{"title":"Stainless Steel Tank Based Wines","description":"\u003cp\u003eStainless steel tanks were first introduced in winemaking in the mid-20th century, revolutionizing wine production by offering a modern, hygienic, and highly controllable fermentation and aging environment.\u003c\/p\u003e\n\u003cp\u003eTheir rise in popularity is tied to the development of temperature-controlled systems, which allow precise management of the fermentation process. Stainless steel is now widely used across the globe, particularly for fresh and aromatic wine styles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e: Stainless steel tanks do not impart any flavor to the wine, allowing the grape’s natural characteristics and freshness to take center stage. Used worldwide, they are especially favored for wines that prioritize freshness and purity, such as\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite Wines\u003c\/strong\u003e: Sauvignon Blanc, Riesling, Pinot Grigio, and Albariño from regions like Marlborough (New Zealand), the Mosel (Germany), and Rías Baixas (Spain).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosé Wines\u003c\/strong\u003e: Provence-style rosés and other light, fruity rosés benefit from the freshness stainless steel provides.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight Reds\u003c\/strong\u003e: Stainless steel is also used for lighter red wines like Beaujolais or certain Pinot Noir styles, ensuring bright fruit expression.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWinemakers often blend stainless steel with other techniques, such as oak or concrete aging, to add complexity while retaining freshness. In sparkling wine production, stainless steel is critical for creating the base wines in a controlled environment\u003c\/p\u003e","products":[{"product_id":"jurtschitsch-gruner-veltliner-terassen-2018","title":"Jurtschitsch Gruner Veltliner Terassen 2025","description":"\u003ch1\u003eJurtschitsch Grüner Veltliner Terassen 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e“Sweet creature, sweet creature, wherever I go, you bring me home” — the Jurtschitsch estate's entry-point Grüner is the bottle you reach for on a Tuesday and mean it.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Grüner Veltliner sourced from loess-soil vineyards across the Kamptal valley in Niederösterreich (Lower Austria), a cool-climate region known for producing Grüner with real cut and spice, not just easy fruit. Grapes are hand-harvested with vineyard sorting before a brief skin maceration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Pale yellow-green, dry and refreshing, with fresh apple and citrus zest up front and a peppery, savoury spice that carries through a clean, food-ready finish. Good with tandoori chicken, shabu shabu, or beef tartare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are pressed gently with no pumping, then fermented slowly at around 18°C in stainless steel to preserve the delicate aromatics, with the wine finished and aged in steel tank.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Jurtschitsch is run by Alwin Jurtschitsch and his wife Stefanie Hasselbach (of the Gunderloch family in Rheinhessen), who've spent the last decade-plus pushing the Kamptal's natural wine movement forward — organic and biodynamic farming throughout, with no copper sulfate in the vineyards.\u003c\/p\u003e","brand":"Weingut Jurtschitsch","offers":[{"title":"Default Title","offer_id":39561517564002,"sku":"BBW-WINE-1024","price":56.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Jurtschitsch_Gruner-1.png?v=1740120528"},{"product_id":"famille-hugel-pinot-gris","title":"Famille Hugel Pinot Gris Classic 2022","description":"\u003ch1\u003eFamille Hugel Pinot Gris Classic 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eFrom the family that literally helped write Alsace's wine laws — thirteen generations deep and still obsessively dry.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Pinot Gris, hand-picked from clay-limestone plots in and around Riquewihr, Alsace — the Hugel family's home village since 1639. The Classic range uses only estate fruit and is made in just three varieties (Riesling, Gewurztraminer, Pinot Gris), the ones the family considers Alsace's most serious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Rich and full but dry — ripe apricot and greengage, a touch of liquorice, buttery brioche, sesame and fresh hazelnut. Fills the mouth without turning heavy; velvety, well-structured, with a long aromatic finish. Good with broccoli and scallop, or steamed cod with ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes travel to the press in small tubs and are pressed by gravity — no pumping. The must settles for a few hours, then ferments in temperature-controlled vats (18–24°C). The wine is racked once, clarifies naturally over winter, and is lightly filtered before bottling under DIAM closure to eliminate cork taint risk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Founded in 1639 by Hans Ulrich Hugel, a Swiss émigré who settled in Riquewihr during the Thirty Years' War, the estate is now on its 13th generation under Jean-Frédéric Hugel. An earlier generation, Jean Hugel, helped draft the Alsace AOC guidelines and, as founding president of the Alsace Grand Cru commission, helped define the Grand Cru boundaries still used today — while also pioneering the Vendange Tardive and Sélection de Grains Nobles late-harvest styles.\u003c\/p\u003e","brand":"Famille Hugel","offers":[{"title":"Default Title","offer_id":39561517858914,"sku":"BBW-WINE-1020","price":58.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Famille-Hugel-Pinot-Gris.png?v=1740120524"},{"product_id":"marenco-brachetto-dacqui-docg-pineto-2018","title":"Marenco Brachetto D'Acqui DOCG Pineto 2025","description":"\u003ch1\u003eMarenco Brachetto D'Acqui DOCG Pineto 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eRun today by three sisters — one of them the winemaker — this is Piedmont's fizzy answer to a sweet summer red, named after the very valley it's grown in.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Brachetto, from the Pineto valley vineyard in Strevi, in the Acqui hills of Piedmont — sandy, limestone-rich soil that the Marenco family has farmed since 1896. Brachetto d'Acqui DOCG is Italy's benchmark appellation for this aromatic, naturally low-alcohol red grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Delicate ruby red, sweet and gently sparkling with a fine bead. Sultry aromas of rose and raspberry lead into strawberry and a touch of blackcurrant on the palate — light, aromatic and smooth. Great on its own, or alongside berry desserts, strawberries and cream, or a cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e After crushing, the skins macerate for 3–4 days to draw out colour and aroma. A second fermentation then takes place in temperature-controlled, pressurised tanks (up to 4 atmospheres) — the Charmat\/Martinotti method — before the wine is clarified and finished cold in stainless steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Giuseppe Marenco modernised the family estate in the 1950s, expanding beyond grape-growing into full production and buying up key Strevi hillside plots, including the historic La Marchesa vineyard. Today his three daughters run it: Michela (with her husband Giovanni Costa) and Doretta oversee the business, while Patrizia, the estate's enologist, makes the wine.\u003c\/p\u003e","brand":"Marenco","offers":[{"title":"Default Title","offer_id":39561518547042,"sku":"BBW-WINE-1018","price":47.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Marenco_brachetto.png?v=1740120522"},{"product_id":"ciu-ciu-lacrima-di-morro-dalba-doc","title":"Ciu Ciu Lacrima di Morro D'Alba DOC 2021","description":"\u003ch1\u003eCiu Ciu Lacrima di Morro D'Alba DOC 2021\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eLegend says Frederick Barbarossa fell for this grape during the Siege of Ancona in 1167 — one sip of Lacrima and you'll get why.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Lacrima, a rare grape grown almost exclusively around Morro d'Alba in Le Marche, between the Apennines and the Adriatic. \"Lacrima\" means teardrop — named either for the grape's shape or how its juice weeps out when pressed. Ciù Ciù farms it on clay soil around 250m above sea level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Purple-red with violet shades. A perfumed nose of rose petal and blackberry, with an unexpected note of Earl Grey tea and a touch of leather on the finish. Intense red-berry fruit carries through to a persistent close. Try it with roast duck, claypot chicken rice, or a cold cuts platter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Harvested in the first ten days of October, fermented and aged for six months in stainless steel to keep the grape's aromatics front and centre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Ciù Ciù was founded in 1970 by husband and wife Natalino and Anna Bartolomei on the Piceno hills near Offida. Since the 1990s the estate — now run by their sons Massimiliano and Walter — has farmed organically and biodynamically across roughly 180 hectares, one of the larger organic holdings in the Marche.\u003c\/p\u003e","brand":"Ciù Ciù","offers":[{"title":"Default Title","offer_id":39561520316514,"sku":"BBW-WINE-1014","price":55.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/CiuCiu-Lacrima.png?v=1740120518"},{"product_id":"ciu-ciu-rosso-piceno-bacchus-doc-2018","title":"Ciu Ciu Rosso Piceno \"Bacchus\" DOC 2025","description":"\u003ch1\u003eCiù Ciù Rosso Piceno \"Bacchus\" DOC 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eForbes once named this one of Europe's best wines under $20 — made by two brothers still carrying on their parents' 1970 dream in the Marche hills.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e A 50\/50 blend of Montepulciano and Sangiovese from the Marche hills around Offida, where proximity to the Adriatic and vineyards sitting around 300m up create the region's signature freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Ruby red with purple shades. Black cherry, blackberry and plum up front, with a savoury lift of spice and earthiness. Medium-bodied with light tannins and refreshing acidity — the kind of juicy, uncomplicated red that begs for a second glass. Good with most weeknight cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Fermented and macerated to preserve fresh fruit character, following the same organic practices used across the Ciù Ciù estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Ciù Ciù was founded in 1970 by Natalino and Anna Bartolomei; today brothers Massimiliano and Walter Bartolomei run the 150-hectare organic estate near Offida. Bacchus is one of their most decorated everyday wines — Forbes included it among Europe's ten best wines under $20.\u003c\/p\u003e","brand":"Ciù Ciù","offers":[{"title":"Default Title","offer_id":39561520513122,"sku":"BBW-WINE-1013","price":44.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/CiuCiu_Bacchus.png?v=1740120517"},{"product_id":"bindi-sergardi-chianti-la-boncia-docg","title":"Bindi Sergardi La Boncia Chianti DOCG 2023","description":"\u003ch1\u003eBindi Sergardi La Boncia Chianti DOCG 2023\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eTwenty-three generations deep in Siena since 1349, and this is still the Chianti the family pours on a Tuesday.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Sangiovese from the I Colli estate, near the walled village of Monteriggioni north of Siena — home to the pale yellow limestone known as \"Giallo di Siena.\" Stony soil and roughly 350m of altitude give the fruit its lift. La Boncia takes its name from the vineyard itself, a nod to the family's gratitude for the land.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Alluring ruby red, with a full, intense fragrance of grapefruit, cherry and raspberry. Smooth and well-balanced on the palate, with gentle tannins and a persistent finish that makes it dangerously easy to drink. Good with semi-hard cheese or a simple beef ragù.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e After de-stemming, the grapes macerate around 10 days in stainless steel, with alcoholic fermentation kept below 25°C to preserve fruit and floral character. Malolactic fermentation finishes by the end of winter, and the wine is bottled in spring — occasionally with a short pass through barrel in stronger vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e The Bindi Sergardi name dates to 1349, when the marriage of decorated military officer Girolamo Bindi and Calidonia Sergardi joined two prominent Sienese families — several generations of whom went on to serve as magistrates of the Republic. Twenty-three generations later, the family still runs three estates (Mocenni, I Colli and Marcianella) around Siena, with La Boncia grown at I Colli.\u003c\/p\u003e","brand":"Bindi Sergardi","offers":[{"title":"Default Title","offer_id":39561520906338,"sku":"BBW-WINE-1012","price":42.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/BindiSergardi_Chianti.png?v=1740120517"},{"product_id":"baglio-di-pianetto-insolia-viognier-ficiligno-doc","title":"Baglio di Pianetto Insolia Viognier Ficiligno DOC 2021","description":"\u003ch1\u003eBaglio di Pianetto Insolia Viognier Ficiligno DOC 2021\u003c\/h1\u003e\n\u003cp\u003eMy oh my, we're basking in a sea of Peaches, nectarines, wildflowers, grilled apricot! We recommend having this bottle of wine with family or friends! Just cuz its pretty damn good!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrape Varietals \u0026amp; Regions: \u003c\/strong\u003eThe first white produced in Pianetto, Ficiligno fully expresses the essence of its native terroir with its mineral rich soil. A wine with an intense and persistent aroma. Named after a local stone found in abundance in the rural countryside of Palermo. Count Paolo Marzotto was fascinated by the particular appearance that these rock formations give to the landscape and sensed the potential of the local rich and gravelly soils for the creation of fresh white wines.\u003cbr data-mce-fragment=\"1\"\u003eMade of 50% Insolia, 50% Viognier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e: This bottle of white is intense, persistent and very elegant. Straw yellow with greenish reflections. On the olfactory examination it initially releases floral notes, immediately followed by hints of exotic fresh fruit, such as mango and pineapple. It has a good body, is harmonious and balanced, excellent in persistence. In the mouth it is agile and very drinkable, a balanced mix of alcoholic roundness and acidity vein that gives freshness. Very pleasant aftertaste, with a fruity return, amplified by a clear and sapid trace.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe harvest happens between August and September, manual. The harvest is performed in three different stages to create three bases (acid\/ ripe\/super-ripe) and bring out the exotic and voluptuous notes of the Viognier. The grapes are manually harvested in small boxes and immediately transported to the nearby winery. After a further selection of the best fruit cluster, the grapes are destemmed to allow maceration inside presses at low temperatures. Followed by soft pressing, the flower must, is once again cooled, favouring a natural decantation. The fermentation occurs over the different harvest times, lasts about 20 days and takes place at a controlled temperature. The maturation in steel tanks continues for other 4 months in sur-lies.  The 3 cuvèes are blended together a month before bottling and few weeks in bottle before sale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Baglio di Panetto","offers":[{"title":"Default Title","offer_id":39563088232546,"sku":"BBW-WINE-969","price":53.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Baglio-Fi-1.png?v=1740120479"},{"product_id":"rosewood-estate-winery-riesling-af-2017","title":"Rosewood Estate Winery Riesling AF 2023","description":"\u003ch1 style=\"text-align: left;\"\u003eRosewood Estate Winery Riesling AF 2023\u003c\/h1\u003e\n\u003cp id=\"product-dets\"\u003eNot sure what to pair with Singapore local cuisine? This bottle of Riesling right here will be your best bet. Hailing from Ontario Canada, this bottle of off-dry Riesling pairs with sweet \u0026amp; spicy food, curries and even hawker food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region: \u003c\/strong\u003e100% Riesling from Ontario, Canada. Introducing the new “off-dry” riesling, a successor to the Süssreserve Riesling. Rosewood was caught red-handed stopping the fermentation (AF = arrested fermentation) on 60% of this Riesling to leave a small balance of residual sugar on the finished wine. 6.8g per liter to be exact, this Riesling is a clear and pure expression of their vineyards. 40% of the final blend was fermented completely dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile: \u003c\/strong\u003eLeading with strong aromas of granny smith apple, Meyer lemon zest, white flower. Followed by noticeable limestone, crushed river stone and flint. On the palate the flavours match, however its bright and racy acidity leads to a mouth filling and layered texture, before finishing clean and crisp. This is a crowd pleaser that is sure to stand out. Serve chilled. Will age gracefully in bottle over the next 7-10+ years.\u003c\/p\u003e\n\u003cp class=\"desc\"\u003e\u003cstrong\u003eWinemaking Process: \u003c\/strong\u003eAfter extensive sorting, the grapes were gently pressed without the addition of SO2 and the juice was allowed to settle in stainless steel before racking after 4 days. An experiment was conducted, in which 60% of the fermentation was performed by a selected yeast chosen for texture and aromatics, with the balance fermented by wild yeast thought to achieve the same results.\u003c\/p\u003e\n\u003cp class=\"desc\"\u003eThe fermentation was arrested (AF) using cold temperature and the addition of SO2, when the residual sugar was thought to be in balance with the natural acidity. The wine was allowed to age on fine lees in stainless steel for 11 months before being bottled without fining, but with the aid of filtration to prevent refermentation.\u003cbr\u003e\u003c\/p\u003e","brand":"Rosewood Estate","offers":[{"title":"Default Title","offer_id":39563091804258,"sku":"BBW-WINE-933","price":47.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/Rosewood-RieslingAF.png?v=1754893853"},{"product_id":"gabrielskloof-estate-sauvignon-blanc-2019","title":"Gabrielskloof Estate Sauvignon Blanc 2023","description":"\u003ch1\u003eGabrielskloof Estate Sauvignon Blanc\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region: \u003c\/strong\u003e100% Sauvignon Blanc from Bot River, South Africa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile: \u003c\/strong\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003eSignature blackcurrant and flint aromas are boldly prominent with subtler notes of dried flowers and orange blossom. The palate is racy and fresh, with litchi and green pineapple, leading towards a saline, nori-like character. The zip and tang of fresh limes makes for a mouthwatering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003eWinemaking Process:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003e Fermented wild in stainless steel tanks and left on its lees for seven months before bottling\u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Gabrielskloof","offers":[{"title":"Default Title","offer_id":39563104125026,"sku":"BBW-WINE-869","price":45.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Gab_sauv-blanc.png?v=1740120412"},{"product_id":"ciu-ciu-rosso-marche-oppidum-organic-igt-2014","title":"Ciu Ciu Rosso Marche \"Oppidum\" Organic IGT 2016","description":"\u003ch1\u003eCiù Ciù Rosso Marche \"Oppidum\" Organic IGT 2016\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eOne of the more serious wines from the organic Bartolomei family estate — an IGT built to show Montepulciano can stand on its own outside a Sangiovese blend.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Montepulciano, organically farmed on the Ciù Ciù estate near Offida in Le Marche — a region that's historically played third fiddle to Tuscany and Umbria despite serious quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Red with purple shades. A lingering aroma of red fruit, spice and dried fruit, with blueberry, violet, dried herb and nutmeg layered in. Expressive on the palate, with redcurrant compote, blue fruit and a distinctly chalky texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Fermented in stainless steel to let the Montepulciano fruit speak for itself, with quality driven by the estate's organic farming and the Marche's cooler, Adriatic-influenced terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Ciù Ciù was founded in 1970 by Natalino and Anna Bartolomei; today brothers Massimiliano and Walter Bartolomei run the organic estate near Offida, farming biodynamically since the 1990s across roughly 180 hectares.\u003c\/p\u003e","brand":"Ciù Ciù","offers":[{"title":"Default Title","offer_id":39563137515618,"sku":"BBW-WINE-820","price":89.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/ciuciu-oppidum.png?v=1740120388"},{"product_id":"auntsfield-estate-single-vineyard-sauvignon-blanc","title":"Auntsfield Estate Single Vineyard Sauvignon Blanc 2025","description":"\u003ch1\u003eAuntsfield Estate Single Vineyard Sauvignon Blanc 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eDavid Herd built Marlborough's first commercial wine cellar right here in 1892 — the Cowley family are just the latest guardians of that ground.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Sauvignon Blanc from the Auntsfield Estate vineyard in Marlborough's Southern Valleys — a cooler, drier sub-region prized for riper, more textural styles thanks to its mix of high-mineral Greywacke rock and old, low-fertility Loess clay soils. The 65-hectare estate is also planted with Chardonnay and Pinot Noir, and unusually for Marlborough, Pinot Noir is actually its most-planted variety.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Pale straw. Intense aromas of passionfruit, gooseberry and cantaloupe melon with hints of lime and white peach, layered with dried herbs, lemongrass, mandarin and blackcurrant for extra pungency. Powerful, tight and elegant, with a generous, concentrated mouthfeel balanced by underlying minerality and taut structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e A portion of the fruit was cool-fermented with cultured yeast in stainless steel tanks; another portion was hand-picked, whole-bunch pressed and fermented in seasoned oak barrels — the two lots later blended together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e David Herd arrived in New Zealand in 1854 and, while everyone around him thought sheep, planted Marlborough's first grapes at Auntsfield in 1892, building the region's first commercial wine cellar and making wine here until his death in 1905. 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Rose and elderflower florals lead, with sweet peach, crisp apple, ripe lemon and honey. Medium-sweet and crunchy on the palate, balanced by refreshing acidity — basically a sorbet in wine form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Fermented in stainless steel using the gentle, low-temperature tank method typical of Piedmont's aromatic Moscato, preserving the grape's fresh florals and delicate fizz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Cantine Volpi was founded in 1914 when teenagers Secondo and Giovanni bought an old Tortona inn and began selling wine by the glass. 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Ascheri's vineyards span La Morra, Serralunga d'Alba, Verduno, and Bra — all within the prestigious Langhe area of northern Piedmont, about 60km south of Turin, the same celebrated terroir that produces the estate's Barolo. Matteo Ascheri's philosophy in winemaking emphasises a non-interventionist approach, favouring technology to enhance sustainability in the vineyards while minimising its use in the winery to maintain the wines' natural expression. He is particularly passionate about Nebbiolo. \u003cspan class=\"inline-flex\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Ruby red colour with garnet red nuances. Elegant bouquet, spicy and floral, with velvety aromas of black raspberry and roses, with a hint of nutmeg. The nose is spicy, with floral aromas intertwining with violet and rose notes, revealing sweet spices, dried flowers, leather, and undergrowth. 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This cuvée is a blend of two different years and is elaborated from the four Grand Cru vineyards of the Côte des Blancs: Avize, Chouilly, Cramant, Mesnil-sur-Oger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Sparkling gold brilliance accompanied with fine bubbles. The nose opens with intense candied orange peel, dried peach, almond and fresh hazelnut aromas. The creamy mouthfeel possesses honeyed lemon, buttered brioche and light pineapple flavours. The smooth body and concentration is balanced by a crisp mineral feel. Ends in a persistent finish with fresh and elegant sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e From 33% to 40% reserve wines, vinification in stainless steel tanks and aged on lees for 4–5 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Billecart-Salmon was founded in 1818 when Nicolas François Billecart married Élisabeth Salmon and, with her brother Louis Salmon, launched their own Champagne house in Mareuil-sur-Aÿ. 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Elegant and delicate bouquet of raspy red berries and zesty citrus fruits. Light flavours of strawberries, grapefruit, sweet brioche, white peach and red apple on the palate. Fresh finish with a raspberry taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e The production secrets and vinification method of this cuvée go back to the origins of the House of Billecart-Salmon and have been handed down for seven generations. Vinification in stainless steel and aged on lees for 3 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Billecart-Salmon was founded in 1818 when Nicolas François Billecart married Élisabeth Salmon and, with her brother Louis Salmon, launched their own Champagne house in Mareuil-sur-Aÿ. 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Known as the \"little rascal,\" Arneis is a small-berried, temperamental variety native to Piedmont, prone to erratic ripening and tricky fermentation — but at its best it produces vivid, complex peach, apricot and tangerine aromas with a rich texture reminiscent of Verdelho or Vermentino.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Pale straw colour. A clean peach strike on the fresh, persistent bouquet, layered with ripe pear, honeysuckle and almonds. Dominant peach and grapefruit flavours with a hint of apple and a good mineral kick. Dry and pleasant on the palate, fresh and balanced by crisp acidity, with good complexity and a lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are hand-picked and gently pressed, then fermented in temperature-regulated stainless steel vats for about 15 days at 18°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Cantine Ascheri Giacomo has farmed the Langhe since 1880. 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Lemon peel and grapefruit citrus on the nose, with hints of wild flowers and peach. Dominant lemon and grapefruit flavours on the palate, with soft layers of green apple, honeydew melon, almonds and minerals. Dry and pleasant, balanced by remarkable acidity, ending in a savoury finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are hand-picked and gently pressed, then fermented in temperature-regulated stainless steel vats for about 15 days at 18°C. The wine ages 4 months in stainless steel, followed by 2 further months in bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Cantine Ascheri Giacomo has farmed the Langhe since 1880. This white wine range is named for and dedicated to Matteo Ascheri's mother, Cristina — bottled in the same minimal-intervention style the family applies across its reds.\u003c\/p\u003e","brand":"Cantine Ascheri Giacomo","offers":[{"title":"Default Title","offer_id":39563376558178,"sku":"BBW-WINE-763","price":61.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Ascheri-Cristina.png?v=1740120341"},{"product_id":"donnafugata-bellassai","title":"Donnafugata Bell'Assai 2023","description":"\u003ch1\u003eDonnafugata Bell'Assai 2023\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\"Bell'Assai is a girl with personality who offers to the sweet Sicilian breeze the fruits of the vineyards and the scents of the countryside.\" — Stefano Vitale, the artist behind the label.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Frappato, one of Sicily's most ancient grape varieties, grown on 36 hectares of sandy, calcareous soil around Vittoria — in the island's southwest, where Frappato finds its greatest expression under the Vittoria DOC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Ruby red with violet reflections. A sweet-breeze bouquet of rose and violet florals over ripe raspberry and strawberry fruit. Fresh and fragrant, with soft tannins keeping aroma and flavour in easy harmony.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Vinified in stainless steel with 8–9 days of skin maceration at 24–25°C, then aged 4 months in tank and a further 3 months in bottle. Best enjoyed within 3–4 years of the vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Donnafugata was founded in 1983 by Giacomo Rallo, fourth generation of a family making Marsala since 1851, together with his wife Gabriella — pioneers of quality Sicilian viticulture at a time when Marsala was falling out of fashion. 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Black cherry, plum and raspberry lead the bouquet, laced with pink flowers and black pepper. Silky, well-integrated tannins make it flashy and round on the palate — juicy, refined, and dangerously easy to drink. Best paired with grilled meats, aged pecorino, or a simple tomato-based pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Vinified in stainless steel with 10 days of skin maceration at 25–28°C, keeping the wine’s fruit and florals vivid. Aged 8 months in tank plus at least 7 months in bottle before release, with an ageing potential of 4–5 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Donnafugata was founded in 1983 by Giacomo Rallo, fourth generation of a family making Marsala since 1851, together with his wife Gabriella — pioneers of quality Sicilian viticulture. 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Medium-bodied and gentle, offering juicy red fruit wrapped in velvety, vanilla-laced tannins that finish clean and refreshing. 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Low in alcohol and disarmingly fresh, with a cool, slate-like steeliness and a fine salinity keeping the fruit intensity in check. A wine built to drink in one easy breath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Long, steady fermentation in 100% stainless steel with no additions, roughly three weeks on skins before pressing and ageing, also in stainless. 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Peter's vineyard is located at 450 metres above sea level in the foothills of the Alps. These hills, a conglomerate of loam and chalk soils with a very well-suited climate, form the ideal basis for producing a Pinot Noir of the highest quality. Even in summer, cool winds from the glaciers help preserve the natural acidity of the grapes. In the Alto Adige, the best conditions for Pinot Noir begin at higher altitude, on mountain slopes with calcareous soils — and it seems to thrive when the vineyard is in shade for part of the day, exactly as found here. \u003cspan class=\"inline-flex\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e This velvety and elegant Pinot Noir offers flavours of forest raspberry and fresh red cherries. The cool, glacier-tempered climate of the site lends the wine a lifted, vibrant acidity alongside its signature softness — a Pinot Noir of real finesse for the price point. Best paired with red meats, lamb, fowl, and game. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e The grapes are de-stemmed first, then fermented at a constant temperature of 26–28°C for about seven days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below. 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Yeasty, baked-bread aromas lead, followed by brioche and a hint of citrus. Surprisingly full and rich for a Blanc de Blancs, with mouth-filling flavours of lees, baked bread, cashew and biscuit, finishing clean with a long aftertaste of yeast lees and brioche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Vinified in stainless steel to preserve Chardonnay’s precision and purity, true to the house’s terroir-driven style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Le Mesnil is the trading name of the Union des Propriétaires Récoltants, a growers’ cooperative founded in 1937 that today draws on roughly 600 growers farming 300 hectares — 100% of it now classified Grand Cru. For decades the cooperative has quietly supplied base wines to some of Champagne’s most prestigious houses, including Krug, Moët \u0026amp; Chandon, Veuve Clicquot and Taittinger, while also bottling its own cuvées under the Le Mesnil name since the 1950s.\u003c\/p\u003e","brand":"Champagne Le Mesnil","offers":[{"title":"Default Title","offer_id":40246593814626,"sku":"LM-1-NV-750","price":95.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/le-mesnil-BDB.png?v=1740120241"},{"product_id":"chaffey-bros-kontrapunkt-eden-valley-kerner","title":"Chaffey Bros \"Kontrapunkt\" Eden Valley Kerner 2016","description":"\u003ch1\u003eChaffey Bros “Kontrapunkt” Eden Valley Kerner 2016\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA little different and undeniably delightful — Australia's (and the Southern Hemisphere's) only 100% varietal Kerner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Kerner — a 1929 cross of Riesling and Vernatsch — from the Fechner Bros' vineyard in the Northern Eden Valley. Graeme and Michael Fechner brought cuttings to their vineyard in 2001 after a research trip to Germany; the vines grow through clay into limestone bedrock on an east-facing slope beside a limestone quarry, with a prevailing breeze keeping the site dry enough for a light-handed approach to disease control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Translucent pale yellow colour. Grapefruit, citrus rind, white peach and pear aromas with a herbaceous complexity. Light, clean and crisp, with surprising length and high acidity — bitter grapefruit zest, white stone fruit and chalky minerality closing in a honeyed finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Hand-picked, then whole-bunch pressed for gentle skin contact only. Fermented on gross solids in a temperature-controlled stainless steel fermenter, using a combination of indigenous and selected yeasts to protect delicate aromas. No fining or filtering, making it naturally vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Chaffey Bros Wine Co was founded in 2008 by Eden Valley-born Daniel Chaffey Hartwig, soon joined by brother-in-law Theo Engela. The name nods to the original Chaffey brothers — Canadian hydro engineers who arrived in Australia in 1886 and helped shape the country's early irrigation and wine industry. Barossa born and bred, Hartwig spent 11 years as a wine consultant to some of Australia's leading winemakers before striking out on his own, and today runs the winery with Engela, blending a shared passion for perfumery, history and innovative winemaking into low-yield Barossa and Eden Valley fruit.\u003c\/p\u003e","brand":"Chaffey Bros","offers":[{"title":"Default Title","offer_id":39563622252642,"sku":"BBW-WINE-543","price":43.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/ChaffeyBros-Dafte-Punkt.png?v=1740120163"},{"product_id":"chaffey-bros-dufte-punkt-aromatic-blend","title":"Chaffey Bros Düfte Punkt Aromatic Blend 2021","description":"\u003ch1\u003eChaffey Bros Düfte Punkt Aromatic Blend 2021\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eFunky, fun and ultra aromatic.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e A seamless single-vineyard blend of 39% Riesling, 38% Gewürztraminer and 24% Kerner, from the Fechner brothers' Eden Valley vineyard — unique for its spectacular aromatics and unusual varietal mix.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Striking lychee and Turkish delight aromas with a lingering powder-puff of florals. Light and fresh, with a candied tropical and citrus fruit character over a mineral backbone. The complex palate is quite dry, with a lively, refreshing acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Each variety is hand-picked and whole-bunch pressed separately. The Gewürztraminer is given 18 hours of skin contact prior to pressing. Cold-settled juice parcels are racked without fining before co-fermentation, to maximise complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Chaffey Bros Wine Co was founded in 2008 by Eden Valley-born Daniel Chaffey Hartwig, soon joined by brother-in-law Theo Engela. The name nods to the original Chaffey brothers — Canadian hydro engineers who arrived in Australia in 1886 and helped shape the country's early irrigation and wine industry. Barossa born and bred, Hartwig spent 11 years as a wine consultant to some of Australia's leading winemakers before striking out on his own, and today runs the winery with Engela, blending a shared passion for perfumery, history and innovative winemaking into low-yield Barossa and Eden Valley fruit.\u003c\/p\u003e","brand":"Chaffey Bros","offers":[{"title":"Default Title","offer_id":39563622285410,"sku":"BBW-WINE-542","price":47.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/CB-dufte-punkt.png?v=1740120162"},{"product_id":"shannon-sanctuary-peak-sauvignon-blanc-2020","title":"Shannon Sanctuary Peak Sauvignon Blanc 2022","description":"\u003ch1\u003eShannon Sanctuary Peak Sauvignon Blanc 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eFresh salad in a bottle — a Sauvignon Blanc built on Table Mountain sandstone and Elgin's clay-shale slopes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Sauvignon Blanc from Elgin, South Africa, sourced from low-yielding Table Mountain Sandstone soils for concentrated primary fruit character, blended with clay\/shale-grown fruit for riper flavours and broader structure. A portion is naturally fermented and matured on lees for added mouthfeel and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A lightly wooded Sauvignon Blanc with flavours of grapefruit, lime, green herbs, asparagus and a touch of capsicum in a mineral, flinty style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are chilled to 3°C, sorted on a conveyor, destemmed and crushed, with all early transfers of must and juice moved by gravity. Selected parcels undergo skin contact at 8°C to capture favourable flavours, before gentle pressing and 72 hours of settling at 2°C. Fermentation continues in stainless steel tanks at 12°C until dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Shannon Vineyards was established in 2000 by the Downes family, four decades into farming, on a 75-hectare Elgin Valley property James's father purchased in 1997. The Shannon name honours the family's Irish roots in County Cork; James returned from a career as a marine biologist in Scotland to help convert the farm, and today runs it alongside his brother Stuart, who leads marketing worldwide. The wines are made at Newton Johnson Family Vineyards by Nadia and Gordon Newton Johnson.\u003c\/p\u003e","brand":"Shannon Vineyards","offers":[{"title":"Default Title","offer_id":39563658756194,"sku":"BBW-WINE-457","price":42.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/shannon-sauv-blanc.png?v=1740120087"},{"product_id":"chateau-pajzos-t-furmint-2018","title":"Chateau Pajzos T Furmint 2022","description":"\u003ch1\u003eChâteau Pajzos T Furmint 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eTaste the grape behind Hungary's most famous sweet wine — made bone dry.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e A blend of 90% Furmint, 6% Hárslevelű and 4% Yellow Muscat from Tokaj, Hungary, where hot summers give way to autumns that stay pleasantly warm by day but turn cold and misty at night — ideal conditions for the grapes to ripen slowly on heat-retaining vineyard soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Pale yellow colour, with a scent recalling a dewy spring meadow — highly aromatic, with notes of ripe peach and pear on the nose. The palate is clean and fresh with rich stone and tropical fruit, finishing long and fruity with refreshing citrus acidity and a hint of creaminess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Harvested in two stages, in mid- and late September. Alcohol is kept low throughout vinification to preserve fresh fruit character, with the grapes fermenting for 6 months in stainless steel tanks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Château Pajzos was founded in 1992 by a group of French investors led by Bordeaux winemaker Jean-Michel Arcaute, whose wife owned Château Clinet, alongside the investment group C.F.G.V.T.. The estate — together with its sister winery, Château Megyer — became the first Hungarian producer to earn 100-point scores for two of its wines, helping revive Tokaj's reputation on the world stage. 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The vineyard has sandy soil, sits at 380–500 metres altitude with a southeast exposure, and is farmed on extremely steep, terraced pergola trellises. Nebbiolo from this French-speaking part of Italy tends to be more delicate and fragrant than its Piedmontese counterpart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Beautiful pale pink colour. Intense wild berry and rose petal bouquet. Fresh and mineral, light-bodied palate with a remarkable flintiness, offering savoury, ripe and tangy red fruit flavours of strawberry, red currant, cranberry and red cherry with a delicate bitter note at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Manually harvested, then given a short 12-hour maceration before fermenting without the skins at controlled temperature. Refined for 6 months in stainless steel tanks and a further 2 months in bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e La Kiuva is a growers' cooperative founded in 1975 in Arnad, in Italy's Valle d'Aosta, taking its name from the local dialect word for a sheaf of leaves gathered each autumn to feed livestock. Some 40 member-owners across seven surrounding villages farm around 60 acres of extremely steep, terraced pergola vineyards, producing roughly 100 tonnes of grapes a year from vines that would otherwise be too small and scattered to bottle individually.\u003c\/p\u003e","brand":"La Kiuva Societa Cooperativa","offers":[{"title":"Default Title","offer_id":39563670192226,"sku":"BBW-WINE-437","price":45.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/La-kiuvarose.png?v=1740120071"},{"product_id":"bodega-garzon-reserva-albarino","title":"Bodega Garzon Reserva-Albariño 2022","description":"\u003ch1\u003eBodega Garzón Reserva Albariño 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA superb coastal white that brings a layer of mineral salinity from the Atlantic Ocean.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Albariño from Garzón, Uruguay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Pale yellow colour with greenish reflections. A fruity aroma resembling peach, with balanced citric notes, honey and floral tones floating to the surface. Freshness and minerality shine through the mid-palate, with fresh acidity and a long, rounded aftertaste that closes on a crisp finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Ferments and matures for 3–6 months on fine lees in stainless steel tanks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Bodega Garzón is the vision of Argentine entrepreneur Alejandro Bulgheroni, who bought the once olive-covered land in 2007 on his advisors' suggestion after initially scouting it for a wind farm. Guided by consulting winemaker Alberto Antonini — the Tuscan enologist who first spotted the site's potential — Bulgheroni and his wife Bettina set out to build the most emblematic winery of modern Uruguayan viticulture, chasing wines of real terroir identity rather than imported style.\u003c\/p\u003e","brand":"Bodega Garzon","offers":[{"title":"Default Title","offer_id":39563693555810,"sku":"BBW-WINE-352","price":50.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/garzon-albarino-1.png?v=1740119990"},{"product_id":"bindi-sergardi-achille-igt-toscana-rosso","title":"Bindi Sergardi 'Achille' Toscana Rosso IGT 2024","description":"\u003ch1\u003eBindi Sergardi ‘Achille’ Toscana Rosso IGT 2024\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eDedicated to Achille Sergardi, who devoted his life and energy to the Republic of Siena at the end of the 1400s.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Sangiovese from the I Colli estate vineyards in the hilly Montagnola Senese, Tuscany, Italy, grown in rocky Montagnola and Alberese soils rich in the nutrients Sangiovese favours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Intense ruby red colour. An intense, fruity bouquet of ripe red fruit, cherry and a dollop of blackberry. Each sip is round, sweet and soft in the mouth, medium-bodied and dry with velvety tannins and lively acidity, carrying persistent red cherry and raspberry flavours alongside subtle vanilla, leather and tobacco. An inviting wine, delicious and easy to drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Ferments in stainless steel vats with roughly 15 days of maceration at a controlled 28°C. Shortly after malolactic fermentation, the wine refines in stainless steel tanks at Tenuta I Colli; in some years it takes a short passage through barrel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e The Bindi Sergardi family has been making wine in Siena since 1349, spanning 23 generations. The name itself was born when Giovanni Bindi, a decorated 15th-century military officer, married into the Sergardi family and passed the combined name to an adopted nephew; Achille Sergardi, the wine's namesake, served the Republic of Siena as Master of Customs Duties on Salt in the early 1500s. 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Wonderful balance and elegance meet a pleasurably crisp spiciness, with a delicious vein of acidity and a crisp, savoury mouthfeel that lingers generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Pressed with pneumatic presses and static decantation of the must, then fermented at a controlled 17–19°C with naturally selected yeasts. Refines on noble lees in steel for at least three months before a second, Italian-method (Charmat) fermentation at 15–17°C and cold stabilisation at -4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Adami was founded in 1920 when Abele Adami bought his first vineyard, Vigneto Giardino, in Santo Stefano di Valdobbiadene — a fresh start after the First World War for a family locally nicknamed 'I Casei.' In 1933 he presented the first single-vineyard Prosecco in Valdobbiadene's history, and the estate is now run by its fourth generation, continuing Abele's instinct for treating individual vineyard sites as worth bottling on their own.\u003c\/p\u003e","brand":"Adami","offers":[{"title":"Default Title","offer_id":39563753619554,"sku":"BBW-WINE-286","price":54.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Adami.png?v=1740119944"},{"product_id":"torre-dei-beati-cerasuolo-dabruzzo-organic-rosa-ae-doc","title":"Torre dei Beati Montepulciano Cerasuolo D'Abruzzo Organic 'Rose-Ae' DOC 2022","description":"\u003ch1\u003eTorre dei Beati Cerasuolo d'Abruzzo \"Rosa-ae\" DOC 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eNot your average rosé — a deeply hued, full-bodied Cerasuolo that drinks like a wine for all seasons, not just summer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Montepulciano, from a 13-hectare organic estate at 250–300 metres above sea level in Abruzzo, Central Italy, with several different vineyard orientations across the property. Soil type is clay-limestone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e The 2022 Rosa-ae is a wine of \"thoughtful lightness\" — not swinging for the fences but never merely bunting either. It reveals a wonderfully dense, bright red colour, with fragrant, complex notes of strawberries and roses, alongside hints of black cherry and minerals. On the palate it starts dry, grippy and aromatic, with an incredibly silky, crisp, light texture, finishing with mineral hints from the clay-and-limestone soils. The nose is full of sweet, floral aromas of cherry blossom, wild strawberry, and watermelon candy, while the palate takes those same notes and gives them a salty, almost flinty edge — bouncy and energetic, but cohesive. A heftier, weightier rosé, perfect for cooler weather as much as summer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Temperature-controlled fermentation in stainless steel at 15°C, after half the grapes undergo cold pre-maceration bleeding (saignée) and half are gently pressed as whole bunches, vinified like a white wine. This dual-method approach is the key to Rosa-ae's distinctive depth and structure compared to lighter, single-method rosés.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Winemaker Fausto Albanesi and his wife Adriana Galasso founded Torre dei Beati in 1999 on family vineyards inherited from Adriana's father, farming organically from the outset. Rosa-ae reflects Fausto's belief that Cerasuolo deserves to be taken as seriously as any red or white in Abruzzo — a rosé built with the same intent and cellar time as the estate's Montepulciano, rather than treated as a lesser, warm-weather afterthought.\u003c\/p\u003e","brand":"Torre dei Beati","offers":[{"title":"Default Title","offer_id":39563763875938,"sku":"BBW-WINE-261","price":53.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/torre-dei-beati-rosa-ae.png?v=1763097793"},{"product_id":"torre-dei-beati-pecorino-organic-giocheremo-con-i-fiori","title":"Torre dei Beati Pecorino Organic “Giocheremo Con I Fiori” DOC 2022","description":"\u003ch1\u003eTorre dei Beati Pecorino \"Giocheremo Con I Fiori\" Organic DOC 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\"We will play with the flowers\" — a playful name for one of Abruzzo's most elegant whites, made from a grape nearly lost to history.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Pecorino, from organic estate vineyards in the foothills of the Gran Sasso, in the heart of Abruzzo, Italy. The vineyards lie downstream of the Tavo torrent, where the soil is clayey-calcareous and rich in skeleton, with strong day-night temperature swings that heighten the grapes' aromatic profile. Recently recovered in this territory, Pecorino is a low-yield native variety of significant enological value.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A medium-bodied white characterised by floral and citrus notes and a soft, fresh, fragrant taste, enriched by expressive herbaceous and mineral tones, balanced by an acidic-savoury streak. It smells of elderflower and beeswax, with remarkable texture and the tart acidity typical of Pecorino on the palate. The nose is fine and elegant, with hints of pear and white flowers, rounded by honeyed notes and hints of medicinal herbs. On the palate it is soft, with an excellent balance between alcohol, acidity, and minerality. Rated 91pts by Vinous and 90pts by James Suckling. Ideal with risotto, gnocchi in cheese sauce, Adriatic fried fish, or medium-aged pecorino cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Obtained through repeated harvest pickings and traditional, non-intrusive vinification, aimed at expressing Pecorino's fundamental characteristics without excess. After fermentation in stainless steel tanks at controlled temperature, the wine ages in steel before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Fausto Albanesi and Adriana Galasso founded Torre dei Beati in 1999 on vineyards inherited from Adriana's father, and have farmed organically ever since. Pecorino very nearly disappeared from Abruzzo before growers like Fausto recovered near-forgotten plantings in the Gran Sasso foothills — this bottling, playfully named \"we will play with the flowers,\" is his case for why the grape deserves a permanent place back in the region's cellars.\u003c\/p\u003e","brand":"Torre dei Beati","offers":[{"title":"Default Title","offer_id":39563764662370,"sku":"BBW-WINE-260","price":53.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/torre-dei-beati-pecorino.png?v=1781862252"},{"product_id":"catherine-marshall-riesling","title":"Catherine Marshall Riesling 2023","description":"\u003ch1\u003eCatherine Marshall Riesling 2023\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA Cape take on Mosel-style Riesling, grown in the one Western Cape valley cold enough to pull it off.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Riesling, sourced from two vineyards in the Elgin Valley, South Africa. Riesling is famously suited to cold climates, sometimes called an \"Eskimo\" variety, and Elgin's cool daytime climate and cold growing-season nights make it one of the few Cape sites able to produce a genuine version of Germany's famous Mosel style. One vineyard sits on a south-east facing slope in the Kogelberg Biosphere, rich in plant diversity beyond the vines; the other lies higher, on a western slope close to the Groenlandberg spur of the Hottentots Holland range that encircles the valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A characterful, fresh white wine with a sparkling green-yellow colour and tight tears in the glass. Exotic, fresh and over-ripe at once on the nose, with pineapple, flint stone and citrus tones. Characterful yet refreshing on the palate, with plenty of minerality in the texture and an almost-sweet mouth aroma carrying through a remarkably long finish. A stunning aperitif, and an all-rounder for receptions and cocktail parties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Clusters are handpicked at 19.8° Balling into lug baskets and hand-sorted. After pressing, the must settles for two days and is decanted off the solids before inoculation with a commercial yeast strain suited to the variety. The wine ferments cold at 14°C for 26 days, until it reaches the residual sugar needed to balance the acidity, then is fined and lightly filtered before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Cathy Marshall trained at Elsenburg College and worked vintages in California, Oregon and Burgundy before founding what was then called the Barefoot Wine Company in 1997 — one of the first true boutique micro-wineries in the Western Cape, inspired, as the story goes, by three barrels of excellent Syrah made after a post-harvest foot-crushing celebration. In 2007 she moved to sourcing exclusively from the cool climate of Elgin and renamed the label after herself, becoming the first woman in South Africa to release an eponymous range and helping formalise the country's low-tech, hands-on \"garagiste\" winemaking movement.\u003c\/p\u003e","brand":"Catherine Marshall","offers":[{"title":"Default Title","offer_id":39563807850594,"sku":"BBW-WINE-166","price":43.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Cathering-Marshall-Riesling.png?v=1740119815"},{"product_id":"catherine-marshall-sauvignon-blanc","title":"Catherine Marshall Sauvignon Blanc 2023","description":"\u003ch1\u003eCatherine Marshall Sauvignon Blanc 2023\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eElgin's cool maritime climate lets the grapes hang longer, building flavour without losing acidity.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Sauvignon Blanc, from south-east facing vineyards on Table Mountain Sandstone and Bokkeveld Shale in the Elgin Valley, South Africa. Cool maritime conditions ensure freshness and classic varietal definition, while upright, vigorous leaf canopies are carefully maintained to maximise the fruit-to-leaf ratio critical for balanced, intense flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine and blackcurrant flesh, with a long, pure line of pink grapefruit on the finish. In its youth the wine is fresh and zesty with a broad mineral-textured base that, over time, settles into a flinty, wet-limestone character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are hand-harvested, and after pressing the must is settled before fermentation with a commercial yeast strain suited to Sauvignon Blanc, held at 14°C. The wine rests on gross lees for four months, stirred periodically to build mid-palate richness, with a 12% cask-fermented Semillon fraction blended in to broaden the mid-palate. Light fining and filtration precede bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Cathy Marshall trained at Elsenburg College and worked vintages in California, Oregon and Burgundy before founding what was then called the Barefoot Wine Company in 1997 — one of the first true boutique micro-wineries in the Western Cape. In 2007 she moved to sourcing exclusively from the cool climate of Elgin and renamed the label after herself, becoming the first woman in South Africa to release an eponymous range.\u003c\/p\u003e","brand":"Catherine Marshall","offers":[{"title":"Default Title","offer_id":39563815682146,"sku":"BBW-WINE-119","price":46.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Catherine-Marshall-Sauvignon-Blanc.png?v=1740119784"},{"product_id":"rive-di-san-pietro-di-barbozza-valdobbiadene-prosecco-superiore-nv","title":"Val d'Oca Valdobbiadene Prosecco Superiore Rive di San Pietro di Barbozza NV","description":"\u003ch1\u003eVal d'Oca Valdobbiadene Prosecco Superiore Rive di San Pietro di Barbozza NV\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA steep single-hillside Prosecco from a cooperative that women helped build, because steep slopes were once a daughter's inheritance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Glera, hand-harvested from the steep hillside plot of San Pietro di Barbozza within Valdobbiadene, Veneto, Italy. The sub-appellation \"Rive\" marks a Prosecco made from grapes of this single, specific town rather than a wider blend, letting the wine speak for one small stretch of hillside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A brilliant straw yellow colour with elegant notes of floral bouquet, apple and acacia, lifted by hints of tropical fruit. The dry palate is full of fruit with a long, persistent finish, embodying the character of the soil in this corner of Valdobbiadene.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are hand-harvested from the steep rive slopes, where mechanisation is impractical, then vinified into a dry Prosecco Superiore in keeping with the region's traditional tank-fermented style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Val d'Oca traces back to the Cantina Produttori di Valdobbiadene, founded in 1952 by 129 farmers rebuilding their land and community in post-war Italy. Twenty-nine of those founders were women — at the time, it was the steep, hard-to-work \"rive\" plots like San Pietro di Barbozza that were passed down to daughters, while the easier flatland went to sons. The cooperative has since grown to around 600 members farming just over 1,000 hectares, with the Val d'Oca brand itself launched in 1990.\u003c\/p\u003e","brand":"Val D'Oca","offers":[{"title":"Default Title","offer_id":39563820826722,"sku":"BBW-WINE-088","price":42.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/ValDOca-Prosecco.png?v=1754274041"},{"product_id":"benjamin-bridge-nova-7","title":"Benjamin Bridge Nova 7 2018","description":"\u003ch1\u003eBenjamin Bridge Nova 7 2018\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eNamed for the Bay of Fundy tides that cool these vines, and for the winery's very first vintage in 2007.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e A blend of Muscat, Geisenheim and Ortega grown along the Bay of Fundy in the Gaspereau Valley, Nova Scotia, Canada, where the region's powerful tides moderate the growing season in a climate strikingly similar to Champagne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Crisp, aromatic, with a signature bright acidity. A nose of freshly blooming orchids interlaces with papaya and starfruit. Soft and subtly effervescent on the palate, with vibrant key lime, starfruit and honeydew melon flavours closing on a clean hit of minerality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Made with an enduring commitment to low-intervention practices: sustainably farmed fruit, no sulphites at harvest, 100% wild fermentation with yeasts indigenous to the vineyard, and only natural sugars. The wine is hand-crafted using the Charmat method at very low fermentation temperatures, preserving its delicate bubbles until bottling for a gentle, natural fizz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker:\u003c\/strong\u003e Benjamin Bridge was founded in 1999 by lawyers Gerry McConnell and the late Dara Gordon, who shared a passion for building a sustainable rural Nova Scotia after watching the Gaspereau Valley's first vineyards take root. The winery sits in the valley's heart on the Bay of Fundy, where the tides temper a climate the family found remarkably close to Champagne's. Today, Gerry and Dara's twin daughters Ashley and Devon McConnell-Gordon lead the winery alongside head winemaker Jean-Benoit Deslauriers.\u003c\/p\u003e","brand":"Benjamin Bridge","offers":[{"title":"Default Title","offer_id":39563831476322,"sku":"BBW-WINE-037","price":47.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/products\/Benjamin-Bridge-Nova-7.png?v=1740119718"},{"product_id":"bodega-garzon-estate-viognier","title":"Bodega Garzon Estate Viognier de Corte 2022","description":"\u003ch1\u003eBodega Garzon Estate Viognier de Corte 2022\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eAn Argentine oil billionaire's wind-farm land turned out to be some of Uruguay's best vineyard granite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape Varietals \u0026amp; Region:\u003c\/strong\u003e 100% Viognier, from Bodega Garzón's estate vineyards near Punta del Este and José Ignacio, Uruguay, just eleven miles from the Atlantic Ocean. Over 1,000 small vineyard blocks cover the hillside slopes, benefiting from varying microclimates and intense canopy management for maximum sun exposure, on decomposed granite soils prized for their drainage and minerality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A bouquet of ripe white peach, melon and honeysuckle opens the wine. The elegant palate carries firm acidity and a creamy mouthfeel, with fresh peach, dried apricot and melon flavours cut by a steely, refreshing minerality through an intense finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking Process:\u003c\/strong\u003e Grapes are hand-harvested, then fermented in temperature-controlled stainless steel tanks at 17°C for two weeks. 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With their old vines and highland terroirs, Valdesil has become a gold-standard source of Godello. The fruit for this wine comes from a massale selection of vines propagated from the oldest Godello in the world: 130+ year old vines of the Pedrouzos vineyard. The estate's younger vineyards spread across the slate-ridden Valdeorras villages of Rubiá, A Rúa, Larouco, Petín and O Bolo. The steep vineyards rise to 500 metres above sea level and experience an Atlantic climate with continental influence, sheltered from rain by surrounding mountains.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e A pure and mineral-driven expression. Crystalline light straw colour. The bouquet opens with invigorating notes of nectarine, white flowers and straw. 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