Epokale was the first Italian white wine to be awarded 100 points by Robert Parker's Wine Advocate. This wine contradicts the classic idea of a South Tyrolean<br />Gewürztraminer, redefines boundaries and impressively shows what this great variety is capable of.<br />Mild temperatures in spring brought about an early start of vegetation. The summer months were decidedly sunny and dry. Cool nights ensured that the physiological<br />ripeness could nevertheless develop in a balanced way. Thanks to a cool September, the ripening process was delayed so that an excellent harvest with optimally ripened<br />grapes took place. The elegant white wines show a pronounced juiciness, variety of aromas and depth, the intense reds offer plenty of fruit and character.<br /><br />Grape variety: Gewürztraminer<br />Yield: 29 hl/hectare<br />Altitude: 420 - 440 m<br />Exposure: south-east<br />Harvest: End of October<br />Soil: calcareous gravel with clay soil, subsoil rocks of porphyry<br />Age of the vines: oldest Guyot stock, from over 20 years to almost 30 years old<br />Climate: extreme interplay between sunny days dominated by the Mediterranean climate and night hours dominated by cold downdrafts from the surrounding mountains<br />

Vintage 2021<br />Pinot Noir grape variety<br />Cultivation altitude 500 - 600 m<br />Orientation south-east<br />Slope inclination 55%<br />Yield per hectare 35 hl<br />Cultivation method guyot<br />Harvest period beginning of October<br />Soil Porphyry weathered soils with<br />limestone deposits from primeval dolomite<br />Dolomite rock<br />Vinification The grapes are harvested exclusively by hand; after a short cold maceration, they are gently pressed and fermented on the skins at a controlled temperature,<br />partly in stainless steel tanks and partly in open tonneaux. The wine is matured for 18 months on the fine lees in the tonneaux and aged for a further 6 months in the bottle.<br />Characteristics<br />Colour bright ruby red<br />Intense and complex aroma of raspberry,<br />sour cherry, redcurrant,<br />wild strawberry, fine spiciness, liquorice,<br />cinnamon bark, light smokiness<br />Dry flavour, fine invigorating acidity structure,<br />elegant, velvety tannins, persistent<br />Shelf life 10 years<br />Recommended with starters with meat, white meat,<br />rabbit, poultry<br />Serving temperature 14°C - 16°C<br />Analytical values<br />Alcohol content 13.5 % vol.<br />Residual sugar 1.1 g/l<br />Total acidity 4.8 g/l<br /><br />Recycling:<br />Check the regulations of your municipality<br />Bottle GL 71 - glass - used glass collection<br />Cap FOR 51 - separate collection for organic waste<br />Capsule TIN42 - aluminium - metal collection<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 />

South Tyrol Doc<br />Lagrein Riserva<br />Muri Abbey<br />The authentic one. The Lagrein Riserva Abtei Muri matures in two monastic vineyards in the historic district of Gries-Moritzing. It is the result of decades of living passion for<br />Lagrein and is probably one of the most authentic and successful interpretations of the autochthonous South Tyrolean grape variety. A wine with structure, finesse and<br />character - for great dishes, especially meat or game.<br /><br /><br />Colour: intense, dark garnet red.<br />Aroma: complex and multi-layered, ripe berry aromas, cherries and barberries as well as spicy notes of tobacco, leather and some liquorice, eucalyptus and forest floor.<br />Taste: convincing structure, finesse, softness and velvety, well-integrated acidity and grippy tannins; a wine with a recognisable origin, inviting, long-lasting finish<br />Alcohol: 13.50 % vol.<br />Acidity: 5.30 g/l<br />Residual sugar: 1.80 g/l<br />

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Description follows

Nocino di S.Giovanni liqueur: Obtained from an infusion of Santa Massenza grappa and sugar and green walnuts hand-picked by us in June in Santa Massanza and the<br />Bleggio area, macerated for 90 days and aged in oak barrels.<br /><br />It is the oldest liqueur in Italy (about 1000 years old) and is widespread in all regions.<br /><br />Maceration time: 90 days<br />Ageing: Matured in small oak barrels.<br />Alcohol content: 28°.<br />Bottle volume: 0.70<br />Serving temperature: 9/10° pleasant served chilled<br />

Calabria and the Old Customs Warehouse were my life. Every day was like the first, we were engrossed in the work we loved more than anything else. We watched with<br />passion as Giocondo, who had a flair for everything in his trade, a man of few words and a master of life. The botanicals in his hands expressed extraordinary and<br />sometimes unthinkable things. The harvesting of bergamot and citron was a sacred time for him, and one that was sure to hold secrets. Jefferson was the most curious. He<br />would always try to follow him, most often surreptitiously, to try to understand what the secret was to producing such a natural and unique bergamot and citron liqueur. We<br />would leave, even before dawn, with his little cart and empty baskets to reach that magical place, even further south than the Old Customs Warehouse, four, maybe five<br />hours away. Once there, I was struck by the scents in that wonderful garden, something unique and magical. Giocondo with much patience and control began picking the<br />fruits one by one, which were sacred to him, he had a deep respect for the place. Once finished we set off for home, strangely enough I had the impression that it took much<br />less time than the outward journey, perhaps it was because of the desire to fulfil a dream. When we arrived, Giocondo wasted no time in starting the work. I still remember<br />his rough hands full of the essences of those wonderful fruits. He would complete the work by taking it to his 'Dark Room', no one could get in there. He always repeated:<br />'Silence!'. I always thought there was something secret and mysterious there. I hope that those who will be lucky enough to taste this liqueur will not seek explanations or<br />mathematical formulas, but will experience the passion, the emotions and the sacrifices of those who work the land every day to create this.<br /><br />Family heritage. So says the label. Products created by the skill of Maestro Giocondo, owner of the Vecchio Magazzino Doganale and expert in fruits, herbs and spices, but<br />above all adoptive father and guide of our characters. From his rough hands come Bergamotto Fantastico and Diamante Cedro, from a careful selection of the symbolic fruits<br />of Calabria: bergamot and cedar.<br />They enhance their character served cold and original in blends.<br /><br /><br /> L'Eredità di Famiglia <br />

<br />GRAPPA LAGREIN AGED IN MULBERRY BARREL<br /><br />The mulberry barrel is a true jewel that turns special brandies into unique delights for the palate. It gives the distillate its attractive amber colour, a fine sweet note with multi-<br />layered fruity nuances and absolute finesse.<br />Serving suggestion: neat in a cognac glass at 18°C<br />50 cl 40 % vol<br />

Bordiga Amaro St. Hubertus 70 cl / 38°<br /><br />Why it is different<br /><br />Bordiga's Amaro Riserva St. Hubertus is counted among the best bitters in the Italian tradition. It represents the apotheosis of the distillery's artisan and zealous approach<br />to quality. The starting point is the highest quality herbs and flowers that are selected by expert mountaineers in the alpine landscape of the Cuneo valleys. Bordiga is a very<br />special distillery, specialising in rigour and respect for tradition. Its strong point is the medicinal alpine herbs still harvested by hand and dried at high altitudes by mountain<br />people in an uncontaminated environment. This means that the botanicals used are spontaneous, and therefore intrinsically organic. They are harvested without the aid of<br />engines, without pesticides, fertilisers or fungicides and, above all, with great attention to product quality and respect for the environment. Each production, just like in the<br />past, is totally conditioned by the changing seasons and climate. Once harvested, the herbs are meticulously checked by the Master distillers who deliver only the best for<br />processing.<br /><br />How I drink it<br />To be consumed neat, with or without ice.<br />

Rhum Rhum Blanc<br />Rhum Rhum Marie Galante<br /><br />70 cl / 41 °<br />Typology: Pure Single Rhum Agricole<br />Raw material: Pure cane juice<br />Fermentation: Own selected yeasts<br />Method of production: Pot Still distillation<br />Box: Yes<br />Why it is different<br /><br />Rhum Rhum Blanc 41 ° is the Pure Single Agricole Rhum produced from an ancient variety of sugar cane, the Rouge B47.259, almost disappeared from the Antilles. Once<br />perfectly ripe, the canes are cut by hand with traditional 'coutelas' and transported to the distillery on 'cabrouets' pulled by bulls. The freshly pressed juice is not diluted, as<br />is usual in the production of rhum agricoles; fermentation takes place in open vats at a controlled temperature and lasts up to 5/6 days. After distillation there is a long<br />period of rest in steel vats, lasting up to a year, during which the alcohol content is slowly lowered. Rhum Rhum Blanc is bottled at 41°.<br /><br />How I drink it:<br />Rhum Rhum Blanc 41° is very pleasant in the classic Ti' Punch with a very small addition of sugar. Excellent for classic cocktails such as the Mary Pickford.<br /><br />Focus:<br />In the mid-2000s, Luca Gargano realised a dream he had nurtured for years, that of producing the best rum in the world. To do so, he enlisted the help of maestro Gianni<br />Vittorio Capovilla and together they chose the enchanting island of Marie Galante, where at the time the best possible terroir could be found in the Caribbean. A first still was<br />installed at the Bielle distillery in 2005 and the second in 2007: two Müller bain-marie stills with a capacity of 300 and 1200 litres. The fresh, undiluted cane juice ferments<br />slowly in stainless steel cuves.<br />

Chartreuse VEP. Verte<br />Chartreuse France<br /><br />1 lt / 54°<br />Typology: Liqueur<br />Raw material: Alcohol, herbs, spices, aromas, sugar, honey<br />Method of production: Pot Still Distillation &amp; Infusion<br />Ageing: Continental<br />Box: Yes<br />Why it is different<br /><br />Green Chartreuse VEP is an extremely long aged liqueur, technically the most aged liqueur on the market. A Green Chartreuse with over 15 years of ageing, in small<br />barrels.<br /><br />How to drink it:<br />To be enjoyed as the great end-of-meal liqueur that it is, in fact served at the end of meals in many Michelin-starred restaurants around the world.<br /><br />Focus:<br />Chartreuse means Voiron to many. For more than 100 years, the French town in Haute-Savoie has been the home of the much-loved liqueur of the Carthusian fathers. The<br />Voiron site was built at the end of the 19th century as a logistical base for production, which was carried out in the historic Fourvoire distillery in Saint Laurent Le Pont,<br />destroyed by a landslide in 1935. From 1903, however, the monks had to flee, due to immediate expulsion from the French state, and took refuge in Spain, in Tarragona,<br />where production continued. After returning to France in 1930, and especially after the landslide that destroyed the old distillery, production was transferred to Voiron, where<br />the legendary underground Chartreuse 'caves' can still be visited today.<br />