Cheap Wine, Daily Deal Style
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93 Pt Chateauneuf du Pape La Celestiere 'Cuvee La Croze' 2010 From: Wines Till Sold Out discovered 7 hours ago | $29.99 |
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Wine.Woot From: wine.woot! discovered 3 weeks ago | $ |
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Wine.Woot From: wine.woot! discovered 3 weeks ago | $ |
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From: wine.woot! discovered 3 weeks ago | $ |
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From: wine.woot! discovered 2 months ago | $ |
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Brut Rose Champagne Philippe Prie NV Free Shipping on 2 or more From: Wines Till Sold Out discovered 4 months ago | $29.99 |
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Moon Meadow Carneros Pinot Noir 2012 From: Wines Till Sold Out discovered 4 months ago | $17.99 |
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Wine.Woot From: wine.woot! discovered 5 months ago | $ |
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From: wine.woot! discovered 5 months ago | $ |
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Benevolo Wines 2010 Knights Valley Merlot From: The Wine Spies discovered 9 months ago | $29.00 Regular Retail Price: $49.00 The Wine Spies One Day Price: $29.00 Varietal: Merlot Region: California: Knights Valley (Sonoma) Volume: 750 ml Alcohol %: 13.9 |
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Wine.Woot From: wine.woot! discovered 11 months ago | $ |
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From: wine.woot! discovered 11 months ago | $ |
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Terre Da Vino Moscato Piemonte 2010 From: Last Call Wines discovered 2 years ago | $10.99 **Best Price Online** (winesearcher pro version) (shipping included) **This Sweet Moscato is perfect to enjoy as an apéritif!** Tasting Notes Light gold color with green edges. Generous and complex, richly aromatic with honey and candied fruit. Full-bodied and appealingly sweet with a supple, delicate structure. Serving Suggestions The strong varietal and aromatic note of the Moscato variety makes this an excellent "meditation wine" something to mull over and enjoy. A delicious accompaniment to desserts, crème-filled cakes, and petits-fours. Enjoy it in particular with traditional Langhe-area sweets, such as hazelnut semifreddo with caramel sauce, Martin pears au gratin with Moscato, torrone, and apple fritters. Winemaker Notes Sourced from well-exposed vineyards on calcareous soils in the Asti, Cuneo and Alessandria provinces in the heart of Piemonte muscat growing regions. All of the vineyards are managed for low yields. Terre da Vino has carried out many years of research into the ultra-ripening process of the muscat grape and, in particular, into the development of aromas in the variety. This has led to vineyard management practices focused on obtaining the soundest quality fruit possible, absolutely necessary for prolonging the grape ripening process and ensuring high sugar and concentrated aromas. The Terre Da Vino Philosophy “We are the quality of the small farm combined with the technology and service of a large enterprise.” The Winery The many guests who arrive at our winery every day cannot help but notice that they are literally surrounded in every direction by vineyards. The view is breath-taking, unique not only because the Langhe is one of the world’s most renowned winegrowing areas but also because our own Cantine in Barolo is the focus of a concentration of wine production practically unequalled in Italy. The figures tell the story: over 5,900 hectares of vineyards tended by about 3,000 growers. This impressive production capability allows us to produce a truly rigorous selection process and to offer wines of the highest quality as well as some extremely distinctive and individual bottlings. Our product line includes wines recognized world-wide as well as native varietals known only locally, but the philosophy remains the same: only wines from Piedmont, only wines that are DOC and DOCG! Vineyard Notes We require low yields per vine in order to obtain good sugar levels, intense color, and the fullest flavor extraction. Professional viticultural consultants work closely with the grape growers, following carefully designed procedures requiring, for example, selecting vineyards with exceptional sun exposure and soil, rigorous pruning levels, cluster thinning and later harvests, where appropriate, to improve ripeness levels. That same rigor is then applied in our winemaking facilities by expert production staffs. Production Techniques Muscat grapes are handpicked in mid October. After gentle pressing of the clusters, the must undergoes fermentation for ten days at 15ºC and becomes effervescent afterwards thanks to pressurised fermenters. No malolactic fermentation. |