Vinhus L'Armangia

Piemonte

 

Dette vinhus ligger i den lile by Canelli i Piemonte .

Herfra startede jeg i 2004 at importere vin .. Jeg besøgte ved en tilfældighed dette sted, da jeg så skiltet ved vejen at der blev indbudt
på vinsmagning. Jeg stoppede op og gik indenfor , her blev jeg budt velkommen af ejeren Ignazio , vi smagte sammen en masse vin og det blev sent , heldigvis for mig havde jeg booket mig ind på et bed and breakfast . for enden af vejen .. Jeg faldt specielt meget for en barbera d'Asti som i den store
verden går under navnet Titon. jeg fik efterfølgende lov at importere denne vin under mit eget logo . "REX" . Jeg havde vinen med til blindsmagning forud for vinfestivallen på Kronborg afholdt af Helsingør vinklub . her opnåede vinen en flot andenplads kun slået af en vin fra østrig. , men et meget tæt opløb..
Vinen har i 2007 udgaven opnået at få 2 røde glas i Gambero rosso Guiden som er den store Italienske vinguide , hvor 3 røde glas er det maximale .


 Vine fra dette skønne vinhus som importeres er :

hvidvine :

Chardonnay "REX"
Chardonnay "Non"
 

Rødvine :

Barbera d'Asti "Sopra Berutti"   har opnået 6 af 6 Stjerner i ekstrabladet
Barbera d'Asti "REX"
Barbera d'Asti "vignali"
Pacifico
 

Dessertvine :

Robi & Robi
Mesicaseau

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.
Tasting Notes
The wine is characterized by moss and sage hues as well as by the typical palatal persistence of Canelli’s Muscats. Scents of orange blossom, golden apples, pears, bananas and tropical fruits.
Thanks to late bottling, it remains fresh and fragrant for long, with a positive development of the bouquet throughout the first year. Serving temperature: 9-11°C.
Actual alcohol: 13.3-13.8 % vol.
Annual production: 1,800 bottles.

Vinification
A blend of 75 % Moscato bianco Canelli grapes and 25% Chardonnay. Grape-picking begins between October 20th and October 30th and ends two days later.
After membrane pressing, the juice is cold-fermented in one stainless steel tank for up to 30 days, then stored at low temperatures on the lees, and eventually bottled.
Det er denne vin som er importeret som Chardonnay "REX"

Tasting notes

The wine is generally ready for drinking after 16-18 months, although a 2- to 3-year aging period in the bottle enhances its qualities. Pale straw colour increasing in intensity over time.
Flowery scents, with banana, honey, vanilla and breadcrust hues. Full-bodied and intense on the palate, never aggressive. Because of its versatility, it provides an ideal accompaniment for fish, shellfish, white meat, grilled meat, flans and vegetables.
Serving temperature: 12-14°C.
Total alcohol: 12.8-13.5% vol.
Annual production: 6,500-8,500 bottles.
Vinification
Depending on the year, harvest begins Sept. 3rd-10th and ends on Sept. 13th-20th.
Vinification takes place partly in oak and partly in stainless steel vats, in variable proportions from 10%+90% to 25%+75%, the percentages being decided on a year to year basis. The wine sits on the lees for 4-5 months at a temperature of 4-6°C. Malolactic fermentation is brought to completion or stopped at the appropriate time, as needed.
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 35%.

                          www.vinhulen.dk


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."