MOVIA 2006 Veliko Belo - Bianco
Wine, Slovenia / Littoral Slovene, 75cl, Ref: 6099
Produced from a blend of Ribolla, Sauvignon Blanc and Pinot Gris, Movia Veliko Belo Bianco 2006 is an elegant, unique wine. Contrary to most of the other estates, the blending of the different grape varieties is carried out during and not after the fermentation process. This produces an extremely balanced wine that isn't dominated by any one particular grape variety.
Nose: Fruity and complex. Lemon. Palate: Deep. Acacia. Tea. Finish: Long. Herby notes.
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
- The brand
The history of the Movia winery dates back to the beginning of the 17th century, and is connected to Dobrovo, a Slovenian village in the Brda hills just four kilometres from the Italian border. The property was purchased by the Kristancic family in 1820. Despite the wave of nationalizations that swept through the region, creating wine cooperatives, Movia, whose vineyard extended over both sides of the Slovenian-Italian border, has remained the only private property in the area and enjoys an excellent reputation. Mirko and Ales cultivate their vines and vinify their wines according to biodynamic principles.
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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