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EPOKALE Südt....
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EPOKALE Südt....

Epokale was the first Italian white wine to be awarded 100 points by Robert Parker's Wine Advocate. This wine contradicts the classic idea of a South Tyrolean<br />Gewürztraminer, redefines boundaries and impressively shows what this great variety is capable of.<br />Mild temperatures in spring brought about an early start of vegetation. The summer months were decidedly sunny and dry. Cool nights ensured that the physiological<br />ripeness could nevertheless develop in a balanced way. Thanks to a cool September, the ripening process was delayed so that an excellent harvest with optimally ripened<br />grapes took place. The elegant white wines show a pronounced juiciness, variety of aromas and depth, the intense reds offer plenty of fruit and character.<br /><br />Grape variety: Gewürztraminer<br />Yield: 29 hl/hectare<br />Altitude: 420 - 440 m<br />Exposure: south-east<br />Harvest: End of October<br />Soil: calcareous gravel with clay soil, subsoil rocks of porphyry<br />Age of the vines: oldest Guyot stock, from over 20 years to almost 30 years old<br />Climate: extreme interplay between sunny days dominated by the Mediterranean climate and night hours dominated by cold downdrafts from the surrounding mountains<br />
Price €360.60
Sassicaia 2020 TENUTA SAN...
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Sassicaia 2020 TENUTA SAN...

TYPE: D.O.C. Bolgheri Sassicaia<br /><br />PRODUCTION AREA: Bolgheri. The production facilities are located at an average altitude of between 100 and 300 metres above sea level, with western/southwestern<br />exposure.<br /><br />VINE: Cabernet Sauvignon, Cabernet Franc.<br /><br />SOIL TYPE: strong presence of calcareous areas rich in marl and stones and partially clayey.<br /><br />VINIFICATION: Selection of the grapes using a sorting table to eliminate impurities and any imperfections. Soft pressing and gentle de-stemming of the grapes using<br />suitable machinery to avoid breaking the integrity of the berries and avoid excessive release of tannins. Alcoholic fermentation (completely spontaneous and without the<br />addition of external yeasts) was completed in mid-October and took place regularly at maximum temperatures of 26-27 °C. Frequent delestages and open-air pumping over<br />allowed for excellent aromatic extraction and freshness in terms of the acidity of the musts. Malolactic fermentations (always without nocules), carried out in stainless steel,<br />were completed regularly at the end of November thanks to the low external temperatures. In early December, after frequent racking to clean the musts, the wine was placed<br />in barriques from the first ten days of December 2019.<br /><br />VINEYARD SYSTEM: spurred cordon<br /><br />COLOUR: purple red with violet reflections.<br /><br />BOUQUET: expressive and very fine bouquet, broad, with hints of cherry and aromas of undergrowth, balsamic herbs and rosemary.<br /><br />PAIRINGS: Meat of all kinds and fine game.<br /><br />TASTE: very fine and intense, with a fresh acidity supported by strong tannins. Balanced and long.<br /><br />AGEING: at the end of the malolactic fermentation the wine was put into barriques using 40% new wood, 40% first passage and 20% second passage. We used French oak<br />barriques (Troncais and Allier in particular) with a fine grain and light toasting in order not to overdo the release of tannins. Sassicaia 2019, after about 25 months of<br />refinement in wood, was racked into steel tanks and further selected before final blending and then bottling.Subsequent refinement in bottle before release.<br />
Price €327.00