01/15/2020
New to the shop!
New arrivals that we can't get enough of!
Sparkling Beaujolais with the perfect amount of sweetness, natural Barbera and Dolcetto from a biodynamic producer, and the most delicious white from the Loire that you've never heard of!
Sparkling Gamay from Beaujolais. Grapes are fermented in chilled vats until the alcohol reaches about 6% and after a light filtration, the wine is bottled and continues fermenting with the remaining yeasts, stopping at about 8%. On the nose there is a beautiful and fresh bouquet of cherry, strawberry, orange zest and cranberry, Quenching and crisp with a touch of sweetness. So much fun!
Biodynamic. 80% Barbera and 20% Dolcetto (a strain of it called Nibio). The fruit is destemmed, crushed and spontaneously co-fermented in old barrels with a maceration of about three weeks. The wine is aged in old 2000-3000-liter barrels. There is no sulfur added at any point. Bottles with a crown cap indicative of its intended glou-glou nature. (a great alternative to the out of vintage "Unlitro")
100% Romorantin. This grape is an ancient and now rare local Loire variety, essentially saved by Cazin and a couple of other growers who fought to save their old vines as well as the variety as a whole by establishing an appellation to feature exclusively Romorantin (Cour-Cherverny). Cuvee Renaissance is made only in best vintages. Fresh, mineral, and with a unique, tangerine-peel-like citrus note, this style is just off-dry and balanced with a focused beam of acidity.
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