NV Le Vigne di Alice “Ose” Brut Rosé, Vino Spumante, Veneto, ItalyABOUT THIS WINE Vinification, destemming and brief maceration on the skins, gentle hydraulic pressing, static settling of juice, and fermentation at 18 20C. The wine remains on the lees for about 2 months. Pressurization in steel tank, charmat method. Re fermentation for around 50 days at 18C. ABOUT THIS PRODUCER The region of Northern Italy where Prosecco hails from is filled with industrially farmed vineyards that produce wines that are counted in

The vin-clair is left on the gross lees for a minimum of five months and receives minimum bâtonage

La Croix Joly — Clay

The average age of the vines are around 40-50 years

John and his son

terroir-based fine wines produced in Spain

finesse and exquisite balance

this cover crop is tilled into the soil while still green and left to compost naturally into the earth

Building on the Leflaive family’s rich winemaking heritage

Giusto Occhipinti of COS is a benchmark producer in the Vittoria appellation of Sicily

When Lucie “Lulu” Tempier married Lucien Peyraud in 1936

Henri Boillot

The wine is made in an approachable style to be enjoyed young while preserving the minerality and explosive blue fruit that is the hallmark of all Priorat reds