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Baur au Lac Vins
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In Stock
Rossj-Bass

Rossj-Bass

DOP Langhe, Angelo Gaja, 2017

750 ml
Grape variety: Chardonnay, Sauvignon Blanc
Producer: Angelo Gaja
Origin: Italy / Piemont / Langhe
In stock
Article nr. 12054717
Grape variety: Chardonnay, Sauvignon Blanc
Producer: Angelo Gaja
Origin: Italy / Piemont / Langhe

Description

Pale golden yellow with brilliant green tinge. Expressive nose with fresh touches of white flowers, honey and toasted bread. On palate it is both concentrated and dynamic. The opulence of this varietal blends elegantly with a precise minerality. This wine has good length and the delicate aromas of hazelnut.

Attributes

Origin: Italy / Piemont / Langhe
Grape variety: Chardonnay, Sauvignon Blanc
Maturity: 1 to 6 years
Serving temperature: 10 to 12 °C
Drinking suggestion: Apéro riche, Fish terrine, Vegetable pie
Vinification: fermentation in steel tank, biological acid degradation in barrel
Harvest: hand-picking
Maturation: in used barriques
Bottling: filtration
Volume: 14.0 %
Countries

Italy

Italy – Where wine is a way of life

The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.

Grape varieties

Chardonnay

King or beggar?

Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.

Sauvignon Blanc

The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.