“Zweigelt! dark ruby-garnet red with youthful reflection, black cherry in the nose, juicy berries and roasted aromas on the palate, well balanced and fresh and soft tannins, a wine with charm and potential for aging.” This is the brand of the region Carnuntum, always made of the characteristic grape Zweigelt, and its required to pass a professional tasting panel in order to bear the prestigious title of “Rubin Carnuntum” The grapes for this wine come from the vineyards Hagelsberg, Holzweg & Kräften which all have loam and loess soils.
The Pannonian climate and the influence of the River Danube and the Lake Neusiedlersee lead to very ripe grapes with a refined and deep structure, but are also able to preserve their fresh fruit. Ideal conditions for the Zweigelt, which therefore makes it undoubtedly Netzl’s most important grape. Enjoy with beef (loin, T-Bone-Steak, Roast beef), lamb, venison (in a heavy sauce), chicken in red-wine, cheese & nuts, but also ideal for long and pensive hours without a meal. Ideal drinking temperature 18°C.
If Réserve de Jeanne is distinct for its balance, Réserve de Georges is built on its volume. Located on sloping stony hills, these grapes in this vintage come from a small harvest. Vinified with natural yeasts and no added sulphites, this powerful wine is also smooth, supple and tender.
After harvest grapes are sorted and fully crushed, followed by a pre-fermentation cold maceration for 5 days at 6 degrees Celsius. No sulphite vinification and indigenous yeast fermentation at 28 degrees Celsius in 300 hl stainless steel tanks with daily pump-overs and punch downs for 35 days. Malolactic fermentation follows and then wine is maturated for 12 months in 225 l oak barrels and 6 months in cement vats. Aromas of tobacco, spices, red fruits and mocha. Supple on the palate with fresh and elegant tannins with toasted and vanilla notes and a lingering finish.
Light ruby-garnet red, juicy sour cherry & cranberry aromas on the nose, spicy & earthy flavours accompany. Elegant & well defined with exciting acidity on the palate, again taste of red berry on the finish.
Harvested on the 7th of September 2021. Whole bunches are sorted gently in closed fermenters & fermented as whole grapes. The slow fermentation starts within the berry. After ten days as whole bunches the must is pressed & put in oak vats to finish the remaining fermentation. Malolactic fermentation is carried out in the same oak vats. Six months rest time in the oak vats before being bottled unfined & unfiltered.
Juicy sour cherry & cranberry aromas, spicy and earthy on the palate. Carbonic-maceration red at its best! Certified organic.
A Glowing Monastrell with a touch of Cabernet Sauvignon. A Luminous red, shiny & spicy wine which is free spirited, daring, fruity & bold. Made mostly with Monastrell (90%) and from more than 15 year old wines, with just the right amount of Cabernet Sauvignon (10%) to enrich its spectrum of flavours. Coming from Mediterranean-continentalized climate with its arid and harsh environment of very cold winters, and extremely hot summers which concentrate the nutrients in each grape. Planted on limestone soil, with a thick subsoil with the presence of carbonates and a sandy surface with clay formations which are poor in organic matter but quite healthy and permeable.
Manual harvest, in 20 kg boxes, intended to take care of the integrity of each grape, preventing it from being damaged, fermented in stainless steel tanks at 24 degrees Celsius and macerated for 21 days before its malolactic conversion. Aging is done in French Allier oak barrels for a minimum period of 6 months. Appearance is deep cherry red colour. Nose is intense and with a sweet aroma reminiscent of ripe red fruit, which is then completed with spicy and soft toasted nuances. Palate is also earthy with a medium body & soft tannins which compliments well with the high acidity. Serve at 14-16ºC. Certified Vegan.
The “Terra Di Vento” by Enza La Fauci is a Sicilian red wine from the province of Messina, made from Nerello Mascalese, Nocera, Nerello Cappuccio and Nero d’Avola grapes. Harvested and vinified individually between late August and mid-October the grapes are cold macerated for 10 days prior fermentation. Aged for 12 months in used oak barrels and 6 months in bottle prior release, this wine shows an intense ruby red color and develops ethereal notes of ripe red and black fruit on the nose, such as cherries and blackberries.
In the mouth it is structured, harmonious and characterized by a light sapidity which is a true trademark of the cellar. Closes with a slight bitter note, with a tannic mouthfeel, sea savouriness and leading to an excellent persistent finish. It is a taste of great elegance, which is beautiful to sip and so capable of transporting you to the hills of Faro, a magical place, among the most beautiful and least known in all of eastern Sicily but which can give unique wines with a strong Mediterranean character. Ideal pairing with spicy meat dishes.
“Zweigelt, Blaufränkisch & Merlot, Ruby-garnet red, dark berries and interesting spice in the nose, soft tannins and fruity on the palate, very elegant style.” Coming from a blend of several vineyards with loam and loess soils.
The Pannonian climate and the influence of the River Danube and the Lake Neusiedlersee bring very ripe grapes with good tannins, a deep color and intensive aromas of cassis and cherry as well as an elegant spice. Here the fresh cherry fruit of the Zweigelt combine with the spice and dark berries of the Blaufränkisch, alongside the full-bodied structure of Merlot. Enjoy with cold meat-dishes or classic Austrian kitchen with pork and beef, roasted duck, spicy chicken, Mediterranean dishes & cheese. Ideal drinking temperature 16 – 18 °C.