Wine Tastings
| Style | Rose, Sparkling |
|---|---|
| Country | Italy |
| Region | Veneto |
| Grape | Glera, Pinot Noir |
Sold out
Radise Rose Prosecco
£11.95
Great value pink fizz; lively and fun!
Out of stock
Additional information
Related products
Reserve de Gassac Rose, Mas de Daumas Gassac
This is such a great value wine! A light, fresh crisp organic Rose from one of France's most famous producers - Mas de Daumas Gassac. Based in the hot Languedoc region in the south of France, the Guibert family has fabulous vineyards with a unique, cool microclimate. This is a blend of Grenache, Syrah and Carignan.
The wines always have a suggestion of the garrique (wild aromatic herbs that grow abundant around them) and always deliver in terms of flavour and value.
The perfect summer pink for soaking up the sun; organic and under a tenner!
Rochebouet ‘Cave Extreme’ Extra Brut Rose NV
50% Chardonnay and 50%Pinot Noir
French born Jean-Edouard de Rochebouët is a man who knows a thing or two about sparkling wine; he helped pioneer 'méthode champenoise' wines from Argentina in the early days of Domaine Chandon in Mendoza. What's not to love about this? Deliciously fruity and finely balanced with superb brioche and shortbread notes on the nose due to its spending 12 months on the lees in bottle, very pale pink in colour with tiny bubbles.
Nero di Troia, Caiaffa, Puglia
Caiaffa works to the principle of synergistic agriculture. They believe that nature is man's greatest collaborator, and that nature maintains balance. Certified organic, they do not use insecticides or pesticides in order to encourage a balanced ecosystem and work at one with nature.This wine is atypical of Puglia, being light, juicy and with lovely freshness. Reds from this hot region often have high alcohol levels with intensity and concentration that can be a bit tiresome.What i like about Caiaffa's wines is that they have great drinkability; lots of flavour, but a light, fleshy quality to them that makes them sit so easily with food.
This is great value for such quality and really worth a go. Try it the next time you have lasagne!
Vermentino di Sardegna ‘Manzanile’, Gabbas, Sardinia
The Gabbas estate has been part of the Gabbas family for generations. Winning a string of Gambero Rosso awards, Giuseppe Gabbas is now one of the most renowned winemakers in Sardinia. His wines are best known for being true examples of traditional Sardinian styles. The estate consists of 20 hectares of vines, predominantly Cannonau de Sardegna making up of 80% of their cultivation, alongside Vermentino and another local variety called Muristellu.
The farm sits in the Locoe valley at the foot of the Supramonte mountains, in Barbagia, the heart of Sardinia. The climate here is hot and dry but the cooling breezes from the surrounding sea and the proximity of the mountain ranges provide these hillside vineyards with protection and temperature control. The granite soils help to retain moisture, so much so that even in drought they can continue to nourish the vines. These special conditions not only provide a perfect micro-climate for the grapes to ripen but also they allow for minimal intervention; the use of pesticides and fertilizers here is very little.
The Vermentino grapes are fermented in steel vats at a controlled temperature of 26 ° C for about 15 days; the wine is aged in steel tank and bottle for about 5 months.
An elegant nose; floral, citrus notes and almond. Smooth and well rounded with zesty acidity and lovely minerality. A nice long finish with a lingering taste almond.
Perfect with light fish dishes or soft goat or sheep cheeses
Etna Rosso ‘Passorosso’, Passopisciaro, Sicily
Passopisciaro is one of the leading producers in Sicily; their wines really have something special about them.The grape here is Nerello Mascalese and on Etna's volcanic soils it makes wines of beguiling perfume and style.
This is not a heavy, full-bodied wine but like Barolo and Barbaresco, there is a structure that gives them stature and a sense of import.This wine can stand up to rich stews and game dishes but really shines with a couple of simple hard cheeses; try it with Corra Lin or Lincolnshire Poacher
Barbaresco, Produttori del Barbaresco, Piemonte
In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village.
The Produttori del Barbaresco now has 50 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost a sixth of the vineyards of the area. The most important thing, however, is that quality is always the highest priority and in Aldo Vacca, they have one of the World's most respected winemakers.
We buy this wine every year and it never disappoints; every vintage is different, reflecting the year itself, but has the hallmark of class and quality. The thing I like most about this is the amazing perfume; great Nebbiolo has a unique nose that is hard to beat! These wines age gracefully for decades and really represent great value in the context of Piemonte's top producers.
A great wine for the cheeseboard but also, venison and duck; when young the tannins are firm, so the food does need some richness and fat. As they age, the tannins soften but strong, hard cheeses (Old Winchester, Double Barrel, Cornish Kern...) are still my favourite match.
