Sparkling Wine
Quartz Reef Methode Traditionnelle Brut
Drink it now. Serve it chilled at 6/8 °C.
Located in the territory of Cromwell, the Quartz Reef winery, founded in 1996, takes its name from the largest quartz field in New Zealand, located just under the 30 hectares of its vineyards. Run by Rudi Bauer, Trevor Scott, and John Perriam, the winery cultivates its vineyards according to the rules of biodynamic agriculture and produces wines that are highly expressive of their own terroir and characterized by unique olfactory scents.
The wine is produced with a blend of 62% Pinot Noir and 38% Chardonnay. The grapes were harvested manually from the vineyard planted in 1998 and located in the Bendigo subregion at an altitude of about 217-264 meters. The wine is then aged on the lees for 24 months.
In the glass, the wine has a straw yellow color and a fine and persistent perlage. On the nose, the fruity component recalls green apple and citrus fruits, especially lime, followed by hints of brioche, bread and mineral nuances. On the palate, it is concentrated and elegant. It offers a lively and fresh balance, being intense and long both on the nose and on the palate. Ideal as an aperitif, it can be paired with fish appetizers or finger food.
Located in the territory of Cromwell, the Quartz Reef winery, founded in 1996, takes its name from the largest quartz field in New Zealand, located just under the 30 hectares of its vineyards. Run by Rudi Bauer, Trevor Scott, and John Perriam, the winery cultivates its vineyards according to the rules of biodynamic agriculture and produces wines that are highly expressive of their own terroir and characterized by unique olfactory scents.
The wine is produced with a blend of 62% Pinot Noir and 38% Chardonnay. The grapes were harvested manually from the vineyard planted in 1998 and located in the Bendigo subregion at an altitude of about 217-264 meters. The wine is then aged on the lees for 24 months.
In the glass, the wine has a straw yellow color and a fine and persistent perlage. On the nose, the fruity component recalls green apple and citrus fruits, especially lime, followed by hints of brioche, bread and mineral nuances. On the palate, it is concentrated and elegant. It offers a lively and fresh balance, being intense and long both on the nose and on the palate. Ideal as an aperitif, it can be paired with fish appetizers or finger food.
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Description
Drink it now. Serve it chilled at 6/8 °C.
Located in the territory of Cromwell, the Quartz Reef winery, founded in 1996, takes its name from the largest quartz field in New Zealand, located just under the 30 hectares of its vineyards. Run by Rudi Bauer, Trevor Scott, and John Perriam, the winery cultivates its vineyards according to the rules of biodynamic agriculture and produces wines that are highly expressive of their own terroir and characterized by unique olfactory scents.
The wine is produced with a blend of 62% Pinot Noir and 38% Chardonnay. The grapes were harvested manually from the vineyard planted in 1998 and located in the Bendigo subregion at an altitude of about 217-264 meters. The wine is then aged on the lees for 24 months.
In the glass, the wine has a straw yellow color and a fine and persistent perlage. On the nose, the fruity component recalls green apple and citrus fruits, especially lime, followed by hints of brioche, bread and mineral nuances. On the palate, it is concentrated and elegant. It offers a lively and fresh balance, being intense and long both on the nose and on the palate. Ideal as an aperitif, it can be paired with fish appetizers or finger food.
Located in the territory of Cromwell, the Quartz Reef winery, founded in 1996, takes its name from the largest quartz field in New Zealand, located just under the 30 hectares of its vineyards. Run by Rudi Bauer, Trevor Scott, and John Perriam, the winery cultivates its vineyards according to the rules of biodynamic agriculture and produces wines that are highly expressive of their own terroir and characterized by unique olfactory scents.
The wine is produced with a blend of 62% Pinot Noir and 38% Chardonnay. The grapes were harvested manually from the vineyard planted in 1998 and located in the Bendigo subregion at an altitude of about 217-264 meters. The wine is then aged on the lees for 24 months.
In the glass, the wine has a straw yellow color and a fine and persistent perlage. On the nose, the fruity component recalls green apple and citrus fruits, especially lime, followed by hints of brioche, bread and mineral nuances. On the palate, it is concentrated and elegant. It offers a lively and fresh balance, being intense and long both on the nose and on the palate. Ideal as an aperitif, it can be paired with fish appetizers or finger food.
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