The grapes were cultivated in one vineyard plot with chalk soils, 350m above sea level in the Monferrato hills. After experimenting with earlier vintages to find the best vinification method for Piemontese Pinot Noir Carlo decided to combine the results of two parcels - 50% underwent fermentation in stainless steel with a portion (20%) of whole bunches – whilst the grapes for the remaining 50% were crushed and fermented in large wooden casks. Malolactic fermentation took place in stainless steel. After blending the wine spent 12 months in oak - 75% large cask and 25% barriques - before bottling.
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Thursday Night Tasting Club – Blind Tasting Challenge, Thursday 26th February, Quaff Hove, 7:30pm, £35 7 wines, 7 tasting notes, but which country? – It’s time to dust off your best detective hat and crack out the proverbial magnifying glass to help you and your table track down the clues…
Spring Cheese Club – Monthly Cheese Club, Saturday 14th March, Quaff Hove, 5-6pm £15 Do you know your Camembert from your Gouda? Your Rochefort from your Stilton? Why not come join us as every month, as we highlight three cheeses, paired with three wines and munch your way around the…
Same Grapes, Different Countries, Wine Tasting, Quaff Brighton, 19th March, 7.30pm We all know the classic grape varieties — Pinot Noir, Shiraz and Chardonnay — grown across the world, from Burgundy to Australia. But who does them best? Climate, terroir and winemaking techniques all add character and distinction, but are…
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