Rosso di Altesino has a vibrant ruby red color and inviting aromas of ripe berries and forests. Inviting, fragrant, incredibly supple, with excellent body and balanced structure, Rosso di Altesino is an excellent valueâ€•a perfect choice for pasta, Alfredo sauces, polenta, white meats and semi-soft cheeses.
This is our main production, deriving from grapes harvested at the end of March. The 100% hand-picked Malbec grapes are harvested in March and early April. The wine is derived from grapes grown in characteristic soils specifically chosen for their similar profile and low vigour. These include increasingly desirable areas in Valle de Uco. Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes are vinified in stainless steel vats at 28Âºc. During the 15-day fermentation-maceration process the must is pumped over and punched down for optimal extraction. Free run juice only. It is sold after three months of bottle age. Aging vessel: French and American oak insertstaves into 30.000lt stainless tanks for 3 months, only 2 years of use for insertstaves.
What grabbed me was this white wine's luxuriant richness, reminiscent of an Hermitage Blanc, yet still fresh, and totally unoaked. I thought I needed a Chardonnay to make my 12 bottle case, but with this wine, I can get the best of a northern Rhône style, and the voluptuousness of a California Chardonnay, in one neat package.
This intense, full-bodied red is made by the brilliant Châteauneuf du Pape producer Andre Brunel, from family owned vineyards in the village of Tavaillan. The 2011 Côtes du Rhône Villages Cuvée Sabrine, which is made from 80% Grenache and 20% Mourvedre, has just what it takes to stand up to the rigors of summer BBQ fare. It is loaded with meaty notes of blueberry, blackberry and smoke/tobacco leaf, interlaced with hints of cherry confit, a telltale component of ripe Grenache. With so much forward fruit, it can also be enjoyed lightly chilled on the deck or patio.