Search results for "wild fermentation":

An incredible white wine, this tastes like a combination of Grand Cru Chablis and Condrieu The irresistibly mouthwatering aromas of white peach, honeysuckle and jasmine draw you in for a sip On the palate, you discover that it has the 'grip' of Chablis, with the concentration and rich sumptuousness of a Grand Cru Truly fabulous, and it will get even better with cellaring Capitel comes from the two-hectare Pena Aguda vineyard plot, located in the south of the Nieva village, whose vines average 200 years of age, making them among the very oldest in production in the world Protected from the scourge of Phylloxera by the sandy topsoil, their extraordinarily deep root system has penetrated the slate layer underneath, protecting them from vintage extremes and helping create this phenomenal wine Whole bunches of hand-harvested grapes were pressed, and the juice fermented spontaneously with native yeasts in 228-litre Burgundy barrels Aged on the lees for 10 months with periodic stirring

An incredible white wine, this tastes like a combination of Grand Cru Chablis and Condrieu The irresistibly mouthwatering aromas of white peach, honeysuckle and jasmine draw you in for a sip On the palate, you discover that it has the 'grip' of Chablis, with the concentration and rich sumptuousness of a Grand Cru Truly fabulous, and it will get even better with cellaring Capitel comes from the two-hectare Pena Aguda vineyard plot, located in the south of the Nieva village, whose vines average 200 years of age, making them among the very oldest in production in the world Protected from the scourge of Phylloxera by the sandy topsoil, their extraordinarily deep root system has penetrated the slate layer underneath, protecting them from vintage extremes and helping create this phenomenal wine Whole bunches of hand-harvested grapes were pressed, and the juice fermented spontaneously with native yeasts in 228-litre Burgundy barrels Aged on the lees for 10 months with periodic stirring

"Beautiful, pale golden colour There's a hint of oak on the nose, with notes of coconut and soft vanilla, because 20% of the final blend was fermented in new oak There are intense fig, fresh melon and green apple flavours A very intense, elegant, soft and velvety wine with a long finish From vines planted in 1942 - the oldest plantation of Semillon in the whole of Patagonia "

This natural sweet wine is produced from the best "Moscatel de Grano Menudo" grapes, from Chivite's vineyard "El Candelero", planted in 1969 and handpicked in 12 separate selections, from October to December The must is fermented naturally in French oak barrels, which gives the wine great ageing potential The wine has a lovely golden colour, intense and bright Beautiful on the palate with acacia, sandalwood, candied fruit - elegant, and multi-layered Lovely balance of acidit, sweet and fruit - leads to fig and honey on the finish

An incredible white wine, this tastes like a combination of Grand Cru Chablis and Condrieu The irresistibly mouthwatering aromas of white peach, honeysuckle and jasmine draw you in for a sip On the palate, you discover that it has the 'grip' of Chablis, with the concentration and rich sumptuousness of a Grand Cru Truly fabulous, and it will get even better with cellaring Capitel comes from the two-hectare Pena Aguda vineyard plot, located in the south of the Nieva village, whose vines average 200 years of age, making them among the very oldest in production in the world Protected from the scourge of Phylloxera by the sandy topsoil, their extraordinarily deep root system has penetrated the slate layer underneath, protecting them from vintage extremes and helping create this phenomenal wine Whole bunches of hand-harvested grapes were pressed, and the juice fermented spontaneously with native yeasts in 228-litre Burgundy barrels Aged on the lees for 10 months with periodic stirring

A delicious, dry, structural and textural premium rose Think bright cherries and berry aromas; peaches and cream with a hint of savoury spice on the palate, the French Oak maturation and malolactic fermentation contributes to the indulgent mouthfeel and creamy finish

An exquisite and aromatic barrel-fermented Malbec offering rich notes of redcurrant and blueberry complemented by delicate hints of rose petal and violets

This really is a gorgeous wine From North Island's Gladstone region, family-run organic producer, Urlar, sets out to produce a mellow, complex style of Sauvignon Blanc, while retaining bright freshness Around a quarter of the wine was fermented on the skins to add spice and texture to the final wine, which has beautiful grapefruit and melon notes The wine is then bottle-aged to bring about a seamless, harmonious marriage of all the components

This classic Pinot Blanc really encapsulates the Trimbach style Fermented completely dry, with a firm structure, lovely lemony fruit with lots of breadth, a minerally backbone and a truly elegant poise and balance

A complex and structured sparkling wine with creamy texture and a lovely aromatic axis running from ripe peaches to toast and spices Cuvee is a very specific cava, made from Xarel·lo and Chardonnay grapes and aged for an extended period of 36 months minimum A significant proportion of the Chardonnay base wine is fermented in oak barrels to increase its complexity This is a gastronomic wine, designed to complement haute cuisine

A blend of the finest chardonnay grapes, from top parcels, a portion of this wine is fermented in both new and old Burgundy barrels before undergoing secondary fermentation in the bottle It has a pure fruit character, amazing flavour concentration and great ageing potential

Syrah from the Raupo vineyard in Marlborough's Omaka Valley, which has been fermented and aged in clay amphorae It has intense aromas of white pepper and bright, juicy purple berry fruit, with exotic spice and freesia notes It is crisp, crunchy and light-textured and yet with masses of personality and a hint of menthol on the finish This is a vivacious Syrah that just happens to be a 'natural' wine SO delicious!

Syrah from the Raupo vineyard in Marlborough's Omaka Valley, which has been fermented and aged in clay amphorae It has intense aromas of white pepper and bright, juicy purple berry fruit, with exotic spice and freesia notes It is crisp, crunchy and light-textured and yet with masses of personality and a hint of menthol on the finish This is a vivacious Syrah that just happens to be a 'natural' wine SO delicious!