Ruby red colour with a youthful rim and perfumes of ripe, fresh cherries and red berries. Nicely balanced and juicy on the palate, with a supple structure and attractive lively finish.
The Alpha Zeta wines go from strength to strength. Leading New Zealand winemaker Matt Thomson is now working with two co-operatives whose vineyards cover about 1,900 hectares in the hills northeast of Verona. With this great range of vineyards and fruit to choose from, Matt is now able to demonstrate even better the potential inherent in Veronese viticulture. Alpha Zeta was started in 1999 when UK wine importer Liberty Wines and Matt Thomson set out to produce a range of modern, fruit driven.. read more
The grapes were hand harvested, de-stemmed and crushed and pumped to stainless steel tanks purpose built for fermenting red wine. 25% of the juice was drained from the tank in order to increase the ratio of skins to juice, which in turn resulted in a wine with greater colour and flavour. The wine was pumped over automatically every hour in the early stages to increase extraction further. The wine was left in contact with the skins for seven days, and fermentation took place at up to 30°C. Malolactic fermentation took place in large oak, in which the wine was aged for a further six months prior to bottling. As a great deal of effort went into growing and ripening the grapes used to make this wine, the wine was not subject to severe treatments or filtration that ensure stability but strip flavour, colour and character. As a result, it may throw a light but harmless natural deposit in bottle.