Golden yellow color with green, brilliant reflections. The effervescence is emphasized by very fine, intense and persistent grain bubbles. The scent is very intense, fine. A combination of aromas of citrus, peaches, Mediterranean spices, with a green aftertaste and bread crust. Elegant taste, freshness and minerality, with endless feelings of persistence and cleansing.Manual harvesting of biodynamic grown grapes. Short maceration, pressing and decanting of must. Spontaneous fermentation and malolactic. Second fermentation in bottle with addition of frozen must from the same fermentation insted of yeasts. Maturation in bottle for 36 monts on own sediment. No addition of liqueur and sulphur at disgorgement.
Brilliant, salmon color, with a slight copper tinge. We observe long necklaces of tiny beads forming a luxurious crown at the top.Sophisticated aromas remind us of blood orange peel, rosehip, raspberry, currant, red rose, roasted almonds, notes of thyme, butter, and bread crust.Brut nature, soft, and at the same time with a good measure of refined freshness and minerality, that balances the perceptions and leaves a mineral signature in the end. A wine of finesse, accentuated elegance with just the right structure and durability to enchant.An alluring wine that charms us with its finesse and sophistication.It can be drunk on its own, but it will be an elegant partner for salmon tartare, chickpea hummus, various cheviches or avocado-based dishes.
This wine is aged on the lees in Ayala's cellars for 6 years before disgorgement and during this time, develops incredibly complex and intense characters on both the nose and palate. Bright and luminous in colour with fine, persistent bubbles. The nose is subtle with yellow plum and white peach flavours complemented by hints of almond.
Puligny Montrachet and Chassagne Montrachet are at the center of the four villages comprising the part of the Côte de Beaune region known as the Côte des Blancs (Meursault, Blagny, Chassagne and Puligny). This area received this name for the quality and royalty of its white wines.The vineyard is exposed to the sun from the east, and sits on a terroir composed of chalky soil. It is also the largest of the five Grands Crus.Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, and they ferment in oak barrels. Aging usually lasts 15 months on fine lies before bottling.
It has a distinctive fruity character, light tannin and a slightly higher acidity and alcohol. It requires a perfect, sunny position and a small yield per vine - the only way to produce a real Barbera with its aromas of sour cherries, currants and berries. The taste is fresh, lively and rich with light prune and jam notes. Due to its light tannins and pronounced fruitiness it is delicious even if aged for only a short time in stainless steel.Barbera originates in Italy’s Piedmont, and arrived in Vipava in the 1960s and quickly became a ‘Vipava specialty”. It has a distinctive fruity character, light tannin and a slightly higher acidity and alcohol. It requires a perfect, sunny position and a small yield per vine – the only way to produce a real Barbera with its aromas of sour cherries, currants and berries. The taste is fresh, lively and rich with light prune and jam notes. Due to its light tannins and pronounced fruitiness it is delicious even if aged for only a short time in stainless steel. But with its higher alcohol and extract it can also developed nicely with some aging in oak barrels. It merges beautifully with beef, venison, smoked meats and aged hard cheeses.