Exemplary cheeky natural from Burgenland. The kind of wine that will raise the eyebrows of those who prefer everything vanilla. This wine is definitely not vanilla. It's much better. Cloudy, slightly yeasty with nice tannins thanks to maceration, it has an amazing tropical fruit aroma and a fresh citrusy taste. You might even pick up a gentle flowery hint of blonde ale. An excellent casual wine with individuality.
Made from hand-harvested Sumoll grapes, this sparkling is complex and powerful. With a deep color between copper and amber, it has a taste reminiscent of strawberries and cream and soaked fruit. An excellent companion for duck breast and duck paté.
Laora is a lovely golden rose color, full of aromas of red berries, elderflower and herbs. A crisp and fruity flavor evokes a feeling of summer, with tangled raspberry bushes and fields full of wildflowers. While it is made using the traditional method, just like Champagne, winemaker Bastien Warskotte (by the way, a native of Champagne), adds a special twist to his sparkling creations. His sparkling wines are Non Vintage. This means that instead of being made the same way and tasting a little different each year (varying from vintage to vintage), these wines are thoughtfully reinvented every time – with the goal of achieving the same style and profile. Each year, Laora stays true to herself, no matter what qualities and flavors nature has bestowed on the fruit. The blend is different ratios of Chinuri, Tsitska and Aladasturi plus up to 15% of a special Qvevri reserve wine. No fining, no filtration, only organic viticulture.
From Clos Lentiscus’ calcareous, sandy soil and rare Sumoll grapes we have ‘Sumoll Feréstec’. The Catalan adjective “feréstec” translates as “wild” and/or “fierce”. However, wild and fierce does not have to mean rough and unsophisticated. ‘Sumoll Feréstec’ proves this point perfectly. Full and alive with crisp complexity, as any truly evolved beast should be. Its fermentation process of seven months is split into two halves: first in oak barrels and the then in clay amphora. Followed by a 60 month ageing process in the bottle, and ending with a well rounded 12.5% ABV. This free-spirited creature has a sweet side too, as honey is included in the second fermentation). This honey is ever-present; from the aromas on the nose to the notes on the palate. A touch of citrus may well be sensed too in this medium bodied espumante.
Nino is an excellent, vibrant sparkling with a citrusy core and a gentle touch of vanilla. A lively acidity combines with mineral notes in the aftertaste. While it is made using the traditional method, just like Champagne, winemaker Bastien Warskotte (by the way, a native of Champagne), adds a special twist to his sparkling creations. His sparkling wines are Non Vintage. This means that instead of being made the same way and tasting a little different each year (varying from vintage to vintage), these wines are thoughtfully reinvented every time – with the goal of achieving the right style and profile. This approach ensures that Nino keeps her unique character and charm, whatever the weather. The blend uses different ratios of Tsitska, Chinuri and Goruli Mstvane plus up to 15% of a special Qvevri reserve wine. No fining, no filtration, only organic viticulture.
The name 'Perill Negre', made up from the Catalan words 'peril' and 'negre' (danger and black) in a referene to the dark, intense purple-red color of the Sumoll grape. Though very pleasant and well-integrated, this wine is rustically authentic and quite serious. It doesn't play games. Floral with hints of black cherries on the nose, vibrant complexity on the palate with black fruit notes mixed with a moderate, yet confident acidity.
Gubi Gubi' is a bright and juicy, intense pink sparkling rosé from Clos Lentiscus. Fruity as can be with a large tendency toward red fruit notes such as raspberry, cowberry and strawberries. 'Gubi Gubi' is medium-bodied in conjunction with a comfortably mid-level acidity. If fizzy is your thing then 'Gubi Gubi' is the one for you at a light 11% ABV with a crisp, bitter finish. This rosé pairs well with lighter dishes such as shellfish and appetisers.
Núria Parellada is a fun light sparkling by Clos Lentiscus, which makes a great apero, but is also thoroughly enjoyable with fish, seafood and salads. It has an elegant and complex aroma of toasted hazelnut, spices and ripe fruit. The balanced and velvety taste echoes the aromatics, at once juicy and creamy with a mineral touch.
Clos Lentiscus’ sandy-calcareous soils and Moscatel de Alejandría grapes bring us another wonderful (and quite possibly the most interesting) beverage from their ‘Núria’ range. This pure golden-yellow colored pét-nat carries a firm muscat push on the nose. Sweet and succulent, the perfect dessert to come after dinner. Flavourful notes of green fruits and, curiously, tropical lychee are a refreshing treat for the palate. At 10.5% ABV this is a nice, light drink that encourages you to maybe, just maybe, open another bottle and keep dessert going a little bit longer. Take care when opening… it may be light but the pressure is high and this is too good a pét-nat to spill!
Fresh and aromatic, this juicy sparkling smells and tastes of ripe red fruits and berries. It also has the signature Clos Lentiscus minerality that evokes the place where the wine was made: the vineyard sits in the limestone-rich Garraf mountains by the Mediterranean sea, and the limestone-rich soils add a particular note to their products.
A naturally aged sparkling wine from Catalonia, 41º Rosé Brut Nature is made organically and biodynamically with Samsó grapes. Light and vibrant, it has notes of ripe red berries and herbs, offering an aftertaste with accentuated bitter finish. Produced at the old family estate that was founded in the 14th century, it is a wine with a history and a taste of place: the particular location in the limestone-rich Garraf mountains by the Mediterranean sea contributes to the unique minerality in the Clos Lentiscus wines.
The refreshing taste and persistent aromatic final of this wine make it delicate yet complex. Suitable for vegans and vegetarians, this organic and biodynamic bubbly smells of quince and rosewater, and has the signature Clos Lentiscus mineral end.
At once linear and original, this rare organic and biodynamic rosé from Clos Lentiscus is made entirely from Samsó grapes. Fresh and creamy, it has notes of wild berries, citrus, and the particular flinty minerality that this Catalonian vineyard boasts. Rosé Brut Nature 2018 is a rarity: there are fewer than 6,000 bottles of this elegant Spanish sparkling in the world.
Rosato di Ampeleia is a lovely, clear rose pink, reminiscent of a comfortable autumn morning as the last of the year's sunshine makes its appearance. To make this wine, whole clusters of Alicante grapes were left in the Carignano grape must during processing. Whilst this particular rosé is light and not aggressive in its expression, it makes up for it with its focus on the juicy berry tones and acidic nature. A calm, casual rosé.
Co-planted with various other types of symbiotic plants and cultivated at between 300-550 metres above sea level, Bianco di Ampeleia is an interesting character. Grown, harvested and processed (with a five day maceration period and six months of ageing in concrete tanks) by the new generation of young wine-makers at Ampeleia, this wine is moderately acidic with a medium-light body. Its almost golden yellow-orange color connects with the orchard blossom, floral aroma to give you a mental image of the ground from which it grew and the land from where it comes. With a swirl, will the wine will release a touch of sweet honey. Once upon the palate, the richer tones of stone fruits are revealed, followed by a light citrus finish. This is a nice, easy and rather drinkable white to enjoy with almost any food you can imagine!