Champagne Mandois – Brut Rosé Grande Réserve, NV
Wonderful salmon colour, bouquet of red fruits with strawberries abundant, delicate but full on the palate.
Dressed in a white bottle, the Brut Rosé Grande Réserve is elaborated with a blending of “rosée de saignée” and traditional rosé.
On one side, the “rosée de saignée” adds an aromatic and generous bouquet to the red fruits’ notes on the palate. On the other side, the traditional rosé demonstrates the finesse and elegance of the greatest Champagne Rosés.
Situated in Pierry, a village in the “Cote des Blancs” and classified as Premier Cru in Champagne, the Mandois estate vineyard is 35 hectares, and represents 70% of the fruit for production. The vineyards are spread among 12 villages, and include parcels in the Cote des Blancs, the slopes of Epernay, and the region around Sezanne. Sourced grapes come form such prestigiuos villages and terroirs as Chouilly, Vertus, Pierry, and Epernay. Mandois’ vineyard is comprised of 70% Chardonnay, 15% Pinot Meunier and 15% Pinot Noir.
The property was established in 1735 by Jean Mandois. The estate is led by Claude Mandois (born in 1961), representing the 9th generation since Jean. Claude Mandois is now in charge of following the constant policy of the house and of the continuity of the family philosophy. Independent, Mandois can continue to take the right decisions over the long run, ensure the continuity and the consistency of the style and the quality of its wines. Bringing together tradition and modernity, the family Mandois is faithful to the values of the Champagne houses.
The wine is a blend of Chardonnay, Sauvignon Blanc and Moscatel. Small, freshly-picked, intensely flavored Patagonian strawberries (from the foot of the Andes) are added to the wine. The result is a fruity, fresh and delicious all natural sparkling wine.The color and appearance is deep, luscious, and salmon pink with strawberry pulp floating in the wine.
Herdade do Esporão – Alandra Rosé, Alentejo, 2015
A bright blush in the glass the aromas are fragrant with strawberry and raspberry aromas dominating with an attractive hint of peppermint playing in the background. The palate offers a well balanced and elegant affair with minimal sweetness and shows off the strawberry and raspberry notes from the nose. Dry Style with natural fruit sweetness.
86 Points Wine Enthusiast.
“Warm and ripe, this is a full-bodied rosé that has the weight and some of the tannins of a red wine. With its vivid pink color and sweet strawberry fruits, it’s fruity and ready to drink.” — R.V. (10/1/2014)
Moncaro – Rosaspina Rosato, Marche, IGT
A luminous pink colour with salmon highlights, the aromas are deep and rich recalling wild cherry and apple. On the palate there is appreciable dryness with the savoury fruit and crispness.
Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and uncompromised environmental stewardship will lead to the production of high-quality wines. Twenty years’ experience in organic farming has enabled us to bring all of our vineyards under the philosophy of supervised-control viniculture and environmentally friendly practices, with rigorous attention to achieving perfect growth and crop balance in the vines. The highest work standards in the cellar and the most advanced technologies have as their objective the creation of conditions that, at all times, yield very fine wines, which are expression of their local terroir and which preserve the varietal characteristics of the grapes.
IN THE VINEYARD
research in vine growing and cultivation methods which safeguard the environment
Vineyard management practices
Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. All vineyard cultivation practices are carefully followed by the technicians that, togetehr with the over decades experience of our members, plan the management of the vine rows. Integrated pest management and sustainable viticulture are practiced for disease control. Careful winter and summer pruning ensures balanced vine growth. Excessive fruit production is managed by cluster thinning. Multiple-pass harvesting is practiced in order to gather each cluster its optimal ripeness. Decades-long familiarity with our vineyards and with their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow us to plan our vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.
Sustainable agriculture, low environmental impact & organic farming
Moncaro has begun converting to organic agriculture since 1980. Today more than 60 hectares (ca. 150 acres) are farmed and certified in accordance with IFOAM norms and EU 834/2007 and 889/2008 organic farming regulations. Furthermore, we have derived valuable experience from over 300 hectares (ca. 740 acres) farmed in accordance with EU regulation 2078 on low-environmental-impact farming, a philosophy aimed at minimising chemical usage. These vineyards are an important testing ground for sustainable viticulture practices adopted by Moncaro, which are now applied to all vineyards. Such an approach is aimed at preventing, rather than simply combating, pest attacks by utilising weather monitoring stations and by maintaining vine health so that the plant is stronger and more resistant. The results, as well as the increasing quality witnessed by all the awards received by our wines, include the return of useful insects and even wild animals to our vineyards. The sight of various species of birds, wild boars, hares and deer, even in the more intensely cultivated vineyards, is becoming more and more common.
IN THE CELLAR
cutting edge technology and methods united with a passion for wine
Moncaro oenologist Giuliano D’Ignazi directs a young and dynamic technical staff, who also benefits from the valuable assistance and collaboration of world-famous consultant Riccardo Cotarella. Thanks to technical joint efforts in the past (with Chile and Australia), Moncaro is open to the best of both wine world, the Old and the New. Among the various practices utilised there are: perfect temperature control, extensive use of gentle pressing with membrane presses, fermentation with varietal and specific yeasts and subsequent sur-lie maturation, low-temperature maceration, reductive fermentation, micro-oxygenation, drying of grapes.
Maturation of the wine is carried out in steel tanks or in oak barrels from three to eighteen months, with the Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine’s sensory characteristics, guaranteeing at the same time sterile conditions and wine stability. The wines are then stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.
Raventós i Blanc – de Nit Brut Rosé, 2012
A pale, subdued and elegant pink attracts you and pulls you in with its sensuality. The first aroma is clean, pure and almost crystalline; little by little citrus aromas subtly emerge with memories of fresh white fruit and a touch of cassis. The nose also gives rise to a certain creaminess, lending to its complexity. The clean, direct sensation of the nose changes radically in the mouth where it combines a smooth, voluminous and fruity texture with a pleasant freshness and fine bubbles. Driven by a very good balance, this long lingering cava stretches to a finish pleasantly reminiscent of fresh fruit.
Robert Parker’s Wine Advocate.
“When Raventós i Blanc, a scion from Codorníu, left the boat in 2012, alarms really went off. They are not only one of the quality leaders in the category, they are also direct descendants of the creator of the first sparkling wine in Spain and the first president of the Cava appellation. They did not seek refuge in the Penedès appellation, but instead they want to promote the creation of a new, smaller appellation, Conca del Riu Anoia.”
93 Points Robert Parker’s Wine Advocate (2009 vintage).
“The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that is worth the price alone! A blend of classic Cava varieties with 5% Monastrell, it is sourced from 30- to 40-year-old vines from the estate. The nose is very subtle and very pretty with traces of rosewater and Morello cherries, all beautifully defined and drawing you in. The palate is crisp and tense on the entry: a minimalist rose cave that is based on freshness and poise rather than delivering fruit intensity. It is a delicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needs Champagne when Cava can be as good as this? Drink now-2015+.”
Rosé “Excelsium” AC Cotes de Provence Vignoble Kennel, 2015
A lively, refreshing dry rose wine with good minerality, a mouthwatering aroma of citrus fruit, balanced acidity and elegant structure. Very fresh and clear.
Sentito – Pinot Grigio delle Venezie Blush, Veneto, 2015
Salmon pink colour. Light, fresh and fruity aroma. Aromatic notes of freshly crushed cranberries and mineral elements. Dry and light to taste. Delicious balance of citrus fruits, cherry and fruity red berry aromas.