Must & Lees is a truly independent importer. We Specialise in classic wines from small family-owned producers in France, Italy & Spain. We seek out winemakers dedicated to quality who create winnes with a sense of place.
We offer a full service to the on and off trade including sales, menu design, training (WSET qualified) and tastings. Our focus on small batch wines means we can offer a real point of difference to your list.
Must & Lees Catalogue
Collery is a full bodied Champagne with enough acidity to keep you coming back for more. This less austere style makes it incredibly versatile, great as an aperitif and excellent with a range of foods (try it with fried chicken, shellfish or even a steak... you won't be disappointed). The Brut is created from 65% Chardonnay and 35% Pinot Noir with 48+ months on the lees and 9g/l dosage. Rich and complex it's a perfect match of fruit and winemaking. A small proportion of the base wine is matured in ex-Sauternes barells and blended in. Whilst this doesn't impart any sugar it does give a hint of honey and spice which means you don't miss the body and richness from the low-dosage.
Collery is a full bodied style but with enough acidity to keep you coming back for more. This less austere style makes it incredibly versatile, great as an aperitif and excellent with a range of foods (try it with fried chicken, shellfish or even a steak... you won't be disappointed). The Extra Brut is also created from 65% Chardonnay and 35% Pinot Noir with 48+ months on the lees. It includes a little touch of genius which makes for a rich style despite only 2g/l dosage. A small proportion of the base wine is matured in ex-Sauternes barells and blended in. Whilst this doesn't impart any sugar it does give a hint of honey and spice which means you don't miss the body and richness from the low-dosage.
Collery is a full bodied style but with enough acidity to keep you coming back for more. This less austere style makes it incredibly versatile, great as an aperitif and excellent with a range of foods (try it with fried chicken, shellfish or even a steak... you won't be disappointed). The Blanc de Noirs is all about power and richness expressing the fully developped the aromatic potential of Pinot Noir. Intense nose, fresh and expressive palate make it the perfect partner for food pairing. 100% Pinot Noir Grand Cru Aged on the lees for 72 + months with 8g/L. Pinot Noir aged in old Burgundy barrels
“Lovely nose of iodine, flowers, crushed stones, racy plums, cherries and some savory herbs. Dry and pristine medium body, filled with elegant berries and polished tannins. Juicy and authentic. Delicious now, but will hold for a few years, too. 91 Points James Suckling NAME Santa Virginia is the name of the oldest farmhouses of Tenuta Larnianone dating back to the 16th century, the one containing the estate‘s winery. Blend：80% Sangiovese, 15% Colorino, 5% Canaiolo Production: 6500 bottles WINEMAKING Each lot fermented separately: Spontaneous fermentation and malolact in concrete vats. Manual punch downs and pump overs AGING 8 months months in second passage french and hungarian oak barrels : 6 months in bottle before release VINEYARD Surface and Altitude: 4 ha, 275-285 asl Age of the vineyard: 40 years Soil: Loose clay and sands Plantation: 3000 vines/ha oriented south, spurred cordon training system Harvest: Hand picking with selection ; date adapted to each section of a parcel
Larniano is the name of the main Villa dominating Tenuta Larnianone. In front of it stands the one hectare (2 acres) Laniano cru planted in 1972. TASTING NOTES Racy plums, red cherries, dried oranges, sweet cloves and anise on the nose, extending to the succulent, medium-to full-bodied palate that’s filled with plums and savory spices. Lots of creamy, polished tannins here. Goodlength, too. Very tasty now, so why wait? Blend：85% Sangiovese, 10% Colorino, 5% Canaiolo WINEMAKING Each lot fermented separately : Spontaneous fermentation and malolactic in concrete vats Manual punch downs and pump overs MATURATION 20 months in Hungarian oak barrels : 6 months in bottle before release VINEYARD Surface and Altitude: 1 Ha , 275-285 asl Age of the vineyard: 50 years Soil: Loose clay with seashell fossils Plantation: 3000 vines/ha oriented south, spurred cordon training system Harvest: Hand picking with selection ; harvest date adapted to each section of a parcel AWARDS 17/20 Jancis Robinson 93/100 James Suckling
This is Tenuta Larnianone's "super Tuscan", big bold and a real crowd-pleaser. “Caronte occhi di Bragia” stands for “Acheron with eyes made of embers” taken from Dante’s Divine Comedy: Acheron was the demon who ferried lost souls from one side to the other of the hell river TASTING NOTES: Impenetrable, deep crimson. Dark fruit at the nose with cassis and blueberry, dark cherry and chocolate at the palate, velvety tannins AWARDS: 17+/20 Jancis Robinson 91/100 James Suckling
Light, dry and refreshing, with an intriguing salinity. An excellent aperitif.
Clean, bracing, and mineral, white, flowers, citrus fruit, and ripe white fruit Reminiscent of riesling making it perfect with appetizers, soups, white meats, fish roasts and fresh cheeses.
Valentino’s Cirulli’s Roman vines, close to the Via Appia, are the only ones within the boundaries of the eternal city. Crafted from Merlot and Cabernet and aged for six months in French oak, this is the Lazio region’s equivalent of a Super Tuscan. BOUQUET Intense, with earthy and flowery notes that slightly evolve into a black berries jam. Delicate vanilla and cocoa complete its complex scent. FLAVOUR Dry, fresh and with smooth tannin. Perfectly balanced and warm, reveals the nose expectation of a great bordeaux blend style wine. Long finish.
Region: Abruzzo Red grape’s variety: 100% Montepulciano d’Abruzzo DOC Classification: dry red Vineyards location: Abruzzo Trellising: pergola abruzzese Soil: medium clay-rich soil Vineyards production: 80-100 q.li/ha Bottles produced: 200.000 Vinification: while the must ferments grape skins are left macerating for a period which lasts from 7 to 10 days according to the harvest in order to enhance the extraction of phenolic compounds including tannins, anthocyanins and fruity aromas. Alcoholic fermentation takes place in stainless steel tanks. Ageing process: 8-10 months in stainless steel.
The vineyards from which the grapes used to make this interesting red wine originate are located in Torrecuso, in the province of Benevento. This is an area of the choice for many great warm-hearted wines. Wines produced with grapes ripened under the Campania sun, with a climate more than mild and many hours of sunshine every day, for several months a year. In the country, the techniques are strict. Harvest by hand, selection of the best bunches. Then the grapes are delivered to the winery to be processed as soon as possible. Pressing and destemming, then prolonged maceration to extract the best color and tannins. After vinification, a slow aging process allows the wine to reach the right level of pleasantness. The result is an intense and concentrated red. In the glass it has a beautiful ruby color, with aromas reminiscent of wild berries. A nice wine that on the palate is soft and pleasant, warm and with clear hints of black cherry jam.
It comes from a pure vinification of Fiano grapes from the company's vineyards in Torrecuso, in the province of Benevento. We are in the heart of the Sannio region of Campania, where the vine has been cultivated practically since time immemorial. The grapes, which have reached perfect ripeness, are harvested by hand at the end of September. Processing begins immediately after their arrival in the cellar and involves the use of steel containers only, with strict temperature control. The result is a wine characterised by a beautiful straw-yellow colour, with clear scents of white-fleshed fruit and toasted hazelnuts. In the mouth, then, one discovers a white wine characterised by a pleasant freshness, due above all to the natural acidity of the wine, but also good body. Excellent as an aperitif, this Fiano reaches its peak when paired with fish or shellfish dishes. It has sufficient body and character, however, to accompany satisfactorily also meat dishes, especially white meat, or well creamed risotto.
BLEND – Montepulciano 100% DESIGNATION – Montepulciano d’Abruzzo DOC TYPE – Dry still wine from native grapes ABV – 13.5% GRAPE VARIETY– Montepulciano TRAINING SYSTEM – Abruzzo-style pergola YIELD PER HECTARE – 10,000kg PRODUCTION DISTRICT – Tocco da Casauria, Pescara ALTITUDE – 360m asl HARVEST – Last ten days of October WINEMAKING METHOD – Fermentation on the skins FERMENTATION – Controlled temperature 25 °C MATURATION – Steel tanks; fibreglass-lined concrete vats AGEING – In bottle BOTTLING – 3 years after harvest COLOUR – Deep ruby red nuanced with violet NOSE – Heady, unmistakable bouquet, fruity notes of cherry and red berries. PALATE – Crisp against a pleasingly tart backdrop. Persistent, vigorous, nicely tannin-rich. SERVING TEMPERATURE – 18 °C – 20 °C PAIRINGS – Pasta and rice starters – red meats – cheeses