Specification: The cuvée opens up a whole new palette of colours and flavours, with an intense salmon pink hue. The aromatic elegance is supported by an overhead structure. Undeniably, there is life in this wine. «Brut Mosaïque in pink», this cuvée has all the hallmark Chardonnay finesse (35%- 40%), rounded out by the ripeness of the Pinot Meunier (25%-30%) and the structure of the Pinot Noir (30%-35%). The addition of Pinot Noir red wine to the blend (15% to 18%) and a light dosage (10 g/l) result in a very complete, balanced champagne.
Specification: On the nose, there are aromas of violets, roses and mint combined with cherries and spices such as cinnamon and cloves. Well-structured, fresh and full-bodied. Bonacosta comes from Masi vineyards in the hills of the historic Valpolicella Classico zone. The soil is red calcareous sediments on basalt. Following a light 15% green harvest, the grapes were harvested separately, first the Molinara and Rondinella, then the Corvina a week or two later. The must underwent fermentation at 25-28C, using selected yeasts. Contact with the skins lasted sixteen days for the Corvina and ten days for the other grapes. The fermentation lasted a total of twenty days and was followed by complete malolactic fermentation. The wine was aged for six months, 86% in large Slavonian oak barrels and 14% (Corvina only) in small new Allier and Slavonian oak casks. Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Venetos most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated "Supervenetian" wines.
Specification: Mount Gay Rum is the product of over 300 years of knowledge, experience and refinement applied to the process of making rum. Each of our rum’s complex flavours have been coaxed from natural Barbadian ingredients and the input of many generations of master blenders, distillers and the evolving palates of rum shop patrons.
