Selene Barrique Feteascã Neagrã
Viticulture and Vinification
Taking grapes from a few know spots in the vineyard, which each year give the best results, allows the making of a Feteascã Neagrã which epitomizes the variety’s attributes. This wine is only made in the better years, when nature combines with good viticulture to best demonstrate the wines. Controlled time in the fermenting what means that the naturally soft structure of Feteascã Neagrã is preserved, allowing the spicy fruit to be best displayed. Micro-oxygenation is also central to managing the mouth feel and texture of the wine. Average brix: 25.2 Grapes destemmed and lightly crushed, pressed at 9 days, Natural Malolactic. New French oak barrique - Alliers, Jupille oak for 12 months. Bottled unfiltered. Age of vines: 17 years Training Head trained, cane pruned on vertical trellis, vertical shoot positioned. Yeild: 6500 kg/ha. Soil Fractured limestone with light iron oxide rich loams and clay.Tasting notes
Dark ruby red, with violet robe, good limpidity. Vegetal aromas followed by intense aromas of black and red fruits (plum, blueberry, sour cherry, currant), weaved with brown sugar, slight tints of vanilla, cinnamon, pepper and leather (at the ending). Very good acidity. Medium body, it opens nicely after a 30 minutes settling, ripened, young and active tannins which sustain the entire structure and announce a good evolution for the next two years. Long ending, slightly spicy.We recommend this wine with:
Sheep pastrami, veal, Beef tartare, lamb ribs, eggplant “ la parmiggiana” (aubergines en gratin), pork dishes, duck, mouldy cheeses. Desserts with cherries, blackberries, currants.Serving temperature: 15°C - 16°C
£21.95
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Selene Cabernet Sauvignon
Viticulture and Vinification
Mature grapes from the best parts of the vineyard are used for this wine, Selene is only made in exceptional years. It reflects what is possible in red wines from Recas and the emphasis is on smoothness and harmony. This is created from the start by using extra ripe grapes which have softer, “sweeter” tannins from the vineyard. These are then further refined by careful application of oxygen during the fermentation and early stages of maturation. The controlled oxygen exposure causes polymerization of the tannins and red colouring to give a smoother mouth feel and better harmony.Tasting notes
Its colour is cherry red, purplish reflections and very good limpidity. Aromas of red and black fruits (blackberry, black currant, sour cherry), slightly grassy after aeration (fern). The good interaction with oak wood is felt, the wine opens nicely, with complex perfumes of vanilla and cinnamon. Interesting ending with tints of leather and hot spice (green pepper). Very good acidity, quick attack, dynamic tannins, equally velvety and round, with hot ending and lasting aftertaste. Vegetal aromas and especially intense aromas of fruits, weaved with brown sugar.We recommend this wine with:
Beef tartare, veal, duck, Pfeffersteak, boar meat cooked over the embers, mouldy cheese, chocolate mousse.Serving temperature: 16°C - 18°C
£21.95
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Selene Chardonnay
Viticulture and Vinification
Sole Chardonnay comes from selected parcels of our best grapes. As befits a premium product, extra attention is applied to all facets of the production. Fermentation is partially in new French oak barrels. These are carefully hand stirred after fermentation to maintain the yeast in suspension and allow extraction of additional palate weight. This process is know as battonage and is employed three times per week until the desired flavour profile has been achieved. Oak selection is important in this wine and a combination of different toasting intensities are used on the oak to incorporate another level of flavour complexity.Tasting notes
Golden yellow, vague greenish reflections, good limpidity. Aromas of vanilla, flowers, ripped white fruits (white peaches, pineapple). A corpulent wine, with intense aromas, good acidity, emphasized acidity, with a background of honey with slight citric aspects, exceptional aftertaste.We recommend this wine with:
Hard and semi-hard cheeses, cheeses with external mold (Brie, Camembert), Caesar salad, oven dishes with sauces and reductions, chicken and turkey dishes, benthonic fish (turbot), large crustaceans (lobster, langoustine, river lobster), tuna steak, fish stew, desserts with vanilla, peaches, mango, pineapple.Serving temperature: 8°C - 10°C
£19.95
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Selene Merlot
Viticulture and Vinification
Carefully selected handpicked grapes from the oldest and best parcels of Merlot which feature iron oxide rich soils on limestone bedrock were then carefully processed using state of the art equipment to gently destem and crush the grapes. A short cold maceration of two days at 5° C in order to release colour and flavour without harsh tannins was followed by a medium length alcoholic fermentation at 28° C and the grapes were pressed slightly before the end of fermentation. The wine was then clarified using decantation and put through a 100 % malolactic fermentation, before spending 4 months maturing in new French oak barriques of 225 ltr from the Allier and Jupille forests of central France. The wine was then bottled with almost no added SO2 (in fact it is below the limit considered maximum for ‘Natural wines’), and with no filtration to preserve the maximum of flavour and concentration. Harvest dates: 23.09 – 10.10.2017 Average brix 24.5 Grapes destemmed and lightly crushed, pressing at 11 days, natural malolactic. Matured in new French oak barriques from Alliers, 12 months. Unfiltered Age of vines: 18-35 years Training head trained, cane pruned on vertical trellis, vertical shoot positioned. Yield: 6500 kg/ha Soil Fractured limestone with iron oxide richg loams,sandy loams on chalk.Tasting notes
Intense purple red with violet tinges. The nose is dominated by rich dark fruit flavours of plum, blackberry and blueberry with a light hint of vanilla toast from the short stay in barriques. The pallet is rich and complex, still very young but with great potential to age, this wine is packed with powerful notes of forest fruits, raspberry , blackberry and prunes with good concentration, smooth tannins and a long finishWe recommend this wine with:
Rich meat dishes such as Osso Bucco or Beef Wellington, but also a great companion for a selection of cheeses like Manchego, Gruyere or Mature Cheddar, or indeed the Horezu fermented goat cheese of Romania.Serving temperature: 15°C - 16°C
£21.95
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Selene Sole Feteasca Regala
Viticulture and Vinification
Sole Feteascã Regalã comes from selected areas of the vineyard. Typically they are the areas known to produce better grapes. The grapes are given an extended ripening period to allow development of more intense flavour. The grippy mouth feel, typical for Feteascã Regalã is well expressed in this wine by allowing full fermentation to dryness, to create a sophisticated palate.Tasting notes
Golden yellow with greenish reflections, good limpidity. Mineral, with slight tints of black locust flowers and the discovery of white ripped fruits in the background (peaches, pears, pineapple). Good acidity, elegance, present mineralisation, balance and a medium aftertaste.We recommend this wine with:
Caprese salad, chicken or turkey salads, Asian dishes, grilled fish, turkey roll, tuna steak, desserts with vanilla, peaches, mango, pineapple.Serving temperature: 7°C - 10°C
£19.95
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Selene Syrah
Viticulture and Vinification
Syrah is made from grapes which are part of the yield control strategy adopted in the vineyard. Syrah vines have a tendency to overcrop which can lead to thin wines if not controlled. At Cramele Recas, this is done by removing a portion of the grapes soon after flowering, before the vine has started to swell them into grapes. Thereafter the emphasis is on fully ripening of the remaining grapes to ensure generous flavor and deep color. The in-winery handling of Syrah is basic and relies on simple processes to preserve the grape flavor and keep the wines open and agreeable. 1 year aged wine in barique and unfiltered with a potential of aging in bottles minimum 10 years.Tasting notes
Purple red with violet reflections, good limpidity. Intense aromas of red fruits (sour cherries, blueberries, black currants), floral aromas (violets). High acidity, medium body, young and ripened tannins, a velvety wine with integrated alcohol and an intense ending. Balance between aromas, alcohol and tannins.We recommend this wine with:
Cheeses with caraway, salad with sun-dried tomatoes, veal Carpaccio, barbecue, red tuna, desserts with red fruits, walnuts, almonds,currants.Serving temperature: 15°C - 17°C
£21.95
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Sole - Sauvignon Blanc
Viticulture and Vinification
Sole Sauvignon Blanc is made from grapes at the ripe end of the spectrum. Fruit selection and winemaking are aimed at achieving a fuller style of Sauvignon Blanc with notes of complexity. Oak is not a part of this wine, which relies on grape quality rather than interventionist winemaking. Some on-skins cold maceration of the crushed grapes is carried out because much of the flavour of this grape is located in the skin. The added intensity translates from the juice into the finished wine.Tasting notes
Pale yellow, slightly metallic, with green tints. Grassy (hay and woodbine), flowery (black locust, sambucus) and slightly citric aromas. Round, lively, balanced, fresh acidity and taste impact.We recommend this wine with:
Fresh cheeses, Salade nicoise, oven dishes of turkey, chicken, francolin, river fish (trout, pike) and fruit desserts (peaches, apricots)Serving temperature: 6°C - 8/10°C
£19.95
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Tibaani AOC Amber / Orange Wine 2017
TECHNICAL INFORMATION:
- Country : Georgia
- Category: Appellation of Controlled Origin
- Region: Kakheti, Tibaani micro - zone
- Variety: Rkatsiteli
- Type: Dry orange / amber wine
DETAILS:
The vineyards of Tibaani, Sighnaghi region, Kakheti, are considered to be perfect for the traditional Kakhetian qvevri amber wines. The black and clay soils of this area ensure the growth of a very special Rkatsiteli, from which we make the wine full of body and strength.WINE MAKING PROCESS:
We pick the selected grapes at 22-24% of sugariness and 7.5-8 titratable acidity, squeeze the grapes and move them into the qvevri with stems. We add the pure culture yeast and knead 3 times every 24 hours as it is fermented. After the fermentation is complete, wine is left on skin before February-March.ORGANOLEPTICS:
- Color: Golden
- Aroma: Sugared hazelnut, dried apple, herbal notes.
- Flavor: Best blend of strength and elegance, a classic specimen of tannin-rich Kakhetian wine
- Taste Wine at 12-14°C
£13.95
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Tsinandali AOC White Wine 2019
TECHNICAL INFORMATION:
- Country : Georgia
- Category: Appellation of Controlled Origin
- Region: Kakheti, Tsinandali micro - zone
- Variety: Rkatsiteli 85%, Mtsvane Kakhuri 15%
- Type: Dry white wine
DETAILS:
Tsinandali is considered to be the flagship Georgian white wine. It was born in Tsinandali in 1830s, but only appeared on the market under the Tsinandali label in 1886. It was made by blending Rkatsiteli and Mtsvane Kakhuri. Our Tsinandali is aromatic, vigorous and full of character.WINE MAKING PROCESS:
We pick the selected grapes at 18-22% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees.ORGANOLEPTICS:
- Color: Pale straw
- Aroma: Herbal notes merged with floral and white fruit aromas.
- Flavor: Full-bodied, elegant and complex; impressive primary notes of tropical fruit, well balanced with citrus finish and oak notes.
- Taste Wine at 12-14°C
£12.45
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Villa Tinta - Odesa Black VIP 2019
TECHNICAL INFORMATION:
- Type: Dry
- Alcohol: 13%
- Color: Red
- Oak aging: 9 months in French Oak
WINEMAKING TECHNOLOGY:
Wine is made by full fermentation of must from Odesa Black grapes aged in French oak for 9 months. COLOUR AND TASTING NOTES:
The color is from red to dark red with a ruby tint. The wine reveals the aromas of spices, plum jam, red pepper, leather notes.The taste is complex, velvety, full and silky with pleasant tannins in the aftertaste.This wine pairs best with lamb prepared in wine with spices and red spicy pepper.
£15.95
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Viorica - Chateau Purcari 2022
AWARDS:
2019 – Platinum Medal – Best in Show Decanter (top 50 wines in the world)
VIVINO: 4.2 – Top 1% of wines in The World
VINIFICATION: 100% Viorica Hand Harvested Made in steel with no oak influences PRODUCT INFORMATION: The Viorica grape variety is a variety with individuality: it appeared in Moldova in 1969, following a successful winemaking experiment. "The Parents" of Viorica are two red grape varieties - Seibel and Aleatico. Paradoxically the result of crossing was a white grape variety. Certainly, Viorica de Purcari is a noble class jewel. WINE TASTING: Viorica wine is made entirely from Viorica grapes, harvested manually and vinified by the traditional method. The white wine Viorica de Purcari is a sensory explosion: it has the aroma of acacia and basil flowers, it is fresh, easy and memorable. The golden color, with bright amber shades, is complemented wonderfully with its balanced and velvety taste and the fine taste of muscatel. Viorica conquers through its complex aroma and subtle finesse. Recommended serving temperature: +10... +12 °С WINE ANALYTICS: Alcohol: 13.5% Total acidity: 5.7 g/dm3 Volatile acidity: 0.46 g/dm3 Total SO2: 120 mg/dm3 Total sugars: 3.0 g/dm3
£16.95
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