OUR FINAL TASTING IN DOWNTOWN BK! This Thursday 07.07 6pm-8pm

Come for a Splash of Vino
Last Downtown BK Free Wine Taste
292 Livingston St. Off Bond St.
Near @acehotelbrooklyn
July 7th, 2022
Some Bubbles from Pureté de Silex Crémant de Loire Brut, Domaine La Mongenstine "Bob Singlar" & Lip Smacking chilled light summer Vin and a taste of Italy - Valpolicella Classico Superiore from Monte dall Ora Camporenzo 2017

Clos de la Broderie Pureté de Silex Crémant de Loire Brut [NV]
Winemaker Vincent believes biodynamic farming allows true discovery of the unique flavors of the fruit, and his wines carry Demeter, Ecocert and Biodyvin certifications. His crémants — like this “Purete de Silex” blend of mostly Chein Blanc and Chardonnay — are light, fresh and elegant. Aromas of white flowers, yellow apple, melon, and candied orange peel.

Domaine La Mongenstine "Bob Singlar" Vin Rouge 2021
A curious name for a curious bottle of wine, ‘Bob Singlar’ is a blend of Merlot, Marselan, and Pinot Noir with a dash of Roussanne. A true vin de soif, this buoyant blend represents the newest development at Mongestine. Organic fruit, native yeasts ferments, no oak aging, and low sulfur (10ppm at bottling) make this the perfect red to chill and drink with abandon.

Valpolicella Classico Superiore from Monte dall Ora Camporenzo 2017

50% Corvina/30% Corvinone/20% Rondinella.
Medium bodied, nose of cherries, huckleberry, cedar, violets, herbs, mint - palate has more red fruit (strawberry) with hints of tea and spice.
Monte Dall’Ora’s Camporenzo vineyard is a few kilometers from the home vineyard and is similar in its hilliness and its crumbly limestone soils. The vines of traditional Valpolicella varieties were planted in 2008, trained on wires in guyot rather than in pergola for greater concentration in this cru
Superiore bottling. The farming is biodynamic and the harvest is by hand into small bins in October, later than for the rest of the Monte Dall’Ora line-up.
The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks (from which the short-fermentation-and-maceration. Saseti wine has been removed). Maceration lasts 7-8 days with periodic manual punch-downs. The
wine is aged for about 6 months in tank and then 6 months in old 25-hectoliter oak botti. The wine is bottled without filtration and with a small amount of sulfur. Production is around 9000 bottles.