Textbook Zweigelt , ruby-red color with a violet rim and a dark core. Aromas of cherries and sour cherries, underpinnedwith delicate chocolate, creamy and smooth on the palate. Very fruity, sumptuous flavor and persistent, soft finish. 100%destemmed, 20% saignée, temperature controlled spontaneous fermentation with natural yeasts for 4 – 5 weeks inmixture of 3.000-liter oak vat, second fill barrique and stainless steel for 15 month
TREJ is Barbera, Nebbiolo and Dolcetto in equal parts.The brothers Luigi and Alfredo Grasso started in the vineyard in 1970 and continue to actively cultivate 14 hectares. The Grasso Fratelli farm is located in Valgrande in the municipality of Treiso, in the heart of the Langhe, a typical area known for the cultivation of the vines from which the best and prestigious Piedmontese wines are born. In this area, nowadays very popular also for its splendid nature, the Nebbiolo grape variety from which Barbaresco wine originates is cultivated with particular care.
-Importer notes
The 2021 Pinot Noir Planet Oregon is ripe with sweet aromatics of raspberry liqueur, moss-covered earth, and sweet herbs. The palate is generous and fresh with purple flowers, boysenberry, and cedar. This is a great value with a charming and open style to...
A terrific vin de soif and such a pleasure to drink. It has the joy of Gamay and the seriousness of Pinot—the juicy nose and the soulful depths. Vines average 30 years of age; the wine is raised in tank on its fine lees and bottled in the spring following harvest. Malolactic tends to happen with the reds chez Huards.
A long time Bassin's direct import this wonderful Domaine based in the beautiful town of Sablet makes authentic, terroir driven wines that sell for a song. There may be no better "all purpose" red on the planet!
Textbook Zweigelt , ruby-red color with a violet rim and a dark core. Aromas of cherries and sour cherries, underpinnedwith delicate chocolate, creamy and smooth on the palate. Very fruity, sumptuous flavor and persistent, soft finish. 100%destemmed, 20% saignée, temperature controlled spontaneous fermentation with natural yeasts for 4 – 5 weeks inmixture of 3.000-liter oak vat, second fill barrique and stainless steel for 15 months.
-importer notes