Matyas Pinot Noir
Matyas Pinot Noir
100% Pinot Noir from organic farmed and hand harvested grapes. Wild yeast fermented in neutral oak barrels. A bit later harvest this year brought big fruit flavors and bigger style of more fuller, fruity wine. Decant and serve lightly chilled. Enjoy with grilled meats, steak and mushroom dishes.
Additional information
| Weight | 3.5 lbs |
|---|---|
| Producer | Mátyás Family Estate |
| Appellation | |
| Variety | |
| Farming | |
| Fermentation | |
| Aging | |
| Vintage |
Related Products
SHOP
Piquentum Malvasia Blanc
Piquentum Malvasia BlancFrom vineyards planted in predominately flysch rich white soil unique to Istria. It was fermented in 100% stainless steel after 2-3 days on the skins resulting in a wonderfull texture and straw yellow color. In further contrast to the coast, this is the rugged truffle ridden and forested interoir that results in an undeniable savory character that is kept in balance by lively acidity. Earthy enough to pair with hard cheeses, bright enough to highlight fresh green herbs, and a medium body that stands up to fish, it’s an ideal food wine for the nearby and perhaps more familiar Italian kitchen.
Manuel Olivier Bourgogne Pinot Noir
Manuel Olivier Bourgogne Pinot NoirThe vineyards for this wine are 15 years old. Manuel uses only organic fertilizers and wild yeast while the aging is done in inox tanks. Fresh, fruity and balanced, this is the perfect wine for chicken, grilled and roasted red meats.
Piquentum Refosk
Piquentum RefoskWhile Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit. Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. Primary and malolactic fermentation are completed with native yeasts. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper.
Doremi Mtsvane Kvevri
Doremi Mtsvane KvevriDo Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)
Doremi Chinebuli Kvevri (Chinuri, Goruli Mtsvane)Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.
Doremi Saperavi Kvevri
Doremi Saperavi Kvevri100% Saperavi. A deep, dark almost black wine. Pomegranate, sour cherries, cocoa with good structure and tannins. Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.
Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.