This red wine features a light ruby color with aromas of ripe cherries, blackberries, and floral notes, evolving into flavors of fruit jam, vanilla, and a hint of spice on the finish. It is aged in oak barrels for 14 months followed by 8 months of bottle aging, resulting in a structure of high alcohol, zesty acidity, and silky tannins.

Lagerung bis zu 30 Jahre. Es wird empfohlen, ihn eine Stunde lang zu dekantieren. Das Podere Forte liegt in der südlichen Toskana, inmitten der wunderschönen Hügel des Val d'Orcia (UNESCO-Weltkulturerbe). Es ist ein großes Weingut, das 1997 von Pasquale Forte gegründet wurde und auf Selbstversorgung ausgelegt ist. Es ist ein kleiner landwirtschaftlicher Mikrokosmos, in dem sich Weinberge mit Olivenhainen und einem botanischen Garten abwechseln und die Artenvielfalt ein integraler Bestandteil des Systems ist. Die Sangiovese-Trauben stammen von der besten Parzelle des Podere Petrucci, genannt Anfiteatro, einem etwa 2,5 Hektar großen Weinberg auf einer Höhe von 460 Metern über dem Meeresspiegel. Hier genießen die nach biologischen und biodynamischen Methoden bewirtschafteten Rebstöcke in Buschform eine Südwestlage und wurzeln in Böden aus Schiefer mit einer Mischung aus oberflächlichem Lehm. Nach der manuellen Lese und einer strengen Auswahl erfolgt die Gärung spontan in französischen Eichenfässern. Der fertige Wein reift etwa zwei Jahre in französischer Eiche und anschließend weitere zwei Jahre in der Flasche. Dieser kraftvolle und unverwechselbare Super-Toskaner präsentiert sich in einer intensiven, leuchtenden rubinroten Farbe mit granatroten Reflexen. Sein Aromaprofil ist reichhaltig und reif, mit Noten von dunklen Früchten wie Brombeere, Heidelbeere und Walderdbeere sowie getrockneten mediterranen Kräutern, durchzogen von tertiären Aromen von Kaffee, Tabak und Gewürzen. Am Gaumen ist er vollmundig und kraftvoll, elegant und rund, mit kräftigen, gut integrierten Tanninen und guter Konzentration. Der Abgang ist lang und komplex und erinnert an erdige und würzige Noten. Probieren Sie ihn zu Schweinebraten.

This red Burgundy wine is crafted from Pinot Noir grapes grown on a 1.5-hectare plot with 25-year-old vines in the Aloxe-Corton appellation. It undergoes cold maceration, fermentation in temperature-controlled vessels, and ages for one year in oak barrels, resulting in an intense, ruby-colored wine with aromas of blackcurrant, candied cherries, spice, and caramel, offering a round, fleshy, and balanced palate.

This red Burgundy wine is crafted from Pinot Noir grapes grown on a 2.5-hectare southeast-facing vineyard with clay-limestone soils in the Ladoix Premier Cru Le Clou d'Orge appellation. It features a pale, clear color with dark red hues, offering aromas of blackcurrant, red berries, and cherry, followed by notes of undergrowth and humus, and presents on the palate with refreshing acidity, a medium body, and silky tannins.

This red wine is a blend of 80% Aglianico and 20% Piedirosso grapes, aged for 12 months in new casks. It features a dark, intense color with aromas of red berries, resinous balsamic notes, spices, and plants, supported by a distinct mineral backbone and firm tannins.

This vibrant Tuscan Sangiovese blend is crafted primarily from estate-grown Sangiovese with a small addition of Merlot from the Bandita vineyards. After aging for 22 months in French oak barrels, the wine presents an agile and dynamic profile featuring notes of ripe red berries, cherries, spices, autumn undergrowth, and incense.

This Chardonnay-based white wine from the Langhe region features a small addition of Sauvignon Blanc, resulting in a round, structured profile with notes of ripe peaches, mangoes, citrus, and roasted almonds. Fermented in stainless steel and aged in barriques for six to seven months, it offers a full-bodied texture balanced by fresh acidity and intense tropical fruit aromas.

This Barolo features hand-harvested Nebbiolo grapes aged for 24 months total, with the first 12 months spent in small oak barriques and the remaining time in large oak casks. It offers intense red fruit aromas with notes of herbs, spices, vanilla, tobacco, and leather, supported by silky tannins and a long finish.

This white wine from the Idda estate is made exclusively from Carricante grapes grown on the southwest slopes of Mount Etna at altitudes between 600 and 800 meters. After fermentation, it ages for 12 months in a combination of oak barrels and stainless steel tanks, resulting in a fresh, mineral profile with notes of flowers, almonds, marzipan, herbs, and flint.

This red wine from the Bolgheri coastal region is crafted from Cabernet Franc, Cabernet Sauvignon, and Petit Verdot grown on limestone-rich soils. After separate fermentation, the blend ages in oak for 12 months before bottling, resulting in an intense profile of sour cherry, mulberry, juniper, licorice, graphite, and spice.

This red Bolgheri blend is composed primarily of Merlot and Cabernet Sauvignon with small amounts of Cabernet Franc. The grapes are sourced from vineyards in Castagneto Carducci on white soils, resulting in a wine that undergoes 18 months of barrel aging followed by 12 months of bottle maturation.

This wine is crafted entirely from Tempranillo grapes grown in small plots within the Ribera del Duero region. It undergoes a 28-day maceration followed by 18 months of aging in French oak barrels to develop dark fruit aromas with roasted and spicy notes.

This 2023 Ribera del Duero red wine is crafted from 100% Tinto Fino (Tempranillo) grown on 15-25 year old vines and aged for 12 months in a mix of American and French oak barrels. It offers a full-bodied profile with soft tannines and notes of cassis, dark cherries, and baking spices, developing further over the next five years.

This 2017 red Bordeaux blend from the Pessac-Léognan appellation is composed of 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc, and 1% Petit Verdot. After 18 months of maturation in oak barrels, the wine offers complex aromas of black fruits, flowers, flint, and spices with a deep color and refined tannins.

This red wine from Bodegas Vega Sicilia is a blend of Tempranillo with Merlot that underwent five years of maturation before release. It features notes of cherry, plum, and ripe forest fruits, developing deeper complexity with time and capable of aging for up to 30 years.

This 2018 vintage from the Saint-Julien estate is a classic Bordeaux blend dominated by Cabernet Sauvignon with Merlot, Petit Verdot, and Cabernet Franc, sourced from vines averaging 35 years of age on gravelly alluvial soils. The wine presents a deep, intense ruby color with garnet reflections and offers a fresh, complex aroma of ripe red fruits, spices, and chocolate, delivering a powerful, fleshy, and balanced palate that is recommended to be decanted for 30 minutes and can be aged for up to 25 years.

This Chardonnay from the Rothenberg vineyard in Carnuntum features a mineral character derived from red gravel soil and is aged for about a year on lees after spontaneous fermentation. It offers an elegant profile with notes of apple, peach, lime, and flowers, balanced by fresh acidity and a long finish reminiscent of tropical fruits.

This red blend from Clai is crafted from Merlot, Cabernet Sauvignon, and the indigenous Croatian Refosco grape. It undergoes extended maturation in large wooden barrels, resulting in a deep ruby color with notes of violet and dark pepper.

This red wine from Rioja Alavesa is a blend of four parts Tempranillo and one part Graciano, aged for 16 months in oak barrels. It offers aromas of blackcurrant, cassis, red plum, cinnamon, and garrigue with fine, dusty tannins.

This white wine from the Rioja Alavesa region is crafted biodynamically from Viura, Malvasia, and Palomino Fino grapes harvested from vineyards over 50 years old. After fermentation, it ages for 10 months on lees in a combination of oak barrels and concrete tanks, resulting in an elegant profile with notes of citrus, apple, wildflowers, and herbs.

This red Rioja blend from the 2024 vintage is composed primarily of Tempranillo with smaller amounts of Graciano, Palomino, and Grenache. The grapes were harvested from sandy soils in an old vineyard and aged for 14 months in French oak barrels before developing notes of blackberries, strawberries, cassis, dried herbs, and spices like cinnamon and star anise.

This 100% Tempranillo red wine from the Rioja Alavesa region is hand-harvested from a 3.9-hectare vineyard at 730 meters and fermented in French oak barrels. It offers a medium-bodied profile with fresh character, fine-grained tannins, and notes of blackberry, plum, raspberry, mineral, cinnamon, and star anise.

Lagerung bis zu 15 Jahre. Es wird empfohlen, ihn eine Stunde lang zu dekantieren. Das Ende der 90er Jahre gegründete Weingut Pago de los Capellanes ist eines der renommiertesten Weingüter Spaniens. Es befindet sich in Pedrosa de Duero, in einer der besten Gegenden der Herkunftsbezeichnung Ribera del Duero. Das Unternehmen produziert Weine von hervorragender Qualität mit einem Ansatz, der moderne Technologien und traditionellen Geist mit dem größtmöglichen Respekt für das Terroir verbindet. Die Tempranillo-Trauben für diesen Wein werden von Hand aus dem 6 Hektar großen Weinberg El Nogal ausgewählt und geerntet, der auf Kalk-Lehm-Böden angelegt ist. Hier können die Reben von einem starken Temperaturunterschied zwischen Tag und Nacht profitieren, der die Reifung der Trauben begünstigt und eine ausgeprägte Säure in den Weinen garantiert. Die Gärung findet bei kontrollierter Temperatur und mit einheimischen Hefen statt. Der fertige Wein reift 32 Monate lang in neuen französischen Eichenfässern. Pago de los Capellanes El Nogal ist ein eleganter Wein, der eine klare und brillante Farbe mit rubinroten Tönen aufweist. In der Nase entfaltet er intensive Aromen von reifen roten Früchten, blumige und würzige Noten sowie Anklänge von Leder und Kakao. Am Gaumen ist er gut strukturiert und vollmundig, komplex und ausgewogen. Er hat einen guten Säuregehalt und samtige Tannine. Der Abgang ist lang und fruchtig. Er ist der ideale Wein zu gebratenem Fleisch und reifem Käse.

This 2024 Chablis Premier Cru from the Montée de Tonnerre vineyard offers a classic, rounded style with electric acidity and notes of flint, sea salt, citrus, green apple, and white flowers. It is best served slightly chilled to reveal its bouquet of piquant citrus, green apple, chamomile, and concentrated minerality, and pairs well with delicate seafood or creamy asparagus dishes.