TASTING NOTE
Princes Blanc de Blancs is made only of Premiers Crus and Grands Crus (Mesnil sur Oger, Trépail) that are rigorously blended by our Cellar master. This Champagne shows wonderful mineral notes and a great ageing ability. Its freshness and elegance are underlined by subtle aromas of white flowers and citrus. Princes Blancs de Blancs will enchant your aperitif or nicely pair with a light starter.
BLEND
Chardonnay 100%
TECHNICAL
Dosage: 6g / litre
Alcool: 12% Vol.
BLEND
80% Pinot Noir
20% Pinot Meunier
MATURITY
3 to 5 years in our cellars
DOSAGE
8g/L
Since 1837, the Champagne House de Venoge is famous for the high quality of its wines from Champagne. The Blanc de Noirs is exclusively made from black grapes varietals. It is a blend from about 15 crus among the most prestigious ones. The Pinot Noir mainly Comes from the Montagne de Reims and the Pinot Meunier from the Vallée de la Marne. First Champagne House to elaborate a wine entirely made of black grapes in 1988, de Venoge Blanc de Noirs offers all the characteristics of this typical wine which provides it with so particular specificities.
TASTING NOTES
A round, winy champagne, which aromas develop notes of lemon and crystallized fruit.
PRIZES
Gold Medal – Decanter
The Best Non-Vintage Champagnes 90 points
Fine Wine Magazine
Wine Spectator – 91 Points
WINE AND DISHES
Chicken with morels
Duck
Lobster Salad
APPELLATION
Roero Arneis DOCG
VARIETY
Arneis 100%
WINEMAKING
Grapes are collected in contaniners, soft pressed and fermented in temperature controlled steel vats at 15- 17° until sugars are converted. Malolactic fermentation is avoided, in order to mantain the freshness of its aroma.
CHARACTERISTICS
Brilliant straw yellow with lively greenish hihglights, subtle and elegant aromas of white flowers and hints of fresh fruit ranging from apple to peach, with a touch of hazelnut. Harmonious on yhe palate with a notable persistence.
PAIRINGS
Excellent as an aperitif, its characteristics are enhanced by light hors d’oeuvres and figìsh or seafood based dishes.
ALCOHOL CONTENT
13% Vol.
SERVING TEMPERATURE
10 -12°C
AVAILABLE SIZES
bottle 0.75L
APPELLATION
Gavi DOCG
VARIETY
Cortese 100%
WINEMAKING
The grapes are collected in containers, soft pressed and undergo fermentation in temperature controlled steel vats at 15 -17° until sugars are consumed. Malolactic fermentation as necessary.
CHARACTERISTICS
Intense straw yellow colour, fresh and persistent aroma with hints of floral and fresh fruit. Dry and pleasant on the palate with a fresh and harmonious flavour.
PAIRINGS
Excellent as an apertif, best tasted with cold hors d’oeuvres, fish and seafood.
ALCOHOL CONTENT
12% Vol.
SERVING TEMPERATURE
10- 12°C
AVAILABLE SIZES
bottle 0.75 L – bottle 0.375 L
APPELLATION
Gavi del comune di Gavi DOCG
VARIETY
Cortese 100%
WINEMAKING
The grapes are collected in containers, soft pressed and fermented in temperature controlled steel vats at 15 -27° until sugars ae consumed. Malolactic fermentation as necessary.
CHARACTERISTICS
Straw yellow colour with greenish highligts. Fresh, persistent aroma with hints of floral and fresh fruit. Pleasantly dry, crisp and harmonious.
PAIRINGS
Excellent as an aperitif, best tasted with cold hors d’oeuvres and dishes based on fish, molluscs and crustaceans.
ALCOHOL CONTENT
12.5% Vol.
SERVING TEMPERATURE
10- 12°C
AVAILABLE SIZES
bottle 0.75L
APPELLATION
Barolo DOCG
VARIETY
Nebbiolo 100%
WINEMAKING
Soft crushing of grapes harvetsed at the right phenological ripeness, fermentation in steel vats at temperatures between 28 and 34° C wuth oump overs and punch downs. After malolactic fermentation, the wine is aged for three years, as required by regulations, in oak barrels.
CHARACTERISTICS
A long ageing refined wine with a garnet red colour and orangish highlights the intensify over time. Intense aromas of red and violet fruit, with a fully ample and velvety flavour and a spicy, ligjt vanilla finish.
PAIRINGS
A long lived wine, especially suitable when matched with large paltes of meat and aged cheeses.
ALCOHOL CONTENT
14% Vol.
SERVING TEMPERATURE
18° C
AVAILABLE SIZES
bottle 0.75L – magnum 1.50L
APPELLATION
Barbaresco DOCG
VARIETY
Nebbiolo 100%
WINEMAKING
Soft crushing of grapes harvested at the right phenological ripeness, fermentation in steel vats at temperature between 28 and 34° with pump overd and punch downs. Malolactic fermentation takes plece in barrels the following spring. Ageing for two years as required by regulations in oak barrel.
CHARACTERISTICS
A long ageing refined wine with a garnet red colour and orangish highlights taht intensify over time. Characteristic, ethereal and intense aroma. Ample, robust flavour; yet smmoth and harmonic.
PAIRINGS
Entrées with sauces of red metas, lamb and mushrooms.
Excellent with game and cheeses.
ALCOHOL CONTENT
14% Vol.
SERVING TEMPERATURE
16-18° C
AVAILABLE SIZES
bottle 0.75L
SOIL
Mixed consistency tending towards clay
VINEYARDS
Situated in Bussia di Monforte d’Alba
VINEYARD EXPOSURE
South-west
ALTITUDE
400 m above sea level
YEAR PLANTED
2000
YIELD PER HECTARE
5-6 metric tonnes
VINIFICATION
The Nebbiolo undergoes temperature controlled vinification on skins at 25-26 °C for 6-7 days, with daily pumping over.
MATURING
After the initial decanting operations in steel tanks and racking, it is transferred into small casks made of French oak, where it undergoes malo-lactic fermentation and spends 12 months. The wine spends a further 3-4 months maturing in the bottle.
ALCOHOL CONTENT
14 % Vol.
AVERAGE ANNUAL PRODUCTION
2000 bottles and rising.
COLOUR
Ruby red with slight garnet hues.
BOUQUET
Complex and elegant featuring notes of violet and berries with an elegantly spicy background.
FLAVOUR
Smooth and velvety, with a very long and persistent finish and nicely modulated tannins.
SERVING SUGGESTIONS
Red meat, main courses in general and cheeses which have reached a fair level of maturity.
GRAPE VARIETY
100% Nebbiolo
SOIL CONSISTENCY
mixed consistency tending towards clay VINEYARDS: localities of Rivalta di La Morra and Verduno
VINEYARD EXPOSURE
South ALTITUDE: 400 m above sea level
YEAR PLANTED
1996 – 1999 – 2000
YIELD PER HECTARE
5000-6000 kilograms (5-6 metric tonnes)
WINEMAKING PROCESS
the grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30 °C and is pumped over at least 4/6 times a day.
AGEING
upon completion of fermentation the wine is transferred to barriques where it ages for 24 months. After being blended in large French oak barrel, it is bottled in the August of the third year after harvesting and continues to age for a further 10-12 months in the cellar prior to release for sale. ALCOHOL CONTENT: 14/15% vol.
AVERAGE ANNUAL PRODUCTION
13000 bottles
COLOUR
ruby red with just the right reflective characteristics of garnet.
BOUQUET
intense with a pleasant scent of brushwood interspersed with tobacco and spicy notes and characterised by considerable elegance and composure.
TASTE
dry, warm and velvety with an intense impact which is full and harmonious, with just the right level of tannins. Enveloping and persistent, culminating in a very pleasant aftertaste.
SERVING SUGGESTIONS
game, red meat, meat braised in the same wine, mature cheese.
VINTAGE:
2017
AGE OF VINEYARDS:
10-20 years
GROWING SYSTEM:
pruned-spur cordon-trained / Guyot
VARIETY:
Cagnulari Alghero D.O.C.
VINE PER HECTARE:
3500
QUINTALS PER HECTARE:
70 q/h
HARVEST:
Last September
PROCESSING AND FERMENTATION:
This native grape finds expression of its best qualities on the sandstone of the village “Arenosu”.
ANALYTIC DATA:
Alcohol 12,5 – 14%
DESCRIPTION:
Ruby red, slightly tending toward violet. Strong, smooth, characteristic, with hints of liquorice and wild berries. Full, soft, strong and persistent, with clear suggestions of ref berry jam and Mascara cherry.
SERVING SUGGESTIONS:
Good with cheeses that are aged to a moderate degree, rice dishes, boiled meats, roasts of red or white meat.
OTHER SIZE:
“Cagnulari Matusalem 6lt”, “Cagnulari Jeroboam 3lt”, “Cagnulari Magnum 1,5lt”
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