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" ... "Bruno Giacosa was an outstanding connoisseur of the terroirs of the Barolo and Barbaresco areas. He chose to vinify some of the most important single vineyards in the Langhe. He was able to transfer his strong personality to his wines so he became an “historical producer,” one of the persons that the entire area will remember forever. Some of his wines, also thanks to collaborators like Dante Scaglione, are among of the most representative wines from the Langhe in the world!" - Franco Massolino, Barolo producer, Serralunga d'Alba ... "
" ... 2018 Bouchard Père & Fils, Chevalier-Montrachet Grand Cru, Côte de Beaune (Domaine): The Grand Cru Chevalier-Montrachet is broken up into four different terraces with Bouchard Père & Fils being the only producer that owns vineyards in each terrace and Frédéric likes to vinify each terrace separately as they each need different treatment in the winery and then he blends them after aging. He noted that this is a wine, when first opened, that can pair with seafood at the start of a meal as the minerality is predominant in the wine and by the time the cheese plate comes at the end the wine has evolved where it goes perfectly with the cheese too. Lovely tangerine notes with a saline minerality that had a fierce focus with a linear drive and electric acidity that evolved into a seemingly richer and creamer wine that had brioche notes on the finish. ... "
" ... Yannis Valambous, though he is not from a winemaking family, is currently building a new winery close to Vourvoulos village on the island of Santorini. It isn’t an easy process. It took two years for the permits alone to clear, and Valambous has long-term worries about unsustainable development in relation to tourism. Nonetheless, this summer he will vinify his first wines at Boutari’s facility while his own winery is under construction. ... "
" ... “Years later when we used stainless steel to vinify our red wines, we became more and more convinced that in cement tanks there is naturally a lower tendency to reduction, a greater ease in carrying out malolactic fermentation and better color stability. This is partly due to a constant gradual exposure to oxygen from the outside. In terms of exchanges with oxygen, cement is between steel and wood, and it's an alternative to large barrels that doesn’t affect the taste of the wine. In the past few years, we've gone back to using our cement tanks in winemaking and, for the first time, we have started using them for white and rosato wines intended for bottling. Today we have gone so far as to use them in the vinification of Cerasuolo d’Abruzzo and of our whites starting from Pecorino. This gives us wines that are ready to drink early, but that are not any less long-lived, with a surprising flavor and roundness. And so we have rediscovered the varietal characters of all our wines." Pecorino, grown in two vineyards, one loamy and one more calcareous, "is a vertical and mineral wine," says Valentina. "The cement allows a rapid evolution of the primary fermentative notes and balances the wine. Montepulciano is from a pergola-trained vineyard with a clay-loam soil: smoky red fruit, structured but extremely drinkable: the cement stabilizes its color and gives silkiness to the tannins. Cerasuolo, from Montepulciano grapes grown in a Franco-sandy vineyard, has the same strong character of the red wines, so its freshness and flavor are emphasized by refinement in cement. These discoveries have given new life to our tanks, which preserve the expression of our territorio.” ... "