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White
Catarratto Miano: style Classico line from Eppan;
Shiara Catarratto: Eppan St Valentin; Jacky Blot 's top Montlouis obv chenin blanc
Red
Syrah : style Christine Ansellem by Georges Vernay Rhone France
Nero dAvola : Merlot Pago del Ama Toledo Spain
PerricOne : unique and incomparable ... the One!
Famous names ... daring huh so that promises something.
Collection in Wijk aan Zee. Of course shipping is also possible.
Selection of all 5 wines= 5 bottles mix
or
3 wines x 2 bottles = 6 bottles total
The Wines:
Syrah Castellucci Miano - Valledolmo -Sicilia. Digestible, cool true to type Syrah from volcanic soil from the Madonie mountains around Valledolmo (the microclimate Contea di Sclafani )Reminiscent of Christine Vernay's Rhone style. Dark fruit, especially black currants and black cherries. Sweet Spices. Pepper. Structured wine, but sufficiently fresh and juicy. Lots of fruit in mid palette. Fermentation on stainless steel gives fruit and juice; aging 10 mn on fr oak; 2 mn in bottle Pasta Bolognese. Grilled red meat. Risotto with mushrooms. Stews. Nero d'Avola Castellucci Miano- ValledOlmo- Sicilia Nero D'Avola at altitude. Between 500 - 900 meters with mostly limestone and some clay and sand. The age of the vines averages 30-40 years. Pure and concentrated purple-red color. Elegant aroma. Feminin. Red fruit. Pure. Small sweetness. Juicy and fruity attack on the palate. Almost Beaujolais-like. Fine & complex. Lots of red fruit. Very natural. Also something of dark fruit. Laurel. Nice mouthfeel, well-drinkable. Fantastic glass of wine! Reminiscent of the Merlot of Pago del Ama Toledo. Raised in steel tank and oak barrels for 10 months |
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Tuna; Quail from the grill with rosemary, Spicy sausages, Lamb chops with anchovy butter; Blood sausage; Harder Italian cheeses |
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PERRIC ONE Castellucci Miano Valledolmo Sicilia Indigenous grape whose origins lie on the flanks of Mount Vesuvius. Perricone is grown only by a few winemakers, particularly in the Palermo region. Brilliant dark purple-red. Clean nose. Violet. Youthful. Lively and fruity attack. Cherry. Raspberry. Fleshy. Juicy. Slightly burping. Wine has backbone and plenty of structure. Refinement 3 months on stainless steel, then 10 months on French oak barrels and finally 6 months rest in bottle. |
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With hearty, spicy meat dishes or stews with lamb and garlic. |
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Shiara Catarratto Valledolmo Conte di Scalafani Sicilia Grown at an altitude between 900- 1000 meters. Old vines (60-70 years). Golden yellow in color. Intense aroma with many tropical accents interspersed with a floral impression. Elderflower. Also something of pamplemousse. Round and ripe attack with tropical fruit (pineapple) on the palate. Pear. Yellow fruits. Soft and pure mouthfeel. Slightly filmy character with a refreshing acidity. Mineral impression from the limestone rocks. Style: Think Jacky Blot- idea chenin blanc. But also the style St Valentin Eppan. Aging: on stainless steel for 6 months and in bottle for 4 months. |
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With pasta vongole. pasta with fish in tomato sauce, risotto with seafood, burrata. |
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White
Catarratto Miano: style Classico line from Eppan;
Shiara Catarratto: Eppan St Valentin; Jacky Blot 's top Montlouis obv chenin blanc
Red
Syrah : style Christine Ansellem by Georges Vernay Rhone France
Nero dAvola : Merlot Pago del Ama Toledo Spain
PerricOne : unique and incomparable ... the One!
Famous names ... daring huh so that promises something.
Collection in Wijk aan Zee. Of course shipping is also possible.
Selection of all 5 wines= 5 bottles mix
or
3 wines x 2 bottles = 6 bottles total
The Wines:
Syrah Castellucci Miano - Valledolmo -Sicilia. Digestible, cool true to type Syrah from volcanic soil from the Madonie mountains around Valledolmo (the microclimate Contea di Sclafani )Reminiscent of Christine Vernay's Rhone style. Dark fruit, especially black currants and black cherries. Sweet Spices. Pepper. Structured wine, but sufficiently fresh and juicy. Lots of fruit in mid palette. Fermentation on stainless steel gives fruit and juice; aging 10 mn on fr oak; 2 mn in bottle Pasta Bolognese. Grilled red meat. Risotto with mushrooms. Stews. Nero d'Avola Castellucci Miano- ValledOlmo- Sicilia Nero D'Avola at altitude. Between 500 - 900 meters with mostly limestone and some clay and sand. The age of the vines averages 30-40 years. Pure and concentrated purple-red color. Elegant aroma. Feminin. Red fruit. Pure. Small sweetness. Juicy and fruity attack on the palate. Almost Beaujolais-like. Fine & complex. Lots of red fruit. Very natural. Also something of dark fruit. Laurel. Nice mouthfeel, well-drinkable. Fantastic glass of wine! Reminiscent of the Merlot of Pago del Ama Toledo. Raised in steel tank and oak barrels for 10 months |
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|
Tuna; Quail from the grill with rosemary, Spicy sausages, Lamb chops with anchovy butter; Blood sausage; Harder Italian cheeses |
||||
|
PERRIC ONE Castellucci Miano Valledolmo Sicilia Indigenous grape whose origins lie on the flanks of Mount Vesuvius. Perricone is grown only by a few winemakers, particularly in the Palermo region. Brilliant dark purple-red. Clean nose. Violet. Youthful. Lively and fruity attack. Cherry. Raspberry. Fleshy. Juicy. Slightly burping. Wine has backbone and plenty of structure. Refinement 3 months on stainless steel, then 10 months on French oak barrels and finally 6 months rest in bottle. |
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|
With hearty, spicy meat dishes or stews with lamb and garlic. |
||||
|
Shiara Catarratto Valledolmo Conte di Scalafani Sicilia Grown at an altitude between 900- 1000 meters. Old vines (60-70 years). Golden yellow in color. Intense aroma with many tropical accents interspersed with a floral impression. Elderflower. Also something of pamplemousse. Round and ripe attack with tropical fruit (pineapple) on the palate. Pear. Yellow fruits. Soft and pure mouthfeel. Slightly filmy character with a refreshing acidity. Mineral impression from the limestone rocks. Style: Think Jacky Blot- idea chenin blanc. But also the style St Valentin Eppan. Aging: on stainless steel for 6 months and in bottle for 4 months. |
||||
|
With pasta vongole. pasta with fish in tomato sauce, risotto with seafood, burrata. |
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