LE MONFERRINE CORTESE 2010
Piemonte DOC
Araldica Vini Piemontesi
100% Cortese
Screw Cap
The grapes are grown on south west facing vineyards at altitudes between 250-400 metres. The must was 100% temperature controlled and tank fermented using R2 yeast. The wine was allowed to rest on its lees for three months.
Light, slightly floral nose. Light, easy, glugging wine. Touch of grapefruit on the finish.
12%
Asda £5.48
Acidity: 5.5 g/l Residual Sugar: 1.8 g/l
EXTRA SPECIAL GAVI 2010
Gavi DOCG
Araldica Vini
100% Cortese
The must underwent a cold ferment between 14 and 16˚C in temperature controlled stainless steel tanks. The wine remained in contact with its lees for three months.
Sweet fruit on the nose. Tangy, pithy, with fair length. Needs canapés, I think. Easy drinking.
12.50%
Asda £7.98
Acidity: 5.2 g/l Residual Sugar: 3.5 g/l
Decanter 2011 Silver, IWSC 2011 Bronze, IWC 2011 Commended
ASDA PINOT GRIGIO VENETO 2010
Cavit
100% Pinot Grigio
Screw Cap
Fermentation took place in temperature controlled stainless steel tanks at less than 20˚C.
Almost nothing on the nose. Tart, plain and with a dull finish. It’s Pinot Grigio.
13.20%
Asda £7.07
Acidity: 5.7 g/l Residual Sugar: 13.1 g/l
EXTRA SPECIAL SOAVE CLASSICO 2010
Soave Classico DOC
Provinco Italia (Cantina d’Alpone di Monteforte)
90% Garganega, 10% Trebbiano
Synthetic Cork
Fermentation took place in temperature controlled stainless steel tanks for 15 days at 16°C. 10% was left on its fine lees and pumped over every 15 days for a maximum of 5 months prior to filtration. The wine was left to mature for 6-9 months in tank.
Smells like water. Foul taste. Dull, neutral, musty. Blah!
12%
Asda £5.98
Acidity: 3.5 g/l Residual Sugar: 3.5 g/l
IWSC 2011 Bronze, IWC 2011 Bronze
LUGANA 2010
Tenuta Roveglia
100% Turbiana di Lugana
The first fermentation took place in temperature controlled stainless steel tanks for 20 days at 16°-18° C. Maturation was carried out in an inox tank on the lees for a minimum of six months. Minimum maturation in bottle is two months. The estimated peak of maturation in the bottle is 18/20 months after bottling.
Very light on the nose. Pretty sweetly fruity and with a touch of fizz. A much more attractive wine than the ES Soave, but the aftertaste is of pear drops.
12.50%
Asda £7.98
Acidity: 6.1 g/l Residual Sugar: 8 g/l
BIDOLI SAUVIGNON BLANC 2010
Friuli Grave DOC
Bidoli Winery
100% Sauvignon Blanc
Synthetic Cork
The wine was chilled to arrest the malolactic fermentation. The wine remained on its lees for three months and about twice a week, during this time, the wine underwent battonage.
Very strong smell of silver polish. Astringent with plenty of sauvignon flavour, but makes you frown. Not great.
12.50%
Asda £8.28
Acidity: 6.5 g/l Residual Sugar: 4.9 g/l
IWC 2011 Commended
EXTRA SPECIAL FALANGHINA 2010
Puglia IGT
Concilio Spa
100% Falanghina
Screw Cap
The grapes were pressed in a protected atmosphere with nitrogen. The must rested for 12-24 hours and then the sediment was removed. Fermentation took place in temperature controlled stainless steel tanks with selected yeasts. The wine spent a minimum of three to five months on lees.
Rather a full and lovely smell. Ripe, spicy and inviting. Good flavour. Ripe, nice balance and refreshing, juicy acidity. Good.
12.50%
Asda £6.98
Acidity: 6.5 g/l Residual Sugar: 2.8 g/l
CASA LELLA CATARATTO 2010
Sicilia IGT
Araldica Vini Piemontesi
100% Cataratto
No malolactic fermentation. The wine spent two months on fine lees.
Interesting, spicy nose. There really is a lot going on on the nose. Pithy taste, with some weight. If you want to try something new, this is worth buying. Good. I like it.
12.50%
Asda £5.48
Acidity: 5 g/l Residual Sugar: <1 g/l
Decanter 2011 Bronze, IWC 2011 Commended
EXTRA SPECIAL FIANO 2010
Sicilia IGT
Cantine Settesoli
100% Fiano
Synthetic Cork
Some portions of the fruit were given skin contact in order to extract flavour and body. Maturation and storage took place in stainless steel tanks on yeast lees.
Very rich nose. Tropical fruit, perhaps. Ripe and rich taste, as well. Perhaps not as juicily refreshing as the Catarratto, but good.
12.50%
Asda £7.98
Acidity: 5. 9 g/l Residual Sugar: 2.5 g/l
IWSC 2011 Silver Best in Class, IWC 2011 Silver