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 colour 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.

The Valdobbiadene Brut Coste di Levante by Col Vetoraz is a refined Prosecco made from Glera grapes grown in east-facing vineyards located in the hills of Valdobbiadene. This wine expresses the elegance and balance typical of the denomination, thanks to the selection of the best grapes and care taken in every stage of production.

The winemaking process involves soft pressing followed by fermentation at controlled temperatures, with subsequent re-fermentation according to the Charmat Method in large pressurized tanks. The aging takes place for a period of 30 to 40 days, ensuring a clean aromatic profile and a creamy texture.

It is characterized by a fine and persistent perlage and an elegant bouquet that recalls floral notes of rose, acacia, and citrus, with fruity hints of white peach, pear, and apple. On the palate, it is dry and savory, with a pleasant freshness and harmonious structure.

Perfect as an aperitif, it pairs ideally with shellfish and fine fish, enhancing flavors with its lively minerality.

The Ron Gran Reserva 7 Year Old by Flor de Caña is produced in the Chinandega region, in Nicaragua, made from proprietary molasses and sugar cane juice, and aged for 7 years in toasted oak barrels that previously contained whiskey.

Mahogany red, Flor de Caña's Ron Gran Reserva 7 Year Old opens to the nose with fragrant aromas of caramel and toasted walnuts. On the palate it is full and soft, with a finish that recalls hints of coconut and dried fruit.

Excellent meditation rum, it lends itself well to the preparation of cocktails and long drinks.

Three generations of experience lead to the creation of this bitter: an infusion of twenty herbs collected on Monte Baldo, a massif of the Gardesane Prealps of Trento, including rhubarb, genepì, mint, gentian, chamomile, juniper. The aromatic herbs, collected and selected by hand, are left to macerate at low temperature for 20-30 days. The power of the bitterness obtained is reduced by adding sugar and pure Trentino water.

Alpine rhubarb gives this bitter a particularly bright red color. Aromatic and herbaceous hints enrapture the sense of smell, preluding a fresh, bitter and balanced taste.

It is ideal for preparing cocktails or as a delicious end of a meal.

Petal Spumante The Wine of Love Manzoni Moscato Rosé from Bottega was born from the passionate and precious selection work carried out in the early 1900s by prof. Luigi Manzoni, principal of the Oenological School of Conegliano, during a series of hybridization tests.

It is produced with Manzoni Moscato grapes, a cross between Moscato and Raboso grapes. After the classic vinification processes, the second fermentation takes place by fermentation in an autoclave, according to the Charmat method, at a controlled temperature with selected yeasts.

It is characterized by a cherry pink color, by an abundant and persistent foam, and by a fine perlage. The nose is intense, delicate and refined, characterized by a rose aroma that is accompanied by fruity notes of cherry, raspberry and ripe citrus and spicy notes of sage in the finish. On the palate it is sweet and fragrant, harmonious and balanced, it has a freshness due to the acidic and tannic component able to compensate for the high sugar content.

Ideal as a sweet wine for celebrations of holidays and anniversaries, it is indicated to accompany the moment of dessert, both based on pastries and dry desserts.

Jameson's Black Barrel is a blended Irish whiskey obtained by mixing whisy of malt and cereals, distilled in three steps and aged in double-blackened ex-sherry and ex-bourbon barrels.

Straw yellow color whiskey, evokes hints of toffee, cream and black pepper on the nose, enriched with fruity notes of peach, apricot and apple. The taste is intense and rich, with intense aromas of spices and hazelnut.

Ideal to serve straight or with ice, it can be the basis for excellent cocktails.

This Champagne is the Rosé version of the well-known RICH by Veuve Clicquot, a Champagne with a rich dosage designed for more informal consumption and, given its versatility, for mixing refined cocktails with a high level of customization. It is distinguished from the classic version by a greater presence of Pinot Noir and Meunier grapes, from which it derives its colour, respectively, as well as intense hints of red fruits and elegant pastry notes.

On the palate it is full-bodied and mineral, with hints of pineapple, watermelon, peach and white pepper. It has a pleasantly savory and fruity finish.

Ideal as an aperitif, it can be used exclusively in the field of mixology.

The Kraken is a blend of Caribbean rums to which, after maturation in oak wood for 12-24 months, a secret blend of 13 spices (including cinnamon, cloves and ginger) are added.

It has a very dark color, almost ink, and a strong vanilla and caramel scent, which then opens very softly in the presence of liquorice and cane sugar. It is perfect to taste neat with ice or in cocktails like the Kraken & Ginger, created from 1 part The Kraken + 3 parts Ginger Beer and a slice of lime!

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.

The Ron Centenario Conmemorativo Reserve 9 Years is a blend of rums aged at least 9 years that age in barrels that previously contained American bourbon or Scotch whiskey.

Intense amber color, it brings delicate aromas of cane sugar and papaya to the nose, accompanied by elegant spicy hints of cloves and oak. In the mouth it is rightly sweet and full-bodied, full-bodied, turning towards a dry finish, punctuated by light notes of caramel and vanilla.

Perfect to serve on ice, it is the perfect rum to prepare classy cocktails.

Jose Cuervo's Tradicional Silver tequila is the fruit of only blue agave, grown on the property, subjected to slow cooking and distilled in two steps inside small artisan stills.

Clear crystalline in appearance, it has a delicate bouquet, with honeysuckle and white pepper aromas, accompanied by citrus notes. The taste is light and mineral, with aromas of cedar and mango. In the mouth it is broad and round, with a flavour resulting from the perfect balance of white pepper and cooked agave, achieved by subtle notes of dried fruit and vegetable tones.

Recommended to serve frozen, after a night spent in the freezer, it is ideal for preparing various cocktails, including Margarita or Tequila Sunrise.

A Gin of our house, which can boast of an Italian origin of safe and solid roots in quality. It is, in fact, a gin linked to the Vergnano family. The Italian eye for the quality of the beverage joins another Italian excellence: the territory. The finesse of this gin made in Italy originates from the waters of Monviso, near which the distillery is located.

The inspiration was given by the mountain, by its perfumes, by its colors, by its lakes. There are seven botanicals used, all linked by the spicy timbre and the common thread of freshness.

What is obtained is a fragrant and delicate gin at the same time, in which mountain flowers, coriander, juniper and pungent citrus notes emerge. The cedar peel returns to the taste, where it is finished in a sapid vein of great finesse.

Perfect base for creative cocktails.

Every year the Habitation Clément releases high-quality agricultural rums, the Grandi Riserve, including the Rhum Vieux Agricole XO, Extra Old, required to refine for at least 6 years in French Limousine oak barrels, half of which are new and for the other carbonized, producing a rum with intriguing smoky notes and persistent taste.

Distilled with an amber-colored robe, it boasts a wide aromatic range, with notes of honeysuckle, candied orange peel and vanilla, to which are added nuances of cloves, black tea, nuts and extra dark chocolate. The taste presents a superb fusion of hints of charred wood from aging, the typical sweetness of sugar cane and elegant floral notes.

To be reserved for intense moments of meditation or for precious chocolate bars.

Chivas XV is a blended whiskey that ages for at least 15 years in Grande Champagne ex-cognac barrels, a refined interpretation of the Chivas Regal style.

Amber yellow in color, it gives off aromas of stewed red apple, orange jam and honey, accompanied by hints of cinnamon and sultanas. In the mouth it proves deliciously sweet, very soft and velvety, with a taste that ranges from poached pear to luxurious caramel notes.

Recommended both to sip straight and with ice, or to be mixed in a cocktail.

The Cuvée Blanche is a Trento DOC that could be called a blanc de blancs, as it is obtained from only Chardonnay grapes harvested in the suitable area of Vallagarina.

Manual harvest of the grapes, subjected to soft pressing and vinified in the modern cellar of Rovereto di Letrari. Then start the second fermentation for second fermentation in the bottle according to the Metodo Classico, with a final stop on the lees for at least 24 months.

Straw yellow crossed by some golden glitter and enlivened by a light and persistent perlage, it begins with delicate floral scents of verbena and hints of green apple and cedar, dotted with intriguing and unusual notes of laurel. The mouth is linear and savory, with a typical creaminess that distinguishes the style of the Letrari sparkling wine house.

Classy aperitif, it is excellent in combination with shellfish and shellfish dishes.

The Amaro Important Jefferson is inspired by the history of the three Americans Jefferson, Gil and Roger who landed on the coast of Fiumefreddo Bruzio, in the province of Cosenza, after a shipwreck. Enraptured by the beauties of the land of Calabria and reached the shop known as the Old Customs Warehouse they decided to undertake a collaboration with Raffaele Trombino, called "U 'Giocondo".

Jefferson has been defined as the best liqueur in the world, a "natural and authentic bitter like Calabria", a region from which he draws the botanicals and citrus fruits necessary for its production: bergamot, bitter oranges, rosemary, eucalyptus, oregano.

Dark amber in color, it releases all its Mediterranean characteristics to the nose, with aromas of candied citrus fruits and aromatic herbs, to which are added spikes of cloves and balsamic notes. On the palate it shows elegance and length, on the whole a bitter with a nice pleasant taste.

Excellent both fresh and served at room temperature, it brings a touch of originality when mixed together with bitters or vermouth.

This Prosecco Brut is made from only clusters of Glera grapes, collected in the historic hill called Col de Mez.

The grapes are subjected to a slight pressing, after which the must thus obtained is fermented slowly in steel with selected yeasts. The second fermentation takes place by autoclave according to the Charmat method.

Straw-coloured with greenish reflections, the nose is an explosion of grapefruit, medlar and crunchy fruit, crossed by pleasant hints of acacia flowers, sage and fresh almonds. The sip is fresh and savoury, with a good structure, with a finish with mineral and citrus references.

Excellent aperitif, divinely stock the fried fish and vegetarian risotto.

Bruno Ceci's journey on his motorbike continues with this Lambrusco Spumante rosé version, obtained from an exclusive blend of Lambrusco and Pinot Noir grapes. A sparkling wine made of passion and emotions, fresh like petals and rich as the world it can evoke.

Gold-pink appearance with fine and persistent perlage. The nose reveals fresh hints of cherry and berries, accompanied by strong floral notes of rose. In the mouth it follows the sensations perceived by the nose, proving fresh and creamy, with excellent persistence.

Ideal both as an aperitif or in combination with sushi, raw fish or pizza.

Trento Dosaggio Zero by Letrari is a Classic Method Talent that aims to represent the extraordinary terroir of Vallagarina and the high Dolomite hills with maximum authenticity. Obtained from a cuvée born from the conscious union of Chardonnay and Pinot Noir grapes, it is the result of a permanence on the lees for at least 24 months without any addition of dosage syrup.

It has a bright straw yellow color and an abundant and soft foam. The subtle and persistent perlage anticipates the elegance of its hints of white pulp fruit and bread crust. Dry and decisive on the palate, it recalls hints of pear letting yourself be pampered by a pleasant acidic vein.

Excellent the combination with shoulder ham and parmesan, it is exalted on fish appetizers, shellfish and sushi.

Ribolla Gialla Plus by Bastianich comes from the family-owned vineyards located on the hills of Cividale del Friuli, in the province of Udine.

The star of the show is the Ribolla Gialla grape variety, hand-harvested with only 2-3% of grapes selected for appassimento (partial grape desiccation). The grapes are gently pressed and fermented in temperature-controlled steel tanks for 8–10 days. It then undergoes secondary fermentation in a pressurized tank for 3–4 months.

This sparkling wine immediately catches the eye, which provides a backdrop for a compact and intense foam. The nose offers an extract of yellow flowers and macerated apricot, and fruit preserved in spirits. On the palate, carbon dioxide fills the mouth and highlights the fruit, leaving it harmoniously fresh and clean.

An excellent aperitif, it finds a delightful harmony with a seafood risotto or an oven-baked fish dish.

Abracadabra is the authentic liquorice liqueur of the Vecchio Magazzino Doganale based on licorice of Calabria PDO, hand cut and dried in a natural way. The production process involves an ancestral method of boiling that helps to weaken the roots that are subsequently squeezed. The roots cut into chunks are then placed in alcoholic infusion for 20 days, followed by 50 days of rest in the bottle.

Dark brown in color to the eye, it captivates the senses with dense and intense scents of licorice. Satisfy the palate with a soft and persistent sip.

Excellent after a meal, to be served at room temperature or in the fridge.

Box containing two expressions of Prugnolo Gentile, or Sangiovese, of which both wines are composed mostly, from the Montepulciano area: the Rosso and the Nobile.

If the Rosso di Montepulciano is a younger and everyday wine, of great balance and elegance, with evident hints of red fruit and violet, and versatile in accompanying the meal, the Nobile is the more distinct counterpart, fresh from an aging of 18 months between barriques and Slavonian oak barrels. The latter plays its sensoriality on notes of black fruits and spices while on the palate it exhibits a balanced and intense taste, with a discreet tannic presence. It is ideal with dishes with meat sauce, grilled or casseroled red meats.

The Grappa Riserva 7 Years Bortolo Nardini Selection is a grappa obtained from artisanal processes starting from pomace of multivitigno grapes. It ages for at least 7 years in Slavonian oak barrels.

Light amber in color, it offers rich spicy sensations of vanilla to the nose, enriched by hints of cherry and wild berries. On the palate it offers a complex, rich and persistent profile.

Ideal to be tasted neat, it is perfect to be served at the end of a meal with dry pastries.

Tilio is a sparkling wine born from the continuous research and innovation in the Charmat method of the Foss Marai company, which takes the form of the experimental work of the "Club dei Saggi", experts who carry out various stages of "blind" tasting tests with the aim of developing new products obtained from indigenous yeasts.

Foss Marai creates this sparkling wine starting from a careful selection of Chardonnay grapes to which a variable percentage of precious Bombino Bianco grapes is added. The first fermentation takes place slowly in a steel tank by the action of a specially selected indigenous yeast, while the second takes place in a pressurized tank according to the cellar's over thirty years experience in using the Charmat method. No sugars are added to the disgorgement during the dosage phase from which a natural extra brut sparkling wine is born.

It manifests itself in the glass with a beautiful straw yellow colour and a minute and persistent perlage. The bouquet of aromas that develops on the nose presents fragrant and delicate notes of acacia flowers, white peach and apple, embellished with light iodized and mineral touches. The taste is lively and creamy, with an enveloping and round tone.

Perfect to serve as an aperitif, it is well suited to fish recipes, both raw and cooked.

The 12 Years Rhum Vieux Agricole Saint James is one of the most beloved of the Martinique distillery Saint James.

This private reserve is in fact obtained by aging in wood in selected barrels for 12 years, which makes this distillate rich and complex.

The pleasant mahogany color invites you to approach the nose, to appreciate the woody and spicy aromas, and delight the palate with aromas of roasted coffee, nutmeg, with a warm and intense note of cinnamon on the finish,

A precious distillate perfect for meditation, also ideal as a gift idea thanks to its wooden packaging.

Valpolicella Ripasso Classico Superiore Domini Veneti is produced from vineyards located on the highest hills in Valpolicella Classica. With vineyards set on dry stone terraces between 150 and 450 meters above sea level, on silty-clay soil, the grapes are hand-harvested at the beginning of October, destemmed, and crushed.

Fermentation takes place between 25°C and 28°C, accompanied by maceration with punching down every 3 days. The wine is then stored in steel until February, when it undergoes the ‘Ripasso’ technique, coming into contact with Amarone skins for 15 days. Further aging in wood and in bottle follows.

Deep ruby red in color, it offers a complex nose with red fruits like cherry and black cherry, vinous and spicy notes. On the palate it is harmonious, full, and velvety, with medium body and an appealing balance between tannins and acidity.

Perfect paired with grilled or braised red meats, it can also be an excellent match for elaborate first courses featuring mushrooms and truffle.

The Champagne Brut Rosé de Saignée of the Jean Vessel maison is produced with Pinot Noir grapes from the Grand Cru of Bouzy, located on the mountain of Reims. The Vesselle maison is a family-run winery, where the precious knowledge for the production of their delicious Champagnes is handed down from generation to generation.

After the harvest, the grapes of the individual plots are fermented separately, with a contact on the skins of 24-48 hours, from which the wine derives its beautiful intense pink color. Only after a few months does the assembly take place to make the final cuvée. The second fermentation takes place in the bottle, according to the Champenoise Method, with a rest on the lees for 24-36 months.

In the glass, the Champagne is of an intense pink color, enhanced by a fine and persistent perlage. The nose reveals captivating aromas of red and purple flowers, red fruit. The sip is lively and generous, with a mineral and persistent finish.

This Champagne is excellent throughout the meal. In particular, it can be paired with salami appetizers, fish dishes and fresh cheeses.

The Prosecco DOC Treviso Extra Dry of the Serena company is made with 85% Glera grapes and with other white berried grapes for the remainder.

The wine is obtained through the Charmat Method: second fermentation takes place in pressurized tanks. The result is a very versatile Extra Dry, suitable for the most diverse occasions.

Straw yellow in colour with slight greenish reflections, it has a lively perlage with hints of white flowers, green apple, touches of pear and good minerality. On the palate it is fresh, intense and enveloping, with good fruity returns and a finish of medium persistence.

Ideal to drink with appetizers and non-committed aperitifs for the particular fragrance and immediacy that it is able to guarantee.

The Champagne Brut Les Cossiers from the Godart et Fils winery is a Blanc de Noir 100% Pinot Meunier. The winery was 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 François in collaboration with the 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. The wine is dedicated to the "Cossiers", that is to say the champagne producers who rebelled during the 1911 crisis so that the law was respected which established that champagne could be produced exclusively from grapes coming from the Champagne region

Pinot Meunier ages 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 white and yellow flowers, yellow pulp fruit with light citrus notes. The sip is fresh and silky, with a persistent finish.

Perfect as an aperitif for connoisseurs, it goes classically with fish dishes, including raw fish.

The Notte Rossa Rosé Extra Dry Sparkling Wine is composed of a blend of red grapes from Salento, which mature on clayey soils located at approx. 100 masl

After the grape harvest at the end of August, the grapes undergo soft pressing and the juice thus obtained ferments at a low temperature. The second fermentation takes place in a pressurized tank according to the Charmat method, where the wine remains on its lees for about a month, and then continues its refinement in the bottle.

The wine appears in the glass of a pale pink colour, while on the nose there are citrus notes and small red fruits. The sip is full-bodied, with a lively freshness.

Ideal as an aperitif, it goes well with fish and vegetable dishes.

This Champagne by Marquis de Pomereuil is a Blanc de Noir and aims to enhance the queen grape of the Côte des Bar, Pinot Noir. The grapes are born in the unique terroir of Les Riceys, located in the Côte des Bar, in the south of Champagne. The Côte des Bar is considered the kingdom of Pinot Noir and has a particularly favorable climatic situation. Marquis de Pomereuil Champagnes are produced by a cooperative founded in 1922, when 14 winemakers from Les Riceys joined together to produce wine. Today the cooperative manages 95 hectares of vineyards in an area known for its high food and wine value.

This Champagne is made from pure Pinot Noir, which is vinified in steel vats, where both alcoholic and malolactic fermentations take place. The sparkling wine production according to the Champenoise method takes place in the bottle, where the wine ages on the yeasts for at least 4 years.

In the glass the Champagne appears straw yellow in color and has a fine and persistent perlage. The nose opens up with hints of small red and black fruits and pralines, while on the palate it is fresh and rounded, with a long finish.

This Champagne pairs very well with fish-based dishes, noble poultry and white meats.

Prosecco Magredi Extra Dry was born from the collaboration between Valdo and the I Magredi company. The grapes are vinified by I Magredi and sparkling by Valdo.

This Prosecco is the result of a vinification from pure Glera grapes normally harvested in the first half of September. The grapes are softly pressed and fermented in 16 °C steel vats. Second fermentation takes place in pressurized tanks according to the Charmat method with stay on the lees for at least 3 months.

It is characterized by a straw yellow colour with bright greenish reflections. On the nose it releases characteristic hints of white flowers and the fruity of golden apple. The taste is delicate and harmonious, slightly savoury.

Perfect as an aperitif and throughout a meal, it offers its best in the company of fish-based recipes.

Asolo Prosecco Superiore is produced by the Botter company, which since 1928 has dedicated itself to the production of iconic Italian wines.

The Glera grapes, carefully selected, undergo soft pressing and are then fermented for 8–10 days with selected yeasts in thermoregulated steel vats. The sparkling wine is always made in steel in accordance with the Martinotti method. Finally, the wine is cooled and stabilized, before being bottled.

Straw yellow in colour with a persistent perlage, the nose reveals aromas of white and yellow fruit, plum and yellow apple. The sip is fresh, light and balanced.

Ideal as an aperitif, it is versatile when paired with appetizers, risottos, soups and fish stew.

In addition to being the name of the vineyard of origin, Starderi is one of the Barbarescos signed by La Spinetta, a Piedmontese winery located in the municipality of Castagnole delle Lanze.

The vineyard of origin is populated by vines between the ages of 51 and 57. It extends over a mainly calcareous soil, for an area of 6.5 hectares at an altitude of 270 meters. Following the manual harvest, the grapes carry out the alcoholic fermentation phase in steel tanks. The malolactic fermentation takes place inside barriques and the subsequent aging of 22 months. At the end, stop for 3 months in steel and 12 in bottle, without having been previously filtered. 3 years after the harvest, it enters the market.

Ruby red, at sight. The bouquet is reminiscent of raspberry jam, a sweet cinnamon spice and a menthol trail. In the mouth it shows its elegant gait through a velvety and composed tannin, inserted on a full body and enlivened by a vivid freshness. It closes in a persistence of aromatic complexity.

To be combined with a donkey stew.

The Toscana Rosso Sassoalloro Oro by Biondi Santi was born in southern Tuscany, in the Castello di Montepò estate in the province of Grosseto. Born in the part of the so-called "Aia di Clemente", on which we find vineyards over 15 years old at 300-450 meters above sea level The wine was created to celebrate the thirtieth anniversary of Sassoalloro (1991-2021), the iconic wine of the Castello di Montepò, and is the fruit of the study that lasted several years between Jacopo and Tancredi Biondi Santi in collaboration with the oenologist Donato Lanati.

It is produced with 100% Sangiovese Grosso grapes, harvested at the end of September. After vinification, the wine is aged in 28.5 hl Slavonian barriques and barrels for 14 months.

It is a wine with a brilliant ruby red color. The nose opens with fresh and fruity hints of violet and cherry, enriched by pleasant woody notes of the wood in which it matures. The sip is balanced and reveals dense and well-behaved tannins. The finish is persistent.

Due to its characteristics, this wine is ideal in combination with red meats and game, in particular grilled or grilled, and with semi-aged cheeses.

The Champagne Réserve of Domaine Thierry Fournier, producers of Champagne in Festigny for 5 generations, mainly from Pinot Meunier grapes. The vineyards are located on the left bank of the Marne Valley, in the Flagot Valley.

The blend is mostly composed of Pinot Meunier, with small additions of Chardonnay and Pinot Noir. After vinification, the wine is made into sparkling wine according to the Champenoise method and ages for at least 48 months on the lees.

Bright golden yellow in colour, it has a fine and persistent perlage. On the nose the aromas are reminiscent of apple and yellow peach, dried fruit and lemon. The sip is well balanced, rich and creamy.

Excellent as a refined aperitif, it goes very well with raw fish and shellfish.

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 Champagne Brut The V6 Experience is produced by the Maison André Clouet, founded in 1741 and located in Bouzy, in the Montagne de Reims.

Champagne is made from Pinot Noir grapes which, once vinified, are aged in steel tanks. Following the sparkling process, the wine ages on the lees for 72-90 months.

It is presented in the glass of straw yellow color and with a fine and persistent perlage. The nose reveals complex aromas of flowers and yellow fruit, as well as toasted mineral notes. The sip is fresh and well structured, with excellent persistence.

Excellent as an aperitif, it is excellent with seafood cuisine.

The sparkling wine Cava Brut Nature is produced by the Fernàndez-Pons winery, founded by the oenologist Diego Fernàndez who, together with 3 partners, produces not only wines but also craft beers. The grapes are sourced from the surroundings of the city of Requena.

The wine is made from Chardonnay and Macabeo grapes which, once vinified, are refermented in the bottle according to the traditional method.

Straw yellow with golden highlights, it displays a fine and persistent perlage. This sparkling wine offers aromas of ripe white fruit, pastry and citrus notes. On the palate, it is fresh and creamy, with excellent balance.

This wine is ideal as an aperitif and pairs nicely with a bufalina pizza.

The Tuscan red wine Futuro di Colombaio di Cenci is a balanced blend of the international red grape varieties Merlot, Cabernet Sauvignon and Cabernet Franc. The wine is born on the Tuscan hills in Cornia and Monticello.

The manual harvest of the grapes takes place in the second half of September. The grapes are de-stemmed and whole berry vinified in thermoregulated stainless steel tanks for 21 days, with post-submerged cap maceration for 2 months. The wine is then pressed and aged in large barrels and new tonneaux for about 24 months.

Deep ruby red in color, the nose releases hints of ripe red fruit, dehydrated apricot and notes of black pepper. The sip is broad and full-bodied, with a persistent finish.

Ideal in combination with red meats and game both stewed and roasted, as well as aged cheeses.

The Sauvignon Blanc of the Hughes&Hughes line is produced by Mewstone, a winery located in Tasmania and founded in 2011 by brothers Matthew and Jonathan, with the intention of producing low intervention wines, often with little or no added sulphites. The grapes come from a single vineyard located in the Coal River Valley.

The grapes are vinified with a 12-hour maceration on the skins, to then continue the natural fermentation for over 3 months. The wine is bottled without fining.

Golden yellow in colour, the nose reveals rich aromas of tropical fruits, with citrus hints.

It is excellent in combination with first courses with white sauces with herbs and with fatty cheeses.

The Barolo Cannubi of the L'Astemia company is born in vineyards located within one of the most prized cru of the famous Barolo DOCG production area.

It is produced entirely with Nebbiolo grapes, carefully picked and selected by hand. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature, for 30-35 days. Subsequently the wine ages for 36 months in large barrels, before being bottled.

It is characterized by a light ruby red color, with garnet reflections. The nose opens with enveloping notes of ripe black fruit, accompanied by hints of spices, dried flowers and vanilla. In the mouth it is dry, fresh and rightly tannic, closing in the finish with a pleasant mineral and citrus note.

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

Champagne Rosé Grand Cru Brut Resérve Rosé Marne is produced by Maison Delavenne, Récoltant Manipulant in Bouzy, one of the 17 Grand Crus of Champagne, in the Côte Noire.

The Champagne is made from Pinot Noir, Chardonnay grapes and the company's Bouzy Rosso wine. After being vinified with spontaneous fermentation, the wine is assembled and sparkling according to the Champenoise method, with an aging on the lees for at least 3 years.

It is characterized by a pink color and a fine and persistent perlage. The nose opens with aromas of small red fruits, baked apples, enriched with spicy notes. On the palate it is vinous and generous, with a persistent finish.

Excellent both as an aperitif and throughout the meal or with fruit desserts.

The Champagne Extra Brut Cuvée Irizée is produced by Domaine Régis Poissinet, founded in 1947. The family manages 7 hectares of vineyards, divided into 35 parcels and divided between Cuchery, Baslieux, Leuvrigny, Troissy and Mareuil le Port.

Champagne is made from 100% Pinot Meunier grapes. After the vinification, the sparkling process takes place according to the Champenoise method, which subsequently involves aging on the lees for 6 years.

It is characterized by a straw yellow color and a fine and persistent perlage. The nose opens with aromas of candied fruit, vanilla and toasted bread. On the palate it is fresh and silky, with a savory finish.

Excellent both as a refined aperitif and in combination with fish and shellfish.

Vernaccia di San Gimignano Tollena was born on the hills around San Gimignano. The Tenuta di Tollena is housed in a historic 19th century residence and manages 16 hectares of vineyards, to which are added hectares of olive groves, arable land and woods.

The grapes undergo a short cold maceration and are then softly pressed. The must thus obtained is cold decanted and fermented at a controlled temperature in steel tanks. It refines for a few months on the fine lees.

Intense straw in color, it opens to the nose with hints of orange blossom, citrus and spices. The aftertaste is pleasant, persistent and slightly bitter.

It goes well with saffron risotto and white meat main courses.

The JR05 JRose is an artisanal London Dry Gin produced in Great Britain. Each label is the work of cartoonist Milo Manara.

This gin is obtained from the distillation of cereals and juniper berries with the use of the Müller alembic. The botanicals used are, in addition to juniper, bergamot, angelica, cardamom, coriander, Peruvian maca, mandarin peels, prickly pear flowers and oak bark.

It is characterized on the nose by the typical aromas of juniper and bergamot. On the palate it is warm and pungent.

It is served pure or in the preparation of excellent gin-based cocktails.

Cachaca Premium Prata is produced by the 7 Engenho distillery, which is based on the knowledge and experience of 400 years of sugar cane processing.

Cachaca is distilled in pot still, without the addition of preservatives. Subsequently it ages in Peanut-Bravo barrels.

It is transparent, revealing cane aromas, vegetal notes and delicate spicy hints to the nose. The sip is soft and fresh.

Excellent for preparing cocktails, especially Capirinha.

The Propriedad by Remondo Palacios is made with only Grenache grapes from the Alfaro area located in Rioja Baja.

The particular climatic conditions of the area, very affected by the influence of the Mediterranean area, are ideal for the cultivation of Grenache grapes located at 550 meters above sea level on calcareous and pebbly soils. After the manual harvest carried out during the early hours of the morning, the grapes are selected and de-stemmed before macerating and fermenting in wood. Malolactic fermentation in wooden barrels follows, followed by a subsequent aging of 18 months.

Intense ruby red in color, it combines hints of red fruits such as cherry and plum on the nose, finished with dried herbs, cocoa and notes of licorice. The taste is soft with pleasant tannins and a good intensity of ripe fruit. Complex and elegant, it is complemented by extreme freshness and a persistent finish.

It supports seafood appetizers and grilled fish but is also well-matched with cold cuts and semi-cured cheese appetizers.

The wooden box contains 3 Barolo Riserva from the Marchesi di Barolo company, produced from a selection of the estate's best vineyards, in the municipal area of Barolo.

Barolo Riserva 1988 Sarmassa: the vintage is considered a splendid vintage, thanks to which a wine was created that combines the finesse of the aromas, the elegance of the tannins with great longevity.

Barolo Riserva 1998: the vintage is considered excellent and has produced a wonderful wine, with great body and expression.

Barolo Riserva 2009 is a fully expressed wine, thanks to a vintage that could prove to be one of the best harvests in recent years.

These Barolo Riservas first age for 12 months in French oak barriques, followed by a further 12 months in large Slavonian oak barrels.

Champagne Brut Mosaïque Jacquart is a blend of Chardonnay, Pinot Noir and Pinot Meunier grapes.

The grapes are vinified in thermoregulated steel tanks. The second fermentation of the cuvée occurs according to the champenoise method, with aging on the yeasts for at least 3 years.

Straw yellow in color and with a fine and persistent perlage, the nose reveals aromas of white flowers and apple, in addition to citrus notes. The sip is fresh and creamy, with excellent persistence.

It is appreciated as an aperitif and goes well with fried fish and baked chicken.

The Whisky Madeira Finish Penderyn was born in Wales, in the village of Penderyn. Here the distillery was born, where a copper still designed by David Faraday, descendant of the famous 19th century scientist Michael Faraday, was installed. In 2004 the Whisky Penderyn officially saw the light, gaining esteem over time throughout the world, winning numerous awards and becoming a point of reference in the production of Single Malt Whisky.

The Whisky is produced with a unique distillation system in the “single malts” category: a single copper still connected to two distillation columns. The maturation takes place in selected American oak barrels: in the first phase in barrels previously used for Bourbon and in the second phase in barriques used for the production of Madeira.

Bright amber yellow in color, it expresses fruity and spicy aromas on the nose, with hints of caramel, vanilla, resin and raisins. The sip is dense and velvety, characterized by sweet nuances, biscuits and custard, with vanilla and tropical fruit finishes.

Château Rieussec Premier Grand Cru is born in the estate of the same name belonging to the Domains de Baron de Rothschild, in the heart of the AOC Sauternes. It is one of the premier crus included in the Official Classification of Bordeaux Wines of 1855, a classification system created by Emperor Napoleon III on the occasion of the Universal Exhibition in Paris, in order to make the best Bordeaux wines more recognizable even outside the borders of France. The wines were ordered from the first to the fifth cru based on the reputation of the winery and the price, which at the time was a factor directly related to quality. Together with the other premier crus Grand Classé it is considered a legend that has made the history of wine.

It is obtained mainly from Sémillon grapes and Sauvignon Blanc and Muscadelle grapes, harvested in several passages, grape by grape, after the bunches left to dry on the plant have been attacked by noble rot, Botrytis cinerea. At the end of fermentation, the wine ages for at least 18 months in French oak barriques, before being bottled.

Château Rieussec is characterized by an intense golden yellow color. On the nose it opens with sweet aromas of honey and wild flowers, enriched by spicy notes of ginger. In the mouth it is soft and creamy, with excellent freshness, with a pleasantly persistent candied apricot finish.

Ideal when paired with shellfish dishes and blue cheeses, it is perfect to accompany dessert.

Michei's Trento Extra Brut is produced in a vineyard located in Maso Michei, among the peaks of the "Little Dolomites", where the Chardonnay grapes ripen at an altitude of 850 metres. This unique location, characterized by steep, sunny slopes, gives the wine a distinctive aromatic profile and unmistakable structure thanks to the exceptional terroir and mountain climate.

The manual harvest of the grapes takes place in mid-September, followed by soft pressing and fermentation at a controlled temperature. After the traditional refermentation in the bottle, this Classic Method sparkling wine matures on the yeasts for at least 48 months.

In the glass it shows a straw yellow color, supported by a fine and persistent perlage. On the nose and palate it stands out for its notes of citrus and yellow fruit pulp, enriched with hints of fresh bread.

It pairs perfectly with aperitifs, fish dishes, shellfish and white meat, underlining its versatility and ability to accompany various gastronomic moments.

The Refoscolo dal Peduncolo Rosso by La di Motte is an oenological jewel born from the meeting of fertile lands on the border between Veneto and Friuli Venezia Giulia, Italian regions renowned for their rich viticultural tradition. The name "La di Motte", with "Motte" indicating small rises in the land and "La di" meaning "at home" in Friulian dialect, invites enthusiasts to explore this wine excellence that reflects the unique geography and culture of the territory.

The Refoscolo grapes, harvested slightly beyond optimal ripeness, undergo scrupulous vinification which includes destemming followed by approximately 15 days of maceration. This process allows maximum color and structure to be extracted from the fruit. The fermentations, both alcoholic and malolactic, take place in barrels at a controlled temperature of 25-27°C, ensuring the maximum expression of the grape variety and terroir.

The wine has an intense red color with violet reflections. On the nose, aromas of red fruits, blackcurrants and blackberries emerge, enriched by a light spiciness that adds complexity. In the mouth, the Refoscolo is robust but elegantly clean, offering an intriguing balance between the softness of the tannins and the fresh minerality.

This wine pairs beautifully with red meats and medium- and long-aged cheeses.

Olmaia is a red wine produced in Montalcino, on the Sant’Angelo in Colle hill by Società Agricola Col d'Orcia. The grapes come from vineyards located at an altitude of 350 meters above sea level, facing south-southwest. The Cabernet Sauvignon vines, chosen for their Bordeaux clones, are carefully cultivated to obtain a product of the highest quality.

Fermentation takes place in steel vats, with maceration lasting 12-15 days at a controlled temperature, followed by malolactic fermentation in steel. The wine is then aged for 24 months in medium-toast French oak barriques with a brief period in American oak, and naturally stabilized in the cold winter. After bottling, the wine is left to mature further in the bottle.

It shows an intense ruby red color. On the nose, it releases notes of red fruit, integrated with classic varietal nuances and a spicy bouquet dominated by vanilla. On the palate, it features ripe tannins, pleasant freshness, and a balance between red fruit and spices, with a long, vigorous and refined aftertaste.

It pairs ideally with grilled red meats and aged cheeses, enhancing their flavors thanks to its structure and complexity.

The Morey-Saint-Denis En la Rue de Vergy by Domaine Bruno Clair is a red wine of remarkable expression, coming from the renowned Burgundy region. Grown in a calcareous soil with a subsoil characterized by the presence of white oolites, this wine uses high quality Pinot Noir grapes which benefit from unique pedo-climatic conditions to ripen optimally.

Fermentation takes place with the use of partially whole grapes for a duration of 10-15 days in wood. The refinement phase follows for 18-20 months in partially new oak barrels, helping to strengthen the structure of the wine and enrich it with delicate aromatic nuances.

The color is an intense ruby red which anticipates an olfactory bouquet composed of red and black fruits, an expression of the varietal richness of Pinot Noir. On the palate it is powerful and complex, with a well-integrated tannic texture.

It pairs perfectly with game-based dishes and grilled red meat.

The Quality Brut Pecorino Sparkling Wine of Tenuta Ulisse is produced from the native Pecorino vine, grown on the Adriatic slopes of the central Apennines. Its cultivation takes place in calcareous-clayey soils, in a microclimate forged by mountain influences and the sea breezes of the Adriatic, which contribute to forming the personality of this sparkling wine.

The winemaking process uses advanced technologies, such as the "Ulisse" cooling tunnel and cryomaceration, to preserve the aromatic compounds of Pecorino. Fermentation takes place slowly at 11°C, followed by second fermentation in an autoclave according to the Charmat method, which preserves the aromatic intensity and finesse of the perlage.

This sparkling wine has a full straw yellow color and a fine and elegant perlage. The nose is dominated by an intense aroma, characteristic of Pecorino, with notes of tropical fruit that prelude to a broad and deep tasting experience, an expression of the varietal richness and elegance.

It is ideal as an aperitif to fully appreciate its aromatic complexity, but it also goes very well with raw fish such as tuna, cuttlefish or octopus as well as first courses based on fish and fresh cheeses.

The Champagne Saint Thierry Extra Brut by Chartogne Taillet is a fine expression of the village of Merfy, located on the southern slope of the Saint-Thierry Massif, north-west of Reims. This Champagne comes from the Les Grands Champs parcel, once cultivated by the Benedictine monks of the Abbey of Saint Thierry, and reflects the chalky and mineral temperament of the local terroir thanks to the presence of chalk in the subsoil and the location on the slopes.

Produced exclusively from Chardonnay, the manual harvest of the grapes follows a careful and traditional winemaking process, using only indigenous yeasts and fermenting in oak barrels. This method preserves the integrity and expressiveness of the vine.

Visually, the wine has a straw yellow color and a fine perlage. On the nose, floral and fruity aromas emerge, with pleasant hints of bread crust that add complexity. In the mouth, it is intensely mineral and persistent, exhibiting a well-structured and nuanced palate.

Perfect to accompany appetizers, fish, shellfish and cheeses. It is ideal for celebrating special occasions or to enrich a refined dinner, offering a tasting experience that enhances the flavors of the table.

The Islay Single Malt Scotch Whiskey Cask Strength by Port Askaig is the result of a selection of peated whiskeys produced by the independent bottler Specialy Drinks, from an undeclared distillery on Islay, made with the Pot Still distillation methodology and aged in minimal part in first fill toasted ex-Bourbon barrels and mostly in second fill 250 liter American oak hogshead barrels. It is produced in small batches and bottled at cask strength, hence the wording Cask Strength, without the addition of colorants and without cold filtration in order to preserve its knowledge and its original character.

It appears pale golden yellow in colour. The nose opens up with hints of leather and peat smoke enriched by hints of salted caramel and sea shells. The taste is rich and smoky, with notes of lemon and dry spices.

Due to its unique and inimitable taste it is preferable to consume it neat.

The Chianti Riserva Oro Piccini Collection combines passion, tradition and know-how in a Chianti Riserva of exceptional quality. In the Gold Collection the Piccini family has selected only the best company wines.

Only the best Sangiovese grapes and, for a small part, Cabernet Sauvignon make up the Chianti Riserva Oro Piccini Collection which is synonymous with legend, history, family devotion. Each variety, once it reaches the point of perfect ripeness, undergoes a separate fermentation at a controlled temperature characterized by a very prolonged maceration. The aging takes place for 30% of the mass in barrique and for the remaining 70% in large oak barrels for 9 months.

In the glass it is of an intense ruby red color. The nose shows a range of aromas of red fruits that sinuously opens towards sensations of vanilla. On the palate it is warm and velvety, with soft tannins, rich in structure and a long finish.

The Chianti Riserva Oro Piccini Collection is an excellent accompaniment to roasts and rich first courses with meat sauce, including game, and is also excellent for grilled red meats.

The Piccini Gold Collection

Piccini's Chianti Riserva Gold Collection belongs to the company's "Gold Collection" Premium line, which expresses the great quality and modern interpretation of Tuscan wine.

The wine is nothing less than a Riserva. This means that the wine has been subjected to an aging of at least 2 years, calculated from 1 January following the year of production of the grapes. This rule is defined by the Chianti DOCG Disciplinary. Three other Tuscan wines also belong to the Gold Collection: Chianti Servizio DOCG, Chianti Superiore DOCG and Toscana Rosato IGT.

The history of Tenute Piccini

Tenute Piccini began in 1882 with Angiolo Piccini, who owned at that time only 7 hectares and who began producing Chianti in traditional straw flasks. Today the company is in the hands of Mario Piccini and his family and has 5 estates located between Tuscany, Sicily and Basilicata.

In the three Tuscan estates - Fattoria di Valiano, Tenuta Moraia and Villa al courtyard - most of the wines of Tenute Piccini are produced, which embrace various types, from the different Chianti, Chianti Superiore and Chianti Riserva to Supertuscan Sasso al Poggio.

The experience gained over the years by Andrea Cortonesi and the desire to enhance the different terroirs of Montalcino led to the birth of Voliero . The Uccelliera company takes its name from the historic farm located on the slope of the Castelnuovo dell'Abate hill overlooking the ancient volcano of Monte Amiata. The company was founded in 1986 by Andrea Cortonesi, son of local sharecroppers, guided by his vocation for viticulture and his peasant education based on hard work and respect for the land.
The vineyards, from predominantly clayey and sandy soils with a strong presence of loose skeleton, are located at an altitude of approximately 150, 250 and 350 meters above sea level in the Castelnuovo dell'Abate area.

Brunello di Montalcino , exclusively from Sangiovese grapes, is vinified in steel tanks
thermocontrolled with maceration for a few days. The evolution in Slavonian and French oak containers of various sizes for a minimum of 24 months is followed by further refinement of at least 6 months in the bottle.

It has a bright ruby red, with a floral bouquet, aromas of morello cherry and soft spices. The sip is long and evolved, with fine tannins, rich fruit, a fresh and harmonious finish. To pair with game or roasted red meats.

Rully Chardonnay is produced with grapes from the Côte Chalonnaise, in an area located south-west of Rully, above the famous «Les Pucelles» 1er Cru.

The grapes are harvested by hand and pressed directly in the cellar. Fermentation takes place entirely in stainless steel vats, followed by aging for 11 months in French oak barrels, 20% of which are new.

The wine presents itself with a beautiful golden color and an expressive, fruity and floral nose. On the palate it offers notes of tropical fruit, with a direct entry and a pleasant finish.

Ideal to accompany grilled fish and poultry, hard cheeses.

The Champagne Pascal Doquet Horizon Blanc de Blancs is a pure expression of Chardonnay grapes from the Premier Cru and Grand Cru vineyards located in the Côte des Blancs. The Pascal Doquet winery, renowned for its limited production and adherence to the principles of biodynamics, guarantees the highest quality and authenticity in every bottle of this elegant Champagne.

The winemaking of Horizon Blanc de Blancs follows a rigorous process that involves aging on the yeasts for an extended period, allowing the wine to develop complexity and depth. This Champagne is produced in limited quantities, reflecting the producer's dedication to quality and excellence.

On the nose, Horizon Blanc de Blancs offers a fascinating bouquet with notes of dried apricot, pineapple, biscuit and toasted almonds. In the mouth, the liveliness of the bubble is accompanied by a pleasant creaminess and a slightly chalky and mineral finish, which adds a dimension of freshness and length.

This Champagne is ideal for accompanying grilled fish or seafood dishes, enhancing the freshness and complexity of the wine.

Château Poujeaux is made from grapes from the Moulis-en-Médoc area, in the famous Bordeaux region.

It is obtained from Cabernet Sauvignon, Merlot and Petit Verdot grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks and oak barrels for 25 days. Subsequently the wine ages in French oak barrels for about 12 months.

Ruby red in color, Château Poujeaux opens to the nose with aromas of ripe red fruits, enriched with subtle spicy and coffee hints. On the palate it is opulent and fresh, characterized by a dense tannic texture that accompanies towards a pleasantly fruity and persistent finish.

Perfect to accompany red meats in general, such as crusted and braised beef fillet, this Bordeaux wine is ideal in combination with cold cuts and aged cheeses.

The Passito di Pantelleria di Pellegrino is produced from only Zibibbo grapes grown in the Pantelleria tree on the island of Pantelleria.

The soft pressing of the grapes is followed by fermentation with the addition of dried grapes on traditional racks built with strips of reeds called "cannizzi". This passito ages for 10 months in steel at controlled temperature.

Golden yellow in color tending to amber, it opens with sweet notes of apricot and candied fruit, with hints of dried fig. On the palate there are pleasant notes of honey and cooked pear supported by a harmonious and persistent taste.

It is excellent in combination with the typical Sicilian sweets made with ricotta or custard creams. Try it with soft dark chocolate cupcakes.

Ampelio is a red wine produced by Azienda Agricola La Torre near Sant'Angelo in Colle, in the southern area of Montalcino. The vineyards, located on a natural terrace facing south, benefit from an ideal microclimate thanks to the protection offered by Poggio dell'Arna and Poggio Civitella. The altitude and temperature variations promote the development of intense aromas and a full-bodied structure.

Made from a blend of Alicante, Sangiovese and Ciliegiolo, the grapes are hand-picked in mid-September and carefully selected to ensure maximum quality. Vinification involves a maceration of about twenty days with the use of native yeasts. The wine matures for 12 months in small barrels, followed by one month of bottle aging.

It appears deep ruby red in the glass. The nose reveals intense aromas with floral and spicy notes typical of the Mediterranean scrub. On the palate, it is fresh and spicy, featuring evident wild berry notes and a persistent aftertaste that enhances its personality.

Perfect with red meat dishes or game.

WhistlePig’s Old World Rye 12 Years Old is a one-of-a-kind American whiskey inspired by Scottish heritage. It has received prestigious international awards, including a double gold medal at the 2017 SF World Spirits Competition. Its distinctive character is that of an Old World Rye, combining American heritage with European aging techniques.

After spending 12 years in American oak casks, this whisky is further refined in a combination of Madeira, Sauternes and Port barrels. This final maturation process gives the whisky remarkable complexity and depth, enriching it with aromatic nuances that range from sweet to spicy.

The nose reveals intense notes of caramel, vanilla and winter fruit. The palate reveals flavors of rye spice, apricots, plums, raisins, dates and honey, offering a rich and enveloping tasting experience. The finish is long and persistent, with tones of dark chocolate, winter fruit, caramel and vanilla.

Perfect to enjoy neat or after dinner, enhancing the rich and complex flavours of the whisky.

The Cabernet Sauvignon della Viña Los Vascos, belonging to the Domaines Baron de Rothschild, comes from vineyards located in the municipality of Peralillo, in the renowned Chilean wine region Valle de Colchagua.

It is produced with Cabernet Sauvignon grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at controlled temperature.

This Cabernet Sauvignon has a bright ruby red colour. The nose opens with fresh aromas of black cherry and plum, with light spicy hints of licorice and white pepper. On the palate it is full-bodied and velvety, with soft and well-integrated tannins.

Perfect to accompany savory and grilled first courses based on red meats, this wine is ideal in combination with aged cheeses.

The Brunello di Montalcino Poggio alle Mura di Banfi is born in vineyards located between the Orcia and Ombrone rivers, on the southern slope of the municipality of Montalcino, a territory unique in the world for tradition and wine culture.

It is produced exclusively with Sangiovese grapes. Fermentation takes place in stainless steel tanks at a controlled temperature of 27-29 ° C for about 12 days. Subsequently the wine is aged in barrique for 2 years and for a further 12 months in the bottle.

It is characterized by a mauve red color. The nose opens with a complex bouquet, with elegant aromas of plum and cherry, enriched with pleasant hints of blackberries and raspberry and nuances of chocolate, vanilla and licorice. On the palate it is soft and tonic, with sweet and gentle tannins.

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

Beaune La Montée Rouge is produced from vines located on the Route de Bouze with a total area of about one and a half hectares. The Pinot Noir vines grow on clay soil rich in iron and pebbles.

After harvesting, there is a careful vinification, a five-day pre-fermentative cold maceration, and a total fermentation of 18 days without the use of yeasts or enzymes. The wine is then aged in oak barrels for 15 months, with 20% new barrels, followed by a month in stainless steel tanks.

The wine displays a distinctive character, with an aromatic profile interweaving red fruits, mineral, and spicy notes, supported by an elegant tannic structure and lively acidity. The palate is complex, with a persistent length that reflects the unique expression of the Beaune terroir.

Beaune AOC La Montée Rouge pairs beautifully with red meat dishes, roasted poultry, and medium-aged cheeses, enhancing every bite with its aromatic richness and balance on the palate.

Ossian is the representation of a small universe of plots of Verdejo grapes that preserve centuries of winemaking tradition in the Voltoya terraces area. The vines, some up to 200 years old, testify to the uniqueness of its varietal richness and an almost extinct reality. This wine maintains the elegance and freshness of a unique pre-phylloxera verdejo, reflecting the genetic diversity hidden in each vineyard. Ossian is produced with grapes coming from a selection of plots distributed on the terraces of Voltoya, in locations such as Nieva, Aldeanueva del Codonal, Aldehuela del Codonal, Ochando, Melque de Cercos, Nava de la Asunción, Moraleja de Coca and Santiuste de San Juan Bautista . The sand and pebble soils, together with the harsh climate with freezing winters and hot summers, allow the development of authentic Verdejo.

Ossian is vinified in parcels: the grapes are collected in small boxes and, after light pressing, the must is transferred into vats and wooden barrels of 228 to 600 litres. Indigenous yeasts and spontaneous fermentation reflect the purity and complexity of these grapes. Before blending and bottling, Ossian ages for approximately 9 months on its own yeasts, showing its historical character and varietal richness.

Intense gold in colour, it reveals aromas of freshly cut grass, orange peel and white flowers to the nose, with toasted notes and hints of dried fruit. In the mouth it appears broad, very balanced, with good acidity and very well balanced hints of wood.

Ossian pairs perfectly with grilled fish.

The Renieri company is located in one of the most beautiful and suggestive wine areas of the province of Siena and of the Tuscany region. Precious blend of Sangiovese, Merlot and Cabernet, Renieri Invetro comes from red and clayey soils, from which it acquires that unmistakable character that distinguishes it. After the harvest, the wine ages in steel and barriques.

Ruby red in the glass, it expresses itself to the powerful nose, with its aromas that range from currants and dried plums to the scent of cassis cream. On the palate you can feel all the scents already perceived by the sense of smell and enjoy a compact, balanced sip, thanks to the perfect balance between freshness and burst.

It is the ideal wine to accompany meat, especially beef, even better if stewed. Try it with lamb.

Bodega Vivanco's Reserva red wine is produced in Rioja from indigenous grape varieties. The label is Juan Gris's "Naturaleza Muerta" work of art, in which the careful and elegant technique reflects the character of this wine for the cellar.

The wine is mainly composed of Tempranillo grapes with a small percentage of Graciano grapes. Each variety is hand-picked between mid and late October. The grapes are first of all refrigerated for 24 hours. Subsequently they undergo soft pressing and are transferred to small French oak vats, where maceration (20 days) and fermentation take place, with delicate pumping over. The wine then ages for 24 months in new and second passage French and American oak barrels and ends with an aging in bottle for at least 24 months.

Intense red color with garnet reflections, the wine opens to the nose with complex aromas of ripe cherries, blackberries, cinnamon and sage, as well as mineral notes. The sip is complex and enveloping, with an elegant and persistent finish.

It goes well with red meats and roasted and stewed game, as well as dishes with mushrooms and aged cheeses.

The Chianti Classico Casanova by Dievole is an Italian red wine produced in the heart of Tuscany, renowned for its authentic character and deep-rooted tradition. Crafted from 100% Sangiovese grapes grown at 400 meters above sea level on sandstone-based, sandy-loam soils.

Vinification involves a 14-15 day fermentation in raw concrete vats at a maximum temperature of 28 degrees, followed by 13 months of ageing in un-toasted French oak barrels. The wine is then rested in bottle for at least 3 months to achieve greater harmony and finesse.

It shows a very bright pale ruby red color. The nose reveals characteristic aromas of the grape variety, with notes of cherry and morello cherry, enhanced by spicy nuances. On the palate, it is medium-bodied, with a dense tannic structure and a savory, velvety finish that highlights its elegance and smoothness.

Perfect paired with Tuscan dishes such as grilled meats and pappardelle with ragù, it enhances the flavors of traditional local cuisine with its freshness and harmony.

The Plenum of Tenuta Le Colonne is obtained by selecting the best grapes of the Cabernet Sauvignon, Merlot and Syrah varieties, proposed in a unique blend.

The winemaking processes take place traditionally in red and are completed with an aging in cask of about 12 months, in order to develop a more decisive character and greater consistency, without losing elegance.

Intense ruby red in color, the nose clearly perceives fruity sensations of black cherry and plum, supported by traces of leather and licorice. On the palate it is full and full-bodied, with silky tannins.

Ideal together with roasted meats, it is perfect if combined with both furred and feathered game.

Sartori's Amarone della Valpolicella Classico Riserva Corte Brà is produced with Corvina Veronese, Corvinone, Rondinella and Oseleta grapes from the historic vineyards of Valpolicella Classica, in particular from the Corte Brà estate. These vineyards, cultivated partly with the Veronese pergola system and partly with spurred cordon, benefit from full southern exposure and a calcareous clay soil rich in skeleton.

The grapes, harvested by hand, are placed in small boxes and left to dry for about three months in a fruit cellar. During this period, the weight of the grapes decreases by 30-40%. This is followed by destemming and soft pressing, with controlled fermentation. The wine then ages for five years in wooden barrels of various sizes and refines for at least six months in the bottle, reaching a perfect tannic and aromatic evolution.

Deep red in color with garnet hues, it offers a complex bouquet with notes of red fruit jam, spices, cherry, dried fruit and tobacco. On the palate it is powerful and elegant, with a refined and enveloping structure, capable of leaving a lasting impression.

This Amarone Riserva is perfect as a meditation wine and pairs beautifully with tasty meats, game and mature cheeses.

The Valtellina Superiore Sassella Petrato from Tenuta Scerscé is produced in the municipality of Sondrio, in the Sant'Anna locality. The vines are planted in sandy-loam soil with abundant gravel, moderately deep and permeable to water, which promotes the growth of high-quality Nebbiolo grapes.

Harvesting is done manually in the first week of October, collecting the grapes in boxes to preserve their integrity until vinification. This process includes a long maceration on the skins for at least 30 days. Aging continues in Slavonian and French oak barrels for about 14 months, followed by an additional 8-month period of resting in the dark cellar.

This wine stands out for its ruby red color enriched with garnet reflections. On the nose, it offers an intense fragrance of red fruits, enriched with spices and balsamic notes. On the palate, it reveals a pleasantly mineral, dry, and persistent character.

This wine is ideal for accompanying roasts, first courses, and aged cheeses.

The Toscana Cabernet Sauvignon - Merlot Baby Super Tuscan comes from grapes from the different estates of the Folonari family.

It is produced with Cabernet Sauvignon and Merlot grapes, harvested entirely by hand once it has reached perfect ripeness. Fermentation takes place, with maceration in contact with the skins, in steel at a controlled temperature of 28 ° C. Subsequently, the wine always ages in steel and then for another 2 months in bottle, before being released on the market.

Cabernet Sauvignon - Merlot BST from Folonari has a good intensity purple-red color. The nose opens with fruity hints of blackberry, black currant and plums, accompanied by a slight spiciness of tobacco. On the palate it is a flowing wine, full-bodied and structured, with delicate tannins that make it particularly pleasant and easy to drink.

Perfect to accompany first courses with meat sauce and red meats, it is ideal for happy hour and in combination with cold cuts, pizza and finger food.

The Riesling of the Praepositus cru line of Abbazia della Novacella comes from vineyards located in the Bressanone basin. The subsoil of this area is rich and varied, formed by permeable morainic sediments based on mica schist, paragneiss and quartzite.

The grape from which it is obtained is the Riesling from the Rhine valley. The must ferments in steel at a temperature of 17 ° C and then matures for 10 months in steel and for another 9 months in bottle.

It is a wine that gives emotions, from its bright golden yellow color. Intense and mildly aromatic, reminiscent of orange, peach, dried apricot and candied pineapple, honey. The taste experience on the palate confirms the sense of smell, with a consistent and fascinating structure and a delicately sweet sip.

It goes very well with a sea bass carpaccio, first courses with rabbit ragout and sweet and sour cuisine.

The N°2 by Brancaia is produced in the coastal Maremma vineyards solely from Cabernet Sauvignon grapes.

The grapes are vinified in steel, then aged in French oak barriques for 12 months.

Ruby red in colour, the nose reveals intense aromas of currant, blueberry, and blackberry, as well as spicy notes. On the palate, it is warm and elegant, with extremely smooth tannins.

Perfect for pairing with cured meats, roasted, stewed and grilled red meats, and well-matured cheeses.

Krone's Rosè Cuvee Brut is a sparkling wine from the Tulbagh area, the result of the careful selection of Chardonnay and Pinot Noir grapes. This wine represents the excellence of the region's viticulture, characterized by an ideal climate and soil that contribute to defining the unique and distinctive profile of the wine.

The harvest takes place exclusively at night, to preserve the integrity and freshness of the grapes. Subsequently, the wine ferments directly in the bottle, following the traditional method, and matures on the lees for approximately 12 months inside the underground cellars of the estate. During this period, the bottles are placed on the pupitres and subjected to manual rémuage, a process that gives the wine its marked finesse.

It has a salmon pink color and a fine and persistent perlage. On the nose, it stands out for an elegant floral bouquet, enriched with notes of pomegranate, red apple and berries. The taste is clean and dry, characterized by notes of juicy berries that blend into an elegant, delicate and persistent finish.

This sparkling wine is ideal to accompany a variety of dishes. It pairs perfectly with raw vegetables, apple strudel, fish risotto and light first courses. It is also an excellent choice to enrich the aperitif, offering a refined and memorable tasting experience.

The Sicilian white wine Buonsenso Regaleali di Tasca d'Almerita is born in the vineyards of the Regaleali Estate, in the province of Palermo, on hills that reach 900 meters above sea level

It is produced with 100% Catarratto grapes, harvested entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 14-16 ° C for 18 days. Subsequently the wine ages in the same containers on its own yeasts for 4 months before being bottled.

It is characterized by a straw yellow color. The nose offers a fruity bouquet, with hints of wildflowers, exotic fruit, citrus and mineral notes. On the palate it is fresh and savory, with a good balance and a good persistence.

Perfect to accompany first courses with vegetable or fish sauces, seafood risotto and stewed fish.

This Valtellina Superiore comes from the Inferno sub-area, on the slopes of the municipality of Poggiridenti, in the province of Sondrio, in an area characterized by the presence of granite rock that warms up in the sun and gives off heat. This heat allows the bunches of grapes to reach a perfect degree of ripeness.

It is made from only Chiavennasca grapes, the local name of the best known Nebbiolo, vinified in red and left to macerate for 115 days in wooden vats. The wine ages for 18 months in wooden vats and barrels, then in steel and bottle.

In the glass it is a beautiful ruby red. The nose vibrates notes of berries and rose petals that harmoniously revolve around an almost smoky background of leather and alpine herbs. The palate is a meeting of a gentle tannic component with a really elegant fresh taste.

Excellent in combination with structured first courses, it goes well with red meat, both roasted and stewed.

Rocca d'Orcia Villaggio red wine is produced by Podere Forte, located in the beautiful Val d'Orcia. The company is managed by Pasquale Forte, who in managing the vineyards and cellar is inspired by the principles of biodynamics and the thought of Rudolf Steiner.

It is composed exclusively of Sangiovese grapes, which are vinified with spontaneous fermentation in thermo-regulated French oak barrels. Both the malolactic fermentation and the 14-16 month refinement are held in French oak barriques and tonneaux. This is followed by 8 months in the bottle.

Ruby red in color, it opens to the nose with aromas of rose and cherry, enriched by spicy notes. In the mouth it is dry, with educated tannins and a good persistence.

Excellent to accompany legume soups and roasts.

This alcohol-free Chardonnay expresses a fruity and enveloping aromatic profile, maintaining the distinctive characteristics of the grape variety thanks to a sophisticated dealcoholization process. Its golden color and balanced structure make it a refined choice for any occasion.

After traditional fermentation, the alcohol is removed using advanced technologies that preserve the aromas and freshness of the wine. The result is an elegant Chardonnay, with a well-balanced sweetness and a soft, persistent finish.

The nose reveals notes of vanilla and crisp apple, accompanied by a delicate hint of honey. On the palate, it is harmonious, with a pleasant softness that makes it suitable for various food pairings.

It pairs perfectly with chicken dishes, pasta, or as an aperitif wine.

Damaschito by Grifalco is a red wine made from 100% Aglianico grapes grown in the vineyard located in the area of the Maschito municipality, in the heart of Vulture. The harvest is done by hand with a careful selection in the vineyard, followed by a second sorting in the cellar with an advanced linear destemming system, allowing the removal of any green residue and preserving only perfectly ripe berries.

The vinification includes gentle crushing and destemming and fermentation in Slavonian oak vats, with a controlled temperature that never exceeds 28°C. Maceration lasts for more than 60 days, permitting optimal extraction of color, structure, and aromas, while malolactic fermentation occurs naturally. The wine is then aged for a period of 12 to 18 months in Slavonian oak barrels, before further refining in bottle for at least 12 months.

On the eye, it shows a deep and bright ruby red color. The bouquet expresses all the depth of the grape and the Maschito terroir, with mineral notes of embers and smoke, aromas of cherry and floral hints, accompanied by touches of black pepper and undergrowth. On the palate it is broad and assertive, with a solid structure, notes of graphite and iron, sweet tannins, and a vibrant acidity that supports the persistence and balance of the wine.

It pairs perfectly with game, braised meats, and aged cheeses, enhancing their complexity with its elegant depth.

This red wine from Tenuta San Francesco is produced from a balanced blend of Aglianico, Tintore, and Piedirosso, grown in the Tramonti area of the Amalfi Coast, on steep terraced land between 300 and 600 meters above sea level. The vines, grown in traditional pergola and trellis systems, benefit from a cool climate with strong temperature variations, which helps to enhance the wine's elegance and aromatic complexity.

The harvest takes place at the end of October, followed by vinification in stainless steel to preserve the varietal characteristics of the grapes. The wine then ages for a period of 18 to 24 months in steel and oak barrels, followed by an additional 2-3 months in the bottle, ensuring balance and harmony.

Visually, it presents an intense ruby red color. The bouquet is elegant and refined, with hints of berries, violets, spices, and light notes of tobacco. On the palate, it is fresh and mineral, easy to drink, with good structure and balanced persistence.

It pairs perfectly with first and second courses of land, red meats, and medium-aged cheeses, also proving ideal with fish dishes.

With production limited to 8,000 bottles, Pierrick Bouley's Bourgogne Cote d'Or Pinot Noir is a distinctive expression of Burgundy's unique terroir.

The manual harvesting of the grapes demonstrates the commitment to preserving the quality and authenticity of the fruit. The winemaking, sulfur-free since 2016, aims to enhance the fresh and fruity aromas. This method, together with the precise control of fermentation and the 12-month aging in barrique, gives the wine a balanced complexity and structure.

This Pinot Noir stands out for its elegance and delicacy, offering the palate notes of red fruit and a subtle tannic texture, with a pleasant drink.

Pierrick Bouley's Bourgogne Cote d'Or is perfect in combination with red meats, grilled meats, cured meats, fondue, raclette and soft cheeses such as Brie and Saint Nectaire, enhancing culinary experiences through its versatility.

The Brunello di Montalcino by Castello Tricerchi is an elegant expression of Sangiovese, born from the vineyards Vigna del Velo, Vigna del Castello, and Vigna dei Cipressi, located at 290 meters above sea level with a west-northwest exposure. The vines take root in medium-textured soils with the presence of clay, limestone, and sand, contributing to the complexity of the wine.

The harvest takes place in mid-September with manual picking and careful selection of the grapes before vinification. Fermentation is spontaneous, followed by a 30-day maceration in stainless steel at a controlled temperature of 23°C. Aging takes place for 24 months in Slavonian oak barrels, followed by at least 8 months of resting in the bottle, ensuring balance and elegance.

With an intense ruby red color and garnet reflections, it offers a refined bouquet with hints of ripe cherry, citrus, and sweet spices, enriched by earthy nuances. On the palate, it stands out for its superior structure, with present yet perfectly integrated tannins that lead to a long and persistent finish.

It pairs perfectly with red meats, game, and aged cheeses.

Enjoy a sip of the wonderful Gin Superbono from Distilleria Flaminia, the spirit that embodies the essence of sophisticated taste. Handcrafted with 10 botanicals, made with grain alcohol and discontinuous still with a steam distillation basket.

Get ready to experience an unprecedented sensory and intellectual journey, because this gin is not just a drink; it’s a trip to excellence. Superbono is the first gin produced directly by the only Roman distillery. Its creation takes place with a superb copper still, operating according to the discontinuous method to ensure a high-level artisanal distillation.

Every drop of this gin is the result of craftsmanship and dedication. The selection of the finest botanicals is a ritual that celebrates exclusivity and refinement. The crimson Brazilian pepper adds a fiery note that awakens the senses and stimulates the mind, while the ancient iris from Morocco provides a unique aromatic bouquet.

The Chianti Colli Fiorentini Riserva Vigna di Lappeggi by Malenchini is made from pure Sangiovese grapes grown on the hills of Antella, near Florence. This wine represents a refined expression of the territory, enhancing the historical significance of the vineyard and the authentic identity of the designation with an elegant and structured profile.

The vinification process involves fermentation in stainless steel at a controlled temperature of 28°C, with skin maceration for about 18 days. The aging continues for 12 months in large Slavonian oak barrels, followed by another 12 months in bottle, which helps to perfect its balance and overall harmony.

The color is an intense ruby red with garnet hues. On the nose, notes of ripe red fruit and spices emerge, with hints of vanilla and tobacco. On the palate, it is vibrant, with a full-bodied sip and a persistent finish, where the wood aging enhances the liveliness of the Sangiovese without overwhelming it.

It pairs perfectly with red meats, roasts, and flavorful, well-seasoned game dishes.

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.

The Valle d'Aosta Chardonnay Cuvée Bois by Les Crêtes is a mountain wine that is born in the vineyards located in the municipalities of Saint Christophe and Aymavilles, at an altitude between 550 and 750 meters above sea level.

It is produced exclusively with Chardonnay grapes harvested by hand in the second half of September. The clusters undergo a soft pressing and ferment in French oak barrels of 300 liters. The wine ages on the lees for 12 months with weekly bâtonnages and for a further 10 months in the bottle.

It is characterized by a golden straw yellow color. The nose is broad, with aromas of yellow flowers, exotic fruit and citrus peel. On the palate it is harmonious and persistent, with pleasant fruity and spicy aromas.

Perfect to accompany seafood appetizers, raw fish, first courses and fresh cheeses.

The Cuvée Spéciale Rosé by Charles Lafitte is a refined Champagne that perfectly expresses the art of Champagne blending, merging tradition and modernity. The cuvée originates from a balanced blend of Pinot Noir, Pinot Meunier, and Chardonnay, with the addition of 7% red Champagne AOC wine, which adds elegance and aromatic depth.

The vinification follows the traditional method with 30 months of aging on the lees, enriching the aromatic profile and complexity of the wine. The addition of red wine gives this Champagne its characteristic rosé color and subtle fruity notes, enhancing the freshness and finesse of the cuvée.

Visually, it presents itself with a delicate salmon pink and a fine, persistent perlage. On the nose, it offers a fresh and intense bouquet, with hints of wild strawberries, raspberry, and a touch of red currant. On the palate, it is balanced and harmonious, with lively red fruit aromas and a pleasant freshness, culminating in a long and persistent finish.

Perfect as an aperitif, it pairs wonderfully with fish carpaccio, shellfish, and desserts featuring red fruits.

Pessac-Léognan Le Petit is the second wine of Château Smith Haut Lafitte but made and cared for with the same attention reserved for the first wine of the château.

It is a blend of Cabernet Sauvignon and Merlot grapes, the result of a double selection step, fermented whole in steel tanks. Aging takes place in oak barrels, a small part of which are new, for 14 months.

Intense ruby red in colour, it opens on the nose with notes of blackberry, licorice and dark chocolate. On the palate it is fine and structured, with velvety tannins.

Excellent to combine with second courses based on red meat, it lends itself to accompanying all recipes based on game.

Aurorum by Can Axartell is a rosé wine of great character produced in the Terra Mallorca area, made from Merlot grapes. It has a pale salmon pink color with orange highlights, clear and brilliant, characterized by dense and slow tears that indicate its structure and intensity.

The grapes are hand-harvested and processed using a gravity method. Fermentation takes place in stainless steel tanks, followed by a six-month aging period in French oak barrels, enhancing its aromatic profile and elevating its gustatory complexity.

On the nose, it is distinguished by a pronounced aromatic expression, dominated by red currant, fresh cherry, red plum, and stone fruits such as apricot. There are also light notes of Mediterranean scrub and herbaceous hints of thyme and rosemary. On the palate, it is a gastronomic wine, serious and medium-bodied, with vibrant and balanced acidity, energetic and oily closure, and a long and complex finish where fruity notes harmoniously blend with vegetal ones.

It pairs perfectly with flavorful dishes based on fish, white meats, cheeses, and cured meats, enhancing even complex preparations thanks to its structure.

The Lagar de Cervera is a fresh and elegant white wine produced by Lagar de Fornelos, made entirely from Albariño grapes from plots located in the O Rosal and O Salnés subzones in Galicia. This wine is an authentic expression of the territory, distinguished by its precise varietal character and a constant pursuit of quality with respect for sustainability.

Harvesting is done manually with an initial selection of the bunches, followed by rapid transport in refrigerated crates. After further optical selection of the berries, the must is cooled to 10°C and pressed in an inert atmosphere to avoid undesirable oxidation. Fermentation takes place at 15°C without undergoing malolactic fermentation, thus maintaining the varietal freshness. The wine is then aged on fine lees, kept in suspension through periodic bâtonnage.

It appears a bright and lively yellow-green in color. The nose clearly expresses varietal aromas of apple and white pear, enriched with hints of ripe melon, citrus fruits, and a delicate floral undertone. On the palate, it shows great freshness and vibrancy, with balanced structure, breadth, and a long, persistent finish.

It pairs perfectly with appetizers, seafood, fish, fresh cheeses, oriental cuisine, rice, pasta, and poultry.

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 Champagne Inattendue Blanc de Blancs by Huré Frères is produced exclusively from Chardonnay vines selected from the terroirs of Ludes and Rilly La Montagne. These areas are characterized by soils composed of deep layers of chalk covered by clay, ideal conditions for the development of high quality Chardonnay.

This Champagne matures on the lees for a period of between 4 and 5 years, thus allowing it to develop complexity and creaminess over time. This long refinement helps to strengthen the unique character and structure of the wine.

Visually, it presents a straw yellow color, clear and brilliant. On the nose, it offers a beautiful aromatic intensity with notes of hawthorn and lemon, which prelude to a creamy, broad and balanced palate. The finish is fresh, making every sip inviting.

It is ideal as an aperitif and pairs wonderfully with cooked fish dishes. Its delicacy and charm make it an excellent companion for celebrating special occasions and convivial moments, enhancing every gastronomic experience with elegance and refinement.

It is a historic estate, present in Montalcino since the 60s and which still represents one of the best excellences of the area. The farm is located in the north-east area of Montalcino, with parcels in the crus of Canalicchio and Montosoli, which have always been famous for their elegance, freshness and flavor.

The wine is the synthesis of the two territories, the first more clayey and rich, the higher more stony, with marl and mineral components. The grapes are fermented in steel tanks with maceration on the skins for 3 or 4 weeks, followed by a maturation period of 36 months in large Slavonian oak barrels.

The wine expresses all the finesse and complexity of the great Sangiovese di Montalcino. The color is ruby red and the aromas of cherry, raspberry and currant are complemented by fresh balsamic sensations and a deep and multifaceted sip, with silky tannins and a harmonious finish.

To be combined with first courses with game sauces, game, cut of beef.

The Reflet Rosé by Marquis de Pomereuil is a refined Champagne that celebrates the predominance of Pinot Noir with a small portion of Chardonnay, sourced from the renowned vineyards of Les Riceys and the Côte des Bar. This cuvée stems from the maison's commitment to enhancing the fruity expression and elegance typical of the region, offering a wine suitable for multiple festive occasions.

The winemaking involves alcoholic fermentation in stainless steel tanks at controlled temperature, followed by malolactic fermentation to promote greater roundness. About 30% of reserve wines are incorporated to add complexity and consistency.

The bouquet is subtle and inviting with aromas of red fruits and light spicy notes, while the sip offers flavors of black cherry, soft and lively, with a fresh finish slightly enriched by a hint of liquorice.

It pairs excellently with dishes like lamb with chanterelles.

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 Metodo Classico, where the wine ages on the lees for 60 months.

The wine appears in the glass of a pale pink colour, 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.

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

It is produced exclusively with Sauvignon grapes, harvested during the second ten days of September. After destemming, the grapes are macerated at low temperature for a long time, then the must ferments at controlled temperature in large barrels. Subsequently the wine ages on the lees in large oak barrels for 6-7 months before being bottled.

This Sauvignon has a bright golden yellow color with greenish reflections. The nose opens with a complex bouquet, characterized by aromas of pepper enriched by pleasant hints of ripe peach and elegant notes of nutmeg. On the palate it is full-bodied and pleasantly velvety, with a structured and decisive body.

Perfect to accompany seafood and shellfish, it is ideal in combination with mushroom and white meat dishes.

Vietti's Dolcetto Tre Vigne was born in vineyards located on the hills of the Langhe. The Vietti winery is located on the top of the municipality of Castiglione Falletto and was founded at the end of the 19th century by Carlo Vietti.

The 100% Dolcetto grapes are vinified in steel. The fermentations last approx. a week and several délestages are practiced.

It is a red-purple wine. The nose opens with pleasant hints of fruit such as blackberries, raspberries and blueberries. The sip is fresh and sapid, medium-bodied and balanced.

Excellent as an accompaniment to pasta with light sauces, including meat sauces, grilled vegetables, stewed chops and pizza.

The White Label is the descendant of the school of Giulio Magnani, an ancient winemaker from Montecarlo who explored the cellars of France to extract their secrets and winemaking techniques, from which he also brought cuttings of international vines to be added to Trebbiano to make it more elegant, soft and fragrant.

In particular, it is a blend of Tuscan Trebbiano with Pinot Blanc, Sauvignon Blanc, Sémillon and Malvasia grapes, which ferments separately in steel at controlled temperature. After assembly, it refines its aromatic kit in steel containers.

Straw yellow wine, it offers intense aromas of orange blossom accompanied by elegant notes of white-fleshed fruit. In the mouth fresh and lively, it conquers for flavour and balance.

Suitable with vegetable and seafood appetizers, it goes well with cold cuts and seafood.

The Pinot Noir Gravel Road from Roco is an exceptional wine produced in the Willamette Valley, Oregon, from vineyards located between 75 and 250 meters in altitude on primarily sedimentary soils. This wine is the result of the passion and decades of experience of Rollin and Corby Soles, founders of the company. It is made from 100% Pinot Noir grapes, hand-picked from various selected vineyards, including crus such as Wits'End in the Chehalem Mountains appellation.

Winemaking begins with a gentle destemming of whole berries, which are allowed to fall by gravity into small open fermenters. After a cold maceration of about ten days to encourage slow extraction, fermentation follows with indigenous yeasts and regular punching down. The wine then undergoes a post-fermentation maceration before aging for at least 18 months in French oak barrels of first, second, and third passage.

The bouquet is intense and refined, with aromas of cranberries, pomegranate, and oriental spices mingling with aromatic herbs. On the palate, it offers elegant notes of red cherry, blueberries, and pastry, with well-integrated tannins and a persistent finish enriched by spices and black forest fruits.

Ideal with rich dishes such as roast pork with garlic and sage or courses based on mushrooms and wild herbs.

Barolo di Costa di Bussia comes from vineyards planted in the 90s on the DOCG hills.

Nebbiolo is vinified and then aged for 18 months in large Slavonian oak barrels.

Ruby red in color with garnet hues, the nose reveals floral aromas of rose and red fruits. The taste is harmonious, with silky tannins and a persistent finish.

Excellent in combination with game, roasts and aged cheeses.

The Verdicchio dei Castelli di Jesi Classico Riserva DOC Villa Bucci comes from a selection of Verdicchio from "old vines" (40 and 50 years old) owned by the company.

An important white, which ages from a year to a year and a half in 50 and 75 hl Slavonian oak barrels and rests at least one year in the bottle before the start of the sale, developing secondary and tertiary aromas

The bright straw yellow color anticipates a complex perfume, in an opulent wine that offers aromas of hazelnut, honey, spices, flint but also aromatic and medicinal herbs, and which has a full, harmonious and persistent taste.

Ideal for those who love whites with a certain structure, this Verdicchio must almost be considered as a "red" both for the serving temperature, which must be just fresh and not iced, and for the serving technique, which involves opening the bottle possibly an hour before to be able to breathe this great Verdicchio and appreciate its nuances.

Don Hugo Tinto is a red wine produced by Bodegas Leganza in the historic Spanish region of La Mancha, from Tempranillo grapes cultivated at an altitude of 790 meters. This wine authentically expresses the peculiarities of the territory, thanks to careful vineyard management and a restrained yield that enhances the aromatic and structural concentration of the final product.

The winemaking process involves controlled fermentation in stainless steel tanks for a period of ten days. This method helps to preserve the freshness and integrity of the fruit, while ensuring a good varietal expression and a balanced structure, typical of high-quality young reds.

It appears clear and bright with a medium intensity tone and ruby reflections. The aromatic profile is intense and fruity, dominated by notes of ripe red fruits. On the palate, it is structured and harmonious, with well-integrated fine tannins and a pleasant finish that echoes the fruity sensations perceived on the nose.

It pairs ideally with meats, grilled or fried potatoes, mushrooms, ham, flavorful fish like tuna or cod, medium-aged cheeses, berry desserts, risottos, and first courses.

The Etna Bianco from the Contrada Monte Gorna di Nicosia line is born in vineyards located on the western slope of Etna. It is produced with Carricante and Catarratto grapes, carefully harvested and selected by hand in the second week of October.

After a short cold maceration and static decantation for 48 hours, the must ferments at a controlled temperature for about 15-20 days. The wine then ages in steel on the fine lees and in acacia tonneaux before being bottled and refined for 3-4 months.

This Etna Bianco is characterized by a bright straw yellow color. On the nose it opens with intense sensations of apple, enriched by pleasant mineral and hawthorn notes. On the palate it is fresh and mineral, with a characteristic aniseed aftertaste.

Perfect to accompany shellfish risottos and grilled fish-based dishes, it is ideal in combination with fried fish and vegetables in batter.

The Sauvignon della Viña Los Vascos belonging to the Domaines Baron de Rothschild is born in vineyards located in the Peralillo municipality, in the renowned Chilean wine region Valle de Colchagua.

It is produced entirely with Sauvignon Blanc grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently the wine is refined in the same containers for a short period, before being bottled.

This is characterized by a greenish-yellow color. The nose opens with fragrant fruity aromas of ripe pineapple, peach, pear and melon, combined with delicate hints of chamomile and orange blossom. On the palate it is voluminous and balanced, with references of exotic fruit expressed within a pleasant mineral frame.

Perfect to accompany roasted fish and vegetable dishes, this white wine goes well with the savory dishes of exotic cuisine.

The Blauburgunder of the Graf line is a red wine of great elegance produced by the Cantina Merano using selected Pinot Noir grapes from the vineyards of Cermes, Labers, Merano and Tirolo, located at an altitude of between 500 and 600 meters. The vines, with an age of between 10 and 30 years, grow on sandy and clayey soils, enriched with humus, granite and gneiss, typical of moraine areas.

Alcoholic fermentation takes place in wide-mouthed vats at controlled temperatures, with the must moving for about 10-15 days. The wine then undergoes malolactic fermentation and ages in small oak barrels and used barriques, developing a refined and complex structure.

Of an intense ruby red color, it offers an elegant and precise bouquet, with hints of wild berries and red berries. In the mouth it is soft and succulent, with velvety tannins and a good persistence, revealing a harmonious balance between freshness and depth.

It pairs perfectly with red meats, traditional South Tyrolean dishes and cheeses, enhancing every flavour with delicacy and balance.

The Chassagne-Montrachet Premier Cru by Maison Ropiteau Frères originates from the Côte de Beaune, in the Côte d’Or department, and is produced from plots located in the communes of Chassagne-Montrachet and Remigny. The area, situated between 220 and 325 meters above sea level, is composed of steep slopes rich in Argovian marl, Bathonian limestone, and stony soils, ideal for the expression of the Chardonnay grape variety.

The grapes are hand-picked and selected, then gently pressed in a pneumatic press to obtain a high-quality must. Fermentation and aging take place in barrels, 20% of which are new, with a resting period on fine lees lasting from 10 to 15 months, accompanied by periodic bâtonnage to enhance the flavor profile.

In appearance, it is a bright golden color. The bouquet is floral, with aromas of hawthorn, acacia, and honeysuckle, enriched by notes of verbena, hazelnut, and flint. On the palate, it is opulent, round, and rich, with an enveloping structure and very long persistence.

It pairs well with white meats in sauce, lobster, shrimp, Asian cuisine dishes, and cheeses like Comté.

Castello di Bossi's Chianti Classico is made with Sangiovese grapes from vineyards with an average age of 18 years, located 350 meters above sea level, with a south-west exposure, in Tuscany. The soil is composed of yellow clay, tuff and stones, elements that give the wine a robust and complex structure.

The harvest takes place between September and October. The grapes ferment at temperatures of 28-30°C, with a 14-day maceration to best extract the characteristics of Sangiovese. The refinement takes place for 12 months in barrel and another 12 months in bottle, giving the wine an elegant evolution before being released for sale.

Deep purple in color, this Chianti Classico stands out for its aromas of cherry and berries, accompanied by notes of spices and aromatic herbs. On the palate it is balanced, with soft tannins and a lively acidity that makes it pleasant and easy to drink. The finish is classic and persistent.

It pairs perfectly with Florentine steak, lasagna Bolognese and stuffed peppers.

The Blanc de Blancs Non-Alcoholic Sparkling Wine by Franc Lizèr is a refined expression of Glera grapes grown in Friuli-Venezia Giulia. Crafted through a gentle dealcoholization process, it retains the original wine's aromas and structure, offering an elegant and lively drink with less than 0.5% alcohol.

The grapes, harvested at full aromatic ripeness, are vinified and aged for six months on fine lees with frequent stirring. After dealcoholization through selective membrane filtration, the wine undergoes further filtration to ensure clarity.

It presents a straw yellow color with golden reflections and a fine, persistent perlage. The nose is dominated by aromas of apple, pear, and white peach, enriched by tropical notes of pineapple and passionflower, jasmine and acacia flowers, and a final touch of candied lemon peel. On the palate, it offers freshness and a pleasant sweetness, with a floral and citrus finish of good persistence.

Ideal with light finger foods, citrus risottos, baked fish, or tropical fruit tartlets.

The Alto Adige Weissburgunder Verus of the Collis di Ritterhof line comes from the vineyards located in the municipality of Renon, in the province of Bolzano, in the heart of the Bassa Atesina.

It is produced exclusively with Pinot Blanc grapes, harvested manually at full maturity between the end of September and the first half of October. Fermentation takes place in steel at a controlled temperature of 17 °C for about 12 days. Subsequently the wine ages for 7 months on the fine lees, before being bottled.

It has a pale straw yellow colour with green reflections. The nose opens with intense aromas of green apple, to which are added notes of exotic fruit in the background. On the palate it is full and savory, with pleasant elegance and persistence.

Perfect to accompany appetizers and grilled fish, this white wine is ideal as an aperitif.

Giacomo Fenocchio's Langhe Nebbiolo was born in vineyards located in the wonderful lands of Monforte d'Alba, in the heart of Piedmont, from a company that concentrates its production around the great red wines.

It is produced exclusively with Nebbiolo grapes, harvested in mid-October. Fermentation takes place in contact with the skins, without adding yeasts, in stainless steel tanks for 10 days. Subsequently the wine ages in barriques for 10 months, and for a further period in the bottle.

This Nebbiolo is characterized by an intense ruby red color, with garnet reflections. The nose opens with an intense and fruity bouquet, with elegant aromas of plum and cherry, enriched with pleasant spicy notes of licorice and dog rose. On the palate it is dry pleasantly dry and full-bodied. The wine has a tannic and harmonious structure, with a delicately spicy aftertaste.

Perfect to accompany all courses, it is ideal in combination with appetizers, first courses, white meats and aged cheeses.

Karasì is produced with the Areni variety, which has been widespread in Armenia for millennia.

Coming from the province of Vayots Dzor, this variety is suitable for large temperature ranges and high altitudes. Precisely with altitudes reaching 1400 meters above sea level, the vines grow on sandy and calcareous soils and are harvested towards the end of October. The wine ferments in concrete tanks at controlled temperatures with the use of indigenous yeasts, exploiting a process of micro-oxygenation before being transferred to terracotta amphorae in which it refines for about 12 months. A further 6 months bottle ageing follows.

Bright ruby colour, it has direct and powerful hints of red fruits such as blackberry and a charge of Mediterranean herbs interspersed with a rich spiciness. Savoury and fresh, it brings back notes of black currant and black pepper, with some earthy hints for a full and harmonious body, well slender and provided with polite tannins.

Wine to be consumed with grilled meats such as lamb and pork, it also goes well with stews and first courses based on savoury white meat sauce and fennel.

The Refebianco is a white wine produced in Italy by the Terrescure winery with Malvasia and Sauvignon Blanc grapes grown in the Central Tuscany area. This wine comes from selected vineyards and represents a refined balance between aromaticity and freshness.

The grapes, harvested by hand, undergo gentle pressing after being cooled to 8°C in a controlled atmosphere. The spontaneous fermentation takes place at 16°C, followed by a 6-8 month maturation on the fine lees in steel and concrete containers.

In appearance, it has an intense yellow color with green highlights. On the nose, it is broad and rich, with hints of orange blossom, peach, citrus, and aromatic herbs. On the palate, it is full-bodied and refreshing, thanks to lively acidity and a harmonious structure.

Perfect with fish dishes, especially seafood and shellfish.

A distinct elegance from Franciacorta encased in a refined gift box: the Berlucchi '61 Satèn with two glasses is the perfect tribute to the historic 1961 vintage, when the first Franciacorta with the Berlucchi brand was born. This Satèn, 100% Chardonnay, embodies the softness and refinement typical of the Satèn style, sourced from the finest vineyards in the area. An ideal gift for those who love to toast with class, but also an invitation to discover the magic of Franciacorta.

The Franciacorta Brut '61 Satèn is distinguished by its creaminess and delicacy: harvested between August and early September, vinified with gentle pressing, and aged for over 24 months on the lees, it offers a fine and persistent mousse, an intense straw yellow color, and a bouquet rich in tropical fruit and candied citrus. The taste is fresh, savory, balanced, and pleasantly structured, with a long and precise finish. The two glasses included in the gift box complete the experience, enhancing the elegance of the perlage and the aromas of the wine.

Perfect for a special toast or to stylishly accompany delicate risottos, fish dishes, or even a Prosciutto di Parma or San Daniele, this gift box is more than just a present: it is a complete tasting experience, signed by one of the most iconic names in Franciacorta. An opportunity not to be missed for those who wish to approach the world of great Italian sparkling wines with refinement and taste.

The Carmenere Reserva is a red wine produced in Chile by the winery Casa la Tenca with Carménère grapes grown in the Colchagua Valley, one of the most prestigious and dynamic wine regions in the country. The microclimate influenced by the Pacific breezes and Andean winds allows for slow maturation of the grapes, ensuring wines with intense color and excellent freshness.

The wine ages for five months in contact with wood, with 75% in barrels, using 80% French oak and 20% American oak, with 25% new wood. This process imparts structure and complexity, while maintaining the fruity and juicy profile of the grape variety.

It appears with an intense ruby color with violet reflections. On the nose, it offers aromas of strawberry and raspberry well integrated with herbal notes, spices, and cedar wood. On the palate, it is juicy, fresh, and round, with an elegant texture and a delicate woody note on the finish.

Perfect with red meat, pork, offal, and pasta with rich sauces.

Etna Bianco Villa dei Baroni from the Carranco farm is a white wine produced with 100% Carricante grapes, grown in the Contrada Carranco, on the northern slope of Etna, in the municipality of Castiglione di Sicilia. This wine expresses the unique character of the Etna terroir, with vineyards located 500 meters above sea level on volcanic soils.

The vinification takes place in steel and/or cement tanks at controlled temperatures of 15-16°C to preserve the freshness and aromatic integrity of the grapes. After fermentation, the wines are aged to improve their complexity and structure. This process allows us to obtain a wine that fully expresses its potential, maintaining a balance between freshness, flavor and aromatic intensity.

It has a bright straw yellow color. The nose is complex and enveloping, with fruity hints of green apple, grapefruit and ripe white peach, accompanied by delicate notes of aromatic herbs. On the palate it is characterized by a lively acidity, good flavor and marked mineral notes that give freshness and power.

This white wine pairs perfectly with fish dishes, shellfish and fresh cheeses.

Marques de Riscal's Rioja Reserva was born in Spain. The winery produces wines in the appellations of Rioja, Rueda and Castilla y León and was founded in 1858 by D. Guillermo Hurtado de Amézaga.

The wine is made up of Tempranillo and Graciano grapes. The grapes are vinified in steel tanks at a controlled temperature for a maximum of 12 days. The wine is aged in American oak barrels for approx. 21 months, followed by 3 years in the bottle.

Dark ruby red in colour, the wine expresses itself on the nose with spicy aromas of licorice and cinnamon, as well as those of ripe fruit. The sip is fresh and structured, with rich and silky tannins and an elegant and persistent finish.

The Reserva goes well with both red and game stewed meats, grilled meats and roasts.

Giacomo Conterno's Barbera d'Alba "Vigna Cerretta" comes from a prestigious cru located in Serralunga d'Alba, in the Piedmont region. This wine represents one of the most elegant and intense expressions of Barbera, with grapes coming from a vineyard renowned for its richness and finesse. The result is a wine that reflects the extraordinary potential of the territory and the Piedmontese wine tradition.

The winemaking follows traditional methods, with long aging in large oak barrels. This process allows the wine to soften its tannins and develop aromatic complexity, smoothing out the youthful exuberance of the Barbera to obtain a great aging red. The traditional philosophy of the winery guarantees the maximum expression of terroir and variety.

At sight, Barbera d'Alba "Vigna Cerretta" has an intense and bright purple-red color. On the nose, notes of berries, cherry, black cherry, sweet spices, toasted and spicy nuances emerge, with menthol echoes. On the palate, it stands out for its elegance, warmth and softness, with silky tannins and a good freshness that give the wine a long persistence and complexity.

This wine pairs wonderfully with baked pastas, such as lasagna or cannelloni, and red meat dishes.

The Sicilia Grillo Cavallo delle Fate by Tasca d'Almerita was born in vineyards located on the Regaleali estate, in the province of Palermo.

It is produced exclusively with Grillo grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 16-18°C for 15 days. Subsequently the wine ages in the same containers for 4 months, before being bottled.

It is characterized by a bright straw yellow colour. The nose opens with an intense bouquet of fresh fruits and citrus fruits, enriched by pleasant typically Mediterranean floral notes. On the palate it is fresh and persistent, with a marked sapidity.

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

Adanti's Montefalco Grechetto is produced from different vineyard plots located in the province of Perugia, in Umbria.

It is made up of pure Grechetto grapes, which undergo pressing followed by static cold decantation of the must for 24 hours. Fermentation takes place in thermo-regulated stainless steel tanks, where the wine subsequently ages for 4 months.

It has a deep straw yellow colour. The nose expresses a bouquet with aromas of peach, almonds and hay. In the mouth it has a good body, it is soft and balanced.

Ideal as an accompaniment to roast fish.

The SìLei Rosso is a red wine produced in Italy by the Terrescure winery with Sangiovese and Canaiolo grapes grown in the Central Tuscany area. This wine represents a statement of intent, a feminine affirmation ("yes, she!"), the expression is fresh, balanced, and suitable for everyday consumption.

The two varieties are harvested together and subjected to an initial fermentation with pumping over and punch downs. After a soft pressing, a second fermentation follows at a low temperature. Refinement takes place exclusively in steel to preserve the wine's freshness.

It presents a vibrant ruby red color. On the nose, it offers a fruity bouquet with notes of red fruits and a light spiciness. On the palate, it is round, smooth, and well-balanced, supported by a pleasant acidity.

Perfect with pasta with sauce, white meats, pizza, or semi-aged cheeses.

The Barbera d'Asti Superiore Ruj di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for the refinement of wines.

The Barbera grapes are vinified in thermo-controlled steel tanks. The wine then ages for 14 months, of which 6 months in French oak barrels.

Ruby red in color with garnet reflections, the nose reveals aromas of cherry and plum, blueberry jam and fruit in alcohol, with balsamic and spicy notes. The sip is structured and complex, soft and balanced.

It goes very well with important courses of roasted and braised meats, both red and game.

Negroamaro di Angiuli Donato is produced from 100% Negroamaro grapes that are born in vineyards located in the municipality of San Donaci, in the province of Brindisi.

The grapes are harvested by hand in mid-September. These are softly pressed and macerated with a submerged cap and fermentation at a controlled temperature, for a duration of 10 days. The wine is subsequently aged in steel.

Ruby red in color, on the nose there are hints of red and black fruit, with spicy notes. On the palate it reveals a good sip and a good structure, with balanced tannins.

Excellent in combination with roasts, game and aged cheeses.

The Alta Langa Blanc de Noir is a bubble that reflects the production philosophy of Casa E. di Mirafiore in its contribution of novelty and freshness to a strictly traditional character. It is born from the vineyards of Serralunga d'Alba, characterized by soils rich in white clays interspersed with limestone and sandy layers.

The Pinot Noir clusters are collected and placed in small crates with which they are transported to the cellar where a soft pressing takes place from which the flower must is obtained which will undertake the vinification process. Refermented in the bottle according to the dictates of the Classic Method, resting on its own yeasts for 36 months which would make it a reserve in all respects.

Straw yellow in the glass, it has a minute and persistent perlage. On the nose it fascinates with its hints of white pulp fruit, dried fruit and bread crust. In the mouth the structure of Pinot Noir rises in all its splendor, almost eating, contrasted by the creaminess of the foam which causes an immediate kidnapping of the senses. The long savory persistence makes the overall experience unforgettable.

To be combined with important dishes of oily fish such as tuna or salmon, it is divine on courses based on poultry.

This Riesling Trocken by Robert Weil originates from the areas bordering the prestigious Kiedrich Gräfenberg vineyard, whose predominantly rocky soil, composed of phyllodes and loess, guarantees refined and exquisitely mineral sensations.

The vinification is carried out with extreme delicacy and respect for the raw material which is conveyed into the fermentation vats exclusively by gravity. The use of only indigenous yeasts ensures greater fidelity of the organoleptic characteristics of this wine to the territory of origin.

It is an elegant white characterized by a straw yellow color. The perfume has a crunchy apricot, pear and lime tone. The taste is vibrant and composed, well balanced.

Excellent in combination with spaghetti with seafood, with white meats or slightly spicy dishes.

Valpolicella Superiore Ripasso di Casa Lupo comes from vineyards located at an altitude of 450 meters above sea level

It is produced from Corvina, Corvinone, Rondinella grapes, vinified in steel. The wine is subsequently, according to the ripaso technique, macerated on the Amarone pomace for 15-20 days. Finally, the wine ages in 500-10,000 liter oak barrels for 18 months.

It is characterized by an intense ruby red color with garnet reflections. The nose reveals aromas of violets, berries, plums and spices. The sip is warm, with soft and long-lasting tannins.

Perfect with mushroom risotto, grilled red meats and aged cheeses.

The Chianti Classico Riserva of the Rocca delle Macie winery was born in the heart of the Chianti Classico area.

It is mainly produced with Sangiovese and Cabernet Sauvignon and Merlot grapes, carefully picked and selected by hand. After fermentation, which takes place at controlled temperature, the wine ages for about 2 years in French oak barrels and for a further 3 months in bottle.

It is characterized by an intense ruby red colour, which tends to garnet with ageing. The nose opens with intense hints of red fruits, enriched with pleasant spicy notes. On the palate, it is rich and persistent, with well integrated tannins.

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

The Chianti Classico of Castello dei Rampolla is born in vineyards cultivated with biodynamic agriculture, with great respect for the land.

It is produced 90% with Sangiovese grapes, 5% with Cabernet Sauvignon grapes and 5% with Merlot grapes, harvested during the month of September, then fermented in cement tanks for about 7 days at a controlled temperature of 28-30 ° C. After a maceration on the skins lasting about 30 days, the wine ages in oak barrels, barriques and tonneaux for at least 12 months and rests in the bottle for 6 months.

This Chianti Classico has a deep ruby red color. The nose opens with rich and persistent aromas of red and black berry fruits, among which aromas of raspberry and blackberry stand out. In the mouth it is full and warm, very harmonious and pleasant.

Perfect to accompany grilled red meats, poultry and roasts, it is ideal in combination with legume soups and mature cheeses.

Maison Ropiteau Frères' Petit Chablis originates from vineyards located on both banks of the Serein river. This white wine comes from plots situated in the higher areas of the hills or on the edges of the plateau, with brown soils derived from hard limestones and sandy areas. The altitudes range between 230 and 280 meters, with variable exposures, and the wine benefits from excellent sun exposure due to its proximity to the Grands Crus hill.

Made from Chardonnay grapes, the must is obtained from a long pressing, followed by fermentation at a controlled temperature (18°C) in stainless steel tanks to preserve the varietal aromas. The malolactic fermentation is initiated ten days after the alcoholic one and is completed in November. The wine is aged for 4–5 months on partial lees to impart roundness and complexity.

Visually, it presents a pale gold color with green reflections. The nose is intense, featuring bright notes of mandarin and white flowers. On the palate, it is fresh and balanced, finishing with a mineral touch that echoes the nature of its terroir.

Perfect as an aperitif or paired with oysters, fish tapas, white meats, and grilled or creamy sauce fish dishes.

This Portret De Gitana is a red wine, the result of the encounter between Cabernet Sauvignon and Rara Neagra, two varieties hand-picked and carefully selected. The combination of these grape varieties gives rise to a wine with a bold and aromatic character, which best expresses the richness of the territory.

Maceration and fermentation take place in oak barrels for a period of 10 days, with spontaneous fermentation thanks to indigenous yeasts. The wine ages in stainless steel tanks, maintained at controlled conditions of optimal humidity and temperature to ensure the stability and integrity of the product.

It presents an intense ruby red color with violet reflections. On the nose, aromas of red fruits and violet can be perceived, while on the palate it is dry, soft, and savory, with a balanced structure and well-integrated tannins.

Ideal pairing with cured meats, aged cheeses, flavorful first courses, and game.

Reine Pedauque's Bourgogne Hautes-Côtes-de-Beaune is a white wine of exceptional quality, produced entirely from Chardonnay grapes grown in the high areas of the Côtes-de-Beaune, in France. This region is renowned for its marly soil and steep slopes, often covered in limestone, which give the wine unique and distinctive characteristics.

The winemaking follows a traditional process that begins with a direct pressing of the freshly harvested grapes, followed by cold stabling for 48 hours and fermentation in wooden barrels at a low temperature, between 16 and 20 degrees, to preserve the aromas. The refinement continues on the lees in barrels for 8-16 months, with the use of 25% new wood, and includes regular bâtonnage to enrich the structure of the wine.

At sight it presents a straw yellow color and pale golden reflections. The olfactory bouquet is elegant, with dominant notes of white flowers and honey. On the palate, the wine reveals a fine woody structure accompanied by flavors of pear, lily of the valley and dried fruit, all wrapped in a surprising freshness and finesse.

This wine goes perfectly with white meat dishes, fish, shellfish and even snails. It is also ideal to accompany cheeses such as Gruyère, blue cheeses and goat's cheeses.

The Crémant Extra Brut Brut de Grès is produced by Robert Roth, in Alsace. It is a Blanc de Blancs created from old vines of Pinot Blanc grapes.

Produced from Pinot Blanc grapes with a small addition of Auxerrois, this Champagne Blanc de Noirs ages for 12 months on the lees.

In the glass the wine has a straw yellow color, with a fine and persistent perlage. The nose reveals aromas of small pears and almonds. On the palate it is fresh and crunchy, with good persistence.

Exquisite as an aperitif, it pairs well with both light fish starters and sushi and raw fish.

This refined box by Tenuta Montenisa of Marchese Antinori is an elegant celebration of the Italian classic method, with two expressions of Franciacorta that exalt the class and savoir-faire of the historic Tuscan family in the heart of Lombardy. The meticulously designed packaging contains one bottle of Cuvée Royale and one of Rosé Brut, two vintage sparkling wines born in the vineyards around the picturesque village of Clusane, near Lake Iseo.

The Cuvée Royale is a lively and harmonious Franciacorta, made from Chardonnay, Pinot Noir and Pinot Blanc grapes, aged on the lees for 36 months: a glass of great balance, with notes of white peach, bread crust, and a very fine and persistent perlage. The Rosé Brut, made from pure Pinot Noir, captivates with its blush color, intense aromas of dried flowers and red fruits, and a fresh, structured, and enveloping palate. Two complementary souls that tell the versatility and elegance of the Montenisa style.

Perfect for refined toasts, special occasions, or as a prestigious gift, this box combines the excellence of Franciacorta with the oenological tradition of Marchesi Antinori. Ideal with seafood appetizers, raw fish, shellfish, or white meats, it is also a surprising choice paired with desserts based on berries or dark chocolate. A gift that speaks the language of refinement, to be popped open in moments that truly matter.

The Rosso di Montalcino from the La Poderina estate of Tenute del Cerro is born in vineyards located on the south-east side of Castelnuovo dell'Abate, in the Sienese municipality of Montalcino.

It is produced entirely with Sangiovese grapes, harvested exclusively by hand. Fermentation takes place, with maceration for 10-12 days, in stainless steel tanks at a controlled temperature of 24-26°C. The wine completes its refinement in steel, before bottling.

This Rosso di Montalcino has an intense ruby red color. On the nose it opens with clear hints of black cherry and raspberry, on a background of vanilla. On the palate it is full-bodied and balanced, slightly tannic and with good persistence.

Perfect to accompany first courses with meat sauce, this red wine is ideal when paired with grilled meats, roasts, poultry and white meats.

Originating from a territory with a predominantly Mediterranean climate, this Brilla! 0.0% white de-alcoholized carbonated sparkling wine benefits from its proximity to the sea and the protection of the Alps, which create optimal conditions for grape cultivation. The vineyards enjoy good sun exposure and regular breezes that preserve the health of the clusters. The alternation between cold winters and summers with marked temperature variations favors the aromatic development of the Italian white grapes used for its production.

The de-alcoholization process is carried out through an advanced distillation procedure in vacuum evaporation columns. In the first phase, volatile aromas are recovered and then reintegrated into the wine. Subsequently, ethanol is gradually removed through controlled evaporation, until a product with zero alcohol content is obtained. Thanks to the technology used, the organoleptic characteristics of the original wine are preserved, maintaining the aromas and the pleasure on the palate intact.

In appearance, it is a brilliant straw yellow with luminous reflections. On the nose, it offers a fragrant bouquet with notes of yellow-fleshed fruit and delicate floral scents. The sip is fresh, harmonious, and pleasant, with a lively and eccentric finish that enhances its carefree and engaging personality.

Perfect as an aperitif, it pairs lightly with vegetable or fish-based dishes.

A Vernaccia di San Gimignano Riserva that is offered only in the best vintages and is vinified with the cryomaceration technique. After fermentation, the wine ages for a few months in French oak barriques and then completes its aging in bottle for a year and more, in the historic cellars of Cusona.

Straw yellow in color, tending towards golden, the perfume could not be more elaborate and elegant, with floral notes of broom and jasmine and a suffused aroma of ripening wood. Full-bodied wine, full and warm, with excellent taste persistence.

The ideal companion that every risotto would like to have, finds its perfect match with a cutting board of fresh cheeses.

Bolgheri Superiore Baia al Vento by Folonari was born in the Campo al Mare estates, located in the Livorno municipality of Castagneto Carducci, near the sea. This area has gained international fame for the affirmation of the Bolgheri DOC denomination.

This wine is mainly produced with Merlot grapes. After a maceration of approximately 30 days at 28°, at the end of the alcoholic fermentation, the malolactic fermentation takes place in stainless steel containers. Subsequently the wine is placed in French oak tonneaux, half new and half 1 year old, where it remains for approximately 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. On the nose it presents 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 with great structure.

Perfect in combination with game and stews, it is ideal to accompany mature cheeses.

Chardonnay Lidia is produced by La Spinetta, one of the most interesting wineries on the Piedmontese wine scene. The grapes come from vineyards located in the municipality of Mango, in the province of Cuneo.

The Chardonnay grapes are vinified in French oak barrels, where the subsequent refinement which lasts 18 months also takes place.

Straw yellow in colour, it has aromas of citrus fruits, acacia honey and toasted hazelnuts. The sip is fresh, with a savory and persistent finish.

To be combined with first courses based on fish and shellfish.

Villa Antinori Rosso is the result of the Antinori family's centuries-old experience in wine production, capable of bringing together multiple grape varieties in the same bottle, extracting from each of them the best characteristics of the sensorial heritage provided.

It is mainly made from Sangiovese grapes, to which small quantities of Cabernet Sauvignon, Merlot and Syrah are added. Following the manual harvest of the grapes, which took place between the end of September and the first days of October, the bunches are subjected to a soft pressing and the must is transferred to steel tanks where fermentation takes place, with maceration on the skins for 8- 12 days. The wine undergoes malolactic fermentation, then refines in oak barriques and in the bottle, perfecting its organoleptic characteristics.

Of an intense ruby red colour, it opens on the nose with a complex bouquet in which hints of ripe fruit, cherry and plum above all prevail, accompanied by an elegant spiciness based on vanilla and pepper due to the passage in wood. On the palate it is round and full-bodied, with sweet, soft and velvety tannins, concluding on a pleasantly long and savory finish.

Ideal to serve alongside game dishes, Villa Antinori Rosso pairs perfectly with red meats.

Franciacorta Riserva Vittorio Moretti is one of Bellavista's most prestigious cuvées, produced exclusively in the best vintages: a sparkling wine of rare tradition that comes to life from high-hill selections in the Erbusco area and fully reflects, in name and style, strength of the character of Vittorio Moretti, his patron and man who outlined the founding principles of this famous Franciscan reality.

It is made with Chardonnay and Pinot Noir grapes, from vineyards facing south, south-east of over 20 years of age, with an extremely accurate harvest of the grapes which includes more than 50 selections in the vineyard. The Classic Method masterfully interpreted by Bellavista on this label ends with a refinement of 7 years on its lees.

The color of the Vittorio Moretti Reserve is intense and bright yellow, with abundant green reflections. The fine, light and persistent perlage. It opens to the nose with intense hints of white flowers, mugwort and boiled chestnut, which are accompanied by notes of dried fruit, hazelnut and almond milk to complete the picture, painted with hints of laurel, exotic fruit and ripe fruit. The taste is centered on an intriguing game of maturity and freshness, in which the volume and the charge of the gustative texture breaks into an irresistibly elegant and velvety finish.

Precious in combination with raw fish, it divinely accompanies steamed crustaceans and stewed white meats.

Produced in France by the maison J.P. Chenet, this non-alcoholic red wine is born from the union of Cabernet and Syrah grapes, offering a tasty and natural alternative for those seeking an alcohol-free experience. Designed to accompany convivial moments, it represents an authentic choice with an accessible and modern character.

After a traditional vinification process, the wine undergoes a delicate dealcoholization process through vacuum distillation. This technique, conducted at a low temperature and without the addition of aromas or chemicals, allows the original structure of the wine and its aromatic complexity to be preserved, maintaining the sensory profile of the grapes intact.

In appearance, it shows an intense and bright ruby color. On the nose, it opens with a rich and varied bouquet, dominated by red and black fruits accompanied by spicy accents. On the palate, it is soft and elegant, with a pleasant juiciness reminiscent of black currant, sweet spices, and light herbal notes.

Ideal to accompany red meat dishes, barbecues, or flavorful cheeses.

Brunello di Montalcino Campogiovanni di San Felice is born in the vineyards of the prestigious Tenuta di Campogiovanni, located in the municipality of Montalcino.

It is produced with 100% Sangiovese grapes, harvested and selected entirely by hand. Fermentation takes place at a controlled temperature of 28-30 ° C for at least 20 days. Subsequently the wine matures for 36 months in barrique and for another 12 months in the bottle before being placed on the market.

It is a ruby red wine. The nose opens with a very intense bouquet of ripe wild berries, tobacco, leather and rosemary. On the palate it is velvety, with tannins of notes of fruit in alcohol.

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

Friuli Colli Orientali Picolit from La Roncaia originates from vineyards in the municipality of Attimis, in the province of Udine. It is made exclusively from Picolit grapes, harvested at the end of October and left to dry for about 6 weeks.

The must ferments partly in new Allier oak barriques and partly in temperature-controlled stainless steel tanks. It then ages for 12 months in barrels and for another 6 months in glass before being released on the market. During these years of maturation, this sweet wine develops an aromatic component capable of evoking strong emotions.

Golden yellow to the eye, it releases elegant aromas of acacia honey and dried fruit. On the palate, it is delicate, full, and rightly sweet.

A sweet meditation wine, it pairs excellently with dry biscuits.

This Burgundy Pinot Noir is obtained from grapes harvested in different suitable areas of the region, from soils consisting mainly of limestone, marl and clay.

The vinification begins with the cold maceration of the must, before the subsequent long fermentation in steel at a controlled temperature. The wine ages for 10 months in oak barrels.

It has a ruby red color. On the nose there are pleasant hints of small red fruits, black currants and gooseberries. The palate is ripe, with rich tannins, spicy and toasted aromas until the finish.

It is particularly suitable for accompanying rabbit meat, grilled red meats and vegetable gratins. Also recommended with cheeses such as Reblochon, Morbier or Emmental.

Marqués de Vargas Gran Reserva is a red wine of great elegance and complexity, produced in the historic "Pradolagar" estate in the Rioja region. This wine is made with a blend of Tempranillo, Garnacha and Mazuelo grapes from 40-year-old vineyards, grown on soils composed of calcareous gravel elements and stratified and colluvial molasse soils, which give depth and structure to this wine.

The grapes are hand-picked into crates and refrigerated to preserve their freshness. After manual selection, fermentation occurs with indigenous yeasts in tanks suited to the type of soil. The aging takes place for a total of 24 months, with 16 months in French oak barrels followed by 8 months in American oak barrels, to achieve an optimal balance between fruit, tannins and spicy notes.

This wine presents concentrated aromas of black fruit, intertwined with complex spicy nuances and underlying balsamic notes that add freshness and harmony. On the palate it is full-bodied, with well-polished tannins and a long finish. Elegant and powerful, it has a great capacity for aging.

It is ideal with roast red meats, stews and mature cheeses.

Morellino di Scansano by Jacopo Biondi Santi is a red of territorial identity, which preserves in the bottle the most authentic soul of Maremma viticulture.

The blend from which it is obtained provides a prevalence of Sangiovese grapes and a good presence of Cabernet Franc grapes. After a traditional red vinification, the wine ages in barrique for 8 months.

On visual examination it is an intense ruby red color with purple veins. It manifests a beautiful, frank and vinous nose that insists on enveloping ethereal notes and fresh red berry fruit. In the mouth it is dry and savory, well structured, with well integrated tannins and a finish of excellent persistence.

Excellent to accompany a mushroom risotto, a Milanese cutlet or roasted red meat.

Besserat de Bellefon's Extra Brut Champagne is bold and refined, made from carefully selected grapes grown in the villages of Mesnil-sur-Oger, Mareuil, Bisseuil, Mailly, and Rilly-la-Montagne, in the heart of Champagne. The blend is composed of Pinot Noir and Chardonnay, offering a cuvée that combines power and freshness with complex and deeply elegant notes.

This Champagne is crafted according to the maison's traditional method, which involves a minimal addition of liqueur de tirage to achieve a lighter, creamier mousse. The absence of malolactic fermentation preserves the wine's crisp tension, while the extended aging for eight years on the lees, followed by at least two more years after disgorgement, lends the wine a mature structure and remarkable aromatic depth.

In the glass, it shows an intense yellow color with muted golden highlights. The nose is initially reserved, then unfolds with sumptuous hints of dried fruits, macadamia nuts, currants, and smoky, toasted notes. On the palate, it reveals an embracing complexity with pastry-like tones, a smooth structure, and a lingering, memorable finish.

It pairs elegantly with seafood dishes such as citrus and pink pepper cod tartare or crab terrine with curry cream.

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 Collio Merlot Torriani del Castello di Spessa is a wine that embodies the territory of Capriva del Friuli, whose soil is made up of the typical ponca, or flysch of Cormons, characterized by a stratified alternation of marl and sandstone. The climate of the region, with little rainfall and significant temperature variations between day and night, favors the balanced maturation of Merlot.

The harvest takes place in the first ten days of October, followed by fermentation carried out partially in oak and stainless steel vats, with maceration for 15-20 days. After separation from the skins and malolactic fermentation, the wine matures in Nevers, Allier and Troncais oak barriques for 24 months, in the bunkers of the Castle, a historic place that contributes to creating unique conditions for evolution. Finally, the wine is bottled without filtration and further refined in the bottle.

It has an intense and vibrant ruby color. The nose reveals intense aromas of small red fruits, cherries, ripe red fruits, enriched by spicy notes of cinnamon and vanilla. These olfactory sensations anticipate a broad and full-bodied palate, which closes with a long and pleasant finish.

This Merlot is ideal in combination with braised red meats and medium and long-aged cheeses, offering a highly satisfying gastronomic experience which is enhanced by its structure and complexity.

The Sicily Merlot Site of Planeta's Ulmo originates on the shores of Lake Arancio, in the municipality of Sambuca di Sicilia, in the province of Agrigento.

It is made entirely from Merlot grapes from a single vineyard, harvested when perfectly ripe in September. Following a 14-day maceration on the skins, the must ferments at a controlled temperature of 28 ° C. The malolactic fermentation is carried out in steel, after which the wine is aged for 14 months in Allier oak barriques before being bottled.

It is a wine with an impenetrable ruby red color. The nose releases sweet aromas of blackcurrant and candied violet, with a pleasant hint of thyme and lavender. On the palate it is savory and intense, agile in tannin, closing on a finish of good length.

Excellent to be served together with sauced white meats and fish, it is the perfect accompaniment to roasted vegetables.

The Beaujolais-Villages "Combe aux Jacques" by Louis Jadot is mainly produced from the Rhône region and Saône-et-Loire, such as Lantigné, Lancié and Régnié, which represent the best locations for this appellation. Produced from Gamay grapes, the wine originates from a soil composed of granite as well as clay and limestone.

The vinification and refinement of the wine take place in stainless steel tanks to preserve the fruit and freshness of the wine, before bottling.

It has a ruby red color. On the nose it offers an intense bouquet of red fruits such as cherries and strawberries, enriched by light floral notes. These aromas open on the palate in a harmonious balance between freshness and softness, revealing a delicate spiciness towards the final phases.

It pairs perfectly with a wide range of dishes, from light dishes based on white meats and soft cheeses.

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 ageing 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 ageing 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 colour, Cabreo La Pietra by 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.

Willm's Gewurztraminer Reserve is produced in Alsace, a region located in the north-west of France.

This area is clearly affected by the proximity to the Vosges mountain range, bringing characteristic repercussions on both the local climate and the composition of the soil. The altitude of the vineyards is between 200 and 400 meters and the soil present consists of a very marked mineral profile, as well as a geological variety developed during the natural phenomena of history. These Gewurztraminer grapes are manually harvested in over-ripening. This is followed by a gentle pressing of the bunches and a period of 4-6 weeks of alcoholic fermentation of the must inside steel containers. The refinement phase takes place inside them, in the presence of the fine lees and lasts about 2 or 3 months.

With a beautiful golden yellow color, it rotates in the glass with a beautiful consistency that heralds all the aromatic intensity that distinguishes it. Its perfume winds in notes of lychee, passion fruit, pineapple, ripe exotic fruit, rose petals and a spicy cinnamon trail. In the mouth you can perceive the residual sugar in perfect balance with the refreshing acid-sapid texture. Excellent structure and softness, integrated with a highly intense gustatory texture.

Perfect to accompany the spicy dishes of Asian cuisine

The Calabria Rosso Gravello from Librandi comes from the eponymous vineyard at Tenuta Arcidiaconato in Strongoli.

It is made from Gaglioppo and Cabernet Sauvignon grapes, harvested exclusively by hand in early October. Fermentation takes place in temperature-controlled stainless steel tanks for 15 days. The wine then ages for 12 months in Allier barriques and a further 6 months in bottle before release.

It shows an intense ruby-red color with garnet highlights. On the nose, it opens with intense aromas of red fruits, cherries and currants, enriched by pleasant sweet notes of dried figs and chocolate. On the palate it is dry, pleasantly smooth and warm, with a fruity finish.

Perfect to accompany dishes featuring meat ragù and game, it is ideal with braises, roasts and aged cheeses.

This Riesling of the Domaine de la Ville de Colmas originates from a composite, clayey and stony soil, which gives the wine freshness as well as a delicate and harmonious bouquet, an expression of the preciousness of the Alsatian territory. The vinification takes place traditional. Before being bottled, it spends a period of aging on the fine lees.

Pale yellow to the eye with platinum reflections, it releases a characteristic bouquet of citrus and white flowers on the nose. On the palate it is lively and fresh, with a perfect balance of all its taste components.

To be tasted in the company of seafood and crustaceans, for its decisive and typical personality it can escort goat or sheep cheeses.

The Solèr of the De Stefani company takes its name from the Venetian dialect, where Solèr means attic or granary, where once the grapes were dried, taking advantage of the ventilation and the sun of these environments.

It is a blend of Merlot, Cabernet Sauvignon, Carmenere, Refosco and Marzemino, harvested between late September and early October. The Marzemino and Refosco grapes are dried, while the others are de-stemmed, crushed and left to ferment in vats at a controlled temperature. The refinement takes place in wood for 12 months, followed by a further refinement in the bottle for 12 months.

Intense ruby red color, the nose recalls aromas of very ripe fruit, plums in alcohol, violet, with marked ethereal and spicy notes. The sip is wide and enveloping, velvety and with a persistent finish.

It goes perfectly with appetizers rich in cured meats, baked pasta, grilled meat.

The Rosé Wine Matilde from Cascina Corte is a fresh and balanced wine, characterized by a pleasant acidity. It is obtained from a selection of grapes from different vineyards, grown on calcareous soils with blue tuff, exposed to the south and southeast at an altitude of 480 meters.

The winemaking process takes place without the addition of yeast, with spontaneous fermentation and without filtration or clarification. This natural approach allows the intrinsic characteristics of the grapes to be preserved and best expresses the terroir of origin.

In the glass, it shows a pale and brilliant pink color. On the nose, intense fruity aromas of currant, strawberry, and cherry emerge, also found on the palate, where the wine is fresh, balanced, and has good acidity, making it extremely enjoyable to drink.

Ideal as an aperitif, it pairs perfectly with light fish dishes, summer salads, and fresh cheeses, enhancing the freshness and delicacy of the flavors.

Marjun , from the Tramin winery, is a Pinot Noir with a soul and fully South Tyrolean craftsmanship.

The grapes come from different locations, with vineyards that can be joined by soil profile but different by altitude. These are mainly calcareous soils, spread over altitudes ranging from 350 to 650 meters. The harvested grapes are de-stemmed and pressed. At the end of the alcoholic fermentation, the wine rests in concrete containers for three days, before being decanted into oak barrels where it will refine for about a year before being bottled.

Ruby red with garnet reflections, it is very bright. Its scent tells the mountain made of crunchy and earthy berries. The mouth is caressed by a fine tannin and enlivened by a touch of freshness.

Perfect to accompany a fillet with porcini mushrooms.

The Valle D'Aosta Extra Brut Classic Method XT by Cave Mont Blanc was born in the Aosta Valley in the vineyards of the municipalities of Morgex and La Salle at an altitude of 1100 meters above sea level.

It is produced exclusively with Prié Blanc grapes, harvested only by hand. The base wine carries out the first fermentation in stainless steel. Second fermentation takes place as usual in the bottle and the dégorgement is not done before 17 months.

It is characterized by a yellow colour with greenish reflections. The nose opens with notes of mandarin, pear and white hawthorn flowers. On the palate it presents a first mineral note which then joins an intense sensation of apple, with an apricot and peach aftertaste.

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

This Brut Rosé Metodo Classico Millesimato Leonia was born in the Castello Pomino di Frescobaldi estate, located in the province of Florence.

It is produced entirely with Pinot Noir grapes, harvested and selected exclusively by hand. After the classic vinification processes, the second fermentation takes place in bottle, according to the Metodo Classico, with ageing on its own yeasts.

It is characterized by a salmon pink colour with copper highlights and a continuous and persistent perlage. The nose opens with fruity hints of strawberry, blackberry and black cherry, enriched with spicy notes. On the palate it is soft and round, with red fruit returns and a fresh and persistent lime finish.

Perfect to accompany delicate and raw fish appetizers, this sparkling wine is ideal in combination with shellfish, fried fish and roasted white meats.

The Ladoucette family owns the largest property within the Pouilly-Fumé AOC appellation, located on the right bank of the Loire River, and is known among the major producers of white wine from Sauvignon grapes in the entire Burgundy. The wine cellars are housed inside the Château de Nozet, in Pouilly-sur-Loire.

Sauvignon in purity. Fermentation takes place in small steel drums, while aging is always carried out in steel containers, for a period of 2-3 years.

Light golden yellow and clear to the eye, it offers an intense aromatic range that revolves around evident hints of white flowers, on a slightly smoky and mineral background. On the palate it is fresh and powerful, dry and balanced, with great structure and finesse.

Wonderful in combination with fish and seafood dishes.

Crisio is a particular wine, which is born in an equally elaborate way, from a separation rather than an assembly: divisions of excellence give life to a peculiar, balanced wine, which originates from the vineyards located in the Serra de 'Conti area, from a land medium texture tending to sandy exposed on the western front.

Its peculiarity is that it is harvested in three different phases of the same vintage, and the fermentation of the first harvest takes place in small wooden barrels, while the other two in steel. Secondly, it ages for at least one year in steel, and in bottle for another year.

It offers the sight of a bright straw yellow colour, with greenish reflections. A wine with a marked and recognizable freshness, it opens to the nose with enveloping notes of citrus fruits, white flowers, aromatic herbs. It is characterized by a full, elaborate, elegant and mineral flavour: it is impossible not to recognize the typical almond notes of Verdicchio.

Thanks to its splendid organoleptic qualities, it marries all fish and white meat dishes, but it is above all with mushrooms and truffles that it celebrates the perfect wedding.

Pfefferer is a wine produced with the homonymous biotype of Moscato Giallo, present in that area of South Tyrol where the Colterenzio winery is located.

The grapes, of pure Moscato Giallo Pfefferer variety, are harvested from the vineyards located in the Bassa Atesina and Oltradige areas, defined by gravelly and sandy soils. Fermented in steel and aged for some time in contact with its own yeasts.

Straw yellow in color, striking on the nose for notes of yellow fruit and spices, reminiscent of peach, mango and cinnamon. The taste is elegant, fine and with excellent structure.

Perfect in combination with a smoked trout.

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.

Valpolicella Ripasso Classico Superiore Montecorna by Farina is a wine produced exclusively from native grapes from the hills of Valpolicella Classica. The main grape varieties include Corvina, Corvinone, Rondinella and Molinara. The vineyard is located in an area characterized by calcareous soils stratified with basalts, at an altitude of about 300 meters above sea level.

The vinification involves a light drying of the grapes, followed by a fermentation with cold maceration. The resulting wine is then subjected to the traditional "ripasso" method, which consists of a second fermentation on the Amarone pomace. It is then refined for a year, half in Slovenian oak barrels and half in barriques, before being further refined in the bottle.

With an intense ruby red color, this wine presents a complex bouquet of black cherry and plum jam, enriched by spicy notes of vanilla, leather and toasted coffee. On the palate it is enveloping, compact, but at the same time refined and harmonious, with a good structure and a long and persistent finish.

It pairs perfectly with grilled meats, roasts and stews rich in aromatic herbs. Also ideal with pasta dishes and risottos based on sausage, pumpkin or porcini mushrooms.

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.

Es by Gianfranco Fino is a Primitivo that originates from the authentic treasure of Manduria, capturing the power, finesse, and allure of vineyards cultivated with bush vines on calcareous-clay red soils. The microclimate, characterized by the sea breeze from the Ionian and the warm Apulian sun, provides the grapes with optimal ripening, ensuring a wine of extraordinary concentration and complexity.

The harvest is done manually with careful selection of the bunches, followed by transport in refrigerated trucks to preserve their freshness. After destemming and gentle pressing, the must macerates with the skins for two to three weeks in stainless steel tanks, with temperature control and daily délestage. The pressing is done using a vertical hydraulic press, and the wine matures for about nine months in French oak barriques, before further aging in bottle for six months.

Visually, it presents a deep ruby red color. The bouquet is rich and enveloping, with notes of ripe fruits, spices, licorice, and cocoa, enhanced by elegant balsamic hints and hints of wood and vanilla. On the palate, it is full-bodied and complex, with extraordinary aromaticity and a long and elegant finish.

It pairs perfectly with significant first courses and red meat or game main dishes.

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.

Kate is a Sauvignon Blanc produced by Aubert et Mathieu, distinguished by the lively and exotic character of the grape variety.

The vinification process involves night harvesting to preserve the freshness of the fruit, complete destemming, and fermentation in temperature-controlled tanks with aging on fine lees—techniques chosen to ensure freshness and aromatic purity.

It features a straw yellow color with greenish highlights and offers pleasant aromas of exotic fruit, citrus, white flowers, and a green herbal touch reminiscent of asparagus. On the palate, it is taut and sleek, with vibrant acidity and a flavor profile ranging from grapefruit to herbal notes, concluding with a slightly mineral finish.

It pairs perfectly with asparagus risotto or grilled shellfish, creating an elegant and harmonious balance.

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 Tuscany Merlot Quercegobbe di Petra was born in vineyards located on the ferrous hills of the Val di Cornia, in the ancient village of Suvereto.

It is produced exclusively with Merlot grapes, harvested and selected entirely by hand. The must ferments in temperature-controlled vats. Subsequently the wine ages in oak barriques and for another 10 months in bottle before being put on the market.

It is characterized by an intense ruby red color. The nose opens with rich hints of red fruits, enriched with pleasant spicy notes and balsamic aromas of myrtle and eucalyptus. On the palate it is of great taste elegance, with a fresh flavor and minerality. The wine has a long, vigorous and harmonious persistence in the aftertaste.

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

Bruno Giacosa's Roero Arneis is a Piedmontese white wine made from Arneis grapes grown in the Roero, a hilly area located in the province of Cuneo. This wine represents one of the most elegant expressions of the Arneis grape variety, thanks to the combination of the winery's savoir-faire and the unique characteristics of the territory.

The winemaking process involves white fermentation at controlled temperatures in stainless steel tanks to preserve the freshness and primary aromas of the grape variety. The wine then matures for a few months in steel, maintaining its fragrance and aromatic finesse intact.

In appearance, it has a bright straw yellow color. On the nose, it offers a delicate and complex bouquet, with floral and fruity notes, including white flowers and yellow-fleshed fruit. On the palate, it is fresh, harmonious, and well-structured, with a persistent and slightly almond-like finish.

Ideal as an aperitif, it pairs perfectly with fish dishes, light appetizers, and fresh cheeses.

Verdicchio dei Castelli di Jesi Classico Superiore Bucci by Villa Bucci is undoubtedly one of the best of its denomination.

This white wine is obtained through gentle pressing of the grapes, and only the free-run juice—the most aromatic and rich—becomes Verdicchio.

In the glass it presents an intense straw yellow color and delights the nose with a delicate yet persistent aroma, pleasantly fruity, accompanied by a hint of golden apple and almond. Dry and well-balanced, it has good body and a sophisticated elegance.

An unmissable white to pair with any seafood dish.

This pure Vermentino from Tenuta di Vaira originates from the vineyards in the Bolgheri area, cultivated in Guyot style on clay-loam soils with a southeast exposure. The vines are about 10 years old and produce grapes of great quality and aromaticity.

Vinification and aging take place entirely in stainless steel at a controlled temperature to enhance the varietal freshness and typical sapidity of the grape variety.

It presents in the glass with a straw yellow color with greenish reflections; on the palate, it showcases citrus notes, pronounced minerality, and a good acidity that accompanies a persistent and lively finish.

Excellent with shellfish, seafood first courses, and delicate white meats.

In the 90s, Angelo Gaja bought an estate near the Pieve di Santa Restituta, in the south-western area of the Montalcino hill, with the aim of producing wines of the highest level. The Sangiovese vines are cultivated at an altitude of about 350 meters above sea level, in an area with a temperate climate, always mitigated by the gentle sea breezes that rise inland from the coast.

The grapes come from a meticulous selection of different plots of the estate and are vinified at a controlled temperature, with maceration on the skins. The wine ages for 2 years, partly in French oak barriques and partly in large oak barrels, and ends with 12 months in the bottle.

Elegant and refined, it is ruby red with aromas of small berries, balsamic hints, hints of medicinal herbs and floral nuances of violet. The taste is mature and complex, with very fine tannins and a persistent finish.

To be combined with a cut of Chianina, a grilled fillet or game on the spit.

Terebinto by Planeta is made from 100% Grillo grapes, a Sicilian variety created by crossing Zibibbo and Catarratto, and has always been a key player in the Mediterranean landscape. The vineyards are located in the Menfi area, between the Monte Cirami and Gurra districts, on soils differing in composition and altitude, which contribute to its complexity and character. This wine offers an authentic and sustainable interpretation of one of Sicily’s most representative white varieties.

The grapes are harvested by hand and quickly taken to the cellar, where they undergo destemming-crushing and gentle pressing. The must is kept at a low temperature for a few days before fermentation, which takes place in stainless steel tanks at controlled temperatures to preserve the grape’s aromatic integrity. After fermentation, the wine is aged in steel on its fine lees, with periodic stirring to enhance structure and complexity while maintaining freshness and expressive precision.

It shows a bright canary yellow color. On the nose, it reveals an intense and original aromatic profile with notes of pineapple, white melon, apple, and prickly pear, enriched by hints of mandarin and floral nuances of wisteria and jasmine. On the palate, it is fresh and vibrant, supported by pleasant savoriness and a harmonious balance that gives drive and persistence.

Ideal with raw seafood, sea urchin pasta, fried fish and vegetables, swordfish or seared tuna rolls, it also pairs elegantly with fresh cheeses and crudité-style vegetable dishes.

The Australian red wine Classique was born at the foot of Simonsberg Mountain, where the French Huguenot farm Fredericksburg is located, founded in 1690, today the headquarters of Rupert & Rothschild Vignerons.

The wine is made up of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes, which, once in the cellar, are fermented in wooden and steel tanks. There is a maceration of the must in contact with the skins for 16-20 days.

It has a deep ruby red colour, with aromas of red plum, raspberry and cherry to which spicy hints of caramel and nuts are added. The sip is round, with soft tannins and a persistent finish.

Excellent to accompany red meats and roast lamb.

The Nobile di Montepulciano Riserva Sotto Casa is a red wine produced by Podere Boscarelli, a historic winery located in Cervognano di Montepulciano, Tuscany. Founded in 1962, the vineyard was born from Egidio Corradi's dream of creating wines that highlight the character of the territory with elegance and personality. The vineyards are situated on rocky soils rich in red alluvial clay, which give the wine structure and depth.

Made from a blend of Sangiovese Prugnolo Gentile, Cabernet Sauvignon, and Merlot, each grape variety is vinified separately, with fermentation in oak vats and the use of indigenous yeasts. After a maceration that can last up to 18 days, the wine is aged for a period between 28 and 32 months in Slavonian and French oak barrels. After the final blending, it rests in the bottle for a few months before being marketed.

With an intense garnet red color, this wine presents a complex aromatic profile, with notes of ripe red fruits, slight nuances of green pepper, leather, tobacco, and delicate balsamic sensations. On the palate, it is elegant and enveloping, with a savory and well-balanced structure, enriched with hints of ripe black cherry, licorice, and smooth tannins.

It pairs perfectly with important dishes such as braised meats and roasts, enhancing their flavors with its refined complexity.

The Pinot Nero Riserva of the Sanct Valentin line is obtained from the noble Burgundian grape variety Pinot Nero, harvested from a selection of the best and oldest vineyards of San Michele Appiano, with an age ranging between 10 and 24 years.

Harvest at the end of September, followed by cold maceration for 3 days and fermentation in steel containers. After finishing the malolactic fermentation, the wine ages separately between tonneaux and oak barriques for about 12 months, then for another 6 months in wooden barrels once the two lots are assembled.

It appears in the glass of a beautiful ruby red. The nose is played on aromas of blueberry and violet, reached by pleasant puffs of toasted vanilla, and of truffle and porcini mushrooms with the evolution in the bottle. The mouth is soft and seductive, accompanied by a beautiful spicy texture.

Ideal with portions of stewed lamb, it excels in the company of cheeses with a very intense flavor.

Emilio Moro is a pure Tempranillo and expression of character and tradition from the historic Ribera del Duero production area.

The grapes from medium-aged vines are grown on clayey-calcareous soils. After careful harvesting, the grapes ferment in steel at a controlled temperature. After fermentation, the wine ages in French and American oak barrels.

Intense ruby red in color, it has delicate and balanced aromas typical of the Tempranillo variety. The ripe red fruits are further perfected by the wood that gives vanilla, coffee and cedar well integrated with spicy notes of cardamom, balsamic aromas and a light toasting. With soft and elegant tannins, it presents great structure on the palate, revealing a pleasant acidity and a long finish.

Try it with roasts and stews, first courses based on savory sauces.

An appellation that needs no introduction, Falanghina takes us back to the times of the ancient Romans, who cultivated the vine using the Falanga method.

This wine comes from Falanghina grapes and is the result of 5 months of ageing in steel tanks in contact with its yeasts.

Its color is pale straw yellow with bright greenish reflections while announcing its perfume making it feel intense and persistent with sensations of small white flowers and fruit. The taste is fresh and balanced, leaving a clean finish on the palate.

Ideal as an aperitif, it accompanies any type of appetizer, fish and vegetable dishes, fresh cheeses.

Brunello di Montalcino di Castello Romitorio comes from vineyards located in the heart of the municipality of Montalcino.

It is produced exclusively with Sangiovese grapes, harvested only by hand. The wine is aged for a total of 5 years, of which generally 12 months in French tonneaux, 14 months in Slavonian barrels, and for a further 6 months in bottle.

It is characterized by a ruby red color. The nose opens with a fresh bouquet with hints of red fruits, enriched with pleasant spicy notes of vanilla, cloves and licorice. On the palate it is pleasantly persistent, with smooth tannins and balanced acidity.

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

Mamarì di Fina originates from vineyards located at a height of 750 meters above sea level, in the heart of Western Sicily.

It is produced from pure Sauvignon grapes harvested in August. The vinification takes place exclusively in steel containers, including aging, in order to protect its characteristic freshness. The wine rests for a further 6 months in the bottle before being placed on the market.

Pale straw yellow in color, intense vegetal scents are perceived on the nose, among which green pepper and tomato leaf stand out. In the mouth, fruity notes of pineapple and banana are added, with floral references of elderberry, broom and hawthorn.

Excellent with appetizers and sushi, it goes well with white meats and aromatic preparations based on tomatoes, courgettes and tomatoes.

The Valpolicella Classico Superiore from Allegrini is a red wine from Veneto, primarily produced with Corvina Veronese and Rondinella grapes, hand-harvested in mid-September from the hills of Grola, in Valpolicella. The vineyards, with an average age of 35 years, are grown on mixed soils with a good clay-limestone component and Southeast exposure, ensuring ideal conditions for balanced ripening.

Fermentation takes place in steel for about 9 days at temperatures between 25 and 31°C, to preserve the fruity aromas. The wine is then aged for 6 months in large barrels and subsequently for 2 months in concrete containers, thus completing the process that defines its classic and harmonious style.

On the nose, it is distinguished by its notes of strawberry, cherry, and red plum, enriched with hints of wood and faded rose. On the palate, it is lively and fresh, with a fruity and persistent finish, supported by soft and well-integrated tannins that make it pleasant and inviting.

Perfect with tagliatelle with white rabbit ragù, beef carpaccio, or mushroom risottos.

Malvasia delle Lipari Passito Najm by 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 ageing takes place first in steel and then in the bottle for a period of 4 months.

It is characterized by a golden colour 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.

Pure as a smile, refreshing as a dip, fragrant with citrus and crunchy fruits.

The Lugana Prestige of Cà Maiol was born on the shores of Lake Garda, in the province of Brescia. It is produced exclusively with Trebbiano di Lugana grapes, carefully harvested and selected by hand. It has a greenish yellow color with straw reflections. The nose opens with clear aromas of green apple, lime and tropical notes, enriched with aromas of white pepper. On the palate it is fresh, vibrant and dynamic, with a pleasantly savory finish.

Perfect to accompany shellfish and seafood, also as a condiment for pasta and risotto, it is ideal in combination with white meats, medium-aged cheeses and boiled, low-fat fish.

Munti's Etna Rosso Lenza is a Nicosia company wine produced with a blend of Nerello Mascalese and Nerello Cappuccio grapes.

With vineyards located at an average altitude of 720 meters above sea level and located on soils of lava origin, the wine is obtained by first harvesting by hand in October. Transported to the cellar, the grapes macerate cold for 24 hours before starting a fermentation at a controlled temperature for up to 15 days in steel. This is followed by aging in steel, then in tonneaux for up to 4 months and another six months in the bottle.

Of a beautiful bright ruby red, it offers a complex and intense nose with red fruits accompanied by floral scents. Soft and lively on the palate, it maintains the fruity consistency for a full and enveloping sip followed by a persistent finish.

Perfect with cured meats and semi-aged cheeses, it goes well with savory first courses, roasted and grilled meats.

Barbaresco Lintuito di Montalbera was born in the Langhe, in the province of Cuneo.

It consists of 100% Nebbiolo grapes, vinified in red in thermoregulated steel tanks. The wine then ages for a few months in French oak tonneaux.

Ruby red in color with garnet hues, it reveals aromas of spices, dried figs and tobacco on the nose. The sip is structured, austere and of good persistence.

Excellent with roasts, braised red meats and game.

Borgo dei Trulli red wine is produced from Negroamaro grapes and is born in vineyards located in the province of Taranto.

The grapes are harvested by hand at the end of September, to then be destemmed and vinified as a whole grape. Alcoholic fermentation takes place in thermo-regulated steel tanks and lasts for 8–10 days. Malolactic fermentation is then induced, followed by ageing on the yeasts in thermo-regulated steel tanks.

Ruby red in colour with purple reflections, the nose reveals aromas of plum, wild strawberry and black pepper, as well as notes of nutmeg and licorice. The sip is full-bodied, with well-balanced tannins and a persistent finish.

Excellent in combination with white meats and grilled vegetables, lamb and legume soups.

Colección Vivanco 4 Varietales is a red wine from Rioja made from a blend of Tempranillo, Graciano, Garnacha, and Mazuelo, sourced from selected vineyards that truly express the region’s authentic character. This wine is born from attentive and respectful viticulture, showcasing balance, elegance, and varietal character.

The winemaking process involves separate manual harvesting of each variety, followed by distinct fermentations with extended maceration and the use of natural yeasts. The wine is then aged in French oak barrels for an extended period, with time spent on fine lees to increase complexity and structure.

In the glass, it displays an intense garnet red color. The nose reveals a complex bouquet with notes of ripe red and black fruits, enhanced by spicy, toasted hints and light touches of licorice. On the palate, it is smooth and velvety, with good freshness and a long, elegant finish.

Perfectly pairs with grilled red meats, game, and rich dishes from traditional cuisine.

The Vigneti delle Dolomiti Vette di San Leonardo of Tenuta San Leonardo was born in the vineyards located in Vallagarina, in the extreme south of Trentino.

It is produced with 100% Sauvignon Blanc grapes, harvested only by hand in September. The vinification takes place in white with pressing and destemming of the grapes, followed by a short preventive cold maceration. Then the wine ferments at a controlled temperature of 12 ° C for about 12 days and remains on the lees for 5 months, with frequent bâtonnage and cold stabilization, before being filtered and bottled.

It is characterized by a straw yellow color with greenish reflections. The nose has an aromatic scent with characteristic hints of white peach, green pepper and a pleasant note of sage. On the palate it is dry and pleasantly acidic. Overall it is a full-bodied and elegant wine.

Perfect to accompany aperitifs and fish dishes, it is ideal in combination with white meats, cold cuts and cheeses, both fresh and seasoned.

La Grande Année is a Champagne produced by the maison Bollinger in the Aÿ region, made from a blend of Pinot Noir and Chardonnay from selected Crus, including Aÿ, Verzenay, Mareuil-sur-Aÿ, Chouilly and Cuis. This Champagne represents the authentic expression of the house style, characterized by elegance, depth and a strong territorial identity.

The winemaking process involves the exclusive use of the cuvée with fermentation entirely carried out in barrels, followed by manual remuage and disgorgement. The wine matures under cork for a lengthy period, well beyond the requirements of the denomination, and ages on the lees, developing complexity and finesse. The Brut dosage helps maintain balance and expressive purity.

In the glass it shows a bright golden yellow color. The nose initially reveals notes of fresh citrus and green apple, followed by hints of white peach, apricot and plum, enriched with nuances of fresh almond, breadcrumbs and delicate flowers. On the palate it is structured and balanced, with references to fruit compote and quince, accompanied by a creamy texture and a fine, persistent effervescence.

It pairs elegantly with fish dishes, white meats, refined preparations and medium-aged cheeses.

The Signature of Cantine del Notaio embodies the most typical essence of the Aglianico del Vulture vine, in all its austerity and grandeur.

It is obtained from the manual harvesting of the grapes in the first ten days of November, when the bunch is completely ripe. A 20-day maceration allows for the extraction of color and aromas but also an evolved tannin, characteristics that offer their best shape after a maturation of 12 months in French oak tonneaux and a further 12 months of aging in glass.

The color is ruby red with violet reflections, concentrated and impenetrable. The nose is broad and complex, with aromas of black berried fruits in jam and licorice that rest on a carpet of fenugreek, carob and spices. In the mouth it is powerful and harmonious, with well-smoothed tannins and a long and balsamic finish.

Perfect with game and braised meats, it perfectly matches a platter of aged cheeses.

The Nieddera Rosato of the Contini winery is a rosé produced with Nieddera grapes and other red grapes present in the Tirso River Valley.

The grapes come from vines grown on sandy soils and located a few meters above sea level. After harvesting, the grapes are de-stemmed and macerated for up to 24 hours on the skins before fermenting in steel at a controlled temperature. This is followed by a refinement in steel for a few months before being marketed.

Intense pink in color with purple hues, it has very clear notes of cherry and raspberry before closing with herbaceous and saline touches. On the palate it is decisive and savory, with a taut sip and a pleasant drink before a persistent finish.

Wine to try with cold cuts and fresh cheeses or with risotto with scampi cream.

Grillo Riserva Firma del Tempo from cantine Fina is a Sicilian white wine produced in western Sicily, within the Stagnone Nature Reserve, an area characterized by unique climatic and geological conditions. Made from pure Grillo grapes, this wine represents the most authentic expression of the territory, with a distinct Mediterranean identity and a strong focus on quality and typicity.

The grapes are harvested and undergo destemming and soft pressing, followed by static clarification of the musts. Part of the fermentation takes place in new barriques at a controlled temperature, while the wine rests for a long time on fine lees with periodic bâtonnage, helping to enhance its structure and complexity. The process is completed with bottle aging, which further harmonizes its characteristics.

It offers pronounced savoriness and freshness, accompanied by iodized notes recalling its marine origins. On the nose, citrus, floral, and aromatic herb scents emerge, while the palate is enveloping and balanced, with pleasant persistence and a marked Mediterranean character.

Perfect when paired with fish, shellfish, and crustaceans, as well as fresh cheeses, risottos, and white meats.

Tramin's Lagrein is a red wine made from the indigenous Lagrein grape of Alto Adige, cultivated in the hilly areas between 250 and 400 meters above sea level. The vineyards are set on calcareous soils with clay, gravel, and sand components, characterized by strong temperature variations between warm days and cool nights from the mountains—ideal conditions for preserving aromatic freshness and balance.

The grapes are harvested entirely by hand and placed in small containers to ensure integrity. After destemming, they ferment at controlled temperatures in small steel and cement vats, where malolactic fermentation also takes place. The wine then matures for several months in both oak barrels of varying sizes and in cement vats, refining structure and complexity.

In the glass it has an intense red color with garnet reflections. The bouquet is broad and complex, evoking ripe red fruits, especially cherry and raspberry, accompanied by delicate herbal nuances and notes of cocoa and licorice. On the palate, it is full and enveloping, with well-integrated tannins, pleasant spiciness, and a lingering finish.

Perfect paired with flavorful mountain cuisine, game, grilled red meats, and matured or slightly spicy cheeses.

The Valle d'Aosta Syrah DOC Côteau La Tour has a marked character of alpine freshness, which distinguishes it in the Syrah panorama.

Syrah grapes, harvested by hand in the steeply sloping vineyards located in La Tour di Aymavilles, are the basis of this intense and complex red, aged for 12 months in 300-liter French oak barrels.

A Valdostan red of great elegance, which combines the spicy notes typical of Syrah with fruity and slightly toasted hints, and which on the palate is fine and complex, and at the same time savory and fresh.

Ideal with meat dishes typical of mountain cuisine such as stew with polenta and game, it is fantastic accompanied by Fontina d'alpeggio and Toma di Gressoney.

The Prosecco Millesimato Brut of Bosco del Merlo was born in the vineyards of the Venetian company, located within the Prosecco DOC.

It is produced entirely with Glera grapes, harvested at night when fully ripe and meticulously selected. After the classic white winemaking processes, the second fermentation takes place in steel autoclaves, at a controlled temperature of 16°C, according to the Charmat method, and ages on the lees for 60 days.

It is characterized by a brilliant straw yellow color and a soft and subtle perlage. The nose opens with elegant fruity aromas of green apple and pear, with delicate nuances of wisteria and acacia. On the palate it is dry and dry, with a refined complexity that accompanies towards a rightly persistent finish.

This Prosecco is perfect for the aperitif moment, also suitable for fish dishes and light vegetable-based dishes.

Vermentino Marmato from Il Poderone originates from 100% Vermentino grapes grown in the Tuscan Maremma, perfectly expressing the Mediterranean character of this varietal. It is an elegant and bright white wine, showcasing the region through freshness, aromatic intensity, and a pleasant saline touch.

The winemaking process takes place entirely in stainless steel tanks, where the wine ferments and matures to preserve its aromatic purity and varietal freshness. This is followed by a brief period of bottle aging, which helps to define balance and harmony before release.

It appears in a pale straw yellow color with greenish highlights. The nose reveals a broad bouquet with floral notes of orange blossom and peach blossom, complemented by hints of white-fleshed fruit and references to Mediterranean aromatic herbs. On the palate, it is harmonious and intense, with rich and lingering fruit, supported by pleasant freshness and a savory finish.

It pairs well with seafood starters, shellfish, fish dishes, and delicate white meats.

The Côte-Rôtie Brune & Blonde de Guigal is a classic of the maison and the denomination, considered the archetype of the fine and refined expression of the Côte-Rôtie. The result of careful selection and assembly by Marcel and Philippe Guigal, it represents the consistency and excellence of the wines of the Collection, true gems of the Rhone Valley.

It is produced from a blend of 96% Syrah and 4% Viognier, coming from terraced plots on schistose and silico-calcareous soils in Côte-Blonde and rich in iron oxides in Côte-Brune. The winemaking involves manual harvesting and selection of the grapes, with regular pressing and control of the fermentation temperatures in closed stainless steel cuve for approximately three weeks. The refinement lasts at least 36 months in oak barrels, of which 50% are new.

At sight, it has a dark ruby red color. On the nose, it offers aromas of spices, small red fruits and delicate hints of wood. On the palate, the tannins are round and soft, with notes of raspberries, blackberries and vanilla. The whole is harmonious, with an imperceptible acidity and tannins suitable for good conservation, softened by prolonged aging in wood.

Perfect to accompany game, red meats and mature cheeses.

Cava Brut Zeta is a sparkling wine produced in the Penedès region of Catalonia from Macabeo, Xarel·lo, and Parellada grapes, native varieties that best express the character of the territory. This wine represents a fresh and balanced style, typical of the Cava denomination, capable of combining elegance and versatility.

The production involves manual harvesting of the grapes and gentle pressing, using only the first-run juice. Fermentation occurs separately for each grape variety in temperature-controlled stainless steel tanks, followed by a second fermentation in the bottle and aging on the lees, which adds complexity and finesse.

It shows a straw yellow color with golden highlights. On the nose, it offers a balanced bouquet with notes of ripe fruit such as apple and pear, citrus hints, and light tropical nuances, enriched by touches of dried fruit, yeast, and fresh bread. On the palate, it is structured and harmonious, with pleasant freshness, good creaminess, and a long, mineral finish.

It pairs well with vegetable-based dishes, shellfish, and seafood.

Roberto Voerzio's Barolo Brunate was born in vineyards located in the municipality of La Morra. The company, founded in 1986, today manages 25 hectares of vineyards.

Produced exclusively with Nebbiolo grapes, harvested between the end of September and the beginning of October, it is the result of a fermentation that takes place in stainless steel tanks at a controlled temperature. Subsequently the wine ages for 24 months in used barriques and large 15 hl barrels, for 8 months in steel and for a further 8 months in the bottle.

It is characterized by a dark garnet colour. The nose opens with intense fruity hints of dark berries, enriched by pleasant spicy notes of licorice, cocoa and chocolate. On the palate it is soft and pleasantly balanced, with a long persistence.

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

The Collio Pinot Grigio from the Russiz Superiore line by Marco Felluga was born in vineyards located in Capriva del Friuli, in the province of Gorizia. Russiz Superiore is Marco Felluga's cru.

It is produced with 100% Pinot Grigio grapes, harvested entirely by hand in the second ten days of September. Fermentation takes place partly in oak barrels and partly in steel at a controlled temperature. Subsequently the wine ages in the same containers for 8 months and for a short period in the bottle before being marketed.

It is golden yellow, with copper-colored nuances. The nose opens with evident hints of pear and peach, enriched with floral notes of broom. On the palate it is structured and sapid, with a balanced fruitiness that accompanies towards a very persistent finish.

Perfect to accompany fish-based dishes and salads, it is ideal in combination with risotto with herbs, first courses in general and fresh cheeses.

The red wine Minami by Casa Rojo comes from vineyards located in the Spanish wine region of Murcia.

It is composed of Syrah and Petit Verdot grapes, which are vinified in temperature-controlled stainless steel tanks. The wine then matures in French and American oak barriques for 12 months.

In the glass, the wine shows a ruby red color. On the nose, it offers aromas of fresh red fruit. The palate is full and concentrated, with a lovely acidity and a persistent finish.

It pairs very well with roast meats.

This Monleale is a red wine produced in the Colli Tortonesi by the Vigneti Massa agricultural company, with Barbera grapes grown in various historic plots such as Bigolla, Campolungo, Fontana, Casareggio, Vignetta due, Cerreta, and Vecchia Cerreta. These vineyards, located between calcareous and calcareous-clay soils with mainly east and west exposures, create a mosaic of terroirs that give rise to a wine with authentic and territorial character.

The vinification takes place according to traditional methods with daily pumping over for 8-10 days, racking on the 4th or 5th day, and gentle pressing. After fermentation, the wine is aged in oak barrels for over 22 months. Some selected versions originate from specific plots and are bottled without filtration, ensuring integrity and evolutionary potential.

In the glass, it presents a deep red color. The nose offers a complex bouquet with notes of ripe red fruits, sweet spices, and an earthy undertone. On the palate, it is broad, energetic, and persistent, with well-integrated tannins and a long, savory finish that enhances the natural freshness of the grape variety.

It pairs perfectly with braised dishes, game, aged cheeses, or mushroom-based dishes.

Girlan's Flora Pinot Noir Riserva comes from the "Girlan", "Mazon" and "Pinzon" subzones. The selected vineyards are located at an altitude between 380 and 530 meters above sea level and come from moraine deposits on volcanic porphyry rock and clayey limestone soils exposed to the west, giving the wine ideal microclimatic characteristics.

The harvest takes place manually in small containers for transport to the cellar. After destemming, the must is transferred by gravity into steel vats for alcoholic fermentation for 20-22 days. After malolactic fermentation, the wine ages for 12 months in barriques (70%) and small 12 hl wooden barrels (30%), followed by further refinement in the bottle for 6 months.

The wine has a ruby red color and is characterized by fresh aromas of berries and black cherries. It is elegant and fruity, with very velvety tannins and a long-lasting finish.

It pairs very well with white meats, roasts and grilled fish.

Langhe Rosso Giàrborina is a wine produced by Elio Altare in the municipality of La Morra, using Nebbiolo grapes from vineyards of varying average age, situated on marl-clay-sandy soils facing south. Production is extremely limited, reflecting a philosophy focused on quality and enhancing the local terroir.

The winemaking process involves maceration on the skins in a rotofermenter at controlled temperature for several days, a technique that allows for gentle and effective extraction. The wine is then aged in new French barriques, where it matures for a long period, developing aromatic complexity, structure, and refined tannins.

It displays a ruby red color tending towards garnet. The bouquet is broad, round, and fresh, featuring elegant balsamic notes accompanied by hints of dried flowers and raspberry. On the palate, it expresses freshness and harmony, with reminders of small red fruits such as raspberry and currant, supported by soft tannins and a long, balanced persistence.

Ideal paired with red meats, roasts, and aged cheeses.

Grandes Lindes de Remelluri is a special selection within the Lindes de Remelluri project, conceived by Telmo Rodríguez to highlight the villages bordering the historic Remelluri estate in the Rioja Alavesa. Each wine in the range represents a single village, showcasing its geological and climatic specifics. San Vicente de La Sonsierra is a red wine created as a tribute to Jesusa Areta, the historic winemaker of the winery, obtained from a blend of native grape varieties: Tempranillo, Graciano, and Mazuelo, cultivated in a vineyard over 100 years old on terraces with sandy soil covering just 1.5 hectares. The grapes are grown using artisanal practices without chemical products.

The production process begins with manual harvesting, traditional de-stemming, and crushing. The must ferments in open wood barrels, followed by 14 months of aging in small French oak barrels.

The nose reveals aromas of raspberries, strawberries, and ripe red cherries, with a tart touch that adds liveliness. On the palate, it presents as concentrated silk, with hints of delicate marzipan, a whisper of licorice, and soft chocolate. This wine is characterized by fine and distinct elegance, offering surprising and delightful intensity while maintaining a subtle and refined profile.

Ideal when paired with red meats, game, or charcuterie.

A disruptive and exuberant wine, Etna Sul Vulcano Rosso, amazes for its elegance that reflects the typical characteristics of Etna; was born in the lands of eastern Sicily, on the north side of Etna, between Randazzo and Castiglione di Sicilia, from Nerello Mascalese grapes, the main black grape variety of the prestigious Etna denomination, and a small percentage of Nerello Cappuccio. The sandy soil with lava impasto gives the wine a savory, mineral and saline character. After the manual harvest of the grapes in boxes, in which only the best grapes participate, the fermentation takes place in steel with maceration on the skins for 8-10 days at a controlled temperature of 25 ° C. It ages for 14 months, partly in the tank and partially in French oak and for a further 7 months in bottle.

A splendid light ruby red color illuminates the glass, prelude to an elegant bouquet with notes of red fruit, such as raspberry and cherry, and floral hints of violet; delicate nuances of spices are added, including cinnamon and nutmeg. On the palate it is fresh and well-structured, with ripe tannins and a balanced and persistent finish.

Perfect with appetizers and Mediterranean dishes based on aubergines or mushrooms, it will be ideal in combination with roasted or stewed meats.

Es Red by Gianfranco Fino is a Primitivo produced in the Manduria area of Puglia, from vineyards cultivated using the bush-trained method on red soil. The Mediterranean microclimate, influenced by the sea breezes of the Ionian Sea and the warm Apulian sun, allows for the production of a wine of extraordinary concentration and depth.

Harvesting is carried out manually with careful selection of the grapes, which are transported in refrigerated trucks to preserve their integrity. After destemming and gentle crushing, the must macerates with the skins for two or three weeks in stainless steel tanks, with temperature control and daily pump-overs. Pressing is done with a vertical hydraulic press, followed by a maturation of about nine months in wood and a further aging in the bottle for forty-eight months, which enhances its complexity.

Visually, it presents with an intense ruby red color. The bouquet is wide and deep, with intense aromas of stewed fruits and spices, accompanied by elegant balsamic notes and hints of leather and tobacco. On the palate, it is warm and vigorous, with great structure and extraordinary persistence that underscores its power and elegance.

It pairs perfectly with red meats and blue cheeses.

The Blanquette de Limoux Brut by Paul G. Valentin is a French sparkling wine produced in the Languedoc-Roussillon region, within the Limoux appellation, the historical cradle of the first sparkling wines. Made mainly from Mauzac grapes, complemented by small percentages of Chardonnay and Chenin, it authentically expresses the character of the territory, combining tradition and freshness in a lively and distinctive style.

The grapes are handpicked and gently pressed to extract the finest musts, which ferment separately at low temperatures in stainless steel. The second fermentation occurs following the traditional method, followed by an aging on the lees that helps develop aromatic complexity, elegance of the perlage, and a balanced structure.

On the nose, it stands out for its fresh and fruity aromas, with notes of green apple, citrus, and delicate floral hints, complemented by subtle nuances of almond. On the palate, it is fresh, balanced, and lively, featuring fine bubbles and a pleasant acidity that adds vibrancy and drinkability. The finish is harmonious and persistent, with a clean and fragrant closure.

Perfect as an aperitif, it pairs excellently with light starters, seafood, and delicate fish dishes.

Amarone della Valpolicella Classico by Farina is a noble and sumptuous wine, produced from selected grapes from the hills of San Pietro in Cariano. The main varieties include Corvina, Rondinella and Molinara, grown on calcareous soils with gravelly outcrops.

The grapes are hand-picked and left to dry in small crates for about 90 days, during which they lose 40% of their weight. The vinification involves cold maceration and slow fermentation in stainless steel vats. The wine is then aged for 18 months in large Slavonian oak barrels and barriques, followed by further aging in cement and bottle, to develop a complex and balanced aromatic profile.

Ruby red in color with garnet reflections, the nose offers hints of cherry, black cherry and raspberry, enriched with spices, cocoa and balsamic notes. On the palate it is warm and full, with an important structure, well balanced and of great finesse.

It pairs perfectly with game, meat stews and mature cheeses, but can also be enjoyed on its own as a meditation wine, accompanied by artisanal chocolates.

The Pertichetta di Vigneti Massa was born in vineyards located on the Tortona hills in the province of Alessandria, in the southern part of Piedmont.

It is produced with pure Croatina grapes, harvested and selected entirely by hand. After spontaneous fermentation in steel, the wine ages in barrels of various sizes for 12 months and in bottle for a further 24 months, before being released on the market.

It has an intense ruby red color. The nose has evident notes of ripe red fruit, enriched with spicy and wet earth hints. On the palate it is broad and well-structured, pleasantly complex and persistent.

Perfect to accompany stewed, roasted or grilled meats, this red wine is ideal in combination with blue and aged cheeses.

Pernand-Vergelesses by Olivier Leflaive is a white wine made from Chardonnay grapes grown in the northern part of the Corton hill in Burgundy, on limestone-clay soils rich in stones that impart structure and elegance. The vineyards, set in a natural amphitheater and cultivated with sustainable methods, benefit from ideal altitudes and exposures for balanced ripening.

The winemaking process involves whole bunches with static settling of the must, followed by alcoholic and malolactic fermentations in oak barrels; the maturation takes place in wood, with a short final stage in steel to preserve freshness and aromatic precision.

On the nose, it stands out for its finesse and vibrancy, while on the palate it reveals a well-defined, juicy, and harmonious structure, supported by pleasant energy and an elegant, persistent finish.

It pairs perfectly with white meats, poultry, and soft cheeses.

Bodega Vivanco white wine is produced in Rioja from native white grapes Viura, Tempranillo Blanco and Maturana Blanca. The label is the work of art "Variedades modernas" by Maria Angeles Kareaga Hormaza, which wants to represent the complexity and personality of this wine.

The Tempranillo Blanco and Maturana Blanca grapes are harvested by hand in the second week of September, while the Viura grapes at the end of it. They are vinified separately, starting with a short cold maceration of 6–10 hours, after which the must is fermented in thermoregulated steel tanks. Ageing is in steel too, where the wines remain 4 months on the fine lees.

Straw yellow in colour with greenish reflections, the wine opens to the nose with aromas of white flowers, citrus fruits, green apple and white peach. The sip is fresh and savoury with a fairly long finish.

Ideally served as an aperitif accompanied by tapas, it also goes well with light risottos, pasta and rice salads, white meats and fish.

The Chianti Classico Brolio di Barone Ricasoli was born in vineyards located on the hills of Gaiole in Chianti, in the Chianti Classico area.

It is produced 80% with Sangiovese grapes, 15% with Merlot grapes and 5% with Cabernet Sauvignon grapes, vinified in stainless steel at a controlled temperature of 24-27 ° C, with maceration on the skins for 12-16 days. The wine is placed in barriques and barrels, where it ages for 9 months, then undergoes 6 months of aging in bottle before being placed on the market.

Brolio combines the great drinkability typical of young Chianti Classico with a complex and full structure. With an intense ruby red color, it opens to the nose with fresh and floral hints including notes of chinotto, violet and mimosa, which evolve into fruity nuances of black cherry and sweet mint aromas. In the mouth it is fresh and pleasant, with fine tannins and a pleasant aftertaste of ripe red fruits and spices. Overall it is a very elegant wine.

Perfect to accompany cold cuts, cold cuts and first courses with meat sauce, it is ideal in combination with grilled red meats and aged cheeses.

Valdobbiadene Prosecco Superiore Extra Dry Millesimato Bandarossa by Bortolomiol is born in vineyards located on the gentle hills of San Pietro di Barbozza and Santo Stefano, in Valdobbiadene. The "red band" is the sign that the founder, Giuliano Bortolomiol, traced on the bottles of the best annual Prosecco Extra Dry selection, reserved for his true friends who, like him, shared a passion for the land, tradition and good wine.

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 pressurized tank, according to the Martinotti method, for 25-30 days, with ageing for 30-90 days on its own yeasts.

Bandarossa by Bortolomiol is characterized by a straw yellow colour and a fine and persistent perlage. The nose opens with subtle aromas of white flowers, enriched with fragrant notes of apple. On the palate it is rather sweet, silky and harmonious.

Excellent as an aperitif, this Prosecco Superiore is ideal in combination with fatty fish, quiches and foie gras.

The Alto Adige Sauvignon of the Puntay line of Erste + Neue was born in vineyards located in vineyards located in the municipality of Caldaro, in the province of Bolzano.

It is produced exclusively with Sauvignon Blanc grapes, harvested and selected entirely by hand. After a short cold maceration, fermentation takes place in wooden barrels. Subsequently the wine stays in the same containers for 7 months, before being bottled.

The Sauvignon Puntay from Erste + Neue has a pale straw yellow color. The nose opens with a large and fruity bouquet, with pleasant hints of exotic fruits, currants and grapefruit. In the mouth it proves fresh and lively, with good harmony and persistence.

Perfect to accompany all dishes of vegetarian cuisine, it is ideal with shellfish. Try it in combination with scampi with salt.

Pagadebit is a wine that recalls the rural identity of Romagna and the cultivation by the farmers of Bombino Bianco, a variety so resistant that it always ensured the harvest so much that one could rely on it to repay one's debts. The strawberry tree depicted on the label is an evergreen plant, as resistant as the grape variety of which the wine is made.

The vinification of the Pagadebit grapes takes place in steel and lasts 5-6 months, followed by an aging in the bottle for at least one month.

It has a light straw yellow colour. 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 Pinot Bianco di Cormòns comes from vineyards located in the Collio crescent, around the center of Friulian viticulture par excellence: Cormòns.

It is obtained from Pinot Blanc grapes, macerated for a long time in conditions of controlled low temperatures. Once the fermentation process is over, the wine rests in large barrels.

It presents itself to the eye with a clear straw yellow color. The scent is characterized by aromas of apple and acacia honey, enriched with notes of ripe peach with evolution. On the palate it is fresh and complex, with a beautiful softness.

Excellent with seafood and shellfish, it offers the best of itself with a plate of linguine with salmon. Also recommended with white meats and fries.

This Nebbiolo d'Alba from the Boschi dei Signori line by Bosio is born in the hilly areas of Piedmont, a territory suited for the cultivation of this noble grape variety. Thanks to the unique characteristics of the terroir, it expresses a perfect balance between structure, elegance, and aromatic intensity, while maintaining great drinkability.

The grapes are vinified with careful maceration to best extract the aromatic and tannic components, followed by aging in wood which imparts greater complexity and softness. This process enhances the distinctive character of Nebbiolo, giving it finesse and expressiveness.

Visually, it presents a brilliant ruby red color with garnet reflections. The bouquet is rich and enveloping, with hints of ripe plum and berries, accompanied by light spicy notes. On the palate, it is full-bodied and harmonious, with well-balanced tannins and a long, lingering finish that emphasizes its refinement.

It pairs perfectly with flavorful meat dishes, roasts, and aged cheeses, enhancing their flavors with its elegant structure and soft complexity.

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.

Pinot Bianco is produced by Tenuta Monteloro, one of the cellars of the Antinori group, from vineyards located on the hills of Fiesole, a few kilometers from Florence.

The grapes were vinified separately by vineyard to preserve their territorial identity, they were de-stemmed and softly pressed. The must was then cooled to a temperature of 10 ° C to favor its natural clarification. After 48 hours it is transferred to stainless steel tanks where alcoholic fermentation took place at a temperature not exceeding 16 ° C. The wine was then stored in stainless steel tanks at a temperature of 10 ° C until bottling.

It is characterized by a straw yellow color with greenish reflections. The nose is intense and expresses itself on notes of tropical fruit, such as pineapple, which are combined with pleasant sensations of pepper and nettle. On the palate it is fresh, lively and savory, with a mineral finish.

Ideal in the company of light dishes based on fish and shellfish.

The red wine XR Reserva from Marques de Riscal is produced in Spain. The winery produces wines in the denominations of Rioja, Rueda, and Castilla y León and was founded in 1858 by D. Guillermo Hurtado de Amézaga.

This wine is made exclusively from Tempranillo and Graciano grapes. The grapes are vinified in small wooden barrels. The wine is aged in American oak barrels for 24 months.

With an intense ruby red color, the wine reveals aromas of currant and blueberry, licorice and spices, with smoky and balsamic notes. The palate is powerful and fleshy, with great structure and a fresh, persistent finish.

The XR Reserva pairs well with braised and grilled meats, lamb chops, and noble poultry.

Zaccagnini's Trebbiano d'Abruzzo San Clemente originates in the vineyard of the same name located in the heart of the Casauria valley. The name is inspired by the ancient Abbey of San Clemente di Casauria, a national monument since 1894, which in 1872 hosted the relics of Pope Clement I, depicted on the label.

The harvest takes place manually between the end of September and the beginning of October. The must ferments for 10-15 days at a controlled temperature of 14-16°C with long maceration on the skins. The wine ages in untoasted barriques for at least 6 months.

Bright straw yellow in color with golden reflections, it opens on the nose with aromas of ripe white pulp fruit. On the palate it is rich and voluminous, creamy and dynamic, with a structure that accompanies the tasting towards a fresh and enveloping finish.

Perfect in combination with appetizers and fish-based first courses, it is excellent with white meats.

The Grand Cru “Shaman” Rosé Brut Nature from the Marguet winery is an Champagne of extreme elegance and complexity, produced in Ambonnay, in the Montagne de Reims district in the Champagne-Ardenne region of France. It is mainly made from Pinot Noir and Chardonnay grapes sourced from the Grand Cru vineyards of Ambonnay and Bouzy. The vines, with an average age of about 42 years, are trained in the espalier method with single and double guyot on hilly terrains characterized by calcareous soils rich in chalky gravel. The winery, which owns about 8 hectares of vineyards, was founded in 2008 by Benoît Marguet, who wanted to create an independent company, drawing the attention of enthusiasts for the unconventional style and biodynamic approach adopted in the vineyard and winery.

Produced with selected grapes harvested by hand when they reach the perfect balance between sugars and acidity. The bunches are brought to the winery and subjected to direct pressing for the Chardonnay, while the Pinot Noir undergoes a slight maceration on the skins to extract the color. After alcoholic fermentation in Bordeaux barriques and oak barrels with indigenous yeasts, the refermentation occurs in the bottle on its own yeasts for at least 24 months. 

This Champagne has a bright onion-skin pink color and a fine, persistent perlage. On the nose, it reveals intense aromas of yellow fruit, citrus, peach, pomegranate, and watermelon, along with floral notes of red flowers, spicy scents, and mineral nuances. On the palate, it is enveloping, fresh, complex, and very expressive, fine and creamy. 

Perfect to enjoy on its own or paired with refined dishes of fish and seafood, fresh cheeses, and light appetizers.

This Chardonnay from the Les Plants Nobles line by Ropiteau Frères is produced in the south of France, where the Mediterranean climate and clay-limestone soils favor the full expression of the grape variety. It is a harmonious wine that pays tribute to the great noble French grape varieties and embodies the elegant style of Maison Ropiteau.

The vinification process involves destemming, brief maceration in contact with the skins, pressing, and fermentation at low temperature, partly in oak barrels. A portion of the malolactic fermentation is interrupted to maintain freshness. The final blend includes wines vinified using different methods, one-third of which is aged in oak barrels toasted by fire, contributing to the aromatic complexity and providing a sweet sensation on the palate.

The color is pale golden yellow with green reflections, bright and clear. The nose reveals complex aromas of citrus, exotic fruits, and toasted nuts. The palate unveils a rich yet fresh wine, soft and persistent, with a delicate fruity touch that makes it extremely pleasant.

It pairs perfectly with mixed salads, fish, or can be enjoyed alone as an aperitif.

The Etna Bianco from Neri is a prestigious white wine, produced in the Linguaglossa area on volcanic soils that give it a unique character. Made from a blend of Carricante and Catarratto, this wine reflects the best of Sicily's native grape varieties.

Vinification takes place in traditional white style using temperature-controlled stainless steel fermenters at 14°C, while aging occurs in stainless steel for 3-4 months. The alcoholic fermentation is carried out with selected yeasts to preserve the wine's fresh and distinctive aromas.

It stands out for its straw-yellow color with greenish reflections. On the nose, it is accompanied by fresh notes of white flowers and citrus. On the palate, it is pleasantly acidic, fresh, and has good persistence, making it perfect for refined palates.

This white wine pairs perfectly with fish appetizers, risottos, grilled or baked fish dishes, and lightly spiced white meats.

Clos Haut-Peyraguey is a prestigious Sauternes Premier Grand Cru Classé produced by Bernard Magrez, coming from a small estate located in Bommes, in the heart of the Sauternes appellation. The vineyard covers 8.5 hectares in a single plot on the northeast side of the property, adjacent to Château d’Yquem's parcels. The soil consists of sand and gravel over a clay subsoil, with the vineyard mainly planted with Sémillon and a small percentage of Sauvignon.

The vineyard management follows sustainable viticulture principles, with mechanical soil working, partial grassing, and traditional manual practices such as suckering, tying, and leaf thinning. In the cellar, the must undergoes clarification at a controlled temperature, followed by alcoholic fermentation in new or one-year-old oak barriques, with regular racking during the aging process.

In the glass, it displays a bright and intense golden hue. On the nose, it expresses rich and enveloping aromas of candied fruit, honey, apricot, ripe citrus, sweet spices, and subtle floral notes. On the palate, it is elegant, dense, and harmonious, with a refined sweetness balanced by freshness, depth, and a long, aromatic finish.

It pairs wonderfully with foie gras, blue cheeses, fruit desserts, citrus tarts, and spicy Asian dishes.

The Friuli Isonzo Rive Alte Sauvignon Piere of the Vie di Romans company was born in the vineyard of the same name, located in the municipality of Mariano del Friuli, in the province of Gorizia.

It is produced exclusively with Sauvignon Blanc grapes, harvested manually in the first week of September. After a short cold maceration, fermentation takes place in stainless steel tanks at a controlled temperature of 16-19 ° C, for 18 days. Subsequently the wine ages for 8 months on the fine lees and for another 10 months in glass, before being marketed.

It has a straw yellow color with greenish reflections. The nose opens with intense aromas of pineapple and yellow peach, enriched with delicate hints of citrus, anise and elderberry. On the palate it is full and savory, pleasantly balanced and mineral.

Perfect to accompany fish based appetizers, it is ideal in combination with marinara risotto and steamed crustaceans.

The Peter Lehmann Portrait Shiraz is a red wine produced with 100% Shiraz grapes, coming from vineyards located in the Barossa Valley region of South Australia. This wine is part of the Portrait line, created to represent the different characteristics of the South Australian terroir.

Winemaking involves fermentation and aging in oak barrels, which give the wine complexity and softness. This process allows us to obtain a generous and robust wine, keeping the fruity flavors intact.

The Peter Lehmann Portrait Shiraz features distinct aromas of plum and dark chocolate, softened by aging in oak. On the palate, it is a full-bodied wine, with velvety tannins and a long and harmonious finish.

This Shiraz pairs perfectly with grilled meats and mature cheeses.

Porto Late bottled vintage Port (LBV) is produced by Quinta da Côrte, a company located in the heart of the Douro valley, one of the most suitable wine-growing areas in Portugal. The peculiarity of the soil of these lands, of schist matrix, also constitutes its strength, allowing to produce red wines and ports of great quality. Quinta da Côrte manages a vineyard area of 24 hectares.

This Porto is produced from grapes from old vines with an average age of 70 years, Touriga Nacional, Touriga Franca, Tinta Amarela, Rufete and Tinto Cão. As "Late bottled vintage Port (LBV)" the 2014 vintage is bottled in 2018. The vinification takes place in the traditional "lagares", granite vats in which the grapes are pressed with the feet, so as to allow a controlled pressing. The refinement takes place in old Portuguese chestnut wood barrels of different capacities.

With a seductive and intense ruby color, Porto Late bottled vintage Port (LBV) reveals hints of ripe black and red fruit, blueberries, currants and cherries, followed by menthol and cocoa notes, which return in the full-bodied and well-balanced sip , with a very long finish.

Quinta da Côrte's Porto Late bottled vintage Port (LBV) goes well with sheep cheeses, fruit tarts and dark chocolate.

Paolo Leo's Primitivo Rosato is a wine from the Puglia denomination, produced in the rural area of Manduria and Sava, in the province of Taranto. This rosé is obtained exclusively from Primitivo grapes, grown with the spurred cordon training system on medium-textured soils.

The harvest is carried out manually in the last ten days of August, after which the grapes undergo a short cold maceration of 5-6 hours to extract delicate aromas and flavours, followed by soft pressing. Fermentation takes place at a controlled temperature of 15-16°C and the wine matures for 3 months in steel.

Cherry pink in color with bright reflections, this Primitivo Rosato offers the nose hints of flowers and red fruits such as cherries and raspberries. On the palate it is soft and with a well-calibrated freshness, for a pleasant and fruity finish.

This rosé pairs perfectly with friselle from Salento and cherry tomatoes seasoned with Apulian extra-virgin oil, enhancing the simplicity and tasty aroma of the dish.

Ribolla Gialla A Tessa is produced by I Clivi, a company founded in the 90s in Gramogliano, near Corno di Rosazzo, in the province of Udine. The company manages two vineyards, populated by both white and red native vines. The first is Galea, found in the DOC Colli Orientali del Friuli, in Corno di Rosazzo in the province of Udine. The second is the Brazan vineyard, located in Collio Goriziano in Brazzano di Cormons.

It consists of pure Ribolla Gialla grapes. The whole grapes are softly pressed, decanted and spontaneously vinified in thermo-controlled steel tanks. Aging takes place on the fine lees in the same containers for 6-8 months.

Straw yellow in colour, the wine opens to the nose with a floral bouquet, with notes of lemon peel. The sip is fresh and sapid, with a salty finish.

Excellent with light appetizers and delicate dishes based on sea and freshwater fish.

The Sicilian Scalunera di Torre Mora wine comes from vineyards located on the slopes of Etna. Scalunera means "staircase" and represents the premium line of the estate.

Made up of 100% Carricante grapes, the grapes are hand-picked in late September. Once in the cellar, they are cooled with carbonic ice, followed by soft pressing and temperature-controlled fermentation for 15 days. The refinement of the wine takes place in steel, with 3 months of permanence on the lees.

Straw yellow in color, the nose reveals aromas of white fruit and aromatic herbs. The sip is fresh and savory, with pleasant mineral notes.

Perfect linguine with seafood, seafood and grilled fish.

VIK A Carménère is a Chilean red wine produced by Viña VIK in the Millahue Valley, within the Cachapoal Valley, a region characterized by granite-origin soils that are deep and well-drained, and by a Mediterranean climate tempered by maritime influence. It is made mainly from Carménère grapes, complemented by small percentages of Cabernet Sauvignon and Syrah, expressing an intense, elegant style deeply connected to its terroir.

Vinification is carefully carried out to enhance the varietal purity and structure of the wine. The aging takes place in French oak barrels, helping to develop complexity, harmony, and a refined texture, integrating fruity and spicy notes without overwhelming the overall profile.

In the glass it shows a deep, dark red color with violet and cobalt hues. The nose offers elegant aromas of blackberry, plum, and dark fruits, accompanied by spicy notes, herbal hints, and light toasted sensations; on the palate it is generous, structured, and silky, with fine tannins, balanced acidity, distinctive minerality, and a long, persistent finish.

It pairs well with grilled red meats, herb-crusted lamb, beef stews, aged cheeses, and spicy dishes.

Malenchini's Chianti Superiore originates in the Antella area, in the province of Florence, from Sangiovese and Pugnitello grapes grown in the estate's best vineyards, cultivated on loamy-clay soils.

Once the grape clusters are handpicked, they are crushed and the must is fermented in stainless steel at a controlled temperature. The wine is then aged in oak barrels.

In the glass, it displays a beautiful intense red color with violet highlights. The nose offers a pleasant aromatic combination of fruity and floral notes of violet, primarily resulting from the choice of grape varieties. On the palate, it is a triumph of structure, balance, and harmony.

Perfect paired with red meats, especially beef or veal.

Bolgheri Superiore Argentiera represents one of the symbolic wines of Tenuta Argentiera. This wine was born in the famous Bolgheri Doc, in vineyards positioned at an altitude of about 200 meters above sea level.

It is produced with Cabernet Sauvignon, Merlot and Cabernet Franc grapes, harvested by hand between September and October, vinified separately. The fermentation and maceration processes take place in stainless steel tanks for about 30 days. The wines are then transferred to French Allier and Troncais oak barriques, to complete the malolactic fermentation and mature for about 18 months. A long refinement in the bottle of about 12 months follows.

Bolgheri Superiore Argentiera is characterized by an intense and bright ruby red. The nose boasts a rare complexity, with fruity notes of cherry and plum that blend with interesting aromas of almond, pepper and nutmeg, enriched with fresh balsamic sensations of mint and eucalyptus. The finish with hints of cocoa and blond Virginia tobacco complete a harmonious and fascinating olfactory picture. In the mouth it is a balanced wine, thanks to an excellent flavor and an exceptional freshness which absorb the high alcohol content. Sensations of plum and berries then accompany towards a persistent finish with pleasant aromatic notes, which elegantly complete the tasting.

It goes very well with important dishes such as grilled and roasted red meats. It is ideal for moments of meditation.

The Ghiaie della Furba wine was born in the vineyards of the Capezzana estate, in the province of Prato.

It is produced with Cabernet Sauvignon, Syrah and Merlot grapes, harvested between the first week of September and the middle of October. The vinification is carried out in stainless steel tanks and then passed in barrique for the fermentation process and for the evolution, which lasts at least 15 months. A long refinement in the bottle follows.

It has an intense ruby red color. The nose offers simple but intense aromas of fruit and spices. In the mouth it is soft, structured and of great volume, with dense and sweet texture tannins, acidity in balance to the structure. The aftertaste is persistent with gustatory sensations of small red fruits of the undergrowth married to spicy notes.

It goes perfectly with red meats, game and roasts.

The Gran Passione Veneto white wine was born in one of the Italian wine regions, the Veneto, characterized by a temperate climate, mitigated by the sea and the chain of the Alps, which naturally protect the vineyards from the northern winds.

The Garganega and Chardonnay grapes are softly pressed and fermented at a controlled temperature in steel tanks for 15-20 days. The wine is then always aged in steel at 18-20 ° C until bottling.

Straw yellow in color, the nose expresses itself with a flowery bouquet and delicate notes of vanilla. The taste is dry and crunchy, well balanced.

It goes well with the classic grilled chicken, savory first courses and fish dishes.

Noelia Ricci's Godenza is an elegant expression of Romagna Sangiovese, sourced from the Vigna Godenza, set on the hills of San Cristoforo in Predappio, at 300–340 meters elevation. The vineyards, planted in 1999 on ancient terraces, sink their roots into ochre clay and calcareous marl with some sand, lending the wine character and a strong sense of place.

Harvest is carried out by hand in the last week of September, with grape selection in small crates. Fermentation is spontaneous in temperature-controlled stainless-steel vats, with a long 45-day maceration on the skins. Malolactic fermentation follows, with no fining or filtration, to preserve the varietal expression. The wine ages for 12 months in raw concrete tanks, followed by at least 9 months of bottle rest.

Brilliant ruby red in color, the nose opens with intense aromas of cherry and wild berries, enriched by Mediterranean nuances and a delicate saline touch. The palate is juicy and inviting, medium-bodied, with fine-grained tannins and a pronounced saline edge that brings balance and freshness.

Perfect with tomato-based fish soup, pasta with meat ragù, cured meats and charcuterie, roast and grilled meats, smoked fish, and vegetable risotto.

The Rosé Pas Dosé For England sparkling wine is produced by the Contract winery, one of the historic companies in the city of Canelli, in the province of Asti.

The wine is made up of 100% Pinot Noir grapes, which are destemmed and then softly pressed. The fermentation of the grapes takes place in steel tanks at a controlled temperature. The wine is made sparkling in the bottle according to the classic method and is aged on the lees for at least 40 months.

Onion skin pink in color and with a fine and persistent perlage, the nose reveals aromas of orange blossom, peach and red fruits. The sip is creamy, fine and persistent.

Excellent as an aperitif, with beef carpaccio and sushi.

Grace Wine's Grace Koshu is born in vineyards located in Katsunuma, in the Japanese prefecture of Yamanashi.

The winemaking process is carried out with extreme care to preserve the distinctive characteristics of the Koshu grape. The grapes are hand-picked and vinified in stainless steel to maintain the freshness and purity of the fruit. Aging on the lees adds complexity and depth to the wine, enhancing the aromatic notes and giving elegance to the sip. Careful management of the vineyards and manual selection of the bunches guarantee the highest quality.

Grace Koshu stands out for its pale straw color and delicate aromatic bouquet, with hints of citrus, peach and jasmine. On the palate, it offers a fresh, delicate and clean taste, with a light minerality that reflects the terroir of Katsunuma. The balance between acidity and floral fragrance makes it a versatile and refined wine, capable of surprising with its elegance and complexity.

This wine is ideal when paired with Japanese dishes such as sushi, sashimi and tempura, but it also pairs well with fish and fresh vegetable dishes, enhancing their flavours with its freshness and finesse.

Castel del Monte Chardonnay DOC Preludio N ° 1 Rivera was the first Chardonnay produced in Apulia and perhaps in the whole of Southern Italy.

This wine ages in steel and rests on the lees for 3–4 months in order to accentuate its complexity and aromatic richness.

In the glass it has a beautiful intense straw yellow colour and teases the nose with a complex, fresh and fruity bouquet with notes of pear and peach blossom, on the palate it is full, fresh and fruity, of good length and complexity

A perfect white with raw and cooked seafood appetizers, fish dishes, light soups.

The Ciliegiolo of the Lunae company is made with 100% grapes and falls within the IGT Liguria di Levante.

With grapes grown from the plain of Luni and from sandy soils, the wines reflect the warm and breezy climate that affects the area during maturation. After arriving in the cellar and destemming, the grapes macerate on the skins for 3 days and then ferment and refine in steel.

Light ruby red in color, it has notes of red fruits such as cherry and raspberry, followed by hints of Mediterranean scrub. On the palate it is harmonious and juicy, with a return of fruity notes, smooth tannins and good freshness that anticipates a correct persistence.

Ideal for aperitifs based on fresh cured meats, it also goes well with first courses based on white sauce and casseroles of radicchio and gorgonzola.

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.

Valles Calchaquìes Syrah Reserve of the Don David line by Michel Torino - El Esteco was born in vineyards located in the Calchaquíes Valleys, in the wine-growing region of Cafayate, within the Argentine province of Salta.

It is produced exclusively with Syrah grapes, harvested and selected entirely by hand between the end of February and the first week of March. After partial cold maceration of the bunches, fermentation takes place in stainless steel tanks at a controlled temperature of 26-28 ° C. Subsequently the wine ages for 12 months mostly in American oak barriques and the rest in stainless steel, before being bottled.

It has a lively ruby red color with violet reflections. The nose opens with intense aromas of spices and cassis characteristic of the variety, enriched with delicate notes of vanilla brought by the passage in barrique. On the palate it is fruity and concentrated, with sweet tannins that accompany a pleasantly vanilla and refreshing finish.

Perfect to accompany savory and grilled red meat first courses, it is ideal in combination with aged cheeses.

The Valpolicella Superiore Il Rosso from the Télos di Sant'Antonio line comes from vineyards located in Monte Garbi, in the Veronese municipality of Mezzane di Sotto.

It is mainly produced with Corvina and Rondinella, Croatina and Oseleta grapes, harvested and selected only by hand in the second week of September. After soft pressing in the total absence of oxygen, fermentation takes place in stainless steel tanks at controlled temperature, without any addition of sulphites. Subsequently the wine ages for 12 months in new and second-hand French oak barrels.

Rosso di Sant'Antonio has a purple ruby red color. The nose opens with a fine and complex bouquet, with hints of dried flowers such as violet and iris, enriched with notes of roasted coffee, ripe red and black berry fruit. On the palate it is dry and warm, fairly soft, with excellent persistence.

Perfect to accompany first courses with elaborate sauces, grilled, roasted and braised red meats, this red wine is ideal in combination with game and non-spicy seasoned cheeses.

This Chardonnay by Fina is the result of an international grape that expresses itself in a completely unique way under the influence of the Sicilian territory in which it is born.

It is obtained exclusively from grapes of the Chardonnay variety, which are harvested by hand in August. The fermentation takes place in barriques and so does the ageing, which lasts for 6 months on the yeast lees. Maturation is completed in the bottle, where the wine rests for another 6 months before being marketed.

Wine with an intense straw yellow colour, it opens on the nose with hints of vanilla and ripe fruit, among which cedar and apricot prevail. In the mouth it is broad and warm, pleasantly structured, with a long and elegant gustative persistence.

Perfect to accompany a fish soup or white meats, it is ideally combined with medium-aged cheeses.

H. Lun's Alto Adige Moscato Giallo is born in vineyards located in the municipality of Caldaro on the Strada del Vino, in the province of Bolzano.

It is produced entirely with Moscato Giallo grapes, harvested exclusively by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently, the wine is refined in the same containers before being bottled.

The Moscato Giallo of H. Lun has an intense straw yellow color. The nose opens with intense aromas of nutmeg. On the palate it is sweet and balanced, with a pleasant aroma.

This wine is perfect to accompany desserts, especially donuts and strüdel.

Vesuvian white wine that was born where, according to legend, Jesus Christ shed his tears at the sight of the paradise of the Gulf of Naples stolen by Lucifer in his descent into hell, and where the vineyards of Lacryma Christi grew shortly thereafter. The territory is difficult for the vine and at the same time rich in minerals: a place that guarantees an exceptional development of aromas and flavors.

The bunches of Coda di Volpe are collected around the first half of October to ensure the full expression of the fruit. It is the result of a white vinification carried out in steel tanks, followed by 30 days of bottle aging.

Straw yellow in color, it combines aromatic sensations of yellow peach and ripe pear with characteristic notes of licorice and iodine puffs. In the mouth it is a game of balance, in which the hints of ripe fruit are perfectly intertwined with the mineral closure.

It goes well with grilled squid or baked white fish. Try it at the opening of a banquet with finger food and seafood appetizers.

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 coloured, 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 Nine dot Five Cold Wine Brut of Astoria is born in vineyards located on the Val del Brun estate, in the Treviso municipality of Refrontolo.

It is obtained from typical aromatic varieties of Treviso, harvested before its maturation to guarantee a lower sugar content, higher acidity and a more fruity aroma. After the classic vinification processes, the second fermentation takes place at low temperature in a pressurized tank, according to the Charmat Method, for 35-40 days. Subsequently, this sparkling wine remains to refine on its noble lees for 20-30 days and is dosed with a small percentage of fine aromatic grape must to complete and harmonize the taste.

It is characterized by a straw yellow colour, with light greenish reflections, and by a fine and persistent perlage. The nose opens with ethereal varietal aromas and yeast aromas, enriched with a pleasant aromatic note. On the palate it is dry, full and pleasantly harmonious.

Perfect to accompany delicate first courses, vegetables and cheese soufflé, this sparkling wine is ideal in combination with pizza.

The Gran Cuvée Bianco Swarovski by Fantini Farnese comes from vineyards located in the municipality of Ortona, in the province of Chieti, Abruzzo. The label is adorned with a precious Swarovski diamond, making this bottle a perfect choice for a romantic gift.

It is made from native white grape varieties, hand-harvested at full ripeness. After a short cold maceration, the must ferments in stainless steel tanks at a controlled temperature of 16-18°C. Following 3 months of maturation on fine lees, the sparkling process takes place in steel autoclaves according to the Charmat Method.

This wine displays a brilliant pale straw yellow color and a fine, persistent perlage. On the nose, it reveals an intense and complex bouquet with hints of lime and white flowers. On the palate, it is fresh and mineral, with good balance.

Excellent as an aperitif, this sparkling wine is perfect throughout the meal, particularly for accompanying seafood dishes.

Fantini Farnese Brut Gran Cuvée Rosé Sparkling Wine is born in vineyards located in the Potentinian municipality of Acerenza, in Basilicata. The Swarovski diamond placed in the centre of the label makes this bubble ideal as a romantic gift, especially on the occasion of the Valentine's Day.

It is produced exclusively with Aglianico del Vulture grapes, harvested only by hand and pressed whole. Fermentation takes place in stainless steel tanks at a controlled temperature of 12 °C for 20 days. A slow second fermentation follows in small pressurized tanks for 60 days.

Fantini Farnese's Gran Cuvée Rosé sparkling wine is characterized by a pomegranate colour and a fine and persistent perlage. The nose opens with intense aromas of ripe cherries, currants, wild strawberries and raspberries. On the palate it is aromatic and full-bodied, balanced by a good freshness.

Excellent as an aperitif, this sparkling wine is perfect to accompany fish-based dishes but in general all dishes of seafood cuisine.

Glenfiddich's Single Malt Scotch Whiskey 12 Year Old is a single malt whiskey produced in the county of Banffshire, north of Scotland. This whiskey is aged for at least 12 years in ex-bourbon American oak barrels and then in ex-sherry barrels.

Straw yellow in color tending to light amber, Glenfiddich's Single Malt Scotch Whiskey 12 Year Old brings to the nose a fruity and honeyed bouquet, enriched by pleasant floral scents. On the palate it is light and spicy, with hints of pear and a medium-long, sweet and dry finish.

This whiskey is particularly suitable for relaxing moments dedicated to meditation.

Gin Mediterraneo Mare is the distillate that evokes the word "summer" par excellence. It is the symbol of a sea, the Mediterranean, which by tradition and history unites deeply different peoples and cultures, with its waters plowed by ships from all over the world. This and much more is gin Mare, an excellent gin that unites and reflects the sea from which it takes its name, including among its ingredients some representative botanicals: Spanish citrus and Arbequina olives, Italian basil, Greek rosemary and thyme from Turkey.

Gin with a Spanish heart, is made in the small town of Vilanova i la Geltru, near Barcelona, according to an original recipe that embodies different cultures of the Mediterranean: the sea in this sense represents the body of water that brings together geographically and symbolically territories. The distillation takes place separately, botany by botany, and the assembly of the final product aims to enhance the characteristics of each of them.

The alembic used is located in a chapel, inside what was once a monastery, purchased by the Giro Ribot family in the 1950s. A Latin motto is engraved on the stained glass window of the chapel door, and also appears on the bottle: Mundus appellatur Caelum, terra et mare. The world is the combination of sky, earth and sea.

Behind the choice of botanicals there is an experiment that sees 45 of them as protagonists, until they decide to combine the Arbequina olives with rosemary.

With a transparent and crystalline appearance, Gin Mare brings to the nose enveloping herbaceous aromas, among which thyme and juniper stand out, enriched by light hints of olive and rosemary, botanicals that enhance the organoleptic picture of this Spaniard. On the palate it is tasty and aromatic, with notes of juniper and an aftertaste of basil, thyme and coriander and seems to evoke the sea breeze.

Great to serve alone to fully appreciate its typically Mediterranean character, this gin is the ideal ingredient for all gin-based cocktails. Try it in the gin and tonic with rosemary and cherry tomatoes.

The Spumante Petalo Il Vino dell'Amore Moscato by Bottega is kept in an original rose-scented case. The wine is born in vineyards located in the Euganean Hills, in the province of Padua.

It is produced with only Moscato grapes. After the classic white winemaking processes, the second fermentation takes place in a pressurized tank, according to the Charmat method, at a controlled temperature.

Petalo The Vino dell'Amore Moscato di Bottega is characterized by a straw yellow colour, an abundant and persistent froth, and a very fine perlage. The nose opens with enveloping and evocative hints of rose, followed by delicate notes of yellow peach, pear, exotic fruit and some hints of sage. On the palate it is sweet and delicate, with a fragrant and persistent return of rose.

Excellent celebration product for parties and anniversaries, it is excellent in the company of dry sweets and pastries.

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.

Martell's Cordon Bleu Extra Old Cognac is a reinterpretation of Martell's iconic Cordon Bleu, made with a selection of Borderies cognac that ages for up to 30 years in oak barrels. A refined expression that offers a unique sensory experience allowing you to explore the deepest soul of Martell's style, brought to the highest levels.

It is amber in color with mahogany reflections. On the nose it releases aromas of Tatin apple pie, accompanied by sweet spicy notes of cinnamon and dried apricot, which give way to a finish characterized by aromas of grapes and almond. Cognac of great roundness, it reveals sensual, elegant and vivid, with intense sensations of dried figs and candied orange.

It is excellent to taste straight or served on ice cubes.

Pedro Ximénez by Emilio Hidago is a sweet Sherry that originates from vineyards located in the heart of Jerez de la Frontera, and is made up of 100% Pedro Ximénez grapes.

The winemaking procedure follows the Soleras method. It involves the use of small oak barrels, organized according to a pyramidal structure that allows to create blends of different vintages, making the wine proceed with a "cascade" sequence. When it needs to be bottled, the wine is taken from the layer of barrels placed at the base. Therefore, emptied of part of the content (they are never emptied completely), they are filled by taking a share of wine from the barrels just above which, in turn, will be filled by those of the upper level. Those placed on the top will be filled with the new vintage wine.

At sight it has an intense and brilliant ruby red color. The nose shows a complexity made of shorn notes, dried and candied fruit. The taste is sweet and enveloping, soft and balanced.

Ideal to accompany dark chocolate desserts or blue cheeses with an intense flavor.

New arrival in Ardberg's The Ultimate range, An Oa is a single malt whiskey, the productive outcome of the encounter of whiskeys that spend their aging in three different types of cask: American which previously contained bourbon, European ex-sherry and charred virgin barrel. These spirits are brought together in a large French oak barrel, called Gathering Vat , whose fusion creates a very peaty and exceptionally soft whiskey.

This peculiar roundness recalls the promontory from which it takes its name and from which it is inspired, the Mull of Oa, an extraordinary place in Islay which is characterized by an unusual tranquility, in contrast with the surrounding landscape affected by impetuous winds, strong storms and dense marine mists.

Golden yellow in color, it develops an enveloping and characteristic peaty line on the nose that is combined with hints of lime, anise and cigar. On the palate it is smoked, with hints of chocolate, tea leaves and fresh wood, closing in a long and persistent finish on notes of cinnamon, honey and tobacco leaves.

Ideal smooth, it can be used to prepare a restorative Hot Toddy to fight the cold.

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.

The Grand Marnier Cordon Rouge is a distillate that was born in the historic site of Neauphle-le-Château, a small city outside Paris. This liqueur is composed of a blend of 51% cognac from the best crus from the municipality of Cognac and 49% bitter orange liqueur Citrus Bigaradia, according to the ancient recipe of 1880 by its inventor Louis-Alexandre Marnier Lapostolle.

Deep amber color with topaz nuances, this liqueur opens to the nose with typical hints of citrus and candied fruit, with a slight spicy hint of vanilla. The taste is also characterized by the evident predominance of bitter orange with caramel and hazelnut notes, for a long and harmonious finish.

Perfect to serve smooth on the rocks, the Cordon Rouge is also perfect as a base for tasty fresh and citrus drinks.

Produced and bottled in Piedmont, born from 150 years of experience in the production of Turin Vermouth. A tradition that has always been cultivated in Pessione, the place of origin of the Martini legend.

Riserva Speciale Rubino is made with selected Italian wines and delicate herbal extracts, collected with dedication by the inhabitants of the region. Subsequently the blends are seasoned with care, allowing three different varieties of Piedmontese artemisie to macerate gently.

It is a nuanced ruby color and has an intense spicy aroma. A full and enveloping body, enriched by intriguing herbaceous hints.

It is a pleasure drunk smooth and on the rocks. Perfect with a dip of soda and three red grapes. Try also Martini Rubino and Tonic: in an old fashioned, pour in equal parts Martini Riserva Speciale Rubino and tonic water, mix and add three red grapes.

Pierre Ponnelle's Crémant de Bourgogne Brut Rosé is a tribute to the fine complexity of Pinot Noir from Burgundy.

Maison Pierre Ponnelle is located in Beaune and grows its grapes in the Côte de Nuits and Côte de Beaune areas. The Brut Rosé version of its Crémant de Bourgogne is made up of 100% Pinot Noir, which following vinification undergoes a second fermentation in bottle with a rest on the lees for 24 months.

It comes in a lively pink colour embellished by a subtle and persistent perlage. The nose clearly recalls the scent of wild strawberries and rose petals, evoking the image of elegance that is found in the taste. Complex, full-bodied and driven by the precision of a fresh-savoury trace that persists for a long time.

Perfect to accompany a seafood lasagna.

First class single malt capable of unmistakably representing the style of Glenlivet. This Speyside whiskey ages for 12 years in traditional and American oak barrels; the latter give this distillate elegant notes of vanilla and unrivaled softness.

At sight it has a light golden yellow color. The scent is delicate and balanced, with evident hints of pineapple enriched with hints of honey and cinnamon. The taste is fresh and creamy, with a long finish on notes of almond and apple.

Excellent smooth or diluted with a few drops of water. Try it with seared scallops and chorizo, typical cold cuts of the Iberian peninsula.

Herno Old Tom Gin is a spirit of absolute quality, fully reflecting the philosophy of Jon Hilgren, owner of Herno who, after a long experience as a bartender in London and years of study, decided to devote himself to gin production. This label is where body and elegance go hand in hand, characterised by a slightly sweet flavour on the palate that makes it particularly intriguing to drink. A bottle born from Jon's passion and his desire to challenge himself, it is now found on the shelves of the most famous bars and cocktail venues in the world.

Herno's Old Tom is a gin created from ingredients sourced from all over the world. Among the botanicals left to infuse we find Hungarian juniper, Bulgarian coriander seeds, Swedish lingonberries, English meadowsweet, Indian black pepper, Indonesian cassia and Madagascan vanilla. The entire distillation process is monitored with maximum care, with attention to every smallest detail in order to craft a flawless product.

Herno's Old Tom Gin is completely colourless and crystal clear to the eye. The nose is expressive and concentrated, where a backbone of juniper is joined by spicy hints and nuances reminiscent of resin and honey. On tasting it is full-bodied, energetic, characterised by a floral profile and a slightly sweet taste; it finishes with a delicately spicy aftertaste. This label continues to win awards and set records, confirming itself as one of the most celebrated distillates in Europe and a favourite among trendsetting bartenders.

Ideal to be enjoyed neat.

This 100% Chardonnay sparkling wine, a precious and elegant sparkling wine, comes directly from the most suitable vines of the Trentino of the Avisian Hills and in the area of the Trento Doc denomination. It is harvested in September and ferments in stainless steel, and then matures on the lees for a period ranging from 24 to 36 months, in dark and silent cellars, until it assumes those characteristics which in terms of perfume and palate distinguish it.

It has a bright gold color with a fine and persistent perlage and expresses an intense bouquet of citrus and white flowers on the nose, with sweet hints of cotton candy and croissants. On the palate it gives an exuberant, creamy sip, with a complex structure and a pleasantly persistent finish.

Its splendid organoleptic profile makes it the best wine to accompany raw crustaceans and seafood. To try absolutely with fresh cheeses, such as robiola.

This Asolo Prosecco Extra Brut from Soligo is produced only with grapes from the historic hill known as Col de Mez.

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. It is sparkling with the Charmat method.

Straw yellow with greenish reflections, it is expressed on notes of fresh fruit that recall lime and grapefruit, accompanied by pleasant hints of acacia and almond blossoms. On the palate it is savory and fresh, with floral returns.

Perfect to accompany fish appetizers and with herb risotto, it is ideal in the company of grilled vegetables.

As the name suggests, this sparkling wine originates from a blend of Pinot Noir and Chardonnay grapes coming only from Premier Cru vineyards. It does not do malolactic, like all the labels of the Charles Ellner maison, and ages for at least 48 months on the lees.

Straw yellow in color with golden veins, it opens onto an intriguing nose that recalls in particular the varietal aromas of Chardonnay, among which the yellow apple stands out, followed by slight hints of roasting. In the mouth it is harmonious and elegant, full of freshness.

To be served as an aperitif or in combination with fish-based preparations.

Bertani's Amarone and Ripasso are emblematic labels of Valpolicella, a blend of the native Corvina Veronese and Rondinella grapes, with small additions of Merlot in the Valpolicella Ripasso only. Both tell the story of the Venetian production tradition: the drying that Amarone undertakes for 120 days characterizing its production method and the Ripasso technique in which the wine is refermented on the Amarone pomace.

Amarone has an intense red color with garnet hues, the result of approximately 6 years of aging in Slavonian oak barrels and a further 12 months in the bottle. On the nose it releases characteristic notes of plum, cherry and morello cherry, followed by aromas of dried fruit, licorice and spices. On the palate it is soft and balanced, with tannic notes, ideal to accompany game, mature cheeses but also to be enjoyed in moments of meditation.

Valpolicella Ripasso is a wine that ages in Bertani Veronese French oak barrels for 9 months. It has an intense purple color with violet reflections. The nose is intense, full of hints of ripe red fruit, blackberry, currant and cherry, to name a few. In the mouth it is velvety and harmonious, full and lively, with a savory aftertaste. It is perfect with porcini mushroom risotto, first courses, grilled meats and roasts.

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.

The Grappa Riserva 15 Years Bortolo Nardini Selection is a grappa that comes from the pomace of multi-variety grapes exclusively de-stemmed for over 200 years of experience. Distillation takes place by discontinuous distillation in column stills. It ages for at least 15 years in Slavonian oak barrels.

Light amber in color, it offers rich sensations of vanilla to the nose, accompanied by hints of ripe fruit, tobacco and cinnamon. On the palate it is intense and persistent, with a very complex and multifaceted aftertaste.

Ideal to be tasted straight, it is perfect in the company of cigars or dark chocolate.

The Spumante Brut by 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 second fermentation in a pressurized tank according to the principles of the Martinotti-Charmat method.

It is presented in the glass with a pale straw yellow colour 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 savoury, 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.

Del Maguey Chichicapa is made from pure Espadín agave harvested at perfect maturity in the village of Chichicapa, located 1,540 meters above sea level.

The production follows an original artisanal recipe dating back 400 years and is kept very limited to ensure high quality, thanks to the total absence of colorants or additives.

Chichicapa offers a medium-intensity aroma and a complex, rich palate, with citrus notes and a long finish with a minty aftertaste.

An intriguing, unique Mezcal, perfect on the rocks or in your favorite South American cocktails.

Valdobbiadene Prosecco Superiore Brut DOCG Santa Margherita is the noblest expression of Valdobbiadene grapes, interpreted by one of the historic companies of the denomination.

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

Very fine and persistent bubbles frame pleasantly crunchy aromas of white-fleshed fruit and acacia and peach flowers. On the palate you can feel small wild strawberries as it unfolds joyfully and amused, with the bubbles dictating the rhythm and the savory freshness supporting the long fragrant finish of small yellow flowers and succulent pear and peach.

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

Angel's Envy is the life-inspired masterpiece of legendary master distiller Lincoln Henderson.

A Bourbon is produced only in artisanal batches, mixed by hand, from 8 to 12 barrels at a time and tasted at each stage of ageing. This whiskey is unique in the world because to reach an additional level of flavour and complexity, it is finished in ruby port barrels. The result is exceptional, as the name implies, to make the angels envy.

This precious distillate is wonder and amazement in the glass, with its golden colour with coppery hues, and its greedy aromas of vanilla, raisins, maple syrup and toasted walnuts. Irresistible on the palate, it alternates the delicacy of vanilla, fruit, maple syrup with the intensity of toast and bitter chocolate. The finish is sweet and persistent, with a hint of Madeira in the finish that slowly fades into a warm embrace.

It's not just a Bourbon, it's Angel's Envy.

Franciacorta Brut Conte di Provaglio Ziliani is a sparkling wine made with Pinot Nero and Chardonnay grapes from the Provaglio d'Iseo area.

The freshness of the Chardonnay and the body of the Pinot Noir grapes are combined to create a base wine for a second fermentation in bottle. It is aged on the lees takes place for 24 months.

The colour is straw yellow with a medium perlage of intensity and finesse. The nose immediately reveals white flesh and citrus fruit, with a herbaceous note of lemon balm followed by notes of biscuit. Creamy on the palate, it maintains its freshness and fruity density for a full and satisfying taste.

Ideal with seafood starters and first courses based on crustaceans and molluscs. It can also be served with game birds and grilled vegetables.

The Serena Valdobbiadene Prosecco DOCG Extra Dry is made with 85% Glera grapes and with other white berried blends for the remainder.

The wine is obtained by harvesting grapes from the Valdobbiadene area. The manufacturing process involves the use of the Charmat method, i.e. with second fermentation in a pressurized tank.

Bright straw yellow in colour, it has a lively perlage with hints of rose, jasmine, wisteria and acacia flowers. Fresh on the palate, it recalls tropical fruits and retains good minerality as well as a good persistence.

Ideal to open the meal, it goes well with raw fish and herb risotto.

The Matsui Mizunara 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 is aged, the Mizunara (Japanese oak). The historic 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.

The whiskey is aged in Japanese oak barrels.

In the glass it appears amber in color. Combined with the bitter taste of unmixed whiskey, a slightly sweet, aged aroma tickles the nose with a soft, yet rich and persistent aftertaste.

Sandeman's Porto Tawny 20 Years belongs to the series of fortified wines with an indication of ageing and comes from the Portuguese Douro region.

This Porto is made from selections of Touriga Franca, Tinta Roriz, Tinta Amarela, Tinta Barroca and Tinto Cão grapes capable of ageing in wooden barrels to acquire greater concentration of fruit and flavour. The grapes are harvested by hand and fermented with maceration of the skins. The addition of alcohol makes it possible to obtain fortified wine that can be aged in the centuries-old Sandeman cellars in oak barrels.

With a colour that varies from ruby red to amber, it has an olfactory profile of yellow-fleshed fruits such as dried apricots, with honey, nuts and spices that finish a full and harmonious taste. Enveloping on the palate, it expresses the elegance of candied fruit with returns of cocoa and tobacco for a truly persistent sip.

Ideal served cold or with foie-gras, it also goes well with cheese quiche and desserts such as crème brûlée and tarte tatin.

The Toscana Rosso Sassoalloro Oro by Biondi Santi was born in southern Tuscany, in the Castello di Montepò estate in the province of Grosseto. Born in the part of the so-called "Aia di Clemente", on which we find vineyards over 15 years old at 300-450 meters above sea level The wine was created to celebrate the thirtieth anniversary of Sassoalloro (1991-2021), the iconic wine of the Castello di Montepò, and is the fruit of the study that lasted several years between Jacopo and Tancredi Biondi Santi in collaboration with the oenologist Donato Lanati.

It is produced with 100% Sangiovese Grosso grapes, harvested at the end of September. After vinification, the wine is aged in 28.5 hl Slavonian barriques and barrels for 14 months.

It is a wine with a brilliant ruby red color. The nose opens with fresh and fruity hints of violet and cherry, enriched by pleasant woody notes of the wood in which it matures. The sip is balanced and reveals dense and well-behaved tannins. The finish is persistent.

Due to its characteristics, this wine is ideal in combination with red meats and game, in particular grilled or grilled, and with semi-aged cheeses.

Gin Vagìn is an all-Italian gin that was born in Emilia Romagna from the creativity of Francesca and Tiziano and that plays everything on the double meaning and allusion. Designed for fun and lightheartedness, for irony and provocation, its name and flavour give an out-of-the-ordinary touch to your cocktails.

With its typical transparent colour, Vagìn is made with different botanicals, including juniper, gentian, ireos rhizome, orange and pink pepper. It has a dry and aromatic flavour.

Designed for the creation of imaginative cocktails, from gin and tonic to pink pepper to your most daring mixology creations, it is very pleasant even straight.

The white wine Amrità di Schiopetto represents the flagship wine of the Friulian company.

It is mainly produced with Chardonnay grapes and with a small percentage of Friulano, which are harvested manually at the beginning of September. Fermentation takes place in stainless steel tanks at 16 ° C for 12-14 days, and then refines in steel and in large barrels for 9 months and finally remains in the bottle for at least 6 months.

Amrità wine is a straw yellow colored wine with greenish reflections. The nose has aromas of ripe white and yellow fruit, medicinal herbs and almond notes. The sip is multifaceted and dynamic.

Perfect to accompany fish or vegetable based first courses, white meats and salted fish.

Chimay Rouge Premiére by Chimay

Trappist red beer Chimay Rouge Premiére , is brewed by the Trappist monks of the abbey of Scourmont (near Chimay, a municipality in the province of Hainaut), who have been brewing beer for over 170 years. First brewed in 1862, it is one of the Abbey's oldest beers. For this reason, in larger formats, it is called "Premiére". As a true Trappist beer, it is brewed under the supervision of monks and the proceeds from sales are spent almost exclusively on social welfare projects.

How is Chimay Rouge Premiére produced?

Monks prefer to make beer from local ingredients. The hops for example (Hallertau Mittelfrüh variety) come from the countryside of Vodelée and the water is that of the well of the monastery. This top fermented beer is neither filtered nor pasteurized.

Sight, nose, eye and palate

Dark copper red in color, this beer expresses an excellent balance between fruity flavors (berries and raisins), hints of toasted bread and caramel.

What do you pair the Chimay Rouge Premiére with?

This Trappist beer is to be tried with ribs in barbecue sauce.

Barolo Chinato by Marchesi di Barolo is a fortified wine produced exclusively from Nebbiolo grapes.

The wine must be produced starting from Barolo wine that has already completed the minimum ageing period required by the disciplinary. The flavouring takes place by cold infusion in a hydroalcoholic solution of cinchona bark, gentian root, cardamom seeds and other minor spices such as vanilla beans. The aromatic infusion is added to the wine together with sugar and alcohol. Barolo Chinato is aged for at least one year in cask before being bottled and put on the market.

Garnet red in colour with orange hues, the nose mainly reveals scents of oriental spices. On the palate it is persistent, with a bitter finish that reveals the presence of gentian.

Ideal as a digestive, it goes well with chocolate desserts.

Vermentino di Sardegna Villa Solais comes from vineyards cultivated in 5 different areas of the lower Sulcis.

Produced mainly with Vermentino di Sardegna and Nuragus grapes, it is fermented in stainless steel tanks to preserve its fragrance and aromas.

It has a bright straw yellow color, with green and golden reflections. The nose opens with fresh and pleasant fruity hints that recall in particular the white pulp peach. The taste is fresh, soft, enriched with mineral notes.

Ideal served very fresh as an aperitif, it is excellent in combination with delicate first courses based on fish and shellfish. Also perfect with light white meat dishes.

The Primo Passerina sparkling wine is produced by the Marche-based company Casalfarneto, which produces wines in the hilly areas of the province of Ancona. The winery manages 35 hectares of vineyards and focuses on the cultivation of native Marche vines such as Verdicchio, Passerina, Pecorino or Lacrima.

Once in the cellar, the Passerina grapes undergo a soft pressing, to then be vinified in white and sparkling in autoclave according to the Charmat method.

Straw yellow in color with golden reflections and a fine and persistent perlage, it reveals delicate aromas of white flowers and citrus fruits to the nose. The sip is refreshing, with a discreet minerality.

Excellent as an aperitif, it goes well with light fish-based dishes.

The wooden box contains 4 Etna wines produced by the Nicosia company.

Etna Rosso Lenza di Munti is produced from Nerello Mascalese and Nerello Cappuccio grapes. The vineyards are located at an average altitude of 720 meters above sea level and are situated on lava soil. The wine is obtained by first picking by hand in October. Transported to the cellar, the grapes macerate cold for 24 hours before starting a fermentation in steel vats at a controlled temperature for a maximum of 15 days. They are then refined in steel, then in tonneaux for up to 4 months and another 6 months of rest in the bottle. A beautiful bright ruby red, it offers a complex and highly intense nose with red fruits accompanied by floral hints. Soft and lively on the palate, it maintains the fruity consistency for a full and enveloping sip followed by a persistent finish. Perfect with cured meats and semi-mature cheeses, it goes well with tasty first courses, roasted and grilled meats.

Etna Bianco Lenza di Munti is produced with the Carricante and Catarratto grape varieties. The vineyards are located at an average altitude of 720 meters above sea level and placed on volcanic sands. The wine is obtained by first carrying out a cold maceration of 24 hours before soft pressing. This is followed by fermentation for a maximum of 25 days and refinement on the fine lees before resting for 2 months in the bottle. Bright straw yellow in appearance, it presents floral notes of acacia, chamomile, grapefruit and apple. On the palate it immediately reveals great minerality and softness showing notable structure for an intense and prolonged sip. Ideal in combination with aperitifs or raw fish, sushi dishes and fried foods.

With the Bitter Riserva Martini he wanted to reinterpret an original recipe from 1872.

The Bitter Riserva is characterized by 3 particular botanicals, saffron, angostura and calumba, which marry perfectly with the botanicals of the Vermouth di Torino Martini.

The Bitter Riserva can be used for example to prepare an excellent Negroni, adding red Vermouth, gin in equal proportions as well as ice and a slice of orange.

It can be enjoyed with a classic aperitif with cured meats and cheeses, or with a beef tartare and burrata.

Champagne Héritage is produced by Maison Brice, which has been producing champagne for 12 generations in the Bouzy area, one of the most important Grand Crus of the Reims mountain. Today the maison is managed by Remi and Jean-René Brice.

The champagne is a blend of Pinot Noir and Chardonnay grapes, which, once vinified, are sparkling with the champenoise method. The wine then ages on the lees for 36 months.

Straw yellow in colour, the wine is presented in the glass with a fine and persistent perlage. It opens to the nose with a bouquet of white flowers and citrus notes. The sip is fresh, with a good minerality and good persistence.

Perfect as an aperitif, this champagne goes very well with white meat and poultry dishes, as well as grilled fish.

Champagne Rosé is produced by Domaine Thierry Fournier, producers of Champagne in Festigny for 5 generations.

The blend is composed of Pinot Meunier grapes, with small additions of Chardonnay and red wine. After vinification, the wine is made into sparkling wine according to the Champenoise method and ages on the lees for at least 36 months.

Salmon pink in color, it has a fine and persistent perlage. On the nose the aromas are reminiscent of yellow and pink flowers and red fruits. The sip is well balanced, rich and creamy.

Excellent as a refined aperitif, it goes very well with appetizers of cured meats, white meats and grilled fish.

Rosé Sauvage by Piper-Heidsieck is made from grapes typical of Champagne, where Pinot Noir from Les Riceys makes up at least half of the blend. To these is added an unusually high percentage, equal to 10-20%, of reserve wines to give this bubbles its unmistakable personality.

In the glass it shines with a beautiful bright ruby red, a sign of strength and elegance. On the nose, consistent aromas of blackberry and black currant stand out, with well-balanced touches of mandarin and saffron. The entrance is incisive, while in the center mouth juicy berries are surrounded by spicy and slightly smoky notes such as to make this bubble an authentic "mischievous delight".

It is ideal to serve with duck with orange or with other red meat dishes.

Le Cheteau's Crémant de Loire Brut is a Classic Method sparkling wine made with Chardonnay, Chenin Blanc and Cabernet Franc grapes.

This Crémant de Loire is made according to the Classic Method which provides for a refermentation in the bottle: after obtaining the base wines from the respective grapes, the addition of a mixture of sugar and yeasts allows the assembled wines to referment in the bottle and to refine in contact with the lees for at least 24 months, developing the typical scents of sparkling wines produced with this technique.

Intense straw yellow with fine and persistent perlage, it offers the nose a delicate bouquet with hints of exotic fruit and citrus. On the palate it is fresh and full-bodied, with good acid tension.

Excellent as an aperitif, it can be combined with cold cuts appetizers or vegetable first courses.

Champagne Brut Cordon Bleu is produced by the famous Maison de Venoge in a limited edition. The Maison was founded in 1837 by Henri-Marc de Venoge in Èpernay. The grapes for his Champagnes come from the villages of Cramant, Avize, Mensil-sur-Oger, Ambonnay, Verzenay, Verzy and Les Riceys.

It consists of Pinot Noir and Chardonnay grapes. Champagne ages on the lees for 6 years.

It has a golden yellow colour, enhanced by a fine and persistent perlage. On the nose, sensations of white flowers, dried fruit and gingerbread are perceived. On the palate it is fresh and vinous, with a persistent finish.

Excellent as a refined aperitif or to accompany fish-based first courses.

Champagne Brut Orior is produced by Maison Pierre Legras. The foundation of the maison dates back to 1600. Pierre Legras is a contemporary of Henri XIV and Dom Pérignon. For 11 generations, the maison has been producing high quality Champagne in Chouilly, one of the 17 Grand Crus of Champagne, in the Côte des Blancs.

Champagne is made from Chardonnay, Pinot Noir and Pinot Meunier grapes from Chouilly, Epernay and Moussy. After the vinification, the sparkling process takes place according to the Champenoise method.

It is characterized by a straw yellow color and a fine and creamy perlage. The nose opens with aromas of citrus and peach. The palate is long and deep.

Excellent as an aperitif and throughout the meal.

Champagne Brut Fleur de Craie is produced by Maison Bolieu, in Côte des Blancs.

Champagne is made from 100% Chardonnay grapes. Vinification takes place 10% in wooden barrels, the rest in steel tanks. The sparkling process according to the Champenoise method subsequently requires aging on the lees for 5 years.

It is characterized by a straw yellow color and a fine and persistent perlage. The nose opens with aromas of white fruits, peach, pear and brioche. On the palate it is creamy, fine and persistent.

Delicious as an aperitif, it goes well with seafood and vegetable appetizers and with pizza.

Champagne Brut Nature is produced by the Maison de Champagne Vranken-Pommery, founded in 1976 by Paul-François Vranken. Vranken Champagnes are famous for their quality, balance and aromatic finesse.

Brut Nature is composed of Pinot Noir, Chardonnay and Pinot Meunier grapes which are vinified in thermo-controlled steel tanks and fermented with the help of selected yeasts. After refermentation in the bottle according to the Champenoise method, the wine ages on its lees for over 48 months.

In the glass it is golden yellow in color, with fine and persistent bubbles. The nose is delicate, with aromas of white fruits and berries, with notes of dried fruit. The sip is fresh and persistent.

This Champagne can be a refined aperitif and accompany both raw fish and sushi.

The Maremma Toscana San Germano di Rocca di Frassinello was born in the Gran Cru San Germano, located in the municipality of Gavorrano, in the province of Grosseto.

It is produced with Cabernet Sauvignon, Merlot and Sangiovese grapes, harvested exclusively by hand. Vinification traditionally takes place in steel at a controlled temperature. After the malolactic fermentation, the wine ages for 14 months in 80% new barriques, and for a further 11 months in the bottle before being placed on the market.

It has an intense ruby red colour. The nose opens with seductive notes of currant, blackberry, coffee and vanilla. In the mouth it is very structured, harmonious and elegant, with a very long persistence.

It goes excellently with rich red meat and game dishes, both roasted and stewed.

The limited edition DUBL Brut Edition bottle, “The Vanity of Dionysus”, Classic Method was designed by the Californian artistic duo Fallen Fruit and the proceeds will go entirely to the San Gennaro Community Foundation for overcoming youth discomfort in the Sanità district of Naples, through art and culture education. A project that fits perfectly into the B Corp path of the DUBL winery.

The label is inspired by the work "A portrait of Dionysus", created with spray paint and which occupies the entire facade of the "Botanica" residence in Borgo San Gregorio.

It is a sparkling wine produced mainly from Greco grapes, a noble variety from the Campania region. The refinement of the Dubl Brut Edition Fallen Fruit is 24 months spent in the bottle in contact with its lees.

A classic method that expresses its characteristic minerality with extraordinary elegance. The color is brilliant white gold, enhanced by the fine and persistent perlage. On the nose, the floral and fruity aromas of courgette flowers, citrus fruits and mango mingle with the opposing hints of chalk typical of the Greco grape, which gradually overlap, resulting in austerity and elegance. The tactile verticality of the bubbles and the taste-olfactory persistence are striking on the palate, making the DUBL Brut Edition an excellent combination with raw seafood, risotto with sea truffles or fried cod on a bed of chickpeas.

The JR06 JRose is an artisanal London Dry Gin produced in Puglia. Each label is the work of cartoonist Milo Manara.

This gin is obtained from the distillation of cereals and juniper berries with the use of the Müller alembic. The botanicals used are, in addition to juniper, bergamot, angelica, cardamom, coriander, Peruvian maca, mandarin peels, prickly pear flowers and oak bark.

It is characterized on the nose by the typical aromas of juniper and bergamot. On the palate it is warm and pungent.

It is served pure or in the preparation of excellent gin-based cocktails.

Hartmann Donà's Sauvignon Blanc was born in Alto Adige, in the province of Bolzano.

It is produced from 100% Sauvignon Blanc grapes, which are destemmed and pressed, to then be vinified in steel.

It is characterized by a straw yellow color and a nose that reveals aromas of white flowers, peach and apricot. The sip is fresh, with a mineral finish.

It is an excellent wine to accompany seafood and sushi.

The Champagne Brut Extra Quality Blanc de Blancs by Ployez Jacquemart was born in vineyards located in the Ludes area.

The wine is made from 100% Chardonnay grapes, which are vinified individually. The cuvée's second fermentation takes place according to the champenoise method, with an aging on the lees for 36 months.

Golden yellow in color and with a fine and persistent perlage, the nose reveals aromas of white and yellow flowers and hints of honey. The sip is fresh and of great persistence.

Excellent in combination with tasty seafood cuisine.

The white wine of Tenuta Dodici is born in vineyards located on the Maremma hills, in southern Tuscany. It belongs to Russian businessman Konstantin Tuvykin and his partner, director Nikita Mikhalko. The Cotarella winemaker supervises the work in the cellar.

The wine is made from Viognier, Sauvignon Blanc and Vermentino grapes. The harvested grapes are first cooled in a cold room. This is followed by destemming and cryomaceration, then pressing and clarification. The wine ferments in thermo-controlled steel tanks for approx. 20-30 days.

Pale straw yellow in colour, the nose reveals aromas of white and yellow flowers, peach and pear. The sip is fresh and of good persistence.

Excellent in combination with seafood cuisine.

The Örökké Egri csillag superior white wine from the St. Andrea company. Born in Hungary, in the Eger wine-growing region.

It consists of Hárslevelű, Sauvignon Blanc, Furmint and Olaszrizling grapes, which are destemmed and then vinified in steel tanks and wooden barrels. Here the wine ages for 5 months, before bottling.

Straw yellow in colour, it reveals aromas of peach, pineapple and lime zest. The sip is fresh and tasty, with a persistent finish.

It pairs well with roasted fish.

Giuseppe Quintarelli's Amarone della Valpolicella Classico Riserva is born in vineyards located in the municipality of Negrar, in the magical terroir of Valpolicella.

It is produced with a skilful blend of Corvina, Corvinone and Rondinella grapes, carefully harvested by hand. After the harvest, the grapes are dried naturally, with the aim of reducing the water content and giving the wine sugars. Fermentation takes place at a controlled temperature for approximately 45 days. Subsequently the wine ages in Slavonian oak barrels for 7 years.

It is characterized by a deep pomegranate red color. The nose opens with an intense and elegant bouquet of almonds, enriched by pleasant aromas of cherry. On the palate it is powerful and complex, with a pleasantly spicy aftertaste.

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

The Amabile del Cerè passito wine by Giuseppe Quintarelli is a sweet Venetian wine made from Garganega, Chardonnay, Sauvignon Blanc and Trebbiano grapes. The grapes come from vineyards located in Cerè di Negrar, in the province of Verona.

The bunches are placed on racks for drying. At the end of January they are pressed and vinified with indigenous yeasts, with a fermentation that lasts approx. 50 days. This is followed by refinement in French oak barrels for 5-6 years.

Amber in color with golden reflections, the wine reveals a multifaceted nose with aromas of candied fruit, hazelnut, spices, caramel and vanilla. The sip is sweet, enveloping, well balanced with acidity and with a very persistent finish.

This wine pairs well with desserts and blue cheeses.

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 colour, 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 Champagne Grand Cru Reserve Brut of Saintgybryen is born in vineyards located in the most suitable vineyards of Champagne.

The wine is made from pure Chardonnay grapes, which are vinified in thermo-controlled steel tanks. The second fermentation of the cuvée occurs according to the champenoise method, with aging on the yeasts for 24 months.

Straw yellow in color and with a fine and persistent perlage, the nose reveals aromas of white flowers, pear and bread crust. The sip is fresh and with good persistence.

Excellent both as an aperitif and in combination with fish and sushi.

Les Pagodes de Cos is the second wine of Château Cos d'Estournel, a Grand Cru Classé from 1855. The vines from which it comes, once they reach the right age, are destined for the production of the first wine: they grow on the same terroir and receive the same treatments. The difference lies in the age of the vines, younger, around 40 years old, with roots that have not yet reached full depth in the gravelly soil.

The vinification of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grapes is traditional, in steel vats, with a maceration of about a week. The refinement and maturation take place for 12 months in new barriques.

The wine stands out for its ruby red color. On the nose you can appreciate pronounced notes of blueberry, redcurrant and strawberry, accompanied by smoky and chocolate aromas, with a touch of cinnamon which gives a certain complexity. The result is a round, elegant, vibrant, silky, seductive and extremely pleasant wine.

It goes beautifully with all types of meat: beef, lamb or game. It is also ideal with tasty cheeses and mushroom dishes.

The Castel del Monte Trentangeli of the Marquises Antinori was born in the vineyards of the Tormaresca farm, owned by the Antinori family and located in Apulia, on the hills of Minervino Murge.

It is mainly produced with Aglianico grapes and with Cabernet and Syrah grapes, harvested slightly overripe to enhance their phenolic potential. The grapes ferment in stainless steel tanks at a controlled temperature of 25 - 27 °C and subsequently undergo a maceration process for 15 days, with frequent pumping over and soft delèstages to perform a gradual and balanced extraction. Subsequently, the wine is placed in French and Hungarian oak barrels for malolactic fermentation, for 10 months before being bottled. A further period of bottle aging follows for a period of 9 months.

Ruby red wine enriched with purple reflections. The nose has a fruity and spicy bouquet, with pleasant hints of blueberries, mulberries and currants, enriched with notes of pepper and licorice. In the mouth it is rich and pleasant, with a good structure and a persistent finish. The aging in barrique gives this wine remarkable finesse and elegance.

Recommended to accompany first courses based on meat sauce, it is ideal in combination with grilled red meats and aged cheeses.

Bitter Bianco is produced by the Opificio Numquam, based in Prato.

It is an artisanal Bitter produced by maceration of 18 medicinal plants, including gentian, angelica, liquorice and aromatic calamus. Straw yellow in color, it has a rich and enveloping taste, with orange, herbs and precious resins and herbs.

It can be enjoyed as an aperitif with ice and with the addition of a slice of lemon or orange.

The Irpinia Aglianico Celsì of the Fiorentino farm was born in the Casale vineyard, at an average altitude of 450 meters above sea level

The grapes, harvested by hand between late October and early November, follow a classic red vinification with maceration on the skins at a controlled temperature. The wine obtained is aged for 10-12 months in large French oak barrels of 25 hl and then in steel and bottle.

In the glass the wine appears of an intense ruby red color. On the nose there are hints of dark fruits and spices, as well as spicy notes. The sip is warm and soft, with elegant tannins and a persuasive finish.

Perfect as an accompaniment to baked pasta, roasted meats and aged cheeses.

Gosset Grande Réserve is an emblematic example of excellence in Champagne production, coming from the historic Gosset winery, founded in 1584 in Ay, in the Champagne region, France. This sparkling wine stands out for its rich tradition and meticulous attention in the selection of grapes, mainly Chardonnay, Pinot Noir and Pinot Meunier, which reflect the authentic terroir of the area.

Winemaking follows traditional methods that reflect Gosset's heritage and expertise. La Grande Réserve benefits from a long period of aging in underground cellars, where it develops its complexity and structure. The absence of malolactic fermentation is a stylistic choice that preserves the natural acidity and freshness of the wine, highlighting the house's philosophy which aims for the maximum expression of the fruit.

When tasted, Gosset Grande Réserve reveals a complex aromatic bouquet, with notes of ripe fruit, white flowers and nuances of toasted bread and nuts, thanks to the evolution given by aging. In the mouth, it is rich and vibrant, with an extraordinary harmony between fresh acidity and depth of flavour, culminating in a long and memorable finish.

This Champagne is particularly suitable for pairing with a varied range of dishes, from appetizers to desserts. It pairs beautifully with seafood, fish, poultry in light sauces or mushroom and truffle dishes. Its versatility also makes it ideal as an aperitif or to celebrate special occasions.

The Auxey-Duresses Les Clous by Domaine Pierre Boisson is an elegant expression of Chardonnay coming from one of the most renowned appellations of the Côte de Beaune, in Burgundy.

The winemaking process follows traditional methods, which respect and enhance the character of the starting grape variety. The wine matures in oak barrels, using both first and second passage wood, to allow a subtle integration of the wood aromas without overpowering the natural expressiveness of the fruit.

In the glass it appears of a brilliant straw yellow color with bright reflections. On the nose it offers an inviting and rich bouquet in which hints of apple, fish and honey predominate, with hints of fresh almond and toasted bread. In the mouth it is soft and enveloping, fresh and persistent.

It is recommended in combination with fish and poultry dishes, but also goes well with a refined seafood-based second course.

The Mediterranée Brut sparkling wine from Château de la Galinière is produced according to the traditional method in the heart of Provence.

The selection of the best plots for the harvest, characterized by not too advanced maturation, and the harvesting at night aim at the expression of maximum freshness. During the winemaking process, grape must is added to enrich the flavours, then the second fermentation in the bottle is followed by 9 months of aging on its own yeasts.

Of a pale and brilliant pink color and with a fine and persistent perlage, the nose is expressive and fruity, with notes of mandarin and grapefruit that mix with hints of white peach and a floral touch. In the mouth it is fresh, silky and harmonious, with references to citrus notes.

Perfect as an aperitif, it goes well with fresh salads, a fish carpaccio but also marinated white meats cooked on the grill.

Unica Fashion Victim is a sparkling wine from the Astoria company designed to offer balance and consistency.

With hilly terrain located at approx. 150 meters above sea level and vines with an average age of around 12 years, we proceed to the manual harvest followed by soft pressing and static decanting of the must. Fermentation in steel with selected indigenous yeasts follows. After a contact on the noble lees for a month, it is then transferred to a pressurized tank for the second fermentation. Another 30 days of ageing before bottling.

The result is a light straw yellow sparkling wine, with a dense perlage and creamy hints of peach, orange peel, green apple. On the palate it is incisive and structured, with an acid texture softened by fruity scents and good persistence.

Wine to be consumed throughout the meal, it is suitable for elegant aperitifs based on cheeses and salami, white meats and lake fish.

Chimay's Grande Réserve Barrique

The Belgian Trappist beer Grande Réserve Barrique is produced by the Trappist monks of Scourmont Abbey (near Chimay, a municipality in the province of Hainaut), who have been brewing beer for over 170 years. As an authentic Trappist beer, it is produced under their supervision and the proceeds from its sales are spent almost exclusively on social welfare projects.

How is Grande Réserve Barrique produced?

We start with Chimay Bleue, a top-fermented dark beer that improves over the years and undergoes 3 fermentations. The last fermentation takes place in barrique.

Sight, nose, eye and palate

Dark in colour, this beer is characterized by hints that develop from its permanence in wooden barrels. On the nose there are hints of dried fruit such as raisins and dates, with notes of caramel and toasted hazelnut. The sip is velvety, enriched in structure by the presence of tannins.

What do you pair Grande Réserve Barrique with?

This Trappist beer is to be tried in combination with chocolate and caramel desserts.

The Maremma Toscana Riserva Vesper by Tenuta Moraia, a blend of Cabernet Sauvignon and Sangiovese grapes, is an oenological jewel of the Tuscan Maremma, a unique territory where the upper layer of grey, blue and red clays, intertwined with limestone conglomerates, provides an ideal habitat for the expression of the grape varieties of which it is made. The name Vesper , which recalls the vermilion color of the sunset, is a tribute to the beauty and tranquility of vespers in Maremma.

The alcoholic fermentation involves maceration on the skins for 10-12 days at a controlled temperature of maximum 28°C. The varieties are then mixed, once fermentation is complete, to give life to this refined blend.

Visually, the wine presents an intense ruby red color. On the nose, aromas of myrtle and black cherry emerge, enriched by notes of cocoa and hints of coffee, creating a complex and inviting bouquet. In the mouth, the fruity profile is combined with a velvety softness, with silky and elegant tannins that lead towards a long and harmonious finish.

Particularly suitable in combination with intense dishes, such as game and mature cheeses, where its complexity and structure can be fully appreciated.

The Champagne Ultradition Extra-Brut by Laherte Frères is a blend of Pinot Meunier, Chardonnay, Pinot Noir and the addition of reserve wines aged in barrels on the yeasts. Produced in the territories of the Vallée de la Marne and the Coteaux Sud d'Épernay. The selection of grape varieties creates a harmonious blend that reflects the diversity of the terroir.

Manual harvesting at full maturity and traditional pressing lay the foundations for meticulous winemaking. Alcoholic fermentation takes place in barrels of different sizes. The partially carried out malolactic fermentation is followed by 48 months of aging on the yeasts. 50% of the blend is made up of reserve wines from previous years, aged on fine faces, which enrich the Champagne with nuances and depth.

Visually, it has a straw yellow color, while delicate notes of oxidation emerge on the nose, enriched by spicy and lemon hints, with a background of toasted bread. On the palate, the structure is enveloping and rich, balanced by a finely intertwined acidity with a well-calibrated dosage, which together give a pleasant persistence.

This Champagne pairs beautifully with oysters, seafood and shellfish, enhancing their flavors and creating an excellent gastronomic accord.

Telmo Rodriguez's Toro Gago G is its most representative wine from the Toro area, the result of a careful selection of 21 plots since 1998.

It comes from Tinta de Toro grapes harvested manually in boxes. Fermentation takes place in oak and stainless steel barrels. This is followed by 14 months of aging in French oak barrels of various sizes, which helps to further refine the complexity and structure of the wine.

It presents itself to the eye with an intense ruby red color. On the nose there are notes of red fruits and a mineral accent, while the palate is dry, concentrated and well structured.

This wine finds a perfect pairing with legume soups, red meats in general and cured meats, especially those of the Iberian pork butchery tradition.

Blonde La Rulles

Blonde La Rulles is a Blonde Ale that stands out for its structure and fragrant character, the result of refermentation both in the bottle and in the keg.

How Blonde La Rulles is produced

The production of Blonde La Rulles involves refermentation both in the bottle and in the barrel, a process that intensifies its aromatic and gustatory qualities. The careful choice of ingredients, such as herbaceous hops and caramelized malts, contributes to the creation of a balanced beer with citrus notes and a dry and clean finish, which guarantees a refreshing drink.

Sight, nose, eye and palate

Visually, Blonde La Rulles presents itself with a bright golden color. On the nose, the citrus and caramelized notes are clearly distinguishable, inviting a rich and enveloping taste. On the palate, the beer confirms the olfactory expectations with a pleasant softness and finishes with a herbaceous accent that cleans the palate and invites you to drink again.

What does Blonde La Rulles pair with?

This beer pairs perfectly with vegetarian first courses and white meats, offering a pleasant and refreshing contrast.

The Dominio de Atauta of the Bodegas Dominio de Atauta is a red wine produced with Tempranillo grapes grown in the province of Soria in the Ribera del Duero area.

With vineyards located on very different soils but united by limestone rock and at an altitude of approx. 1000 meters above sea level, the grapes are harvested and fermented in a natural way before undergoing malolactic fermentation in vats. The wine aged 16 months in 40% new French oak barrels.

Very intense and deep ruby red color, it expresses powerful and concentrated hints of blackberries, spicy notes of rosemary, licorice and tobacco. Dense fruit also on the palate, it is a harmonious and balanced wine also on the tannic front, with a wide and structured sip and a touch of minerality on the long finish.

Roasted lamb and game welcome this wine to perfection, while it can also be used as a meditation wine and is suitable for long aging.

Les Apôtres from Domaine Usseglio Raymond & Fils is produced with a blend of the 13 families of grape varieties (black and white) authorized by the AOP Châteauneuf-du-Pape. The grapes come from sandy soils or galets roulés.

The winemaking involves manual destemming of the grapes and co-fermentation in Italian artisanal amphorae for 3 months, followed by aging for 17 months in the same amphorae.

The wine has aromas of black fruits, strawberries and roses. On the palate it is deep and complex, with a delicate and silky texture, and an elegant and refined finish.

It pairs perfectly with roast meat dishes or tasty stews.

Negroamaro Paolo Leo is a red wine bearing the Puglia denomination, produced in the rural areas of San Donaci and Salice Salentino. It is made exclusively with Negroamaro grapes, grown on medium-textured soils. The harvest is carried out by hand in the early hours of the morning, guaranteeing the freshness and aroma of the product.

After harvesting, the grapes are destemmed and the crushed grapes ferment in steel tanks at a controlled temperature between 22-24°C for 8-10 days. This is followed by malolactic fermentation and a five-month maturation in steel, helping to maintain the freshness and aromatic integrity of the wine.

This wine has an intense ruby red color with violet reflections. On the nose it offers fragrances of ripe red fruit, blackcurrant jam and raspberries, with notes of well-ripe plums that fade into spices of black pepper and cinnamon. On the palate it exhibits a pleasant volume, with well-balanced tannins and a structural freshness, accompanied by a spicy finish.

This Negroamaro is ideal for accompanying dishes based on richly flavored meats, such as braised meats and wild boar ragù, and is particularly suitable with structured cheeses and spicy cured meats.

Monopole Clásico Gran Reserva is a white wine produced in the Rioja Alta region, using Viura grapes from the estate's vineyards located in Villalba, at the foot of the Obarenes mountains. The vines are grown on well-draining sandy soils and are subject to constant but mild water stress, leading to low yields of loose bunches with small, concentrated berries.

The grapes are harvested manually into boxes and refrigerated for 24 hours to preserve the aromas. The yield of the vineyard is very low, and the must is delicately pressed in a small hydraulic press and fermented in used 400-litre barriques and 500-litre barrels. The wine is aged for five years in three old Riojan barrels and two old Sanlúcar barrels, without clarification, allowing the long barrel aging to naturally stabilize and clean the wine.

The wine presents great complexity, with refined aromas and a well-defined structure. On the palate it is balanced, with good acidity and notable persistence, offering a pleasant tasting experience thanks to the quality of the raw materials and the traditional winemaking process.

This wine is perfect to pair with Mediterranean dishes.

Cointreau l'Unique is an orange liqueur with a long tradition, produced by Maison Cointreau. It is renowned for its excellence and quality, the result of a complex blend of sweet and bitter orange peel essences. This crystalline liqueur is known for its perfect aromatic balance and versatility.

Made only with natural ingredients, it is the perfect touch to balance your cocktails and an essential ingredient in the Margarita, according to the original recipe.

The aromatic profile of Cointreau offers a symphony of fresh, floral, sweet, and spicy notes, making it a versatile liqueur. On the palate, it presents an immediate freshness followed by a balanced and deep persistence, ideal for enhancing flavors in cocktails.

Cointreau l'Unique pairs perfectly with various classic and modern cocktails, adding depth and complexity thanks to its unique orange flavor.

Zamò Rosso is a red wine produced with a blend of Cabernet, Merlot and Refosco dal Peduncolo Rosso grapes.

The grapes, destemmed and pressed separately, are fermented in steel macerators. During alcoholic fermentation, which lasts approximately 10-12 days, punching down, delestage and pumping over are carried out. After racking, the wine is decanted into stainless steel tanks and the pomace is pressed. Malolactic fermentation takes place in steel, followed by refinement in large 25 hl oak barrels for 6 months, before final blending and bottling the following month.

The color is ruby red. On the nose you can perceive lively notes of red fruit, cherry, raspberry and violet, which are released with frankness and sincerity. On the palate, Zamò Rosso is direct, immediate and pleasant.

Perfect to accompany tasty and substantial first courses, stewed or grilled fish, white meats and fresh or medium-aged cheeses.

PSI is a red wine produced in the Ribera del Duero region by Dominio de Pingus, using a blend of Tempranillo and Garnacha grapes. This wine represents the freshest and fruitiest interpretation of Peter Sisseck's most recent project, oriented towards a livelier and less concentrated expression than the winery's other labels.

The grapes come from vineyards cultivated by partner winemakers, with plants over 30 years old planted in pots on soils of different compositions. Maceration takes place in concrete tanks to preserve the aroma of the fruit, while the refinement takes place for 18 months in second-hand French oak barrels, to ensure a balance between freshness and complexity.

This wine presents itself to the palate with a juicy and lively texture, enriched by notes of red fruits such as strawberries, raspberries and blueberries, accompanied by delicate spicy nuances. It is a balanced wine, with soft tannins and a refreshing finish that invites another sip.

It pairs perfectly with red meat dishes, game, roasts, poultry and mature cheeses.

The Bourgogne Aligoté from Château de la Maltroye is a white wine made exclusively from Aligoté grapes, grown on clay-limestone soils in Burgundy. The estate extends over 13 hectares in Chassagne-Montrachet and 2 hectares in Santenay.

The vinification follows a traditional method with fermentation in oak barrels and frequent bâtonnage to increase the aromatic complexity and structure of the wine. The use of oak barrels for the aging of about 12 months gives richness of aromas, a creamy structure and brings elegant toasted notes.

This white wine is light gold in color with bright reflections. It presents a complex bouquet of white flowers, fresh fruit and a marked minerality, accompanied by notes of hazelnuts and butter deriving from the aging in wood. On the palate it is fresh and lively, with a persistent finish that highlights the purity and elegance of the terroir.

It pairs perfectly with fish dishes, shellfish, white meats and soft cheeses.

Hendrick's Gin Grand Cabaret is a limited edition dedicated to free and creative spirits, inspired by the fruity liqueurs typical of the Parisian Belle Epoque. This exuberant and poetic gin stands out for its hints of yellow fruit and sweet botanicals, which together create a lively and fascinating sensory experience, perfect for those who love gins with a unique and surprising character.

Handcrafted in Scotland, it celebrates the meeting of tradition and modernity, offering a whirlwind of flavours that make it ideal for moments of conviviality. The botanicals used are expertly balanced to ensure a fruity and refined finish, maintaining the typical freshness of the Hendrick's style.

On the nose, notes of yellow fruit are perceived accompanied by a delicate floral background. On the palate, this gin is intense and sweet, with a surprising fruity finish that enhances its versatility. The balance between the sweetness of the fruit and the freshness of the botanicals makes it an ideal choice for creative and refined cocktails.

We recommend serving it in a classic Gin and Tonic with plenty of ice, three cucumber slices and Fever-Tree Indian Tonic, for a fresh and sophisticated tasting experience.

Amarone della Valpolicella Riserva Montefante by Farina is a wine of great elegance, produced on the hills of Valpolicella Classica. The grapes come from a single vineyard located at 350 meters above sea level, where the calcareous soil stratified with basalts and the favorable microclimate contribute to the richness and structure of this wine. The varieties used include Corvina, Corvinone, Rondinella, Molinara and Dindarella.

After manual harvesting, the grapes are subjected to a natural drying process for about 90 days, losing 40% of their weight. Fermentation takes place in stainless steel vats, with cold macerations followed by a long alcoholic fermentation and a post-fermentation maceration. Subsequently, the wine ages for 24 months in barriques, 24 months in large Slavonian oak barrels and a further six months in the bottle.

With an intense garnet red color, this Amarone presents aromas of raspberry jam, blackberries and plums in alcohol, enriched with spices such as pepper and cinnamon. On the palate it is complex and harmonious, with an exceptional roundness and sweet tannins.

It pairs beautifully with red meats, game and mature or spicy cheeses, but can also be enjoyed on its own, especially with artisanal chocolate.

The millenary winemaking tradition of the Aeolian islands pours into this precious Colosi label, the Malvasia delle Lipari Naturale Nurah, whose birthplace is Capo Faro, located on the charming island of Salina.

It is mainly made from Malvasia delle Lipari grapes with small additions of Corinto Nero grapes. These undergo a soft pressing that anticipates temperature-controlled fermentation in stainless steel. Ageing takes place inside the same containers and for a further 4 months in the bottle before being placed on the market.

In the glass, it shows a golden yellow robe. The bouquet is rich and broad, with hints of honey and ripe apricot, followed by balsamic sensations of eucalyptus. On the palate it has a good structure, with a sweet, warm and harmonious mouth centre.

Ideal dessert or meditation wine.

Poliziano 's Mandrone di Lohsa is a wine composed of 85% Cabernet Sauvignon grapes to which small but important quantities of Petit Verdot and Carignano grapes are added, which give this label a distinctly Mediterranean character.

The bunches are collected manually in boxes and carefully selected. The fermentation of the must takes place in truncated conical steel vats for 20-25 days, with maceration on its skins. The wine is left to age for 18 months in new French oak barriques and tonneaux.

Upon visual examination, it shows a ruby red color. The nose traces an olfactory progression that passes through notes of blackberry and blueberry, and then turns on perceptions of vanilla. The taste is medium-bodied, with round tannins, soft, powerful, elegant and structured.

It is perfect with cold cuts appetizers and red meat main courses.

The Fiorebella red wine from Tenute Fiorebella is born in vineyards located on the hills around San Pietro in Cariano, in the province of Verona.

The wine is a blend of Corvina and Merlot grapes, harvested by hand in early October. The grapes are placed in a fruit cellar, where they are left to dry at a controlled temperature. The dried grapes are vinified separately. They are destemmed and vinified in steel and at a controlled temperature, during which frequent pumping over and delestage are carried out. Malolactic fermentation occurs following the addition of malolactic bacteria. The wines are blended and 50% of it is aged in French and American barriques for 12 months.

Intense ruby red in colour, the nose has clear aromas of cherries, dried fruit, plums and chocolate. The sip is soft and full-bodied, with a long and spicy finish.

It goes very well with red meats and game with important cooking.

Finca Don Gavarre is a red wine produced in the Aragon area of Spain, mainly with Garnacha and Tempranillo grapes. This wine from Bodegas Santo Cristo is characterized by a rich and inviting aromatic profile, perfect for those who love structured and full-bodied reds.

The grapes come from selected vineyards and are hand-picked to ensure the highest quality. The vinification takes place in stainless steel and includes a short aging in oak barrels, which gives the wine complexity and a well-balanced structure between fruit and tannins.

Intense ruby red in color, it offers notes of ripe red fruits such as cherries and blackberries on the nose, accompanied by spicy scents and a hint of vanilla. On the palate it is velvety and harmonious, with soft tannins and a long and elegant finish.

Perfect to pair with grilled meats, spicy dishes or mature cheeses.

Champagne Brut Silver Top by Heidsieck & Co. Monopole is a refined blend that expresses the mineral character and elegance typical of the Champagne region. Made with a predominance of Chardonnay, enriched by Pinot Meunier and Pinot Noir, it comes from vineyards exposed to the south and south-west, which enjoy an ideal microclimate to guarantee a perfect balance between sugars and acidity.

The grapes, hand-picked and soft-pressed, are vinified in stainless steel and then undergo a second fermentation in the bottle according to the Champenoise Method. During a period of 45 months on the lees, the wine develops a deep aromatic complexity and a creamy structure.

It has a bright straw yellow color and emerald reflections. The bouquet is elegant and complex, with scents of white flowers, such as acacia and jasmine, fruity notes of white peach and pear. With the increase in temperature, aromas of cooked apple, bread crust and toasted hints emerge. On the palate it is structured and creamy, with fine and persistent bubbles that caress the tongue. The flavors of ripe fruit combine harmoniously with mineral nuances and spicy touches, offering a long and satisfying finish.

Perfect as an aperitif, this Champagne pairs excellently with tasty first courses, mushroom or seafood risottos, fine fish, white meats and mature cheeses.

The 12 Volts of Bodegas 4 Kilos is a wine produced on the island of Mallorca with a blend of Callet, Syrah, Cabernet and Merlot grapes.

After a careful manual selection of the grapes, the must macerates and ferments in steel containers with a maceration of at least 20 days to extract color and aromas. Subsequently the wine is aged for 9 months both in large barrels and 60% in second or third use 225-liter barriques. The remaining 40% is aged in large 3000 liter barrels.

Intense ruby red in color, it has a compact and delicate nose with ripe red fruits, pleasant spicy notes of juniper and cardamom and fresh herbs. On the palate it enters directly and with an excellent structure and compound tannins, releasing notes of blackberries and sweet spices before a medium-long finish.

An aperitif wine, it can accompany first courses such as mushroom risotto or vegetarian lasagna.

This Langhe Nebbiolo is produced by the Alberto Ballarin winery, located in La Morra, one of the most fascinating villages in the Langhe. The winery was founded in the 80s by the will of Luigi and his sons Giorgio and Giovanni. In recent years, Giorgio's son, Alberto, has decided to devote himself entirely to the family business: this is how the Alberto Ballarin company was born.

The grapes are harvested manually in October. The grapes are fermented in steel tanks at a controlled temperature. The resulting wine is then aged in Slavonian oak barrels for 6 months before being bottled.

In the glass the Langhe Nebbiolo appears ruby red in color with garnet hues. To the nose, it offers aromas of violets and roses and red fruits. On the palate the wine is harmonious in its sapid and tannic components, of medium persistence.

Ideal in combination with plin with meat sauce, stewed red meats and aged cheeses.

This Extra Brut vintage sparkling wine comes from the marly and limestone soils of Rodello, a prestigious area of the Alta Langa. The Giribaldi company grows Pinot Noir and Chardonnay grapes and is also dedicated to the production of sparkling wines rigorously obtained with the classic method.

The grape harvest takes place manually at the end of August. After soft pressing, only the free-run must is used. Fermentation takes place at a controlled temperature in steel vats for approximately 28 days. Subsequently, the wine remains in steel for a few months, during which weekly bâtonnage is carried out. In spring the draft is carried out, followed by aging on the yeasts for at least 30 months.

The wine has a bright gold color with fine and persistent perlage. The nose is elegant and intense, with mineral hints, dried fruit and honey. On the palate it is creamy, soft and tasty. It closes with a long citrus finish and great persistence.

It is excellent as an aperitif and goes beautifully with any meal.

Bellussi Cuvee Prestige Brut is made from Pinot Noir grapes grown in the Oltrepò Pavese hills and harvested with the utmost attention to yield and with a moderate use of sulphites.

The grapes are harvested exclusively by hand and the vinification is carried out in white using a partial cold maceration. Subsequently, the base wine is refermented in an autoclave thanks to the addition of a mixture of sugar and yeast. The presence of carbon dioxide is due precisely to this second fermentation before the wine is ready for bottling.

Straw yellow with golden reflections in color, with a fine and persistent perlage, it immediately offers compact aromas of green apple, apricot and lime, presenting itself to the harmonious and balanced taste. Good flavor and creaminess make it precise and intense.

Ideal for opening a meal with friends, it can be served with bruschetta with artichoke and liver pate, together with semi-mature cheeses and delicate vegetable-based first courses.

The Tuscan red wine Il Radagio of Tenuta di Carleone originates from vineyards located in Radda in Chianti, in the province of Siena. Tenuta di Carleone was founded in 2012 by Karl Egger, who, with the help of his friend Sean O'Callaghan, produces wines following the principles of biodynamic agriculture and a low-intervention winemaking philosophy.

The wine is made in equal parts from Cabernet Franc and Merlot grapes, which are vinified in cement vats for 5 months, followed by an aging period of one year in the same containers.

Intense ruby red in color, it opens on the nose with aromas of red and black berries such as blueberries, wild strawberries, and currants. On the palate it shows smooth tannins and great balance.

It pairs very well with tagliolini with truffle and grilled meats.

Cantele's Salice Salentino is an elegant wine produced in the Salento region of Puglia, from vineyards cultivated with the espalier training system and spurred cordon pruning. The harvest of Negroamaro grapes begins in mid-September, ensuring the collection of perfectly ripe grapes.

After destemming and pressing, the must is subjected to maceration on the skins for 7-10 days, with controlled fermentation temperatures between 22 and 26°C. Malolactic fermentation takes place in steel, with the addition of a portion of wine aged for at least 6 months in French oak before bottling.

This wine has an intense ruby red color and garnet streaks. It has a harmonious and complex profile, where the hints of red fruit blend with delicate spicy notes. The taste is soft and enveloping, with a gustatory persistence that invites you to discover every sip.

It pairs perfectly with roast meats and mature cheeses, balancing the intense flavours of these dishes.

Selva della Tesa is a wine produced exclusively with Chardonnay grapes. It comes from eight 35-year-old vineyards located in the municipalities of Erbusco, Corte Franca and Provaglio d'Iseo.

The winemaking follows the Ca' del Bosco Method, with a careful selection of the manually harvested grapes. After classification and cooling, the bunches undergo washing and hydromassage in three soaking tanks, followed by pressing in the absence of oxygen. The must ferments in small oak barrels, remaining on the yeasts for 9 months and also carrying out malolactic fermentation, with the addition of weekly batonnage to increase complexity and harmony.

This wine presents a remarkable olfactory and gustatory complexity, enriched by notes of ripe fruit, white flowers and a light touch of vanilla and butter, due to the fermentation in oak barrels and the aging on the yeasts. The structure is balanced, with an acidic freshness that enhances its persistence and finesse.

It is ideal in combination with rich fish dishes, such as risottos and seafood pasta, white meats and soft cheeses. Its elegance and complexity also make it perfect as a refined aperitif.

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

It is produced exclusively with Gewürztraminer grapes, harvested and selected entirely 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.

This Gewürztraminer has a bright straw yellow color. The nose opens with notes of exotic fruit such as lychee and passion fruit, and intense floral aromas of rose. On the palate it is refreshing and delicate, with an elegant finish of pleasant persistence.

Ideal as an aperitif, this white wine goes well with well-aged cheeses and ethnic cuisine.

Gingillo XIII Acquario is a delicate gin with almost oriental tones, inspired by the open and idealistic nature of the zodiac sign of Aquarius; produced by Nannoni Grappe. This distillate combines the strength and delicacy of the camellia, a plant symbol of resistance associated with Aquarius, with an aromatic background of oriental spices.

The distillation process enhances the characteristics of the camellia, maintaining a balance with the spicy notes that give this gin a unique aromatic profile. The plants used evoke inspiration and open-mindedness, key characteristics of the natives of this sign dominated by the element Air.

On the palate, Gingillo XIII Acquario offers a refined experience, where the delicacy of the camellia intertwines with oriental spices, creating a harmonious and complex taste, ideal for those seeking a distillate with subtle nuances.

Perfect to enjoy neat, this gin also lends itself well to the preparation of cocktails that enhance its floral and spicy tones.

The Alto Adige Pinot Nero Riserva of the Cru Linticlarus di Tiefenbrunner line was born in vineyards located in the municipality of Montagna, in the province of Bolzano.

It is produced entirely with Pinot Noir grapes, harvested and selected exclusively by hand. Fermentation takes place in stainless steel tanks at controlled temperature. After malolactic fermentation, the wine ages for 12 months in barrique, for 6 months in large oak barrels and for another 12 months in bottle, before being released on the market.

It has a ruby red color with garnet hues. The nose opens with intriguing notes of berries and cherry. On the palate it is balanced and round, with great elegance and persistence.

Perfect to accompany rabbit and lamb meats, it is ideal in combination with feathered game and mature hard cheeses.

The Sauvignon Prail di Colterenzio was born on the sinuous South Tyrolean hills, with morainic soils rich in minerals.

It is vinified separately in steel and wooden vats. After 6 months of separate aging on the fine yeasts, the wines are assembled and bottled.

Intense straw yellow with greenish reflections, intense notes of elderberry, acacia flowers and sage stand out on the nose. In the mouth it is fresh and delicate, with a pleasant mineral aftertaste.

Excellent with asparagus and fish dishes. Try it as a refreshing aperitif.

The Vin Jaune from Domaine de Savagny is a speciality of the Jura, a dry white wine made in an oxidative style from the white Savagnin grape, typical of this region. This special wine also has its own bottle style, called "clavelin", of 0.62 cl. This quantity symbolically represents the yield of finished product from a litre of base wine.

The wine is made exclusively from Savagnin grapes, which are traditionally vinified. The resulting wine ages in oak barrels for at least 3 years and for 4 more years in barrels filled like sherry.

Amber yellow in color, the nose is broad and rich. Aromas of hazelnut and almond are perceived on a fruity background. The taste is dry and savory, medium-bodied and long-lasting.

Extremely long-lived wine, it pairs with cheeses, white meats, the Valdostana fondue, or Roman-style gnocchi. Also try it paired with Asian cuisine.

Tokaji Aszù 5 Puttonyos di Disznoko originates from vineyards located near the city of Tokaj, in the eastern part of Hungary.

It is produced from Furmint grapes that are partly harvested by drying on the plant, in the presence of Botrytis Cinerea. The ageing phase of the wine requires a minimum period of 36 months in barrique.

Golden yellow, bright and luminous to the eye. The nose shows a complexity of sweet fruit reminiscent of apricot jam, dried figs, candied citrus peel, honey and hazelnuts, on a background of sweet spices. The sip immediately conquers for its softness and for the very fine balance between sweetness and freshness. Extremely persistent.

To be combined with blue cheeses, foie gras or desserts of different types, especially with fruit tarts.

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 Vin Santo del Chianti from Fattoria dei Barbi is a sweet wine symbolizing hospitality and Tuscan tradition. Produced since 1870, the winery has one of the most complete and prestigious collections of Vin Santo in Tuscany and the world. Its production is limited due to low yields and the complexity of the winemaking process.

Made from Trebbiano, Malvasia, and Sangiovese, the grapes are left to dry on racks until December, achieving a high concentration of sugars. After gentle pressing, the must is transferred to small oak barrels, where it ferments and ages slowly in contact with the "mother," the rich yeast residue from previous productions, developing its characteristic aromatic profile.

With an amber-yellow color, on the nose it offers a complex bouquet with notes of raisins, candied fruit, and nuts, accompanied by a delicate fragrance of chestnut honey. On the palate, it is harmonious and velvety, with sweetness balanced by the warmth of alcohol and a long, enveloping finish.

Perfect with classic Tuscan cantucci and dry pastries, it also pairs well with aged hard cheeses and liver pâté when tasted colder.

Toro Albalá's Don PX Gran Reserva comes to life in Aguilar de la Frontera, in Andalusia, in the heart of the DO Montilla-Moriles, an area from which liqueur wines similar in process and style to the well-known sherry originate.

It is obtained exclusively from Pedro Ximénez grapes, which remain to dry on racks placed in the center of the rows. After a partial fermentation and the addition of high quality alcohol until the desired alcohol content is reached, this wine undergoes a long refinement in American oak barrels until it reaches full expressive maturity.

This vintage is characterized by a dark mahogany color with elegant caramel nuances. The nose has persuasive notes of toasted nuts and iodine, enriched by pleasant aromas of bitter orange. On the palate it is dense and persistent, with a pleasant nutty aftertaste.

Perfect to serve in the company of blue cheeses such as gorgonzola or meditation, the Don PX Gran Reserva goes well with refined desserts especially chocolate-based.

This Pinot Noir is produced with grapes harvested from the vineyards adjacent to the town of Roveré della Luna, which lie on a pebbly, calcareous soil, particularly rich in skeleton.

The harvest takes place manually and the must is transferred to truncated conical French oak vats for 10-12 days. Malolactic fermentation takes place in French oak barrels where the wine remains to refine for 12 months.

It has a ruby red color when young that tends to orange with evolution. The nose reveals intense notes of red fruit accompanied by delicate spicy hints. The sip is of medium structure, elegant and velvety.

To be enjoyed in the company of roast chicken or mushroom dishes. Try it with an orange duck.

Valtellina Superiore Sassella Rocce Rosse is a Reserve born from an act of courage of the founder Arturo Pelizzatti Perego, from whom Ar.Pe.Pe., who invested in a vineyard located at 400 meters above sea level, which he refurbished to produce this wine obtained only from Nebbiolo delle Alpi grapes, locally called Chiavennasca.

Fermentation takes place traditionally in red, with a period in contact with the skins which lasts up to 69 days in wooden vats. It ages for 39 months in wooden vats and barrels, then in cement and in the bottle.

Dress the glass with a beautiful ruby red color. The nose is broad and complex, with intoxicating scents of flint and smoky notes that leave room for hints of alpine herbs and berries. The sip is elegant and complex but at the same time balanced, characterized by a vibrant freshness.

To be served with game recipes, braised and roasted beef. Excellent also in the company of cold cuts and cheeses typical of the Valtellinese tradition.

Petruccino red wine is produced by Podere Forte, located in the beautiful Val d'Orcia. The company is managed by Pasquale Forte, who in managing the vineyards and cellar is inspired by the principles of biodynamics and the thoughts of Rudolf Steiner.

It consists exclusively of Sangiovese grapes, which are vinified with spontaneous fermentation in French oak vats, with a maceration of 16-26 days. Both the malolactic fermentation and the 14-month aging take place in French oak barriques and tonneaux. 8 months in the bottle follow.

Ruby red in colour, it opens on the nose with aromas of violet, plum and cherry, enriched with spicy and balsamic notes. In the mouth it is dry, with fine tannins and good persistence.

Excellent to accompany baked pasta and stewed red meats.

"Vignamorello" is a still Gutturnio that originates from a particular Cru - the Morello vineyard - located in the Colli Piacentini area, in Emilia.

The Morello vineyard is located at fairly high altitudes for the area, around 200 - 210 meters above sea level. The soil is characterized by ancient red soils, with a mainly clayey-silty texture. Barbera grapes account for 55-60% of the blend, while Bonarda represents 40-45%. The harvest takes place between the end of September and the beginning of October. A maceration around 15 days and alcoholic fermentation precede the aging of 6 months in barrique.

The color is dark and deep ruby red. Its aroma is clearly fruity, with notes of blackberry, plum and berry jam to define it. In the mouth it is dense and concentrated in its aromatic expression. The tannic component is finely hinted, while the fresh one reserves the sip throughout its development.

Ideal to accompany a pasta with beans and bacon.

An Amarone originating from the vineyards of Tenuta di Tregnago, in the upper Val d’Illasi, Mezzane di Sopra, and the hills of Tregnago, made from a distinguished blend of traditional Veronese grapes: Corvina (between 55% and 65%), Corvinone (between 25% and 35%), and Rondinella (between 5% and 15%). The marl-limestone soil gives the wine character and personality.

Harvest usually begins in the second week of September. The grape clusters are carefully selected by skilled hands and placed in special crates, awaiting the Appassimento process in the drying room at Tregnago. During Appassimento, the grapes rest in the drying room for several months through the winter, during which they gain aromas, color, and especially a rich concentration of sugars. Fermentation takes place in stainless steel tanks, after destemming and crushing of the grapes. Alcoholic fermentation lasts about 20 days at a controlled temperature of 20°-24°C. The wine is then aged in barriques and tonneaux for about 24 months. Following a thorough evaluation, the blend is created in stainless steel, where the wine remains for about 6 months. The final stage is bottle aging, for at least 12 months.

Intense ruby red in color, it releases aromas of ripe fruit, cherries in spirit, and intense spicy notes on the nose. On the palate, it is warm and powerful, with refined, rounded tannins.

The perfect wine to pair with braised meats, stews, and game; it also pairs wonderfully with a platter of aged cheeses.

Tauleto Sangiovese Rubicone IGT comes from a fine blend of 90% Sangiovese Grosso and 10% of other grape varieties. the clay soil gives the wine a dazzling personality. The vinification takes place in tanks that allow a long maceration in contact with the marc. Finally, it ages for 24 months in Allier oak.

Wine with great aging potential, produced only in the best vintages, it presents itself to the eye with a splendid intense red color tending to purple. The nose is all played on hints of cherries and wild red berried fruits. Unmistakable balsamic and spicy aromas. On the palate the entrance is powerful, exuberant, a prelude to an ending of unequivocal beauty.

It is ideal in combination with any type of meat, especially stewed and with ragu.

Canaiolo di Malenchini is a project to enhance the homonymous ancient variety typical of Tuscany, often used as a complement to Sangiovese. The particular characteristics of the land in the Antella area, in the province of Florence, allow the best expression of the potential inherent in the bunches of this variety.

The alcoholic fermentation of the must is carried out in steel at a controlled temperature of 28-30 ° C, with a short maceration on the skins in order to preserve the typical freshness of the grapes. An aging in oak barrels follows which gives greater character to the final wine.

It shows a ruby red color with purple nuances. Intense and lively aromas of cherry and other red berried fruit appear on the nose. On the palate it is an example of body and elegance, displayed in full harmony and in the name of a delicate and intriguing persistence.

Indicated in the company of cold cuts and lamb, it goes well with red meats in general.

The Ghirada Elisi red wine by Francesco Cadinu was born in Sardinia, from old vineyards located in the Mamoiada area, in the province of Nuoro.

The grapes are harvested at the end of September and vinified with spontaneous fermentation without temperature control for 15-20 days in small vats. The wine obtained then ages in wooden barrels for 12-15 months and in the bottle for 6 months.

Intense ruby red in color, the nose is expressed with aromas of ripe red fruit and is enriched with spicy and balsamic notes. The sip is soft and powerful, with well integrated tannins and a persistent finish.

Ideal in combination with red meats and game as well as aged cheeses.

Se by Gianfranco Fino is a Primitivo produced in the Manduria area, in Puglia, from vineyards cultivated with traditional Puglian sapling on clayey-limestone soils. The Mediterranean climate, with the sea breeze from the Ionian and the warm sun of Puglia, lends the wine intensity and aromatic richness, while maintaining a pleasant freshness.

The harvest is carried out manually with careful selection of the bunches, transported in refrigerated trucks to preserve their integrity. After destemming and soft pressing, the must macerates with the skins for two to three weeks in stainless steel tanks, with temperature control and daily délestage. Pressing takes place with a vertical hydraulic press and the wine ages for about nine months in wood, followed by an additional six months of refinement in the bottle.

It presents itself with an intense ruby red color. The bouquet is broad and enveloping, with notes of red berries such as cherries and forest fruits, enriched by intense hints of Mediterranean scrub. On the palate, it offers a sip of great impact, smooth and velvety, characterized by perfect balance and well-integrated freshness.

It pairs best with meat-based first and second courses.

Château Lynch-Moussas gained traction in the 18th century, when Count Lynch associated his name with the property of his wife's family. Classified 5ème Grand Cru in 1855, since 1970 it has been led by Emile Castéja who took over the estate.

The cultivated varieties are Cabernet Sauvignon and Merlot. Fermentation and maceration take place for 15-20 days in thermo-regulated tanks. The refinement takes place for 18 months in oak barriques, half new and half first passage.

The wine has a garnet red color with purple veins. On the nose there are delicious notes of rose, chocolate, blueberries and blackberries, accompanied by hints of smoke. On the palate, the wine is fresh and linear, with mineral references.

Ideal to accompany a rack of lamb with porcini mushrooms or a fillet of beef with mushrooms.

Barbera d'Asti di Ricossa was born in Monferrato, in the hilly area between Alessandria and Asti, from vineyards located on calcareous and clayey soils, with a mixture of tuff and siliceous stones.

After the vinification in steel, the Barbera grapes are aged 14 months, of which 6 in wood.

Intense ruby red color with purple hues, the nose reveals hints of red fruit, as well as balsamic and spicy notes. On the palate it is warm, soft and with a persistent finish.

Excellent in combination with ravioli with meat sauce, braised and boiled.

The Friuli Grave Borgo Tesis Sauvignon of Fantinel is born in vineyards located within the Pordenone estate of Tauriano, in the heart of the Friuli Grave DOC.

Obtained only with Sauvignon Blanc 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 lively greenish reflections. The nose opens with an intense and persistent bouquet of yellow pepper, banana and melon. On the palate it is aromatic and persuasive, subtle and lively.

This white wine is perfect to accompany all fish dishes.

The Alto Adige Gewürztraminer of St. Michael Eppan was born in vineyards of the village of Termeno located in the heart of Trentino Alto Adige.

It is produced exclusively with Gewürztraminer grapes, harvested in mid-October. The wine has the particularity of being vinified dry. Fermentation and aging take place in stainless steel tanks.

This Gewürztraminer is characterized by a straw yellow color. The nose opens with a spicy and fruity bouquet, with aromas of cinnamon, cloves, rose and fresh fruit. On the palate it is large and gives an intense aromatic taste.

Perfect to accompany aperitifs, crustaceans, Tyrolean cheese dumplings, it is ideal in combination with spicy oriental dishes.

La Montesa wine by Remondo Palacios comes from 100 hectares of vineyards located in Rioja and is a blend produced with Carignano, Grenache, Tempranillo grapes.

With vineyards located near Mount Yerga, the grapes grow on limestone and clay benefiting largely from the altitude. After harvesting and fermentation, the wine ages 12 months in new and already used French and American barrels.

Purple-red in color, it has an aromatic range articulated with red fruits, strawberry and plum, orange peel and a light toasting. Minerality and softness perfectly integrated on the palate, with juicy cherries finished with pepper, Mediterranean herbs and enveloping notes of cocoa. Persistent in the finish and ample.

Perfect to accompany savory first courses such as meat sauce, grilled pork or lamb stews.

Terre Siciliane Leone d'Almerita of Tasca d'Almerita was born in vineyards located in the Regaleali estate, in the province of Palermo.

It is produced with Catarratto, Pinot Blanc, Sauvignon and Traminer Aromatic grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 14-16 ° C for 15 days. Subsequently the wine ages in the same containers for 4 months before being bottled.

It is characterized by a bright straw yellow color, with greenish reflections. The nose opens with a wide and varied bouquet, with hints of white peach, grapefruit, green apple and tropical fruits. On the palate it is rich, soft and pleasantly intense.

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

Bourgogne Pinot Noir Terres de Famille is a wine that reflects the richness and diversity of the Burgundy region. Produced from vines located on various plots including Condemaine, En Veves, and Monpoulain, these vines vary in age, ensuring a unique complexity in the wine. The total vineyard area amounts to about seven hectares.

The winemaking process is careful and natural. The grapes, selected both in the vineyard and at the winery, undergo a cold pre-fermentation maceration for 5 days, with a total maceration time of 21 days. The wine is then aged for 9 months in oak barrels, without the use of new barrels, to preserve the authenticity of the flavors.

This Pinot Noir is distinguished by its elegant and deep notes. On the nose, aromas of ripe red fruits, earthy notes, and a hint of sweet spices unfold. On the palate, the wine is balanced, with a fine structure and soft tannins that lead to a persistent and harmonious finish.

Perfect for pairing with a variety of dishes, it goes beautifully with red meats, mushroom-based dishes, poultry, and aged cheeses. Its versatility makes it ideal for both a casual meal and an elegant dinner.

The Bourgogne Les Grandes Gouttes from Domaine Rougeot Père & Fils originates in a climat located in the southern part of Meursault, near Puligny-Montrachet. Although it falls under a regional designation, it reflects the influence and elegance of the prestigious surrounding terroirs, representing a true example of quality Burgundian Chardonnay.

The grapes are hand-picked and sorted at a sorting table in the vineyard. The whole clusters are not destemmed and are pneumatically pressed, followed by a cold débourbage for two days. The alcoholic fermentation occurs spontaneously with indigenous yeasts, followed by malolactic fermentation in French oak barrels, only 5% of which are new. The wine ages in wood for 18 months before blending in steel, where it rests for a month prior to filtration and bottling.

It expresses with delicate aromas of acacia flowers, fresh almond, and citrus zest. On the palate, it reveals a round body, a silky texture, and well-integrated freshness that enhances its pleasantness, especially when served after a short decantation.

Perfect with shellfish, light preparations of white meats, or creamy cheeses.

The Beaune 1er Cru Les Perrières from Domaine de Montille is a Pinot Noir of great elegance and structure, originating from a parcel of just 0.64 hectares located on marl and very stony soils at the top of the Beaune coteau, near the climat Les Fèves. This Premier Cru embodies the minerality and depth typical of its terroir, offering a refined and long-lived expression of the Côte de Beaune.

Vinification involves fermentation in large wooden vats, with the use of 33% whole bunches to preserve freshness and complexity. Maturation takes place in barriques, 20% of which are new, respecting the identity of the fruit and the soil.

On tasting, the wine reveals a straight and vertical profile; on the nose, delicate woody notes emerge, accompanied by fresh red fruits. On the palate, it is already soft and elegant, with silky tannins and a vibrant energy that promises a shining future after 3-5 years of bottle ageing.

Perfectly paired with rack of lamb or roast duck.

Greco di Tufo DOCG 25 Rare Nativ owes its name to the 25 steps, “rare” in the local dialect, which connect the historic center of Paternopoli to the part completely rebuilt after the 1980 earthquake.

Born from a selection of Greco di Tufo bunches subjected to soft pressing, it is then aged first in steel and then briefly in 2.25 Hl French oak barrels.

Very fresh on the nose, it has strong fruity characteristics, with notes of peach and hawthorn aromas, and a fresh and complex taste.

Ideal with all fish dishes, crustaceans and molluscs, it is definitely worth trying with stuffed mussels, spaghetti with sea urchins, or tasty grilled white meats. Finally, fantastic with a simple DOP buffalo caprese!

The Valtellina Superiore Inferno Flammante from Tenuta Scerscé comes from the municipality of Treviso Bresciano, more precisely from the Calvario area. It is the result of only Nebbiolo grapes, locally called Chiavennasca, which adapts perfectly to the typical soil of this area, characterized by a sandy-loam soil, moderately deep and permeable to water, with abundant skeleton.

The harvest takes place manually, in boxes, in the first week of October. Fermentation involves maceration on the skins for at least 30 days. Maturation takes place in Slavonian and French oak barrels for approximately 14 months, followed by another 8 months of refinement in the bottle.

It has a ruby red color enriched with garnet reflections. On the nose there are intense notes of small red fruits, a marked minerality and spicy nuances. On the palate the wine is elegant and characterful, pleasantly dry and fresh.

This wine pairs beautifully with roasts, game and first courses with meat sauce.

Blanc de Blancs Brut 'D'Antan' is a Classic Method sparkling wine produced with 100% Cortese grapes.

From land formerly dedicated to the cultivation of wheat, the family decision to revive wine production in the Gavi area has allowed the replanting of the vineyards. After the harvest and the fermentation of the grapes, the wine is refermented in the bottle to meet a long period of aging on the lees of at least 10 years.

Of a beautiful intense golden yellow, it has a fine perlage and a complex aromatic range with citrus and honey, light spiciness and creaminess with biscuit notes. Same creaminess on the palate, with nice crunchiness and minerality that releases notes of citrus, acacia honey and spice powders. Very long and complex finish.

Ideal with elaborate crustacean-based risottos and grilled fish, it is an elegant sparkling wine to be used throughout a meal or to introduce an important selection of cheeses.

The Sobi red wine is produced by the Bentu Luna company, located in the historical regions of Mandrolisai Barigadu, in the heart of Sardinia. Both white and red wines come mostly from historic vineyards between 35 and 120 years of age. The grapes come from vineyards located in the municipality of Neoneli.

The wine is mainly composed of Bovale, Cannonau, Pascale grapes with small additions of other local red vines. The grapes are destemmed to start the fermentation via pied de cuve in cement tanks, which lasts 3 weeks. The wine is then aged for 8 months in second passage oak barriques.

Intense ruby red in colour, the wine reveals aromas of red fruit and spice notes to the nose. The sip is soft, with a persistent finish.

This wine is excellent to accompany roast pork, grilled red meats and aged cheeses.

The Pinot Grigio di Cormòns comes to life from the vineyards inserted in the gently undulating landscape that characterizes the Collio wine-growing area.

Pinot Grigio grapes are de-stemmed and left to macerate for a long time at low temperature. The must ferments in steel and ages in large casks.

It is a golden yellow wine with copper highlights. The nose offers aromas of candy and banana, reached by notes of ripe acacia honey. The taste is soft and full, characterized by velvety hints that recall hazelnuts.

Ideal with fish appetizers and thinly sliced raw ham, it goes well with white and stewed meats.

La Bergerie is a dry white wine produced by Domaine du Gringet in Ayze, in the Savoie region of France. Made from Gringet grapes grown on yellow marl soils in the lieux-dits Le Pré Milleret and Chez Reydet, with southern exposure, this wine expresses the identity of the region through an uncertified biodynamic viticulture.

Vinification begins with a slow pressing lasting 4-7 hours, followed by static decanting for 24 hours. Fermentation occurs spontaneously thanks to indigenous yeasts. The wine is then aged for 9 months on the lees, with two thirds in egg-shaped concrete vessels and the remaining third in stainless steel, followed by further bottle aging for 10 months.

The aromatic profile is characterized by notes of white fruit, citrus, and subtle herbal hints, with well-defined minerality. On the palate, it stands out for its freshness, balance, and persistence, highlighting the elegance of the grape and the typical nature of the soil.

Perfect paired with fish-based dishes or soft cheeses.

Gingillo XIII Capricorno is a gin with a strong taste, which invites you to winter with its citrus notes followed by a complex bouquet of Mediterranean medicinal plants. This gin, produced by Nannoni Grappe, reflects the extremely earthy character of the zodiac sign of Capricorn, offering a rich and enveloping sensory experience.

The distillation of this gin is characterized by the use of distinctive medicinal herbs, such as olive leaf, cypress, horsetail and poppy, plants closely linked to the sign of Capricorn. Its pleasant flavor is further enriched by the infusion of orange peel and poppy, a flower symbolizing power and loyalty.

On the palate, Gingillo XIII Capricorno offers a balance between sapidity and complexity, with an aromatic profile that evokes the essence of the Mediterranean in winter, making it a distillate of great character and depth.

Perfect to enjoy neat, this gin can also be enjoyed in cocktails that enhance its complexity and aromatic richness.

Rioja Lindes de Remelluri is produced in San Vicente de la Sonsierra, on soils that vary from alluvial gravel terraces near the Ebro river, to drier and rockier soils, made up of sandstones and silts of Tertiary origin.

The harvest takes place manually between the end of September and the beginning of October, with collection in boxes. Natural fermentation with indigenous yeasts takes place in stainless steel tanks and open barrels, and the wine is aged for 12 months in barrels of various sizes.

This wine has a ruby red color and offers the nose sweet aromas of red fruits accompanied by toasted and eucalyptus tones, on a spicy background. On the palate it is soft and fresh, with ripe tannins and a pleasant persistence.

It pairs excellently with red meats, cured meats and mature cheeses.

The Prosecco di Treviso Viaventi Rosé Brut is a sparkling wine from Masottina, a historic company in Conegliano 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 Pinot Noir harvest takes place at the end of August, that of the Glera at the beginning of September. The vinification is vertical, i.e. it is carried out using gravity, without the use of pumps. The Glera is vinified in steel vats at a temperature of 14-18 °C, while the Pinot Noir grapes undergo a short pre-fermentation maceration on the skins and are then vinified, again in steel, at 20-23 °C. The two base wines are subsequently blended for the second fermentation and ageing on selected yeasts at a temperature of 13-14 °C for at least 90 days.

In the glass the wine is pale pink with a fine and persistent perlage. The nose reveals hints of rose and violet, red currant and raspberry. The sip is fresh and savoury, with a delicate but long and clean finish.

Ideal in combination with grilled white and red meats.

The Chardonnay Gravel Road by Roco originates in the Willamette Valley, Oregon, from a blend of three of the finest Chardonnay vineyards sourced from: Knudsen, Marsh Estate, and Wits' End, the latter owned by the winery. It is the result of over thirty years of experience by Rollin Soles, founder and winemaker, and the shared vision with his wife Corby. The wine reflects the richness and complexity of the region's terroir, characterized by a maritime climate and sedimentary and basaltic soils.

The grapes, hand-selected and chilled overnight, are whole cluster pressed and the decanted must is then transferred to French oak barrels for fermentation, with a new wood percentage varying between 5% and 20%. After alcoholic fermentation, malolactic fermentation follows to balance the acidity and provide greater roundness. The wine matures on fine lees until bottling, scheduled for the summer following the harvest.

The aromatic profile is complex and refined, with notes of caramelized pear, ripe apple, and apricot blending with hints of melon, yellow plum, and vanilla spices. On the palate, prominent mineral freshness and fruit richness lead to a long and harmonious finish.

Excellent pairing with pizzas with intense flavors, tasty risottos, or white meats with aromatic sides.

Founded in the early 1980s, it immediately stood out as one of the most interesting realities in the Monforte d'Alba area. The estate has vineyards in fine Barolo crus: Ginestra, Castelletto and Mosconi. The Sorì Ginestra represents the spearhead of the production. It is a vineyard magnificently exposed to the south, located at an altitude of 350 meters, on soils composed of silt, sands and clay.

Fermentation takes place in steel tanks with maceration on the skins for a couple of weeks. The aging takes place in French oak barrels for a period of 2 years, followed by another year of aging in the bottle.

The wine expresses all the elegance of an exceptional terroir, with a garnet color and aromas of dried flowers, violet, morello cherry and red currant. The taste is refined, with harmonious tannins and a long and refreshing finish.

To be combined with small game, roasts and stewed meats.

Las Violetas is a red wine produced by SotoManrique in a unique area of Cebreros, in the Sierra de Gredos. It is made from bush-trained Garnacha vines, grown at an altitude of 950 meters on poor granite soils, in a unique environmental context that contributes to the expressiveness and identity of the wine.

Fermentation occurs spontaneously in concrete vats, with 15% of the grapes vinified as whole clusters, at a controlled temperature between 18 and 26°C. This is followed by 14 months of aging in oak barrels. Malolactic fermentation occurs naturally and bottling is done with light filtration and very low levels of sulfites.

In appearance, it is a bright cherry color with medium-low intensity. The nose offers intense floral and spicy notes with a Mediterranean character. On the palate, it has good intensity and body, accompanied by a finesse and elegance that promise excellent evolution over time.

It pairs well with Mediterranean cuisine, light roasts, or aged cheeses.

Faustino Icon Edition Gran Reserva is an elegant and structured wine produced in Rioja, made from a blend of Tempranillo and Graciano grapes grown in selected plots. The vines, aged between 35 and 65 years, have roots in soils rich in limestone and stones, ideal for retaining heat and promoting optimal grape ripening.

The harvest is manual and takes place in crates to preserve the integrity of the grapes, followed by a double selection in the cellar. Fermentation takes place in small capacity vats at controlled temperatures with gentle punch-downs and pump-overs to ensure a natural extraction of aromas and polyphenols. Malolactic fermentation occurs spontaneously in the same vessel. The wine is then aged for 24 months in new French and American oak barrels, followed by further maturation in the bottle.

Visually, it presents a bright, intense cherry-red color. On the nose, it reveals an aromatic complexity that combines ripe berries, spicy notes, and well-dosed hints of wood. The palate is elegant and rich, with smooth and well-integrated tannins that provide structure and harmony, while the gustatory persistence is long and enveloping, confirming the finesse and depth of this wine.

It pairs perfectly with grilled red meats, substantial roasts, or medium-aged cheeses.

The Montepulciano d'Abruzzo of the Tollo Winery is born in vineyards located in the municipality of Tollo, in the province of Chieti, in Abruzzo.

It is produced exclusively with Montepulciano grapes, harvested and selected entirely by hand in October. Fermentation takes place in steel at a controlled temperature.

This bright and vivid red wine, with purple hues, offers a fruity bouquet of cherry and black cherry to the nose, enriched by delicate floral notes. On the palate it is medium-bodied, savoury and with a light tannin that enriches its structure.

Perfect to accompany appetizers, tasty first courses, meat-based second courses, as well as semi-mature cheeses.

O Luar do Sil Vides de Córgomo produced by Pago de los Capellanes is a white wine that embodies the mineral elegance of Valdeorras. It is made from Godello grapes sourced from a mosaic of plots located in the municipality of Córgomo, on the right bank of the Sil River, at about 350 meters of altitude. The schist slopes of this area impart structure and depth, creating a small universe of flavors between mountains and river.

The winemaking begins with the manual selection of the bunches, followed by destemming, gentle pressing, and cooling to 10°C. After a cold maceration for 4-6 hours, fermentation occurs at 18°C in various containers: stainless steel, concrete eggs, French oak foudre, and acacia barrels. The wine then ages for eight months on the lees with weekly bâtonnage and subsequently matures in the bottle for at least 18 months, developing body and complexity.

In appearance, it is golden with greenish reflections, bright and consistent. The nose is intense and complex, with notes of dried peach, white and yellow flowers, balsamic herbs, citrus, and pastry hints from the contact with fine lees. There are also clear mineral touches and a smoky nuance. The taste is powerful, vibrant, and rich, with a decisive structure, great balance, and a long, elegant finish.

It pairs perfectly with sophisticated fish dishes, white meats, bloomy rind cheeses, or spicy dishes with Asian inspiration.

Vermentino di Gallura Superiore Mancini Primo by Piero Mancini comes from vineyards located in the Vermentino di Gallura DOCG, in Sardinia.

Obtained exclusively from Vermentino grapes, this wine carries out the classic white winemaking process, resting in steel for a few months, before being bottled.

This Vermentino is characterized by a pale straw color, with greenish reflections. The nose opens with intense aromas of white flowers and rosemary, enriched with notes of white fruit. On the palate it is sapid and full-bodied, with a pleasant bitter aftertaste.

Excellent as an aperitif, this Vermentino is perfect to accompany fish, shellfish and white meat dishes.

Etna Bianco Contrada Monte Gorna di Nicosia is born in vineyards located in the heart of the DOC Etna. It is produced with Carricante and Catarratto grapes, carefully hand-picked in the second week of October.

After a short cold maceration, fermentation takes place in stainless steel tanks at a controlled temperature for about 15-20 days. The wine then ages in steel and at least 3 months in the bottle before being released onto the market.

It is characterized by an intense straw yellow color. The nose opens with hints of yellow fruits, enriched by an enveloping mineral scent, fine and intense. In the mouth it is elegant and fresh, pleasantly savory and persistent.

Perfect to accompany risottos and vegetable-based dishes, it is ideal when paired with fish-based dishes and white meats.

Manon is a rosé wine from the Ravoire winery, which for generations has been producing wines in both the Rhone Valley and Provence, with 2 locations, one in Châteauneuf-du-Pape and one in Salon-de-Provence.

This typical Provençal rosé wine is produced from Grenache Noir, Syrah and Cinsault grapes, which are harvested at night and immediately brought to the cellar. Here the selected flowers and musts are pressed for subsequent fermentation, which takes place at a low temperature. The wine then ages on the fine lees and occasional pumping over is carried out.

From the classic pale pink color of Provençal rosés, the nose reveals aromas of white flowers, peach and crunchy cherry. The sip is full and powerful, with a long finish.

Ideal in combination with grilled fish, vegetables and white meats.

I Capitelli is the passito of the Anselmi winery, coming from the municipalities of Monteforte d'Alpone and Soave, production centers of Soave appellation wines.

It is obtained from only ripe bunches of Garganega carefully chosen and attacked by the noble mould 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.

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 Cabernet Franc from I Clivi is a pure red wine coming from a 40-year-old vineyard situated on the hills of Buttrio, in the province of Udine. The “ponca” soils, characteristic of the area, provide structure and savoriness, while the southeast exposure favors full ripening of the grapes.

Winemaking takes place in concrete with submerged cap, with spontaneous fermentation on indigenous yeasts and aging on its own lees. This technique allows for a gentle extraction of phenolic compounds, maintaining the balance between fruit and freshness.

The bouquet combines notes of strawberries, blueberries, raspberries, and blackcurrants with smoky, humus scents, violet, and herbal nuances. The palate is fresh and savory, with a saline finish that enhances the wine's drinkability.

Ideal with light game, aged cheeses, or dishes based on grilled vegetables.

The Sands of Etna Bianco di Firriato was born in vineyards located in the municipality of Castiglione di Sicilia, in the province of Catania.

It is obtained from Carricante and Catarratto grapes, harvested and selected by hand in the second decade of October. Fermentation takes place in stainless steel tanks for 15 days, at a controlled temperature of 16-18 ° C. Subsequently the wine ages on noble lees for 3 months in stainless steel tanks and for further 2 months in bottle, before being marketed.

The Sands of Etna Bianco di Firriato has a straw yellow color with greenish reflections. The nose opens with fresh floral scents of mimosa and broom that intertwine with pleasant fruity hints of peach and ripe pear. On the palate it is rich and full, with great freshness, with a long and persistent finish.

It is perfect to accompany light seafood dishes such as the potato crust spatula and squid stuffed with mint, this refined white wine goes perfectly with even more intense dishes such as cacciucco and mussels au gratin.

In the rolling hills of the Greve in Chianti region, lies the Tenute del Cabreo, the birthplace of the illustrious Toscana Rosso Cabreo Il Borgo. This exceptional wine is the result of a happy marriage between Sangiovese grapes, celebrated for their elegance and flavour, and Cabernet Sauvignon grapes, prized for their roundness and concentration, an inspired innovation that took shape in 1985.

Hand-picked in the second half of October, the Sangiovese grapes are joined by their Cabernet Sauvignon counterparts, harvested in the first half of the same month, to begin their journey towards vinification. The grapes are fermented at the Tenute del Cabreo winery in stainless steel vats at a controlled temperature of 28 °C for both varieties. After maceration on the skins for 15-18 days, the wine undergoes malolactic fermentation in temperature-controlled stainless steel vats at a temperature of 22-23 °C. After this process, the two grape varieties are artfully blended and aged in French oak barrels, some of which are new, with decanting every 3 months, for a total of 16-18 months. The wine is the bottled and left to mature for a further 6 months.

It has a bright ruby red colour and a noble and full bouquet. The taste is aristocratic and velvety, with hints of undergrowth and nuances of leather and raspberry.

Perfect with roast meats and game, it is recommended with mature cheeses.

Salice Salentino 50th Leone De Castris Riserva Harvest originates from vineyards located in the Apulian DOC Salice Salentino. It owes its name to the anniversary of 50 years from the first vintage of 1954, reported on the label since 2004.

This wine is made with a blend of Negroamaro and Malvasia Nera grapes, harvested in late September and selected with the utmost care. After destemming, maceration follows at a controlled temperature of 20-22 ° C for 8-12 days. After malolactic fermentation, the wine ages in oak barrels for about 12 months and another 6 months in bottle before being released on the market.

It has an intense red color with garnet reflections. The nose opens with fruity hints of blackberry and black cherry, enriched with notes of basil and sweet spices. In the mouth it is soft and balanced, with well-present but never intrusive tannins.

This wine has rather long life prospects but can also be tasted in the early years. It is ideal to accompany roasts, red meats and aged cheeses.

The Barossan of the Peter Lehman winery comes from pure Shiraz grapes obtained from the Barossa Valley located in the south-eastern part of Australia.

After the selection of the bunches from different qualitatively distinct plots, the must ferments and macerates in contact with the skins for at least two weeks with a partial fermentation in cask. A further 12 months of aging in French and American oak follow.

The result is an intense ruby red wine, capable of expressing complex notes of blackberry jam and ripe plum on the nose, followed on the palate by a fine spiciness based on black pepper and cardamom. Well integrated toasted hints let appear notes of sweet cocoa, for a full body, with velvety tannins, great structure and a long finish.

Surely it is the ideal wine for dishes cooked on the barbecue and capable of supporting even first courses based on elaborate ragù.

Chateau Mezain's Bordeaux Rouge comes from the Saint Laurent du Bois area, located in Entre-Deux-Mers. This region is renowned for its clay-limestone and clay-loam soils which contribute significantly to the structure and aromatic profile of the wines. The blend is composed of Merlot, Cabernet Franc and Cabernet Sauvignon, a combination that reflects the tradition and excellence of Bordeaux viticulture.

The harvest, carried out manually, precedes traditional vinification in stainless steel tanks with temperature control. This process guarantees the preservation of the varietal characteristics and the freshness of the fruit.

Visually, the wine presents itself with a brilliant garnet hue with hints of fuchsia, a prelude to a rich and fruity nose, where aromas of blackcurrant and candied cherries emerge. In the mouth, the structure is soft and fleshy, with notes of blueberry jam that make the palate complex and inviting.

This wine is the ideal accompaniment for cheeses, roasts and cured meats, thanks to its ability to harmonize with rich and varied flavours.

This Barbera d'Alba Superiore is produced by Poderi Oddero, a winery with a long family tradition, which has been producing wines in the Langa for decades.

The pure Barbera grapes are carefully selected by hand before proceeding to fermentation at a controlled temperature, with maceration for about 15 days in steel tanks. The wine then ages in 50-60 hl oak barrels for 16 months.

Intense ruby color with violet reflections, the nose reveals aromas of ripe red fruit. The sip has a good body, firm tannins and a characteristic acidity.

To be combined with pasta dishes and aged cheeses.

Ius Naturae, or "law of nature", represents the pinnacle of Bortolomiol's path towards low-intervention cultivation: a challenging and committed choice rewarded by the most authentic expression of the Valdobbiadene terroir. A Millesimato Prosecco capable of highlighting the unique characteristics of each vintage, with a distinct and well-defined identity.

It is produced using white vinification, starting with the gentle pressing of the grapes. Fermentation takes place at a controlled temperature with selected yeasts. The subsequent prise de mousse is achieved by refermentation in an autoclave, using the Martinotti-Charmat Method, for 25-30 days. This is followed by a 3-month maturation on the lees and a further 2 months in the bottle.

It displays a straw yellow color with a fine and persistent perlage. On the nose, delightful notes of apple and pear emerge, supported by an elegant mineral backbone. The palate is clean and dry, with a long and harmonious finish.

Perfectly enhances the flavor of sweet shellfish such as scallops, but also asparagus-based recipes and fish carpaccio.

The Langhe Nebbiolo from the Luigi Pira winery was born on the hills of Serralunga d'Alba, in the hills of the Langhe. The winery was founded in the 1950s by Luigi and Rosa Pira. Today it is run by his sons, who manage 13 hectares of vineyards.

The Nebbiolo grapes are vinified in thermo-controlled steel tanks. The wine is aged for 10 months in Slavonian oak barrels.

Intense garnet red in color, it has aromas of red fruits, spices and leather notes. The sip is soft, with sweet tannins and a persistent finish.

To be combined with baked pasta and stewed and grilled meat.

The Primitivo di Angiuli Donato is produced from 100% Primitivo grapes that are born in vineyards located in the municipality of Acquaviva delle sources, in the province of Bari.

The grapes are harvested by hand in mid-September. These are softly pressed and macerated with a submerged cap and fermentation at a controlled temperature, for a duration of 10 days. The wine is subsequently aged in steel.

Ruby red in color with violet reflections, the nose reveals hints of black cherry, blood orange and aromatic herbs. The sip is full and juicy, with a good structure.

Excellent in combination with first courses seasoned with savory meat sauces, including game, stewed red meats and aged cheeses.

The Alta Langa Diavoletto from Casa E. di Mirafiore is a sparkling wine made with 70% Pinot Noir and 30% Chardonnay from vineyards located in Serralunga d'Alba. These east-facing vineyards, situated at an altitude of 250-300 meters above sea level, are characterized by soils made up of white clays interspersed with layers of calcareous sands, giving the wine particular complexity and structure.

After harvesting in small crates, the grapes are immediately taken to the winery and subjected to a gentle and delicate pressing. The must is then transferred into temperature-controlled tanks for 24-hour decantation. Then, fermentation begins in steel tanks at temperatures between 18 and 20°C for about 20 days. The wine rests on its lees until the following spring, when it's ready for a second fermentation in the bottle, followed by 36 months of maturation on the lees in a cool, dark environment, according to the traditions of the Metodo Classico.

In the glass, it has a straw yellow color with slight golden reflections and fine, persistent perlage. Aromas of white-fleshed fruit, dried fruit, and bread crust are enhanced by the creaminess of the mousse. On the palate, the structure of the Pinot Noir is immediately perceived, with a long finish, freshness, and excellent savoriness that linger on.

Ideal to serve as an aperitif or to accompany refined fish and shellfish dishes.

The Salento Masseria Maime dei Marchesi Antinori was born in the vineyards of the Tomaresca farm, owned by the Antinori family and located in Puglia.

It is produced with 100% Negroamaro grapes, harvested at the end of September slightly overripe to enhance its phenolic potential. After pressing, the grapes ferment in stainless steel tanks at a controlled temperature of 26 - 28 ° C and are left to macerate for 15-18 days with frequent pumping over and soft delèstages. Afterwards, the wine is placed in French and Hungarian oak barrels for malolactic fermentation, for a period of 12 months. Once bottled, it is aged for another 12 months.

It is a wine with an intense ruby red color. The nose opens with hints of red fruits, in particular cherry, black cherry and red mulberry, accompanied by spicy notes of licorice, cloves and vanilla. In the mouth it is dry, with a vein of contained but lively acidity and balanced tannins. Overall it is an elegant wine, with a good persistence.

Perfect in combination with grilled red meats and roasts, it is ideal to accompany medium and high seasoned cheeses.

The Bianco Salento from Terre di Sava is a fresh and light white wine, produced in the Salento region and designed to simply accompany everyday moments. Offered in a convenient 3-liter Bag-in-Box, it retains its organoleptic characteristics even after opening, providing practicality and versatility of use.

It is made from selected white grapes, vinified at controlled temperatures to keep the aromatic notes and pleasant acidity alive. Aging in steel tanks preserves its fragrance, resulting in an immediate and easily approachable wine.

Visually, it displays a light straw yellow color. The nose reveals delicate hints of white flowers and yellow-fleshed fruit. On the palate, it is fresh, soft, and balanced, with a pleasant minerality that makes it refreshing and versatile.

Ideal to serve with light appetizers or dishes based on fish and vegetables.

The Koetshius of the De Grendel company is produced in South Africa in the Western Cape area with Sauvignon Blanc and Semillon grapes.

The grapes are harvested in vineyards located mainly in Lutzville and Darling. Harvesting is done by hand and the plots are kept separate to be then pressed and left in contact with the skins for about 6 hours. Fermentation takes place in stainless steel tanks. Part of the must ferments in new and second-use barriques, where it is kept on the lees for 100 days. Even 9% Semillon was fermented in oak barrels. Finally, all the components are blended and bottled.

Straw yellow in color with greenish reflections, it has intense aromas on the nose that recall tropical fruits such as pineapple, white melon, pears. On the palate it is creamy and enveloping, of great complexity and with balanced acidity that makes the sip compact and refreshing, with a long finish.

Perfect to accompany grilled salmon, sushi, asparagus and fish first courses.

The Ligurian Riviera di Ponente Pigato U Baccan was born in vineyards located in the fabulous Arroscia Valley, between the provinces of Imperia and Savona, in the heart of western Liguria. U Baccan which means the chief in Ligurian dialect, thanks to its personality expresses the true essence of the Pigato grape.

It is produced exclusively with Pigato grapes, harvested only by hand during the month of September. After a maceration on the skins for 36 hours, the grapes ferment in stainless steel tanks at a controlled temperature of 20 ° C for 10 months. Subsequently the wine ages in the same containers for 12 months and for further 4 months in bottle.

It is characterized by an intense straw yellow color, with greenish reflections. The nose opens with an elegant aromatic bouquet, with aromas of sage and thyme, enriched with pleasant hints of peach and citrus and delicate nuances of honey. On the palate it is enveloping, pleasantly balsamic and with an excellent savory note. The wine has a good persistence.

Perfect to accompany fish and shellfish dishes, it is ideal in combination with raw fish and white meats.

Belisario's Lacrima di Morro d'Alba is a red wine produced in the Marche region. The grapes come from vineyards located in Sant'Amico, Morro d'Alba, with altitudes ranging from 180 to 210 meters above sea level. The vines, trained using spurred cordon, are 23 years old.

The winemaking involves a maceration of 15% of the grapes for 15 days and a carbonic maceration of 20%. Fermentation, which lasts approximately 20 days, takes place at a temperature of 22-26°C in 75 hl stainless steel tanks. The wine matures for 5 months in stainless steel tanks, with clarification carried out with bentonite.

The wine has a bright red color. On the nose, it offers intense aromas of small red fruits, such as raspberry and cherry, with floral notes. On the palate, it is fresh and fruity, with soft tannins and a pleasantly long finish.

It pairs perfectly with meat dishes, fresh cheeses and light first courses.

The Póker de Tempranillos from Encomienda de Cervera is a red wine obtained from a unique combination of four clones of the Tempranillo variety: Tempranillo, Tinta del País, Tinta de Toro, and Cencibel. The grapes come from the Volcanic Massif of Campo de Calatrava, in Almagro, where the vineyards grow on clay, limestone, and stony soils of volcanic origin, near the Jabalón River.

The wine matures for ten months in French oak barrels, a refinement that enriches its complexity and enhances its structure. The winemaking approach aims to emphasize the adaptation of the different clones to the estate's microclimate, obtaining a wine of great expressiveness and aromatic richness.

Visually, it presents an intense garnet red color, almost impenetrable. The bouquet is dominated by aromas of ripe red fruit, accompanied by notes of caramel and toasted hints deriving from the wood. On the palate, it is powerful, structured, rich in nuances, and endowed with great volume.

Ideal with traditional dishes, aged cheeses, elaborate vegetables, and flavorful meats.

The Primitivo di Manduria Sessantanni Old Vines di San Marzano is born in vineyards located in the municipalities of San Marzano and Sava.

It is produced exclusively with Primitivo grapes, harvested by hand towards the second half of September. Fermentation takes place in barriques at a controlled temperature of 24-26 ° C for about 2 months. Subsequently the wine is aged in barrique for 12 months before being bottled.

It is characterized by an intense ruby red color. The nose opens with elegant aromas of plums and cherries, enriched by pleasant spicy notes of tobacco. On the palate it is soft and full-bodied, with noble tannins and a finish with an aftertaste of cocoa, coffee and vanilla.

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

Caparzo is one of the oldest farms in Brunello, with the production of the first vintage dating back to 1970. It is one of the very few whose vineyards extend into different areas of the appellation, with very different characteristics from the point of view of the soil. Sangiovese grapes come from localities: Caparzo and San Piero-Caselle with sandy-clayey soil, La Caduta schistosa-arenacea, Il Cassero sandy-stony.

The cellar is equipped with cutting-edge technologies that allow it to remove not sufficiently ripe grape seeds in the early stages of fermentation. The latter takes place for 7 days in steel at a controlled temperature of 28-30 °C. Maceration lasts as long as possible, at least for 10–15 days, then malolactic and ageing takes place, first in wood for 2 years and for another 4 months in bottle.

The wine shines in the glass of a ruby red color that tends to garnet with evolution. It has an intense and fragrant aromatic range, with notes reminiscent of berries. In the mouth the sip is dry and warm, delicate but also austere, with a very long persistence.

Excellent on roasts and grilled and spit-roasted red meats, it is recommended in the company of braised and aged cheeses.

The Rosso di Montepulciano Sabazio La Braccesca of the Marchesi Antinori was born in the estate of the same name, located at the foot of Cortona.

It is mainly produced with Prugnolo Gentile grapes, synonymous with Sangiovese, and with Merlot grapes, harvested only by hand in mid-September. Fermentation takes place in stainless steel tanks at a controlled temperature for about 10 days. Subsequently the wine is aged in barrique for 4 months before being bottled.

Sabazio is characterized by a ruby red color with brilliant reflections. The nose opens with a delicate floral bouquet, enriched by pleasant hints of small red fruits and cherries. On the palate it is fresh, pleasantly persistent and with a balanced acidity.

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

Preda del Falco by Tenute Baldo is a tribute to the power and elegance of the Sagrantino grape, a symbol of Umbria. Born from carefully selected grapes in the Montefalco area, this wine expresses the most authentic essence of the territory, with an imposing structure and extraordinary aromatic complexity.

The winemaking process involves double selection of the grapes and hand harvesting, followed by spontaneous fermentation at controlled temperature. The submerged cap maceration for 30 days allows for the best extraction of color, tannins, and aromas, while the malolactic fermentation in steel gives greater harmony to the wine. The aging unfolds in three phases: 18 months in large French oak barrels, 6 months in barrique, and a final period in steel on fine lees, before further resting in the bottle.

With an intense and impenetrable ruby red color, it opens on the nose with balsamic notes of herbal medicine, followed by hints of plum jam, blackberry, and dark spices. Nuances of rhubarb, bitter orange, and pine resin emerge, adding further depth. On the palate, it is sumptuous and enveloping, with vigorous and well-integrated tannins, extraordinary density, and monumental persistence.

Ideal pairing with red meats, game, 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 Barolo from the Canti Premium Estate line is a prestigious still red wine, made from Nebbiolo grapes grown in the renowned crus of the Langhe. Considered one of the symbols of Italian oenology, it comes across as an austere and profound wine, suitable for important moments and special occasions, thanks to its complex structure and remarkable ageing potential.

The winemaking process involves a long maceration on the skins and fermentation at a controlled temperature, followed by prolonged ageing that includes time spent in oak barrels to develop elegance, balance and aromatic intensity. This process allows the wine to fully express the noble characteristics of Nebbiolo.

In appearance, it shows a deep garnet red colour with orange highlights. The nose offers rich and complex aromas, with notes of wild berries, spices and pleasant nuances of warm leather. The palate is robust and enveloping, with distinct hints of liquorice and blackberry, accompanied by a structured body and a persistent finish.

It is ideal to pair with red meats, major roasts and game dishes.

Champagne Extra Brut 746 is produced by the historic Maison Jacquesson, located in Dizy, a few kilometers from Epernay. It is a vintage Champagne that does not report the vintage but the number of the cuvée used from a single harvest, in this case 745.

It consists of Chardonnay, Pinot Meunier and Pinot Noir grapes. The grapes are made into sparkling wine following the Champenoise method, with an aging on the lees for at least 36 months.

Straw yellow in color and with a fine and persistent perlage, it reveals an elegant and complex nose, with aromas of candied fruit, citrus fruits, walnuts and hazelnuts. The sip is fresh, round, with a complex and mineral finish.

Excellent with sushi, it goes very well with raw fish and shellfish.