VinoLoverDiscover these three new bottles of November with the sommelier and director of Gourmet Hunters, Claudio Comella, in this video:
On the one hand, we have the natural young red wine Frank Cornelissen Susucaru Rosso 2018 from Sicily (Italy), made from the varieties Nerello Mascalese and Alicante Bouschet.
It has a 12.0% alcohol content and goes through a spontaneous alcoholic fermentation process with native yeasts and 60 days of maceration in skins. Finally, it is aged in cement tanks and bottled without clarification.
Secondly, we have the ancestral natural sparkling wine Nuria Renom La Maca Beu 2019. Made in Catalonia from Macabeo and Muscat, with 10% alcohol.
In its elaboration, it goes through a process of skin maceration during 9 days with the whole harvest of Macabeo in the must. Then, a spontaneous alcoholic fermentation is carried out with native yeasts and aging in the bottle.
Finally, we have the sparkling wine Vouette & Sorbée Extrait Brut Nature 2010. This is a biodynamic, light and vibrant champagne, with 12.0% alcohol content, made from Pinot Noir and Chardonnay.
VinoLover
Claudio Comella
