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SNOOPING AROUND....

I have chosen to import products from Australia, a land that has always fascinated me for its vastity, which includes so many small little microzones, which usually in Europe we find them in different nations. 


Also, this country has a long history of winemaking, and we should go back to half of 1800. 


Because Australia is an Island, Continent, and Nation, Australia was able (maybe had to) develop it's own philosophy of production, giving value to a different type of grape and production methods. 


In the same line of thoughts, I discovered South Africa, which also has a long tradition of winemaking, which at the beginning was based on fortified wine to send to the ruling countries.

 

I decided it was time to keep on snooping around in this amazing world... 

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ABOUT CAPS

An experiment conducted by Old Bridge Cellars Australian Wine Research Institute lasted 125 months - 10 years and 5 months

Just to understand each other, the screw cap (commonly called Stelvin, from the most famous brand) capable of perfect conservation, no premature oxidation, practicality and zero hint of cork or unexpected dryness.

Sealing is the strong and clear watchword that comes from the New World of wine and the screw cap would be a guarantee for producers and consumers . The synthetic corks can give way after 28 months, the others to follow.

Dr. Jamie Goode, British journalist and renowned taster, followed this experiment from outside, confirming how the tasting of the corked wine was better than others.

These caps are safe, very practical and aesthetically fine and elegant. Screw caps are good for young wines and as demonstrated also with aging labels.

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Valdobbiadine Prosecco

Hints of history and disciplinary

The grape originates from the Trieste area, arrived in the Valdobbiadene area around 1786, an area that made it its climb to success.

It all starts with the first Italian wine school in Conegliano, thanks to Antonio Carpéne.

It became DOC in 1969 and subsequently passed to DOCG in 2009, when the name of the grape was changed to GLERA to protect the production area.

It is produced in the still versions (only in the Marca Trevigiana, which slowly disappears) sparkling, SURLIE or turbid, with bottled yeasts, brut sparkling wine, dry.

The DOCG area includes 15 municipalities solely in the Treviso area, with altitudes ranging from 170 meters to about 240 meters above sea level, while the DOC covers 9 provinces.

The maximum yield is 180 tonnes/hectars, given the roughness of the very steepy hills.

The harvest is done manually, then the must resulting from pressing, decants at a temp. of about 5/10 ° C for about 12 hours. Also called clarification.

Once the must is clarified, the temperature is raised up to 18/20 ° C for 20 days where the alcoholic fermentation or vinification takes place. The base wine is obtained from here.

With the addition of yeasts and sugar, in autoclaves, we pass to the second fermentation, called CHARMAT AND / OR MARTINOTTI method.

The period must not be less than 30 days, for the long Charmat or long brut method, at least 3 months.

A further stop in the bottle for 30/40 days and then it is put on the market.

Today there are also other production methods, called the long Charmat method, where fermentations that last three or four months and more often occur, the result is a dry sparkling wine or pas-dosé also called Sur Lie, capable of intoxicating with its typical scents of white flowers and apple, very pleasant and unique.

MARGARET RIVER

Australia, is a new world "only" for the European man, in fact, aboriginal tribes populated it long before the landing of the English in 1770, who were the first to claim the rights to colonize it.

Margaret River, located between Cape Naturaliste and Cape Leeuwin, is located in the extreme South West and takes the name of the homonymous river that crosses it. It was founded by the fam. of Baron Mac Davies in 1831, (ancestor of the owners of the Cape Grace winery) builder of the Cape Leeuwin lighthouse, inaugurated in 1862 where the two oceans meet, for the ships that transported timber, a primary source for the region and for trade at the time.

The region is known today for wine tourism and surfing, very popular with Australians. With its approx. 6000 h of vines to date, on about 200 producers, boasts the most important PGI in the country.

Its modern known viticulture is recent history, which began in the early 70s, which immediately became a point of reference for the country, and at the same time aroused great interest from European producers, pushed here to seek a different expression of international varieties and not, such as cabernet sauvignon, cabernet franc, chardonnay and shiraz above all, which has found its best position here.

Located just above the Tropic of Capricorn, it would be equivalent to us between the Tropic of Cancer (located at the 25th parallel) and the 42nd parallel, with a continental climate, comparable to that of Bordeaux in dry years. The quantity produced in the region is equivalent to about 5% of the Australian total, with 20% considered wines of excellence.

 

Here, the expressions are different from those known in Europe. The soil is among the oldest on the planet and is very jagged and diversified: sandy, gravelly, calcareous - siliceous, and clayey, all minerals capable of giving wines different marks.

From 2004 (the year of the abandonment of cork in favor of Stelvin type corks) to today, years have been spent looking for consistency and quality of the product, I recognize them in these cellars, where their potential, care and attention in the development of products and production techniques, contributed to the decision to represent them.

Wise Wine, based in the north of the region, on a spike of land, where Cape Naturaliste is located, a vast area unique for its fauna and flora, boasting steep slopes to the East and West, and small plateaus surrounded by eucalyptus forests, surrounded from the Indian Ocean, with the result that the vines enjoy, depending on the variety planted, the first-morning sun as well as the sunset, as well as ocean currents, which are very important for keeping away humidity and diseases.

Cape Grace for its part was born from the descendants of Baron Mac Davies who still manage it today, taking care of all the phases, and prides itself on being one of the smallest wineries. Considered a real pearl spread over a very few hectares and with a limited production, divided among the local varieties, with only a few exceptions on those considered international. Located more inland, where different temperatures and soils give different types of wine than the coast.

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Australia, is a new world "only" for the European man, in fact, aboriginal tribes populated it long before the landing of the English in 1770, who were the first to claim the rights to colonize it.

Margaret River, located between Cape Naturaliste and Cape Leeuwin, is located in the extreme South West and takes the name of the homonymous river that crosses it. It was founded by the fam. of Baron Mac Davies in 1831, (ancestor of the owners of the Cape Grace winery) builder of the Cape Leeuwin lighthouse, inaugurated in 1862 where the two oceans meet, for the ships that transported timber, a primary source for the region and for trade at the time.

The region is known today for wine tourism and surfing, very popular with Australians. With its approx. 6000 h of vines to date, on about 200 producers, boasts the most important PGI in the country.

Its modern known viticulture is recent history, which began in the early 70s, which immediately became a point of reference for the country, and at the same time aroused great interest from European producers, pushed here to seek a different expression of international varieties and not, such as cabernet sauvignon, cabernet franc, chardonnay and shiraz above all, which has found its best position here.

Located just above the Tropic of Capricorn, it would be equivalent to us between the Tropic of Cancer (located at the 25th parallel) and the 42nd parallel, with a continental climate, comparable to that of Bordeaux in dry years. The quantity produced in the region is equivalent to about 5% of the Australian total, with 20% considered wines of excellence.

 

Here, the expressions are different from those known in Europe. The soil is among the oldest on the planet and is very jagged and diversified: sandy, gravelly, calcareous - siliceous, and clayey, all minerals capable of giving wines different marks.

From 2004 (the year of the abandonment of cork in favor of Stelvin type corks) to today, years have been spent looking for consistency and quality of the product, I recognize them in these cellars, where their potential, care and attention in the development of products and production techniques, contributed to the decision to represent them.

Wise Wine, based in the north of the region, on a spike of land, where Cape Naturaliste is located, a vast area unique for its fauna and flora, boasting steep slopes to the East and West, and small plateaus surrounded by eucalyptus forests, surrounded from the Indian Ocean, with the result that the vines enjoy, depending on the variety planted, the first-morning sun as well as the sunset, as well as ocean currents, which are very important for keeping away humidity and diseases.

Cape Grace for its part was born from the descendants of Baron Mac Davies who still manage it today, taking care of all the phases, and prides itself on being one of the smallest wineries. Considered a real pearl spread over a very few hectares and with a limited production, divided among the local varieties, with only a few exceptions on those considered international. Located more inland, where different temperatures and soils give different types of wine than the coast.

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