Luli Grape|Lambrusco Salamino

Luli Grape|Lambrusco SalaminoMauro is the only person who makes a white Chinato, based on Moscato dAsti. Like all Chinato, the dominant ingredient here is bark from quinine trees, though there is plenty of lemon, vanilla, cloves and cinnamon in the mix. Mauro suggests a glass of this with some torrone, or nougat, ideally from his friends the Barberos just a short walk from his laboratory.

what does that matter

but with a light extraction ensuring a certain freshness prevails

Mainly a split of Grenache and Syrah

like all of the Ruppert-Leroy champagnes there is a beautiful tension and feeling of controlled energy

The grapes were directly-pressed into cuve to start fermentation then transferred to 400-litre old oak barrels for one year of rest before bottling

The grapes are de-stemmed and then see a long maceration of 19 days before being pressed into clay amphora for a full year

Cereza and Bonarda

this is giving nothing short of classic

Malvasia de Sitges

with spicy stem ginger and woody clove emerging from the punch of tropical fruit

brimming with energy

this wine delivers intense black fruit flavours with some lovely little tart red fruits sitting in the background