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Movia Puro Brut Slovenia 2001

Winemaker's Notes:

Wine Tasting Notes Rather than following the tradition of the Champagne method, Ales Kristancic reinterpreted sparkling wine in Puro. The base wine is mostly ribolla with similar portions of chardonnay and pinot noir; he kicks over the second fermentation in bottle by adding unfermented must from the new harvest and a starter of indigenous yeast. Its shipped undisgorged; plan to stand the bottle upside down a day before serving to let all the sediment collect in the neck, then chill before opening it in a basin of water. The sediment explodes from the bottle, leaving a relatively clear liquid in stasis with the water until you turn the bottle right side up, ready to pour. The wine is pale gold, its clarity dependent on your disgorging skills. More substantial than fine champagne and no less elegant, this is as umami in flavor as it is fruity. Notes of brioche, of mushrooms and lees, of grilled pineapple and baked pear come first. Then, with air, the spice and strawberry scents of pinot noir grow more apparent. Serve this with meaty grilled fish or grilled lobster.

Region: Slovenia

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  • 2001

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Winery: Movia
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Movia:
Movia wine estate has been in the Kristančič family since 1820. The main part of the business is based out of Ceglo, with vineyards straddling the territory between Slovenia (ZGP Brda) and Italy (DOC Collio). For this reason, Movia wines use grapes and techniques sourced from both countries, reflecting the best of their terroir and traditions. Their younger wines are found in the Vila Marija... Read more
Movia wine estate has been in the Kristančič family since 1820. The main part of the business is based out of Ceglo, with vineyards straddling the territory between Slovenia (ZGP Brda) and Italy (DOC Collio). For this reason, Movia wines use grapes and techniques sourced from both countries, reflecting the best of their terroir and traditions. Their younger wines are found in the Vila Marija range, while older wines are found in the black label Movia range, which also includes dessert styles. In addition, they produce sparkling wines and grappa.  Read less

Wine Tasting Notes Rather than following the tradition of the Champagne method, Ales Kristancic reinterpreted sparkling wine in Puro. The base wine is mostly ribolla with similar portions of chardonnay and pinot noir; he kicks over the second fermentation in bottle by adding unfermented must from the new harvest and a starter of indigenous yeast. Its shipped undisgorged; plan to stand the bottle upside down a day before serving to let all the sediment collect in the neck, then chill before opening it in a basin of water. The sediment explodes from the bottle, leaving a relatively clear liquid in stasis with the water until you turn the bottle right side up, ready to pour. The wine is pale gold, its clarity dependent on your disgorging skills. More substantial than fine champagne and no less elegant, this is as umami in flavor as it is fruity. Notes of brioche, of mushrooms and lees, of grilled pineapple and baked pear come first. Then, with air, the spice and strawberry scents of pinot noir grow more apparent. Serve this with meaty grilled fish or grilled lobster.

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