All about making whisky
This cuvée unfolds its contrasting aromatic and gustatory palette with natural class. A real treat for the eye, its crimson tones herald the bright, intense fruitiness (due to its young age) of the nose. The palate is redolent of carmine red colours and is bursting with red and black fruit. Multicoloured, its floral notes are of a similar nature.
Having taken over his grandfather’s property and the vines that were planted at the beginning of the 20th century, Denis Montanar began to develop his own style of wine in 1989. In 1995 he decided to expand the vineyard and bought some of the surrounding land, creating his own brand, Borc Dodòn, which is the name of the local town in the regional dialect. Part of the property is devoted to cereal crops, which enables the production of natural organic fertilizer. The vines have been farmed organically since 1996: the wines are fermented with natural yeasts and are not filtered. The grapes are picked by hand and every effort is made to achieve a natural expression of the terroir.
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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