Country: Italy Region: Abruzzo
Varietal: Pecorino Vintage: 2023
Colour: White Style: Dry
Producer: Di Camillo
Description:Located in the province of Chieti, Abruzzo, the company produces grapes on over 20 hectares of vineyards in rows with organic cultivation and the best exposure to sunlight. The lands are located in the municipalities of Poggiofiorito and Arielli, a stone's throw from the Costa dei Trabocchi.
Late harvest. Slowly macerated for 48 hours in the press in the presence of carbon dioxide. Soft pressing and crushing, the must separated from the skins and the less noble lees, is sent to fermentation in barriques
Tasting Note: In the glass, the Lu Castelline presents itself in a light straw yellow colour with greenish reflections and unfolds a fruity bouquet on the nose with intense aromas of green apples, herbs, lemons and tropical fruits.
Food Matches: Pecorino Lu Castelline which, when well chilled, is a delight with fish and seafood, as well as with fresh vegetables and salads.
Country: Spain Region: Montilla-Moriles
Varietal: Pedro Ximénez
Vintage: 2022 Colour: White Style: Dry
Producer: Pérez Barquero
Description:
Pérez Barquero was founded in 1905 by three brothers, José, Julián and Emilio Pérez Barquero, in Montilla-Moriles one of the oldest, most genuine but paradoxically least known regions in Spain.
Yet it was in 1985, when the Córdoba, Ruz and Garcia families look charge that the legacy of this noble estate and their mythical soleras, that the world finally took some notice. The regions landscape of soft albariza hills of the Sierra de Montilla and Moriles Alto is where the magic begins, and elevated in the jars, criaderas and soleras which dwell in the bodegas silent cathedral like cellars.
Produced from 100% Pedro Ximénez, from the Montilla-Moriles DO. It is a long standing method in Montilla-Moriles to let young Pedro Ximénez grape wines rest in traditional jars (concrete amphorae) or “tinajas” under their own “velo de flor” in order to acquire added character and complexity; and Fresquito is precisely this, nothing more and nothing less.
Viticulture: Selection of "yema" (free running) musts are fermented in stainless steel tanks at controlled temperature with native yeasts, then aged in traditional "jars" (called conos or tinajas) for approximately 9 months.
Tasting Note:This is a very typical Pedro Ximénez from Montilla-Moriles, with an intriguing intensity of herbs and dried fruit on the nose, with incredible freshness, supply and almost silky mouthfeel, and length.
Food Matches: Serve with tapas and hors d'oeuvres, sausages, seafood, fried fish, hard cheeses and a wide variety of dishes. Serve cold.