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Buy Ripe and elegant wine
The ripe and elegant red wines thank to a healthy harvest joined to an optimal phenolic maturity added to a later and long aging in barrels of French oak and bottles before its commercialization, culminate showing a list of noble, deep and velvety registers and nuances and well-tanned tannins. During the long aging in wood these red wines get in contact with the oxygen accelerating the polymerization of the tannins and therefore the tannins are gustatorily well melted together with a fleshy and sweet fruit.
They are wines of very traditional style that over the time in wood and bottle, the garnet coloration produces roof tile brushstrokes. The tertiary aromas of aging are very evident such as cedar, spices, cloves, cinnamon, truffle, vanilla, leather, moist soil and caramel. By taste, the sensations of black fruit in liquor, coconut, vanilla, varnish and a drying touch of the wood in some wines predominate indeed.
Besides these wines show a perfect balance between fruit, alcohol and acidity, however the evolution curve will depend a lot on the variety used, the character of the vintage and the subsequent conservation. They are perfectly ready to consume around 18ºC (64.4ºF) in the autumn season when the cold starts and so it gets together with ripened and mature cheeses, seasonal mushrooms, truffles, stew meats and game of hair and feather (wildlife forest and bird hunting season).
Classical wines like these are made in the old and new world. They are excellent wines from Ribera del Duero and Rioja regions with the Tempranillo or Tinta Fina variety. In Burgundy we also find large specimens with Pinot Noir as well as in Bordeaux with the Merlot, Cabernet Sauvignon and Cabernet Franc varieties, on both riversides, the left bank (Médoc) and the right bank (Pomerol and Saint Émilion). The Italians of Piedmont and Tuscany also elaborate Sangiovese, Barolo and Nebbiolo.
Buy Ripe and elegant wine
The ripe and elegant red wines thank to a healthy harvest joined to an optimal phenolic maturity added to a later and long aging in barrels of French oak and bottles before its commercialization, culminate showing a list of noble, deep and velvety registers and nuances and well-tanned tannins. During the long aging in wood these red wines get in contact with the oxygen accelerating the polymerization of the tannins and therefore the tannins are gustatorily well melted together with a fleshy and sweet fruit.
They are wines of very traditional style that over the time in wood and bottle, the garnet coloration produces roof tile brushstrokes. The tertiary aromas of aging are very evident such as cedar, spices, cloves, cinnamon, truffle, vanilla, leather, moist soil and caramel. By taste, the sensations of black fruit in liquor, coconut, vanilla, varnish and a drying touch of the wood in some wines predominate indeed.
Besides these wines show a perfect balance between fruit, alcohol and acidity, however the evolution curve will depend a lot on the variety used, the character of the vintage and the subsequent conservation. They are perfectly ready to consume around 18ºC (64.4ºF) in the autumn season when the cold starts and so it gets together with ripened and mature cheeses, seasonal mushrooms, truffles, stew meats and game of hair and feather (wildlife forest and bird hunting season).
Classical wines like these are made in the old and new world. They are excellent wines from Ribera del Duero and Rioja regions with the Tempranillo or Tinta Fina variety. In Burgundy we also find large specimens with Pinot Noir as well as in Bordeaux with the Merlot, Cabernet Sauvignon and Cabernet Franc varieties, on both riversides, the left bank (Médoc) and the right bank (Pomerol and Saint Émilion). The Italians of Piedmont and Tuscany also elaborate Sangiovese, Barolo and Nebbiolo.