All about making whisky
Vinified in the Veneto region, Costadila Bianco dei Colli Trevigiani 2011 is produced with Prosecco Tondo, Blanchetta Trevigiana and Verdiso grapes. After skin maceration for seven days, the must is fermented solely with indigenous yeasts and the wine is matured on its lees for five months. Secondary fermentation in the bottle occurs the following spring. The bottles are rested for at least three months before being released onto the market. A sparkling white wine, Costadila 2011 330 s.l.m. is marked by its aromas of fruit and freshly baked bread. On the palate its tannins provide structure and release slightly bitter mineral notes. This unfiltered wine sometimes has a certain amount of sediment. It is therefore recommended (but not necessary) to decant the wine before serving.
The prosecco produced by Costadila is the creation of Eros Zanon, and is produced and vinified according to traditional methods. The result is a naturally fermented wine, without the addition of sugar or sulphur. Unfiltered, it develops fine bubbles in the bottle due to the indigenous yeasts. The wine has a beautiful golden colour and the bouquet is dominated by notes of apple, peach and apricot; on the palate it is elegant, lively and very drinkable.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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