Innholdsfortegnelse for No. 44 i Wine & Restaurants Magazine

Bellavista was founded in 1977 by a wealthy industrialist from Brescia, Vittorio Moretti, who saw great potential in this wine region. Respect for tradition is manifest in a unique decision, recognized the world over as a rare expression of refinement, balance and elegance. Using traditional presses ensures softer pressing of the grapes and a unique separation of the must. Naturalness. From the vineyards to the wine, every process is performed naturally. Every decision is made in consideration of the rhythms dictated by nature and by the history of the franciacorta area. Bright citrus yellow color with greenisch reflections. On nose, aromas of ripe white fruit: pear and apple and some almond with hints of white flowers and light musk, fennel, brioche, stonefruit and citrus. On the palate dry, medium bodied…

For almost 500 years the Philipponnat family has been growing grapes in France, and making Champagne. Generation after generation, they have been making gorgeous wines, based in the heart of the Champagne growing area. Their 18th century cellars were part of the Chateau de Mareuil, owning for over a century a walled vineyard. 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. First press juice of mainly Grand and Premier Crus grapes from the heart of the Champagne wine-growing area. 20 to 30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Fine vinous attack on the palate, fruity (redcurrant, raspberry, ripe grape) and fullbodied, generous and long. Light notes of biscuit and freshly baked bread on the finish.…

Georges Vigouroux renovated the château to restore it to its former glory and to qualify it for the Relais & Château network. After the first harvest in 1987, Château de Mercuès became one of the few ‘Cru hotels’ where guests can fully take part in the harvest and vinification process. The undisputed experts in France for these dark-coloured wines, they have searched for the best symbiosis between Malbec grapes and ‘terroir’ since 1887, both in the vineyards of Cahors and further afield. Now headed by Bertrand-Gabriel Vigouroux, the brand embodies long-standing expertise, historic châteaux, a well-managed wine business plus an exceptional agritourism offering. Black wine has flowed in the veins of the Vigouroux family for four generations. This 2009 wine was a true pleasant surprise, as part of a blind…

The cultivation of vines has ancient origins on the hills of Franciacorta, as evidenced by the findings of prehistoric grape seed and the writings of classical authors such as Pliny, Columella and Virgil. Rich archaeological material dating from prehistoric times, such as the remains of stilt house foundations found in the bogs of Sebino, reveal how primitive populations settled here and gradually took over from the Cenomani Gauls, the Romans and the Lombards. Vine cultivation has been a constant in Franciacorta, where grapes were grown from Roman times to late antiquity and the Middle Ages, thanks to its favourable climatic and soil conditions. Though it experience good and bad periods alike, viticulture in these lands never stopped. The monastic courts The history of Franciacorta is strongly tied the presence of…

After the upheavals of the early 1900s, particularly the First World War that destroyed more than half of the Louis Roederer estate, Léon Olry Roederer reconstructed the vineyards. He decided to buy grapes to ensure the continuity of the House during this difficult period and, at the same time, created a multi-vintage wine that would have a consistent flavour, whatever the harvest year. It is now called Brut Premier. Striking a perfect balance between youthfulness and maturity, seduction and character, freshness and vinosity, Brut Premier is a champagne that is harmonious and structured, elegant and lively, with a unique exuberancy. Its structured texture, richness, and length are distinctly winey. It is a full, complex wine that is both rich and powerful, whilst remaining a great classic. Ideal to start a…

This family has a number of business interests, and, while still it owned the vineyards around the small town of Vila da Lixa, it decided in 1986 to set up a small firm, and this became what is now known as the Quinta da Lixa Sociedade Agrícola, Lda. At first the wines produced were sold in bulk, but it soon became clear that their quality and popularity was such that estate bottling was required. The increase in production made it necessary to build new facilities to replace the original winnery since this was no longer able to ensure the standards of quality for which the Company was noted. This vino verde (green wine) is made from a bend of Arinto de Bucelas, Loureiro and Trajadura grapes. A rather fresh and…

Situated between the Alps and the Mediterranean, the vineyard of Château Pesquié enjoys an extraordinary micro-climate. The influence of the mountains, the altitude, and the cool temperatures at night are perfect for making wines with great balance and finesse. The estate is at the heart of the Mont Ventoux Regional Natural Park and a biosphere reserve listed by UNESCO for its exceptional biodiversity. The protection of this ecosystem and its breathtaking landscape is evidently a priority for the Chaudière family. For fifty years, three generations of the Chaudière family, who own the Château, have worked with the same desire to explore and fully express the terroir of AOC Ventoux. The vineyard is certified organic by Ecocert. It is a rich and complex wine, where the precision of the aging process…

It is the passion for the unique terroir of Eisenberg in southern Burgenland that drives Edgar Brutler and Markus Bach. Grapes from old grapevines with a special character - wild, unspoilt and stubborn - grow on this mountain in a steep location. But it is exactly this mix of character that appeals to Edgar Brutler and Markus Bach. Combined with their knowledge about the wine-making process, wines are created that are delicious but don't follow a trend. The "Gemischte Satz" is a traditional white wine from southern Burgenland. The different grapes are harvested and processed at the same time. This is the reason for its versatile and complex taste on the palate. The Welschrielsing provides freshness while the Sauvignon blanc provides exotic hints to the wine. The Muskatteller grapes add…

The vineyards are located in seven communes from three "départements": the Rhône, the Loire and the Ardèche, located on the right bank of the Rhône river. This cuvée is the result of a plot selection. The grapes come exclusively from the "Clos Boucher" vineyards, which enjoys southern exposure, just like the famous Château Grillet, its closest neighbour. This wine is produced only in the very best years. The wine is left to age on its lees for nearly six months. It undergoes periodic stirring until the end of the ageing by rotation of the casks An absolutely beautiful wine, but not for everyone. Let’s start with the colour, a lovely medium amber. The nose is just unique: honey, herbs, quince, oak and hints of smoke. On the palate it is…

The brothers Renzo and Riccardo Cotarella founded the winery Falesco in Montefiascone, Lazio in 1979, with the aim of recovering the ancient vineyards of the area. In 2009, the year of its 30th Anniversary, Falesco presents successfully the new Tellus Syrah, and started the production of Trentanni, Red Umbria dedicated to the thirtieth anniversary since Falesco was founded. The tradition has continued with Dominga, Marta and Enrica, daughters of Riccardo and Renzo Cotarella, who started to manage the company in2015. To communicate the generational shift Falesco redesigns its own logo, where it now appears the Family name. Their syrah is delightful. A nose full of sweet red fruit, mostly dark cherries and ripe strawberries, with spicy hints. On the palate this wine is mellow, silky and easy to drink. With…

I can not count the times that people have asked me why I highlight some wines as “vegan” when wine is made from grapes, a fruit, and therefore all wines are “obviously” vegan. But assuming that is totally wrong and in fact most wines are nor vegan nor vegetarian. Keep reading! The main reason why wine is not naturally vegan has to do with how the wine is clarified after fermentation and due to a process called ‘fining’. All wines start their life hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. However, we wine-drinkers like our wines to be clear and bright, and we don’t like to find sediment in our mouths or even glasses, even though…