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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
Ch. Rieussec 2006 375 ml

Ch. Rieussec 2006 375 ml

CHÂTEAU RIEUSSEC 1er Grand Cru Classé - Sauternes<br />Grape variety: Sémillon 90% - Sauvignon 7% - Muscadelle 3%.<br />Type of wine: white raisin wine<br />Vinification and aging: botrytized grapes - 8 weeks of harvest - fermentation in barriques - aging in new barriques 50% for 24 months<br />
Price €70.80
Ch. Liot 2010 Sauthern VB

Ch. Liot 2010 Sauthern VB

CHÂTEAU LIOT<br />Sauternes<br />Grapevine: Sémillon 80% - Sauvignon 15% - Muscadelle 5%<br />Type of wine: white raisin wine<br />Vinification and aging: botrytized grapes - fermentation in barriques - aging 6 months in barriques and 8 months in stainless steel tanks<br />
Price €26.40
"Bergkäse" hard cheese...

"Bergkäse" hard cheese...

Product name: Hard cheese made from raw milk<br />Quality seal: 'red rooster'<br />Type of milk: raw cow's milk, produced from hay and pasture farming<br />Maturation: minimum 3 months<br />Nutritional values per 100g:<br />Energy: 1565 kJ/384kcal<br />Protein: 29g<br />Fat: 32g<br />thereof saturated fatty acids: 18,5g<br />Carbohydrates: 0.9g<br />thereof zucchini: 0g<br />Salt 0,9g<br /><br />Bergkäse is a hard cheese that has become lactose-free due to its long maturing process. It is produced in moulds of 25cm and matures in the natural cellar where its red<br />smeary rind grows.<br />
Price €12.50
Pinot Noir 2012 ROCCOLO...

Pinot Noir 2012 ROCCOLO...

LUDWIG BARTH VON BARTHENAU<br />Vigna Roccolo<br />A Pinot Noir whose dark ruby-red colour already hints at its enormous concentration. In the glass, it soon reveals its aromatic depth: multi-faceted aromas of sour cherries<br />and cranberries, accompanied by delicate vanilla tones and fine oak. On the palate, it is very elegant and convinces with its precise acidity, velvety tannins and an<br />impressively long finish.The Vigna Roccolo is, together with the Vigna S. Urbano, another small parcel and valuable cru of our vineyards in the Mazon site. In this heart of<br />Mazon, there was already a Burgundy vineyard at the time of the vineyard's previous owner, Ludwig Barth von Barthenau, which stood next to a 'Roccolo', a historic bird-<br />catching site. This Pinot Noir reflects the enormous potential of this unique site, where vines grow that are 70 years old.Only the classification 'Vigna' guarantees the origin<br />of a site wine in South Tyrol.<br />HOFSTÄTTER CLASSIFICATION: Site wine<br />GRAPE VARIETY: Pinot Noir<br />SOIL: Conglomerate of clay, limestone and porphyry soils.<br />VINIFICATIONAND RIPENESS: After the manual harvest, the grapes are destemmed and the individual berries are selected once again on a table in additional manual work.<br />After a short, cool maceration to refine the fruit bouquet, the wine ferments for about 10 days at a constant temperature of 28°C.The maturation extends over three different<br />phases: in the first phase the wine is aged for about 12 months in small oak barrels, then after the assemblage it matures for about another 6 months in large oak barrels<br />and after bottling it is stored for another 12 months in the cellars of the Ansitz Barthenau.<br />SERVING TEMPERATURE: 14° -16° C<br />Serving Suggestions: red meats, game, mild cheeses.<br />
Price €251.60
Dr. Fischer trocken (secco)...

Dr. Fischer trocken (secco)...

Appellation: Mosel<br />Grape varieties: Riesling 100%<br />Alcohol content: 12<br />Filling quantity: 0.75l<br />Recommended drinking temperature: 8/10 °C<br />Product type: White<br />
Price €17.00
Rosso'14 Di Montalcino...

Rosso'14 Di Montalcino...

Production area: Montalcino<br />Age of vineyards: over 10 years old<br />Soil composition: of various origins, however rich in skeleton. The best are the marl soils.<br />Exposure of the vineyards: South, South-East, East, North-East, North<br />Altitude: between 250 and 500 metres.<br />Grapes: Sangiovese grosso 100%.<br />Harvest: beginning of September<br />Vinification: in red at controlled temperature<br />Maturation: 1 year in Slavonian oak barrels<br />Refinement in bottle: minimum 4 months<br />Organoleptic characteristics<br />Colour: intense ruby<br />Bouquet: with hints of withered rose and iris<br />Taste: soft, balanced, warm, sapid and persistent<br />Longevity: 10-15 years<br />Serving temperature: 16ºC<br />
Price €104.60