Grapa Bitch

Tasting Committee has explored every facet of the blend and identified several emotions that were assimilated to an Odyssey through 7 chapters: Sweet Notes: The palate is warmly embraced by flavors of candied fruit.Rising Heat: The intriguing sensation of an intense, rising heat slowly reveals the complex taste of eaux-de-vie patiently aged in oak barrels.Spicy Edge: Perception of a strong spicy cognac note, tantalising the lips and palate with its distinct peppery flavor intertwined with a hint of chocolate.Flowing Flame: A wave of warmth grows, crests and then breaks. A robust presence, full and voluptuous, is felt.Chocolate Lull: There is the gradual discovery of something very familiar. It is the well-rounded flavor of a rich, dark chocolate.Wood Crunches: A striking sensation is suddenly felt – the vigorous ebb and flow of oak notes interlaced with vanilla.Infinite Echo: The evanescent oak notes leave a long, omnipresent finish in their wake. Seemingly endless, it echoes all of the subtleties of each taste and sensation that has preceded it.

Fresh and classic flavour, with the aroma of freshly harvested rhubarb. Rhubarb is steeped to develop its sweetness, then paired with citrusy lemons to balance.

Bright ruby red. On nose it reveals fresh aromas of black cherries, violets, blueberries, peonies, mineral hints and nuances of maquis shrubland. The taste is fresh, sapid, light, pleasantly fruity, subtly sapid, with gentle, welltailored tannins.The name of Hebo is taken from an ancient Etruscan settlement, and recalls the historical roots of Suvereto.It is produced with a classic assemblage of cabernet sauvignon, merlot and sangiovese, varietals introduced to this area by Elisa Bonaparte Baciocchi, Princess of Piombino from 1805 and enlightened wine enthusiast.

Sauvignon Blanc is an aromatic white variety, in Vipavska dolina most represented. According to the site and vineyard properties,it enables winemaker to produce fresh and fruit forward or even more complex and mature white wine style. Vineyards, used to produce a Lanthieri Sauvignon blanc are cultivated on the northern sites and lower slopes of the valley, where grape remains itsaromatic characteristics and revealing medium sugar content.Manually picked grape was collected in wine cellar and its stems were removed. 10 hours of cold maceration in inert atmosphere was allowed, following by gentle pressing and cold sedimentation. Fermentation accrued spontaneously, and took two months toferment it to dry. Then racking and 6 months of maturation in stainless steel vats on authentic yeast composite. We created an aromatic and typical Sauvignon Blanc, with a rich and improved mouthfeel.The wine is a gentle golden yellow color. The bouquet is quite pronounced, it smells of gooseberries, limes, elderflowers, hay and dried herbs. In the mouth, the wine is dry, moderately acidic, medium-bodied, with some texture, which is rarer in fresh sauvignons, but it suits it well. Good, more intense taste, with nice concentration. Slightly warmer style of sauvignon, but beautifully crafted, with plenty of flavor. Because it is not very intense and very herbal, it goes much better with food and generally has a drinkable effect.