Tasting Notes: A fizzy organic rose from Slovenia. A direct press of Pinot Noir and Chardonnay grapes, given just a slight pinkish hue from the red-skinned berries. This is done in the methode ancestrale style, a single fermentation that is finished in the bottle for a natural sparkle. No filtering or fining, no sulfites added.
Tasting Notes: 100% Schiava, half semi-carbonic maceration in amphora (grapes destemmed berry by berry by hand), half direct pressing. Native to Trentino, Schiava (also called Trollberg) grows on steep vineyards in the Valle di Cembra. A dark rosé, very light, extremely glou glou.
Tasting Notes: Their Pét-Nat Rosé is a blend of mostly Pinot Noir, with about 10% old-vine Portugieser (vine age is about 40 years-old). A pleasing, deep magenta, jewel-toned rose in color, with a sprightly mousse and a mélange of tart and juicy red fruits: raspberry, watermelon, sour cherry, red plum all burst forth and wash over the palate, and the bright acidity primes you for the next sip--incredibly thirst-quenching!
Tasting Notes: This is the ancient indigenous variety, Blauer Wildbacher, planted on classic Styrian Opok soils (chalk and marl, rich in minerals). A 10-12 hour maceration took place before the grapes were gently pressed. The juice fermented naturally in stainless steel, with malolactic fermentation also taking place. Secondary fermentation takes place in the bottle. Not disgorged.
Tasting Notes: Blauer Wildbacher, which produces fresh, pale red wines that many liken to Poulsard. Though this may be a little darker in colour, it really dances across the palate, with lots of little red fruits and just a hint of spice.
Tasting Notes: Cranberry, Sour Cherry, Wild Strawberry, Crushed White Pepper And Warm Summer Earth Are Framed By Citrus Acidity And Black Tea Tannins. Tangy Red Fruit And Orange Peel Trace Linger Between Each Zippy Sip. Spunky And Intriguing.
Tasting Notes: Orange color with pink reflexes. Floral nose, with rose notes, then citrus fruits (tangerine) and lychee. Fluid mouth, with very small catchy tannins and a nice persistence in the mouth. A rosé full of delicacy!
Tasting Notes: This wine is a Nebbiolo rose’ pet nat. The nebbiolo grapes are destemmed and crushed after harvest, it sits on skins 12/18 hours, which gives it the rose colour. Then the juice is spontaneously and slowly fermented , no additions made. Once dry, meaning all the sugars have been transformed in to alcohol and carbon dioxide (6/8 weeks), is racked and moved outdoor to avoid malolactic fermentation, no sulfates are added. Kept on fine lees until spring time and than racked before the sur tirage, made with must that has been frozen at vintage.
This is a versatile rose', that works pretty well as an aperitif but also matches great with food, especially in spring and summer. Fresh and zippy but with a pleasant weight to the palate and some tannins, it shows floral/fruity characters and some funky notes. This is a super fun and pure wine that you will not find in many places.
Tasting Notes: “Mutabilis” is a rosé wine; the name comes from an ancient Chinese rose called Mutabilis Chinensis. After the winemakers experimented with different blends for a few years, they decided to make this wine with 100% Freisa, as this was the grape variety that gave us the best expression of a rosé wine in their terroir.
The grapes after harvest macerate for about 2 hours and then are pressed for fermentation. Affinage takes place in stainless steel for 10 months and then an additional 4 months in bottle before release.
Tasting Notes: Maceration destemmed 3 days, stainless steel bottled during fermentation. The nose is very fruity with ripe red fruits, even candied. The attack is pearly and sweet with some tannins in the middle of the mouth. Final on sugar with a fine acidity and a clear presence of red fruits.
Tasting Notes: A clear, orangey-pink méthode ancestrale sparkler from the Loire Valley that is zesty, yet quite complex. Unites notes of rosehip, red currants and strawberries. On the palate, it is fresh and fruity, dry, with a well integrated perlage and crisp acidity.