Just a simple but savory finish, without bitterness. Finishīarefoot Red Moscato concludes the tasting profile with a clean and straightforward finish. Now, the acidity is crisp and offsets the sweetness, while, at the same time, it is bubbly with persistent but satisfactory effervescence. Therefore, the wine’s body is medium and structured. On top of that, the classic Muscat characteristics are prevalent from the first sip, such as touches of creamy cheese, honey, and hints of almond and vanilla spice. Raspberry, citrus, and plum tastes are present in the mouth, too, lengthening the fruity experience. On the palate, Barefoot Red Moscato is bright with pineapple, peach, and apricot flavors. In addition, hints of gooseberry, lemongrass, and cranberry offer a fresh yet tart sensation. Then, cherry and strawberry notes join splendidly redolent apple and blood orange aromas. As the wine glass reaches the nose, the fragrance of sweet lilac surfaces, drawing in wine enthusiasts. The aroma of Barefoot Red Moscato is delicate. To sum it up, Barefoot Red Moscato is undeniably beautiful! Aroma The tears of the wine are short and slightly thick. After a while, a yellow-golden reflection develops on the sides, adding to the gorgeous appearance.
The wine’s color is translucent pink-red, opening into a transparent center without the slightest indication of fogginess. Appearanceīarefoot Red Moscato has a gorgeous and seductive assortment of hues. Barefoot Red Moscato is definitely sweet, but, fortunately, the vivid acidity is very crispy and controls the sweetness, not letting it overpower the taste buds. In the mouth, a harmony of exotic and stone fruit tastes blend with honey and cheese hints, with nutty and spice elements completing the palate. Gentle red fruit fragrances blend with citrus and green fruit notes to form the aromatic bouquet. Not filtred and no SO2 added.Barefoot Red Moscato flavor profile is bright, like a bracing wine cooler.
#SIP MOSCATO MANUAL#
Winemaking Manual harvested, 80% semi carbonic fermentation, 20% carbonic fermentation, half aged in large oak barrels, the other half in stainless steel for 6 months. Grapes 60% Zweigelt, 20% St Laurent, 20% Pinot Noir This wine unashamedly flirtatious and fun and is served up with zero fining, filtration or added sulphur. His hands-off approach in the winemaking was combined with a naturally occurring earlier harvest and a search for freshness rarely seen in the area before.Ī mouth-watering blend of Austrian-natives Zweigelt and Sankt Laurent, topped up with a generous splash of Pinot Noir. As impressive as his track record has been since the start, his wines truly advanced around 10 years ago with his early-stage experimentation in the cellar (Claus was one of the first to use Georgian Qvevris and then continued to experiment with vessels from Spain, Italy and even China). Today Claus farms around 20 hectares around the North stretch of Lake Neusiedlersee in the villages of Purbach, Weiden, Gols and Mönchhof.
Around 2006/2007, alongside like-minded growers in the village, he switched to biodynamics and this, in his own words, 'changed everything‘. What always stayed was his immense talent to reflect purity and balance in his wines. The newly trained winemaker had just started working for Hans Nittnaus - back then, and still today, one of the pioneers of early organic winemaking in the region. No filtration, no fining, No SO2Ĭlaus Preisinger’s story starts 20 years ago at the tender age of 20 with a few tanks and barrels. Semi-carbonic maceration. Fermented with indigenous yeast. Lees are disgorged and topped-up with same wine. Winemaking Manual harvest, whole bunch fermented over 3 weeks in concrete vats. Origin Saint-Georges-sur-Allier, Auvergne, Loire, France Off-dry, it merits the cliché “summer in a glass”.
This bubbly pale pink Gamay is relentlessly cheerful with delicious ripe strawberry flavours and mouth-cleansing acidity. You can imagine quaffing these bulles whilst playing boules. This includes the use of no chemical fertilizers or pesticides in the vineyard. Jean doesn't use chemical fertilizers, insecticides or herbicides in the vineyard, preferring to work his soils and develop their indigenous microflora. Everything here is done by hand, and naturally. Most of his vines are aged between 40 and 100+ years. He works principally with a local strain of Gamay referred to as "Gamay D'Auvergne", but also owns a little bit of Pinot Noir and a tiny amount of Noirfleurien, an ancient local varietal found only in the neighbouring village of Mirefleurs. Jean Maupertuis tends 3.8 hectares of vines in the commune of Saint-Georges-sur-Allier and La Roche Noir.
0 kommentar(er)
