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Made from 50% chenin blanc and 50% chardonnay

It is an interesting experience as a sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price.

This methode traditionnelle sparkling wine is aged for minimum 18-24 months in cave before disgorging. The dosage is 12 g/l residual sugar and the wine is aged for minimum 3 months after disgorging .

Review:

"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. Even better is the slightly richer, more honey and lemon-scented and flavored non-vintage Cremant de Loire. A blend of equal parts Chenin Blanc and Chardonnay aged for a minimum of 18 to 24 months in their cellars before disgorgement, this is a real beauty and a superb wine. Unfortunately, just under 100 cases are imported to the United States." -Wine Advocate 92 pts

Thus, the first Édition of Krug Rosé, a singular Champagne achieving an astonishing balancing act between finesse and substance, came to be. 

The story of Krug Rosé dates back to 1983. With Joseph’s non-conformist spirit at heart, the 5th generation of the Krug family gave birth to a new composition, a bold rosé inspired by the House’s reputed art of blending, to be re-created each year. 

Krug Rosé is an unexpected rosé Champagne combining elegance and boldness – inspired by the dream of the fifth generation of the House of Krug to conceive a rosé Champagne that did not exist, a rosé Champagne that could be re-created every year.

Krug Rosé 27ème Édition is a blend of 38 wines from 9 different years, the youngest of which is from 2015, while the oldest dates back to 2005. ▪ It was completed with 10% traditionally macerated Pinot Noir of the year blended from plots in Aÿ and Mareuil-sur-Aÿ, to add a unique spiciness, colour and structure. Its final composition is 57% Pinot Noir, 23% Chardonnay and 20% Meunier. ▪ A stay of around seven years in Krug’s cellars gives Krug Rosé 27ème Édition its unique expression and elegance.

At first sight, its subtle pale pink colour holds a promise of elegance. On the nose, aromas of rose hips, cured ham, mulberries, redcurrant, peony, pepper and pink grapefruit. On the palate, delicate flavours of honey, citrus and dried fruit with a long finish, enhanced by its fine bubbles complete the experience.

Review:

Thirty-eight wines from nine vintages spanning 2005 to 2015 - 55% of them reserve - went into this blend of 57% Pinot Noir, 23% Chardonnay, and 20% Meunier; a nonpareil of shimmering depth. On the pure, precise nose, raspberries and roses mingle with suggestions of woodsiness, honey-cured ham, and parmesan rind before vibrating with white peach and red currant, honeyed cashew, and a soupcon of tobacco leaf and cucumber on the palate - where the tension between its almost ethereal refinement, thanks not least to the unending mousse, and the luxuriance of its finish is simply (or not so simply) delicious.

-Tasting Panel 99 Points

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Lima Vinho Verde Rose is made from 75% Souzao, 15% Borraçal and 10% Espadeiro.

It is a blend of 75% Souzao (same as Vinhao), 15% Borraçal (which is also known as Caino Tinto) and 10% Espadeiro:

Souzão (or Sousão or Vinhão) is a Portuguese wine grape that is used in the production of port wine. While originating in the Minho regions, it is used primarily in Australia, California and South Africa. In Portugal, it is also an authorized planting in the Douro, and Dão-Lafões area (Vinho do Dão). The grape is known for the deep color it produces in a wine as well as its coarse and raisiny taste.

Caiño tinto (also known as Borraçal) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the Denominación de Origens (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity.

Espadeiro is a red Portuguese wine grape planted primarily in the Minho region for making Vinho Verde. It is also grown across the border, in Spain, in Galicia where it is used to make light bodied wines.

The Fournier Family cider story started in 1943. Located in South Normandy in the middle of Dukes of Alençon province, the landscape is offering a mix between green valley and strong hills. Apples and pear trees are growing up on the hills. It is in this typical and original environment that Fournier Cider is cultivating their orchard. The fruit variety selected is giving character, authenticity and quality. The Cidre Fournier Spirit is having under control quality in their growth over: love of the land, the orchards, qualitative fruits and product well made.

perfect with savory dishes like meat and buckwheat pancake. It can be mixed with fruit liquor for cocktail.

Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.

A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.

The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.

Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.

The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.

"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts

Terre dei Buth Frizzante Rose Special Cuvee NV is made from 90% Glera and 10% Raboso.

Fresh, fruity with hints of gooseberry and redcurrant.

On top of being "Certified Organic", this is also "Vegan Approved".

Glera and Raboso are blended before foaming process into what we call "Special Cuvée", for its outstanding drinkability and delicate scents. Glera, which is the variety used to make Prosecco, brings the liveliness of the most famous Italian sparkling wine to this cuvée, which reaches perfection thanks to Raboso, which is an indigenous red grape of the Venetian region, well-known for its hints of red berries and smooth taste.

The grapes are coming from vines planted on gravelly soils.
Average age of the vines is about 10 years old. 
Grapes are machine-harvested, so that the grapes are pressed about 10 minutes after picking,allowing to preserve the freshness of the fruit, and avoiding micro-fermentation that would take place by leaving the grapes for too much time in the vineyard after picking.
Each grape variety is harvested and vinified individually.
After picking, grapes are soft-pressed, and the primary fermentation is completed in about 10 days. Then fermentation takes place for 5-6 months, where the cuvée reaches the appropriate level of acidity for foaming, which is performed in stainless steel tanks, thermo-conditioned, for about 20-25 days.

Pasta, pizza and summer salads.

Review:

medium-length finish displaying accents of peach gummi bear, edible flowers, dole fruit cup juice, and gooseberry. A more serious take on Glera with the body and richness to pair with diverse cuisines."

- Beverage Testing Institute (November 2022), 90 pts - Gold Medal - Best Buy

Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.

Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considered to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.

Best between 1 and 8 years.

Review:

"The 2021 Châteauneuf Du Pape La Fontaine Blanc is a much more concentrated, serious wine, and it takes plenty of air to show at its best today. Based on Roussanne, it has a medium gold hue as well as rich aromatics of honeyed stone fruits, orange blossom, caramelized peach, and toasted bread. Beautiful on the palate as well, it’s medium-bodied, has a layered, concentrated mouthfeel, good acidity, and a great finish. Give it a year or three in the cellar and enjoy over the following decade."

- Jeb Dunnuck (November 2022), 94 pts

Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah

Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.

A terrific Châteauneuf du Pape with great concentration and finesse.

Best between 2 and 20 years. Best to decant if young (less than 5 years old).

Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.

Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”

The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.

Tasting Notes

Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.

-Vinous 95-97 Points

Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.

The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.

For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot

Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.

"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"

- Wine Spectator (March 2022), 95 pts

The grapes come from the property owned vineyards in the municipality of Grávalos, south of Monte Yerga at the foothills of the “Cordillera Ibérica” at an altitude between 700–800 meters above sea level. A very high located area where you obtain fresh wines with little alcohol content and with very fine and elegant aromas.

The Pinot Noir variety originating in Burgundy is one of the three most important varieties in Champagne. Harvested around the second and third week of September. The collection of the grapes is done manually, selecting the grapes, preventing any deteriorated grapes from reaching the press or not complying with the quality required to elaborate our cavas.

Raspberry pink with steely glare. Fine bubble that forms a small rosary of slow evolution. Fruity aromas of strawberry, raspberry and flowers (rose petals). Pleasant and potent in the mouth with light acidity and a bubble very well integrated. Persistent and elegan

Review:

Wine Enthusiast Magazine (December 2023), 94 pts

Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir. 

Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.

Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.

Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus. 

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Reviews:

‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle

-Vinous 93-95 Points

A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.

-Decanter 94 Points

Domaine Sipp Mack Alsace Pinot Gris Grand Cru Rosacker is made from 100 percent Grand Cru Pinot Gris. 

Rigor and diligence were the key words for this emotional 2016 vintage!

The year starts with heavy rainfall and low temperatures, severely delaying the growing cycle. The month of May sees temperatures increase and the tropical atmosphere favors the development of mildew. Finally, the dry and sunny summer allowed our heavy soils to avoid maturity blockages linked to water stress. The 2016 harvest started in early September and ended 7 weeks later, a record!
In the cellar, the sanitary condition was very good, the wines developed freshness, complexity and fine, ripe acidity.

SITUATION

Fresh notes of mango and peach, enhanced by a sweet sensation, dominate the palate. The finish is long thanks to a lively acidity. It will go perfectly with white meats, firm fish and cheeses with character.

Review:

Ripe, pristine notes of yellow pear on this wine's nose come with notions of creamy banana and vanilla. The palate carries rich, concentrated fruit, but in a precise fashion that channels the rounded ripeness into smooth generosity. A vein of freshness and smidge of sweetness give the fruit staying power and verve. Together they present an off-dry wine with immense potential and elegance. Drink by 2045.

-Wine Enthusiast 94 Points

SALE!

Hugl Zweigelt Secco Rose  is made from 100% Zweigelt

Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.

Lively, fruity bouquet of strawberry, cherry and floral aromas. Refreshing and beautifully balanced, this is a great wine to enjoy as an aperitif. This is a Secco for the whole day and the whole night

The wine is made of 100% Zweigelt grapes of 15-35 years old (25 years old in avarage). 
The soil is mainly loam and loess. 
It is made using the Charmat method and the wine is aged for 3 months on the lees in stainless steel tanks. 
The wine is slightly filtered before bottling. 

Drink by itself as an aperitif, it is also a great picnic or brunch wine and will be a good pick to celebrate any occasion.

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

Review:

"Underbrush, violet and new leather aromas come to the forefront on this fragrant red. The bright, linear, elegantly structured palate offers pomegranate, cranberry and star anise framed in taut, fine-grained tannins. It has an almost salty finish. Drink 2026–2036. - KERIN O’KEEFE"

- Wine Enthusiast (November 2021), 94 pts

Laurent-Perrier Grand Siecle No. 25 is a blend of 55% Chardonnay, 45% Pinot Noir.

Very pale gold in color with a fine and persistent sparkle and a steady stream of fine bubbles. Fresh, intense, and complex with notes of slightly candied citrus fruits, secondary aromas of pastries, toasted almonds, and subtle hints of honey and gingerbread. A fresh and delicate attack with an impression of fullness, the finish is persistent displaying Grand Siècle’s perfect balance between strength and delicacy.

No. 25 Grand Siècle pairs with the most refined dishes, particularly noble fish and seafood such as lobster.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent-Perrier has always been convinced that only the art of assemblage can offer what nature can never provide: the perfect year.

The expression of the perfect year is that of a great Champagne wine that over time has developed a depth, intensity and aromatic complexity, yet maintains its freshness and acidity. To create such a wine, Laurent-Perrier will rely on the characteristics of the great vintage years of Champagne: freshness, structure and finesse.

Grand Siècle’s assemblage is based on 3 principles that have now become immutable.

• A blend of 3 exceptional years, complementary in character.
• A blend with a majority of Chardonnay supplemented by Pinot Noir and selected among 11 of the 17 existing Grands Crus in Champagne.
• A blend benefiting from more than 10 years of ageing in the Cellars

• 2008: a vintage noted for its structure with high quality Chardonnays and Pinots Noirs revealing an oustanding aromatic richness.
• 2007: a vintage noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit.
• 2006: a vintage noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas.
• Grape varieties: Chardonnay 60%, Pinot Noir 40%.
• Crus: an assemblage from a selection of 9 of the 17 Grands Crus.

Chardonnay : Cramant, Avize, Oger, Le Mesnil-sur-Oger.
Pinot Noir : Ambonnay, Bouzy, Verzy, Tours-sur-Marne, Mailly.

• Ageing: 12 years on lees.
• Dosage: 7 grams per litre.
• Format: 75 cl Bottle.

Review:

A prestige Champagne with great density and depth, yet it remains compact and structured, with a combination of fine phenolics, acidity and extract. Lots of flavors of lemon rind, salt, mineral and honeysuckle with an attractive fresh-herb undertone. Then it turns to candied lemons with some ginger. A triumph in complexity and power. A blend of 2008, 2007 and 2006. 60% chardonnay and 40% pinot noir. 7g/L dosage. Drink or hold.

-James Suckling 99 Points

Named after Allen's granddaughter, Julia's Dazzle is light pink in color and offers aromas of strawberry and orange peel. It is a dry style but with sweet fruit flavors and clean sharp acidity creating a light and refreshing finish.

This Rosé has a bright, eye-catching orange-strawberry color and is dry in style with sweet fruit flavors in the mouth.

Gilles selected a block of Pinot Grigio and gave it extended time on the vine to develop a bright tint through slow fermentation, then added 2% Sangiovese to the blend for color.

Monzio Compagnoni Franciacorta Saten Brut Millesimato

Color: very deep golden yellow, often, with very abundant froth and persistent perlage of great finesse.

Scent: it has a rich spectrum of scents, it is enveloping and almost greasy without any cloyingness; there are sensations of vanilla, biscuit, licorice, anise.
Taste: in perfect correspondence with the nose, even the taste is full, rich, generous, juicy; all well balanced by an acid base that allows the sweet sensations (of ripe fruit) to express themselves without tiring the palate

The name "Saten" means Silk.

The name "Franciacorta" comes from a phrase in the 1100-1200’s for tax exempt. The phrase is "Franzacurta”….referring to tax exempt status of some local towns in Lombardy, Italy. Franziacorta became a DOC in 1967 and was granted the DOCG status in 1995. There are 2000+ hectares (5,400 acres) total for the appellation with over 100 producers. Total production for the DOCG is around 550,000 cases. 

Monzio Compagnoni Franciacorta Saten Brut Millesimato

Color: very deep golden yellow, often, with very abundant froth and persistent perlage of great finesse.

Scent: it has a rich spectrum of scents, it is enveloping and almost greasy without any cloyingness; there are sensations of vanilla, biscuit, licorice, anise.
Taste: in perfect correspondence with the nose, even the taste is full, rich, generous, juicy; all well balanced by an acid base that allows the sweet sensations (of ripe fruit) to express themselves without tiring the palate

The name "Saten" means Silk.

The name "Franciacorta" comes from a phrase in the 1100-1200’s for tax exempt. The phrase is "Franzacurta”….referring to tax exempt status of some local towns in Lombardy, Italy. Franziacorta became a DOC in 1967 and was granted the DOCG status in 1995. There are 2000+ hectares (5,400 acres) total for the appellation with over 100 producers. Total production for the DOCG is around 550,000 cases.