CAVA – Pere Ventura
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PRODUCTION Judiciously sourced from 3 vineyard sites between the Waihopai, Wairau and Awatere Valleys. Fruit for this wine comes from vineyards throughout Marlborough’s Wairau Valley. From the coastal vineyard of Rarangi (coastal pea gravels, sand and silts, cooler coastal site) up through the central (old river bed gravels with think fertile top soil) and southern valley vineyards (clay loams over silts and gravels, warm sheltered site ) to the Rapaura area vineyards (stoney river bed soils). The vines are grown on the VSP trellis system to give optimal cropping to gain maximum flavour during the growing season. Grapes are picked and immediately pressed to tanks for clarification. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics & flavours. Each individual parcel was then racked, before being blended together to create this generous full-textured style. The wine was then filtered, and bottled to retain & capture the remarkable freshness of Marlborough Sauvignon Blanc. TASTING NOTE Perfumed with nettle ripe tropical fruits which are also evident on the palate along with limey flavours and a rich minerality - classic Marlborough Sauvignon. The wine is sappy fresh, clean and delicious. ** VEGAN WINE**£10.00
Production Made from Nebbiolo grapes cultivated around the town of Barolo in southern Piemonte. These are trained on a low Guyot trellis at a density 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for around 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked and bottled. Tasting notes A complex nose combining plum, mulberry, ripe strawberry and brown spice with delicate floral and violet notes. Tannins are firm and pleasingly supported with plump fruit and a rounded texture, giving a good lengthy finish. Food match Perfect with wild boar sausages, venison, roast lamb or gamey stews. ** VEGAN WINE **£23.00
PRODUCTION From selected parcels of Glera grapes grown northeast of Treviso. Hand harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation in pressure tanks, lasting 4 weeks. TASTING NOTE Fresh and gently fruity fizz from northeast Italy (Veneto) with citrus and green apple aromas. Delicate and lively on the palate with ripe, lightly grapey fruit, zesty acidity and a clean, refreshing finish. ** VEGAN WINE **£12.00
Tasting Note: An intriguing New Zealand blend of richness and flavour, combining poached pears, melon and ginger, with happy results. Food Matching: Beautifully matched with all Asian cuisine, seafood, chicken and pork dishes. Vineyard: The Seaview Vineyard, in the Awatere Valley, is exposed to some of the toughest growing conditions in Marlborough; high sunshine and wind, cool nights and low rainfall which produces a smaller, thicker skinned berry with intense fruit flavours. The cool site regularly commences harvest up to one week later than other sub regions of Marlborough. All three aromatic varieties sit on sheltered, north facing slopes. The soil is predominantly wind blown loess. Vinification: Three aromatic parcels; Pinot Gris, Riesling and Gewurztraminer, were selected and harvested together. The fruit was crushed, de-stemmed then gently pressed, with the free run juice going to a stainless tank and the pressings portion going to a 1000L French oak oval and a selection of old French oak barriques. The free run juice in the stainless steel tank was settled for 72hrs and then the clear juice was then racked off to another stainless tank for a long cool fermentation to enhance the pure fruit flavours. The pressings portion in oak went through a natural fermentation and the french oak oval and barrels were stirred twice weekly post fermentation to develop structure and texture. Upon achieving a finely balanced blend, the wine was stabilised and filtered prior to bottling. ** VEGAN WINE **£15.00