s when Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions - from the production of one of the first Barolo crus (1961 - Rocche di Castiglione), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) - made him both symbol and architect of some of the most significant revolutions of the time.
G: Nebbiolo
V/V: each individual MGA is vinified and aged separately and in different ways to enhance the characteristics of each “terroir”. Alcoholic fermentation lasts around 3-4 weeks in stainless steel tanks, in contact with the skins. This period includes pre- and post-fermentation maceration, with the use of the traditional submerged-cap method. Malolactic fermentation takes place in wood. Aging: 30 months in large barrels and, for a small portion, in barriques. Each cru is vinified separately and assembled before bottling.
0410 Brunello di Montalcino, Altesino, 2019 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
P: Set amongst the north eastern hills of Montalcino the imposing structure of the 15th century Palazzo Altesi overlooks the estate. A forerunner in the pursuit of excellence, with the introduction of the “Cru” concept (Brunello di Montalcino Montosoli) concept in 1975, Altesino was the first winery to use barriques in 1979. In 1977, the first Grappa di Fattoria was created and produced by Altesino
G: Sangiovese
V/V: Minimum of 2 years in oak barrels. Minimum of 4 months in bottle
0434 Brunello di Montalcino, Col d’Orcia, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
P: Col d’Orcia literally means the hill overlooking the Orcia River. The Orcia River marks the South West border of the Brunello di Montalcino territory and the name of the farm is intrinsically linked to the physical location were the vineyards are planted. Pure Sangiovese from the hill over looking the Orcia river
G: Sangiovese
V/V: The choice to continue using the large Slavonian oak barrels was taken many years ago, well before the debate between modernist and traditionalist producers even started. Tradition means respecting the essence of Sangiovese from Montalcino which is the aging potential and the improvement of the wine through its long passage in wood and the subsequent aging in the bottle. Still today, at Col d’Orcia, we age our Brunello di Montalcino for a full 3 years in the large barrels before bottling and keep the bottles in cellar at least 1 year before releasing the wine to the market.
0414 Bolgheri, Ca’ Marcanda (Gaja), “Magari”, Cabernet Franc et al., 2022 . . . . . . . . . . . . . 140
P: Magari is an Italian expression having different meanings “If only it was true…!”, “Maybe…”. It carries a sort of irony which leads people to smile, without showing off the great commitment and determination associated to the Ca’Marcanda project.
G: Cabernet Franc, Cabernet Sauvignon, Petit Verdot
V/V: Bolgheri, both dark soil rich in lime and clay, and white soil full of limestone, clay, and stones. The three varieties ferment and macerate separately for around 15 days. After 12 months of ageing in oak, they are blended and then aged for several months in the bottle before release.
0406 Chianti, Salcheto, “Biskero”, 2022 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
P: Tuscany, Montepulciano (Siena). Founded in 1984 as a classic multi-crop farm, Salcheto is now a vineyard of over 60 hectares of organically farmed grapes, operating in one of the most ecologically advanced wine cellars to make sustainable local wines. The vineyard has also implemented many innovations, not only environment-related but also in our winemaking, with the creation of the OBVIUS “grapes only” wines (and without added sulphites).
G: Sangiovese 85%, Canaiolo 5%,
Mammolo 5%, Merlot 5%.
V/V: Aged for 4 months, 30% in “tonneaux”. (1st vintage was 1997). From the “Poggio Piglia” – Chiusi ,
“Greppo” - Abbadia di Montepulciano , &
“Casa Lucii” – San Gimignano vineyards.
0407 Langhe Nebbiolo, Paolo Scavino, 2022 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
P: Paolo Scavino is a historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion. Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to.
G: 100% Nebbiolo
V/V: From 2 single vineyards in the village of La Morra, Bricco Manescotto, and Annunziata. Declassified Barolo grapes vinified and aged to be Langhe Nebbiolo
Vinification in stainless steel with low temperature fermentation and short maceration. Aged 10 months in neutral oak. 2,600 cases produced annually
0418 Vino Nobile di Montepulciano, Salcheto, 2020 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
P: Tuscany, Montepulciano (Siena). Founded in 1984 as a classic multi-crop farm
G: Prugnolo Gentile 100% (Sangiovese)
V/V: it takes one plant to make one bottle which then ferments in wood & ages in oak barrels for 18 months, finally rests for an additional 6 months to add a level of complexity often only seen from the likes of Emidio Pepe. The winemakers don’t just follow biodynamic practices, they are also certified 3E which reflects their broader commitment to sustainability. Specifically, they: Operate an energy independent cellar system (where saving is the primary energy source). Conduct and certify our vineyards and our wines according to European Organic protocol. Self-produce our fertilizers (by composting) and energize our soils with 500 biodynamic preparations. Use wooden materials from controlled sources and responsibly managed forests (FSC and PEFC). Purify and recycle 100% of our waste waters (including those issued from spraying machines clean up). Adopt a waste management system allowing us to internally differentiate over 98% of them.
0252 Alta Langhe, Contratto, “Pas Dosé”, 2019 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Vintage Spumante
P: Giuseppe Contratto founded his winery in 1867, when he began vinifying moscato from Monferrato, producing one of the first Italian sparkling wines refermented in the bottle.
G: 80% Pinot Nero, 20% Chardonnay from vineyards located in Alta Langa
V/V: Handpicked, selected, and kept separate according to their vineyard location. Only free-run juice. First and second fermentation with indigenous yeasts. The lots mature in tank until May, and are then blended and bottled prior to secondary fermentation. A minimum of 36 months on the lees. All bottles are hand-riddled
Vintage Spumante
0268 Blanc de Morgex et de la Salle, Ermes Pavese, “Metodo Classico”, 2020 . . . . . . . . 220
Vintage Spumante
P: In the highest reaches of the Val d’Aoste beneath Mont Blanc, Ermes Pavese harnesses the Prié grape to express the majesty of his alpine terroir. Located in the hamlet of La Ruine, between Morgex and La Salle, the estate has been making wine since 1999, when Pavese began marketing the family’s production under the advice of Marziano Vevey.
G: Prié Blanc; Prié is the oldest documented cultivar in the Val d’Aoste, and is among the oldest in all of Italy. Genetic parent to, among others, Prëmetta and Mayolet, it gives crystalline wines of vivacity and precision when tended by a conscientious grower like Pavese.
V/V: the highest vineyard site in Europe, with annual production of about 12,000 bottles of this austere, racy, mineral white wine with vivacity and length. Based on the local Prié Blanc, planted on the native rootstock as the phylloxera did not reach this height. The wine sees zero dosage and spends several years on the lees.
Vintage Spumante
0256 Brut Brda, Movia, “Puro”, 2011 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Vintage Spumante
P: Movia’s land floats somewhere between Italy’s Friuli (22 acres) and
Slovenia’s Goriska Brda (30 acres), bisected by the contemporary border that
separates the two. Ales Kristancic, who runs this estate, is a romantic in the
vineyards, an engineer in the winery and a notorious ballroom-dancing bad
boy on the road.
G: 100% Chardonnay
V/V: Primary fermentation in large
tanks on natural yeasts obtained from the same pre-harvest grapes (5%). Macerated 1 day, hence the sensitive rosé hue. Followed by gentlepressing at low pressure levels. Secondary fermentation completed in barrique barrels on the lees, no racking. Following four years of maturing in barrique barrels the wine completes all its natural processes and become naturally stable, ready for a long life.
Fermentation in the bottle: Puro is a very special sparkling wine as it is not degorged by ourselves. The wine thus continues its life with its own natural yeasts in the bottle until the very end.
Vintage Spumante
0286 Brut Champagne, Bérêche et Fils, “Grand Cru Cramant”, 2018 . . . . . . . . . . . . . . . . 620
Vintage Spumante
P: Jean-Pierre Bérêche was one of the first growers to establish an independent reputation, and his sons Raphaël and Vincent have built on that work to craft some of today’s most distinctive Champagnes. This old domaine was founded in 1847. Yet, it has been the innovative work of young Raphaël and Vincent Bérêche that has made this one of the most talked about Champagne houses, first among France’s sommeliers, cavistes and connoisseurs and now their counterparts in the United States.
G: Chardonnay
V/V: From two parcels totaling .4 hectare called “Bateau” and “Chemin de Chalons” in Cramant — vines were planted in the 1970s. Clay-limestone with outcrops of Campanian chalk
Vinification: Slow fermentation in barrels, aging on lees
Maturation: 54 months (4.5 years)
Vintage Spumante
0216 Brut Champagne, Billecart-Salmon, “Cuvée Nicolas François”, 2008 . . . . . . . . . . .. 580
Vintage Spumante
P: This exceptional cuvée was created in 1964 as a tribute to the House’s founder.
G: 60% Pinot Noir from the Premiers and Grands crus of the Montagne de Reims and the Grande Vallée de la Marne ( Aÿ, Verzenay et Mareuil-sur-Aÿ). 40% Chardonnay from the Côte des Blancs (Mesnil, Chouilly, Cramant).
V/V: 17% vinified in oak barrels. Ageing on lees: 10 years
Vintage Spumante
0218 Brut Champagne, Dom Pérignon, 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 760
Vintage Spumante
P: In 1668, Dom Pierre Pérignon, a Benedictine monk, was appointed procurator at the Abbey of Hautvillers.
At a time when everything was guided by empirical methods, Dom Pierre Pérignon developed revolutionary techniques for viticulture and winemaking based on precise rules.
Father Pérignon modernized the abbey, restored its vineyard, and set about to make “the best wine in the world”.
The “wine of Father Pérignon” became one of the most sought-after wines in France. It was served at Versailles and enjoyed by none other than Louis XIV.
Profoundly inspired, his vision revolutionized winemaking with standards that remain at the heart of all champagne wines today.
G: Chardonnay and Pinot Noir
V/V: Traditional vinification using the Méthode Champenoise. This cuvée spent a minimum of eight years maturing in the cellars, resulting in a Champagne full of harmony, finesse
and balance.
Vintage Spumante
0276 Brut Champagne, Egly-Ouriet, “Grand Cru Prestige”, 2014 . . . . . . . . . . . . . . . . . . 1,600
Vintage Spumante
P: Highly sought after, a “cult” wine for Champagne lovers who crave the power and finesse of Pinot Noir-based wines. What you’ll find at this small family “grower” house is truly vinous Champagne, wines striking in their concentration and complexity. Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. Francis took over from his father Michel in 1980.
G: 70/30 Pinot Noir/Chardonnay
V/V: Estate vineyards are located in the grand cru village of Ambonnay. Soils combine chalk and limestone. Aged for nine years in bottle.
Vintage Spumante
0282 Brut Champagne, Louis Roederer, “Cristal”, 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . 360
Vintage Spumante
P: In 1876, Tsar Alexander II asked Louis Roederer to ‘take theexercise still further‘ and create a cuvée for his personal use.
When he inherited the Champagne House in 1833, the aesthete and entrepreneur Louis Roederer took a visionary approach to enriching his vines, aiming to master every stage of the wine’s creation. While other Houses bought their grapes, Louis Roederer nurtured his vineyards, familiarized himself with the specific characteristics of each parcel, and methodically acquired the finest land.
G: 60% Pinot Noir/40% Chardonnay
V/V: Wines vinified in oak: 32%
Vintage Spumante
0206 Brut Champagne, Salon, 2012 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1,900
Vintage Spumante
P: Created as the first über-luxury cuvée in 1911 (1905 first vintage released) for a select few, Salon has only been released in select vintages - 38, counting from its first commercial release (1921). The sister house Delamotte often will use the grapes in the vintages that aren’t declared, and often times the prime fruit that does not meet the extreme standards of the Salon brand.
G: Chardonnay
V/V: Typically the bottles see ten years’ time on their lees in the coldest of cellars, allowing the mousse to develop the most tiny, delicate but pervasive mousse. Absolutely no oak is used, and every bottle hand-riddled. The peak of Chardonnay!
Vintage Spumante
0272 Brut Franciacorta Satèn, Ferghettina, 2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
Vintage Spumante
P: Our winery owes everything to Roberto Gatti’s initiative, intuition and foresight. Roberto was born in Cazzago San Martino in 1953, to a family of farmers and vine-growers, but soon moved to Erbusco, in the heart of Franciacorta.
In his youth he worked for a local farm with his father, and later on his own as the manager of the wine cellar and vineyards, for another well-known winery within the area.
He worked there for more than 20 years, mastering the viticulture of Franciacorta and the most modern winemaking techniques. In 1991, he and his wife Andreina took over the management of four hectares of land and a real estate located in Erbusco, where they soon created a wine cellar. After the harvest of 1991, Roberto presented his first two wines: a Terre di Franciacorta red wine and a white one.
G: 100% Chardonnay
V/V: The whole grapes are pressed with a pneumatic press, gently extracting the juice. During vinification, the must is separated into two fractions: free-run must, the best quality juice used for the production of Franciacorta; and second-press juice, which is not destined for bottling. Fermentation is carried out in stainless steel.
Vintage Spumante
0204 Brut Franciacorta Riserva, Ca’del Bosco, “Cuvée Annamaria Clementi”, 2014 . . . . 260
Vintage Spumante
P: The story begins when Annamaria Clementi Zanella, Maurizio’s mother, buys Ca’del Bosc”, a modest house in the hills of Erbusco. Initially created in 1979, the year of Ca’ del Bosco’s first vintage, and named Franciacorta Vintage. Made prevalently from Chardonnay, with additions of Pinot Bianco and Pinot Nero. In 1989 it takes the name of Cuvée Annamaria Clementi Reserve, a tribute to the founder, Maurizio Zanella’s mother. With the 2008 vintage, the name is shortened to Annamaria Clementi, and it becomes a Zero Dosage, to exalt its purity and integrity.
G: 76% Chardonnay, 15% Pinot Nero, 9% Pinot Bianco
V/V: Fermentation 6 months in small oak casks. Maturation sur lies for an average of 8 years
Vintage Spumante
0200 Dosaggio Zero Franciacorta, Ricci Curbastro, “Gualberto”, 2013 . . . . . . . . . . . . . . . 240
Vintage Spumante
P: A family of farmers in Franciacorta narrates its own universe: a farm estate and a wine cellar, a wine museum, and agritourism. Its agricultural history reaches back to the thirteenth century, the Ricci Curbastro family runs the Rontana farm estate in Brisighella (Ravenna), and the homonymous farm estate of Capriolo in Franciacorta (Brescia).
G: 60-70% Pinot Noir, 30-40% Chardonnay.
V/V: temperature-controlled fermentation in stainless steel vats, and partially in oak barrels. Followed in the spring by the “en tirage” process, with the start of a slow second fermentation in bottles, according to the traditional Franciacorta method. The bottles are stacked for at least 96 months (9 years total from the harvest), ensuring its unmistakable bouquet, which is due to contact with and the autolysis of the yeast. After the disgorgement stage, with the addition of a liqueur de dosage without sugar, the Gualberto undergoes another fining period in the wine cellar for several months.
Vintage Spumante
0232 Extra Brut Champagne, Bollinger, “R.D.”, 2002 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 790
Vintage Spumante
P:
Following the death of her husband, Madame Bollinger took over management of the House until 1971. The war made her work extremely difficult. Once it was over, she brought prosperity back to Bollinger. In 1967, after some hesitation over the definitive name for the cuvée, Bollinger R.D. (Recently Disgorged) was finally selected. Three vintages were released at the same time. 1952 on the English market, 1953 in Switzerland and France, and 1955 in the United States and Italy. It was this vintage, followed by 1959, that would give the cuvée its truly international reputation. Since 1829, Champagne Bollinger has been making great wines.
G: 60% Pinot Noir, 40% Chardonnay. 71% Grands crus, 29% Premiers crus
V/V: In 1963, Madame Bollinger, along with her American agent, made the decision to sell a few bottles of “Réserve 1947”. The idea was to “compete with the ‘bouteilles spéciales’”, or prestige cuvées, of other Champagne houses.
Madame Bollinger’s great idea was to choose an old vintage, recently disgorged and dosed like an Extra Brut. The recent disgorgement guarantees the remarkable freshness of the wine. This is what is so bold about the approach, which offers the world an opportunity to enjoy a truly unique tasting experience. This unique cuvée was named Bollinger R.D. for “Recently Disgorged”.
Vintage Spumante
0294 Extra Brut Champagne, Egly-Ouriet, “Les Vignes de Bisseuil”, 2018 . . . . . . . . . . . 340
Vintage Spumante
P: Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. Francis took over from his father Michel in 1980, with the intent and commitment to take these already revered Pinot Noir dominant Champagnes to the absolute apex of quality. He began using organic methods in the vineyards, with regular ploughing, and reduced yields. Once the grapes enter his cellar, Francis makes sure to only allow for the gentlest possible extraction, of which he only keeps the purest first pressing (known as the cuvée).
G: 70% Chardonnay, 15% Pinot Noir, and 15% Meunier
V/V: sourced from a 1.5-hectare parcel in the village of Bisseuil, directly adjacent to Ay. The blend includes 60% from the 2017 vintage and 40% from 2016. Fermented with indigenous yeast and without malolactic fermentation, the wine is both fermented and aged in barrel, with 10% new oak. It spent 48 months aging on the lees, with a dosage of 2g/L, and is bottled unfined and unfiltered.
Vintage Spumante
0288 Toscana, Villa Calcinaia, “Mauvais Chapon”, 2019 . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Vintage Spumante
P: Villa Calcinaia (pronounced “Kal-chin-aya”) is situated in the center of Chianti Classico near the town of Greve-in-Chianti. This historic estate has been home to the Counts Capponi since 1524, and is maintained by Sebastiano Capponi and his brother Niccolò.
G: 100% Sangiovese
V/V: Fermentation in 5 hl stainless steel tanks
Vintage Spumante
0210 Brut Rosé Franciacorta, Barone Pizzini, 2017 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Vintage Spumante Rosé
P: Franciacorta is marked by a long and deep sense of place. It references both a place of origin in name (Franciacorta is Italy’s first sparkling DOCG) and a method of production, metodo classico, where second fermentation occurs in bottle. The hills surrounding Lake Iseo form a glacial amphitheater, and it is here where the bubbly wines of Franciacorta were widely prized and consumed as early as the 13th century. Since 1870, Barone Pizzini has captured the area’s long cultural significance.
Silvano Brescianini, the winemaker (and Managing Partner), took over winemaking responsibilities in 1994.
G: 100% Pinot Noir
V/V: Gentle pressing, fermentation in temperature-controlled stainless-steel tanks. Aged for 10 months stainless steel 50% and barrique 50%.
Minimum aging in bottle: 30 months on the lees
Vintage Spumante Rosé
0208 Brut Rosé Franciacorta, Barone Pizzini, 2019 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Vintage Spumante Rosé
P: Franciacorta is marked by a long and deep sense of place. It references both a place of origin in name (Franciacorta is Italy’s first sparkling DOCG) and a method of production, metodo classico, where second fermentation occurs in bottle. The hills surrounding Lake Iseo form a glacial amphitheater, and it is here where the bubbly wines of Franciacorta were widely prized and consumed as early as the 13th century. Since 1870, Barone Pizzini has captured the area’s long cultural significance.
Silvano Brescianini, the winemaker (and Managing Partner), took over winemaking responsibilities in 1994.
G: 100% Pinot Noir
V/V: Gentle pressing, fermentation in temperature-controlled stainless-steel tanks. Aged for 10 months stainless steel 50% and barrique 50%.
Minimum aging in bottle: 30 months on the lees
Vintage Spumante Rosé
0292 Brut Rosé Franciacorta, Ca’del Bosco, “Cuvée Annamaria Clementi”, 2015 . . . . . . 340
Vintage Spumante Rosé
P: In 2003 a project took shape to make a rosé of Cuvée Annamaria Clementi, using only Pinot Nero grapes from a handful of our best and oldest vineyards and macerating them carefully for just a few hours. With the 2008 vintage, the first in which the exclusive washing and drying process was used for all the grapes, the name was changed to Annamaria Clementi Rosé.
G: 100% Pinot Noir
V/V: 8 month fermentation. All the vinification phases of the different base wines take place in small oak barrels. Maturation sur lies for ~ 8 years.
Vintage Spumante Rosé
