August Show and Tell Book

La Vieille Ferme Réserve Sparkling Rosé DESCRIPTION

La Vieille Ferme Réserve Rosé Brut is designed to share your celebration in elegance and simplicity. Whether served as an aperitif with friends or at a lavish banquet, this wine will help you enjoy the memorable moment, bringing conviviality and liberty.

TERROIR

Made from vines planted on limestone soils which allows the roots to draw the necessary freshness and water they need to provide good acidity to the wine. The main varieties are Grenache and Cinsault, vinified by direct pressing and Pinot Noir.

PROCESS

Once blended, the wines are rested in stainless steel tanks. The neutrality of the stainless steel allows to preserve the fruit aromas and the freshness provided by the limestone soils.

The elaboration finishes with the production of the mousse and of course, bottling.

VARIETALS

Grenache noir, Cinsault, Pinot noir TASTING NOTES

Delicate peach core with seductive raspberry hints and fine exquisite bubbles. A first nose of fresh red fruit (raspberry, wild strawberry), giving way to a perfect balance between freshness, acidity and roundness. The notes of citrus (pomelo) and white flowers will allow you to serve this wine for all occasions.

SERVING TIPS

Between 43°F and 47°F with fresh sweet or savory appetizers. Versatile, it can accompany smoked fish appetizers just as well as fruit-based deserts, La Vieille Ferme Réserve Rosé Brut is to be served “without restrictions” and during any and all celebrations.

Vineyard Brands |

www.vineyardbrands.com | Birmingham, AL

LVF4010

La Vieille Ferme Réserve Sparkling Brut DESCRIPTION

La Vieille Ferme Réserve Brut is designed to share your celebration in elegance and simplicity. Whether served as an aperitif with friends or at a lavish banquet, this wine will help you enjoy the memorable moment, bringing conviviality and liberty.

TERROIR

Made from Chardonnay vines, planted on limestone soils which provides the minerality and freshness that define the reputation of classic French wines.

PROCESS

Once blended, the wines are rested on their lees with regular bâtonnage (stirring). This process creates an autolysis that is crucial to the sensorial development, bringing roundness and subtle aromas of hazelnut. The elaboration finishes with the production of the foam and of course, bottling. La Vieille Ferme Réserve Brut uniquely combines the tension of the limestone terroir, the freshness of Chardonnay and the roundness of aging on the lees.

VARIETALS

Chardonnay TASTING NOTES

A brilliant beaming lemon-yellow core with green-gold hints and fine exquisite bubbles.

A delicate floral nose leads to a delightful gentle palate of white stone fruit (peach) and a hint of brioche. The harmonious combination of freshness and balance produces generous gratification on all occasions.

SERVING TIPS

Between 43°F and 47°F with fresh sweet or savory appetizers. Versatile, it can accompany smoked fish appetizers just as well as fruit-based deserts, La Vieille Ferme Réserve Brut is to be served “without restrictions” and during any and all celebrations.

Vineyard Brands |

www.vineyardbrands.com | Birmingham, AL

LVF4009

2013

HUNDRED ACRE WRAITH CABERNET SAUVIGNON WINEMAKER NOTES "WRAITH is a trinity of Hundred Acre's three single vineyard wines.

Ic is a selection of barrels set aside in the cellar from chose waiting co be blended someday into the single vineyard wines from Kayli Morgan, ARK or Few and Far Between. All very different and incredibly unique.

The WRAITH shows all the beauty and personality of each individual vineyard and how they come together to develop even greater complexity."

-Jayson Woodbridge, Winemaker

VINEYA RD NOTES WRAITH is all about the chance to experience the three incredible creatures (the Hundred Acre single vineyards) working together in symphony and perfect harmony to cell you about the 2013 vintage in all of its glory. In all of our vineyards, we pick only when the fruit is perfeccly ripe; chis doesn't always happen at once. It is common for us co make multiple passes through the vineyard, picking different clusters from the same vines as they reach perfect maturity. This attention co detail is critical to making a wine the caliber of Hundred Acre.

VIN TAGE NOTES 2013 has proven co be one of the most epic and awesome vintages the North Coast of California has ever produced, especially for Bordeaux varieties. They are powerful, rich and concentrated, extremely well-delineated, and will be extremely long-lived, eclipsing even the aging potential of the 2012s.

COOPERAGE Aged for 40 months in the finest French oak barrique. The stave wood is hand-selected for ultra-eight grain, then air dried for three years before being made into barrels.

APPELLATION Napa Valley

BY JAYSON WOODBRIDGE

I

PROPRIETOR + WINEMAKER

" ... one of the most

EPIC & AWESOME

vintages the North Coast of California has ever produced... " -Robert M Parker, Jr. Issue 221 7he Wine Advocate, October 2015

2016 | PANTHERA CHARDONNAY THE HESS COLLECTION WINES FROM RUSSIAN RIVER VALLEY

Located in the heart of Sonoma County, the Russian River Valley is home to over 15,000 acres of grapevines. The Hess winemaking team selects vineyard sites that provide the very best wine grapes to craft wines expressive of this region. The cooler climates of the Russian River Valley are ideal for varietals like Chardonnay, which flourishes and develops uniquely rich flavors that are complemented by a bright, fresh acidity. The Hess Collection wines are family owned, sustainably farmed and dedicated to reflecting a true sense of place. Our wines are recognizable for their elegance, rich, complex flavors and a tradition of excellence.

PANTHERA RUSSIAN RIVER VALLEY CHARDONNAY

The majestic Lion belongs to the genus Panthera, which is the family of the largest cats. The Lion, or Panthera Leo as it is classified scientifically, is one of the most distinctive members of this group. With its mighty mane and recognizable features, the Lion has become an iconic image worldwide, and is also the symbol of the Hess family. The Lion has served as the emblem of the Hess Family in every generation.

It has come to symbolize the bold and persevering nature of founder Donald Hess and our winery home on Mount Veeder. “Live Each Day with the Heart and Courage of The Lion” is the Hess Family credo, and our Panthera Chardonnay pays homage to this prodigious icon of the Hess family.

TASTE WITH THE WINEMAKER BLEND:

100% Chardonnay

ALCOHOL:

14.3%

PH:

3.48

TA:

0.61 gms/100ml

Aged in 35% new French oak barrels for 15 months

COOPERAGE: HARVESTED:

Sept 15 - Oct 1, 2016

RELEASED:

May 2018

Mendocino County LAKE COUNTY SONOMA COUNTY

Pac

ifi

SONOMA COUNTY

Allomi Vineyard NAPA VALLEY

“The word Panthera is believed to be of East Asian origin, meaning ‘the yellowish animal’ or golden-yellow. As a reflection of this moniker, we have crafted a striking golden-yellow Chardonnay that is opulent in style and beautifully textured. This inaugural vintage offers yellow stone fruit aromas that lead to delicious flavors of peach, white pear and grilled pineapple. The gorgeous frame of fruit encompasses layers of well-integrated toasty oak and hints of crème brûlée. Panthera Chardonnay is unctuous but focused with a bright acid core that persists through a satisfying, long finish.”

– Dave Guffy, Director of Winemaking VINTAGE NOTES

Vintage 2016 had near perfect weather and continues the streak of great California vintages. Winter gave us our average amount of rainfall followed by a warm spring that allowed most varieties to set a nice crop. August cooled things off and allowed some increase in hang time, and we didn’t see any major heat spikes during September and October.

Russian River Valley Mount Veeder

cO

Su’skol Vineyard Russian River Valley San Pablo Bay

ce

an

San Francisco Bay

CASES PRODUCED:

2,729 (9L) cases

AGOSTINO PETRI {]Y/ CASTELLO

Chianti Classico Riserva

-j/ICCHIOMAGGIO Classification: Ch. Cl. Riserva 2012 Production Area: Chianti Classico Grape Varieties: 90% Sangiovese 5% Canaiolo 5% Cabernet Sauvignon Alcohol Content: 13,5% Availablefonnats: 750 ml Vineyard Information: Planting density 5600 vines/Ha. heavy clay(30%) altitude 255-265 mt.

Pruning method of single Guyot ensures low yields, about 40HljHa.

Ayostt1ItJ-' . lftn D. - ,t, l;,rhur1111l{J!JID ---

Vinification & Maturation: Vinification: Small (50 HI.) stainless steel fermentation vats ensure maximum skin /juice contact for a period of 8-10 days.

Maturation: 7 months in barriques (225 Lt) previously used (by the estate) then 8 months in medium size (251Il) barrels, followed by about 4 months in bottle before release.

Tasting Notes: Typical bright Sangiovese ruby red. Ripe fruit on the nose. Hints of cherry and berries, firm tannins, power with a dry pleasing finish. Excellent now will develop/improve over the coming years.

Press

• •••

BIBENDA2016: i;• -A• W •A• VITAE: JAMES SUCKLING: 94 points WINE SPECTATOR: 90 points WINE ENTHUSIAST: 90 points

r-'r-'

Via \licchiomaggio, 4 - 50022 Greve in Chianti (Fl) Italia Tel. +39 055 854079 - Fax +39 0 55 853911 info@vicchiomaggio.it - www.vicehiomaggio.it

CONTRADE MALVASIA BIANCA Salento I.g.t.

ABOUT THE VINEYARDS Grape: Malvasia Bianca 90% - Chardonnay 10% Appellation: Puglia I.g.t.

Vineyard location: Cellino San Marco Vineyard Altitude and orientation: 70 mt. a.s.l. – W, SW Soil: calcareous with sediment Vine training system: Low espalier Plant density: 4.500 vines/ha

WINEMAKING Harvest time: mid of August Harvest method: grapes are hand-picked and collected in small cases.

Vinification: destemming of the grapes and maceration for a few hours, followed by a soft pressing. All processes in the cellar done at 12°C to preserve flavor and crispness.

Ageing: In stainless steel tanks.

TASTING NOTES Straw yellow color with lemon green shades. Notes of lime, kiwis, apple and flowers. Crisp, clean and easy to drink.

Alcohol: 12,5% Vol.

Serving temperature: 8-10° C.

TOP 100 WINES OF 2017

Vineyard Brands |

www.vineyardbrands.com | Birmingham, AL

CAC4020

Shiraz Dalton wines share a common place and culture. Brought to you by the people of Dalton Winery, each of these wines was created with the utmost respect for our vineyards and the natural flavor of their fruits. We strive for sustainability throughout our vineyards, and minimize intervention during the entire winemaking processes, ensuring that the wine you taste is fruity and soft, as should be. After all, wine is all about pleasure. Make this moment yours. P a u s e f o r p l e a s u r e .

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

The grapes were in the winery within

Dalton Shiraz is dark almost black in

Shiraz will be good with a hearty

minutes of being picked, where they

colour, the nose is intense with

meat meal such as stake or lamb.

were immediately crushed and sent

black fruit, plums, berries with

Alternatively, the wine can be

for fermentation in stainless steel

savoury and black pepper notes.

enjoyed on its own with or with a

tanks. The wine was fermented over

The wine has soft integrated

plate of cheese.

ten days during which time the juice

tannins and a long finish. Shiraz is a

was mixed with the skins several

very concentrated wine with a long

times a day, this allows maximum

aging potential.

SUGGESTED SERVING TEMP. 18-20° Celsius

colour extraction from the grapes.

After pressing the wine was transferred to new American oak barrels where it remained for approximately one year.

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Canaan Red Canaan loves company… Striving towards sustainability and minimal intervention throughout the winemaking process, we make sure to offer you the chance to savor the natural expression of our grapes as they were meant to be. Fruitful and fragrant. Juicy…and just right.

There's always time for joy. Go ahead.

Pause for pleasure.

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

Red Canaan is a blend of Shiraz,

Canaan is an easy drinking medium-

The Canaan wines were made with

Cabernet Sauvignon Merlot and

bodied red wine with sweet fruit,

the Israeli climate and cuisine in

Petit Sirah. The exact blend may

with notes of black pepper, cherries

mind so they particularly suitable for

vary in proportion from year to

and plums, low tannins and soft

Mediterranean cuisine. Red Canaan

year. The close-proximity of the

vanilla tones. This is a wine with very

is a good accompaniment to pasta,

vineyards to the winery allowed for

few pretensions and is made for

pizza, poultry, and mixed grills, it is

immediate crushing and

immediate consumption.

also an excellent party wine.

fermenting. The colour of the wine is extracted by a rigorous regime of

SUGGESTED SERVING TEMP.

pumping over and warm

18-20° Celsius

fermentation.

The wine is KosherLe Mehadrin and Kosher for Passover and Mevushal

The wine is Vegan friendly

Canaan Moscato Canaan loves company… Striving towards sustainability and minimal intervention throughout the winemaking process, we make sure to offer you the chance to savor the natural expression of our grapes as they were meant to be. Fruitful and fragrant. Juicy…and just right.

There's always time for joy. Go ahead.

Pause for pleasure.

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

The grapes were hand-picked

Moscato is a sweet, refreshing and

Moscato is a great sweet wine, a

towards the end of September once

aromatic wine with a mild

suitable accompaniment for most

the grapes had fully ripened.

effervescence on the palate, the

deserts such as fresh fruit, cakes

Our intention was to make a low

wine is showing hints of peaches

and puddings. Moscato’s low

alcohol, light, fruity and effervescent

melons and nectarines. The

alcohol makes it particularly

wine. Once crushed and chilled the

winemaker has found the perfect

suitable for use over Passover.

must was macrated on skins for the

balance between aroma sweetness

best part of 24 hours after which it

and acidity.

SUGGESTED SERVING TEMP. 8-10° Celsius

was pressed out and the juice allowed to settle. A slow cold fermentation was encouraged preserving as much of the aromatic nature of the wine as possible.

Fermentation was stopped once the alcohol reached around 5%.

The wine is KosherLe Mehadrin and Kosher for Passover and Mevushal

The wine is Vegan friendly

Merlot Dalton wines share a common place and culture. Brought to you by the people of Dalton Winery, each of these wines was created with the utmost respect for our vineyards and the natural flavor of their fruits. We strive for sustainability throughout our vineyards, and minimize intervention during the entire winemaking processes, ensuring that the wine you taste is fruity and soft, as should be. After all, wine is all about pleasure. Make this moment yours. P a u s e f o r p l e a s u r e .

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

Sourced from the vineyards of the

The wine is viscous and dark

A good Merlot such as this can be

Upper Galilee, the grapes for the

purple, it is showing classic varietal

drunk with lasagna, casseroles

merlot were selectively harvested in

qualities of plums, cherries, cloves

(meat or vegetarian), grilled meats

late September and early October.

and homemade jam, balanced by

and barbecued steaks or chicken

After a warm fermentation and

subtle shades of vanilla from the

frequent “rack and return” for

barrel.

SUGGESTED SERVING TEMP. 18-20° Celsius

wetting the grape cap the wine was pressed out and transferred for aging in second and third use barrels for up to a year.

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

VARIETY: MERLOT SOIL: Shallow soil (50 cm), poor in organic matter and with a slight predominance of clay, with limited irrigation.

WINEMAKER'S NOTES COLOR: Intense and youthful red violet color NOSE: Pleasant freshness and good varietal character, with bouquet of fruits, displaying plums, berries, and mature strawberries, along with a delicate floral aroma.

Smooth, very concentrated with body, flavors of red fruits standout with a touch of chocolate, pleasing persistence and pleasant finish ANALYSIS: PH: Total Acidity: Alcohol %:

3.7 3.62 13.2

VARIETY: CHARDONNAY SOIL: Shallow soil (45 cm), poor in organic matter and with a slight predominance of clay, with limited irrigation WINE MAKER'S NOTES Color Pale yellow color with greenish hues and with a slight of golden tones.

NOSE: Stands out for its ripe pineapple aroma with notes of peaches, melon and soft honey. Elegant and delicate yet full bodied with soft honey tones along with well balanced acidity that is sure to please.

ANALYSIS: PH Total Acidity Alcohol

3.8 3.25 13.5

VARIETY: CABERNET SAUVIGNON SOIL: Shallow soil (50 cm), poor in organic matter and with a slight predominance of clay, with limited irrigation WINE MAKER'S NOTES COLOR: Intense ruby color, profound and youthful NOSE: Profound varietal character, with a bouquet of mature red fruit, with tones of leather, chocolate, and tobacco lingering in the aroma.

An intense flavor that is concentrated and complex. Its fruit displays mature red fruits, especially plums, its tannins are sweet and strong, profound varietal character, and notes of leather and chocolate appear in the mouth as well ANALYSIS: PH: Total Acidity: Alcohol %:

3.64 3.4 13.5

Grenache Dalton wines share a common place and culture. Brought to you by the people of Dalton Winery, each of these wines was created with the utmost respect for our vineyards and the natural flavor of their fruits. We strive for sustainability throughout our vineyards, and minimize intervention during the entire winemaking processes, ensuring that the wine you taste is fruity and soft, as should be. After all, wine is all about pleasure. Make this moment yours. Pause for pleasure.

REGION Once again Dalton is pioneering the

TASTING NOTES

SERVING SUGGESTIONS

use of Mediterranean varieties in its

The wine is a deep ruby colour,

A good Grenache such as this can

release of a single varietal Grenache.

very spicy, think black pepper, on

be drunk with a light meal of fish or

The grapes for this wine come from

the nose with clear cherry and

meat.

our vineyards in Even Menachem in

strawberry aromas. On the palate,

the western galilee. The vineyard sits

the wine is fresh and lively with a

SUGGESTED SERVING TEMP.

at 600m on a soil of limestone and

crisp tutti-frutti finish.

16-18° Celsius and can even be slightly chilled

terra rossa.

WINEMAKING The grapes were harvested during the last days of August, and the wine was fermented in concrete tanks.

During the ferment the cap was punched down physically by hand.

The wine was then aged for 12 months in second use French barrels.

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Chardonnay Dalton wines share a common place and culture. Brought to you by the people of Dalton Winery, each of these wines was created with the utmost respect for our vineyards and the natural flavor of their fruits. We strive for sustainability throughout our vineyards, and minimize intervention during the entire winemaking processes, ensuring that the wine you taste is fruity and soft, as should be. After all, wine is all about pleasure. Make this moment yours. Pause for pleasure.

THE WINE The philosophy behind this wine was

Reductive handling of the must was

The wine is designed for immediate

to make a chardonnay with as little

encouraged and cold fermentation

consumption and not meant for

intervention as possible. We have

took place in stainless steel tanks

extensive cellaring.

moved away from the heavy oaky

without the influence of oak. For

style wine to bring much lighter and

added complexity, the wine was

SERVING SUGGESTIONS

fruitier wine, which we believe is a

matured on its lees for about a

Dalton Chardonnay is an excellent

truer expression of the fruit and a

month after fermentation.

accompaniment to baked fish dishes, grilled tuna, veal, grilled

wine that is much easier to drink.

TASTING NOTES

chicken or pasta in cream sauce.

WINEMAKING

A fruity wine with well-balanced

The grapes were picked at the end

acidity, bursting with citrus and

SUGGESTED SERVING TEMP.

of August. Proximity to the winery

tropical fruit flavours, especially

10-12° Celsius

allowed for immediate crushing and

peaches, apricots and a little

chilling. Only the free run juice was

melon, this wine offers a new and

used to make this wine.

exciting facet to Chardonnay in Israel.

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Alma Crimson Alma is about creativity, curiosity and craftsmanship; signature blends that reflect the unique tastes of the Galilee. It is a state of mind and an inspired spirit, offering experiences greater than the sum of their parts.

Get ready to discover something new. P a u s e f o r pleasure.

BACKGROUND Alma Crimson is our take on a

was separated and used to make

essences of vanilla, cloves and green tea.

Bordeaux-Style blend incorporating

this wine. Malolactic fermentation

the varietals Cabernet Sauvignon,

was encouraged and when

Merlot and Cabernet Franc.

completed the wine was racked

SERVING SUGGESTIONS

into French oak barrels for 12

This wine goes particularly well with

WINEMAKING

months. Once the aging was

grilled meats, steak, hamburgers

The grapes were selectively picked

complete, each parcel was

and roast chicken.

in late September and early

individually tasted and the final

October. The grapes for this wine

blend of 55% Cabernet

SUGGESTED SERVING TEMP.

came from several vineyards that

Sauvignon, 30% Merlot and 15%

18-20° Celsius

were picked and fermented

Cabernet Franc was made.

separately.

During fermentation, the grape cap

TASTING NOTES

was pumped over several times a

Alma is a dark full-bodied lively

day to increase the depth of colour

wine showing generous aromas of

and levels of extraction. The wine

cherries, plums and sweet dark

was pressed out just before

fruits with a buttery palate offering

completing fermentation, and the free run juice

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Alma Coral Alma is about creativity, curiosity and craftsmanship; signature blends that reflect the unique tastes of the Galilee. It is a state of mind and an inspired spirit, offering experiences greater than the sum of their parts.

Get ready to discover something new. P a u s e f o r pleasure.

BACKGROUND Alma Coral, brings a new dimension to

combination of oak barrels and

SERVING SUGGESTIONS

rosé wines. It is drier and more complex

stainless steel tanks.

This wine will pair well with fish,

than our estate rosé. It is more serious

Alma Coral incorporates many

Asian food, spicy dishes and a

and offers more depth and the ability to

different winemaking techniques

whole host of Mediterranean

pair with a broader selection of foods.

incorporating complexity and

meals. Ultimately, this wine can

The name Coral refers to the gentle

originality to the finished wine.

also be enjoyed on its own in the

pink colour often found in sea coral.

After six months aging in barrel

company of friends or alone

this rosé wine was bottled and

appreciating the finer moments of

WINEMAKING

brought to you for your

the day.

The varieties G r e n a c h e a n d P in o t

enjoyment.

SUGGESTED SERVING TEMP.

G r is were handpicked in the cool of the early morning. Once in the winery

TASTING NOTES

they were destemmed and allowed to

Alma Coral is a new and exciting

sit on their skins in the press until the

wine; it is a dry and complex well

winemaker felt that enough colour had

balanced and a little cheeky…

10-12° Celsius

been achieved. The grapes were then gently pressed out and allowed to ferment in a The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Rosé Dalton wines share a common place and culture. Brought to you by the people of Dalton Winery, each of these wines was created with the utmost respect for our vineyards and the natural flavor of their fruits. We strive for sustainability throughout our vineyards, and minimize intervention during the entire winemaking processes, ensuring that the wine you taste is fruity and soft, as should be. After all, wine is all about pleasure. Make this moment yours. Pause for pleasure.

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

Rosé is a blush wine made from

Dalton Rosé is an incredibly

Dalton Rosé was made with the

shiraz, cabernet sauvignon and

aromatic wine, with the essence of

Israeli climate in mind and is

barbera. The red grapes are brought

bright strawberry, rose pedal and

particularly suitable for

into the winery at the end of the

red grapefruit. The wine is slightly

Mediterranean climate and cuisine,

summer and after crushing allowed

off dry and its bright acidity

it is highly suited for aperitif,

to sit on their skins for three hours

enhances the length of the wine's

Mediterranean food, roasted

before pressing, resulting in a light

fruit driven palate.

eggplant, tahini and pastas. In

pink juice. This pink juice was cold

addition, light soft cheeses

fermented for three weeks in order

accompany the wine very well.

to preserve as much of the character of the wine as possible. Fermentation

SUGGESTED SERVING TEMP.

was stopped early by freezing so that

16-18° Celsius

some residual sugar would remain.

The wine is KosherLe Mehadrin and Kosher for Passover

The wine is Vegan friendly

Rosé Name: Rosé - Rosato Puglia igt 2014 Appellation: Indicazione Geografica Tipica Area of Origin: The grapes are grown in the most suitable areas of Apulia, where the fertile soils overlooking the sea and the sunshine guarantee their perfect ripening.

Vinification: Wines are made in the winery of Torricella, by using a technique of immediate separation of the solid parts. The must is then fermented at very low temperatures, thus preserving all its aromas and fragrance.

Grape Variety: Apulian grape varieties.

Tasting Notes: Brilliant pink in color with cherry hues; an intense, persistent bouquet with hints of newly pressed grapes, bitter cherries, powder and a touch of wild violet; a full-bodied, soft, and rounded flavor with a pleasing fruity vein and a long finish.

Food Pairing Notes: Very easy to drink.

Excellent with delicate dishes such as white meat, sushi or fried fish; perfect as a thirst quencher or aperitif. Uncork just before serving.

Serve at 8 or 10°C. Ageing Potential: 24 months Average Alcohol Percentage: 12%

Allied Importers U.S.A 11-43 47th Avenue Long Island City, NY 11101 (718) 472-1155

BRUNELLO DI MONTALCINO DOCG Vendemmia 2005 ProducƟon areas: This red Italian wine is produced in the vineyards surroundings the town of Montalcino, located about 110 km southwest of Florence in the Tuscany wine region.

Our Company has 1,50 Brunello cerƟfied hectares, situated in hillside areas at an alƟtude of 150 and over the sea level. The ground is rocky with high percentage of tufa; vineyards are “a spalliera cordone speronato”, as typical of Tuscan hills.

Grape variety: Sangiovese 100% AnalyƟcal parameter: Alcool 13,50% Residual sugar <2,50 gr/lt Total acidity 5,20 gr/lt Ph 3,70 strumental Food matches: Grilled meat, main spicy dishes, risoƫ and pasta, aged cheese.

ProducƟon: 15.000 boƩles/ years.

Notes: this wine can be sold aŌer five years from vinificaƟon, two of which passed aging in wood barriques.

Sensorial notes Color: medium intense red, with reflexes that remind the wood of the oak.

Aroma: full and harmonium, with plums and wood-fruits notes, cherry-flavoured back taste.

Taste: Supple and balanced taste with a persistent and strong wood fruit back-taste.

Very fine wood presence

Pinot Grigio delle Venezie Produced from 100% Pinot Grigio grapes from the best vineyards of Veneto, Italy. This enchanting straw-colored version of one of Italy’s most famous varietal wines is characterised by an intense floral bouquet with slightly aromatic highlights and a fresh, balanced taste.

Serve well chilled as an aperitif, with light dishes and fish.

Alcohol vol.: 12.5% Serving temperature: 43°-48°F

Allied Importers U.S.A 11-43 47th Avenue Long Island City, NY 11101 (718) 472-1155

Canaan Red Canaan loves company… Striving towards sustainability and minimal intervention throughout the winemaking process, we make sure to offer you the chance to savor the natural expression of our grapes as they were meant to be. Fruitful and fragrant. Juicy…and just right.

There's always time for joy. Go ahead.

Pause for pleasure.

WINEMAKING

TASTING NOTES

SERVING SUGGESTIONS

Red Canaan is a blend of Shiraz,

Canaan is an easy drinking medium-

The Canaan wines were made with

Cabernet Sauvignon Merlot and

bodied red wine with sweet fruit,

the Israeli climate and cuisine in

Petit Sirah. The exact blend may

with notes of black pepper, cherries

mind so they particularly suitable for

vary in proportion from year to

and plums, low tannins and soft

Mediterranean cuisine. Red Canaan

year. The close-proximity of the

vanilla tones. This is a wine with very

is a good accompaniment to pasta,

vineyards to the winery allowed for

few pretensions and is made for

pizza, poultry, and mixed grills, it is

immediate crushing and

immediate consumption.

also an excellent party wine.

fermenting. The colour of the wine is extracted by a rigorous regime of

SUGGESTED SERVING TEMP.

pumping over and warm

18-20° Celsius

fermentation.

The wine is KosherLe Mehadrin and Kosher for Passover and Mevushal

The wine is Vegan friendly

WINE DESCRIPTION

WARRE’S LBV 2002 BOTTLE AGED PORT

WARRE’S Warre’s, founded in 1670, was the first British Port company established in Portugal and therefore the pioneer of a great tradition; its history is synonymous with that of Port itself.

Warre’s Ports are distinguished for their structure, power and softly perfumed nose. They have a particularly fresh and elegant style. Warre’s premium wines are sourced from Quinta da Cavadinha and Quinta do Retiro, two of the finest estates of the Douro valley.

Warre’s Vintage Ports are renowned the world over for their excellence and are consistently placed amongst the best in comparative tastings.

WARRE’S LATE BOTTLED VINTAGE PORT Warre’s is alone in maintaining a small production of bottle matured Late Bottled Vintage Port (apart from its sister company Smith Woodhouse). Warre’s Late Bottled Vintage comes exclusively from prime quality vineyards whose finest wines will – in exceptional years – make up Warre’s renowned Vintage Ports. Primarily Quinta da Cavadinha and surrounding vineyards that have supplied the company uninterruptedly for generations, on the basis of close bonds nurtured over the centuries. Some of the wine comes from Quinta do Retiro, where all the wine is trodden in ‘lagares’ in the traditional way. These Quintas are located in the Pinhão and Torto valleys.

THE VITICULTURAL YEAR The winter of 2001/2002 was very dry in the Douro, with records at Pinhão showing a rainfall between November and March 30% less than normal. The clear weather meant warm sunny days were followed by very cold nights, and the extreme fluctuations led to a later than normal budburst. April frost damaged some higher vineyards and reduced crops.

The summer was dry but mild, with an average temperature of only 34ºC in August. The vines weathered the summer surprisingly well, due to these mild temperatures, and a generally high level of water reserves from the previous wet winter. Heavy showers in late August were perfect to bring the fruit along, with grapes swelling, sugar readings rising and skins softening.

Picking began fairly early, between 9 and 12 September with the grapes looking exceptionally good. Unfortunately, the fine dry weather broke and between 15 and 21 September we had heavy showers. Thereafter, conditions improved. The vintage was average to small in size, with higher lying vineyards affected by the April frost.

Tasting Notes

Wine Specifications

Red ruby colour. Elegant nose with floral aromas, such as rockrose and eucalyptus.

Many layers of red fruit on the palate, fine and soft tannins and spicy notes. Lovely and elegant finish.

Alcohol: 20% vol (20ºC) Total acidity: 4.3 g/l tartaric acid Baumé: 3.8

Ageing | Bottling Contemporary Family Comments The early made wines, which thankfully are from the best vineyards, escaped the damage done by the rain. However towards the end of the month it was clear that the weather was taking the edge off what could have been a really excellent vintage. There are undoubtedly some very good wines made in the first phase of the harvest.

Charles Symington, 17 October 2002

Awards Silver Medal – IWC 2013 Silver Medal – Decanter Awards 2013 JULY.2013 | English

age whatsoever. The traditional method and ageing of Warre’s Late Bottled Vintage set it apart from all other “modern” LBVs currently available.

Warre’s LBV was aged in seasoned oak casks over a period of four years after which it was bottled unfiltered and un-fined in 2006. The Port was then matured in bottle for some years at our lodges in Vila Nova de Gaia before being offered for sale.

This prolonged and unique bottle ageing (for an LBV) is crucial to the development of the superb “nose” and flavour which lend this Port a style and complexity very much akin to that of Vintage Port. Most LBVs today are matured in wood, given a light filtration and then released for sale, and as such have no bottle

Storage | Decanting | Food pairing suggestion and serving Store the bottle lying down.

Stand the bottle upright for a short while before you intend to decant (20 to 30 minutes at most). Pull the cork slowly and steadily and leave the bottle for a few minutes. Clean the neck of the bottle. Pour the wine into a clean and rinsed decanter. Once you have started pouring do not stop until you see the very first traces of sediment begin to appear out of the bottle. You may prefer to use a decanting funnel.

This wine is superb with cheese, nuts and dried fruits after a meal.

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Gevrey Chambertin “Vieilles Vignes”

Fo n t U s e d : E n g r a v e r s ’ G o t h i c B T a t 1 6 5 A V

60 years old The grapes come from the vineyards from the village of Gevrey-Chambertin in the north of the Côte de Nuits.

Soil : clay and limestone. Medium slope.

100% Pinot Noir. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).

Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed. (when needed, depending the quality of the berries a third sort is done with our optical machine), and put in stainless still thermo-regulated tanks.

The alcoholic fermentation can begin with natural yeasts from the grape berries during around 3 weeks. Pumping-over (the must) very soft in order to be very careful about the substance and order to get the purest and most representative wine we can have. Soft pressing The wine is put into the cask further to a soft settling of the juice in French oak (10% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 14 months on fine lees. We follow the lunar calendar for the bottling without fining and filtering. Gevrey Chambertin "Vieilles Vignes” is bottled when the moon is down and when the day is fruit according to the lunar calendar The Gevrey Chambertin wine has high colour, is intensively aromatic, evoking blackberries and other small red and black fruits. A well built wine, combining blending tannins with abundant mellowness.

Food Pairings: red meats, game or various cheeses.

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GIR4000

Volnay 1er cru "Les Santenots"

65 years

Grapes come from the vineyards from the village of Meursault in the Côte de Beaune. They are classified in "Volnay Santenots" if they are red, or in "Meursault Santenots" if they are white.

Soil: clay and limestone. Gentle slope.

Grapes variety: 100% pinot noir. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).

Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemmed and put in stainless still thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks. Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wine we can have. Soft pressing.

The wine is put into the cask further to a soft settling of the juice in French oak (20% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 14 months on fine lees. We follow the lunar calendar ("fruit day”) for the bottling without fining and filtering.

The Volnay combines breeding with nobility, delicacy, elegance and feminity. A delicate violet and berry fragrance. One of the finest representatives of the Côte de Beaune. The Volnay is in the Côte de Beaune what the Chambolle Musigny is in the Côte de Nuits. A feminine wine which is one of the only Burgundy Pinot Noir you can already enjoy and drink when young.

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Volnay « Vieilles Vignes » Maison Vincent Girardin •

Vineyard : the grapes come from the vineyards from the village of Volnay in the Côte de Beaune, and especially from “Les Lurets” and “La Gigotte” vineyards, at the bottom of Volnay.

The village is one of the higher locations of the Côte de Beaune.

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Soils : clay and limestone. Gentle slope.

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Varietal: 100% pinot noir. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches). The vines are 55 years old.

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Winemaking : Harvest-picking by hand. The grapes are sorted twice (when picking and on the sorting table), then partially destemmed or not according to vintages. When all the grapes are destemmed, we make a third sorting with optical sorting machine to keep the best part of the harvest. Then the fruit is put in stainless still thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks.

Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wine possible. Soft pressing. The wine is put into 228 liters casks further to a soft settling of the juice in French oak (30% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 15 months on fine lees. We follow the lunar calendar (“fruit day”) for the bottling without fining or filtering.

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Tasting notes : The Volnay combines nobility, delicacy, elegance and femininity. A delicate violet and berry fragrance. One of the finest representatives of the Côte de Beaune. The Volnay is in the Côte de Beaune what the Chambolle Musigny is in the Côte de Nuits. A feminine wine which is one of the only Burgundy Pinot Noir you can already enjoy and drink when young.

But it is also a wine with depth.

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To serve with : roasted meats and various cheese.

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Temperature of service : 14°-16°C

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Together with Pommard, Volnay is one of the best red wines from Côte de Beaune. A must have to discover the elegance of Pinot Noir in Burgundy.

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Pommard « Vieilles Vignes » Maison Vincent Girardin •

Vineyard : the grapes come from the village of Pommard in the south of the Côte de Beaune.

The 3 parcels are located on the high part of the hill, in the North sector of Pommard, with an East orientation.

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Soil type: limestone and a little clay.

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Grape variety: 100% pinot noir. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches). The vines are 65 years old.

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Winemaking : Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemmed or not, according to the vintage. When all the grapes are destemmed, we make a third sorting with an optical sorting machine in order to keep the best berries of the harvest. Then the fruit is put in stainless still thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks. Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wine we can have. Soft pressing. The wine is put into the 228 liters cask further to a soft settling of the juice in French oak (30% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 15 months on fine lees. We follow the lunar calendar for the bottling without fining or filtering. Pommard is bottled when the moon is set and on the “fruit” day according to the lunar calendar.

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Tasting notes : Wines from Pommard have a dark red colour with intense and percussive aromas of blackcurrant, musk and game. Taste dominated by fruit with a lot of freshness due to a good acidity. Mellowness appears only after a minimum of maturation. One of the most structured wines of Côte de Beaune.

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To serve with : game or various cheese.

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A reference in Côte de Beaune and one of the most well-known wines of Burgundy. This is due to its complex and structured character but also because of its elegance at the same time. A wine that needs to age in order to reveal the high potential of this Pinot Noir.

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Corton-Charlemagne Grand Cru Maison Vincent Girardin •

Vineyard : the parcels come from the hill of Corton, located on the North part of Côte de Beaune, bordering the Côte de Nuits. Three different parcels contribute to the wine, with 40 % coming from Aloxe Corton with South exposure, 30 % from Ladoix Serigny with East exposure and 30% from Pernand Vergelesses with West exposure. That creates a very balanced wine with the precise definition of what a Corton Charlemagne Grand Cru is.

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Soil type : hard limestone and marl.

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Varietal: 100% Chardonnay – Guyot pruning with different seasonal processes in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches). The vines are 50 years old.

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Winemaking : the grapes are harvested by hand and sorted when picking. They are lightly pressed then in a pneumatic press at a low pressure to get a slow extraction. After a gentle racking of the must, the wine is put in French oak casks of 228 liters (30% of new oak) for both of alcoholic and malolactic fermentations with wild yeasts during 18 months. During this time, we did no stirring of the lees in the barrels. A month before the bottling, the wine from the different barrels is put in a stainless steel tank to make the blend. The wine is finally fined and lightly filtered before bottling it according to the lunar calendar (“root” day for the wines for ageing).

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Tasting notes : Rich wine with body and perfection. A balance between strength and mineral character, flint, vegetal notes, lime and even structure. An incredible length and precision.

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To serve with: lobster, seafood, white meat like Bresse chicken, foie gras, fish and cheese.

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Serving temperature: 14-16 °C

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One of the most iconic wines of our region regarding the expression of mineral character combined with power. A wine to pair with food in order to discover its complexity and life.

Important point, it’s a grand cru with a reasonable price.

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Bourgogne Rouge « Cuvée St Vincent » Maison Vincent Girardin •

Soil : clay and limestone. The grapes come from vineyards located on the regional appellation area from both villages of Volnay and Pommard, in the Côte de Beaune.

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Varietal: Pinot Noir. Guyot pruning with different seasonal processes in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches). The vines are 40 years old.

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Winemaking : Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemmed or not, according vintages. When all the grapes are destemmed, we make a third sorting with optical sorting machine to keep the best part of the harvest. Then the fruit is put in stainless steel thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts from the grape berries during around 3 weeks.

Pumping-over (the must) and crushing (only the first days) are very soft in order to be very careful with the substance and in order to get the purest and most representative wine. Soft pressing. The wine is put into the cask further to a soft settling of the juice in French oak of 500 liters (10% for new oak).

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Ageing : The ageing lasts 11 months on fine lees. Then, we do the blend of all the barrels and the wine is bottled according to the lunar calendar (“fruit day”).

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Tasting: a pleasant wine, fruity, flesh and ample.

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To serve with: Red meats, poultry, cheese or as an "aperitif". To serve at 14-15 C°.

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A good example of what Pinot Noir can be in Burgundy, a wine based on elegance and complexity, even at its appellation level.

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Weinbach produces richly concentrated, fragrant dry Rieslings, for which the Grand Cru Schlossberg vineyard is particularly well-situated. Ranging from the delicate Reserve Personelle, to the intense, dry Cuvée Théo, the elegant, very dry, very fine Schlossberg, the rich and fruity Cuvée Ste. Catherine, to the majestic and full-bodied Grand Cru Schlossberg Cuvée Ste. Catherine, each Riesling is distinctive.

The rich, rose-scented, spicy Gewurztraminers from Domaine Weinbach are among the finest in the world. Ranging in style from the slightly sweet, rich and powerful Altenbourg Cuvée Laurence, to the stunning, full-bodied, off-dry Grand Cru Furstentum Cuvée Laurence, these are rich At the foot of the majestic Schlossberg hill in Alsace stands one of the finest estates in all of France. Domaine Weinbach was yet elegant wines with great aromatic complexity.

In exceptional years, when the harvest reaches extreme established by the Order of Capuchin monks in 1612. The “Clos des Capuchins” vineyard surrounds the domaine; the prestigious ripeness, the Fallers produce opulent sweet wines from “Schlossberg” vineyard (the first terroir in Alsace to receive late harvest grapes, the stunning “Vendanges Tardives”, the the status of Grand Cru), the Grand Cru “Furstentum”, and exotic and nectar-like “Selections de Grains Nobles”, and the the adjacent “Altenbourg” vineyard rise above the clos. The fabulously rich “Cuvée d’Or Quintessence de Grains Nobles”. domaine has 62 acres of vineyards in the heart of Kayserberg’s hills and valleys.

During the French Revolution, Domaine Weinbach was sold as a national property. In 1898,Théodore Faller and his brother Jean-Baptiste purchased the Domaine and five hectares of vineyards who left it to their son and nephew,Théo. Following Théo’s death in 1979, the estate was run by Théo’s widow, Colette Faller, and their daughters: Laurence took over the winemaking, with Catherine as marketing director.

Sadly, Laurence passed away suddenly in 2014, followed by her mother, Colette, in 2015. Cathy continues the family tradition along with her son, Théo. They are aided by Ghislain Berthiot, enologist, and by Celestino Soares, vineyard manager.

Colette, Catherine and Laurence Faller The grapes are hand-harvested, pressed directly as whole clusters in modern horizontal pnuematic presses. The must settles for 24 hours at cellar temperature and is slowly matured in large, ancient oak casks, using only indigenous yeasts.

Filtering is through diatomaceous earth before bottling, which starts in April and finishes in mid-July.

The wines are remarkable for their balance and finesse, their intensity and concentration, which is achieved by drastically pruning the vines to limit yields per hectare to nearly onehalf that typical in Alsace. Harvesting is late, done when the fruit attains optimum ripeness. All of the domaine’s wines are produced from their own vineyards, a most unusual accomplishment in Alsace, and are therefore 100% estategrown and estate-bottled. The domaine is certified by both Ecocert (organic) and Demeter (biodynamic).

VINEYARD BRANDS, INC.

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2017 Vintage Notes After a solar vintage in 2015 and a slow-maturing year in 2016, 2017 was marked with extreme climatic conditions and low yields. Despite these, a beautiful Indian summer during the harvest allowed great ripening conditions.

Yet 2017 started in a pretty gloomy manner, with crops being almost completely wiped out in certain Alsatian valleys and climats. The frost that hit the region in the night of the 19th-20th of April, while budding had occurred very prematurely earlier that month (almost 3 weeks ahead of normal), took a hard toll on the vineyards. In the valley of Kaysersberg we were comparatively rather lucky, as at the time we estimated our losses at “only” 40-50% on the Gewurztraminer plots and about 15-25% on the Pinot Gris and Rieslings. Those figures were confirmed later on, while in the end only the Pinot Blancs were spared. On top of that, the beginning of the year we witnessed very weak rainfalls, with about 6 inches only from January to April, to be compared to almost 15 inches over the same period in 2016. After the sudden pause linked with the April frost, the vegetation cycle resumed its course in an explosive manner and flowering occurred as early as May 29th on some of our plots, confirming the precocity of the vintage. There was no shortage of sun in May and June, with temperatures higher than normal bur rather cool nights. By June 13th flowering was over in virtually all our vineyards. With an amazing speed the vines then reached the fruit-setting phase, as the heat wave continued over late June and early July. Lack of rainfall also continued, and by then we started to see some signs of hydric stress on the young vines, especially at the very top of Grand Cru Schlossberg. Fortunately late July brought some relief with some rains, but the rather hot and dry scenario resumed in August, pointing to very early harvest. And, indeed, the official harvest kick-off in Alsace was given on September 1st. On our side, we waited until maturities reached optimal levels, even though that meant taking some chances with the weather. We had a few rainy days mid-September, waited another few days for the vines to dry and eventually started harvesting under a warm Fall sun.

September 21st was our first harvest day at Weinbach, bringing in beautiful Pinot Noir from the Altenbourg at 13.8% alcohol potential, showing a very dense structure. We followed on with our plots of Pinots Blancs and Auxerrois, then Muscats and Sylvaner, all of them showing good acidity level and nice tension. As always, we de-stemmed our Muscats to do a few hours of skin contact before the press. As maturity levels were still short of our targets on the "noble varieties", we paused for a few days and resumed on October 4th with our Gewurztraminer Cuvée Théo from plots within the Clos des Capucins. We followed with some Pinot Gris, including the Sainte Catherine and Altenbourg, as sanitary conditions were perfect on this variety (usually very sensitive to grey rot), with juices showing alcohol potential over 15%. The following days we focused on Rieslings, starting with our older mid-slope plots on the Grand Cru Schlossberg (those that make our Schlossberg Sainte Catherine), that we brought in at 13.7% alcohol potential. The next day we selected some magnificent Grain Noble on the Schlossberg with a 19% potential. The last Riesling plots were harvested between October 12th and 16th, including the ones located in the Clos des Capucins (Cuvée Théo). In parallel we brought in most of our Gewurztraminers, with amongst others a promising Grand Cru Furstentum, at 16.5% alcohol potential. The favorable weather conditions continued and eventually saw us picking some nice Vendanges Tardives and Sélections de Grains Nobles, including a record breaking Pinot Gris that will deserve our very special "Quintessence de Grains Nobles" seal.

The 2017 vintage was a poker game, where sitting tight, playing the clock and taking risks allowed us to enjoy a perfect Indian summer during the harvest. We therefore managed to bring in perfectly clean grapes at a remarkable maturity level, while heavy losses derived from the frost episode in Spring could have incentivized us to play safe and bring in grapes earlier at maturity levels below our targets. The average yields on our entire holdings came out below 28 hl/ha. Thanks to a very ripe yet balanced raw material, 2017 gave birth to concentrated wines, already very open in their youth, with a great balance, lots of fruit and complexity.

2017 vintage shows a remarkable aromatic profile, and above all an impressive contrast between the ripeness of the fruit and the freshness of the acidity. This balance warrants a promising aging potential.

FAMILLE FALLER – CLOS DES CAPUCINS – F 68240 KAYSERSBERG VIGNOBLE Tél. +33 3 89 47 13 21 - contact@domaineweinbach.com - www.domaineweinbach.com

WNB601

MOSCATO D’ASTI DOCG Moscato d'Asti is an indigenous aromatic wine characterised by orange, peach and lime notes, with a sweet taste rich in minerals.

VARIETY Moscato Bianco Canelli VINEYARDS Located in Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze, Calosso.

VINIFICATION After harvesting, the bunches are gently pressed to extract the most flavourful juice from the outermost part of the grapes. The must is kept in stainless steel containers at -3°C, where it can be kept for months.

When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, microfiltered for purity and then bottled to keep the freshness and flavours intact.

COLOUR: Straw yellow with greenish hues, fine perlage, slow fermentation index.

BOUQUET: intense orange blossom, peach and thyme (the main aromas found in the grapes) TASTE: intense, elegant and lingering. The sweet sensations are well balanced with a pleasant acidity and fruity aromas typical of Muscat grapes.

Azienda Agricola Paolo Saracco - Via Circonvallazione 6 – Castiglione Tinella CN www.paolosaracco.it – info@paolosaracco.it