Chartreuse MOF<br />Chartreuse France<br /><br />70 cl / 45°<br />Type: Liqueur<br />Raw material: Alcohol, herbs, spices, aromas, sugar, honey<br />Method of production: Pot Still distillation<br />Casing: Yes<br />Why it is different<br /><br />MOF Chartreuse is a bottling created in collaboration with top French sommeliers invested with the title 'Meilleur Ouvrier de France'. It is a complex and harmonious blend of<br />old Chartreuse Gialle bottled 45%vol.<br />

WhiskySingle Malt<br />The Balvenie Doublewood 12 Y.O.<br />Balvenie Scotland<br /><br />70 cl / 40°.<br />Type: Single Malt Scotch Whisky<br />Raw material: Barley malt<br />Method of production: Pot Still distillation<br />Ageing: Continental<br />Cask: Yes<br />Why it's different<br /><br />Balvenie Doublewood is the world's first experimentation with double ageing, first in ex-bourbon casks and finally in sherry casks. It is a sweet, smooth and enveloping<br />whisky: a 12 year old with character and great drinkability.<br />

The Balvenie Carribean Cask 14 Y.O.<br />BalvenieSchottland<br />70 cl / 43°.<br />Art: Single Malt Scotch Whisky<br />Rohmaterial: Gerstenmalz<br />Herstellungsverfahren: Pot-Still-Destillation<br />Reifung: Kontinental<br />Fass: Ja<br />Warum er anders ist<br /><br />Balvenie Caribbean Cask 14 yo ist ein besonderer Whisky in den Reihen des klassischen Balvenie: ein Single Malt, der in Ex-Rum-Fässern von den Westindischen Inseln<br />der Karibik 'gefinished' wird. Das Ergebnis ist ein Whisky, in dem die süßen Aromen des holzhaltigen Zuckerrohrdestillats par excellence hervorstechen.<br />

Climate<br />The 2021 growing season in Bolgheri was impacted by a long period of drought that lasted from June throughout September. However, unlike the 2017 vintage, winter was<br />particularly rainy which contributed to replenishing groundwater reserves in the deep soils that characterize this territory. The vines had the necessary soil moisture for the<br />entire growth cycle. Spring was cool resulting in a slight delay in bud break and flowering. Temperatures during the summer months were never excessive and ensured a<br />normal, gradual ripening phase of the fruit in each vineyard and produced berries that were whole and in perfect health. Merlot berries for Cont'Ugo began on September 8th<br />in the earlier ripening vineyards and was completed at the end of September in those late-ripening parcels.<br /><br />Vinification<br />After the grapes were hand harvested and carefully selected on sorting tables, the berries were transferred into temperature controlled stainless steel vats where alcoholic<br />fermentation and maceration on the skins took place over a period of about 20 days. Fermentation temperatures were managed based on the ripeness of the grapes: lower<br />temperatures were applied to preserve and enhance aromatic freshness while higher temperatures, up to 30 °C (86 °F), to boost extraction of phenolic compounds and<br />enhance structure. The different batches were divided according to their individual characteristics and then transferred into barriques where malolactic fermentation was<br />completed by the end of the year. The finest batches were blended and transferred back into second fill barriques for an additional 12-month period of aging, then bottled.<br />Cont'Ugo was bottled during the first half of March 2023.<br /><br />Historical Data<br />The Guado al Tasso estate is located in the small, but prestigious, Bolgheri appellation on the coast Tuscany's Upper Maremma, some 60 miles (100 kilometers) to the<br />southwest of the city of Florence. This appellation has a relatively short history (it was created in 1994) but can boast a worldwide fame as a reference point wine on the<br />international scene. The estates covers an area of about 320 hectares (790 acres) planted to vines, in a splendid plain surrounded by hills known as the Bolgheri<br />amphitheater for its particular geographical conformation. The Guado al Tasso vineyards consist principally of Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit<br />Verdot, and Vermentino grapes; this last cultivated with both with white and red varieties. They enjoy a mild climate due to the nearby presence of the Mediterranean Sea,<br />constant breezes mitigate summer heat, and the rigors of winter clear the sky and maintain a high degree of solar light and radiation. Cont'Ugo is produced exclusively from<br />Merlot grapes in order to interpret the territory of Bolgheri from a new perspective. The vineyards, situated at an altitude between 150 and 200 feet (45-60 meters) above sea<br />level on clayey-loam soils prevalently of alluvial origin, gave Cont'Ugo great depth and complexity while conserving the fragrance and richness of fruit which are typical of<br />Merlot.<br /><br />Tasting Notes<br />Cont'Ugo 2021 in intensely ruby red in color. The nose presents compelling aromas of small ripe red fruit, Marasca cherries and raspberries, together with hints of juniper<br />and moss. The palate is vibrant with excellent structure and a persistent fruity finish.<br />

OTELLO CECI NERODILAMBRUSCO -<br />EDITION 1813<br />Learn the rules like a professional, so you can break them like an artist. (Pablo Picasso) Otello Ceci Nerodilambrusco is the breaking of rules, it is the power of the artist. It<br />is an idea, a promise, a pact. There is the whole world of Lambrusco in this wine and its being recognised, but there are also roads little travelled by tradition that exalt the<br />rightness of Lambrusco, and it is here that the journey begins in the emotion of discovery, where depth and lightness are the ways that exalt the art of this wine.<br />TECHNICAL DATA SHEET<br />Denomination: Lambrusco Emilia I.G.T.<br />Typology: Sparkling red wine<br />Grape variety: Lambrusco<br />Harvest: end of September<br />Soil: clayey-calcareous of medium texture<br />Vinification: in red with maceration of the must on the marc for up to seven days, the alcoholic fermentation takes place in steel tanks at controlled temperature.<br />Processing: Martinotti<br />Alcohol content: 11% vol.<br />Residual sugar: 30 g/l<br />Total acidity: 6.7 g/l<br />Serving temperature: 8/10°.<br />The data are to be considered as product averages.<br /><br />SENSORY ANALYSISAppearance: Intense ruby red colour, with a rich, lively and persistent mousse.Bouquet: Intense, satisfying, sinuous. The fruity notes are reminiscent<br />of cherry and berries such as blackberry and strawberry. The floral hints of violets accompany the pleasantly spicy and mineral finish.Taste: Surprising and satisfying.<br />Pleasant balance between softness, freshness, sapidity and good tannic texture. The intense nature of the aromas is confirmed on the palate and is enhanced by the long<br />and deep finish. A promise kept: Otello Ceci is a wine that can play with countless pairings by varying the serving temperature. It is ideal for pairing with dishes that express<br />a prevalent fatness such as traditional Italian salami and cold pork meats. It goes well with well-structured pasta and risotto dishes, as well as with medium-aged cheeses or<br />grilled meats. It can also be perfectly expressed as a meditation wine.<br />

GRAPE VARIETIES. Corvina and Rondinella.<br />AREA OF PRODUCTION. Valpantena (Verona).<br />SOIL CHARACTERISTICS. Calcareous and well endowed with organic substance. Rich in potassium, calcium and magnesium.<br />TRAINING SYSTEM. Guyot and Veronese Inclined Pergola.<br />HARVEST TIME. September and October.<br />VINIFICATION. Destemming and crushing of the grapes, inoculation with selected yeasts.<br />FERMENTATION. With maceration in steel tanks at 25°C. Daily pumping over and delestage. Re-fermentation on the marc of Amarone.<br />AGING. 24 months in the cellar.<br />ORGANOLEPTIC CHARACTERISTICS. Concentrated ruby red, perfume of blackberry and blackcurrant, dried violets, black pepper, balsamic. Soft and warm, with adequate<br />tannicity.<br />PAIRINGS. Grilled meats, cold cuts and cheeses.<br />RECOMMENDED TYPICAL DISH. Polenta and soppressa.<br />IDEAL SERVING TEMPERATURE. 16°C.<br />

<br />GRAPPA LAGRINUM XO RISERVA IMPERIALE<br /><br />In 1379 the grape variety Lagrein was mentioned for the first time in a document as 'bonum Lagrinum'. It is one of the typical regional grape varieties of South Tyrol. The<br />multifaceted grappa produced from this grape variety is particularly well suited for refinement in wooden barrels.<br /><br />Renowned wineries from the Bolzano and Merano regions are the suppliers of the mash for this special distillate, which we carefully distilled in a small water bath alambic in<br />late autumn 2009. After harmonisation in stainless steel barrels, the grappa was filled into French oak barriques in autumn 2010. After 89 months of perfect storage in a<br />controlled atmosphere, the Grappa XO Riserva Imperiale has matured into a noble spirit of rare quality.<br /><br />Multi-layered, complex, with hints of dried fruit, vanilla, honey, excellent ballance and a remarkably delicate finish, this outstanding grappa presents itself like a concert for<br />the senses as a perfect pleasure for meditation. Recommended serving temperature 18°C. Recommended glass: Cognac glass.<br />50 cl 40 % vol<br />

TYPOLOGY<br />Champagne - AOC<br /><br />PRODUCTION AREA<br />Aÿ, Avenay, Tauxières, Louvois and Verzenay.<br /><br />GRAPE VARIETIES<br />Pinot Noir 60%, Chardonnay 25%, Meunier 15%. More than 85% of the grapes come from Grands and Premiers Crus.<br /><br />COLOUR<br />Golden, with very fine bubbles.<br /><br />PERFUME<br />Beautiful aromatic complexity, ripe fruit and spicy aromas, hints of roasted apples, apple compote and peaches.<br /><br />PAIRINGS<br />Any fish, especially sushi and sashimi, seafood, grilled prawns and lobster. Poultry and white meat. Parmesan cheese, good cured ham.<br /><br />TASTE<br />A subtle combination of structure, length and vivacity. Bubbles like velvet. Aromas of pear, brioche and spicy aromas, hints of fresh walnut.<br />

TEZZA<br /><br />Amarone della Valpolicella D.O.C.G.<br />Valpantena<br /><br />VINEYARDS. 80% Corvina, 20% Rondinella.<br />ZONE OF PRODUCTION. Poiano and Nesente di Valpantena (Verona).<br />SOIL CHARACTERISTICS. 22% Skeleton, 22% Sand, 66% Silt, 12% Clay, 36% Total Limestone, 10% Active Limestone.<br />GROWING SYSTEM: Guyot and Veronese Inclined Pergola.<br />PLANTING DENSITY. 4500 vines per hectare.<br />HARVEST TIME. September and October with selection of the best grapes.<br />DRYING. In plateaux until December in the drying room at 18°C and 70% humidity.<br />VINIFICATION. Destemming and crushing of the grapes, inoculation with selected yeasts.<br />FERMENTATION. With maceration in steel tanks for 30 days at 18°C. Daily pumping over and delestage.<br />AGING. 36 months in barriques, 6 months in bottles.<br />ORGANOLEPTIC CHARACTERISTICS. Deep ruby colour, on the nose cherry jam, vanilla, liquorice, tobacco. On the palate warm, soft and intensely tannic.<br />PAIRINGS. Grilled meats, game, mature cheeses.<br />RECOMMENDED TYPICAL DISH. Pastissada with polenta.<br />IDEAL SERVING TEMPERATURE. 16°C.<br />

TYPOLOGY Dry red wine<br /><br />PRODUCTION AREA Monte Sant'Urbano property, in the municipality of Fumane.<br /><br />GRAPE VARIETIES Corvina Veronese and Corvinone 70%, Rondinella 25%, Molinara 5%.<br /><br />SOIL TYPE The calcareous-cretaceous soil of volcanic origin favours the retention of humidity, thus preventing drought.<br /><br />VINIFICATION Manual selection of the best bunches. Crushing in January with a roller crusher-destemmer. Maceration in stainless steel tanks for a period of 35 days with<br />periodic pumping over and délestage at a temperature of 16 - 18 degrees. Separation of the skins in mid-February and completion of alcoholic and malolactic fermentation in<br />50 hl oak casks. Ageing in 500 l Allier oak tonneaux for 24 months and in 20-40 hl oak casks for a further 12 months. Subsequent ageing in bottles<br /><br />VINEYARD SYSTEM Veronese pergola-trained system located on crags supported by dry stone walls, known as 'marogne'.<br /><br />COLOUR Intense garnet red<br /><br />PERFUME Ethereal of withered fruit<br /><br />PAIRINGS Ideal with robust main courses of red meat such as braised meats and game, excellent with mature cheeses. Also recommended at the end of a good meal<br /><br />TASTE Full-bodied, warm, enveloping and dry on the palate.<br /><br />Classification D.O.C.G.<br /><br />Alcohol content: 15° Vol.<br />

<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 />

Argiolas<br />Senes<br /><br />Cannonau di Sardegna Controlled Designation of Origin, Reserve<br />Characteristics<br /><br />Colour: intense ruby red with garnet hues.<br />Nose: intense and elegant with a pleasant hint of red fruits, spices and Mediterranean herbs.<br />Taste: warm, round, with good structure and excellent balance.<br />Soil: Calcareous-clayey.<br />Refinement: bottle-aged.<br />Ageing: Evolution in small oak barrels for 12 months.<br />Vinification: Alcoholic fermentation with maceration at controlled temperature between 25-28°C for about 12-15 days. Malolactic fermentation in vitrified cement tanks.<br />Pairings: First and second courses, both traditional and traditional Sardinian, meat and vegetable dishes, well seasoned and medium and long aged cheeses.<br />