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【Internet ONLY】 Sparkling wine 6 bottles Set

 Mosketto Bianco - 1 bottle

The Mosketto name comes from the “blend” of Moscato and Brachetto, the most renowned aromatic varieties. Mosketto is produced in Italy and obtained by the arrested fermentationof this high quality aromatic must. Refreshing and youthful is the perfect product to conquer new consumers among the millennial generation.

Alc. vol : 5.5%
Production Area :Cultivation and vinification take place in Piedmont, wine region of North-Italy.
Soil : Soul with characteristic presence of limestone and clay.
Tasting Notes :Nose is mix of scents of fresh fruits, rose petals and white flowers. Fizzy and refreshing sweetness with a balanced taste. Better served between 4 and 8℃.
Food Pairing :Mosketto is the perfect match to fruit salads, pastries or simply to refresh a moment of happiness!

See region detail: Italy >> Piemonte
See producer detail: Mondo del Vino

Cavicchioli Malvasia Amabile - 1 Bottle

The wine is a deep lemon color with a slight green hue. It exhibits consistent stream of small beads. It has an aromatic and fragrant nose with floral and honey overtones, slightly reminiscent of linalool. Fresh and smooth on the palate, it has a balanced acidity while the bubbles accentuate the fruity character of the wine. While sweet it is still fresh balanced and harmonious and easy to enjoy with a lingering finish.JKW07/07

Vineyard: vines with a Guyot training system, with spurred cordon pruning, on loose mixed soils in the Emilia area.
Vinification: the grapes, harvested in the last week of September, are vinified on their skins and cryomacerated at a low temperature of 0-2℃ for about 24-26 hours: the second fermentation takes place in autoclaves in accordance with the Charmat method at a temperature of 12-14℃ and for about 4-5 days.
Wine: white and persistent froth with a fine lasting perlage; the colour is straw yellow with an intense and characteristic aromatic perfume; a sweet and aromatic taste with a slight bitterish aftertaste.
Analytical data: alcohol 8%; total acidity 5 g/l; pH 3.25; sugars 45 g/l; extract 20 g/l; medium pressure 2.50 atm.
Optimum conservation: to be drunk young
Food pairings: excellent as an aperitif, with risottos, tortellini and fish-based dishes.
Serving temperature: cool 6-8℃
See producer detail: Cavicchioli U.& Figli Spa
Vin Mousseux Rose Veuve Aubin de France - 1 bottle

Country: France
Colour: Rose
Varietals: Cinsault, grenache, Syrah
Style: Dry
Serving Temperature: 6 - 8
Producer: Veuve de France
Volume: 750ml
Tasting Note:Bright vivid rosé colour. Fruity scents with red fruits aromas. Numerous and fine bubbles.Fruity flavours the acidulous notes on the finish.Exciting fresh wine.

Vin Mousseux Cuvee Laurent Brut - 1 bottle

Country: France
Colour: White
Varietals: Ugni Blanc, Colombard
Style: Dry
Serving Temperature: 6 - 8
Producer: Veuve de France
Volume: 750ml
Tasting Note:Clear yellow. Expressed fruits and flowers aromas.Rich and full bodied.

Fantaisie Arome Peche - 1 bottle

See producer detail: C.E..G.V

Syn Cuvee Blanc

Japan Wine Challenge – Gold Medal!
Robert Parker 86points!

It is a light pale straw with a persistent effervescent bead.On the nose, it is deliciously clean and quite aromatic for a sparkling wine with a touch of peach along with subtle yeast nuances. On the palate it is dry, elegant with a velvety creaminess and clean fresh finish. JKW05/09 9841891 White OCO11-2

Colour:Light Pale Straw with a persistent effervescent bead
Bouquet:Deliciously clean, aromatic nose with a touch of peach and a dash of attractive yeast complex
Palate:Elegant soft fruit palate in a drier style, and finishing with a clean acid finish. The wine has an excellent persistent mousse and velvety creaminess..
Food Suggestions:Enjoy this wine as an aperitif, or at any time of the day when a few bubbles will augment the joy of life!
Cellaring Potential: Best served in its first year or so.

Winemaking Notes
The majority of this wine was grown in McLaren Vale and harvested early in the season to ensure delicacy and natural acidity. The pinot noir was allowed to undergo malo-lactic fermentation to enhance the creaminess of the palate and the components have been allowed to mature on primary yeast lees for 4 months to give the wine a luxuriant texture. Following natural secondary fermentation, the wine was liqueured ready for consumption.

Alcohol: 12.5%
Sugar at Picking: 10.1-12.0° Baumé

See region detail: Australia >> South Australia >> Coonawarra 
See producer detail: Richard Hamilton Wine Group





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