Château Montrose Saint-Estèphe 2ème Grand Cru Classé 2006 Bottle:1 A dry white with a

A dry white with a fruity aroma and buttery finish

it is made with the original sangria recipe based on red wine with fruity hints

like the bottle that contains it

well judged acidity

Bread & Butter Prosecco is a delicately perfumed wine with notes of floral and ripe fruit

Château Montrose Saint-Estèphe 2ème Grand Cru Classé 2006 Bottle:1 A dry white with a12 months in 30% new oak barrels to produce a more accessible style than the Grand Vin; this is nevertheless regarded as one of the more powerfully structured second wines from Bordeaux. In keeping with the priorities of the new owner, the second wine is dominated by Merlot, with Cabernet Sauvignon reserved for the Grand Vin. Bright violet colour, with cassis and raspberry aromas, and a floral, red fruited palate with mocha, cedar and dusty, fine