RIBOLLA GIALLA IGP ALTÙRIS.
~ Vino avvolgente, sapido, persistente e fresco. Ottimo come aperitivo; si accompagna bene con antipasti di pesce in genere sopratutto con crostacei; con minestre di verdure e risotti alle erbe.
What’s better than a lazy Sunday catching up on the latest movies? What were some of your favorites this year? 🎬 I really enjoyed ‘A Star is Born’ 🌟I laughed...I cried...👩🏻🎤🎤🎹
Cheers to all the Screen Actors Guild nominees 🍷 Sip on this limited-edition Artist’s Red Blend next Sunday at your local @chwinery during live showings of the @sagawards. You’ll literally be sipping with the stars 🌟 #CoopersHawk is the Official Wine of the SAG Awards and this special blend will be featured on the tables at 25th Annual #SAGawards.
Enjoying this well-structured Zinfandel from #mountpeakwinery . Rattlesnake boasts classic notes of pepper and spices with deep cherry and raspberry flavors. 15.5% is enough to calm our nerves before the Patriots take the field. #pourdecisions_
Um brinde à 2019 com muitas realizações, saúde e Felicidade. Modelo @maxcinnyflor
There are few things nicer than a big old tree in the sun.
Say hey to Matt Eades of @amourwines, who is currently making Chardonnay, Pinot Noir and Shiraz in the Orange region of NSW.
Whilst he started his label from the 2014 vintage, because he generally likes to hold onto the wines for two years before release, we've only just seen his second or third release of wines. "I’m all about well balanced, linear elegance and patiently produced wines. There’s no pumps in the winery and no hurry. It's all wild ferments, completely hands off approach, just minimal intervention with a respectful guide into the bottle. This is what I love - producing sublime wines with no recipe, listening to the wines through the journey." Q. Where are you at on your wine journey?
A. I've planted my first shiraz block last year at 690m alt and a second grenache, shiraz and mataro block which is super exciting.
Q. What is your winemaking mantra?
A. "Get your hands off it." As soon as you start playing with wine, whether it be inoculation, enzymes or an array of fining techniques at bottling, you start to take away from the wine. So leave it alone and let the wine come to you.
Q.What winemaking lesson did you learn the hard way?
A. Filtering size I used at bottling with my first Chardonnay... Effectively trying to keep it as natural as possible and ended up leaving noticeable lees in bottle - it tasted fine but not a good look for the punter!
Q. What's the one thing in your wine world that you cant live without?
A. Easy answer: with no pumps in my winery I couldn’t live without the forklift. It creates my gravity for racking, bottling, moving barrels, vats, etc. Impossible to live without given the style of natural wines I'm creating.