The recipe for the Tonic wine is attributed to the original French monks who settled at Buckfast Abbey in the 1880's. Base wines from Spain, known as mistellas, were imported and to these were added the tonic ingredients according to the old recipe. By the 1920's 1400 bottles were sold annually, 500 from Buckfast and the remainder by post. In 1927 a London wine merchant was visiting the Abbey, and in conversation with the Abbot, Anscar Vonnier, it was decided that the monks would continue to make the Tonic wine with the distribution and sale to be carried out by a separate marketing company. In order to broaden its appeal the Tonic was changed slightly from a rather severe patent medicine to a smoother, more mature medicated wine. Having taken on the marketing of 'Buckfast' the distributing company adopted a reserved promotional approach resulting in the widespread appreciation of the product nationally and internationally. In modern times it continues to be made by the monks of Buckfast Abbey along the same lines and according to the same basic recipe as used in the very early days. The main difficulty lies in the successful addition of inert substances to a base wine - a living and natural entity. The selection of the base wine is thus of prime importance. Today the base mistellas come from France providing the ideal medium for the skill and expertise of the monks to produce a finished product round and mature to the most discerning of tastes.
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Artesano de Argento is a carefully handcrafted wine inspired by Argentina's strong cultural links to silver. Made with typical Argentine passion and using only the best grapes from the Uco Valley, this Chardonnay is pale gold in colour with an aromatic nose of flora, tropical fruit and honey notes. The palate offers fresh citrus and apricot characters complemented by a toasty hazelnut finish attributed to gentle ageing in French oak.
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Ruby red to deep purple tones. Intense and persistent on the nose with notes of black fruits like cherry and blackberry; chocolate, leather and spices integrated with creamy vanilla and nut coming from the wood. On the palate the wine is full bodied, velvety and warm. Ending with soft and sweet tannins and with a long sumptuous finish. Colour:Ruby red with violet undertones. Nose:Displays intense characteristics of peppers, spices and berry fruits attributed to the hot Sicilian sun, more in keeping with the New World rather than French styles. Oak ageing has added complex aromas of figs and cocoa. Palate:Luscious and supple in texture, both the tannin and fruit are young and fresh and bring a lasting power to the palate. It's beauty lies in it's complexity though, rather than it's concentration. Young, luscious blakberries are tempered with spicey cloves and cocoa in this super stylish modern Sicilian Syrah. Drinks on release but will mature for 5 - 7 years. Will pair very well with grilled red meats, particularly game with rich sauces, and matured cheeses. Sicilian cookery: Rigatoni with red tuna and mint, risotto, stuffed leg of lamb, mixed grilled kebab, marsala cutlets. Sicilian cheese: Pecorino siciliano. The grapes were harvested from Planeta's Dispensa and Gurra vineyards. They were fermented on the skins in stainless steel fermenters, then aged in American (1/4) and Allier (3/4) oak barrels.
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