Create a New Account get a $5 credit
Toll Free: 800-417-7821

Rebuli Brut Rose

Country:Italy
Region:Prosecco di Valdobbiadene
Grape Type:Prosecco
Winery:Rebuli
Try these Similar In Stock Wines
Rebuli Prosecco Superiore Valdobbiadene Brut Zerogrammi NV

Rebuli Prosecco Superiore Valdobbiadene Brut Zerogrammi NV  is made from 100% Glera (Known as Prosecco)

Color: Straw yellow with greenish reflections. Compact and durable foam, fine perlage.
Nose: very intense creating the scents of flower, light notes of peach, pear, almond blossom, tarragon and mineral notes.
Taste: dry, smooth and rich in the mouth. Its floral taste recalls acacia flowers. Aromatic and balanced finish

Production Area: Valdobbiadene, Vittorio Veneto
Soil: calcareous, clayey
Grapes: Glera (known as Prosecco) 100%
Harvest: Manual, with selection of the grapes.
Winemaking: destemming of grapes and cooling to 15°C. Soft pressing of the grapes with membrane presses, settling of must, fermentation and controlled temperature (18°C)
Fermentation: italian method with controlled temperature (14-15°C) performed with selected yeats. cold stabilization (4°C) and microfiltration before isobaric bottling. Cycle time about 60 days.

Acidity 6 g / l
PH 3.20
Pressure 5.8 atm

Excellent as an aperitif. It goes well with seafood as well.



Rebuli Prosecco In Fondo NV

description: This is a Pét-Nat Prosecco. 
Pét-Nat is short for Pétillant Naturel (French for Naturally Sparkling).
It is the same vinification method as "Methode Ancestrale" used in Bugey Cerdon. 
The wine is bottled before the end of the first alcoholic fermentation. Unlike Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pét-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. 
This gives Pét-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.

Alcohol 11,0% vol.
Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm

Area of origin: Vittorio Veneto
Soil: calcareous
Varietal: 95% Glera (known as Prosecco)
Harvest: Manual, with selection of the grapes.
Vinification: Soft pressing with bladder membrane press, settling of must, fermentation at controlled temperature
Fermentation: Processed according to the traditional method of fermentation in yeast bottles. Is normal his natural “bottom” deposit in the bottle, which is why it is brilliant or velvety straw yellow if shaken; the bubble development is brilliant.

Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.

Rebuli Prosecco Treviso Extra Dry NV

Visual aspect: Straw yellow color with persistent mousse. 

Aromas: Fruity notes of delicious Golden apple and Kaiser pear with a pleasant citrus background. 
Mouthfeel: The wine is well balanced with a nice acidity and minerality, combined with freshness and complexity. 
The finish is long and very pleasant.

Area of origin: Valdobbiadene, Conegliano, Vittorio Veneto.
Soil: calcareous clayey
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Stainless Steel tanks
Foaming: secondary fermentation in "autoclave" (cuve close) at a controlled temperature with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Training system: autochthonous called "capuccina modificata"
Bottling: isobaric bottling after sterile filtration.

It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.


Product Description

Rebuli Brut Rose is made of 90% Glera (formerly known as Prosecco) + 10% of 2 other red grape varietals (to be named later this week)

Its pale rose color hides its considerable freshness and intensity and persistent perlage. It has a fruity aroma with a noticeable perfume of Golden Delicious apple and strawberry. It is an excellent aperitif and can accompany appetizers in general. It is also suitable for the whole meal and is ideal for drinking with nuts and dry fruit.

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rosé Vino Spumante Extra Dry is a blend of 90% Glera and 10% Pinot Noir and Schiava. Crisp and dry with plenty of strawberry and cranberry fruit intermixed with a floral component, light body and delicate, well-formed, persistent bubbles, it can be enjoyed over the next year.- Robert Parker 89 Points

Winery: Rebuli

The Rebuli Estate
This producer has been a grape growers for generations, spumante maker since the 1980’s and has grown larger without losing sight of their origins. Today, the two sons Gianni and Mauro continue the wine making and enological activity which was started with passion by Angelo Rebuli. 

The Rebuli Vineyard
The estate is located in the small village of Saccol di Valdobbiadene, at the foot of the Prealpi Trevigiane, where the hills dive into the waters of the River Piave.

Customers who bought this product also purchased
Chateau Gaudrelle Vouvray Sparkling Methode Traditionnelle NV

Produced from 100% Chenin Blanc planted on clay and flint stones based soils.
Vinification: aged in stainless steel tanks with temperature controlled fermentation. Aged on the lees for 4 months. 
Kieselguhr filtration.
This sparking wine is fresh and fruity. Rich and easy to drink, which makes it a wonderful aperitif. For the aficionados this is an excellent food friendly wine. Its quality makes it a great alternative to Champagne.

"The two sparkling wines should not be missed. They’re both terrific examples of how good sparkling Vouvray can be. Both are 100% Chenin Blanc cuvees, with the non-vintage Chateau Gaudrelle Vouvray Brut showing lots of effervescence and plenty of flowery brioche, buttered citrus, melon and dried apricot notes. It is crisp, fresh, and ideal for drinking over the next several years."
-Wine Advocate 90 pts


"Just off-dry, this almond- and apple-flavored wine achieves a fine balance of crispness and richness. There is just a touch of honey, intertwined with delicious citrusy acidity."
- Wine Enthusiast , 90 pts

 Wine Advocate: 90 Wine Enthusiast: 90
Lismore Viognier 2014

This a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

 Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:

- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

 


Review:

“South Africa is still deciding where Viognier does best- and for now, only Lismore in Greyton makes a world class example..”- 94 Points Decanter June 2015

"With just 0.8 hectares in the ground, my only criticism of Sam O’Keefe’s world class Viognier is that there isn’t more of it. Located on a protected, south-facing slope, which contributes to the wine’s freshness and vivacity, it’s a voluptuous, peach and nectarine fruity wine with subtle oak and balancing acidity. The closest the Cape comes to Condrieu. Drink: 2016-19"
- Tim Atkin (September 2016), 95 pts

“Wines of the Year” Tim Atkin South Africa Report 2015

 95 Points
Big Table Farm Chardonnay 2013

Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.

With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.

As with all our whites, this wine will reward you for cellaring.


Reviews:

94 points — Wine & Spirits Magazine
Year's Best Chardonnay — Wine & Spirits Magazine
93 points — Wineanorak

Light and sleek, this refined style unfurls pear, floral and spice flavors gracefully. This has presence and elegance. Drink now through 2018. 476 cases made. - 91 Point Wine Specator

 

 Wine Spectator: 91 94 Points
Wolfberger Cremant d' Alsace Brut

Wolfberger Cremant d Alsace Brut NV is made with 90 % Pinot Blanc, 10% Pinot Auxerrois.

The production of sparkling wine was already known in Alsace in the early 1900's. The Appellation d’Origine Contrôlée (A.O.C.) Crémant d’Alsace began with an official decree in August 1976.
 
Pale golden color. Fine, persistent bubbles. Floral nose with a hint of spiciness, gentle fruitiness (peach, apricot), and lovely balance. Fruity and lively in the palate, it has a clean and crisp finish. This wine will suit any special occasion.


Review:

"Clean, poised, rounded notes of ripe, red-cheeked apples play on every front. There is something joyous and bountiful here. The frothy mousse accentuates the light-hearted but generous aspect on the dry but rounded palate, which also brings ample refreshment.- Anne Krebiehl, MW"

Wine Enthusiast (Dec 1st 2015), 90 pts

"This bargain bubbly bursts with bright red-fruit flavors and scintillating acidity. It punches well above its price, with nice depth and complexity. ABV: 12 percent. - Dave McIntyre"

- Washington Post ("Bottled poetry, plus 4 other wines to ring in 2016", December 26th 2015), ** 1/2



 

 Wine Enthusiast: 90
  • back
Categories








Pricing






Countries




view More...











view Less...
Regions




view More...












































































































































view Less...
Grape Types




view More...






























































































































view Less...
Wineries




view More...























































































































































































































































































































































































view Less...
Ratings





Organic/Free Shipping


Marcassin Sonoma Coast Chardonnay 2013

Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay. 


The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points

What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing. The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.



 Wine Advocate: 100