Wines

Jun 03
0

Nuits Saint-Georges Vieilles Vignes

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APPELLATION
Nuits-Saint-Georges    

GRAPE VARIETY
100% Pinot Noir  

ALCOHOL LEVEL
13%  

BOTTLE SIZE
750 ml 

VINIFICATION + AGEING
Grapes were picked from a tiny 0.67 hectares old vine parcel on September 21st. They were hand sorted and only partially destemmed and crushed before being transferred to stainless steel tanks. Fermentation started spontaneously and lasted three weeks during which light pumpovers and hand plunging were done. The wine was pressed and transferred to barrels (20% new) for MLF and 14 months ageing. The wine was bottled without fining / filtering on January 15th 2016.  

SOIL TYPE  
Limestone and clay with east exposure and 270 meters average elevation  

VINEYARD TRAINING & MANAGEMENT  
Guyot – Sustainable viticulture  

VINE AGE
45 to 54 years old  

PLANTING DENSITY
10,000 vines/Ha  

YIELD
49 Hectolitre/Ha   

Jun 03
0

Meursault

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GRAPE VARIETY
100 % Chardonnay 

PRUNING  SYSTEM
single Guyot   

DENSITY OF PLANTING
10 000 vinestocks/ha 

AGE OF VINE
48 to 62 years old

YIELD
30 hl/ha

VINIFICATION
No crushing. Juice extracted at low pressure with air-filled press. Static debourbage at low temperature (24 to 36 hours).

BARREL AGING
14 months. 100% in barrels (20% new oak). Racking before fining. Smooth filtration before bottling.

DEGREE % VOL
13.5%

Jun 03
0

Gevrey Chambertin Vieilles Vignes

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APPELLATION
Gevrey-Chambertin    

GRAPE VARIETY
100% Pinot Noir  

ALCOHOL LEVEL
13.5%  

BOTTLE SIZE
750 ml 

VINIFICATION + AGEING
Grapes were picked from a 2.70 hectares old vine parcel on September 20th. They were hand sorted and only partially destemmed and crushed before being transferred to stainless steel tanks. Fermentation started spontaneously and lasted three weeks during which light pumpovers and hand plunging were done. The wine was pressed and transferred to barrels (20% new) for MLF and 12 months ageing. The wine was bottled without prior fining or filtering on November 4th 2015. 

SOIL TYPE  
Mix of brown limestone and marl with gravelly and red loam subsoil oriented to the east at 260 meters average elevation  

VINEYARD TRAINING & MANAGEMENT  
Guyot – Sustainable viticulture  

VINE AGE
42 to 72 years old  

PLANTING DENSITY
10,000 vines/Ha  

YIELD
46 Hectolitre/Ha 

Jun 03
0

Bourgogne Pinot Noir Vieilles Vignes Stelvin

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APPELLATION
Bourgogne 

GRAPE VARIETY 
100% Pinot Noir  

ALCOHOL LEVEL
12.5%  

BOTTLE SIZE
750 ml 

VINIFICATION + AGEING
Grapes were hand picked and sorted from various sustainably managed old vines parcels around Côte d’Or between September 20th and 25th. They were fully destemmed and very lightly crushed. Fermentation started spontaneously in stainless steel tanks and wine was later pressed and transferred to a combination of seasoned oak casks and barrels (no new oak) for malolactic fermentation and ageing. The wine was lightly filtered and bottled without prior fining from November 5th to 7th 2015.  

SOIL TYPE
Clay and limestone with southeast exposure and 230 meters average elevation  

VINEYARD TRAINING & MANAGEMENT
Guyot – Sustainable viticulture  

VINE AGE
30 to 80 years old  

PLANTING DENSITY
10,000 vines/ Ha

YIELD
43 Hectolitre/Ha

Jun 03
0

Bourgogne Chardonnay Vieilles Vignes

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APPELLATION
Bourgogne      

GRAPE VARIETY
100% Chardonnay  

ALCOHOL LEVEL
13%  

BOTTLE SIZE
750 ml

VINIFICATION & AGEING  
Grapes were hand picked on September 15th from selected old vine parcels in the southern Côte d’Or and Côte Chalonnaise. They were lightly pressed and cold settled in tanks before fermentation occurred spontaneously using indigenous yeast and minimal intervention.  Malolactic fermentation followed before light barrel ageing (10% new oak) without lees steering. The wine was lightly fined and filtered before bottling on September 2nd. 

SOIL TYPE  
Clay and limestone with east to southeast exposure and 245 meters average elevation  

VINEYARD TRAINING & MANAGEMENT  
Guyot & Sustainable viticulture    

AVERAGE VINE AGE  
65 years old  

PLANTING DENSITY  
10,000 vines/Ha  

YIELD  
50 Hectolitre/Ha

Jun 03
0

Anfora Rossa

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AREA
Triveneto (Veneto, Trentino, Friuli Venezia Giulia)

GRAPES
Red grapes

ALCOHOL LEVEL
11% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vinifiers at a temperature of about 28-30° C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seems rounder and fuller in flavour.

COLOUR
The wine displays a light ruby-red colour.

BOUQUET
Fascinating bouquet because of its freshness and its delicious vinosity in combination with a delightful abundance of fruity tones.

FLAVOUR
Appealingly dry flavour but fresh and with a wellbalanced harmonious fruit and a delicate almondy vein in the finish.

SERVING TEMPERATURE
To be served at 16° C. (61° F.).

FOOD MATCHES
Its pleasantly light, fruity style makes it an elegant accompaniment to entrees and simply prepared white meat dishes. Deliciously complementing pastas, it is also a very good aperitif wine.

Jun 03
0

Anfora Rossa Premium

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GRAPES
Red grapes

ALCOHOL LEVEL
11,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vinifiers at a temperature of about 28 – 30° C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wine seems rounder and fuller in flavour.

COLOUR
The wine displays a light ruby-red colour.

BOUQUET
Fascinating bouquet because of its freshness and its delicious vinosity in combination with a delightful abundance of fruity tones.

FLAVOUR
Appealingly dry flavour but fresh and with a well balanced harmonious fruit and a delicate almondy vein in the finish.

SERVING TEMPERATURE
To be served at 16° C. (61° F.).

FOOD MATCHES
Its pleasantly light, fruity style makes it an elegant accompaniment to entrees and simply prepared white meat dishes. Deliciously complementing pastas, it is also ideal as an aperitif

Jun 03
0

Anfora Rosato Premium

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GRAPES
A blend of italian grape varieties

ALCOHOL LEVEL
11,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION
The skins are removed very shortly after pressing to leave an attractive blush colour. The wine is then cold-fermented in stainless steel vessels for two weeks. The wine that is so obtained is stored in stainless steel tanks capped with nitrogen to avoid any possibility of oxidation, it is settled, clarifi ed and is later bottled after being micro filtered.

COLOUR
Lovely blush, light rosé colour.

BOUQUET
Deep, fruity and characteristic.

FLAVOUR
Harmonious, persistent and typical of the variety. It is a fresh, clean and crisp wine with a touch of spice.

SERVING TEMPERATURE
The best serving temperature is around 12° C. (54° F.)

FOOD MATCHES
Its pleasantly light, fruity style makes it an elegant accompaniment to entrees and simply prepared white meat dishes. Deliciously complementing pastas, it is also a perfectly refreshing summer drink as well an ideal aperitif and party wine.

Jun 03
0

Anfora Bianca

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AREA
Triveneto (Veneto, Trentino, Friuli Venezia Giulia)

GRAPES
White grapes

ALCOHOL LEVEL
11% vol.

BOTTLE SIZES
750 ml

VINIFICATION
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As it happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh flavours and the primary aromas from the grapes.

COLOUR
Middle intense straw yellow colour, with golden streaks.

BOUQUET
Fresh and fruity bouquet, with floral notes reminding of almonds and elder flower.

FLAVOUR
Pleasantly dry flavour, harmonic and full flavoured, balanced by a clean, crisp acidity and a dry finish.

SERVING TEMPERATURE
To be served at 9° – 10° C. (48 – 50° F.).

FOOD MATCHES
It pairs well with warm and cold hors-d’oeuvres, soups, delicate first courses, risottos and it is excellent with seafood and fi sh. It is also particularly suited to fresh cheese.

Jun 03
0

Anfora Bianca Premium

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GRAPES
White grapes

ALCOHOL LEVEL
11% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As it happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh flavours and the primary aromas from the grapes.

COLOUR
Middle intense straw yellow colour, with golden streaks.

BOUQUET
Fresh and fruity bouquet, with fl oral notes reminding of almonds and elder flower.

FLAVOUR
Pleasantly dry flavour, harmonic and full flavoured, balanced by a clean, crisp acidity and a dry finish.

SERVING TEMPERATURE
To be served at 9 – 10° C. (48 – 50° F.).

FOOD MATCHES
It pairs well with warm and cold hors-d’oeuvres, soups, delicate fi rst courses, risottos and it is excellent with seafood and fi sh. It is also particularly suited to fresh cheese.