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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Lost Pier AF Nitro Stout Free Pour Tasting - Quaff Hove, April 10th, 5-6PM Come along and help us welcome one of Brighton’s top breweries as they present their alcohol-free nitro stout. With that iconic Irish stout gaining global attention once again, this alcohol-free version offers a brilliant alternative. It’s…
Thorman Hunt Wine Tasting With Simon Hore, Quaff Brighton, 16th April, 7.30pm Thorman Hunt are one of our favourite suppliers, classic in their approach to selling wine — nothing too quirky, just down-to-earth and genuinely lovely people. On top of that, they represent some truly outstanding wineries that many of…
Easter Cheese Tasting – Monthly Cheese Club, Saturday 18th April, 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…
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