Vinhus i Piemonte

L'Armagnia

L'ammangia

Ligger lige uden for byen Canelli i Piemonte.. Jeg besøgte det sommeren 2007 , og har efterfølgende nu optaget
importen fra dette fine hus

Vinene som jeg forhandler fra ham er :

	Tasting notes This wine takes its inspiration from Asti’s classic Barberas, which are generally rich in bouquet and colour; although sometimes aggressive on the palate, they are a perfect accompaniment for local dishes, including processed meats and cheeses. Aging potential: This wine can age from 3-4 to 6-7 years, depending on the structure, colour, alcohol and acidity specific to each vintage. Nose: Intense stone fruit (mostly cherries), strawberries, violets, occasionally almonds. Palate: Tasty and full bodied. Enjoyable acidity, light but clear tannins, softening with aging. Pairings: Best with red and grilled meat, charcuterie and cheese, soups and venison; an ideal match for fat and tasty dishes, which highlight its “mouth-cleasing” properties. Serving temperature: 18-20° C. Total alcohol: 13.5% by vol. Annual production: 4,000-6,000 bottles. Vinification Depending on the season’s weather pattern, harvest usually begins between September 17th and October 8th. Immediately after standard vinification in steel and in wooden vats, 20% of the product is stored in oak and 80% in steel tanks. Approximately 6 months later, the two batches are blended, then completion of malo-lactic fermentation is allowed, followed by a period during which the wine is left to settle naturally before bottling.
	Tasting notes Deep ruby red, with a purple shade at the rim, veering to garnet with just a few years of ageing. The nose is remindful of stone fruit, strawberries, violets, vanilla, almonds, with occasional smoky notes. On the palate, it is tasty and full-bodied, sometimes supported by good acidity. When young, it displays slightly astringent tannins, but, because of its remarkable structure, it is never overpowered by oak. It provides an excellent pairing with red and grilled meats, game, roasts, cheeses and soups. Serving temperature: 19-21° C. Total alcohol: 13.8-14.9% by vol. Vinification The beginning of harvest can fall between Sept. 2nd and Oct. 8th, based upon the weather pattern of the season. Traditional vinification in steel and oak vats is immediately followed by storage of 100% of the product in strictly new oak casks having a capacity of 225 or 300 litres. A second racking is performed between December of the same year and Septeber of the following year, based upon the wine's sensory evolution owing to the presence of lees. The wine is left in small barrels between 12 and 20-22 months, and is then moved to a large cask for a short period of time, just before bottling. All these decisions are made by a team of 7 oenologists and winemakers, who repeatedly and consistently taste from each individual barrique and reject any which is not up to standard. This wine can age between 10 and 30 years, depending on the vintage, as a proportion of alcohol, extract, colour and acidity
	Tasting notes The wine can last from between 6-7 to 10-12 years, depending on the vintage and proportionally to alcohol, extract, colour and acidity. Crimson red with purple tones changing to garnet red after a few years of aging. The bouquet is remindful of stone-fruit, violets, vanilla and almonds, sometimes associated with smoke hues. Tasty and full-bodied, with sound acidity, it is tannic and astringent in its juvenile stage. When young, it harmonizes with red and grilled meat; later, with game, roast and cheese. Serving temperature: 18-20°C. Total alcohol: 13.5-14.5% vol. Annual production: 3,500-4,000 bottles. Vinification The beginning of harvest can fall between Sept. 6th and Oct. 8th, based upon the weather pattern of the season. Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 225, 350 or 2,000 litres each. A second racking is performed between November and February, based upon the wine's evolution, while the third takes place in late July, the following year. Cabernet Sauvignon and Merlot are mostly aged in small barrels, whereas all the rest is stored in large casks.
	Tasting notes Pale straw colour gaining intensity over time. Flowery scents, with banana, vanilla and yeast hues. The palate perceives the residual CO2 from secondary fermentation. The body is supported by sapidity and harmonizes well with generally moderate acidity. Ideal for starters, first courses (pasta, homemade noodles and ravioli, rice, etc.), fish, shellfish and white meat. Serving temperature: 9-11° C. Total alcohol: 12-13% vol. Annual production: 4,000-5,000 bottles. Vinification Depending on the year, harvest begins Sept. 3rd-10th and ends on Sept. 13th-20th. In 1996, the grapes were gathered between Sept. 9th and Sept. 13th. Vinification takes place in stainless steel vats only, at a temperature of 17-20° C, with partial malolactic fermentation. The wine is left on the lees at low temperatures for some time, in order to gain a durability of 2-3 years. Through the adoption of some simple techniques, the carbon dioxide developed during malolactic fermentation is preserved to maintain some degree of effervescence. Sulphur dioxide is limited to a minimum, in order to increase its protective power at the time of bottling and accordingly cut doses down by 30%.
	Tasting notes The wine can last from between 6-7 to 10-15 years, depending on the vintage and proportionally to alcohol, colour and acidity. Ruby red with purple tones changing to garnet red after a few years of aging. The bouquet is remindful of stone-fruit, strawberries, violets, vanilla and almonds, sometimes associated with smoke hues. When young, it harmonizes with red and grilled meat; later, with game, roast, cheese and soups. Serving temperature: 18-19°C. Total alcohol: 13.5-14.5% vol. Annual production: 7,000-10,000 bottles. Vinification The beginning of harvest can fall between Sept. 6th and Oct. 8th, based upon the weather pattern of the season. Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 225, 500, 2,000 or 3,400 litres each. A second racking is performed between November and February, based upon the wine's evolution, while the third takes place in late July, the following year: every time the whole mass of wine is blended together, then 50% is stored in barrels (barriques). In the final stage, all the wine is left to age in large casks exclusively.

www.vinhulen.dk har testet og anmeldt 4 af vinene fra L'Armangia
26-sep-2008 er der lige modtaget nye vine. "Rex" er hjemkommet i årgang 2006, samt en lækker Chardonnay,
Fra L'Armagnia's nabo prøver jeg en ren nebbiolo som jeg smagte i årgang 2000. Denne
årgang er desværre udsolgt men jeg har taget et mindre parti hjem i årgang 2003.

Citater fra vinhulens smagninger:

"Fra Rexwine kommer 2 vine fra producenten L'Armangia. Rosso Monferrato på Nebbiolo, Freisa, Barbera, Merlot og Cabernet Sauvignon. Der er kommet et godt resultat ud af blandingen. Den smager forrygende.
Endnu bedre er Barabera d'Asti Vignali, som er balanceret og magtfuld med masser af blødhed og fylde. Den hører til i den høje liga for vintypen."
"Fra Rexwine stifter vi bekendtskab med producenten L'Armangia med 2 bud på Barbera d'Asti. Sopra Berruti er noget stille og diskret, mens Rex giver mere kraft, intensitet og velsmag fra sig. Sidstnævnte er en rigtig dejlig og stilren Barbera, som kan bringe velsmag til et hvilket som helst bord."

Monferrato Rosso Pacifico, L'Armangia	2004	125,00	Rexwine		11.05.2008	Violet og tæt. Mørk og meget intens næse med kirsebær, krydderi og en tone af alkohol. Ret ren i stilen. Smagen har alt det, man forventer af en god vin. Mørke kirsebær med intensiv kraft, en fast og kontant frugtsyre og en blød frugt, som lige rundes af med lidt krydderi og en spids alkohol. Der er også noter af cedertræ og solbær under de første indtryk. En fast og velstruktureret vin med masser af kraft og saft. 2 meget store og solide glas. Drikkes 2008-2012.
Barbera d'Asti Vignali, L,Armangia	2003	172,00	Rexwine		11.05.2008	Violet og dyb. Mørk næse med træ, kirsebær, en tone af karamel/smør fra fadet og en flig af sødme og lakrids. Smagen er blød og fyldig med karamel/smør, mørke kirsebær og en virkelig solid frugtsyre, som understøtter den friske og intensive frugt. Lækker harmoni i vinen og strukturen har rygrad og holding. Kraftfuld og dog herligt poleret og balanceret helt ud i spids med en del tanniner mod finalen. Der er ikke en finger at sætte på kvaliteten. Det er fornemt. 2 meget store glas. Drik 2008-2012.

VIN&PRODUCENT	ÅR	PRIS	FORHANDLER	GLAS/RATING	DATO	KOMMENTARER/BEMÆRKNINGER
Barbera d'Asti Sopra Berruti, l'Armangia	2006	70,00	Rexwine		02.05.2008	Violet. Næsen har let sødmefulde, mørke kirsebær. God kraft på næsen som nærmer sig likør i stilen. Der er en spids af tjære nederst i duftspektret. Smagen er blød og rund med frugtperlen på tungen og en helt blød stil, som giver kirsebær fra sig sammen med et touch af diskret krydderi. Frugtsyren supplerer fint uden man egentligt bemærker den. En stille vin i munden. Meget ren i snittet. Drik 2008-2009.
Barbera d'Asti Sup. Nizza Rex, l'Armangia	2004	90,00	Rexwine		02.05.2008	Violet. Sødmefuld og mørk duft med tjære, kirsebær, mint og dejlig varm stil med mange imødekommende toner. Ingen tvivl om, at vi er i Piemonte her. Smagen er ultrablød og ren med mørke kirsebær suppleret med en næsten likøragtig stil og klare spor af tjære. Frugtsyren er nærværende og giver godt bid i paletten. Balanceret og velafstemt vin med lette tanniner i den pænt lange finale. Flot intensitet. Drikkes 2008-2010.

Vurdering :	Antal glas :	Symbol :
Indtil gennemsnitlig i sin katagori	0 glas	-
Over gennemsnit til god i sin katagori	1 glas
God til fremragende i sin katagori	2 glas
Enestående i sin katagori	3 glas

 

Her skal 2006 Årgangen lige testes

Ignazio suger lige lidt af de gode dråber op for Test

Kilde. BT 6-juni-2009