Showing 145–156 of 9060 results
Winemaker Notes Fine, even bubbles, beautiful pink in color with salmon highlights. Berries (blackcurrant, raspberry) on the nose with a touch of citrus, followed by a delectable palate bursting with vivacityand freshness.Ideal as an aperitif or with desserts (wild strawberry sabayon, plum meringue tart). It’s sunny nature also makes it appropriate for Mediterranean an Asian…
A food-friendly chardonnay hailing from Mâcon-Villages in Burgundy. Pale lemon with lovely notes of sliced pear, crisp green apple, white flowers, oak, exotic fruits. The medium-bodied and flavourful palate is capped by bright acidity on the refreshingly crisp finish. Pair alongside grilled seafood or enjoy as a starter.
A garnet red wine with pleasant aromas of ripe fruit, spices, creamy oak, toasted notes and a hint of cocoa that is typical of Marselan. In the mouth it is tasty, full-bodied with the ideal balance of acidity to be enjoyed it on its own
A Clàssic Penedès all-rounder with the traditional blend of the Penedès: Macabeo, Xarel-lo and Parellada. Versitile with food, it will surely keep you company in your best moments. Aromas of herbs and fresh flowers combined with a background of perfectly ripe white fruit. In the mouth, it is refreshing but at the same time has…
A Clàssic Penedès all-rounder with the traditional blend of the Penedès: Macabeo, Xarel-lo and Parellada. Versitile with food, it will surely keep you company in your best moments. Aromas of herbs and fresh flowers combined with a background of perfectly ripe white fruit. In the mouth, it is refreshing but at the same time has…
A Clàssic Penedès made with Pinot Noir and Garnatxa. Versitile with food, ideal as an appetizer. Aromas of herbs and fresh flowers combined with a background of perfectly fresh red fruit. In the mouth, it is refreshing but at the same time has the complexity of a sparkling wine aged for 15 months.
A Clàssic Penedès made with Pinot Noir and Garnatxa. Versitile with food, ideal as an appetizer. Aromas of herbs and fresh flowers combined with a background of perfectly fresh red fruit. In the mouth, it is refreshing but at the same time has the complexity of a sparkling wine aged for 15 months.
If you’re a fan of Nebbiolo, then don’t pass up on the wines from Valtellina. In the town of Ponte, in Lombardy, Italy, they grow a grape they call “Chiavennasca,” but it’s the same Nebbiolo grape used in Piedmont. The wines drink a bit differently than their Piemontese cousins. One such shining example is the…
Grapes are harvested from the municipalities of Castione Andevenno and Sondrio. Each vineyard site is harvested and vinified separately. Fermentation in stainless steel tanks. The wine ages in 25 hl and 56 hl oak barrels for about 20 months and then rests in steel tanks for 2 months before bottling. Bottle aging in dark and…
Aldo’s namesake wine blends 3 white varieties, each with varying durations of skin contact: 45% Catarratto (3 days), 45% Grillo (4 weeks) and 10% Grecanico (pressed immediately), bottled with a trace of sulfur after 18 months in stainless steel. The vines grow on Alcamo’s Timpi Rossi (“Red Hills”) in iron-rich sandy clay soils at altitudes…
Aldo’s pure Catarratto “pét-nat” comes from his iron-rich limestone slopes in northwest Sicily, crown-capped toward the end of its initial fermentation (spontaneous, of course) with no additions whatsoever. The resulting brew offers striking varietal purity, showcasing Catarratto’s apricot-and-peach lusciousness with an alluring smoky undercurrent.“Brutto” is controlled and balanced without being polite, and it’s of a…
“Egesta” is the old Hellenic name for an area of western Sicily close to Aldo’s vineyards, as well as the name of a local stream and its corresponding ancient water deity. Made from pure Grillo, this wine spends 8 months macerating on its skins in stainless steel without pressing and with occasional pump-overs, bottled straight…