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Pian delle Vigne 2016...

Pian delle Vigne 2016...

Pian delle Vigne 2016<br />Classification DOCG<br />Vintage 2016<br /><br />Climate: The 2016 vintage was characterised by a winter with little rain and a mild spring. These climatic conditions favoured a slight anticipation of budding and flowering,<br />which was made up for by the fruit set, which took place regularly. The summer, which tended to be cooler than in 2015, was characterised by temperatures above the<br />seasonal average, particularly in July and August. The light rainfall during the month of September and the consequent drop in temperature allowed the grapes to complete<br />their ripening in an optimal manner, enhancing the freshness of the Sangiovese and giving the wine soft and balanced tannins.<br />Harvesting for Brunello di Montalcino took place at the end of September.<br /><br />Vinification: on arrival in the winery the grapes were destemmed and softly crushed and then transferred to stainless steel tanks where alcoholic fermentation took place.<br />Maceration lasted about fifteen days at a temperature of 28 °C. After malolactic fermentation, the wine was transferred to oak barrels of between 30 and 80 Hl where it began<br />its maturation in wood. After two years Pian delle Vigne left the large cask and began its long refinement in the bottle.<br /><br />Historical data: Tenuta Pian delle Vigne, located 6 km south-west of Montalcino, takes its name from the village of the same name, where there is a characteristic railway<br />station from the 19th century. The estate consists of 184 hectares, 65 of which are planted with vines, mainly exposed to the south-west at an altitude of about 130 metres<br />above sea level. Pian delle Vigne has always pursued the philosophy of using large casks, which preserve the extraordinary integrity of the Sangiovese fruit and give Brunello<br />its characteristic vibrant elegance. The winery has been owned by the Antinori family since 1995, the year of the first harvest of Pian delle Vigne Brunello di Montalcino<br />DOCG.<br /><br />Tasting notes: the wine has an intense ruby red colour. The nose is complex, with notes of ripe red fruit, reminiscent of cherries, well in harmony with floral scents. The<br />bouquet is completed by sensations of chocolate, tobacco, clove and both aromatic and balsamic herbs. A vintage, the 2016, capable of expressing great finesse and<br />elegance and to give the wine a good freshness accompanied by soft tannins and an excellent length of taste. Pleasant notes of spice and tobacco return on the finish.<br /><br />Alcohol content: 14% Vol.<br />
Price €63.40
Lambert's Neuhaushof 1,1kg ca.

Lambert's Neuhaushof 1,1kg ca.

'Lambert`s'<br /><br />CONTENTS: Raw milk, lactic acid bacteria, rennet, salt<br />CONSISTENCY: Semi-hard cheese with broken holes<br />RIPENING TIME: approx. 7 weeks, maintained with red smear cultures<br />DESCRIPTION: Round shape, approx. 1200g, F.i.T. 45 -50%.<br />TASTE: Hearty, aromatic<br />
Price €22.40
Herb cheese Neuhaushof 700g...

Herb cheese Neuhaushof 700g...

'Herb cheese'<br /><br />CONTENTS: Raw milk, lactic acid bacteria, rennet, salt, chives, parsley, chervil, dill<br />CONSISTENCY: Medium-firm semi-hard cheese with broken holes<br />RIPENING TIME: approx. 5 weeks, maintained with red smear cultures<br />DESCRIPTION: Round shape, approx. 700, F.i.T. 45-50%.<br />TASTE: Finely spicy, balanced<br /><br />Origin of the milk: Italy (South Tyrol)<br /><br />Nutritional information: 100g contain:<br />Energy: 1573 kJ/380 kcal<br />Fat: 32 g<br />of which saturated fatty acids: 22.63 g<br />Carbohydrates: 0,8 g<br />thereof sugar: 0,1 g<br />Protein: 22,1 g<br />Salt: 1.25 g<br />
Price €13.10
 "Urkas" Neuhaushof 700g...

"Urkas" Neuhaushof 700g...

'Urkas'<br /><br />CONTENTS: Raw milk, lactic acid bacteria, rennet, salt<br />CONSISTENCY: Semi-hard cheese with broken holes<br />RIPENING TIME: approx. 5 weeks,<br />DESCRIPTION: Round shape, approx. 700g, natural mould rind, F.i.T. 45-50%.<br />TASTE: strong, aromatic<br /><br />Origin of the milk: Italy (South Tyrol)<br /><br />Nutritional information: 100g contain:<br />Energy: 1573 kJ/380 kcal<br />Fat: 32 g<br />of which saturated fatty acids: 22.63 g<br />Carbohydrates: 0,8 g<br />thereof sugar: 0,1 g<br />Protein: 22,1 g<br />Salt: 1.25 g<br />
Price €13.10
Parmigiano Reggiano 24 mesi...

Parmigiano Reggiano 24 mesi...

Parmigiano Reggiano 24 mesi 400g ca.<br /><br />Esame visivo: colore leggermente paglierino.<br />Esame aromatico: aroma burro fuso medio, frutta secca bassa.<br />Esame del sapore: poco salato, media dolcezza, non piccante.<br />Esame della struttura: solubilità media, friabilità media, umidità media.<br /><br />A questa stagionatura si raggiunge un perfetto equilibrio tra odori ed aromi al palato, oltre alle note lattiche si possono apprezzare note di burro fuso iniziali con frutta secca<br />e spezie poi, dovute alla media stagionatura, anche la frutta fresca può essere notata, ananas ed agrumi.<br /><br />Pasta di colore leggermente paglierino, struttura minutamente granulosa, che tende a sfaldarsi a scaglie.<br /><br />Al palato risulta friabile e solubile con la grana cristalli di Tirosina che risalta alla masticazione.<br /><br />Sapore mediamente intenso e sapido in armonia con il dolce/salato, grande equilibrio tra gli elementi. Formaggio semigrasso a pasta dura, prodotto con latte vaccino crudo.<br />Non è ammesso l'uso di additivi e conservanti.<br />
Price €11.50
Neuhaus wild garlic cheese...

Neuhaus wild garlic cheese...

'Wild garlic cheese'<br /><br />CONTENTS: Raw milk, lactic acid bacteria, rennet, salt, wild garlic<br />CONSISTENCE: Smooth semi-hard cheese with broken holes<br />RIPENING TIME: approx. 5 weeks, maintained with red smear cultures<br />DESCRIPTION: Round shape, approx. 700g, F.i.T. 45-50%.<br />TASTE: Spicy, aromatic<br /><br />Origin of the milk: Italy (South Tyrol)<br /><br />Nutritional information: 100g contain:<br />Energy: 1573 kJ/380 kcal<br />Fat: 32 g<br />thereof saturated fatty acids: 22.63 g<br />Carbohydrates: 0.8 g<br />thereof sugar: 0,1 g<br />Protein: 22,1 g<br />Salt: 1.25 g<br />
Price €13.10
Sp. Kett.class. VSQPRD Brut...

Sp. Kett.class. VSQPRD Brut...

Brut<br />Alto Adige - South Tyrol DOC<br />Grape variety: Pinot Bianco 30%, Chardonnay 60%,Pinot Nero 10%<br />Growing region: Medium-high hills in Überetsch and Unterland<br />Altitude: 450 - 700 m.a.s.l.<br />Soil type: Predominantly loose limestone soils, with a good clay content and a normal presence of organic substances.<br />Ripening system: pergola and trellis<br />Planting density: 3,300 - 3,500 plants per hectare for the pergola, 5,000 - 6,000 for the espalier.<br />Alcohol content: 12.50 % vol.<br /><br />Product description: the three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is aged in stainless<br />steel on the lees of the first fermentation until spring. The tirage liqueur is added to the base wine and it is bottled, sealed with crown caps and stored in the cellar at 10°-12°<br />C so that the second fermentation can begin. Once completed, the wine remains on its lees for at least 24 months before being disgorged and put on the market.<br />Organoleptic characteristics: Bright straw yellow, fine and persistent perlage, fruity scents with balanced yeast notes. On the palate, fresh, dry, very persistent and with a<br />pleasant aftertaste of dried fruits.<br />Gastronomic recommendations: Classic aperitif, good companion also with light starters and with the whole menu of simple fish dishes.<br />
Price €31.40
Blauburgunder Mazon DOC...

Blauburgunder Mazon DOC...

Pinot noir requires cooler sites with less sun intensity and clayey conglomerate soils, which it finds on the opposite side of our valley. The MAZON and GLEN sites are<br />considered the most famous Pinot Nero sites in Italy.<br /><br />Vinification: Cold maceration for 5 days, spontaneous fermentation in French oak vats, ageing in French barriques for 12 months. Barrique for 12 months, further 12 months<br />in large oak barrels, minimum 1 year bottle ageing.<br />Alcohol:14,5 % Vol.<br />Total acidity: 5,4 g/l<br />Residual sugar: 2,1 g/l<br />Yield per hectare: 40 hl<br />Optimum age for drinking: 4-10 years<br />Method of cultivation: sustainable<br />
Price €34.00
Trento DOC Altemasi Pas...

Trento DOC Altemasi Pas...

Pas Dosé<br />Altemasi Trentodoc<br />Grape varieties<br /><br />Chardonnay 60% and Pinot Noir 40%.<br />Vineyard area<br /><br />The slopes of the Dolomite cones, the Valle dei Laghi and the Valle di Cembra at altitudes between 450 and 600 metres.<br />Ageing on yeasts<br /><br />More than 60 months.<br />Characteristics<br /><br />Fine and continuous perlage, brilliant straw-yellow colour with marked greenish hues. Intense aroma of peach and citrus fruits, which opens to reveal slight mineral notes. In<br />the mouth, it shows decisive character, great backbone and austerity. Savoury and very persistent.<br />Pairings<br /><br />All smoked fish dishes, oysters and raw shellfish, linguine with lobster.<br />
Price €41.20
Vin Santo 375ml SALVETTA 2009

Vin Santo 375ml SALVETTA 2009

Vin Santo<br /><br />Historical evidence tells of the existence of Vino Santo as early as the 16th century in the vicinity of Castel Toblino, and it is certain that a Vino Santo Puro was produced<br />from the Rauten vineyards in Sarche as early as 1825 (diploma Melbourne Australia 1880-1881).<br /><br />The ancient tradition, masterfully perpetrated up to the Salvetta brothers, comes back to life with the Salvetta Winery: the long and complex process leads to the birth of this<br />great meditation wine.<br /><br />Harvested late, in fact, the Nosiola bunches are left to rest in well-ventilated areas on the 'Arele', the racks on which the grapes dry naturally for several months, until they<br />are pressed during Holy Week, between March and April of the year following the harvest. The wine is then left to ferment and refine for five years in oak barrels and steel,<br />until bottling.<br /><br />The result is a sweet wine to be enjoyed at a temperature of 10 - 12 degrees, on its own or with dry desserts. The combination with blue cheeses and foie gras is<br />exceptional.<br /><br />The vintages currently being aged are those of the 2014, 2015 and 2016 harvests, while the 2009 and 2011 vintages are on sale.<br />
Price €48.80