The l’Ancestrale is a natural sparkling wine made in the pétillant style. The fermentation starts in tank and the wine is then bottled while still fermenting (at around 18-20 grams sugar) and then finishes in the bottle without the addition of any sugar and using only the natural yeasts. Generous citrus notes, subtle hints of toasted almonds. Mineral and complex with a persistent foam.

Grapes: Monastrell (Mourvèdre), Cabernet Sauvignon and Syrah

93/100 Wine Spectator

“Bright cherry, berry and currant flavours mingle with liquorice, black tea and mineral notes, giving way to a floral and minerally finish. The firm tannins are well-integrated and juicy acidity keeps this lively.” 

Tasting Note: Intense cherry-red colour with violet shades. Delicate black fruit aroma with high roast and smoky features. Structured, subtle and smart palate, ripe appetising and a sweet tannins marked by elegance.

Winemaking Notes: This wine is the result of a rigorous selection process, choosing only the best grapes from the Monastrell and Cabernet Sauvignon variety. The grapes were harvested in the third week of October at their optimum ripening point in 15 kg boxes. The selected fruit was chosen by the same wise hands that did it the previous year. The grapes corresponding to each variety were macerated in contact with the skin and fermented for 20/30 days at a controlled temperature of 28oC. It has spent 12 months in new french and american oak barrels.

Untouched – Muroka Nama Genshu – Jyunmai Ginjo 1

Zenkuro UNTOUCHED Muroka nama genshu is a very special style of sake which can only be produced in small amounts from each batch of sake. Only the sake from the very middle part of the pressing process is used, after it has been laboriously drip pressed. This middle take is the cleanest and most delicate portion of sake. Without processing, aging or blending, it immediately offers up sake with naturally well balanced flavours, gentle umami, soft viscosity and delightful aromas. In order to share this with you, the sake has been bottled in this fresh, untouched condition; un-filtered, unpasteurised and un-diluted.

Zenkuro UNTOUCHED will complement the full range of wonderful food flavours.

17% ABV

Altitude adds character to this beautiful savoury Chianti Classico from a hillside vineyard in Gaiole; 500 metres above sea level where cool nights preserve freshness. Hand picked grapes were fermented in stainless steel and the wine was aged for 12 months in barriques and stainless steel. 

Flavours run a broad spectrum of flavours from ripe black berries, cherry, wood and spice into a beautifully complex wine with lovely length and excellent potential for further aging in your cellar or dark, cool corner. 

Tasting Notes

Made using Zoncello Limoncello and sparkling wine, this is a vibrant limoncello spritz with notes of lemon sherbet and is reminiscent of ice cold sorbet in a glass. Fresh and bright with a gentle fizz. Perfect for sunny days and friends. This is a refreshing drop best served chilled over ice.

Process

The Limoncello has been handmade from locally sourced lemons, steeped in alcohol for two months to extract all the wonderful citrus aromas.

Sugar was then added and allowed to rest for another two months.

Sparkling wine was then added to the Limoncello and the sugar levels reduced.

Citric acid was then added to ensure the final product was fresh and zingy.

Tasting notes:

Brilliant garnet red color. The nose reveals nice aromas of ripe fruits (strawberry, blackberry) with delicate coffee notes. Harmonious and elegant on the palate, offering a round structure, full of red and black berries.

Food matches:

Red meat, poultry, pasta and cheese.

Winemaking: Optimum ripeness of the grapes - de-stalking and crushing of the grapes – a part of the harvest benefits from a “flash détente” process to enhance an optimum level of color and fruity aromas – the other part follows a traditional alcoholic fermentation in vats with 2 rack and return per day.

Soil: Coming from different regions of the Languedoc (The Aude, the Herault and the Gard) where each offers a different type of soil (schist, marls, chalk and clay).
Climate: The hot and windy Mediterranean climate, along with the interesting diversity in the soils of these 3 areas, result in powerful and fruity wines.
Aging: Long maceration (3 weeks) with micro oxygenation before malolactic fermentation in vats to develop the color and to supple the tannins.

80 % Grenache and 20% Syrah. Nice freshness in the nose with herbal and wild blackberry notes. The palate is fruity and spicy with wild raspberry, rosemary and thyme notes. This is a balanced, well-structured and mineral Rhone red.

A lovely fruit forward and pure sparkling wine made in the same way as Champagne from 45% Chardonnay, 35% Pinot Noir and 20% Gamay. Nine months on the lees gives this real depth with subtle notes of brioche combining with its citrus and stone fruit flavours.

Smooth, fruity Italian red blend of Sangiovese, Cabernet Sauvignon, Merlot and Syrah grapes. This Tuscan wine is a lovely introduction to the great world of Italian reds in the Antinori stable; a family company that has been continuously producing wine back to the 1300s.

What the critics say...

"It's delightfully fruited and fragrant on the nose with dark plum."

Sam Kim, Wine Orbit

This is one of Marchese Antinori's top Tuscan wines and is made from the Peppoli Vineyard in the Chianti Classico DOCG. This wine was first made in 1985 and is a full bodied Chianti Classico with firm smooth tannins and high acidity, which is balanced by the ripe dark fruit characters and silky finish. 

It was aged in large Slovenian oak barrels with a small portion aged in stainless steel to retain fresh fruit flavours and balance. 

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

This wine is named after Lantignié, where Alexandre Burgaud is based, located to the west of the famous Morgon Cru in Beaujolais. He owns just five hectares and the vines have an average age over 60.

This is a bright, vibrant Gamay with moderate acidity and soft tannins, cherry and raspberry flavours and a pleasant finish.

Grape 100% Gamay

Moscato d’Asti Gianni Doglia produced with 100% Moscato Bianco
Place of production: Fraz. Annunziata, Castagnole Lanze (Asti) Italy
Harvest: Beginning of September
Yield: 9000 kg per hectare/Ha

Vinification:
To preserve in the wine all of the fragrance of the fruit you need to adopt a particular technique of harvesting and vini cation. In fact, the grapes, from vineyards owned by the company, are harvested manually in the vineyard and lied with care in boxes for the transportation to the winery; here they are pressed gently and the must obtained is preserved in cooling vats (-1,5° C) until it is time to vinify it in the autoclave. The fermentation takes place at a controlled temperature and with the help of selected yeasts until it reaches 5% alcohol. Afterwards the wine will be altered and bottled. This is how you obtain a lively wine with strong and intense varietal characteristics.

5% ABV

Color: straw yellow with green hues.
Nose: intense and exciting. The varietal aromatic tones are articulated in delicate oral notes like jasmine, rose, sage, mint with fruity tones of peach, apricot, pineapple and banana.
Taste: A Natural slightly sparkling wine; the sweet and aromatic taste is accompanied from a fresh citrus finish with a long persistence.
Food coupling:
The Moscato d’Asti is an excellent wine for dessert that goes well with pastries and fruit cakes; moreover, thanks to the moderate alcohol content is a pleasant refreshing drink in the summer. More provocative is the coupling with cold cuts and cheeses; a provocation that will amaze you.