1961 is the year in which the first Berlucchi-brand Franciacorta is produced, hence the choice to remember the year in a specially dedicated line, the '61 . This Franciacorta Satèn, 100% Chardonnay, born from grapes of vineyards with a high vocation of the Franciacorta area belongs to this line.

The harvest period coincides with the period from the second decade of August to the first 10 days of September. A soft and gradual squeezing of the grapes is the prerequisite for obtaining a top quality free-run must with which to give life to the cuvée. After the refermentation in the bottle, this bubble ages for at least 24 months on its lees and for another 2 months after disgorgement.

Intense straw yellow in color and with a soft and creamy foam, it opens onto an elegant and varied aromatic range centered on notes of ripe tropical fruit in the first place, followed by distinct sensations of candied citrus. On the palate it is fresh and savory, with a good structure, very pleasant, with a clear and persistent finish.

Excellent as an aperitif, it is enhanced with delicate risottos and fish main courses. It will amaze you in the company of Parma or San Daniele raw ham.

Monte Rossa Spumante Franciacorta Brut PR is born in the vineyards located on the morainic hills of the municipalities of Bornato and Cellatica, in the heart of the Franciacorta DOCG.

It is produced exclusively with Chardonnay grapes, harvested only by hand. Fermentation takes place partly in stainless steel tanks and partly in oak barrels at controlled temperatures. Subsequently the wine ages in bottle for about 24 months before being released on the market.

This Brut PR is characterized by a straw yellow color. The nose opens with hints of pineapple, peach and citrus, enriched with pleasant notes of biscuits and dried fruit. On the palate it is soft and fresh, with a pleasant effervescence.

Perfect to accompany aperitifs and first courses, it is ideal in combination with fish dishes.

Foss Marai's Marai de Marai Extra Dry comes from vineyards located in the heart of the extraordinary Prosecco DOCG area of Conegliano-Valdobbiadene.

It is produced with autochthonous grapes from the gentle hills of the Upper Treviso area. This sparkling wine is the result of years of recovery of the vines and research and experimentation in the wine sector.

It is characterized by a bright straw yellow color. The nose opens with a fresh fruity bouquet, with pleasant hints of apple and pear. On the palate it is elegant and versatile, with a pleasantly captivating and round body.

Perfect to accompany appetizers and fish dishes, it is ideal in combination with dry desserts and pastries.

The Spumante Brut Classic Method of the Quartomoro di Sardegna Winery was born in the municipality of Marrubiu, in the province of Oristano.

The harvest is done manually with a careful selection of the grapes. Fermentation takes place at a controlled temperature of 17 ° - 18 ° C after which the wine ages in stainless steel tanks.

This Classic Method Brut Sparkling Wine is characterized by a straw yellow color with bright reflections. It has a fine and persistent perlage. The nose opens with an intense bouquet of almonds, spring flowers and white fruit. Sparkling wine is enriched with mineral hints of flint, balsamic and brackish notes. On the palate it is warm, soft and fresh.

Ideal if served during appetizers and light appetizers, it is excellent when combined with light dishes based on seasonal vegetables and raw fish.

Limoncino della Bottega Spa is made from Sicilian lemons, peeled by hand. The skins are left in hydroalcoholic infusion.

Lemon yellow in color, the nose has an intense aroma of ripe lemons. On the palate it is sweet, full, juicy with citrus notes

Perfect as an aperitif ingredient, excellent to drink very cold after a meat or fish meal, it also goes well with ice cream, sorbets and fresh fruit salads.

Fantinel's Ribolla Gialla Brut sparkling wine comes from vineyards located within the Pordenone estate of Tauriano, in the heart of the Friuli Grave DOC.

It is produced entirely from Ribolla Gialla grapes, harvested and selected only by hand. After the classic white winemaking processes, the second fermentation takes place slowly in temperature controlled steel autoclaves, according to the Charmat method.

Fantinel Ribolla Gialla Brut Sparkling Wine is characterized by a bright straw yellow color, with green reflections, and a subtle and persistent perlage. The nose opens with an intense and elegant floral bouquet. On the palate it is well structured, fresh and lively.

Excellent as an aperitif, this sparkling wine is ideal to accompany fish dishes.

A Porto Colheita is a Tawny Port made from grapes of the same vintage, aged in large old barrels for a period of at least 7 years. The grapes that give life to Niepoort's Porto Colheita come from vineyards over 60 years of age, and is subjected to a maturation of at least 10 years.

It shows an intense brick red color, with brownish reflections. The olfactory examination reveals succulent aromas of candied fruit, plum and figs above all, to which an elegant smoky touch is added. In the mouth it is fresh and full, with a dry and seductive finish.

Delicious at the end of a meal, it is perfect in the company of desserts or dried fruit. Try it as an aperitif.

The Coffee Liqueur from the Essentiae Lunae factory was born in the municipality of La Spezia in Castelnuovo Magra, in the heart of Lunigiana. It is produced using traditional mocha coffee makers, respecting an ancient Ligurian recipe, with carefully selected coffee blends.

This coffee liqueur is dark brown in color, with clear references to black. The nose opens with intense and persistent aromas of coffee and vanilla. On the palate it is pleasantly enveloping and harmonious.

It is ideal to be eaten after meals, but also to accompany evenings with friends.

The Gran Cuvée Bianco Swarovski by Fantini Farnese is born in vineyards located in the Theatine municipality of Ortona, in Abruzzo. The label features a precious Svarowsky diamond which makes this bottle perfect for a romantic gift.

It is produced with autochthonous white grape varieties, harvested manually in full ripeness. After a short cold maceration, the must ferments in stainless steel tanks at a controlled temperature of 16-18. After spending 3 months of aging on the lees, the second fermentation takes place in steel autoclaves according to the Charmat method.

It is characterized by a bright pale straw yellow color and a fine and persistent perlage. The nose opens with an intense and complex bouquet, with hints of lime and white flowers. On the palate it is fresh and mineral, with a good balance.

Excellent as an aperitif, this sparkling wine is perfect for the whole meal, in particular to accompany seafood dishes.

The Grappa di Tignanello dei Marchesi Antinori is made from the pomace of Sangiovese and Cabernet grapes, harvested on the Tignanello estate, in the heart of Chianti Classico. After fermentation and the relative pressing, only the marc richest in alcohol and aromatic substances are selected and steam distilled according to an ancient procedure.

It has a bright white color. The nose opens with floral aromas of lily of the valley, white and pink flowers. On the palate it is dry and decisive, pleasantly full and velvety.

Ideal to be served at the end of a meal, this grappa is perfect as a meditation distillate or to be tasted in coffee.

The Oltrepò Pavese Classic Method Pinot Nero Rosé Brut Oltrenero Cruasé comes from a single vineyard located in the municipality of Zenevredo, in the province of Pavia.

It is produced exclusively with Pinot Noir grapes, harvested and selected entirely by hand. After a short maceration, fermentation continues for 12 days at 18 ° C, followed by maturation on the fine lees. The second fermentation takes place by refermentation in the bottle, according to the Classic Method, with aging for 36 months on its own yeasts.

The Oltrenero Cruasé of Tenuta Il Bosco is characterized by a bright pink color, a soft and persistent foam, and a subtle perlage. The nose is characterized by a fragrant bouquet, with notes of mandarin, enriched by hints of raspberry, currant, wild strawberries and memories of bread crust in the finish. The flavor is fresh and decisive, with excellent sapidity.

Excellent aperitif, it goes very well with fine cured meats, risottos and vegetable soups, shellfish and fish crudité.

Cardhu 12 Years Old is a fine single malt whiskey from Speyside in the heart of Scotland. Aged 12 years, it is considered Speyside's luxury whiskey.

It presents a light amber color to the eye. The nose releases intense notes of honey and wood. A whiskey for everyone, thanks to its homogeneous, sweet and simple taste, short on the palate, with a pleasant dry aftertaste that makes it an easy-drinking distillate.

To be served with ice cubes or at room temperature, as a meditation distillate.

Talisker 10 YO is a Single Malt from the Isle of Skye, produced in the only distillery in the area, founded in 1830 by Hugh and Kenneth MacAskill. Talisker is known for its above-average peat content, and for its savory or spicy taste. As the name of the distillate suggests, the Talisker 10 YO undergoes an aging of 10 years.

Dark golden in color, this whiskey is characterized by an olfactory profile in which mineral hints are intertwined with notes of pickled seaweed, peat smoke and a light citrus aroma. On the palate it gives a unique tasting experience with a full-bodied and intense sip and a memory of peat, smoke and pepper.

Excellent whiskey to accompany with appetizers and desserts of all kinds.

The Champagne Rosé Réserve by Charles Heidsieck comes from grapes from the best crus of the famous Champagne wine region.

It is obtained from a harmonious blend of Chardonnay, Pinot Meunier and Pinot Noir grapes, completed with reserve wines. After the classic winemaking processes, the second fermentation takes place by refermentation in the bottle, according to the Champenoise Method, with aging of more than 36 months on its lees in the millenary crayères - gypsum quarries of the Gallo-Roman era - at a constant temperature of 10 ° C.

Champagne Rosé Réserve by Charles Heidsieck is characterized by a sophisticated powder pink color, with shades of wild pink. The nose opens with a delicate but at the same time complex bouquet, with aromas of strawberry jam and peach, enriched with elegant notes of gingerbread and cinnamon. On the palate it is seductive and full of character, giving an explosion of fruity hints that recall raspberry and blackberry, accompanied by velvety hints of whipped cream.

Excellent as an aperitif, it is ideal in combination with cold cuts and cold cuts appetizers.

Hendrick's Gin of the Girvan Distillery is a gin produced in small batches in the Ayrshire region of Scotland, distilled in ancient stills and characterized by an unusual blend, consisting of 11 botanical species, some classic but others absolutely extravagant for the category: yarrow , coriander, juniper, chamomile, cumin seeds, cubebe berries, elderflower, orange peel, lemon zest, angelica and iris root, damask rose petals and cucumber.

Transparent in color, Hendrick's Gin opens to the nose with floral and citrus notes, enriched with characteristic hints of juniper and black pepper. On the palate it is round and balanced, pleasantly fresh and intense, with evident hints of cucumber and rose.

Served icically with tonic water and the typical slice of cucumber, this gin lends itself to being tasted on its own thanks to its unusual and unique characteristics.

Tequila Blanco di Kah was born in Santiago Ixcuintla, in the heart of Mexico. It is obtained exclusively from blue agave. The design of the labels is inspired by the Day of the Dead, a holiday that honors loved ones who have died, and in particular represents the Calaveras, the sugar skulls typical of this celebration.

With a bright light color, Kah's Tequila Blanco opens to the nose with sweet aromas of cooked agave, followed by spicy hints of white pepper. Velvety and delicate on the palate, it leaves pleasant spicy sensations in the mouth.

This tequila is well suited as an ingredient for preparing cocktails.

Caorunn's Gin Small Batch is a gin produced in the Scottish Highlands, in limited quantities, using pure wheat distillate, natural Scottish water and 11 wild and traditional botanicals: rowan, Myrica gale, heather, Coul Blush apple, dandelions, juniper , coriander, angelica roots, cassia bark, lemon zest.

Pure and clear in appearance, the Small Batch Scottish Gin Caorunn opens to the nose with a fresh bouquet of flowers and citrus fruits, slightly spicy and aromatic. In the mouth it is persistent and refreshing, slightly dry.

Excellent to serve with the classic tonic water, it fits perfectly into the composition of any gin-based cocktail.

Yuu Baal's Mezcal Reposado is made entirely from agave Espadin, grown in Oaxaca, Mexico. Following distillation, this mezcal ages for 6 months in American white oak barrels.

Pale golden yellow in color, Yuu Baal's Mezcal Reposado opens to the nose with delicious spicy, citrus and oak notes. On the palate it is full-bodied, intense and seductive.

This mezcal is excellent both as an aperitif and to be served straight at the end of a meal.

Kentucky Straight Bourbon Whiskey from Bulleit is a whiskey made in small batches, created from the blend of whiskey made from corn, rye and barley malt. Once distilled, it ages for 6 years in new American white oak barrels.

Kentucky Straight Bourbon Whiskey from Bulleit is amber in color. The nose is full of spicy aromas, accompanied by hints of jam and toasted oak. The taste is full and dry, with hints of spicy orange, maple wood and nutmeg. The finish is long on caramel notes.

Perfect for drinking straight, this whiskey is ideal for mixing inside multiple cocktails.

Captain Morgan's Original Spiced Gold Rum comes from a skilful blend of Caribbean rum with spices and natural flavors. It then ages in toasted white oak barrels which give it a pleasantly rich and complex taste.

It is characterized by an intense amber color tending to golden reminiscent of that of gold doubloons. On the nose it releases sweet hints of vanilla and brown sugar, dried fruit and oak. The taste is soft and refreshing, with good balance.

Excellent to taste straight or on ice together with cola and a slice of lime.

The 18 Year Old Gold Signature by Chivas Regal derives from a blend of 20 fine Scottish whiskeys aged at least 18 years in carefully selected American oak barrels. For the care in the construction of its aroma and its soft taste it has received over time awards and recognitions from the most important international magazines.

Intense amber yellow in color with copper reflections, this whiskey expresses a balanced and complex aromatic profile on the nose, with hints of dried figs, dates, caramel and dark chocolate on a citrus background. On the palate it is full-bodied, broad and structured, with a pleasantly persistent finish on woody and smoky notes.

Ideal to serve with ice and a lemon spiral, it is perfect as an ingredient for mixology.

Moscato & Pesca from Santero's 958 line is a flavored cocktail made from naturally fermented grape must, Moscato wine, sugar and peach juice. The design shown on the label is the work of the well-known Italian car designer Giorgetto Giugiaro.

It has a straw yellow color and a fine and persistent perlage. The nose is intense and aromatic, with evident hints of peach. The low alcohol taste leaves room for a fruity explosion, accompanied by a delicate sweetness and great balance.

Ideal to serve iced, it is a perfect alternative to beer to cocktails, for those who want to enjoy the pleasure of a sparkling wine with a moderate alcohol content. Suitable in combination with dry sweets and pastries.

Emilio Hidalgo's Sherry Manzanilla Charito comes from the Andalusian region of Jerez, precisely in the Sanlúcar de Barrameda area. Produced entirely from Palomino Fino grapes, this fortified wine ages in wooden barrels with the Soleras system for at least 5 years.

Pale straw yellow in appearance, it opens with a characteristic scent of chamomile, gradually revealing itself as complex due to the appearance of notes of fresh apples and figs. On the palate it is dry and light, with a taste of nuts and raisins enriched by an intriguing spicy note, on a pleasantly mineral, slightly salty background, to be attributed to the maritime climate in which the grapes grow and the proximity of the bodegas at the sea.

Perfect to serve with tapas and spicy appetizers, it goes very well with seafood and fried fish. Also recommended in combination with olives.

Dr. Loosen's Ürziger Würzgarten Riesling Auslese comes from a vineyard defined by red and sandy volcanic soils with a steep slope. Known for the spicy characteristics it can give to wines, this vineyard is called the "spice garden" and is located in the Moselle area.

The harvest takes place when the overripe grapes have reached the desired sugar level and when part of them - about 50% - has been attacked by noble rot, Botrytis Cinerea. The grape harvesting operation is carried out in conjunction with a very careful selection, which allows you to get only the best. A vinification follows which involves the use of steel only.

This Auslese by Dr. Loosen has a golden yellow color, a sign of the density and complexity that characterize it. In fact, the nose shows a very wide aromatic range, which begins with the fruity tones of yellow peach, grapefruit, almond, and then leaves room for a markedly sweet note of honey, enlivened by aromatic herbs and an unmistakable spicy texture. In the mouth, sweetness and flavor coexist in a perfect balance, as well as the full and enveloping body proceeds firmly together with the freshness. It closes in a long, creamy and fascinating finish.

Can be combined with desserts, especially fruit-based ones, but also with some blue cheeses. Excellent to accompany a pear Tarte tatin with Parmesan ice cream.

Willm's Crémant d'Alsace Brut originates in France, to be precise in Alsace, located north-east of the state.

It consists of the two vines Pinot Bianco and Pinot Auxerrois. They come from vineyards inserted in a pedoclimatic framework of great variety. Here, in fact, the territory is affected by the influence of the Vosges mountain range and is defined by a strong temperature range between day and night. The soils have very varied profiles, the result of the interaction between multiple geological formations throughout history. The soils on which the vineyards used for the vinification of this Brut live are mainly granite, clay and loamy, with an excellent mineral endowment. The time of the harvest is chosen with extreme care and is slightly earlier than that of the other varieties. Following the vinification of the base, according to the traditional method used to produce Crémant d'Alsace, a second fermentation takes place in the bottle which ends with a stop on the lees for at least 12 months.

Straw yellow to the eye, it has a bouquet layered on fruity tones reminiscent of apple, yellow peach, apricot, ripe exotic fruit and a mineral trail. In the mouth it confirms the maturity of the fruit declined in an aromatic intensity of thickness and body, played in a fine balance.

Interesting pairing with sushi

Malvasia di Castelnuovo Don Bosco di Bava is a rosé sparkling wine made from only Malvasia di Schierano grapes, an aromatic grape grown in some municipalities north of the province of Asti.

The vinification provided for a short cold maceration and pressing of the grapes to obtain a particularly fragrant flower must. The sparkling process takes place according to the Italian method in steel vats.

In the glass it has a lively cherry color, with a deliciously creamy foam. The scent is broad and intense, with clear hints of rose and wild strawberry. On the palate it is delicate and pleasantly sweet, with a light tannic presence and a long-lasting finish.

Perfect with all fruit desserts, it can become an ingredient in very refined cocktails and long drinks.

Roner's Holler Sambo is an elderflower liqueur that recalls the traditional South Tyrolean Hugo cocktail, fragrant and aromatic.

The nose expresses a fresh and fragrant bouquet of floral notes that recall elderberry. On the palate it proves tasty, sweet and balanced, clearly evoking the sensations perceived by the nose.

Ideal in spritz-based cocktails, it is perfect as an aperitif diluted with prosecco or tonic water.

Obtained from the precious hand-picked berries of the myrtle shrubs that grow in the Oasis of Monte Arcosu, it is the most famous Sardinian Myrtle of the Sardinian Zedda Piras. It is produced through traditional processing methods in which the berries remain for a long time in infusion, naturally giving off aromas and aromas.

It shows a ruby red color. The scent is unequivocally that of myrtle, a characteristic fragrance that brings back to the scents of Sardinia, spread thanks to the intervention of the Mistral wind. In the mouth it has a full and intense taste, with a typical flavor.

Excellent after a meal, it offers its best served cold in lightly frosted glasses.

Camilla liqueur is produced by the Marzadro company in the historic site of Nogaredo. This distillate comes from a traditional recipe which demonstrates the company's deep connection with the territory and its herbs.

The chamomile plants, collected in the uncultivated meadows of the Trentino mountains, are infused and subsequently cold macerated in grappa for about 30 days.

Camilla liqueur is excellent for a light meal, but at the same time aromatic.

Champagne Rosé created specifically to be tasted on ice, the Ice Imperial Rosé by Moët & Chandon is composed of a majority of Pinot Noir grapes which give this bubble structure and a more marked fruity trace.

It is characterized by a bright pink color, with slight amber reflections. The nose offers an intense and lively bouquet of red fruits among which wild strawberry, cherry and cranberry predominate, enriched with pleasant shades of pink and pepper. On the palate it is sweet and compact, ample and harmonious, with a decidedly fresh finish on notes of pink grapefruit.

Very versatile in the pairing, this champagne goes well with fresh cheeses and fruit, as well as roast beef and an appetizer based on black olives.

The Sambuca of the Ramazzotti brothers is produced by infusion of natural alcohol with anethole and herbal extracts.

Crystalline in appearance, it releases an intense and characteristic anise aroma to the nose. On the palate it is full-bodied and sweet, with a typical note of the same anethole that is used in its production.

Excellent ammazzacaffè, it is ideal to serve smooth with a coffee bean, the so-called "fly".

The Astoria Extra Brut Millesimato Yu Sushi Sparkling Wine is born in vineyards located on the hilly land of the Val del Brun Estate, in the province of Treviso.

It is obtained from a skilful blend of white grapes typical of the Treviso area, handpicked and selected in September. After the classic vinification processes, the sparkling process takes place according to the Charmat Method, with 20-25 days re-fermentation in autoclave followed by another 15 days of permanence on the lees. Subsequently the wine ages in bottle for 4-6 weeks, before being bottled.

It is characterized by a pale straw yellow color and a minute and persistent perlage. The nose opens with strong fruity aromas of pear, citrus fruits and wisteria flowers. On the palate it is slightly acidic, pleasantly dry and harmonious.

Ideal to accompany sushi, sashimi and seafood crudités, this sparkling wine goes well with all fish dishes.

The Gobernador by Emilio Hidalgo is a dry holorous sherry that originates from vineyards located in the heart of Jerez de la Frontera, and is made up of 100% Palomino grapes. It is the result of an evolution of over 12 months in small American oak barrels superimposed according to the Solera method.

It has a dark amber color tending to mahogany. It opens with a warm, round and full aroma, with hints of walnut and vanilla. In the mouth it is dry and broad, succulent and fleshy.

Prince companion of dried fruit, it goes well with structured meats, smoked meats and aged cheeses. Excellent as an aperitif.

Rhum Añejo Selección is a blend of carefully selected rums obtained from locally harvested sugar cane, which ages for 5-6 years in 10 oak barrels chosen by Maestro Ronero di Pampero, which previously contained bourbon or sherry.

It presents itself at the sight of a dark walnut color, with ruby reflections. The nose offers a broad and intense aroma of vanilla and wood, enriched with notes of candied orange peel, dates and figs in jam. On the palate it is elegant and warm, with great balance, with sweet hints of sugar cane, cocoa and honey. The finish is persistent on hints of leather, tobacco and vanilla.

Perfect to taste straight, it can be used to make particularly refined cocktails.

Revisiting of the Grappa Stravecchia Le Diciotto Lune , the first grappa of the Marzadro distillery, which after spending 18 months in barrels made with different types of wood (oak, cherry, locust, ash), stop for another 18 months in a limited selection of barrels previously used for the refinement of the Port.

It has an amber appearance with caramel-colored borders. The nose is dominated by hints of cherry, which are accompanied by notes of sweet dried fruit, cinnamon and vanilla which are the result of time spent in wood. The taste is harmonious, enveloping and soft, enriched by an elegant fruity aroma that comes from ex-Porto barrels which increases the already high sensory possibilities of one of the most popular grappas on the market.

The Riserva Botte Porto lends itself well to pair with dark chocolate, but also loves to be tasted during moments of meditation. Its unique taste makes it a grappa of interest for mixing innovative cocktails.

Franciacorta Extra Dry di Pavò is a summary of Franciacorta land, in its blend divided between Chardonnay and Pinot Nero from the Iseo area, in the province of Brescia.

The alcoholic fermentation of the steel grapes is followed by the malolactic fermentation, carried out spontaneously on the whole of the wine. Once the refermentation in the bottle is complete, the wine remains in the presence of its yeasts for about 30 months.

The fine and persistent perlage revives a straw yellow color. The nose shows a ripe fruity outfit accompanied by a subtle frame of aromatic herbs. In the mouth it is soft, chiseled by a fresh-savory trail that leads the sip.

To be combined with a plate of spaghetti with seafood.

Caffè Borghetti is the unmistakable liqueur of real espresso, born from the blends of Arabica and Robusta coffee according to the original recipe of Ugo Borghetti from 1860.

Dark amber in color, it is characterized by an intense aroma of freshly roasted coffee, wrapped in light alcoholic sensations. On the palate it is soft, sweet and warm, with a refined and persistent aftertaste of authentic espresso coffee.

Perfect to be served straight or with ice, it is ideal for mixing cocktails such as Black Russian and B52.

Jim Beam is an amber-colored Bourbon Whiskey. Aged for at least 4 years, obtained by the low temperature distillation of a mixture of cereals, with a prevalence of corn and a percentage of rye and barley called Sour Mash (Much Aspro). An extraordinary quality that comes from a double, slow fermentation.

Its aromas are sweet: vanilla, mown hay, dried fruit, honey and aromatic herbs. In the mouth it shows good body and softness, with sweet notes of toasted oak, vanilla and custard. The finish is long with flavors of resin.

It is excellent smooth or with ice, but it is also a perfect base for cocktails and long drinks. Try the Jim Beam & Cola: in a highball previously filled with ice, pour Jim Beam and run. Stir and add a slice of lemon.

The Barmaster Gin is yet another proof of creativity signed Bonaventura Maschio, a well-known producer of grappa and spirits from the Treviso area of Veneto. It is generated from a skilful blend of infusions and spirits, obtained from botanicals mostly belonging to the territory of origin.

The color of this Gin, homage to the figure of the Bartender, is transparent. The scent recalls the liveliness of spices, such as juniper berries and coriander. In the mouth it is balanced and reminiscent of aromatic herbs. A light citrus finish closes the sip in a persistence that includes spices again.

Perfect to sip after a meal or to compose signature drinks.

Malfy Gin con Arancia is made from high-quality Sicilian blood oranges harvested in November, the skins of which are infused with alcohol, pressed and then mixed with juniper and six other botanicals before being distilled under vacuum .

The color is a lively, bright and vibrant orange. The citrus notes are predominant on the nose in a balance between sweet and bitter, revealing a complex and delicate character at the same time. The taste is sweet, juicy and refreshing, with timely citrus flavors accompanied by vanilla hints and with a delicate note of juniper in the finish.

ideal to be tasted in a Gin & Tonic, with fresh fruit to garnish the glass.

The Very Special Cognac, or VS, from Hennessy originates from an assembly of over forty spirits from the best Cru in the region, which ages for at least 24 years in oak barrels. It is one of the most popular cognacs, known all over the world for its elegance and quality constancy demonstrated over the years.

It has a mahogany color with golden reflections. The nose shows fruity hints of citrus and apple, accompanied by intriguing notes of oak and toasted almond. The taste is intense and character, a structured and classy cognac, with a clear balance, with a clean and enveloping finish.

Perfect for a whole series of cocktails such as Big Apple or Tea Ceremony, it expresses all its personality served straight or on ice cubes.

The Astoria Extra Dry Honor Rosé sparkling wine is born in vineyards located near the Piave river, on the border between the provinces of Treviso and Venice.

It is produced with Raboso and Pinot Noir grapes, harvested and selected entirely by hand in September. After a short maceration in contact with the skins, fermentation takes place in steel at a controlled temperature of 18 ° C for 10-12 days. After a period of aging on the noble lees in order to stabilize the color, the wine is transferred to a steel autoclave where the second fermentation takes place, over the course of 20-25 days.

It is characterized by a pale pink color and a minute and persistent perlage. The nose opens with a rich and complex bouquet, with pleasant and delicate hints of red fruits. On the palate it is full and balanced, rightly savory.

Excellent as an aperitif, this sparkling wine is perfect to accompany appetizers and light fish-based first courses.

It is a great classic from the French company Chapoutier. A Syrah capable of expressing the excellence of the Cote-Rotie in the Rhone Valley.

In this area, the undisputed king of the vineyard is Syrah, capable of giving profiles of great finesse and aroma. Les Bécasses is a 100% Syrah which is hand-harvested and fermented by its indigenous yeasts. 80% of the wine obtained ages in oak barrels for 14-16 months, while the remaining 20% ages in steel tanks.

Purple red, intense and impenetrable. The nose features notes of raspberry, violet and a spicy varietal stamp, against the intriguing background of aromatic herbs. It confirms its exuberant and profound personality on the palate.

To be combined with a fillet of beef with mushrooms.

The first blended whiskey of the White Oak distillery, it is produced only with single malt whiskey. It is a distillate for connoisseurs, available in very limited quantities.

It is characterized by an intense amber color. The nose expresses sweet spicy notes of cinnamon, supported by hints of caramel and black pepper. On the palate it is powerful and soft, with a great structure, with toasted notes that accompany the whole finish.

Excellent to sip after dinner.

Old No. 7 is the iconic Tennessee Whiskey that made Jack Daniel's distillery known around the world. It is made from a "mash" of corn, rye and barley that respects the recipe developed by the founder himself, to which is added the purest water of a spring that gushes three kilometers deep. The process therefore involves filtration with activated carbon and aging in handcrafted barrels until the ideal moment, established by Jack Daniel's Master Distillers.

Amber-colored whiskey, it strikes for its sweet hints of candy and vanilla, on which smoky and aging notes are grafted. In the mouth it is characterized by the right balance between sweet and woody flavor and by a sparkling and incomparable personality.

To be tried with ice, it lends itself to mixing cocktails such as Honey & Ginger and Lynchbourg Lemonade.

A grappa that comes to life from the careful and careful selection of extraordinary grappas. The Villa Prato grappa was born in Asti, in the locality of Mombaruzzo and is distilled according to the discontinuous distillation method. It ages for 24 months in wooden barrels.

A long selection process and the aging system give this grappa its distinctive amber yellow color, limpid and crystalline. It surprises the nose with its elegant and harmonious aroma and gives a soft and persistent taste.

Ideal to taste smooth at the end of a meal.

Sparkling wine from Falanghina grapes in purity, harvested around the first half of September in the Sannio Beneventano area.

The bunches are pressed whole and then we proceed with a vinification carried out in reduction, ie with protection from oxygen. Ferments in steel for 10 days at a temperature of 15 ° C, then referments in an autoclave at a temperature of 16 ° C for 4 months. It is bottled 5 months after the end of the second fermentation.

With a bright straw yellow color, the floral notes typical of the variety stand out on the nose, accompanied by hints of cedar and white fruit with hints of yeast. It is endowed with a creamy and pleasant sip, perfectly balanced.

Excellent both as an aperitif and at the table, for the whole meal, it is fabulous in the company of appetizers and dishes based on fish or vegetables. Try it in the company of a Neapolitan pizza.

Champagne Rosé by Fernand Lemaire is a seductive sparkling wine that originates in the terroir of Hautvillers, from only Premier Cru vineyards, in the same homeland as the famous Benedictine monk who invented champagne: Dom Pérignon.

It is made up of 95% Chardonnay grapes and 5% Pinot Noir grapes. At the end of a traditional vinification, this bubbles rests for at least 24 months on its lees.

The appearance is pale pink in color, with salmon shades. Its lively perlage is a prelude to a persuasive bouquet of citrus and red fruit aromas. On the palate it proves fresh and harmonious.

Perfect as an aperitif or in combination with delicious desserts.

The Spumante Franciacorta Pas Dosé from Cantina Il Mosnel comes from vineyards located in the municipality of Passirano, in the heart of the Franciacorta DOCG.

It is mainly produced with Chardonnay grapes and with Pinot Bianco and Pinot Nero grapes, harvested by hand between the last week of August and the first ten days of September. Fermentation takes place partly in stainless steel tanks and partly in barriques, at controlled temperature. Subsequently the wine ages in the bottle for about 30 months before being released on the market.

This Pas Dosé is characterized by a straw yellow color. The nose opens with hints of hazelnuts, almonds and citrus fruits, enriched with pleasant mineral notes. On the palate it is rigorous and sapid, pleasantly fresh and citrusy.

Perfect to accompany aperitifs and first courses, it is ideal in combination with fish, shellfish and seafood dishes.

The Jameson Caskmates IPA Edition is the first whiskey aged in IPA craft beer barrels, born from the collaboration between two friends - "caskmates" -: Jameson master distiller David Quinn and a friend of his who founded a craft brewery in Cork. From their friendship comes a whiskey that combines unbridled passion and the best Irish tradition.

Whiskey that expresses itself on herbal hints of hop, grapefruit and floral notes. The taste reconfirms its aromatic peculiarities, enriched by elegant spicy tones. The finish is persistent, with hints of fresh fruit and hops that leave room for barley sensations that make the closure characteristic.

Recommended to be served on ice cubes or in combination with IPA, Pale Ale and Imperial beers. Also excellent for preparing cocktails such as Old Fashioned or IPA Sour.

Grappa obtained from the distillation of mixed marc, ages in wooden barrels for at least 12 months.

Gold colored. It tastes of vanilla and spices, with a touch of licorice on the finish. In the mouth it is sweet, warm and soft.

Classic of the South Tyrolean tradition, it is reserved for the end of the meal. It can be combined with salmon or dark chocolate dishes with at least 61% cocoa.

Gin unique in its kind, Z44 is obtained by adding pine pine pine extract.

Transparent and crystalline in appearance, it offers an aromatic range of herbaceous notes. On the palate it is fine, clean, clean, of great elegance.

Ideal as an aperitif, it can be used for the preparation of refined cocktails.

Bolgheri Gattabuia from Tenuta Moraia is an example of the adaptability demonstrated by the Bordeaux vines in the Maremma area, which led to a revolution in the history of wine.

Cabernet Sauvignon at 70%, Merlot for the remaining 30%, is the result of a traditional fermentation in red with maceration on the skins. It ages for 12 months in barriques where its aromatic range can fully evolve.

It has an intense ruby red color. Complex notes of licorice and coffee introduce mineral hints and hints of vanilla that prelude a palate characterized by softness and elegance, exceptionally deep and persistent.

It is recommended to combine it with a cutting board of aged cheeses or with game meat.

Les Cordeliers, a maison based in Saint-Émilion, is among the few small producers still producing Crémant de Bordeaux. It is made with traditional method starting from Sémillon, one of the most common white berried varieties in the Bordeaux region.

It has a straw yellow color and very fine bubbles that create a light and persistent mousse. Its nose evokes notes of white fruit, flint and citrus. Expressive on the palate, it shows a wonderful liveliness and great freshness in the finish.

Ideal aperitif, it goes well with seafood, grilled fish or veal. Recommended with canapés, canapés and appetizers.

The Valdobbiadene Prosecco Superiore Extra Dry of Villa Sandi comes from vineyards located in the municipality of Crocetta del Montello, in the province of Treviso.

It is produced with pure Glera grapes, harvested and selected entirely by hand. After the classic white winemaking processes, the second fermentation takes place by fermentation in an autoclave, according to the Charmat method, with aging on its own yeasts.

It is characterized by a light straw yellow color and a fine and persistent perlage. The nose opens with evident fruity notes of ripe Golden apple, enriched with delicate hints of acacia flowers. It is fresh and slightly sweet on the palate, with a pleasantly fruity and harmonious finish.

Excellent as a refined aperitif, it is ideal in combination with appetizers, steamed crustaceans and fresh cheeses.

The Alto Adige Lagrein Riserva of the Sandbichler line by H. Lun is born in vineyards located on the deep alluvial soil of Egna, in the province of Bolzano.

It is produced entirely with Lagrein grapes, harvested and selected entirely by hand. After fermentation on the marc, the wine ages in barrique for 18 months before being bottled.

It has an intense ruby red color. The nose opens with delicate notes of blueberry, enriched with hints of chocolate and eucalyptus. On the palate it is full and soft, pleasantly velvety and with good persistence.

This red wine goes very well with important red meat dishes, with noble poultry and game.

Red, sanguine, passionate, bitter, iconic: a recipe that has been kept secret until today, directly from the intuition of Gaspare Campari. All this and much more is the Italian bitter Campari, an alcoholic drink born in Novara and consecrated in the Galleria Vittorio Emanuele. It is in 1904 that the company's first production plant is opened in Sesto San Giovanni, which will then become the center of all its activity.

Ambassador of style and elegance, the Campari Group is one of the symbols of the city of Milan, which then became an icon of Italian character all over the world, thanks also to the splendid advertising, from futurist to pop, from modernist to post-contemporary. Directors of the caliber of Federico Fellini and Paolo Sorrentino have created the advertisements and artists such as Felice Mosca, Attilio Rossi and Giovanni Mingozzi express the energy of Campari through posters inspired by the world of sport.

But it is in the 80s that this drink is consecrated in the Olympus of Milanese aperitifs. It was then in the 1990s that Campari launched the famous "Red Passion" advertising campaign, which focuses on what will then become the cornerstones of the company's values: passion, cosmopolitan approach, uniqueness and prestige. It is impossible to forget the persuasive voice of the woman who in the advertising syllables the claim: Campari, Red Passion.

Easy to drink, in color and taste it gives its best. The recipe with which it is prepared is known to very few workers in the production process, however there are those who assume there are over 20, perhaps even up to 80, ingredients in its formulation.

It has a bright carmine red color. It has an intense aroma reminiscent of grapefruit and orange, to which herbaceous and clove notes are added. In the mouth it is characterized by a pleasant bitter taste, perceived against a warm and velvety background.

Versatile drink like few, splendid to drink on ice, it is an excellent base for the preparation of famous cocktails such as the Americano, the Spritz, the Negroni and the Negroni Sbagliato. Perfect as an aperitif.

Cabreo La Pietra comes from the vineyards of the Tenute del Cabreo, within the municipality of Greve in Chianti. Originally created in 1983, it is the result of a fermentation and aging process in wood, which characterize it as the Tuscan interpretation of a highly successful type of international white wine.

Produced with Chardonnay grapes, it was born following the grape harvest in mid-September, followed by a soft pressing. After cold decanting for 24 hours, the alcoholic fermentation phase begins in French oak barrels, half new and half of the previous year, lasting 15-20 days. The malolactic fermentation continues inside the same barriques, until the refinement phase for 12 months in oak barriques, with bâtonnage technique, or with the movement of fine lees and yeasts deposited on the bottom.

Characterized by a bright golden yellow color, Cabreo La Pietra di Folonari has a rich and intense olfactory bouquet. The spicy hints, which bring to mind the aroma of vanilla, are pleasantly combined with the notes of butter and peach compote. On the palate it is velvety, harmonious and complex, distinguishing itself as a lucky combination of the elegance and delicacy typical of white wines and the strength and character of the reds.

Ideal to be served with white meat dishes, it is excellent with fish and shellfish courses and with vegetable based first courses.

Beautiful wooden box containing the two most loved Masi wines: the Amarone della Valpolicella Classico "Costasera" and the red Veronese "Campofiorin", the progenitor of the ripasso technique.

A reference point for the Amarone category, with over 70 national and international awards in 30 years of vintage, Costasera is the giant of Masi. It was born in the Valpolicella Classica from Corvina, Rondinella and Molinara grapes left to dry on racks. It is a proud and elegant wine, characterized by an intense bouquet of cooked fruit, plums and cherry. On the palate it is fruity, enriched with aromas of coffee and cocoa. This is a refined, balanced and pleasantly elegant wine. Perfect to accompany red meats and game, it is ideal in combination with aged cheeses.

Veronese Rosso Campofiorin was born in 1964, in the vineyards located on the gentle Veronese hills of Corvina, Rondinella, Molinara grapes. This wine creates a new category of Venetian wines inspired by the Amarone technique. A wine of rare eclecticity, it goes well with pasta with meat or mushroom sauces, important red meat, grilled or roasted, and game. Ideal with aged cheeses.

The Montescudaio Campordigno dei Marchesi Ginori Lisci comes to life from the organic vineyard of the same name, located in the Pisan municipality of Montescudaio, in the heart of the Upper Maremma.

It is produced entirely with Merlot grapes, carefully picked and selected by hand in mid-September. Fermentation takes place, with maceration, in stainless steel tanks at a controlled temperature of 28 ° C, for 20 days. After the malolactic fermentation, the wine rises in French oak barrels for 12 months, followed by a further 12 months of aging in bottle.

It has a purple, intense and brilliant ruby red color. The nose opens with a large and harmonious bouquet of cherry jam, black currant and red flowers, enriched with notes of vanilla and boisé. In the mouth it proves decisive and enveloping, with good tannins.

Perfect for accompanying first courses, in particular tagliatelle with porcini mushrooms, it is ideal in combination with cured meats and medium-aged cheeses such as Pecorino.

This Verdicchio rises in the Marche area of Matelica, precisely in the Monacesca district. The vineyard used covers an area of 2 hectares, with mainly clayey soils and north-south exposure.

The harvest takes place manually. The grapes, transported to the cellar, are softly pressed and sent to alcoholic fermentation inside steel containers. In the same, the wine also carries out malolactic fermentation and a stop on the fine lees.

At sight, delicate straw yellow. The scent is marked by white fruit such as peach and citrus tone, complemented by a bouquet of white flowers and fresh almonds. In the mouth the fresh and savory weave, balanced by the right softness, makes the sip fluent. It closes in a pleasantly almondy finish.

Excellent in combination with fish first courses and vegetable appetizers. Shown with an asparagus flan.

This Trento Brut is made up of Chardonnay grapes only, harvested from high-quality vineyards owned by the Concilio winery, located on the hills around the city of Trento at an altitude of 600-650 meters above sea level.

The vinification foresees a maceration in contact with the skins for 10-12 hours followed by a fermentation with selected yeasts at a temperature of 14-16 ° C. A 3-4 month stop on the lees anticipates the refermentation of the cuvée in the bottle which ends after aging for at least 30 months.

Bubbly with a light golden yellow color, it has an elegant and articulated nose, with fragrant notes of fruit that dissolve on a delicate trace of yeast. On the palate it is fresh and creamy, with a good structure and an excellent final persistence.

It can be enjoyed throughout the meal, especially with traditional Trentino recipes, and is excellent when served fresh as an aperitif.

Amaro Zarri refers to the original recipe kept for half a century by the Zarri family which involves the infusion in alcohol at a low temperature of 28 very precious herbs and aromatic roots including quassio, rhubarb, absinthe, columbus, licorice, mint, cinchona, gentian, bitter and sweet orange peel. Its organoleptic characteristics are enhanced by a stay of many months in steel, after which it is brought to the ideal alcohol content for the consumption of 35 degrees alcohol.

Brown in color with gold-green reflections, the nose is distinguished by complexity and elegance, with an aromatic range that offers a cornucopia of aromas ranging from orange peel, rhubarb, mint, with a subsequent olfactory trail that recalls the gentian, aloe and cinchona bark, enriched with hints of dried plums, licorice and roasting coffee. On the palate it is soft and enveloping, rightly warm with balsamic echoes.

Invigorating and digestive, it is a small delicacy to be dedicated to the conclusion of a meal.

In this box with an entirely Tuscan soul, it is possible to find the Brunello di Montalcino from Fattoria dei Barbi, the emblem of the winery and the first distinctive feature. It ages for 2 years in barrels of increasing capacity. In the glass it shows a brilliant ruby red color. It has a distinctive spicy scent of pink pepper that compares with a rich aromatic range based on aromatic herbs, plum, blueberry and touches of rhubarb. The taste is structured and persistent, with fleshy tannins that can almost be chewed, complemented by an adequate freshness. Excellent to combine with stewed red meats or game, it enhances tasty and well-seasoned hard cheeses.

Rosso di Montalcino is the more youthful and disengaged side of the older brother Brunello, more suitable for daily consumption. Resulting from an aging carried out partly in steel tanks and partly in oak barrels, it appears in the glass with a lively ruby red color. The nose tells of intense hints of cherry and red fruits, accompanied by light floral and spicy notes. Pleasant and ready to drink, this Rosso di Montalcino is a medium-bodied wine, rightly tannic, perfect for accompanying roasted or grilled meats and medium-aged cheeses.

Rosso dei Barbi, on the other hand, is the result of experimental cultivation, in which the vines were planted with different Sangiovese clones not registered in the DOCG Brunello di Montalcino. It is a fresh and straightforward wine, unpretentious, but which expresses in its simplicity all the capacity and style of the cellar. It is a wine that does not see wood, with a brilliant ruby red color. On the nose there are hints of cherry supported by spicy and floral flashes. The taste is fresh and slightly tannic, pleasantly persistent. Excellent to accompany first courses, as well as pizzas and rustic pies.

Gin Canaima is a Venezuelan project that aims to enhance the unique botanicals of the Amazon Forest and goes hand in hand with the fight against deforestation. Its mystical and ancestral character derives from the knowledge about local fruits and herbs handed down by the Pernon Indians from generation to generation.

Among the botanicals we find the merey, the ammazonic cashew, the açai, a berry with well-known antioxidant properties, the seje, the fruit of the Amazon palm, and then again the tùpiro, a South American solanacea, the grape de palma, that is the fruit of the Moriche palm and copoazú, a close relative of cocoa. Each of it is distilled separately in copper pot still, followed by blending and new distillation in batches of 500 liters.

With a transparent and crystalline appearance, it offers citrus and wet grass hints to the nose, mixed with earthy aromas and aromatic spices. In the mouth it confirms the sensations perceived on the nose, with the addition of tropical and rambutan sensations, for a multifaceted and overall soft and balanced flavor.

It is great for making amazing cocktails such as Amazonian G&G, with the addition of grapefruit soda and 2 squeezed lime wedges.

The artisan liqueur Salvia & Limone is born from the infusion of two ingredients commonly used in the Piedmont countryside to aid digestion, according to an ancient secret recipe dating back to 1837.

Pale yellow in color, it is aromatic on the nose with citrus and sage notes characteristic of the ingredients used in the preparation. It is pleasant and refreshing in the drink.

Perfect for any occasion, especially at the end of a meal.

Averna is the authentic Sicilian bitter, one of the best known and most appreciated in the world, which has now become a classic of the Italian liqueur tradition. Its original recipe has remained unchanged since 1868, the year in which it was handed down for the first time to Salvatore Averna by the Capuchin friars of the Abbey of Santo Spirito in Caltanissetta. Top quality ingredients and a slow and careful infusion process allow the most sincere expression of the flavors and aromas of the Sicilian land.

Amber in color, it has a delicately citrus scent surrounded by sensations of licorice, blueberry, juniper, rosemary and sage that define its inimitable Mediterranean character even more strongly. The velvety, round and enveloping taste breaks into a satisfying bitter-sweet contrast.

Perfect after dinner.

Monferrato Novello di Terredavino is produced with Barbera, Dolcetto and Freisa grapes from three different areas of Monferrato, each suited to the specific grape variety.

It is produced by carbonic maceration: the bunches, just picked, are left to macerate whole. A drinkable wine is obtained, with marked floral and fruity aromas.

Intense ruby red color with violet reflections, it releases a fragrant and intense aroma of strawberry, raspberry, currant and rose. In the mouth it is vinous, fresh and pleasantly fruity.

Excellent with appetizers and light first courses.

Bunnahabhain 18 Years Old is one of the whiskeys in the range that best summarizes the origin from the Scottish island of Islay, due to the trace of saltiness that can be perceived on the palate and which persists throughout the entire taste experience. It is obtained by aging for 18 years in barrels previously used for the aging of Sherry.

In the glass it has a dark mahogany color. The scent is fragrant and rich, with aromas of dried fruit, Sherry, toffee and spices. On the palate there is a warm and soft taste, characterized by a delicious contrast between hints of honey and walnut, on a saline carpet.

Ideal to serve neat or on ice cubes.

Tenuta San Guido is one of the most famous Italian cellars in the world. It is located in Bolgheri, just down the avenue of cypresses made immortal by the verses of Giosuè Carducci. The vineyards are cultivated in the splendid landscape of the Etruscan coast, which rises from the Tyrrhenian Sea up to the first gentle hills of the hinterland. The suitable soils, the Mediterranean climate, warm, dry, but always mitigated by the sea breezes and the gentle exposures, have proved to be perfect for quality viticulture. The most famous wine of Tenuta San Giudo is certainly Sassicaia. The famous label born thanks to the intuition and passion of the Marquis Incisa della Rochetta, who wanted to produce a great Tuscan red with the noble Bordeaux vines. The land and the particular microclimate of the area have proved to be perfect for growing cabernet sauvignon, cabernet franc and merlot.

In the wake of the great success of Sassicaia, the red Le Difese was born in 2002. The wine is produced from a blend of cabernet sauvignon (70%) and Sangiovese (30%) and stands as the perfect synthesis between the international grapes grown on the estate and the red berried grape, prince of the great Tuscan tradition and true symbol of the territory. The vineyards are located in a splendid hilly area between 100 and 300 meters above sea level, with perfect south, south-west exposure. They are bred with a spurred cordon with a high plant density of 5,500-6,250 plants per hectare and low yields to always have a high quality level of the grapes.

After the manual harvest, the grapes are gently pressed and fermented in stainless steel vats at a controlled temperature, with maceration on the skins for 12-14 days for the cabernet sauvignon and 15-18 days for the Sangiovese. The wine ages for about 12 months in French oak barrels and completes the aging with a few months in the bottle before being put on sale.

In the glass it shows a beautiful ruby red, intense and brilliant. The nose opens with aromas of small dark berry fruit, floral aromas, delicately spicy scents, flavors of Mediterranean scrub herbs and balsamic hints. The sip is harmonious, with a soft entrance and satisfying fruit. The tannins are elegant and well integrated with the body of the wine, which maintains a pleasant freshness and ease of drinking.

It goes very well with first courses with traditional Tuscan meat and game sauce or with roasted and grilled meats.

BenRiach 10 Years is a Scotch whiskey point of reference of the distillery that fully represents its production style. Born in the heart of Speyside, between Rothes and Elgin, in the north-east of Scotland. It ages for at least 10 years in ex-Bourbon American oak barrels and in ex-Sherry barrels.

It manifests itself in the glass with a golden yellow color. Fresh and lively the olfactory profile that combines notes of mandarin, barley and ginger. Satisfies the palate with a balanced taste articulated on sensations of vanilla, peach, banana, toasted wood and anise in the finish.

Ideal to be tasted neat after dinner.

Cask Strength version of the Riserva Antica Cuvée di Nonino grappa bottled directly from the barrel, consists of a blend of grappas obtained from fresh Cabernet, Merlot and Schioppettino pomace that ages from 5 to 20 years in Limousin, Nevers, Grésigne barriques and in small barrels ex-Sherry under seal and strict control by the Customs and Monopolies Agency.

In the glass it has an elegant bright amber color. The bouquet opens on refined aromas reminiscent of pastry, cherry and chocolate. The entrance on the palate is rich and velvety, of great charm, in which the sensations perceived on the nose return to which are added characteristic hints of apricot, vanilla and almond.

Excellent to sip neat in a moment of relaxation, especially if accompanied by a good cigar. Try it with the addition of a few drops of water in order to enhance the aromatic component.

Limestone Ginger Beer is the answer to new trends with an intense aroma that pleases the nose first and then the taste.

On the nose it is an explosion of ginger, a sensation perfectly traced to the palate where this spicy but at the same time refreshing scent is excellently balanced with its light sweetness, for a satisfying and enveloping taste experience.

Ideal for creating many drinks, one above all the Moscow Mule.

Hunawihr's Vin d'Alsace Pinot Blanc Klevner comes from vineyards located in the Upper Rhine area of France.

It is produced entirely with Pinot Bianco grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 16-18 ° C for 3 weeks. Subsequently the wine ages for 4 months on the fine lees, before being bottled.

Hunawihr's Pinot Blanc Klevner is characterized by a bright straw yellow color. The nose opens with pleasant hints of lemon, enriched with fresh floral notes. On the palate it is broad and silky, with a fresh and persistent finish.

Perfect to accompany fish dishes in general, it is ideal in combination with all white meat dishes.

Coffey Gin is part of Nikka's range of distillates created with the rare column still of the Coffey still distillery, which allows the production of pure and light distillates, of high quality, with a velvety texture. This feature is perfectly combined with a selection of 11 botanicals.

With a limpid and crystalline appearance, it releases lively citrus aromas reminiscent of the ingredients of which it is composed, namely the Japanese citrus fruits Yuzu, Kabosu, Amanatsu, Hirami and Shequasar, to complement the traditional scents of juniper, angelica, coriander seeds and lemon zest . The aromatic complexity perceived on the nose is confirmed on the palate, with a touch of apple and Sansho green pepper on the finish.

It's great to serve with ice or with tonic water for a perfect Gin & Tonic.

This Grappa Barricata Riserva from Blumenfeld is an artisanal grappa that comes to life from a distillation in a discontinuous steam alembic still from pure Gewürztraminer grape marc. It is the result of extreme care and dedication in aging that lasts for at least 5 years.

It has an intense amber color. The nose is dominated by elegant notes of vanilla and cinnamon, wrapped in a whirlwind of floral sensations. The mouth is full and round which develops on spicy scents.

It is ideal to accompany moments reserved for meditation.

This Gewürztraminer was born from the centuries-old experience of the domaine Dopff au Moulin in the production of refined Alsatian wines. The production vineyards, located around the charming medieval town of Riquewihr, benefit from a particularly suitable soil and an ideal microclimate, supported by the protection of the lower Vosges mountains.

A selection of the best bunches follows the vinification process which begins with a long pressing. Followed by fermentation at controlled temperature and aging for a few months in steel containers.

Straw yellow color nectar, it offers persuasive aromas of rose, jasmine and exotic fruit. Freshness and aromaticity linger on the palate and then result in a finely spiced finish.

It is suitable to accompany cheeses or foie gras paté.

The Venetian winemaking tradition is embodied in these two great expressions of Valpolicella. The Amarone of the Dal Moro winery is born in the municipality of Negrar from a selection of native Corvina Veronese, Corvinone and Rondinella grapes left to dry in the fruit cellar for 120 days. The vinification phase takes place in steel after which the wine is aged in barrique for 24 months. It presents itself to the eye with a dense and compact garnet red color. The bouquet opens to intense ethereal hints of ripe red fruit, with hints of black cherry in alcohol and dried plum. The sip is structured and soft, crossed by silky tannins. Excellent with grilled red meats and braised meats, it is ideal in combination with long-aged cheeses.

Valpolicella Ripasso Dal Moro knows how to perfectly combine the traits of complexity and richness of Amarone with those of pleasantness and ease of drinking from Valpolicella. A distinctive feature of this typology is the particular method of vinification, which precedes the making of the so-called "ripasso". This technique consists in carrying out a second maceration, with consequent fermentation, in contact with the Amarone marc. The vinification ends with a long aging in wood. It is a wine with a deep ruby red color. The nose is intense and complex, with vinous and red fruit hints on an elegant bed of spices. On the palate it is harmonious and velvety, with a perfect balance between tannins and freshness. Ideal with first courses and braised meats, it goes well with second courses based on red meats.

This Grappa Riserva derives from an intuition of the Nardini family, which at the end of the 19th century experimented with the maturation of white grappa in wooden barrels. Obtained from a selection of pomace of different vines worked without stalks, its production process today consists of a traditional steam distillation followed by the innovative method of double rectification which ensures greater purity to the final product. Aging takes place for at least 36 months in Slavonian oak barrels.

In the glass it shows a limpid amber color. Fragrant and delicate, it conquers the sense of smell with harmonic perceptions of marasca cherry and raisins in alcohol, vanilla, caramel, tobacco and aromatic herbs. The entry on the palate is soft, with complex fruity and spicy aromas that arise from the long stay in cask.

Perfect to sip at the end of a meal.

Biondi Santi's Toscana Rosso Sassoalloro was born in Tuscany and was created by Jacopo Biondi Santi. It represents the bridge between the past and the future of the family's wine production, maintaining a great passion for Sangiovese, but giving life to a new interpretation of this grape variety.

It is produced with 100% Sangiovese Grosso grapes, harvested at the end of September. After vinification, the wine rests in unroasted wood barrels from the Tronçais forests for 14 months.

It is a wine with a bright ruby red color, with shades tending to violet. The nose opens with fresh and fruity hints, enriched with pleasant notes of violets. In the mouth it is soft and velvety, with an extremely long finish. Overall it is a very elegant wine, with excellent longevity potential: from 15 to 20 years.

Due to its characteristics, this wine is ideal in combination with red meats, especially cooked on the grill or on the grill, and important roasts.

Rosso di Montalcino di Banfi comes from vineyards located on the hills of the southern slope of the municipality of Montalcino.

It comes from a careful selection of Sangiovese grapes, which ferment in steel and wood vats at controlled temperature, with maceration on the skins for 7-10 days. The wine ages for 10-12 months partly in barrique and partly in large oak barrels, after which it stops for a further 6 months in bottle.

It is characterized by an intense ruby red color with purple hues. The nose highlights fresh notes of red berry fruit that are intertwined with hints of violet typical of the Sangiovese variety. In the mouth it is elegant and soft, with a remarkable persistence of taste.

Perfect in combination with game dishes and medium-aged cheeses.

Rosé della Capita is a rosé sparkling wine produced with the Classic Method and the result of a blend of Syrah, Sangiovese and Cabernet Sauvignon grapes, grown in the Maremma areas and characterized by clayey soils with silt and fine skeleton.

After harvesting between the third week of August and the first of September, the hand-picked grapes are pressed whole or partially de-stemmed. Fermentation takes place in steel and is followed by a rest on the lees for at least 4 months. After the tirage, the wine rests on the lees for another 60 months before disgorging.

Pale pink in color, it has a fine and persistent perlage. Hints of bread crust and toasted peanuts are mixed with notes of red fruits. Good balance and freshness on the palate, right flavor moderated by red fruits and creaminess.

Ideal for appetizers, it goes well with cold cuts, white meats and shellfish.

The Valpolicella Ripasso La Groletta di Allegrini was born in vineyards located on the Veronese hills of Valpolicella, in the municipality of Fumane.

It is obtained from Colline Veronese and Rondinella grapes, harvested and selected only by hand in the first week of October. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature. Subsequently the wine ages for 4 months in steel, 11 months in Slavonian oak barrels and for 2 months in bottle, before being released on the market.

Ruby red in color, this Valpolicella opens to the nose with a complex bouquet of red fruits, enriched with notes of sweet spices and medicinal herbs. On the palate it is full-bodied and well-structured, with good acidity, soft and enveloping.

Perfect to accompany refined red meat dishes such as stews, crusted fillet and quails, the Valpolicella Ripasso Corte Giara lends itself to accompany cuts of beef with porcini mushrooms, lamb ribs and medium-aged cheeses.

The Sicilian Cabernet Sauvignon of Tasca d'Almerita was born in the San Francesco vineyards located in the Regaleali estate, in the province of Palermo.

It is produced exclusively with Cabernet Sauvignon grapes, harvested in early October. Fermentation takes place in stainless steel tanks at a controlled temperature of 20-28 ° C for 20 days. Subsequently the wine ages in barrique for 18 months before being bottled.

It is characterized by an intense ruby red color. The nose opens with a large bouquet of berries, enriched with pleasant spicy notes of black pepper, tobacco and vanilla. On the palate it is rich and elegant, with soft and persistent tannins.

Perfect to accompany roasts and game, it is ideal in combination with stewed meats.

The Trentino Marzemino Superiore of the Castel Firmian di Mezzacorona line comes from the best vineyards of the Ala hills, in the province of Trento.

It is produced with only Marzemino grapes, hand-picked in two steps: the first to be used for a drying period of 70 days in which the grapes mature and release a wide and unprecedented range of aromas, the second left on the plant as much as possible . Followed by fermentation in stainless steel at strictly controlled temperature for both lots, with elevation in steel pending subsequent assembly and refinement in the bottle.

It is characterized by an intense ruby red color. The nose revolves around intense aromas of undergrowth and morello cherry in spirit. On the palate it proves soft and pleasant, with soft tannins and consistent aromas on the nose that develop in all their persistence.

Excellent in the company of medium-aged cheeses, it goes perfectly with light meat-based second courses, both white and red.

The Goccia Rosé from Acetaia di Canossa is a condiment based on Ancellotta grape must that ages for 5 years in white oak barrels. For its qualities from a sensorial point of view it received the Superior Taste Award in Brussels.

It is characterized by a bright and clear pink color. Pleasantly fruity on the nose, it is characterized by a fresh and delicate flavor.

Excellent on cured meats and raw meat dishes, it is ideal for seasoning grilled vegetables and fish.

The Balsamic Vinegar of Modena 1 Silver Medal belongs to the Historical Collection of Acetaia Giusti, with labels whose design dates back to the early 1900s that reflect the awards obtained up to that time with the style of the time. The collection includes a series of balsamic vinegars classified with a progressive number of medals, selected from those obtained in the Universal Expositions of the end of the 19th century.

It is produced starting from cooked grape must which ages in French oak barrels of the '900 to which already aged balsamic vinegar is added, taken from batteries of centuries-old barrels.

Dark brown in color, it has a wealth of aromas and is particularly aromatic. It is characterized by a fresh and round taste, with a good consistency.

To be used both raw and cooked to enhance the flavor of dishes, on salads and mixed salads but also with vegetables, sauces and dips.

Garda Brut di Valdo is a sparkling wine resulting from a careful selection of Garganega and Chardonnay grapes from the hilly Garda DOC area.

The bunches are harvested in the first ten days of September. The berries are softly pressed and alcoholic fermentation takes place in steel at a controlled temperature. The second fermentation is completed with the Charmat method which requires 3 months of refermentation in autoclave. Bottling and bottle aging for at least 60 days follows.

The color is bright straw yellow. Intense and fragrant the aromatic range on the nose, in which floral sensations are initially perceived, supported by notes of white-fleshed fruit. On the palate it is dry and savory, with a harmonious and persistent sip.

Excellent aperitif, it goes well with appetizers and fish main courses, but also risotto with vegetables and shrimps.

The Amalfi Coast Furore Rosso Riserva was born in vineyards located on the Amalfi Coast, caressed by the breeze and the scents of the Mediterranean Sea.

It is produced 50% with Piedirosso grapes and 50% with Aglianico grapes. After a destemming and plotting, the grapes ferment in barrique for 30 days. Subsequently the wine ages in barrique for 12 months, before being bottled.

It is characterized by an intense red color, with ruby reflections. The nose opens with aromas of berries, enriched with pleasant hints of blackberries, currants and blueberries. On the palate it is pleasantly soft, with a balanced body and a delicately aromatic finish.

Perfect to accompany grilled red meats and game, it is ideal in combination with aged cheeses.

The Pinot Nero Riserva from the Puntay line of excellence by Erste + Neue is obtained from grapes that thrive on the morainic hills of Mezzan, in a temperate-alpine climate and on a soil composed of clay and sand.

The grapes are pressed and left to ferment in contact with the skins. The base wine is transferred for a short period in large oak barrels and then left to refine in barrique for 15 months.

It appears in the glass with an intense ruby red color with light garnet reflections. Elegant and refined nose, with notes of cherry accompanied by delicate hints of vanilla. In the mouth it is a wine with good structure, with lively tannins that revive a sip that closes with a long final persistence.

It is excellent with roasts and game-based preparations.

The Aulente Rosso San Patrignano is a wine produced with Sangiovese grapes coming from vineyards located in the hilly area of Rimini at an average altitude of 200 meters above sea level and a few kilometers from the Adriatic.

Following fermentation in steel at a controlled temperature, the wine retains its fragrance and varietal freshness and then refines for 6 months in large 30-hectolitre oak barrels.

Intense ruby red in color, it offers notes of rose, cherry, plum and a slight spiciness in the background to the nose. On the palate it is rich and pleasant to drink, with soft tannins and a finish of remarkable persistence.

Wine with an immediate sip and suitable for daily consumption, it is particularly suitable with roasts, grilled red meats and meat sauces.

Puree of Peach Mixer comes from concentrated fruit pulp starting from ripe Italian peaches.

The process used allows to maintain the natural characteristics of freshly picked ripe peaches, with their sweet freshness and richness in fiber.

Indispensable ingredient of the famous Bellini aperitif, created by Giuseppe Cipriani, the Peach Mixer Puree is also perfect to mix with vodka, gin or tequila for all cocktails that taste like summer.

Champagne Brut AOC Souverain Henriot embodies the precision and balance typical of the Henriot style and carries within it the expression of the great Champagne terroirs.

Composed with a high percentage of Chardonnay and Pinot Noir with a touch of Pinot Meunier, this champagne is a work of precision in the composition of the cuvée by Laurent Fresnet, Chef de Cave of the maison, who chooses for this Champagne for 30 % precious Reserve wines of the Maison and reserves for this Champagne a 4-year rest with hand remuage.

The elegance of the bubbles accompanies juicy aromas of ripe citrus fruits, a bouquet of wildflowers and more delicious notes of freshly baked bread and brioche and a fresh and crunchy taste reminiscent of fresh hazelnut.

Serve this Champagne to impress your guests as an aperitif or even throughout the meal with a fish menu.

Neroluce is the interpretation of pure sparkling Nero d'Avola made by Feudo di Butera.

The Nero d'Avola grapes grown near the sea are subjected to soft pressing in order to obtain all the aromas of the vine while maintaining its natural freshness, essential for obtaining a fresh and captivating sparkling wine with the Charmat method.

The result is an elegant and refined sparkling wine, with a bright color, which keeps intact the aromas of the grape: not only cherry but also hawthorn, elderberry and jasmine. Great satisfaction on the palate, for this sparkling wine in balance between freshness and persistence, harmony and creaminess.

An original and sophisticated sparkling wine, ideal with your fish menus, from raw fish to seafood risotto, from clam chowder to grilled swordfish. Impress your friends with an original wine!

Bordeaux La Réserve Rouge Château Cazeau comes from the vineyards owned by the castle of the same name, in the Entre-Deux-Mers region.

The manual harvesting and selection of the bunches, the long macerations and the fermentation at a controlled temperature allow to extract all the aromatic complexity of Merlot and Cabernet Sauvignon, and the subsequent aging for 12 months in wood harmonizes the aromas.

In the glass this Bordeaux red is of a unique elegance, with intensely fruity aromas that are accompanied by toasted notes, and a full-bodied structure, with a taste supported by soft and voluptuous tannins that accompany towards the finish.

A wine of extreme elegance and excellent persistence, perfect in combination with succulent grilled meats, porcini mushrooms and long-aged cheeses.

Collio Chardonnay di Còrmons was born in vineyards located in the municipality of Cormòns, the capital of Friuli wine.

It is produced exclusively with Chardonnay grapes, harvested during the first ten days of September. After destemming, the grapes are macerated at low temperatures for a long time, then the must is fermented at low temperatures and racked in large barrels. Subsequently the wine ages on the lees in large oak barrels for 6-7 months before being bottled.

This Chardonnay is characterized by an intense golden yellow color, with crystalline reflections. The nose opens with an intense bouquet, with elegant hints of apple, enriched with pleasant nuances of fresh bread. On the palate it is pleasantly enveloping and well structured, with a rich honey aftertaste.

Perfect to accompany aperitifs and appetizers, it is ideal in combination with fish and cold cuts.

Ritterhof's Pinot Grigio Opes originates from the southern slopes below Caldaro, from vineyards located at an altitude of 320 meters above sea level, cultivated on morainic, permeable and mineral-rich soils.

The selected grapes are subjected to a delicate pressing. A short fermentation anticipates aging in French oak barrels for a period of 6 months.

Intense straw yellow in color, it has a beautiful nose based on white peach and pear, with delicate references of wild flowers. Soft and compact in the mouth, it reveals elegance and flavor on an aromatic carpet of vanilla and woody tones.

Excellent for enhancing tasty appetizers and fish-based recipes.

The Cannonau of Sardinia Zòjosu from the Masone Mannu winery comes from a single vineyard, free-footed, surrounded by cork oak trees , located in the town of Su Canale, in Monti, in the province of Sassari.

Vinified in purity with maceration for 12 days in contact with the skins, it ages in stainless steel containers for about 6 months and for a further 6 months in bottle.

Ruby red with garnet veins, it offers elegant aromas of ripe red fruit and intriguing balsamic notes typical of the Mediterranean scrub. On the palate it is austere and enveloping, with a dense tannic texture that supports a round and fruity taste.

To be combined with meat-based first courses or meat-based second courses.

Buio is a Carignano del Sulcis signed by Mesa, a winery located near the Sardinian municipality of Iglesias.

It consists of pure Carignano grapes, harvested from vineyards defined by a sandy and clayey soil. The harvest takes place manually, while the alcoholic fermentation of the must takes place in steel and cement tanks, with a short duration.

As the name already suggests, Buio is characterized by a dark, dense, impenetrable color. The nose reveals an equally dark fruity texture, with notes of flowers and spices. The taste is soft and has a discreet, well-managed tannins.

To be combined with a beef escalope.

The Fondo Filara di Nicosia line is based on the choice of the most suitable territory for the cultivation of the most valuable Sicilian grape varieties, in order to guarantee their full expression.

The carefully selected grapes are subjected to a brief maceration at low temperature, then subjected to soft pressing and sent to fermentation which takes place at controlled temperature for 15-20 days. The aging begins in stainless steel on the fine lees with frequent bâtonnage and ends with 2-3 months of storage in the bottle.

Straw yellow with golden reflections, it is endowed with intense and fresh aromas reminiscent of exotic fruit and yellow petal flowers. The sip is full and savory, with a good structure.

Suitable in combination with white meats or raw fish, it goes well with grilled vegetables and cheeses.

Lessona delle Tenute Sella comes from the historic hills of the homonymous municipality, located in the Upper Piedmont, from 55-year-old vineyards. The soil characterized by a good presence of ancient marine sands guarantees finesse and a delicate taste to the wines of this area.

It is made from Nebbiolo grapes to which a fair percentage of Vespolina grapes is associated. The grape harvest takes place between the middle of September and the middle of October. We proceed with the fermentation in steel tanks with maceration of 24 days, the malolactic fermentation, then an aging of 24 months in Slavonian oak barrels.

It is presented in the glass in garnet red with luminous reflections. The olfactory system revolves around notes of red berry fruit, enriched with light spicy and vegetable references. The drink is fresh and vibrant, with good tannins to give structure and a finish of great harmony and balance.

Perfect with meats, this wine gives its best served in the company of a platter of cured meats or medium-long aged cheeses.

Joh's Riesling Spätlese Wehlener Sonnenuhr. Jos. Prüm is linked by a long production history to the best vineyards in the Wehlen area in the Moselle.

The grapes are harvested late to maintain a high concentration of sugars and ensure a pleasant and well-balanced sugar residue with respect to the acid component typically expressed by the vine. With spontaneous fermentation in steel the wine matures for a few months before being bottled. Minimal interventions guarantee spontaneity and purity to the final result.

The result is a bright yellow wine, with golden reflections and great brightness. Hints of green fruits combine with white pulp fruits, white pepper and ginger, to arrive over time with aromas of candied apricot, orange peel and wax. Fleshy on the palate, it perfectly combines the freshness of fruit with a precise minerality that makes it fresh and harmonious and with a persistent finish.

A perfect wine to pair with semi-aged cheeses, oriental dishes and spicy white meat dishes.

Friuli Colli Orientali Friulano Vigne Fifty years of the Le Vigne di Zamò company was born in vineyards located in the municipality of Manzano, in the Province of Udine.

It is made from 100% Friulano grapes, harvested and selected only by hand during the second week of September. Fermentation takes place, with partial cold maceration, in stainless steel tanks at a controlled temperature of 18-20 ° C. Subsequently the wine ages for 10 months in the same containers, before being bottled.

Friulano Vigne Fifty years of the Le Vigne di Zamò company has a golden and bright yellow color. It opens to the nose with intense fruity aromas of citrus and ripe tropical fruit, enriched by a pleasant bitter hint of almond paste. On the palate it is round, sawy and without sharp edges with a hint of exotic fruit and Golden apples.

It is excellent to accompany all types of dishes: from risotto and pasta to white meat based dishes.

The Marche Sauvignon IGT Pianeta Arancio Tenuta Carlini is the Marche expression of the most famous white grape in the world.

The wine ferments at a controlled temperature in steel, rests on the lees for three months and subsequently refines in the bottle, thus enhancing the primary aromas of Sauvignon, and above all its herbaceous character.

An elegant and complex white, which accompanies the aromas of aromatic herbs, exotic and citrus fruit with a fresh and intoxicating taste, which invites to the second glass.

Combine it with your summer dishes, salads and all fish and white meat dishes with aromatic herbs: its flavor and freshness will enhance them!

The Collio Chardonnay Ronco Bernizza di Venica & Venica was born in vineyards located in the municipality of Dolegna del Collio, in the province of Gorizia.

It is produced with 100% Chardonnay grapes, harvested manually and left to macerate at a controlled low temperature in special containers that offer protection from oxygen. Fermentation and aging take place for 30% in large wooden barrels, where the wine remains for 5 months, and for the remaining part in steel, on its lees.

It has an intense straw yellow color. The nose opens with a large and complex bouquet, with intense fruity hints of ripe banana and floral notes of violet and linden. On the palate it is fresh and full-bodied, with a characteristic flavor, typical of the variety of origin.

Perfect to accompany lean appetizers and soups, this wine is ideal in combination with both eggs and fish.

The Barbazzale Bianco comes from the Cottanera vineyards located about 700 meters above sea level, within the municipality of Castiglione di Sicilia, on alluvial lava soil.

It is produced from Catarratto grapes to which small percentages of Viognier are added. In the cellar, the processing phases involve a cold maceration, before fermentation at a controlled temperature of 16 ° C for 20 days. Refine in steel in contact with its yeasts for about 3 months.

At sight it has a straw yellow color with greenish reflections. It gives floral hints of wisteria and broom on a vegetable and iodized texture. On the palate it shows great freshness and a pleasant sapidity.

It goes very well with mixed fried fish and sandwiches. Try it with different types of sushi and sashimi.

This wine comes from the rocky and calcareous soils of Magliano di Grosseto, in the southwestern part of the Tuscan Maremma, from a wine area that has become famous for the blends that gave life to the great Supertuscan wines obtained from Bordeaux varieties.

It is made up of Sangiovese, the Spanish Alicante grape and the French Syrah. The idea is to create a Super-Med wine, mixing together the noble varieties that are grown in the Mediterranean area. The grapes undergo the crushing and destemming and are vinified in open 500-liter tonneaux, placed vertically. After the spontaneous start of fermentation with indigenous yeasts, the temperature rises to a maximum of 29-30 ° C. The maceration on the skins is managed with daily fulling operations and lasts about 30 days. After racking, the wine undergoes malolactic fermentation in stainless steel tanks, to then refine for at least 18 months in the same French oak tonneaux in which it fermented.

Intense ruby red with purple reflections, the nose is an explosion of spicy aromas, licorice and black fruits. It gives structure, depth and complexity to the palate.

Ideal companion of game and steaks, it goes well with roasts.

The Valdobbiadene Prosecco Superiore Brut DOCG Santa Margherita is the noblest expression of the Valdobbiadene grapes, interpreted by one of the largest companies in Veneto.

Obtained from the soft pressing of the grapes, this precious Valdobbiadene refines naturally in contact with the yeasts to reach its round and balanced taste.

Very fine bubbles are the setting for pleasantly fruity and floral aromas, rennet apples and peach blossoms, and anticipate an enveloping and complex taste.

Perfect as an aperitif, it is ideal with fish or cheese based snacks or even throughout the meal with delicate dishes such as risotto and baked white meats. An indispensable wine to keep cool.

in CeraSole is an Aglianico del Vulture that comes from the vineyards of Barile, in Basilicata, located on the slopes of Monte Vulture, a large extinct volcano in southern Italy.

The harvest takes place by hand in early October. Alcoholic fermentation takes place at a maximum temperature of 25 ° C, followed by malolactic fermentation always in steel.

It has an intense ruby red color with light garnet reflections. On the nose, currant dominates the scene, lying on a moderately spiced bed. On the palate it is dry and sapid, with great persistence.

Stock up on second courses based on red meat or game. It is excellent to accompany a platter of aged cheeses.

Pagadebit is a wine that recalls the Romagna rural identity and the cultivation by the farmers of Bombino Bianco, a variety so resistant that it always guaranteed the harvest so much that it could rely on it to pay off its debts. The strawberry tree shown on the label is an evergreen plant, resistant like the grape variety of which the wine is made.

The fermentation of the Bombino Bianco only takes place in steel. The wine stays in the same containers for 5-6 months followed by an aging in bottle for at least one month.

It has a light straw yellow color. The nose releases an elegant bouquet of sweet almond, accompanied by floral notes of acacia, elderberry and jasmine. In the mouth it is soft and fresh, harmonious and persistent.

Perfect with land appetizers and vegetable omelettes.

The Spumante Metodo Classico Brut Athesis Kettmeir is the classic method of Kettmeir born from an exciting cuvée of Pinot Bianco, Chardonnay and Pinot Nero.

The vinification in steel only and the rest on the lees for at least 24 months, before the degorgement and the arrival to the sale make this classic method complex and fascinating.

The bright straw yellow color enhances the very fine and persistent perlage, and anticipates the fruity aromas, with an elegant note of yeast and bread crust. the fresh, dry and persistent taste is characterized by a pleasant finish of dried fruit.

A classic method sparkling wine ideal as an aperitif, which also goes well with light appetizers and delicate menus, with dishes such as shrimp and zucchini pasta, seafood risotto and turkey breast with herbs.

The Phoenix of the Penley Estate company is made with 100% Cabernet Sauvignon in the Australian area of Coonawarra

The small region in the southern part of Australia is famous for its red earth giving wines of great concentration. With vines over 20 years of age, the harvest is carried out mechanically. After fermentation and maceration, the wine ages for 12 months in French oak for 70%, while the remaining 30% remains in steel.

Of a beautiful ruby red of great intensity, it presents a complex bouquet of plum, blackberry and anise finished with touches of dark cocoa. On the palate it is warm and harmonious, with a return of ripe fruit and velvety tannins that anticipate a long finish.

Perfect for grilled meat as in the best Australian tradition.

Zedashe 's Rkatsiteli is a dry macerated white wine from Georgia and produced with 100% Rkatsiteli grapes.

Following the archaeological discoveries concerning ancient production plants, the monks decided to resume the activity and vinify the varieties grown over time near Mount Elia. The activity of the monks comes to transform the grapes that the faithful decide to allocate to the Church. The wine macerates in contact with the skins in ancient Qvevri (the Georgian amphorae) underground.

Beautiful amber color in the glass, it offers the nose freshness and fruit power, turning from apricot to melon, to date and finishing with citrus, honey and walnuts. On the palate it retains freshness with a nice acid note that takes up the ripe yellow pulp fruit and the tones of honey before a long finish.

Try it with second courses based on white meats with spicy sauces.

Ghemme Vigna Pellizzane is a blend of Nebbiolo and Vespolina produced in the best vineyard of the company located 310 meters above sea level

The undisputed quality of the grapes to be vinified is obtained by thinning the fruits on the plant to concentrate aromas and flavors. The grapes are harvested manually after mid-October and after fermentation the wine ages at least 48 months in large barrels before refining a further 6 months in the bottle.

Intense garnet red in color, it opens on the nose with hints of rose florals and spices, while on the palate it is full-bodied and consistent, with worked and well-integrated tannins for a long and persistent finish.

An important wine to embellish the table, it accompanies stews and grilled meats as well as savory first courses based on meat sauce.

The Millè di Villa Crespia is a vintage Franciacorta that comes from vineyards located on the high hills, in the heart of the Franciacorta DOCG.

It is produced exclusively with Chardonnay grapes, carefully picked and selected by hand. Fermentation takes place partly in stainless steel tanks and partly in barriques at a controlled temperature of 17 ° C. Subsequently the wine ages and ages in steel tanks for over 30 months, before being bottled and refermented for another 30 months in glass on selected yeasts.

It is characterized by a bright straw yellow color. The nose opens with hints of ripe fruit, enriched with pleasant floral aromas of rose and broom. On the palate it is fine, persistent and with good acidity.

Perfect with fish and shellfish dishes, it goes well with the aperitif moment.

The Nobile di Montepulciano is located in the Salcheto estate, located in the Sienese municipality of Montepulciano.

It comes from Sangiovese Prugnolo Gentile grapes, harvested exclusively by hand. When fermented in red without any addition of sulphites, this wine is mainly raised in cask and tonneaux for 18 months before being bottled, where it spends a further 6 months of aging.

Of compact ruby red color, this Nobile di Montepulciano expresses a bouquet rich in aromas of black cherry and toasted, reached by notes of tobacco and licorice. On the palate it is long and intense, pleasantly true.

Perfect in combination with second courses of meat, it accompanies game and mushroom dishes.

Bolla's Recioto della Valpolicella Classico is born in vineyards located in the heart of Valpolicella, selected in particular in the municipality of Marano, where the “terroir” is ideal for obtaining grapes suitable for drying.

It is mainly produced with Corvina, Corvinone, Rondinella and other native grapes, harvested only by hand during the month of October. Fermentation takes place for about 30 days at a controlled temperature. Subsequently the wine is aged in barrique for 12 months before being bottled.

This Recioto is characterized by an intense velvety red color, with violet reflections. The nose opens with an aromatic bouquet, with hints of cocoa and vanilla, enriched by pleasant spicy notes of dried grapes. On the palate it is sweet, but balanced by acidity, which leaves the mouth clean and full-bodied. The wine has a long, pleasantly aromatic persistence.

Perfect to accompany dry desserts and pastries, it is ideal in combination with chocolate and as a meditation wine.

Riviera del Garda Classico DOC Gioia is Conti Thun's interpretation of two great traditional vines from the Valtenese areas: Riesling Renano and Riesling italico.

Riesling grapes are traditional of this area, and give wines of great quality and longevity.

A white with elegant and fine aromas, with marked mineral notes and Mediterranean herbs and citrus aromas of orange and grapefruit. Fresh and mineral on the palate, it is balanced and elegant.

Pair it with appetizers, white meat dishes, delicate fish main courses and cheeses, it goes well with everything!

Lanson Blanc de Blancs was created by cave chef Hervé Dantan to enhance the freshness of the Lanson style.

Obtained from the selection of the best Chardonnay crus, it is made up of 40% reserve wines aged in oak barrels, and rests on the lees for 5 years.

In the glass there are minute and persistent bubbles on a straw yellow background and the nose is caressed by hints of Williams pear, lime blossom and aniseed. Champagne of great precision and generosity, on the palate it is elegant and refined.

Ideal with preparations based on fish and seafood, it is ideal as an aperitif.

Campania IGT Caprice Rosso recalls the romantic and intense sunsets of the island of Capri.

It is born from the synthesis of two great Campanian vines: Aglianico and Piedirosso, rigorously harvested and selected by hand in the third decade of October, when perfectly ripe. Fermented and aged in steel and in the bottle, this red from Campania preserves and enhances the distinctly fruity aromas of the grapes of origin, ripened in the southern sun.

A complex and fine red, which on the nose has a bouquet that combines toasted and smoky notes with fruity and mineral aromas, and in the mouth it is rich and juicy, with a perfect balance between soft tannins and a fruity freshness, which makes it pleasant to drink .

Share it with friends accompanying it with cold cuts and salami, with the classic "Neapolitan" ragù with whole meats, or with grilled sausages and pork ribs, it will be a real pleasure!

Corbezzolo is a wine produced with a blend of Sangiovese grapes from the company's historic vineyard dating back to 1981.

The vines are planted on predominantly clayey soils with the presence of limestone and at an altitude of 350 meters above sea level. After being harvested strictly by hand, the grapes ferment in steel for a maximum of 20 days at a controlled temperature. Subsequently the wine rests in new or second passage French oak barriques where the malolactic fermentation also takes place. A further refinement in the bottle for 36 months follows.

Intense ruby red in color, it releases hints of red fruits in jam, violet, and a light spicy tone on the nose that is confirmed on the palate by a soft and generous flavor, with gentle tannins and a long persistence.

Recommended with game, first courses with meat sauce and roast meats.

Terre Siciliane Colomba-Platino di Duca di Salaparuta was born in vineyards located in the Tenuta di Rosignolo, in the hills of Ribera and Cattolica, in the province of Agrigento.

It is obtained from pure Insolia grapes, harvested and selected by hand between the second and fourth week of September. The fermentation of the flower must takes place slowly in stainless steel tanks at a controlled temperature of 16-17 ° C for a period of 15 days. Subsequently the wine ages for a long time on its lees and in the bottle for at least 2 months, before being put on the market.

Straw yellow with greenish reflections, it opens to the nose with evident hints of yellow fruit, among which the melon, medlar and peach stands out, enriched with notes of broom and aromatic herbs. On the palate it is fragrant and delicate, with a pleasantly persistent finish.

Perfect to accompany marinara risotto, crustaceans and seafood, this white wine is ideal in combination with appetizers and fish dishes in general.

Falanghina del Sannio di Mustilli is obtained from pure grapes of the vine of the same name grown in the Presta, Pozzillo and Cesco di Nece vineyards located in the municipality of Sant'Agata dei Goti, on volcanic and calcareous-clayey soils in the south-west slope at a 'height of 250 meters above sea level.

In the cellar, fermentation takes place in steel vats at a controlled temperature of 15 ° C for 2 weeks. Refinement in the same containers follows, interspersed with periodic bâtonnage.

Straw yellow color with green-gold reflections. The nose combines intense fruity hints of Annurca apple and tropical fruit with floral and spicy notes. On the palate it is medium-bodied, dry and persistent, with a good freshness.

It is pleasant to taste with seafood and shellfish. It also goes very well with rice timbales and white meats.

Bailly Lapierre's Crémant di Bourgogne Chardonnay Brut was born in Burgundy, in one of the most famous French wine-growing areas. The winery is a cooperative that since the 1970s has brought together 71 winegrowers from the area.

Crémant is a Blanc de Blanc that is made up of 100% Chardonnay grapes. The harvest is manual; the grapes are placed in 45 kg crates so as not to damage the bunches. The vinification proceeds with a soft pressing, alcoholic fermentation and aging of about 16 months.

In the glass the wine is bright straw yellow, with a fine and persistent perlage. The olfactory profile is composed of floral and fruity scents: white flowers, white and yellow fruit (apple, pear, pineapple), to which are added notes of chalk and bread crust. On the palate the Crémant is dry, fine, with a good balance between freshness and minerality. It closes with a fruity finish with good persistence.

Crémant can be drunk as an aperitif, but can also be paired with cold cuts appetizers, as well as risotto and fish first courses.

Montegrilli by Elvio Cogno is a 100% Nebbiolo and is born in the homonymous vineyard. It is one of the historic companies of the Langa.

The grapes are harvested between late September and early October. Once they arrive in the cellar, they are fermented in steel at a controlled temperature. Then there is an aging, again in steel, for 8 months and then in the bottle for 6 months.

The wine has a bright ruby red color but not too intense. The nose is pleasant, harmonious and balanced. There are floral hints of violets and roses, fruit and light spices (white pepper). In the mouth it is a full-bodied wine, with a fresh and soft taste reminiscent of small red fruits, such as raspberry and currant, with soft and elegant tannins. The finish is juicy and persistent.

Langhe Nebbiolo goes well with pasta (also stuffed) with meat sauce, with roasts and aged cheeses.

Tommasi's Valpolicella Ripasso Classico Superiore was born in the Conca d'oro, La Groletta and De Buris vineyards, located on the hills of Sant'Ambrogio, in the historic area of Valpolicella.

It is produced with Corvina Veronese, Rondinella and Corvinone grapes, harvested manually in late September. Fermentation takes place in stainless steel tanks for about 9 days, then the must referments on Amarone pomace for about 12-13 days, with continuous daily pumping over. Vinification takes place in Slavonian oak barrels for about 18 months, and for a further 6 months in bottle.

Valpolicella Ripasso is characterized by an intense ruby red. The nose is rich and spicy, enriched with pleasant notes of black pepper and hints of raisins. On the palate it is full, soft, with elegant notes of ripe cherries.

Perfect to accompany red meats and white meats, it is ideal in combination with aged cheeses.

Nùali is the latest addition to the Siddura family. The Luogosanto winery has bottled a sweet wine made from 100% Moscato grapes, in their Sardinian version.

It comes from vines planted on sandy and calcareous soils. Following a drying on the plant, the grapes are harvested, vinified in steel and destined for a very long refinement in the bottle. It is a complex and articulated dessert wine, award-winning for its qualities of quality.

At sight it is amber yellow, very bright and luminous. The bouquet opens on fruity tones of peach and apricot in syrup, honey, dried fruit and a territorial background of aromatic herbs; the result of long aging, a balsamic trail revives and gives balance. In the mouth it is persuasive, soft, enveloping but always perfectly balanced by freshness and an elegant savory vein. It closes in a variegated memory of aromas

Perfect for meditation, it is ideal to combine with long-aged Sardinian cheeses.

Salento Negroamaro F di San Marzano is born in vineyards located in the district of Monte La Conca, in the municipality of San Marzano.

It is produced exclusively with Negroamaro grapes, harvested by hand towards the last week of September. Fermentation takes place in rotovinifiers at a controlled temperature of 24-26 ° C for about 10-15 days. Subsequently the wine is aged in barrique for 12 months before being bottled.

It is characterized by an intense purple red color. The nose opens with hints of berries and cherries, enriched by pleasant spicy notes. On the palate it is full-bodied, soft and harmonious, with noble tannins and a pleasantly persistent finish.

Perfect to accompany red meats, game and first courses, it is ideal as a meditation wine and in combination with aged cheeses.

Mirafiore Langhe Nascetta is the organic wine of the Mirafiore company produced with the native variety Nascetta in the Serralunga d'Alba area.

The vineyards are located at about 300 meters above sea level with a South, South-East exposure on clayey soils rich in calcareous marl. After harvesting in small 20 kg crates, the non-destemmed grapes are softly pressed. The must decants in the vat for 24/36 hours and is sent to alcoholic fermentation for at least 3 weeks. At the end the wine rests on the fine lees until spring and before bottling.

Beautiful straw yellow color with greenish reflections, it releases fleshy white fruits, apricot and elderberry on the nose with slow evolution towards aromatic herbs. Soft on the palate, it is enveloping and fresh, with a return of white melon and sage, characterized by a temperate flavor and a long finish.

Ideal to serve as an accompaniment to raw fish and semi-mature cheeses. Also perfect to enhance white meats cooked on the grill with aromatic herbs.

M. Chapoutier's Hermitage Monier de la Sizeranne was born in certified biodynamic agriculture vineyards, located in Tain l'Hermitage, in the northern part of the famous French wine region of the Rhone Valley.

It is produced entirely with Syrah grapes, harvested only by hand. Fermentation takes place in cement tanks at a controlled temperature of 30-33 ° C. Subsequently the wine ages for 12-14 months in oak barrels, before being bottled.

M. Chapoutier's Monier de la Sizeranne is characterized by an intense garnet red color with violet reflections. The nose opens with fruity hints of raspberry and black currant, with a hint of licorice. On the palate it is elegant and round, with delicate tannins that accompany towards a finish characterized by pleasant returns of fruity and spicy notes.

This wine is perfect to accompany red meats, furred game and aged cheeses.

The Marko Loretxoa takes its name from the word 'flower' in the Basque language and refers both to the places where the Oxer family owns the vineyards and to the winemaking method used.

Grown in the Municipality of Kortezubi, the varieties that make up this wine depend on its proximity to the Atlantic coast and grow on clayey and calcareous soils. After harvesting, fermentation takes place in stainless steel containers and follows a subsequent refinement using the flor for 2 months. This process, completed with the use of old Jerez barrels, gives the wine minerality and flavor.

Straw yellow in color, it expresses intense minerality on the nose with notes of grapefruit, citrus peel and lime, maintaining a fresh and sharp flavor on the palate that remains impressed by its interesting flavor accompanied by chalky and herbaceous accents.

Try it with fried fish dishes or with tasty roasted pork.

The Montecucco Rosso Riserva ColleMassari was born in the organic Colle Castello estate, located on the slopes of Monte Amiata, in the province of Grosseto.

It is mainly produced with Sangiovese grapes and with Ciliegiolo and Cabernet Sauvignon grapes, harvested entirely by hand in the second decade of September. Fermentation takes place in steel tanks at a controlled temperature of 27-30 ° C, with maceration for 20-25 days. After the malolactic fermentation, the wine ages for 18 months in casks, barriques and tonneaux, half new, and for another 12 months in the bottle, before being placed on the market.

The Montecucco Rosso Riserva ColleMassari is characterized by an intense ruby red color. The nose opens with fresh and vinous notes of cherry and berries, enriched with pleasant hints of sweet spices. On the palate it is soft and inviting, with enveloping tannins in perfect balance with the freshness of the acid component.

Perfect to accompany roasted and braised red meats, this wine is ideal in combination with game and aged cheeses.

Friuli Isonzo Rive Alte Malvasia Dis Cumieris of the Vie di Romans winery originates from the vineyard of the same name, located in the municipality of Mariano del Friuli, in the province of Gorizia.

It is produced exclusively with Malvasia Istriana grapes, harvested and selected entirely by hand in the second half of September. After a short maceration at low temperatures, fermentation takes place in steel at a controlled temperature of 16-19 ° C, for 18 days. Subsequently the wine ages for 8 months in the same containers and for another 10 months in the bottle, before being marketed.

It has a golden yellow color. The nose opens with intense aromas of mandarin and medlar, enriched with notes of linden and aromatic herbs. On the palate it is savory and fresh, with a beautiful persistence.

Perfect to accompany marinara first courses, grilled or fried fish, this wine is ideal in combination with eggs and pizza.

Etna Rosso di Graci was born in vineyards located on the northern slopes of the imposing Etna volcano.

It is produced exclusively with Nerello Mascalese grapes. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages in the same containers for 12 months before being bottled.

This Etna Rosso is characterized by a ruby red color. The nose opens with intriguing floral scents of rose and oleander, enriched with pleasant aromas of pomegranate and thyme. On the palate it is balanced and harmonious, with pleasantly fruity veins and a slightly stooped finish.

Perfect to accompany first courses and stewed meats, it is ideal in combination with fresh cheeses.

The Ready To Drink line by Mercanti di Spirits allows you to enjoy your favorite cocktails at home. They are produced with the original recipe and only with high quality ingredients.

Negroni is a cocktail born in Tuscany, and precisely in Florence more than a hundred years ago, and is based on gin, bitter and red Vermouth. The trick for an artfully crafted Negroni are a few well-blended ingredients, which create a balanced, fragrant and easy-to-serve cocktail.

In mixology, Negroni belongs to cocktails at the end of a meal and is served with ice cubes, in a glass garnished with a slice of orange.

The vineyards of the Dolomites Teroldego Sgarzon of Foradori was born in the vineyards of Sgarzon, Mezzolombardo and Campo Rotaliano, conducted under biodynamic conditions, in the province of Trento. This wine takes its name from the term "sgarzo", which means branch, in the Trentino dialect.

It is produced exclusively with Teroldego grapes, harvested and selected only by hand. The fermentation and subsequent aging takes place for a total of 8 months, both in contact with the skins, in Villarobledo tinajas, of Spanish amphorae that allow this variety to express and preserve its potential in terms of biodiversity.

The Sgarzon of Foradori has a dark garnet red color. The nose opens with intense aromas of blackberry and blueberry, enriched with spicy hints and small wild flowers that flow on a clear mineral trace. On the palate it is fresh and balanced, full and round, with well integrated tannins and a pleasantly long and harmonious finish.

Perfect to accompany pasta dishes and red meats, it is ideal in combination with game and aged cheeses.

The Terre Siciliane Nero d'Avola of Cantine Fina was born in the splendid terroir of Western Sicily.

It is produced entirely from Nero D'Avola grapes, all harvested and selected manually in September. After fermentation which takes place at a controlled temperature, the wine ages first in French oak barrels and then in the bottle.

This Nero d'Avola is characterized by a ruby red color. The nose opens with an elegant and pleasant bouquet of ripe red fruits. On the palate it is pleasantly enveloping, delicate and refined.

Ideal to combine with sausage and mushroom risotto, it is excellent to serve with stewed meats or red meats cooked on the grill.

The Barbera D'Asti Superiore La Luna e il Falò di Terredavino is born in the renowned company vineyards located in Asti, Piedmont.

It is produced entirely from Barbera grapes, selected and harvested entirely by hand. Alcoholic fermentation takes place at a controlled temperature of 28 - 30 ° C for about 15 days, followed quickly by the start of malolactic fermentation. The refinement takes place in barriques for about 12 months, during which this Barbera with its robust structure further enriches.

It is characterized by an intense ruby red color. The nose opens with an elegant and harmonious bouquet with hints of violet, licorice and vanilla. On the palate it is full, soft and pleasantly dry. This wine is enriched by a refined base of vanilla and berries that support the rightly persistent finish.

Excellent to serve with mushrooms, cold cuts and salami, it is ideal with baked chicken and red meats cooked on the grill.

Etna Rosso Erse is produced by the Tenuta di Fessina, a modern Sicilian winery located in Contrada Rovittello. Etna Rosso Erse di Fessina is made up of 90% of Nerello mascalese and 10% of other Sicilian vines, which grow at an altitude of approx. 700 above sea level

The harvest is done in October. After the soft destemming-crushing, the fermentation takes place at a controlled temperature in stainless steel tanks, with maceration times on the skins ranging from 6 to 9 days depending on the vintage. The refinement in the bottle is at least 12 months.

In the glass the wine is a light ruby red color. On the nose there are aromas of wild berries, sweet spices (cloves and pink pepper). On the palate there are soft tannins and a good freshness, with a persistent finish.

Excellent with salami appetizers, pasta with tomato and black olives, roasted and grilled meats.

The Gewürztraminer di Lo Triolet is a pure Gewürztraminer, produced by this small company of the Martin family, who lives in Introd, a small village in the Aosta Valley of only 600 inhabitants. The company was founded in 1993 and currently manages 7 hectares of high-altitude vineyards, between 600 and 850 meters above sea level. The Gewürztraminer vineyard is located at 900 meters above sea level, in Villeneuve.

After the grape harvest, which takes place in mid-September, the must is fermented in steel vats at a controlled temperature, with a short maceration of the skins. The refinement takes place for 8 months in steel.

In the glass the wine appears of an intense straw yellow color. On the nose there are hints of particularly fragrant flowers, even dried, and notes of ripe white and yellow fruit, even tropical. The sip is fresh, soft and quite savory, with a good persistence.

It is the ideal combination to accompany with savory main courses of white meats, both stewed and grilled, and aged cheeses.

M. Chapoutier's Côtes du Rhône Belleruche was born in vineyards located in the famous Rhone Valley region of France, distributed over 4 different departments: Drôme, Vaucluse, Gard and Ardèche. The very different characteristics of the respective soils give this wine an extraordinary richness and complexity.

It is mainly produced with Grenache and Syrah grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature for 15 days. Subsequently the wine ages in the same containers before being bottled.

M. Chapoutier's Belleruche is characterized by a ruby red color. The nose opens with red pulp fruit aromas, enriched with elegant notes of liqurizia and gray pepper. On the palate it is concentrated and fresh, with pleasantly silky tannins supported by an excellent structure.

This wine is perfect to accompany grilled white meats and aged cheeses.

The Costa Rosso Rosso Tageto of Donna Olimpia is born in vineyards located in the heart of the Maremma, between Bibbona and Castagneto, in the heart of the extraordinary territory of Bolgheri, in the province of Livorno.

It is produced with Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc grapes, harvested during the months of September and October. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages in barriques for 4-6 months and for further 6 months in bottle before being released on the market.

It is characterized by an intense ruby color, with violet reflections. The nose opens with a large bouquet, with hints of small red fruits, enriched with pleasant scents of pepper, chocolate and licorice. On the palate it is harmonious, with a good structure and a very persistent finish.

Perfect to accompany grilled red meats, it is ideal in combination with first courses based on meat sauce.

The Dule of the Gabbas company is produced with Cannonau grapes from the Nuoro area.

Obtained from 45-year-old vines grown on soils of granite origin, the wine is obtained from a harvest conducted between the end of September and mid-October. Once reached the cellar, fermentation and maturation are carried out in steel at a controlled temperature for 20-22 days. After malolactic fermentation, the wine ages for at least 12 months in French oak barriques, partly from the first and partly from the second passage.

Ruby red color of great depth and intensity, it has hints of rose, myrtle, broom on the nose, with pleasant woody hints. Decided in the body and of great structure, it alternates well the compactness of the tannin with the acid charge to reveal itself fresh and dynamic.

Ideal in combination with first courses of meat sauce and grilled pork. Also try it with stew and game.

The Asti di Fontanafredda sparkling wine is born in vineyards located in high vocation slopes located in the municipalities of Calosso d'Asti, S. Stefano Belbo, Treiso, Serralunga d'Alba and Alba, on soils composed mainly of clayey marl.

The Moscato grapes, harvested in the first ten days of September, once in the cellar undergo a soft pressing, followed by fermentation at low temperature according to the Charmat method.

Of a pale straw yellow, it presents itself to the nose with the primary aromas of the grape from which it is produced, including honey, musk, orange blossom, lime, acacia, hawthorn. On the palate it is sweet and harmonious.

Excellent with fruit, it is the ideal combination with Christmas desserts such as panettone and pandoro, but also with other cream and cream-based spoon desserts.

The Maremma Toscana Rocca di Frassinello was born in vineyards located. This wine represents the "grand vin" of the Rocca di Frassinello estate, according to a comparison with the Bordeaux classification. It was created by the oenologists Alessandro Cellai and Christian Le Sommer, known for being also the oenologist of Les Domaines Baron de Rothschild-Lafite.

It is mainly produced with Sangiovese grapes, locally called still Sangioveto, and with Merlot and Cabernet Sauvignon grapes, carefully picked and selected by hand in the first half of September. Fermentation takes place in stainless steel tanks at controlled temperature. After malolactic fermentation, the wine ages for 14 months in largely new barriques, followed by 11 months of aging in bottle, before being released onto the market.

The Maremma Toscana Rocca di Frassinello has an intense ruby red color with garnet reflections. The nose opens with pleasantly fruity hints of cherry and blackberry, enriched with notes of cocoa, tobacco and mint. On the palate deep and elegant, with soft tannins and a good balance.

Perfect to accompany red meats, roasts and game, it is ideal in combination with aged cheeses.

The Amarone della Valpolicella Selection Antonio Castagnedi of Tenuta Sant'Antonio is born in vineyards located in the municipalities of Colognola ai Colli and Mezzane di Sotto, in the province of Verona.

It is mainly produced with Corvina and Rondinella, Croatina and Oseleta grapes, harvested only by hand. After a soft pressing, the grapes ferment in stainless steel tanks at controlled temperature with selected yeasts. Subsequently the wine ages in barrique for 2 years before being bottled.

Antonio Castagnedi Selection is characterized by a ruby red color with purple reflections. The nose opens with aromas of ripe red fruits, enriched with pleasant spicy notes of licorice, black pepper and chocolate. On the palate it is warm, savory and pleasantly fresh. The wine has a well balanced body with round tannins.

Perfect to accompany truffle-based first courses and aged cheeses, it is ideal in combination with game, roasts and grilled red meats.

The Oltrepò Pavese Bonarda Alcova di Conte Vistarino was born in vineyards located on the hills of Cascina San Carlo, inside the Tenuta di Rocca de 'Giorgi, in the province of Pavia.

It is produced with 100% Bonarda grapes, harvested only by hand with selection of the bunches in the vineyard. Fermentation takes place at controlled temperature in stainless steel tanks.

It has an intense ruby red color with purple reflections. The nose opens with a bouquet characterized by evident hints of red fruits. On the palate it is a soft and full-bodied wine, of great elegance despite the typically decisive character of the variety.

This wine goes very well with cold cuts and meat, both white and red, and is excellent in the company of pasta, risotto and pizza.

The Casalforte line offers a selection of traditional labels from the best Veronese enology. This Corvina Veronese is proof of this. The name is inspired by the Castle of Monteforte, a construction erected in the year 1000 to defend against enemy attacks.

It is obtained from the pressing of Corvina grapes with a high sugar content, vinified with the Ganimede system which consists in the continuous mixing of the marc in order to favor the extraction of coloring substances and tannin. The wine ages partly in steel and partly in wooden barrels for 12 months.

It shows an intense ruby red color. On the nose there are hints of black cherry and ripe blackberry, supported by light touches of vanilla and sweet spices. On the palate it is a pleasant, elegant and balanced wine.

At the table it goes well with red meats, game and long-aged cheeses.

A Franciacorta that is the symbol of Franciacorta itself, an identity wine, always different but always faithful to itself: in short, the essence of this magical terroir in perfect Ca 'del Bosco style, the small house in the hills.

Jewel born in 2007, from thirty years of knowledge handed down from generation to generation and from a blend of the best grapes: Chardonnay (75%), Pinot nero (15%) and Pinot bianco (10%) coming from as many as 134 vineyards. The grapes are expertly blended with the reserves of the best vintages in the magical, almost esoteric, rite of creating the Cuvée.

The hand-picked grapes are vinified separately, cooled in the cell and, before being pressed whole, are selected by expert eyes and hands, who take care of them. Only after 28 months of aging on the lees this wine will be able to express itself in all its splendor.

Ca 'del Bosco Prestige is characterized by a straw yellow color. The nose opens with peach and citrus aromas, enriched by pleasant notes of almond. On the palate it is elegant, pleasantly fresh and fruity.

Perfect to accompany appetizers and aperitifs, it is ideal in combination with fish-based dishes, raw fish and fresh cheeses.

Ca 'del Bosco Cuvée Prestige is not only the essence of Franciacorta, but it is also the reference wine for all lovers of bubbles and more: classic, balanced, pleasantly fresh and acidulous. Perfect for any occasion.

The Montefalco Sagrantino Carapace of Tenute Lunelli was born in vineyards located on the Castelbuono estate, in the heart of Umbria. The cellar was built by the famous contemporary art artist Arnaldo Pomodoro. The artist called the Carapace winery and is considered to be an exceptional and unique sculptural element.

It is produced exclusively with Sagrantino grapes, harvested only by hand during the month of October. After a cold premaceration at a temperature of 12 ° C for 30 hours, the grapes ferment in barriques at a controlled temperature of 26-28 ° C for about 15-20 days. Subsequently the wine ages in oak barrels for 24 months and for a further 12 months in bottle.

It is characterized by a ruby red color. The nose opens with aromas of cherries, enriched with pleasant hints of carob and rose petals. On the palate it is creamy, persuasive and elegant. The wine has fine and gentle tannins, with a long and persistent finish.

Perfect to accompany roasts and game, it is ideal in combination with aged cheeses.

The Falanghina CRUna del Lago of the La Sibilla company comes from vineyards located on volcanic soils located in the heart of the Campi Flegrei DOC. It comes from pure Falanghina grapes, harvested only by hand. The must ferments at controlled temperature and ages in steel for 6 months on its lees.

CRUna del Lago de La Sibilla is a straw yellow wine with golden reflections. The nose opens on fresh and delicate vegetable flavors of sage, Mediterranean scrub and green pepper, which prelude to enveloping fruity puffs of yellow peach and pineapple. It is a fresh and expressive wine, which advances supported by a pleasant minerality.

Ideal with fish and white meats in general, it is perfect with vegetable patties.

The Prosecco Rosé Brut of the Serena company is made with 88% Glera grapes and Pinot Nero for the remainder.

The wine is obtained by harvesting grapes from the areas of Treviso, Padua, Pordenone and Venice. The manufacturing process involves the use of the Charmat method, i.e. with a refermentation in autoclave.

Bright pale pink in color, it has a lively perlage with hints of rose, pear and yellow apple notes. Fresh on the palate, it is harmonious and enveloping, with returns of fresh fruit and good persistence.

Ideal with fresh cheeses, it goes well with vegetarian lasagna and grilled vegetables.

Nizza Riserva Costamiòle was born in the homonymous vineyard, located in the Prunotto estate of the Marchesi Antinori, in the Asti area of Agliano Terme, in Piedmont.

It is produced with 100% Barbera grapes, carefully picked and selected by hand. Fermentation takes place, with maceration, at a controlled temperature of 30 ° C for 15 days. After the malolactic fermentation, carried out in new French Alllier oak barriques, the wine ages for 12 months in the same containers and for another 12 months in bottle before being placed on the market.

The Costamiòle of Antinori has a garnet red color, with purple and black reflections. The nose opens with a large bouquet of plum and cherry, enriched with hints of violet, cinnamon, cocoa and leather. In the mouth it is dense and enveloping, with well integrated soft tannins.

Ideal to combine with roasted meat and game, it is perfect to accompany aged cheeses.

The Chianti Classico of Castellare di Castellina is born in vineyards located in the municipality of Castellina in Chianti.

It is mainly produced with Sangiovese and Canaiolo grapes, harvested in October. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 ° C for 15-20 days. Subsequently the wine ages in barrique for 7 months and for further 7 months in bottle.

This Chianti Classico is characterized by a bright ruby red color with purple reflections. The nose opens with hints of cherries and violets, enriched with pleasant spicy notes of licorice and vanilla. On the palate it is balanced, with harmonious and delicate tannins. The wine has a finish that gives pleasant sweet sensations.

Perfect to accompany cold cuts, first courses with meat sauce and roasts, it is ideal in combination with stews, game and aged cheeses.

The Kurayoshi Sherry Cask is a single malt whiskey produced by the Matsui Shuzo Distillery, located in Tottori Prefecture, north-west of Kyoto and north-east of Hiroshima, on the coast of the Sea of Japan. More than 14% of the prefecture is a natural park, full of lush vegetation, rugged coastlines, rivers and lakes.

The whiskey is aged in oak barrels for over 3 years, and then finished in sherry barrels.

In the glass it appears of an intense amber color. It has soft aromas of fruit and chocolate that balance with the citrus aromas of lemon grass. Its sip is velvety and elegant, perfect for a pleasant end to a splendid evening.

The Petit Arvine from the Lo Triolet winery is made with 100% Petit Arvine grapes.

After harvesting, the grapes are pressed and left to macerate for a short period. Pressing follows to extract the must which will be fermented in steel. A further 8 months of aging in steel allow the wine to be enriched in olfactory terms thanks to the stop in contact with the fine lees.

Straw yellow in color, it has intense notes of white flowers for a persistent and overall floral olfactory profile. On the palate it is dry, with a good freshness and flavor with some iodized and herbaceous return.

Perfect wine for veal rollè and white meats, it also goes well with soft cheeses and vegetarian first courses.

This Rosso di Montalcino originates from the vineyards owned by the Capanna company, located in the Montosoli area, in the northern part of Montalcino.

Result of the vinification of Sangiovese grapes only, with fermentation of 18-20 days at controlled temperature with maceration in contact with the skins, spontaneous malolactic in truncated conical Slavonian oak vats and aging in the same containers for 6-10 months.

Wine with an intense ruby red color, it expresses fresh sensations of red fruit on the nose in which the note of raspberry stands out, combined with hints of licorice and vanilla. On the palate it is slightly tannic, structured and persistent.

It goes well with first courses with meat sauce and roasts, but also with mushrooms and salami of the Tuscan gastronomic tradition.

The Toscana Rosso Pian di Nova of the Il Borro estate is born in vineyards located on the hills of the Valdarno area, in Tuscany, at the foot of the Pratomagno.

It is mainly produced with Syrah and Sangiovese grapes, harvested and sorted manually, then de-stemmed and crushed before vinification by natural fall which takes place separately for each variety. The grapes are left to macerate on the skins in steel vats for 20 days at a controlled temperature of 26 ° C and the alcoholic fermentation lasts about 10 days. The wine is then placed in Allier oak barriques and, after malolactic fermentation, the different wines are assembled. The wine ages in barriques for 6 months, after which it returns to the steel vats for 1 month before filtering and bottling, then rests in the bottle for another 6 months.

Pian di Nova is a ruby red wine with violet hues. The nose opens with intense aromas including pleasant spicy notes and nuances of red fruits. In the mouth it is full-bodied, with present but soft tannins. Good persistence, with a fruity and spicy finish.

Perfect to accompany semi-mature and sliced cheeses, it is ideal in combination with first courses and risotto with meat and mushroom ragout. Also excellent with white meats and fish and with many dishes of Indian, Thai, Chinese, Japanese and Korean cuisine.

Lagrein Riserva from the Puntay line of excellence by Erste + Neue is made from grapes grown along the shores of Lake Caldaro, on alluvial soils rich in sand, gravel and clay, where they find an ideal habitat.

Fermentation takes place in stainless steel containers. Aging for 18 months in barrique follows with subsequent passage in large French oak barrels in order to perfect its organoleptic characteristics.

Wine with an intense ruby red color, it expresses itself on the nose with a complex bouquet, made of fruity aromas of dark cherry and blackberry in balance with a caressing spicy mantle. It conquers the palate for its full and soft taste and its well-harmonized tannins thanks to the passage in barriques that anticipate a long and persistent finish.

Perfect in combination with game and game dishes, it goes well with red meats and medium-long-aged cheeses.

Valtellina Superiore Sassella di Rainoldi was born in vineyards located in the municipalities of Castione Andevenno and Sondrio.

It is produced exclusively with Nebbiolo grapes, harvested by hand during the first ten days of October. After a slow maceration at controlled temperature, fermentation takes place in steel tanks. Subsequently the wine ages in barrique for about 6 months before being bottled.

This Valtellina Superiore is characterized by a ruby red color. The nose opens with a delicate and fruity bouquet, with pleasant hints of spices and dried flowers. On the palate it is harmonious, persistent and velvety.

Perfect to accompany red meats and game, it is ideal in combination with aged cheeses.

The Südtirol Chardonnay of the Lafóa di Colterenzio line comes from vineyards located in the municipality of Cornaiano, in the province of Bolzano.

It is obtained exclusively from Chardonnay grapes, harvested and selected only by hand. Fermentation takes place in partly new barriques at controlled temperatures. After the malolactic fermentation in wood, the wine ages on the lees for about 10 months and in the bottle for the next 6 months.

Chardonnay has a very strong straw yellow color. The nose opens with intense fruity aromas of walnuts, mango and melon, with a light note of wood. It is harmonious and soft on the palate, with a pleasantly long and persistent finish.

Perfect in combination with first courses of Mediterranean cuisine, this Chardonnay is ideal to accompany grilled fish, shellfish and white meats.

The home tiramisu of the Bonaventura Maschio distillery is tiramisu in liquid form, with a rich and velvety taste, just like an exquisite home tiramisu. A hazelnut-colored cream with inviting aromas of cocoa and coffee, with a taste characterized by toasted notes of cocoa and coffee, which are combined with the sweet ones of vanilla and cream.

Serve it in a glass, with a sprinkling of bitter cocoa on the surface. It is best savored at room temperature, but on the hottest days, don't forget to add an ice cube.

The Friulano produced by the Castello di Buttrio company is made with pure grapes and falls within the Friuli Colli Orientali DOC denomination.

From terraced land composed of marl and sandstone come the grapes that are immediately pressed upon arrival in the cellar. After static decantation, fermentation is carried out in steel at 18-20 ° C. The wine ages 6-8 months in contact with the yeasts to be then assembled before bottling.

Straw yellow in color, it has hints of ripe fruit and almond on the nose. On the palate it is full and round, with great extraction and good acidity, releasing a typically almondy and very pleasant flavor on the finish.

Ideal to accompany grilled vegetables, omelettes and herb risotto.

The Delle Venezie Traminer Aromatico from Jermann is born in vineyards located in Villanova di Farra, in the heart of Friuli.

It is produced exclusively with Aromatic Traminer grapes. The wine is traditionally vinified in white, before being bottled. Jermann wines perfectly represent the Collio area, renowned for its whites with a unique character and for their robust and extraordinary reds.

It is characterized by a golden straw yellow color, with intense and brilliant reflections. The nose opens with an intense and delicate bouquet, with hints of fresh fruit, enriched with pleasant aromatic notes. On the palate it is pleasantly dry, with a balanced body and a slightly bitter aftertaste.

Perfect to accompany fish and vegetable dishes, it is ideal in combination with aged cheeses and risotto.

The Aglianico of La Guardiense originates in Campania, in the Benevento area. Together with Falanghina, it is part of a project aimed at enhancing the indigenous varieties and defining a first idea of zoning the territory.

Once harvested, the grapes are transported to the cellar and the must obtained is macerated with the skins for a period of about 18 days, during which the practice of Salasso is carried out. With this operation, 20% of the present wine is taken, so as to intensify the skins / must ratio and favor the extraction of the substances. It carries out alcoholic fermentation in steel tanks, while malolactic fermentation takes place in 500 l tonneaux. It ages for 6 months in Allier tonneaux, before being bottled in the June following the harvest.

Ruby red, at sight. The nose expands intensely the notes of cherry, vanilla and chocolate, which are confirmed in the mouth. Here they are supported by a well-structured and soft body, nestled between the chisels of tannin and freshness.

To be combined with a medium and high seasoning cheese platter.

The Vie Cave of the Marchesi Antinori was born in the vineyards of the Aldobrandesca Farm, in Tuscany, in the Southern Maremma.

It is produced entirely from Malbèc grapes, harvested and selected only by hand. The grapes, de-stemmed and softly pressed, are introduced into stainless steel tanks. Subsequently the grapes are cold macerated with lowering of the temperature of the product between 5 and 10 ° C, for about 3 - 4 days. The must heats up and is fermented in contact with the skins for about 7 days, at temperatures not exceeding 30 ° C. The wine concludes its malolactic fermentation in French barriques. Vie Cave ages in wood for about 10 months after which it is bottled and aged in the bottle for a further 8 months.

Vie Cave is characterized by an intense and deep ruby red color. The nose opens with fruity notes that leave room for spicy notes, cloves and vanilla. On the palate it is balanced, soft and pleasantly persistent, with particularly sweet tannins. The aftertaste, dominated by hints of blueberry and ripe black fruits, is accompanied by light notes of bitter chocolate.

It is perfect to combine with stewed meat recipes and grilled red meats.

The Niccolò V represents one of the Cru of the famous Ligurian winery Lunae, owned by the Bosoni family. Born from vineyards located in Ortonova, in the province of La Spezia, this wine comes from vineyards with vines with an average age of 40 years.

Obtained from a skilful blend of Sangiovese, Merlot and Pollera Nera grapes, harvested by hand in the second half of September, this wine is left for 15 days in contact with the skins, then fermentation in steel. Subsequently the wine ages for 18 months in barrique and for another 6 months in bottle, before being put on the market.

Ruby red in color, with light purple notes, Niccolò V expresses a decidedly complex perfume, with spicy hints of pepper and cinnamon that combine with tobacco and chocolate, up to red fruit jams. In the mouth it is warm, energetic and vigorous. Enveloping like few!

Wine with a great personality, this Cru di Lunae has great aging margins. Extraordinary with important dishes such as braised and stewed, it is perfect to accompany aged cheeses and red meats.

The Rosso di Marte of the Ruffino company is a Morellino di Scansano DOCG produced with Sangiovese, Cabernet Sauvignon and Merlot grapes.

The grapes come from vineyards grown on clayey-sandy soils and located at an average altitude of 200 meters above sea level.After harvesting in mid-September, the grapes are fermented in steel with maceration in contact with the skins and subsequent aging of 9 months . 3 months bottle aging follows.

Ruby red in color with purple hues, it has a deep aromatic profile with notes of cherry, herbaceous and tobacco hints. On the palate it is fresh, with good structure, with smooth tannins and good flavor before a medium-long finish.

Perfect with grilled red meats, it is ideal in combination with beef tartare and cold cuts and cheeses.

The Marche Sangiovese IGT Pianeta Rosso Tenuta Carlini comes from Sangiovese and Montepulciano grapes from the so-called Vigna del Mare, 200 meters above sea level.

Vinified at a controlled temperature in steel to maintain all the fruity taste, this red is the perfect synthesis of the Marche blend of two noble vines.

Its lively ruby red color announces a wine with a floral and fruity aroma, with marked aromas of red fruits, cherries and spicy notes. Fresh and exciting on the palate, it is lively and juicy, and at the same time elegant and well-structured.

A red from the Marche region perfect for family lunches with cold cuts and salami and with baked and stuffed pasta.

Bertani's Amarone della Valpolicella Classico was born in the vineyards of the Villa Novare estate, in the heart of the Valpolicella Classica, in vineyards dedicated only to grapes for drying.

It is produced with Rondinella and Corvina Veronese grapes, harvested exclusively by hand in the second week of September. After a careful selection of the bunches, the grapes are transported to the drying fruit trees and laid in a single layer on racks, where a drying takes place which gives the grapes a thickness and a great organoleptic variety. After maceration, the must ferments at a controlled temperature of 18 ° C for about 50 days. The wine then ages in Slavonian oak barrels for about 6 years and for a further 12 months in bottle.

It is characterized by an intense red color, with garnet hues. The nose opens with aromas of plum, cherry and morello cherry, enriched with hints of dried fruit, green tea and licorice. On the palate it is fresh and soft, with unmistakable notes of red berry fruits, sweetened by vanilla aromas. Amarone has a perfect balance between acidity and tannic notes.

Perfect to accompany red meats and game, it is ideal in combination with aged cheeses.

Montefalco Sagrantino 25 Years of Arnaldo Caprai was born in vineyards located in the lands of Montefalco in Umbria, from a company that is continuously developing to create wines with great personality and typicality.

It is produced exclusively with Sagrantino grapes, carefully picked by hand. This wine ages for about 24 months in barrique and for another 8 months in bottle before being released on the market.

The 25 Years is characterized by a ruby red color. The nose opens with an intense and elegant bouquet with blackberry, rose, nutmeg with pepper and pine resin. On the palate it is soft and persuasive, with an elegant tannin.

Perfect to accompany roasts and game, it is ideal in combination with truffles.

This Tasca d'Almerita Chardonnay is born in the San Francesco vineyards located in the Regaleali Estate, in the province of Palermo.

It is produced exclusively with Chardonnay grapes, harvested towards the end of August. Fermentation takes place in barriques at a controlled temperature of 18 ° C for 15 days. Subsequently the wine is aged in barrique for 8 months before being bottled.

This Chardonnay is characterized by a golden yellow color, with greenish hues. The nose opens with a complex bouquet of cedar and banana, enriched with delicate spicy notes of cinnamon and vanilla. On the palate it is intense, rich and balanced, with a pleasantly fresh finish.

Perfect to accompany fish and seafood dishes, it is ideal in combination with first courses, fried foods and fresh cheeses.

This Rosso di Montalcino di Sassetti was born in one of the historic cellars of the Montalcino area, which has been cultivating these lands for several generations, producing wines with a classic profile.

The soils are of a calcareous-clayey nature, rich in marl and alberese, particularly suited to the needs of Sangiovese. At the end of the harvest, the best grapes are fermented in stainless steel tanks, with a maceration on the skins for 10-15 days. The refinement takes place for 6 months in steel vats, and ends for 6 months in the bottle.

The wine is intense ruby red and gives aromas of plum, ripe cherries, violet with a herbaceous finish. On the palate its delicate finesse and soft tannins are noted. The sip ends with a pleasant freshness.

To be combined with tasty salami appetizers, first courses with meat sauce and second courses of red meats.

The Franciacorta Extra Brut Millesimato EBB of Mosnel comes to light from the Dosso, Limbo, Mosnel and Roccolo vineyards, located in the municipality of Passirano, in the province of Brescia. This bubble is a tribute to Emanuela Barzanò Barboglio, the first to define the production ideology of Mosnel, which is based on the characteristics of the specific vineyard and the potential offered by the territory.

Chardonnay grape flower must is obtained from it alone. After fermentation in small oak barrels, the wine is sent to the second fermentation and remains in contact with its yeasts for at least 36 months.

It has a straw yellow color with greenish reflections, with an abundant foam. It opens to the nose with a rich and intriguing bouquet, with hints of ripe fruit that blend with a background of yellow flowers and vanilla. In the mouth it is dry and decisive, with an unexpected flavor and vigor, expressing a charm capable of giving strong emotions.

Ideal throughout the meal, it goes well with appetizers and raw fish.

The Spumante Trento Brut Aquila Reale from Cesarini Sforza comes from vineyards located in the ancient Maso Sette Fontane in the Cembra Valley, in the heart of Trentino.

It is produced exclusively with Chardonnay grapes, harvested only by hand in the first ten days of September. After a soft pressing of the grapes and a static decantation of the musts, fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages on the lees for 12 months and for further 72 months in bottle on the lees.

The Royal Eagle is characterized by an intense yellow color, with golden reflections. The nose opens with a large bouquet, with hints of candied fruit, enriched with delicate notes of bread crust. On the palate it is straightforward, pleasantly sapid and long.

Perfect to accompany appetizers, fish and shellfish dishes, it is ideal in combination with dry desserts and pastries.

Amarone della Valpolicella Classico di Bolla is born in vineyards grown exclusively with the traditional Veronese pergola system, located in the high valleys of Marano and Negrar.

It is mainly produced with Corvina grapes and with Rondinella grapes. Fermentation takes place at a controlled temperature of 18-22 ° C for 25 days, followed by another 5 days of post-fermentation maceration. Subsequently the wine is aged in barrique for 48 months and for a further 9 months in the bottle.

This Amarone is characterized by a deep garnet color. The nose opens with aromas of wild cherries and pear, enriched by pleasant spicy hints of vanilla and licorice. On the palate it is warm, with clear aromas of cocoa and spices.

Perfect to accompany grilled red meats and game, it is ideal in combination with aged cheeses and as a meditation wine.

Michele Chiarlo's Barolo Tortoniano was born in vineyards located in the municipality of La Morra, in the province of Cuneo.

It is made from 100% Nebbiolo grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 27-30 ° C. After malolactic fermentation, the wine ages for 24 months in large oak barrels and for at least 12 months in glass, before being placed on the market.

This Barolo is characterized by a bright garnet red color, with slight orange reflections. The nose opens with intense aromas of red fruit, enriched with notes of licorice, dog rose and pepper. Elegant and velvety on the palate, with pleasantly soft tannins.

Perfect to accompany meat-based second courses and game, it is ideal in combination with truffles and in general with typical Piedmontese dishes.

The Collio Pinot Grigio Ramato DOC Joy Castello di Spessa is the noblest expression of Castello di Spessa's Pinot Grigio, born from a manual selection of the grapes.

The secret of this wine is the skin maceration for 10-15 hours at 6 ° in order to extract color and a wider and more complex bouquet of aromas with typical hints of red fruits, characteristic of the grape. Subsequently the wine ages in steel to maintain the fruity aromas.

This wine with a beautiful pale pink color, has notes of pear and pomegranate on the nose, and on the palate it is juicy and warm, with pleasant fresh hints of raspberries and small red berries.

A real jolly in combinations, perfect as it is with fish, white meats, vegetable soups, delicate first courses and fresh cheeses.

The Molise Tintilia Riserva of the Di Majo Norante company was born in vineyards located in the heart of Molise.

It is produced exclusively with Tintilia grapes, harvested during the first ten days of October. Vinification takes place with maceration in contact with the skins for about 1 month and subsequent malolactic fermentation. The wine, therefore, ages partly in barriques and partly in steel tanks, resting for about 6 months in the bottle before being placed on the market.

It has a ruby red color with purple reflections. The nose opens with a rich bouquet, characterized by hints of plum, enriched with pleasant spicy nuances. On the palate it is soft, velvety and pleasantly fruity, with a good structure.

Perfect to accompany red and white meats, it is ideal in combination with game and mature cheeses.

The Alto Adige Valle Isarco Sylvaner of Manni Nössing was born in vineyards located on the hills close to the center of Bressanone, in the heart of the Valle Isarco.

It is produced exclusively with Sylvaner grapes. After destemming and soft pressing, the grapes ferment partly in stainless steel tanks and partly in acacia barrels at a controlled temperature of 16-18 ° C. Subsequently the wine remains on the noble lees for 5 months, before being bottled.

This Sylvaner is characterized by a golden yellow color, with greenish reflections. The nose opens with a rich bouquet, with vegetal and floral hints of wildflowers, officinal herbs and rennet apple. On the palate it is full and rich, pleasantly fresh and with a structure of perfect persistence.

Perfect to accompany first courses and fish dishes, it is ideal in combination with seafood and raw fish.

Prominent and award-winning label of the Paternoster winery, Don Anselmo is an Aglianico del Vulture produced in memory of the founding grandfather and represents the symbol, history, roots and continuity of the family in Vulture. It originates from very old vines in the municipality of Barile, with naturally very low yields.

Traditional red vinification with maceration on the skins for 15 days at a controlled temperature of 25-28 ° C. It ages half in Slavonian oak barrels and the other half in French barrique. The process is completed with the consequent refinement in the bottle for a period of 12 months.

Deep and concentrated ruby red. It offers a wide and complex bouquet to the nose, made of blueberries and currants with hints of cocoa and leather. Dry and warm in the mouth, it is incredibly structured and elegant, very persistent.

Excellent in combination with red or meditation meats. Try it with lamb-based recipes.

The Collio Solarco Friulano Ribolla Gialla di Livon was born in vineyards located in Ruttars, in the municipality of Dolenga del Collio, in Friuli Venezia Giulia.

It is made from Friulano and Robolla Gialla grapes, harvested and selected only by hand. Fermentation takes place, with cold maceration, partly in Allier barriques and partly in steel at a controlled temperature of 10-12 ° C. Subsequently the wine in the same containers for about 6 months and in bottle for a further period, before being marketed.

Collio Solarco Friulano Ribolla Gialla is characterized by a golden yellow color. It opens to the nose with floral aromas of chamomile, acacia flowers and broom enriched with intense fruity notes of yellow peach and apple with a final explosion of fresh bread and vanilla. On the palate it is fine and fruity with an elegant floral and slightly sapid finish.

Ideal in combination with smoked fish appetizers, shellfish and fish dishes in general, this Friulian white also accompanies white meats.

The Montepulciano d'Abruzzo Marina Cvetic Riserva di Masciarelli was born in vineyards located in San Martino sulla Marrucina, in the province of Chieti.

It is produced exclusively with Montepulciano grapes, harvested by hand in the first half of October. After fermentation in steel at a controlled temperature, the wine ages in oak barriques for 12 months and ages for another 12 months in bottle before being released on the market.

Montepulciano d'Abruzzo Marina Cvetic Riserva by Masciarelli has a ruby red color, with garnet reflections. The nose opens with a large and intense bouquet of red fruit, mulberry blackberries and spices. In the mouth it is warm and soft, well structured, with ripe tannins.

Perfect to accompany first courses and grilled red meats, this Reserve is ideal in combination with noble poultry and fresh cheeses.

Pure Lagrein grapes give life to this typical and indigenous wine, after a manual harvest and a rigorous selection of the bunches, in which only the best grapes participate. There is a malolactic fermentation and, in a second moment, the wine remains in refinement for 7-10 months in large wooden barrels.

A dark garnet red color catches the eye, while offering the nose a generous bouquet of intense notes of marrow and marrow, embellished with a floral fragrance of lilac and laurel, hints of flint and a delicate touch of chocolate. On the palate it is vinous, harmonious and stands out for a very full and velvety profile.

Its organoleptic equipment makes it the most suitable wine to be paired with a beef stew with mashed potatoes or braised game with a side dish of purple cabbage. Try it with mature parmesan.

The Merlot Decima Aurea of Tenuta Santa Maria comes from vineyards rooted in the Val d'Illasi, east of Verona.

The harvest is carried out for a first part by hand in boxes between the second and third decade of September. This is followed by a slight drying of about a month and the harvest, in October, of another part of overripe grapes. The two batches ferment separately at a controlled temperature and mature in oak barrels for about 14 months, then are blended and aged in the bottle.

It is characterized by an intense ruby red color. In the glass, notes of wild fruit and dried plums are expressed, accompanied by an intriguing reference to sensations of coffee, eucalyptus and vanilla. The taste echoes the aromatic texture perceived on the nose, in a balanced, savory and pleasant taste, animated by important tannins that lead to a long finish on licorice tones.

It is a wine that can be tasted in the company of red meats and game, but also goes very well with mature cheeses with an intense flavor.

Barolo Marcenasco is the first label created by the Renato Ratti winery, in 1965, a cru obtained from grapes harvested exclusively in the small vineyard of the same name and vinified for the first time in the Annunziata Abbey, in La Morra.

The winemaking process involves fermentation at a controlled temperature of 30 ° C, with maceration of 7-10 days. Once the malolactic fermentation has been completed, in wood, the wine ages for about 24 months in oak barrels.

The result is a garnet-red liquid. From the glass emerge elegant and fragrant scents of licorice and tobacco. In the mouth it is full, noble and generous.

Excellent to accompany red meats on the spit and grilled, it is enhanced with recipes based on game and with important aged cheeses.

This Brachetto d'Acqui signed by Duchessa Lia comes from native Piedmontese grapes, coming from the Acquese area, in the southwestern part of the province of Alessandria. It is made sparkling according to the Martinotti Charmat method.

Intense red in color and with a minute and persistent bubble, it opens on pleasant notes of violet and geranium, with flavors of fresh fruit. In the mouth it is sweet and harmonious, rightly fresh.

Ideal for parties, it goes well with both appetizers and desserts. Also excellent as a base for aperitifs and cocktails.

Toscana IGT Antico Feudo della Trappola Barone Ricasoli is a complex and structured Tuscan red, born from the skilful blend of Sangiovese, Cabernet and Merlot.

The grapes are selected by hand and vinified separately in steel and then the wines are combined and aged for 8 - 9 months in tonneau mostly second and third passage.

This wine brings together the best characteristics of the three grape varieties: the character of Sangiovese, the velvety softness of Merlot and the refined elegance of Cabernet, for a complex and fruity wine on the nose, with a full taste and a long finish.

An interpretation of Toscana IGT in full Ricasoli style, ideal for an elegant dinner accompanied by roasts and stews.

Chateu Smith is a pure Cabernet inspired by the traditional Bordeaux winemaking style.

It is mainly obtained from Cabernet Sauvignon grapes, to which small quantities of Petit Verdot and Cabernet Franc grapes are added. After a fermentation which included a maceration of more than 25 days on the skins, the wine is aged for 10 months, 40% in French oak barrels.

Wine with an intense ruby red color, it evokes on the nose clear sensations of black berried fruits, graphite and wet earth. In the mouth it is a masterpiece: intense, deep and complex.

Ideal to combine with a grilled steak, it goes very well with a platter of cold cuts and aged cheeses.

Masolino Toscana IGT is a pure Sangiovese and comes from the most suitable areas of the Maremma characterized by clayey soils, silt and fine skeleton.

After harvesting around the second week of September, the wine ferments for at least 10 days in steel tanks before the malolactic fermentation begins, again in steel. At least three months of bottle aging follow.

Ruby red in color, it has rich hints of red fruits and flowers on the nose interspersed with sweet spicy notes. The taste is dense and balanced, with good structure and pleasant persistence.

Ideal as an accompaniment to red and grilled meats, it is an excellent match for regional Tuscan cuisine and aged cheeses.

The Champagne Authentique of the Gobillard maison is a Brut sparkling wine that is born on soils rich in chalk, clayey and limestone with a marly tendency of the Hautvillers area. The sparkling wine is produced with 3 different grapes: 25% Chardonnay, 25% Pinot nero and 50% Pinot Meunier.

The grapes are harvested and vinified separately. The second fermentation of the wine takes place in the bottle, wisely following the rules of the Champenoise method.

In the glass the Champagne appears straw yellow in color and reveals fine and persistent bubbles. The nose has a bouquet characterized by delicate aromas of citrus and white fruit. The sip is pleasantly fresh and balanced, with good persistence.

Perfect as an aperitif, this Champagne goes very well with oysters and caviar, but also fish dishes.

This Trentino Riserva Pinot Nero, belonging to the Quaranta Jugheri collection, is located in the Feldi vineyard located on the edge of the alluvial fan of Roverè della Luna, whose vines rest on soils rich in skeleton with a fair amount of sand and clay.

A manual harvest with selection of the grapes and a long maceration precede the fermentation which takes place in truncated conical French oak vats. The liquid is transferred to carry out the malolactic fermentation in new French oak barriques where the refinement of at least 24 months also takes place.

Irrigates the glass with its pale red color with slight orange reflections typical of the variety. The nose is intense with hints of red fruit that later evoke delicate vanilla notes derived from the passage in wood. The sip has a good structure, noble elegance and a texture similar to velvet.

Ductile in combination, it can accompany feathered game, beef or pork as well as medium-aged mountain cheeses.

The Vernaccia di Oristano of the Contini winery is produced with Vernaccia grapes in the Tirso Valley.

The grapes come from vines grown on alluvial and sandy soils and are located a few meters above sea level. After harvesting, the grapes are de-stemmed and squeezed to ferment in steel at a controlled temperature. Aging in oak and chestnut barrels for 4 years follows to allow the development of the flor.

Golden yellow in color with amber reflections, it has an intense aroma and a very recognizable almond note. Dry on the palate, it has the right acidity and offers a soft and very persistent sip.

Wine to try with cold cuts and fresh cheeses, first courses with bottarga and almond-based desserts.

The Terre Vineate of the Palazzone company is an Orvieto Classico Superiore DOC made with a blend of Grechetto, Procanico, Malvasia and Verdello grapes.

Intense straw yellow in color, it has an elegant nose, with hints of white fruit and almond notes. On the palate it is dense, with good structure and body before a rich and balanced finish.

Perfect for grilled fish, vegetable lasagna and goat cheese.

The Barolo Paesi Tuoi of the Vite Colte company was born in the renowned Langhe area, in Piedmont.

It is produced from 100% Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place at a controlled temperature of 30 °C for about 15-20 days. This operation allows the wine to be enriched with the tannin necessary for long aging. Aging takes place in large oak barrels for at least 24 months and then in the bottle for another 12 months. In this way, the wine reaches its final balance.

Barolo Paesi Tuoi is characterized by an intense and velvety garnet red color, with reflections tending to orange with aging. The nose opens with a large and complex spicy bouquet, enriched with hints of licorice and dried violet. On the palate, it is pleasantly dry and sapid, with harmonious tannins that enhance its elegant character.

Perfect to combine with mature cheeses and mushrooms, it is ideal to accompany baked chicken and tasty stewed meat recipes with polenta.

The Valdobbiadene Prosecco Superiore Extra Dry DOCG Santa Margherita comes from the vineyards on the hills between Valdobbiadene and Conegliano

The best Glera grapes combined with the experience of the Cantine Santa Margherita and a natural aging in contact with the yeasts make this Valdobbiadene Prosecco complex and intriguing.

The elegant and numerous bubbles accompany an intense and fruity aroma, with marked notes of rennet apple. The enveloping taste, supported by a vibrant acidity and a joyful drinkability invites you to toast with a second glass.

Excellent as an aperitif, it is perfect with snacks and appetizers, especially if they are particularly savory or spicy. Perfect to impress your guests right from the start.

Guardoilvento is Petro Caciorgna's Etna Bianco from the volcanic soils of Etna and obtained from Carricante grapes.

After harvesting, the grapes are macerated for a short time without following any malolactic fermentation. The wine ages for eight months in second passage French barriques.

Straw yellow in color, it has hints of citrus, cedar and thistle, for a mineral and soft taste, with a return of tropical fruit such as peach and pineapple. Able to offer a full and tasty sip, it combines the right acidity with a pleasant aromatic range.

It goes very well with hors d'oeuvres based on cured meats and semi-aged cheeses, first courses with vegetables and white meats. Also ideal with shellfish and grilled fish.

This extra virgin olive oil from the Colognole farm is one of the Laudemio brand oils that identify the best extra virgin olive oils of Tuscany. It is obtained from a selection of olives of the Frantoio, Moraiolo and Leccino varieties, grown on the hills of Rùfina. The harvest takes place by hand stripping and extraction by a continuous cycle system.

Brilliant emerald green dress. The nose opens on fresh, intense and persistent herbaceous notes. In the mouth it is full and decisive, with a slight spiciness at the entrance that supports and highlights the vegetal and aromatic component.

Perfect oil for vegetarian cuisine, ideal to be consumed raw on vegetables, salads and soups, it is also excellent on grilled meats and toasted homemade bread.

Monfort Riserva is a Trento Doc made from vineyards planted on porphyritic and free-sandy soils in the hilly area of Trento and Pergine Valsugana, at an altitude of between 400 and 600 meters above sea level.

Traditional classic method obtained from a blend with a clear prevalence of Chardonnay grapes over Pinot Noir grapes. It matures for 60 months on its lees before disgorgement.

Golden yellow with fine and persistent perlage, it releases the typical hints of bread crust on the nose accompanied by a pleasant presence of vanilla and hesperidate notes. When tasted, it expresses a full, full and soft taste, with an amalgam of fragrant aromas that recall the smell.

To be enjoyed as an aperitif or throughout the meal for a special occasion.

Chianti Classico Carpineto is made in the area between Florence and Siena with Sangiovese and Canaiolo grapes.

After harvesting, the must macerates in contact with the skins and ferments at a controlled temperature. After fermentation, the wine rests for a short period in oak barrels before being transferred to steel and cement containers to complete the refinement before bottling.

Ruby red in color tending to garnet with the passage of time, it has an intense vinous aroma that recalls violet, red and black fruits, with slight balsamic and citrus hints. On the palate it is velvety and round, with good acidity and flavor before a medium-long finish.

Perfect to accompany mixed grills, game and tasty first courses based on meat sauce.

The Etna Rosso of Masseria Setteporte is an oenological excerpt of Etna that has its roots in the town of Biancavilla, on the slopes of the Volcano.

It consists of a very traditional blend made up of 95% Nerello Mascalese and 5% Nerello Cappuccio. The soils of this area are defined by the characteristic black color, a sign of their origin and volcanic composition. The grapes, harvested and pressed, ferment in steel tanks. In the same material, the wine ages for 9 months before being bottled and then put on the market.

The color is ruby red. The perfume is marked by red and forest fruit, inserted on the mineral and sulphurous background typical of its area of origin. The sip is delicate and very fine, tenacious in its persistence. The elegantly chiseled tannin confirms its class.

Perfect to accompany a Nebrodi black pork fillet

Sasseo was born in the vineyards of the Masseria Altemura estate, owned by the Zonin family, located in the Salento area of Agro Torre di Santa Susanna. This wine represents one of the company's Crus.

Obtained exclusively from Primitivo grapes, harvested at advanced ripeness, the must undergoes a fermentation process of about 2 weeks at controlled temperatures. It then completes the vinification by maturing for at least 12 months in Slavonian oak barrels and refining for a long period in the bottle.

Sasseo is characterized by a very deep ruby red color. The nose reveals intense aromas that recall plum and red fruit jam, enriched with sweet hints of spices. In the mouth it shows a good body and a bewitching enveloping, with a very ripe fruitiness that accompanies sweet and smooth tannins.

Perfect to accompany typical Apulian cuisine such as "N'capriata" of broad beans and chicory, it is also excellent with grilled red meats and baked lamb.

This wooden box contains two precious wines of the Langhe, Barolo and Barbaresco, both produced exclusively from the main red grape of Piedmont, Nebbiolo. Both wines are born in the Prunotto Estate of Marchesi Antinori, not far from Alba.

Barolo Prunotto is aged in French oak barrels and, to a lesser extent, in second passage barriques for 24 months. This Barolo has a garnet red color, while the nose is broad and complex, with hints of violet and undergrowth nuances. The taste is full and velvety, very well balanced. Perfect to accompany first courses with meat sauce, this wine is ideal in combination with courses based on red meats, roasts and game.

Barbaresco Prunotto is aged for 12 months in French oak barrels and, a small part, in second passage barriques. It is characterized by a garnet red color of good intensity. The bouquet is complex, with evident hints of red fruits and pleasant spicy notes. On the palate it is full and velvety, with a long and persistent aftertaste. Due to its characteristics of structure and body, this wine is perfect to accompany savory first courses based on meat sauce, red meats, roasts and aged cheeses.

Château Vieux Clos is a Grand Cru that was born on the western plateau of Saint-Èmilion, from a vineyard of only 7.8 hectares located between Château Grand Mayne and Château Angélus.

The blend of this label is composed of the Merlot, Cabernet Franc and Malbec varieties. The vinification takes place inside cement tanks, with 4 weeks of maceration. The wine ages for half a month in half new oak barrels.

This wine has a ruby red color. The nose is reminiscent of ripe red fruit and autumn spices. The palate, very balanced, is characterized by a complex sensation of roundness and freshness.

Suggested in the company of a good fillet of beef or a rack of lamb.

Médoc Lègende R combines the thickness and tradition of the Rothschild family with the idea of a lighter wine, conceived for daily consumption.

Blend of Cabernet Sauvignon and Merlot grapes, harvested with rigorous selection and harvested at the perfect degree of ripeness. After fermentation, it ages for half in steel and half in oak barrels for 3 to 9 months.

At sight it is of a dark purple color. The scent is broad and complex, with aromas of black fruits that blend perfectly with notes of sweet spices and toasted. When tasted, it is velvety and full-bodied, round, with a spicy and persistent finish.

Excellent to be served with roasted meats or with a leg of lamb in the oven.

The Riesling Zeltinger Sonnenuhr Auslese comes from the 23 hectares of the area located south of the winery and along the Moselle river.

With a south-southwest orientation, the soils are rich in slate and the right slope gives elegant and fragrant wines, with a pleasant minerality. The manual selection of ripe grapes is followed by spontaneous fermentation in steel to preserve the fragrance and fruit and aging in large barrels in contact with the fine lees.

Straw yellow in color, it is a Riesling with hints of ripe fruit, floral notes and delicate herbaceous aromas that unfold a harmonious and full taste on the palate, with intense flavors of exotic fruit such as guava and melon, for a dense and refined sip, of great persistence and minerality.

Perfect wine for vegetable-based first courses such as vegetarian lasagna and marinated white meats.

Cortevecchia is a Chianti Classico DOCG Biological Reserve produced by the Principe Corsini company in the San Casciano area in Val di Pesa.

From aged vines located at an average altitude of 300 meters above sea level, the grapes to be fermented in steel tanks are obtained. Fermentation lasts 14 days at a temperature of 26 ° C. This is followed by a refinement in 27-hectolitre oak barrels for 16-20 months and a further refinement in the bottle for at least 6 months.

Of a beautiful intense ruby red, it releases floral hints of lavender and notes of cherry, dog rose and pomegranate to the nose. The density of citrus fruits returns to the palate, which meets floral touches and dried herbs, for a tasty and very fresh sip, finished with a long and pleasant spiciness.

Ideal with roasts and stewed meats, it goes well with first courses based on meat sauce and artichoke pie.

The Barbera d'Alba Superiore of the company L'Astemia is born in vineyards located in the Cuneo municipality of Monforte d'Alba, in the heart of the DOC Barbera d'Alba.

It is produced with 100% Barbera grapes, harvested and selected entirely by hand. Fermentation takes place, with maceration, in stainless steel tanks at a controlled temperature for 15-18 days. Subsequently the wine ages for 12 months in barrique before being bottled.

It has a ruby red color. The nose opens with a complex bouquet of strawberry and ripe plum, cooked pear and hazelnut, enriched with notes of vanilla, licorice and coffee deriving from aging in wood. On the palate it is dry and round, with soft tannins that accompany towards an intense and persistent finish of toasted wood.

Perfect to combine with first courses and stewed meats, it is ideal to accompany red meats cooked on the grill.

The foundation of Château Lafon-Rochet dates back to 1600 and, according to the Bordeaux tradition, bears the name of the first two owner families. Today it belongs to Jacky Lorenzetti, already owner of other château in the area.

The refurbishment of the 35-year-old cellar, which was completed in 2015, served to ensure better quality of the wines and modern winemaking. It takes place in steel and cement containers, parcel by parcel, and then the malolactic fermentation continues both in 50% new wooden barrels and in steel vats. The wine is subsequently aged in 55% new French oak barrels for about 9 months, and then continues the last part of the refinement for another 9 months in 12-month barrels.

Of a deep purple red color, the nose reveals subtle aromas of cassis and ripe cherries in addition to herbaceous and graphite notes. In the mouth the wine is dry, structured, with smooth tannins. It ends with a persistent herbaceous note.

Ideal in combination with lasagna with meat sauce, roasts and grilled meats.

The Château Léoville Poyferré, whose history dates back to 1600, is today managed by the Cuvelier family. It was Didier Cuvelier who, starting from 1979, initiated a series of measures (for example the replanting of many hectares of vineyards) which have made the Château one of the most interesting in Bordeaux. Today the company is under the leadership of its descendants Sara Lecompte Cuvelier and Anne Cuvelier.

The fermentation of the must takes place in the 56 stainless steel vats which, as is customary in Bordeaux, takes place parcel by parcel. The malolactic fermentation takes place instead in wooden barrels, at the end of which the assembled wine is aged for about 18 months in French oak barrels (on average 75% of new wood).

In the glass there is a beautiful ruby red color. On the nose the wine opens on notes of black currant and blackberries, spices and liqueurice. The sip is intense, fresh and with silky tannins, with a long and satisfying finish.

Ideal in combination with roasted pheasant with potatoes.

Friuli Colli Orientali Zuc di Volpe Sauvignon di Volpe Pasini comes from vineyards located in the heart of the DOC Friuli Colli Orientali.

It is produced exclusively with Sauvignon grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine remains for a period in the bottle where it refines its organoleptic peculiarities.

Volpe Pasini's Zuc di Volpe Sauvignon is characterized by a straw yellow color. The nose opens with a balanced bouquet of vegetal and gravel notes. In the mouth it proves fruity, soft and elegant.

Excellent as an aperitif, it is ideal in combination with fish-based first courses, shellfish and first courses featuring tomato or pepper.

Carminium is Inama's second wine, born following a process of enhancement from the plots adjacent to the one from which the Oratorio di San Lorenzo originates, the cellar's reference label. It is a red made from Carménère grapes with a more immediate but always fine and complex approach.

The grapes grown organically are carefully pressed and vinified in steel at a controlled temperature. Maturation takes place in 20% new barriques for 12 months.

With a dark red color with violet reflections, it is characterized by a wide and varied olfactory bouquet, where spicy and aromatic hints play a leading role accompanied by notes of black fruits. The mouth is intriguing and direct, supported by velvety tannins.

Excellent with a mixed grill or roast pork, it goes well with a platter of cold cuts and aged cheeses.

The Toscana Cabernet Sauvigon Potenti di Petra is born in vineyards located on the iron hills of the Val di Cornia, in the ancient village of Suvereto.

It is produced exclusively with Cabernet Sauvignon grapes, harvested in October. The must ferments in vats at a controlled temperature, then ages in barrique for 18 months and refines for a further 15 months in the bottle.

Potenti is characterized by an intense purple red color. The bouquet is large and elegant, with pleasant balsamic nuances. On the palate it is pleasantly fresh, with aromas of red fruits and currants. The wine has clean tannins, with a balanced final spiciness.

Perfect to accompany dishes with meat sauce, it is ideal in combination with red meats and game.

The Primitivo di Manduria Riserva di Notte Rossa comes from selected ancient vineyards located within the municipalities of San Marzano and Sava, in the province of Taranto, in the classic production area of the Primitivo di Manduria PDO. The soils on which the vineyards are planted are characterized by a mixture of red earth, rich in iron oxide, and are affected by high temperature ranges favorable to the optimal development of the grapes.

It is obtained exclusively from Primitivo grapes, harvested in the second half of September, once it has reached complete ripeness. After maceration in contact with the skins of almost the entire mass, fermentation takes place with indigenous yeasts at a controlled temperature of 24 ° C. The wine ages in French and American fine oak barriques for 18 months.

Wine with a very intense ruby red color, it brings to the nose a rich and complex aroma, in which fruity hints of plum and cherry jam are clearly distinguished, which leave room for elegant notes of tobacco. On the palate it is full-bodied and soft, with a satisfying and persistent finish with tones of coffee, cocoa and vanilla.

Excellent in the company of game and red meats in general, it is ideal as a meditation wine.

Eisacktaler Kellerei's Alto Adige Sauvignon was born in vineyards located in the magical Isarco Valley, in the heart of South Tyrol, a terroir traditionally suited to viticulture.

It is produced exclusively with Sauvignon grapes. After a soft pressing, the grapes ferment in stainless steel tanks on the noble lees at controlled temperature. In the territory of the Valle Isarco there are ideal climatic conditions for the production of high quality white wines.

This Sauvignon is characterized by a greenish yellow color. The nose opens with an intense bouquet, with hints of nettle and black currant. On the palate it is dry, pleasantly round and typical.

Perfect to accompany vegetables and fish dishes, it is ideal as an aperitif wine.

The Brut Rosé Bolle by Micaela Conti Thun comes from the best softly pressed Groppello grapes.

Obtained with the Charmat method, this sparkling wine preserves all the aromatic nuances of Groppello grapes.

Fine and persistent bubbles on a soft pink background accompany greedy aromas of wild strawberries, raspberry, lime and pomegranate. On the palate, this sparkling wine has a strong but at the same time elegant and balanced character.

Ideal as an aperitif, it goes well with cured meats, white meat appetizers and fish.

The Assyrtiko of the Alpha Estate is made with pure grapes in the northwestern area of Macedonia.

After manual harvesting, the grapes are pressed and the must remains in contact with the skins for 16 hours. Fermentation in steel and aging sur lies for 8 months follows.

Bright straw yellow in color with greenish reflections, it has hints of citrus fruits such as lemon and pulpy fruits such as green apple, peach, pear. Elegant on the palate thanks to a surprising creaminess, it enhances ripe fruit, giving minerality and a persistent finish.

Suitable for vegetarian first courses, risotto with scampi cream, shellfish and fried.

The Malvasia delle Lipari Passito Najm di Colosi originates from the locality of Capo Faro, located on the charming Aeolian island of Salina.

It is mainly obtained from Malvasia delle Lipari vines and in small part from Corinto Nero vines, both cultivated on volcanic soil. Once the grapes have been harvested, they are left to dry on racks and then fermented. The final refinement takes place first in steel and then in the bottle for a period of 4 months.

It is characterized by a golden color that tends to copper. The aroma is intense and fresh, with apricot and fig aromas which are accompanied by elegant notes of jasmine. On the palate it is rightly sweet and slightly tannic, with good structure and balance.

Indicated to accompany the typical Sicilian sweets, such as cassata and cannoli, it is perfect in the company of mascarpone and delicate blue cheeses including gorgonzola.

Il Cantico is produced with Merlot grapes from the historic 1981 vineyard.

The grapes grow on soils rich in clay and limestone and during the month of August the thinning of the bunches is practiced to allow greater aromatic concentration. After manual harvesting, the wine ferments for 15-20 days at controlled temperatures to then refine a year in French oak barrels. A further refinement in the bottle for 48 months follows before being put on the market.

Intense ruby red in color, it is a wine with elegant notes of plum and cherry interspersed with refreshing hints of mint and Mediterranean herbs. On the palate it has a medium body with good minerality and smooth tannins. A structured wine, with a balanced and harmonious palate, it is suitable for long aging.

Ideal as an accompaniment to grilled and stewed red meats, it is excellent with dishes based on polenta and sausages.

Villa Russiz is one of the largest farms in the Collio area of Gorizia. His Collio Cabernet Sauvignon is born on a marly soil, on the vineyards located around the company.

The grape harvest is manual and the grapes are transported quickly to the cellar to proceed with the vinification. After destemming and pressing, the must is fermented for about 15 days. The maturation then takes place in small 225 l French oak barrels for about 12-15 months. Finally the Cabernet Sauvignon is assembled in steel tanks and then left in the bottle for 5 months.

Intense ruby red color. On the nose aromas of wild berries and spices. In the mouth you can feel the soft tannins and the good acidity of this Cabernet Sauvignon.

To be enjoyed in combination with savory first courses seasoned with meat sauces, grilled and roasted red meats, for example with a roast in plum sauce.

The Südtirol Gewürztraminer of the Lafóa di Colterenzio line originates in vineyards located in the municipality of Cornaiano, in the province of Bolzano.

It is obtained from pure Gewürztraminer grapes, harvested and selected only by hand. Fermentation takes place, with cold maceration, in stainless steel tanks at a controlled temperature of 10-12 ° C. Subsequently the wine ages on its lees for 12 months and in bottle for a further 6 months, before being marketed.

This Gewürztraminer is characterized by an intense straw yellow color. The nose opens with a complex spicy bouquet of cloves, cinnamon and nutmeg, with fresh floral hints of yellow rose. On the palate it is soft and balanced, with a lively acidity and a slightly spicy aroma.

Perfect to accompany delicious appetizers and dishes based on fish and shellfish, this Gewürztraminer is ideal in combination with blue cheeses. Try it with typical Asian dishes.

The wines that flow from the Chambolle-Musigny area are described as fine, ethereal and delicate. It is one of the smallest denominations of the Côte d'Or, in French Burgundy.

The grapes that make up this red are 100% Pinot Noir, carefully harvested from 30-year-old vineyards, on soils characterized by the presence of limestone and clay. Following a fermentation in steel tanks, the wine ages for 10-12 months in wooden barrels.

Ruby red. The nose has notes of red and black fruits, in memory of the scents of berries and dry leaves. In the mouth it is delicate, fine and velvety in the tannin as well as in the well-present but very elegant flavor. It persists for a long time in the discretion of the red fruit.

To be combined with a roasted lamb.

The Sumaré 30 months is a brut rosé sparkling wine Classic Method produced from 100% Susumaniello grapes produced in the Brindisi area.

With vineyards located on sandy soils and close to the sea, after harvesting by hand during the first months of September, the grapes are fermented at a controlled temperature between 16 ° and 18 ° C in steel tanks before carrying out the second fermentation in the bottle remaining in contact with the yeasts for 30 months.

The result is a light salmon pink sparkling wine with a fine and persistent froth. Hints of red fruits stand out on the nose, including raspberry and cherry, while on the palate it is delicate with fruity and biscuit notes that complete an intense and balanced flavor, with the right flavor and persistence.

Ideal to accompany summer vegetarian dishes based on cherry tomatoes, rocket and mustards, it can be the great protagonist of aperitifs based on fresh cheeses and cold cuts.

This Hofstatter Müller Thurgau is produced near the recently acquired Michei farm in Ala, which brings the founder back to the memory of his Trentino roots, in a vineyard characterized by a unique exposure, in a high mountain area.

It is produced with 100% Müller Thurgau grapes, which are subjected to a soft pressing. Vinification takes place in stainless steel tanks at controlled temperature.

It has an intense straw yellow color. It opens to the nose with a bouquet of warm and ripe aromas, pleasantly aromatic, with dense and persistent hints of mountain flowers and citrus fruits. In the mouth it is structured and balanced, characterized by a splendid freshness.

Perfect as an aperitif or with appetizers, it is ideal with fresh water fish dishes and grilled seasonal vegetables.

Wine obtained from the most characteristic Argentine white grape variety, Torrontés, produced in the El Esteco estate, located in the heart of the province of Salta, in the Cafayate Valley.

Torrontés in purity, is the result of careful practices both in the vineyard and in the wine-making phase, conducted with great skill by a team of experts who work in a cellar equipped with cutting-edge technological equipment.

Pale straw yellow in the glass, it fascinates with its intense hints of wild rose and jasmine. The tasting expresses all its freshness and the exotic trait, which lead to a persistent finish based on anise and citrus tones.

Suitable in the company of appetizers and seafood dishes, it is exceptional with all Thai and Chinese cuisine. Recommended as an aperitif.

Giuseppe Cortese's Langhe Nebbiolo comes from the youngest vineyards in the Rabajà area, the area of choice for Barbaresco.

It is produced exclusively with Nebbiolo grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for 12 months in Slavonian oak barrels and for a further 6 months in bottle, before being marketed.

This Langhe Nebbiolo has a bright garnet red color. The nose opens with intense and elegant hints of sweet spices, enriched with notes of cherry and red fruits. On the palate it is dry and fresh, with well integrated tannins.

Perfect to accompany first courses with meat sauce, grilled and stewed meats, this red wine is ideal in combination with mushroom risotto and aged cheeses.

Rocche dell'Annunziata is a Barolo cru that owes its name to the prestigious sub-area from which it comes, located in the municipality of La Morra.

Fermentation takes place in steel at a controlled temperature, with 7 days maceration. Malolactic fermentation in wood follows and subsequent refinement in French oak barrels for 12 months and for another 12 months in Slavonian oak barrels.

Garnet red in color in the glass, it satisfies the nose with a delicate and persistent hint of licorice which is accompanied by floral notes that recall rose and violet. In the mouth it is full and warm, characterized by a long persistence sip.

Wine to be served with important dishes, loves spit-roasted red meats, game and long-aged cheeses.

Rosso di Montalcino from Fattoria dei Barbi is born in vineyards located between the rolling hills of Montalcino and Scansano, in the heart of Tuscany.

It is produced exclusively with Sangiovese grapes, harvested and selected entirely by hand. After a de-stemming, the grapes ferment at a controlled temperature of 27-28 ° C for about 12-13 days. Subsequently, the wine ages partly in stainless steel tanks and partly in oak barrels for 6 months before being bottled.

It is characterized by a lively ruby red color. The nose opens with an intense bouquet, with hints of cherries and red fruits. On the palate it results with a pleasant acid grit and pleasantly sweet tannins.

Perfect to accompany white and roasted meats, it is ideal in combination with aged cheeses.

Anthium is an autochthonous Bellone, a historical variety rooted in the area that extends from the Castelli Romani to the Monti Lepini, in Lazio. Casale del Giglio produces its version, grown and vinified in La Ferriera, in the province of Latina.

It consists of pure Bellone varieties, grapes with a thick skin, high sugar concentration and strong acidity, ideal conditions for creating a balanced and structured wine. The harvest takes place in September, when fully ripe. A vinification in steel follows through the use of indigenous yeasts.

The sight is golden yellow, intense and bright. The nose is made up of exotic ripe fruit such as mango and papaya. The taste confirms the dense and soft character, perfectly balanced by the pronounced freshness.

Tradition has it paired with a fish soup typical of Anzio fishermen, called "Sgavajone soup". Alternatively, it is excellent paired with any other stewed or stewed fish.

Champagne Extra Brut is produced by the Godart et Fils winery, founded in 1948 by the three brothers Paul, André and Jean. Paul, the elder brother, worked for Moët et Chandon for 23 years before founding his company, now run by his son Francois in collaboration with oenologist Laurie Marteau. The company is RM (Récoltant manipulant) and Vigneron Indépendant, acronyms that we also find on the label, that is, the winemaker who produces and markets Champagne with his own label, starting from grapes coming exclusively from his vineyards and processed in his cellars. These are the cornerstones of the company that wants to leave its mark entirely in the Champagne produced. The vineyards extend for 6.3 hectares in the crus of Moussy, Pierry, Chavot, Vinay and Bergères les Vertus.

The wine is a blend of Pinot Meunier (60%), Chardonnay (30%) and Pinot Nero (10%) which is aged on the lees for 36 months.

In the glass, the Champagne is deep yellow in color with golden reflections, with a fine and persistent perlage. The nose is characterized by hints of citrus and yellow pulp fruit, from peach to plum, while the sip is fresh and creamy, with a persistent finish.

Perfect as an aperitif for connoisseurs, it goes classically with fish dishes, including raw fish.

The Tuscan Maremma Ornello di Rocca di Frassinello was born in vineyards located in the municipality of Gavorrano, in the province of Grosseto.

It is produced with Sangiovese, Cabernet Sauvignon, Merlot and Syrah grapes, harvested exclusively by hand between the end of August and the first half of September according to the vintage of the individual varieties. Vinification takes place traditionally in steel at controlled temperature. After the malolactic fermentation, the wine ages for 6 months in half new barriques, and for a further 6 months in glass before being released on the market.

It has an intense ruby red color. The nose opens with pleasant balsamic notes, enriched with elegant notes of roasted coffee. In the mouth it reveals fruity and silky, with soft tannins.

Perfect to accompany red meats and important roasts, it is ideal in combination with medium-aged cured meats and cheeses.

The Collio Pinot Bianco Tàlis di Venica & Venica comes from vineyards located in the municipality of Dolegna del Collio, in the province of Gorizia.

It is produced with pure Pinot Blanc grapes, harvested and left to macerate at controlled low temperatures in containers protected from oxygen. 40% of fermentation and aging take place in large wooden barrels, where the wine remains for 5 months, and for the remaining part in steel, on its lees.

It is characterized by a straw yellow color. The nose opens with clear sensations of wild flowers and rennet apple, accompanied by notes of aromatic herbs that develop during aging. On the palate it is balanced, sapid and structured.

Perfect to accompany fish appetizers and soups, it is ideal in combination with white meats, eggs and non-spicy cheeses.

The Chianti Classico Riserva DOCG Rocca Guicciarda is one of the best expressions of the territory of Barone Ricasoli, and is dedicated to an ancient fief of the Ricasoli family.

Created from Sangiovese, with a touch of Merlot and Canaiolo, this Tuscan red owes its complexity to the long aging of 18 months in tonneau and large cask, and 6 months in bottle.

The splendid intense ruby red color anticipates evident hints of red fruit and black cherry, and balsamic notes and woody nuances. This Tuscan red reveals an elegant and harmonious taste on the palate, with a pleasant and persistent finish.

A perfect red for those who want to savor all the poetry of the Tuscan hills, trusting the experience of the oldest Tuscan winery.

Langhe Nebbiolo Parusso comes from a selection of Nebbiolo grapes in the vineyards of Ornati and Mosconi in the municipality of Monforte d'Alba.

In the cellar everything is done to protect the naturalness of the fruit as much as possible, from spontaneous fermentation without added yeasts, to maceration on the skins to obtain body and color.

This Nebbiolo is particularly fruity, and easy to drink from the first months in the bottle, with very marked fruity notes and the typical floral aromas of the grape. On the palate the tannins are gentle and sweet.

A fruity and accessible Nebbiolo, perfect to share on any occasion.

Directly from the best vineyards of Falanghina, Serrocielo is a wine that amazes the eyes and the palate: starting with the new bottle, inspired by the genius of Massimo Vignelli, composed of many small grooves that embellish the bottle and the label, blue, like the feeling of serenity that is felt by looking at it.

The production process of Serrocielo consists of a classic fermentation in steel followed by a maturation for 5-6 months in steel on the fine lees.

While the eyes are satisfied with a pale straw yellow view with bright green reflections, the palate senses the pleasant and clear sensations of small white flowers and fruit, which leave the taste fresh and soft.

It is the ideal white wine to accompany the classics of seafood cuisine: clam sauté, shrimp salad, stuffed mussels, shellfish spaghetti.

This Pinot Noir is a varietal wine that belongs to the Castelforte premium line, a curated selection of traditional Veronese labels. The name is inspired by the ancient Castle of Monteforte, built to defend against enemy attacks.

After the manual harvest of the grapes, a low temperature maceration and fermentation in steel vats takes place. After the malolactic fermentation, the wine ages for 6 months in barrique.

It has a ruby red color. The nose reveals an intense bouquet of currant and blueberry, accompanied by notes of juniper, with vanilla and cinnamon in the background. On the palate it impresses with its integral freshness and persistence.

Excellent in combination with appetizers based on cured meats, roasts and grilled red meat.

The Chianti Rùfina Riserva Vigna Montesodi of the Marchesi de 'Frescobaldi was born in the vineyard of the same name in the Castello di Nipozzano, located in Pèlago, in the province of Florence.

It is produced with pure Sangiovese grapes, rigorously harvested by hand at the beginning of October, then fermented in stainless steel at a temperature below 35 ° C for 10 days, with a maceration that continues for another 30 days. After the malolactic fermentation, the wine is placed in Austrian and French oak barrels for 18 months and then refined in the bottle for about 6 months before being placed on the market.

It is characterized by an intense ruby red color. On the nose, hints of violet and blackberry stand out, followed by toasted notes of Arabica coffee and spicy nuances of nutmeg, cloves, black pepper and licorice. In the mouth it is fresh, with a dense and subtle texture and a generous body. The finish is long, dominated by fresh and fruity notes.

Perfect to accompany red meats, it is ideal in combination with the typical Florentine steak.

The Chianti Classico Riserva Vallepicciola is produced in the Castelnuovo Berardenga area from 100% Sangiovese grapes.

The vines are grown on clayey-calcareous soils with the presence of marl and alberese positioned at about 400 meters above sea level. The harvest takes place during the first weeks of October and the selected grapes ferment in small steel vats at a controlled temperature. Malolactic fermentation is carried out in French oak barrels, followed by aging in large barrels of 18-20 months before refining in the bottle for another six months.

Intense ruby red in color, it offers notes of raspberry, black cherry and cherry to the nose with pleasant spicy returns of cinnamon and aromatic herbs. On the palate it is warm and with silky tannins, excellent structure and a finish of long persistence. with soft tannins and good persistence.

Ideal for first courses based on red sauces, grilled meats, game and aged cheeses.

The Petalos of Descendientes de Jose Palacios is made for more than 90% with Mencia grapes from the region of Castile and Leon.

The vineyards are located near El Bierzo, the north-western area of Spain composed of a hilly agglomeration with different exposures and mainly affected by the Atlantic continental climate. Produced from vines over 40 years of age, the grapes are fermented before returning a wine to be aged for a further 10 months in oak.

Intense ruby red in color with violet reflections, it retains aromas ranging from wet herbs to earthy and graphite scents. The red fruits appear on the palate for a strong and harmonious taste, with balsamic notes on the bottom and perfectly balanced through gentle tannins and a pleasant acidity.

Excellent for blue cheeses, it lends itself perfectly to veal and lamb accompanied by slightly spicy sauces.

Poliziano's Cortona Merlot In Violas was born from the discovery of the incredible potential of the international Merlot grape cultivated in the Pliocene clays of Cortona.

Merlot vinified in purity resulting from a fermentation in truncated conical vats for 18-22 days with maceration on the skins, followed by aging for 16-18 months in French oak barrels.

Ruby red to the eye, it gives off a bouquet of notes of cherry, vanilla and oak, embellished with light touches of tobacco. Elegant and intense on the palate, it closes on a finish of remarkable persistence.

Perfect in the company of stewed or grilled red meats, it is ideal with a platter of aged cheeses.

The Malbec of the Alta Vista Premium Estate line comes from vineyards located in the regions of Luján de Cuyo and Valle de Uco, located within Mendoza, the most important wine-growing area in Argentina.

The grapes, only of the Malbec variety, are subjected to a double sorting step in order to select the best grapes, then transferred to cement tanks using only the force of gravity. Fermentation begins with a long-lasting pre-fermentative cold maceration, then ends with a malolactic fermentation followed by a further 15-day maceration period. Half of the wine ages in lightly toasted French oak barrels for 12 months. Following assembly and bottling, it is refined for another 4 months in glass.

At the glass it has an intense and deep ruby red color. The sense of smell lingers on elegant aromas of red fruits, plum and spices, enriched with notes of licorice and balsamic herbs. On the palate it is silky and round, concentrated.

Excellent to accompany first courses, it is ideal in combination with second courses based on red meats.

Woodfired Shiraz De Bortoli is made with 100% grapes in the Heathcote area of South Australia.

The vineyards are grown on very ancient soils and capable of retaining water in an area once famous for the search for gold. The grapes are brought to the cellar after the harvest and left to ferment without destemming and in contact with the yeasts of the skins. The extraction of tannins is gradual and soft. The refinement takes place in barrels of different sizes for a maximum of 12 months before bottling.

Intense and impenetrable ruby red, it has hints of ripe black fruits, notes of anise and licorice, accompanied by a fine spiciness and clove. On the palate it is meaty and full, with a spicy tone that accompanies the acid structure and soft tannins. Long persistence and pleasant drinkability.

Ideal with sausages and grilled meats, aged cheeses and first courses with wild boar sauce.

Simmonet Febvre's Petit Chablis was born in vineyards located in the heart of the prestigious French region of Chablis, in Burgundy.

It is produced with 100% Chardonnay grapes, carefully picked and selected by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 16-19 ° C. Subsequently the wine ages for 6-8 months on its lees, before being bottled.

Petit Chablis has an intense straw yellow color. The nose opens with delicate aromas of white flowers, enriched with hints of yellow fruit. In the mouth it is characterized by pleasant fruity sensations and a good freshness that invite to drink.

Excellent as an aperitif, it is perfect to accompany shellfish, oysters and cold cuts.

Falde Rosso is a full-bodied and characterful wine resulting from a blend of one of the most famous Sicilian native red grape varieties, Nerello Mascalese, combined with fine red grape varieties such as Syrah and Frappato.

The harvest takes place in September. After a short maceration at low temperature, the must is started to a fermentation which ends in 10-15 days under temperature control at 22-24 ° C. It matures in stainless steel then refines for 3-4 months in the bottle.

Ruby red with purple reflections, it recalls intense sensations of red fruit and spices to the nose that are a prelude to a wide, fruity and soft palate, very balanced and persistent.

Perfect with first courses with a strong flavor and grilled red meats, it excellently stocks spicy dishes as well as cured meats and medium-long-aged cheese.

La Pevera is a tribute to the founding of the Agricultural Chianti Geografico association in 1961 in Gaiole in Chianti. The name refers to the ancient wooden funnel used to pour wine into oak barrels for aging.

The clusters of Cabernet Sauvignon, Sangiovese and Syrah are harvested and vinified separately in stainless steel containers. Fermentation with maceration allows a gentle extraction of soft tannins and more complex aromatic substances. The resulting wine is placed in ancient concrete tanks where it performs the malolactic, then it is transferred to French oak tonneaux where it is aged for 24 months.

Dark ruby red color, it releases elegant aromas of figs and ripe blackberry on the nose, joined by hints of elderberry in the background. On the palate it shows a good structure with firm tannins and a graceful freshness for a layered flavor that offers balsamic sensations combined with persistent aromas of dried fruit, vanilla and oak.

Excellent in the company of lasagna and first courses with meat sauce, well stocked with lamb chops and red meats in general.

The Barbaresco di Sordo is born in vineyards located in the municipalities of Barbaresco, Neive and Treiso, in the province of Cuneo.

It is produced exclusively with Nebbiolo grapes, harvested and selected entirely by hand once it is fully ripe. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature for about 3 weeks. Subsequently the wine ages in Slavonian oak barrels and in bottles, before being placed on the market.

This Barbaresco has a garnet red color, with orange reflections that are accentuated with the passing of the years. The nose opens with ethereal and delicate aromas of undergrowth, spices and violet. On the palate it is dry and harmonious, full and complex, with a pleasantly bitter and persistent finish.

Excellent with roasts, this red wine is perfect to accompany all game dishes.

The Valdobbiadene Prosecco Superiore Rive Extra Brut Millesimato Grande Cuvée of the Founder Motus Vitae of Bortolomiol is born in vineyards located on the gentle hills of San Pietro di Barbozza, in Valdobbiadene. This bubble is dedicated to Giuliano Bortolomiol, to his sparkling skills and to his historical importance for the denomination of Prosecco Superiore.

It is produced exclusively with Glera grapes, harvested and selected entirely by hand in the second half of September. After the classic white vinification processes, the second fermentation takes place in a steel autoclave, according to the Martinotti method, for 10 months, with 3 months aging on its own yeasts.

The Rive Grande Cuvée del Fondatore Motus Vitae by Bortolomiol is characterized by a straw yellow color and a fine and persistent perlage. The nose opens with subtle and refined aromas of white flowers, enriched by fragrant notes of ripe apricot and tropical fruit. On the palate it is clean, fruity and harmonious.

Perfect to accompany seafood and shellfish, this Prosecco Superiore is ideal in combination with fatty fish such as turbot and white meats. Try it in combination with suckling pig.

The Toscana Vermentino Code V of Mazzei is the result of an advanced research project, transplanting Vermentino clones from Corsica into Tuscany and was born in vineyards located on the Grosseto hills.

It is produced exclusively with Vermentino grapes, harvested in early September and fermented at a low temperature of around 16 ° C for 30 days.

Code V presents the most extreme characters of the Tyrrhenian Vermentino. Solar, with great flavor and good minerality, it has hints of yellow pulp fruits and exotic fruits, enriched with notes of almond and honey. On the palate it reveals all its structure, leaving a pleasant bitter aftertaste typical of the grape variety.

Perfect to accompany fish-based dishes and tasty white meats, it is ideal in combination with creamed risotto and porcini mushrooms.

Pinot Nero Riserva St. Daniel was born in a unique terroir, on volcanic soils inserted in a cool microclimate with strong temperature variations between day and night.

After a short maceration at low temperature the must is fermented, carried out in steel at a temperature of 25 ° C for 14 days. Once the malolactic fermentation is over, the wine ages for 12 months in wooden barrels and barriques, followed by a further year of bottle aging.

It presents itself at the sight of a beautiful garnet red of medium intensity. The olfactory bouquet lets you perceive delicate notes of cherry and red fruits that blend perfectly with spicy hints. The sip is deep and balanced, with an elegant finish of beautiful persistence.

Ideal with light appetizers and poultry, it can escort recipes based on fatty and structured fish.

The Valpolicella Ripasso Superiore Bosan di Cesari was born in vineyards located on the hills of Valpolicella, in the province of Verona.

It is mainly obtained from Corvina Veronese grapes and partly from Rondinella, harvested and selected only by hand. Fermentation takes place, with 15-day refermentation, in stainless steel tanks at controlled temperature. After malolactic fermentation, the wine ages in French oak barrels for 12 months and in bottle for the next 8 months, before being marketed.

Purple-red in color, this Valpolicella opens to the nose with a complex and fruity bouquet in which red fruits and cherries stand out, enriched with pleasant spicy notes. On the palate it is full and harmonious, with hints of chocolate and roasted coffee.

Excellent with game and grilled meat, this wine can also accompany relaxing moments of meditation.

Rosso di Montalcino from the collection of the Count of Villa da Filicaja comes from the same vineyards from which the precious Brunello di Montalcino originates.

It is obtained only from grapes of the Sangiovese Grosso variety, harvested by hand once it has reached the full stage of ripeness. After fermentation, the wine is aged in cask for 6 months, followed by a further 2 months of aging in the bottle.

It is characterized by a light ruby red color. The nose offers clear hints of violet and rose, accompanied by notes of sour cherry and pink pepper. In the mouth it has a slight tannicity, revealing itself at the same time fresh and satisfying.

Perfect in the company of game, it is ideal in combination with first courses with truffles and deviled chicken.

Centine Rosé blends the Sangiovese and Merlot varieties, telling the soul of Tuscany in a summer and exuberant version.

After the harvest and the careful selection of the grapes, the varieties ferment separately at a controlled temperature between 16 ° and 18 ° in steel vats. To preserve the freshness of the fruit follows a brief stop on the lees for about two months.

Pale pink in color, it has full-bodied notes of red fruits typical of Sangiovese such as cherry and raspberry on the nose, while it releases hints of plum and a pleasant spiciness thanks to Merlot. Composed on the palate, it is fresh and with the right flavor, with a nice long and round finish.

It accompanies appetizers of Mediterranean cuisine based on fresh cheeses and cold cuts but it can also be the right choice to fully enhance savory pies and grilled vegetables.

The Lacryma Christi del Vesuvio Bianco of Feudi di San Gregorio comes from vineyards located on the slopes of the Vesuvius volcano.

It is produced with Coda di Volpe and Falanghina grapes, carefully picked and selected by hand. Fermentation takes place in steel tanks at a controlled temperature of 16-18 ° C. Subsequently the wine ages for 3 months in steel before being bottled.

Lacryma Christi del Vesuvio Bianco by Feudi di San Gregorio has a bright straw yellow color. The nose opens with fresh and persistent aromas of white fruits and citrus peel. On the palate it is soft and fresh, medium-bodied, with an elegant mineral component.

Excellent as an aperitif, this white wine is ideal with appetizers, fish and vegetable dishes, fresh cheeses.

The Miglio rosé wine is produced by the Venetian winery La Frassina from Merlot and Refosco dal Peduncolo Rosso grapes. La Frassina is a family business located in the municipality of Caorle (VE), on the border of the Zignago Valley. The soils on which the vines grow are alluvial, calcareous and clayey and medium-textured. Since 2000, a restructuring of both the vineyard and the cellar has been undertaken.

The grapes are usually harvested in the second half of September, to then be vinified in steel tanks, with maceration on the skins for about 12 hours. The must then ferments at a temperature of 18-20 ° C for 10-12 days and then remains for 5 months in steel tanks.

In the glass the wine is bright cherry red. On the nose there are hints of violet and red fruit, cherry and wild strawberry. The sip is dry, with excellent flavor and persistence.

Ideal in combination with first courses with red sea sauce, or with mullet alla livornese.

The Negroamaro di Notte Rossa originates from vineyards located on medium-clayey soils, located at an altitude of about 100 meters above sea level.

It is entirely obtained from Negroamaro clusters, collected between the second and third week of September. After a maceration of about 10 days at a controlled temperature, fermentation with selected yeasts begins. The wine ages in steel before being bottled.

Purple-red in color, it expresses an intense and persistent aroma of blackcurrant and wild berries on the nose, enriched with spicy notes of thyme. In the mouth it is harmonious and velvety, with a savory finish of considerable persistence.

Ideal to accompany robust first courses, it is perfect with red meats and aged cheeses.

Château Picon La Reserve originates from an exceptional terroir, limestone and clay, which gives the wine a splendid minerality. It consists of a blend of 60% Merlot and 40% Cabernet Sauvignon and comes from vineyards located in the municipality of Eynesse, near the Bastide Sainte-Foy-la-Grande, in a property that covers 81 hectares and is located on a plateau overlooking the Dordogne valley.

Its vines have an average age of 35 and are meticulously cared for, with a green harvest. The wine vinifies in stainless steel vats at controlled temperatures, while refining 100% new French oak barrels for 15 months.

Its dark red color stands out in the glass, with carmine reflections; it presents its bouquet of red fruit with complex coffee aromas. On the palate it is powerful, dense, with notes of ripe fruit and hints of vanilla. A dense tannin makes it an opulent, rich wine.

It is the ideal wine to accompany red meat in sauce and very seasoned, as well as game and game. Excellent if combined with lasagna with Bolognese sauce.

Colle Martani Grechetto Grecante by Arnaldo Caprai was born in vineyards located in the Torre di Montefalco in Umbria, from a company that is continuously developing to create wines with great personality and typicality.

It is produced exclusively with Grechetto grapes. The wine ages in steel tanks at controlled temperature for about 3 months, and for a further 3 months in bottle.

Grecante is characterized by a straw yellow color. The nose opens with an intense bouquet of exotic fruit and yellow peach, with hints of freesia and hawthorn. On the palate it is full, fresh and long lasting.

Perfect to accompany aperitifs, it is ideal in combination with fish and white meat dishes.

Produced in Tuscany by the Barbanera winery, this Special Edition white wine is produced with a blend of slightly dried white grapes.

The grapes are harvested in late August-early September when they reach 80% of the optimal state of ripeness, and then left to dry for 2-3 weeks, until a loss of 30% of their weight. Once pressed, the grapes are vinified at a controlled temperature (12-14 ° C).

Straw yellow in color with greenish reflections, the nose expresses itself on aromas of white flowers, citrus and tropical fruit. The sip is enveloping and mineral, fairly fresh.

It can be enjoyed in combination with first courses or with vegetable sauces, meat carpaccio and white meats.

Il Mordese is a Tuscan wine from the young company Valle Picciola, located in the Pievasciata area, in the municipality of Castelnuovo Berardenga (SI), where it manages 105 hectares of vineyards following the principles of sustainable agriculture. The Cabernet Franc vineyards are located at 350-400 meters above sea level

The wine is a pure Pinot Noir, harvested at the beginning of September. Maceration and alcoholic fermentation take place in steel tanks at a controlled temperature for 20-25 days. The malolactic fermentation takes place instead in French oak barriques (of which 50% are new), where the wine then ages for 12 months. The refinement in the bottle is 8-10 months.

In the glass the wine appears of an intense ruby red color. The nose opens on plum aromas, balsamic and spicy notes. The taste is warm and structured, with fine and silky tannins.

Ideal in combination with rich appetizers of cold cuts and cheeses, savory first courses, roasted and grilled meats.

The Alto Adige Valle Isarco Grüner Veltliner by Adler von Klausen comes to life in the Valle Isarco, in the heart of Alto Adige, an area particularly suited to the cultivation of the vine, which has spread to this region from neighboring Austria.

It is produced exclusively with Grüner Veltliner grapes grown between 500 and 700 meters above sea level. After a soft pressing, the grapes ferment in stainless steel tanks on the noble lees at a controlled temperature.

It is presented in the glass of a pale straw yellow, with greenish reflections. The nose opens with a fresh and fruity bouquet, with hints of green apple, white flowers and grass. On the palate it results with a pleasantly lively acidity.

Excellent as an aperitif or accompanied with fresh cheeses, it is ideal in combination with shellfish and fried fish.

Il Canonico is a wine from Cantine Due Palme, located in the Cellino San Marco area. The wine takes its name from the district of Cellino San Marco where today one of the cellars stands.

Canonico is produced from 100% Negroamaro grapes, harvested at the end of September. The grapes are macerated in horizontal rotary fermenters; subsequently the wine is aged for 4 months in French oak barriques.

In the glass the wine appears ruby red in color. The nose opens on aromas of ripe red fruit. The sip is lean and balanced.

Ideal in combination with cold cuts and cheeses appetizers and pasta with meat sauce.

The Ribolla Gialla di Volpe Pasini is born in vineyards located in the municipality of Torreano, in the province of Udine.

It is produced with 100% Ribolla Gialla grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently the wine remains for a period in the bottle where it refines its organoleptic characteristics.

This Ribolla Gialla has a straw yellow color with greenish reflections. The nose opens with pleasant hints of peach and apple, enriched with delicate floral notes. On the palate it is fresh and lively, with great balance.

Excellent for the aperitif time, it is ideal in combination with dishes based on white fish and shellfish.

This Barolo dell'Astemia Pentita, unlike the cru, is the result of an assembly of grapes from different vineyards of the denomination, whose characters mix to give life to a wine of particular interest.

100% Nebbiolo, is the result of a red vinification with 30-35 days spent in maceration, followed by an aging in barrels of a duration of not less than 36 months.

Ruby red in appearance with garnet reflections, it offers intense floral scents on the nose, which are accompanied by elegant notes of cherry and blackberry. Hints of wood and licorice combine to complete the picture. In the mouth it is characterized by a good tannic texture and a slight freshness that are combined with an important structure that contributes to the overall balance.

Excellent with roasts and game dishes, it goes well with all truffle recipes.

The Deluxe Cocktail Set is produced by Pulltex, the Spanish company specializing in the production of corkscrews and accessories for wine. It was born in 1985 in Barcelona and in the last decades it has become the leading company in the production of professional corkscrews, used by sommeliers all over the world.

This Deluxe cocktail set consists of 7 pieces in stainless steel and contains the tools you need to make the best cocktails and practice your mixology. The pieces contained are the dispenser, the tongs, the filter, the spoon, the corkscrew, the shaker and the pestle. The cocktail set also includes a small recipe book to start preparing both blended and pressed products at home, from Spritz to Gin Tonic, from Moscow Mule to Negroni.

Pulltex is a Spanish company specializing in the production of corkscrews and accessories for wine. It was born in 1985 in Barcelona and in the last decades it has become the leading company in the production of professional corkscrews, used by sommeliers all over the world.

Thanks to the Pulltex Cooling Bag you can keep bottles at the right temperature throughout the meal, whether they are red, white or sparkling wine.

The Bellamarsilia di Poggio Argentiera is a Morellino di Scansano and was born in Maremma, in southern Tuscany. Part of the grapes come from the vineyards in the Baccinello area (350 meters above sea level) which rest on soils rich in pebbles of alluvial origin with a prevalence of limestone clays. Another part of the grapes is born in the vineyards in the Alberese area a few kilometers from the sea, whose soils are predominantly sandy and silty. The company was born in 1997 with the purchase of Podere Adua and since 2009 it has been practicing organic farming.

Following the manual harvest, the Sangiovese grapes are macerated on the skins for approx. 2 weeks, to then be fermented in steel at a controlled temperature, where they remain also for maturation.

Ruby red in color, the nose opens on aromas of red and purple flowers, red fruits with notes of Mediterranean and balsamic herbs. The sip is well structured, with polite tannins and a persistent finish.

Ideal in combination with grilled red meats, roasted noble poultry and aged cheeses.

Roccanivo is a grappa obtained from Barbera pomace, selected by Berta's careful supervision by the best producers in the typical production areas. It is distilled with a discontinuous distillation system and in copper steam boilers, while it ages in different woods.

Amber in color with warm reflections and veins, its scent is complex, delicate and pleasantly welcoming, with great character. On the palate it is a dance of flavors, including notes of morello cherry, small berries, chocolate and vanilla.

It is recommended to taste it smooth at the end of a meal.

The Chianti Classico Gran Selezione Don Tommaso di Principe Corsini was born in vineyards located in the Florentine municipality of San Casciano in Val di Pesa, in the heart of the DOCG Chianti Classico.

It is produced mainly with Sangiovese and Merlot grapes, carefully picked and selected by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 20 ° C, for 16-18 days. Subsequently the wine ages for 18 months in French oak barrels and for another 12 months in bottle before being released on the market.

It is characterized by a cute ruby red color. The nose opens with intense aromas of cherries and plums, enriched with notes of dried roses, licorice powder, myrtle leaf and fine spices. On the palate it is powerful dry, with well integrated tannins and a long and harmonious finish.

Perfect to combine with risotto, it is ideal to accompany grilled red meats and aged cheeses.

Champagne Brut Millésimé Taittinger is born for 70% from grapes selected in Grand Cru vineyards and 30% from grapes selected in Premier Crus vineyards.

50% Chardonnay and 50% Pinot Noir with soft pressing and a long rest on the lees for 5 years in the cellars of the Maison.

The very fine and numerous bubbles of this champagne suggest a complex and intriguing bouquet of aromas, with notes of white flowers and sweeter aromas of ripe citrus and white peach, with a pleasant hint of brioche. Intriguing and fresh on the palate, it is elegant and persistent, with a tantalizing hint of lemon

A high-level champagne ideal for an aperitif or a gourmet dinner.

The Chianti Classico Vigneto di Campolungo is produced by the Lamole di Lamole winery, located in Greve in Chianti. The grapes come from the company's historic vineyard of the same name.

It consists exclusively of Sangiovese grapes, harvested between the end of September and mid-October. The grapes are de-stemmed and pressed, to then be vinified in 50 hl truncated cone barrels, with maceration on the skins for a couple of weeks. Most of the wine is subsequently aged for at least 30 months in oak barrels, while a small part rests in barrique. Finally, the wine concludes its refinement by remaining at least 9 months in the bottle.

In the glass, the wine appears deep ruby red in color. The nose reveals aromas of violet, berries and balsamic and spicy notes. The sip is powerful and structured, with very fine tannins, fresh and savory.

Ideal as an accompaniment to first courses, both savory soups and pasta seasoned with game sauces. Also excellent with semi-aged and aged cheeses.

The Clos de L'Oratoire des Papes Rouge is the other face of the land of the Chateauneuf-du-Pape, pure expression of excellence of the French Rhone Valley.

As in the style of this type of wine, the grapes that make up the blend are different. They range from 80% of Grenache to 8% of Syrah, with 7% of Mourvedre and 5% of Cinsault. After being de-stemmed, the grapes are fermented in steel and the wine obtained is left to age in oak barrels for about 12 months.

The eye appears in its deep ruby red hue. The scent is played on the fruity imprint of raspberry and blackberry, on the nuanced trail of an intriguing spicy texture. In the mouth, it is striking for its freshness and velvety tannin, supported by a good body and persistent in persistence on a long memory of spices.

Excellent if accompanied by a rib of beef.

Terre di Chieti Pecorino di Belisario comes from vineyards located within the municipality of Rocca San Giovanni, in the province of Chieti.

Pecorino grapes are obtained from them, subjected to soft pressing under vacuum and vinified in the absence of skins. The refinement takes place for 5 months in stainless steel tanks and for a further month in the bottle.

Straw yellow wine, it opens to the nose with evident hints of acacia and broom. On the palate it is light, fresh and pleasant.

Excellent as an aperitif, it prefers pairing with elaborate dishes based on fish and white meats.

Prosecco RDO Ponente is produced by Masottina, a historic winery in the Conegliano area that has been producing wines and sparkling wines since 1946. "Vertical vinification" is practiced in the cellar, whereby the force of gravity is exploited during each production process. The acronym RDO stands for Rive di Ogliano, the cru in which the grapes from which 2 wines are produced, RDO di Ponente and RDO di Levante are born. Both wines represent the maximum enological expression of Masottina.

The harvest takes place between the end of August and the beginning of September. The vinification is vertical, i.e. it is carried out using gravity, without the use of pumps. The must ferments in steel vats at 15 ° -18 ° C. Subsequently the wine remains in an autoclave for about 3 months for the second fermentation and aging on the lees at a temperature of 13 ° -14 ° C, before being bottled.

In the glass the wine is straw yellow in color with golden reflections. The nose reveals fresh aromas of white flowers and aromatic herbs, bergamot, peach and medlar. The sip is fresh and balanced, with a long and aromatic finish.

Ideal as an aperitif, it goes well with fish appetizers, white meat and grilled fish.

Oltremé is the Susumaniello of Tenute Rubino that best describes the company understanding and the climate of collaboration built up over time.

With vineyards located at sea level on sandy soils, the harvest is carried out entirely by hand in the first days of October with a yield of 70 quintals per hectare. Fermentation takes place in steel at temperatures between 22 and 24 ° C. The wine ages a further 10 months in steel and a minimum of two months in the bottle.

Intense ruby red in color with violet reflections, it presents harmonious notes of red fruits with cherry, plum and pomegranate. The bouquet is finished with notes of cinnamon and white pepper, with good sapidity and minerality on the palate, with soft tannins for a harmonious and persistent taste.

It accompanies traditional Apulian first courses and is ideal with roasted veal served with baked potatoes.

The sparkling wine 'More del Castello di Cigognola was born in Oltrepò Pavese from a red grape typical for this area, Pinot Nero. The Castle, which overlooks the Scuropasso valley, has belonged to the Arnaboldi, Brichetto and Moratti families for generations in the mid-fourteenth century. Since 1981 the farm has been managed exclusively by the Moratti family.

After the grapes are harvested, the whole bunch is pressed and fermented with selected yeasts at a controlled temperature. The wine ages on the lees from 18 to 24 months.

This Blanc de Noir appears in the glass of a brilliant straw yellow color, with a fine and persistent perlage. On the nose there are hints of flowers and red fruits. The sip is pleasantly fresh and silky.

The sparkling wine 'More is perfect as an aperitif and goes very well with warm seafood appetizers, risotto alla marinara and white meats.

Prosecco Galìe di Astoria is born on hilly terrain at approx. 150 masl and is produced exclusively from Glera grapes.

The manual harvest takes place in September, followed by soft pressing and static decanting of the must. The first fermentation takes place in steel containers at 18 ° C with selected yeasts, followed by first fermentation in autoclave for 20-25 days, then 5-10 days on the lees. It rests in the bottle a few weeks before being put on the market.

In the glass the wine is straw yellow, with a persistent perlage. The nose perceives hints of white flowers, pear and citrus notes. The sip is refreshing, with a pleasant and characteristic finish.

Ideal as an aperitif, to try with seafood and pizza.

The Falanghina Campi Flegrei of the La Sibilla company comes from vineyards located in the municipality of Bacoli, in the province of Naples.

It is produced entirely with Falanghina grapes, harvested and selected only by hand. Fermentation takes place in steel at controlled temperature. Subsequently the wine ages for 6 months on its lees, before being bottled.

It has a straw yellow color with golden reflections. The nose opens with fresh and delicate aromas of sage, Mediterranean scrub and green pepper, which give way to notes of yellow peach and not too ripe pineapple. On the palate it is fresh and savory, pleasantly balanced.

Perfect to accompany vegetable-based patties, it is ideal in combination with fish or white meat dishes.

The Pinot Grigio and Verduzzo delle Venezie Masianco di Masi comes from vineyards located in the province of Verona, in the Veneto region.

It is mainly obtained from Pinot Grigio and Verduzzo grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for a short period in the same containers before being bottled.

The Pinot Grigio and Verduzzo delle Venezie Masianco di Masi has a golden yellow color with greenish reflections. The nose opens with a fresh and delicate bouquet, with notes of citrus fruits, white flowers and honey. On the palate it reveals a Supervenetian of personality, aromatic and fruity, with hints of lemon, apricot and honey.

Excellent as an aperitif, this white wine is perfect to accompany all fish dishes, appetizers and grilled white meats.

Cabernet Sauvignon Columbia Crest is produced in purity with grapes from Columbia Valley, a very large area of the state of Washington and of fundamental importance for viticulture.

With vineyards that enjoy maximum southern exposure and soils that undergo controlled irrigation, the grapes are harvested and de-stemmed to proceed with alcoholic fermentation. The wine ages mainly in French and American oak barrels for at least 17 months before being bottled and marketed.

Intense ruby red in color with violet reflections, it presents on the nose aromas of ripe black fruits, plum and notes of chocolate and vanilla that return to the palate with extreme softness. Great structure and complexity accompany a well-balanced sip also by velvety tannins, all before a medium-long and compact finish.

Perfect for Roasted or Grilled Duck, Blue Cheese and Veal.

The Brunello di Montalcino Castiglion del Bosco comes from the Capanna vineyard located in the north-west area of Montalcino. The estate is located in a splendid wild and unspoiled area, with vineyards surrounded by oak, holm oak and beech woods. The Vigna Capanna rises over 400 meters above sea level on the back of a sunny hill, characterized by a rocky terrain, rich in shale and marl.

The best Sangiovese grapes are fermented in stainless steel vats at a temperature of 28 ° C, with maceration on the skins for 20 days. The aging of the wine takes place in French oak barriques and in large barrels of 30 and 50 hectoliters for a period of at least 2 years followed by refinement in the bottle.

With a bright ruby red color, it expresses a bouquet with elegant shades of violet, aromas of cherry, small red berried fruits and shady hints of undergrowth. The sip is complex and long, with silky tannins, ripe aromas and a very persistent finish.

To be combined with tagliatelle with wild boar sauce, sliced beef or roast game.

Rosso di Montalcino La Gerla is the wine of the cellar which does not become Brunello but respects the same rigid rules imposed by this specification.

The harvest of only Sangiovese Grosso grapes is done by hand with double selection of the grapes, both in the vineyard and on the sorting table. The must obtained from soft pressing ferments at a controlled temperature of 30 ° C. It matures for 12 months of which at least 10 in wood and for another 2 months in bottle.

It is of an intense ruby red color. It begins on the nose with notes of berries and floral hints, with slight hints of mint. The tasting is harmonious and velvety.

It goes very well with roasts and grilled red meat. Excellent to serve with a plate of pasta.

The Cabernet Sauvignon of the Boekenhoutskloof company is made in the Stellenbosch region with pure grapes.

After being harvested by hand and placed in small boxes, the grapes are transported to the cellar and selected. Cold maceration takes place in concrete for a first release of aromas and color, then fermenting at controlled temperatures with frequent pumping over. The malolactic fermentation takes place in 225 liter barriques followed by a subsequent aging of 22 months in 60% new French oak barriques.

Intense ruby red with some garnet reflections, it has a very fine nose, with notes of ripe red fruits, graphite, sandalwood and laurel. On the palate it expresses density, with a nice charge of ripe black fruits and a fine spiciness that is a prelude to smooth tannins and returns of cocoa, tobacco and spices. Excellent structure and very decisive in the finish.

Ideal in combination with pork, savory dishes such as meat sauce and timbales. It can be an excellent accompaniment to a selection of aged cheeses and cured meats.

Morgenster's Lourens River Valley aims to be one of the best Bordeaux cuts to be found outside of France.

The blend of vines is the classic Bordeaux based on Merlot, Cabernet Franc and Cabernet Sauvignon. The attention to the vegetative cycle of the plant and to the perfect ripening of the grapes is maximum and allows, during the harvest, to bring only the best bunches to the cellar. The wine ages for over 12 months in French oak barrels.

The intense ruby red color traces the dark profile of this wine, which we find on the nose with hints of ripe black fruit and jam, notes of coffee, spices and aromatic herbs. In the mouth it is full-bodied and balanced, with soft tannins.

Ideal in combination with grilled red meats and roasted and stewed game.

The Grüner Veltliner Freiheit of Nigl originates from vineyards located in the Austrian wine-growing region of Kremstal.

It is obtained from a purity of the grape variety of the same name. Vinification is carried out taking care to preserve the varietal expressiveness of the fruit. Therefore, this white matures inside only steel containers

At sight it is straw yellow. The nose reveals aromas of Golden apple, grapefruit, lemon and a light spicy imprint. The taste is balanced and has a good body, with an aftertaste of spices and a persistence defined by the mineral trait.

Excellent in the company of shellfish and seafood. To be combined with a stuffed cuttlefish.

The Nobile di Montepulciano is located in the Salcheto estate, located in the Sienese municipality of Montepulciano.

It comes from Sangiovese Prugnolo Gentile grapes, harvested exclusively by hand. When fermented in red without any addition of sulphites, this wine is mainly raised in cask and tonneaux for 18 months before being bottled, where it spends a further 6 months of aging.

Of compact ruby red color, this Nobile di Montepulciano expresses a bouquet rich in aromas of black cherry and toasted, reached by notes of tobacco and licorice. On the palate it is long and intense, pleasantly true.

Perfect in combination with second courses of meat, it accompanies game and mushroom dishes.

The Roero Arneis di Correggia rises from vineyards located within the municipality of Canale d'Alba, in the province of Cuneo.

It is produced with 100% Arneis grapes, harvested entirely by hand at the beginning of September. After almost completely soft pressing of the grapes, fermentation takes place in stainless steel at controlled low temperatures, with the use of systems that protect the must from oxygen. The wine stays on the fine lees for 4 months before being bottled.

This wine has a pale straw yellow color with greenish hues. The nose opens with a pleasant fruity and persistent bouquet, accompanied by hints of apple and apricot. In the mouth it is well structured, with good freshness and harmony.

Perfect to serve with vegetables au gratin and fish dishes, it is ideal in the company of delicate appetizers and fresh cheeses.

The Pigolaia Rosso of the I Tirreni winery comes from flat vineyards located two kilometers from the coast.

Obtained 80% from Sangiovese grapes and the remaining 20% from Cabernet Sauvignon grapes, it is vinified in small steel containers at controlled temperature, then carries out malolactic fermentation and ages in French oak barriques for 6 months.

It shines in the glass of a beautiful bright ruby red. The nose displays aromas that underline its passage in barrique, with notes of vanilla and spices in the foreground. The taste is fresh and full-bodied, with almost sweet notes that move within a good tannic structure.

Perfect with stew, it is the ideal wine to accompany stewed game and first courses with meat sauce.

The Rosso Brusco dei Barbi Tuscany of the Fattoria dei Barbi was born in vineyards located between the rolling hills of Montalcino and Scansano, in the heart of Tuscany.

It is mainly produced with Sangiovese grapes, and with other complementary red vines. After pressing, the grapes undergo a blast chilling at a controlled temperature of 16 ° C. This cooling process of the grape skin gives the wine a greater extraction of the anthocyanin content.

It is characterized by an intense ruby red color. The nose opens with aromas of raspberry and wild strawberry, enriched with pleasant floral notes. On the palate it is fresh, pleasantly fruity and balanced.

Perfect to accompany white meats, dishes with meat sauce and pizza, it is ideal in combination with cold cuts and cured meats and aged cheeses.

The Barbaresco Pajorè di Bel Colle is born in vineyards particularly suited for the growth of Nebbiolo grapes.

At the end of the harvest operations, the best bunches are fermented with a maceration on the skins for 10 days. Subsequently the wine is aged for about 24 months in oak barrels and ends with 6 months in the bottle.

It has a garnet color and a bouquet of red flowers, raspberry, cherry and delicate spicy notes. The taste is structured, with velvety tannins.

To combine with game, braised or roasted meats.

The Soave Classico La Rocca di Pieropan was born in the homonymous vineyard located on the Monte Rocchetta hill, close to the medieval castle of the town of Soave.

It is produced with 100% Garganega grapes, harvested exclusively by hand with a double passage to select only the most ripe grapes. After destemming and crushing, the grapes are left to macerate briefly, then the must ferments in barrels at a controlled temperature of 16-18 ° C. The wine ages in wood for about 12 months in contact with the noble dregs, to give complexity and richness to the bouquet, and rests in the bottle before being marketed.

It has a sunny yellow color, with an intense and bright hue. The bouquet is rich and broad, with hints of ripe fruit among which notes of melon and mango stand out, with a light spicy undertone. The taste is full, round and velvety, with a perfect balance between fruity sensations and acidity. The finish is pleasantly long and persistent.

Perfect to accompany risotto with porcini mushrooms, it is ideal in combination with fish-based courses, in particular salmon and cod, seafood and shellfish.

Prosecco Extra Dry Rosé by Mionetto is a blend of Glera and Pinot Nero grapes vinified in red, sparkling according to the Charmat method, with aging on the lees in autoclave for 60 days. It is part of the Prestige Collection, an elegant and contemporary Prosecco line, with modern and distinctive features. The ubiquitous orange color is a symbol of passion and vivacity.

It presents itself to the eye with a soft pink color reminiscent of peach blossoms. The bouquet of aromas on the nose is proposed with hints of red fruits and grapefruit, hinged on notes of honey and bread crust. On the palate it is light-bodied, fresh and balanced.

Ideal to uncork as an aperitif, it goes well with fish-based risotto, finger food and shellfish.

Toscana Chardonnay Oro Bianco is produced by the Capannelle winery, located in the hills around Gaiole in Chianti, a splendid Tuscan village in the province of Siena. The company, whose foundation dates back to the 1970s, now manages 16 hectares of vineyards.

It is produced entirely from hand-picked and selected Chardonnay grapes. The vinification takes place in steel vats at a controlled temperature, where the wine also ages for a few months.

Chardonnay Oro Binaco is characterized by a deep straw yellow color with golden and crystalline reflections. The nose offers intense aromas of white and yellow flowers with mineral notes of flint. On the palate it is pleasantly dry and with a pleasant acidity.

It is a wine to pair with fish-based dishes, both fried and grilled. It is excellent when paired with blue cheeses as well.

Saurus Merlot is made by Familia Schroeder in the city of San Patricio del Chañar, located in the province of Neuquén, in the heart of Patagonia.

It is produced with Merlot grapes harvested manually and carefully selected. After fermentation, it ages for 40% in oak barrels for 6 months.

It is of a deep ruby red color that denotes the maturity of the fruit. On the nose, complex aromas of red fruits combine with aromas reminiscent of star anise, mint and spices. In the mouth it is fresh and pleasantly tannic, marked by an elegant vanilla imprint.

To be accompanied with grilled vegetables or a plate of ribs or chorizo.

The Oltrepò Pavese Bonarda Alcova di Conte Vistarino was born in vineyards located on the hills of Cascina San Carlo, inside the Tenuta di Rocca de 'Giorgi, in the province of Pavia.

It is produced with 100% Bonarda grapes, harvested only by hand with selection of the bunches in the vineyard. Fermentation takes place at controlled temperature in stainless steel tanks.

It has an intense ruby red color with purple reflections. The nose opens with a bouquet characterized by evident hints of red fruits. On the palate it is a soft and full-bodied wine, of great elegance despite the typically decisive character of the variety.

This wine goes very well with cold cuts and meat, both white and red, and is excellent in the company of pasta, risotto and pizza.

Rosso di Montalcino di Banfi comes from vineyards located on the hills of the southern slope of the municipality of Montalcino.

It comes from a careful selection of Sangiovese grapes, which ferment in steel and wood vats at controlled temperature, with maceration on the skins for 7-10 days. The wine ages for 10-12 months partly in barrique and partly in large oak barrels, after which it stops for a further 6 months in bottle.

It is characterized by an intense ruby red color with purple hues. The nose highlights fresh notes of red berry fruit that are intertwined with hints of violet typical of the Sangiovese variety. In the mouth it is elegant and soft, with a remarkable persistence of taste.

Perfect in combination with game dishes and medium-aged cheeses.

Alois Lageder's Alto Adige Gewürztraminer Am Sand was born in vineyards located in Tramin and on the alluvial fan of Magrè.

It is produced exclusively with Gewürztraminer grapes, grown in an organic-dynamic farming regime and harvested in mid-September. Subsequently, the grapes undergo a soft pressing and ferment in stainless steel tanks, then the wine matures on the lees for about 6 months.

It is characterized by a straw yellow color with reddish reflections. The nose opens with a pronounced and complex aroma among which aromas of ripe exotic fruits, floral notes and pleasant herbaceous hints stand out. On the palate it is pleasantly bitter, with a fresh and fruity acidity.

Perfect to accompany appetizers and cold cuts, it is ideal in combination with dishes based on fish, shellfish and white meats.

Lugana Doc Cottini Stile Naturale was awarded the gold medal at the international competition Mundus Vini Vini together with other labels of the company.

The Trebbiano di Lugana grapes are subjected to cold maceration before soft pressing, to enhance the natural aromas of the grapes. This is followed by a rest from 3 to 6 months with continuous batonnage until bottling.

A rich and generous Lugana, with greedy aromas of tropical fruit and lashing citrus notes, a touch of white pepper, and pleasant mineral notes that are also confirmed to the taste, with an excellent balance between freshness and softness on the palate.

Pleasant and fresh, this elegant and complex Lugana will be perfect as an aperitif and to make a good impression with delicate first courses, risottos and pancakes.

The Valpolicella Ripasso Classico Superiore Torbe vineyards , as the name suggests, comes to life from the high-hill vineyards of the municipality of Torbe, located in the Verona area.

Born from a manual harvest carried out at the beginning of October, it is the result of a fermentation at a temperature of 25-28 ° C, followed by a second fermentation on the Amarone pomace according to the dictates of the ancient Ripasso technique. Maturation in wood and steel followed by bottle aging.

Intense ruby red in color, it shows a large bouquet of fresh fruity notes on the nose, supported by elegant spicy tones. In the mouth it shows a full and silky body, with tannins and freshness in full harmony with each other.

Ideal for all red meat recipes, it is excellent with braised meat or a grilled meat.

This Amarone comes to life from the vineyards located north of Verona, in the production area of Valpolicella.

The result of a blend of Corvina, Rondinella and Corvinone grapes, left to dry in the lofts until January. Fermentation takes place slowly, with a period of maceration in contact with the skins. Aging in oak barrels follows for at least 24 months.

In the glass it has a deep garnet red color. The olfactory sensations are reminiscent of cherry jam and cinnamon, enriched with notes of vanilla and coffee. On the palate it is soft, full-bodied and well structured.

Excellent with first courses served with elaborate truffle sauces, it goes well with braised meats, grilled meats and aged cheeses.

Montefalco Sagrantino Collepiano di Arnaldo Caprai was born in vineyards located in the lands of Montefalco in Umbria, from a company that is continuously developing to create wines with great personality and typicality.

It is produced exclusively with Sagrantino grapes. This wine ages for about 22 months in barriques, and for a further 6 months in bottle.

Collepiano is characterized by a ruby red color. The nose opens with an intense bouquet with hints of blackberry, vanilla, pepper and clove. On the palate it is powerful and elegant with a great tannin.

Perfect to accompany roasts and game, it is ideal in combination with stewed meats.

Blason d'Aussières is a blend of Syrah, Grenache, Mourvèdre, Carignan produced by the Domaine d'Aussières and belonging to the Corbières appellation.

Low yields per hectare and a careful selection of the grapes allow the best product to be vinified to arrive in the cellar. After fermentation, 20% of the wine obtained is aged in oak barrels for a period between 10 and 12 months.

Ruby red in color with violet reflections, it offers compact black fruits to the nose, clear hints of plum and blackberry that are balanced by spices such as pepper and cardamom and pleasant toasted notes. The full and satisfying sip is finished with soft tannins to restore excellent roundness and freshness, a full body and a long persistence.

Ideal for all courses based on red meats, it goes well with first courses with wild boar sauce or grilled meats.

La Fuga comes to life in the vineyards of the Donnafugata company, located on the Contessa Entellina estate. Like almost all products, La Fuga also displays a very artistic label, which wants to represent the movement, the radiance and the land from which it comes.

It is produced exclusively with Chardonnay grapes, harvested at night from the second decade of August. After a temperature-controlled fermentation in steel, the wine ages in the tank on the noble oak for a few months before bottling.

It presents itself with a bright straw yellow, with fragrant aromas of pineapple and white pulp fruit, enriched with hints of Mediterranean scrub and very elegant thyme. In the mouth it is vibrant, thanks to an excellent acidity and a very interesting sapid vein.

Perfect with shellfish and fish-based first courses, it is spectacular with tuna, in various preparations, and sushi.

Jack Daniel's Tennessee Whiskey is the iconic whiskey that made Jack Daniel's distillery known all over the world. It is made from a "mash" of corn, rye and barley that respects the recipe developed by the founder himself, to which pure water from a spring that flows three kilometers deep is added. The process therefore involves filtration with activated carbon and maturation in handcrafted barrels until the ideal moment, established by Jack Daniel's Master Distillers.

Amber-colored whiskey, it strikes for its sweet hints of candy and vanilla, on which smoky and aging notes are grafted. In the mouth it is characterized by the right balance between sweet and woody flavor and by a sparkling and incomparable personality.

At Jack Daniel's Tennessee Whiskey is added the warm and soft Jack Daniel's sweater in authentic American style, to wear on winter evenings while enjoying a glass of Jack Daniel in front of the fireplace with your favorite music in the background.

The Stefano Bottega Millesimato Extra Dry Spumante from the Bottega company comes from vineyards located in the heart of the Treviso hills.

It is produced mainly with Glera and Chardonnay grapes, harvested by hand in mid-September. After crushing and destemming, the juice is fermented in steel with selected yeasts. Followed by refermentation at a controlled temperature of 16 ° C in an autoclave, for 30 days, according to the Charmat method.

It is characterized by a bright straw yellow color, with persistent foam and fine perlage. The nose opens with intense fruity sensations, enriched with hints of peach blossom. On the palate it is fresh and lively, pleasantly balanced.

Excellent as an aperitif, it is ideal in combination with appetizers, first courses based on fish or white meats.

Bolgheri Sassicaia from Tenuta San Guido was born in vineyards located in the splendid landscape of the Tuscan Maremma.

It is mainly produced on Cabernet Sauvignon grapes and with Cabernet Franc grapes, harvested between the beginning of September and the first week of October. The vinification process, at a controlled temperature of 30-31 ° C, consists of 2 weeks of maceration on the skins with frequent pumping over and de-aging, followed by malolactic fermentation in steel. The wine then ages in French oak barriques for 24 months and then ages in glass before being placed on the market.

It is characterized by an intense and deep ruby red color. The bouquet is persuasive and elegant and opens with rich and ripe hints of red fruits, blueberry, black currant and cassis, enriched with fine notes of Mediterranean scrub, juniper, bay leaf and myrtle, which evolve into spicy aromas and balsamic notes. On the palate it is strong and concentrated, with a rich spiciness and sensations of chocolate, vanilla, cinchona and fern, balanced by a vegetable touch that gives freshness. Overall it is a wine of great elegance, with fine and soft tannins.

Perfect to accompany game and game dishes, especially wild boar, it is perfect in combination with large roasts.

The Barolo Paese Tuoi of the Vite Colte company was born in the renowned Langhe area, in Piedmont.

It is produced from 100% Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place at a controlled temperature of 30 ° C for about 15-20 days. This operation allows the wine to be enriched with the tannin necessary for long aging. Aging takes place in large oak barrels for at least 24 months and then in the bottle for another 12 months. In this way the wine reaches its final balance.

Barolo Paese Tuoi is characterized by an intense and velvety garnet red color, with reflections tending to orange with aging. The nose opens with a large and complex spicy bouquet, enriched with hints of licorice and dried violet. On the palate it is pleasantly dry and sapid, with harmonious tannins that enhance its elegant character.

Perfect to combine with mature cheeses and mushrooms, it is ideal to accompany baked chicken and tasty stewed meat recipes with polenta.

Brunello di Montalcino di Mastrojanni comes to life in the Poderi Loreto and San Pio, in the heart of Montalcino.

It is produced entirely from Sangiovese grapes, harvested by hand once it reaches full maturity. After fermentation, the wine ages for 36 months in Allier oak barrels and for at least 6 months in glass before being released on the market.

In the glass it is colored with a bright ruby red with purple reflections. The nose is intense and classic, with fragrant hints of sour cherry and black cherry. In the mouth it reveals intense and tannic, with a nice flavor.

This wine goes wonderfully with game and lamb dishes, but also red meats cooked on the grill and aged cheeses.

The Umbria Conte della Vipera dei Marchesi Antinori takes its name from the first owners of the Castello della Sala, the Monaldeschi della Vipera family.

It is mainly produced with Sauvignon Blanc grapes and Sèmillon grapes, rigorously harvested by hand. After the soft pressing of the grapes, the must ferments in stainless steel tanks at a controlled temperature of 16 ° C, then the wine is refined in the same containers at a controlled temperature of 10 ° C before being bottled.

The Conte della Vipera is characterized by a straw yellow color with greenish reflections. The nose opens with intense citrus aromas, enriched by pleasant and light shades of boxwood. On the palate it is well structured and harmonious, savory and sweet at the same time, with an aftertaste reminiscent of grapefruit.

Perfect to accompany appetizers and first courses, it is ideal in combination with fish and vegetable dishes.

Prosecco Superiore Audax Zero.3 by Bortolomiol is the meeting between the long sparkling wine experience that distinguishes this historic Valdobbiadene winery and the desire to adapt to modern consumption that wants the pure expression of the original grape variety, in this case the Glera.

At the manual grape harvest that takes place in the second half of September, the must obtained by soft pressing of the bunches, ferments in white at controlled temperature. The second fermentation takes place in steel autoclaves according to the Charmat method, with final refinement ranging from 1 to 3 months. The sugar content of this Prosecco Extra Brut close to zero preserves the original nature and identity of the product.

Straw yellow with green reflections and a minute and persistent perlage, it opens to the nose with a delicate and harmonious scent of white petal flowers. It demonstrates a bold personality on the palate, revealing dry and silky, fruity and soft.

Ideal with fish-based first courses or fries, it is excellent as an aperitif.

The Franciacorta Brut Vintage Collection of Ca 'del Bosco is born in vineyards located among the green landscapes and the gentle hills of Erbusco, in the heart of the magical terroir of Franciacorta, the moraine cradle south of Lake Iseo.

It is produced 55% with Chardonnay grapes, 15% with Pinot Blanc and 30% with Pinot Noir, harvested only by hand during the first and second ten days of August. Fermentation takes place according to the classic method with refermentation in the bottle. Subsequently the wine ages on the lees for 51 months.

The Brut Vintage Collection is characterized by a golden straw yellow color. The nose opens with intense aromas of hazelnuts, enriched with pleasant hints of peach and citrus. On the palate it is fresh, pleasantly sapid and structured. The wine has a finish with citrus returns.

Perfect to accompany appetizers and raw fish, it is ideal in combination with cold cuts and cold cuts and fresh cheeses.

The Vicenza Pinot Grigio from the Torre dei Vescovi di Colli Vicentini line is born in vineyards located in Montecchio Maggiore, in the heart of the Vicenza hills.

It is produced entirely with Pinot Grigio grapes, harvested exclusively by hand. After a soft pressing of the grapes, the must ferments in stainless steel tanks at a controlled temperature of 16-18 ° C. Subsequently the wine refines on its lees for 6 months before being bottled.

This Pinot Grigio is characterized by a straw yellow color. The nose opens with a complex and delicate bouquet of floral notes. On the palate it is dry and velvety, pleasantly fresh.

Excellent as an aperitif, this wine is perfect to accompany vegetable appetizers, fish dishes and white meats.

The Bee-eater is the proof of the Nunzio Ghiraldi farm which demonstrates the potential of the relationship of a vine with the most suitable soil.

It comes from the vinification in purity of Turbiana, or Trebbiano di Lugana grapes, coming from the Lugana di Sirmione countryside, harvested by hand and pressed whole. Fermentation of the free-run must alone is a prerequisite for obtaining an elegant wine with a characteristic trait, as well as a better holding capacity over the years.

Straw yellow in color, it offers a wealth of fine and delicate aromas to the nose, reminiscent of citrus and ripe fruit, embellished with a drizzle of thyme and sage. On the palate it is very fresh and characterized by a lively flavor that never loses sight of the overall balance of the drink. Closes on a finish of almond and spices.

A label that fits very well with fish or shellfish dishes.

The Grignolino d'Asti Grignè di Montalbera is a typical expression of traditional Piedmontese enology, coming from the hills of Castagnole Monferrato. Historically it was the favorite wine of King Umberto I of Savoy, a must at his table.

It is produced from Grignolino grapes, a variety particularly rich in grape seeds, called "grignole" in the local dialect. The vinification takes place traditional in red, with partial elimination of the abundant grape seeds. The wine ages in steel and for another 2 months in the bottle.

At sight it is distinguished by a ruby red color of faint intensity that tends to orange after a year in the bottle. The aroma is ample and delicate, with notes of morello cherry and musk combined with hints of oriental spices. In the mouth it is dry and harmonious, pleasantly warm, with a strong character rounded off by a refined, slightly bitter finish.

Excellent in the company of any appetizer or light dish, it can be served fresh in combination with salted fish.

The Donnaluce di Poggio alle Volpi originates from the vineyards owned in the Lazio municipality of Monteporzio Catone, planted on soils of volcanic origin particularly rich in trace elements.

It is the result of a skilful blend of the Malvasia del Lazio, Greco and Chardonnay grapes, harvested in the late period. The bunches are softly pressed and fermented at low temperatures. The wine ages on its lees, partly in steel and partly in wooden barrels with different origins and capacities.

It is characterized by a bright straw yellow color. The nose offers intense fruity sensations of apricot and white peach, supported by hints of smooth, lavender and hazelnut on a mineral background. Soft and intriguing in the mouth, it proves fresh and fruity, with a persistent closure that is just almondy.

Ideal both as an aperitif and with finger food, it is an excellent escort for starters and goat cheeses. Try it with spaghetti with clams or with bottarga.

Vermentino Campo al Faro is a poetic tribute to the sweet Tuscan Maremma, where the seasons always have the scent of summer, of the sea breeze, of occasions left to wait. Vermentino in purity, the grapes are harvested strictly by hand and in a wooden box; refines in steel.

Straw yellow in the glass, the nose is rich and refreshing, with a floral bouquet that mixes with seductive fresh herbs. The wine reveals itself on the palate, round but mineral with an almost saline finish.

A fresh and excellent wine to drink as an aperitif, it masterfully combines light dishes, shellfish and fish dishes.

Paolo Leo's Mora Mora red wine is made from pure black Malvasia grapes that come from the countryside of San Donaci (BR).

After manual harvesting, the grapes are immediately taken to the cellar where they are destemmed and crushed. The vinification takes place in steel vats at a controlled temperature (22-24 ° C) for 8-10 days. The wine ages for 3 months in second and third passage French oak barriques.

In the glass the wine appears of an intense ruby red color. The nose reveals aromas of red and black fruits, such as mulberries, blackberries, prunes and notes of sweet spices. The sip is warm, with silky tannins and a long finish.

Ideal in combination with cold cuts and cheeses appetizers, pasta with meat sauce and grilled meats.

The Prosecco Brut of Villa Folini is a label that comes from a modern approach of the Scolaris family that aims at refinement without sacrificing the authenticity of its traditions.

Straw yellow in color, it has a delicate and aromatic bouquet, pleasantly fruity. In the mouth it combines a sweet amiability with a texture that recalls velvet.

Excellent both as an aperitif and at the table in combination with fish-based dishes.

This wine is a blend of native Apulian red berried grapes that undergo a slight drying on the plant in order to give greater softness and complexity to the final product.

It shows an intense ruby red color, with delicate purple reflections. The expression of the wine on the nose is complex, with hints of blackberry, cherry in alcohol, plum jam and sweet spices. In the mouth it is warm and soft, rightly tannic, with a finish of beautiful persistence.

It goes very well with roast beef, aged cheeses and typical dishes of the Apulian tradition.

Terre Siciliane Kados was born in the Rosignolo di Duca di Salaparuta estate, located in the municipalities of Salemi and Gibellina, in the province of Trapani.

It is obtained from 100% Grillo grapes, harvested and selected by hand in the second half of September. Fermentation takes place in small new oak barrels for about 40 days. Subsequently the wine ages in cement vats on its lees and in the bottle for about 3 months, before being marketed.

Kados has a straw yellow color with light greenish reflections. The nose opens with intense floral and vanilla aromas. On the palate it is broad and velvety, with a good structure and a persistent finish.

This white wine is perfect to accompany fish dishes, shellfish and white meats.

Sicily The Planeta White La Segreta is born in the Dispensa, Gurra and Ulmo vineyards, located in the municipalities of Menfi and Sambuca di Sicilia, in the province of Agrigento. La Segreta takes its name from the wood that surrounds the Ulmo vineyard.

It is produced 50% with Grecanico grapes, 30% with Chardonnay grapes, 10% with Viognier grapes and 10% with Fiano grapes. The wine ferments and ages in stainless steel tanks at controlled temperature, before being bottled.

It is a wine characterized by a light yellow color with green reflections. The nose opens wide and exuberant, with hints of citrus, pineapple and white peach. On the palate it is fresh and balanced, with an excellent balance between acidity, flavor and volume. The wine has a full and aromatic finish.

Perfect to accompany aperitifs and first courses, it is ideal in combination with fish dishes and soups.

Selvarossa is a wine from Cantine Due Palme, located in the Cellino San Marco area, in the province of Brindisi. The company, founded in 1989, produces wines from typical Salento grapes, such as Negroamaro, Malvasia Nera, Primitivo and Sussumaniello. The vines are cultivated with Alberello Pugliese, the type of cultivation of the plant typical of this region.

Selvarossa is mainly produced from Negroamaro grapes, in dialect "niuru maru" for its dark color and rich tannins, with the addition of Malvasia Nera. After the harvest and vinification, the wine ages 9 months in oak barriques.

In the glass the wine appears of an intense and deep ruby red color. The nose opens on aromas of ripe fruit, cherries and dates, with sweet notes of vanilla and hints of licorice. The taste is warm and structured, with vigorous but well-behaved tannins.

Ideal in combination with savory first courses, roasted and grilled meats.

Ferrochina di Bisleri is a bitter liqueur based on iron citrate and cinchona. Ferrochina Bisleri was the first liqueur to be made with the salt of a metal and as such it was a precursor of supplements and restoratives. Its creator, Felice Bisleri, was a Garibaldian passionate about chemistry and liqueurs and in 1881 he launched his product, Ferrochina, on the Italian and international market, advertising it for its restorative and healthy virtues.

Ferroquine is made up of two main ingredients: cinchona calissaya bark, known to pharmacists and herbalists for its antimalarial and febrifuge action, and iron citrate.

It is traditionally consumed as an aperitif, dry or extended with plain or mineral water.

A wine obtained from the fine assembly of Carménére, 85%, with a part of 15% Syrah, from the Colchagua Valley, in Chile.

The grapes were harvested in the period between 12 and 21 April, in the best period to make sure that the aromas, fragrances, and tannins were best expressed. A pre-fermentative and low temperature maceration allowed to preserve the aromas and color to the maximum. The must was then fermented in steel tanks and at controlled temperature. Part of this was left to rest for 4 months in French oak, to then rest for another 6 months in the bottle.

Its intense cherry red color stands out in the glass, while the aromas of black and red fruits such as blueberry, blackberry, black currant, strawberry and cherry are clearly perceived on the nose. On the palate warm, enveloping, pleasantly soft on the finish.

It perfectly marries soft and mature cheeses, as well as red meats such as pork: it is the ideal wine to accompany a baked artist.

Gewürztraminer Campaner was born in the vineyards of Caldaro di Kellerei-Kaltern, immersed in the splendid and prestigious setting of South Tyrol.

Obtained exclusively from Gewürztraminer grapes, harvested late, the must of this wine is left to ferment very slowly at a stable temperature of 18 ° C. This process is followed by the maturation phase, carried out on the fine lees for 5 months. The wine is finally filtered and then bottled.

It is characterized by an intense yellow color, with evident golden reflections. The nose offers a complex and impactful perfume, with delicate sensations of rose petals and lychee, which are followed by notes of cloves and cinnamon, and a fresh hint of sage. In the mouth, despite an excellent structure, the wine shows an easy drink, thanks to a marked acidity and exotic fruit aftertaste, which tickle the palate with good persistence.

Perfect with shrimp and fish with a strong flavor. Excellent with some spicy Asian or vegetarian dishes.

This Valpolicella Ripasso from the Dal Moro winery comes from grapes grown in the historic area of Valpolicella, from 15-25 year old vineyards planted on clayey and calcareous soil, located at an altitude of 250-450 meters above sea level.

The harvest is carried out at the beginning of October with manual selection. After the first fermentation, the technique of reviewing the marc of the Amarone Dal Moro is carried out. Followed by aging in wood, in steel, then in the bottle.

Wine with a deep ruby color, it projects a complex and intense aroma to the nose, with vinous and red fruit scents, on an elegant bed of spices. It has a harmonious and velvety flavor, with a perfect balance between tannins and freshness.

Excellent with all first courses typical of the Veronese gastronomic tradition, it is well suited to braised meats and grilled red meats.

Primitivo di Manduria Lu Rappaio di Masca del Tacco is produced in Puglia from sapling vines that grow on flat soils rich in iron and limestone, influenced by sea winds.

The vinification takes place in steel vats at a controlled temperature, followed by a period of aging in steel and barrels of different woods.

In the glass the wine appears ruby red with purple hints. On the nose there are hints of violets, wild blackberries, ripe strawberries and rosemary. The sip is soft and structured.

Ideal with dishes with mushrooms, roasts and grilled meats.

The Chianti Riserva del Conte was born in the heart of Tuscany.

It is produced with first choice Sangiovese and Canaiolo grapes, grown with sacred respect for nature and the environment. The wine is aged for one year in Allier barrique and aged for another year in the bottle.

It is characterized by an intense ruby red color. It has hints of red berries on the nose, with notes of licorice and rose jam. The taste is harmonious, dry and structured.

Perfect in combination with first courses based on meat sauce, it is ideal as an accompaniment to red meats, game, stews and braised meats.

Grape variety of French origin, Sauvignon di Sabaudo is grown in the area highly suited to viticulture in the Piedmontese Langa. The label pays homage to the figure of Patrice de Mac Mahon (1808-1893), commander of the French troops allied to Piedmont during the Second War of Independence.

After the grapes are harvested, the whole bunches are softly pressed, then the must undergoes alcoholic fermentation at a controlled temperature of 16-17 ° C. Subsequently the wine is decanted and remains to refine in steel.

It shines in the straw yellow colored glass with golden reflections. The nose shows notes of fresh grass, tomato leaf and grapefruit. Fresh and harmonious, it offers a good balance between the varietal part and the fruity component.

Excellent as an aperitif, it goes well with white meats, fish, shellfish and vegetable-based dishes.

The Toscana Rosso Petra of the homonymous company was born in the vineyards on the ferrous hills of the Val di Cornia, in the ancient village of Suvereto.

It is produced with Cabernet Sauvignon and Merlot grapes, harvested between the end of August and mid-September. Fermentation takes place with indigenous yeasts and vinification takes place in oak vats. Subsequently the wine matures in barrique at a controlled temperature for 18 months, and for a further 18 months in the bottle before being placed on the market.

It is characterized by a garnet red color, with intense and luminous shades. The nose is deep, complex and resistant. On the palate it is full, with hints of black fruits and pleasant nuances of cherry, enriched with spicy notes of rosemary, myrtle and coffee.

Perfect to accompany red meats, it is ideal in combination with aged cheeses.

La Réserve de Sergolle is a Bordeaux Supérieur produced with low yields per hectare from the best grapes of the Gironde. The old Mill of Sergolle recalls the areas reached by the Atlantic influence for an expressive and elegant wine.

The Merlot and Cabernet Sauvignon grapes are harvested by hand, and then aged in stainless steel and concrete tanks for a minimum of ten months following the Bordeaux tradition.

Intense ruby red with garnet reflections, it returns hints of plum and cherry, notes of nettle and wild herbs, with hints of rhubarb, graphite and spicy spices. Dense and harmonious on the palate, it expresses great structure, gentle tannins and balance between the fruit and the vibrant acidic texture.

It is ideal with game dishes, grilled meats and excellent with first courses with meat sauce.

The 958 Santero Spritz is produced by the Piedmontese company Santero. It's a perfect spritz for the summer and cuts a good figure with its fun shaped bottle.

Spritz di Santero offers the nose an aromatic range with a clear prevalence of citrus aromas.

Spritz should be served cold with 3-4 ice cubes, together with a part of extra-dry sparkling wine and a splash of soda. The aperitif is served!

The Circle of Life of the Waterkloof winery is made with Sauvignon Blanc, Semillion and Chenin Blanc grapes in the Stellenbosch area.

The production philosophy embodies the idea of presenting all the varietal complexity present in the area in a single wine. After harvesting by hand in the early hours of the morning, the whole bunches are pressed immediately. Fermentation takes place both in cement and in large barrels, lasting approximately 7 months and then leaving the resulting wine in contact with the lees before bottling.

Straw yellow in color with greenish reflections, it offers herbaceous aromas to the nose accompanied by hints of lime and gooseberry. Floral notes return to the palate, then peach, pear and green apple, with a balanced minerality that offers a long and very captivating sip.

Ideal with seafood dishes based on shellfish or white meats accompanied by herbal sauces.

This Primitivo di Manduria Riserva is a product of the Doppio Passo brand, a tribute to Carlo and Maria Botter who, together, founded our company in 1928, building it step by step, day after day, working together to achieve a common goal.

The wine is made from 100% Primitivo grapes, which are harvested by hand. The grapes are de-stemmed before carrying out the pre-fermentation maceration at 12-14 ° C, followed by fermentation, with maceration of 15-20 days at a controlled temperature (25-27 ° C). After pressing, the wine is aged for 12 months.

Intense purple red color, the nose reveals aromas of ripe red and black fruit, blackberry and cherry with final spicy notes. The sip is warm and structured, with soft tannins well balanced with acidity.

The Primitivo di Manduria Riserva Doppio Passo pairs very well with grilled red meats, game and aged cheeses.

Pinot Grigio by Ziobaffa is the result of a perfect combination of traditional methods and the use of modern equipment.

After a soft pressing of the grapes, the must ferments in stainless steel containers at a temperature of 16 ° C for 15 days.

It is pale yellow in color. On the nose it recalls fresh aromas of white-fleshed fruit and citrus fruits, which fade into a delicate floral bouquet. On the palate it proves fruity and fresh, with a nice balance.

It goes well with seafood and poultry dishes, it is excellent as an aperitif.

Otello Nero was born in the province of Parma, in the heart of the land of Lambrusco. The harvest takes place around the beginning of October. The grapes undergo a cold maceration process at low temperature for 5-7 days, in order to extract all the aromas and aromatic components. Aging takes place in stainless steel containers, so as to preserve the characteristic fruity aroma of the grapes intact.

In the glass it has a purple red color with bright ruby reflections. The olfactory picture is captivating, it opens on perfumes of violet, fresh and fragrant aromas of black currant, strawberry, raspberry and small berries. The sip is pleasant, with rich fruity softness, supported by a lively acidity. The tannins are elegant and made even more delicate on the palate by the light sugar residue, which gives the wine a perfect balance.

At the table it goes very well with the typical dishes of the local cuisine: cold cuts and salami, first courses with meat sauce and boiled meats with a delicate taste.

Cantello Ceci's Otello Nero di Lambrusco is a wine that has changed the image of Lambrusco in the world. It has transformed a popular and daily wine into absolute excellence. Thanks to a research work oriented to the highest quality, Cantina Ceci has managed to clear the Lambrusco from the common perception of a simply pleasant and convivial wine, to raise it to the level of the best expressions of Italian enology. The Otello Nero di Lambrusco is a label that perfectly combines the identity of a wine linked to the history of a territory, with a vision oriented to create a Lambrusco capable of satisfying the most expert and demanding consumers. At the base of the wine there is the Lambrusco Maestri, one of the varieties of the large family of Lambrusco grapes, present in the lands of Emilia since time immemorial. These are native vines, which derive from the ancient domestication of the vitis vinifera silvestris, already known in Roman times with the name of labrusca . They are grapes of great personality, which still retain some traits of their original nature, especially in the presence of a particularly lively and indomitable acid component.

The Lambrusco Otello Nero has been able to combine the characteristic fruity fragrance and freshness with a structure, aromatic complexity and gustatory depth, which make it a great wine. Its dynamic and highly drinkable sip makes it extremely modern, perfectly in line with the style that is emerging in the current panorama of red wines, based more on fluency and expressive immediacy and increasingly far from the exasperated search for extraction and concentration.

Among the awards achieved: " Grand Gold Medal" at Vinitaly 2015 and at the China Wine & Spirits Awards (CWSA), where he was also named " Sparkling Wine of the Year ".

The Red Wine of Italy Cinquanta di San Marzano Collection is born in vineyards located in the municipality of San Marzano.

It is produced with Primitivo and Negroamaro grapes, harvested entirely by hand in September. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently, the wine ages in barrique for about 12 months before being bottled.

It is characterized by an intense ruby red color with purple reflections. The nose opens with an intense and complex bouquet of plums, enriched by pleasant spicy notes of licorice and vanilla. On the palate it is intense, with great structure and softness, with a pleasantly persistent finish.

Perfect to accompany red meats and game, it is ideal as a meditation wine and in combination with first courses.

The Surfiner Cuvèe Brut comes from vineyards located in the heart of the extraordinary Prosecco DOCG area of Conegliano-Valdobbiadene.

It is produced with Sauvignon Blanc grapes and with grapes of other complementary vines, harvested and selected entirely by hand. The refinement takes place for 6 months in barrels with the use of the micro-oxygenation technique, with the aim of giving the wine its flavor and noble tannins. The wine ages for a further period in stainless steel tanks, before being bottled.

It is characterized by a straw yellow color. The nose opens with a delicate bouquet of yellow fruit, enriched with pleasant aromas of wild flowers and shades of pepper. On the palate it is perfectly balanced and harmonious, with an unmistakable and inimitable character. The wine has a long and pleasant aftertaste.

Perfect to accompany first courses, cold cuts and cold cuts, it is ideal in combination with aged cheeses.

Bruno Paillard's Champagne Blanc de Blancs is obtained from the first pressing of Chardonnay grapes coming exclusively from Grand Cru villages.

25 vintage reserve wines assembled since 1985 are added to the base wine. Following the second fermentation, it rests on the lees for aging for 4 years and at least another 8 months after disgorgement.

It is characterized by a pale golden yellow color with almost silver green reflections and by a very minute and persistent perlage. Its aromas touch the iodized and saline sensations typical of the Grand Cru vineyards and then offer space to aromas of citrus and white flowers, with a pleasant surprise given by the arrival of the notes of toasted almonds that develop with oxygenation. The entrance is vibrant and fresh, with an almost chalky minerality that is the prelude to a broad and creamy finish.

Wonderful in the company of oysters and seafood, it can be combined with all fish dishes.

Mionetto's Prosecco Superiore Cartizze Dry originates in the vineyards of the Venetian company, located in the very limited area of Cartizze, within the famous Prosecco denomination.

This sparkling wine, made exclusively from Glera grapes, is subjected to a soft pressing, before starting the sparkling process following the Charmat method, to best express the typical characteristics of the grape and the product.

Prosecco Superiore Cartizze Dry is characterized by a straw yellow color, with evident golden reflections and a fine and persistent perlage. The nose offers typical hints of apple, pear and citrus, with notes of glazed almonds to complete an elegant aromatic framework. In the mouth it arrives fresh and harmonious, with fruity notes that are repeated continuously.

Perfect for the aperitif moment, this prosecco goes well with more important shellfish dishes or, at the end of the meal, desserts and small pastries.

Liquorice Cream from Bottega Spa is obtained from an extract obtained from fresh roots that grow spontaneously in the clayey soils of the Ionian coast, carefully mixed with alcohol, water and sugar.

With an almost black color, this Licorice Cream expresses the typical perfume of licorice essence on the nose. In the mouth it is dense and velvety, pleasantly intense and sweet, with a barely perceptible savory aftertaste.

To be eaten cold, it is particularly appreciated to sweeten the palate not only at the end of the meal but also at any time of the day.

The Cedar Grass Liqueur from the Essentiae Lunae factory is made from the infusion of fresh cedar leaves with alcohol, lemon zest, sugar and water, in the municipality of Castelnuovo Magra, in the province of La Spezia.

Amber yellow in color with green reflections, this artisan liqueur opens up to the nose with complex aromas, with aromatic hints of the plant that mix with hints of spices and dried fruits. In the mouth it is ample and rich.

Ideal to be consumed after dinner, for its calming properties, it is indicated for the preparation of cocktails.

Conti Riccati's Asolo Prosecco Superiore Extra Brut comes from vineyards located on the Asolani Hills, in the province of Treviso.

It is produced exclusively with Glera grapes, harvested and selected entirely by hand. After the classic white winemaking processes, the sparkling process takes place by re-fermentation in autoclave for 100 days, according to the Charmat Method.

Conti Riccati's Asolo Proseco Superiore Extra Brut is characterized by a bright straw yellow color with greenish reflections. The nose opens with elegant hints of almond and green apple. On the palate it is fresh and elegant, with a beautiful persistence.

This prosecco is perfect to accompany scampi and spaghetti with clams cocktails. Try it with saltimbocca alla romana.

Gordon's London Dry Gin is a gin first produced in 1769, in England.

With the same traditional recipe, the preparation of this distillate uses the best cereal alcohol and a large quantity of juniper berries, coriander seeds, licorice and other spices which give it an unmistakable aroma and an extraordinary dry and pleasantly refreshing taste. In the mouth it is decisive and balsamic, with a perfect balance between herbaceous notes and the characteristic hints of juniper which give the name to the distillate "gin".

Excellent to accompany convivial moments with friends and aperitifs, it is ideal as an ingredient in long drinks mixed with tonic or other spirits.

This London Dry Gin, first in the ranking among the gins preferred by bartenders all over the world, is produced in the distillery in Cameronbridge, Scotland.

The nose opens with hints of juniper, collected before their natural maturation, accompanied by notes of citrus and coriander. In the mouth it is dry and very balanced, with a pleasantly sweet and elegant finish, of medium length.

Perfect to serve straight, it is an ideal ingredient for the preparation of cocktails and long drinks.

The Valdobbiadene Superiore di Cartizze Dry di Col Vetoraz is born in vineyards located on the rolling hills of Valdobbiadene, in the province of Treviso.

It is produced only from Glera grapes, harvested and selected by hand between the second ten days of September and the first of October. After the classic white winemaking processes, the second fermentation takes place according to the Charmat method, with re-fermentation in autoclave for 30-40 days, followed by refinement of 1-3 months on its lees.

The Valdobbiadene Prosecco Superiore di Cartizze Dry from Col Vetoraz is characterized by a straw yellow color, a creamy foam and a delicate and persistent perlage. It opens to the nose with floral notes of rose and acacia, enriched with hints of white peach, apple and pear. In the mouth it is elegant and velvety, with an enveloping aroma.

Perfect to serve at the end of a fine meal, it is ideal for celebrating important occasions.

Chartreuse Verte (Green) is an ancient liqueur made in the cellars of the Chartreuse Charterhouse in Voiron, France. The Carthusian monks produce it, two of which are the only ones who know the 130 plants and flowers to mix and macerate to obtain this liqueur known all over the world and make it take on its typical natural color. Slow aging in oak barrels follows.

Chartreuse Verte is pale green in color. The nose opens with a pungent and complex bouquet, with herbaceous notes of angelica, pine, lime cordial, mint, cumaru, anise and cocoa. The taste is excellent and warm, with hints of grated lemon, anise and tobacco.

Served cold, with ice, it is able to fully express its aromatic range. Ideal for an after dinner with friends, it is increasingly used in the preparation of long drinks.

Rum El Dorado 12 Year Old is made by Demerara Distillers, born in 1670 in the state of Guyana, on the banks of the Demerara River, an area recognized by experts as the cradle of highly prized rum, so much so that it is considered a category in itself. It is a blend of rums obtained from carefully selected sugar cane molasses that ages for 12 years in ex-bourbon oak barrels.

Distilled in wooden Coffey column (ex Enmore) and single Pot Still in wood (ex Versailles), it is combined with other vintage rums before being aged in ex bourbon barrels.

In the glass it has a dark amber color, with ruby reflections, and expresses sweet spicy hints of vanilla and cinnamon, notes of honey and caramel and fruity sensations of peach in syrup and mango, with some nuances of tobacco and black pepper. The taste is soft, warm and structured, very elegant in the fruity references of plum and spices, refined and decisive in a long, dry and persistent finish of toasted notes.

A complex and elegant rum.

Tequila Plata from Herradura is produced in the small town of Amatitàn, located in the state of Jalisco, Mexico. Obtained entirely from proprietary blue agave, following distillation this tequila ages for 45 days in oak barrels.

Straw yellow in color, Herradura's Tequila Plata opens up to the nose with pleasing vegetal and citrus scents. In the mouth it proves decisive but soft, citrus and agave.

Excellent served straight, this tequila lends itself very well to the preparation of cocktails, including the popular Margarita.

Tequila Reposado by Kah is a 110 Proof tequila obtained in Santiago Ixcuintla, in the heart of Mexico. Made entirely with blue agave. this distillate ages for 10 years in French Limousin oak barrels. The design is inspired by the Day of the Dead, a holiday that honors loved ones who have died, and in particular the Calaveras, the sugar skulls typical of this celebration.

Light colored, Kah's Tequila Reposado opens to the nose with delicate aromas of vanilla and caramel due to the passage in the barrel. On the palate it is very soft and full-bodied, with an intense agave flavor.

This tequila is well suited as an ingredient for preparing cocktails.

Rum Diplomático Ambassador Selection is a blend of over 60 rums distilled in discontinuous alembic still, produced in a limited edition on the slopes of the Andes, in Venezuela. The maturation takes place for 12 years in oak barrels that previously contained bourbon, followed by an aging of 2 years in ex-sherry Pedro Ximenez barrels.

Intense copper in color with mahogany reflections, the Ambassador Selection opens to the nose with sweet hints of vanilla and cooked banana, enriched with hints of caramel, chocolate and almonds. In the mouth it proves powerful and creamy, with fruity and vanilla notes but also dark chocolate and coffee, with a pleasantly warm and persistent finish.

This rum is perfect to taste in moments dedicated to meditation.

Grappa Giare Gewürztraminer explores the sensory possibilities of one of the most loved white grape varieties of the boot. Following the distillation in a bain-marie in discontinuous alembic still of the pomace of Gewürztraminer, this grappa is left to age for at least 36 months in small oak barrels. The Master Distiller follows his evolution with dedication and attention, constantly testing its scents and aromas. The result is a grappa of great value, awarded for two consecutive years (2014 and 2015) at the International Wine & Spirit Competition.

It has a light golden yellow color. On the nose it expresses an intense floral aroma that recalls honeysuckle, accompanied by vanilla sighs. The taste is soft, delicate and harmonious, punctuated by pleasant hints of oak.

Excellent meditation grappa.

The Demonge Champagne Rosé comes from grapes from the famous Champagne region.

It is produced with Pinot Noir, Pinot Meunier and Chardonnay grapes, harvested and selected only by hand. After the classic vinification processes, the second fermentation takes place according to the Champenoise Method, by refermentation in the bottle.

It is characterized by a bright salmon pink color. The nose opens with fruity hints that recall small red and forest fruits. On the palate it is powerful and generous, with pleasant roundness.

Excellent as an aperitif, it is recommended to accompany red fruit or chocolate desserts.

Lambrusco di Sorbara Amabile Contessa Matilde di Cavicchioli comes from vineyards bred with double curtains, in the area between the Secchia and Panaro rivers, north of Modena.

The grapes from which it is obtained, Lambrusco Sorbara and Lambrusco Salamino, are harvested at the end of September, cold macerated and left to ferment for 4-5 days at a controlled temperature of 15-18 ° C. Followed by second fermentation in autoclave, according to the Long Charmat Method, at a temperature of 13-15 ° C.

Cavicchioli's Lambrusco Amabile Contessa Matilde is characterized by a not very intense ruby red color covered with violet reflections, a light pink foam and a fine perlage. The nose has a large and marked bouquet, with evident hints of violet. In the mouth it is full and soft, pleasantly fruity.

Excellent in the company of the typical cold cuts of the Emilian tradition, it goes well with Mediterranean dishes and fried vegetables or fish.

Doc Ermete's Reggiano Secco Assolo comes from the vineyards of Tenuta I Quercioli, located in the province of Reggio Emilia.

It is produced from Ancellotta and Lambrusco Salamino grapes, which ferment spontaneously in steel tanks, with interruption of the process once the desired alcoholic strength has been reached.

It is characterized by a bright and intense ruby red color. The perfume is characteristic and of good persistence, with hints of red fruits and blackberry. The sip is dry and balanced, with a good liveliness that gradually reveals a pleasantly almondy finish.

This sparkling red combines well with grilled meats or pizza. It is also ideal in combination with cured meats and aged cheeses.

The sparkling wine Franciacorta Gran Cuvée Brut Alma di Bellavista comes from vineyards located in the heart of the Franciacorta DOCG.

It is mainly produced with Chardonnay grapes and with Pinot Nero and Pinot Bianco grapes, harvested and selected only by hand. The Alma Cuvée was born from the union of about 60 carefully selected vintages. The wine ferments and ages in oak barriques to obtain extraordinary complexity.

Alma is characterized by a yellow color with greenish reflections. The nose opens with a broad perfume, among which pleasant nuances of sweet fruits stand out, enriched with light notes of vanilla. On the palate it is pleasantly sapid and complete in the aftertaste, with a long and persistent finish.

Perfect to accompany appetizers and first courses, it is ideal in combination with appetizers and fish dishes.

Cuvée Carlo Negri by Nino Negri is a high quality sparkling wine from Valtellina, produced in a limited edition as a tribute to the son of the founder, one of the major Italian winemakers.

It is obtained from Chardonnay, Pinot Nero and Nebbiolo grapes (locally called Chiavennasca), harvested separately according to the time of ripening. The vinification also takes place separately in new French oak barrels, after which the cuvée is started to fermentation according to the Classic Method, then remaining for 15 months on its lees.

It has a bright golden yellow color, with a lively foam and a very fine, compact and persistent perlage. The nose reveals a distinct scent of bread crust, enriched with notes of apple, berries and green bay leaf. On the palate it is full and dry, very elegant, with a persistent finish on notes of plum and almond.

Ideal as an aperitif, it goes very well with light appetizers and delicate courses based on meat or fish.

Justerini & Brooks' Rare Blended Scotch Whiskey is the set of 42 different Speyside fine malt whiskeys and excellent Highland cereal whiskeys, which age for over 8 years in oak barrels.

J & B's Rare Blended Scotch Whiskey is characterized by a bright golden yellow color. On the olfactory examination it presents fragrant hints of dried fruit and caramel, enriched with notes of citrus peel, barley, cedar and toasted spices. The taste is strong and clean, with a beautiful persistence.

It lends itself to be tasted in particular during moments of relaxation or meditation.

Amaro Unicum is the oldest herbal liqueur in Europe, produced using over 40 different types of herbs and spices. The name refers to the phrase that exclaimed the emperor Joseph II of Austria, who declared "Das ist ein Unikum!".

It presents itself at the sight of an intense and concentrated ebony color. The nose releases a large bouquet of blackberry and plum jam, enriched with hints of laurel, juniper and cloves, along with toasted sensations of tobacco and leather. In the mouth it is soft and enveloping, with a dry and pleasantly balsamic finish.

Perfect as an aperitif, it is ideal to serve at the end of a meal by virtue of its digestive properties.

The 25 Year Old Original Legend Blended Scotch Whiskey by Chivas Regal is a refined distillate obtained from a selection of noble Scottish whiskeys that age at least 25 years in fine oak barrels, created to satisfy the sophisticated taste of the high society of New York that has quickly acquired an international resonance.

At the intense golden yellow sight, it shows a bouquet composed of hints of hazelnuts and berries, combined with notes of licorice, raspberry and sweet oats. In the mouth it is inviting, soft and juicy, with elegant aromas of butter, anise and custard.

Ideal to be enjoyed alone as a meditation whiskey.

Morbida di Roner is a grappa made from the pomace of aromatic Moscato and Chardonnay grapes, made by slow distillation in copper bain marie stills. This grappa follows an aging of 12 months in stainless steel before being placed on the market.

Transparent to the eye, it opens to the nose with an enveloping rose scent accompanied by the characteristic aromas of the grapes of origin. In the mouth it proves refined, elegant and soft, delicately sweet and fragrant.

Excellent after a meal, it goes well with a plate of anchovies.

The Porto Tawny 10 Years Old was born in the Douro, a land where a tradition of great fortified wines was born and reigns supreme. Result of a fermentation with intense maceration which is interrupted once the perfect balance between the body and its bouquet is reached, it ages for 10 years in oak barrels with frequent analyzes that allow you to monitor its evolution.

It is characterized by an intense red color with orange hues, characteristics of this stage of aging. The nose opens with a large and elegant bouquet, with notes of ripe red fruit and cherry jam, enriched with notes of toasted hazelnuts and vanilla. In the mouth it is full-bodied and intense, with a pleasantly persistent finish.

Delicious in the company of tasty blue cheeses, it goes perfectly with ice creams and desserts in general, especially those based on fruit and dried figs.

The Gran Reserva 15, created in 1872 and still owned by the Alvarez family for five generations, is known by the affectionate name of "The Cognac of Rum", and represents the flagship of the Matusalem rum family. This prized and award-winning Rum has garnered fifteen awards for its innovation and excellence, including most recently silver in the Extra Aged Rum category at the San Francisco World Spirits Competition 2020.

Born from a blend of rums obtained from cane sugar of the highest quality from the Dominican Republic, which age for at least 15 years in French oak barrels superimposed according to the Solera Method.

It appears of an intense amber color to the eye. On the nose it releases precious woody, dry and buttery aromatic notes, it is fruity, floral with notes of cloves and very light smoky notes. Its complexity and softness make it ideal for new, classic and artisanal combinations.

Excellent to combine with dark chocolate with a high percentage of cocoa, it can be used to make well-made cocktails.

Bottega's Classic Private Amarone Grappa originates from the distillation of the fermented grape skins that derive from the production of the very precious Amarone della Valpolicella wine. The distillation is carried out in three stages, carried out in traditional copper stills, which allow vacuum processing (greater protection of aromas) and in which heating takes place in a water bath (indirect and therefore more delicate system) allowing to preserve the aromatic fullness and fragrance of the starting grapes. Unlike its twin Barricata, this grappa does not include any passage in wood.

With a crystalline and transparent appearance, it opens to the nose with a complex and elegant bouquet, with notes of red fruits and a slight spicy closure. In the mouth it is full, fragrant and soft, characterized by a great structure due to the grapes of origin.

Excellent after a meal, it is ideal to serve cold or as an ingredient for cocktails and long drinks. Perfect in combination with dark chocolate, it can enrich fruit ice cream and fruit salads.

Gin-Co Liquor is a ginseng coffee cream born from the collaboration between Distilleria Bottega and NatFood, which share in this project their innovative spirit and almost ten-year experience in the production field.

It is obtained from pure ginseng root and carefully selected high quality coffee beans, from which the best of their aroma is extracted through a long maceration in a hydroalcoholic solution. Following distillation, it is mixed with a sweet and delicate cream of milk from the Alps which contributes to enriching this grappa with fascinating sensorial nuances.

Light brown in color, it releases an intense ginseng aroma on the nose which is enhanced by an elegant hint of slightly roasted coffee. On the palate it is creamy, soft, pleasantly sweet, with a finish of absolute fragrance and persistence that ends on caramel notes.

Perfect to serve cold at the end of a meal or as an ingredient for cocktails and long drinks, it is particularly suitable for correcting ginseng coffee.

Cognac L'Océanique by Augier is a blend of only Ugni Blanc brandies from the terroir of Bois Ordreires, on the island of Oléron. The maritime influence of this respectable area of Cognac is perceptible in every sip of this precious distillate, clearly recognizable by reason of its mineral and iodized character. The absence of any additive during the distillation preserves the character of this distillate in all its authenticity and integrity. Before being bottled, it spends a period of aging in French oak barrels.

Light yellow in color, it releases an elegant lemon-flower bouquet on the nose, enriched by a light spiciness with a delicate note of Virginia sweet tobacco. The attack is lively and well defined, with aromas of pink grapefruit peel that are combined with pleasant hints of white chocolate.

Ideal for after dinner with friends, it reserves a unique sensory experience in the company of a smoked eel.

Ki No Bi is the first artisan gin produced in Japan, signed The Kyoto Distillery, the only distillery present in the entire Kyoto. The basis of this gin is rice, to which selected botanical additions that belong to the citrus, tea, herbs, spices and flowers families are added. Among these are the yellow yuzu, the Japanese cypress, the red split leaves and the gyrokuro tea from the Uji region. Continuous German stills are used for the distillation.

Clear and crystalline in appearance as well as on the nose, where it evokes the typical scents that are breathed in the Kyoto mountains, that is, fresh aromas of yuzu and bamboo forests. On the palate there are references to juniper and warm notes of ginger and spices.

Due to its high alcohol content, it is preferable to use it in mixing for the production of long drinks and cocktails.

It was born in Bologna in 1885 from the rebellious genius of the young Stanislao Cobianchi in homage to Princess Elena of Montenegro, future queen of Italy. D'Annunzio will praise it calling it "liqueur of virtues".

The Amaro Montenegro recipe involves the use of 40 aromatic herbs and a complex extraction and mixing process that make the product unique and inimitable. Once in the herbalist workshop, the selected aromatic herbs go through three main methods of extraction: boiling, maceration and distillation. From this long and complex process, twelve mother essences are obtained which, skilfully blended, give life to the six aromatic notes that characterize the product. The last note, as well as the most important, is the "prize", the result of the micro-distillation of five aromatic herbs that seals the perfect symphony of aromas.

A bitter with an amber color, which on the nose expresses a complex aroma, and on the palate it surprises with a pleasantly balanced taste between sweet and bitter notes.

Try it straight, with ice or as an original ingredient in classic and innovative cocktails.

London Dry Gin named after the famous London gentleman's club which included former British Prime Minister Winston Churchill and writer Ian Fleming among its members. Produced for the first time in 1845, it became increasingly rare and difficult to find, until it was relaunched in 2013. It is produced from a neutral spirit, made from local wheat, which undergoes a second distillation in the still copper Carter Head in which the vegetable ingredients provided in the Boodles recipe gradually infuse with gin, for a result with a sure gustatory impact. It is distilled with the botanicals typical of gin, coriander, angelica root, cassia bark, except for the citrus fruits which were to be used to garnish the glass during the service.

Transparent and crystalline in appearance, it brings hints of juniper and coriander to the nose, supported by aromas of cassia, cinnamon, cumin, rosemary and sage. In the mouth it proves soft and satisfying, pleasantly warm in the finish.

Ideal to serve fresh with a slice of lime, enriched with tonic water or to be used as an ingredient for the preparation of delicious cocktails

Braulio Riserva is the famous alpine bitter created from the herbs of Monte Braulio, in the heart of the Stelvio National Park in Valtellina. This bitter is composed of a secret recipe born from the intuition of the pharmacist Francesco Peloni, which still remains such, of which only some herbs and plants are known such as juniper, achillea moscata, absinthe and gentian roots .

For the production of Braulio Riserva, the liqueur is aged in small Slavonian oak barrels. Subsequently it is filtered in a very delicate way to preserve the plant components.

Ideal to be enjoyed straight, at the end of a meal.

Glen Grant 10 Y.0. is a Single Malt whiskey produced by the famous Scottish distillery based in Aberlour. This Single Malt comes from the pure waters of the Scottish Highlands and malted barley, obtained by maceration and subsequent drying of the cereal. Following the "mashing", in which the barley is mixed with the water, we move on to distillation, which takes place in particularly elongated distillers. The latter, allowing the passage of only the purest vapors from the distiller to the condenser, creates a fresher and lighter, with a characteristic light color, which is then aged for 10 years in Bourbon barrels.

This whiskey has a more delicate and golden characteristic color, the nose perceives strong fruity hints while the palate is creamy and dry, with fruity and dried fruit notes such as hazelnut.

Excellent to taste straight or served with ice after a meal.

The Jim Beam RYE is one of the favorite ryes of the author of the whiskey bible: Jim Murray. Derived from a very valuable rye and aged for 4 years before being bottled.

It is a dark amber colored whiskey. Its aroma is reminiscent of nutmeg, cloves and black pepper. The taste is mainly vanilla, with a pleasantly pungent finish.

Excellent smooth or on the rocks.

Designed by the pioneer Booker Noe after the end of Prohibition as the category standard, Knob Creek whiskeys are inspired by the original recipes of the first great bourbons.

Knob Creek is a deep and dark amber Bourbon Whiskey with an aroma reminiscent of maple sugar, toasted hazelnuts and oak. It offers a robust and intense taste, which you recognize at the first sip and which envelops the palate with intense notes of maple or rye. It has a full and decisive trait: the authentic taste of the old days.

It is excellent smooth or on the rocks. Try Knob Creek Old Fashioned: in an old fashioned glass, wet the sugar lump with angostura and add soda. Melt and melt the lump, add the ice and pour Knob Creek while continuing to mix. Garnish with a slice of orange.

Bowmore aged 12 years is a top product of the distillery, and to date, the most popular among their single malts. He has received extraordinary criticism from experts around the world.

At sight it is of a pleasant amber color. The nose has traces of lemon zest, with typical peat notes rounded by sweet honey notes that balance the smokiness. This touch makes its aroma subtle and very floral.

With a complex but perfectly balanced character, it is excellent to be eaten straight or on the rocks.

De Venoge is a historic Maison located in the Champagne dell'Epernay. The Brut Cordon Bleu carries within itself a reference to the ancient Order of the Holy Spirit, the most prestigious chivalric order of the French monarchy, whose members wore a blue ribbon called "Cordon Bleu".

It is composed of 50% Pinot Noir, 25% Chardonnay and the remaining 25% Pinot Meunier, with the use of a total of 25% of Riserva wines. This is followed by a stop on the lees for a good 3 years, but it is only the beginning of a possible process of bottle aging that this Champagne would be able to support.

The vivacity of the perlage amplifies the olfactory stamp of white flowers, delicate yellow pulp fruit, butter and notes of dry pastry. The fresh-savory finish fits discreetly into a frame of round softness and persists in a very balanced memory.

Perfect for animating aperitifs with friends or to enhance a vegetable flan.

Grappa Barrique 903 is produced by the historic Bonaventura Maschio Distillery, born for the construction of the entrepreneur of the same name in 1903 in the Treviso province. It is obtained from the pomace of different types of vines, which are distilled separately and then joined through the cuts. A long aging in French oak barrels concludes the journey, embellishing the Grappa Barrique with complexity and peculiar amber-golden hues.

The fruit scent suggests the aroma of a ripe peach and apricot, on a complex spicy background texture that comes from prolonged contact with the wood. In the mouth it is soft, velvety and with excellent balance. Closes in a long persistence.

From meditation or to close a meal.

Grappa 903 Riserva d'Autore represents a tribute dedicated to the founder of the Distillery, Maschio Bonaventura. For this Grappa the traditional distillation was followed which made the name of Bonaventura a famous brand in the world of the Italian distillate.

The secret ingredients of this Grappa are wood and time: a very long refinement makes it, in fact, a Reserve and the connotation of a rich and distinctive personality.

The color is amber with copper shades. The scent recalls the roasted aromas of coffee and dried fruit, while the palate brings back the softness of ripe cherry and then closes in confirmation of a smoked tone.

Perfect product to give a classy closure to a complex dinner.

Classic recipe de Gin Malfy to which is added lemon from the Amalfi Coast and 5 other botanicals.

The nose expresses pleasant notes of lemon and juniper. The taste is complex and reminiscent of anise and coriander, with flavors of lemon.

Perfect to serve with a level tonic, in a glass garnished with a slice of lemon.

Akashi Meïsei , which in Japanese means "celebrity", is the limited version of the Blended Whiskey. It consists of wheat whiskey and single malt whiskey aged in American white oak barrels for 3-4 years.

Light amber in appearance, it opens up to deep sensations of barley malt, oak and vanilla, which insist on a floral background. On the palate it is soft, round and spicy, with references to vanilla and oak that also occur in the finish.

Serve smooth.

Makisè di Fina is a sparkling white wine produced exclusively from Grillo grapes from western Sicily.

The grapes harvested around the middle of August are softly pressed and the must vinified in steel at low temperature. The second fermentation follows in an autoclave at a temperature of 15 ° C for 2 months.

It has a straw yellow appearance with greenish reflections. The nose offers a clear and fragrant bouquet with notes of white flowers and fruit combined with vegetable hints typical of the grape. On the palate it is pleasant and savory: it recalls the citrus fruits and the summer breezes of the Sicilian coast.

A young wine, full of verve, excellent to accompany light and tasty dishes. It is ideal with grilled fish, molluscs and crustaceans. Try it on white meats or served fresh as an aperitif.

Franciacorta Brut which could be called a Blanc de Blancs because entirely made from Chardonnay grapes, is the elegance interpreted by the Castelveder cellar, aged on the lees for 24 months.

Illuminates the glass with its bright straw yellow color, embroidered with a minute and persistent perlage. Intense floral sensations are perceived on the nose which mix with hints of bread crust and vanilla. Soft and generous, it expresses a fine persistence on the palate.

Perfect for the whole meal, it is recommended both in the company of steamed shellfish and cold cuts.

From the pomace of San Leonardo comes this refined Grappa Stravecchia, contained in elegant ampoules with attention to the smallest details. It differs from the White version for 5 years aging in barrique, the same used for the aging of San Leonardo wine.

In the glass it has a golden yellow color tending to amber. The sense of smell is an amalgam of hints of walnut and sultanas, reached by slight hints of wild herbs. Full-bodied and aromatic, the mouth is the quintessence of finesse and value.

Perfect to sip in a peaceful after dinner, for meditation.

The Champagne Brut Réserve of Duval-Leroy is an expression of passion and aesthetic sensitivity, perfected since 1859. It was born in Vertus, a village in the Côte de Blancs, sub-region of Champagne.

Obtained from an accurate overlap of Pinot Noir, Pinot Meunier and Chardonnay, it is enriched with a good percentage of reserve wines that gives complexity and character. All this benefits from a maturation on the lees for at least 3 years.

Pale straw yellow in the glass, it has a very fine perlage that opens up to a fragrant bouquet of quince and lime, with slight hints of slate. On the palate it is light, fresh and balanced on mineral traces: an example of absolute finesse.

Perfect in combination with sushi and gourmet first courses. Try it with a seafood risotto.

The Barolo Gabutti di Sordo comes from vineyards located in the municipality of Serralunga d'Alba, in the province of Cuneo.

It is produced entirely with Nebbiolo grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with maceration of 4-6 weeks in contact with the skins depending on the vintage. Subsequently the wine ages for 6 months in the same containers and ages for 24-48 months in large oak barrels and then rests in glass for at least 5 years, before being placed on the market.

The Barolo Gabutti di Sordo is characterized by a garnet red color, intense and deep. The nose opens with a pleasantly floral bouquet, enriched with hints of fresh red fruit and sweet spices. On the palate it is sapid and well structured, with perfectly balanced acidity and tannins. Very long-lived wine, it is able to acquire after an adequate refinement, great elegance, minerality and personality.

Excellent with roasts, this Barolo is perfect to accompany all game dishes.

This Nebbiolo d'Alba comes to life from the sunny slopes of the Roero, from vineyards located on the left bank of the Tanaro river, and in some municipalities of the Langhe.

Pure Nebbiolo, ferments in stainless steel tanks at a controlled temperature of 30 ° C. It ages for 6 months in steel and ages for 9 months in large Slavonian oak barrels.

It has a garnet red color with slight orange reflections. The nose alternates delicate ethereal and red berry notes with violet and spices. The warm, voluminous and complex palate has a harmonic and at times austere texture, with a pleasant texture of silky tannins.

Fantastic in the company of risotto and braised meats, it goes well with game dishes and aged cheeses.

Yellow Spot is an Irish whiskey pot still inspired by the practice of the Mitchell family to mark with a touch of paint to indicate the aging potential of each distillate. The yellow brush stroke corresponds to a whiskey aged 12 years. Aging takes place in 3 different barrels: one of ex-Bourbon American white oak, one ex-Sherry and one ex-Málaga. The barrels previously used to refine the Málaga wine deeply influence this whiskey giving sweet and exotic aromas that make tasting it an unparalleled experience.

The color is golden yellow tending to amber. The nose shows captivating aromas of black tea, cooked apple and pine. The persuasive mouth plays on hints of apple and exotic spices for a sophisticated, heavenly and sensual result.

To better appreciate its complex aromatic qualities, we recommend a smooth consumption.

The Blanc de Blancs Coste Beert is made solely of Chardonnay grapes from the best plots of the Chouilly Grand Cru vineyard, in the heart of the Côte des Blancs.

Fermentation takes place at a controlled temperature with indigenous yeasts. Before disgorgement, it stays in the maison's cellars for up to 3 years.

It has a pale golden yellow color with greenish reflections, enriched by very fine and elegant bubbles. The nose is a riot of hints of bergamot and honeysuckle. On the palate it is delicate and complex, with notes of brioche that stand out against a pleasantly mineral background.

Excellent to accompany shellfish or grilled fish, it goes well with raw fish and dishes based on asparagus.

The Barolo Massara di Castello di Verduno is born in vineyards located in the municipality of Verduno, in the province of Cuneo.

It is produced exclusively with Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place in wooden vats, with maceration for 35 days in contact with the skins. Subsequently the wine ages for 32 months in large Slavonian oak barrels and then for 2 months in steel tanks, followed by a period of aging in bottle lasting 21 months.

It is characterized by a bright ruby red color. The nose is broad and balsamic, with fruity notes of jam and cherry in alcohol which blend well with hints of pepper, thyme, geranium and violet. In the mouth it is fresh and full-bodied, with soft tannins and a pleasantly long and balanced finish.

Perfect to accompany mushroom risotto, stewed and roasted meats, it is ideal in combination with game and aged cheeses.

A sparkling wine with all the trappings of the case was born in San Pietro di Feletto-Colbertaldo, from grape varieties of Glera (95%), Bianchetta and Perera and from a strictly manual and box harvest, in the second decade of September. After pressing the grapes, the fermentation takes place in steel and the consequent pause on the lees for at least 4 months. Its second fermentation takes place according to the Martinotti method, thanks to a second fermentation of the wine in large autoclaves.

Of a splendid straw yellow color in the glass, with reflections that tend to greenish, it offers your senses a dense and persistent foam and a very delicate perlage. It opens to the nose with a spring bouquet of flowers and fruit, among which the wisteria, acacia and green apple stand out majestically, a prelude to a large and pleasant sip, characterized by a marked freshness.

It is the ideal wine to sip throughout the meal, but it will be pleasantly surprising if paired with shellfish with seafood or raw fish, such as a tartare or, better yet, truffle-based dishes. It also goes well with light and delicate first courses or second courses based on white meats. Try it as an aperitif.

The Tuscan Rosso Sòdole of Tenute Guicciardini Strozzi was born in vineyards located on the rolling Tuscan hills.

It is produced exclusively with Sangiovese grapes, harvested and selected only by hand. Fermentation takes place in barriques, with a long maceration on the skins, at a controlled temperature of 28 ° C for 8-9 days. Subsequently the wine ages in barriques for 12 months and for a further 14 months in bottle before being marketed.

Sòdole is characterized by an intense ruby red color, with light garnet reflections. The nose opens with scents of violets, enriched with pleasant spicy notes. On the palate it is full-bodied, with enveloping and pasty tannins. The wine has a fine and elegant aftertaste.

Perfect to accompany first courses and game, it is ideal in combination with aged cheeses.

The Chianti Rùfina of the Colognole farm was born in the small DOCG area located in the province of Florence.

It is mainly produced with Sangiovese and Colorino grapes, left to macerate for 10 - 12 days at a controlled temperature of 27 ° with frequent aging and pumping over. Sangiovese is aged for 15 months in Slavonian and French oak barrels, while Colorino stays for 12 months in second-passage Allier oak barriques. Bottle refinement follows.

This Chianti Rùfina is a wine with a good intensity ruby red color. The nose has pleasant fruity hints, enriched with well-harmonized wood notes, resulting from the passage in the barrel. On the palate it reveals a full taste, with a good structure.

Thanks to its characteristics, it is a wine particularly suitable in combination with first courses based on meat sauce, or to accompany grilled or grilled meats.

The Biferno Rosso Ramitello from the Di Majo Norante company comes from the Ramitello vineyard in Campomarino, in the heart of Molise.

It is mainly produced with Montepulciano and Aglianico grapes, harvested by hand in late October. Vinification takes place in the traditional way, with maceration on the skins for about 1 month and malolactic fermentation. Subsequently, the wine ages partly in barriques and partly in steel tanks, resting for a further 6 months in the bottle before being placed on the market.

It is characterized by a ruby red color with purple reflections. The nose opens with an intense bouquet, in which hints of plum stand out, enriched by pleasant spicy notes of leather and licorice. On the palate it is full, pleasantly soft and velvety, with a perfectly balanced body.

Perfect to accompany rich red meat and white meat dishes, it is ideal in combination with game and aged cheeses.

Carte Ellen by Charles Ellner is a blend of Pinot Meunier, Pinot Noir and Chardonnay grapes, coming from some of the most suitable areas of Champagne. Vinified without malolactic fermentation, according to the style of the maison, it ages for at least 36 months on its lees.

Pale golden yellow in color, it has an elegant nose of white flowers that mix with exquisite notes of yellow peach, yeast, with pleasant mineral touches. The sip is vibrant and flowing, highly drinkable.

Excellent to serve fresh as an aperitif, it can accompany any meal.

J. Gasco's Ginger Beer is a premium mixer made from natural ginger extract and lime juice.

The nose offers the citrus and persistent notes of lime, while in the mouth it shows a refreshing flavor with a balanced spiciness.

It is the fundamental ingredient for a Moscow Mule of character.

Carpano's Ready To Drink line is designed for those who want to enjoy their favorite cocktails at home, as if their trusted bartender had made them. They are produced with the original recipe and only with high quality ingredients.

Mi-To is the ready-to-drink Milan-Turin cocktail, prepared with Punt and Mes and Botanic Bitter Carpano in equal parts.

Ideal to be served on ice cubes, in a glass garnished with orange or lemon zest.

The Roycello signed Antinori was born on the Maìme estate, in the Brindisi municipality of San Pietro Vernotico.

It is produced entirely with Fiano grapes, harvested and selected only by hand. After a short maceration, the must ferments in stainless steel tanks at a controlled temperature of 16 ° C. Subsequently the wine ages for 3 months in the same containers, on its lees, and in bottle for another 3 months, before being marketed.

Antinori's Roycello has a bright straw yellow color. The nose opens with floral sensations of acacia and honeysuckle, enriched with notes of white pulp fruit and citrus. On the palate it is soft and fruity, with a pleasantly acidic and elegant finish.

Excellent as an aperitif, it is ideal in combination with shellfish and seafood.

The Brunello di Montalcino of Fattoria dei Barbi is born in vineyards located between the rolling hills of Montalcino and Scansano, in the heart of Tuscany.

It is produced exclusively with Sangiovese grapes, harvested towards the end of August. After a crushing-destemming, the grapes ferment in barriques at a controlled temperature of 27-28 ° C for about 16-17 days. Subsequently the wine ages in oak barrels for at least 2 years, and for a further 4 months in bottle.

This Brunello is characterized by a bright ruby red color. The nose opens with elegant hints of cherries and plums, enriched with pleasant nuances of herbs. On the palate it is pleasantly sapid, with silky and round tannins. The wine has a long persistence.

Perfect to accompany red meats and game, it is ideal in combination with roasts and aged cheeses.

Born from the vineyards around the city of Nuits-Saint-Georges, an area of Burgundy renowned for the production of great red wines, so much so that it lends its name to the famous Côte de Nuits, this label is cloaked in magic and prestige. The soil composed of gravel and silt is ideal for the cultivation of the Pinot Noir grape.

The vinification is traditional, with long fermentation in thermo-conditioned steel followed by a macerative phase. The wine ages in oak barrels for 12 months, 30% new.

Ruby with purple reflections, it rewards the nose with aromas of red fruits, spices and woody notes. The taste shows a fleshy mouth, with ripe aromas of strawberry jam and tannins well integrated in the finish, which evolves over time in complexity and elegance.

This wine goes perfectly with roasted lamb, a duck breast but also game and very tasty cheeses such as Livarot or Munster.

The Toscana Rosso Le Stanze di Poliziano was born in vineyards located in the municipality of Montepulciano.

It is mainly produced with Cabernet Sauvignon and Merlot grapes, harvested only by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with integrated punching down by pumping over for 20-25 days. Subsequently the wine ages in barrique for 16 months, before being bottled.

Le Stanze is characterized by an intense garnet red color. The nose opens with hints of black cherry and blueberries, enriched with pleasant balsamic notes. On the palate it is fresh, balanced and structured, with silky and sweet tannins and with a persistent finish.

Perfect to accompany first courses with meat and game sauce, it is ideal in combination with roasts, stews and aged cheeses.

La Pevera is a tribute to the founding of the Agricultural Chianti Geografico association in 1961 in Gaiole in Chianti. The name refers to the ancient wooden funnel used to pour wine into oak barrels for aging.

The clusters of Cabernet Sauvignon, Sangiovese and Syrah are harvested and vinified separately in stainless steel containers. Fermentation with maceration allows a gentle extraction of soft tannins and more complex aromatic substances. The resulting wine is placed in ancient concrete tanks where it performs the malolactic, then it is transferred to French oak tonneaux where it is aged for 24 months.

Dark ruby red color, it releases elegant aromas of figs and ripe blackberry on the nose, joined by hints of elderberry in the background. On the palate it shows a good structure with firm tannins and a graceful freshness for a layered flavor that offers balsamic sensations combined with persistent aromas of dried fruit, vanilla and oak.

Excellent in the company of lasagna and first courses with meat sauce, well stocked with lamb chops and red meats in general.

Prosecco Cuvée 1821 by Zonin takes its name from the year the winery was founded, highlighting an experience of over two hundred years in the production of wine. This prosecco was born with the idea of obtaining an icon wine of the appellation, offering an all-Italian sparkling experience. Inspired by the Veneto region and its timeless beauty, the bottle design created in collaboration with Pininfarina presents itself with an essential, clean, functional line that leaves its mark.

The 100% Glera grapes are softly pressed. The free-run must is fermented for the most part at a controlled temperature of 18 ° C, while a fraction of it is stored at 0 ° C until the second fermentation, which takes place in an autoclave according to the Charmat method. The result is a prosecco with a recognizable, precise and unique taste.

It comes in the glass with a thin bubble and a light straw yellow color. The bouquet is characterized by an intense and aromatic scent, with hints of Renetta apple and wisteria flowers. On the palate it is incredibly fresh and lively, enriched by an almond note in the finish.

Ideal to uncork on any occasion, from an aperitif to a meal.

The Smoky Ten by BenRiach originates between Rothes and Elgin, in the northeastern part of Scotland. It is a whiskey made as a tribute to the 19th century Speyside whiskey style, characterized by the use of a woody peat that gives the final whiskey sweeter and decidedly less smoky notes than the classic peaty whiskeys of the Isle of Islay. It ages ex-Bourbon and ex-Jamaican Rum barrels for at least 10 years.

It reveals itself to the eye with a golden yellow color. The nose is full of sweet aromas, which turn from ripe fruit towards smoked honey and wood. The taste is complex and soft, with hints of maple syrup, pear, spices and a persistent oak finish.

Excellent to drink straight after dinner.

Limestone Herbal Tonic is a fascinating and seductive tonic made with high quality Mediterranean Alpine herb extracts.

Fresh and delicate sensations are immediately perceived on the nose, recalling the scents of thyme and rosemary. The taste shows a good body, an intriguing balance between the sweet and bitter component, combined with a very persistent finish.

To be enjoyed plain or with ice. Try it with light sparkling wines.

The Monteregio di Massa Marittima Rosso Barbaspinosa of Cantine MorisFarms was born in the Fattoria Poggetti locality, located in Massa Marittima, in Tuscany.

It is mainly produced with Sangiovese and Cabernet Sauvignon grapes, harvested entirely by hand in September. Vinification takes place in stainless steel tanks at controlled temperature, with two pumping over per day for a maceration period of 18 days. The wine ages in second passage barriques for about 12 months and for further 4 months in bottle before being released on the market.

Barbaspinosa has a bright and intense ruby red color. The nose opens with an elegant and fruity bouquet, enriched with pleasant hints of black cherry, plums and black currants, followed by notes of violet, vanilla and cyclamen. The perfume is intense, elegant and refined. The taste is soft and persistent.

Its balance makes it a wine for the whole meal, particularly recommended in combination with meat dishes.

This box is made up of the three shades of Geografico's Contessa di Radda range.

Toscana IGT is a blend of international vines among which Merlot stands out followed by a small percentage of Cabernet Sauvignon 5% and Petit Verdot 5%, which matures for a year in oak wood, and then completes the refinement for another year in barrique. Ruby red in color with slightly garnet reflections, the nose releases hints of plum jam, ripe red fruit and black cherries, fading into spicy memories. The sip is broad, structured and with a persistent finish that leaves no room for misunderstandings: it is a wine with character and an intriguing personality. Handmade wine with attention to every detail without leaving anything by chance, it is difficult for it to go unnoticed on your table, especially if you combine it with all meats and, especially, with a pork loin.

Chianti Classico is mainly produced with Sangiovese grapes and with Canaiolo and Colorino grapes. The wine ages for 16 months in tonneaux oak barrels and for another 2 months in the bottle before being put on the market. It has a ruby red color. The nose opens with a large and intense bouquet of violets. On the palate it is dry and balanced, slightly tannic. Perfect to accompany first courses and red meats, it is ideal in combination with aged cheeses.

Chianti Classico Riserva is mainly obtained from Sangiovese grapes, with small percentages of Canaiolo and Colorino. It is aged for 24 months in oak tonneaux. Ruby red in color with garnet reflections, it releases an intense and vinous aroma, with hints of ripe red fruit and spices. On the palate it is harmonious and velvety, rightly tannic. Perfect with main courses of red meat, it excels in the company of aged cheeses.

This box contains two different expressions of Bolgheri red wines produced on the Campo al Mare estate by Ambrogio and Giovanni Folonari: the Bolgheri Rosso DOC Campo al Mare and the Bolgheri Superiore DOC Baia al Vento.

Campo al Mare is mainly produced with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. It ages in French oak barrels for about 12 months. It is characterized by an intense ruby red color with purple hues. The nose opens with hints of small red fruits, enriched by nuances of licorice and notes of wood at the end. In the mouth it is full, velvety, very drinkable and with a pleasant and long final persistence. Perfect to accompany white and red meats, it is ideal in combination with medium-aged cheeses.

Baia al Vento is mainly produced with Merlot grapes and with Cabernet Franc and Petit Verdot grapes, which are expressed in these territories at their top quality. The grape harvest takes place in the first half of September for the Merlot and in the second half for the Cabernet Franc and the Petit Verdot. It ages in French oak tonneaux, half new and half a year, where it remains for about 16-18 months. Once bottled, the wine ages for another 12 months. It is a wine with an intense color, with a deep texture and elegant bluish reflections. The nose has interesting notes of Mediterranean scrub, enriched by hints of ripe red fruit. In the mouth it is powerful and warm, with good tannins, smooth and elegant. Overall, it is a wine of great structure. Perfect in combination with game and stews, it is ideal to accompany aged cheeses.

Theodosius wine owes its name to a Byzantine emperor, a Basileus, which in ancient Greek means “king”, whose image, shown on a 5th century coin, then became the icon of the company.

Born from Aglianico grapes and volcanic, tufaceous and clayey soils, its vineyards grow in Barile: here, it ages for 10-12 months in French oak barrels.

It is a wine with a splendid minerality, ruby red in color with a tendency to violet. It envelops the nose with aromas of wild berries with a prevalence of plum and sour cherry. On the palate it is well balanced, full and persistent.

Due to its organoleptic profile it is the ideal companion for first courses of Mediterranean cuisine, for second courses based on red meat and game and for aged cheeses.

The Barco Reale di Carmignano Rosato Vin Ruspo di Artimino comes from Sangiovese, Cabernet Sauvignon and Merlot vineyards located in the municipality of Carmignano, in the province of Prato. The soil is characterized by a silty-sandy profile with a good presence of clay.

In the cellar, fermentation takes place in steel tanks with a maceration of 24-36 hours at a temperature of 14 ° C. The pink colored must continues in a low temperature fermentation for 14-16 days and then refines on the noble lees for at least 3 months.

The color is cherry pink. The scent is rich in floral scents such as rose and hawthorn that mix with the fruity ones of cherry and pomegranate. The taste is pleasant and mineral, balanced by the right fresh-acid support.

Perfect to drink with cold cuts and white meats or as an aperitif, it is recommended in combination with traditional Tuscan recipes such as ribollita or pappa al pomodoro.

Malbec Barrel Select originates from the vineyards of the Argentine Norton winery, located in Luján de Cuyo, a city of Mendoza known worldwide for being the cradle of great red wines.

As the name suggests, it is obtained from a careful selection of first and second passage French oak barrels inside which, once the fermentation process is over, the wine stays for a period of at least 12 months. 6 months aging in bottle follows.

Deep ruby red with purplish fingernail, hints of ripe cassis and black pepper take shape on the nose. It is pleasant and spicy, with well integrated tannins that lead to a closure with excellent persistence.

Recommended in combination with hamburgers and grilled meats.

The Champagne Cordon Rouge originates from Chardonnay, Pinot Noir and Pinot Meunier grapes from over 77 crus, each of them with unique peculiairtà. The blend is completed by a substantial percentage of reserve wines which gives the product greater thickness.

It shows a golden yellow color and a very fine and lively perlage. The nose has intense aromas of fresh ripe fruit, among which white peach and apricot stand out, enriched with aromas of tropical fruits reminiscent of lychee and pineapple. Closes on notes of vanilla, toasted bread, honey and dried fruit. In the mouth it is extraordinarily fresh and persistent, with an elegant caramel finish.

Excellent as an aperitif, it is perfect to accompany white meats, fish and cold cuts.

The red silk ribbon was initially affixed to the bottles intended for the house's most prestigious customers and became so famous as to be associated with the style of the Mumm champagne itself.

The Lambrusco di Sorbara from the Carpi and Sorbara winery originates from vineyards located in the homonymous municipalities of Emilia Romagna.

Made from 100% Lambrusco di Sorbara grapes, it carries out a long natural refermentation in the bottle carried out by selected yeasts. No disgorgement is made: as it is, in the course of its journey, it will arrive on our tables.

At sight it shows a red color tending to pink and a lively foam. The taste reveals the fruity imprint of cherry, raspberry and wild strawberry, with a floral trail and a note of baking and dry pastries given by the presence of yeasts. The taste is effervescent and very fresh, with a crunchy and tasty fruity echo. The sapid mineral vein is also perceptible, which further increases its pleasantness and drinks it.

To be combined with traditional salami and fried dumplings. To be served with the Piacenza fried cake.

The Valpolicella Corte Giara di Allegrini was born in vineyards located in Fumane, in the hilly area of Valpolicella.

It is made from Corvina Veronese and Rondinella grapes, harvested and selected by hand during the first half of September. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for 3 months in the same containers and for another 2 months in the bottle, before being marketed.

Of intense ruby red color, this Valpolicella by Allegrini opens to the nose with pleasant notes of cherry, enriched with intense aromas of officinal herbs. On the palate it is dry and well balanced between fruit and acidity.

Perfect to accompany Tuscan appetizers based on lard, salami and bruschetta, this red wine is ideal with typical first courses of Mediterranean cuisine.

Rpb's El Supremo Cabernet Sauvignon wine comes from vineyards located in the heart of the Mendoza region of Argentina.

It is produced entirely with Cabernet Sauvignon grapes, harvested manually in the second half of March. Fermentation takes place, with maceration, in stainless steel at controlled temperature.

Rpb's El Supremo Cabernet Sauvignon wine is characterized by an intense ruby red color. The nose opens with a large and intense bouquet of black pepper. On the palate it is elegant and well balanced, with an intense structure that accompanies towards a pleasantly persistent finish.

This wine is ideal in combination with red meats and spicy dishes.

This Lagrein from the Quaranta Jugheri collection was born in the Rigli vineyard, made up of 25-year-old plants, located in the northern portion of the Roveré della Luna conoid.

Harvesting is done only by hand. After the destemming with selection of the grapes and a long maceration, the fermentation takes place in French oak truncated conical vats. The wine undergoes malolactic fermentation and rests in French oak barrels.

It has a rather intense purple red color. On the nose it releases aromas of ripe red fruit and balsamic hints brought about by aging. On the palate it has a full and soft body, characterized by a good structure.

Wine that goes perfectly with braised meats and stews. Also excellent with game and aged cheeses.

The Goccia di Mela dell'Acetaia di Canossa is made from white grape must, wine vinegar and Fuji apple juice. This dressing is subjected to a period of aging in oak barrels.

It appears light amber in color. The nose evokes characteristic hints of apple. On the palate it is particularly sweet and dense, with a good structure.

Ideal for preparing salads, fish and white meats, it is excellent with cheeses and boiled vegetables.

The Chianti Classico Gran Selezione Bellavista Vineyard in Castello di Ama was born in vineyards located in the Sienese municipality of Gaiole in Chianti, in Tuscany.

It is produced with Malvasia Nera and Sangiovese grapes, harvested and selected entirely by hand in September. Fermentation takes place, with maceration for 26 days, in stainless steel tanks at controlled temperature. After the malolactic fermentation, the wine ages for 15 months in Allier oak barrels, partly new.

This Chianti Classico Gran Selezione has a deep ruby red color with violet reflections. The nose opens with evident spicy hints that blend very well with hints of ripe fruit, including wild cherry and currant, along with notes of licorice, mint and tobacco. On the palate it is powerful and harmonious, of clear elegance.

Perfect to accompany roasts and legume soups, it is ideal in combination with grilled red meats and aged cheeses.

Antica Formula is the most faithful vermouth, by recipe, to the first red vermouth ever produced, namely that of Antonio Benedetto Carpano from 1786. It consists of white wines made from a selection of vines from Emilia Romagna, Puglia and Sicily, which are processed immediately after arrival in the cellar in order to counteract any oxidation phenomenon. And then high quality saffron from the famous highlands of Iran and caramelized sugar, accompanied by the essential absinthe (the word Wermuth from which this type of fortified wine derives in German means precisely absinthe). After a slow and laborious infusion process, the Antica Formula remains to refine a few months after the assembly of all its ingredients in order to harmonize itself at best and release the intense aromatic charge that characterizes it.

It appears to the eye of a brilliant brown enriched by amber veins. The scent is centered on vanilla and citrus tones, which remain etched for a long time within a background built on notes of almond, cloves and raisins. The taste is full and round, pleasantly vanilla. It closes on a sensory carpet of unusual elegance in which it is possible to appreciate smells of bitter orange, dates and cocoa beans, with a final hint of saffron.

Perfect to serve on the rocks, it can be used to make refined and exclusive cocktails such as the Americano or the Negroni Sbagliato.

The Spumante Brut di Ceci originates from a careful blend of Chardonnay and Pinot Nero grapes, varieties that have always shown to be able to express the territory of origin and with perfectly complementary characteristics. The soils of origin are characterized by being generally clayey-silty of medium texture.

The harvest takes place between the middle and the end of August, after which a white vinification is carried out for both varieties. Followed by refermentation in autoclave according to the principles of the Martinotti-Charmat method.

It is presented in the glass with a pale straw yellow color and a fine and elegant perlage. The aromas that envelop the nose are reminiscent of citrus and tropical fruit typical of the Chardonnay grape, to which are added the floral and fruity traces of Pinot Noir worked in white. On the palate it is fresh and savory, with a harmonious finish on a finish of dried fruit.

Excellent in combination with fish, molluscs and crustaceans, it is ideal as an accompaniment to poultry in general.

The Dogajolo Bianco di Carpineto is the result of a scrupulous zoning study, carried out on the Chianciano estate in order to identify the soils with the most suitable characteristics for the breeding of the white grape varieties that make up this label.

It is made from Chardonnay, Grechetto and Sauvignon Blanc grapes. The clusters are subjected to pre-fermentation maceration and pressing, then sent to fermentation with temperature control. The wine is aged in steel at a low temperature.

Upon visual examination, it shows a straw yellow color with greenish reflections. Pleasant fruity sensations emerge on the nose in harmony with delicate aromatic characteristics. The taste is fresh and full-bodied, with a pleasantly dry and velvety finish.

Ideal as an aperitif, it is excellent with seafood and white meats. Try it with Asian cuisine.

The Bianco delle Dolomiti Vign'Asmara Conti Bossi Fedrigotti di Masi was born in the historic Bossi Fedrigotti estate, located in the municipality of Rovereto, in the province of Trento.

It is produced with Chardonnay and Gewürztraminer grapes, harvested and selected entirely by hand. Fermentation takes place in steel and in oak barrels at controlled temperatures. Subsequently the wine ages in the same containers before being bottled.

It has an intense straw yellow color. The nose opens with an explosion of floral and fruity notes, well blended together. On the palate it is exuberant and fresh, medium-bodied.

This wine is perfect to accompany vegetable risotto and sushi.

Epos di Poggio le Volpi was born in the vineyards located in Frascati, in the Colle Pisano area at 300 meters above sea level. The name evokes what in ancient Greek means "word", but also "song, story" and this is exactly what it represents: the story of an emotion. Born from a soil of red earth of volcanic origin rich in microelements, the hand-picked grapes are subjected to a soft pressing. Ferment in 40 hectoliters oak vats at controlled temperature, then on the lees in wood and steel. It has a total maturation of 12 months, of which at least 3 in the bottle before marketing.

The color is intense straw yellow with golden reflections and excellent consistency. The nose releases intense aromas of tropical fruit, which then turn on the sweet almond and hazelnuts, orange blossom flowers, aromatic herbs and mineral sensations. In the mouth it is fruity and floral, very soft, supported by great sapidity and freshness with very long mineral and fruity persistence

It goes well with medium-structured first courses, white meats, baked fish, fresh and medium-aged cheeses. Absolutely to try with spaghetti carbonara and first courses with white sauces of Roman cuisine.

Podere dei Blumeri is a blend of Merlot and Refosco dal Peduncolo Rosso grapes, varieties that have proven to be particularly suitable for the microclimatic and pedological conditions of the homonymous estate of the Schiopetto company.

The bunches are harvested manually between the second and third decade of September. Fermentation takes place for 10-15 days in wooden vats at a temperature of 25 ° C. The wine ages for at least 18 months in oak barrels and ages for a further 18 months in glass.

Intense ruby red color, it releases elegant sensations of black currant and morello cherry on the nose, combined with pleasant balsamic and tobacco perceptions. On the palate it is intense and fresh, with subtle tannins and a long and persistent finish.

Valuable in the company of red meats and game, it accompanies a platter of aged cheeses.

The Balsamic Vinegar of Modena 2 Gold Medals belongs to the Historical Collection of the Acetaia Giusti, with labels whose design dates back to the early 1900s that reflect the awards obtained up to that time with the style of the time. The collection includes a series of balsamic vinegars classified with a progressive number of medals, selected from those obtained in the Universal Expositions of the end of the 19th century.

Also called Il Classico , it is obtained from the union of cooked grape must which is aged in barrique and already aged balsamic vinegar taken from batteries of centuries-old barrels.

The color is dark brown. The nose offers hints of ripe fruit with notes of licorice and black pepper in support. On the palate it reveals good density and excellent sweet-sour balance.

Balsamic of great versatility, it is indicated both in cooking and raw to season vegetables, carpaccio, eggs, fish and white meats.

The Marzemino of the Bottega Vinai di Cavit line rises in Vallagarina, on the right and left banks of the Adige river, from the basalt terraces of Isera and in Volano, in the "dei Ziresi" area, ie the cherry trees, in the foothills of Rovereto.

It is produced exclusively from Marzemino Gentile grapes. Fermentation takes place in steel at a controlled temperature, with 7 days maceration on the skins. The wine always rests in steel for 6 months and ages for another 4 months in the bottle.

In the glass it shows an intense ruby red color. The aromas give hints of violet and ripe cherry, enlivened by spicy sensations of licorice. The sip is quite fresh and round, with the right tannins.

Perfect for appetizers with an intense flavor, first courses with mushrooms and second courses of meat, both roasted and grilled.

Tenuta Cucco's Dolcetto d'Alba comes from the Bricco Voghera sub-area, located in the municipality of Serralunga d'Alba. The land is characterized by a limestone-clay composition, an exposure to the east and a height of about 370-400 meters above sea level.

The harvest takes place manually during the month of September. A fermentation at a temperature of 26 ° C and a maceration period of 5-6 days precede the malolactic fermentation after which a particular refinement is not necessary to enhance the organoleptic characteristics of the product.

In the glass it is intense ruby red with purple hues. The nose shows a fruity character of small berries, enriched by floral sensations of dried rose and wild violet. On the palate it offers a dense but at the same time delicate texture and a texture similar to velvet.

It goes well with many dishes, especially first courses and meat appetizers.

The Valpolicella Ripasso Casalforte comes from the vineyards located on the hills north of Verona.

It is obtained from the union of the indigenous Corvina Veronese, Rondinella and Corvinone grapes, selected for their sugar content. The vinification makes use of the innovative Ganimede fermentation system which allows continuous mixing with the marc. In the colder months of the year the base wine is poured on the Amarone marc according to the ancient "ripasso" technique. The refinement takes place between steel and oak barrels for 12 months.

Ruby red wine, the nose expresses complex aromas of cherry and red fruits, accompanied by spicy notes. The taste is dry and full-bodied, pleasantly soft.

To be paired with roasts and grilled red meats, it goes well with a platter of aged cheeses.

The new Lime Juice Mixer contains 99.5% squeezed Mexican lime juice.

All the fresh and natural taste of pure lime juice, because without the addition of sugar, artificial flavors and colorings, and without the bitterness of the zest because it is obtained only from lime without peel.

The essential element of cocktails like Margarita and Cubalibre finally ready for use.

Gin G'Vine was born in France in the Cognac area, from Maison Villevert, a family distillery born in the 16th century.

This distillate is unique in the world not only because it comes from alcohol distilled from the fermentation of the grapes, but also because the botany that characterizes it are the flowers of the vine, harvested in June in the few days of flowering.

A high quality French Gin, with unmistakable sweet floral aromas and spicy notes of cardamom, which is pleasantly floral even on the palate.

Perfect for original cocktails or for a Gin Tonic dedicated to spring.

Montecérésino takes its name from the vineyard of the Travaglino estate, located in the central-western part of the Oltrepò Pavese.

It is obtained by a short cold maceration and a soft pressing of only Pinot Noir grapes. Fermentation takes place in steel at 18 ° C. The best base wines are assembled and continue with the second fermentation according to the Classic Method. It then ages on its lees for at least 24 months.

Of a beautiful cherry pink, it expresses aromas of wild strawberry and cherry typical of the grape of origin. In the mouth it is well structured and fresh.

It goes well with first courses and grilled fish. It is ideal with shellfish or a fish carpaccio.

Piper-Heidsieck Cuvée Brut champagne is the result of the union of the classic vines of the Champagne blend: Pinot Nero, Meunier and Chardonnay.

The cuvée is completed with a good percentage of reserve wines and the maturation continues on the lees for at least 24 months.

A seductive champagne for its strong and cheerful personality, which immediately strikes with its golden and shiny color and its lively perlage. A champagne of great elegance on the nose, in perfect balance between fresh and crunchy notes of hazelnuts and almonds and greedy and fruity aromas of pear, apple and ripe citrus. A sensation of lightness and vivacity that is confirmed on the palate, with an unforgettable freshness.

Excellent as an aperitif, it pairs beautifully with oyster and shellfish dishes.

A riot of colors that are enhanced in a colorful mosaic, "Li Ciuri", the flowers, in the Sicilian dialect, represent a tribute to the terroir of origin, both in the label that recalls the majolica of Caltagirone, both in the name, which weaves a authentic bond with Sicily. Syrah Li Ciuri is a wine that originates in Western Sicily, in the immediate vicinity of Trapani.

Obtained from Syrah grapes, the harvest of the bunches, strictly manual, is carried out in the third decade of August. The grapes, arrived in the cellar, are subjected to the destemming process and then slightly pressed. Maceration at controlled temperature follows; once fermentation is complete, the wine stays in steel vats until bottling and completes its maturation in the bottle.

The name, "Lu meli", evokes the intense taste of an enveloping and sweet wine with pleasant honey aromas. It shines in the glass with its intense red color, while the nose releases pleasant hints of honey, accompanied by fruity notes such as plum, black cherry, black currant, blueberry and blackberry. On the palate it is soft, floating, with a long and persistent finish.

It is a wine that goes well with grilled, stewed or stewed red meat, as well as lamb, wild boar and game. Its softness makes it more suitable to marry aged cheeses such as Piacentinu Ennese.

The Ser Lapo Riserva was born within the Castello Fonterutoli company, owned by the Mazzei family, located in the heart of the splendid Chianti Classico area.

It is mainly produced with Sangiovese and Merlot grapes, harvested manually in the second half of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 26-28 ° C for 15-18 days. Subsequently the wine ages for 12 months in small French oak barrels, before being bottled.

It has a ruby red color. The nose opens with fresh hints reminiscent of berries. On the palate it is pleasantly structured and intense.

Perfect to accompany pasta with game sauce and stews, this red wine is ideal in combination with grilled red meat and medium-aged cheeses.

The Pinot Noir Dignus of the Crescendo di Ritterhof line comes from its own vineyards located in the municipality of Montagna, where the best conditions for the cultivation of Pinot Noir exist.

It is produced exclusively from a careful selection of these grapes, which ferment in open containers, with maceration in contact with the skins which allows to fully extract the aromatic and fruity notes of the berries. Subsequently the refinement is carried out in small French oak barrels for 14 months, and for a further 10 months in bottle before being released on the market.

It appears at the sight of bright garnet red color. Expresses a bouquet of spicy notes that blend perfectly with fruity hints of raspberry and cherry. On the palate it is elegant and structured, full and juicy.

Perfect to be served with tasty first courses, it goes well with red meats, feathered game and medium-aged cheeses.

The Colli Trevigiani Incontro Manzoni 2.15 of Conte Collalto is born in vineyards located on the Treviso hills, to the left of the Piave river.

It is produced exclusively with Incrocio Manzoni 2.15 grapes (Glera and Cabernet Sauvignon), harvested in the first two weeks of October. Fermentation takes place for 8 days in steel at a temperature of 28 ° C. After malolactic fermentation, the wine ages in Slavonian oak barrels for 12 months and for another 6 months in the bottle.

Conte Collalto's Cross Manzoni 2.15 is characterized by an intense purplish red color. The nose opens with fruity hints, enriched with hints of blackberry and raspberry. On the palate it is soft, slightly tannic and balanced.

Excellent in combination with light and lightly salted meat preparations, it is an ideal accompaniment to oriental cuisine, fish soups and freshly seasoned raw milk cheeses.

Teroldego Rotaliano from the Castel Firmian di Mezzacorona collection was born in the vineyards of the Piana Rotaliana, one of the areas with the greatest wine-growing vocation in Trentino.

It is produced only with Teroldego grapes, harvested and selected by hand when the bunches are fully ripe. Fermentation takes place, with maceration in contact with the skins, in steel at a controlled temperature of 25-27 ° C, for 5-7 days. Subsequently the wine remains to refine in oak barrels until the moment of bottling.

The Teroldego Rotaliano Castel Firmian di Mezzacorona has a ruby red color with violet reflections. The nose brings a rich and enveloping bouquet, with aromas reminiscent of wild berries. On the palate it is pleasantly tannic and structured.

Perfect to accompany roasts and grilled meats, it is ideal to combine with aged cheeses.

Barolo Ludo is a very thick wine that reflects the sub-areas of origin of the grapes from which it is made: Bussia for power, Cannubi for elegance, Terlo for overall balance.

Pure Nebbiolo, ferments in steel and cement at controlled temperature, with subsequent maceration of 22-25 days. Once the malolactic fermentation is complete, it follows a long maturation period in oak to finish with further refinement in the bottle.

Illuminate the glass with a bright garnet red color. On the nose it has an appealing bouquet of red berry fruit and spices. The palate is synergistic and structured, with a full and velvety texture that enhances its finish rich in references to goudron and star anise.

Ideal wine for roasted red meats and game, it goes very well with medium-long aged cheeses.

The Fondo Filara line in Nicosia has the objective of identifying the most suitable place of cultivation to enhance the characteristics of the most valuable native varieties of Sicily. The Frappato grapes that give life to this wine come from the Bonincontro district, located in the Ragusa area of Vittoria.

The harvest takes place with careful selection of the bunches between the end of September and the beginning of October. Fermentation takes place with maceration for 15 days at controlled temperature. Once the malolactic fermentation is over, the wine ages in steel and finally in the bottle.

Ruby red in color with bright purple reflections, it expresses itself on the nose on fragrant notes of blackberry and blueberry, typical of the variety of origin. On the palate it is full, fresh and savory, with a velvety consistency.

Perfect both as an aperitif or in combination with a cheese and salami platter or pizza.

Vernaccia di Serrapetrona DOCG Spumante Dolce Fontezoppa has a sweet and soft taste that makes it unmistakable.

60% of the must obtained from Vernaccia Nera grapes is immediately put into fermentation, while the remaining 40% ferments after being naturally dried for about 60 days.

In the glass the typical ruby red color shines with violet reflections, and the nose is pervaded by intense aromas of wild berries, mulberry, raspberries, and a slight note of black pepper. On the palate it is sweet and soft, with pleasant and typical spicy notes.

A truly surprising sweet sparkling wine, and one of the few sweet sparkling wines to find its ideal match with cinnamon and clove spiced desserts such as gingerbread, mostaccioli and cinnamon apple pie.

The Bombardino Roner was created to satisfy the desire for the Bombardino cocktail on cold winter days.

The original Bombardino recipe was born in Livigno, and became so famous that today it is one of the most served drinks in ski huts, with its unmistakable taste of egg and vanilla!

Much loved during the winter by skiers and not only, it is pleasant as a warm embrace against the winter cold.

Try it in the most classic of versions, accompanied hot or cold with whipped cream, or use it as a base for original cocktails with coffee or in sponge cakes.

The Gioia del Colle Primitivo Senatore from the Coppi winery was born in vineyards located in the Bari area of Conversano, in the heart of Puglia.

It is produced entirely with Primitivo grapes, harvested and selected only by hand in the first ten days of September. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature. Subsequently the wine ages for 12 months in Slavonian oak barrels before being bottled.

The Senatore di Coppi is characterized by an intense red color, with purple hues. The nose opens with intense and persistent aromas of red fruit, enriched with light spicy notes. In the mouth it is warm and soft, quite dry and tannic.

Perfect to accompany elaborate dishes and salted white meats, it is ideal in combination with vegetable soups and aged cheeses.

The Champagne Brut AOC Le Marquis de Marillac De Venoge is born from the perfect blend of Chardonnay, Pinot Nero and Pinot Meunier.

It is a non-vintage champagne elaborated according to the traditional method and an icon of the Maison's unique style

On the palate it is round and full, with aromas of hazelnut, pear and fresh bread, with a nice freshness and a persistent finish.

Balanced and very elegant, it is the perfect companion for any gourmet dinner.

Sandeman's Late Bottled Vintage Port comes from the renowned Douro area, known worldwide for the production of great fortified wines.

It is the result of a blend of wines from the same vintage carefully selected to give life to a port with a strong, full and fruity character. After a soft pressing of the grapes, the must ferments in steel at a controlled temperature, with intense extractive maceration. Before being put on the market, it undergoes a 4-year aging in wood and is bottled without filtration in order to keep the style of the wines that compose it intact. During the maturation that takes place in oak barrels, the product is frequently extracted and tasted to monitor its evolution.

It has a deep ruby red color. The nose evokes a medium intense and complex perfume, with balsamic notes, of resin and black fruits, enriched with spicy tones of black pepper. On the palate it is full and vibrant, with robust tannins and a finish of great balance.

Wonderful to accompany medium-aged cheeses, it goes perfectly with chocolate or fresh fruit desserts.

The Riesling Kabinett Wehlener Sonnenuhr

After manual harvesting, the Riesling grapes are fermented in steel in a natural way in order to preserve the organoleptic qualities of the base grapes at the highest level and guarantee wines of great expressiveness and longevity.

Straw yellow in color, it allows pleasant hints of peach, citrus and ripe apricot to emerge on the nose before showing density and compactness on the palate, both finished by a sweet spiciness and a clear minerality that make the finish pleasant and persistent.

It goes well with white meats, shellfish appetizers and savory seafood dishes.

Verdicchio dei Castelli di Jesi Riserva Breccione of Tenuta Mattei is born in vineyards located in the municipality of Serra de 'Conti, in the province of Ancona.

It is produced with 100% Verdicchio grapes, harvested entirely by hand. After a soft pressing, the fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for a short period in steel tanks and further in the bottle, before being placed on the market.

The Breccione of Tenuta Mattei has a bright straw yellow color, with green-gold shades. The nose opens with an intense and complex bouquet, with fragrant hints of fruit and Mediterranean scrub. On the palate it is dry and soft, with a pleasant freshness and flavor.

Perfect to accompany blue fish, this white wine is ideal in combination with white meats.

Rosso di Montalcino Ignaccio is traditionally born from the vintage Brunello Il Marroneto and shares its sensory characteristics with it, albeit with a lower charge of complexity.

Pure Sangiovese, derives from a fermentation in steel for about 20-22 days, followed by aging in oak barrels for 22 months and for another 6 months in the bottle.

In the glass it has a bewitching and intense ruby red color. A complex bouquet is articulated on the nose, composed of floral notes of rose that mix with balsamic, spicy and red fruit sensations. Structured and intense, in the mouth it offers a warm and harmonious sip, with a remarkably fresh and persistent finish.

Very versatile in the combination, it can accompany a meat sauce such as a seasoned cheese but also a red meat cooked on the grill.

Edda comes from the vineyards of San Marzano, overlooking the sea of Salento, placed on a shallow soil with a medium-fine texture.

It consists mainly of Chardonnay grapes, with minor additions of Moscatello Selvatico and Fiano grapes. After an early harvest, which takes place in August, the must is fermented. At the end of the process, it is aged on its own yeasts in French oak barrels for 4 months.

Wine with an intense straw yellow color, it has an enveloping and broad scent of peach, citrus and vanilla. In the mouth it is soft and warm, elegant, with a savory and toasted finish.

Suitable for accompanying fish starters and first courses, as well as fresh soft cheeses.

The Moscadello di Montalcino of the Capanna company comes to life in the municipality of Montosoli, thanks to the rediscovery of ancient Moscato Bianco strains dating back to the 16th century.

At the end of the manual harvesting operations, the bunches are fermented in steel at a low temperature, 10-15 ° C, with maceration on the skins for 2 days. The fermentation is interrupted with the sudden lowering of the temperature in order to guarantee the right sugar level and progressively filtered in sterile conditions before final bottling.

In the glass it shows a beautiful pale golden yellow. The nose is characterized by intense aromas characteristic of the starting variety, with an alternation of floral and fruity scents. On the palate it is pleasantly sweet and fresh.

Perfect in combination with dry pastries, cream and fruit desserts, but also in the company of blue cheeses.

Brunello di Montalcino Label Bianca is a wine in which the greatness of the Montalcino territory blends with the unmistakable style of Casanova di Neri. The result is a wine of excellent finesse and elegance, with great aging potential.

It is obtained exclusively from Sangiovese bunches, harvested in the first weeks of October with careful manual sorting of the grapes. Fermentation takes place in steel spontaneously for 25 days, with maceration in contact with the skins. It follows long aging in cask, for a total of 43 months, and then stops for a further 6 months in the bottle before being marketed.

Characterized by a very lively and intense ruby red color, it releases fresh fruity notes in the nose where notes of cherry and citrus are immediately appreciated. In the mouth it is very balanced.

Excellent with red meats and game.

The Aglianico del Vulture of the Quarta Generazione winery was born in vineyards located in Macarico, in the province of Potenza, on the slopes of the extinct Vulture volcano.

It is produced with pure Aglianico grapes, harvested in small boxes at the beginning of November, so as to obtain a natural drying of the berry. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature, followed by a second fermentation in wood which gives it olfactory complexity. Subsequently the wine ages on noble lees for 12 months, before being bottled.

Ruby red in color, the Aglianico del Vulture of the Quarta Generazione company opens to the nose with hints of fruit in alcohol and spicy notes of violet, cinnamon and black pepper. On the palate it is warm and full-bodied, with good structure and tannins, with a pleasantly persistent finish.

Perfect to accompany meat dishes, such as game, it is ideal in combination with red wine beef stew.

The Marzemina Bianca di Ca 'di Rajo originates from vineyards located in Rai di San Polo di Piave, in the province of Treviso, cultivated with the traditional Bellussi radial breeding system.

Obtained solely from the grape variety of the same name, Marzemina Bianca, it is the result of very soft and careful pressing and sparkling wine in an autoclave with the Charmat method.

Straw yellow in color, it expresses itself on the nose with floral hints of cedar, grapefruit and yellow peach. The entry into the mouth is fresh and opens on a large and well balanced sip.

Perfect to serve fresh as an aperitif or to accompany cold cheeses and pastas. Recommended with raw fish and oysters.

Rioja Reserva Viña Pomal is produced with 100% Tempranillo grapes in the Haro area near Logroño and is a brand belonging to the Bodegas Bilbaínas winery.

A combination of Atlantic and Mediterranean climate is the basis of the high quality of the grapes which, after the harvest, are immediately transferred to the cellar for vinification. After fermentation, the wine ages for at least 18 months in American oak barriques, 20% new. This is followed by a further refinement in the bottle for 24 months before being marketed.

Intense ruby red in color, it offers floral and red fruit aromas to the nose, rhubarb and toasted notes of vanilla, cocoa and coffee. On the palate it is firm and soft, with an adequate balance between acids and sugars, very smooth tannins and a long finish.

Perfect for risotto with porcini mushrooms, stewed or grilled red meats and game.

The Etna Rosso DOC Archineri Pietradolce wine comes from Nerello Mascalese grapes from 80-90 year old vineyards, grown 900 meters from the sea, on the slopes of the volcano.

The manual harvest of the grapes is followed by soft pressing, a natural malolactic fermentation and a long aging, in French oak tonneaux, for 14 months.

A complex and structured red, with aromas of cherry, orange peel, smoky and full-bodied, vital, of rare length and elegance, with well-present tannins.

Ideal for those who love structured and complex wines, also suitable for a long rest in the cellar.

Monica di Cagliari Superiore Iselis di Argiolas was born in vineyards located within the Iselis estate, in the Cagliari area of Serdiana.

It is produced entirely with Monica grapes, harvested and selected only by hand. Fermentation takes place, with maceration for 10-12 days, in steel at a controlled temperature of 28-30 ° C. After the malolactic fermentation, carried out in vitrified concrete jars for 10-15 days, the wine ages for 12 months in barrique, followed by a further refinement of 6 months in bottle before being placed on the market.

It has a ruby red color. The nose opens with intense and enveloping aromas of morello cherry and plum, enriched with pleasant notes of vanilla and cinnamon. On the palate it is soft and balanced, with hints of red fruit and well balanced spices and sweet tannins that accompany a long and pleasant finish.

Perfect to accompany pasta with sauce and fish-based soups, it is ideal in combination with stewed lamb, grilled red meats and medium-aged cheeses, in particular with pecorino.

Colli di Conegliano Refrontolo Passito Fervo di Astoria is born in vineyards located in the hilly area of the municipality of Refrontolo, in the province of Treviso.

It is obtained from pure Marzemino grapes, picked and selected only by hand, slightly overripe, and left to dry on cane racks for about 3 months. Fermentation, with maceration of about 2-3 days, is stopped early to ensure a high sugar residue. Subsequently the wine ages for several months in the bottle, before being marketed.

The Refrontolo Passito Fervo di Astoria is characterized by an intense ruby red color, with violet reflections. The nose opens with a fragrant and delicate bouquet, with hints of morello cherry and berries. On the palate it is sweet and velvety, with a pleasant body and flavor, enriched with hints of blackberry and berries.

This sweet wine is ideal to be consumed fresh or in combination with chocolate desserts.

Alto Adige Lagrein by Erste + Neue is born in vineyards located in the heart of the DOC Alto Adige.

It is produced entirely with Lagrein grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently the wine is aged in large oak barrels before being bottled.

Lagrein by Erste + Neue has a lively garnet color. The nose opens with a varietal bouquet, enriched by pleasant hints of red fruits. In the mouth it is rightly tannic and full, with a good persistence.

This wine is ideal in combination with game and red meats.

This vintage Prosecco is part of the Master C. 27 collection of Casa Sant'Orsola, an exclusive line, dedicated to the best restaurants and wine bars, ideal for celebrating any occasion or event. Glera in purity, it is sparkling wine by refermentation in autoclave according to the Charmat method.

It has a classic straw yellow color in the glass. The scent is centered on delicate fruit notes, while on the palate it is pleasantly dry and fresh.

Perfect both as an aperitif and throughout the meal.

Pinot Bianco Kettmeir is the wine created by Kettmeir to celebrate one of the great white grape varieties of South Tyrol

The hand-picked and selected grapes are pressed into whole bunches to keep their aromas intact, and the aging in steel enhances the typical notes of the vine.

In the glass, this white with pleasant greenish reflections has a tantalizing floral scent, with marked notes of wisteria, and a crunchy and fresh scent of green apple. The dry and fresh taste anticipates a persistent and pleasantly mineral finish.

A sophisticated and elegant white, perfect for delicate appetizers, river fish, smoked trout, shellfish. Unmissable, then, to amaze your guests in combination with asparagus and risotto with spring vegetables.

The Toscana Syrah of the Michele Satta company represents the Mediterranean complexity of the area in which it originates.

It is produced with 100% Syrah grapes, all harvested and selected manually. Fermentation and maturation take place in large wooden barrels with punching down several times a day for a period of about 20 days. Subsequently the wine ages for about 12 months in barrique. This wine is bottled without any filtering.

It is characterized by an intense and intense ruby red color. The nose opens with a large bouquet of ripe red fruit, enriched with delicate hints of leather, pepper, spicy and mineral notes. On the palate it is pleasantly fresh, full but never intrusive. It gives a violet and plum jam flavor on the finish.

Perfect to combine with mushroom risotto, it is excellent to serve with elaborate recipes based on game and vegetables.

Fritz Haag's Riesling Trocken comes from the best vineyards located in the heart of the Moselle.

The harvest of the Riesling bunches takes place manually, often in several stages, so as to pick the grapes in their moment of optimal ripeness. Fermentation takes place in steel tanks by the indigenous yeasts present on the grape skins.

It features a straw yellow color. The scent is fruity, with notes of apple, pear, pineapple and a fine citrus trail. On the palate it shows all its freshness and austere elegance.

Suitable in combination with preparations based on fish and vegetables, it can be an elegant companion for a fillet of sea bream with herbs

The Alto Adige Valle Isarco Preapositus Sauvignon of the Novacella Abbey was born in the vineyards located in the heart of Alto Adige DOC.

It is produced exclusively with Sauvignon grapes, harvested around the middle of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 20 ° C. Subsequently the wine ages in the same containers for 6 months before being bottled.

This Sauvignon is characterized by a light yellow color, with greenish reflections. The nose shows pleasant aromas of elderberry, black currant and bell pepper. On the palate it is fresh and lively, with a persistent aftertaste.

Perfect to accompany appetizers, first courses and risotto, it is ideal in combination with fish dishes, noble poultry and fresh cheeses.

The Chianti di Ruffino is born in the vineyards located in the most suitable hilly areas of the Chianti appellation.

It is mainly produced with Sangiovese grapes and with grapes from complementary vines, harvested in mid-September. Fermentation takes place in stainless steel tanks at a controlled temperature of 26 ° C for about 2 weeks, without receiving further aging in wood, in order to enhance the floral and fruity notes.

This Chianti is characterized by an intense ruby red color. The nose opens with pleasant aromas of cherries and violets, enriched by graceful spicy notes. On the palate it is pleasantly of good structure and excellent freshness.

Perfect to accompany red meats and game, it is ideal in combination with game and roasts.

San Angelo di Banfi is a label made up solely of Pinot Grigio grapes that take advantage of the sunny Tuscan climate that gives the final wine richness and intensity of aromas.

The harvest takes place when the optimal state of ripeness is reached. Then there is a fermentation in steel vats at a controlled temperature of 13-16 ° C.

The color is pale straw yellow. The nose hints of apple and peach intersect with pleasant citrus sensations. The palate is a breeze of freshness, minerality and flavor.

Perfect with light fish-based first and second courses, it goes well with white meats in general.

The Alto Adige Müller Thurgau of the Kurtatsch Cortaccia winery was born in vineyards located in the hilly area of Cortaccia on the Strada del Vino, in the province of Bolzano.

It is produced with 100% Müller Thurgau grapes, to which the considerable changes in temperature between day and night to which they are subjected give a strong and unmistakable aroma.

This Müller Thurgau is characterized by a straw yellow color with greenish reflections. The nose opens with hints of freshly mowed alpine pasture, enriched with fruity notes of yellow peach and nuances of mace, honey, hazelnut and peach blossom. On the palate it is tasty and lively, with the right and balanced acidity.

Perfect as an aperitif, this wine is ideal to accompany fried or grilled seafood.

The cellar of the Producers of Barbaresco is a historic cooperative of small owners, who cultivate vines in the best areas of the appellation and vinify their grapes together, offering the market labels of excellent quality.

The Rio Sordo cru is located right in the heart of the Barbaresco area and represents one of its best expressions. The best bunches are vinified in steel tanks at a controlled temperature (30 ° C) with maceration on the skins for about a month. The Barbaresco rests for 36 months in oak barrels and for 12 months in the bottle.

In the glass, the wine appears ruby red in color with garnet hues. The nose reveals aromas of black fruits, blackberry, blueberry and black currant, as well as noble spicy and balsamic notes. The sip is structured, with dense and well-mannered tannins and a long persistence.

To be combined with tagliolini with game sauce and roasted pork loin.

The Ice Wine Reserve of the Pillitteri winery is produced with Vidal grapes in the Niagara-on-the-Lake wine area located on the eastern border with the state of New York.

After the growing season, the low autumn temperatures and frequent snowfalls allow the clusters to develop high levels of acidity and sugars which, with the freezing of the berries on the plant, are retained in the fruit along with a high concentration of aromas and flavors. After harvesting, the frozen clusters are transported quickly to the cellar to proceed with the pressing and separate the ice from the must. We then proceed with fermentation to obtain a sweet wine with a high sugar content and high levels of acidity that make it suitable for aging. Aging in oak barrels follows.

Beautiful intense golden yellow color, it has a complex nose of ripe white pulp fruits, dried apricot, almond and refined references of orange blossom and candied fruit, honey and mango. On the palate it maintains the enveloping charge of high sugar levels with a full body, excellent structure and long persistence.

Perfect in combination with aged cheeses served with fruit compotes or dry pastries.

The Elisir Borsci S. Marzano is the liqueur born in 1840 from a recipe that remained secret for a long time.

This liqueur comes from a selection of basic ingredients, carefully chosen to guarantee an optimal result. The liqueur is perfected by Giuseppe Borsci who, after having inherited the recipe from his ancestors, decides to improve it to make the liqueur unique. It is still the oldest liquor of Southern Italy distributed on the market.

With unmistakable aromas of spices and sweet herbs such as lemon balm, mugwort, bay leaf, it is a delicate and enveloping liqueur, perfect to be consumed absolute in combination with desserts.

It can be used to create the 'punch', but it is also suitable for garnishing ice cream with creams, to accompany dry desserts or simply coffee

The Sancerre Les Charmes was born inside the very interesting Domaine André Vatan, in vineyards located in the AOC area of the Sancerre, in the heart of the Loire Valley.

Produced exclusively with Sauvignon Blanc grapes, harvested and selected manually, this wine ferments in stainless steel tanks at controlled temperature for about 2 weeks. Subsequently the wine ages in the same containers before being bottled.

Les Charmes di Vatan is characterized by a straw yellow color with greenish reflections. The nose opens with an elegant lemon and citrus scent, with delicate notes and supporting minerals. On the palate it is pleasantly fresh, balanced and with good persistence.

This Sancerre is to be drunk immediately, to taste the fresh citrus that it expresses as soon as the bottle is uncorked. Perfect to accompany appetizers and first courses, it is ideal in combination with fish dishes and fresh cheeses.

The 4 Kilos of Bodegas 4 Kilos is a wine produced with Callet grapes on the island of Mallorca.

After a careful manual selection of the grapes, we proceed to vinification for 50% in steel and for the remainder in 2500 liter wooden vats. With fermentation conducted at controlled temperatures, the malolactic fermentation takes place in wood and steel. The wine is aged in 600 liter Allier oak barriques for 12 months.

Intense ruby red color with some garnet reflections, it reveals to the nose pleasant hints of ripe red fruits, spicy notes and Mediterranean scrub. On the palate it is rich and harmonious, with return of red fruits in jam, good structure and smooth tannins before a long finish.

Perfect for cured meats and semi-aged cheeses, it is the wine of red meats cooked on the barbecue and of savory first courses based on wild boar or mushroom sauce.

The Chianti Classico Fonterutoli of Mazzei was born in the Castello di Fonterutoli estate, located in the province of Siena, on the hills overlooking the Val d'Elsa, in the heart of the Chianti Classico.

It is produced 90% with Sangiovese grapes and 10% with Malvasia Nera, Colorino and Merlot, selected from the 120 different farm parcels. The grapes are rigorously picked by hand starting from the end of September and are fermented and macerated for 16-18 days at a controlled temperature of 26-28 °. Subsequently, the wine undergoes a period of aging in oak barrels, 40% new, for 12 months, before being bottled.

It is a wine with an elegant body and very well proportioned. The nose has aromas of berries, enriched with pleasant spicy notes. On the palate it is soft and intense.

Perfect in combination with aged cheeses, it is ideal to accompany savory first courses, game, grilled red or white meats, stews and stews. Also excellent with vegetable fries.

Champagne Brut Cuvée Chemins des Terroirs contains 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier. The De Sousa maison is one of the few "Recoltant Manipulant" companies (RM), that is, it produces champagne with only its own grapes. The De Sousa maison produces Champagne following organic and biodynamic agriculture.

The grape harvest is manual. The first fermentation takes place in steel, after which follows the refermentation in the bottle according to the Champenoise Method. Champagne ages on the lees for at least 24 months.

In the glass the wine appears of a brilliant golden yellow, with a fine and persistent perlage. On the nose there are notes of yellow fruit, citrus peel, aromatic herbs and shortcrust pastry biscuit. The wine has an enveloping palate, with pleasant mineral and savory sensations. Good persistence in the mouth.

To drink as an aperitif and to combine with appetizers rich in seafood, first and second courses of fish.

This rosé wine from Tenuta Ulisse is produced with only pure Merlot grapes, in the Crecchio area, a municipality included in the hilly territory that extends from the Adriatic coast to the Maiella mountains.

The grapes, coming from vineyards between the ages of 15 and 20, are harvested by hand in the first ten days of September. The selected bunches are placed in a cooling tunnel where the skin cryomaceration process of the peel takes place, which is followed, after 12 hours, by pressing and subsequent fermentation at a controlled temperature of 11 ° C. The refinement is carried out in a steel tank and bottle.

The wine is presented at the sight of an intense cherry pink, accompanied by intense aromas of berries and floral notes of rose. On the palate it is fresh, harmonious and of great aromatic persistence.

Excellent as an aperitif, it goes well with appetizers, cold cuts and white meats. Perfect in the company of spaghetti alla chitarra, egg pasta symbol of Abruzzo cuisine, with tomato sauce or seafood.

Amarone della Valpolicella I Saltari is grown in the Turano vineyard: an 8 hectare vineyard with vines having an average age of 50 years.

It is obtained from the traditional blend of autochthonous Veronese, Corvina, Corvinone, Rondinella and Croatina grapes, harvested by hand in small boxes and left to dry for a period of about 3 months. The must ferments for a long time, for about 30-40 days, then the wine is transferred to cask and barrique where it ages for 25 months.

It has a dense and good intensity ruby red color in the glass. It displays a bouquet made of spicy notes, rhubarb, carob, but it convinces above all for a precious balsamic imprint. The taste is elegant, rightly tannic, enveloping and persistent.

He prefers stews, large game dishes and long-aged cheeses.

The Champagne Dosage Zéro by Vincent Couche, a maison that has been producing Champagne for 3 generations now. The company is located in southern Champagne, in Buxeuil, in the heart of the Côte de Bars, and follows a biodynamic agriculture, to which the company converted in 2008. Vincent Couche is "Recoltant Manipulant" (RM), that is a winegrower who produces and markets Champagne with his own grapes and with his own label. The wines of the Vincent Couche maison do not contain added sulphites. This Champagne is made up of 65% Pinot Noir and 34% Chardonnay.

After the manual harvest, the alcoholic fermentation takes place in wood, followed by the second in the bottle according to the Champenoise method. Champagne ages on the lees for 96 months.

In the glass the wine has a straw yellow color with golden hues, with a delicate, fine and persistent perlage. The olfactory profile is complex and characterized by notes of berries, fresh citrus fruits, dried fruit, cinnamon, bread crust and light balsamic nuances. The palate is refined and creamy, well balanced by fresh and mineral scents.

In combination with fish dishes even a little spicy, meat and fish main courses.

The Trento Riserva Pas Dosè of the Balter Agricultural Company comes from the thirty-year-old vineyard of the company estate located near Rovereto.

For the creation of the Riserva, 15% of the base wine ferments in barrique, while the assembly of the base wines Chardonnay and Pinot Noir takes place just before the addition of the liqueur de tirage to ensure the maximum expression of aromas and fragrances . The procedure is completed by a long aging of 60 months on the lees and the finished wine does not meet dosage.

Medium intensity straw yellow in color, it has a fine perlage and a floral nose, with lime and herbaceous hints accompanied by yeast and custard. Dry on the palate, it has a good flavor and balance, recovering the gustatory complexity of the basic blends in the finish.

Perfect as an aperitif, it supports fish and shellfish risottos or vegetable and cheese based flans very well.

The Alto Adige Chardonnay Saleit of the Kaltern-Caldaro winery is born in vineyards located in the municipality of Caldaro, in the province of Bolzano.

It is made from 100% Chardonnay grapes, harvested and selected entirely by hand in mid-September. Fermentation takes place slowly, with cold maceration of 10-18 hours, in stainless steel tanks at a controlled temperature of 18 ° C. Subsequently the wine ages for 5 months in tonneaux and in large wooden barrels on the fine lees, before being bottled.

Pale yellow in color, the Kaltern-Caldaro Saleit opens to the nose with fruity notes of pineapple and mango, enriched by light spaced hints of vanilla. On the palate it is creamy, full-bodied, with a long and pleasantly fruity finish.

This white wine is perfect to accompany appetizers and fish dishes.

The Taurasi Radici di Mastroberardino was born in the vineyards of Montemarano and Mirabella Eclano, located in the heart of the Taurasi DOCG.

It is produced exclusively with Aglianico grapes, harvested by hand between the end of October and the beginning of November. The must carries out the classic red vinification, with a long maceration in contact with the skins, at controlled temperature. Subsequently the wine ages for about 24 months in barrique and oak barrels before being bottled.

It is characterized by an intense ruby red color. The wine offers an important bouquet, with hints of cherry, violet and berries, enriched with pleasant spicy notes. On the palate it is enveloping and elegant, with intense sensations of plum, black cherry and strawberries. Radici represents the history and culture of Irpina viticulture, with a full-bodied structure and an energetic personality.

Perfect to accompany roasted red meats, it is ideal in combination with dishes based on truffles and aged cheeses.

The Nero d'Avola Sherazade di Donnafugata Sicily was born in the Contessa Entellina estate, in the heart of south-western Sicily.

It is produced with 100% Nero d'Avola grapes, harvested by hand in the first ten days of September. Fermentation takes place in steel, with maceration in contact with the skins for 6-8 days, at a controlled temperature of 24-25 ° C. After malolactic fermentation, the wine ages for 2 months in steel and for further 5 months in bottle before being released on the market.

It has a bright ruby red color with violet reflections. On the nose it releases fragrant fruity hints of cherry and red plum, accompanied by spicy notes of black pepper. On the palate it is full and fresh, with soft tannins and an extremely pleasant drink.

Excellent with fish soups, pizza and spaghetti with tomato sauce.

The Amarone della Valpolicella di Montresor was born in the vineyards of the Veronese company, within the oldest area of the hilly Valpolicella.

It is produced with Corvina Veronese and Rondinella grapes, harvested in late October, manually selected and placed on racks in the barns of the farmhouses in the valley, where they dry for 2 or 3 months. Fermentation and maturation are carried out in oak barrels for at least 12 months, in order to loosen the sweetness due to the drying of the grapes.

It has a deep garnet red color with orange reflections. The nose offers delicate and elegant perfumes of peach blossom, with fruity and spicy notes that create a perfect aromatic harmony. In the mouth it shows a soft flavor and a great body, with raspberry and undergrowth aftertaste that accompany towards a rather persistent finish.

It goes very well with game and aged or spicy cheeses.

The Chardonnay di Planeta was born in the Ulmo and Maroccoli vineyards, located in the municipality of Sambuca di Sicilia, in the province of Agrigento.

It is produced exclusively with Chardonnay grapes, harvested and selected entirely by hand. After a destemming and soft pressing, a temperature-controlled fermentation takes place in barrique. Subsequently the wine ages in barrique for 12 months before being bottled.

This Chardonnay is characterized by a golden yellow color with green reflections. The nose opens rich and intense, with hints of apricot, peach, Golden apple and figs, enriched with pleasant notes of honey and pistachios. On the palate it is rich, pleasantly creamy and flowing, with a fresh acidity.

Perfect to accompany fish and shellfish dishes, it is ideal in combination with white meats and soups.

Spumante Franciacorta Satèn by Barone Pizzini is born in the Roccolo, Cologna, Carabiolo and Ronchi vineyards, located in the heart of Franciacorta DOCG.

It is produced exclusively with Chardonnay grapes, harvested and selected entirely by hand. The grapes undergo a soft pressing and ferment in stainless steel tanks at a controlled temperature. Subsequently the wine is aged partly in stainless steel tanks and partly in barrique for 6 months, and for a further 36 months in the bottle, before being put on the market.

This Satèn is characterized by a pale golden yellow color. The nose opens with a floral bouquet, enriched by pleasant hints of white berried fruits. On the palate it is soft, silky and pleasantly enveloping.

Perfect to accompany aperitifs, it is ideal in combination with white meats and fresh cheeses.

The Teroldego Morei Vineyards of the Foradori Dolomites born in the vineyards of Morei, Mezzolombardo and Campo Rotaliano, conducted under biodynamic conditions, in the province of Trento. This wine takes its name from the term "morei", which means dark or dark, in the Trentino dialect, due to the particularly deep coloring that the starting bunch can assume.

It is produced exclusively with Teroldego grapes, harvested and selected only by hand. The fermentation and subsequent refinement both take place in contact with the skins for 8 months, in Villarobledo tinajas, of Spanish amphorae which allow this variety to express and preserve its potential in terms of biodiversity.

Foradori's Morei has a dark garnet red color. The nose opens fruity, with intense aromas of wild blackberry and blueberry, enriched with pleasant spicy notes. On the palate it is warm and enveloping, with a full and mineral finish, of good length.

Perfect to accompany mushroom risotto, meat sauce and stewed meat, it is ideal in combination with roasts and grilled meat.

Bantu is a Cannonau of Sardinia produced from the selection of the best grapes of the municipal and neighboring territory of Jerzu, from vineyards of about 20 years planted on soils of a calcareous-schistose nature with south-west exposure, located at an altitude of about 400 meters above sea level.

The grape harvest is scheduled for mid-September, when the optimal balance between acids and sugars is reached. Following the crushing and destemming, the must macerates for 8 days in steel. After fermentation, the wine matures for 10 months in steel and for 6 months in oak barrels of 200 hectoliters in order to preserve the freshness of the fruit.

The color is ruby red with purple hues. The nose is centered on fresh floral aromas reminiscent of geranium and cyclamen, interspersed with fruity hints of cherry, pomegranate and plum, on a slightly herbaceous and spicy background. The taste is warm, savory and harmonious, rightly tannic.

Perfect for enhancing first courses and roast meats typical of the Sardinian gastronomic tradition, it is an excellent companion to cured meats and land appetizers.

Marche Passerina Vigor by Umani Ronchi was born in vineyards located in the heart of the Adriatic coast.

It is produced exclusively with Passerina grapes, harvested by hand from the end of August to the end of September. This typical vine of the Adriatic coast, the Passerina, is so defined both for the small size of the grapes and for the marked predilection that sparrows show for its grapes, characterized by a particularly tasty pulp. The wine ferments in stainless steel tanks at a controlled temperature of 14-16 ° C for about 8-10 days.

Vigor is characterized by a yellow color with golden hues. The nose opens with intense aromas of wild flowers, enriched with pleasant aromas of yellow pulp fruit such as peach and apricot. On the palate it is fresh, sapid and pleasantly soft. The wine has a dry and intensely fruity finish.

Perfect to accompany fish dishes and fresh cheeses, it is ideal in combination with first courses, soups and white meats.

Umani Ronchi's Montepulciano d'Abruzzo Jorio comes from vineyards located in various municipalities in the Abruzzo region.

It is produced exclusively with Jorio grapes, harvested by hand between September and October. Fermentation takes place in stainless steel tanks at a controlled temperature of 26-28 ° C, for 10-12 days. Subsequently the wine ages in barriques for about 12 months and for a further period in the bottle, before being put on the market.

Jorio is characterized by an intense ruby red color. The nose opens with pleasant fruity hints of plums and cherries, enriched with delicate balsamic and spicy notes. On the palate it is vigorous and full, with eloquent and clean tannins. The wine has a long and intense finish.

Perfect to accompany first courses with meat sauce and red meats, it is ideal in combination with white meats and game.

Capichera is one of the names of the bet on Vermentino, a symbolic variety of wine-growing Sardinia.

It consists of 100% Vermentino, harvested from the vineyards located in the municipalities of Olbia and Palau. The vinification is carried out entirely in steel containers.

The floral notes of orange are its main descriptor, enriched with clear flavors of iris, broom, hawthorn, yellow apple and a mineral background of flint. The taste perfectly reflects the perfume, and is characterized by a particular flavor, source of elegance and persistence.

To be combined with a fillet of croaker or a fish tartare, it is ideal to accompany a buffet of appetizers.

Barbera d'Asti Superiore Nizza comes from the historic vineyards of the Oddero company, located in the municipality of Vinchio d'Asti, in Piedmont.

It is produced exclusively with Barbera grapes, harvested only by hand during the third decade of September. Fermentation takes place for about 15 days in stainless steel tanks at controlled temperature. Subsequently the wine ages in barrique for 18 months before being bottled.

It has a ruby red color with garnet reflections. The nose opens with hints of red fruits, enriched with spicy notes of bitter cocoa and coffee. On the palate it is dry, but full of character.

Perfect to accompany grilled red meats and game, it is ideal in combination with aged cheeses.

Friuli Grave Borgo Tesis Refosco dal Fantinel's Peduncolo Rosso was born in vineyards located within the Pordenone estate of Tauriano, in the heart of the DOC Friuli Grave.

Produced entirely with Refosco dal Peduncolo Rosso grapes, this wine carries out the classic red winemaking process, resting in steel for a few months before being bottled.

It is characterized by a ruby red color, with purple hues. The nose opens with a large and intense bouquet of undergrowth fruits, slightly herbaceous. On the palate it is sapid and rightly tannic, with a pleasantly bitter and persistent aftertaste.

Perfect to accompany grilled red meats, this wine is ideal in combination with game.

The Red Scorfano of the Conte Guicciardini company is a Costa Toscana IGT made with a blend of Sangiovese and Alicante.

With an early harvest for the Sangiovese that prevents the excessive development of alcohol and tannins, a review of the Alicante skins follows which gives the final result aromas, further color and roundness.

Ruby red in color, it has notes of wild berries, broom and rose aromas of great freshness on the nose. On the palate it shows initial freshness before evolving into roundness and being finished by almost imperceptible tannins. Easy to drink, it is suitable for all occasions due to its great transversality.

Dedicated to the maritime culture of the area, it is a red suitable for tasty fish dishes given the low level of tannins and modest alcohol content.

This Rosso di Valtellina signed Ar.Pe.Pe. it reflects a youthful nature and a very expressive and modern elegance, a masterpiece of the Valtellina winery.

Chiavennasca in purity, local name to identify Nebbiolo delle Alpi, ferments in contact with the skins, remaining in maceration for 115 days in wooden vats. It ages for 6 months in wooden vats and barrels, completing the aging process in concrete and glass containers.

Intense ruby red almost garnet, it offers delicate sensations of wild berries and star anise, with strong hints of alpine herbs. In the mouth it surprises for its thickness and elegance, with a net finish of excellent persistence.

Stock up on hearty first courses and hearty appetizers. Also perfect with cheeses and cold cuts typical of the Valtellina gastronomic tradition.

The Vin Santo della Torre Grande of the Conte Guicciardini company is one of the symbols of the Tuscan tradition and is obtained from Malvasia grapes dried on racks.

After harvesting, the grapes are dried on special racks between September and November while the fermentation and aging are carried out in chestnut and oak barrels with maturation up to 4 years for the complete fermentation of the residual sugar.

Of a beautiful very intense golden yellow, it has aromas of candied fruit, orange peel and hazelnut with a touch of cinnamon on the finish. On the palate it is dry and balanced by a delicate sweet note that makes it enveloping and long-lasting.

Perfect to accompany desserts and dry pastries but also suitable for seasoned and spicy cheeses.

The Colli di Rimini Montepirolo di San Patrignano was born in vineyards located on the Coriano hills, managed exclusively under biodynamic conditions.

It is produced with Cabernet Sauvignon, Merlot and Cabernet Franc grapes. Vinification takes place at controlled temperature with a maceration on the skins for about 3 weeks, with periodic pumping over. Subsequently the wine ages in barriques at controlled temperature for 24 months and for a further period in the bottle.

It is characterized by a ruby red color. The nose opens with hints of black currant and marjoram, enriched with elegant licorice aromas. On the palate it is pleasantly round, with an excellent structure and a persistent finish, with pleasant and velvety tannins.

Perfect to accompany meat ragout, roasts and stewed meats, it is ideal in combination with risotto and fresh cheeses.

Lagavulin 8 Years Old is a Single Malt Whiskey produced in Scotland and made on the occasion of the 200th anniversary of the distillery's foundation.

Complex and intriguing whiskey with notes of black pepper and lemon that summarize the fruity and spicy tones at the entrance. Toasted and smoky hints exhibit the most compact and filling part of the distillate before it refers to chocolate and saline notes finish the overall olfactory sensation. The note of smoke and wet wood return to the palate which gradually expand in consistency towards the spices making it enveloping and full, with a pleasantly persistent and filling finish.

Meditative and authentic whiskey, it should be tried neat or with the addition of water to decrease its alcoholic intensity.

The Prosecco DOC Treviso Brut Nature of the Serena company is made with 85% Glera grapes and with other white berried grapes for the remainder.

The wine is obtained by harvesting grapes from the Treviso area. The manufacturing process involves the use of the Charmat method, i.e. with a refermentation in autoclave.

Bright straw yellow in color with slight greenish reflections, it has a lively perlage with hints of acacia flowers and yellow apple. Fresh on the palate, it is enveloping, with returns of fresh fruit and good persistence.

Ideal with fresh cheeses, it goes well with vegetarian lasagna and grilled vegetables.

Barolo Bussia was born in the homonymous vineyard inside the Prunotto estate of the Marchesi Antinori, in the Cuneo municipality of Monforte d'Alba, in Piedmont.

It is produced with 100% Nebbiolo grapes, harvested and selected only by hand in October. Fermentation takes place, with maceration, in stainless steel tanks, at a maximum temperature of 30 ° C, for 15 days. After malolactic fermentation, the wine ages for 18 months in oak barrels of various sizes before being bottled.

It is characterized by a garnet red color, with intense ruby reflections. The nose opens with hints of cherry and macerated strawberries, enriched with floral and spicy sensations. On the palate it is a wine with good body and structure, with sweet and enveloping tannins that accompany towards a long aftertaste.

Ideal in combination with meat and game dishes, it is perfect to accompany aged cheeses.

The Alto Adige Barthenau Vigna S. Urbano di Hofstätter originates in vineyards that are located within the suitable area of the Barhenau estate in Mazzon, in the province of Bolzano.

It is made from only Pinot Noir grapes, carefully harvested by hand in small boxes. After a partial crushing and destemming of the bunches, fermentation takes place in cask with 10 days maceration in contact with the skins. Subsequently the wine ages for 12 months in French oak barrels, for 8 months in large barrels and for a further 8 months in bottle, before being released on the market.

Hofstätter's Barthenau Vigna S. Urbano is characterized by a very concentrated ruby red color. The nose offers a progressive emergence of typical aromas of a Burgundy wine, with black cherries and raspberries in the foreground, underlined by light hints of vanilla and other spices. On the palate it is elegant and fresh, with well balanced tannins and an excellent aromatic concentration.

Perfect to accompany red meats and game, it is ideal in combination with not too spicy cheeses.

The Matsui Sakura Cask is a single malt whiskey produced by the Matsui Shuzo Distillery and takes its name from the wood of the barrels in which it ages, cherry wood (Sakura). The distillery is located in Tottori Prefecture, north-west of Kyoto and north-east of Hiroshima, on the coast of the Sea of Japan. More than 14% of the prefecture is a natural park, full of lush vegetation, rugged coastlines, rivers and lakes.

In the glass it appears amber in color. In the mouth the aroma of malt and the bitter taste of unmixed whiskey combine with a delicate and fragrant cherry blossom scent.

Virginia is a non-alcoholic Gin made by the Roner winery.

The 8 botanicals used in the preparation of Gin are cold macerated in spring water. A non-alcoholic base of juniper meets the hydrolates of distilled flowers and herbs. The spring water brings precious trace elements for a truly special Gin.

Colorless and crystalline, it offers an intense aroma of mountain herbs to which mint, juniper and lavender are added as more woody and structured olfactory details. The palate returns depth and freshness with pleasant notes of chamomile and gentian that round off the taste without losing the character of a real mountain Gin.

Ideal for the preparation of non-alcoholic Virginia & Tonic with 5 ice cubes, 1 sage leaf, tonic water and lemon zest.

Stefano Antonucci Verdicchio Castelli di Jesi Classico Superiore is produced by the Santa Barbara winery with 100% Verdicchio grapes.

The vines grow on medium-textured soils, with east and south / east exposure and an altitude of 250 meters above sea level. The vinification lasts four weeks and takes place in steel tanks with constant temperature control. It is then transferred to French wooden barriques for further refinement.

Intense yellow in color with golden reflections, it expresses hints of white and exotic fruit such as melon, mango, with citrus and floral tones. On the palate it is savory and voluminous, with a fascinating citrus finish and good roundness that well balances the mineral note.

Recommended with vegetable first courses, baked fish and fried foods.

Moscato d'Asti from La Morandina winery comes from the Piedmont region of the Cuneo province, more precisely from the municipality of Castiglione Tinella.

The grapes, of pure Moscato Bianco variety, are harvested from a total area of vineyards that reaches 10 hectares and is located at an altitude of about 300 meters. Alcoholic fermentation occurs naturally in autoclaves. After a month, fermentation stops when all the sugar has not yet been processed. Finally, the wine is bottled in conditions that can preserve its effervescence.

In the glass it appears on straw yellow hues with greenish reflections. The aroma is intense, marked by the fruity and floral character, in which peach, lychee, orange blossom and a slight trace of aromatic herbs are recognized. In the mouth the sugary perception is perfectly balanced by the freshness, making this Moscato d'Asti a wine of extreme pleasure and balance.

Perfect to accompany a fruit tart

The Collio Ribolla Gialla of Villa Russiz was born in vineyards located in the prestigious Collio DOC area, in the province of Gorizia.

It is produced exclusively with Ribolla Gialla grapes, harvested only by hand. The grapes undergo a soft pressing and ferment in stainless steel tanks at controlled temperature. Subsequently the wine ages on its fine lees for 6 months, and for a further 8 months in the bottle.

This Ribolla Gialla is characterized by a straw yellow color with greenish reflections. The nose opens with a pleasant bouquet of hints of acacia and oak. On the palate it is fresh, persuasive and pleasantly lively.

Perfect to accompany soups, it is ideal in combination with fish dishes.

The Chianti Classico of Badia a Coltibuono is born in the Poggino, Vignone, Montebello and Argenina vineyards, located in Monti in Chianti, in the province of Siena.

It is produced with Sangiovese, Canaiolo, Ciliegiolo and Colorino grapes, grown under organic farming and harvested manually between the second half of September and the first half of October. The grapes ferment naturally on indigenous yeasts, then they are left to macerate for 3 weeks, with fulling and delestage. The wine ages for 12 months in French and Austrian oak barrels before being bottled.

This Chianti Classico has a strong ruby red color. The nose opens with floral aromas of iris and violets, enriched with notes of morello cherry and nuances of tobacco and black pepper. On the palate it is dry, with a good balance between acidity and tannins. In the mouth there are hints of minerals and red fruits, with notes of leather and coffee.

Perfect to accompany savory first courses, it is ideal in combination with red meats and aged cheeses.

Groot Constantia's Cabernet Sauvignon is produced in South Africa in the Constantia area with 100% grapes.

The grapes are influenced by the sea breezes coming from the Atlantic and are subject to a climate generally classified as Mediterranean. After harvesting, fermentation takes place in steel and the wine subsequently matures for 14 months in French oak barrels and partially used barrels.

Intense ruby red in color, it has hints of black fruits such as blackberry and cherry, with touches of chocolate and coffee of pleasant intensity. On the palate aromas of vanilla and cinnamon return due to the skilful use of wood for a warm and enveloping sip. Thanks to the smooth tannins and excellent acidity, the wine can also be aged for a few years.

Perfect for grilled pork accompanied by barbecue sauce, mushroom first courses and tagliatelle with wild boar sauce.

Rosso Sirica di Feudi di San Gregorio comes from vineyards located in the heart of the enchanting landscape of Irpinia.

It is produced entirely with Sirica grapes, harvested and selected only by hand. Fermentation takes place, with maceration, in steel tanks for about 3 weeks. Subsequently the wine ages for 12 months in medium toasted French oak barrels and for 9 months in bottle, before being released on the market.

The Sirica di Feudi di San Gregorio has a ruby red color. The nose opens with intense sensations of red fruits, enriched with delicate vegetal notes. On the palate it is fresh and soft, with smooth tannins that accompany a spicy and persistent finish.

Perfect to accompany all meat dishes, this red is also ideal in combination with vegetable-based first courses.

Hofstätter's Alto Adige Pinot Noir Meczan stands on the gentle hills of Mazzon, in the province of Bolzano.

It is produced exclusively with Pinot Noir grapes, harvested and selected entirely by hand. After a partial destemming, the fermentation takes place in cask for about 10 days, in which the must remains in direct contact with the skins.

Hofstätter Pinot Noir Meczan is characterized by an intense ruby red color with garnet hues. The nose opens with exuberant notes of small berries and cherry. On the palate it results from a rich and soft taste, fine and balanced.

Perfect to accompany noble poultry and roasts, it goes very well with first courses with meat sauce.

The Vigna Lapillo of the Sorrentino winery is made with Piedirosso and Aglianico grapes.

The vineyards from which the grapes come are located on rich volcanic-sandy soils at an average altitude of 500 meters above sea level. After the manual harvest, completed towards the end of September, the grapes are fermented in steel to refine later in tonneau. The creation of the blend and bottling follow.

Of medium intensity ruby red color, it has hints of red fruits such as wild blackberry, raspberry, blueberries finished with a sweet spiciness and herbaceous returns. On the palate it is fresh and slender, full-bodied and with soft tannins, good structure and a medium intensity finish.

Ideal for roasts and grilled meats, it goes well with first courses based on meat sauce, savory appetizers and fatty cheeses.

The Gran Selection Castello Fonterutoli of Mazzei was born from the vineyards located in Castellina in Chianti, in the heart of the historic Chianti Classico denomination.

This wine is obtained from the vinification of Sangiovese (92%), Colorino and Malvasia Nera (8%) grapes, selected and harvested manually starting from the end of September. After the fermentation and maceration processes, the product is left to rise in small oak barrels of 225 and 500 lt (60% new) for about twenty months. This is followed by bottling and aging in glass, before being put on the market.

It is characterized by a very intense ruby red color. The nose offers an elegant floral bouquet, with notes of cloves and red rose that blend well with the typical hints of berries and spices. On the palate it is soft and tasteful, with a large structure well accompanied by firm but smooth tannins.

This Gran Selezione finds its perfect companion in truffle-based dishes, also excellent with aged cheeses, stewed meats and game.

The Amarone della Valpolicella Classico Costasera from the Masi Winery was born in the vineyards overlooking Lake Garda, in the area of the Classic Valpolicella.

It is produced from Corvina, Rondinella and Molinara grapes, all harvested and selected manually. This Amarone represents, for Cantina Masi, the reference point of this category of wines, which together with Barolo and Brunello symbolizes the aristocracy of Italian reds. Costasera is the result of the experience of the Masi in the drying technique. Once harvested, the grapes used rest on bamboo racks during the winter thus concentrating the aromas.

Costasera Classic Amarone is characterized by an intense ruby red color. The nose opens with an intense bouquet of cooked fruit, plums and cherry. On the palate it is fruity, enriched with aromas of coffee and cocoa. This is a refined, balanced and pleasantly elegant wine.

Perfect to accompany red meats and game, it is ideal in combination with aged cheeses.

The Valpolicella Ripasso Classico Superiore Le Poiane is born in the selected vineyards of the Bolla company, located mainly in the locality of Jago and Crosara di Negrar, in the Verona area. This wine wants to represent the territory to which it belongs, highlighting the peculiarities of the soil.

It is mainly produced with Corvina, Corvinone, Rondinella and other authorized grapes, harvested late at full ripeness. At the end of February the wine is combined with the pomace obtained from the racking of the best Amaroni and proceeds with a new fermentation. Fermentation, with this typical and ancient practice of Ripasso, takes 15-20 days and gives the wine great complexity and very soft tannins. Subsequently, the evolution takes place, first in barrique, then in large barrels for about 12-18 months. It is refined in the bottle for about 3 months before being marketed.

It has an intense ruby red color. The nose shows an intense aroma of ripe grapes, to which spicy notes are added, with evident peppery sensations. In the mouth it shows a great body and a pleasant softness that give it finesse and elegance. The finish is harmonious and velvety, with a good persistence.

This wine is perfect for moments of meditation, it also goes well with important dishes based on grilled red meats and aged cheeses.

The Langhe Nebbiolo Regiment of Renato Ratto is a label capable of perfectly expressing the characteristics of a territory.

Vinified with pure Nebbiolo grapes, it is the result of a fermentation in steel at a controlled temperature, followed by a maceration of 7-10 days and about 12 months of aging in barrels.

At sight it has a medium intense ruby red color. The nose offers the delicacy of fruity scents such as wild strawberry and raspberry. On the palate it is light and pleasantly bitter, with a full and velvety texture at the same time.

Wine for first and second courses of red meat. Try it with beef escalopes with mushrooms.

The Barolo di Borgogno comes from vineyards located in the municipality of Barolo, a fabulous terroir known for the production of wines of great value.

It is produced exclusively with Nebbiolo grapes, harvested manually during the end of October. Fermentation takes place at a temperature of 22-29 ° C for about 12 days. Subsequently the wine ages in oak barrels for 4 years and for another 6 months in bottle, before being released on the market.

This Barolo is characterized by a ruby red color. The nose opens with elegant hints of cherries and red fruits, enriched with pleasant spicy notes. On the palate it is round, with a beautiful harmony and pleasantly tannic. The wine has a fruity and persistent finish.

Perfect to accompany red and roasted meats, it is ideal in combination with aged cheeses.

The Malbec of the Altitud di Andeluna line comes from vineyards located in the wine region of Mendoza, on the slopes of the Tupungato volcano.

It is produced with pure Malbec grapes, harvested exclusively by hand with careful selection of the bunches. After a brief maceration conducted at low temperatures, fermentation takes place, with indigenous yeasts, in stainless steel tanks at a controlled temperature of 26 ° C. Subsequently the wine ages for 8-12 months in French oak barrels and in bottles for a further 6 months, before being marketed.

It has an intense purple red color. The nose opens with floral hints that recall violets, enriched with fruity notes of raspberry and strawberry. On the palate it is soft and balanced, with soft tannins that accompany a pleasantly long finish.

Perfect to accompany red meat dishes and game, it is ideal in combination with aged cheeses.

The Friuli Grave Borgo Tesis Pinot Grigio di Fantinel was born in vineyards located within the Pordenone estate of Tauriano, in the heart of the Friuli Grave DOC.

Produced exclusively with Pinot Grigio grapes, this wine carries out the classic white winemaking process, resting in steel for a few months before being bottled.

It has a straw yellow color with coppery claws. The nose opens with intense and complex floral aromas that over time leave room for hints of peach and ripe apple. On the palate it is full-bodied and balanced, with a refreshing and aromatic finish.

Perfect to accompany appetizers and fish dishes, it is ideal in combination with dry soups and in broth.

Elena Walch's Alto Adige Pinot Nero Ludwig was born in vineyards located in the municipalities of Barleith, Montan and Tramin, in the province of Bolzano.

It is produced with pure Pinot Noir grapes, harvested and selected entirely by hand. Fermentation takes place partly in steel and partly in wood, with a maceration in contact with the marc for 10 days. After malolactic fermentation in wooden barrels, the wine ages for 16 months in French oak barrels, before being bottled.

Pinot Nero Ludwig by Elena Walch has an intense and vibrant ruby red color. The nose opens with hints of ripe fruit, among which cherry and plum stand out, enriched with spicy notes of cinnamon and cloves. On the palate it is elegant and spicy, with soft tannins and a pleasantly fresh and persistent finish.

This red wine is ideal in combination with first courses and light second courses based on red meats.

The Barolo of Cantina Gemma comes from the vineyards of the municipality of Serralunga d'Alba, in the province of Cuneo.

It is produced exclusively with Nebbiolo grapes, harvested and selected entirely by hand around the second half of October. Fermentation takes place, with maceration in contact with the skins, in stainless steel at a controlled temperature of maximum 28 ° C. Aging follows mainly in Slavonian oak barrels and partly in barriques for at least 38 months.

This Barolo di Gemma appears ruby red in color tending towards garnet. The nose enchants with a complex and intense bouquet, with notes of ripe red pulp fruit enriched with hints of dog rose and spices. In the mouth it reveals itself to be consistent and concentrated, with well integrated tannins which are softened by returns of fully ripe fruit.

It goes wonderfully with first courses based on truffles, roasts and stews.

The Costa del Nero Pinot Noir of Conte Vistarino was born on the top of a hill dedicated and dedicated to the viticulture of black berried grapes, located in the municipality of Rocca de 'Giorgi, in the province of Pavia.

It is produced exclusively with Pinot Noir grapes, harvested only by hand. Fermentation takes place in steel containers at controlled temperatures. Subsequently the wine partially refines in wood before being assembled and bottled.

It has an intense ruby red color. The nose opens with a broad bouquet, with characteristic hints of red berry fruit. On the palate it is elegant and soft, with a pleasantly mineral finish.

Perfect to accompany pasta and rice based first courses, it is ideal in combination with both white and red meats.

Santa Cristina Rosato Antinori is a Toscana Rosato IGT produced with Sangiovese, Cabernet Sauvignon, Merlot and Syrah grapes.

After the harvest of the single grapes by variety, the vinification is carried out separately by proceeding with maceration to extract the necessary color without losing the varietal freshness.

Intense salmon pink in color, it has hints of pink, purple, citrus fruit references that close with tones of wild herbs. On the palate it is fresh and lively, with good alternation between body and fruit, good structure and medium persistence.

Perfect for white meats, beef tartare, vegetable-based first courses and pasta omelettes.

Giuseppe Cortese's Barbaresco Rabajà is born in vineyards located in one of the best Cru of the Barbaresco DOCG.

It is produced entirely with Nebbiolo grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages for 20-22 months in Slavonian oak barrels and for another 10 months in bottle, before being marketed.

Giuseppe Cortese's Barbaresco Rabajà has a garnet red color. The nose opens with an ethereal bouquet, with elegant hints of strawberry and raspberry, enriched with pleasant notes of leather and undergrowth with aging. On the palate it is dry, full and robust, particularly structured and harmonious.

Perfect to accompany game and grilled or roasted red meats, this red wine is ideal in combination with stewed meats and aged cheeses.

The Lacrima di Morro d'Alba from the Buscareto winery originates from the Sant'Amico di Morro d'Alba vineyard.

At the end of the harvest, the must ferments in stainless steel at a controlled temperature, with maceration on the skins for 10-12 days. The aging of the wine takes place in steel tanks for about 6 months. A final refinement of 2 months completes the production process.

It fills the glass with its ruby red color. The nose is fresh and immediate, declined on hints of rose and violet petals, blackberries and spices. When tasted, it is enveloping, warm and velvety.

It goes very well with succulent red meats and roasts but can also accompany a platter of medium-aged cheeses.

The Ligustro La Regola originates from vineyards located in the valley of the Cecina river, just 5 kilometers from the sea, in the municipality of Riparbella.

It consists of Sangiovese grapes with small additions of Syrah grapes. The clusters are brought to the rooms used for winemaking. After pressing, the must ferments in stainless steel containers at a controlled temperature. We then proceed with the refinement phase in which the wine rests for 5 months in concrete vats and for at least 12 months in the bottle.

It presents itself to the eye with a color that recalls ruby red. On the nose it gives evident sensations of ripe red fruit. In the mouth it is medium-bodied, with fine tannins and a mineral finish.

Perfect to accompany salami and first courses based on meat sauce, it can be appreciated with grilled red meats and medium-aged cheeses.

Mater Matuta is an international blend that pays homage to the Italic divinity of the aurora, to which the peoples who inhabited the Le Ferriere area - in the province of Latina - where the vines of Casale del Giglio live today were worshiped.

It consists of 85% Syrah and 15% Petit Verdot, vinified separately. The first is harvested after a short drying, while the second when it reaches maturity. They age individually in new barriques for a period of 22-24 months, followed by a further 10-12 months in the bottle.

It has an intense and deep ruby red color. The nose reveals notes of morello cherry and red fruit, balsamic notes, coffee and spices. The taste confirms the intense, dense and complex character, balanced by the tannic texture and acid finish. It persists in a long spicy trail.

To be combined with a fillet with green pepper.

Bombay Sapphire Premier Cru is Gin produced with ingredients from Spain such as lemons and oranges from Murcia.

With raw materials selected from local producers, this Gin is prepared according to a recipe from 1761. Even the botanicals used are carefully selected by hand to give purity and fragrance to the final product.

With a compact and fresh flavor, it recalls citrus notes to the nose that slowly give way to vegetal hints. On the palate it is harmonious and soft, with pleasant fresh notes of lemon peel and mandarin that make it perfect for the preparation of summer and refreshing cocktails.

Borgogno's No Name is a pure Nebbiolo born in the Langhe with an interesting history behind it, whose actors are Barolo, Oscar Farinetti and the disciplinary. The vineyards are located on the hills near Barolo and rest on a limestone-clayey soil.

Harvested by hand, the grapes are spontaneously fermented in concrete tanks at a controlled temperature (22-28 ° C) for about 15 days and then lightly pressed. The wine then ages in large oak barrels for 3 years and 6 months in the bottle.

In the glass the wine is ruby red with purple hues. The nose reveals aromas of rose and violet, fresh fruit and spices. The sip is dry and velvety, with the austerity and generosity typical of Nebbiolo.

Borgogno's No Name is ideal in combination with the typical Piedmontese braised meat, with stewed game but also with a rich soup of bacon, legumes and vegetables.

The history of Borgogno's No Name

The story of Borgogno's No Name is that of a protest label that wants to make us reflect on the excess of bureaucracy often found in the wine regulations.

Born as Barolo, Borgogno's No Name is later "downgraded" to Langhe Nebbiolo DOC, to "nameless" wine, which makes it a clear label of protest against the rigidity of the bureaucracy that afflicts agriculture in Italy. Words of Oscar Farinetti, founder of Italy that has

How did it happen? Each year the wineries send wine samples to the provincial commission of tasters who evaluate the parameters of typicality according to the rules laid down by the production regulations, in this case of Barolo. Precisely on this occasion the Nebbiolo, presented by Borgogno to be Barolo, was rejected by the commission and did not obtain the DOCG.

The Farinetti family has been running the Borgogno winery since 2010. The Borgogno winery was in fact founded in 1761 and only in 2008 purchased by the influential Farinetti family. Oscar and Andrea Farinetti took control of this historic Barolo brand, restoring for example the true tradition of Langa Borgogno with the reintroduction of cement for the fermentation of wines. Not only that: for years the company has been organically certified and has undertaken the production of Timorasso, acquiring 3 hectares of vineyards in the Tortona area.

The Cuvée Louise is an absolute masterpiece, created as a tribute to Louise Pommery's creative genius, better known as Madame Pommery. It is obtained from Chardonnay grapes from the Grand Cru vineyards of Avize and Cramant and from Pinot Noir grapes from the Grand Cru of Aÿ, undoubtedly among the most popular places in Champagne. By conveying all the expertise and production skills into a single label, it represents the stylistic peak of Pommery. It matures for at least 10 years inside the maison's gypsum quarries.

It has a straw yellow color of rare elegance, with subtle greenish touches. The nose seduces for the composure and harmony of its aromas, a generous bouquet that is substantiated by predominant biscuit notes, due to the very long time spent refining on its lees, which are joined by delicate hints of hazelnut, citrus and flowers white petal. The palate acts as an extension of the olfactory experience, bringing vividness and fragrance of aromas.

Bubbly for special occasions, to be combined with refined dishes such as a fish tartare or a seafood risotto.

Ochetti is a Nebbiolo made with grapes harvested from some plots owned by the Renato Ratti winery located in one of the most suitable wine-growing areas of the Roero.

The vinification is traditional in red, with fermentation at a constant temperature of 30 ° C and maceration for 10 days. Subsequently the wine ages for about 12 months in oak barrels.

Ruby red color. It opens to the nose with fine and delicate aromas of wild strawberry and raspberry. On the palate it is full and velvety, pleasantly bitter.

It is excellent in combination with grilled red meats and game.

The Barbera del Monferrato Frizzante Duchessa Lia is a wine obtained only from Barbera grapes from vineyards located between the provinces of Asti and Alessandria, on the hills of Monferrato.

It reveals itself on visual examination with an intense ruby red color. The nose resonates with characteristic vinous notes and red berry fruit. The palate is characterized by a good structure and soft and enveloping tannins, with a lively and sweet sip.

Ideal to accompany salami and braised meats, it is the perfect wine for roasts and first courses of egg pasta. Recommended with the classic Piedmontese mixed boiled meat.

The Barolo of the Municipality of La Morra of the Marcarini company is made with Nebbiolo grapes obtained from the municipality of the same name.

Once the must is obtained from Nebbiolo grapes, it ferments on the skins at a controlled temperature for at least 4 weeks. Subsequently, the wine is aged for 2 years in steel and then 24 months in large 30 hl Slavonian oak barrels, before being mechanically filtered and refinement in the bottle for 6 months.

In the glass the wine appears of a light ruby color with garnet reflections. The olfactory profile is broad and is outlined on hints of red and dark fruits, sweet spicy notes and tobacco. In the mouth the sip is warm, with silky tannins and a long persistence.

Ideal in combination with important red meat and game dishes.

This red wine is produced by the Scarpa winery and is composed exclusively of Pelaverga grapes, one of the lesser known red vines, produced mainly in the municipality of Verduno (CN).

The Pelaverga grapes come from one of the company's estates, in this case that of Monvigliero, located in the municipality of Verduno (CN), a few kilometers from the towns of Bra and La Morra. After the traditional vinification, the Pelaverga ages in steel for 6 months, to then spend 2 months in the bottle before being marketed.

In the glass the wine appears bright ruby red, quite light. On the nose the wine is expressed with aromas of red fruit and its typically spicy notes. The sip is dry, full-bodied, characterized by the good persistence of the spicy notes of the grape.

Ideal in combination with cold cuts, white meat, even grilled, and aged cheeses.

Limited edition rum, released only in the best years, the Single Vintage is the most elegant version of the Diplomático range, obtained by distillation in a copper pot still and following a long and complex maturation process. It ages for 12 years in ex-Bourbon and ex-Whiskey American oak barrels, and for a year in barrels that were previously used for the aging of Sherry.

It reveals itself to the eye with an intense color that recalls the shade of amber. The olfactory spectrum develops around soft and delicate sensations of dried fruit, sultanas and milk chocolate. On the palate it is satisfying and full, with excellent structure, with a very persistent finish.

Perfect to be consumed straight.

The Veneto Corvina Scaia of Tenuta Sant'Antonio is born in vineyards located in the municipalities of Colognola ai Colli and Mezzane di Sotto, in the province of Verona.

It is produced exclusively with Corvina grapes, harvested entirely by hand. After a light cold maceration and a soft pressing, the grapes ferment in stainless steel tanks at controlled temperature. Subsequently the wine ages in the same containers before being bottled.

Scaia is characterized by a ruby red color with purple reflections. The nose opens with a floral bouquet, with aromas of red rose and violet, enriched by pleasant hints of cherries, black cherry and berries. On the palate it is intense and pleasantly sapid, with a good balanced body.

Perfect to accompany first courses, risotto and aged cheeses, it is ideal in combination with red meats, roasts and white meats.

Traminer Tuzko comes from vineyards located in the Hungarian wine-growing region of Szekszárd-Tolna, on the estate owned by the Marquis Antinori.

It is produced exclusively with Traminer grapes, harvested and selected only by hand. After the classic white winemaking processes, the wine rests for a few months in steel before being bottled.

It has a straw yellow color with slight greenish reflections. The nose opens with elegant aromas of elderberries and roses, enriched with pleasant hints of citrus and aromatic herbs. On the palate it is elegant and fresh, with a good balance between flavor and acidity, which accompanies a pleasantly dry and fruity finish.

Excellent as an aperitif, it is ideal in combination with fish and shellfish crudités, especially with oysters.

The Kalterersee of the Puntay line of excellence by Erste + Neue is produced exclusively from Schiava grapes that benefit from the soil rich in calcareous pebbles and gravel located near the Mendola, in Oltradige, and a temperate-alpine climate.

Produced from a blend of only Schiava, it is the result of a traditional fermentation in steel, followed by aging in oak barrels and for a small part in tonneaux where the malolactic fermentation takes place first.

It has an intense ruby red color with a garnet edge. The olfactory impact is the characteristic one of the original grape variety, with pronounced fruity perceptions that recall cherry combined with a light touch of almond. On the palate it impresses with its good structure and long persistence.

It goes perfectly with fish soups and speck.

Montecucco Rosso di Sassetti is born in Maremma from 100% Sangiovese grapes, on calcareous soils rich in clay. The grapes are harvested by hand in late September.

The fermentation of the grapes takes place in steel at a controlled temperature. After that the wine is further refined first 6 months in oak barrels, then another 6 months in the bottle.

The wine is a deep ruby red, with purple reflections. The nose reveals aromas of ripe red fruit, spices and licorice, while in the mouth the round sip reveals silky tannins and a long, pleasant persistence.

It is drunk in combination with savory first courses and second courses of red meats or stewed game, from Acquacotta di Moggiona to Scottiglia Maremma.

M. Chapoutier's Gigondas was born in vineyards located in the southern part of the famous wine region of the Rhone Valley.

It is mainly produced with Grenache grapes and Syrah, Cinsault and Mourvèdre grapes, harvested exclusively by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages in part in oak barrels, to then be combined with the rest of the wine and continue aging in steel for a total of 12-16 months.

M. Chapoutier's Gigondas has an intense ruby red color. The nose opens with enveloping and refined aromas of strawberry jam, enriched with pleasant peppery notes. On the palate it is tannic and spicy, with a good structure.

Perfect to accompany roasts and grilled meats, it is ideal in combination with aged cheeses.

Red wine that comes to life from the limestone and arid soils of Nizza DOCG. A label, the Moon and the Bonfires symbol of proximity to the earth and its origin.

It is obtained from slightly overripe Barbera grapes with traditional fermentation, with maceration in contact with the skins for about 15 days at a temperature of 28-30 ° C. Once the malolactic fermentation is over, it ages in barriques for 15 months, followed by a further 6 months in bottle.

Intense purple in color, it expresses a large and complex bouquet on the nose, with notes of berries and vanilla, supported by touches of caramel and coconut. On the palate it is balanced and elegant, with pleasant hints of blueberry and coffee.

It is excellent in combination with all red meat, aged cheeses and game.

Revì Brut Trentodoc is a Classic Method sparkling wine born from the vineyards of Trentino and an authentic expression of the territory of origin.

Chardonnay and Pinot Noir are at the origin of the cuvée which, thanks to the refermentation in the bottle, stays on the lees for three years before reaching the right level of complexity.

Intense straw yellow in color, it has floral aromas of lime, nuts, almonds on the nose and a strong hint of bread crust. On the palate it is crunchy and savory, with the right minerality that balances exotic fruits, to ensure freshness and momentum.

An elegant and refined product, perfect as an aperitif and as a table wine, able to accompany shellfish, lake fish and first courses

This Romagna Sangiovese Superiore Riserva is part of the premium Romio line of the Caviro cooperative. It is born in the northern area of Romagna, from vineyards that insist on clayey soils.

The grapes that give life to this successful blend, between Sangiovese and Syrah, are hand-picked and fermented in steel at a temperature of 25-26 ° C for 10 days. Malolactic fermentation follows and maturation takes place half in barrels for 12 months and half in steel.

It shows a ruby red color with an intriguing orange streak. It smells of cherry and morello cherry, berries, violets and wild herbs. On the palate it is vibrant, fresh and fruity.

Excellent to combine with a leg of lamb, it is sublime in the company of a rich platter of aged cheeses.

Sicily Burdese di Planeta comes to life from the Dispensa and Maroccoli vineyards, located between the municipalities of Menfi and Sambuca di Sicilia, in the province of Argento. The name it bears, Burdese, means Bordeaux in the local dialect and refers to the classic blend of Cabernet Sauvignon and Cabernet Franc that makes up this product.

It is produced from these grapes with a clear prevalence of Cabernet Sauvignon over Cabernet Franc. Once the grapes are harvested in September, the must is sent to the fermentation phase, where it remains in contact with the skins for 21 days. The wine ages for 14 months in new Allier oak barriques before being bottled.

The Burdese di Planeta has a particularly intense ruby red color. The nose opens with hints of black cherry in alcohol and blueberry, accompanied by notes of leather, cocoa, iodine and rosemary. In the mouth it is juicy and dense, with a dense tannic texture and a concentrated aroma of ripe fruit.

It goes perfectly with stews and game, but is also indicated together with seasoned cheeses and roasted onions.

The Château Camino Salva comes from a narrow strip of land that winds along the Gironde river, in the production area of the Haut-Médoc denomination.

Blend of Cabernet Sauvignon, Merlot and Petit Verdot, it begins its vinification process with a cold pre-fermentation at 4 ° C for 6-10 days. Slow fermentation in steel below 26 ° C follows, with maceration for 15-28 days. Refine partly in oak barrels and partly in steel tanks for 10 months.

At sight it is dark purple almost ink. On the nose intense references of black fruits combine with pleasant notes of cedar, tobacco and leather. The entry into the mouth is complex and fresh, and then becomes smooth and good to drink.

It is excellent to accompany all red meat recipes. Try it with a venison stew.

The Ruffino Organic Chianti DOCG is produced with Sangiovese, Cabernet Sauvignon and Merlot grapes.

The grapes are obtained from vineyards grown on soils composed of marl and located at an average altitude of 250 meters above sea level. After harvesting, the grapes are fermented in steel for 10 days with maceration and pumping over. This is followed by a further refinement of a few months in steel and cement before a further storage in the bottle for 3 months prior to marketing.

Ruby red in color with violet hues, it has an aromatic profile of medium intensity, with notes of violet and cherry. Compact and fruity on the palate, it is fresh with references to red fruits and moderate tannins before showing a medium-long persistence.

Perfect with red meats, with first courses based on meat sauce and savory appetizers based on aged cheeses and fresh cold cuts.

The Toscana Rosso Villa Baragazza of Marchesi Pancrazi was born in the vineyards of the Tenuta di Bagnolo, located at the foot of Monte Ferrato, in Tuscany.

It is produced with pure Pinot Noir grapes, rigorously harvested by hand. The vinification begins with the dirsarpatura and crushing, carried out in a modulated way according to the needs of the different clones, by maturity and type. The wine is then aged for 12 months in French oak barrels, followed by a further 12 months in bottle.

It is a wine with a deep ruby red color, almost impenetrable. The nose has complex aromas, ranging from hints of ripe black fruits to nuances of leather, pepper and undergrowth, leaving space for notes of cherry, herbs and licorice. In the mouth it is soft and warm, with lively tannins and a balanced acidity. The finish is long, pleasant, with an aftertaste of black cherry and leather.

Ideal in combination with savory first courses, this wine goes well with red meats and grilled white meats. Also perfect with aged cheeses.

Tasting this Brunello di Montalcino means giving yourself a moment that more than just being an experience, represents a real journey to discover the soul of Tuscany.

A single Sangiovese grosso, harvested between the first and second week of October, gives life to this splendid nectar, which first ferments in steel vats at a controlled temperature of 28-30 ° C and, subsequently, carries out the malolactic fermentation steel. Its aging takes place in French and Slavonian oak barrels for 24 months.

Wine of great personality, structure and character, it presents itself at the sight of a beautiful intense ruby red color. The nose celebrates a bouquet of red fruit, while the sip is deep, evocative and characteristic of the terroir of origin.

It goes wonderfully with all game dishes, beef and aged cheeses. Simply dreamlike to drink alone, in a moment of meditation.

Known to be "the first Chardonnay family in California", Wente Vineyards was the first in California to produce a Chardonnay labeled as a variety in 1936, obtained from the Wente clones. In San Francisco, in the Livermore Valley, this family has for years expressed the best of a terroir with a climate mitigated by morning fog.

Morning Fog is a wine that is harvested between the first week of September and the last week of October. Ferment and refine half of it in American oak barrels and the remaining half in stainless steel barrels. Oak helps the wine to concentrate aromas and flavors, while steel seals the vibrant and lively fruit aromas.

White wine with a lively straw yellow color, it expresses on the nose hints of white pulp fruit, such as pear and red pulp, like melon and citrus fruits. The palate confirms the fruity sensations and adds a further nuance, the toasted one of barrel aging. An enveloping body and a pleasant persistent and balanced minerality, with a long and invigorating finish.

Its elegant and well balanced organoleptic profile makes it the most suitable wine to accompany white meat sauce, as well as fish first and second courses. Try it with shellfish.

The Tuscany Sangiovese Polissena of the Il Borro estate was born in vineyards located on the hills of the Valdarno area, in Tuscany, at the foot of the Pratomagno.

It is produced exclusively with Sangiovese grapes, harvested and sorted entirely by hand. The grapes are left to macerate on the skins for 22 days in steel vats at a controlled temperature of 28 ° C and the alcoholic fermentation lasts about 10 days. The wine is then placed in second passage Allier oak barriques, where it rests for 12 months and carries out malolactic fermentation. Subsequently, it is decanted into steel vats for 30 days, then filtered and bottled. Before being marketed, it rests in the cellar for another 6 months.

It is a wine with an intense ruby red color. The bouquet is rich and decisive, with pleasant undergrowth notes and hints of red berry fruit. On the palate it is dry and full-bodied, with tannins present but pleasant.

Perfect to accompany red meats, cold cuts and aged cheeses, it is excellent in combination with game dishes. Particularly suitable with hare, wild boar, Chianina and Cinta Senese.

Alois Lageder's Alto Adige Pinot Noir was born in vineyards located in Pochi and Appiano, in the heart of the Alto Adige DOC region.

It is produced exclusively with Pinot Noir grapes, softly pressed, then fermented in stainless steel tanks at controlled temperature. Subsequently the wine ages in concrete tanks for about 15 months before being bottled.

This Pinot Noir is characterized by a ruby red color with garnet reflections. The nose has a clean bouquet, with pleasant hints of cherries and slight hints of spices. On the palate it is pleasantly round, full and persistent.

Perfect to accompany dishes with meat sauce and roasts, it is ideal in combination with red, stewed meat and game.

The Soave Classico La Froscà di Gini takes its name from the volcanic hill where the 90-year-old vineyards grow, at 180 meters above sea level. On these hills there is a microclimate that favors thermal excursions, the same ones that contribute to the creation of the variegated bouquet of this wine.

The harvest is manual and wooden crates are used to transport the grapes to the cellar. Here, after a soft pressing, the must remains in contact with the skins for a short time. Fermentation takes place at a controlled temperature, without sulphites, partly in stainless steel and partly in French wooden barrels aged for a minimum of 3 years. The wine is aged for at least eight months in contact with its natural fermentation yeasts, in stainless steel tanks and in small 228 l aged wooden barrels.

In the glass the wine appears straw yellow with green-gold reflections. The nose is complex and there are mineral notes, acacia flowers and white fruit. The taste is mineral and savory, with hints of flint, white and yellow fruit, lemon and almond. This Soave is suitable for aging.

The wine goes well with courtyard ragù pasta, roasted fish, white meats and cheeses.

The Lacryma Christi del Vesuvio from the Sorrentino winery is made with Piedirosso and Aglianico grapes.

The vineyards from which the grapes come are located on rich volcanic-sandy soils at an average altitude of 500 meters above sea level. After the manual harvest completed in mid-October, the grapes are fermented in steel and aged for 2 months in the bottle for marketing.

Intense ruby red in color, it has hints of red fruits such as plum, cherry, strawberry and sweet spices. On the palate it is full-bodied, dry and persistent, with good balance and the right flavor, with returns of the fruity and spicy parts.

Ideal for caprese ravioli with savory cheeses and roasts.

The Friuli Colli Orientali Ribolla Gialla of the Le Vigne di Zamò company originates in vineyards located in the municipality of Manzano, in the Province of Udine.

It is produced entirely with Ribolla Gialla grapes, harvested and selected entirely by hand. Fermentation begins, with maceration of almost all the must at low temperature, in stainless steel tanks at a controlled temperature of 16-18 ° C, and then ends in oak barrels. After the partial malolactic fermentation, the wine ages for 8 months on its lees, before being bottled.

This Ribolla Gialla has a deep straw yellow color with greenish reflections. The nose opens with fresh hints of wild flowers and apple, enriched with notes of lemon leaf. It is harmonious on the palate, managing to perfectly balance power and freshness.

Excellent as an aperitif, this white wine is perfect to accompany fish and shellfish appetizers.

The Dolcetto d'Alba of the company L'Astemia is born in vineyards located in the Cuneo municipality of Monforte d'Alba, in the heart of Piedmont.

It is produced with 100% Dolcetto grapes, harvested and selected entirely by hand. Fermentation takes place, with maceration of 10-12 days, in stainless steel tanks at a controlled temperature. Subsequently the wine is aged for 8 months in steel tanks before being bottled.

This Dolcetto d'Alba is characterized by an intense ruby red color, with blue-violet reflections. The nose opens with pleasant fruity hints of cherry, blueberry and raspberry, enriched with notes of spices and aromatic herbs. In the mouth it is rich and powerful, which evolves expressing its characteristics of fruity and elegance.

Perfect to accompany first courses and red meats, it is ideal in combination with cold cuts and salami.

This Chardonnay is a pure expression of the terroir of Omaka Valley, an emerging area with great potential in the Marlborough region of New Zealand.

The Chardonnay grapes are pressed whole and the must is fermented in American oak barrels, half new, with selected yeasts. After the malolactic fermentation, 10 months of aging on the lees with frequent bâtonnage. Only the best barrels will create the Omaka Reserve Chardonnay.

Golden straw yellow, opens on fragrant sensations of peach and toasted spices on a vanilla background. In the mouth it is composed and elegant, velvety, with hints of ripe grapefruit and biscuit.

Recommended in the company of roasted chicken slices.

Château La Conseillante takes its name in the mid-18th century from its owner, Madame Conseillan. The property was bought in 1871 by the Nicolas family, who have managed the château for 5 generations.

The vinification is single for each of the 18 vineyard parcels and takes place in 18 steel vats, which host both alcoholic and malolactic fermentation. Starting from 2010 it was decided to reduce the use of new wood, therefore the wine is aged in new French oak barrels for only 70% -85%.

Medium-intense purple red color, on the nose there are aromas of violet, cherry, dark chocolate, cinnamon stick and licorice. The taste is dry and elegant, characterized by fine tannins and a long, fresh and fragrant finish.

Ideal in combination with savory dishes based on red meats, noble poultry and game. Particularly suitable for stewing with herbs and spices.

This Rosé was born inside the Campo al Mare estate, owned by the Folonari family, located in the famous area of Bolgheri.

The wine is made entirely with Merlot grapes, harvested in early September. After a soft pressing of the grapes, the product is left to ferment in steel where it then rests for 4 months. A period of aging in glass follows, before being put on the market.

The Rosé Campo al Mare of Folonari has a very soft raspberry pink color. The nose has a pleasant floral bouquet, with strong notes of jasmine. On the palate it shows a fresh, soft and very enveloping flavor, with an excellent support structure.

Perfect with fish and shellfish dishes, it also accompanies cold cuts and appetizers very well.

The Prosecco di Treviso Viaventi Extra Brut is a sparkling wine from Masottina and was born in the vineyard in Gorgo al Monticano, where the historic headquarters of the company that has been producing wines and sparkling wines since 1946 are located. "Vertical vinification" is practiced in the cellar, so the force of gravity is exploited during each production process.

The harvest takes place between the end of August and the beginning of September. The vinification is vertical, i.e. it is carried out using gravity, without the use of pumps. The must ferments in steel vats at 15 ° -18 ° C. Subsequently the wine remains in an autoclave for about 3 months for the second fermentation and refinement on selected yeasts at a temperature of 13 ° -14 ° C, before being bottled.

In the glass the wine is straw yellow in color with a fine and persistent perlage. The nose reveals hints of hawthorn and acacia, elderflower and citrus. The sip is fresh and elegant, with a long and clean finish.

Ideal in combination with meat and fish appetizers, even raw, white meat and grilled fish.

The Negroamaro di Notte Rossa originates from vineyards located on medium-clayey soil, located at an altitude of about 100 meters above sea level.

It is entirely obtained from Negroamaro bunches, harvested between the second and third week of September. After a maceration of about 10 days at controlled temperature, fermentation begins with selected yeasts. The wine ages in steel before being bottled.

Purple-red in color, it expresses an intense and persistent aroma of black currant and berries, enriched with spicy notes of thyme. In the mouth it proves harmonious and velvety, with a savory finish of remarkable persistence.

Ideal to accompany robust first courses, it is perfect together with red meat dishes and aged cheeses.

Chianti Superiore di Malenchini is born in the Antella area, in the province of Florence, from Sangiovese and Pugnitello grapes from the best owned vineyards, grown organically on clayey-clay soils.

Once the manual harvest of the bunches is completed, the grapes are pressed and the must fermented in steel at a controlled temperature. Refinement takes place in oak barrels.

In the glass it has a beautiful deep red color with violet reflections. The nose reveals a pleasant aromatic combination of fruity and floral hints of violet deriving in the first place from the starting varietal choice. The mouth is a riot of structure, balance and harmony.

Perfect in combination with red meats, especially with beef or veal.

The Rosa Regale di Banfi comes from grapes that come from the vineyards of the La Rosa estate, located in the municipality of Acqui Terme, in the heart of the historic area of Brachetto d'Acqui.

It is obtained entirely with Brachetto grapes, subjected to a short maceration at low temperature. The second fermentation takes place in an autoclave, according to the Charmat Method, inside the cellars of Strevi.

It appears of a light ruby red color, with a pink foam rich in panache and a perlage of beautiful persistence. The scent is intense and aromatic, with persuasive hints of red fruits that leave room for elegant shades of Bulgarian rose. The palate is hinged on a marked softness and amiability, characterized by a great elegance and a finish that unfolds on tones of bitter almond and nutmeg.

Excellent as a dessert, it is perfect in the company of fruit cakes, fruit salads and small pastries. It is particularly suitable in combination with fresh strawberries.

Dolcetto d'Alba Barturot originates from a small plot of the Montelupo di Ca 'Viola vineyard, made up of vine plants that reach 65 years of age, grown on a soil of gray silty marl alternating with reddish-yellow sands and sandstones.

At the end of the harvest, the grapes are fermented on indigenous yeasts with maceration in contact with the skins for 15 days. The wine ages for 8-10 months in large barrels.

In the glass it shows a ruby red color with violet reflections. The olfactory profile recalls floral aromas of violet and fruity aromas of black currant and black cherry. On the palate it has an excellent body and a splendid drinkability that closes on a long and harmonious fruity finish.

It is fabulous to combine with stewed or grilled meats.

The Rosé Valtènesi Micaela wine is the interpretation of the Thun counts of the grapes of the territory.

A rosé born from the blend of Groppello, Barbera, Sangiovese and Marzemino through the bleeding technique, little used in Italy but very common in France, which requires a few hours of contact between must and skins.

The result in the glass is a light, harmonious and fruity rosé that blends the aromas of rose petals with aromas of berries and hints of grapefruit, and anticipates a fresh and intense taste.

Fantastic as an aperitif, this rosé is perfect as a gift ... we bet it will be one of your favorites this summer?

The Pinot Grigio coppery Clas di Livon was born in Friuli, near Ruttars (GO) and takes its name from the vineyard of the same name.

The harvest is carried out entirely by hand and is followed by cold maceration of the grapes in a horizontal press for 24 hours and subsequent cleaning of the must by decanting. Fermentation takes place entirely in steel vats at a controlled temperature of 10 ° C. After fermentation, the wine obtained is not decanted but remains to mature in the same containers for about 8 months at a constant temperature. Finally, the final assembly is carried out, followed by bottling and a further period of refinement in the bottle before being marketed.

In the glass, the wine appears coppery with shades of onion skin. The olfactory scents are reminiscent of citrus fruits and wild strawberries. The sip is structured, concluded by a pleasant savory finish.

Perfect for appetizers and grilled white meats or with a slice of fresh tuna, always grilled.

Rosso di Montalcino di Col d'Orcia comes from vineyards located on the Sant'Angelo in Colle hill overlooking the Orcia river, in the heart of the municipality of Montalcino.

It is produced exclusively with Sangiovese grapes, harvested only by hand and grown organically. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 ° C for around 10-12 days. Subsequently the wine ages in Salvonia oak barrels for 12 months and for a further period in the bottle before being placed on the market.

This Rosso di Montalcino is characterized by an intense ruby red color, with violet reflections. The nose opens with intense and elegant hints of ripe red fruits, enriched with pleasant spicy notes. On the palate it is warm and pleasantly full-bodied, with soft and elegant tannins. The wine has a long, persistent and fruity aftertaste.

To be consumed in the first 5 years of life, this great Rosso di Montalcino proves perfect to accompany red meats, game and mature cheeses.

This Ripasso Superiore was born within the Venetian excellence Zonin1821, immersed in the heart of the famous area of Valpolicella.

This wine is mainly made with Corvina grapes and with Rondinella and Molinara grapes, meticulously harvested by hand. Following the traditional Ripasso technique, the must is passed on the freshly pressed Amarone pomace. This technique slightly increases the alcohol content and enriches the organoleptic potential of the wine, which subsequently matures 12 months in 30 HL Slavonian oak barrels.

Ripasso Superiore by Zonin has an intense ruby red color. The nose comes fine and complex, with vinous tones and well-defined notes of cherry and cocoa. In the mouth it shows a good structure, with a pleasantly fruity aftertaste with light spicy notes.

Perfect with first courses and well-aged cheeses, excellent with the traditional pastizada de caval (horse stew).

The Contessa di Radda di Geografico Chianti Classico is born in vineyards located in the Sienese municipality of Castellina in Chianti, in the heart of the DOCG Chianti Classico.

It is mainly produced with Sangiovese grapes and Canaiolo and Colorino grapes, carefully picked and selected by hand. After the classic red vinification processes, the wine ages for 16 months in tonneaux oak barrels and for another 2 months in the bottle before being put on the market.

It has a ruby red color. The nose opens with a large and intense bouquet of violet. On the palate it is dry and balanced, slightly tannic.

Perfect to accompany first courses and red meats, it is ideal in combination with aged cheeses.

Valdobbiadene Prosecco Superiore Brut Millesimato Bellussi is made from Glera grapes from the Conegliano Valdobbiadene area and sparkling with the use of the Charmat method.

With a rigorous selection of the grapes suitable to maintain low yields and high quality levels, a base wine is produced to start the second fermentation in an autoclave. For this Millesimato Brut, the addition of the expedition liqueur guarantees a final sugar content between 9 and 10 grams per liter.

Straw yellow with golden reflections in color and fine perlage, it immediately offers compact aromas of mulberry and apricot interspersed on the palate by herbaceous and fresh hints. Enjoyable flavor and freshness make it a wine of charm and good persistence.

Thanks to its freshness it goes well with appetizers and cured meats, focaccia based on olives and bruschetta with lard or tomatoes. Also try the margherita pizza.

The Langhe Chardonnay di Massolino is located in vineyards located in Serralunga d'Alba, in the heart of the Langhe.

It is made from only Chardonnay grapes, harvested by hand in the second half of September. The vinification takes place partly in steel and partly in oak barrels, with a 6-month stay on its lees. The assembly is followed by a further 6 months of bottle aging before being put on the market.

It has a straw yellow color. Intense hints of ripe fruit stand out on the nose, accompanied by a refined mineral note. In the mouth it is warm and structured, closing on a finish of excellent persistence.

Long-aging white, it goes very well with fish and white meats, especially if spiced.

The Rosso Rosso Messorio of the Cantina Le Macchiole is born in vineyards located in the municipality of Bolgheri.

It is produced exclusively with Merlot grapes, harvested by hand between the first and second week of September. Fermentation takes place in stainless steel tanks at controlled temperature for 20 days. Subsequently the wine in barrique for 14 months before being bottled.

It is characterized by a deep ruby red color. The nose opens with fruity hints of raspberry and black currant, enriched with pleasant spicy notes. On the palate it is rich and intense, with very persistent aromas. The wine has a pleasantly sweet finish and tannins.

Perfect to accompany dishes with meat sauce and risotto, it is ideal in combination with game, stews and roasts.

Nero di Conti Zecca is a blend of the autochthonous Negroamaro with the international Cabernet Sauvignon grape, grown on an alluvial soil with some limestone rocks, in the municipalities of Leverano and Salice Salentino, in the province of Lecce.

The grapes are softly pressed, then sent to maceration for 12-15 days at a temperature of 28 ° C. The must ferments in stainless steel with temperature control, then it is decanted into French oak barriques and large barrels, where it rises for 18 and 12 months respectively, followed by a further 6 months of bottle aging.

It presents itself in the glass with a bewitching ruby red with a garnet nail. The nose is varied and broad, alternating aromas of small red fruits with spicy hints ranging from vanilla to licorice. Soft and harmonious, the tasting demonstrates a rich and well-structured body, with ripe tannins and a persistent finish.

Perfect if combined with game or roast terrines, it is ideal for escorting a platter of aged cheeses.

The Alta Vista Cabernet Sauvignon Classic Reserva is born in vineyards located in Mendoza, the most important wine growing area in Argentina.

It is produced entirely with Cabernet Sauvignon grapes, harvested and selected exclusively by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently the wine is aged in American oak barrels, before being bottled.

It has an intense purple red color. The nose releases intense aromas of ripe red fruit, enriched with notes of black pepper and toasted oak. On the palate it is balanced and medium-bodied, with soft tannins that accompany towards a pleasantly persistent finish.

Perfect to accompany first courses, it is ideal in combination with red meats and aged cheeses.

Toscana Sasyr comes from a careful selection of Sangiovese and Syrah grapes grown in the Tuscan Maremma.

The harvest takes place when the perfect degree of ripeness is reached. Fermentation takes place separately by variety, with a long maceration in order to extract the color and aromatic substances present in the skins. Aging takes place in steel and 15% of Sangiovese in French oak barriques. Follows the assembly and bottling.

It has an intense ruby red color at sight. The nose is intense and complex, with fruity aromas of cherry, blueberry and raspberry. The sip is soft and well structured, with a pleasant freshness and a long final persistence.

Perfect to combine with red meat dishes and aged cheeses.

The Chianti Classico of the Riecine winery is produced with 100% Sangiovese grapes.

The vineyards are located in the Gaiole in Chianti area on soils composed of limestone and clay and at an altitude of 400 meters above sea level. After harvesting, the grapes are selected and pressed before fermenting in concrete tanks. Maceration lasts a maximum of 10 days before the wine is transferred to exhausted tonneaux and large Grenier oak barrels for 14 months.

Intense ruby red color with garnet reflections, it has compact hints of plum, blackberry, dried herbs and black pepper. On the palate it is dense and harmonious, with worked tannins and a pleasant spiciness that anticipate a long and persistent finish.

Perfect wine for red meats and roasts, it is to be tried with Chianina ragout and grilled porcini mushrooms.

The Muffato wine of the Canneto company is born on the western hills of Montepulciano, near the church of San Biagio. The company was bought in 1987 by a group of friends from Zurich, admirers of Montepulciano wines, who over the years have built a new cellar and new machinery. The company has 30 hectares of vineyards, 16 of which are dedicated to the production of Vino Nobile di Montepulciano. Since 2017, the entire company production has been certified organic.

Muffato is produced from a blend of Malvasia, Riesling, Traminer and Petit Manseng grapes which are harvested at the beginning of December, when the grapes are now covered with noble rot. Once pressed, the grapes ferment with selected yeasts at a controlled temperature, and then refine for 14 months in French oak barrels from Allier. Refinement in the bottle follows for at least 6 months.

With a golden yellow color, the wine releases aromas of candied fruit, honey and tropical fruit on the nose. In the mouth it is warm and quite fresh, with a long finish of toasted almonds.

It goes very well with blue cheeses and dry pastries.

A wine that comes to life from a fine blend of 70% Sangiovese, 30% Cabernet and from medium-clay soils, which give the wine uniqueness and character. Vinification at controlled temperature, and aging for 18 months in Allier oak, to then rest for another 6 months in bottle.

Wine with good aging potential, about 15 years, it presents itself at the sight of a splendid bright red color with garnet reflections. The nose is generous, with its ripe berries and the scent of black cherry jam. On the palate it is soft, elegant, with well-defined tannins that make it an attractive wine.

Wine that marries all types of meat, it is ideal with a grilled beef fillet. Try it with a plate of aged cheeses.

The Ciaca Bianca di Mandrarossa is the fruit of one of the most appreciated vines of southern Italy which expresses the suggestions of a new Sicily in the terroir of Menfi. Its flavor resulting from the action of the sea breezes that caresses the vineyards is associated in a bewitching way with the name that derives from the smooth white stones to the erosive action of the wind and the sea that characterize the Sicilian beaches.

The harvest takes place during the second week of September. After a short period of cold maceration, the must ferments for 15-20 days at a temperature of 16-18 ° C, after which the wine is aged in steel tanks for 4 months.

In the glass it reveals a straw yellow color with greenish reflections. The nose is centered on intense aromas of jasmine, basil and grapefruit, enriched by notes of tomato and bay leaves. It is a white with a balanced and mineral sip with hints of oregano and mint.

Recommended in combination with a platter of mixed cheeses and fish appetizers, it is perfect to accompany a rice salad.

Sàgana represents one of the territorial wines of the famous Cusumano winery. It was born in the vineyards located on the San Giacomo estate, in the province of Caltanissetta.

Made exclusively with Nero d'Avola grapes, harvested manually in the first ten days of September, the must carries out the fermentation phase in steel for about 2 weeks. Subsequently the wine finishes fermentation in 20hl barrels and ages in the same for 12 months. Bottle refinement follows.

It has an impenetrable ruby red color. The nose bears notes of cherry and blackberry which are accompanied by interesting hints of violet and Mediterranean scrub. In the mouth it is full and decidedly balanced which makes it an extremely elegant wine.

Perfect with important dishes such as red meats, highly seasoned cheeses and high-quality cold cuts.

Malvasia di Castelnuovo Don Bosco Rosetta di Bava is produced with the bunches of the unique Malvasia di Schierano variety which expresses rose scents by already smelling its well-ripe bunches in the plant.

After a short cold maceration, the must obtained by pressing is always left to settle at a controlled low temperature. Fermentation then takes place in steel vats even a few months after the harvest.

Intense cherry red in color and with a delicate and minute perlage, it offers pleasant and enveloping hints of wild rose and strawberry to the nose. In the mouth it is balanced and rightly sweet, with barely present tannins that give a greater pleasantness to the drink.

Exceptional to serve with fruit and all pastries, it can be the perfect aperitif for a pool party.

The label shows a stylized dog rose that reflects its primary aroma.

The Barbaresco Serraboella DOCG Paitin comes from the Serraboella cru, where on the steepest and hottest side the Barbareschi possess a unique character, and power and volume unravel in an elegant texture.

The Nebbiolo grapes, grown according to the dictates of organic farming, and the wine obtained undergo a long maceration on the skins. Afterwards it rests in barrels with a volume between 25 and 50 hectoliters for no less than 18 months and when the structure allows it even two whole years, acquiring structure and elegance.

In the glass, this Barbaresco shows all its finesse, in the clarity of the color and in the bouquet of aromas that are those characteristic of Nebbiolo, where notes of violet and rose are found. Refined on the palate, it is enveloping and elegant like a silk scarf.

A precious and elegant Barbaresco, ideal for surprising your guests with the main wine of the Langhe.

Fine interpretation of Lagrein which finds the ideal development area in the Bolzano basin. The vines grow on mainly sandy soils of alluvial origin.

The harvest takes place in the first half of October. It ferments in steel tanks, inside which it also completes the malolactic fermentation. It ages patiently in the bottle before being marketed.

Ruby red with purple flashes. The nose perceives clear aromas of ripe cherry and blackberry, supported by notes of violet, lilac and cocoa. The mouth is intense and persistent, with a good tannicity present until the closure of a finish that proves remarkably elegant and sapid.

Excellent with speck and red meat dishes typical of the South Tyrolean tradition, it is excellent with second courses of game.

The Rosso di Montepulciano of the Canneto company is born on the western hills of Montepulciano, near the church of San Biagio. The company was bought in 1987 by a group of friends from Zurich, admirers of Montepulciano wines, who over the years have built a new cellar and new machinery. The company has 30 hectares of vineyards, 16 of which are dedicated to the production of Vino Nobile di Montepulciano.

Following manual harvesting, the grapes undergo soft crushing and destemming, followed by fermentation in stainless steel tanks at a controlled temperature of 29 ° C, with the addition of selected yeasts. Maceration on the skins lasts 14 days.

In the glass the wine appears intense ruby red. On the nose there are fragrant notes of violet, ripe red fruit and a slight spiciness. The taste is warm and dry, with a good persistence.

Ideal in combination with the typical soups of bread, legumes and vegetables of Tuscan cuisine, but also with pasta with meat sauce and white meats, even grilled.

It is known for being one of the best white berried areas in Burgundy, that of Chassagne-Montrachet.

It consists of 100% Chardonnay grapes, harvested from vines with an average age of around 30 years planted on soils rich in limestone and clay. It carries out both alcoholic and malolactic fermentation in oak barrels, and then always refines in oak barrels for a period of 10-12 months.

Intense yellow, almost golden. It involves the nose with fragrant notes of melon, yellow peach and brioche, while it affirms itself, in the mouth, for the persuasive body, round but refined by the perception of a tense and straight freshness. It persists in the memory of the notes of butter.

Perfect to accompany a goat cheese platter or, why not, a pork loin in the oven.

The Sauvignon di Puiatti is born in vineyards located in Zuccole, in the Isonzo area of Friuli.

It is produced exclusively with Sauvignon grapes, carefully picked and selected by hand in the third week of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 12 ° C. Subsequently the wine rests first in steel and then in the bottle, in order to refine its organoleptic characteristics.

Puiatti Sauvignon has a straw yellow color with gold-green reflections. The nose opens with intense hints of sage, pepper, tomato leaf and pear, enriched by pleasant smoky notes. On the palate it is fresh and round, with a finish characterized by vegetable and citrus returns.

Excellent to accompany appetizers and elaborate first courses, it is ideal in combination with seafood and shellfish.

Cococciola Ciavolich is obtained from a vineyard of just one hectare located on the Loreto Aprutino estate.

The grapes, entirely hand-picked, are softly pressed and fermented in steel at a controlled temperature with selected yeasts. The wine remains to refine for about 4 months before being bottled.

It has a pale straw yellow color with greenish reflections. On the nose there are hints of unripe fruit and citrus. In the mouth it is fresh, balanced and long persistent.

Perfect to accompany battered courgette flowers or a potato gateaux.

The Morellino di Scansano Belguardo Bronzone di Mazzei was born in the Belguardo estate, located in the Tuscan Maremma on the hills between Grosseto and Montiano, a few kilometers from the sea.

It is produced with pure Sangiovese grapes, rigorously picked by hand at the beginning of September. The grapes are left to macerate and ferment at a controlled temperature of 27-29 ° C for 14-16 days. Subsequently the wine ages for 14 months in French oak barrels, partly new.

The Bronzone has an aging potential of up to 8 years. Structured wine, the nose opens with aromas of berries enriched with hints of dried spices. In the mouth it is enveloping, soft and tasty.

For its characteristics, it is a perfect wine to accompany pasta dishes with meat sauces and red meat dishes. Also recommended in combination with tasty white meats, cooked on the grill or on the grill.

The Maremma Toscana Rosso Mandriolo of Cantine Moris is born in vineyards located between the hills and the sea, in the splendid landscape of the Tuscan Maremma.

It is mainly produced with Sangiovese and Cabernet Sauvignon grapes, harvested between the second and third week of September. The vinification takes place in stainless steel tanks at controlled temperature, with two pumping over per day for a maceration period of 15 days. The wine is bottled after 3 months, without passing through the wood.

Rosso Mandriolo is characterized by a delicate and bright red color. The aroma is intense, enriched with pleasant delicate notes of red fruit. On the palate it gives a pleasant sensation of freshness and softness.

Perfect in combination with stewed meats and roasts, it is ideal to accompany game-based recipes.

Rosato Ciavolich is produced from a selection of Montepulciano grapes from the youngest vineyards of the Loreto Aprutino estate.

The manual harvest and the immediate transport of the grapes to the cellar are followed by a soft pressing and the separation of the must from the skins. The vinification takes place only in steel, where the fermentation and aging of about 3 months takes place.

The wine has a pale pink color. The nose reveals floral notes and fresh red fruit, currant and cherry above all, combined with slight herbaceous hints. The body, in the mouth, is fresh and balanced for a persistent taste that leads to a slightly almond finish.

Pleasant to serve with cod or fried fish, it offers its best in the company of a fried pizza.

The Seriously Cool Cinsault from the Waterkloof winery is made with Cinsault grapes from the Stellenbosch area.

The grapes used come from vines with 35 years of age and raised on soils of granite rock mixed with sands. The winery operates with a minimalist approach that involves spontaneous intracellular fermentation with the use of whole bunches. The wine is left in contact with the skins for 30 days. This is followed by malolactic fermentation and aging in large barrels for 8 months before bottling.

Ruby red in color with purple reflections, it has fragrant hints of flowers such as rose and jasmine immediately finished by red fruits and a light toasted note. On the palate it is rich and tasty, with a good fruity return and pleasant complexity expressed by a recognizable structure and soft tannins.

Ideal with roasted and stewed meats, it is to be tried with salami and pici with wild boar ragout.

The Chianti Rùfina of the Colognole farm was born in the small DOCG area located in the province of Florence.

It is mainly produced with Sangiovese and Colorino grapes, left to macerate for 10 - 12 days at a controlled temperature of 27 ° with frequent aging and pumping over. Sangiovese is aged for 15 months in Slavonian and French oak barrels, while Colorino stays for 12 months in second-passage Allier oak barriques. Bottle refinement follows.

This Chianti Rùfina is a wine with a good intensity ruby red color. The nose has pleasant fruity hints, enriched with well-harmonized wood notes, resulting from the passage in the barrel. On the palate it reveals a full taste, with a good structure.

Thanks to its characteristics, it is a wine particularly suitable in combination with first courses based on meat sauce, or to accompany grilled or grilled meats.

Montepulciano d'Abruzzo Malandrino di Cataldi Madonna is located in the vineyards cultivated in the organic system of the municipality of Ofena, in the province of L'Aquila, of which it obviously tries to express its territorial characteristics.

It is made exclusively from Montepulciano grapes, harvested entirely by hand. After alcoholic fermentation, with maceration on the skins for 18-21 days, the wine ages partly in steel and partly in concrete, without deliberately seeing the wood.

Ruby red bright to the eye, Cataldi Madonna's Malandrino opens with an intense and crunchy bouquet, with notes of black cherry and ripe sour cherry. On the palate it is fresh and easy to drink, without giving up sensations of flavor and complexity.

A wine for the whole meal, it is particularly indicated to accompany the typical dishes of Abruzzo cuisine.

Champagne Brut Palmes d'Or Nicolas Feuillatte is one of the best champagnes of the Maison Nicolas Feuillatte.

Supreme cuvée of Pinot Noir and Chardonnay in equal measure, this Champagne is made from a selection of reserve wines, with a calibrated dosage to get the best out of each cuvée.

The Palmes d'Or is a Champagne with a great aroma, which has elegant notes of honey, beeswax, dried fruit and tropical fruits, together with a subtle and pleasant toasted note and reserves a sensual complexity on the palate.

A high-level Champagne, perfect for precious combinations, from truffles to foie gras, from shellfish to reserve Parmigiano Reggiano.

Punta Aquila is the 100% Primitivo produced by Tenute Rubino and coming from vineyards located in the Brindisi area.

With 70 quintals of yield per hectare and a manual harvest carried out during the first days of September, the must ferments in steel and undergoes a maceration of 15 days. After malolactic fermentation, the wine is further refined in wood for five months and 4 months in wooden vats, before remaining in the bottle for up to six months.

Ruby color tending to garnet, it has the typical hints of black fruits such as blackberries and blueberries on the nose, with elegant hints of cherries and currants. Pleasant notes of tertiaries such as tobacco, cocoa and pepper complete a balanced palate, with elegant tannins and extreme softness. In the mouth it remains enveloping without losing acidity, maintaining freshness and long persistence.

Ideal in combination with aged cheeses, it goes well with first courses with game and pork sauces and all grilled meats.

Barolo Monprivato di Sordo comes from vineyards located in the municipality of Castiglione Falletto, in the province of Cuneo.

It is produced only with Nebbiolo grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature, with maceration of 4-6 weeks in contact with the skins depending on the vintage. Subsequently the wine ages for 24 months in Slavonian oak barrels and ages in steel, for 4-6 months, and for a further 6 months in bottle, before being placed on the market.

The Barolo Monprivato di Sordo has a ruby red color tending towards garnet. The nose opens with a large and persistent bouquet, with elegant sensations that recall amarena, accompanied by delicate floral nuances, which over time leave room for pleasant notes of resin and sweet spices. On the palate it is warm and well structured, in perfect balance between freshness and tannins.

Excellent to accompany roasts, this Barolo is ideal in combination with all game dishes.

The Langhe Nebbiolo Giblin by Ca 'Viola is produced from pure Nebbiolo grapes, coming from a single parcel of about one hectare, located in the Montelupo vineyard, on a soil of gray silty marl alternating with yellow-reddish sandstone, with southern exposure, southeast.

The must obtained from the pressing of the berries ferments with indigenous yeasts for 15 days in steel tanks with temperature control. The final phase of maturation takes place in cask for 15-17 months.

It announces itself to the eye with a color that recalls the shade of ruby crossed by garnet reflections. The range of notes that develops on the nose traces a broad and complex profile, with notes of berries and wet earth. On the palate it is elegant and austere, with velvety tannins and a fruity and satisfying finish of great persistence.

To be combined with game-based preparations, it is perfect with aged cheeses and stewed meats.

Ca 'del Bosco's Chardonnay is the demonstration of how a high-quality Franciacorta is born above all from a great still wine, because it manages to enhance the characteristics of Franciacorta Chardonnay to the maximum, and concentrates them in a great white wine.

The manual selection of the bunches, the rest of the wine in wood, on its own yeasts, for another 10 months (which enrich it with olfactory harmony and gustatory complexity) and the further long refinement in the bottle make it a white of exceptional level.

In the glass it has a full and round taste, with an organoleptic structure so intense as to be comparable to that of a red wine, but which remains in the senses for its extraordinary finesse.

An exceptional white, full and satisfying, able to satisfy even the most demanding palates.

The Hussonet Gran Reserva by Haras de Pirque, a Chilean estate owned by the Marquises Antinori, is born in vineyards located in the northern part of the Maipo valley, in Chile.

It is produced with Cabernet Sauvignon, Carménère and Merlot grapes, harvested and selected entirely by hand at the end of April. After vinification, which takes place particle by particle, the wine is subjected to malolactic fermentation and left to refine for at least 12 months in French oak barrels and for a further year in the bottle.

It presents itself to the eye with an intense red, while the nose is accompanied by toasted notes of cocoa, caramel and aromatic herbs that recall the fresh landscapes of the Andes. On the palate it is soft and intense, with well-developed silky tannins.

Perfect to accompany grilled red meats, game and aged cheeses.

The Carignano del Sulcis Grotta Rossa of the Santadi Winery was born in the vineyards of the lower Sulcis, in Sardinia.

It is produced entirely from Carignano grapes, harvested and selected entirely by hand from the second half of September to the first half of October. Fermentation takes place at a controlled temperature of 25-30 degrees. Subsequently, the wine ages in concrete tanks before being bottled.

Grotta Rossa is an intense ruby red wine. The nose opens with sumptuous fruity notes, enriched with hints of licorice. On the palate it is elegant and gives a pleasant volume.

Ideal as an accompaniment to first courses with meat sauce, it is perfect in combination with second courses of red meat, game and noble poultry.

The Valle d'Aosta Torrette of Les Crêtes was born in vineyards located in Vigne Les Toules di Sarre, a high vocation area of Torrette, in the province of Aosta.

It is mainly obtained from Petit Rouge grapes and Mayolet, Cornalin and Fumin grapes, harvested and selected only by hand in mid-October. Fermentation takes place in stainless steel tanks at a controlled temperature of 28-30 ° C, for 8 days. Subsequently the wine ages for 8 months in steel and for further 5 months in bottle, before being placed on the market.

The Torrette Superiore of Les Crêtes is characterized by a ruby red color with violet hues. It opens to the nose with floral hints of dog rose and violet, enriched with fresh notes of ripe red fruit. On the palate it is balanced, full and enveloping, fresh and mineral on the finish.

Ideal in combination with mixed appetizers based on meats and cheeses, this red wine is perfect to accompany first courses, red and white meats.

Bardolino wine is a Venetian red which takes its name from the town overlooking the eastern shores of Lake Garda and is obtained from a blend of native grapes, Corvina and Rondinella.

Ruby red in color, it opens to the nose with a vinous and fruity scent that acts as a preamble to a dry and delicate taste, with good balance.

Excellent wine to be served on the table in combination with soups and tortellini in broth, it is perfect with white meats and boiled meats in general.

Alice Bel Colle's Chardonnay Brut comes from small vineyards with east and west exposure that dwell on calcareous soils, at a height of 150-200 meters above sea level, conditions that allow the full expression of the varietal characteristics of aroma and freshness of the Chardonnay grape, vinified in purity.

The clusters undergo a soft pressing and the must is sent to autoclaves where the fermentation takes place at a temperature between 10 and 15 ° C, but also the second fermentation with the Charmat method until a pressure of 3.5 atmospheres is reached. Refinement on fine lees follows for 9 months and for another 6 months in the bottle.

In the glass it has a straw yellow color, punctuated by a fine and continuous perlage. The nose is fine and broad, with hints ranging from bread crust to ripe fruit. In the mouth it denotes good flavor and structure, ending on a fragrant and persistent finish.

Enjoyed as an aperitif, it is excellent in combination with fish main courses and fresh cheeses.

The Pettegola di Banfi is a pure Vermentino from the Maremma plots of the cellar.

The harvest includes a careful selection of the best bunches. After a particularly gentle pressing, the must ferments in steel for 2 weeks at a controlled temperature of 14-16 ° C. The wine ages in the same containers for a few months before being bottled.

At the sight pale straw yellow, it opens with intense hints of stone fruit, enriched with pleasant notes of white flowers and Mediterranean scrub. In the mouth it is fresh and lively, with a nice flavor.

Ideal with fish-based appetizers and fries, it goes well with white meats and fresh cheeses. Excellent as an aperitif.

The Regolo is a Valpolicella Ripasso Superiore of the Venetian company Sartori, located in the province of Verona. We are on the vineyard hills of Valpolicella, where the company has been producing wine for four generations.

The grapes arrived in the cellar are subjected to crushing-destemming, followed by fermentation at a controlled temperature for 8-10 days. During the second fermentation takes place the so-called "ripasso" of the wine on the Amarone marc in February. This process favors the extraction of the tannins and aromas typical of this wine. The refinement also includes a passage in medium and large barrels for about 18-24 months. Before being marketed, the wine rests in the bottle for at least 6 months.

Wine of a bright garnet red color, with intense aromas of red fruit in alcohol, sweet spices and mentholated balms. On the palate the wine is intense and velvety, with flavors of ripe cherry, red plum and a hint of cinnamon.

The wine goes well with hearty dishes accompanied by sauces, such as braised pork cheek or grilled fatty meats.

Montepulciano d'Abruzzo Mazzamurello comes from vineyards grown in organic farming, with great care for the soil and the ecosystem and without the use of substances harmful to the environment.

It is produced with pure Montepulciano grapes and vinified according to the classic canons, combined with a modern style. It is aged for 20-22 months in new barriques, on the fine lees.

Mazzamurello is a wine with an intense ruby red color, with deep and pleasant hints that bring out fruity, spicy and balsamic notes. The taste is rich, velvety and soft, with a subtle tannins, decidedly fresh and sapid. Overall it is a wine with a remarkable structure, with a very long finish and great persistence.

Particularly suitable in combination with grilled sheep and pork, it is perfect to accompany fine red meats and aged cheeses.

Rosso di Montalcino by Podere Brizio is an organic wine that comes from the hills (330-350 meters above sea level) of the famous village of Montalcino. The labels depict the Parpagliola, a 10 quattrini silver coin minted in 1556, symbol of the resistance of the republic of Siena.

It is produced exclusively with Sangiovese grapes that are vinified with spontaneous fermentation induced by indigenous yeasts. The refinement takes place in 54 hl non-toasted French oak barrels for about 12 months and ends with a stay in the bottle for at least 3 months.

The wine is presented in the glass with a lively ruby red color. The nose reveals hints of ripe red fruit, tobacco, leather, black pepper and balsamic notes. The sip is structured, with excellent acidity and dense tannins.

Perfect to accompany rich appetizers of fresh and aged cured meats, cheeses and pasta with meat sauce and baked.

Ramale di Torraccia del Piantavigna is produced in Piedmont in the Ghemme area with Nebbiolo grapes.

With clayey soils of alluvial origin and excellent exposure, the grapes are brought to the cellar to proceed with soft pressing before fermentation in stainless steel tanks at a controlled temperature. Frequent pumping over ensures the correct oxygenation of the must, the extraction of tannins, aromas and color. After malolactic fermentation, the wine ages for at least 3 years in French oak barrels from Allier and large oak barrels from Slovenia before remaining for at least 6 months in the bottle.

Intense ruby red with garnet reflections, it surprises the nose with wild berries, floral hints of violet and a pleasant spiciness of black pepper, coffee powder and wood. Dry on the palate, it presents worked tannins, excellent structure and an orderly progression of compact and clean flavors before a long finish.

Suitable for savory first courses based on meat sauce, it also goes very well with stewed and grilled red meats as well as aged cheeses and cured meats.

The Sicilia Bianco Alastro di Planeta was born in the Ulmo and Gurra vineyards, located in the municipality of Sambuca di Sicilia, in the province of Agrigento. This wine takes its name from a wild shrub that in spring fills the valleys around Lake Arancio with yellow flowers.

It is mainly produced with Grecanico grapes and Sauvignon Blanc grapes, harvested only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 15 ° C for about 12 days. Subsequently the wine refines on the fine lees for 6 months before being bottled.

Alastro is characterized by a straw yellow color with greenish reflections. The nose opens with aromas of ripe white melon and white peach from Etna, enriched by pleasant sweet notes of white chocolate and meringue. On the palate it is fine, fresh and pleasantly soft. The wine presents a finish with a return of delicate floral notes.

Perfect to accompany the first courses of Mediterranean cuisine and vegetarian cuisine, it is ideal in combination with dishes based on fish and shellfish.

Kerner in purity , Adler Kerner comes to life in the charming town of Klausen, Chiusa, in the province of Bolzano, in the magical Valle Isarco, the beating heart of South Tyrol, a terroir traditionally highly suited to viticulture. Adler von Klausen, literally "eagle of Chiusa", is the symbol of the cellar that also stands out on the label and depicts the eagle, an animal that in symbolism represents cosmic power, absolute freedom and, therefore, life. The wine does not betray these expectations and is elegant and refined. The Kerner vine loves the light, gravelly and sandy soils of the higher and sun-exposed slopes of the middle Isarco Valley, from which a full-bodied and tasty wine is obtained that enjoys great appreciation. It is produced with hand-harvested grapes. A soft processing and pressing of the grapes is followed by fermentation at a controlled temperature in steel and aging in the same containers on the noble lees.

Ideal partner of light appetizers and mixed salads, it is excellent in the company of egg or mushroom dishes and with grilled fish. Excellent as an aperitif.

The Kadette Cape Blend red wine is a wine from the Kanonkop company, located in Stellenbosch, one of the most famous wine-growing areas in South Africa. The story of the name "Kanonkop" is reminiscent of a cannon placed on top of Mount Simonsberg that warned farmers of the arrival of merchant ships in Table Bay, so that they could set out to barter for goods.

The wine is a blend of 4 red grapes, Pinotage, Merlot, Cabernet Sauvignon and Cabernet Franc. The fermentation of the grapes takes place in concrete vats kept at 29 ° C, during which punching down every 2 hours is carried out. After malolactic fermentation, the wine ages for 16 months in French oak barriques, of which 80% new and 20% second passage.

Intense ruby red color, the nose reveals aromas of cherries, plums, cinnamon, cloves and chocolate. The sip is fresh and well balanced, with a persistent finish.

Kadette Cape Blend is ideal in combination with red meats and stewed or roasted game.

Pulltex is a Spanish company specializing in the production of corkscrews and accessories for wine. It was born in 1985 in Barcelona and in the last decades it has become the leading company in the production of professional corkscrews, used by sommeliers all over the world.

The Pulltex digital thermometer is a thermometer designed for everyday use. It is activated by pressing on the temperature sensor located in the center. To turn off the thermometer, simply remove it from the bottle.

Pulltex is a Spanish company specializing in the production of corkscrews and accessories for wine. It was born in 1985 in Barcelona and in the last decades it has become the leading company in the production of professional corkscrews, used by sommeliers all over the world.

Eleotronio is the Pulltex electric vacuum pump that automatically extracts the air from the bottle, so as to preserve the wine and its characteristics for longer. The pump has a led light that indicates that the vacuum has been reached and automatic activation when the bottle is corked.

The Capatosta di Poggio Argentiera is a blend of Sangiovese and Alicante and was born in Maremma, in southern Tuscany. The grapes come from the vineyards located in the Baccinello area (350 meters above sea level) which rest on soils rich in pebbles of alluvial origin with a prevalence of limestone clays. The company was born in 1997 with the purchase of Podere Adua and since 2009 it has been practicing organic farming.

Following the manual harvest, the grapes are macerated on the skins for approx. 2 weeks, to then be fermented in steel at a controlled temperature, where they remain also for maturation.

Lively ruby red in color, the nose opens on aromas of berries, raspberries and cassis, with notes of licorice. The sip is warm, with sculpted tannins and a persistent finish.

Ideal in combination with grilled red meats, for example with a Florentine steak accompanied by grilled vegetables.

“We are convinced that each of our wines must be a true child of our land and our history. The authenticity of our wines comes from 400 years of living passion and careful research conducted in our vineyards in Valpolicella ". Wine well represented by these words of Lorenzo Tedeschi, perfectly embodies its production philosophy, which sees wine as the highest ambassador of a land.

Corvina, Corvinone and Rondinella grapes, to which a small percentage of other red grape varieties are added, ferment according to a very ancient practice on the marc of Amarone and Recioto for about 8-10 days, at a controlled temperature of 18 ° C . Then we proceed to the aging phase, which takes place in oak for a period that can vary from 12 to 24 months.

It satisfies the sight with a beautiful bright and brilliant ruby red color, while the nose already senses elegant and refined perfumes, light and enveloping, always very discreet. But it is on the palate that this wine expresses the best of itself, with pleasant fruity scents, which are celebrated in a round and balanced body, to then close in a finish that leaves no room but for pleasure.

It is the ideal wine to combine with pasta and beans, but it is also excellent with meat dishes, especially game and aged cheeses.

This Pinot Grigio is an Abruzzo wine produced by Tenuta Ulisse, a company founded in 2006 by the brothers Antonio and Luigi Ulisse.

The selected grapes are placed whole in the cooling tunnel and undergo cryomaceration for the extraction of aromatic compounds. The grapes are then de-stemmed and pressed in an inert environment, and then undergo a static cold clarification. Fermentation takes place at a controlled temperature of 11 ° C in thermo-regulated and inertized tanks, and is then aged in steel.

Straw yellow with golden hues, it opens on the nose with aromas of tropical fruit and mineral notes. The sip is soft, with moderate acidity.

Ideal in combination with appetizers, fish and white meats, but also with mushroom risotto.

Nicolò is the wine dedicated to Nicolò Casini, granddaughter of Elisabetta Bindi Sergardi and today the owner of the winery. He represents the twenty-second generation of the family and has the merit of having believed in scientific research and in new clones of vines, as well as that of identifying those lands that made it possible to expand the historical heritage of the family and at the same time lead to an improvement in production.

It is obtained from a careful selection of Sangiovese grapes subjected to drying, combined in steel tanks with other fresh grapes for a second fermentation, according to the ancient traditional technique of the Tuscan government. The wine thus obtained will continue in the vinification process with refinement.

Intense ruby in color, it reveals an elegant bouquet of ripe fruit and floral notes to the nose. On the palate it is round, soft and structured, surprisingly harmonious.

It is ideal in the company of red meats, cheeses and first courses of Mediterranean cuisine.

Villa Cusona is one of the reference wines of the Guicciardini Strozzi estates, inspired by a place rich in history and charm, destination of illustrious politicians and show business characters.

It is produced exclusively from Vernaccia grapes from the municipality of San Gimignano. A white winemaking allows to highlight the most pleasant characteristics of fruitiness and freshness.

It appears in the glass with a bright straw yellow color. The nose is finely fruity, with evident hints typical of the starting variety. In the mouth it is endowed with a good structure and gustatory harmony, for a fresh taste that leads to a rightly almondy finish.

Suitable with appetizers and fresh cheeses, it is excellent for seafood first courses and roasts based on white meats.

The Chianti Classico Gran Selezione Vigna Grospoli is produced by the Lamole di Lamole winery, located in Greve in Chianti. The vines are cultivated in the archaic form of the Lamolese sapling.

It consists exclusively of Sangiovese grapes, harvested in the third week of October. The grapes are de-stemmed and pressed, to then be vinified in 50 hl truncated cone barrels. The aging in barrels is over 2 years, first in the same fermentation barrels, then in 30 hl oak barrels. Finally, the wine concludes its refinement by remaining at least 12 months in the bottle.

In the glass the wine appears ruby red in color. The nose is expressed with a complex bouquet, with hints of violet and iris, berries, aromatic herbs and sweet spices. The taste is powerful and layered, with very fine tannins, fresh and savory.

Ideal as an accompaniment to dishes with mushrooms, stewed meats and aged cheeses.

The Collio Pinot Nero Défi de la Tour by Villa Russiz is born in vineyards located in the municipality of Capriva del Friuli, in the province of Gorizia.

It is produced entirely with Cabernet Sauvignon grapes, harvested exclusively by hand once they have reached perfect ripeness. Fermentation takes place with maceration in contact with the skins for 20 days in steel at a controlled temperature. Subsequently the wine is aged for 35-36 months in French oak barrels and for a further 10 months in the bottle, before being marketed.

Villa Russiz's Cabernet Sauvignon Graf de la Tour has a ruby red color. The nose opens with spicy and herbaceous hints. On the palate it is soft, with well-smoothed tannins, of great balance.

Perfect to accompany roasted and stewed meats, game, dishes with truffles.

This Falerio Pecorino of Casalfarneto stands on the Piceno hills. It is a white wine with a strong personality and tradition that highlights the typical characteristics of the original grape variety.

The vinification consists of a soft pressing of the grapes and a fermentation at controlled temperature. The wine ages for 3 months in steel and for another 2 months in glass.

Straw yellow in color, it gives the nose an intense varietal bouquet, made of white pulp fruit and acacia and broom flowers. The palate follows the sensations perceived by the nose, showing a wine of great freshness and flavor, with a long persistence embroidered by a pleasant slightly bitter hint.

Excellent in combination with seafood and shellfish, it goes well with white meats. Try it with the classic Ascoli style olives.

The Castello di Cigognola Rosé Vintage sparkling wine was born in Oltrepò Pavese from a red grape typical of this area, Pinot Nero. The Castle, which overlooks the Scuropasso valley, has belonged to the Arnaboldi, Brichetto and Moratti families for generations in the mid-fourteenth century. Since 1981 the farm has been managed exclusively by the Moratti family.

After the grapes are harvested, the grapes are pressed and they remain on the skins in maceration for approx. 30 minutes. The sparkling process takes place in the bottle according to the classic method, where the wine ages on the lees for 60 months.

The wine appears in the glass of a pale pink color, with a fine and persistent perlage. On the nose there are hints of wild strawberry, currant, raspberry and vegetal notes. The sip is pleasantly fresh and soft.

Rosé Vintage sparkling wine is perfect for a classy aperitif. It goes well with seafood appetizers, fish and shellfish first courses.

A milestone of modern Abruzzo winemaking, Montepulciano d'Abruzzo is today one of the most valuable and well-known red grapes in the world: its origin is uncertain but very ancient, as evidenced by the writings of the Greek historian Polybius (206 BC - 124 BC), who praised its therapeutic virtues on the wounded and the ability to invigorate men, and the Roman poet Publio Ovidio Nasone (43 BC-17 or 18 AD) who often quoted him in his stories. Feudi Bizantini Passofino is produced in the area of Crecchio, Lanciano; after destemming, there is maceration in stainless steel vats for 15-20 days and the soft pressing of the grapes. Finally, it ages for 3 months in stainless steel.

Of a splendid ruby red color in the glass, with reflections that fade towards garnet, it opens to the nose with an intense and persistent perfume, with notes reminiscent of cherry and ripe fruit and floral background notes. On the palate it is full-bodied, tannic and balanced.

To be combined with tasty and savory first courses, as well as with roasts and aged cheeses. Try it with dark chocolate.

Azisa means "splendid" in Sicilian, an adjective that describes the character of this product. The wine is born inside the Zisola estate, a Sicilian company owned by the Mazzei family located in Noto, in the province of Syracuse.

Obtained from 100% Grillo grapes, carefully selected and harvested by hand at the end of August, this white wine ferments at low temperatures (15 ° C), and then passes a short period of refinement between steel and glass, where it stabilizes its organoleptic characteristics.

It is characterized by a straw yellow color and a scent that recalls fresh notes of flowers and citrus, with pleasant mineral sensations in the background. In the mouth it is sapid and with an excellent acid vein.

Ideal with light appetizers and grilled vegetables, it finds its perfect match with fish-based first courses such as pasta with sardines.

Terre di Tufi is an all-Tuscan blend of Vernaccia di San Gimignano and Trebbiano Toscano, made with grapes harvested from the vineyards of the Casetta area, in the province of Siena. The flagship of the Teruzzi winery, a reference reality belonging to the well-known Terra Moretti group, bears on the label an illuminated manuscript kept in the British Library, depicting an unusual blue-colored dog, with webbed feet and wearing an unlikely cloak.

Once the harvesting operations are concluded, the bunches undergo a skin maceration in the press followed by a soft pressing. The must thus obtained ferments in steel at a temperature of 16 ° C. Refinement follows, in which the wine rests partly in steel and partly in tonneaux and oak barriques for 8-9 months, then for another 6 months in steel after blending.

It manifests itself in the glass of straw yellow color. Intense aromas of fruit are perceived on the nose, well integrated with some slightly toasted notes and others attributable to the aging wood. Fascinating and complex, it satisfies the palate for its qualities of softness, flavor and elegance.

Label to be served with fish or seafood dishes.

Bolgheri Superiore di Campo alle Comete is a blend of four international varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, vinified separately in steel tanks for about 25 days. Maturation takes place for 15-18 months in French oak tonneaux and for at least 10-12 months in the bottle.

Intense ruby red wine with purple reflections. It expresses a complex bouquet on the nose characterized by hints of black cherry and mint, enriched with elegant notes of bitter cocoa. In the mouth it is full-bodied and balanced, with well-integrated tannins and a surprisingly long finish with fruity and mineral tones.

Ideal with starters based on aged cheeses and cured meats, it goes well with grilled red meats or game dishes. Try it with dark chocolate.

Elegant and pleasant label of the Gerla winery, symbol of what can be considered a cru of the Brunello di Montalcino denomination.

Only Sangiovese Grosso grapes, harvested with double selection, in the vineyard and on a sorting table, allow to obtain a first-rate must fermented with temperature control, with maceration of about 15 days. The refinement takes place for 24 months in oak barrels of various capacities, followed by the bottling at fall and further 6 months' stop in controlled conditions.

Intense ruby red in the glass, with nuances that tend to garnet. It offers ethereal aromas on the nose, followed by floral shades of violet and iris, to then express itself on spicy notes of cinnamon, tobacco and leather. The sip is soft and warm, with a pronounced fruit that accompanies the entire gustatory experience.

Fabulous to combine with game dishes and aged cheeses.

I Capitelli is the passito of the Anselmi winery, coming from the municipalities of Monteforte d'Alpone and Soave, production centers of Soave denomination wines.

It is obtained from only ripe bunches of Garganega carefully chosen and attacked by the noble mold Botrytis Cinerea which concentrates the sugar component of the grapes. After drying, the grapes are softly pressed and fermented in small Allier oak barrels. This raisin wine ages for 8 months in the same casks and ages for one year in bottle.

It comes in a golden yellow glass tending to amber. The nose is characterized by a refined bouquet of dehydrated apricot and saffron, enriched with a note of orange zest and custard. Enveloping and sweet on the palate, it proceeds on tones of intensity and freshness.

It goes very well with foie gras and lobster. Also excellent with blue cheeses and dry pastries in general.

Boekenhoutskloof's Cabernet Sauvignon Franschhoek is produced exclusively from Cabernet Sauvignon grapes from one of the wine-growing regions of the South African Coastal region, Franschhoek. The name of the company derives from a local variety of beech, called "beech of the Cape", whose wood has been used for centuries for the production of quality furniture.

After the harvest and the manual selection of the grapes, the grapes undergo a cold maceration in concrete vats, and then ferment at a controlled temperature (27-30 °) with frequent pumping over. The subsequent malolactic fermentation takes place in 225 l barriques, after which the wine is aged for 18 months in French oak barriques.

In the glass the glass appears of an intense ruby red. On the nose, complex hints of red and dark fruit strike first and foremost, opening on citrus and spicy notes. The sip is concentrated, with silky tannins and well balanced by acidity and ends with a spicy and clean finish.

Ideal in combination with important meat dishes, roasted and stewed game.

The Sinopie Chardonnay of the Colognole Agricultural Company is born in vineyards located on the Florentine hills.

It is made with 100% Chardonnay grapes, which remain briefly on the skins before fermentation in steel at a controlled temperature. Before being bottled, the wine matures in steel for about 6 months and is then refined in the bottle for another 2 months before being placed on the market.

Sinopie is a straw yellow colored wine. The nose has pleasant hints of apple, grapefruit and pineapple. The taste is soft and fresh, very balanced, with a pleasant finish.

Due to its characteristics, this wine is particularly suitable to accompany delicate first courses, fish and shellfish dishes.

Dogajolo Rosso is one of the most innovative wines of the Carpineto company, produced in the hailed or hamlet of Dudda, in the Florentine municipality of Greve in Chianti. It is obtained mainly from Sangiovese grapes, complemented by Cabernet Sauvignon and other red berried varieties, for a fragrant and deep wine, in which the youth of the fruit, the maturity of the wood and an elegant softness coexist.

Due to the different ripening period, the vinification takes place separately for the two varieties, with alcoholic fermentation started in steel and finished in small wooden barrels. In these containers it carries out the malolactic fermentation and matures for a few months.

It reveals itself to the sight of an intense ruby red color. Pleasant vinous and fruity sensations emerge on the nose, in which cherry stands out, alternating with spicy nuances reminiscent of vanilla and coffee. On the palate it is a full, soft and structured wine.

Excellent wine for roasts and red meats, it can also accompany first courses.

The Ribolla Gialla Brut Millesimata of Borgo Conventi comes from medium-textured soils with a good presence of clay, with north-south exposure, located at an altitude of 70 meters above sea level.

An early harvest of the grapes favors the expression of the best characteristics of freshness and acidity of the fruit. After soft pressing, the free-run must ferments in steel at a temperature of 16 ° C, after which the second fermentation takes place in an autoclave, according to the Martinotti-Charmat method.

It develops in the glass with a hue that recalls the straw yellow color, with fine-grained and persistent bubbles. The aromas that envelop the nose are elegant and revolve around citrus and floral notes. In the mouth it is fresh and dry, with a good aromatic persistence.

It is a versatile label, ideal both as an aperitif and in the company of crustaceans and molluscs.

Uggiano's Vermentino Prestige comes to life from the uncontaminated Tuscan hills.

It is made from Vermentino grapes only, which macerate at controlled low temperatures for 12-15 hours. This is followed by soft pressing and fermentation of the free-run must only at a temperature of 18-22 ° C, to then move on to the refinement phase which continues, in stainless steel, until the day of bottling.

It has a straw yellow color with greenish reflections. The nose smells of yellow pulp fruit, with floral references of jasmine and peach blossoms. The palate is fresh and mineral, characterized by a pleasant final persistence.

Ideal with seafood appetizers and grilled fish, it is perfect in the company of molluscs and crustaceans.

Chianti Bischero di Salcheto is a straightforward and immediate red wine.

Born according to tradition from Sangiovese, Canaiolo, Mammolo and Merlot, it ages in American wood barrels for a few months before a further rest in the bottle.

The nose is intense and fruity, with marked notes of cherry and plum and an earthy base typical of Sangiovese, and on the palate it confirms vivacity and freshness, with a pleasant drink.

A Tuscan red wine ideal to share with friends, with the most rustic home-made dishes: croutons, bruschetta, salami but also pasta with meat sauce and grilled meat.

The Alto Adige Gewürztraminer of the Kurtatsch Cortaccia winery is born in vineyards located in the hilly area of Cortaccia on the Strada del Vino, in the province of Bolzano.

It is produced exclusively with Gewürztraminer grapes, which find their natural habitat in these calcareous and clayey soils.

This Gewürztraminer is a very full-bodied and aromatic white wine. The nose opens with dense and strong aromas of roses and magnolias, with pleasant shades of lychee and a marked mineral trait. On the palate it is well structured, vigorous, balanced by a persistent freshness.

Perfect to accompany shellfish, especially prawns and lobsters, and seafood, it is ideal as a dessert wine.

The Chianti Classico Gran Selezione is produced by the Capannelle winery, located on the hills around Gaiole in Chianti, a splendid Tuscan village in the province of Siena. The company, whose foundation dates back to the 1970s, now manages 16 hectares of vineyards.

The Sangiovese grapes are vinified in steel vats at a controlled temperature, after which the wine obtained is refined in 13-30 hl Slavonian oak conical vats, for at least 12 months.

Ruby red in color in the glass, the nose is mixed with aromas of violets and red fruits, with very pleasant notes of rosemary. The sip is fine and balanced, with a long finish.

Ideal in combination with first courses with meat and mushroom sauces, grilled and roasted red meats and aged or semi-aged cheeses.

The Prosecco Extra Dry Rosé DOC Giro d'Italia Astoria was created to celebrate 10 years of toast at the Giro d'Italia with Astoria sparkling wines and is the official sparkling wine of the Giro d'Italia 2021.

The best hand-selected Glera and Pinot Noir grapes give life to this fantastic rosé Prosecco, sparkling with the Charmat Martinotti method to enhance the primary aromas of the berries.

The pale pink color of this rosé Prosecco and the very fine and persistent perlage anticipate the pleasure of nose and palate, with floral and fruity aromas that leave room for a fresh and elegant taste.

Cool down the Jeroboam to celebrate big!

Nebbiolo di Rattalino comes from more than 30 years old vines, located in the municipalities of Montà, between 280 and 320 m asl and from a strongly sandy soil, which gives the wine a sapid and mineral character. After a cold maceration of the grapes in boxes for 5 days, the vinification is carried out in steel tanks for 7 days. The fermentation temperature is controlled and maintained around 25 ° C. Malolactic fermentation takes place at the end of fermentation and completed racking. Finally, it ages for 5 months in steel tanks and 2 months in the bottle.

Fresh, soft and elegant wine. The color is presented in shades of ruby red with reflections that tend to purplish, while the nose is gentle, with its hints of violets, rose hips, cassis. In the mouth it is mellow, generous, easy to drink and with a pleasantly enveloping finish.

A wine that perfectly marries any type of filled pasta, such as agnolotti del Plin. Definitely try it with game and with a platter of aged hard cheeses.

Fritz Haag's Juffer Riesling Spätlese comes from the best vineyards located in the heart of the Moselle.

The harvest of the Riesling bunches takes place manually, often in several steps, so as to pick the grapes in their moment of optimal ripeness. Fermentation is triggered spontaneously by the action of indigenous yeasts.

This wine has a straw yellow color. The bouquet heralds, on the nose, a balanced and very pleasant fusion of sweetness and freshness, in the fruity notes of yellow peach, quince and the enveloping scent of hazelnut; the herbaceous notes and the mineral trait mark the fine and elegant hardness of this wine. The excellent gustatory correspondence translates into a sugary perception perfectly balanced by flavor and freshness.

Suitable for combinations with fish and white meat dishes, enriched by the presence of vegetables and / or delicate sauces. Ideal as an accompaniment to a chicken with almonds.

Verduno Pelaverga di Bel Colle was born on the hills of Verduno, a small village near the Langhe in the province of Cuneo. Verduno is the land where we find this interesting Piedmontese vine.

At the end of the harvest operations, fermentation is carried out in steel vats, with a maceration on the skins for 6 days. The wine ages 6 months in the bottle before being released on the market.

It has a bright ruby red color, with a bouquet of crunchy red fruit and the characteristic spiciness of the grape. With a good structure, it stands out for its dry and harmonious sip, with a pleasantly spicy finish.

To be combined with cold cuts and pasta with meat sauce.

Syrah Aroma is produced from particularly suitable soils distributed in the Chateneuf-du-Pape area.

With soils composed of clay and silica, the grapes are de-stemmed and fermented in steel at a controlled temperature between 26 ° and 28 °. This is followed by an aging of 6 months in wooden vats to smooth out the tannins present and give it greater roundness.

Intense ruby red in color, it collects all the aromatic peculiarities of Syrah with notes of cassis, strawberry, violets and licorice. Fresh on the palate with a ripe and direct fruit, soft tannins and medium body, light peppery hints and long persistence.

Ideal for casual occasions such as picnics, it is the red wine that best lends itself to cheeses and cured meats, breaded meat dishes such as Milanese cutlets or vegetable-based pasta.

The Barco Reale di Carmignano Rosato Vin Ruspo di Artimino comes from Sangiovese, Cabernet Sauvignon and Merlot vineyards located in the municipality of Carmignano, in the province of Prato. The soil is characterized by a silty-sandy profile with a good presence of clay.

In the cellar, fermentation takes place in steel tanks with a maceration of 24-36 hours at a temperature of 14 ° C. The pink colored must continues in a low temperature fermentation for 14-16 days and then refines on the noble lees for at least 3 months.

The color is cherry pink. The scent is rich in floral scents such as rose and hawthorn that mix with the fruity ones of cherry and pomegranate. The taste is pleasant and mineral, balanced by the right fresh-acid support.

Perfect to drink with cold cuts and white meats or as an aperitif, it is recommended in combination with traditional Tuscan recipes such as ribollita or pappa al pomodoro.

Terre Siciliane Bianca di Valguarnera di Duca di Salaparuta was born in vineyards located in the Trapani municipality of Salemi, in central-western Sicily.

It is obtained from pure Insolia grapes, harvested and selected by hand at the end of September. Fermentation takes place in selected oak barrels. Subsequently the wine refines, in contact with its yeasts, in barrique for at least 8 months before being bottled.

It is characterized by a golden yellow color, with greenish reflections. The nose opens with an intense and complex bouquet, with hints of ripe yellow pulp fruit, enriched with pleasant notes of vanilla and dried fruit deriving from the evolution in wood. On the palate it is decisive, intense and well-structured, with an elegant and persistent finish.

Perfect to accompany refined fish dishes such as smoked salmon, tuna and swordfish, this white wine is ideal in combination with mushroom dishes, medium-aged cheeses and white meats.

The Rosso Piceno Colle del Buffo from the Terra Fageto company is an organic wine made from Montepulciano and Sangiovese grapes from the Campofilone area.

Near the coastal area, the vineyards are located at an altitude of about 250 meters above sea level on predominantly clayey soils. Harvested by hand in the first two weeks of September, the grapes ferment in stainless steel at a controlled temperature for at least 12-15 days. Spontaneous malolactic fermentation in steel follows until mid-November. The wine then ages 12 months in steel and 6 months in bottle.

Intense and impenetrable ruby red color, it releases hints of black cherry, black currant and blackberry, very dense and refined. On the palate it is warm and harmonious, with good intensity of cherry notes and with soft tannins, good structure and perceptible persistence.

Suitable for savory first courses based on red sauces, it is perfect for grilled red meats and aged cheeses.

A pure Cabernet Sauvignon, the result of careful selection of the grapes and equally studied wine maturation, directly from the vineyards of the Guadalupe Valley, in a sandy and clayey soil, which gives excellent minerality to the wine. The grapes ferment at a controlled temperature in stainless steel tanks, while aging in French oak barrels for a year.

Its ruby red color shines in the glass, with purple hues. The nose is inebriated by hints of forest fruit, blackberries, blueberries and raspberries and senses a decidedly aromatic finish. On the palate it is confirmed as a champion of balance and structure, and gives a large and sumptuous sip.

It goes very well with all red meats, especially if medium-cooked. Excellent with stews, polenta, stews and medium-aged cheeses.

The Nobile di Montepulciano di Boscarelli is born in vineyards located in Cervognano, in one of the most suitable areas of the Montepulciano area.

It is produced 90% with Sangiovese grapes and 10% with Malvasia Nera, Colorino Mammolo and Canaiolo grapes, harvested only by hand. The grapes undergo a soft pressing and ferment in stainless steel tanks at a controlled temperature of 28-30 ° C for about a week, with manual pumping over and punching down. Subsequently the wine ages in barrique for 18-24 months before being bottled.

This Nobile di Montepulciano is characterized by a brilliant ruby red color with garnet reflections. The nose opens with hints of blueberries and plums, enriched by pleasant aromas of violets. On the palate it is elegant, fruity and pleasantly persistent, with light tannins.

Perfect to accompany dishes based on meat sauce and risotto, it is ideal in combination with game, roasts and stews.

Barolo Ruj di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for the aging of wines.

Nebbiolo grapes come from vineyards throughout the Barolo DOCG, including La Morra, Barolo, Monforte d'Alba and Serralunga d'Alba. The wine is aged for 26 months in large Slavonian oak barrels.

Ruby red in color with garnet reflections, the nose reveals aromas of rose, plum and toasted notes of coffee. The sip is balanced and velvety, with a persistent finish.

It goes well with important courses of roasted and braised meats, both red and noble poultry.

The white Bolgheri Mezzodì di Batzella takes its name from the homonymous Tuscan word which means "noon" and is inspired by the line of a poem by D'Annunzio.

The wine is a blend of Vermentino and Viognier grapes. The grapes are vinified in steel vats at a controlled temperature. The malolactic fermentation takes place in barriques. This is followed by aging for 6 months of 80% of the wine in steel tanks and of the remaining 20% in French oak barriques, to conclude with at least 6 months in the bottle.

Straw yellow in color, the nose reveals intense notes of yellow and yellow fruit and white flowers, as well as the citrus note of grapefruit. In the mouth it is fresh, with a persistent and mineral finish.

To combine with fish appetizers, octopus with potatoes and white meats.

Marotti Campi Rubico was born in Morro d'Alba, in the province of Ancona from Lacrima grapes and from a mixed soil tending to clayey, which gives the wine precious mineral scents. After a manual harvest in wooden boxes, carried out in mid-September, it vinifies in steel and aging for 3 months always in steel tanks and for the following 3 months, in the bottle.

Intense ruby red in the glass with purple reflections, it expresses all the characteristic aromas of rose, violet, myrtle and cinnamon on the nose. On the palate it is fresh and fruity, dry and velvety with balsamic notes, medium-bodied and excellent freshness, pleasantly tannic.

It is the most suitable wine to accompany elaborate first courses, roasted white meats, salami, grilled meats and fish soups.

Les Commandeurs Rouge is a Provençal red wine produced by Château Peyrassol, which in the Middle Ages belonged to the order of the Templars, as recognized by the red cross symbol of the company. The winery specializes in the production of wines from Provence.

The wine is a blend of two grape varieties, Syrah (70%) and Cabernet Sauvignon (30%). In the cellar the grapes are de-stemmed and then left to macerate whole berries in concrete vats, where they remain for 3 weeks with frequent punching down.

In the glass, the wine appears ruby in color. The nose reveals small red and black fruits, currant and blueberry, as well as spicy and licorice notes. The sip is fresh and crunchy, with an elegant finish.

Les Commandeurs Rouge is ideal in combination with first courses with vegetable sauces and beef carpaccio.

The Rogito delle Cantine del Notaio is a rosé wine perfect for the summer but also full of personality, ideal for those who are used to consuming only or mainly red wines.

The harvest takes place manually in the first ten days of October, once the perfect degree of ripeness has been reached. The must ferments in steel at a controlled temperature with maceration between 24 and 48 hours. After having carried out the malolactic fermentation, the wine is transferred to French oak tonneaux where it rests for at least 12 months.

It has a bright deep pink color. On the nose, aromas of small red fruits are mixed with notes of withered flowers and an intriguing spiciness. A fresh and soft wine, with an enveloping character of long persistence.

Excellent in combination with roast beef and fish seasoned with tomato, it can accompany a tasty pizza.

Paolo Leo 's Orfeo originates from vineyards located in the heart of Salento, in an area affected by the breezes of the Ionian and Adriatic seas.

It is obtained exclusively from Negroamaro grapes, harvested by hand in the early hours of dawn. Fermentation takes place, with maceration on the skins for 12-15 days at controlled temperature. The wine ages first in steel, for 3 months, then in French and American oak barrels for 12 months and for a further 3 months in bottle, before being marketed.

Wine with an intense ruby red color tending to garnet, it offers the nose a broad and spicy aroma, enriched with hints of berries. In the mouth it is voluminous and round, pleasantly soft and balanced.

Recommended in combination with first courses and red meats, it is perfect in the company of cold cuts and game dishes.

Casalforte Pinot Grigio delle Venezie is a symbol of the Veronese winemaking tradition, produced with a refined attention aimed at enhancing its elegance.

Obtained from a soft pressing of the grapes, it ferments in steel at a temperature of 18 ° C, after which it refines on the lees at a low temperature for a period of 3 months.

Its straw yellow color is the preview of an olfactory range composed of citrus notes that recall grapefruit, balsamic notes and sage. In the mouth it is intense and pleasantly fresh.

Suitable to accompany vegetable soups, it goes well with grilled white meats.

The Montefalco Rosso Ziggurat of Tenute Lunelli was born in vineyards located on the Castelbuono estate, in the heart of Umbria. The cellar was built by the famous contemporary art artist Arnaldo Pomodoro. The artist called the Carapace winery and is considered to be an exceptional and unique sculptural element.

It is mainly produced with Sangiovese and Cabernet and Merlot grapes, harvested only by hand between September and October. After a cold premaceration at a temperature of 12 ° C for 20 hours, the grapes ferment in stainless steel tanks at a controlled temperature of 26-28 ° C for about 15-20 days. Subsequently the wine ages in barriques for 12 months and for a further 6 months in bottle.

Ziggurat is characterized by an intense red color. The nose opens with hints of cherry and morello cherry, enriched with pleasant spicy notes of cloves. On the palate it is pleasantly fresh and elegant, with a balanced and enveloping body.

Perfect to accompany roasts and grilled red meats, it is ideal in combination with cold cuts, cold cuts and aged cheeses.

Amarone della Valpolicella Sartori comes from vineyards located in the northern area of Verona from limestone-clay soils.

It is obtained from a traditional blend of autochthonous Veronese grapes in which the international Cabernet Sauvignon variety plays a small part. The grapes are collected in small boxes and left to dry for about 3 months in dry and well-ventilated rooms. The must ferments in steel for a long time for about 30 days, then it is transferred to cement tanks to carry out malolactic fermentation. The wine ages for about 3 years in oak barrels and remains for further 6 months in bottle.

It has an intense ruby red color with garnet reflections. On the nose there are intense aromas of red fruit and spicy hints. In the mouth it is revealed full and velvety, with a good persistence of taste.

Ideal to be served in the company of recipes based on red meats, game and long-aged cheeses.

The Alto Adige Chardonnay di Tramin is born in vineyards located in the areas of Ora, Egna and Termeno.

It is produced exclusively with Chardonnay grapes, which undergo an immediate soft pressing. Then fermentation takes place in stainless steel tanks at controlled temperature.

This Chardonnay is characterized by a greenish yellow color. The bouquet is pleasant and elegant, with delicate aromas of tropical fruits. On the palate it is pleasantly fresh and lively, with fruity notes of pineapple, bananas, apples, pears and citrus fruits and light nuances of caramel, vanilla and butter.

Perfect to accompany aperitifs and appetizers, it is ideal in combination with fish and white meat dishes.

Petrizza is the first white wine produced by the Masone Mannu winery, born from a single 25-year-old vineyard, located 150 meters above sea level in the Monti countryside, in the province of Sassari. This terroir, characterized by soils consisting of granite sands and favorable temperature variations between day and night, confers freshness, minerality and aromatic intensity to the vermentino of the estate. The paper and cork label are a reference to the cork oak trees that surround the vineyards.

Harvesting is done manually in small boxes. The must ferments in stainless steel at a controlled temperature. It follows refinement of at least 3 months on the fine lees and for another 30 days in the bottle.

Straw yellow with greenish reflections, it shows off a tangle of elegant floral aromas and fruity notes in which citrus fruits stand out. The sip is fresh, fruity, with a typical almond aftertaste.

Ideal both as an aperitif or in combination with appetizers, first courses based on fish and shellfish.

Filanda Rosé is a prestigious rosé sparkling wine made by the founder's daughters Giuliano Bortolomiol, Maria Elena, Elvira, Luisa and Giuliana, together with their mother Ottavia. They wanted to dedicate it to the women of the spinning mills of Valdobbiadene, whose hard commitment has contributed to the crowning of success for this area of origin.

It is produced with Pinot Nero grapes from Oltrepò Pavese, subjected to a short maceration on the skins before soft pressing. Fermentation is followed by the second fermentation for 25-30 days in stainless steel autoclaves according to the Charmat method which ends with a refinement on its own yeasts for 6 months and a further passage in the bottle.

It is characterized by a pink color reminiscent of silk and a minute and endless perlage. Its aroma is delicate, refined, reminiscent of the fruits of the undergrowth such as blackberry, currant and raspberry. The taste is full and dry, velvety and complex.

Perfect in combination with fish soups and spicy foods.

Chablis is a famous wine produced in one of the most renowned wine-growing areas in the world: Burgundy. Known for being able to generate elegant, fine and complex wines, Burgundy animates every bottle produced by the Maison Simonnet-Febvre.

It is obtained from 100% Chardonnay grapes, a white berried variety symbol of the Burgundian territory. From the soils rich in marl and limestone, the bunches draw elegance, complexity and structure. Ferment and refine inside steel tanks, with a stop on its lees that goes from 6 to 10 months.

Balanced, both in the nose and in the mouth. Notes of yellow and white fruit, such as apricot, white peach and a slight trace of lemon precede the nuance of vanilla and the marked mineral profile, which refers to the limestone rocks. In the mouth it is balanced and elegant, chiseled in a pungent, linear sapidity, which gives way to fresh perception and returns, in persistence, to mark the finesse.

To be combined with a plate of spaghetti with clams and bottarga.

Bric del Gaian is a grappa made from Moscato grapes, selected by the careful supervision of the Berta family, from the best producers in the typical production areas. It is distilled with a discontinuous distillation system and in copper steam boilers, while it ages in different woods.

A pleasant amber color shines in the glass, a prelude to a complex but delicate, enveloping and decisive character, among which notes of clary sage, small berries, grapefruit and vanilla stand out. The sip is rich and silky.

It is recommended to taste it smooth at the end of a meal.

One of the best known wines of the entire cellar, Fontevecchia is one of the symbols: a fresh and fruity white, elegant and pleasant, which originates from the vineyards of the central Marche, on medium-textured soil, exposed to the south.

It is vinified in white with the technique of soft pressing of the grapes. After fermentation, it ages for 6 months in steel and at least 4 months in bottle.

Intense straw yellow in color, it gives the nose a magnificent experience of lime, white flowers and summer fruit. It releases on the palate the already felt floral aromas which are completed with a slightly bitter finish.

For its organoleptic qualities it is the most suitable wine for hot and cold appetizers and appetizers. It perfectly marries fish-based first courses and medium-aged cheeses.

Grillo Inessa is produced with pure grapes grown on the slopes of Etna and capable of reviving legends and myths of great charm.

The particular combination of lava soils based on ashes and sands and a favorable exposure allow the grapes to exploit the altitude and the strong thermal excursions to gain minerality and the right acidity from the soil. After the harvest of the best grapes, the vinification takes place in steel and the wine is bottled, resting a few months in the bottle before being marketed.

It has a straw yellow color with greenish reflections and immediately offers the nose an aromatic charge of green apple, lime, grapefruit with some herbaceous hints of thyme and rosemary. On the palate it is fresh, direct, with a balanced minerality and a medium body. Hints of elderberry and gooseberries return despite the dominant fruity note, before a decisive and persistent finish.

Perfect to accompany raw fish and sushi dishes, it can introduce an excellent aperitif based on cheeses, vegetables in pinzimonio and in batter.

Villa Cusona is one of the reference wines of the Guicciardini Strozzi estates, inspired by a place rich in history and charm, destination of illustrious politicians and show business characters.

It is produced exclusively from Vernaccia grapes from the municipality of San Gimignano. A white winemaking allows to highlight the most pleasant characteristics of fruitiness and freshness.

It appears in the glass with a bright straw yellow color. The nose is finely fruity, with evident hints typical of the starting variety. In the mouth it is endowed with a good structure and gustatory harmony, for a fresh taste that leads to a rightly almondy finish.

Suitable with appetizers and fresh cheeses, it is excellent for seafood first courses and roasts based on white meats.

The Cerasuolo d'Abruzzo Collection of the Count of Filicaja comes from the vineyards of the hilly area of the municipality of Pescara.

Obtained from Montepulciano grapes only, it is the result of a manual harvest carried out between the end of September and the first days of October. The must ferments in steel tanks at a controlled temperature. The wine always ages in steel to enhance its fruity component and its dimension of freshness.

It has a clear cherry pink color. On the nose it expresses fragrant aromas of small red fruits. On the palate it reveals a consistent and balanced taste, with a nice persistence.

Excellent with appetizers and tomato-based first courses, it goes well with delicate cheeses and pizza.

The Valtènesi Chiaretto Roseri di Cà Maiol comes from vineyards located in the municipality of Desenzano del Garda, in the province of Brescia.

It is made with Groppello, Marzemino, Sangiovese and Barbera grapes, harvested exclusively by hand. During the vinification process, the must remains in contact with the skins for 48 hours at low temperature, in order to obtain an elegant and full-bodied wine.

Roseri di Cà Maiol is characterized by a soft pink color, with light orange reflections. The nose opens with a delicate scent of rose bud, hence the name, enriched with notes of peach blossom, white currant, incense and litchis. On the palate it is soft and savory, with a pleasantly persistent finish of sage and white peach.

Perfect to accompany freshwater fish, this rosé wine is ideal in combination with mushrooms and poultry with sauces.

The Toscana Rosso Vigorello di San Felice was born in vineyards located in Casino, San Vito Leccio and San Vito Capanna in the estates of the Agricola San Felice.

It is produced with Cabernet Sauvignon, Merlot and Petit Verdot grapes, harvested between the first week of September and the first week of October, depending on the type. Fermentation takes place in contact with the skins in stainless steel tanks at a controlled temperature of 30 ° C for about 20-25 days. Subsequently the wine ages for about 24 months in barrique and for further 8 months in bottle.

It is characterized by a ruby red color. The nose opens with an intense bouquet of marasca, blackberries and raspberries in jam, enriched with pleasant aromas of tobacco and spices. On the palate it is soft, full and very harmonious.

Perfect to accompany roasts and grilled red meats, it is ideal in combination with aged cheeses.

Caprice Bianco di Capri Moonlight is a fresh and fragrant sparkling wine, born from the best Greco and Falanghina grapes.

The grapes are pressed and then vinified in steel. Aging on the lees takes place in steel and continues in the bottle.

In the glass the wine appears straw yellow in color. Fruity notes emerge on the nose, aromatic herbs, thyme and sage, with an almond finish. The sip is fresh and savory, with a pleasant citrus finish.

An ideal white wine to share, perfect with summer fish menus and to try with buffalo mozzarella and vegetables.

The Monte Rossa Spumante Franciacorta Pas Dosé Coupé comes from the vineyards located on the morainic hills of the municipalities of Bornato and Cellatica, in the heart of the Franciacorta DOCG.

It is produced with Chardonnay and Pinot Noir grapes, harvested only by hand. Fermentation takes place partly in stainless steel tanks and partly in oak barrels at controlled temperatures. Subsequently the wine ages in bottle for about 24 months before being marketed.

It is characterized by a straw yellow color with greenish reflections. The nose opens with elegant hints of elderberry and yellow peach, enriched with pleasant vegetable aromas. On the palate it is pleasantly fresh and savory, with a balsamic aftertaste.

Perfect to accompany appetizers, first courses with meat sauce and risotto, it is ideal in combination with fish dishes.

The Franciacorta Brut by Enrico Gatti, which perfectly expresses the personality of the company, comes from Chardonnay and Pinot Nero grapes grown in the foothills area.

After fermentation, which takes place at a controlled temperature in steel, the base wine begins the process of fermentation by refermentation in the bottle, with subsequent stay on the lees for at least 24 months.

This Brut is characterized by a pale yellow color. The nose opens with an intense and rich bouquet, with pleasant aromas of tropical fruit, walnuts and hazelnuts. On the palate it is fresh, balanced and pleasantly persistent.

Ideal to accompany light appetizers and aperitifs, it is perfect when paired with fresh fish-based main courses.

Extra Brut Rosè Brolese is born in vineyards that lie on soils with fine deposits, located in the prestigious area of Franciacorta.

This Rosé is made by assembling Pinot Nero and Chardonnay grapes, harvested and selected by hand. After fermentation in steel at controlled temperatures and maturation on the lees for 7 months, the product is left to referment and refine for 30 months on the yeasts selected in the company.

Extra Brut Rosè Brolese has an orange-pink color and a perlage of excellent persistence. The nose shows excellent complexity and good finesse, with notes of unripe fruit and citrus that blend well with floral hints of lime and broom and fragrant sensations of bread crust. In the mouth it is full-bodied, thanks to Pinot Noir, and excellent drinkability, a typical trait of Chardonnay.

Excellent to accompany the moment of the aperitif, this Franciacorta Rosè goes perfectly with appetizers and fish-based main courses.

Monogram's Cuvèe Blanc de Blancs Spumante comes from vineyards located in Calino di Cazzago San Martino, between the towns of Borgonato and Erbusco, in the heart of Franciacorta.

It is mainly produced with Chardonnay and Pinot Blanc grapes, carefully picked and selected by hand in mid-August. After a soft pressing, the fermentation is carried out in stainless steel tanks and barriques. Subsequently, the second fermentation takes place by refermentation in the bottle, according to the Classic Method, and the wine ages for at least 24 months before being placed on the market.

It has a straw yellow color with green reflections. The foam is abundant, with a fine and persistent perlage. In the mouth it is full, fresh and sapid, balanced and soft.

Perfect to accompany shellfish, caviar, fish and white meats, it is ideal in combination with cold cuts and cheeses. Excellent for creating atmosphere in aperitifs between meals and in the most important meetings.

The Persichetto from the Essentiae Lunae factory is obtained from fresh peach leaves in Castelnuovo Magra, in the heart of Lunigiana. The peach leaves are left to infuse with alcohol, sugar and white wine, refining for a period of about 24 months.

Orange colored, with soft copper reflections, the Persichetto from the Essentiae Lunae factory has a rich and intense almond scent. In the mouth it is soft and harmonious, with pleasant almond returns.

It is ideal to be eaten after dinner but also to accompany an evening with friends.

The Eiffel Tower Cuvée by De Venoge is a limited edition champagne created to celebrate 130 years since the inauguration of the symbol of France among the most visited in the world. The Eiffel Tower was built on the occasion of the 1889 Universal Exposition, whose official partner was precisely the De Venoge champagne. In addition, the shape of the Princes bottles follows in a surprising way the geometry of the tower.

It is obtained from the traditional grapes of Champagne, Chardonnay, Pinot Nero and Pinot Meunier, which are found in equal proportions. It ages for 5 years on its lees before being placed on the market dosed brut.

It is a bubble characterized by a yellow color with a special radiance and a perlage of beautiful finesse and persistence. Satisfy the nose with aromas of bread crust, almond and hazelnut. The sip is delicate and harmonious, with an excellent correspondence to the sense of smell to which a balanced minerality is added.

To be uncorked with entrées and refined main courses based on white meat or fish.

Conti Riccati's Asolo Prosecco Superiore Extra Dry comes from vineyards located on the Asolani Hills, in the province of Treviso.

It is produced exclusively with Glera grapes, harvested and selected entirely by hand. After the classic white winemaking processes, the sparkling process takes place by re-fermentation in autoclave for 100 days, according to the Charmat Method.

It is characterized by a bright straw yellow color with greenish reflections. The nose opens with pleasing aromas of acacia flowers and green apple. On the palate it is elegant, soft and sapid.

Perfect to accompany pasta dishes such as spaghetti with pesto or seafood risotto, it is ideal in combination with frying, especially with Ascoli olives.

Johnnie Walker is and will always be the Scottish whiskey of the Striding man, the man who proudly and proudly advances towards the future, almost cracking it with his own figure.

There is little to say, except that it is one of the producers who have made and continue to make whiskey history, certainly one of the best known, appreciated, drunk and loved in the world. Its history has its roots in the 1800s in a Scottish distillery in Ayrshire, where Johnnie Walker himself begins to sell his whiskeys. The rest of the story is written every day.

Johnnie Walker Black Label is a blend, slightly peaty, composed of malt and wheat whiskey that come from as many as 40 Scottish distilleries, each of which aged for at least 12 years in oak barrels: Caol Ila and Talisker are the single malt protagonists of this blend.

Johnnie Walker Black Label whiskey of amber color, opens to the nose with a pleasant scent in which aromas of fresh and caramelized fruit stand out, enriched by the intensity of earth and smoke, which leave room for a sweet vanilla finish and pleasant hints of toasted dried fruit. On the palate it is complex and rich, pleasantly soft.

The versatility of this distillate makes it perfect to be served straight or to be used as an ingredient for refreshing long drinks.

The Mezcal Joven Santa Ana del Rio belongs to the Alipús product line , of the artisan mezcals selected by the Los Danzantes distillery, produced by local mezcaleri of the state of Oaxaca, Mexico, each of which bears the name of its village of origin.

It is obtained exclusively from agave Espadin, which is cooked in special underground ovens. After fermentation in oak vats with indigenous yeasts, the distillation takes place in two steps in a discontinuous copper alembic still.

Mezcal Santa Ana del Rio Alipús is crystalline white in color. The nose opens with intense floral aromas, enriched with characteristic citrus notes. In the mouth it is pleasantly smoked and mineral.

This artisan mezcal is ideal as an ingredient for preparing cocktails.

Rum El Dorado 15 Year Old Special Reserve is made by Demerara Distillers in the state of Guyana, on the banks of the Demerara River, an area recognized by experts as the cradle of highly prized rum, so much so that it is considered a category in itself. This rum, which is a blend of rums obtained from carefully selected sugar cane molasses, aged up to 25 years and aged for a minimum of 15 years, is considered as the "Flag" of the Demerara Distillery, and has received awards and prizes for many many years.

Distilled in wooden Coffey column (formerly Enmore), double wooden Pot Still (formerly Port Mourant) and single wooden Pot still (formerly Versailles), aged in ex bourbon barrels.

In the glass it stands out for its brilliant, intense and luminous walnut color. It has intense aromas of dried apricot and prunes in jam, exotic fruit in syrup and sweet vanilla spices, together with darker hints of tobacco, leather and black pepper. The gustatory impact is intense, full-bodied and elegant, very balanced between the softness of the fruit and the gustatory structure, enveloping and pressing in the aromatic references, with a very persistent finish of coffee.

This rum is perfect for long and relaxing moments of meditation.

Rhum Vieux Agricole Cuvée 1765 of the Saint James distillery is made from fresh sugar cane juice from Martinique, a Caribbean island renowned for the production of the highest quality rum. Once distilled, this rum undergoes a long period of aging in small oak barrels.

Of an intense amber color, it opens to the nose with evident aromas of cooked apple, pear and dried figs, accompanied by hints of orange jam and dates. In the mouth it is complex and decisive, with hints of leather and tobacco that accompany a pleasantly clean and elegant finish.

Excellent to serve after a meal on an evening with friends.

Tullamore DEW The Legendary Irish Whiskey is a blended whiskey, obtained by triple distillation and aged in American ex-bourbon oak barrels and in European ex-sherry barrels. The name is due to the initials of Daniel E. Williams, who had a strong influence on the Tullamore distillery and who inspired the slogan with which it is still accompanied today: "Give every man his Dew".

Straw yellow in color, the Tullamore DEW Irish whiskey opens on the nose with a sweet and fruity bouquet, with aromas of green apple and citrus, enriched by hints of vanilla and oak. On the palate it is smooth and spicy, with notes of toasted dried fruit and vanilla, with a medium-long finish of marzipan.

This whiskey is perfect for blending as well as sipping in moments dedicated to meditation.

Rum Diplomático Mantuano is produced in the foothills of the Andes in Venezuela. Made through an assembly of rum distilled in column still and pot still, it is aged for 8 years in white oak barrels that previously contained bourbon or whiskey. The term "mantuano", which stands for "nobleman", refers to Don Juancho, a very famous person in the local culture depicted on all Diplomático rum labels who loved to collect high quality rums.

Dark golden yellow in color, Diplomático's Mantuano Rum opens to the nose with intense aromas of dried fruit and plum, enriched with delicate spicy notes. On the palate it is harmonious and complex, with hints of wood and vanilla, closing on a balanced and slightly dry finish.

Excellent to serve alone, it is ideal as an ingredient for mixing cocktails.

Baileys Original Irish Cream is a unique recipe that combines high quality aged whiskey with top quality milk cream, to which are added refined alcohol, vanilla and intense flavor cocoa beans. Not only is it the first cream-based liqueur in the world, but also the most appreciated and famous one.

It has a nutty color and a dense appearance. A range of sweet hints emerges on the nose, including toffee, almond and hazelnut. On the palate it is enveloping and soft, creamy and persistent, with a characteristic and pleasant alcoholic note.

Ideal straight to fully appreciate its unique aroma, it can be served with little ice at the end of a meal.

The Founders Reserve produced by The Glenlivet is a single malt Scotch Whiskey produced in Speyside, an area in the north-east of Scotland from which some of the best whiskeys in the world come. This whiskey, in particular, is a tribute to the style of whiskeys made by the founder of Glenlivet, George Smith, who ages mainly in ex-bourbon American oak barrels.

Straw-yellow in color, the Founders Reserve opens with notes of freshly cut grass and green apple, embellished with floral and vanilla references. In the mouth it is delicate and fruity, with a finish of medium persistence that closes on notes of vanilla, caramel and honey.

Excellent to serve with ice or smooth, it manages to surprise inside sophisticated cocktails.

Coravin is the innovative pouring system that cannot be missing from the accessories of every self-respecting wine lover. Thanks to Coravin, in fact, it is possible to ration the content of precious or preferred bottles, without losing their quality and without being forced to finish the bottle because it is now open, uncorked.

The Model Two has the same functional technology as the basic model, to which it adds an elegant design, durable construction materials, textured rubber grip, ergonomic lines and chrome accents. Its metal structure and chrome vises allow greater stability to this Coravin system that adapts to bottles of all sizes, both standard and magnum, allowing the system to remain standing when not in use. The thinner Teflon needle allows a 20% faster dispensing.

To use it, just adapt the clamps to the neck of the bottle, remove any residual air quantities using the dispensing lever, located at the top. Insert the needle with the appropriate handle, tilt the bottle at 45 °, then press and release the lever in sequence to pour the wine. Return the bottle to the vertical position at the end of the operation, lift the handle upwards to remove the needle and press on the vices to release the bottle.

The Standard Coravin hollow needle is one of the essential elements for the technology of the Coravin dispensing system and is compatible with all models.

Manufactured in stainless steel, each needle allows the pouring of about a hundred glasses.

Hennessy's Cognac XO was conceived by its creator Maurice Hennessy in 1870 for his closest friends and was the first cognac to be classified as Extra Old due to its extensive aging process. It comes from a blend of over 100 spirits aged for at least 12 years in oak barrels.

Deep and intense amber color, this cognac opens to the nose with aromas of candied fruit and a complex spiciness in which wild cocoa and black pepper predominate. In the mouth it is large and warm, well defined, with a robust character and a finish of beautiful persistence.

Excellent to serve lysic with a few drops of water or on ice, it can become part of refined cocktails such as Bentley Sidecar.

Seville orange variant of the iconic London Dry Gin Tanqueray, inspired by one of the travels of the founder Charles Tanqueray in the Andalusian capital kissed by the Sun.

Light amber in color with bright orange hues, it has an intense orange aroma that joins that of other botanicals typical of gin Tanqueray, juniper and coriander above all. The taste is fresh and complex, slightly tart and sweet, it recalls the typicality of Seville oranges.

Ideal for preparing summer cocktails, it is excellent to serve with a Mediterranean tonic water, in a glass garnished with an orange wedge after having squeezed a small amount of it into the gin.

Absolut is one of the most popular wheat vodka in the world, produced in the village of Åhus, south of Sweden, only from natural ingredients: pure water and locally grown winter wheat. A hymn to purity and simplicity.

It is made according to an ancient recipe dating back more than thirty years ago and continuously distilled. The result is a vodka with a transparent and crystalline appearance which reveals an unmistakable grain character to the nose, to which are added delicate notes of spices and dried fruit. The taste is full-bodied, pleasantly pasty and soft.

Its clean and defined aroma makes it both a meditation vodka and the perfect ingredient to enhance the taste of your favorite cocktail.

Martell's Extra Old Cognac is a blend of cognac from the Borderies and Grande Champagne crus.
Contained in the characteristic arched bottle, Martell's Cognac XO symbolizes the visionary spirit of its creator, Jean Martell.

At the sight golden amber with mahogany reflections, it opens to the nose with hints of red berry fruit, on a background of spicy notes that recall black pepper and coriander. Below are hints of figs, almonds, honey and sandalwood. The sip is round and fruity, with excellent structure, characterized by an elegance and power that reflect the characteristics of the crus of origin.

To be served on special occasions, smooth or slightly diluted with drops of water to fully appreciate its aromatic outfit.

The Rum 7 Years Old of Matusalem is a fine rum renowned for its excellent quality and traditional style in the heritage of Cuban rums, in full style of Matusalem, the distillery created in 1872 and still owned by the Alvarez family for five generations.

This rum is aged according to the pioneering Solera method, for a distinctly smooth finish and intense flavor, combining elegance, tradition and Cuban spirit. Golden yellow in color with light amber nuances, it expresses a great aromatic richness to the nose that recalls hints of brown sugar and caramel and in the mouth it has an exceptional softness, with a pronounced final note of caramel, banana, vanilla and syrup Maple tree. Gently meets the palate, with an elegant final note.

Exceptionally versatile, it is ideal for cocktails or to be sipped straight.

Augier's Cognac Le Sauvage comes from a blend of excellent spirits made from Ugni Blanc grapes, coming exclusively from the Cru of Cognac Petit Champagne. The soil, characterized by a strong presence of chalk, contributes to giving the distillate an incomparable structure and balance. It ages in new French oak barrels.

Golden yellow in color, it releases a powerful and vibrant aroma on the nose that refers to tropical fruit. On the palate it reveals a remarkably complex body, with notes of candied apricot and a persistent and slightly spicy finish, on tones of vanilla, cinnamon and cloves.

Excellent with apple and honey desserts, it goes very well with refined and structured game dishes.

Kasei is one of the most representative Japanese whiskeys of the Mars Shinshu distillery, made from the assembly of several barrels of wheat and malt whiskey. "Kasei" is the Japanese translation of Mars, the planet, a name that recalls the particular altitude at which this distillery works, that is 800 meters above sea level. Once distilled, this whiskey ages slowly in wooden containers, subject to the harsh climate of the Japanese Alps.

Golden yellow in color with great intensity, it offers aromas of well-blended white flowers with aromas of ripe white pulp fruit. In the mouth it immediately proves soft and round, with character, with hints of vanilla and smoked which suggest the palate.

Whiskey for connoisseurs, it is indicated to accompany moments of meditation.

Glen Grant 12 Y.0. is a Single Malt whiskey produced by the famous Scottish distillery based in Aberlour. This Single Malt comes from the pure waters of the Scottish Highlands and malted barley, obtained by maceration and subsequent drying of the cereal. Following the "mashing", in which the barley is mixed with the water, we move on to distillation, which takes place in particularly elongated distillers. The latter, allowing the passage of only the purest vapors from the distiller to the condenser, creates a fresher and lighter whiskey, which is then aged for 12 years in Bourbon barrels, acquiring darker color characteristics.

This whiskey at sight is characterized by an intense golden color, the nose perceives fruity aromas of pear and apple with a citrus finish while the taste varies from spicy vanilla to sweet caramel and apple tart.

Perfect to be enjoyed straight or with ice as the end of a tasty and refined dinner.

A blend of rye whiskey with a particularly slow aging, up to 9 years, coming from a limited series of casks, small batch, and bottled at 100 prof.

Knob Creek Rye is an amber, slightly golden bourbon. Clean on the nose, with initial notes of oak and white pepper. Rich on the palate and of good sweetness, with a full and long finish.

Knob Creek Rye is excellent eaten straight. Alternatively, pour Knob Creek Rye, Martini Bitter and Martini Rosso into an old fashioned glass previously filled with ice. Blend and garnish with a slice of orange

Bowmore 15 Years spends the first 12 years of aging in American ex-bourbon barrels and the last 3 years in Oloroso sherry barrels, this combination gives the whiskey balance and richness.

Particular for its dark amber color with a creamy aroma, with notes of sherry, dark chocolate and a drizzle of peat smoke. The taste is rich and syrupy with notes of caramel, malt, cedar wood and a smoky aftertaste. Robust and complex finish, with spicy notes and sherry.

Bowmore 15 Years is an award-winning single malt excellent to drink straight or on the rocks.

Marca Oro is the name of the best known Prosecco of Valdo and also one of the most popular in Italy.

It is the result of only Glera grapes, harvested by hand during the second half of September and subjected to soft pressing. The must ferments with selected yeasts at controlled temperature, then begins the second fermentation which takes place by re-fermentation in autoclave for 3 months according to the Charmat Method. He finishes the process with a refinement of 2 months in the bottle.

It appears in the pale straw yellow glass with golden reflections. Its perlage is characterized by a very minute and persistent grain. The nose offers delicious notes of wild apple and Golden variety, reached by sweet touches of acacia flowers and honey. On the palate it is delicate, medium-bodied, pleasantly sweet.

Excellent as an aperitif, it is perfect throughout the meal, especially in the company of delicate fish dishes.

A gin with ancient French origins. He was born in 1771, in a distillery located on the way of traders who, returning from the East, brought with them a variety of spices never seen before.

There are currently 19 spices, all different and perfectly combined with each other. As in all complex spirits, the recipe is the secret heritage of its producer. However, some ingredients are revealed to the consumer, who knows to find within this gin elements of absolute originality such as the French juniper or the violet root, the coriander of Morocco and the Dutch cumin, the peel of the Mexican oranges but also sweet and sour Spanish lemon, Indochina cassia bark and Indian cardamom, cinnamon directly from Sri Lanka and Chinese licorice, Italian iris root and star anise from France, to finish with almonds, nutmeg and other spices African.

Very multifaceted nose, yet delicate and elegant. It expresses itself on tones of jasmine and juniper combined with pleasant notes of nutmeg, cinnamon and citrus fruits. The taste perpetuates the finesse of the character and cleans the mouth with a linear and composed precision.

Excellent for Gin Tonic.

Gin Rosa comes from the combination of Malfy's typical botanicals, including Italian juniper, with rhubarb and pink grapefruit ripened in the Sicilian sun.

It releases an intense aroma of grapefruit and Mediterranean coast on the nose. The taste is fresh, juicy, with a long juniper finish.

Enjoy this gin on ice cubes, with tonic water or in your favorite cocktail.

Akashi Single Malt is a whiskey produced in extremely limited quantities, composed of whiskeys with a different aging in different American oak barrels that can go from 4 to 7 years.

It has an amber color, with a delicate fruity aroma in which hints of apple excel, enriched with notes of icing sugar. In the mouth it is sweet, soft and velvety.

Excellent after dinner or as a meditation distillate.

Obtained from a selection of the best batches of single malt whiskey, the 8 Years is the result of aging for 8 years in American oak barrels and bottling that does not require any cold filtration or addition of artificial dyes.

Intense golden yellow color tending to amber, it expresses the characteristic peaty hints of the island of Islay, complemented by floral notes of lemon juice, cereals and black pepper. In the mouth it proves energetic and incisive, evolving on a savory almost salty texture towards a finish with a long lasting flavor.

Ideal to serve straight.

Don Salvatore is the bitter taste of the Averna house which is inspired by its founder, a man with a charismatic, charming and ironic personality, capable of totally embracing the "full taste of life". An exclusive bitter, made in honor of the 150 years of the secret recipe of the Averna bitter, given to Salvatore by the prior of the Abbey of Santo Spirito di Caltanissetta Frà Girolamo in 1868 and remained unchanged to the present day.

Light mahogany color tending to brown, it combines the aromas of Mediterranean citrus fruits and spices with hints of dried fruit and toasted given by the passage of 18 months in small oak barrels. On the palate it is energetic, warm and soft, with a very long persistence.

Ideal to be served in a womb glass with two ice cubes, it is perfect as a bitter after a meal as well as for meditation.

Alma Non Dosato is Bellavista's answer to the trend of the last decade which has seen zero dosage as its protagonist, that is sparkling wines in which there is no addition of dosage syrup, and therefore sugar, to the disgorgement.

The idea of Francesca Moretti, administrator of Bellavista, was concretized by the famous winemaker Mattia Vezzola who created a cuvée relying on the freshness of Chardonnay and the distinctive elegance of Pinot Noir. The style of the cellar has been faithfully perpetuated with the addition of 9 reserve wines.

It dresses the glass in a beautiful straw yellow with greenish flashes. The constant and fine-grained perlage opens up a bouquet of fresh flowers and white-fleshed fruit. In the mouth it is gritty and fresh, complex and savory, with a magnificent finish for class and persistence.

To be combined with haute cuisine, divinely stock a truffle risotto or refined portions of sushi.

Among the few Italian gins to be produced in small batches, Gin Rosa is the fabulous meeting of the biting juniper berries of the Maritime Alps with the delicate red rose buds from which a rare organoleptic balance originates.

It assumes a typical pink color in the glass. On the nose it expresses a delicate bouquet of rose and citrus fruits which heralds a flavor full of roundness and freshness, with a fragrant and persistent finish.

Recommended to drink straight or on ice cubes.

The Apparita of Castello di Ama was born in the Bellavista vineyard located on the hills between Gaiole and Radda in Chianti, in the heart of the Chianti Classico area.

It is produced exclusively with Merlot grapes, harvested in mid-September. After a soft pressing, the grapes ferment in stainless steel tanks in contact with the skins for 4 weeks. Subsequently the wine ages in barriques for about 18 months, before being bottled.

It is a wine characterized by a deep red color, with bright reflections. The nose opens with elegant aromas of red fruits, enriched with pleasant spicy notes. On the palate it is pleasantly enveloping, with a sapid body and persuasive and velvety tannins.

Perfect to accompany roasts and game, it is ideal in combination with aged cheeses.

This Blanquette comes to life from the vines of the village of Saint-Hilaire in Limoux, within the confines of the homonymous designation of origin.

It mainly consists of Mauzac grapes to which small percentages of Chardonnay and Chenin Blanc grapes are added. The second fermentation is obtained by the Classic Method, with a refinement on the lees of 9 months.

In the glass it has a deep straw yellow color and a minute and persistent perlage. Fruity sensations of white peach prevail, flanked by hints of hawthorn and white carnation. It conquers the palate for its indomitable freshness and great liveliness.

Ideal to be served with fish and shellfish dishes, it can be paired with fresh cheese boards.

The Heidsieck & Co. Monopole maison, founded in 1785, is one of the oldest in Champagne. Its most iconic label, the Blue Top is made up of 70% Pinot Noir and the rest of Chardonnay and Pinot Meunier grapes. Dosato Brut, ages for at least 36 months on its lees.

Pale yellow in color with bright reflections, it begins on the nose with persistent and generous notes of peach and honey that never dominate the lightness of the white petal flowers. To the attack soft and round, it has a fruity taste with correspondence of the olfactory and additional notes of orange. A mouth as a whole fresh, elegant and fine.

Excellent as an aperitif, it is the perfect complement to shellfish and Asian cuisine in general.

A fine blend of Chardonnay (90%) and Pinot Nero (10%), whose grapes come from the most suitable vineyards of the 19 municipalities of Franciacorta.

The harvest takes place between the second decade of August and the first of September. Vinification with soft and gradual pressing of the grapes and ferments in steel vats. A second fermentation in the bottle, with a subsequent refinement in contact with its own yeasts for at least 18 months, gives it character. A masterpiece of creativity and patience.

A soft and copious foam, with a dense and persistent perlage enchants the senses, while the view enjoys its straw yellow color with soft greenish reflections. The nose is broad, with fruity and floral notes, light aromas of yeast and soft notes of bread crust. The palate is enveloped in a full and clean flavor, with a marked note of freshness.

It is the perfect companion for your aperitif and will best express its character with all fish-based appetizers, delicious risottos, white meats and fresh cheeses.

The Listrac-Médoc Château Clarke is born in vineyards located within the prestigious French wine region of Bordeaux.

It is mainly produced with Merlot and Cabernet Sauvignon grapes, harvested and selected only by hand. Fermentation takes place in wood at a controlled temperature. Subsequently the wine ages for 14-18 months in barrique before being bottled.

This Listrac-Médoc is characterized by an intense purple red color. The nose opens with persuasive aromas of fresh red fruit and cocoa, enriched with notes of licorice and vanilla. On the palate it is round and full-bodied, with dense tannins that accompany towards a pleasantly fruity aftertaste.

Perfect to accompany red meats, including grilled meats, it is ideal in combination with furred game and aged cheeses.

This Negroamaro was born inside the Masseria Altemura estate, owned by the Zonin family, from vineyards located in the splendid Salento area of Agro di Torre Santa Susanna.

Produced exclusively with Negroamaro grapes, meticulously harvested by hand, this wine, after the pressing and maturing phases, completes the vinification by resting for at least 12 months in small oak barrels, followed by a further period of bottle aging.

It has a deep ruby red color. The nose opens with a broad and intense aroma of blackberries, cherries and ripe red fruit, well supported by a sweet spice of coffee, chocolate and licorice. In the mouth it proves sapid, round and very balanced, with a good body and a bewitching fruity component in the finish.

It marries divinely with typical local red grilled meats, seasoned and blue cheeses.

Bolgheri Superiore Millepassi by Donna Olimpia is born in vineyards located in the heart of the Maremma, between Bibbona and Castagneto, in the heart of the extraordinary territory of Bolgheri, in the province of Livorno.

It is produced with Cabernet Sauvignon, Merlot, Petit Verdot grapes, harvested during the months of September and October. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages in barriques for 24 months and for a further 6 months in bottle before being released on the market.

It is characterized by a bright red color, with violet reflections. The nose opens with an intense bouquet, with ample hints of blueberries and blackberries, enriched with pleasant spicy notes of pepper, cocoa and cinnamon. On the palate it is full, pleasantly harmonious, warm and with a persistent finish.

Perfect to accompany stewed meats and grilled red meats, it is ideal in combination with aged cheeses.

The Aultmore 12 Years is a single malt whiskey released after a very long time, first destined for the production of blended Dewar's whiskey and today part of the series "The Last Great Malts" of the same distillery.

It has a pale golden yellow color. The nose is tense and vibrant, with crunchy apple aromas and floral notes. Rich and fruity on the palate, it offers a range of hints ranging from sweet pastry to aromatic herbs, giving way to a delicate spicy sensation.

The best way to sip it is both smooth and with ice.

Brunello di Montalcino 2009 of the historic and famous Biondi Santi company was born inside the Tenuta Greppo, known for the excellence of the Sienese family.

Symbol of Italian enology, this wine is made with only Sangiovese Grosso grapes, carefully selected and harvested by hand. The winemaking process is followed with great care in every detail, to continue offering excellence in the Brunelli world. It ages for 36 months in Slavonian oak barrels and then ages in the bottle for a long period.

The finesse and harmony of this wine are absolutely unique and inimitable. With a garnet red color, Brunello Biondi Santi 2009 offers splendid notes of rose and violet, accompanied by hints of leather and wet earth. In fact, at first you meet delicate floral sensations, then spicy and finally fruity and mineral notes for In the mouth it reveals an intriguing spiciness, on a texture of soft tannins.

Predisposed to a very long aging (up to 50 years), this wine in itself has a freshness that leads it to be drunk even in these years, after decanting and adequate oxygenation.

Perfect with aged cheeses and red meats, Brunello Biondi Santi accompanies meditation and thought .. for a decidedly unique sensorial experience.

Pas Dosé d'Araprì is a Classic Method based on Bombino Bianco and Pinot Noir grapes, grown in the Apulian area of San Severo, in the Foggia area.

The harvest for the two varieties takes place in two separate situations, Pinot Noir at the end of August, Bombino Bianco in the second ten days of September, both with manual selection of the grapes. This cuvée stays for at least 30 months before disgorging without dosing syrup, in the basement of the ancient cellar.

It has an intense straw yellow color and a very fine and regular perlage. On the nose it reveals exquisite fruity notes of citrus, apple and peach, against a background of elegant hints of bread crust and pastry. Dry and harmonious on the palate, it stands out for its good volume and delicate creaminess.

Very versatile in the combination, it is indicated to accompany appetizers and snacks as well as fish, shellfish and white meats.

The Amarone della Valpolicella Riserva Lilium Est of Tenuta Sant'Antonio is born in vineyards located in Monti Garbi, in the Veronese municipality of Mezzane di Sotto.

It is obtained from a skilful blend of Corvina, Corvinone, Rondinella, Croatina and Oseleta grapes, harvested and carefully selected in plateaux, in at least two steps, and left to dry for 3 months. Fermentation takes place in wooden barrels for 20-25 days. After natural malolactic fermentation in tonneaux, the wine ages for 3 years in new wooden barrels, and for further 4 years in glass, before being marketed.

It is characterized by an impenetrable ruby red color. The nose opens with balsamic notes, almost iodized, which open with aromas of ripe cherry, plum and small berries, then giving space to notes of star anise, cinnamon, cardamom, black pepper, vanilla and ginger. On the palate it is dry, soft and warm, pleasantly balanced and sapid, with a fine and persistent finish.

Perfect to accompany grilled, braised and roasted red meats, this red wine is ideal in combination with game, both feather and fur, and aged cheeses.

The Grand Cru vineyard of Schoenenbourg is known worldwide for the excellence achieved by the wines produced with the Riesling grapes grown in it, so much so that it is worth the name of "La Belle Côte". This interpretation of Dopff au Moulin does not make any difference, made only with grapes harvested from plants at least 30 years of age from the areas characterized by the best exposure.

The harvest starts in the second half of October and takes place only by hand. The whole grapes are subjected to a long pressing, after which the must ferments in steel at a controlled temperature. The wine thus obtained ages for several months enriching itself with a refined complexity.

In the glass it is light yellow in color. The olfactory perception, powerful and mineral, is declined on notes of candied fruit, mango and lemon. On the palate it offers a combination of the same tropical sensations felt on the nose with a fresh and soft taste, very persistent.

Wine that adapts to the most demanding and sophisticated tables, happily marries with all recipes based on seafood or fine fish, both sea and river.

Firriato's Nero d'Avola Harmonium Sicily was born in the vineyards of the Borgo Guarini estate, located in the municipality of Agro, in the province of Trapani.

It is produced exclusively from Nero d'Avola grapes, harvested and selected only by hand from the first to the second ten days of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 24-26 ° C for 14 days. After malolactic fermentation, the wine ages in French and American oak barrels for 12 months and in bottle for the following 6 months.

It has an intense and deep ruby red color with purple hues. The nose opens with evident notes of morello cherry, berries, rhubarb and plum, enriched with light spicy hints of cloves, aromatic herbs, licorice and tobacco leaves. On the palate it is soft and enveloping with an important tannic component and a pleasant final flavor.

Perfect to accompany robust dishes such as rigatoni with game ragout, risotto with porcini mushrooms, baked mutton and roe deer.

Etna Rosso Tenuta San Michele was born in the homonymous vineyard of the Sicilian company Murgo, located in Santa Venerina, in the province of Catania.

This wine is made by assembling Nerello Mascalese and Nerello Cappuccio grapes, harvested and selected from the best areas of the vine. After the vinification processes, the wine is left to rise for 12 months in barrique and then in steel, where it refines its organoleptic characteristics.

It has an intense ruby red color. The nose has interesting spicy aromas, with warm fruity notes and sweet sensations of vanilla and toasted hazelnut. In the mouth the minerality of these lands dominates, well accompanied by a good structure and refined tannins, which make it a perfect wine for meditation.

Ideal in combination with spicy Sicilian dishes or traditional Arabic cuisine, it is also excellent with elaborate first courses.

The Cilento Aglianico Cupersito of Casebianche arises from the rows cultivated in organic and biodynamic conditions of the Acquasanta Vineyard, located within the municipality of Torchiara, in the province of Salerno.

It is made from only Aglianico grapes, which are harvested by hand with great care once they are fully ripe. The must ferments for 15 days in steel, with maceration on the skins. 12 months aging in tonneaux and oak barrels follows, with final passage in bottle for another 6 months.

The Cupersito di Casebianche has a bright ruby red color with violet reflections. The nose turns out to be intriguing and fruity, with notes of plum and black currant that are finely combined with spicy hints reminiscent of nutmeg and cloves. In the mouth it reveals juicy and elegant, with soft tannins and a pleasantly long and fresh finish.

Perfect to serve with structured dishes with an intense flavor, it is ideal in the company of stews and roast pork.

The Alto Adige Pinot Nero Riserva of the Sandbichler line by H. Lun is born in vineyards located in the Bolzano municipalities of Montagna and Mazzon, on the sunny eastern slopes of the Bassa Atesina.

It is produced entirely with Pinot Noir grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at controlled temperature. Subsequently the wine ages in traditional wooden barrels and partly in French oak barrels, before being bottled.

It has an intense ruby red color. The nose opens with elegant hints of red fruits. On the palate it is pleasantly full and fruity, with good persistence.

Perfect to accompany dishes with meat sauces, mushrooms and game, it is ideal as a meditation wine.

Valtellina Superiore Sassella Riserva di Rainoldi is born in vineyards located in the municipalities of Castione Andevenno and Sondrio.

It is produced exclusively with Nebbiolo grapes, harvested by hand during the first ten days of October. Fermentation takes place at controlled temperature with punching down and daily pumping over. Subsequently the wine ages in barriques for about 24 months before being bottled.

This Valtellina Superiore is characterized by a ruby red color. The nose opens with a delicate bouquet of walnuts, cherries and plums. On the palate it is harmonious, persistent and velvety.

Perfect to accompany red meats and game, it is ideal in combination with aged cheeses.

The top label of the Solicum line, which represents the top quality of the Soligo winery, originates from the vineyards located in the historic area of Cartizze, just over 100 hectares in which the effect that can have a balance between soil and its microclimate on the quality of a vinon.

The grapes are harvested by hand in September. In the cellar, the bunches are softly pressed and a slow fermentation then begins in steel tanks using selected yeasts. The second fermentation takes place in an autoclave according to the Charmat method.

Brilliant straw yellow with greenish reflections, opens to the nose with fragrant aromas of pear, white peach and cedar, supported by pleasant floral references of broom and hawthorn, with mineral nuances. Creamy and sumptuous, it enriches the finish with a pleasant citrus note.

It goes perfectly with aperitifs based on fish, tartare and delicate first courses. Exceptional for a refined aperitif.

The Rhubarb Pumpkin was born from an intuition of Ettore Zucca, who discovers the pleasant taste of the rhubarb drink that his wife Tilde Beduschi used to drink and glimpses its potential. This liqueur soon became a symbol of the high-ranking people of the largest Italian and European cities and is also appreciated by King Vittorio Emanuele II and then by the entire Italian Royal Family. The royal effigies and the three medals won at the Universal Exhibitions of Milan, Turin and Brussels embellish the label.

It is obtained from rhubarb rhizomes infused with rare natural aromatic herbs, which in the Gran Riserva also has the addition of special ingredients that Ettore Zucca secretly prepared and consumed with his friends during their evenings, spent playing billiards.

Almost ebony brown in color, it reveals pleasant and decisive perceptions of rhubarb and aromatic herbs to the nose. The taste has a strong personality, in a perfect balance between the sweet note and a highly refined bitter trail.

Ideal to serve straight or as a refreshing aperitif with the addition of soda or natural water, it can replace bitters or vermouth in multiple cocktails, experimenting with its exclusive taste.

Symbol of the Charles Ellner fashion house, the Grande Réserve is made from Chardonnay and Pinot Noir grapes, harvested in some of the most suitable areas of Champagne. Vinified without malolactic fermentation, it remains to age for at least 60 months on its lees.

It has a golden yellow color. The nose is lively and clear, with floral and fruity notes preceding a beautiful minerality. The mouth is distinguished by finesse and persistence.

Excellent both as an aperitif and to accompany the meal.

Nocino Benvenuti is a liqueur produced according to an ancient tradition: the walnuts harvested in early summer, precisely on June 24, still green wrapped in husk, are cut into 4 parts and infused together with alcohol, sugar and water , in direct contact with sunlight, in the open air, remaining to macerate for almost a year.

It appears brown in color with bronze reflections. Hints of walnut and toasted dried fruit envelop the nose, merging with an intense alcoholic note. On the palate it shows an extraordinary balance between the sweet and the alcoholic component, with a long and persistent caramel aftertaste.

Excellent to serve as a digestive after a hearty meal, it can be used in the preparation of desserts and ice cream, as well as in mixing.

The Grenache of Le Paradou comes from vineyards located in the production area between the Rhone Valley and Provence, on slopes exposed to the south of hilly reliefs 30 kilometers from the coast.

Fermentation and aging takes place exclusively in steel and cement tanks to further enhance the fruity notes of Grenache grapes.

Of a limpid ruby red, it presents on the nose with intense notes of black currant and cherry and a slight spiciness. In the mouth it is balanced, fresh, soft and very pleasant to drink.

Very versatile in the combination with cold cuts and medium-structured dishes such as first courses, white and red meats.

The Chardonnay Gold Label Monterey County of the Francis Ford Coppola Diamond Collection originates from the vineyards of Monterey, California.

It is mainly produced with Chardonnay grapes and with small additions of Viognier and Riesling grapes, harvested entirely by hand. Fermentation takes place in stainless steel tanks and oak barrels at controlled temperature. Subsequently, the wine ages for 9 months in French oak barrels, before being bottled.

This Chardonnay is characterized by a pale golden yellow color. The nose opens with fragrant and intense notes of apple, pear, melon and guava. On the palate, it is complex and balanced, with an inviting freshness that accompanies towards a persistent caramel finish.

This Chardonnay is particularly suitable for accompanying fish or mushroom dishes.

Islay single malt whiskey distilled by the famous Caol Ila and carefully selected by Silvano Samaroli, a profound connoisseur and supporter of single malt whiskeys to the point that he drew attention to this type that came to the fore in a period of strong diffusion of the blended type . It is a classy barrel that fully defines the concept of "peaty", in an absolutely elegant dress with a remarkable bearing.

Amber in color, it is enhanced on herbaceous and saline tones of iodine, with notes of vanilla, leather and licorice, to complete its articulated aromatic range. In the mouth it is enveloping and graceful, with hints of fresh yeast and pastry to which is added the typical and appreciated salinity of Islay whiskeys.

Ideal to be tasted neat sipping every single drop, alone or in the company of a good cigar.

The Gevrey-Chambertin de La Reine Pédauque is born north of the Côte de Nuits, from calcareous and marly soils, exclusively from Pinot Noir grapes.

The vinification involves a long fermentation in thermo-conditioned steel with a short post-fermentation maceration. Aging takes place in oak barrels for 10-12 months, 40% new.

Ruby red of great intensity and depth, it has a broad and complex nose, with notes of blackberry, blueberry, licorice and cocoa well interpenetrated. The gustatory structure is refined and elegant, with soft and dense tannins that guide towards a long fruity finish.

It is recommended with a roast lamb or beef steak. It is enhanced with a duck breast, savory cheeses or game-based dishes.

Roger is an amaro that is inspired by the cyclic nature of nature according to the idea of its creator Ivano Trombino. It is obtained from citrus and bittering botanicals grown and selected by the Old Customs Warehouse and is characterized by its uniqueness and its angular, counter-current character, and for this reason it suggests the wording on the label "Keep under the counter".

It has a deep dark red color and a slightly cloudy appearance as it is not filtered. The aromas are intense and recall citrus, floral, spicy and Mediterranean scrub notes. In the mouth it has a strong and persistent taste, with a pleasantly bitter finish.

Perfect to be served neat at the end of a meal, it guarantees excellent mixing results.

Vermouth Carlo Alberto is the combination of rare ingredients and ancient procedures that require great experience and skill. His recipe, born in 1837 by Tumalin Bartolomé Baracco de Baracho inspired by the aperitif wine that the court cook prepared for the King. Vermouth Riserva is produced with two Piedmontese DOCG wines, Moscato d'Asti and Erbaluce Caluso , flavored with 27 different types of herbs and spices. The design of the bottle follows in every element the Piedmontese architectural tradition, such as the colonnade of the Gran Madre in Turin, with Art Nouveau evolutions typical of the upper part.

Brown in color with coppery reflections, it expresses itself on the nose with hints of cherry, plum and wild herbs to which notes of sweet spices are added in the finish. In the mouth it is balanced and warm, sweetly spicy, with a dry and dry finish with fruity references.

Excellent to be tasted neat for an important aperitif.

This Prosecco comes from organically-run Glera vineyards located at an altitude of 40 meters above sea level, in the province of Treviso.

After the soft pressing of the grapes, the free-run must is fermented in steel. The second fermentation takes place in an autoclave according to the Martinotti-Charmat sparkling method which allows to preserve the typical varietal aromas.

In the glass it shows a pale straw yellow color and a fine and persistent perlage. The nose reveals aromas of Golden apple, Williams pear and peach that intertwine with notes of wisteria and white flowers. The taste is soft and fresh, fine and harmonious.

Excellent to serve as an aperitif or in the company of fish-based dishes.

The Novello di Teroldego di Mezzacorona is produced only from grapes of Teroldego della Piana Rotaliana, a native grape that lends itself well to this type of processing.

The vinification process begins with the carbonic maceration of the whole bunches for about 6-7 days at a temperature of about 27 ° C. We then proceed with pressing and fermentation at a controlled temperature of 20 ° C.

It shows a ruby red color with violet reflections. The scent is intense and fruity, with evident hints of wild berries. In the mouth it is dry and fruity, very soft.

It goes well with mushroom soups and first courses of traditional Trentino cuisine.

This organic red wine from the Natura di Emiliana line comes from vineyards in the Valle del Rapel area, Chile.

It is obtained from a blend of Syrah, Merlot and Cabernet Sauvignon grapes, hand-picked in April and left to macerate cold for 7 days in order to enhance the extraction of the fruity aromas. Fermentation takes place in steel at a controlled temperature of 25-28 ° C. The wine rests briefly on fine lees and, after the natural malolactic fermentation, ages in steel and partly in French oak barrels for 6 months before being bottled.

Ruby red in color, it expresses persuasive notes of morello cherry, hinged on a spicy texture based on vanilla and coffee. In the mouth it shows a complex and elegant wine, of medium body, with a finish of considerable length.

Excellent to serve with first courses with meat sauce, it is perfect in combination with red meats in general and medium-long aged cheeses.

Considered the younger brother of the renowned Fernet Branca of the Branca distillery, Brancamenta was made during the 1960s, in a less conformist period and affected by great changes. The original and secret composition of Fernet herbs and spices is maintained, to which is added essential oil of Piedmontese peppermint, the finest quality of balsamic mint in the world. It represents a young and modern way of drinking amaro, with a unique flavor that conquers from the first sip.

In the glass it has an intense brown color. The bouquet expresses aromas of mint, eucalyptus, menthol on a carpet of aromatic mountain herbs. On the palate it is refreshing and vivid, pleasantly balsamic.

Excellent both as an aperitif and to be served chilled or to be used in the mixing of a Mintonic.

Champagne Extra Brut Mesnillésime sees the light from the Grand Cru vineyard of Le Mesnil sur Oger, located on the favorable slope of the Côte des Blancs, an area renowned for its limestone soils.

Jewel of the Guy Charlemagne fashion house, this label represents the principles of authenticity and the search for perfect quality that motivate its production philosophy. The vinification is rigorous in every phase and takes place partly in oak barrels without malolactic fermentation. Following the assembly, it rests in the bottle for 6 years in the underground cellars built in plaster, becoming a cuvée of absolute excellence.

It has a pale straw yellow color with green reflections in the glass. It has a persistent mousse made up of very fine bubbles. The nose is powerful but elegant at the same time, with an olfactory bouquet in which acacia honey, candied lemon and smoked notes are highlighted, enriched with light whispers of pepper. The sip is voluptuous and complex, anticipating a pleasantly refreshing vanilla finish.

Excellent to serve in combination with lobster and scallops, it is magnificent with foie gras or a roasted chicken with truffles.

The Bluecoat gin from the Philadelphia Distilling distillery represents the quintessence of the American gin par excellence. Its name derives from the uniforms worn by armed militias during the American Revolution. It is made with certified organic ingredients, including juniper berries from the east coast of the Mediterranean and American citrus fruits, and is the result of 5 distillation steps in a copper alembic.

Transparent to the eye, it gives the nose aromas of orange blossom, mandarin and ginger. In the mouth it is soft and expressive, faithfully tracing the sensations felt on the nose, with a persistent finish on floral and citrus tones.

Excellent for making refined cocktails and long drinks.

Champagne Alfred Gratien Brut Classique is produced with grapes from the Côte des Blancs region and carefully selected to create unsurpassed cuvées since 1864.

After the grapes are harvested, the vinification takes place entirely in 228-liter oak barrels. The micro-oxygenation favored by the wood represents the distinctive character together with the conservation of acidity guaranteed by the absence of malolactic fermentation. The stay on the lees is at least four years before disgorgement.

Bright yellow with a fine perlage, it has notes of lemon, white flowers accompanied by butter and soft hints of custard. With a clean and velvety sip, it offers a perfect balance between sweet tones and pleasant minerality, both integrated into a strong taste and a full finish.

A great olfactory-gustatory versatility makes it suitable for all occasions, especially for aperitifs and for dishes in which the balance between sweet and bitter dominates.

This Amaro is the first liqueur of the Nonino distillery, born from the alchemical art of Nonino in Friuli Venezia Giulia, a region that is affected by the cultural influences of the different peoples who have crossed this borderland. Thanks to a deep knowledge of the herbs of the Friulian mountains as well as foreign botanicals, herbs, spices, fruit, berries and roots, it was possible to obtain Amaro del Friuli in its purest alchemical essence, so much so as to deserve the name of Quintessentia .

Initially made with grappa as an alcoholic base, today it is produced from the Nonino grape brandy which ages for at least 12 months in Limousin and Nevers barriques and small ex-Sherry barrels under the seal of the Customs Agency. The Igea Cup depicted on the label is a tribute to the origin of bitter as an ancient medicinal remedy.

It reveals itself to the eye with a concentrated amber color. Generous nose, focused on pleasant sensations of herbs and citrus notes. In the mouth it is harmonious, with a nice sweet-bitter mix, with hints of pepper and licorice on echoes of cocoa in the finish.

Excellent neat at the end of a meal, it can be tasted on ice cubes with a slice of orange or create excellent cocktails.

Bitter Apple is a bitter with a new identity, born with the idea of creating a new South Tyrolean taste, taking advantage of the rich apple heritage of the Alto Adige region.

It is a bitter that expresses an endless fruity note to the nose and that in the mouth presents an intriguing balance between the fresh sensation of green apple and the sweetness of red apple, all enriched by a light and pleasant bitter note.

It can be enjoyed alone but also with the addition of ice or vodka.

The Valpolicella Classico Superiore of Tenuta Santa Maria originates from the hilly terrain of Arbizzano di Negrar, located in the classic area of Valpolicella.

The harvest takes place following that of Amarone, in mid-October. The grapes are pressed and cold macerated, after which the must ferments at a controlled temperature for about 25-30 days. To carry out the malolactic fermentation, the wine is transferred to large oak barrels where it rests for 12 months.

It presents itself to the sight of a beautiful bright ruby red. The nose offers intense floral aromas of violet combined with hints of cherry, blueberry and blackberry, accompanied by spicy perceptions of cinnamon, vanilla and pepper. On the palate there is a good freshness and its fruity taste that invite you to drink and give elegance and structure to the wine that closes on a long and persistent finish.

It goes perfectly with second courses based on red meat and medium-aged cheeses.