MENU: Reborn 2021 - Fly Free 2022 - 7heaven 2023 Hi, my name is Antar Claudio and I am the owner of Buddha Soul Restò, when I was 7 years old I enjoyed cooking the evening menu for my parents, designed for their tiring day at work , so once we were seated at the table I could offer him my simple culinary fantasies. Then I did other things in life and I wasn't satisfied, until after many years of traveling to the East: India, Thailand, Cambodia and Laos I found this small restaurant, I had done some cooking school in India (I fell in love with that continent for several wait ) and above all for Indian cuisine. Thus was born the Buddha Bar restaurant of the Lido offering traditional Indian cuisine together with four friends. Sticking to one type of cuisine and always the same recipes has never given me so much satisfaction, I want to try, discover and grow, dare. In 2021 the Buddha Soul Restò is reborn with a new fusion menu, the "REBORN" which I wanted to call this because for me it was the year of rebirth with BIO products from the island of Vignole, Malamocco and Sant'Erasmo. Biodegradable packaging for take away. Chicken, Beef and Lamb without antibiotics, free-range chickens, beef and lamb raised in the wild as in the past, trying to respect the concept of eco-sustainability as much as possible. In 2022 however the menu was "FLY FREE", as I heard the need after these years, which I don't think we will forget, to try recipes without limits of tradition but combining various possibilities in oriental and traditional fusion style. This year the menu will be "7HEAVEN" which indicates the Buddhist number of completeness, there are seven gifts of the Holy Spirit in Christianity: wisdom, intellect, advice, fortitude, science, piety and fear of God. Well put like that it seems excessive, let's say that I aspire to share with you that culinary and interior completeness of flavours, of experience in my small place where it is a great pleasure for me to welcome you and rock you. “Sammasati” is the most frequent invitation that Gautama the Buddha loved to address to his disciples: “remember that you are awakened!! ”. Buddha Soul Restò in its small way tries to awaken your palate through the thousand aromas of Indian cuisine with its most representative dish "THALI", which echoes all the colors of this magical land, "THIS IS NOT SUSHI" revisiting some rolls with fresh fish products, including local ones, crowned with delicious tartare which give rise to elegant cream puffs only as Japanese cuisine can express and finally the gourmet PAD-THAI, a typical original and complete Thai dish based on rice tagliatelle, vegetables from the vegetable garden, chicken nuggets and prawns. The "Chef" tries to balance spices and chillies in order to meet a cosmopolitan clientele (local and otherwise), without betraying the bold spirit of oriental cuisine with its unique combinations of vegetables, oil seeds, countless masalas, curries and sauces from strong or more delicate flavor As researchers of "taste" we also offer revisited recipes with local organic KM0 products and vegetables from our beloved islands of Sant'Erasmo and Vignole, rather than from the vegetable gardens of Malamocco on the Lido of Venice. For the natural completion of our sharing, we could not neglect recipes to also meet the needs and appreciation of our vegetarian, vegan and celiac customers. The pairing we propose is essentially with craft beers from local and non-local microbreweries or with natural, biodynamic and organic wines.
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ORIGIN OF SALMON, CHICKEN, BEEF AND EGGS .BUDDHA SOUL RESTÒ 2022 (5)
BUDDHA SOUL RESTÒ .... Stop here if you like .... to be continued ...
BUDDHA SOUL RESTÒ ....Fermati qui se hai voglia ....to be continued ...
The thread of wisdom: "Let your heart choose the goal, and reason to seek the way." “BUDDHA SOUL RESTÒ“ Stop here if you feel like it. Ours is an invitation to stay in touch with your soul and enjoy a regenerating lunch or dinner that will make you relax and experience those emotions that we ourselves have experienced in travels to India, Laos, Thailand, Cambodia ... in that eastern fact of spices and original flavors that have infinite possibilities, especially if combined with our western curiosity. Ours is pure sharing of the charm of knowing and recognizing each other looking in the eyes and maybe chatting over a good meal.
OUR VALUABLE SALMON "UPSTREAM" BY CLAUDIO CERATI: https://shop.upstreamsalmons.com/it/
IL NOSTRO SALMONE PREGIATO " UPSTREAM " DI CLAUDIO CERATI : https://shop.upstreamsalmons.com/it/
It all starts with the rediscovery of a flavor that he hadn't smelled for a long time, an excellent salmon eaten one evening in a restaurant. It was really difficult to find such good ones; then, instead of looking for it, he started doing it.Controcorrente is a philosophy, a lifestyle, an approach aimed at innovation and the discovery of new experiences to be surprised and with which to amaze. It is an alternative, non-linear path, the only direction to follow to create something different, far from conventional systems and acquired flavors. This is the meaning of the word Upstream, the spirit with which Claudio Cerati realizes his dream of making the best salmon in the world. How? Starting by leaving things in their place, out of the ordinary. Thus the current goes up and, from Parma, reaches the Faroe Islands, where the Relaxing Control System is in force, the result of passion and refinement, instinct and wisdom, without compromise. Between Scotland and Iceland, in the Danish archipelago of the Faroe Islands, salmon live in their native environments, free to move in large spaces following a natural, healthy and controlled diet that gives the meat a remarkable balance of nutrients with low fat. A documented supply chain, studied in every detail. In Denmark the first processing of salmon takes place, it is all in the hands of a few trustworthy people who follow the Upstream method to the letter: the filleting performed in a workmanlike manner; the delicate marinade with salt and sugar, separated and never together, according to Claudio Cerati's recipe; smoking with beech wood from the Parma Apennines, the distinctive touch. The circle closes in Parma, the cradle of the method conceived by Upstream. Here the salmon arrives as it was intended and is subjected to quality controls that certify its organoleptic properties and total healthiness in order to be packaged with the degree of perfection it deserves, the best, ready to go for new directions. It all starts with the rediscovery of a flavor that you haven't smelled for a long time, an excellent salmon eaten ...
THE GALLESE - RUSPANT CHICKEN - https://ilgallese.it/ GIFTING YOU UNIQUE MOMENTS AT THE TABLE ...... it's my vocation .... to raise chickens and hens .. IT'S MY JOB . FABIO MICHIELAN
IL GALLESE - POLLO RUSPANTE - https://ilgallese.it/ REGALARVI DEI MOMENTI UNICI A TAVOLA ......è la mia vocazione .... allevare polli e galline .. È IL MIO LAVORO . " FABIO MICHIELAN
We are a family business that has always been attentive to the changing needs of Veneto consumers. Over 40 years ago, the founder, father Demetrio, began to raise and wean the first chicks on behalf of the nearby farming families, which they traditionally kept in the courtyard or in the henhouse domesticate the chickens for his own needs. Today, his son Fabio, with his wife Cristina, have discovered how to bring this important peasant culture to your tables: We have innovated, breeding with the same passion of the past and preparing delicate recipes to guarantee the quality of the meat on your tables. Our work is for you: we raise our chickens and prepare their meat for you... in so many delicious ways. We are present in the markets of Campagna Amica to bring you our product!
OUR BEEF FROM THE PANTANO CHAIN: https://www.pantanocarni.it/
IL NOSTRO MANZO DELLA FILIERA PANTANO : https://www.pantanocarni.it/
PANTANO CHAIN: We have over one hundred hectares owned by the Group, on which we cultivate straw, hay and formenton with respect for the ecosystem and seasonality to feed our heads, then integrating them with the best fruits available on the market. which starts from the cultivation of the land and passes through the care of our garments, which are housed in avant-garde stables thanks to the installation of devices for cooling and cleaning the air. We are also building a state-of-the-art plant for the reconversion of wastewater.The accompaniment of the animals in the company is designed to not stress the animal, is managed with respect and without neglecting any aspect, giving slaughter its specific meaning. The system works constantly at a controlled temperature of 3 degrees, in order to maintain the freshness of the meat, eliminate bacterial loads and consequently guarantee the product a longer shelf life. Furthermore, everything takes place in a sanitized environment thanks to the most modern technologies.
LE NOSTRE UOVA DI MONTAGNA : https://www.uovadimontagna.info/
"Two friends have the desire to produce the best egg on the market. To obtain it, the only way forward is to guarantee the highest quality of life to the hen. This is where" Uova di Montagna "is born, a reality that aims at the production of excellent eggs , enhancing the animal and the territory in which it is inserted, guaranteeing higher quality standards than required by the organic legislation ". ANIMAL WELLBEING Our Leghorn hen is a "real" hen, the beak and wings are not cut so that it really has the opportunity to scratch what it finds on the ground and express itself naturally RESPECT FOR THE EARTH Immersed in a wood of centenary chestnut groves our outdoor breeding consists of wooden houses in which there are only 140 hens, thus allowing them to create their social hierarchy and live without stress NATURAL CYCLE The soil rich in protein insects is respected by guaranteeing to each hen at least 7 square meters of pasture, sandbox for cleaning and entertainment for the animal itself
DEAR GUEST WE ARE HAPPY TO SHARE WITH YOU OUR ADVENTURE AND OUR DISCOVERIES, WE RECOMMEND YOU TO TURN OFF YOUR MOBILE PHONE AND NOT LEAVE IT ON THE TABLE SO THAT EVEN OUR STAFF CAN HAVE THE SPACE TO SERVE YOU TO THE BEST ... RESTAURANT
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The story of the buddha - reading and relaxing culture waiting for food (1)
PRINCE SIDDHARTHA GAUTAMA (BUDDHA) He is considered one of the most important spiritual and religious figures of humanity and is the founder of Buddhism. Siddhārtha was born in Nepal around 565 BC from a rich and noble family (the Śakya). Siddhartha's father, Raja Suddhodana, reigns over one of the many states into which North India is divided. As the raja's eldest son he married at sixteen and began to perform all acts of government as a legitimate successor to the throne. He lives in luxury and splendor in the royal palace, a gilded cage in which he remains until the 22nd year of age. One day, leaving the building, he comes across the harsh reality of life. During his walk he meets an old man, a sick man and a dead man. These sad realities of life impress him deeply. Eager to know the causes of misery in the world, at about 30 he abandons everything and everyone to lead a hermit life in search of a solution to the enigma of life. Thus he begins to concentrate his commitment on meditations. During one of these, at the age of 35, his mind receives the gift of enlightenment and reaches Nirvana. From this moment on, his name is known as Buddha, enlightened man and spiritual master. Contemplation allows Buddha to investigate various aspects of the Dharma (doctrine of nature) and understand the four truths about pain. His teaching does not recognize to the Brahmanic caste the office of religion and the exclusive knowledge of the truth, opening the way of Nirvana to all creatures who aspire to it by practicing the dharma. According to Buddhism, a Buddha is a being who has reached the highest degree of enlightenment (Bodhi) and is therefore ready to leave Samsara and enter Nirvana. The word Buddha itself comes from the Sanskrit bud which means "to become aware", to wake up. Buddha died at the age of eighty, around 486 BC, leaving his own spiritural testament to the disciples. Buddhism continued to spread by oral tradition even after his death. Over time the Buddhist doctrine has found a written transposition in Sanskrit in the books of the tripitaka.
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Exhibition inside (1)
Culinary art is just one of the infinite ways of expressing passion, feelings and thoughts. This is why this year we have started a small exhibition space inside the room dedicated to emerging and non-emerging artists.
Martina Mura was born in Cagliari (1993) and for over 10 years has been living and working in
Venice, the same city where she obtained her first and second level academic diploma in
Painting at the Academy of Fine Arts. Winner of the Coppa Luigi 2023 at the Nocivelli Prize in
Brescia, she has participated in several collective exhibitions between Venice, Padua and
Cagliari. She presented two solo exhibitions, the first “Inventare il mondo” at Spazio E_Emme
in Cagliari in 2022, and last month the second “Geoscritture, pratiche di coesistenza” at Art
Studio Finestreria in Milan.
Mappe da rintracciare is an exhibition of five of twelve works in a unique series that Martina
Mura produced in 2019. “Where am I?, Where am I going?” These are the questions that the
artist asked herself at the beginning of this tracing path.
The vision from above has generated the desire for immersion in the world and at the same
time a condition of bewilderment. The change of perspective was the starting point, the guide
towards reflection on the intrinsic meaning of the map.
She has gained her investigation of recent years, the traces collected are the same as those
presented in her latest solo exhibition entitled Geoscritture, pratiche di coesistenza.
Geoscritture is the term coined to refer to her practice that has its origin in the acts of walking,
observing and collecting, understood as operations of discovering one’s existence. These
geographical scriptures, narrate often unexplored lands, belonging to physical and other
etheral places. Martina Mura sees in the paths a process of study between places and
identity, creating in those who observe a particular emotional and immersive involvement, in
search of their own maps.
Text by Elisa Barbieri
Elisa Barbieri (Cagliari, 1994) is mainly interested in the relationships between art,
technological mediums and new cultural strategies. Since 2013 she has been living and
working in Venice, where she carries out her investigation on a practical, theoretical and
didactic level.
She received her academic diploma in Painting (2018) and in New Technologies of Art (2017)
from the Academy of Fine Arts in Venice.
In 2017 she founded Default, a cultural project that deals with the design and production of
exhibitions and events.
PUMPKIN AND ISLAND CHARD MEATBALLS WITH CHICKPEA FLOUR, GINGER AND GARLIC PESTO, SERVED WITH SWEET MANGO CHUTNEY SAUCE AND SPICY AUBERGINE BRINJAL SAUCE
Chicken meatballs with coconut milk (read the recipe) and "dairy" cheese breaded with GLUTEN FREE breadcrumbs from Schar, served with. SWEET CHILLI SAUCE sauce and "CUCUMBER RAITA" SAUCE Indian sauce with yogurt, cucumbers and chat masala (savory Indian spice)
CHICKPEAS WITH GARLIC, PARSLEY, LIME AND SICHUAN PEPPER SERVED WITH PARADE (INDIAN ESPRESSO BREAD) AND 2 SAUCES: CUCUMBER YOGURT RAITA SAUCE AND CHAT MASALA AND SWEET MANGO CHUTNEY
CHARD AND PUMPKIN PAKORA / VEG PUFF OF PECORINO AND VEGETABLES / POTATO AND PEAS SAMOSA / REVISITED FALAFEL /.SERVED WITH THREE SAUCES, CUCUMBERS YOGURT AND CHAT MASALA, SWEET MANGO CHUTNEY AND AUBERGINES BRINJAL
CHARD AND PUMPKIN PAKORA, VEG PUFF OF PECORINO WITH POTATOES, CARROTS, PEAS, POTATO AND PEAS SAMOSA, CHICKEN AND CHEESE CHEESE BALL, REVISITED FALAFEL SERVED WITH THREE SAUCES, CUCUMBERS AND CHAT MASALA YOGURT, SWEET MANGO CHUTNEY AND AUBERGINE BRINJAL
BASMATI RICE - MIX VEGETABLE CURRY (seasonal vegetables left to rest in the curry with spices) - CHANA PALAK (cream of spinach and spices with chickpeas) - DHAL (lentil soup with punch pureen, 5 seeds at the end of cooking: cumin, black mustard , fennel, fenugreek, nigella sativa or Kalonji) - PAPAD (Indian crispy lentil flour bread with cumin seeds)
CHICKEN BIRYANI (Basmati rice cooked with chicken nuggets, cashews and raisins, served with mint and coriander) - CHICKEN CURRY (Red curry chicken nuggets) - CHICKEN KORMA (Chicken nuggets with coconut milk) - DHAL (Lentil soup red beans with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian bread)
LEMON RICE (Basmati rice sautéed with turmeric, fresh lemon juice served with mint) - CHICKEN HONEY (Chicken pieces with tomato and honey) - BUTTER GARLIC CALMARI A (squid with coconut milk and garlic butter) - DHAL (Soup of lentils with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian express bread)
JIRA RICE (Basmati rice, mint and coriander) - RED CURRY PRAWNS (Prawn tails in red curry sauce, coconut milk and tomato) - CHICKEN CURRY (Red curry chicken nuggets) - DHAL (Lentil soup with punch pureen, 5 seeds a fie cooking) - PARADE (Indian express bread)
JINGA (Basmati rice sautéed with shrimp tails in red curry and prosecco) - BUTTER GARLIC CALAMARI (Goan style calamari sautéed in coconut milk) - PALAK TUNA (lightly seared tuna fillet on spiced spinach cream) - DHAL (Sauce lentils with punch pureen, 5 seeds at the end of cooking) - PARATA (Indian express bread)
Gluten
Milk
Fish
Sesame
Molluscs
Price27,00 €
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The golden triangle ..... thai dishes going down the mekong to laos (7)
SAUTEED RICE NOODLES WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS AND TOFU CUBES WITH SOY SPROUTS AND FRESH BEET
RICE NOODLES SAUTEED WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS, CALAMARI, PRAWN TAILS, TUNA AND SOY SPROUTS ( THE FISH CHANGES ACCORDING TO MARKET AVAILABILITY )
GREEN THAI CURRY (Cauliflower and carrots with Thai green pesto, pea cream and coconut milk) - VIETNAM VEGGY YELLOW CURRY (Vegetables in vegan yellow curry cream and mix of vegetables from organic vineyards and more) - AMOK (Cambodian soup with coconut milk, vegetables and lemongrass powder) - JASMINE RICE - EXPRESS BREAD -
FISH TEMPURA WITH SQUID, MEDITERRANEAN PINK PRAWNS, TUNA AND ORGANIC GREEN VEGGY TEMPURA: PUMPKIN, BEET, RED TURNIP AND FRESH VEGETABLES FROM THE KM0 VIGNOLE ISLAND WITH SHITAKE MUSHROOMS FROM TREVISO. FISH TEMPURA: SHRIMP TAILS, SQUID AND OTHERS DEPENDING ON MARKET AVAILABILITY
MARCO POLO TAGLIATELLE (second course to celebrate the 700th anniversary of the death of the Venetian explorer Marco Polo)
LE TAGLIATELLE DI MARCO POLO ( secondo piatto per celebrare il 700esimo anniversario della morte dell'esploratore veneziano Marco Polo )
Rice tagliolini cooked in turmeric coconut milk with calamari and a sprinkling of sweet paprika and parsley, the perfect meeting between East and West.
TURNTABLE OF 5 DISHES FOR 2 PEOPLE: "2 SAMOSA OF POTATOES AND PEAS WITH SPICES -" PAD THAI MIX "WITH VEGETABLES FROM THE FIELD (VINEYARD ISLAND), CHICKEN CHUNKS AND SHRIMP TAILS -" YELLOW DHAL "TYPICAL LENTIL SOUP INDIANA AL PUNCH PUREEN (5 SEEDS) - "CHICKEN CURRY" CHICKEN CHUNKS WITH SPICY CURRY - "TEMPURA VEGGY" SMALL TEMPURA FRIED WITH VEGETABLES AND ORGANIC SHITAKE MUSHROOMS FROM THE AGRICULTURAL COOPERATIVA DAL BÒ DI TREVISO DI ACCOMPATI
Red lentil cream with onion, tomato, turmeric, garlic and five seeds at the end of cooking: fennel, cumin, black mustard, nigella sativa and fenugreek.
Light ginger and garlic pesto with vignole pea smash and spicy green curry, coconut milk at the end of cooking, cauliflower, carrots, shitake mushrooms and strings of chilli pepper and lemongrass powder.
Chicken thigh from the Casa Mamè company marinated in yogurt sauce, tandoori powder and spices cooked in the oven with Vignole potatoes accompanied by basmati rice (this dish is reminiscent of Indian tandoori in taste but it is cooked in our oven and we have added more sauce)
CHUNKS OF CHICKEN WITH MUTTI TOMATO AND LIGHT TOUCH OF MILLEFIORI VINEYARD HONEY WITH SPICES AND TANDOORI POWDER FLAVORING. THE DISH IS ACCOMPANIED BY BASMATI RICE WITH TURMERIC, LEMON AND MINT
BALLS WITH RICE FLOUR VEGETABLES OF THE FIELD AND PECORINO CHEESE IN CREAM OF FRESH MANGO PULP TOMATO MUTTI AND SPICES ACCOMPANIED BY RICE OR POORI (FRIED BREAD)
Fried lamb chops in panko tempura with rogan Josh sauce (traditional curry from the Kashmir region which is normally cooked as a stew, recipe revisited by us and proposed in a different way according to a fusion interpretation)
Cone of crunchy “papad” bread (lentil flour and cumin seeds) filled with smoked salmon mousse with chives, salted butter, philadelphia, lemon and tellicherry pepper
PARATA and POORI and PAPADAM (express Indian bread types)
PARATA e POORI e PAPADAM ( tipi di pane indiano espressi )
The Parata is a dough of 00 flour, seed oil and salt which is cooked on the spot in a pan similar to a piadina or fried (Poori), WHILE the papad is a crunchy pastry with lentil flour and cumin seeds cooked in a pan apart from gluten free.
Parade2,50 €
Garlic parade3,00 €
Chilly parade3,00 €
Garlic & Chilly Parade3,50 €
Cheese Poori , cheese dumpling4,50 €
Poori fried bread4,00 €
Papad with lentil flour and crunchy cumin seeds (cooked in a separate pan) gluten free3,50 €
Papad Masala with onion, cherry tomatoes, lime green chilly and chat masala4,50 €
SAUTEED RICE NOODLES WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS AND TOFU CUBES WITH SOY SPROUTS AND FRESH BEET
RICE NOODLES SAUTEED WITH TAMARIND PASTE, GLUTEN-FREE SOY SAUCE, RAW SUGAR, SEASONAL VEGETABLES, SHITAKE MUSHROOMS, CALAMARI, PRAWN TAILS, TUNA AND SOY SPROUTS ( THE FISH CHANGES ACCORDING TO MARKET AVAILABILITY )
CREAM OF SPICES WITH PUREE OF CHICKPEAS AND MIX OF VEGETABLES LEFT TO FLAVORES WITH LIGHT AND SHORT COOKING IN ITS CURRY WITH MIXTURE OF INDIAN SPICES (VEGETABLES ARE DEPENDING ON MARKET AVAILABILITY .... THE DISH IS ACCOMPANIED BY BASMATI RICE
CHICKEN BITES WITH MUTTI TOMATO AND LIGHT TOUCH OF VIGNOLE MILLEFIORI HONEY WITH SPICES AND TANDOORI POWDER FLAVORING. THE DISH IS ACCOMPANIED BY BASMATI RICE WITH TURMERIC, LEMON AND MINT
BANGLADESH RECIPE REVISITED BY THE CHEF WITH CHICKEN BITES IN MUTTI TOMATO SAUCE, GREEN CHILLY FROM BANGLADESH RED CHILLY FROM VIGNOLE ( DEPENDING ON MARKET AVAILABILITY ) AND CHILLY POWDER ....... THE DISH IS VERY SPICY
TRADITIONAL CHICKEN CURRY, INDIAN RECIPE FROM NORTH INDIA . MARINATED IN YOGURT WITH TURMERIC AND CHILI POWDER AND CHICKEN CURRY MASALA, THEN COOKED IN A SECOND MOMENT WITH A SPICY CURRY WITH MANY SPICES.
Casa Mamè chicken thighs marinated in yoghurt sauce, tandoori powder and spices cooked in the oven with vignole potatoes accompanied by basmati rice (this dish recalls the Indian tandoori taste but it is cooked in our oven and we added more sauce)
Once called Tocai Rosso, Tai Rosso is obtained from a vine that has found a territory suitable for its cultivation and identity in the Vicenza area. It has a fruity scent with floral notes. Spicy taste, black pepper and delicate tannins. Excellent with white and red meats.From the headquarters of this winery, the gaze rests on a landscape that recalls the crater of a volcano and, in fact, blocks of lava material emerge from the ground almost everywhere. The Vignatos have been producing grapes and wine for over a century and today Ilario, with his family, mainly cultivates Garganega, the grapes of Gambellara and of these places. Vineyards: ten.
In Colbertaldo you still cross a small wood that finds its first historical evidence about 6 centuries ago, once called Bosco di Gica; this Valdobbiadene Docg Brut Adami expresses in a versatile way the balance between dry taste and gentle gustatory fragrance (10 g / l). The most suitable grapes to give life to the brut type are selected essentially in the 3 neighboring municipalities of the company. Pleasantly acidulous and savory, fresh and fruity. Of good fullness, roundness and length, it has complete correspondence with the perfume and great harmony.
EARTH - MASSA - BARBERA VINEYARDS AND NATIVE VINES 2021 - 13% - PIEDMONT - ( ITALY )
TERRA - VIGNETI MASSA - BARBERA E VITIGNI AUTOCTONI 2021 - 13% - PIEMONTE - ( ITALIA )
Brilliant ruby red color in the glass. Initially it gives the nose hints that recall small red fruits, to which floral nuances are added, finally completed by a very light spiciness and a delicate earthy memory. In the mouth, drinkability is its strong point, offering a sip supported by a pleasant freshness. Good persistence. If one of the undisputed merits that must be recognized to Walter Massa is that of having revived timorasso, the other is that of having given new dignity to all the oldest native vines of the Tortona area. The result is given, in this case, by a young, pleasant and drinkable wine, flowing and fresh. The “Terra” Red Wine could be defined as an excellent everyday wine, produced with a simple and classic style, which enhances the peculiarities of the fruit and the salient features of the territory. A simple wine, but which at the same time responds to the highest quality criteria ever. It is a red to try.
Vinification: Destemming of the grapes and hyper-reduction vinification with cryomaceration at a temperature of 8°C for 16 hours. Static decantation and fermentation at 13°C for approximately 20 days. Aging in steel for approximately 6 months. Organoleptic characteristics: A pale and brilliant straw yellow colour. Caressing hints of citrus and elegant vegetal notes typical of the Mediterranean vegetal notes typical of the Mediterranean distinguish its bouquet. In the mouth it is full and dry, supported by a fresh acidity that makes it fragrant and persistent.
Isabel, 2020 vintage, is a still rosé from the Marco Sambin winery. Produced entirely with Merlot grapes, Isabel rosé wine has a very intense and deep pink colour, smells of red fruits and berries, strawberries and cherries. On the palate it is soft, with spicy notes of cinnamon and pink pepper. A fresh rosé, ideal to accompany your aperitifs, and excellent in combination with fish or cured meats.
NOSIOLA 2017 by Salvetta - Vineyards of the Dolomites - IGT 11.5% - TRENTINI SOUTH TYROL
NOSIOLA 2017 di Salvetta - Vigneti delle Dolomiti - IGT 11,5 % - TRENTINI ALTO ADIGE
Nosiola, the ancient and only white grape variety from Trentino, characterized by late ripening (like the red fruit varieties), has always found in the Sarca valley the characteristics that favor and enhance its distinctive features: dry, calcareous soils and a particular microclimate generated by the winds that blow in the area. Here the vineyard - trained in Guyot with chestnut poles - produces its sweet golden bunches. Following an original tradition, winemaking takes place by leaving the wine must in contact with the skins for a week. The Nosiola then patiently rests inside seasoned acacia barrels until the end of its fermentation, remaining on the yeasts until May-June of the following year and concluding its refinement in ancient Rhenish bottles for at least a year and a half. Time and the return to traditional and natural winemaking and aging methods allow Nosiola to express its distinctive notes to the maximum, extracting the main aromas of the vine and developing the secondary ones in the barrels and bottles. The result is a structured wine, capable of giving its best at a temperature of at least 15 degrees.
The "Ottavio" red wine by Cascina Tavijn is made from grignolino grapes coming from the Mezzena vineyard; the fermentation is spontaneous, with only indigenous yeasts, with maceration on the skins, for a week, in steel and concrete containers. Bottled without the use of added sulfur or filtration, it is a wine of surprising freshness and great drinkability. Tasting notes Pale ruby red. On the nose it expresses itself with hints of red fruits, floral notes and spicy hints. On the palate it reveals a pleasant freshness, light tannins and good persistence.
Tasty and ready to drink, characterized by a pleasant aroma reminiscent of Williams pears and a characteristic straw yellow colour. In the mouth it is fruity, elegant and with a pleasant touch of acidity. After delicate pressing of the grapes, fermentation takes place in steel at a controlled temperature. The wine matures in tanks for approximately four months, and is subsequently bottled.
Origins - organic verdicchio dei castelli di jesi superiore - fattoria nannì - doc 2020 - 12.5% - marche (italy)
ORIGINI - Verdicchio dei Castelli di Jesi Superiore Biologico - Fattoria Nannì - DOC 2020 - 12,5% - MARCHE ( ITALIA )
Origins is the beginning of a dream made of emotions transformed into work as well as Monte San Vicino grain after grain, has generated the alluvial profile of our land but also the memory aimed at not spending the actions of the past, necessary to branch our knowledge. Origins is Fattoria Nannì, which is why we have given up on uprooting the oldest vineyard which for us represents the ideal means of protecting the territory of Arsicci. Thanks to the complexity of the terroir he has been feeding on and taking part in for 54 years, the year in which Giovanni Piersigilli, his father and now his name, decided to give him life, setting out on a craft that was also possible in the Marche viticulture since 1967. Aware that there can be no future without a memory aimed at beauty. Origini shows a straw-yellow color with golden reflections and green shades that tend to disappear with the passing of the years from the harvest. The aroma is intense and complex with flavors of elderflower, almond and anise, fresh yellow pulp fruit and vegetal sensations of sage and mint. The taste is supported by a savory acidity that facilitates the sip and makes the structure more graceful, which gradually thickens and intensifies over the years, a bit like the aromaticity that over time builds up on notes of fruit in syrup , lemon peel, saffron and chamomile. A transversal wine: casual in summer, capable of accompanying local cuisine from the coast to the hinterland. Also excellent paired with Asian cuisine with spicy and sweet and sour flavors.
Brilliant ruby red with vibrant notes of red currant, blackberry and candied violet. Remarkably juicy on the palate with floral aromas of red berries enhanced by harmonious acidity. A very well balanced and clean wine. Valpolicella is produced from the vinification of fresh grapes, mainly Corvina and Corvinone. The moment of harvest is very important for this wine, given the delicacy of its aromas and its fragile sensorial balance played in an important way by acidity. Our Valpolicella is characterized by excellent drinkability and expresses the characteristic aromas of the valley: from cherry to spicy notes, more or less pronounced depending on the vintage. The best olfactory balance is achieved with a short refinement in steel which emphasizes its sensorial peculiarities.
AMARONE DELLA VALPOLICELLA CLASSICO 2011 - DOMINI VENETI - DOCG 15.5% - VENETO (ITALY)
AMARONE DELLA VALPOLICELLA CLASSICO 2011 - DOMINI VENETI - DOCG 15,5 % - VENETO ( ITALY )
Ruby red, dense and compact. Intense and persistent aroma, ethereal, fruity with hints of cherries and dried plums, withered flowers and spices. Full-bodied and very soft, with beautifully balanced velvety tannins.
ONE LITER - Ampeleia - Toscano Rosso IGT - 2020 - 12% - Tuscany ( ITALY ) RED
UN LITRO - Ampeleia - Toscano Rosso IGT - 2020 - 12% - Toscana ( ITALIA ) ROSSO
Placing a one-litre flask on the table is an ancient habit and tradition, a symbol of conviviality. Hence the name "Unlitro" and a bottle whose shapes and sizes recall the joy and light-heartedness of being together. Unlitro was born in the youngest vineyards close to the sea, from a blend of Alicante, Carignano, Mourvèdre, Sangiovese and Alicante Bouschet grapes. It bears witness to our desire to express the territory in a lighter and more immediate way, without losing its character.
VINDAGÒTI - FILIPPI - IGT 12% - GARGANEGA - VENETO ( ITALY ) " TRIPLE " A WHITE
VINDAGÒTI - FILIPPI - IGT 12% - GARGANEGA - VENETO ( ITALIA ) " TRIPLE " A BIANCO
Fruity and pleasant aroma. On the palate, it stands out for its minerality and ease of drinking. We like Vindagoti for its strong territorial expression. It comes from basaltic and calcareous rocks which give it a beautiful minerality. The 400 meters above sea level and the strong temperature variations between day and night, instead characterize it for particular finesse and allow a great concentration of aromas in the grapes. We also like Vindagoti because it comes in a 1 liter format, as if to underline its marvelous convivial vocation, which sees it as the protagonist on the tables of friends and relatives, between a chat and a laugh.
The Alsace blanc "Ramène Tes Copains" by Sylvie Spielmann is a wine resulting from a blend of white grape varieties from Alsace. Vinification in steel with 6 months aging on the fine lees. It is a harmonious, fresh and fruity wine. Pleasant to drink in its one-litre format. Édouard Lepesme, 37, has a respectable resume. An agronomist, he then followed oenological studies, while from the Paris region where he lived he moved to his family's places of origin, in Yonne, the northern sector of Burgundy. It was precisely in Burgundy that he completed his training in the field, alongside established winemakers: Thomas Pico, Olivier De Moor, Claire Naudin, not without completing the process with an experience in New Zealand. In 2014 the big step, with the takeover of the company by Antoine Donat, who takes over. The vineyards of Vaux – just south of Auxerre – had already been certified organic since 2000, and Édouard naturally continues in this direction. Today the 14 hectares of Chardonnay and Pinot noir are cultivated with wisdom and passion, as well as with great ecological rigor, with an eye and mind for biodynamics. Édouard follows the same rigor in the cellar, where the fermentations are spontaneous, the refinements long and precise, the oenological additives limited to small quantities of sulphites. Our winemaker is in no hurry: he aims to expand the cellar, to work with greater comfort and functionality, but without precipitation. From such accuracy are born Burgundy reds and taut, precise whites, of impeccable finesse and definition, as well as Crémant worthy of the Olympus of the best classic methods. .
WINES OF ANARCHY - TREBBIANO 100% - FRANCESCO CIRELLI - 2022 - 10,5% - ABRUZZO ( ITALY )
WINES OF ANARCHY - TREBBIANO 100% - FRANCESCO CIRELLI - 2022 - 10,5% - ABRUZZO ( ITALIA )
Wines of Anarchy is a refermented white wine with a very delicate bouquet that recalls yellow and citrus fruits and honeyed notes. We recommend selecting this light and particular bubble for an aperitif. The refermented white wine Wines of Anarchy from the Cirelli farm is produced from a single native white grape variety. The Cirelli farm has been in force since 2003 in the province of Teramo, in Abruzzo. Francesco Cirelli inherits the very strong passion for cultivating the land and respect for nature - which must be exalted and preserved in all its forms - from his grandparents, who introduced him to this world from an early age. It is precisely by virtue of this passion that, as soon as the opportunity arose, the current vigneron of the cellar chose to transform this vocation into a job and a real lifestyle. Respect for the environment and maintaining the balance of biodiversity are salient aspects in the philosophy that moves Francesco, and it is precisely for this reason that all the processing procedures both in the vineyard and in the cellar are carried out according to organic farming methods. Chemical or synthetic products such as herbicides or fertilizers are not used in the vineyard, while only spontaneous fermentations take place in the cellar and only indigenous yeasts are used. Wines of Anarchy is a refermented white wine obtained from the vinification of an autochthonous white grape variety, whose grapes are harvested manually. For the realization of this label - which ferments spontaneously with indigenous yeasts - Francesco entrusts the refermentation procedure to a refermented company that makes him carry out the second fermentation in an autoclave. It is therefore an anarchic wine, which does not respond to the method of refermentation in the bottle or even to the Martinotti method. The rebellious label created by the Cirelli farm is presented in the glass of a straw yellow color tending towards gold. A rustic and aromatic bouquet is expressed on the nose with hints of yellow pulp fruits - such as, for example, apricot - and citrus, combined with sweet hints of honey and bread crust. Finally, when tasted, it reveals itself to be fresh and very easy to drink thanks to its delicate but tasty foam; the finish is long and savory. Wines of Anarchy is a perfect wine to be enjoyed as an aperitif: its fine and light bubble goes very well with light appetizers based on raw or smoked fish.
MISUNDERSTANDING " LA PIOTTA " RIESLING ITALIC - REFERMENTED IN THE BOTTLE - 12% - VENETO ( ITALY )
MISUNDERSTANDING " LA PIOTTA " RIESLING ITALICO - RIFERMENTATO IN BOTTIGLIA - 12% - VENETO ( ITALY )
After careful selection, the grapes undergo a soft pressing. The must obtained is then fermented at a controlled temperature. In spring the bottling and the second fermentation take place with the addition of yeasts. It has a veiled straw yellow colour. The nose is fresh and fragrant, with notes of white pulp fruit, white pepper and floral aromas. In the mouth it is light, refreshing, characterized by pleasant bubbles that give even more depth to the bitter almond aftertaste.
Appearance: Straw yellow color. Dense foam and fine and persistent perlage. Bouquet: Wide and fruity, reminiscent of yellow apple, peach, wisteria and acacia flowers. It has balance and delicacy combined with aromatic notes of great freshness. Taste: Pleasantly acidulous and savory, fresh and fruity. Of good fullness, roundness and length, it has complete correspondence with the perfume and great harmony. In Colbertaldo you still cross a small wood that finds its first historical evidence about 6 centuries ago, once called Bosco di Gica; this Valdobbiadene Docg Brut Adami expresses in a versatile way the balance between dry taste and gentle gustatory fragrance (10 g / l). The most suitable grapes to give life to the brut type are essentially selected in the 3 municipalities adjacent to the company.
The Emilia Malvasia IGT "Levante 90" by Podere Cipolla comes from the perfect combination of different aromatic varieties grown in one of the owned plots. Naturally refermented in the bottle, without clarification or filtration, it is a wine with a beautiful bouquet, sincere in its narration and with clear territorial adherence. Intense straw yellow. The nose is expressed with hints of yellow fruits, notes of acacia honey and hints of dried flowers. On the palate it reveals excellent freshness, satisfying and of great length. It is also thanks to the work on the tradition of winemakers such as Denny Bini that today it is possible to speak of a real renaissance of Emilian viticulture. Indeed, Podere Cipolla was born in 2003 in Coviolo, not far from Reggio Emilia. It is here that Denny Bini has grown, harvest after harvest, to the point of offering wines of great territorial personality, faithful expressions of the place where they are born. From lambrusco to malbo gentile, the choice was the most natural, that of not clarifying and not filtering the wines, using only indigenous yeasts and very little sulfur dioxide to preserve the characteristics of the grape and the vine as much as possible. Its sparkling wines, tasty as few others, are produced with a refermentation in the bottle, the most classic of the production methods associated with Lambrusco. The so-called sur lie.
"I WROTE I LOVE YOU ON THE SAND..." - LE VIGNE DI SAN PIETRO - RE-FERMENTED IN THE BOTTLE - CORVINA ROSATO VERONESE IGT 2022 - 12% - VENETO (ITALY)
" HO SCRITTO T'AMO SULLA SABBIA ..." - LE VIGNE DI SAN PIETRO - RIFERMENTATO IN BOTTIGLIA - CORVINA ROSATO VERONESE IGT 2022 - 12 % - VENETO ( ITALY )
I Wrote T'Amo sulla Sabbia Sparkling Rosé Wine is produced by the Veronese winery Le Vigne di San Pietro. It is obtained from the vinification of pure Corvina grapes, a local variety that has always been celebrated in the great reds of Valpolicella. In this case, the innovative approach involves the use of this dark grape variety for the production of a particular label. On the owned land located near Lake Garda, the vines find a favorable environment, thanks to the mild microclimate and the beneficial influence of the lake breezes. Once fully ripe, the bunches are subjected to manual sorting. After pressing, the must remains in contact with the skins for approximately two days. This is followed by refermentation in the bottle, a phase that coincides with the refinement on the yeasts and ends without any disgorgement. I wrote T'Amo sulla Sabbia Sparkling Rosé Wine is a wine designed to be appreciated when young, when its freshness fully emerges.
D'ARAPRI - BRUT METODO CLASSICO - 2022 - 12,5 % - PUGLIA ( ITALIA )
Ethereal bouquet with hints of lysate (bread crust). the olfactory picture, softened by aromas of dried wildflowers and plumped up by fruity hints of apple, yellow peach and orange. Color: bright straw yellow with a subtle perlage. Grapes: Bombino bianco and Pinot nero. Delicately dry and harmonious, with a fresh and full-bodied mouth and aftertaste of toasted notes and panettone. It concludes with a clean and dry finish, with a refined dryness that sucks up the initial sweetness.
INTUIZIONE La Piana - Metodo Classico - Brut Nature Rosé 2019 BIO - DOP 12,5% - ( EMILIA ROMAGNA ) ITALY
The pink color with violet reflections stands out to the eye. On the nose, fine hints of wild strawberries, raspberry and geranium are highlighted with a hint of spicy hints of black pepper and cinnamon on the finish. On the palate the balance between tannins and bitter notes is perfect and concludes on the finish with an elegant persistence. The company is located on the hills of Castelvetro di Modena, where Cesare Gianaroli bought a small plot in the mid-1900s. The flagship of the company is certainly the Lambrusco Grasparossa di Castelvetro: a variety far from those produced in the plains and which, since 2020, has been recognizable by the collective brand Montebarello 155. The project's objective is to enhance the vine by also providing for a mandatory production in organic regimen. A sustainability that is no longer corporate but collective. Vineyard hectares: 8
ATMOSPHÈRES Jo Landron - Extra Brut Methode traditionelle - 2018 - Folle blanche 50% / Pinot Noir 50% - FRANCE
ATMOSPHÈRES Jo Landron - Extra Brut Methode traditionelle - 2018 - Folle blanche 50% / Pinot Noir 50% - FRANCIA
Intense and elegant aromas with hints of flowers, accompanied by white pulp fruit and wet rock. In the mouth it is creamy and with good freshness and balance. fruity and savory. It closes along with a delicate bitter note.
BLANC DE BLANCS - CASTEL NOARNA - ZERO DOSAGE - TRENTO DOC BIO - 100% CHARDONNAY - 12.5% - TRENTO (ITALY)
BLANC DE BLANCS - CASTEL NOARNA - DOSAGGIO ZERO - TRENTO DOC BIO - 100% CHARDONNAY - 12,5% - TRENTO ( ITALIA )
BLANC DE BLANCS A classic method sparkling wine, refermented in the bottle produced from chardonnay grapes. Our goal has always been to obtain high quality grapes that can best express the characteristics of our territory. In Trentino we find subzones with very different climatic characteristics. The part of the Adige Valley where we are located is called Vallagarina and is characterized by a mild climate, cooled in summer by the wind called Ora del Garda, by an excellent insolation and strong autumn temperature changes that give our wines aromas and freshness. The soils are calcareous, lean, rich in skeleton. The organic component is composed of silt. The character of the limestone stones and sand that make up our soils is complemented by rich mineral components. In fact, in our soils we find basalt, porphyry and slate.This type of soil, together with the exposure to east-southeast and the altitude (350 m asl), determines the character of our wines. Wines that express themselves above all in elegance and fruit. The finish is always savory and with a good acid structure. Wines that express themselves at their best after a few years of aging: this also applies to white wines, which often tasted 10/15 years after the harvest offer pleasant surprises.Since 2007 we have been inspired by the philosophy of natural agriculture for the cultivation of our vineyards . We have therefore banned the use of herbicides, artificial fertilizers, synthetic products for the fight against vine diseases, insecticides. All the work in the vineyard is done with the utmost respect for the plant: we do not use sheeters that slaughter the leaves but we leaf as little as possible by hand; we work the soil in autumn and spring with ancient methods such as the hoe or with tools that respect the soil to revitalize it. The goal is to find a new balance in the vineyard, based on a greater awareness of the characteristics of its territory. These are simple practices, the rediscovery of traditional methods of working the countryside that had been lost. A return to the earth with another sensitivity. We are an organic certified company with ICEA since 2007. In our vineyards we currently produce the following grape varieties: Nosiola, Chardonnay, Sauvignon blanc, Merlot, Cabernet Sauvignon, Lagrein, Teroldego.
OMOMORTO - MENTI Giovanni - Sparkling wine zero dosage - 2017 - 11.5% - VENETO
OMOMORTO - MENTI Giovanni - Vino spumante dosaggio zero - 2017 - 11,5% - VENETO
GRAPES: 97% durella and 3% garganega. The grapes brought to the cellar are de-stemmed and dried at 0.8 bar. Fermentation takes place entirely with natural yeasts and without temperature control. Subsequently, the wine is left in the tank for at least 7 months. After a period of aging on the yeasts in the tank, Albina must (Garganegapassita grape) is added, which begins a new fermentation in the whole mass with natural yeasts and sugars. Bottling without sulphites INCREDIBLE WINE !!!!
FRANCIACORTA SATEN - ARCARI E DANESI - Chardonnay 65% and Pinot Bianco 35% - 12% DOCG - 2016 - LOMBARDIA (ITALY)
FRANCIACORTA SATEN - ARCARI E DANESI - Chardonnay 65% e Pinot Bianco 35% - 12% DOCG - 2016 - LOMBARDIA ( ITALIA )
Satèn is produced with grapes coming exclusively from the terraced vineyards of Montorfano, adjacent to the winery and for this reason we like to call it a cru. Minerality and flavor, hints of ripe fruit, freshness and richness of taste make it one of our most particular wines and exemplifying the production method without exogenous sugars. It is produced only in particular vintages and in a few thousand bottles. It is the first type of Franciacorta with which the company began experimenting with the "solo grape method". CURIOSITY: Arcari + Danesi has been producing Franciacorta with the solo grape method since 2008 (without exogenous sugars). The method is based on a simple concept: grapes are a fruit and as such must be harvested at the time of its ripening. The harvest takes place when the grapes are phenolically ripe therefore, compared to a classic method where the harvest is forced by man at technological maturity (i.e. the grapes are harvested according to the level of acidity and sugar content) that of the solo grape method is postponed. After the harvest, the pressing takes place in a soft way, to preserve the acidity of the must to the maximum. In all stages of vinification - in the primary and secondary fermentation and in the addition of any dosage syrup - self-produced sugar (in the form of frozen must) is used with the aim of obtaining a product that is the natural expression of the fruit, without having to use exogenous sugars (sucrose or mcr).
"DREAM" CÀ DEL VENT BLANC DE BLANCS PAS OPERÉ CHARDONNAY 100% - 12% VSQ - LOMBARDY 2014
" SOGNO " CÀ DEL VENT BLANC DE BLANCS PAS OPERÉ CHARDONNAY 100% - 12% VSQ - LOMBARDIA 2014
From one of the most difficult and memorable vintages of the last decade (2014), characterized by uninterrupted rains from June to harvest and beyond (many winemakers did not produce the reds due to excessive rainfall, leading to rot and important birds), one of the Blanc de Blancs most convincing products by the company to date. Obtained from 100% Chardonnay grapes, checked grape by grape, pressed directly to bottle the noblest flower must, spontaneously fermented in barrique and aged here for 7 months. Second fermentation with grape sugar and bottled sur lattes for 44 months (at the first degorgement). Wine with great balance and delicacy, a harmonious sip, fresh and crunchy in the mouth. An extraordinary result considering the vintage. To drink, having fun, alongside some equally dry and vertical French to mix the cards and be surprised without prejudice.
ORANGE SPARKLING WINE - OSW MARCHESI DI MONTALTO - METODO CLASSICO - EXTRA BRUT 2017 - 12,5 % - LOMBARDIA ( ITALY )
Orange colour, with delicate hints of white fruit such as pear and pineapple, and floral notes of broom and jasmine. Fresh, soft and persistent on the palate. A classic method that goes well with fresh aperitifs, raw seafood and tartare with soy sauce and avocado. Also good with cured meats and slightly mature cheeses, Riesling and Pinot Noir. The exposure is south-west and the soils are marly and calcareous-clayey in places stony. In late spring, the entire batch of wine consisting of 90% riesling and 10% pinot noir is bottled for long fermentation. After at least 36 months of maturation on its lees it is disgorged and refined for a further 6 months. Sold after at least 3 years.
CHAMPAGNE DECHANNES - PERLE NOIRE - BLANC DE NOIRS 100% PINOT NOIR BRUT NATURE - 12% - FRANCE
CHAMPAGNE DECHANNES - PERLE NOIRE - BLANC DE NOIRS 100% PINOT NOIR BRUT NATURE - 12% - FRANCE
Champagne 100% Pinot Noir, produced from a blend of different vintages up to 2011. Low-dose Brut 4 g/l. Fermentation in steel. Malolactic. 36 months sur lattes and 3 months of rest after dégorgement. Incredible freshness and finesse.Côte des Bar, the village of Les Riceys is nestled in the heart of Champagne, in the Aube department. The only village in France to have three controlled appellations (AOCs): Champagne, Rosé des Riceys and Coteaux Champenois. Its champagne is produced in full respect of traditional methods, on a farm on a human scale.
DOSS AGÙ 2014 RISERVA ( CHARDONNAY ) - CASTEL NOARNA - METODO CLASSICO DOSAGGIO ZERO ( 72 MESI ) - DOC 13 % - TRENTINO ( ITALY )
Trento DOC Dosaggio Zero Riserva Doss Agù is a sparkling wine obtained from Chardonnay grapes with the Classic Method, which appears in the glass with a golden yellow color and a fine and persistent perlage. Thanks to the long aging of 72 months in the bottle on the yeasts, it has a deep and complex aromatic bouquet made of pastry, almost overripe exotic yellow fruit, white flowers and hazelnut with light hints of vanilla. The sip is broad, persistent, with a notable freshness that balances the strong softness. Ideal in combination with crustaceans and molluscs, fish-based preparations, risottos with vegetables, white meats and medium-structured cheeses or dairy products.
CHAMPAGNE BERNARD PERTOIS - GRAND CRU - BLANC DE BLANCS - BRUT DOSAGE ZERO - LE MESNIL SUR OGER - 12% - FRANCE
CHAMPAGNE BERNARD PERTOIS - GRAND CRU - BLANC DE BLANCS - BRUT DOSAGE ZERO - LE MESNIL SUR OGER - 12% - FRANCE
Fine and lively bubble. The nose is fresh, floral, citric. Delicately dry in the mouth. 36 months on the lees. Not dosed. Family-run business, located in the village of Le Mesnil sur Oger, in business for 10 generations, produces a range of Grand Cru champagnes. The planting of the vineyard dates back to the mid-17th century. A "recoltant manipulant" company since 1910, therefore it uses exclusively wine from its own grapes. Since 1951 Bernard Pertois, created the Maison Champagne Bernard Pertois.
CHAMPAGNE VINCENT CUILLIER L'ARBRE 2019 - BRUT NATURE - BLANC DE NOIRS - MEUNIER - 12.5% - FRANCE
CHAMPAGNE VINCENT CUILLIER L'ARBRE 2019 - BRUT NATURE - BLANC DE NOIRS - MEUNIER - 12,5 % - FRANCIA
Biodynamic champagne coming from a small plot in Reims, it is called "path of the Kings" because in ancient times the French kings wanted to establish a path that divided the vineyard, given its proximity to the majestic cathedral of Reims. Straw yellow color with golden reflections and very fine perlage . Notes of fresh yellow fruit and spices intertwine on the nose with a powerful minerality. On the palate it is creamy, fine and crystalline with great persistence.
NENO 992 - TALENTO BRUT - METODO CLASSICO VSQ 12,5 % - TRENTINO ( ITALY )
This Talento Brut Neno 992 (over 20 years of aging), Sparkling Piffer Neno Produci d'Elitè, is a special sparkling wine because it comes from a long aging period of approximately 276 months on 55% Chardonnay and 45% Pinot Noir yeasts. The result is incredible for the emotion of hints completely precluded by young wines. At sight, the wine has an intense straw yellow color, with a fine and quite persistent perlage. On the nose it evokes hints of vanilla and sweet spices, bread crust, ripe white pulp fruit and flowers, with notable minerality in the background. On the palate it has great softness, while the flavor makes its way through fruity and toasted notes, reminiscent of Scottish whiskies, oak and tobacco, culminating with an extraordinary persistence, an extremely complex wine with great personality.
Price249,00 €
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List of natural, biodynamic and conventional white wines (101)
GRILLO - FATTORIA SPEZIA - IGP TERRE SICILIANE 2016 - 12,5 % - SICILIA ( ITALIA )
Vinification: Destemming of the grapes and hyper-reduction vinification with cryomaceration at a temperature of 8°C for 16 hours. Static decantation and fermentation at 13°C for approximately 20 days. Aging in steel for approximately 6 months. Organoleptic characteristics: A pale and brilliant straw yellow colour. Caressing hints of citrus and elegant vegetal notes typical of the Mediterranean vegetal notes typical of the Mediterranean distinguish its bouquet. In the mouth it is full and dry, supported by a fresh acidity that makes it fragrant and persistent.
Pale straw yellow color with greenish reflections. Vinous aroma, sweet hints of daisy, clover and acacia. Rich, soft, savory flavor with marked minerality. An acidic note gives persistence and pleasantness.
The White Manzoni is an intense wine with character. Fermentation takes place half in steel and half in wood. In the glass the color is deep straw yellow, while the aromas range from orange peel, to aromatic herbs, to spices and vanilla. When tasted, citrus fruits and golden apples emerge. The whole is supported by a good alcohol content that brings a slight sensation of sweetness, mitigated by savory notes. This wine started almost as a bet and is now the wine that most identifies us. The grape is not exactly indigenous but has been adopted for so long by many companies in the area that it can almost be considered an adoption wine. What is its strength? The captivating minerality that mitigates its power and supports its softness.
Bouquet: the nose is fine, with hints of apple, medlar, grass, thyme and yellow flowers. The aromas are not too exuberant but of fine and elegant expression. Taste: in the mouth it is dry, elegant, with a decisive freshness which is the characteristic of the variety, mineral and spicy with references to balsamic notes and spontaneous herbs. Subtle, elegant, complex and full of character. Pairings: Perfect with raw fish, sushi and dishes whose fatty component is well balanced by the freshness of the wine. Cured meats, fried seafood, especially lard, also flavored, and savory pies.
Malvasia Collio DOC 2021 - Korsic Wine with a straw yellow color. The nose is characterized by a very delicate scent of fruits and flowers. On the palate it is a lively, harmonious and very fresh wine on the palate. From the vineyards on the green hills of the Collio this dry purity expression of Malvasia is born, from vineyards perfectly exposed to the south, on soils characterized by marl and sandstone, locally defined as ponca. The harvest takes place manually in crates towards the end of September; once in the cellar, the Malvasia grapes are de-stemmed, pressed and left to ferment in stainless steel barrels. The wine will then always mature in thermo-controlled steel barrels; the final refinement will take place in the bottle for a period of about 3 months, before being put on sale.
Delicate onion color. The flower is quite closed, with ripe and juicy yellow fruits and red apples in the background. On the palate the wine is dry, medium-bold, the acids are ripe and enough to tame the bold body, with a nice supple texture, full of flavor, warm, salty.For generations, the Prinčič family farm in Kozana in Goriška brda he cultivated the vine and created his noble product. The chronicles date back to 1848, when the fruits and vines were grown on the Prinčič farm. For generations, the tradition of cooperating with nature and preserving natural resources has been passed on, producing a quality harvest, which started by Mihael and Katarina. Today Mihael is used as a trademark of grapes harvested in special places. The wines of this brand are refined in oak barrels: Mihael bianco (chardonnay, sauvignon, rebula), Mihael rebula, Mihael rosso (merlot, cabernet sauvignon, pinot blu), sweet Mihael (merlot, cabernet sauvignon). A great recognition of our commitment is the silver medal for Mihael White 2005 at the Decanter World Wine Awards 2007. Merlot, Cabernet Sauvignon, Pinot Noir ... The wines produced on the Prinčič farm are drinkable, fruity, harmonious, full of minerals from from the land Brda. In short, the wines of the Prinčič family are the poetry of the land of Brda.
On the splendid Montorio hill, 250 meters above sea level and with a suggestive view of Verona, the Montenigo winery takes care of its vineyards with love for the land and ancient gestures. Even in the cellar, we work without aids and correctives. Only spontaneous fermentations, attention and manual work, respect for time. Traditional woods and amphorae are used, seeking the most faithful expression possible for each vine and vintage. The Rosato di Montenigo comes from 100% Corvina grapes. Fermentation on the grape lees and only twelve hours of contact with the skins, just to release the primary aromas and the slightest vital touch of rose. Pink color with violet reflections. Fragrant nose, white flowers and mint.
ETNA BIANCO - MURGO - DOC 2021 - 12,5 % - SICILIA ( ITALIA )
The union of Catarratto with Caricante improves the fullness and complexity and balance of acidity. Alongside the elegance that this wine expresses, notes of considerable aromatic complexity emerge with mineral sensations that come from the volcanic soil.
ANNIK 2022 - COSIMO MARIA MASINI - TUSCANY WHITE SAUVIGNON AND VERMENTINO - IGT 13% - ( TOSCANA ) ITALY
ANNICK 2022 - COSIMO MARIA MASINI - TOSCANA BIANCO SAUVIGNON E VERMENTINO - IGT 13% - ( TOSCANA ) ITALY
Straw yellow in color with green reflections, Annick invites the nose with the freshness and elegance of Sauvignon Blanc. On the palate the citric and fresh fruit notes are enriched with sapidity and structure, with nuances of Moscato thanks to the short maceration on the skins of Vermentino. This dance of freshness and fruit, which leads us to a clean and savory finish, is a stimulus for the senses. The grapes that make up our Annick come from three different vineyards. In particular, our Sauvignon Blanc is the result of a mass selection of a more than 50-year-old vineyard in Marzana -San Miniato- which, due to its qualities, inspired us, since the birth of Cosimo Maria Masini in the early 2000s, to produce a Tuscan white but from French or, so to speak, international grapes. In fact, the current parcel of Sauvignon Blanc, now 20 years old, is located in the lower part of the Estate, still facing south-west, but where the microclimate is more suitable for maintaining the freshness of the fruit and high levels of acidity even in hot years . Subsequently, starting from 2016 thanks to new plants and overgrafts, the Vermentino variety joined the Sauvignon, with the aim both of supporting and increasing the native vines and both for the excellent combination that results from the assembly of these two grapes. Vermentino is currently present in a young vineyard and in a 20-year-old vineyard thanks to a supergraft. Both parcels are to the south-west where the light, the heat, the "gaze" towards the sea and the winds of the coast allow the true Mediterranean essence of Vermentino to be expressed.
Tasting notes Straw yellow colour. The nose is dominated by notes of ripe fruit embellished with tropical tones. On the palate it is fresh, lean and balanced. Persistence is good. A vine native to the Pescara hills and the valleys that are divided between the Marches and Abruzzo, pecorino leads to particularly fresh wines, characterized by excellent minerality and a marked acid shoulder, in particular when vinified and left to age alone steel. Wines, as in the case of the excellent Abruzzo Pecorino DOC "Machaon" from the Ausonia winery, perfect for the summer season, but also excellent at any other time.
Rock m'roll - auguste - chenin blanc - igp val de la loire 2019 - 14% - france
ROCK M'ROLL - AUGUSTE - CHENIN BLANC - IGP VAL DE LA LOIRE 2019 - 14% - FRANCIA
A lively, delicious and explosive Chenin. As well as the cuvée rosé, this white Rock M Roll is also an explosion of freshness, do not be fooled by the rebellious man on the label, this wine gives proof of softness and delight. The nose is expressed on beautiful notes of acacia flowers, sweet almond and citrus. Its vivacity, its fruity crunchiness and its persistence in the mouth give it a unique style, reinforced by the natural bitterness of Chenin. Excellent white wine, it leaves a sense of freshness on the palate with hints of grapefruit, lemon and citrus and in a small part slightly nutmeg.
The "muscatedda" is the local name of the first vineyard harvested in these areas, "first muscatedda vineyard" comes from the only native white grape variety of the Val di Noto area, the Moscato di MOSCATO BIANCO .Noto. Aromatic vine used for the production of natural sweet, raisin and liqueur wines, we wanted to interpret it in a dry version. From a vineyard facing West, at 65mt above sea level, cultivated on white-calcareous soil that reflects the light and gives the wine salinity. The white Muscat of Val di Noto, grown on these soils gives vines with a low yield, and wines with delicate aromas, typical of the "Mediterranean scrub". The ripe grapes are vinified in steel with the skins for about fifteen days. It matures in steel until the following spring with continuous Bâtonnage, carried out according to the phases of the moon. Agriculture - Biodynamic, without herbicides, without chemical and / or synthetic treatments and / or fertilizers, pesticide treatments limited to low doses of mine sulfur; fertilizations limited to biodynamic preparations, pruning shredded and green manure of grasses and legumes. Vinification - With indigenous yeasts in steel tanks with the skins. Maturation - In steel, bottled in the spring following the harvest.
Pinela Bio 2020 - Guerila - Guerila - Z. Petric - Slovenia
Pinela Bio 2020 - Guerila - Guerila - Z. Petric - Slovenia
Wide bouquet with fruity, even tropical hints. On the palate, aromas of grapefruit, pineapple, citrus with an aftertaste of dried flowers. Fascinating full-bodied wine, with a pronounced freshness and a marked minerality. Spontaneous fermentation, indigenous yeasts. Vine: Vipavska Dolina
DOMAINE DE LA PÉPIÈRE - MUSCADET SÈVRE ET MAINE - SUR LIE - VINTAGE 2021 - 12% - FRANCE (Loire Valley)
DOMAINE DE LA PÉPIÈRE - MUSCADET SÈVRE ET MAINE - SUR LIE - ANNATA 2021 - 12% - FRANCIA ( Valle della Loira )
Muscadet Sevre-et-Maine is a fresh, savory and mineral white wine from the Loire, obtained by fermentation in concrete tanks with indigenous yeasts and aged in the same for another 6 months. The olfactory profile is composed of fruity and citrus tones with marine hints. The taste is decidedly fresh, light and subtle, embellished with a valuable sapid-mineral vein. Perfect match with oysters. Wine made as it once was with artisanal methods. VINES: Melon de Bourgogne 100%. Vineyards rooted on granitic soil rich in gravel with an oceanic climate. From organic and biodynamic agriculture Vinification Soft pressing and fermentation in vitrified concrete tanks with indigenous yeasts Aging On the yeasts in vitrified concrete tanks for at least 6 months and bottled without decanting Production philosophy Artisan, Indigenous yeasts
The idea of making a light Teroldego wine, celebrating the summer months, has intrigued us for years. Only the hail of August 2017, which destroyed the 40 l harvest, gave us the opportunity to throw ourselves without hesitation. From the small quantities of the damaged vines we generated a mosaic of dozens of vinification trials with short maceration which constitutes Lezèr; various attempts in amphora, wood, cement and steel, in separate lots and never with more than 24 hours of permanence on the skins. This wine was born with the spirit of experimentation and continues on this path. Following the developments of the vintage every year we play with the addition of whole bunches, we change the containers as well as the techniques and timing of the short macerations.
6,600 bottles of organic Passerina from the Cjangone vineyard (only 0.5 hectares) in Fonte Gallo in Pianella. Vinified with spontaneous fermentation with indigenous yeasts using a pied de cuve (fermentation foot) in pre-harvest with soft pressing by hand on a steel cage. Once the fermentation has started (about 1 week after the pre-harvest) the remaining part of the grapes is collected to add to the foot and start the fermentation of the whole mass which lasts about 18 days. Unfiltered wine, neither stabilized nor with the addition of sulfur dioxide. Aged in steel for 10 months on its fine lees, it is bottled with a screw cap closure.
Isabel, vintage 2020, is a still rosé from the Marco Sambin winery. Produced entirely with Merlot grapes, Isabel rosé wine has a very intense and deep pink color, with an aroma of red fruits and berries, strawberries and cherries. On the palate it is soft, with spicy notes of cinnamon and pink pepper. A fresh rosé, ideal to accompany your aperitifs, and excellent in combination with fish or salami.
In Sauvignon Piazzole Trentino doc Bio, as in all Zeni wines, one perceives the love for tradition and openness to innovation, and a constant search for uncompromising quality, which inspires every activity between the rows and in the cellar. The singular aromas of fig and tomato leaf derive from the almost immature grapes rich in acidity harvested at the end of August, while the particular nettle flavor is due to the part of overripe grapes harvested in mid-October. The wine ages for a short time in small wooden barrels before being bottled.
ELBA BIANCO - CHIESINA DI LACONA - DOC 2020 - 12.5% - ISLAND OF ELBA (ITALY)
ELBA BIANCO - CHIESINA DI LACONA - DOC 2020 - 12,5 % - ISOLA D'ELBA ( ITALIA )
Made from procanico, vermentino and viognier grapes. Refine in steel for at least 5 months. Brilliant straw yellow. Nose that combines Mediterranean herbs, anise, myrtle and a sunny touch of medlar. Nervous, salty, very Mediterranean taste texture without excess heat. Beautiful relaxed and tasty progression with an agile finish where we find the brightness of the broom.
LA FELCE " MONTE DEI FRATI - VERMENTINO ,LEVANTE BIANCO 2022 - IGT 13% - LIGURIA " TRIPLE A "
LA FELCE " MONTE DEI FRATI - VERMENTINO ,LEVANTE BIANCO 2022 - IGT 13% - LIGURIA " TRIPLE A "
The "Monte dei Frati" is a juicy, sapid and mineral Vermentino-based white wine born on the lands of the Colli di Luni, vinified in steel with maceration on the skins for 48 hours. It has a mineral and Mediterranean bouquet, with notes of fruit, citrus and local herbs. On the palate it is taut and fresh, consistent with the sense of smell and persistent. The White "Monte dei Frati" from the La Felce winery is the natural fruit of an enchanted territory, not far from the sea and immersed in a luxuriant riot of plants and flowers, in perfect Ligurian environment. The area in which the winery is located is in fact that of Casano, in the province of La Spezia, in the Colli di Luni area. The type of vinification and the way of working, both in the field and in the cellar, of La Felce favors the true and sincere expression of the territory. The 5.5 hectares of property are completely cultivated according to a biological system, with the strong belief that the grape must be able to speak for itself, rich as it is in wonders to tell. "Monte dei Frati" Bianco is a 100% Vermentino from a 2.5-hectare vineyard. The vines used have an average age of 40 years and live on sedimentary soils with an abundant presence of sandstone. Once harvested rigorously by hand, the bunches are transported to the cellar, where they undergo crushing and destemming and maceration for about 48 hours. The alcoholic fermentation takes place spontaneously by the indigenous yeasts inside 25 hl steel containers, in which the refinement on its lees also takes place for a total duration of 4 months. The “Monte dei Frati” fern has a straw yellow colour. The scent manifests clear marine and Mediterranean references, with a clear set of aromatic herbs that intertwines with a fruity note of yellow fruit and citrus. The taste is savory, well integrated with the freshness and with the juice. It maintains a good balance and is characterized by an enormous drinkability. It is a very pleasant white that immediately "makes you holiday", recreating aromas and flavors of a wonderful postcard landscape Scent Mineral and Mediterranean, of yellow fruit, citrus fruits and aromatic herbs Taste Tense, sapid, fresh and mineral, juicy and persistent
grapes harvested exclusively by hand and delivered to the cellar in individual boxes, destemmed and crushed and macerated in the must for 2-3 days to extract coloring and aromatic substances, racking off by gravity with natural fermentation from indigenous yeasts vinification in stainless steel containers, where the aging on yeasts and fine lees for at least 12 months. The wine is neither filtered nor stabilized, and is put on sale 6 months after bottling. Pale straw yellow in color with greenish reflections, depending on the year of production, it ranges from 11.5% to 13% vol. alcoholic, aromatic, with hints of banana, musk and wild, excellent as an aperitif it goes well with appetizers, white first courses, white meats and fish.
Aromatta couvèe of resistant varieties, it is a white wine with an aromatic scent, for the production of the grapes the sulfur and copper-based pesticide treatments have been limited to the maximum, which do not exceed three interventions. The vineyard develops its roots in a silty-sandy soil rich in minerals and nutrients. The management of the vineyard is biological in nature, which does not require the use of chemical fertilizers and herbicides. The wine is very fragrant on the nose with hints of passion fruit and citrus fruits and on the palate we discover a good acidity and a particular aromatic complexity. Perfectly combinable with tasty appetizers but also perfect as an aperitif, the real surprise is the excellent combination with Zambana white asparagus for its good flavor, minerality and delicate but pungent aroma.
Valdè di Oppeddentro is a wine obtained with 90% Verdicchio grapes and 10% Trebbiano grapes. The Oppeddentro winery is located within the walls of Maiolati spontini in an ancient building dating back to the 15th century and is a historic building where the winemakers of the past went to press the grapes. The project began to materialize in 2017 after years of being left in the drawer. The decisive acceleration was given by the acquaintance with the winemaker Alfieri who transported them into a new dimension allowing them to elevate their product and continue production on real data. Verdicchio is a white grape variety present above all in the Marche region, on the hills between Jesi and Matelica since ancient times. 90% of production is concentrated in the area around Jesi, where there are over 1,000 companies on 2,500 hectares of vineyards. Verdicchio is a vine that adapts very well to both steel and wood vinification and has the potential to produce wines of great longevity. The Valdè di Oppeddentro grapes are harvested by hand in small wooden boxes in the month of September, the pressing takes place with the feet as in the past, the fermentation takes place spontaneously on indigenous yeasts in steel tanks for thirty days; the refinement phase takes place for a further 9 months in steel before bottling which takes place through a clarification by decantation and a large filtration without using means of sterilizing the bottle. The Valdè di Oppeddentro has a straw yellow color with golden reflections that tend towards a dark yellow, the nose outlines mineral and undergrowth hints with notes of ripe fruit on the bottom; on the palate it is fresh, round with a spicy aftertaste. Valdè di Oppeddentro can be combined with pasta dishes, vegetarian menus and aperitifs based on cold cuts and cheeses.
AORIVOLA " I CACCIAGALLI " 2021 - FALANGHINA - IGT 12,5% - CAMPANIA ( ITALY ) TRIPLE " A "
AORIVOLA " I CACCIAGALLI " 2021 - FALANGHINA - IGT 12,5% - CAMPANIA ( ITALY ) TRIPLE " A "
Perfume Notes of white flowers, with citrus nuances on the finish. Taste Light and fresh, with a nice sapidity and persistence. Aorivola" is a white wine from Campania based on 100% Falanghina, aged exclusively in steel. The rich Mediterranean notes with citrus accents and floral returns create a valuable and typical symphony of aromas. The simple structure, the delicious sapidity, the vibrant freshness accompany the sip up to a long and persistent finishThe Aorivola I Cacciagalli is undoubtedly one of the best Italian Falanghine, an integral and credible interpretation of the well-known vine.When we speak of Falanghina we sadly think of the approved proposals for aperitif bars, in which there is no shortage never the well-known wine from Campania but is often discredited by insignificant and cheap samples.This is certainly not the case with the one vinified by Diana and Marco, founders of the I Cacciagalli winery and custodians of a splendid terroir like that of Sannio Beneventano, where in addition to the already mentioned white grape variety find space Aglianico, Pallagrello Nero, Piedirosso and Fiano, grown without any chemical or synthetic substance can deprive them of their energy. The intent is precisely to restore the territory, and Marco and Diana's bottles often speak to us in a direct but austere way, with the need to be approached with a little patience. The (minimum) wait generously rewards, revealing deep and vital liquids, which can also be purchased at a very advantageous price. Absolute certainty. The Aorivola is produced with 100% Falanghina grapes, grown on volcanic soils in the Sannio Beneventano area with extremely low yields. In the vineyard, as already mentioned, the principles of biodynamics are followed, while in the cellar the alcoholic fermentation takes place spontaneously and in the case of Aorivola the liquid is left in contact with the skins for 12 hours. Aging in steel containers and bottling without the liquid undergoing clarification or filtration. The Aorivola wine warms the glass with its bright golden yellow hues. Nose of great intensity and richness where hints of ripe peach, citrus peel and white flowers peep out, all declined gracefully. Filling and caressing sip but never complacent and constantly revived by a saline vein that continually relaunches it. Iconic in its typology.
Sollùchero is our most fragrant wine, in the dry expression of white and yellow Moscato grapes from the vineyard overlooking the old courtyard of our cellar.IGT Veneto dry moscato macerated on the skins.65% Yellow Moscato - 35% White Moscato.Vinification: after manual harvesting, the grapes taken to the cellar are destemmed and placed in steel tanks. The pre-fermentation maceration lasts about three days and prepares the fermentation of the must in contact with the skins without the addition of selected yeasts. The must is separated from the skins at the beginning of fermentation which ends in cement tanks, where it remains for an aging period of about 9 months with periodic bâtonnage operations for the reintroduction of the fine lees into the mass. The bottling takes place without the addition of sulphites.
The Soave "Castelcerino Drio Casa" is a medium-bodied white wine, rich in fruity and mineral nuances, aged for 18 months on the lees in steel tanks. Aromatic richness and great minerality are combined with freshness and precision in a harmonious profile. SCALIGER COLLI
GLERIS - CASA COSTE PIANE - GLERA AND RIESLING RENANO - IGT 11,5% - VENETO ( ITALY )
GLERIS - CASA COSTE PIANE - GLERA E RIESLING RENANO - IGT 11,5% - VENETO ( ITALY )
Still wine, clear with no yeasts in the bottle. Gleris is made from 50% Glera grapes from our vineyard in Coste Piane and 50% Riesling Renano grapes from our vineyards on the hills of Valdobbiadene. The two grapes are vinified separately, after the first fermentation of the musts, the wine obtained is naturally cold stabilized, in steel tanks throughout the winter. The two wines are blended in spring just before bottling, in the proportion of 50-50%. HILLY AREA, CLAYY, MARLY SOIL OF MORENIC ORIGIN.
RIBOLLA GIALLA - FERLAT - IGT 2021 - 12,5% - FRIULI VENEZIA GIULIA ( ITALIA )
The color is intense yellow with light green reflections. Fruity aroma, citrus (lemon and lime) and Williams pear. The taste is characterized by a rich mineral vein and an elegant, almost spicy acidity. Fresh, direct, pleasant to drink and versatile in combinations.
FUMETTO " TENUTA FORNACE " PINOT GRIGIO - IGP 12,5% - LOMBARDIA ( ITALY ) TRIPLE " A "
The Fumetto di Tenuta Fornace is a fresh, subtle and refreshing rosé wine. Irreverent and jaunty, it moves easily in the mouth between crunchy fruit, flowers and herbs in infusion, closing on a lively, almost tart acidity that makes it easy to drink. When you are nostalgic and need to get away from it all, take the latest novel by your favorite writer, a bottle of Comics and sit in the shade of a tree. You will feel like going back to summer afternoons spent in your grandmother's garden devouring novels while drinking iced tea.
FROM "MAPALE 77" 2020, THE TASTE OF BIODIVERSITY - CHARDONNAY, PINOT GRIGIO, RIESLING - IGT 12.5% - VENETO (ITALY)
DALLE ORE " MAPPALE 77 " 2020 , IL GUSTO DELLA BIODIVERSITA' - CHARDONNAY, PINOT GRIGIO, RIESLING - IGT 12,5% - VENETO ( ITALY )
Mappale 77 is the fruit of a particular assemblage of Chardonnay Pinot Grigio. We ferment the three varieties separately, present in the vineyard identified by the map 77 of the municipality of Trissino and then carefully study the assembly so that it can best represent the expression of this amazing territory.
This native Trebbiano di Soave was selected by the Filippi brothers from an old row of vines over 60 years old in the middle of the Garganega in the Vigne della Brà cru. The fermentation is spontaneous without selected yeasts and the refinement takes place in contact with the fermentation yeasts for 6 months. Great expressiveness of territory and vine. At the sight, straw yellow tending towards pink. The nose reveals hints of yellow-fleshed fruit and white flowers, with a beautiful mineral entry. In the mouth it is dry, fresh and clearly mineral. Excellent balance and great elegance and persistence. Cantina Filippi is immersed in the heart of the suggestive territory of Soave, in Veneto, in the municipality of Castelcerino. Founded at the beginning of the 1900s, the winery started the winemaking and related marketing activity in 2003, using the ancient hand presses and the old owned barrels. Today it is managed in full respect of nature and according to organic methods and the attention is mainly focused on the native vines: garganega and trebbiano di Soave. The range of wines is articulated and includes five main labels: three Soave DOC "Castelcerino", "Vigne della Brà" and "Monteseroni", the "Recioto di Soave DOCG "Calprea", an Amarone "Castalberti". The company produces six wines in limited quantities: two whites from the Veronese area, "Turbiana" and "Puro", a late-harvest Soave, a classic Soave DOC and two straw wines, "Scapà" and "Diamantina".
Intense golden yellow color, with subtle coppery and orange reflections to the eye. The overripe yellow fruit dictates the pace to the nose, which at the same time also perceives hints of dog rose. The palate is round and in line with the nose, well balanced and enriched by a subtle tannic texture. Long persistence When you are looking for a glass for an aperitif that does not contain the usual bubbles, and perhaps when you want something alternative, Malvasia "Dedica" by Martilde is an excellent answer, given by a white worked like a red, leaving the must to ferment in contact with the skins. The result is a Malvasia with an unusual and unique, intriguing and satisfying character. Daughter of the lands of the province of Pavia, it is a Malvasia that will make you fall in love from the first sip.
Nosiola "Salvetta" Vineyards of the Dolomites - IGT 2017 and 2018 - 11.5% - Trentino Alto Adige
Nosiola " Salvetta " Vigneti delle Dolomiti - IGT 2017 e 2018 - 11,5 % - Trentino Alto Adige
Nosiola, an ancient and unique Trentino white grape variety, characterized by a late ripening (like the red fruit varieties), has always found in the Sarca valley the characteristics that favor and enhance its distinctive features: dry and calcareous soils and a particular microclimate generated by the winds that blow in the area. Here the vineyard - guyot trained with chestnut poles - produces its sweet golden bunches. Following an original tradition, the vinification takes place by leaving the wine must for a week in contact with the skins. The Nosiola then rests patiently in seasoned acacia barrels until the end of its fermentation, remaining on the lees until May-June of the following year and concluding its refinement in an ancient Rhine bottle for at least a year and a half. Time and the return to traditional and natural methods of vinification and aging allow Nosiola to express its distinctive notes to the maximum, extracting the main aromas of the grape and developing secondary ones in barrels and bottles. The result is a structured wine, capable of giving its best at a temperature of at least 15 degrees.
Pink color with coppery reflections. The olfactory picture presents itself with floral notes and fruity aromas. The taste is harmonious, soft, with a perfect balance between fruity notes and freshness. It is a particular version of pinot grigio, which is striking for the elegance and depth of the aromas. The vineyards that produce Vigneti delle Dolomiti Pinot Grigio IGT Graminé l. of the Longariva winery are trained on the Trentino pergola with yields of around 70hl per hectare. After the soft pressing of the grapes, a cold maceration on the skins is carried out, followed by fermentation at a controlled temperature. The wine ages for a few months in steel before bottling.
Brief maceration in a press at a controlled temperature, fermentation in steel also at a controlled temperature. The wine is left to rest on its fine lees and is periodically moved, after which it is filtered and bottled. The result is a harmonious and balanced wine, the acidity enhances its finesse and makes it excellent as an aperitif. The minerality that is given to it by the gravelly soil is certainly not lacking. Finally, the aromas range from floral notes reminiscent of acacia flowers to balsamic notes such as rosemary and sage. Thanks to the good acidity, it is a wine that can be drunk after a few year, but it is also excellent the year following the harvest.
On the nose, yellow peach, notes of tropical fruits, ripe figs. In the mouth we find the yellow peach with a salty and fresh finish. Soft pressing of the grapes, spontaneous fermentation with native yeasts, no use of fermentation aids. No SO2 is used on the grapes or in the must. Fermentation and refinement take place in steel. Malolactic fermentation: it is not controlled, it is normally carried out completely. Method and duration of pre-bottling refinement: permanence in steel tanks and wooden barrels in the presence of noble lees, until late spring. The wines are not sterile filtered before bottling. The objective of the Castel Noarna company has always been to obtain high quality grapes that can best express the characteristics of the territory, Vallagarina characterized by a mild climate and strong temperature changes in autumn, where the soils are calcareous, thin and rich in skeleton. Since 2007 Castel Noarna has been inspired by the philosophy of natural agriculture for the cultivation of vineyards. The use of artificial fertilizers, herbicides, synthetic products and insecticides has been banned. All work in the vineyard is done with the utmost respect for the plant.
LES HOUX JO LANDRON 2019 - Muscadet sèvre et maine sur lie - AOP 12,5% - FRANCE
LES HOUX JO LANDRON 2019 - Muscadet sèvre et maine sur lie - AOP 12,5% - FRANCE
o Landron has been using exclusively natural methods for years to best enhance the territory and the particular terroir of the Loire, which gives elegance and minerality to the wines. The grapes are harvested manually, fermented with indigenous yeasts and raised on the lees for about 14 months. Intense, fresh and complex, this Muscadet is certified organic and biodynamic. Tasting notes The Muscadet de Sèvre-et-Maine Sur Lie "Les Houx" of the Jo Landron domain has a beautiful straw yellow color with golden hues. The nose reveals a beautiful aromatic intensity, with fresh and citrus scents, floral references and a lively minerality. The sip is complex and structured, characterized by vibrant acidity on a fruity and iodized background. In 1945, Pierre and Julien Landron, respectively father and uncle of Joseph Landron, the current owner of the cellar, bought three hectares of land on the Sèvre lowland, in the heart of the AOC Muscadet de Sèvre-et-Maine, to plant vineyards and thus also expand the paternal farm. After having managed the estate with cutting-edge techniques, the two separated in 1967 and a few years later Joseph Landron, with the support of his father, took over the management. After buying new land, in 1980 the two started exporting their wines abroad and in 1988 they were already present, with their products, in Germany, the United Kingdom, Belgium and the Netherlands. In 1987, however, a herbicide accidentally poisoned the vines and this episode marked a turning point for the estate, which has since ceased to use chemical products. Consequently, in 1999, the first twenty hectares were converted to organic, in 2002 the Ecocert certification arrived and finally, in 2011, the biodynamic one. Today the estate extends over 48 hectares and the production stands at 300,000 bottles per year. Still today, for the vinification, we are inspired by the traditional sur lie techniques, according to which the whole bunches, harvested manually, undergo a soft pressing, to then ferment slowly in vats for 15 days, with indigenous yeasts. Subsequently, depending on the cuvée, the wine rests on the fine lees (lies) for a few months, drawing the gustatory texture for which it is known. Lastly, bottling takes place by gravity, directly from the tanks, without decanting. The wines of Domaine Landron are a faithful expression of the terroir of origin and their unique character is also due to the biological peculiarities of the vineyard and the microclimatic ones of the Sèvre. Joseph Landron is convinced that only by preserving the vineyard and working the land with respect can the wines express the true personality of the territory.
ALBAMAR Albarino - Rias Baixas - Denominacion de Orixe - 2021 - 13% - GALICIA SPAIN
ALBAMAR Albarino - Rias Baixas - Denominacion de Orixe - 2021 - 13% - GALIZIA SPAGNA
“Albamar” Albarino reveals itself in the glass with an intense and lively straw yellow color. The olfactory impact is already equivalent to a dip in the ocean as it is characterized by iodized lashes and brackish gusts, integrated however by citrus peel and golden apple. however, it is that on tasting the liquid demonstrates all its strength, and is pulled by a scaffolding of salt and truly remarkable freshness. It fades on balsamic returns and, for a change, on a salty trail that immediately invites you to take a new sip. Albarino “Albamar” is literally a sip of the ocean, a splendid Galician nectar endowed with a saline texture like a true champion. Bodegas Albamar tells us through its territorial liquids a region with an immense wine-growing potential such as Galicia, where the Mediterranean climate meets the Atlantic Ocean. The result is marine liquids, with an often noticeable sapid length, and almost always produced starting from the prince of the local white berried grapes, namely the Albarino, also endowed with surprising potential also for what concerns aging. In the vineyard no chemical or synthetic substance is used, and in the cellar it continues following a philosophy where vigilant custody is preferred to prevarication. The style of the cellar, therefore, despite being devoted to rigor and millimeter precision, is devoid of superstructures or manipulations of any kind. Adamantine purity. The “Albamar” wine is obtained from 100% Albarino grapes, coming from vineyards located above the Atlantic Ocean that rest on sandy soils of granite origin. In the vineyard we follow the dictates of organic agriculture to preserve the integrity of the soil and plants and in the cellar we continue coherently, with spontaneous alcoholic fermentation and without carrying out malolactic fermentation. The liquid refines for 8 months on the fine lees in steel tanks and large 20 hl barrels and does not undergo any filtration before bottling.
Orange, with golden reflections. The nose is broad and intense, with hints of ripe yellow fruits, notes of candied citrus peel, hints of medicinal herbs and resin. On the palate it is rich, complex and harmonious. The "Cóntame", garganega in purity, comes from the Euganean Hills area; produced by Nevio Scala, former Serie A player and very successful coach, it is a white macerated on the skins, in the Orange Wine style, rich, full and pleasantly complex. Excellent if drunk immediately, it gives a soft and inviting taste.
Carlo Tabarrini is an extraordinarily gifted wine craftsman who tenaciously pursued the dream of a lifetime starting from scratch in the literal sense: no owned vineyard, no favorable economic position, but only a lot of passion borrowed from his grandfather since childhood who watched fascinated making wine for himself and his family. At first a worker at Perugina, he works at night in the factory and by day looks after a rented vineyard just outside Perugia. Day after day the passion is predominant, the agronomic knowledge is refined and with them the awareness and determination to obtain authentic, quality and uncompromising wines as well as in total respect for natural processes. The cultivated varieties are Trebbiano, Grechetto and Sangiovese declined with marked personality and character. Extraordinarily lively wines, with an expressive and engaging trait, sometimes grumpy, but never premeditated or demonstrative. Today Carlo enjoys an incredible international success, first of all in France and Japan, and the wines of Cantina Margò his wines are among the most "talked about in the environment of natural viticulture". They are even becoming rare…
WINE III 2021 - MALVASIA AND CATARRATTO - ANCESTRAL AGRICULTURAL COMPANY -
VINO III 2021 - MALVASIA E CATARRATTO - AZIENDA AGRICOLA ANCESTRALE -
Overwhelming opening, citrus and lots of Mediterranean. Then it stretches along a deep, salty vein. Vibrant heat, surprising acidity for a wine originating from those latitudes. Malvasia delle Lipari from old vines fermented and aged for a year in kvevri, a terracotta amphora that hasn't left a heavy mark, far from it, and then a year in the bottle. Malvasia delle Lipari, Corinto nero and Nerello ungrafted, land with a strong volcanic imprint and constantly ventilated by the salty air of the sea. Grapes pressed and mashed in kvevri, earthenware amphorae buried to control micro-oxygenation and temperature. Company founded in 1989 and always organic, few vineyards divided into small plots and ungrafted. No weeding or topping, indigenous yeasts. Two wines that tell the story of the Aeolian Islands, volcanic and extreme lands. Saline inside a bottle. "A wine with a great aromatic imprint on the nose, full of citrus hints, candied fruit, and spices. Salty, clean, vigorous mouth in its acidic shoulder but also enveloping, magnetic and typically volcanic." -Luca Gardini
L'ANJOU BLANC 2021 - CH.de Plaisance - AAP 13,5% - LOIRE VALLEY ( FRANCE )
L'ANJOU BLANC 2021 - CH.de Plaisance - AAP 13,5% - VALLE DELLA LOIRA ( FRANCE )
We are in the Loire, in the pearl of Anjou, famous throughout the world above all for its extraordinary sweet wines. Organic since 1995 and biodynamic since 2008, Chenin Blanc and to a lesser extent Cabernet Franc and Cabernet Sauvignon are grown in the Chateau de Plaisance. The production includes 11 different cuvées including cru chenins, reds, a Cremant de Loire and, of course, the great fortified wines. The Anjou Blanc 2021 perfectly reflects the vintage: lively, concentrated, perfectly balanced. The harvest takes place manually; spontaneous fermentation with indigenous yeasts and partially carried out malolactic fermentation follows. Refines 9 months in steel. Light straw yellow with greenish reflections. On the nose, aromas of fresh fruit can be perceived, such as green apple and pear, accompanied by floral hints of acacia and a slight hint of almond. In the mouth, the Anjou Blanc 2021 by Chateau de Plaisance is a dry, light and lively wine, with good acidity and a pleasant mineral note. The taste is fresh and fruity, with a pleasantly bitter finish. Pleasant, perfect for warm days and informal occasions, it is the perfect choice for those looking for a wine with an excellent quality/price ratio
The hill overlooking Trento, with its clayey-limestone soils welcomes the Manzoni Bianco and lets the grapes ripen at the end of September. This is how this crossing, born from the union of Riesling Renano with Pinot Bianco, manages to express the character of the Fontanasanta vineyards. Its ability to evolve over time requires patience; the Fontanasanta Manzoni Bianco is a wine that will be able to tell its story after at least two or three years from the harvest. Fermentation and aging: fermentation with maceration on the skins in cement tanks and subsequent aging in acacia barrels for 7 months
akot is the Friulian tocai, or Zeleni Sauvignon, vinified in purity from a 7-day maceration on the skins, without stalks. Fermented in large wood on indigenous yeasts and rests for 18 months in 500L barrels and 2 months in steel. Bottled without filtrations and clarifications. 30mg/L of sulfur dioxide only upon bottling.
Malvasia Macerata from the Vina Zaro winery is a macerated white wine with character and taste, perfect for surprising guests and accompanying blue cheeses and foods full of flavour. This label is made with only pure Istrian Malvasia grapes macerated for 30 days on their skins and aged for 12 months in large Slovenian oak barrels. The intense golden yellow color reveals decisive aromas of ripe fruit and citrus. The sip is full, fresh, mineral, tasty and long. The 'Malvasia Macerata' by Vina Zaro represents a rich and vibrant orange wine, son of the territory of Slovenian Istria. The main white grape variety of the area is Istrian Malvasia (Istrska Malvazija), a non-aromatic variety that stands out for its freshness and marked minerality. The hectares of vineyards available to the Vina Zaro family-run winery are approximately 20, distributed in some of the most suitable plots of land in the Izola area. Here, the Mediterranean climate, the constant presence of sea breezes, the peculiar characteristics of the soils and the high daily temperature ranges allow the creation of excellent quality wines. Vina Zaro 'Malvasia Macerata' is a pure expression of Istrian Malvasia, grown under a certified organic regime on soils made up of the characteristic ponca. Following the harvest and careful selection of the grapes, spontaneous alcoholic fermentation takes place, with 30 days of maceration on the skins. Once the fermentation process is complete, the mass is transferred to large Slovenian oak barrels where it ages for 12 months. The wine is finally bottled without undergoing any filtration. At sight, the Slovenian macerated white wine Vina Zaro 'Malvasia Macerata' is dressed in golden yellow with orange reflections. Intense and rich nose, defined by hints of ripe fruit, citrus peel and macerated flowers, enriched with mineral hints. The impact on the palate is full and soft, soon reached by a decisive fresh-savory verve that anticipates the lasting mineral closure. The 'Malvasia Macerata' by Vina Zaro is a territorial and gastronomic orange wine that goes splendidly with local dishes such as the traditional fusi al tartufo, an irresistible egg pasta topped with Istrian truffles.
From the Montepulciano grapes vinified in white comes this rosé wine called Sogni d'Anarchia from the Di Cato farm. After manual harvesting, the bunches are destemmed but do not undergo maceration like his brother Eughenos Raggio di Luna. Spontaneous fermentation with indigenous yeasts and a deliberately downgraded wine. Only 600 bottles for the 2019 vintage. Mariapaola Di Cato's Sogni d'Anarchia is neither filtered nor clarified during the bottling phase. An artisanal wine from Abruzzo that is hard to forget. Mariapaola di Cato's Sogni d'Anarchia was a real surprise from the first taste. The color in the glass is a beautiful cherry pink, not too intense and with slightly orange reflections. The olfactory profile includes the unmistakable mix of red fruits of cerasuoli from Montepulciano grapes, strawberry and cherry, with a nice acid note that refers us to pomegranate. In the mouth it is pleasantly fresh, vibrant with a nice minerality and a savory finish. Only 600 precious bottles of this cherry from L'Aquila.
Gewürztraminer is the calling card of South Tyrolean white wines which enjoys worldwide fame. Half of the wine is aged in large oak barrels, the other half in stainless steel tanks. Thus the South Tyrolean workhorse is ready to shine in its golden yellow dress and to enchant the nose with a play of aromas of rose petals, cloves and exotic fruit. On the palate, the Gewürztraminer from Tenuta Brunnenhof presents itself powerfully and elegantly concludes the sensory experience in a resonant finish. This noble meditation wine pairs perfectly with fish and seafood, but also with white meats and spicy cheeses.
EUGHENOS 2021 RAGGIO DI LUNA - DI CATO - MONTEPULCIANO D'ABRUZZO - ROSATO TERRE ACQUILANE - IGP 14% - ABRUZZO ( ITALY )
EUGHENOS 2021 RAGGIO DI LUNA - DI CATO - MONTEPULCIANO D'ABRUZZO - ROSATO TERRE ACQUILANE - IGP 14% - ABRUZZO ( ITALY )
From the Montepulciano grapes vinified with a short maceration on the skins comes the Rosato Terre Aquilane IGP Eughenos Raggio di Luna from the Di Cato farm. The bunches are harvested by hand and are destemmed and left to macerate overnight in steel tanks. In the morning the must is separated from the skins. The indigenous yeasts start the fermentation which takes place at room temperature but slowly, thanks to the low temperatures at the end of October which do not exceed 18°. At the end of fermentation, a first racking is carried out to eliminate the coarser parts. In the following 4 months of rest in steel it decants naturally by sedimentation between one racking and another. Eughenos Raggio di Luna is not stabilized and neither clarified nor filtered and is bottled with the full moon in February. Deliberately bottled as Rosato igp Terre Aquilane.
The white Venezia-Giulia “Roche – 2380M Nord” by Sassocorno is a 100% Friulian white wine. Spontaneous fermentation with maceration on the skins for 10 days. Aging for two years in acacia barrels. No clarification. No filtration. A great Friulian white, with character and substance, which does not lack the right proportion of lightness that supports its drinkability.
A surprising rosé and an out of the ordinary Montepulciano. Only steel. Abruzzo and its nuances in a wine that gives us all those vibrant sensations on the palate. Only steel. Fresh, aromas with wild flowers, good acidity.
Erbaluce di Caluso "Eolga" from the Ilaria Salvetti winery is a Piedmontese white wine with a territorial nature capable of telling the story of Northern Piedmont. This label is made with manually selected grapes of the same name and vinified with the sole use of indigenous yeasts before aging for 6 months on the fine lees. The bright straw yellow color introduces aromas of crunchy white pulp fruit, jasmine and citrus peel. The sip is fresh, harmonious, savory and persistent.
Molitor's Wintricher Riesling Spatlese Trocken is a wine that offers an expressive, varietal nose of a certain complexity. Petroleum, burnt rubber and ripe banana combine with smoky sensations and fresh tropical fruit (maracuja) and bran. The return evokes the cedar. On the palate, cleanliness is absolute, with mineral sensations and acid tension as protagonists.
The Syrah Rosé "Flos-Concori" from the Podere Concori winery is an authentic Tuscan rosé wine perfect for accompanying vegetable-based first courses. This label is made with hand-selected grapes of the same name and aged for a few months in cement. The intense rosé color introduces aromas of red fruits, flowers and pepper, while the palate enjoys a straightforward, harmonious sip with excellent gustatory persistence
Malvasia "White Label" by Klabjan is an artisanal white wine with surprising acidity. Accomplice of the Istrian territory in the Osp valley, the winery works by adopting minimally invasive methods both in the vineyard and during vinification. The palate is characterized by a relaxed and welcoming fruit. The olfactory profile is gentle and balanced, with floral and herbaceous notes. Malvasia Istriana White Label is a lively macerated white wine made by Uroš Klabjan, a natural Slovenian winemaker who cultivates by adopting organic and biodynamic agriculture practices. The only 11 hectares of vineyards benefit from a peculiar microclimate, characterized by the saline winds of the nearby Adriatic Sea and by the considerable temperature variations between day and night. The vines planted here, rigorously indigenous, are worked according to traditional practices which have foreseen the contact of the white must with the skins since ancient times. The White Label is a direct and immediate Malvasia, which comes from younger vines and seeks a fresher and less opulent style. Klabjan Malvasia White Label is produced from Istrian Malvasia alone. The vines are between 25 and 35 years old and are raised on clay soils in the Osp Valley. Once harvested by hand, the bunches are transferred to the cellar where alcoholic fermentation takes place with indigenous yeasts and contact for 2-3 days between the must and the skins, with frequent bâtonnage. Subsequently, the spontaneous malolactic fermentation is not blocked and the refinement takes place in steel vats for a year, followed by a long rest in the bottle without prior filtration. In the glass, the White Label Malvasia by Uroš Klabjan expresses a beautiful sunny yellow hue, with characteristic aromas of orange peel, wild herbs and vanilla. On the palate it is pulpy and dynamic, with excellent freshness and an incisive mineral tone. A label capable of interpreting the expressive recognizability of macerated wines in a more immediate and modern key, never heavy. Excellent combination with seafood cuisine.
Salina Bianco PGI Praiola is an organic white wine produced with Catarratto, Insolia and Malvasia delle Lipari grapes. An authentic proposal by Salvatore d'Amico in a wine that recalls the tradition of the island of Salina. The result of a careful selection of grapes in the vineyard through manual harvesting, and a long refinement in acacia barrels to enhance the peculiarities of these vines. It has an intense deep yellow colour, intense notes of ripe fruit emerge on the nose, followed by balsamic and spicy hints. On the palate it is complex and harmonious, with great persistence. Ideal with fish dishes, it goes very well with raw dishes, and is also interesting with risottos, including land ones.
"Vecchie Tonneaux" Monte Maletto - Erbaluce di Caluso DOCG 2019 - 12.5% - Piedmont
" Vecchie Tonneaux " Monte Maletto - Erbaluce di Caluso DOCG 2019 - 12,5% - Piemonte
Erbaluce di Monte Maletto comes from a micro plot at 400 meters above sea level. After pressing, it ferments for 15 days before being transferred to used tonneaus, where it remains for about 13 months. Dominated by the salty and citrus note, it reveals a seductive harmony to the taste; production is limited.
The Beaujolais Blanc Chateau Cambon of Domaine Marcel Lapierre is a fragrant, captivating and very elegant white wine. Fruit, flowers and aromatic herbs follow one another revealing freshness and flavor on the palate balanced by the right alcoholic component. A chardonnay capable of challenging many white Burgundies in terms of finesse and nobility. Direct pressing, spontaneous fermentation and aging in enamelled vats for 80% and in wood for the remainder.
" MASO CORNO " VILLANOVA TENUTA MASO CORNO CHARDONNAY - 12% DOC - RISERVA 2015 TRENTINO
An elegant wine in which all the components combine in a harmonious whole. Villanova Maso Corno has a straw yellow color with golden reflections and releases intense aromas, revealing a large bouquet. Straw yellow in color with golden reflections, the wine releases intense aromas and reveals a large bouquet. Floral, vegetable and mineral hints blend and integrate with those conferred by aging. Freshness and flavor are well balanced with softness. The long persistence of the mouth aromas is pleasantly accompanied by the sensation of an important structure. Alcoholicity, although clearly evident, does not predominate. Villanova by Tenuta Maso Corno is an elegant wine in which all the components combine into a harmonious whole.
ETNA BIANCO - TENUTA DELLE TERRE NERE - DOC 2022 - 12,5 % - SICILIA ( ITALIA )
“The first time I produced this wine was in 2005. Basically I wanted to remove the white grapes which, in the old vineyards, it was customary to plant in small quantities mixed with the red ones, to make my Etna Rosso from Nerello alone. The white grapes were a mix of native vines: Carricante, Catarratto, Inzolia, Grecanico and Minnella. And from the assembly of these grapes, with a prevalence of Carricante, my Etna Bianco was born” Marco de Grazia And it is still like this. Everything from old vineyards. And somehow it works. A perfect, delicious wine. With the spontaneous grace of a dancer, he never loses his brightness and pace. Subtly drinkable, as it ages, the nobility of its terroir emerges decisively. And grace becomes thoughtful and profound, but always graceful, never redundant. With fish, chicken, rabbit. With ham and melon, salami and figs. With fish first courses, risotto. It has great versatility and ease of drinking.
After the harvest by hand and a careful selection, the grapes are delicately processed in the press (soft pressing), the flower must obtained is left to ferment at a temperature of 16 ° and then aged in steel in the following 5 months. The wine is then bottled at our company and marketed not before a further 1 year bottle aging period. Elegance, delicacy and absolute singularity are the characteristics of the Capri Doc of Scala Fenicia. A white produced from native grapes and vinified in steel at a controlled temperature to preserve the varietal aromas. It has a light gold color slightly tinged with greenish reflections, with a deep and composite perfume, persuasively citrusy, with hints of cedar, wildflowers and broom. In the mouth it has a pungent, airy, savory freshness. Finally, the marked minerality gives completeness to a sip of very pleasant drink.
ONDE DI SOLE - HIBISCUS - IGT 2022 - 13,5 % - SICILIA ( ITALY )
Grillo IGT Onde di Sole Azienda Agricola Hibiscus has a bright straw yellow colour. The nose features fruity notes of white apple, combined with fresh sensations of Mediterranean spices. Complex, full and harmonious taste. The company's small but well-equipped cellar produces wines that are the result of the vocation of the island environment. Sicilian native varieties are favored, from which three labels of white wines are obtained, a red and a rosé released this year for the first time. Finally, a raisin wine from Zibibbo, Zhabib, a flagship product which represents one of the island's greatest specialties together with Ustica lentils, a Slow Food presidium for almost 20 years, the other jewel grown on the farm with certified organic methods. In the spaces adjacent to the tasting area, together with the "Isola di Ustica" study and documentation centre, a museum of rural and maritime civilization has been set up. The company has an appendix on the mainland on the hills between Erice and Valderice in the province of Trapani, a few kilometers from the sea where it grows a small olive grove. The organic farming method in accordance with European Regulations is certified by the control body CCPB.
60% Chardonnay and 40% Chenin Blanc (whose initials, combined, give it its name), ChéChà comes from a micro-plot of 2,000 square meters that houses vines with an average age of 30 years, located at about 370 meters above sea level altitude. With an aging of about 30 months in contact with the fine lees, during which it is subjected to weekly batônnage, this white signed Cascina Baricchi is a proposal that comes out of any logical scheme, not tied to any rule or denomination, as indeed the entire range offered by the cellar: wines capable of responding to the most sought-after needs but at the same time speaking a language of absolute enological excellence. A completely unusual side of the Langhe, which is really worth knowing! Brilliant straw yellow color with shiny golden reflections, the nose recalls clear sensations of candied citron peel and grilled pineapple, with aromatic vegetable hints of rosemary and a spicy touch of saffron and nutmeg. Tasting that amazes for depth, it is mineral, fresh and sapid and lets go, with great simplicity, to a juicy character that gives it a very pleasant drink, despite the strong complexity. With a risotto with seafood but also with oysters, it can be worthily accompanied by a chicken curry.
Grapes: Falanghina, Fiano, Greco. Candidaterra is a heroic micro-winery born in Ventotene, the homeland of Europe. The signature of the oenologist Vincenzo Mercurio makes Luigi Sportiello's work even more interesting. It has a clear yellow color with aromas of aromatic herbs and hints of peach and citrus. Balanced, fresh, mineral and savory. This white from the island of Ventotene takes its name from the island in Roman times; Pandatara is an elegant wine with its fruity and mineral notes.
PINOT BLANC - ALBERT BOXLER - AAC 2020 - 13.5 % - FRANCE
PINOT BLANC - ALBERT BOXLER - AAC 2020 - 13,5 % - FRANCIA
This Alsatian Pinot Blanc from Domaine Albert Boxler is a white of great intensity and complexity, aged in barrel for a year. Straw yellow color with hints of ripe exotic fruit aromas on the nose, with mineral and honey notes. Soft, enveloping and refined palate with hints of honeysuckle and peaches, balanced by a fine acidity and an attractive minerality.
Ribolla Gialla Klanjscek is an interesting white wine for its depth and richness, with a composure that denotes the complexity of the wine. Since the 1970s, the Klanjscek family has been large and branched and, collecting the concrete and moral legacy of grandfather Mirko and grandmother Hedvika, has contributed to transforming what once represented the most classic of peasant family economies into a contemporary agritourism concept, where at the center the Klanjscek soul remains pulsating, always and in any case. "Our labels bear the family name and the memory of grandfather Mirko with this incisive, heavy brushstroke, which however is sweet at the same time and almost caresses his face with the hat on his head". In 3 and a half hectares of vineyards on the hills, in the heart of the Collio Goriziano, with organic cultivation since 2016, but always natural, the Klanjscek winery currently produces around 15,000 bottles of 'natural' wine, of great balance and authenticity, thanks to just 5 days of maceration on the skins which allows them to dose the sulfur to a minimum. Ribolla Gialla Klanjscek is a satisfying macerated white wine, grown with the sapling system on clay soil and harvested manually in boxes at the end of September. Fermentation takes place in the presence of the skins in open 22 hectoliter vats without temperature control and without selected yeasts, enzymes and clarifications. It decants for a month in stainless steel tanks, then in 12 hectoliter oak barrels for at least 12 months, finally undergoing refinement in glass for approximately 5 months. Ribolla Gialla Klanjscek is an orange wine that offers pure emotions. It has a deep straw yellow color with golden and greenish reflections. The nose is intense and very elegant with a bouquet of aromas ranging from fruity to floral, with aromas of acacia flowers and jasmine and hints of white pulp fruit. Complex on the palate, it is a harmonious and very well balanced wine, fresh and lively, with a very long finish.
50% Istrian Malvasia, 25% Chardonnay, 25% Pinot Grigio. Total 6 years in oak barrels; the first 9 months on the lees in oak barrels. The intriguing golden yellow color tending to coppery conveys sensations of yellow pulp fruit which is accompanied by hints of honey and candied citrus, then spices and mineral scents emerge. The sip is dynamic, almost chewable, soft and of great structure and correspondence.
FÙNAMBOL 2021 - PODERE SOTTO IL NOCE - TREBBIANO DI SPAGNA - 13% - ( EMILIA ROMAGNA ) ITALY
FÙNAMBOL 2021 - PODERE SOTTO IL NOCE - TREBBIANO DI SPAGNA - 13% - ( EMILIA ROMAGNA ) ITALY
"Funambol" is a pleasantly aromatic and fresh white wine, made in the Modena area from a rare and unknown grape, Trebbiano di Spagna. It gives a pleasant and clear bouquet, with notes of orange peel, dried fruit, spices and yellow pulp fruit. A darting freshness balances a soft and enveloping texture. The "Funambol" is the still white wine of Max Brondolo, winemaker from Castelvetro di Modena and owner of the wonderful Podere Sottoilnoce. The name of this reality, purchased in 2017 by Max, derives from the walnut tree that towers over the hills and lives miraculously (since it is said that nothing grows under the walnut tree) with ancient vineyards. A true prodigy of nature that led Max, a former manager in Milan, to change his life and devote himself exclusively to country life. This white is made from 100% Trebbiano di Spagna grapes, a rare and ancient grape that gives a decidedly aromatic sip, based on an unsuspected balance between power-delicacy, made even clearer by the joyful image on the label which represents birds (delicacy ) that crush the rock (power). The "Funambol" was born in a hilly area and is one of the last born in the house. The vineyard from which it originates is exposed to the north-west at about 300 meters above sea level on loamy soils, with a good part of limestone. The grapes are de-stemmed and do not remain in contact with the skins. The must is spontaneously fermented in 400-litre ceramic containers, also known as clayver or stoneware barriques. It then refines in the same containers for a few months, before being bottled on a waxing moon. Filtrations, clarifications, invasive processes and additions of other substances are not part of Max's philosophy. The "Funambol" wine descends into the glass with its flamboyant pale yellow, wheat-colored dress. The nose has a good aromatic imprint, spreading notes of almond, sweet spices, citrus peel, bucolic and countryside sensations. The palate is guided by a vibrant, pulpy and dry freshness, which balances the aromatic, elegant and caloric embrace.
RADIKON " SLATNIK " 2021 - CHARDONNAY AND FRIULANO - IGT 14% - VENEZIA GIULIA ( ITALY ) TRPLE "A"
RADIKON " SLATNIK " 2021 - CHARDONNAY E FRIULANO - IGT 14% - VENEZIA GIULIA ( ITALY ) TRPLE "A"
This white wine from Stanko Radikon is certainly a surprising product. The vinification foresees that the grapes are destemmed and placed in truncated conical oak vats (25/35 hl) where they remain for 8/14 days during which part of the spontaneous fermentation takes place in contact with the skins, without temperature control and to keep the skins immersed during maceration, 3-4 manual punching downs are performed per day. After racking, the wine is aged in 25/35 hl oak barrels for about 18 months and then 2 months in the bottle. No clarification and filtration. Tasting notes White wine with an intense golden yellow colour, slightly veiled. With a complex, persistent nose, with hints of fruit, especially peach and apricot. Wide, persistent and salty, at the same time slightly tannic, elegant and mineral. On the aftertaste there are hints of peach and apricot.
RADIKON " SIVI " 2021 - PINOT GRIGIO - IGT 14,5% - VENEZIA GIULIA ( ITALY ) TRIPLE "A"
RADIKON " SIVI " 2021 - PINOT GRIGIO - IGT 14,5% - VENEZIA GIULIA ( ITALIA ) TRIPLE "A"
This Venezia Giulia IGT from the Stanko Radikon company is an exceptional and unique product. The destemmed grapes are placed in truncated conical oak vats (25/35 hl) where they remain for 8/14 days during which part of the spontaneous fermentation takes place in contact with the skins, without temperature control and to always keep the skins during maceration 3-4 manual punching down per day is performed. After racking, the wine is aged in 25/35 hl oak barrels for about 18 months and then 2 months in the bottle. No fining or filtration. White wine with a coppery color tending towards onion skin. Complex, persistent nose with hints of fruit, especially red fruits such as cherries. Long, persistent and salty, at the same time slightly tannic, elegant and mineral. On the aftertaste there are hints of wild berries.
PIERRE PRÉCIEUSE - DOMAINE ALEXANDRE BAIN - 2019 - 13,5% - SAUVIGNON - LOIRE VALLEY ( FRANCE )
PIERRE PRÉCIEUSE - DOMAINE ALEXANDRE BAIN - 2019 - 13,5% - SAUVIGNON - VALLE DELLA LOIRA ( FRANCIA )
The "Pierre Précieuse" by Alexandre Bain is a Sauvignon-based white wine from the Loire Valley, from the Pouilly-sur-Loire wine-growing area obtained from vines placed on Portland soils rich in pebbles and limestone. To be poured into the decanter well in advance before serving to eliminate any carbon retained inside the bottle (sign of vinification without adding chemicals), it expresses richness and fullness of sip, characterized by salinity and an enveloping herbaceous persistence. Alexandre Bain's Pierre Precieuse beautifully expresses the potential that the Pouilly-sur-Loire wine area conceals among its rows, often suited to vertical and mineral clarity, stylistic rigor and aromatic delicacy. But in this prestigious and artisanal Loire label – which is to all intents and purposes considered a Pouilly Fumè outside the appellation – Alexandre has decided to enclose everything that Sauvignon Blanc, or rather the main vine of these hills, manages to express in terms of intensity, aroma and olfactory envelopment, thus giving us a Sauvignon de Pouilly openly outside the box, which prefers territorial and varietal expression to stylistic one. Thus the Domaine Alexandre Bain vinifies its Pierre Precieuse 15, starting from the founding element of each terroir, the soil: in the Sancerre and Pouilly area - as well as the entire Loire - this is particularly fragmentary and variegated, full of different nuances that perceived at the end of production inside each glass. The Pierre Precieuse specifically comes from vines placed on soils of Portlandian origin, rich in calcareous pebbles called "caillottes" in jargon and integrated by a superficial layer of clay, silt and sand in the municipality of Tracy-sur-Loire. It ages for 14 months in steel drums and does not see the use of any chemical substance during its production. The Pierre Precieuse of the Domaine Alexandre Bain is dressed in an intense and luminous golden yellow, evidence of a slightly late harvest, and releases a slight carbonic effervescence when poured to be attributed to its being an authentic vin vivant, to be left to disperse until exhausted through the use of a decanter. After adequate decanting, instead of the fine froth, aromas of fresh field flowers, fresh and candied orange peel, herbaceous notes and yellow-fleshed fruit will begin to emerge, painted on a background of honey and cane sugar. On the palate it is very fresh and mineral, rich and sapid, invigorating and aromatic, sometimes unpredictable and always with a great sensory impact.
Riffault's Auksinis is a full-bodied, rich and very intense Sancerre obtained from Sauvignon grapes harvested late and subjected to maceration on the skins in old oak barrels, where the wine continues to mature for 18 months. It has a strong, complex, powerful and seductive personality, with bright minerality and long persistence. Spontaneous fermentation with 50 lle botrytized grapes and maceration on the skins for 7 days in stainless steel tanks, followed by malolactic fermentation. Aging for 36 months on the fine lees in old barriques.
PINOT GRIS - ALBERT BOXLER - AAC 2020 - 13.5 % - FRANCE
PINOT GRIS - ALBERT BOXLER - AAC 2020 - 13,5 % - FRANCIA
A great Alsatian white with long aging potential. The sweet notes balance the marked mineral flavor, for a final result with a rare fruit-tension-consistency balance. Chapeau! Albert Boxler's is certainly one of the most important and representative domaines in all of Alsace. The estate has its origins at the end of the 17th century, when Jean Boxler, originally from Switzerland, settled in the Upper Rhine municipality of Niedermorschwihr. Jean Boxler's wine production began in 1673: from this date the wine was handed down from generation to generation within the family. In 1946 Albert Boxler and his wife Élise took over the management of the family farm, which they renovated in depth, purchasing land, mainly on the Sommerberg hill, and starting the bottling of wine on the property. The winemaker also bequeaths his name to the estate, thus leaving an indelible mark of his time at the helm of the estate founded by his ancestors. Domaine Albert Boxler is today in the hands of Jean-Marc Boxler, Albert's son. Taking advantage of the work previously carried out by his father, Jean-Marc Boxler further elevates the quality of the wine of Domaine Albert Boxler, and gives it a growing resonance, confirming with the latest vintages his reputation as a very demanding producer. The Boxler estate has almost 14 hectares of vineyards, almost entirely cultivated with white grape varieties: Gewurztraminer, Riesling and Pinot Grigio, often on very steep slopes, many of which are classified as Grand Cru. The processing methods are traditional, exactly like they used to be.
ALIGOTÉ 2021 - BOURGOGNE VIEILLES VIGNES - ANTOINE LEPÈTIT DE LA BIGNE - 12% - FRANCE
ALIGOTÉ 2021 - BOURGOGNE VIEILLES VIGNES - ANTOINE LEPÈTIT DE LA BIGNE - 12 % - FRANCIA
The grapes come from Viré-Clessé. The vinification is activated with sulfur-free pied de cuve. The maturation takes place for 50% in 15 hl barrels and for the remaining 50% in 350 liter barrels and barrels that are not new. A vibrant and saline Chardonnay that activates all receptors. 3780 bottles produced.
Skerk's Malvasia Istriana is a great pure and typical interpretation of the Karst area, aged for 12 months in oak barrels. The persuasive olfactory picture is painted by touches of resin, honey, apricot jam and caramel brushstrokes. On the palate it unfolds with elegance and balsamic freshness in a juicy, full and delicately mineral taste. Andy Skerk produces his Malvasia in the Trieste Karst, a stony and windswept land, which gives the wines a strong personality. The variety grown in the Carso is Malvasia Istriana, less aromatic than the better known Malvasia di Candia. In this particular terroir, characterized by calcareous soils, by hot and windy summers, but tempered by sea breezes, the vine has found an ideal habitat to express itself at its best. In the Carso it gives strongly territorial expressions, with a unique and original character. Skerk's work is oriented towards maximum respect for the natural balance of the vine and the raw material, always skipping the characteristics of the grape and the terroir. Malvasia is born in the vineyards cultivated on the stony soils of the Carso plateau, characterized by little red earth and limestone rocks. The rows are beaten by the Bora, the cold north-east wind, which helps to keep the grapes dry and healthy, allowing for agronomic management without the use of chemical principles, according to the dictates of organic and biodynamic agriculture. The plants produce naturally with low yields and after the harvest, the grapes are taken to the cellar dug entirely out of the limestone rock. Fermentation takes place in open wooden vats, with the use of indigenous yeasts only, and maceration on the skins for about ten days. After racking, Skerk's Malvasia ages on the fine lees, always in wooden vats, for at least a year before being bottled. The end result is a Malvasia with rich and intense varietal aromas, daughter of the heat of the Mediterranean, the salty wind and the white limestone. A perfect synthesis between terroir and the skilful work of man, still conducted with artisanal care. The color is light yellow with golden reflections, typical of Orange Wine. The aromas are decisive and elegant, with fruity notes, hints of citrus, balsamic hints and medicinal herbs of the Mediterranean scrub. The sip is satisfying for its aromatic intensity, with a pleasant freshness and iodized sapidity. At the table, find the best pairings with fish menus or delicate white meats.
Sancerre “Akmeniné” is an intense and full-bodied white wine from the Loire, with great character and strong personality, obtained from Sauvignon grapes and aged in old barriques for 12 months. It is rich, complex and intense, with aromas of flowers and yellow fruit combined with more evolved, mineral and toasted nuances. The sip is complex, savory, warm and persistent. Sebastien Riffault's Sancerre “Akmeniné” meets the definition of an auteur white, being undoubtedly among the most complex and personal liquids produced in France. Sebastien Riffault is a true beacon in the world of artisanal wine and who, despite his growing notoriety, has never deviated from his path towards ephemeral and fleeting fashions. Owner of just 3 hectares in Sancerre, where Sauvignon reaches its expressive peak, Sebastien has decided to interpret the territory without any filter or constraint, obtaining liquids that are typical but at the same time endowed with originality and nuances uncommon to the area. We feel like defining each bottle as an experience with a high emotional charge, a necessary step to define new parameters of comparison. “Akmeninè” is obtained from pure Sauvignon grapes, harvested late and coming from vineyards that rest on siliceous soils. No chemical or synthetic substances are used in the vineyard, following the dictates of organic farming and always harvesting the grapes manually and at late ripening. In the cellar we continue with spontaneous alcoholic fermentation in barriques and refinement for a year in the same containers, where the liquid rests on its yeasts. The wine does not undergo clarification or filtration before bottling. “Akmeninè” Sancerre appears in the glass with a bright and intense yellow appearance. Strong and original olfactory impact, where a richness of toasted and creamy notes intersects with flint, green apple and lime zest. The sip reconfirms the aggressive personality of the liquid, which while claiming its territorial origin, does so without constraints or forcing. Sumptuous, multifaceted and very long: out of the mix.
CALZO DELLA VIGNA - ANSONICA - IGT 2017 - 13% - CASTELLARI ISOLA DEL GIGLIO - TUSCANY
CALZO DELLA VIGNA - ANSONICA - IGT 2017 - 13% - CASTELLARI ISOLA DEL GIGLIO - TOSCANA
THIS IS NOT A WINE AND IT'S ENOUGH IT'S AN EXPERIENCE A TRAVEL. It releases a unique olfactory complexity, with notes of white flowers that blend delicately with hints of peach, mango and pineapple. This intoxicating scent remotely recalls the fragrances of French Sauternes or Canadian Ice Wines. It proves to be a wine of great elegance, with fruity sensations accompanied splendidly by a good minerality, characteristic of the terroir to which it belongs. Vinification In the cellar the grapes are left to ferment and macerate on the skins for about 8 weeks. Refinement Afterwards, the wine passes into French wooden barriques where it matures for 6 months. Refinement in the bottle follows.
Skerk's Vitovska is an expressive, rich and very territorial white wine, vinified with long maceration on the skins and aged for a year in large barrels. Fascinating vegetal, flower and green tea aromas enliven an intense, savory and persistent sip. Skerk's Vitovska is an amazing border white, testimony to one of the best hands in the world of artisanal wine. When we talk about Sandi Skerk and her wines, in our opinion we are talking about one of the most sensitive producers of the Karst, capable like few others of combining the vigorous contribution of the skins during the winemaking phase with a style that is always elegant and enjoyable. The scenario is that of the strip of land that separates Italy and Slovenia, and the practices in the vineyard are aimed at total respect for the integrity of the plant and fruit, therefore the use of any chemical or synthetic substance is banned. Obviously, the extraordinary local native vines such as Vitovska and Malvasia dominate, alongside vines that have now become local heritage such as Sauvignon and Pinot Grigio. Truly amazing bottles, which have the power to unite anyone who approaches them. Skerk's Vitoska is produced with pure grapes from the vine of the same name, grown in Ograde, the watershed between Italy and Slovenia. In the vineyard the dictates of organic farming are followed, therefore chemical substances are banned with the help of only a little copper and sulphur. In the cellar we proceed with the same mentality, therefore we proceed with spontaneous alcoholic fermentation in wooden barrels and maceration for a few days on the skins. No fining or filtration before bottling. Skerk's Vitovska wine appears in the glass with a bewitching amber appearance. The nose is extraordinary for how it combines spontaneity and definition, and displays notes of peach, wild herbs, honey and eucalyptus. When tasted, the liquid is striking for its persuasive and creamy tactility as well as for its saline charge which considerably extends its persistence. An experiential bottle.
Friulano di Ronco Severo is a macerated white wine, made with grapes of the same name. A complex, articulated bouquet, which focuses on balsamic, herbaceous and woody notes. The sip is full, enveloping, harmonious and elegant. AssolutoIl Friulano by Ronco Severo is an orange wine produced by Stefano Novello from white grapes of the same name. Ronco Severo is a winery located in Prepotto, in the province of Udine, in Friuli-Venezia Giulia. Stefano Novello is the owner of the family company, which he decided to take over and run according to a conservative and sustainable production philosophy. Here he manages approximately ten hectares of vineyards, in the Colli Orientali del Friuli area, working in full respect of nature and the territory. In fact, its vineyards are treated only with organic compounds: no herbicides, pesticides or chemical herbicides are used. Each practice is carried out manually, in such a way as to preserve as much as possible the primary characteristics of the grapes and the territory in which they are grown. The Friuliano is harvested late, so as to harvest it at complete phenolic maturation. Once in the cellar, the grapes are destemmed and placed inside oak vats in which it ferments spontaneously, without the addition of selected yeasts, and macerates for a long time on the skins. This phase allows for greater extraction of polyphenolic substances, including tannins. Subsequently, the wine matures in Slavonian oak barrels for two years, in contact with its fine lees. The bottling, carried out during the waning phase of the moon, takes place without filtration, clarification or stabilization of any kind. In the glass the wine is golden yellow in color, with coppery reflections. The nose is rich in herbaceous, balsamic, woody scents, accompanied by hints of dehydrated fruit. In the mouth the wine is rich, with great structure. The balance between the mineral component and the rich concentration of the fruit is perfect. The finish recalls the balsamic notes of the nose with a long persistence and light tannins. A complex wine to pair with structured first and second courses, or ideal to accompany long-matured cheeses.
NOT 2020 - PARASCHOS PINOT GRIGIO - IGT 12,5% - ( VENEZIA GIULIA ) ITALY
NOT 2020 - PARASCHOS PINOT GRIGIO - IGT 12,5% - ( VENEZIA GIULIA ) ITALY
From Pinot Grigio grapes from the Slatnik vineyard. Dried fruit, honey, candied citrus fruits and a slight mineral scent. Aging: at least 18 months in Slavonian oak barrels. Vinification: Spontaneous fermentation with 8 months of maceration in contact with the skins . Depending on the vintage and the different degree of ripeness of the grapes, the color changes to amber yellow or rosé. An elegant and substantial wine that envelops the palate with its consistency but is well balanced by a good acid shoulder. A Pinot Grigio to scream.Second fish dishes elaborated.
SAINT - VERAN 2021 - FAMILLE PAQUET - CHARDONNAY - 13 % - BURGUNDY AREA - FRANCE
SAINT - VERAN 2021 - FAMILLE PAQUET - CHARDONNAY - 13 % - ZONA BORGOGNA - FRANCIA
In the glass, the Saint-Véran from Famille Paquet reveals a brilliant golden yellow color. Poured into a white wine glass, this white wine from the Old World shows wonderfully distinct and complex aromas of peach, mirabelle, apple and pear, rounded off by further fruity nuances. This French wine enchants with its elegantly dry taste. It was bottled with exceptionally low residual sugar. This is an authentic quality wine that clearly stands out from simpler qualities, and therefore this French wine naturally enchants with its very fine balance despite its dryness. The taste does not necessarily need a lot of residual sugar. This creamy and silky white wine presents itself balanced and complex on the palate. The finale of this white wine from the Burgundy wine-growing region, more precisely from Chablis & Grand Auxerrois, finally impresses with a beautiful reverberation. The finish is also accompanied by the mineral facets of the soils dominated by clay and limestone. Vinification of the Famille Paquet Saint-Véran The balanced French Saint-Véran is a single-varietal wine, pressed from the Chardonnay grape variety. The grapes grow in optimal conditions in Burgundy. Here the vines have their roots in clay and limestone soils. After the harvest, the grapes are immediately taken to the press. Here they are selected and carefully pressed. Fermentation follows in stainless steel tanks at a controlled temperature. Fermentation is followed by a few months of aging on the fine lees before final bottling.
Malvasia Bringing the glass to the nose reveals the shy character of the semi-aromatic Malvasia. All its beauty is released from the first to the last sip in a succession of spicy aromas and aromatic herbs such as green pepper and tomato leaf. Vinification: Fermentation takes place in the presence of the skins in conical oak vats for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year. The sediments present in the bottle of wine preserve and protect it. It is recommended to serve the wine at a temperature of 15 ° C.
MARJAN SIMČIČ RIBOLLA OPOKA 2018 - BRDA 13,5% SLOVENIA
MARJAN SIMČIČ RIBOLLA OPOKA 2018 - BRDA 13,5% SLOVENIA
Intense gold color, mineral reflections, clear despite being only decanted and unfiltered before bottling. The nose is full of itself and has a pleasant mineral note. Fresh, with a good balance between alcohol and acidity which heralds its longevity. Persistent and very complex aroma and taste, tending towards ripe grapes. Ideal for tastings, with an excellent aging potential of over 15 years.
CARAT - BRESSAN - 2016 -13% - Tocai Friulano, Malvasia and Ribolla Gialla - IGT - FRIULI VENEZIA GIULIA (ITALY)
CARAT - BRESSAN - 2016 -13 % - Tocai Friulano, Malvasia e Ribolla Gialla - IGT - FRIULI VENEZIA GIULIA ( ITALIA )
Tradition is the respect for the knowledge we inherited from the experience of our fathers. This is why, even today as yesterday, for us Bressan, Carat is the classic blend obtained exclusively from the union of the precious varieties Tocai Friulano, Malvasia and Ribolla Gialla, which for centuries have found their ideal habitat on the hilly slopes of marl sandstone of the Collio. Carat is one of the gems of Friuli; lively and harmonious, velvety, fruity, with a vague reference to the almond aroma that opens up in a pleasant and persuasive bouquet. Wine that lends itself perfectly to any occasion, always expressing all its finesse.
LE PETIT TÊTU - CHARDONNAY 2021 - APPELLATION BOURGOGNE CONTRÔLÉE - 13% - BOURGOGNE ( FRANCE )
LE PETIT TÊTU - CHARDONNAY 2021 - APPELLATION BOURGOGNE CONTRÔLÉE - 13% - BOURGOGNE ( FRANCIA )
Le Petit Tetu by Domaine Jean-Marie Berrux is a fruity and vibrant white wine that comes from 100% Chardonnay grapes. Refine in used barriques and tonneaux for another 12 months. Le Petit Tetu offers a lively and vibrant nose with notes of white fruit that integrate perfectly with the marine ones. Fine and delicate mouth guided by memories of lime and butter. BARRIQUE.
Damijan Podversic's Ribolla Gialla is unanimously one of the greatest Italian white wines, an authoritative witness of an extraordinary area and a philosophy of thought. Damjian Podversic is one of the best interpreters of wine in Italy, an indisputable talent who, despite his younger age than many of his colleagues in the area, was able to establish himself immediately thanks to interpretations of adamantine purity. Only one great master, the legend Josko Gravner, who knew how to shape Damjian's mindset without however bridling it, so much so that the liquids of the two winemakers have distinct and recognizable styles. Maceration on the skins, never invasive, and full maturity of the grapes, are some of the cornerstones on which Podversic's viticulture is based, and its Ribolla in particular is a hymn to the area, hard to forget. The Ribolla Gialla wine is obtained from 100% grapes of the vine of the same name, from vineyards located on Monte Calvario which rest on Ponka soils (Opoka Marna/Arenaria) at an altitude of 140-180 meters with southern exposure. In the vineyard we do not resort to the use of any chemical substance and we only use a little copper and sulfur, while in the cellar we proceed with spontaneous fermentation in oak vats and maceration on the skins for about 60-90 days. The liquid ages for 36 months in 20 and 30 hectoliter barrels, and subsequently for 12 months in the bottle. Podversic's Ribolla Gialla is presented in the glass with a bewitching luminous amber robe. Very broad nose, of unsettling complexity and declined on hints of ripe peach, hazelnut, aromatic herbs and citrus peel, which moves iridescent and dynamic. When tasted, the liquid reveals its powerful displacement, and invades the palate, taking possession of it. Immense wine, with a persistence that cannot be quantified in seconds. A cyclone.
Trebbiano is an ancient and indigenous variety of the Teramo hills. It gives an elegant and authoritative wine, long-lived and able to evolve over time. Emidio Pepe's Trebbiano d'Abruzzo is a white of notable expressiveness and charisma. On the nose there are floral, slightly almond and delicate white fruit notes. Of beautiful minerality on the palate, refreshing and decisive.
Kaplja is a full-bodied white wine made from Chardonnay, Friulano and Malvasia Istriana grapes. It is vinified on the skins and rests for 36 months in large oak barrels. A rich bouquet of aromatic herbs, flowers and sweet spices introduces a soft and full, warm and enveloping sip. Damijan Podversic's Kaplja is a classy and enveloping white produced by one of the icons of Italian wine. When we talk about Damjan Podversic we are talking about the elite of Italian wine, capable like few other producers of restoring territory and emotions with his interpretations. After all, Damijan's teacher is the true legend Josko Gravner, and both have become points of reference in that enclave which acts as a natural watershed between Friuli and Slovenia. The winemaking style is typical of Collio, with white wines produced with maceration on the skins and absolute respect for the territory, avoiding the use of any chemical or synthetic substance to preserve their integrity. Damjian's hand then does the rest, and the wines combine finesse, creaminess and expressive spontaneity. Among the greatest Italian whites, without a shadow of a doubt. Kaplja wine is a white wine obtained from a typical local blend of Chardonnay, Friuliano and Malvasia Istriana with vineyards that rest on Ponka soils located at 110-140 meters above sea level with southern exposure. In the vineyard no chemical or synthetic substance is used and the yields are kept low, while in the cellar we continue with spontaneous alcoholic fermentation in contact with the skins and refinement of the liquid for 36 months in 20/30 hectoliter barrels followed by 12 months of rest in the bottle. The white Kaplja reveals itself in the glass with a bewitching golden and luminous appearance. Nose of great complexity and definition where notes of peach, acacia honey, white flowers and toasted almonds alternate, descriptors that draw an extremely delicious profile. The sip is filling, thanks to a creamy and opulent tactility due to the glycerine component of the liquid and its structure. Timeless classic.
Or'norm - Les Cailloux Du Paradis - VDF BLANC 2016 - Sauvignon Blanc 100% - LOIRA (FRANCE)
Or'norm - Les Cailloux Du Paradis - VDF BLANC 2016 - Sauvignon Blanc 100% - LOIRA ( FRANCIA )
From old vines with mass selection planted on silex and clay, the parcel is immersed in an ecosystem rich in fruit trees. Treatments based on nettle, horsetail and minimal doses of Bordeaux mixture. Maceration on the skins gives this Sauvignon a completely unusual character: maturation of 30 months in old barriques and one year in the bottle before being placed on the market. Intense gold color with coppery reflections. Rich and complex nose, floral and nuanced of quince: reminiscent of a Vin Jaune from the Jura. On the palate it is intense and mineral with hints of citrus and pear. The finish is persistent and salty. A golden juice, an "out of the ordinary" juice. Perfect with chicken curry.
COSTA DEL VENTO DERTHONA 2021 - VIGNETI MASSA - VDT 14.5% - PIEDMONT ( ITALY )
COSTA DEL VENTO DERTHONA 2021 - VIGNETI MASSA - VDT 14,5 % - PIEMONTE ( ITALY )
Derthona "Costa del Vento" is a full-bodied and important white wine, obtained from long contact with the fine lees. A fruity, balsamic and spicy bouquet accompanies a complex, intense, mineral and elegant sip. Derthona "Costa del Vento", produced by Vigneti Massa, is one of the best creations of Walter Massa, who has been able to make the most of the tradition of viticulture of the Colli Tortonesi area. The rediscovery of the native Timorasso white grape variety is mainly due to your tenacity and commitment. The label is part of the high-end line of the winery's wines, which expresses the peculiarities of the best company crus, highlighting their particular expressive nuances. It is an intense, elegant and deep white, which offers a complex and very persistent sip, so much so as to make it one of the most interesting wines of our wine heritage. “Costa del Vento” is an excellent Derthona, which confirms the quality of the wines offered by the Vigneti Massa estate. The winery is the classic family business present since the end of the nineteenth century in the Colli Tortonesi area. Today the property extends over 23 hectares, with vineyards grown on the sunny and mild hillsides of lower Piedmont. Most of the vineyards are cultivated with Timorasso, which represents the true ambassador of this terroir, but there are also some plots dedicated to the red grape varieties typical of the area, especially Barbera and Croatina. The wine comes from a sunny, south-west-facing plot located at an altitude of 300 meters above sea level. The grapes are subjected to cold maceration for approximately 40 hours before proceeding to soft pressing. The free-run must ferments spontaneously in stainless steel tanks at a controlled temperature. The wine matures for 12 months in steel tanks on the fine lees with periodic bâtonnage and completes the refinement with a few months in the bottle before being put on sale. The Timorasso Derthona “Costa del Vento” by Vigneti Massa is a white wine that has a notable personality. Although already pleasant to drink immediately, it needs a few years of refinement in the bottle to reach full maturity and express all its fascinating aromatic complexity. In the glass it has a beautiful bright and brilliant light yellow color. The olfactory profile is intense and elegant, with notes of medicinal herbs, balsamic and resinous sensations, floral nuances and aromas of peach and ripe fruit, embellished with a delicately spicy touch. With good structure and aromatic richness, it has a complex and deep sip of great aromatic persistence, supported by a clear mineral freshness, savory and vibrant.
POUILLY FUISSE 2020 - DOMAINE PAQUET - CHARDONNAY - AOC 13% - FRANCE
POUILLY FUISSE 2020 - DOMAINE PAQUET - CHARDONNAY - AOC 13 % - FRANCIA
Of great aromatic richness in which floral and fruity notes (citrus, peach and apricot) combine. With a good body and a deep, satin attack. Of a beautiful tension, which culminates in a background of limestone minerality, and a tasty finish.
ROSANTICO 2016 - BRESSAN - MSCATO ROSA - IGT 13% - VENEZIA GIULIA ( ITALY )
ROSANTICO 2016 - BRESSAN - MOSCATO ROSA - IGT 13 % - VENEZIA GIULIA ( ITALY )
The Rosantico di Bressan is a still rosé wine vinified dry based on Moscato Rosa. It is an extremely decisive, intense and soft wine with enveloping aromas, a true explosion of fruit and flowers, from wild strawberries to rose, with spicy and mineral nuances. An elegant and persistent rosé, a decidedly over-the-top wine, a true jewel of Friuli. The Rosantico di Bressan is an experiential, fleshy and enveloping rosé, with multiple nuances. A histrionic and unfiltered communicator, Fulvio Bressan is undoubtedly one of the absolute champions of Italian wine, and it is undeniable that every tasting of his wines remains indelibly imprinted in the memory. A profound connoisseur of his land and of viticulture in general, Fulvio knows well that one of the fundamental requirements for obtaining great wines is the perfect degree of ripeness of the grapes, as well as their integrity, preserved with respectful agriculture which does not involve the use of any chemical or synthetic substance. Long macerations and patient refinements allow Fulvio to obtain serious and deep liquids, light years away from some modern interpretations that play only on acidity and immediacy. Institutional. Rosantico wine is obtained from 100% Moscato Rosa grapes, coming from vines over 30 years old grown near Farra d'Isonzo. In the vineyard, as already mentioned, nothing other than a little copper and sulfur is used, so as not to compromise the natural balance and vitality of the fruit. In the cellar we continue with spontaneous alcoholic fermentation and brief maceration on the skins, followed by refinement in steel tanks. The liquid is not filtered before bottling. The Rosantico appears in the glass with a bewitching bright pink appearance, edged with coppery reflections. Intense and fleshy nose, with a captivating aroma, made of raisins, bunches of flowers, and small red fruits. The sip is serious and sculpted, although not lacking in flavor and aromatic detail. Remarkable persistence, which also lasts by virtue of a remarkable salt matrix. Hands down one of the best Italian rosés, energetic and visceral.
THE WINE Gravner's Ribolla Gialla 'Anfora' is a legendary wine vinified in Georgian amphorae buried for about 7 months, without the addition of selected yeasts and without any temperature control, it is left to mature for years in large oak barrels. It is the result of a very long maceration on the skins, from which 'orange wines'. White unattainable for energy, complexity and charm. THE COMPANY The absolute protagonist of Italian wine and its recent history, Francesco Gravner, better known as Josko Gravner, is a winemaker whose name is intimately linked to that Gorizia Collio which he himself has contributed to making famous throughout the world. A journey that began far away, when still a teenager Josko began to make wine from the grapes of the vineyards planted around the house. The use of steel first, and then of the barrique, mark a road that runs through a good part of the 80s and 90s, until the turning point and the introduction into the cellar of the amphorae from Georgia, from which the name of its wines. A viticulture, that of Josko, which over time has been stripped of any technicality, natural to the point of intransigence, the result of careful work in the vineyard, where for over twenty years any synthetic product has been banned. The over thirty hectares of vineyards, most of which owned, are located in various locations in the municipality of Oslavia, in the province of Gorizia. At an altitude that varies between 150 and 270 meters above sea level, the vines enjoy optimal exposures and grow on typically calcareous and marly soils. In the vineyard, a rigor and a method are applied that lead back to the most ancient popular beliefs of the area and to the most remote local traditions, which over time have proven to be authentic more than anything else. In the cellar, the long macerations on the skins and the very long maturations in wood are natural consequences of a process aimed at enhancing not only the grapes but the entire territory itself. This is how unique wines are born, capable of going beyond any definition linked to organic or biodynamic. From Ribolla Gialla to “Breg Anfora”, from “Rosso Gravner” to “Rosso Breg”, up to the Reserves, we can choose a single word to define them all: simply infinite wines.
TON RIMBAU PORCELLANIC VI XARELLO ORANGEBI 2016 - SPAIN
TON RIMBAU PORCELLANIC VI XARELLO ORANGEBI 2016 - SPAGNA
It all began several years ago when Ton, working in his vineyard, suddenly felt disoriented; he didn't know where he was, affected by the toxic effect of the chemicals used. His immediate decision was to never use synthetic products again in his vineyards. It has now been ten years since he has done chemical treatments, relying on permaculture. The cut grass is left between the rows, as well as the prunings, which thus form a protective layer from the sun's rays, while maintaining the necessary soil humidity. It does not water; the humidity that comes from the sea takes care of this. When it rains a lot, use "horsetail" (Equisetum) and "dama de noche" (Cestrum nocturnum) to remove excess liquids, aloe vera crystals and nettle to moisturize in case of dryness. Life populates its vineyards maintaining the natural balance between wild animals, caterpillars, spiders and birds. He fights diseases with the use of lactic ferments, nettle, rosemary and thyme, creating decoctions with "illuminated water", enriched by the passage of light through colored lids in large plastic containers. He brought chromotherapy to the vineyards using large colored balloons that reflect the sunlight and radiate their beneficial colour. During the harvest (manual) it follows the lunar calendar, identifying the best moment in the waning moon and low tide, using magnetized scissors for harvesting. For fermentation and aging he uses French oak barrels and ceramic eggs. Bottle without clarifying, without filtering and without adding sulfur dioxide in ceramic bottles that protect from exposure to light. The bottles are stored in underground cellars-tanks filled with water and away from the Curry and Hartmann lines (negative geomagnetic points) until they are sold. Ton noticed that color also influences the taste of wine and demonstrated this by comparing "neutral" glasses with glasses "bathed in colored light", discovering that in the latter the wine took on a more "delicate" taste. We are talking about magical wines, sparkling and still, from Xarel-lo and Macabeu grapes, packaged in wooden cases built by the multifaceted Ton without the use of glue.
It all began several years ago when Ton, working in his vineyard, suddenly felt disoriented; he didn't know where he was, affected by the toxic effect of the chemicals used. His immediate decision was to never use synthetic products again in his vineyards. It has now been ten years since he has done chemical treatments, relying on permaculture. The cut grass is left between the rows, as well as the prunings, which thus form a protective layer from the sun's rays, while maintaining the necessary soil humidity. It does not water; the humidity that comes from the sea takes care of this. When it rains a lot, use "horsetail" (Equisetum) and "dama de noche" (Cestrum nocturnum) to remove excess liquids, aloe vera crystals and nettle to moisturize in case of dryness. Life populates its vineyards maintaining the natural balance between wild animals, caterpillars, spiders and birds. He fights diseases with the use of lactic ferments, nettle, rosemary and thyme, creating decoctions with "illuminated water", enriched by the passage of light through colored lids in large plastic containers. He brought chromotherapy to the vineyards using large colored balloons that reflect the sunlight and radiate their beneficial colour. During the harvest (manual) it follows the lunar calendar, identifying the best moment in the waning moon and low tide, using magnetized scissors for harvesting. For fermentation and aging he uses French oak barrels and ceramic eggs. Bottle without clarifying, without filtering and without adding sulfur dioxide in ceramic bottles that protect from exposure to light. The bottles are stored in underground cellars-tanks filled with water and away from the Curry and Hartmann lines (negative geomagnetic points) until they are sold. Ton noticed that color also influences the taste of wine and demonstrated this by comparing "neutral" glasses with glasses "bathed in colored light", discovering that in the latter the wine took on a more "delicate" taste. We are talking about magical wines, sparkling and still, from Xarel-lo and Macabeu grapes, packaged in wooden cases built by the multifaceted Ton without the use of glue.
MÂCON CRUZILLE BLANC CUVÉE ARAGONITE 2021 - CLOS DES VIGNES DU MAYNES - JULIEN GUILLOT - 12,5% - FRANCE
MÂCON CRUZILLE BLANC CUVÉE ARAGONITE 2021 - CLOS DES VIGNES DU MAYNES - JULIEN GUILLOT - 12,5% - FRANCE
Chardonnay in purity on clayey-limestone soil. Fermentation in 600l barrels with indigenous yeasts. Unfiltered. Since 1952, Julien Guillot's family has been leading the Clos in a project of total respect for the land and the environment. Certified Bio since 1998, in Cruzille-Macon, the Clos des Vignes du Maynes produces wines of extraordinary identity and territoriality.
ETNA BIANCO 2019 - PALMENTO CASELLE - I VIGNERI - SUPERIORE DOC 12 % - SICILIA ( ITALY )
The 100% Carricante vine of this small parcel is the result of a careful massal viticultural selection made by Salvo Foti in over 20 years of activity. The vineyard was planted entirely with the ancient Etna technique of "magliuoli": direct production, without grafting onto American vines (grafts). The cultivation of the vineyard is done by hand using natural products. Biotechnology is not used in winemaking. Racking and bottling are carried out according to the phases of the moon. All bottles are numbered and show the number on the main label. volcanic, sandy soil with an important presence of Ripiddu (lapilli and eruptive volcanic pumice). The substratum is characterized by a lava slab of considerable areal extension, predominantly "Upper Tuffs and Lahars" emerge, coarsely stratified fine-grained yellow tuffs sometimes with vegetal remains included, red-brown Lahars that are poorly cemented. (Monginello Antico) and “Lavas and pyroclastites that are difficult to delimit with degraded surface morphology” (Monginello Antico-Mongibello Recente). The pedogenetic processes, favored by the predominance of an easily degradable tuff substrate, have generated a medium-deep soil with little skeleton. On the nose, fresh aromas of fruit, citrus, almond, thyme and rosemary. A stunning wine for freshness, elegance and flavor.
Of a bright amber yellow color in the glass, it presents itself to the olfactory examination in an aromatic bouquet in which notes of aromatic herbs with light fruit tones stand out. The palate is rich and intense, with an enveloping minerality. We like Podversic wines because as Giampaolo Penco, owner and director of the VIDEOEST production company, says: “A great work of art is not always produced by a great artist. In Damijan's case, a great wine is the work of a great person and his entire family." Unique wines, the result of strictly organic viticulture, attentive to the balance and health of the plants. No use of modern refining practices, but only natural winemaking techniques learned from the master Josko Gravner. A real point of reference for Friulian wine. And not only.
Price427,00 €
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List of natural, biodynamic and conventional red wines (70)
TAI ROSSO - VIRGILIO VIGNATO - IGP 2021 - 12% - GAMBELLARA VICENZA - VENETO ( ITALIA )
The Tai Rosso Veneto IGT from the Virgilio Vignato winery is born on clayey and tufaceous soils from Tai Rosso grapes vinified in steel. Ruby red to the eye, fruity and floral scents stand out on the nose, with a medium-bodied sip and good freshness, characterized by delicate tannins.
LAND - MASSA VINEYARDS - 2021 - BARBERA AND NATIVE VINES - 13% - PIEDMONT ( ITALY )
TERRA - VIGNETI MASSA - 2021 - BARBERA E VITIGNI AUTOCTONI - 13% - PIEMONTE ( ITALIA )
Brilliant ruby red color in the glass. It initially gives the nose hints that recall small red fruits, to which floral nuances are added, finally completed by a very light spiciness and a delicate earthy hint. In the mouth, drinkability is its strong point, offering a sip supported by a pleasant freshness. Good persistence. If one of the undisputed merits that must be recognized to Walter Massa is that of having revived Timorasso, the other is that of having given dignity again to all the oldest native vines of the Tortona area. The result is given, in this case, by a young, pleasant and drinkable, smooth and fresh wine. The “Terra” Red Wine could be defined as an excellent everyday wine, produced with a simple and classic style, which enhances the peculiarities of the fruit and the salient features of the territory. A simple wine, but which at the same time meets the highest quality criteria of all. It's a red worth trying.
The grapes are harvested when we deem it appropriate based on the ripeness and our sensitivity on the seasonal trend. Processing in the cellar involves de-stemming and the start of fermentation which occurs spontaneously. Once the sugary fermentation is over, it is pressed and the heavy lees removed after about 24/36 hours. After this first clarification, others follow according to the olfactory and gustatory evolution of the fine lees. The final clarification precedes the bottling which usually takes place around 18 months after the harvest.
Nevio Scala's "999" is a red wine from the Euganean Hills produced from a Bordeaux blend based on Cabernet Franc and Merlot. Aged mainly in concrete, it gives a soft, fresh and direct sip, with an intense and valuable tannic texture and a pleasant aromatic profile characterized by notes of weeds, hints of green pepper, berries and delicate spicy notes. Artisanal wine, made as it once was
COTES DU RHONE LES OLIVIERS - LES VIGNERONS D'ESTEZARGUES - 14.5% Grenache, Cinsault, Carignan, Syrah 2020 - OCCITANIA (FRANCE)
COTES DU RHONE LES OLIVIERS - LES VIGNERONS D'ESTEZARGUES - 14,5% Grenache, Cinsault, Carignan, Syrah 2020 - OCCITANIA ( FRANCIA )
Completely de-stemmed and crushed grapes, fermentation in concrete for about 15 days and subsequent maturation in tanks for 8-15 months. Wine bottled without filtration for greater complexity. "Les Oliviers" are the centuries-old olive trees (including one millennial) near the Pont du Gard near the place where the grapes are grown. The wine releases aromas of ripe red / dark fruits and those characteristic notes of garrigue and pepper. Nice softness in the mouth with velvety tannins and fruit confit, hints of tobacco and leather and a nice back of Syrah acidity as well as a little spicy blackcurrant fruit.
Chianti Colli Fiorentini "Montebetti" is for Podere Gualandi the realization of a dream: to obtain products of the highest quality, intervening as little as possible and letting nature take its course. In this red, with a very pleasant harmony, all the genuineness of the Tuscan territory is found and the typical traits of the organic philosophy are recognized. Ruby red color with garnet reflections. The nose is intense; notes of red fruits and violets are distinguished followed by spicy hints. On the palate it is supported by a consistent freshness, and characterized by a good tannic texture. Balanced. Podere Gualandi is located in Montespertoli, a town of just over 13,000 inhabitants, near Florence. Guido Gualandi, winemaker-archaeologist, expresses, with his work, passion and unconditional love for wine. Following a minimalist processing philosophy, assisted by certified organic methods, Guido has combined transport for archeology with that for wine and has been committed, from the outset, to the recovery of forgotten and endangered native vines, such as tonda leaf , also going to brush up on grape harvesting and winemaking methods from the Etruscan and Roman eras.
SANTA CATERINA - CANAIOLO AND CHERRY - 13% - LIGURIA ( ITALY )
SANTA CATERINA - CANAIOLO E CILIEGIOLO - 13% - LIGURIA ( ITALY )
Made by the Santa Caterina di Sarzana winery, this pure and fruity red wine is obtained from a blend of local grapes, grown in vineyards located on alluvial and stony soils. The cultivation takes place according to the principles of biodynamics and the interventions in the cellar are reduced to the minimum necessary, to allow the territory and the grapes to express themselves at their best Ruby red. On the nose stand out intense aromas of red fruit, herbaceous notes, touches of spices; on the palate it is decisive, balanced, with present but integrated tannins and a pleasant fruity persistence.
MONTEPULCIANO D'ABRUZZO - TORRE DEI BEATI - DOC 2020 - 13% - ABRUZZO ( ITALIA )
It is the first wine produced by our company. Aging: oak barrels, mainly French second passage barriques, for 15-18 months. Ruby red with violet reflections, good density, typical and elegant nose. Neat and well expressed fruit, slightly embellished with spiciness deriving in part from the original characteristics of the old vineyard of origin, in part from the non-invasive aging in wood. The consistent structure gives the wine a good roundness, in balance with the presence of well-developed tannins which contribute, together with the natural salinity and light acidity, to an elegant persistence finish. It goes well with simple traditional meat preparations, such as grilled lamb, cif and ciaf of pork, lamb offal, sheep skewers. An elegant and personal interpretation of the Montepulciano of our territory, it is obtained from graded collections, followed by further sorting on the selection table, carried out throughout the Loreto Aprutino vineyard. The use of the wood in maturation has the aim of facilitating the natural achievement of stability, maintaining the cleanliness of the fruit and completing it with a discreet and balanced spicy contribution.The company name derives from a detail of a large fresco of the 1400s , which is located in the local church of S. Maria in Piano. In the precious representation of the Last Judgment, the "tower of the blessed" represents the final goal to which, with great efforts and through difficult tests, the souls who have just passed into the afterlife tend. This parable reflects the inspiring principle of our business, which is based on the desire to express, through very careful selections in the vineyard and in the cellar, the best of the native vines that we grow in the particularly suited area of Loreto Aprutino. Our family-run company was founded in 1999, when we decide to take over the vineyard cultivated for many years by our father Rocco Convinced of the impossibility of separating the concept of quality of a wine from that of its genuineness, we immediately convert the vineyard to the organic method, and our first bottle is in 2000. To the first productive nucleus, located on the ground floor of the old rural house in the center of the vineyard, a barrel cellar for the aging of the wines and a new production cellar are subsequently added. At the same time, our range of products expands with the study of significant variations on the theme of Montepulciano, later flanked by new Pecorino and Trebbiano vineyards. We vinify exclusively grapes produced in our vineyards. The Cellar The grapes, selected with gradual harvesting in boxes of twenty kilos, are immediately taken to the cellar, located in the old renovated farmhouse in the center of the vineyard and, before processing, are subjected to further sorting on the selection table, to select only the best. This procedure is applied to all the grapes to be vinified, in order to express to the maximum, each wine in relation to its type, the potential of the vines grown in this traditionally very suitable area. In the cellar, the most advanced technology is used for traditional vinification, respectful of the genuineness of the starting grape. The strict selections in the vineyard and in the cellar allow to vinify only perfectly healthy grapes and to obtain a quality wine with the minimum use of preservatives, in line with the ethics of organic, which thus coincides exactly with the ethics of quality.
The vineyards extend over an area of about 5 hectares at the foot of the Reggiano Apennines on a clayey-sandy soil of medium texture with the presence of gravel at low depth. The guyot system and good planting densities are adopted in the cultivation of vines, this allows us to achieve an excellent vegetative-productive balance. The management of the vineyard is carried out in full respect of the territory using only copper and sulfur for the defense of the vine, and using only natural organic substance for fertilization. The limited yields and the proliferation of useful microorganisms due to the exclusion of pesticides, allow to obtain high quality grapes, an indispensable condition for giving life to wines of great expressiveness and objective genuineness and naturalness. Natural refermentation in the bottle. Unfiltered wine Bottle refinement 6-8 months Color: intense red Bouquet: intense and complex secondary fermentation aromas Taste: dry and dry
Classic AMARONE from Valpolicella 2011 - DOMINI VENETI - DOCG 15% - BT 375 ml - ( VENETO ) ITALY
AMARONE classico della Valpolicella 2011 - DOMINI VENETI - DOCG 15% - BT 375 ml - ( VENETO ) ITALY
Amarone della Valpolicella Docg Classico is the best known and most representative product of our company philosophy, for the balance it expresses between elegance and structure. Obtained from grapes from the Valpolicella Classica, dried in the fruit cellar, it is aged in wood and then in the bottle . In the kitchen it is your ally for lunches or dinners based on meat and aged cheeses.Amarone della Valpolicella Docg Classico is the absolute expression of the balance between elegance and structure. It is produced from grapes from Valpolicella Classica, dried in fruit cellars, and aged in large oak barrels for a minimum of 18 months and subsequently in the bottle for 6-8 months. It is, in a word, a satisfying wine: it satisfies the eye, with its dense and compact garnet red colour. Satisfies the sense of smell, with an intense fruity aroma. And it obviously satisfies the palate that loves intense flavours: serve it at 16°-18° C with grilled meat, braised meat, game and aged cheeses.
he idea of producing Chianti DOCG was born in the 2016 harvest. In fact, although all our red wines are "technically" Chianti wines, as with more than 70% Sangiovese, we had always preferred to use only the denomination IGT Toscana Rosso. Subsequently, thanks to the interest of some of our customers in this denomination, symbol of Tuscany, we proposed our style of Chianti absolutely adhering to tradition, therefore from only Sangiovese grapes and other autochthonous ones such as Canaiolo, Malvasia Nera and Bonamico. The Chianti DOCG comes from the parcel called "Raimondo", vineyards planted in 2008 with a very harmonious vegetative-productive balance, which surround the south-west side of almost all the splendid historic buildings of the estate.
Cóvolo - Vignale di Cecilia - Colli Euganei DOC - 2018 - 14% - VENETO ( ITALIA )
Red wine from Merlot and Cabernet Sauvignon grapes. The vinification and aging in vitrified concrete preserve the fruit of this wine, which best represents the owner's interpretative philosophy: terroir wine, simple but at the same time full of emotions, which the Euganean Hills know how to give.
BOUT D'ZAN MAS DE LIBIAN - 2021- Vin Demeter 13,5% - Côtes du Rhône - FRANCE
BOUT D'ZAN MAS DE LIBIAN - 2021- Vin Demeter 13,5% - Côtes du Rhône - FRANCE
BOUT D'ZAN MAS DE LIBIAN 2017 Cotes du Rhone BOUT D'ZAN - MAS DE LIBIAN Biodynamic 2017 Located in St Marcel d'Ardèche, on the right bank of the Rhône, at the end of the Ardèche gorges, the Mas de Libian belongs to the Thibon since 1670. A family estate handed down from generation to generation, the 25 hectares of organic farming have always been biodynamically certified by DEMETER, the soil has not been affected by pesticides or herbicides. Soil work in equine traction. A sun-kissed terroir, the Mas de Libian claims its southern belonging by producing blended wines (Grenache, Mourvèdre, Syrah, Counoise, Vaccarèse .....) on a terroir of rolled pebbles and typically Rhône red clay. Bout d'zan 2017: It is a red wine that can be kept for several years, but is drunk (very easily) now. He is good-natured, good company, will be happy from an aperitif, during a picnic, will remain cheerful with an impromptu dinner with friends and will not lose either his good humor or his presence during a picnic. 'a serious meal with the mother-in-law.
CAHORS 2018 " CLOS SIGUIER " - ACC 13% - MALBEC AND TANNAT - CAHORS ( FRANCE )
CAHORS 2018 " CLOS SIGUIER " - ACC 13% - MALBEC E TANNAT - CAHORS ( FRANCE )
The Cahors Clos Siguier "Classique" by Clos Siguier is a deep and tannic red wine made from Malbec and Tannat grapes. Typical grapes of the area that come from 35 vineyards that grow on calcareous soils. Manual harvest. Spontaneous fermentation, with only indigenous yeasts with maceration for 3 weeks. Aging in steel. No filtrationThe Cahors Clos Siguier "Classique" by Clos Siguier is a deep and tannic red wine made from Malbec and Tannat grapes. Typical grapes of the area that come from 35 vineyards that grow on calcareous soils. Manual harvest. Spontaneous fermentation, with only indigenous yeasts with maceration for 3 weeks. Aging in steel. No filtration.
Light ruby red color. On the nose white flowers and small red fruits, morello cherries. On the palate fine and mineral with aromatic notes of red fruit and spices. Fresh grapes, as soon as they are harvested, are immediately pressed in oak vats where spontaneous fermentation begins in the traditional way, with only temperature control never higher than twenty-eight degrees. Refine in oak vats for six months where the malolactic fermentation occurs spontaneously, then bottled without filtration.
With the Princic Modri Pinot Noir Goriska Brda, a first-class red wine comes into the crystal clear glass. It presents itself with a light red and wonderfully brilliant color. Poured into a red wine glass, this Old World red wine presents wonderfully complex aromas of black cherry, complemented by further fruity nuances brought by the barrel aging. The Princic Modri Pinot Noir Goriska Brda presents itself to the connoisseur as wonderfully dry. This red wine never appears coarse or sparse, as you might expect from a wine. On the tongue, this well-balanced red wine is characterized by an incredibly meaty and silky texture. The finale of this red wine from Slovenia, more precisely from Brda, finally convinces with beautiful reverberation. The finish is also accompanied by mineral notes from the sandstone-dominated soils. The basis for the balanced Modri Pinot Noir Goriska Brda from Slovenia are grapes from the Pinot Noir grape variety. Grapes grow in optimal conditions in Slovenia. Here the vines sink their roots deep into sandstone soils. After the manual harvest, the grapes are immediately taken to the cellar. Here they are carefully selected and pressed. Fermentation follows in stainless steel and large wooden tanks at a controlled temperature. After fermentation, the Modri Pinot Noir Goriska Brda can harmonize further on the fine lees for 6 months.
Cascina Tavijn's "Ottavio" red wine comes from Grignolino grapes from the Mezzena vineyard; the fermentation is spontaneous, with only indigenous yeasts, with maceration on the skins, for a week, in steel and cement containers. Bottled without the use of added sulfur or filtrations, it is a wine of surprising freshness and great drinkability. Tasting notes Pale ruby red. The nose is expressed with hints of red fruits, floral notes and spicy hints. On the palate it reveals a pleasant freshness, light tannins and good persistence.
Blend of Grenache, Syrah, Carignan, Mourvèdre, Marselan, Merlot and Cabernet grapes. Spontaneous fermentation with indigenous yeasts. Aging in fiberglass tanks, no filtration and no added sulphites at bottling.Vdf Rapatel Rouge 2018 - D. de Rapatel Country: France Region: Camargue Territory: Costieres de Nimes Geology Soil: Schistose pebbles and quartz stoneware Genre: Wine Denomination: Vin de France Typology: Red Grapes: Grenache, Syrah, Carignan, Mourvèdre, Marselan, Merlot and Cabernet. Vintage: 2018 Age of the Vines: 30-40 years Fermentation: Spontaneous Fermentation Yeasts: Indigenous Filtration: Unfiltered Aging - Containers: Fiberglass SO2: Zero Added Sulphites Alcohol Content: 14% Blend of Grenache, Syrah, Carignan, Mourvèdre, Marselan grapes , Merlot and Cabernet. Spontaneous fermentation with indigenous yeasts. Aging in fiberglass tanks, no filtration and no added sulphites when bottled. Slightly ethereal nose. The fruit is characterized by tonicity and freshness, all small black fruits. Currants, blackberries and cassis stand out to accompany sensations of nail polish, capers and butter. The tannin is fine, the freshness incisive, the drinkability joyful. Vinification in concrete, aging in fiberglass. Zero added sulfites.
MASARI " COSTA NERA " PINOT NERO 2020 - VALLE D'AGNO IGT 13% - VENETO ( ITALY )
MASARI " COSTA NERA " PINOT NERO 2020 - VALLE D'AGNO IGT 13% - VENETO ( ITALY )
Brilliant ruby red colour, elegant nose with notes of berries among which cassis stands out. Elegant, soft and juicy in the mouth. Harvesting is done manually in crates. Spontaneous fermentation in wooden vats with maceration for at least three weeks. Aging for 12 months in small oak barrels and 3 months in the bottle. Brilliant ruby red colour, elegant nose with notes of wild berries among which cassis stands out. Elegant, soft and juicy in the mouth
LE COLLINE EN FLAMME - CÔTE ROANNAISE - ROMAN PAIRE 2022 - DOMAINE DES POTHIERS 12.5% - FRANCE
LE COLLINE EN FLAMME - CÔTE ROANNAISE - ROMAN PAIRE 2022 - DOMAINE DES POTHIERS 12,5% - FRANCIA
GAMAY 100% - Romain Paire was defined as "discovery of the year" by the French magazine Revue du Vin de France, a notable recognition for this young winemaker, as talented as he is engaging, from Domaine des Pothiers, a small company in the Côte Roannaise, close to Loire Valley. The family manages 10 hectares of biodynamically cultivated vineyards, with particular attention to the processing of the Gamay Saint-Romain vine. Sincere, fruity and deliciously accessible wines are produced in the domaine, from every point of view. Already from its color we understand that it is a delicate wine. With its extraordinary fruity and fresh character, La Colline en Flamme is a red of pure pleasure. The nose is fine and precise. The floral notes and the juicy sensation of these concentrated grapes enliven a mouth full of charm, fruit and sweet spices, supported by harmonious tannins.
"PHIGAIA" AFTER THE RED SERAFINI & VIDOTTO - 13.5% DOC - VENETO 2017 (ITALY)
" PHIGAIA " AFTER THE RED SERAFINI & VIDOTTO - 13,5% DOC - VENETO 2017 ( ITALIA )
It is ruby red of great brightness with slight garnet glints on the nail. The first nose is rich and ample with fruity notes of black cherries, sour cherries, black currant. Then there are elegant vegetal perceptions of officinal herbs and roasted pepper. Followed by coffee, vanilla pods and pink pepper. The attack in the mouth is excellent and convincing with fresh and fruity notes, round tannins and great elegance that flank the softness on a savory base and balanced alcohol content; long spicy finish with notes of licorice.
Our Valpolicella Ripasso Superiore is born from the refermentation of the Amarone marc. A vintage Valpolicella, which is put in contact with the Amarone pomace still rich in sugars, capable of starting a new fermentation. The refermentation on the skins, called ripasso, is a slow process that enriches the structure of the wine and gives characteristic withering notes. A Valpolicella of surprising structure, perfectly balanced between nose and mouth, capable of expressing slight hints of ripe and dried fruit which, during aging, still evolve, giving it an exceptional and elegant complexity.
MARABINO " TERRE CALCAREE " - NERO D'AVOLA - 2021 - IGT 13% - SICILIA ( ITALIA )
Biodynamic Agriculture, without herbicides, without chemical and/or synthetic treatments and/or fertilizations, pesticide treatments limited to low doses of mine sulfur; fertilizations limited to biodynamic preparations, pruning and green manure of grasses and legumes. Vinification Spontaneous fermentation, long maceration of the must with the skins in steel tanks. Maturation In steel tanks. The importance of the soils where the vines are grown determines the style and taste of a wine. Only in soils with good expressions grown in suitable areas can the facets of a territory be identified, dictated by the rhythm of the vintage and by the interpretation of the producer. This wine wants to tell the typicality of the calcareous soils of Contrada Bonivini. Wine obtained from the selection of the best parcels of Nero d'Avola grapes grown on white calcareous soils with a fine texture and very rich in rock. The calcareous lands give wines with very elegant and mineral scents, they are distinguished by their lively freshness and a taste rich in fruity aromas. To depict this wine we decided to stylize the calcareous soil with the color of the earth of our vineyards. In the four natural elements, the earth symbolizes our origins, welcomes life and nourishes it.
Cantina Filippi's Rosso Roaron is a light, fruity and gastronomic red wine. Freshness and agility, a frank and easy-drinking merlot that does not give up structure, enveloping and a delicate tannic grip. Crushing, maceration on the skins for 30 days, spontaneous fermentation and aging on the fine lees in stainless steel tanks. Volcanic soil and calcareous.
MARABINO " CLAY LAND " SICILIAN LAND - NERO D'AVOLA - IGT 13% - SICILY ( ITALY )
MARABINO " TERRE ARGILLOSE " TERRE SICILIANE - NERO D'AVOLA - IGT 13% - SICILIA ( ITALIA )
Biodynamic, without herbicides, without chemical and/or synthetic treatments and/or fertilizations, pesticide treatments limited to low doses of mine sulfur; fertilizations limited to biodynamic preparations, pruning and green manure of grasses and legumes. The importance of the soils where the vines are grown determines the style and taste of a wine. Only in soils with good expressions grown in suitable areas can the facets of a territory be identified, dictated by the rhythm of the vintage and by the interpretation of the producer. This wine wants to tell the typicality of the clayey soils of Contrada Bonivini. Wine obtained from the selection of the best parcels of Nero d'Avola grapes grown on clayey yellow soils. The clayey lands, of pure clay, give the wines a dense and powerful texture, concentrating great richness to the taste. To depict this wine we decided to stylize the clayey soil with the color of the earth of our vineyards. In the four natural elements, the earth symbolizes our origins, welcomes life and nourishes it.
This Teroldego is a red wine that comes from the vineyards of Mezzolombardo, on soils of alluvial origin and rich in gravel and sand. Of medium structure and intensity, it offers a bouquet with notes of red fruit alternating with mountain herbs, while on the palate it is ripe and pulpy. It is aged for 20 months in wooden barrels. Teroldego Foradori is a territorial and emblematic red that authoritatively embodies Trentino's artisanal viticulture. Yes, because if we think of a figure who more than any other has managed to give a decisive boost to the world of artisan wine, one can only think of Elisabetta Foradori, one of the iconic ladies of wine, who managed to gain this status by virtue of a ten-year activity that saw her embark on a journey that began in 1984, with the management of the family vineyards, and which in 2004 led her to opt for a definitive conversion to biodynamics, in order to preserve the vitality of the soil and its fruits. The local varieties are obviously privileged, so much so that Teroldego, Nosiola and Incrocio Manzoni reach excellent expressive peaks, while the previously planted international varieties have been abandoned in favor of the former. Never as in this case we have to say a name, a guarantee. Teroldego Foradori is obtained from a pure expression of the vine of the same name, with vineyards located in Mezzolombardo, in the Piana Rotaliana. In the vineyard the precepts of biodynamics are followed, therefore no chemical substance is used but only copper, sulfur and preparations, while in the cellar obviously all fermentations take place spontaneously and in the case of this Teroldego, the liquid ages for 20 months in wooden barrels before bottling. The Teroldego wine pours into the glass with the typical dark and impenetrable ruby color. Intense and dense nose, where the vinous incipit gradually gives way to more defined hints of graphite, berries and earth. Pulpy sip, but at the same time agile and snappy, with almost irresistible drinkability. Fruit, saline extension, pleasant tannic friction: complete and very centered liquid. An example of how agricultural gestures can be raised to creativity.
FROM " PINOT NERO " 2020 - THE TASTE OF BIODIVERSITY - IGT 12% - VENETO ( ITALY )
DALLE ORE " PINOT NERO " 2020 - IL GUSTO DELLA BIODIVERSITÀ - IGT 12% - VENETO ( ITALY )
Pinot Noir is the latest vine to arrive on the hills of Tenuta dalle Ore. In the Lessini mountains, characterized by considerable temperature ranges, Pinot Noir benefits from the constant breeze. Furthermore, it maintains a fruity flavor and a strong body while the soil gives it freshness and minerality. Its organoleptic characteristics are as follows: first of all, it has a light ruby red colour. Secondly, its aroma is cherry, violet, dill. Finally, its taste is dry, the red fruit stands out, full and persistent. As for pairings, this pinot noir is excellent with risottos, mushroom-based dishes, roast meats and game. Right in the heart of Trissino, where the Tenuta Dalle Ore is located, we recommend a visit to the imposing Villa Trissino Marzotto. It stands on an ancient stronghold from which it dominates an immense park and the surrounding landscape. The building was designed at the behest of the Trissino family, it was transformed into a luxurious residence in the 1700s and was purchased in 1951 by Count Giannino Marzotto, to whom we owe the credit for having brought it back to its former glory. Prestigious frescoes, statues and an important collection of tapestries created by the Flemish family of weavers Pannemaker on commission from the Gonzagas are still preserved in the Villa today. Therefore, a timeless beauty to admire and an enchanting wine to discover. What more could you want?
We have added a new color to our palette: a red from Syrah grapes. Our “Syracide” is the first-born of a vineyard (1 hectare with 8,000 vines planted in 1999) which after ten years of growth, has finally reached maturity and has generated a wine worthy of its fame. Intense ruby red, the scent is strongly typical and varietal with hints of red fruits and pepper. It is a harmonious, mature and spicy wine with still rich tannins and a fresh finish.
The "Nonno Rucchein" Riserva is a pleasantly fragrant, fresh and fruity red, produced with 100% Dolcetto and aged in large barrels. In the Ovada area, thanks to the white marl soils, the gentle hilly exposures and the mild climate, influenced by the breezes of the Ligurian Sea, Dolcetto expresses itself on high qualitative levels, with a profile of particular elegance and finesse.“Material” wines, intensely earthy, warm, rich in energy, endowed with remarkable minerality and expansions, full, persistent, pulpy, full of flavour, which show another side of Dolcetto
Pinot Noir. Grapes harvested by hand are delicately destemmed. Fermentation in steel tanks without temperature control. Aging for 12/14 months in second and third passage barriques. Medium-bodied and structured wine, aromas of red berries and cherry, well blended with spicy notes. Grape variety: Pinot Noir in various clonal selections Soil: calcareous-dolomitic Age of vines: year of planting 1965 Density per hectare: 4500 vines/ha Training system: Guyot and simple Trentino pergola. Production per hectare: 45 quintals/ha Average bottle production: 6000 bottles Vinification technique: red vinification in contact with the skins for 12/15 days Conservation methods and times: in barriques for about 14 months and in bottles for about 6 months Tasting: aroma of red fruits with spiced notes well blended with hints of blackberry and chocolate. Alcohol: 13° Acidity: 4.5-5.0°/.. Longevity: 15/20 years Pairings: Meats, cheeses, game.
Camandula is a wine of altitude, which carries many characteristics of the microclimate with it. Lightness and elegance but at the same time a wild character, shaped by winds and altitudes. A wine without banality, and therefore in no uncertain terms. First he slaps you, then he hugs you. From this other project by Jesus Olivares and Curro Bareno (Fedollos do Couto) comes Camandula from vineyards (a mix of old and new vines) planted near Viana do Bolo on soils composed of citrine quartz and soils rich in shale. The harvest is manual, fermentation takes place with whole cluster indigenous yeasts, maceration is carried out for 2 months and aged for 12 months in used French barrels. Peixes is a project by Jesus Olivares and Curro Bareno. The deep passion and knowledge of their territory of the two Galician vignerons takes shape in the discovery of vineyards from very old vines near the concello of Viana do Bolo where there are granite soils with a high content of orange quartz and granite. Here the altitudes are between 600 and 850 meters above sea level.The philosophy provides the least possible impact with Nature, trying to obtain elegant wines, with pungent acidity and with a well-recognizable fruit thanks also to the large thermal excursions and currents coming from the Ocean Atlantic.
EUGHENOS RAGGIO DI LUNA 2021 - DI CATO - ROSATO TERRE ACQUILANE - MONTEPULCIANO - IGP 2021- ( ABRUZZO ) ITALY
EUGHENOS RAGGIO DI LUNA 2021 - DI CATO - ROSATO TERRE ACQUILANE - MONTEPULCIANO - IGP 2021- ( ABRUZZO ) ITALY
Eughenos Raggio di Luna Rosato Terre Aquilane PGI is the vinification of Montepulciano grapes that fully expresses our territory and tells the story of its people. It is the farmer's wine, the wine that refreshed the long days in the fields, the wine that was never lacking on the table, the wine of the first hangover. Cerasello for me is a state of mind and also a great wine! A wine that over time has rediscovered a unique longevity and elegance, a wine that surprises me year after year in its simplicity. There have been years in which we didn't vinify red but I can't even imagine a year without rosé! There are many processes, we start at the end of February with the pruning and finish at the end of October with the harvest and the preparation of the land for the winter season. We look forward to the moment when the grapes reach full ripeness! It is 13 October 2019, the bunches harvested by hand from the youngest vineyards are destemmed in the morning and left to macerate overnight. It's the night of the full moon, the harvest moon. In the morning the must continues on its own way towards fermentation, in open tanks without the addition of selected yeasts, without temperature control. After 8 months of rest in stainless steel that has not been stabilized, clarified or filtered, the wine is bottled during another magical night between 23rd and 24th June. Eughenos Raggio di Luna is inspired by a famous song by Neil Young, Eughenos Harvest Moon. Independent INDIE, cherry-colored nonconformist as you want it here in the cerasuolo valley. Deliberately downgraded wine.
It was 1993 and Gaetano did not feel the model of the sparkling and ready-to-drink wines from Piacenza was his. From there the turning point. The vintage was very generous in terms of quality and on the advice of a producer friend and his Piedmontese winemaker he decided to try to refine a small quantity of Barbera in a wooden barrel. Barbera and not Gutturnio because the quantity was limited and the small barrel is certainly more suitable for a low-tannic grape variety such as Barbera. The barrel was a Gamba, a 3.5 hectoliter French oak from Allier. Aging for two years and then bottled. The result was a complex, structured, fresh wine. Something that had never been produced in our valley before but wasn't ready yet, needed more time in the bottle to be able to express itself in all its complexity. All this time and all this waiting decreed its name. After a long maceration useful for extracting all the good that resides in the skins, the wines deriving from the three different sub-zones are assembled in identical percentages. The vineyard planted in 2000 is the one from which the most powerful and concentrated must derives. Being a biotype in which the bunches have very small berries, the density of skins in the must is high. The high vineyard is placed on a strip of very rich soil, resulting in a warmer, more mature wine with softer tannins. The old vineyard, planted in 1969, lies on stony ground and gives us a slimmer, more sapid and refined wine. The blending of these three wines allows us to search for complexity in our flagship wine. Aging takes place in tonneaux, 5 and 7 hectolitre wooden barrels, made of French Allier oak. Most of the barrels are exhausted, they no longer have tannins to give to the wine. Our use of wood is to be read as a container, not as an ingredient. We exploit its porosity to have micro oxygenation and a natural settling. Three years after the harvest, the wine is bottled without filtration. Then you wait for the right maturation. Exactly the wait.
CHÀTEAU THIVIN 2021 - FAMILLE GEOFFRAY - REVERDON BROUILLY - 13% - FRANCE
CHÀTEAU THIVIN 2021 - FAMILLE GEOFFRAY - REVERDON BROUILLY - 13% - FRANCIA
GAMAY 100% - The savoir-faire resulting from the work of generations combined with the passion for wine and the vineyards of Château Thivin give this wine a surprising sumptuousness. Full-bodied, lively, juicy on the palate, with fine and delicate tannins, to which beautiful floral notes are added. A wine that is the result of a territory and generations-old savoir-faire that will do honor to a table with friends. Founded in 1743, Château Thivin is a small family business that has been handed down for almost 6 generations. Managed with passion and competence while respecting traditions, the company has managed to achieve great results by highlighting the richness of the territory. The grapes, obtained from vineyards planted on the steep slopes of Mount Brouilly and on the volcanic soils of the Côte-de-Brouilly Cru, are vinified "by gravity" so as not to stress the bunches and best preserve their quality.
LouLou 2020 Julien Meyer - Pinot Gris and Pinot Noir - 13% - ( VAL DE LOIRE ) FRANCE
LouLou 2020 Julien Meyer - Pinot grigio e Pinot Nero - 13% - ( VAL DE LOIRE ) FRANCE
A small Alsatian maison with a history dating back to the 18th century, with Patrick Meyer it has become a champion of respect for nature and the production of pure, exciting and sincere wines, an expression of the territory and with minimal human intervention in the cellar. Unlike other last-minute natural producers, Patrick's story has deep origins and is the result of long experience and experimentation. When he finished his studies he joined the company and began to bring modernity and, paradoxically, introduced synthetic products in the cultivation of the 8 hectares of vineyards. Three years are enough to realize the negative transformations introduced by conventional agriculture and with great courage he retraces his steps: in 1985 he resumed his journey towards natural cultivation, first organic and then, ten years later, biodynamic. The desire to create wines of character, a true expression of nature and the territory, leads him to eliminate any additive in the cellar and not to add sulphites, except in some wines, the most delicate, in small quantities. Greedy, energetic and inviting, "LouLou" from the Julien Meyer winery is striking for the originality and expressiveness of the drink. Vin de France Rouge with a fruity and mineral character, it is a wine that leaves you displaced at first impact, partly due to the particular color, partly because it is placed halfway between a red wine and a rosé wine, effectively breaking the mold we are used to. With this label Patrick Meyer best expresses not only the territory of Alsace and the varietal but above all the imprint of nature and its purity. A splendid biodynamic wine with no added sulphites to be savored sip by sip. Pale ruby red, with reflections between pink and orange. The nose offers a pleasant fruity bouquet, among which notes of ripe cherry, rose petals, orange blossom and peel, spices, mushrooms and wet stone emerge. On the palate all the elements are proportionate, with a linear, fruity sip and calibrated acidity.
The Monferrato DOC "Pecoranera" of the Tenuta Grillo company is a rich and complex wine, in which the pleasantly fruity notes of freisa dominate. Wine with slow but progressive development, it is captivating right from the intense color and then conquers the nose, presenting itself incredibly intense and persistent. Blend from red grapes, mainly 75% Freisa, then 10 rbera, 10% Dolcetto and 5% Merlot. In contravention of Guido's habit of working with varietals in purity (hence the name of the wine) it is a mix of tannin (Freisa), freshness (Barbera), softness and intensity (Merlot), worked according to the style of the Estate. Spontaneous fermentation, maceration on the skins, aging in barrels and then a very long aging in the bottle. After the 2003 debut wine, here is the 2005 vintage which rests in the cellar for at least 10 years. The result is an eclectic wine, where the alcohol dictates the stature, the tannin dries the mouth and the Barbera gives vitality.
Obtained from manual harvesting in 20 kg boxes. The destemmed grapes ferment in vats with their own lees at room temperature but slowly thanks to the low temperatures in October which do not exceed 18° on average. Manual punching down at least twice a day, with racking off at the end of fermentation. Unfiltered, unclarified, unstabilised. It rests in steel for 12 months, decanting by sedimentation between one racking and another. During the decanting a small quantity of sulfur dioxide is added. After a year in steel it was bottled and rests in the cellar until it decides to err.
Upon visual examination it shows an intense ruby red colour. The aromas on the nose combine spicy aromas deriving from aging with fruity and flint nuances. On the palate it is very elegant, with an excellent freshness that makes it really easy to drink. It closes with a mineral olfactory aftertaste "Walking the vineyards": three words used by the great Luigi Veronelli to indicate the indissoluble relationship between the grape and those who grow it. An expression very suitable for the figure of Gabriele de Prato, owner of Podere Còncori, who with this Toscana Rosso IGT pays homage to the Garfagnana area. The syrah grapes, to which cherry tomatoes and Carrara are added in small percentages, come from the highest vineyards in all of Tuscany, made up of sandy and mineral soils, and characterized by a large presence of silica. The bunches are pressed with the feet and the wine is vinified in wood and aged in fifth passage barriques for about 10 months. The "Melograno", with its aromas and its innate drinkability, gives a sip that transmits the vitality of a finally rediscovered terroir.
This wine takes its name from that of Guido's wife (and of the Goddess of Health in ancient Greek): Igiea. It is a wine of extreme personality thanks to the unique characteristics of the vine from which it comes. Great acidity and freshness. Minimal tannins despite the long maceration. Linearity.
The Ervi vine was born at the University of Piacenza in the 70s from the hybridization of Croatina and Barbera; currently not widespread, it gives grapes with a strong personality in the Pillori terroir. Grapes harvested exclusively by hand and transferred to the cellar in individual crates, destemmed and macerated in the must for 20 days to extract coloring and aromatic substances with natural fermentation from indigenous yeasts vinification in stainless steel containers, where the aging also takes place on the lees and fine lees for six months. Then the wine stays in Allier tonneaux for 1 year. The wine is neither filtered nor stabilized, it is put on sale at least 12 months after bottling.
BAROLO - CASTELLO DI VERDUNO - 2017 DOCG - NEBBIOLO 14,5% - PIEMONTE ( ITALIA )
The history of the Castello di Verduno winery has very ancient origins. The Castle, which gives the estate its name, dates back to the early 1500s. When Carlo Alberto di Savoia bought the possessions of the Verduno Castle, he entrusted the management of the estate to Carlo Staglieno, a famous winemaker. At this time the first experimentations of vinification of Nebbiolo began. In 1909 the Burlotto family bought the Castle and after the war the production of Barolo and Verduno began. Today Gabriella, Elisa and Liliana Burlotto manage the various activities of the estate, which continues to produce high quality wines, faithful to the noble traditions of the territory. Since 2011 all this has taken the name of a new project, Traerte, whose inspiration remains the Raffaele Troisi himself. The name, precisely "Traerte", literally means "between mountain roads", but beyond meanings and etymology, whether it is Traerte or Vadiaperti, what has remained a pleasant constant in the wines produced by the Troisi family is stylistic coherence, far from the homologated oenological fashions, but on the other hand close to the territory and traditions, the only variables capable of giving wines with personality and depth, refined and elegant, perfectly balanced between aromas and aromas. "TASTING NOTES: Bright ruby red color. The nose has a large and elegant bouquet, with aromas of violet, geranium, balsamic tones, aromas of red fruit, jam and spices. On the palate, it denotes good structure, very fine tannins and intact freshness. An elegant, powerful and long-lasting Barolo. maceration in wooden vats lasts about 35 days with the traditional cap splinting. The wine ages 32 months in large Slavonian oak barrels and one month in containers of The refinement in the bottle continues for 37 months before release.
CARMENÈRE 2021 - FORGET ME NOT - DAVIDE XODO - IGT 13% - ( VENETO ) ITALY
CARMENÈRE 2021 - FORGET ME NOT - DAVIDE XODO - IGT 13% - ( VENETO ) ITALY
I am Davide Xodo. A winemaker who has realized the dream of opening his small farm to produce wine in the hills near my home. Hilly vineyards on clayey-limestone soils, viticulture that respects the environment and living beings - Manual harvest. Wines produced in small quantities with the utmost respect for the raw material and the beliefs of those who produce it. 100 RMÈNERE, 14 days of maceration and 10 months aging in stainless steel vats. Spontaneous fermentation, no filtration or clarification. Production 660 bottles.
"AMARONE DELLA VALPOLICELLA" CLASSIC ORGANIC WINE DOMINI VENETI - 16% DOCG - VENETO 2012 (ITALY)
" AMARONE DELLA VALPOLICELLA " CLASSICO ORGANIC WINE DOMINI VENETI - 16% DOCG - VENETO 2012 ( ITALIA )
An organic Amarone Docg, obtained from grapes from the Valpolicella Classica and dried in the loft. It is subsequently aged in wood and then in the bottle. It is of a compact garnet red color, it has an intense perfume recalling black cherries in alcohol and dried plums. On the palate it presents itself with structure and decisive softness.
I am Davide Xodo. A winemaker who has realized the dream of opening his small farm to produce wine in the hills near my home. Hilly vineyards on clayey-limestone soils, viticulture that respects the environment and living beings - Manual harvest. Wines produced in small quantities with the utmost respect for the raw material and the beliefs of those who produce it. 100% SYRAH from two 20 and 70 year old vineyards, 12 days of maceration on the skins, partly with whole bunch. Aging 12 months in 5th passage oak tonneau, then 2 months in steel. Spontaneous fermentation, no filtration or clarification. Production 648 bottles.
Brunello di Montalcino DOCG BIO Podere Fornacella the grapes are harvested by hand and vinified for approximately 25 days, in the traditional way with wooden and steel vats with a maturation of 36 months in fine Slavonian oak barrels with a capacity ranging from 10.5 at 22 hl, followed by refinement in the bottle for at least six months. Intense garnet red colour, tending towards ruby after oxygenation. Intense vinous nose, with characteristic hints of morello cherry, provo, blackcurrant, light vanilla. Tannic but fine on the palate, it is delicate, broad, medium length on the palate, harmonious.
AMARONE DELLA VALPOLICELLA - MONTENIGO - DOCG 16,5% - 2017 - VENETO ( ITALIA )
Ruby red color with slightly orange reflections. On the nose ripe red fruit fused with the spice of wood. On the powerful and alcoholic palate the persistent tannin balances the sweetness of the drying process. The drying of the grapes used for this wine leads to a loss of the original weight, resulting in the natural concentration of sugars of the must. Fermentation occurs spontaneously, the skins are worked daily with pumping over and punching down to extract the maximum concentration and aromas. The malolactic fermentation is spontaneous. It ages in oak barrels for at least thirty-six months before being bottled without filtration.
The Pinot Noir Riserva Mazzon by Brunnenhof is a wine with a strong identity, a ruby red which on the nose presents intense aromas of fruits such as plum and cherry, soft tannins and a tasty aroma. It is a Cru grown on the hills of Mazzon for more than 100 years and can be felt in its body. The Brunnenhof winery is a family-run estate on the Mazzon hills in Alto-Adige in that wine-growing area, the cradle of Pinot Noir, locally called Blauburgunder. Here since 1999 Kurt and Johanna Rottensteiner have turned the 200-year-old historic estate into a winery that produces excellent bottles, respecting its traditions and enhancing its fruits. The objective is to produce fine wines by enhancing their "terroir", thanks to a favorable climate and rich soil, according to ecological agriculture in total harmony with the landscape that they describe sip after sip. Pinot Noir Riserva Mazzon enjoys clay-sandy soil, afternoon sun and Ora del Garda, climatic conditions that outline its great personality. The grapes are carefully picked and selected, and then fermented in wooden vats in contact with the lees for at least 15 days. Following malolactic fermentation, the wine is left to rest for a year in 500 liter oak barrels. The refinement takes place in the bottle in the cellar for another year, after which it is ready to be marketed.
RISERVA CHIANTI CLASSICO 2018 - LE MASSE DI LAMOLE - DOCG 14% - TUSCANY ( ITALY )
RISERVA CHIANTI CLASSICO 2018 - LE MASSE DI LAMOLE - DOCG 14 % - TOSCANA ( ITALY )
Chianti Classico DOCG Riserva is a blend of Sangiovese and Merlot grapes produced by the Le Masse di Lamole winery on the hills of Greve in Chianti in the province of Florence. A structured wine resulting from refinement in large oak barrels for 24 months allowing an evolution of the color into a ruby red tending towards garnet and in the aromatic profile, with hints of ripe red fruit and spicy notes. The rich and structured taste with velvety and enveloping tannins make it a wine to pair with stewed game and grilled red meats.
EL BANDITO QUEEN OF SPADES - TESTALONGA - 11.5% TINTA AMARELA 100% - SWARTLAND - SOUTH AFRICA
EL BANDITO QUEEN OF SPADES - TESTALONGA - 11,5% TINTA AMARELA 100% - SWARTLAND - SUDAFRICA
From a 0.1 ha micro vine planted in 1999 at 150 meters above sea level on decomposed granite. Yield 20 hl / ha. The grapes (typical of Portugal) ferments in whole bunches for three days in open tanks before being moved to a 3000L wooden barrel where refinement ends. Fruit salad of blackberries and blueberries on earthy and mineral notes. Fluid and rich in the mouth that closes on pleasant notes of aromatic herbs.
" IL ROSSO DELL'ABAZIA " SERAFINI & VIDOTTO - 13,5% DOC - VENETO 2015 ( ITALIA )
It is bright and bright ruby red, with slight garnet reflections. It reveals excellent texture. The first nose is enveloping and of complex fruitiness with notes of dried red plums, black cherries, candied citrus fruits. Then in progression there come out herbaceous hints of good mountain hay, aromatic herbs, myrtle berries, bay leaves, but also pleasant floral perceptions of dried violet balsamic eucalyptus. In the mouth the attack is simultaneously fresh and warm, enveloping and savory. Then the wine opens to its already sweet tannins, even if still "young"; the persistence is long, fruity and spicy on a harmonious and well sculpted body.
EL BANDITO - THE DARK SIDE - TESTALONGA - 12% SYRAH - 2020 - SWARTLAND - (SOUTH AFRICA)
EL BANDITO - THE DARK SIDE - TESTALONGA - 12% SYRAH - 2020 - SWARTLAND - ( SUDAFRICA )
From a sapling vineyard planted in 2001 at 200 meters above sea level on decomposed granite. Yield 20 hl / ha. The grapes ferments in whole clusters for four days in open 1500 liter tanks, after which they are pressed to complete the fermentation in an exhausted 3000 liter wooden barrel. Dark nose with notes of blackberry and black pepper. On the palate it is a fruit juice, fresh and salty with persuasive tannins.
We can certainly say that Pinot Noir is the most famous and elegant red in the world - for great connoisseurs. Its name derives from the shape of the bunch, similar to that of a pine cone. Progenitor of the Pinot family, he was brought to Friuli in the second half of the 1800s; it is cultivated with excellent results in rather delimited but highly suitable areas, due to the extraordinary nature of the soil, so similar to that which characterizes the Burgundy region. Describing the great class of this wine is certainly not easy: aristocratic, with hints of undergrowth, tar, burnt wood and truffle.
Schioppettino di Bressan is an intense and full-bodied red wine with a strong and very territorial personality, aged for 12 months in large barrels. It is famous for a strong spicy component that evokes black pepper, combined with nuances of berries. The sip is full, velvety and savory, supported by a good freshness. The Schioppettino di Bressan is undoubtedly an unforgettable and distinctive red, by virtue of an aggressive aroma combined with the makings of a champion. Histrionic Fulvio Bressan, one of the most talked about producers for his decisive and clear positions, but at the same time master of the vineyard and profound connoisseur of everything concerning the world of wine, and in particular of what is important to obtain extraordinary liquids such as his. Talking with Fulvio about wine is as much an educational experience as tasting one of his bottles, as it is fundamental for establishing essential concepts such as the degree of ripeness of the grapes, the rejection of chemical substances that compromise the natural environmental balance, the maintenance of low yields and so on. It goes without saying that the liquids bottled by Fulvio in Farra d'Isonzo are one better than the other, but above all they are endowed with an unclonable expressive pride. True example of uniquenessBressan Schioppettino is obtained from pure grapes of the vine of the same name grown in the Farra d'Isonzo area from vines over 30 years old, which rest on soil rich in skeleton and iron oxides. In the vineyard, where nothing is used except a little copper and sulphur, the grapes are harvested slightly late and taken to the cellar to carry out a slow fermentation in steel for at least 35 days. The liquid ages for at least 12 months in oak barrels. The Schioppettino wine appears in the glass with a ruby red color that turns towards garnet. Lysergic and frankly uncontainable nose, a real cauldron that puffs out whiffs of black pepper, tomato, ripe cherry, and earth, in a continuous and dynamic evolution. The sip is no less impactful, endowed with a filling and velvety tactility, and a persistence unquantifiable with the usual parameters. Enthralling experience.
From grapevines, the Gamay planted in 1978, the Malbec and the Gascon in 2003 and 2006 respectively. Strictly manual harvest, one week of maceration, two to four weeks of spontaneous fermentation without temperature control. This is followed by 18 months in wood, a blend of Côt (Malbec), Gamay franc de pied (ungrafted vines) and a rare grape from the Loire called Gascone. This is a beautiful and mysterious wine like the label of Julien's wife and partner, Heidi Kuka. Fragrant crushed berries and spices on the nose, with a dark and savory earth on the palate, and a nice lifting of minerals and acidity. A truly fascinating natural wine from Julien Courtois.
From one of his best company crus, planted on slopes so steep as to make you dizzy, Frank Cornelissen obtains the "Munjebel", Red of the Sicilian lands. Obtained only with the autochthonous Nerello Mascalese, it is a very pleasant red from Etna, with an immediate personality and intense frankness. It has a vivid and sometimes biting drinkability, and is rich in fruity pulp. If you are looking for a direct and substantial but not banal red from Etna, this is the one for you. Ruby red, intense to the eye. The nose develops on fresh hints of red berry fruit, which are followed by mineral puffs and light nuances of medicinal and aromatic herbs. Fresh and fragrant like the nose, fruity, crunchy and with excellent persistence. Frank Cornelissen's cellar is located in Solicchiata, on the northern slope of Etna and covers a total area of fifteen hectares, twelve of which are vineyards. Here Frank Cornelissen cultivates his own vineyards at an altitude between 600 and 980 meters above sea level, breeding exclusively ungrafted vines with very low yields, about 300 grams per plant, and preferring the classic sulfur preparation to chemical treatments. in the smallest possible doses. Frank, of Belgian origin and always passionate about enology, decided years ago to leave his homeland to move to Sicily, after having been to Georgia, to retrace the origins of wine, and then to Spain and Portugal. Having found the "perfect place" on the largest island in the Mediterranean where he could get involved personally as a producer, he settled in Solicchiata (Catania) and in 2001 released his first production. Today Frank carries out an agriculture sensitive to the cycles of nature, so as to support its progress and adapt to it without bending it to the will of Man; in his company, moreover, he cultivates not only typical vines of Etna, such as nerello mascalese and hood but also vines that have almost disappeared such as Grecanico, Francisi and black and white Minnella.
Montepulciano d'Abruzzo is "the king" of Abruzzo varieties. Emidio Pepe describes it as the wine of the future for its immediate beauty and its aging potential. Emidio Pepe's first idea was to produce the best expression of Trebbiano and Montepulciano d'Abruzzo and to do this, aging was the key to achieving the refinement and elegance he was looking for and, at the same time, preserving the youth and energy of the wines. The aging cellar was the first of the cellars to be built at Casa Pepe, a sign of great intuition by Emidio: time. He was in fact a pioneer in leaving bottles of Montepulciano d'Abruzzo in reserve since the early years. He was convinced that not only could they keep well but that his wines had a fundamental need to age to reach their true dimension. As in the past, even today, at least half of the production is stored in the cellar and is released only when the family thinks that the vintage is at its best. In the cellar of the Pepe company, around 350 thousand bottles are stored and continue their refinement. It is a cellar in constant movement as the old bottles are released in small quantities each year, while the young ones are stored and will only be released when they are ready. This is our historical heritage, a library of vintages and a collection of bottles that have been produced over the years with the same philosophy and method to photograph the climate of each season and ensure that each bottle tells its own story.
PRELIT - DAMIJAN PODVERSIC - IGT 2016 - 14% - FRIULI VENEZIA GIULIA ( ITALIA )
MERLOT 70% CABERNET SAUVIGNON 30% Prelit Of translation Versato is the intertwining of two characters: Merlot and Cabernet Sauvignon. The predominant fruity notes of Merlot are accompanied by the elegant tannins of Cabernet Sauvignon, which give the wine an important structure and a soft finish. Vinification: Fermentation takes place in the presence of the skins in conical oak vats for 40 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year.
" AMARONE " DELLA VALPOLICELLA CLASSICO NICOLIS - 15% DOC - VENETO 2005 ( ITALIA )
Color: intense garnet red. Bouquet: rich and marked, with notes of dried flowers and fruit, balsamic herbs, cloves, tobacco, cocoa and leather. Taste: full, structured, velvety, persistent and with a "three-dimensional" gustatory progression.
Bolgheri rosso superiore 2020 - caravera - podere dei musi - cabernet sauvignon, merlot, petit verdot - doc 14% - tuscany ( italy )
BOLGHERI ROSSO SUPERIORE 2020 - CARAVÈRA - PODERE DEI MUSI - CABERNET SAUVIGNON, MERLOT, PETIT VERDOT - DOC 14 % - TOSCANA ( ITALY )
CABERNET SAUVIGNON, PETIT VERDOT, SYRAH. The Bolgheri Rosso DOC Superiore Caravera is a wine produced by Podere dei Musi, a small family-run winery in Castagneto Carducci in the province of Livorno. A structured and full-bodied wine proposal thanks to a long refinement in new French oak barriques for 18 months and a year in the bottle. Its intense ruby red color stands out, fruity notes arrive on the nose with nuances of aromatic and spicy herbs, a complex and elegant taste with velvety tannins and a long finish. A red wine that goes well with grilled red meats and first courses with game ragout.
Shiny ruby red. Intensely fruity with lively notes of cherries, ripe raspberries, wild strawberry, tamarind intertwined with floral nuances of violet, tea leaves, and balsamic hints of rhubarb. On the palate the freshness and delicate tannins give a refined and elegant structure. Curiosity: Pinot Noir has been cultivated since the early 1990s, when Francesco and Antonello selected the best areas of Montello to dedicate to this vine. The Serafini and Vidotto Pinot Noir has earned itself an important showcase in the most renowned sector guides, and today it is appreciated all over the world. The Doctor Wine guide by Daniele Cernilli has repeatedly declared it the Best Pinot Noir in Italy.
The vineyards extend on the top of a gently sloping hill, where the natural characteristics, the altitude, the orientation, the soil, the microclimate and the good ventilation, put together create a beneficial tension that makes the vine thrive very well. Pinot Noir. This vine, moreover, in that territory already has a long tradition, and from these grapes a very lively, structured wine with a very refined texture is born. Among its most appreciated qualities stand out the elegance, the body, the mineral notes and the saline content.
Domanie Lionnet created this cuvée by assembling 7 parcels distributed across 5 locations in Cornas: Pied de la Vigne, Combes, Mazards, Chaillot and Eygas. The result is a wine that surprises for the concentration of flavors and for its mineral, spicy and floral precision. Organic farming and manual harvest. Aging: 50% in 225 l barrels, 50% in 600 l demi-muids; no use of new wood to preserve the quality of the fruit. Color: concentrated ruby with brilliant reflections. Nose: notes of black and blue fruits, with mineral accents, exotic spices and a floral nuance. Palate: savory and expansive, with juicy hints of blackberry, black cherry and gingerbread and a distinct mineral and spicy touch. Extremely long and spicy finish, with a marked mineral kick. Color: Very deep color, dark purple robe with violet reflections On the nose: It offers an intense expression where the fruit, sometimes kirsch, sometimes candied, enlivened by floral, balsamic and spicy notes: used wood, faded rose, cherry in alcohol , marshmallow and candied fruit, Szechuan berries and liquorice. In the mouth: Large and full-bodied, it is characterized by sweetness and warm richness
It is bright and bright ruby red, with slight garnet reflections. It reveals excellent consistency. The first nose is enveloping and complex fruity with notes of dried red plums, black cherries, candied citrus fruits. Then progressively emerge herbaceous hints of good mountain hay, aromatic herbs, myrtle berries, bay leaves, but also pleasant floral perceptions of dried violet and balsamic eucalyptus. In the mouth the attack is simultaneously fresh and warm, enveloping and tasty. Then the wine opens up to its already sweet, even if still "young" tannins; the persistence is long, fruity and spicy on a harmonious and well-sculpted body.
PIGNOL 2004 - BRESSAN - "17 YEARS IN BARREL" - IGP 13% - FRIULI (ITALY)
PIGNOL 2004 - BRESSAN - " 17 ANNI IN BOTTE " - IGP 13% - FRIULI ( ITALY )
Ruby red with garnet reflections. The nose is fascinating, with hints of ripe red fruit accompanied by aromas of mushrooms and undergrowth, and a spiciness of pepper and cloves. Full and full-bodied on the palate, fresh and soft at the same time, rounded, long persistent and with fully developed and very pleasant tannins. Pignolo is an iconic vine of Friuli, almost wild, almost disappeared, with very low yields. The vineyard was planted in 1991, with a yield per vine of 0.9 kg. The bunches are subjected to soft destemming, followed by maceration on the skins for approximately 30 days, at 24°C. After racking, the fermentation activity continues for 40 days. The powerful tannin of pignolo refines, remaining for at least 17 years in large 10 hectoliter barrels. Bottled at the end of spring, it ages for another 15 months in oak chests of 500 bottles.
BRUNELLO DI MONTALCINO 2016 - "A DILETTA" SELECTION COL DI LAMO - DOCG 14% - SAN GIOVESE - TUSCANY (ITALY)
BRUNELLO DI MONTALCINO 2016 - SELEZIONE " A DILETTA " COL DI LAMO - DOCG 14 % - SAN GIOVESE - TOSCANA ( ITALY )
The Brunello di Montalcino DOCG Selezione to Diletta is a precious dedication that Giovanna Neri makes to her right shoulder, her daughter Diletta. In fact, the two of them are at the head of this small business located in the heart of Montalcino, the Col di Lamo winery. An elegant wine, coming from pure Sangiovese grapes, grown with the principles of organic farming. The words that characterize this wine are balance, dedication and enthusiasm. A wine that expresses itself with hints of fruit, flowers, medicinal herbs with spicy and balsamic traits. A fresh, savory, harmonious wine, with velvety and balanced tannins.
POMMARD " CLOS DES ROSES " MONOPOLE 2020 - D.ROUGEOT - AOC 13% - FRANCE
POMMARD " CLOS DES ROSES " MONOPOLE 2020 - D.ROUGEOT - AOC 13% - FRANCE
Meursault, Monthélie, St Romain, Pommard and Volnay: these are the villages where Marc Rougeot, now supported by his son Pierre-Henri, manages the 13 hectares of this family estate. Pinot Noir and Chardonnay are the expressions of their terroirs. Manual harvesting and destemming, without the addition of sulphites. Pinot Noir, harvested in crates, is sorted by hand and racked off without destemming. It then arrives intact in the tanks. The fermentation is spontaneous with indigenous yeasts and without sulphites for a total and respectful expression of the terroir. Each terroir is vinified separately to create unique cuvées. The bunches of Chardonnay, once in the cellar, are pressed whole. The grape must thus obtained is kept in tanks at 10°C to settle the larger particles. The clear must is then macerated with its best lees directly in the barrel to ferment. The refinement is carried out in 228-litre Burgundy barrels for 12/20 months without racking or batonnage.
Price189,00 €
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Artisan breweries selected by us and beer at the spina (16)
Ebony in color, Dark Arts by Magic Rock is a Stout-style beer with enveloping roasted aromas of malt, coffee and chocolate. Velvety on the palate, here the hints are warm and toasted with notes of licorice, chocolate, malt and toasted coffee with fruity hints of red fruits and figs. rich, toasted and bitter finish. Surreal Stout 6% - Magic Rock Brewing UK
Light, clear and perfectly balanced beer, with a crisp finish and a complex malt character. Slightly sparkling with light spicy aromas and a light fresh and delicate citrus.
BAV - MISS P - PILSNER - LOW FERMENTATION UNFILTERED NOT PASTEURIZED - 33CL - 4.5% -
BAV - MISS P - PILSNER - BASSA FERMENTAZIONE NON FILTRATA NON PASTORIZZATA - 33CL - 4,5% -
On the nose notes of fresh breadcrumbs and freshly cut grass, in the mouth it is soft and full, slightly bitter on the finish, it tastes of bread and hay.
Produced with First Gold and Pacifica hops, the nose denotes fragrances of coffee, dark chocolate, oatmeal, toasted malt, vanilla, toffee, licorice, caramel, dried fruit (walnuts and almonds) and some smoked and woody tones. Medium-bodied and with a soft carbonation, the palate is smooth and creamy with a delicate sweetness: chocolate, some hints of coffee and licorice, roasted malt and a touch of spiciness. Dry, velvety and slightly bitter finish characterized by notes of cocoa, coffee and licorice.
CANGRANDE THE ELEGANT AND GENEROUS VEROONE HELLES Cangrande, the most famous and loved of the Scaligeri, was a skilled conqueror, shrewd politician and shrewd administrator as well as a generous patron. Dante, friend and admirer of the leader, includes him among the characters of the Divine Comedy in a canticle of Paradise. Cangrande, victorious in many battles, inspired this Helles with its generous and proud character. Cangrande Beer is the elegant interpretation of a lightly hopped Bavarian Helles. Bottom-fermented beer with a golden color and herbaceous and acacia honey aromas. Fresh, pleasantly dry and decidedly drinkable.
With a mahogany color, Bonator is a Doppelbock made with Bramberg malts. Rich and robust in scents, it is characterized by its caramelized, spicy and toasted notes, perceived both on the nose and on the palate. Red beer 8% - Weibenoher KLofterbrauerei Germany
Homage to the USA and the legendary Cascade hops, Asteroid 56013 is dedicated to the Renaissance of American craft beer. In direct connection with the first West Coast IPAs, it is hopped following the 4C rule. The Asteroid, to which the name and illustration on the label refers, is inspired by Antoine de Saint-Exupéry's novel, The Little Prince. 56013 was the code number of Cascade during the experimental cultivation phase: this is where our India Pale Ale takes its inspiration, ready to unleash weapons and aromas for its personal interstellar conquest.
Produced with malt, three types of different hops and corn, Scarborough Fair IPA is a gluten-free IPA with a golden blonde color. Strong and malty, the nose and the palate perceive the fruity and bitter notes of the hops well balanced by the malts.
Pacific Pale Ale 6.6% - Birrificio Toccalmatto IT. Flagship beer from the Toccalmatto brewery. With a coppery color, it is produced with an innovative blend of hops from Japan, New Zealand, Australia and America, Sorachi and Citra among many. On the nose the aroma is an explosion of tropical scents, among which stand out hints of mango, coconut milk, apricot and citrus fruits. The brewery recommends pairing it with ethnic dishes based on spicy curry or coconut milk, cod, blue cheeses or desserts based on white chocolate and citrus fruits.
HOPE LIGHT NEIPA HOPPED BEERS THE TASTE OF THE TROPICS THE TASTE REVEALED The thin body immediately leaves room for the tropical aroma without weighing down the drink thanks to the generous aroma hops. On the nose you can perceive the tropical notes of American hops combined with the characteristic scent of the yeast used.
" KARMALEON " India Pale Lager " Birra del Bosco " 5.5% - 440 ml
" KARMALEON " India Pale Lager " Birra del Bosco " 5,5% - 440 ml
Bottom-fermented light beer, which combines the ease of drinking of lagers with the aromatic exuberance of IPAs. The evident citrus and herbaceous notes given by the dry-hopping hopping, combined with the final dryness make Karmaleon the right beer for summer, but not only. Beer for those who want to drink.
"BOURBOMB" Coconut Imperial Stout, Birra del Bosco 103cl
" BOURBOMB " Coconut Imperial Stout ,Birra del Bosco 103cl
Imperial Stout aged in American Bourbon barrels, Bourbomb is a dark beer with extreme complexity due to the interesting combination of special malts, the wood of the barrels, the nuances of the distillate and the final touch of the coconut used in the mash.
Plose water, BioPlose juices and nectars, the Tea Collection, BioPlose sparkling drinks and Plose Vintage soft drinks are bottled by Fonte Plose Spa. The company takes care of every aspect of bottling and does so according to the highest eco-sustainability standards , respecting the territory in which it operates, local values and traditions. This philosophy has led to the construction of very modern systems that allow water and other beverages to be bottled according to the strictest hygiene rules, preserving their exceptional qualities unaltered. The electricity used by our company is Green Energy from Azienda Energetica Trading Srl. Thank you with this choice, the entire annual requirement of about one million kWh is produced almost exclusively from renewable sources. This makes it possible to reduce the production of carbon dioxide by over 500 tons per year. Our history In September 1952 Giuseppe Fellin, an attentive and passionate wine merchant, visited the Parma food fair where he participated in conferences on the healthy properties of mineral water. Giuseppe Fellin recalled that already in 1913 Prof. Lode and Prof. Bamberger of Vienna, analyzing the water springs located on Mount Plose, near his summer residence, found them to be of excellent quality. After personally testing the quality of the water from its springs, he decided to have it officially analysed. He personally took a demijohn of the precious liquid and on foot, with the pannier on his shoulder, carried the water downstream. The results of those analyzes were excellent and this gave way to the ambitious project of bottling the water from Mount Plose. In 1953 the first site inspections began to be carried out, made even more difficult by the limited means available at the time and by the imperviousness of the places. But in 4 years the factory was built from which the first bottles of Acqua Plose came out. PROPERTY : https://www.acquaplose.com/proprieta/caratteristiche/. Numbers that leave a good taste. With a fixed residue of only 22 mg/l, a very low hardness of 1.1 °F, a pH of 6.6 and lots of oxygen, Acqua Plose is one of the lightest and purest waters in the world. Temperature of the water at the source 5.7 °C Fixed residue at 180° 22.0 mg/L Resistivity ro 35,000 ohm Oxidation-reduction rh2 27 Acidity pH 6.6 Specific electrical conductivity at 18°C 28 µ S. cm-1 Total hardness °F 1,1 Oxygen consumed sec. Kubel < 0.5 mg/L Ammonia, nitrites, phosphates, hydrogen sulphide Absent Gases dissolved in one liter of water reduced to cn: Carbon dioxide 10.0 mg/L Oxygen 10 mg/L Substances dissolved in one liter of water a 20°C: Calcium ion Ca2+ 2.0 mg/L Magnesium ion Mg2+ 1.4 mg/L Sodium ion Na+ 1.1 mg/L Potassium ion K+ <0.2 mg/L Hydrogen carbonate ion HCO3- 14 mg/L Sulphate ion SO42- 3.4 mg/L Nitrate ion NO3- 1.0 mg/L Chloride ion CI <0.4 mg/L Silica SiO2- 5.8 mg/L
France - Made in small batches in an exclusive copper still, it combines 14 unique herbs distilled with 100% grape alcohol to deliver a smooth yet complex and intensely aromatic gin, ideal for cocktail lovers.
Gineprina d'Olanda is a clear Italian expression of the interpretation of the Gin theme in the late 1800s, when the spread of the culture of international blending and the success of foreign spirits became evident also in Italy. The formula is taken from a rare Italian text containing about two thousand liqueur recipes that was very successful at the time. The book was certainly adopted by dozens of distilleries that opened in that period to meet the demands of a thriving and very receptive market for alcoholic beverages. The cost of transport and customs duties immediately made the imitation of imported distillates very profitable. Thus it was that in Italy appeared dozens of cognac, whiskey, gin and rum produced using spices, fruits and natural aromas in alcoholic infusion or alcoholates of the same products by specialized companies. The maximum diffusion of these products occurred during the early twentieth century with the release of the first Italian mixing books, written by Ferruccio Mazzon and Elvezio Grassi, which gave further impetus to the growth of the Italian drinking culture. The advent of the fascist regime in the 1920s which effectively prohibited the use of foreign products and names did nothing but give further life to these productions which were used for mixing international cocktails in Italian and American "bars" of the futurist polybites. With the end of the war, the Italian liquor companies abandoned these productions because the consumer, thanks also to the advent of American culture, preferred imported products or products with foreign connotations. Today the Gineprina d'Olanda returns, in its absolutely original formulation, a real expression of the liqueur culture of the time, consisting of products with simple recipes containing very few flavoring principles. Juniper obviously plays the fundamental role assisted by anise, the hegemonic spice of the time, cloves, cinnamon and mace to give an exotic but absolutely Italian imprint, fruit of the first colonialism that began at the end of the nineteenth century in the horn of Africa.
Italy - After a long wandering in our forests, in search of the right plants, we selected juniper, birch bark, raspberries and mountain cumin, which, judiciously calibrated by the master distiller, give life to a combination that combines the typical freshness of gin with an intense and balanced aromatic profile.
Spagnia - It is light and dry, prominent in plants that highlight juniper and almond hull, with light notes of citrus, bergamot, buddha's hand and sweet orange.
Umami gin is a product inspired by the 5th taste: flavor. The basic flavor comes from southern Italian capers distilled to keep the iodized aroma fresh, combined with a parmesan-infused distillate rich in glutamate. It rests in ex-cognac barrels for several months and the result is a fresh, slightly salty gin with a unique flavor. Botanicals: Sicilian capers, juniper, Parmesan cheese, bergamot, ex cognac finish. DISTILLERY: Audemus Spirits, based in Cognac, is the first micro distillery of its kind in France, and one of the first in the world.
Dragon Gin is a gin with a pleasant fresh and balsamic note of juniper with a subtle citrus note. Produced on the basis of London Dry Gin, it is distinguished by the spiciness deriving from ginger and which develops the proud character of Ljubljana Dragon Gin. DISTILLERY: Broken Bones The distillery is located in the Vič district in Ljubljana, the capital of Slovenia. The whole distillation process is completed at Broken Bones Distillery. The ripening warehouses are located on the premises of a park just outside Ljubljana. The name Broken Bones was born when in 2016 two friends and partners of the company had to resort to hospital treatment for a broken leg and nose during the filling of the first barrels. Fortunately, the problems were resolved quickly but from this misadventure they obtained the perfect name for their distillery.
PETER IN FLORENCE - LONDON DRY GIN - GIN LAB - FLORENCE (ITALY)
PETER IN FLORENCE - LONDON DRY GIN - GIN LAB - FIRENZE ( ITALIA )
Peter in Florence is prepared in a very small distillery on the outskirts of Florence. An elegant gin that focuses on iris, an icon of the city, of which not only the root but also the petals are used to emphasize the floral part of the distillate. It is a classic gin in compliance with the rules of London Dry Gin but also innovative, thanks to the use of the 14 botanicals that compose it. In addition to juniper and iris, bergamot and lemon peel, rosehip berries, lavender and rosemary flowers, angelica roots, coriander and bitter almonds all from specialized and organic micro producers.
EVAN OLD TOM GIN - Nunquam Factory - PRATO (ITALY)
EVAN OLD TOM GIN - Opificio Nunquam - PRATO ( ITALIA )
In Etruscan mythology EVAN is the goddess who personifies immortality, often depicted in the company of Turan, goddess of love. These female deities also called lasas can be represented with wings becoming partially similar to angels. This Gin created with the Old Tom style is obtained from the distillation of juniper berries to which plants and fruits with corroborating, antioxidant, aphrodisiac properties are added in maceration and are often used in the preparation of "Long Life Elixir" of ancient reminiscence, such as blueberry, bixa orellana, helichrysum flowers, orange peel and passion fruit. Ideal for whimsical cocktails together with a neutral tonic.
The roasted notes of the coffee are the protagonists, giving off hints of cocoa and hazelnut well accompanied by the more bitter and dry notes of cinchona and angostura. A sweet sensation that is immediately balanced by a bitter palate for a finish of long gustatory persistence.
AMARO GREEN TEA WITH JASMINE - OPIFICIO NUNQUAM (TUSCANY)
AMARO TE VERDE AL GELSOMINO - OPIFICIO NUNQUAM ( TOSCANA )
The Green Tea Liqueur with Jasmine from Opificio Nunquam is produced in Tuscany in the Prato area and is the perfect combination of sweetness and charge suitable for mixing but also to finish meals alone. The color is amber and bright yellow, reminiscent of the color of tea, the aromas released are floral, sweet and recall jasmine and honey. The taste is broad, harmonious, balanced, sweet and with a long finish. OPIFICIO: The Opificio Nunquam is a laboratory in which, since 2005, we continuously produce and experiment with liqueurs: historical and non, spirits, vermouth, and already mixed cocktails. The factory is based in luxuriant Tuscany, precisely in Tavola, in the municipality of Prato, a town on the border with Poggio a Caiano and Carmignano. Since 2007 he has been re-proposing a historical product on the market, the Vermouth Bianco di Prato, and he does so by respecting to the letter the processing of the original recipe, dating back to 1750. Together with this fine white vermouth it offers an interesting range of historical liqueurs, among which the It is worth mentioning L'Acqua di Firenze, known for its melted drink like that of rosolio, the curious Fioretto di Firenze, which was offered as a welcome liqueur, made with orange blossom and various spices. It is worth mentioning the Alkermes liqueur, a rosolio that comes from the De Medici family, also known as the Elixir of long life, with which sweets are flavored and which is part, to be regulated, of the ingredients with which mortadella di Prato is produced. , recent IGP. To preside over every phase of processing and preparation are Cristina and Fabio, who carefully select the herbs and spices necessary to flavor the Vermouths and Liqueurs. They also deal with the maceration of herbs and spices by pumping the alcohol or wine manually daily and do not add any type of aroma to their products. A small company to discover and enjoy liqueur after liqueur.