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 />

TYPE: Bolgheri Sassicaia D.O.C. Sassicaia<br />PRODUCTION AREA: loc. Vecchio Frantoio - Bolgheri ( Livorno ).<br />VINE: Cabernet Sauvignon 85 %, Cabernet Franc 15 %.<br />SOIL TYPE: The land on which the vineyards used for the production of this wine are located is included in the territorial delimitation of the DOC SASSICAIA. They show<br />diverse and composite morphological characteristics, with a strong presence of calcareous areas rich in marl, as well as stones (from which the wine takes its name) and<br />partially clayey. The production facilities are located at an altitude between 100 and 300 metres above sea level, with a west/south-west exposure.<br />VINIFICATION: Grapes are selected using a sorting table to eliminate impurities and any presence of millerandage. Soft and delicate pressing and destemming of the<br />grapes, taking care not to break the integrity of the berries. Subsequent spontaneous alcoholic fermentation in stainless steel at a controlled temperature of around 28°/30°C<br />(without any inoculation of yeasts). Maceration lasted 11-12 days for the Cabernet Franc and 13-14 days for the Cabernet Sauvignon. Frequent pumping over in the open air<br />and repeated délestage operations during alcoholic fermentation resulted in elegant, well-structured musts with an excellent aromatic component. Malolactic fermentation<br />was then completed, again in steel and completely spontaneous, and was completed at the end of November, after which the must was introduced into wood.<br />TRAINING SYSTEM: spurred cordon (very low yield of grapes per vine).<br />COLOUR: Intense ruby red.<br />BOUQUET: the nose expresses itself on hints of ripe red fruits, berries and cola, herbs and toasted almonds<br />PAIRINGS: Deliciously complements refined main courses of red meat or game. Excellent with grilled meat, roast and fillet of beef or with traditional Tuscan dishes based<br />on wild boar.<br />TASTE: on the palate, the taste is austere, rich and compact. It shows a sustained body and a good acid component. It progresses on notes of dried fruit, with a deep,<br />persistent finish.<br />DESCRIPTION: The name of Tenuta San Guido is inextricably linked to the origins of a famous wine that is considered one of the best wines in the world, Sassicaia. Since<br />1968, the year in which the first vintage was marketed, Sassicaia has achieved unexpected worldwide fame, growing year by year. The Tenuta San Guido, named after San<br />Guido della Gherardesca who lived in the 13th century, is a historic winery in the Bolgheri area, located along the Etruscan coast from Livorno to Grosseto in the Tuscan<br />Maremma. Covering a total area of around 2500 hectares, the company can currently count on ninety hectares under vine, including 75 hectares dedicated exclusively to the<br />production of Sassicaia, the latter being the brainchild of Marquis Mario Incisa della Rocchetta, who wanted to create a great Bordeaux-style wine. After moving to the<br />Tuscan estate in the second half of the 20th century, he began experimenting, planting a few cuttings of French vine varieties in an area that had hitherto been completely<br />unknown from a viticultural point of view. He managed to understand the potential of the Bolgheri area and of the very land on which he had planted the cuttings, which had<br />unique characteristics in terms of microclimate, very similar to the Graves and Bordeaux areas, and a stony soil, a sassicaia in fact, to which this extraordinary wine owes<br />its name. The quality of the product has allowed Sassicaia to achieve an unparalleled record: it is the first Italian wine from a specific winery to have a reserved DOC. The<br />Bolgheri Sassicaia appellation belongs exclusively to the Tenuta San Guido of the Incisa della Rocchetta family: the existing regulations in fact state that the area of<br />production of Bolgheri Sassicaia DOC is limited to the Sassicaia estate and that the grapes must consist of a minimum of 80% Cabernet Sauvigno.<br /><br />AGEING: At the end of malolactic fermentation the wine was put into French oak barriques, (one third new wood and the rest first and second passage) where it spent a<br />period of 24 months maturing, always keeping the masses separated by vineyard provenance and monitored in the long selection process. The selected masses were<br />blended at the end of December, i.e. a month and a half before bottling and subsequent ageing in glass before release.<br />

TYPE: Red wine<br />PRODUCTION AREA: Côtes-du-Rhône<br />VINE: Grenache, Syrah<br />SOIL TYPE: Clayey and calcareous soil.<br />VINIFICATION: The grapes are completely destemmed. Racking lasts about 15 days and favours a good tannic structure.<br />COLOUR: garnet red<br />PERFUME: aromas of red fruits (cherries) and spices (liquorice and pepper)<br />FLAVOUR: wine of great structure. Firm and silky tannins<br /><br />

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Its colour varies from nut-brown to amber and it smells of wood, its taste is bittersweet. This varietal honey is obtained from the nectar of the chestnut tree blossom.<br /><br />Our popular Plattner Bienenhof chestnut honey is made from the nectar of the chestnut tree blossom and tastes slightly tart. It reminds of tannins and wood in the nose as<br />well as in the mouth. These flavours make it slightly less sweet and more liquid compared to others. Plattner Bienenhof Kastanien honey is a great accompaniment to<br />mature cheese, but also tastes great when enjoyed traditionally.<br /><br />On average, our honey contains about 17-19% water, about 70% simple sugars (carbohydrates in the form of glucose and fructose), about 2.5% sucrose, about 0.1% other<br />sugars and about 8% other substances. These naturally occurring components are: Acids, lactones, mineral salts, proteins, amino acids, vitamins, colloids and aromatic<br />substances.<br /><br />Honey, with about 300 kilocalories per 100 grams, is an energy-rich natural product, quickly digestible and well and rapidly absorbed by the body.<br /><br />Honey is a living food!<br /><br />It is even said to have some interesting positive properties on the human body: sedative (calming), antiseptic (germicidal), antianemic (increases red blood cells), diuretic<br />(increases water excretion), and many more.<br /><br />The freshly harvested honey is liquid, but can crystallise over time. This process is quite natural and the crystallised honey can be liquefied again in a warm water bath (up<br />to 40° C).<br /><br />Honey is not suitable for children or babies under 12 months.<br /><br />Country of origin: Italy<br />

PRIMI FRUITS 3.0 L<br /><br />Extra Virgin Olive Oil PRIMI FRUTTI is a blend of European Extra Virgin Olive Oils.<br /><br />Net weight: 3 litres<br />Ingredients: extra virgin olive oil<br />Origin: EUROPEAN UNION<br />Storage: Store in a cool and dark place<br />Use: this oil is particularly suitable for cooking, frying and for the preparation of sauces and gravies<br /><br />Attention: Indicative photo<br />

<br />Balsamic Vinegar of Modena PGI - IL DENSO 5 gold medals<br />Condifrutta are delicate and tasty condiments based on cooked or concentrated grape must, wine vinegar, natural flavourings and purées, perfect to accompany a wide<br />variety of dishes. Their spicy and fruity notes, sweet and sour aftertaste and low acidity make them extremely palatable for everyone. The characteristic flavours of raspberry,<br />mango, passion fruit, pomegranate, fig and date, peach and apricot, white truffle, BBQ, calamansi and ginger will add that extra touch to many dishes, including cocktails.<br />Ingredients:<br />Concentrated grape must, wine vinegar, natural ginger flavouring 0.3%. Contains sulphites.<br /><br />Ideal for: steamed or grilled fish, game, meat woks, vegetables, soy sprouts, baked fish with vegetables, potatoes and cocktails<br /><br />Appearance: Slightly cloudy<br />Colour: Transparent, slightly cloudy<br />Odour: Intense, slightly acidic odour<br />Taste: Intense with sweet and sour aftertaste<br />Density: 1.28<br />Acidity: 4%.<br /><br />Nutritional values per 100ml<br />Energy: 1475 KJ/ 347 Kcal<br />Fats: 0g<br />of which saturated fatty acids: 0g<br />Carbohydrates: 80.90g<br />of which sugars: 80.90g<br />Protein: 1.3g<br />Salt: 0.11g<br />

The ventresca is the flagship of the Florio line. A highly prized portion of tuna, it is obtained from the softest part of the tuna, the part that surrounds the abdominal cavity. Florio ventresca is distinguished by:<br /><br />Cooking in water, according to ancient Sicilian tradition, which guarantees the highest quality and superior organoleptic characteristics;<br />Entirely manual processing by local workers, who cut the fillets to size and store them by hand in unique oval boxes, guaranteeing the compactness and integrity of the product;<br />The minimum maturation period of at least three months, in order to achieve optimum flavour and aroma.<br /><br />

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The winter of 2017 ended a five-year drought with January recording the most rainfall in over 20 years. The abundant rainfall continued into March, causing a modest delay in<br />budbreak, and pushing bloom back by two weeks. Increased soil moisture allowed for healthy vine growth and development. The summer, in turn, was warm and punctuated<br />by occasional heat waves. Despite Mother Nature's variability, favorable weather in August provided optimal conditions for fruit development and maturation. Superb flavors<br />and excellent ripening led to an earlier than expected harvest, which commenced on the 5th of September.<br /><br />The Opus One 2017 offers a harmonious aromatic balance of rich dark fruit, stems of roses, and earthy forest floor. The juicy entry offers a round, silky mouthfeel with just<br />enough acidity to complement the satin texture. This seductive wine shows flavors of black cassis, black cherry and a hint of cocoa powder. The fine-grained, plush tannins<br />evolve into a long, supple finish. A supremely age-worthy wine, it will delight now and for many years to come.<br /><br />Varietals: Cabernet Sauvignon 80%, Petit Verdot 9%, Cabernet Franc 5%, Merlot 5% and Malbec 1%<br /><br />Skin Contact: 20 days<br /><br />Barrel Aging: 17 months in new French oak<br />

Fruit spread strawberry - Made from sun-ripened, aromatic strawberries. The Senga Sengana variety grown and used by Alpe Pragas is medium-early ripening with medium-<br />sized, dark red fruits and was bred around 1950 by Reinhold von Sengbusch. Strawberries contain so much vitamin C that 150 g of them cover the daily requirement. They<br />contain more vitamin C than oranges or lemons. They also have the highest content of manganese of all fruits. They are also rich in folic acid, calcium, magnesium and iron.<br /><br />Ingredients - Strawberries (75%), sugar, lemon juice, gelling agent: pectins (from apple).<br /><br />Average nutritional values per 100g:<br />Energy: 579 kJ / 137 kcal<br />Fat: 0,3 g<br />thereof saturated fatty acids: &lt; 0,1 g<br />Carbohydrates: 32 g<br />thereof sugar: 31 g<br />Protein: 0.6 g<br />Salt: 0 g<br /><br />Store unopened in a cool, dry place.<br />Once opened, store in the refrigerator at 4 °C and enjoy within 2 weeks.<br />Minimum shelf life: 24 months from date of production.<br />

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