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Franciacorta brut docg...
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Franciacorta brut docg...

Appellation<br />Franciacorta Riserva.<br /><br />Grape varieties<br />Chardonnay 65%, Pinot Blanc 20%, Pinot Noir 15%.<br /><br />Vineyards of origin<br />10 Chardonnay vineyards, with an average age of 32 years, located in the communes of Erbusco, Adro, Corte Franca, Iseo and Passirano.<br />2 Pinot Bianco vines, with an average age of 27 years, located in the commune of Passirano.<br />3 Pinot Nero vines, with an average age of 33 years, located in the municipalities of Erbusco, Iseo and Passirano.<br /><br /><br />Average yield per hectare<br />7,700 kilograms of grapes, equivalent to 3,000 litres of wine obtained from only<br />must only (wine yield: 39%).<br /><br />Vinification<br />Annamaria Clementi is the fruit of the quest for excellence, both in the vineyard and in the cellar. In accordance with the Ca' del Bosco method, the grapes, harvested by<br />hand in small crates, are promptly codified and cooled in cold rooms.<br />Each bunch is selected by expert eyes and hands, and then benefits from our exclusive 'bunch spa'. A special system of washing and hydromassage of the bunches,<br />using three soaking tubs and a system for complete drying. The base wines are obtained exclusively from first-pressing musts. Alcoholic fermentation takes place<br />exclusively in small oak barrels made from selected woods and matured for at least 3 years. Here it remains on its lees for a further 6 months, also carrying out malolactic<br />fermentation. No compromises, no concessions: only the wine from the best barrels, from the 15 base wines of origin, is tapped to give rise to Annamaria Clementi. A pair of<br />flying tanks transfers it by gravity from the barrels to the blending tank. A very long refinement in contact with the yeasts, lasting more than 8 years, determines its unique<br />profile. An absolute Franciacorta. The dégorgement takes place in the absence of oxygen, using a unique system designed and patented by Ca' del Bosco. This avoids<br />oxidative shocks and further additions of sulphites. It makes our Franciacorta wines purer, more pleasant and longer-lived. Lastly, each packaged bottle is uniquely marked<br />to ensure traceability.<br />
Price €133.40
Trento DOC Altemasi Graal...
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Trento DOC Altemasi Graal...

Altemasi Riserva Graal 2013<br />TRENTO DOC CLASSIC METHOD<br />An elegant classic sparkling wine Riserva Millesimato that Cavit produces only with grapes from great vintages. Graal derives from medieval Latin with the meaning of<br />container, this name gained notoriety in the cycle of King Arthur's novels because it was associated with the cup used by Jesus during the Last Supper.<br /><br />Production area: The highest and most suitable hilly areas for sparkling wines in Trentino (Colline di Trento, Altopiano di Brentonico and Valledei Laghi). Medium-textured<br />soils of fluvial-glacial and volcanic nature, on average not very deep and situated at altitudes between 500 and 600 metres above sea level.<br />Grape varieties: 70% Chardonnay and 30% Pinot Noir with a yield of 70 hl per hectare.<br />Climate: After a mild winter with plenty of water, a spring with plenty of rain accompanied us until the beginning of June, followed by a hot, dry summer. Towards the end of<br />August, thunderstorms cooled the days and led to sudden drops in temperature at night. These sudden changes in temperature delayed the ripening process, postponing<br />the start of the harvest until 10 September.<br />Vinification and ageing: Manual harvesting into boxes preceded the traditional soft pressing of the perfectly ripe grapes, with separation of selected fractions of the must,<br />which fermented at a controlled temperature in stainless steel and barriques.frothing took place in May, after a period of maturation of the base wine.the first disgorgement<br />took place 68 months after tirage.<br />Analytical data:<br />Alcohol: 12.50% vol.<br />Total acidity: 6 g/l<br />Dry extract: 22 g/l<br />Residual sugars: 5 g/l<br />Contains sulphites<br />Organoleptic characteristics: White mousse with fine and continuous perlage; straw yellow colour with greenish reflections. Fine and intense bouquet with notes of apple<br />and citrus fruits, accompanied by hints of minerals, candied fruit and pastries. Fresh and balanced in the mouth. An important acidity highlights the texture and backbone<br />that support the long persistence and elegance of the wine: Roasted fish, white meat, cheese and stuffed pasta.<br />Serving temperature: 8 -10°C<br />
Price €48.80
Sauvignon Bl Cloudy Bay...
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Sauvignon Bl Cloudy Bay...

The iconic wine behind the Cloudy Bay tale<br /><br />Defined New Zealand's wine and established the Marlborough wine region globall.<br /><br />For its 35th vintage, Cloudy Bay Sauvignon Blanc celebrates in style with this elegant classic. 2019 provided the ideal conditions to make the style of wine for which Cloudy<br />Bay is famous - bright, vibrant, with an elegant balance of tropical and citrus characters.<br /><br />Nose<br />Immediately expressive in the glass, with notes of bright, ripe citrus, makrut lime, passionfruit and white peach.<br />Palate<br />The palate is vibrant and mouthwatering, with concentrated juicy tropical notes, underpinned by a lively grapefruit acidity, carrying the intense fruit characters<br /><br />Harvest<br /><br />The Sauvignon Blanc harvest commenced on March 15th and was completed on April 2nd, the earliest finish to a Sauvignon Blanc harvest in the 34 years since Cloudy Bay<br />was founded. Fruit was picked with ripe flavour and a delicious concentration.<br />Vinification<br /><br />Following the harvest, the free-run was cold-settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with<br />approximately 5% of the blend fermented at warmer temperatures in old French oak vats. As usual, our Sauvignon Blanc was blended stringently from 82 different portions to<br />include only the best.<br />Alcohol 13.1 %;<br />Vintage 2019;<br />pH 3.19;<br />Varietal Sauvignon Blanc;<br />Bottling August 2018;<br />Harvest Friday, March 15, 2019 to Tuesday, April 2, 2019;<br />Residual sugar 2.2 g/L;<br />Acid 7.8 g/L;<br />Closure Screwcap.<br />
Price €34.60
Chardonnay 2019 LOS VASCOS...
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Chardonnay 2019 LOS VASCOS...

<br /><br />TYPOLOGY Dry white wine<br /><br />PRODUCTION AREA Colchagua Valley (Chile)<br /><br />VINEYARD 100% Chardonnay<br /><br />COLOUR Straw yellow with golden highlights<br /><br />BOUQUET 'Intense, persistent, with sensations of vanilla and almond. Pleasantly reminiscent of ripe and spicy fruits'.<br /><br />PAIRINGS 'Perfect with roasted fish, white meats and savoury exotic dishes'.<br /><br />TASTE 'Dry, dry, elegant body. Long aromatic persistence'.<br /><br />GRADATION: 14 ° Vol.<br />
Price €14.80
Sossò Rosso DOC F.C.O. 2011...
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Sossò Rosso DOC F.C.O. 2011...

Sossó<br />DESCRIPTION<br /><br />Born in 1989, it takes its name from the small brook 'Sossó' that rises at the foot of the hill where the grapes come from. The result of a careful selection of Merlot and<br />Refosco dal Peduncolo Rosso grapes - with a small amount of Pignolo - from the oldest vineyards in Rosazzo, it is the result of meticulous vinification and ageing in small<br />barrels for eighteen months. A wine of great complexity and structure, it stands out for its elegant, ripe, fruity and sweet tannins.<br /><br />TECHNICAL DATA SHEET<br />Grape variety: Refosco dal Peduncolo Rosso - Merlot - Pignolo<br />Denomination: D.O.C. Friuli Colli Orientali<br />Designation: Rosazzo Rosso<br />Soil type: Flysch of marls and sandstones of Eocene origin<br />Grape varieties: Refosco dal Peduncolo Rosso - Merlot - Pignolo<br />Training system: Guyot<br />Methods of defence: Integrated pest control with controlled environmental impact.<br />Harvest time: Merlot: end of September; Refosco dal Peduncolo Rosso and Pignolo: beginning of October<br />Harvesting method: Manual in small crates<br />Vinification: The grapes are gently destemmed and crushed. Fermentation takes place with maceration at controlled temperature, in stainless steel containers and conical<br />vats. Frequent pumping over is carried out for a period of about three weeks in order to extract colour and aroma from the skins. Racking is then carried out.<br />Ageing: The wines are blended and racked into small French oak barrels where they mature for eighteen months. The bottled wine is aged in temperature-controlled rooms<br />for a further eighteen months.<br />Sensory notes:<br />Colour: deep and impenetrable ruby red with purple reflections.<br /><br />Bouquet: of considerable impact and penetration, with sweet notes of ripe fruit - primarily plum, blueberry and blackberry - and further complexity in the development with<br />hints of violet, sage and rosemary, slight but perfectly integrated suggestions of vanilla and cloves; very long and persistent, complete and complex<br /><br />Taste: very important structure immediately noticeable, solid and dense but at the same time smooth and sensual; the velvety tannins and sweet flavours are refreshed and<br />given additional impetus and length by the savoury acidity; rich and mineral finish<br /><br />Pairings: Red meats, roasts, feathered game, medium to full-flavoured cheeses.<br />Serving temperature: 17 - 18 °C<br />Alcohol (% vol): 13,50<br />
Price €79.30
IGP Campania Terra di...
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IGP Campania Terra di...

TYPOLOGY Red wine<br /><br />PRODUCTION AREA S.Carlo di Sessa Aurunca<br /><br />VINE 'Aglianico 80%, Piedirosso 20%'.<br /><br />AGE OF VINEYARDS 22 years 20%, 18 years 20%, 16 years 40%, 9 years 20%.<br /><br />VINIFICATION 'Contact with the skins for 20 days, with sinking of the cap several times a day. Malolactic fermentation totally developed in steel containers'.<br /><br />VINEYARD SYSTEM Spurred cordon<br /><br />COLOR Dark and intense red<br /><br />PERFUME Aromatic panorama ranging from red berry fruits to balsamic notes of resin with spicy peaks and a vegetable presence<br /><br />TASTEThe mineral note is inevitable, the backbone of Terra di Lavoro since time immemorial. Distinct tannins given the youth of the wine. Long, very long persistence<br /><br />Classification I.G.T.<br /><br />Alcohol content: 13,50° Vol.<br />
Price €100.60
Carlo Ferrini Giodo Toscana...
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Carlo Ferrini Giodo Toscana...

Toscana Rosso IGT 'GIODO<br />Appellation: Toscana Rosso IGT<br />Variety: 100% Sangiovese<br />Vineyard surface: 3,5 ha<br />Age of vines: 17 years<br />Altitude: 300 m a.s.l.<br />Exposure: South-East<br />Soil: medium mixture rich in skeleton<br />Type of training system: spurred cordon with a density of 6,600 plants per hectare<br />Yield per hectare: 50 quintals/ha<br />Fermentation: 7 days of alcoholic fermentation in steel and cement vats and 12 days of contact with the skins<br />Ageing: 12 months in wooden barrels of 500 and 2.500 lt<br />Alcohol %: 14% vol.<br />Total Acidity: 6,10g/l<br />Production: 8,000 bottles<br />
Price €55.40
Refosco del Pedunc. Rosso...
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Refosco del Pedunc. Rosso...

Red Peduncle Refosco<br />DESCRIPTION<br /><br />This indigenous Friuli variety has a great tradition, so much so that di Manzano reports in the 'Annals of Friuli' in 1390 that 'the Roman ambassadors offered twenty<br />igastariis (containers) of Refosco wine to the Dominican general'.<br /><br />Grape variety: Refosco dal Peduncolo Rosso<br />Denomination: Friuli Colli Orientali<br />Designation: D.O.C.<br />Production area: Rosazzo<br />Soil type: flysch of marls and sandstones of Eocene origin<br />Grape variety: Refosco dal Peduncolo Rosso<br />Training system: Guyot<br />Methods of defence: integrated pest control with low environmental impact.<br />Harvesting period: first ten days of October.<br />Harvesting method: by hand in small crates.<br />Vinification: The grapes are gently destemmed and crushed. Fermentation takes place with maceration of the skins at a controlled temperature in stainless steel containers.<br />Frequent pumping over is carried out, for a period of about three weeks, in order to extract colour and aroma from the skins. Pressing then takes place.<br />Ageing: Maturation takes place for about twelve months in small French oak barrels. The bottled wine is normally kept in temperature-controlled rooms for at least four<br />months.<br />Sensory notes: Colour: bright ruby red with slight violet reflections<br /><br />Bouquet: broad and varied, with ripe plum and blackberry; penetrating and vigorous in development with light notes of spices and undergrowth; sandalwood and incense on<br />the finish<br /><br />Taste: characterized by the pleasant return of plum and small black fruits; progressive with considerable complexity; medium body but with good roundness, the crisp<br />acidity adds persistence to the finish and aftertaste<br /><br />Pairings: Feathered game, red meats, roasts, medium to mature cheeses<br />Serving temperature: 17 - 18 °C<br />
Price €31.50
Vino rosso vin de la Sabla...
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Vino rosso vin de la Sabla...

Grape variety: red, blend of black varieties.<br />Production area: La Sabla, Bufferia and Sazzé di Aymavilles.<br />Age from 20 to 70 years.<br />Soil (type, exposure, altitude): morainic, loose, sandy, steeply sloping with western exposure. Altitude 500/750 metres above sea level.<br />First year of production: 1971.<br />Annual bottles produced: 25,000.<br />Area, training system, planting density, yield: about 4.0 hectares; Guyot system; planting of 8,000 feet per hectare, rows of vines with a cordon and row pattern. Yield 8,000<br />kg/ha. Harvest: by hand, at the end of October.<br />Vinification: Destalking of the grapes, fermentation for 8 days in stainless steel at a temperature of 26 °C with daily remontages. Maturation in stainless steel for 8 months<br />and refinement for 5 months in bottle.<br />Tasting notes: intense ruby colour. On the nose fruity (raspberry) and floral (violet). Fresh and fruity on the palate, with soft tannins and hints of raspberry. Persistent finish.<br />Accompaniments: starters, first courses, cured meats, red meats, medium mature cheeses.<br />Fact: Produced by the Charrère family since 1971, this is the winery's historic wine and is today, as then, a skilful blend of red grape varieties grown in the old vineyards.<br />Sabla means sand in the local dia-lectum, due to the sandy composition of the soil.<br />Serving temperature: 16/18 °C.<br />
Price €14.20
Torcolato Breganze 2013...
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Torcolato Breganze 2013...

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREABreganzesi hills<br /><br />VINEYARD 100% Vespaiola<br /><br />SOIL TYPOLOGYVolcanic and tufaceous hills.<br /><br />VINIFICATIONWilting of the carefully selected grapes in the fruit cellar for four months.<br /><br />COLOUR Brilliant golden yellow<br /><br />BOUQUEThe bouquet is intense with notes of honey, flowers, vanilla and noble woods<br /><br />PAIRINGS Excellent with small dry pastries or typical desserts such as the 'fregolota'. For those who like it, we recommend trying Torcolato with medium or long aged<br />cheeses, such as Asiago Stravecchio, or blue cheeses with intense flavours.<br /><br />TASTE Sweet and full-bodied, it has good body and an excellent balance between acidity and sugars<br />
Price €24.40
Tokaji Aszu 5 Puttonyos...
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Tokaji Aszu 5 Puttonyos...

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREA Tokay<br /><br />GRAPE VINE Furmint 90%, 10% Harslevelö<br /><br />SOIL TYPE Volcanic and clay base<br /><br />VINIFICATION The fruit is picked one by one and macerated in a dry wine for a month. The mixture is then fermented in barrels for two years. The juice is constantly in<br />contact with oxygen until the wine is bottled.<br /><br />COLOUR Intense gold, copper and amber oriented<br /><br />NOSE Lemon, candied fruit, tobacco, mint and pepper emerge on the nose. Then honey and nougat<br /><br />PAIRINGS Ideal with hot pancakes, Chinese and Indian cuisine, red mullet in sauce, lobster with mushrooms and dried fruit, spicy dishes and veal<br /><br />TASTE In the mouth it is very intense, full-bodied, with a good balance. Spicy and apricot aromas in the finish. Very elegant and refreshing<br />
Price €55.30
Picolit 2007 DOCG Felluga 50cl
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Picolit 2007 DOCG Felluga 50cl

Picolit<br />DESCRIPTION<br /><br />This is Friuli's noblest wine.<br />Its origins are still shrouded in mystery, and it is only since 1750, thanks to the writings of Count Fabio Asquini, that we have precise documentation of the 'nectar produced<br />by the sparse berries of the bunch'.<br />The peculiarity of this curious and delicate vine is in fact the partial fertilisation of the flower, which determines the growth of very few and concentrated berries per bunch.<br />A complex wine, old gold in colour, it harmonises sweet and acidulous sensations, releasing an enveloping aroma of candied fruit, vanilla and wild flowers. Historically the<br />wine of the great European nobility, it is considered a 'meditation wine' of great prestige.<br /><br />Acknowledgements:<br />- 'Duemilavini 2011'- A.I.S.: '5 grappoli'.<br />- 'I Vini di Veronelli 2011' - Luigi Veronelli: '3 super stars' and 'Sole'.<br />- 'Yearbook of the Best Italian Wines 2011' - Luca Maroni: 'Second Best Sweet Wine of Italy' 96 points<br />- VIN 2011' D'Agata - Comparini: 93/100<br /><br />Grape variety: Picolit<br />Appellation: Colli Orientali del Friuli<br />Designation: Controlled and Guaranteed Designation of Origin<br />Production area: Rosazzo<br />Soil type: flysch of marls and sandstones of Eocene origin<br />Grape variety: Picolit<br />Training system: Guyot<br />Methods of defence: Integrated pest management with low environmental impact<br />Harvesting period: Gradual, starting at the end of October<br />Harvesting method: Manual and differentiated according to ripeness, with twice-weekly passages<br />Vinification: The dried grapes are gently destemmed. It is then gently pressed and the must obtained is clarified through decantation. The must thus obtained ferments at<br />controlled temperature in small French oak barrels.<br />Ageing: At the end of fermentation the wine is kept on the lees in small oak barrels for a period of about 18 months. Bottling took place in April 2009. The bottled wine was<br />aged in temperature-controlled rooms for at least 12 months.<br />Sensory notes:<br />Colour: intense golden yellow<br /><br />Bouquet: very elegant, complex, captivating, varietal, notes of candied citrus peel, apricot, peach, fig, orange blossom and acacia flowers; light and pleasant hints of spices.<br /><br />Taste: complex, sweet, articulated, with balanced tension between acidity and sugars. Persistent aftertaste with aromatic sensations in line with the aromas.<br /><br />Pairings: Superb as a 'meditation' wine. An ideal partner to full-flavoured, piquant and blue cheeses. Excellent with foie gras. Goes well with dry pastries and fruit<br />desserts.<br />Serving temperature: 12 - 14 °C<br />Alcohol (% vol): 14.00<br />
Price €104.00
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