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Tasting of new arrivals of wines of Italy, France and Germany!

01/01/2018 in Vino e Сucina Ristorante / Enoteca, Kiev, the tasting of new wine arrivals of Italy, France and Germany was held! Participants of the event tasted 6 wines: Pouilly Fumé Château Favray A.O.C. 2016 – white dry, Langhe Riesling Ca’del Baio D.O.C. 2015 – white dry, Riesling Spätlese Trocken Wehlener Sonnenuhr Heribert Kerpen QmP 2016 – white dry, Langhe Nebbiolo Ca’del Baio D.O.C. 2016 – red dry, Barbaresco Autinbej Ca’del Baio D.O.C.G. 2014 – red dry, Riesling Auslese Wehlener Sonnenuhr Heribert Kerpen QmP 2016 – white sweet. We thank managers and staff of the restaurant Vino e Cucina, sommelier Alexander Meier, as well as all participants of the tasting!

Venue: Vino e Cucina Ristorante / Enoteca Address: Kyiv, str. The Sich Riflemen, 82

Ca’del Baio – Ca’del Baio The history of the company begins in 1870. Four generations, from the founder of the winery Giuseppe Grasso, Luigi Grasso, his son Ernesto and grandson Giulio, to the current owners – Luciana, great-

Paola, Valentina and Federica produce wines. Today, a modern, functional winery produces high-quality wines from its own grapes (the average age of vines is 25-40 years old), grown on 25 hectares of the best Crewe Lange in Barbaresco: Valgrande, Azili, Markarini and Pora. The company uses natural yeast. With the aging of the wines, the special combination of large and small barrels, introduced at the winery Giulio Grasso, is masterfully used. The company complies with the 10 rules of The Green Experience. Family members personally manage various sectors, from agronomic work, vinification of grapes, aging in basements, to wine marketing. The company prides itself on an incredible palette of produced 14 wines: Barbaresco Asili Riserva, Barbaresco Asili, Barbaresco Pora, Barbaresco Vallegrande, Barbaresco Autinbej, Langhe Nebbiolo Bric del Baio, Langhe Nebbiolo, Barbera d’Alba Paolina, Lanche Riesling, Langhe Chardonnay Sermine, Langhe Chardonnay Luna d’Agosto, Moscato d’Asti, Crube. Ka’del Baio – Ca’del Baio – the star of Gambero Rosso. Giulio Grasso became “Vinodel of 2016″ Viticulturist of the Year 2016 “from Gambero Rosso. A detailed story of the family of Ca’del Baio on the official website: https://www.cadelbaio.com

The first mention of the Chateau Favray dates back to 1602, when Françoise – Queen Margo’s maid of honor, the wife of King Henry IV married noble Francois de Reny / François de Reugny. When married, she received the title of Lady Favre / Dame de Favray. Her tombstone with the image is still kept in the church of the neighboring village. The eighteenth century shows that the wine business here flourished. Unfortunately, the arrival of the phylloxera in the late nineteenth century was marked by the destruction of the vineyards. In 1980, Quentin David decided to revive the former glory of the Chateau Favray. Vineyards are located on a hill with white limestone soil, it consists of very small stones that bring warmth to the vine throughout the vegetative season. Vines look at the valley of Noen. Cultivation of grapes is carried out within the framework of viticulture confirmed by the sign of Terra-Vitis (www.terravitis.com). Particular attention is paid to controlled yield and maturation conditions. Green harvesting and thinning of foliage is carried out depending on the crop year. All work in the vineyards is certified and confirmed by the BIO document. The cellar was built from 1984 to 2000, its architecture resembles the traditional buildings of the region, and the installation of modern equipment allowed to produce wine under ideal conditions. The press is located on the top floor, the wort gravity is sent for vinification to the lower floor, where a slow fermentation process takes place while controlling the thermoregulation system. Exposure to bottling continues on the sediment of 3-8 months. Depending on the harvest year, the exposure can be up to 18 months. All subsequent processes are subject to the main rule – minimal intervention, so that all the richness of the drink is preserved. Château Favray produces only one wine per year. Wine with pronounced flower aromas. The fruity taste is emphasized by the minerality in the aftertaste. Wine is usually consumed by young, but if properly stored, it is perfectly drunk after 5-10 years of storage.

Heribert Kerpen has been engaged in viticulture for 8 generations, for 250 years. The estate itself is located in the Moselle region, the sub-region of Bernkastel-Velen, and the vineyards occupy an area of 7 hectares. Most of the vineyards are located in Velener Sonnenur (55% – Wehlener Sonnenuhr), the rest in Graacher Himmelreich and Graacher Dombrowst (35% Graacher Himmelreich, Graacher Domprobst), Bernkasteler Bratenhofen and Bernkasteler Johannisbrunchen (10% Bernkasteler Bratenhöfchen, Bernkasteler Johannisbrünnchen ). Most of the soils are slate, Devonian, which gives the wines a characteristic mineral content. All Wine