Sarap Budur

SANTERASMO PRIMITIVO
Le inconfondibili caratteristiche organolettiche
rendono unico questo grande vino
VITIGNO
ad alberello pugliese, risalente al XVII secolo.
VINIFICAZIONE
Attenta selezione dei grappoli, vendemmia manuale, pressatura soffice, perfetta fermentazione dei mosti con temperatura costante e controllata.
COLORE-PROFUMO-SAPORE
Dal colore rosso violaceo, con riflessi arancioni che si evidenziano con l’invecchiamento, porta in tavola una raffinatezza di profumi che rievocano l’area storica di produzione e il sapore gradevole e pieno, aromatico tendente al vellutato.
GRADAZIONE ALCOLICA 13% VOL
Eccellente vino per esaltare arrosti e carni alla griglia, selvaggina, brasati e stracotti. Abbinato a formaggi e saluti diventa una emozionante esperienza gastronomica. Si consiglia di scaraffarlo almeno 30mm prima della mescita e servirlo ad una temperatura di servizio: 18°-20°C Per una perfetta conservazione, tenere in luogo fresco e asciutto

http://www.vinosanterasmo.com

Grape Type
100% Raboso
About Raboso
This Passito is the jewel in the crown of winery Bonotto delle Tezze. Raboso produces deep coloured wines with notebly high tannin levels. The vines produce high yealds and are resilient to a number of disease.
Located in theVeneto region of North East Italy, on the banks of the Piave river, the Raboso grapes benefits from the minerals washed down from the Dolomites. Harvest is around the last week of October. Total yield per 100 Kg is approxematly 15 – 16 liters.
aged in French oak and the other part Slovenian oak for nearly 3 years. It is then bottled and allowed to age for a year.
Alcohol: 14,5% by vol
Total Acidity: 9,6
PH: 3.27
Residual Sugar: 15 gr per liter
The high alcohol content and the balance between the high sugar levels and acidity creates a warm feeling of ripe wild cherries on the palate. It has hints of mint, violets, plum, chocolate as well as eucalyptus.
Best served with dark chocolate, pasteries based on nuts as well as seasoned cheeses and Gorgonzola. Best left to breath for 30 minutes before serving. Serving temperature 14 – 16° C.

http://www.bonottodelletezze.net

Denominazione: Sicilia Indicazione geografica Tipica
Varietà: Nero d’Avola, Cabernet
Colore: Rosso Rubino
Profumo: complesso di frutti a bacca rossa
Gusto: armonico, fresco ed equilibrato
fermented at a temperature 24 26 c in stalless stell vats for 8 10 days and aged in stainless steel tanks. ruby red complex orchestrated fresh and balanced

http://www.tenutagatti.com

“VOX POPULI” Lazio I.G.T. Rosso
Varietà delle Uve Cesanese, Merlot, Sangiovese, Montepulciano.
Tipologia del Terreno Vulcanico, ricco di potassio di fosforo ed altri micro elementi. La caratteristica di questo tipo di terreno è di drenare molto velocemente l’acqua, mantenendo comunque un grado di umidità perfettamente bilanciato per dare nutrimento alla vite anche nei periodi di maggiore siccità. Inoltre avendo un’alta concentrazione di minerali, dona alle uve le migliori sostanze per produrre vini di elevata qualità.
Vigneti Sono situati nell’area denominata Castelli Romani a Sud di Roma.
Vinificazione Parte della fermentazione avviene lasciando il mosto con le bucce per alcuni giorni, facendo dei continui rimontaggi. Viene fatta terminare con una fermentazione a temperatura controllata. Il vino è successivamente affinato in silos d’acciaio ed imbottigliato non prima della fine di Febbraio.
Periodo di Conservazione 2 Anni (se conservato al buio ad una temperatura non superiore a 16 °C).
Note di Degustazione Colore rubino. Odore vinoso, persistente e fruttato. Gusto secco, fresco ed armonico.
Abbinamenti Gastronomici Servire a temperatura ambiente. Ideale con formaggi, funghi, carni rosse ed arrosti. Ottimo con la tipica cucina Romana.
Formati disponibili 75 cl.

http://www.cantinedicantagallo.com

Nikfer Kırmızı Çalkarası üzümünün karakteriyle Boğazkere’nin burukluğunu buluşturan canlı ve genç bir şaraptır.Her türlü kırmızı et ve peynir iyi uyum sağlar 14-16 C ideal içim derecesidir.

http://www.nikfersarap.com

Notre Bergerac Rouge est élaboré à partir des cépages Merlot à 60%, Cabernet Franc et Cabernet Sauvignon Leavec 20 % respectifs. Le Merlot apporte sa rondeur, Le cabernet Franc sa structure, le Cabernet Sauvignon son fruité. Nous essayons d’élaborer ainsi des vins équilibrés, qui donneront leur potentiel au bout de 4-5 ans.
Outre les alliances classiques avec le magret et les confits, le Bergerac Rouge peut aussi se servir sur les viandes rouges et les fromages.

A servir entre 16 et 18°C.

http://www.grangeneuve.fr

Cépage : Gamay
Terroir : Granite à granulométrie grossière avec, ici et là, quelques filons de granulite.
Vinification : Semi-carbonique traditionnelle thermorégulée.
Dégustation : Servi entre 15 et 18°C avec poissons ou viandes blanches.
Commentaire du Père Guillot :
Sa robe est limpide et brillante avec un beau rouge rubis éclatant, avec des arômes très fins à dominante florale, pivoine, violette, épice, réséda. Des saveurs de fruits rouges exprimant remarquablement le Gamay, une vivacité et une tendresse qui rendent unique : un cru friand.
Degrés : 12,5% vol.
Garde : 5 ans.

http://www.pere-guillot.com

Robe jaune au reflets vert, tout le charme du rolle. En bouche on retrouve toute la complexité de ce cépage si méditéranéen.
Servir à 7° sur fruit de mer ou avec une salade d’été ou bien encore avec un fromage sec.

http://www.cellierdespradeaux.com

We taste all the vats to decide which should be matured in barrels. The wine is transferred into the barrels at the end of November for around 12 months; a third of the barrels are new, a third one year old and a third two years old.
A decision on racking the barrels is taken after tasting. The wine is bottled in the winter after it has matured in the barrels.
Hachette Wine Guide 2005
“A blend of 80% merlot and 20% cabernet give this intense ruby wine all the characteristics of a remarkable Bordeaux classic. The vanilla and roasted notes moderate the ripe, almost cooked fruit aromas and contribute to the complexity of the bouquet. The mouth feel is warm and generous and nicely chewy. The tannins are of course still young, but are already showing signs of elegance and suggest that the 2003 vintage will age well over the next two or three years.”

http://www.chateaudebrague.com

Red : Bergerac 70 % Merlot, 30 % Cabernet Sauvignon, and Cabernet Franc:
1999-2000 Gold Medal CNCP /Bronze Medal CNCP
2001 Silver Medal Concours Général Agricole, Paris.
2002-2003 Silver Medal Bordeaux, Londres IWC 2004 / Mâcon 2005
Full sensation of summer berries, cherry, raspberry and black current, with a soft and long taste in mouth .

HTTP://www.globalwinespirits.com/piquesegue

Colour:Pale straw.
Nose:Lifted aromas of honeydew melon and pineapples with underlying tones of freshly cut grass.
Palate:A refreshing palate of citrus and stone fruit with lively acidity and a textured mineral finish.
Awards
Top 100 Sydney International Wine Comp 2009
Blue Gold Sydney International Wine Comp 2009
Top 100 Summer Whites STM Magazine
89/100 Ray Jordan Guide to Wine 2009

http://www.windowsestate.com

Aprés une cueillette manuelle

les raisins sont laissés sur leurs rafles légèrement foulés

la cuvaison dure quatre semaines, parfois davantage,

une vinification dite à l’ancienne

vous pouvez le boire ou bien l’oublier plusieurs années

dans une bonne cave

avec ses 13,5°le Gigondas 2008 est un vin de garde et sera apprécié au delà de quinze ans

assemblage de Grenache,cinsault,syrha,mourvèdre,

avec des notes de fruits à l’alcool (cerise), le cassis, les épices et une pointe caramélisée, presque grillée, se mêlent agréablement. Les tanins ronds et déjà fondus permettent de le déguster dès aujourd’hui sur une viande rouge.

Les recettes en accord avec un Gigondas

Canard à l’antillaise

Civet de biche au vin de Cahors et airelles

Rôti de sanglier aux airelles

Sauté de sanglier aux aubergines

http://sourcedesromarins.ifrance.com

Burgundy Hills is a Pinot Noir from Burgundy, created and produced by The Burgundy Hills Winery.
An authentic, easy-drinking wine for those who are looking for a noble, elegant, and refined product to relax with. Everything ancestral Burgundy has to offer with a New World touch.Planted at the foot of Burgundy’s hillsides where it first originated, Pinot Noir has demonstrated its unique capacity to fully express its finesse and delicacy for over 700 years.
Burgundy Hills is a Burgundy Pinot Noir that stems from the unique alliance between the best that innovation can offer and the great Burgundian tradition of ageing wines in oak barrels.

http://www.burgundy-hills.com

The magnificent story of Martha’s Vineyard Cabernet Sauvignon began in 1965 and continues unfolding today. The historic handshake deal between the Heitz family and the May family, who own Martha’s Vineyard, made Cabernet Sauvignon history! The cherished relationship between the families now spans three generations.
In 1966, Joe Heitz produced a wine so distinctive and stunning that the two families boldly added the name of the vineyard to the label, introducing Martha’s Vineyard Cabernet as the first vineyard-designated wine in the Napa Valley. See Martha’s Vineyard for detailed history.
“Showcasing the authentic varietal character of this incomparable Cabernet is an important part of the legacy. Martha’s Vineyard has become the most well known Cabernet around the world for its unique mintiness, its rich layers of complexity and its remarkable overall balance.” Kathleen Heitz Myers, President

http://www.heitzcellar.com