The grapes were cultivated in one vineyard plot with chalk soils, 350m above sea level in the Monferrato hills. After experimenting with earlier vintages to find the best vinification method for Piemontese Pinot Noir Carlo decided to combine the results of two parcels - 50% underwent fermentation in stainless steel with a portion (20%) of whole bunches – whilst the grapes for the remaining 50% were crushed and fermented in large wooden casks. Malolactic fermentation took place in stainless steel. After blending the wine spent 12 months in oak - 75% large cask and 25% barriques - before bottling.
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Easter Cheese Tasting – Monthly Cheese Club, Saturday 18th April, Quaff Hove, 5-6pm £15 Do you know your Camembert from your Gouda? Your Rochefort from your Stilton? Why not come join us as every month, as we highlight three cheeses, paired with three wines and munch your way around the…
Fizz Beyond Champagne: Crémant & More – Quaff Hove, Thurs 30th April, 7.30pm Champagne-style bubbles without the Champagne price tag? Yes, please! Demand for these sparkling stars has fizzed up in recent years, so come along as we pop corks and explore what the rest of the world is pouring.…
Speciality Brands - Negroni Tips & Tasting, Friday 8th May, Quaff Brighton, Free Tasting, 5-7pm Our friend Alberto from Speciality Brands returns to showcase the Cocchi Italian Vermouth range, just in time for summer. Pop in and try Alberto’s perfect Negroni and Cocchi Spritz. Might even squeeze in a Martini.…
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