Lightly alcoholic, zesty orange with complex herbal scents harmonized with a touch of vanilla
Intense orange top with herbal and woody body notes, pleasantly bittersweet and salty
Velvety and rounded, with long-lasting orange and wood memories
Herbal, long and pleasant with a typical bitterness
These wines began their life as Manzanillas and then the flor was allowed to die away so they continued their maturation with exposure to the air in the barrel. Therefore the wine has a deep topaz colour with roasted almond character yet retains the characteristic tangy flavour of Manzanilla. This wine has been slightly sweetened with Pedro Ximenez to give it a raisined edge.
Barbadillo’s Finos are more Manzanilla-like in style, but are aged in Bodegas with less exposure to the cooling sea breezes. The flor in the barrels grows vigorously in these cellars so the wine is a little more nutty and toasty than the more appley and yeasty Manzanillas of Sanlucar.
PX, as it is better known in its abbreviated form, is the very richest and stickiest style of Sherry to be found. The Pedro Ximénez grape is picked and sun-dried to produce very concentrated sugars in the raisined grape. The result is an ultra sweet wine with a treacly texture and flavour. It is often enjoyed poured over vanilla ice cream.
The Verdelho grapes are fermented off the skins for about four days and therefore the wine is sweeter than the Sercial. With a average age of about 10 years in cask the wine becomes very concentrated and develops spicy and dried fruit characters with warm marmalade flavours.
A unique blend only made by Blandy’s, combining Bual’s (50%) nutty spicyiness and Malmsey’s (50%) luscious dried fruit flavours. Aged 5 years in cask.
Lovely golden-chestnut colour with a fine golden rim. Characteristic and classic Madeira bouquet of dried fruits, toffee and hints of oak and spices. Sweet, very rich, smooth and full-bodied, balanced by a very fine acidity. A long aftertaste with notes of honey and spicy oak.
Blandy’s 10 year old Malmsey is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled ready for drinking and will keep for several months after opening.
“The non-vintage 10-Year-Old Malmsey has an introspective, marmalade, fig and burnt sugar-scented bouquet that gently unfurls in the glass. The palate is very well-balanced, with a viscous entry that lacquers the mouth. The acidity is very well-judged, lending the finish a sense of poise and tension that neatly counterbalances the richness and precocity. This is very well-made.” 90 points (Robert Parker Wine Advocate)
Cultivated, harvested, vinified, elaborated, aged and bottled at the Chateau.
Grape varieties : 60% Merlot and 40% Cabernet Sauvignon.
Patiently aged at least five years in 225 L French oak casks.
Tasting notes of the Winemaker :
Beautiful amber color with golden tints, it offers a powerful aromatic nose, with subtle hints of ripe yellow fruits like apricot, honey and raisins, spice and flowers, oranges !
It is pleasantly sweet and refreshing with a great harmony between grape flavours and Cognac aromas.
Intense, elegant and distinguished, this Pineau is the inimitable meeting of roundness and elegance that makes it one of the most famous ambassadors of its appellation.
Always served chilled, the Pineau d’Orignac is not only delicious as an aperitif ; it is also excellent with meals and desserts and very good with cheese too.
- Yvan Meyer (Vinificateur and Oenologist)
The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste. crunchy and cotton candy able to round all the bitter tastes without using vanilla.
A thrilling vermouth, rich in sensations. among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style.
A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.
Aperitivo "DOLCE VITA" is a brilliant mix of herbs, roots, sweet spices and Vermuth. A secret recipe with Rubharb and bitter orange notes. A complex herbal fragrance to create a fresh aperitif, easy to mix and perfect for moments with friends. A unique infusion with 100% all natural flavours.
Delicate notes of orange peels, pleasantly bitter, a slightly fresh spicy hint and a unique oriental touch given by the rubharb and the saffron on the palate. Long lasting finish.
The original MARTINI, and our first love. When Luigi Rossi blended local botanicals to craft this scarlet-hued vermouth, he created an indisputable icon. While the exact recipe remains a closely guarded secret, this sweet vermouth’s intensely herbal character is the result of blending carefully chosen wines with a complex selection of Italian herbs, including sage, savory and dittany, and bitter-sweet exotic woods.
The history of Pineau des Charentes can be traced back to the 16th century when Henry IV came to the throne of France. Legend has is that in the 1589 harvest time, a winegrower accidently poured grape must into a barrel already containing eau de vie. The mixture was rolled to the back of the Lord’s cellar. A few years later, the barrel was needed as a result of a bumper harvest. The owner was somewhat surprised by the marvellous brew, limpid and sunny as the land of Charentes
Rich and complex, fruity (blackcurrant, blackberry, cherry…) and slightly spicy (cinnamon, vanilla). Soft attack, balanced. Flowing, round tannins are unobtrusive and pleasant. Aromas of ripe red fruits.
The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in the Carpano wine shop about the increase in share prices on that day – one and a half points – ordered his usual Carpano vermouth but asked for the barman to add half a measure of bitter, using the regional expression “Punt e Mes”. The drink immediately became popular as an aperitif before lunch, as recalled by the barman of the time Maurizio Boeris
Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note.
Aged for more than 15 years, the nose is full of Amontillado-style aromas, dry, pungent, very aromatic with an appealling almond edge. In the mouth the spirit of aged Oloroso appears alongside the more fragrant Amontillado characters - fragrant, full of oak and nuts, smooth, aromatic and very polished.