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2013 JUSTWITHSERVICES


To ensure you get the most of your stay with us, JW villas rental is enriched by a host of other services, such as airport transfers and chauffeur driving service, day trips and tours, in- villa cooks, yacht and helicopter chartering, private tour guides, personalized itineraries, vineyard visits and wine tastings, hands-on cooking lessons, catering for special events, music and entertainment, and many others. All services are organized by our team who will ensure your experience of Sicily is memorable. Please, find here the list of services and activities that you can book with us.


CARS&TRANSFERS


CARS&TRANSFERS TRANSFERS

AIRPORT&CITYTRANSFERS

Transfer Catania Fontanarossa Airport - Taormina

CAR ONE WAY

Transfer Catania Alcantara Area

Fontanarossa

Airport

-

CAR ONE WAY

Transfer Giardini Naxos/Taormina beach Taormina centre

CAR

Transfer Alcantara Area - Taormina centre

CAR

ONE WAY

ONE WAY

1-3 PERSONS €90

1-3 PERSONS €100

1-3 PERSONS €17

1-3 PERSONS €35-€50

MINIVAN ONE WAY

MINIVAN ONE WAY

MINIVAN ONE WAY

MINIVAN ONE WAY

4-8 PERSONS €135

4-8 PERSONS €145

4-8 PERSONS €28

4-8 PERSONS €45-€60


CARS&TRANSFERS VEHICLES

THE E-CLASS

THE VITO

THE VIANO


YACHTSCHARTER


YACHTSCHARTER

SAILING BOATS

SUN ODISSEY 40 Year 2004 - Builder: Jeanneau Length: 12.20 m - Width: 3,95 m Engine: Yanmar 56hp 3 cabins - 2 Bathrooms Air conditioning Capacity 8 persons

DEPARTURE PORT

RIPOSTO

HALF DAY TAORMINA

NO

HALF DAY ACITREZZA

NO

FULL DAY TAORMINA

€1.200

FULL DAY ACITREZZA

€1.200

FULL DAY TAORMINA ACITREZZA

NO

FULL DAY EOLIE

NO

STROMBOLI BY NIGHT

NO

DINNER ON BOARD

ON REQUEST

SUN ODISSEY 42 Year 2008 - Shipyard: Jeanneau Length: 13.34 m - Width: 4.19 m Yanmar 54 hp 3 cabins - 2 Bathrooms Air conditioning Capacity 8 person

DEPARTURE PORT

RIPOSTO

HALF DAY TAORMINA

NO

HALF DAY ACITREZZA

NO

FULL DAY TAORMINA

€1.200

FULL DAY ACITREZZA

€1.200

FULL DAY TAORMINA ACITREZZA

NO

FULL DAY EOLIE

NO

STROMBOLI BY NIGHT

NO

DINNER ON BOARD

ON REQUEST

VISMARA 52 Factory: Vismara 52 Year 2007 Length: 16,00mt Cruise speed 6 knots Cabins 3 + Toilets 2 Capacity: 10 pax

DEPARTURE PORT

CATANIA

HALF DAY TAORMINA

NO

HALF DAY ACITREZZA

NO

FULL DAY TAORMINA

€1.300

FULL DAY ACITREZZA

€1.300

FULL DAY TAORMINA ACITREZZA

NO

FULL DAY EOLIE

NO

STROMBOLI BY NIGHT

NO

DINNER ON BOARD

ON REQUEST


YACHTSCHARTER

MOTOR YACHTS

ANTARES 42 Year 2009 - Shipyard Beneteau Length 12.00 m - Width 4.00 Engines Volvo 2x225 Hp diesel Approved for 8 people Cabin + Toilet Air Conditioning Professional fishing equipment

DEPARTURE PORT

RIPOSTO

HALF DAY TAORMINA

€900

HALF DAY ACITREZZA

€900

FULL DAY TAORMINA

€1.350

FULL DAY ACITREZZA

€1.850

FULL DAY TAORMINA ACITREZZA

€1.850

FULL DAY EOLIE

NO

STROMBOLI BY NIGHT

NO

DINNER ON BOARD

NO

GOMMONE BWA 7mt Year 2010 - Shipyard BWA Capacity 8 person Engine Suzuki 250Hp Sunshade

DEPARTURE PORT

RIPOSTO

HALF DAY TAORMINA

€500

HALF DAY ACITREZZA

NO

FULL DAY TAORMINA

NO

FULL DAY ACITREZZA

NO

FULL DAY TAORMINA ACITREZZA

NO

FULL DAY EOLIE

NO

STROMBOLI BY NIGHT

NO

DINNER ON BOARD

NO


HELICOPTERTOURS


JUSTWITHSKIES

HELICOPTER TOURS

Top Etna Volcano and Greek Theatre of Taormina. Time 45 minutes.

Only Top Etna departing from “Golf il Picciolo Linguaglossa”

5-6 PERSONS €1.800

5-6 PERSONS €1.210

Only Top Etna departing from Fiumefreddo

5-6 PERSONS €1.330


JUSTWITHSKIES

HELICOPTER TOURS

SYRACUSE Departure Taormina: Siracusa - wait for the lunch and visit of the archeological sites. Lunch at “Faraone”, the best restaurant in Syracuse, Taormina.

5-6 PERSONS €3.000

Time of flight: 1h 15m

RAGUSA Departure Taormina: Ragusa - wait for the lunch in one of the best restaurant of the city, Taormina. Time of flight: 1h 30m

5-6 PERSONS €3.700


JUSTWITHSKIES

HELICOPTER TOURS

VALLEDEITEMPLI Departure Taormina: Agrigento – wait for the lunch and visit of Valle dei Templi - lunch in typical sicilian restaurant Taormina. Time of flight: 2hours

5-6 PERSONS €4.600


JUSTWITHSKIES

HELICOPTER TOURS

AEOLIANISLANDS Departure Taormina: Top Etna at 3.500 mt., Greek Theatre of Taormina and Tindari, crater volcan of Vulcano island, Faraglioni of Lipari, Panarea, Ginostra and top Stromboli. Stop in Panarea, wait for the lunch (time available), Taormina.

5-6 PERSONS €4.400

Time of flight: 1h 50m - 2hours

AROUNDSICILY Departure Taormina: Top Etna at 3.500 mt., Greek Theatre and basilica af Tindari, crater volcano in Vulcano island, faraglioni of Lipari, Ginostra and Stromboli . Greek Theatre of Segesta, "Saline” of Trapani, Corleone. Landing in Panarea or other place for lunch and APT Palermo (refuel) Time of flight: 4hours

5-6 PERSONS €9.300


IN-VILLA COOK


IN-VILLA COOK

MENUS

Platter of cheese with different seasonings and jams in combination Cured meats made with Pork of Nebrodi Taste of bread and extra virgin olive oils â‚Ź 35.00


IN-VILLA COOK

MENUS

Taste of raw fish (oysters, prawns, shrimps...) Cooked and smoked fish Bread, oil and croutons â‚Ź 45.00


IN-VILLA COOK

MENUS

Ragusano cheese and cherry tomatoes jam Typical Sicilian Caponata Handmade “Maccheroni alla Norma” Meatballs wrapped in lemon leaves & potato with rosemary Cannoli with ricotta

€ 65.00


IN-VILLA COOK

MENUS

Cauliflower with anchovy oil and cuttlefish ink reduction Sicilian Parmigiana Rice timbale with wild fennel and mozzarella Angus entrecĂ´te tagliata and cooked field vegetables Drop of pistachio and almonds â‚Ź 70.00


IN-VILLA COOK

MENUS

Sicilian red shrimps with basil oil Fried Mixed Seafood Bucatini alla Palermitana Codfish Messinese way Lemon cake â‚Ź 90.00


IN-VILLA COOK

MENUS

Oyster with black pepper and lemon Red tuna with Tropea onion and mint Risotto with crab meat and parsley cream Yellow Potato-Crusted fresh seabass and Maldon sea salt Berry Pie and vanilla ice cream â‚Ź 100.00


WINECELLAR


WINECELLAR

WHITE WINES

ETNA BIANCO Classification: DOC Etna bianco Variety: predominantly carricante with a small percentage of catarratto Number of bottles: 12.000 Place of production: Castiglione di Sicilia Name of vineyard: Ianazzo Altitude: 700 Yield per hectare: 90 quintals System of cultivation: pruned cordon Vine density: 5700 plants per hectare Vinification: controlled temperature fermentation at 17째C. Maceration: cold pressing for 24 hours Ageing: yeast in steel Filtration: filter cartridge Alcohol: 13째 PH: 3.21 Total acidity: 6,5 g/l Type of soil: lavic-alluvial Time of harvest: last week in October


WINECELLAR

WHITE WINES

BARBAZZALE BIANCO Classification: DOC Sicilia Variety: Inzolia,Viogner Number of bottles: 80,000 Place of Production: Castiglione di Sicilia Name of vineyard: Iannazzo Altitude: 700 Yield per hectare: 120 quintals System of cultivation: pruned cordon Vine density: 5700 plants per hectare Vinification: Temperature controlled fermentation at 17째C. Maceration: cold for 24 hours Ageing: yeast in steel Filtration: filter cartridge Alcohol: 13째 PH: 3,32 Total acidity: 6,2 g/Lt Type of soil: lavic-alluvial Time of harvest: first week of September


WINECELLAR

RED WINES

ETNA ROSSO Classification: DOC Etna rosso Variety: 90% Nerello Mascalese 10% Nerello Cappuccio Number of bottles:12,000 Place of production:Castiglione di Sicilia Name of vineyard: Solicchiata Altitude: 700 Yield per hectare: 60 quintals System of cultivation: pruned cordon Vine density: 5,700 plants per hectare Vinification: in steel at controlled temperature 26-28째 C Maceration: with skins for about 16-18 days Fermentation: controlled temperature 26-28 째C Ageing: 9 months in 50% large vats, 50% medium toasted French oak barriques (30% new). After 18 months in bottle Alcohol: 13,5째 PH: 3,54 Total acidity: 5,6 g/Lt Type of soil: lavic Time of harvest: third week in October


WINECELLAR

RED WINES

BARBAZZALE ROSSO Classification: DOC Etna rosso Variety: 80% Nerello Mascalese 20% Nerello Cappuccio Number of bottles: 120.000 Place of production: Castiglione di Sicilia Name of vineyard: Aurora Altitude: 700 Yield per hectare: 90 quintals System of cultivation: pruned cordon Vine density: 5700 plants per hectare Vinification: in steel at controlled temperature 22-24 째C Maceration: with skins for about 10-12 days Ageing: 70% in steel, 30% in barrique Alcohol: 13,5째 PH: 3,60 Total acidity: 5,2 g/Lt Type of soil: predominantly lavic Time of harvest: first week of October


WINECELLAR

RED WINES

FATAGIONE 2009 Classification: IGT Sicilia Variety: 85% Nerello Mascalese 15% international varieties Number of bottles: 30,000 Place of production: Castiglione di Sicilia Name of vineyard: Aurora Altitude: 700 Yield per hectare: 80 quintals System of cultivation: pruned cordon Vine density: 5,700 plants per hectare Vinification: in steel at controlled temperature 24-26 째 C Maceration: with skins for about 12 days Ageing: 12 months in medium-high toasted French oak barriques (40% new). After, 12 months in bottle Alcohol: 13,5째 PH: 3,63 Total acidity: 5 g/Lt Type of soil: lavic Time of harvest: second week of October


WINECELLAR

RED WINES

GRAMMONTE Classification: IGT Sicilia Variety: Merlot Number of bottles: 15,000 Place of production: Castiglione di Sicilia Name of vineyard: Sopra Cantina Altitude: 700 Yield per hectare: 60 quintals System of cultivation: pruned cordon Vine density: 5,700 plants per hectare Vinification: in steel at controlled temperature 26-28 째 C Maceration: with skins for about 16-18 days Ageing: 12 months in medium high toasted French oak barriques (40% new). After, 12 months in bottle Alcohol: 14째 PH: 3,47 Total acidity: 5,8 g/l Type of soil: lavic-alluvial Time of harvest: first week in September


WINECELLAR

RED WINES

L’ARDENZA Classification: IGT Sicilia Variety: Mondeuse Number of bottles:13,000 Place production: Castiglione di Sicilia Name of vineyard: Sotto Cantina Altitude: 700 Yield per hectare:75 quintals System of cultivation: pruned cordon Vine density: 5,700 plants per hectare Vinification: in steel at controlled temperature 26-28° C Maceration: with skins for about 18-20 days Ageing: 12 months in medium high toasted French oak barriques (40%new). After, 12 months in bottles Alcohol: 13° PH: 3.67 Total acidity: 5,3 g/l Type of soil: lavic Time of harvest: second week in September


WINECELLAR

RED WINES

SOLE DI SESTA Classification: IGT Sicilia Variety: Syrah Number of bottles: 15.000 Place of production: Castiglione di Sicilia Name of vineyard: Sotto Cantina Altitude: 700 Yield per hectare: 60 quintals System of cultivation: pruned cordon Vine density: 5,700 plants per hectare Vinification: in steel at controlled temperature 26-28 째 C Maceration: with skins for about 16-18 days Ageing: 12 months in medium high toasted French oak barriques (35% new). After 18 months in bottle Alcohol: 13,5째 PH: 3,67 Total acidity: 5,3 g/Lt Type of soil: lavic Time of harvest: last week of September


WINECELLAR

WHITE WINES

A’ PUDDARA The wine : A’ Puddara Denomination: Etna Doc Varietal: 100% carricante Oenologist : Federico Curtaz Agronomist: Federico Curtaz Tasting notes Colour: straw yellow with green nuances Nose: sharp and outlined aromas; flint and aromatic herbs. Taste: Light entry in the mouth with intense ripe fruits and a good acidity.

Characteristics of production land Production area: Santa Maria di Licodia Area under vine: 1 ha Year of Vineyard planting: 1970 Exposure: south Altitude: 900 s.l.m. Type of soil: dark an sandy with skeleton grain and volcanic hash, typical of the Etna lava flows. Vine densiy: 6,000 plants

Vinification and ageing

Training system: alberello

Crushing:

Harvest :

soft, after a careful selection

October

of grapes in the vineyards and

Yield per ha:

in the cellar.

70 ql./ha

Fermentation:

Harvest technique:

in oak barrels

by hand, using perforated crates.


WINECELLAR

WHITE WINES

NAKONE The wine : Nakone Denomination: Sicilia i.g.t. Varietal: chardonnay Oenologist : Federico Curtaz Agronomist: Federico Curtaz Tasting notes Colour: straw yellow with green nuances Nose: delicate, elegant, fruity Taste: pleasantly fresh, salty and harmonious

Vinification and ageing Crushing: soft in stainless steel at controlled temperature Fermentation temperature: 12째-14째C. Yearly average production: 15,000 bottles

Characteristics of production land Production area: comune di Calatafimi-Segesta Area under vine: 5 hectares Year of vineyards planting: 2000 Exposure: north-west Altitude above the sea level: mt. 600-700 (1330-1400 feet) Type of soil: medium texture, calcareous Vine density: 5,000 plants per hectare/ 2,000 plants per acre Training system: controspalliera Harvest: half August Yield per hectare: 70 q./ha Harvest technique: by hands using perforated crates


WINECELLAR

RED WINES

ERO The wine : Ero Denomination: Sicilia i.g.t. Varietal: Nero d’Avola, monovarietal Oenologist : Federico Curtaz

Characteristics of production land

Agronomist: Federico Curtaz

Production area: comune di Noto, Val di Noto Area under vine: 3 hectares

Tasting notes Colour: intense purplish red Nose: morello cherry, blackberry, red fruits Taste: good acidity with measured tannins and rich and complex aromas. The wine has a good acidity, measured tannins, fresh with a nice persistence in the mouth

Year of vineyards planting: 1970 and 1998 Exposure: south-west Altitude above the sea level: m 50 (165 feet) Type of soil: clay loam with spread “vulcaniti”, a peculiar geological anomaly Vine density:

Crushing: soft

8,000 plants per hectare Training system: head-trained, planted at 1.15 x 1.15

in stainless steel at controlled temperature

Harvest: September

Vinification and ageing

Time of maceration on the skins: 48/72 hours Malolactic fermentation: spontaneous in stainless steel

Yield per hectare: 70 q./ha Harvest technique: by hands using perforated crates


WINECELLAR

RED WINES

ERSE The wine : Erse Denomination: Etna Rosso d.o.c. Varietal: Nerello Mascalese, Nerello Cappuccio Oenologist : Federico Curtaz Agronomist: Federico Curtaz Tasting notes Colour: light ruby Nose: fruity with intense spicy nuances, typical of the varietal Taste: strong and austere tannins. The wine is enveloping and immediate. Erse is a simple, elegant and infinitely ‘feminine’ wine Vinification and ageing Crushing: soft in stainless steel at controlled temperature Time of maceration on the skins: 5/6 days Malolactic fermentation: spontaneous Yearly average production: 15,000/ 20,000 bottles

Characteristics of production land Production area: Contrada Rovittello, Etna Area under vine: 6 hectares Year of vineyards planting: from 1920 to 1950 Exposure: north-east Altitude above the sea level: mt. 670 (about 1400 feet) Type of soil: dark and sandy with skeleton grain and volcanic hash, typical of the Etna lava flows Vine density: 8,000 plants per hectare/ 3,200 plants per acre The Fessina vineyards are surrounded by two semicircular sciare (screes), which embrace them, like a mother. They are made of lava flows of the past, which followed one after the other since 500.000 years Training system: head-trained, planted at 1.15 x 1.15 Harvest: October Harvest technique: by hands using perforated crates Yield per hectare: 80 q./ha


WINECELLAR

RED WINES

LANEO The wine : Laneo Denomination: IGT Sicilia Varietal: 100% nerello cappuccio Oenologist : Federico Curtaz Agronomist: Federico Curtaz Tasting notes Colour: deep garnet red Nose: dominated by spices,pepper, cinnamon and clove. Taste: ripe berries. It has soft tannins and an intense acidity, with a long final. Vinification and ageing Crushing: soft, after a careful selection of grapes in the vineyards and in the cellar. Fermentation: in stainless steel at controlled temperature Time of maceration on the skins: 2/4days Malolactic Fermentation: spontaneous

Characteristics of production land Production area: S. Maria di Licodia Area under vine: 6 hectares Exposure: south Altitude: 900 a s.l.m. Type of soil: dark an sandy with skeleton grain and volcanic hash, typical of the Etna lava flows. Vine densiy: 6,000 plants Training system: alberello Harvest : October Yield per ha: 70 ql./ha Harvest technique: by hand, using perforated crates. Yearly average production: 2,000/4,000 bottles


WINECELLAR

RED WINES

IL MUSMECI The wine : il Musmeci Denomination: Etna Rosso d.o.c. Varietal: Nerello Mascalese, Nerello cappuccio Oenologist : Federico Curtaz

Area under vine: 6 hectares Year of vineyards planting: 1920 to 1950

Agronomist: Federico Curtaz

Exposure: north-est

Tasting notes

Altitude above the sea level: mt.670 (about 1400 feet)

Colour: dark ruby Nose: evolved aromas with intense spicy nuances, typical of Nerello Mascalese Taste: strong and austere tannins. The wine is round, heady with hints of wood Vinification and ageing Crushing: soft Fermentation: in stainless steel at controlled temperature Time of maceration on the skins: 8/10 days Malolactic Fermentation:

Characteristics of production land Production area: contrada Rovittello, Etna

spontaneous

Evolution: 15 months in steel and wood (hl 36 large barrel and tonneaux)

Type of soil: dark an sandy with skeleton grain and volcanic hash, typical of the Etna lava flows. Vine density: 8000 plantsper hectare/3200 plants per acre The Fessina vineyards are surrounded by two semicircular sciare (screes), which embrace them, like a mother. They are made of lava flows of the past, which followed one after the other since 500.000 years Training system: head-trained, planted at 1.15 x 1.15 Harvest: October Harvest technique: hands using perforated crates Yield per hectare: 70 q./ha


WINECELLAR

SPARKLINGS

CUVテ右 IMPERIALE Brut Franciacorta D.o.c.g. Grapes: 90% chardonnay and 10% pinot

Appearance: soft, generous mousse, with

noir, grown in various communes of Francia-

a leisurely bead of pinpoint bubbles.

corta. Colour: straw yellow, with subtle greenish Yield: varies between 80-100 quintals per

highlights.

hectare, with a yield in must of 60%. Bouquet: rich and long-lingering, with Vinification: gentle, gradual pressing, with

floral

and

fruit

notes,

and

subtle

quality fractioning of the must, and initial

fragrances of yeast and fresh-baked

fermentation in stainless steel.

bread.

Maturation: assemblage of the cuvテゥe in the

Palate: full bodied, cleanly delineated

spring following harvest, with the addition of

lines, with delicious, emphatic notes of fruit

10% reserve wines from previous vintages.

and a fine acidity.

Bottled with a liqueur de tirage of 24 g/l sugar and cultured yeasts. Maturation sur lie

Serving Suggggestion: enjoy this sparkling

for a minimum of 18 months, followed by an

by itself as an aperitif, as well as with a

additional 2 months following disgorgement.

wide range of antipasti, and with dishes featuring fish, rice, pasta, lighter meats,

Alcohol 12.5%, residual sugar 8 g/l, total

full-flavoured fish,and fresh cheeses.

acidity 7 g/l,total dry extract 20 g/l, pH 3.15.

Serving temperature: 8 ツーC.


WINECELLAR

SPARKLINGS

CRISTAL Brut Franciacorta D.o.c.g. Grapes: 90% chardonnay and 10% pinot noir, grown in various communes of Franciacorta. Yield: varies between 80-100 quintals per hectare, with a yield in must of 60%. Vinification: gentle, gradual pressing, with quality fractioning of the must, and initial fermentation in stainless steel. Maturation: assemblage of the cuvÊe in the spring following harvest, with the addition of 10% reserve wines from previous vintages. Bottled with a liqueur de tirage of 24 g/l sugar and cultured yeasts. Maturation sur lie for a minimum of 18 months, followed by an additional 2 months following disgorgement. Style: Brut. Appearance: soft, generous mousse, with a leisurely bead of pinpoint bubbles. Colour: straw yellow, with subtle greenish highlights. Bouquet: rich and long-lingering, with floral and fruit notes, and subtle fragrances of yeast and fresh-baked bread. Palate: full bodied, cleanly delineated lines, with delicious, emphatic notes of fruit and a fine acidity. Serving Suggggestion: enjoy this sparkling by itself as an aperitif, as well as with a wide rangeof antipasti, and with dishes featuring fish, rice, pasta, lighter meats, full-flavoured fish,and fresh cheeses. Serving temperature: 8 °C. Alcohol 12.5%, residual sugar 8 g/l, total acidity 7 g/l,total dry extract 20 g/l, pH 3.15.


WINECELLAR

SPARKLINGS

GRAVE DI STECCA VARIETY AND GRAPES 100% Glera (traditionally called Prosecco), exclusively from an ancient origin vineyard, named “Grave di Stecca”, a clos on the slopes of Prealpi, just near the town center. The vineyard, exposed to south and partly screened by a huge park, enjoys a particular micro-climate. VINIFICATION TECHNIQUE Obtained by the second fermentation in “cuve close”, charmat method. TYPE Brut. COLOUR Brilliant pale straw coloured. Plenty of fine softly arising bubbles, FLAVOUR Delicious sage bouquet, with fresh fruit scents. TASTE A very pleasant dry taste at the beginning, followed by a growing silky fruit bouquet . Very good and long aftertaste. MATCHING Perfect as an aperitif, but also suitable throughout the meal. Certainly a Brut to be enjoyed. SERVING TEMPERATURE 6° - 8° C.


WINECELLAR

SPARKLINGS

VIGNETO DELLA RIVA DI SAN FLORIANO

VALDOBBIADENE PROSECCO SUPERIORE DOCG VARIETY AND GRAPES 100% Glera(traditionally called Prosecco) exclusively from the San Floriano vineyard. VINIFICATION TECHNIQUE Sparkling wine obtained by second fermentation in “cuve close”. TYPE Brut. COLOUR Pale, straw-coloured, bright FLAVOUR Very fruity (pear, apple, banana) and flowery (wisteria). TASTE The perfumes, highly pronounced at the nose, become even more intense in the mouth. The taste shows a very long persistence which, added to good acidity, gives the wine elegance and structure. MATCHING MATCHING Very good as an aperitif, it is very well coupled with white meat and fish main courses and both pasta and risotti. SERVING TEMPERATURE 8° - 10° degrees


WINECELLAR

SPARKLINGS

CUVÉE SIR WINSTON CHURCHILL Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne: robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated. VINIFICATION AND MATURATION The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, takes place in stainless steel tanks at 6°C over a 24 hour period. Fermentation takes place in stainless steel tanks kept to temperatures not exceeding 18°C, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the lowest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

TASTING NOTES The wine displays a mid golden yellow colour and continuous stream of delicate bubbles. An elegant and powerful nose with toasted brioche over fresh quince, peach and apricot with an underlying floral character and high toned cinnamon spice with hints of lime leaf. A balanced palate with weight, power, a velvety texture and a long persistent pure acidity. With weight and complexity characteristic both of the terroir and vintage. A long aftertaste with a light touch of citric acidity bringing together a wine of undeniable majesty. Already drinking well now and will continue to improve over the medium term. FOOD PAIRINGS The weight, balance and mineral freshness means that this champagne could be served with Parmigano Reggiano matured for 18 months, a stuffed capon “facon demi-deuil” or sweetbreads cooked with morels. TECHNICAL DATA Flowering : Chardonnay 11th June Pinot Noir 12th June Total area under vine : 30 400 hectares (for the AOC region) AOC volume : 12 600 kg/ha authorised


WINECELLAR

SPARKLINGS

PURE EXTRA BRUT Cepage: 33% Pinot Noir - 34% Chardonnay 33% Pinot Meunier Dosage: 0 g/l A new addition to complete the Pol Roger range of champagnes, this cuvée is above all an exercise in the House style, seeking to craft a wine in its most natural state without the addition of any sweetening dosage. An expression of the diversity of terroirs, this non vintage champagne is born of the perfect balance of the three traditional regional grape varieties, blended in equal proportion. Pol Roger carefully selected reserve wines drawn across at least three years to gain the right balance of flavour and structure necessary for an undosed Champagne. Verzy, Verzenay, Mailly, Ambonnay, Mardeuil and Louvois; Chardonnay provides the lightness, elegance and finesse and is drawn from Epernay itself and the villages of the Côte des Blancs - Cuis, Oiry, Oger, Vertus, Moussy and Chouilly; Pinot Meunier supplies youthful freshness, vigour and plump fruit character with the grapes coming from the Vallée d'Epernay - Vincelles, Venteuil, Troissy, Damery, Vandières, Brugny, Chavot, Month-

The result is a champagne which is subtle, light and elegant, with a refreshing trace of minerality. Mid yellow in colour, it has a high toned and aromatically spiced nose, with some elements of crushed apple, revealing good fruit intensity and weight. It is stylish and bright on the palate, with good length and very pure acidity. Ideal as an accompaniment to shell fish. The colour is a dense gold with a fine mousse. The fresh and lively nose expresses a fine, complex register of cloves and roses, developing into hints of breadcrumbs, yeast and citrus fruit. The wine is clean and crisp in the mouth, surprisingly so after such a mature, concentrated nose: fine and well structured with aromas of honey and cloves. This gives the wine extra depth and contributes to its good length. A svelte and shapely wine. Its inherent freshness combined with mature and concentrated bouquet makes it particularly suited to shellfish, crayfish and seafood in general.


T:+39 0942 54028 M: +39 349 874 4697 F: +39 0942 577468 info@justwith.it www.justwith.it


Just With Luxury services 2013