September 2019 Selection

Crossbreedings... of pure pleasure!

September 2019 Selection

Pacherhof Kerner 2018 (2 bottles)
Gino Pedrotti Rebo 2015 (2 bottles)
Vignalta Manzoni Bianco Agno Casto 2018 (2 bottles)

Normal retail price: £96.73
Club Discount Price: £85.03
You save: £11.70 (12.09%)

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About this selection...

What is crossbreeding? Very simple: it is the practice through which, generally through a graft, two vines are joined to create a new one. An absolutely natural practice, with which people "help" certain grapes to find their "soul mate" in others. At the beginning of the twentieth century, when phylloxera had wiped out much of the European vineyard, many wine schools began to adopt the challenge of creating more resistant vines. But, at the same time, the most enlightened winemakers also tackled another problem: defying the randomness of nature and creating vines capable of giving better wines in the greenhouse.

Once other solutions to prevent phylloxera were founf, therefore, the guiding light of the new "crossbreeding-seekers" soon became no longer the strength of the plant, but rather the pleasure of the wine. The combination of grapes of strong aromaticity and great minerality, for example, turned out to be the best route for some, like the Swiss oenologist Hermann Müller, a native of Thurgau, who at the turn of the nineteenth and twentieth century produced the Müller-Thurgau from the crossbreeding of Riesling and Sylvaner.

A Nordic school matter, crossbreeding became increasingly successful and Müller's "grandchildren" multiplied. In 1929 Kerner was born. It was the work of the German August Karl Herold, who obtained it by crossing Riesling with Schiava, a native red grape of Trentino and Alto Adige, and named it in honour of the poet Justinus Kerner, author of verses dedicated to wine. An interesting mix of musky, aromatic, mineral and tropical notes, Kerner is a fantastic pop version of Riesling.

In the same years, professor Luigi Manzoni was operating in Italy. At the Oenological School of Conegliano, of which he was the principal, Manzoni, a man of profound education and great taste, studied his famous crossbreedings, destined to become some of the most upright and appreciated wines of the Triveneto. The most famous is definitely the Manzoni Bianco, from Riesling and Pinot Bianco: a wine that always surprises for character, body and longevity, a splendid example of Manzoni's ability in combining international grapes to create new and loyal interpreters of the territory.

The Rebo is instead the creature of the Trentino agronomist Rebo Rigotti. Created since the 1920s, it combines the international Merlot with the native Teroldego. The purpose was to provide a more resistant grape to the poor Merlot areas, and at the same time to produce a larger and more structured red wine than the local Marzemino. But what happened was much more: a red of character and structure, certainly full-bodied like the Merlot, but able to seduce with its notes of violet and undergrowth and with its profile which is, at the same time, rustic and harmonious. Needless to say, these are also the features of a great Teroldego.

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Pacherhof Kerner 2018 (2 bottles)

White. Pacherhof Alto Adige, Italy Kerner

Bottle: £13.83 club members / £15.77 non-members


An enchanting place, a symbol and treasure chest of the whole of South Tyrol, Pacherhof rises on the hills of Brixen, overlooking the Abbey of Novacella. A place rich in history, so much so that the oldest farm of the company is dated 1142 and today houses a hotel with restaurant. The winery is the kingdom of Andreas Huber, who makes wine around these parts with only white grapes, typical of the Isarco Valley. The vineyards are arranged around the farm and grow on sandy and gravelly soils rich in clay and minerals, at an altitude between 600 and 770 metres. Ideal amphitheatres for a heroic and quality viticulture, thanks to the strong temperature ranges from day to night that give the wines aromatic complexity, finesse and longevity.

Among the little more than one hundred thousand bottles per year that the farm produces, there is also Kerner. A product closely linked to Pacherhof, as it is to the family of Andreas Huber that, according to many, the introduction of this variety in the Isarco Valley is due. A precise, harmonious and elegant Kerner, of exceptional cleanliness and olfactory richness, which fully reflects the Pacherhof style. A semi-aromatic white grape variety, the Kerner was created in 1929 by August Herold, who crossed Schiava Grossa and Riesling and obtained a grape that recalls the minerality of the latter while offering the most pop and snappy sensations of an aromatic of greater body and with more definite fruity and floral notes.

From the ordered and grassy rows of Pacherhof, from this both rigid and sweet climate, comes a Kerner which is in all respects paradigmatic of the typology, as well as of the terroir. Of a delicate straw yellow colour, on the nose it expresses ample and complex sensations of aromatic herbs, wild flowers, broom, lime, kiwi and nutmeg. The splendid spicy and at the same time citrus progression lures you to drink it. The bouquet is persuasive and enveloping, but not tiring. A forthright and fresh wine, Pacherhof's Kerner excels in structure and above all in flavour, bringing with it a respectable aromatic persistence.

  • Alcohol content: 13,5%
  • Optimum serving temperature: Between 6ºC and 8ºC

Pacherhof Kerner 2018
Front and back

Gino Pedrotti Rebo 2015 (2 bottles)

Red. Gino Pedrotti Trentino, Italy Rebo

Bottle: £14.34 club members / £16.30 non-members


The winery today led by the young Giuseppe Pedrotti boasts a centuries-old family history. Its home is the Valle dei Laghi, in Trentino, just north of Garda. A district of great distillates, but kissed by a climate, at the same time mild and mountainous, which helps produce wines of exceptional character. The vineyards of the Valle dei Laghi are an actual garden set among these magical mirrors of water. The lakes of Toblino and Cavedine, combined with the beneficial wind of the Ora, a mild breeze typical of the area, create the best conditions for elegant and white reds of splendid aroma, thanks to excellent daily and seasonal day/night temperature differences.

Giuseppe, like his father Gino, is an "complete" winemaker, without compromising respect for the land, biodiversity and interventionism in the cellar. His wines are natural, but clean and full of sensations, as well as history. Wines that evoke the dreamy climate of the Castle of Toblino, but that convey sincere, clear, at times decisive aromas and flavours. You can see this in the Vino Santo, Giuseppe’s crown jewel and a product that the family protects and has contributed extensively to saving it from extinction. A Nosiola which is dried for a long time and then aged for over ten years. A masterpiece that, like all Pedrotti wines, respects the principles of spontaneous fermentation and strictly indigenous yeasts.

In this valley, where silence dominates the most peaceful nights and afternoons, Giuseppe owns thirteen different plots, which guarantee him no more than 25,000 bottles a year. Among the local varieties, besides the Nosiola, the Pedrottis grow a splendid Rebo. It is a red-berried grape created in 1948 by the agronomist Rebo Rigotti of the Agricultural Institute of San Michele dell'Adige, crossbreeding Teroldego and Merlot to create a product that combines the gentleness of the perfumes of the former with the structure and strength of the latter.

The Pedrotti Rebo does not disappoint expectations, actually it surpasses them. Here the Rebus variety shows its personal and original character, which produces wines without frills, territorial and extremely enjoyable. Intense red in colour but with persistent cherry nuances, on the nose the Rebus highlights a rustic herbaceous note that opens gradually into a beautiful initially vinous note, then pleasantly fruity and floral. The bouquet’s dynamic and fragrant approach is confirmed on the palate, with its beautiful balance between the structure, which is anything but overbearing, and the tannin, which is stark but integrated. Savoury and caressing, it is at the same time lively, crisp and agile, so much so that it lends itself to varied combinations, from the typical salted meat to seasoned cheeses. Excellent for those who do not like strong reds, but also for those who, even in summer, cannot do without red.

Meats cooked on hot stone / cured cheeses

  • Alcohol content: 13,5%
  • Optimum serving temperature: Between 16ºC and 18ºC

Gino Pedrotti Rebo 2015
Front and back

Vignalta Manzoni Bianco Agno Casto 2018 (2 bottles)

White. Vignalta Veneto, Italy Manzoni Bianco

Bottle: £14.34 club members / £16.30 non-members


The Manzoni Bianco is the best known of the crossbreedings developed by Professor Luigi Manzoni of the Conegliano Wine School starting from the 1920s, and is the child of the union between Rgine Riesling and Pinot Bianco. The Vignalta interpretation, named after Agno Casto, is without a shadow of a doubt one of the most convincing, thanks to the volcanic and limestone terroir of the Euganean Hills, near Padua, which gives this naturally aromatic and structured variety that something extra in terms of minerality and sapid vigour.

Vignalta is a winery that needs no introduction. It is to this winery, and to the foresight of characters such as Lucio Gomiero, Luciano Salvagnin and Paolo Guzzo, that the development of the Euganean Hills is due. On these hills, which Petrarca and Foscolo immortalised with their extraordinary verses, some of the greatest Bordeaux blends in Italy are made. The reason? The perfect exposition of the numerous crus of these hills, which stand out, unique, from the Venetian plain, and which have prevailing volcanic origin. Body, wealth and minerality in bucket-fulls, therefore.

Vignalta rises in the southern area of ​​the Euganean Hills, generally considered the best performing. The vineyards, which have their epicentre in Arquà, are however scattered throughout the denomination, and from that of Faedo, the centre of the DOC, at the foot of Mount Venda, comes Manzoni, which is perhaps the most significant white in the winery’s range.

Straw yellow in colour, which is somewhat intense, already its colour suggests its own aromatic temperament. Which is definitely vegetable, with hints of aromatic herbs, sage, thyme, oregano, but is also floral, with hints of acacia, fruity, with a citrusy edge. On the palate Agno Casto turns out to be structured and of good pseudo-heat, but without being tiring. The acidity, in fact, gallops along, flanked by the flavour that the volcanic terroir had promised. It is a generous wine, and overall it is enveloping and fruity, with retronasal flavours of peach and pineapple. It closes with a very long persistence, with a sharp ending, which reveals the natural complexity of the vine, as Agno Casto - it is worthwhile remembering - ages exclusively in steel, for about six months.

  • Alcohol content: 13,5%
  • Optimum serving temperature: Between 6ºC and 8ºC

Vignalta Manzoni Bianco Agno Casto 2018
Front and back

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