Vibrant, fresh and easy-drinking Rosso di Montalcino is often interpreted as inferior to its big brother Brunello. We see it as equally pleasurable and delicious in the context of an everyday wine. Casisano Rosso di Montalcino comes from younger vines that were replanted when we recuperated abandoned vineyards back in 2015. Shorter aging limits the potential to evolve in complexity, but it allows us to enjoy the qualities of the vintage without the mouth puckering tannin and concentration of a young Brunello.

The mosaic of microclimates and soil compositions found in the Casisano vineyards, surrounded by ancient oak forests and olive groves, is the foundation for the making of an impressive Brunello di Montalcino. Every vintage is a labor of love, as we hand-select the Sangiovese from the 22 hectares of vineyards showing the most promise. The separate vinification and wood aging of grapes from different plots lead to the crucial moment of blending before further in-bottle refinement. Beyond a crystalline interpretation of the vintage, we seek a balanced and consistent style that is imbibed with the unique characteristics of the Casisano vineyards and our underlying philosophy to produce wines that never need to beg to be finished, because they are always elegant enjoyment in any situation.

100% Pinot Nero. “The passion for the noble French vines of Baron Felice Spitaleri, my ancestor and founder of the winery, inspired us to bring back this wine. In fact, Felice was the first to plant these grape varietals on the estate in the mid-19th century and the incredible complexity obtained is the result of the adaptation of such vines to a truly unique volcanic terroir.” (Arnaldo Spitaleri)

100% Pinot Nero “Blind tasting, I would have identified the vine, Pinot Noir, and thought of one of the best crus of Burgundy, for the immensity of the contents and its roundness, unknown in any other part of the terrestrial globe. But no, in this wine you feel a greater and more different complexity. A new boldness and pride, and power, even to the nose, of undergrowth, but you perceive also rapid and - not punitive - igneous hints.” (Luigi Veronelli)

100% Pinot Nero. “The baron continued to have a passion for the difficult and demanding Pinot Noir, trying and trying again, year after year, with the grapes of several vineyards both in white vinification for champagne and in red for the production of a dry red wine. In 1886 from an over thirty-year-old vineyard of Pinot Noir, dating back to the original planting in 1850, he selected the first harvest of Sant’Elia at an altitude of 1,200 metres.” (Arnaldo Spitaleri)

80% Cabernet Franc 10% Cabernet Sauvignon 10% Merlot “We produce this wine inspired by the ancient blend of wines from Bordeaux and using varietals present on the estate for more than 150 years. It was in fact Baron Felice Spitaleri himself, my ancestor and founder of the winery, who first experimented and planted these grapes following his passion for Bordeaux vines developed during his long stay in France.” (Arnaldo Spitaleri)

60% Cabernet Franc 20% Cabernet Sauvignon 20% Merlot. “Blind tasting, I would have identified the vine, Pinot Noir, and thought of one of the best crus of Burgundy, for the immensity of the contents and its roundness, unknown in any other part of the terrestrial globe. But no, in this wine you feel a greater and more different complexity. A new boldness and pride, and power, even to the nose, of undergrowth, but you perceive also rapid and - not punitive - igneous hints.” (Arnaldo Spitaleri)

“The first bottle of Solicchiata 1858, then Castello Solicchiata. Still today, the most awarded Italian wine at the international and universal competitions of the 19th century, which changed Italian enology and narrated, by itself, the birth and history of the best Italian wines. In the background the honors awarded: nine first Honour Diplomas, seven Gold Medals and two Silver Cups from the Ministry of Agriculture, Industry and Commerce and at the Exhibitions and Competitions in London, Berlin, Vienna, Brussels, Milan, Rome, Palermo, Catania.”(Arnaldo Spitaleri)

Authentic and rich aromas that highlight the varietal character. Distinctive minerality and flint aromas with notes of iodine with a vibrant, rich and well-structured body, long and persistent aftertaste.

Vinification:
Collection of grapes and placement in a cooling chamber for 24 hours. Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17° C. The wine remains on the lees for about 3 months.Collection of grapes and placement in a cooling chamber for 24 hours. Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17° C. The wine remains on the lees for about 3 months.

Exuberant red wine with complex red fruit aromas, eucalyptus and herbaceous notes. Rich, creamy mouthfeel. Soft, with ripe tannins and a velvety aftertaste. Aging from 5 to 10 years, depending on the characteristics of the vintage.

Vinification:
Classic red vinification with long extraction for 25 days. The whole process of vinification is carried out under controlled temperature conditions, from the initial stage of prefermentation cold-soaking until the completion of fermentation. Maturation lasts 12 months in French oak barrels (70% new – 30% second hand) and 6 months in bottles.

A wine with pronounced aromas of red fruits, nuts and sweet spices with a vanilla finish. Dry, with balanced acidity, and soft, velvety tannins. It can be consumed pleasantly young but it can also age from 3 to 5 years.

Vinification:
Classic red winemaking with short skin contact for 5-6 days, and maturation for 8-10 months in used French oak barrels.

Delicate pink color, with a strong, fruity aroma of strawberries and candies. Rich in taste and crispy acidity, with cherry jam notes. It is preferably consumed within a year of bottling.

Vinification:
Cold-soaking prior to fermentation at 8-10°C for a few hours. The must is drained from the skins, fermented at 13-15°C and then stays on the lees for a short period.

Its vineyards remain the most prized and historic of all plantings in the Dry Creek Valley. Although there is no legal definition, we define an old vine vineyard as having vines that average more than 50 years in age. For this bottling of our Old Vine Zinfandel, the vines average more than 100 years in age! This vintage presents alluring aromatics of boysenberry, blueberry and blackberry with notes of white pepper, cardamom, toffee and marzipan. On the palate, layers of black cherry and plum come forward with nuances of coriander, mocha, allspice and violet. The wine is complex, with vibrancy and impeccable balance. The tannins are fine, lending to an elegant texture and mouthfeel.

To preserve the tradition and “heritage” of old Zinfandel vineyards, cuttings from a pre-Prohibition era vineyard were grafted onto phylloxera-resistant rootstock. Then, for several years we worked diligently to screen and propagate virus-free vines that would ultimately produce a crop. The 2021 Heritage Vines Zinfandel is delicious and wonderfully balanced. This vintage presents alluring aromatics of black cherry, boysenberry and plum with nuances of warm spices, mocha and white pepper. On the palate, brambly flavors of dark berries come forward. The wine is complex, with bright acidity complimented by deeper notes of cedar, fine leather and dark brown sugar. From start to finish, this remarkable wine offers refreshing acidity paired with excellent structure.

Since 1972, Dry Creek has advocated for the artful blending of the Bordeaux varieties to achieve balance, finesse, and character in our red wines. Meritage is the name given to an American Bordeaux-style blend, combining the “merit” of the grape with the “heritage” of the blending tradition. The 2018 vintage is a full and complex wine that’s an absolute pleasure to drink. Aromas of black and Bing cherries, white pepper, and sage waft from the glass. As the wine opens up, it reveals aromas of marzipan, bay leaf, and plum. On the palate, the wine is plush with soft tannins and full of luxuriant flavors of black currant, cardamom, sea salt caramel, and dried herbs. The finish is seamless and well-integrated. This wine will age beautifully and develop in the bottle for years to come. This full-bodied and complex blend is a wonderful pairing with grilled mushrooms, roasted chicken, pork chops and flank steak!

The Dry Creek Valley is an undiscovered gem, producing some of the finest Cabernet Sauvignon in California. Primarily known for Zinfandel, the valley has almost as much Cabernet Sauvignon planted. This lush and elegant Cabernet Sauvignon initially displays aromas of plum, cranberry, and black truffle, followed by nutmeg, black pepper and thyme. A first taste of the full-bodied wine reveals flavors of black cherry, black currant and espresso. Hints of florals and fine leather bolster its richness, while firm tannins provide structure. The broad palate and soft edges make this Cabernet approachable in its youth while also perfect for aging.

Modeled after the classic wines from the Loire Valley in France, our stainless steel fermented Fumé Blanc is crisp, balanced and immediately drinkable. Fumé Blanc emanates the classic Dry Creek Vineyard “house” style of Sauvignon Blanc. Aromatics of lemon, lime and grapefruit leap forward from the glass with both fruit and floral nuances of nectarine, peach, jasmine and orange blossom. On the palate, the wine is intense and bright with passionfruit, tangerine and cucumber. Underlying minerality and hints of lemongrass, parsley and mango contribute to this wine’s refreshing, crisp finish.

Extremely versatile and food friendly, it is the perfect aperitif and one of our most beloved wines. Fermented in 100% stainless steel barrels, this beautiful wine is wonderfully bright and consistent vintage after vintage. At first swirl, aromatics of honeydew, watermelon and pineapple spring forward from the glass with floral notes of jasmine and honeysuckle. On the palate, the wine has refreshing flavors of cucumber, lime and nectarine with hints of geranium, sweet basil and ripe orange. The mouthfeel is soft but inviting, with a lively acidity. This classic, Loire Valley-style wine is excellent when paired with fresh oysters, seafood, or just about anything!

GRAPES: 50% NERO D’AVOLA - 50% SYRAH Two varieties that combine perfectly, combined in the search for an intense red but in which the altitude and the soils allow it to veer decisively towards elegance. Large woods to respect the unmistakable varietal expressions.

Vinification:
These two varieties are hand harvested at different times and processed analogously; the grapes are selected by hand on a sorting table, crushed and sent to a soft press. Then they are fermented, half in 50 hectoliter wood vats and half in 50 hectoliter steel vats. After macerating for four weeks on the skins, aging continues in the same 50 hectoliter vats, in barriques and tonneaux.

70% Nero d’Avola and 30% Syrah A blend played on ton - sur ton; the most widespread and adapted of the Sicilian varieties with a great classic of French viticulture, with origins in Provence that inspires the style, the soils, the altitude, the enological technique and the cultivation method are all aimed at enhancing the aspect of minerality and freshness.

Vinification:
These two varieties are hand harvested at different times and processed analogously; the grapes are crushed and sent to a soft press which extracts fractions of must until the right color is attained. The free run must attained is sent to steel vats for cold settling for a few days. The clear liquid is fermented at 15 degrees Celsius. At the end of fermentation, it is aged in steel on the dregs until January when blending occurs.

50%Grillo 50%Sauvignon Blanc. Yellow color slightly tinged with sea green; scents of flint, fresh grass, Sicilian medlars, freshly harvested wheat; on the palate well balanced between the freshness of the Sauvignon and the greater structure of the Grillo. Well balanced wood and excellent flavor.

Vinification:
The grapes are harvested by hand in bins that are refrigerated overnight in a cold room until they drop to 12°C; the next morning they are selected by hand on a sorting table and sent whole to a soft press. The free run must obtained is sent to steel vats for two weeks’ cold settling and stirred daily. At the end it is poured into tonneaux, steel and oak barrels for fermentation (25% steels; 60% barrels; 15% barriques and tonneaux). The wine is aged in oak wood for 9 months, of which 50% in large 35.25 hl barrels, and 50% in 5 hl tonneaux.

Brilliant straw yellow colour. The wine’s aroma is wide and vivacious. The flavours of white banana and white peach flowers are well balanced. It is fresh and satisfying on the palate; average proportion between acidity and sapidity with full and dried ending. It is perfect with Mediterranean and vegetarian cooking.

Vinification:
After the complete ripening, the harvested wine grapes are soft-pressed and the must is being fermented in stainless tanks with low temperatures for 2 months.

Straw yellow colour with mineral bouquet with white fruit flavours. During the gustative analysis you will taste a full-bodied, aromatic and good-acidity wine. It pairs well with fish dishes and flavoured first courses.

Vinification:
After the complete ripening, the harvested wine grapes are soft-pressed and the must is being fermented in stainless tanks with low temperatures for 2 months.

Straw yellow colour, with notes of exotic fruits, peach and almond flowers. It is dry with long aromatic ending and perfect with fish dishes, shellfishes and fresh fat cheeses.

Vinification:
After the complete ripening, the harvested wine grapes are soft-pressed and the must is being fermented in stainless tanks with low temperatures for 2 months.

Red intense ruby colour with purple notes and with mixed berries bouquet. The tannic and the good acidity develop the peculiarities with a conclusive red - pepper and black pepper flavours. It is perfect with main dishes and second courses.

Vinification:
At the moment of the complete ripening, the grapes, after the destemming and pressing, are subjected to fermentation with intense maceration. Then, this procedure will be continued with the malolactic fermentation and the ageing in French oak barriques (troncai, center, vosges) for a period of 6 months. The maturation continues for a short period in steel barrels and the refinement for three months in bottle.

Red intense ruby colour. Fruity flavour with clear liquorice and spicy bouquet. Balanced tannic with low acidity. On the palate it is dry, smooth and it is perfect with cured meats and with mature cheeses.

Vinification:
At the moment of the complete ripening, the grapes, after the destemming and pressing, are subjected to fermentation with intense maceration. Then, this procedure will be continued with the malolactic fermentation and the ageing in French oak barriques (troncai, center, vosges) for a period of 8-10 months. The maturation continues for a short period in steel barrels and the refinement for six months in bottle.

Fruity flavour with liquorice and vanilla notes and with the addition of the mixed berries. On the palate it is dry, warm and smooth. It is perfect with spicy dishes, meat dishes, half-mature cheeses and cured meats.

Vinification:
At the moment of the complete ripening, the grapes, after the destemming and pressing, are subjected to fermentation with intense maceration. Then, this procedure will be continued with the malolactic fermentation and the ageing in French oak barriques for a period of 12 months, consequently, the maturation for 2 years in steel barrels and the refinement for a year and half in bottle.

Red intense ruby colour, vivid and at the same time dark and impenetrable. Spicy flavours of pepper, nutmeg and balsamic notes. Low acidity, intense tannin. The elegant taste derives from the long period in the French oak barriques. It is perfect with roasted meat dishes and mature cheeses.

Vinification:
When fully ripen, the grapes, are destemmed and pressed, fermented with an intense maceration. The next steps are malolactic fermentation and ageing in French oak barriques for a period of 18- 22 months, then there is an extra period of maturation of 3 years in stainless steel barrels and a refinement of about a year and half in bottle.

Intense, rich ruby red, with classic notes of red fruit, black cherry and plum, followed by delicate spicy notes of licorice, tobacco, and amaretto. The taste is full-bodied, ample with elegant tannins and a lively finish, supported by a pleasant freshness.

Vinification:
12-15 days’ temperature-controlled fermentation in stainless steel, with pumping over 3 times a day. 12 months’ maturation in oak casks.

Gerit, a typical Gozitan name, inspired by a native Noble woman who dedicated all her life for the less fortunate. It is to her and all those who, like herself makes a similar choice preferring to devote themselves for the others, that we toast this wine.

Vinification:
Gerit Vermentino is produced from hand picked grapes with the average yield of 2kgs per vine. It is fermented and matured for 6 to 8 months in stainless steel tanks in rigidly controlled temperatures. It reveals notes of citrus and has a refreshing flavour. Its brilliant acidity is immediately picked up on the nose whilst on the palate it is delicate, very floral and zesty.

An elegant sparkling wine with light lemon-green color and fine bubbles with intensity and persistence over time. Aromas of citrus flowers and honey, with a touch of brioche and rose notes. The mouthfeel is characterized by notes of yeast and baked toast complemented by crispy acidity.

Vinification:
Early harvest is used to produce the base wine. After cooling, the grapes are pressed whole-clustered. The must is transferred into stainless-steel tanks where it is fermented in low temperatures. The traditional method “champenoise” is used by forcing a second fermentation in the bottle. The wine stays on its lees for 9-12 months before the disgorgement.

Ripe red fruit aromas dominate the nose with a complementary sensation of vanilla provided by the use of oak barrels. It has a round and charming fruity flavors with long aftertaste. Its excellent tannic structure usually allows its further aging for another 5 to 7 years.

Vinification:
Classic red vinification with skin contact for 10-15 days. The wine then is racked to French oak barrels of 2nd and 3rd use, where it remains for maturation for about 10 months.

Wine with exuberant aromas of white flowers, citrus fruit and orange blossom with pronounced intensity. It is characterized by its rich body in balance with its high acidity. It can be further aged for 3 to 5 years. Ideal food combination: White meat and cooked fish with acid and spicy sauces.

Vinification:
Modern vinification with cold-soak for a few hours at 10°C preceding fermentation. One third of the must is put into stainless steel tanks, another fraction into amphorae and the rest into large oak tanks (known also as “foudres”) where the fermentation is carried out and completed. The wine stays in contact with its fine lees for about 4 months of aging.

Wine with excellent freshness and high acidity. Delicate flavors of high intensity, mainly of citrus fruits and lemons. They are complemented by the characteristic rose and lucoum aromas of Moschofilero. Clean mouthfeel with a strong aftertaste. Ideal food combination: Stuffed grape leaves in egg-lemon sauce (“dolmas”), tuna tataki, noodles with sweet and sour sauce, green salads and sushi.

Vinification:
Modern technological vinification with cold soak at 10°C for 8 hours. Fermentation takes place at low temperatures. The wine stays for a limited time in stainless- steel tanks for a brief contact with the fine lees.

Don Fulano Añejo is a marriage of very old tequilas aged in French limousine and nevers oak casks that previously held wines. It’s deep and complex with dried fruits and spice elements like cardamom and allspice which complement elegantly the right touch of sweetness that comes from slowly cooked mature agave. Honey and caramelized nuts emerge from a long finish together with a refreshing light menthol. Great to wrap up a nice dinner.

Don Fulano Fuerte is the original overproof; one of a kind, it is profoundly aromatic, full of spice and flavour and yet mellow with floral glimmers of Jasmin and orange blossom. It brings a direct connection with the agave fields, with its terroir, with its patient fermentation and its masterful distillation in copper alembics. Full bodied and generous in its complexity, its finish is full and prolonged. One for the connoisseur and epicurean, to sip neat or unbeatable in a fantastic cocktail.

Don Fulano Blanco is a bright and colourful expression of highland agave. It’s fresh on the nose and yet profound with a beautiful elegance. There is harmony between a wide spectrum of aromas that only mature hillside agave offers; a myriad of delicate fruit notes is balanced by a light herbaceousness and a butterscotch oiliness. Reminiscent of damp red soil it opens the senses and awakens the appetite, it almost makes you want to chew it. A great aperitif or quintessence of a great cocktail.

The luxuriously smooth vodka can be sipped easily or enjoyed over ice with a splash of tonic and a wedge of lime. Elegant and refined, Minke Vodka is perfect in a cocktail. The signature smoothness imparts its velvety mouthfeel and texture to any creative concoction. Without overpowering the other flavours, the vodka simply compliments them, adding a silky sensation with every sip.

PALATE Nose: Crisp and dry. Taste: Fresh n’ fruity, zesty, later the Rock Samphire from our local cliffs becomes obvious with some green fennel-like notes. FINISH Slightly salty with red peppercorn in the finish.

An exciting offering from Clonakilty Distillers. A premium single malt cut with water that has been naturally filtered through the rock formation off the coast of West Cork. This is cask finished in a minimum of two hand-selected barrels and aged in their ocean side warehouse. Offering notes of oak spice, rich dark chocolate, and red berries, and a long smooth finish.

Intense ruby red colour. Fruity hints of cherry, strawberry and liquorice. Full and rich, with a good body and with a lively and pleasant tannin.

The “Sambuca D’Italia” is the result of Santoni’s secret recipe: a fragrant blend of aromas and star anise, combined with wheat alcohol. Gabriello Santoni’s experience thus creates a unique product of its kind. A liqueur to be enjoyed both straight, for after dinner, and “on the rocks”.

The fragrant peel of fresh lemons and a patient infusion according to the traditional Santoni recipe give life to Limoncello Santoni, a liqueur with a unique and unmistakable taste. Excellent at the end of a meal, it leaves a pleasant lemon flavor. It best expresses its characteristics when consumed very cold.

This Santoni cream is produced following an ancient original recipe using only the finest lemons and f resh cream. Their union gives life to a creamy, soft and fragrant liqueur, with velvety and particularly pleasant tones. Perfect for enjoying a moment of relaxation or served cold for a pleasant summer refreshment, thanks to its lemon flavor and sweet aftertaste.

All the taste of bitter Italian espresso balanced in a pleasant, creamy, f ragrant liqueur. Created by Santoni for those who satisfy their palates with a slightly alcoholic and pleasantly sweet drink, with the good taste of Italian coffee. It is excellent for cheering up the end of a meal or for enjoying an original coffee break.

Rhubarb Santoni was born in 1961, when the passion of Gabriello Santoni created a balanced blend of rhizomes of rhubarb infused with aromatic herbs, giving life to a pleasant and delicate bitter taste. Faithful to the original recipe of moderate alcohol content, the Santoni Rhubarb today expresses a marked relevance, maintaining great historical personality. Excellent enjoyed straight, it is a perfect refreshment with ice and seltzer. Delicious also drunk hot, with a dash of orange.

Amaro di Toscana dark chocolate in color, it has a spicy scent with marked notes of aromatic essences. Its flavor is full and harmonious, with a pleasant bitter aftertaste. The Amaro di Toscana recipe is based on a cold infusion of 27 carefully selected botanical herbs. It can be served alone as a soft digestive after meals or as a pleasant conversation drink. To be enjoyed neat, shaken or with ice.

Amaretto di Toscana is a delicious liquor with a soft velvety taste obtained from careful selection of almonds according to Santoni experience. The unmistakable aroma and color recall the sweet amber sunsets of the Tuscan landscape. Refi ned and exclusive, it can be enjoyed straight, with ice or used as a base to prepare delicious drinks.

Liqueur with a bitter taste used both as an aperitif and as a digestive. RossoAmaro Bitter Santoni is obtained from the infusion of bitter herbs of the best quality and extracts of delicate botanical substances. The botanicals are combined with Rhubarb, the company’s workhorse, treated with ancient extraction techniques, then expertly mixed by hand to create a slightly bitter liqueur, with vegetable scents. Its typical red color ignites the passion for taste and the love for sharing.

Coffee Liquor. A seductive embrace combining quality alcohol with the best coffee, obtained from a fragrant blend of Arabica and Robusta, wisely balanced. The result is a sweet, soft and aromatic liqueur, with a refined and authentic flavor. Espresso Italiano can be served neat, on the rocks or used for the preparation of sweet cocktails.

Santoni Gin comes from the heart of Tuscany, a Distilled dry gin where Tuscan juniper is expertly blended with coriander, cinnamon, elderflower, olive leaf and other secret botanicals. This gives life to a product with a very pleasant fruity bouquet without pushing too much on the balsamic notes. We are talking about a micro-production of great style where the quality of the Gabriello Santoni family is reflected in every aspect.

Vodka Tuscania is produced only with the best Tuscan wheat selected and processed with a triple distillation. For cutting, only water from the Tuscan Alps is used which, together with subsequent triple fi ltration, gives it a unique and exceptional taste. This Vodka is the expression of the Gabriello Santoni family representing the perfect combination of art and landscape heritage the region is so loved for throughout the world. It can be enjoyed straight or at room temperature. It is also an excellent base for the preparation of extraordinary cocktails.

A tongue tingling classic with a fresh, tropical bouquet and well balanced palate, hinting at citrus and guava. This medium bodied wine pairs well with boboties, salads and quiche, or fish and shellfish.

The perfect wine to pack in your picnic basket. Namaqua Sauvignon Blanc is brimming with notes of asparagus and freshly cut grass. This easy drinking wine pairs well with light pasta dishes, mild cheeses, poultry and seafood.

Offering big berry flavours that reward the drinker from the first sip with dark fruit notes of currant, blackberry and a velvety finish that leaves a lush and lasting impression. Best enjoyed with rich foods like beef, lamb or pasta, as well as sharp cheeses.

With spicy aromas closely followed by a palate of dark berries, mouth watering mocha and long vanilla finish, our full bodied Shiraz is best enjoyed with red meats, poultry, sharp cheeses and hearty pasta dishes, also great with chips and salsa.

South Africa’s own unique varietal boasts a full mouth flavour of plum and red berry, and hints of oak on the palate to create an enjoyable, smoky finish. Best enjoyed around a traditional “ braaivleis vuur ” with friends.

A decadent, fruit filled combination, hinting of red cherry and ripe mulberries with mild tannins to round off the flavours. Best enjoyed with red meat and hearty, tomato based dishes, as well as a variety of desserts, for example, dark chocolate.

WINEMAKING This superb Malbec was conceived from the beginning of the life cycle of the fruit: from the start of the pruning and thinning that made sure that each vine on a single parcel of Antigal’s finest and most elevated vineyard bore only top-quality grapes. At the winery the very best berries from carefully sorted clusters were selected, with bleeding performed to enhance colour and concentration. Every subsequent winemaking step protected the excellence of fruit grown in unimprovable conditions for its varietal type. TASTING NOTES “The 2014 vintage shows a very deep purple-red colour with blue tones. An array of aromas includes plum, raspberry, strawberry, herbal notes, thyme and linden. Concentrated and fresh in the mouth, this wine has excellent structure and silky tannins that persist through a long finish.”

WINEMAKING Aduentus Classic is a Bordeaux-style blend with beautiful garnet colour and hints of ink black, providing an immediate hint of the varietal, the dominance of which gives the finished wine its Argentine touch. Malbec, a red grape from the Argentine firm, enjoys optimal growing conditions in our vineyards high up in the Uco Valley, as do the supporting players of Aduentus Classic, Merlot and Cabernet Sauvignon. In our winery, each varietal was carefully crafted into exquisite wines before the boing was artistically blended into this delicious blend. TASTING NOTES "The wine's ruby colour, bright and intense, hints at the aromatic complexity to come. Each sip reveals an intriguing new layer of flavour, with notes of black fruits, anise, white pepper, spices, mint, pepper, coconut, chocolate, and dulce de leche all adding to the drinking pleasure."

WINEMAKING Vineyards located at the foot of the Andes mountain range created the perfect environment for Cabernet Franc, a varietal traditionally used in blends, to realize and fully express its best characteristics: mouth-watering aromas and sumptuous colour. Gentle gravity-fed winemaking produced a first-rate stand-alone varietal wine that offers the signature peppery aromas of its French cousins without being heavily herbaceous. TASTING NOTES “Aduentus Cabernet Franc 2016 displays a gorgeous colour: a rich garnet with glints of inky black. Intermingling notes of sweet tomato, white chocolate, roasted pimento, pepper, liquorice, chamomile, coconut, vanilla and cocoa harmonize on the palate. Medium-bodied and fine textured, the wine is notable for its lingering finish.”

WINEMAKING Aduentus Malbec 2017 is a delectable wine made from meticulously sorted grapes hand harvested from high-lying vineyards of the Uco Valley, one of the world’s most desirable growing areas. Our winery s gravity-flow technology ensures ultra-gentle treatment of the Malbec fruit, allowing the finished wine to burst with fresh varietal flavour. Aged in second and third-use oak barrels, this is an exemplary version of Argentina’s signature wine. TASTING NOTES “The Malbec’s intense purplish red colour with black tones. On the nose, it has a great aromatic complexity. Notes of cherry, mint, linden, dried fruits, strawberry, plum, spices, tea infusion, chocolate and vanilla. The fruit-wood balance is excellent and there is great structure in the mouth with round silky tannins and a long finish.”

WINEMAKING The exceptionally gentle treatment of hand-selected Malbec grapes from Antigal's Uco Valley vineyards was made possible by the winery's gravity-flow system, which eliminates the need for forceful pumps and pressers. The care taken through all stages of winemaking - from initial cluster-chilling through sorting, maceration, fermentation, and barrel aging produced an unusually elegant Malbec with great balance and supple tannins. TASTING NOTES "The 2019 vintage of Antigal UNO Malbec offers delicious plum, strawberry, and blackberry flavours with enticing hints of violets, vanilla, and milk chocolate. Brightened by carefully protected natural acidity, this violet-red wine has a silky texture and provides an agreeably persistent finish."

WINEMAKING Hand-harvested high-elevation red grapes were gently processed and blended to create a fresh, well-rounded Rosé. To keep astringency in check, maceration of the meticulously sorted clusters was brief. Temperatures during fermentation were kept between 59-64°F to promote the role of selected yeasts in the formation not only of alcohol but also of fresh and fruit-driven wine aromas. TASTING NOTES "Antigal UNO Rosé presents a very attractive and elegant bright salmonpink colour. On the nose, it presents notes of cherries, strawberries, sour cherries, red roses, and wild herbs. Fresh on the palate, good balance, structure, and volume, very attractive."

WINEMAKING Cool mornings and evenings in high-elevation vineyards allowed the Chardonnay grapes used for 2020 vintage to develop ripe flavours while retaining balancing acidity. At Antigal’s gravity-fed winery, great care was taken to protect the freshness of the fragile hand-harvested fruit. Brief maceration of selected clusters preceded gentle pressing and added to the roundness of the finished wine. TASTING NOTES “Yellowish-green colour with hints of gold. Intense and fruit-forward aromas of pineapple, peach and apricot. With its great acid balance, this wine is fresh and elegant in the mouth yet offers satisfying volume.”

WINEMAKING AQUÍ selects its grapes at the optimum ripeness and promotes the pure expression and flavours of the varieties. We handle the cooled bunches with the utmost delicacy and gentle winemaking at our gravity-fed winery leading to vibrant and juicy wines with silky and rounded tannins. TASTING NOTES "An intense violet colour, AQUÍ Malbec has ripe tannins that support the fresh flavours of plum, strawberry, and cherry. A good balance of acidity. sustained through the lingering finish, invites repeated sips and makes this an excellent table wine."

WINEMAKING AQUÍ selects its grapes at the optimum ripeness and promotes the pure expression and flavours of the varieties. We handle the cooled bunches with the utmost delicacy and gentle winemaking at our gravity-fed winery leading to vibrant and juicy wines with silky and rounded tannins. TASTING NOTES "Bright ruby colour. Silky wine on the palate whose plum and cherry fruit is accented with notes of peppery spice and balanced by natural acidity. Supple tannins persist through a long finish."

- Sauvignon Blanc AQUÍ WINEMAKING AQUÍ selects its grapes at the optimum ripeness and promotes the pure expression and flavours of the varieties. We handle the cooled brunches with the utmost delicacy and gentle winemaking at our gravity-fed winery loading to vibrant and juicy wines with silky and rounded tannins. TASTING NOTES "This crisp Sauvignon Blanc exemplifies how AQUÍ wines live up to their name by providing its origin. Refreshing flavours that excite the senses. Vibrant aromas of lemon, grapefruit, mango, and passion fruit underpinned by notes of freshly cut herbs."

Under the October sun, the perfectly ripe Agiorgitiko grapes are carefully spread out and left to dehydrate slowly,. After 3-4 weeks the half-grained grapes are collected, and then pressed exhaustively until they give up the last drop of their must. This process lasts for more than six hours, resulting in a small quantity of highly aromatic and concentrated must. Afterwards a slow fermentation begins, which will be halted before its completion, leading to the birth of a sweet wine. The young wine ages in French old oak barrels where oxygen will endow ANATOLIKOS with a more serious and complex personality. But why was the name ANATOLIKOS given to this wine? Perhaps because somewhere there to the east, at the foothills of Caucasus, are the roots of all wines. Maybe because for us the taste of the East is sweet and nostalgic. Maybe because we just liked it… It is possible to age ANATOLIKOS for a longer period of time and evolve in its bottle, towards complexity, as long the ideal storage conditions are provided. It is best enjoyed cold but never chilled with chocolate-based desserts.

The new creation from GAIA WINES is here to re-introduce Assyrtiko’s gifts and to reveal its ability to age over time. AMMONITE, a wine with a unique origin but also with a unique ripening process, which offers to the famous white variety of Santorini, it’s ability to behave like a red wine. Created entirely from the harvest of the island’s rare century-old vineyard, it combines the know-how and the courage of GAIA WINES in a perfect way. Having rested for over 15 months within its organic mud, and with regular care from the winemakers’ experienced hands, and combined with a small amount of wine left for months in new French oak barrels, it offers an exciting profile: Large structure, impressive taste length, and complexity. It is an Assyrtiko that, with the correct storage and care, can continue to improve year by year. Its name is inspired by the company’s emblem, the ammonite, a fossil of a marine organism, and the embossed artwork on the label. The Fibonacci mathematical sequence captures its geometric harmony. Whenever you hold an “AMMONITE” bottle in your hands you have the rare opportunity to enjoy a white wine that stands exceptionally well next to countless dishes, from shellfish, fish, to red meat and rich sauces.

MOSCHOFILERO by GAIA WILD FERMENT created with a specific winemaking technique, expresses the multifaceted of its variety in a totally different way. This is one of the rare occasions were Moschofilero is fermented with wild yeasts. The intense aromas from jasmine, rose and sweet lemon combined with the aromas of butter from the French oak barrels bring out a balanced and harmonized wine with a remarkable acidity. A wine with a medium aftertaste, intensity and complexity. A wine that can accompany and harmonize with dishes of Mediterranean cuisine, that have high acidity and delicacies from medium to high intensity, such as grilled or fried fish, white meat, oily and seafood dishes. It can also be enjoyed as an aperitif. To enjoy this wine at its best, serve at 12℃.

A unique orange wine from Santorini, made with the forgotten techniques of another age. Inspired by intuition, ancient experience, faith in nature and of course, technical knowledge. The difference of ASSYRTIKO CLAY is based in its origin, ancient self-rooted vineyards, but also in its fermentation and aging techniques. For this purpose, modern clay vessels are chosen, successor of the traditional amphoras used in the ancient times, where the variety forms its character exclusively with indigenous yeasts. Dark and deep amber color, intense aromas of dried fruits, vanilla and honeycomb. With characteristics from a bourbon, which the elder people of Santorini still consider as “wine”, abnormally high alcohol, “aggressive” taste and fruity aromas, tannins always present and acidity that reminds us a young wine.

THALASSITIS is produced from Santorini’s indigenous white grape variety, Assyrtiko. All the Assyrtiko grapes selected for THALASSITIS originate exclusively from vineyards in the Episkopi, Akrotiri and Pyrgos regions. The vines in these regions are almost 80 years old. The particularly low yield that never exceeds 25 hl/ha combined with the local terrain and variety, result in an exuberant wine with a strong personality. Enjoy it at 10oC with seafood, fish, shellfish or even lamb stewed in lemon sauce, generally with flavors of moderate intensity, where salt, brine or oil predominate. Don’t forget to pour THALASSITIS into a wide decanter half an hour before serving. You will definitely be pleased by the result! You may wish to age THALASSITIS for a further 2-3 years, which will result in its mineral dimension diminishing, while its fruity and honey aromas will expand.

At the top of the steep Southwestern slopes of Koutsi, we cultivate our Agiorgitiko vines with an eye towards the creation of a red wine of exceptional personality and great aging potential, aiming to take all the compounds needed from a very small amount of grapes. This winemaking is done in such a way that the already dense grape can be expressed in wine, in the most absolute and complete way. The very long extraction after fermentation is the key point of the first phase of the vinification. Afterwards, the new wine will mature for at least of 12 months in new 225-liter French oak casks. The origin of the forest and the degree of burning, the way of cutting the used wood and every small detail, has been examined and chosen so we eventually get a wine with a high complex personality.

At the beginning of 2007, in Koutsi, Nemea, GAIA introduced GAIA S, a new creation that combines the much-loved indigenous Agiorgitiko grape with the French Syrah. You can interpret S however you prefer, S for Syrah but also S for Super Nemea. The grapes come from GAIA's private vineyard in upper Koutsi, in Nemea. GAIA S ages for 12 months in 225 litre French oak barrels, which originate from the Nevers & Allier forests in central France. When bottled, without undergoing any filtering or additional procedures, it matures for at least five months before being released to the market.

The MONOGRAPH family brings to wine-lovers a more approachable and friendly face of some of the most exquisite varieties of the Greek Southern Mediterranean.. For the creation of NOTIOS RED two perfectly complementary varieties of the Southern Mediterranean were combined, varieties that have been cultivated for years in the Gala vineyards, in Koutsi, Nemea. In this blend, Agiorgitiko gives its intense fruity aroma and its soft tannins, while Syrah, which is perfectly adjusted to the climate of the region provides its rich and spicy character along with its sense of structure and depth. Its deep reddish-violet color, its complex aroma and taste intensity makes it a perfect accompaniment of a wide range of spicy and intense dishes. This young wine is best enjoyed at low temperature of 10° 14°C, even during the hot months of summer.

The carefully selected matured and qualitative Assyrtiko comes exclusively from the vineyard of Pyrgos, a fact that justifies its larger aromatic character, than that from other areas of the island. After undergoing the 12-hour skin contact process at around 10οC, the grape must is placed in small 1.000 litre INOX tanks and in new 225lt French, American oak barrels and acacia barrels. The temperature is then allowed to rise naturally, without any further involvement. From that point on, modern technology passes the baton to traditional winemaking. The wild yeast strains that prevail are the ones which eventually determine the wine’s character. In every tank and barrel something different occurs. After the end of the fermentation, we choose only those tanks and barrels which, according to our expertise, raise the Assyrtiko to new levels of enjoyment. The challenge in the production of ASSYRTIKO BY GAIA-WILD FERMENT is the fact that every year we discover a new dimension of this multifaceted variety. A special feature of most Assyrtiko from Santorini is that despite their white color they behave like red wines! Keep the wine for 2-3 years under proper cellar conditions and temperature 12o-14οC and it will undergo profound changes. Its mineral dimension will subside while the fruity and honey flavors will envelop its body.

Redefining Retsina wine in a new quality context, we have meticulously selected grapes of Roditis variety which grows on the hills surrounding Nemea, in Korinthos. Combining these low-yield grapes with state-of-the-art wine making technology, and a carefully calculated quantity of resin from the Pinus Halepensis variety of pine tree, we have succeeded an ideal balance. The result is a new Retsina wine with a color of white yellow and green shades. A refreshing wine balanced perfectly between pine and grapes, its citrus expression coexisting with its aromatic pine resin, on equal terms. A wine that can harmonically accompany the adorable, beloved and far from typical Greek menu.

Three of the finest Greek white varieties joined their forces for the production of NOTIOS WHITE. These two dominant varieties have been compatible for years and come from neighboring regions. Roditis Alepou originating from the mountainous Aigialeia, at an altitude of approximately 1000 m, and Moschofilero which originates from the Arcadian plateau, are blended harmoniously in all the wineries of the Peloponnese. In this traditional blend we add the now cosmopolitan Assyrtiko from Santorini, raised in a Peloponnesian way. This addition was warmly welcomed because it provided what was missing: Strength, Length and Depth. It can be enjoyed with a cuisine of medium to high intensity, or even on its own as an aperitif, but always in good company.

TASTING NOTES: ruby intense color with purple reflections. Very complex at the nose where notes of ripe red fruits emerge, followed by blue flowers and spicy sensations. Broad and smooth at the palate the wine is medium body with soft but concentrated tannins

Vinification:
The grapes are harvested by hand- picking; fermentation and maceration take place in stainless steel tanks at controlled temperature (24"-26" C) with daily pumping over and délestage; following the racking, wine is transferred into stainless steel tanks where it will complete its ageing

It has a clear and bright appearance with an appealing golden colour. Favaios has all the extremely rich and aromatic notes that are emblematic of the muscat grape variety. On tasting, the aromas of this grape variety stand out, with floral notes, citrus fruits such as orange, tangerine and lime, as well as hints of honey and caramel. The taste is quite sweet and velvety, reminiscent of honey and fruit jam

Vinification:
Grapes: Moscatel Galego (100%) This contact with the skins lasts for 3 or 4 days until fermentation is stopped with the addition of wine spirits. This mixture of partially fermented must and spirits goes through a 3 year ageing process, gaining balance and complexity until it is made into the final blend for consumption.

Color: golden yellow with greenish reflections in youth. Bouquet: floral, medium intense and persistent, with a delicate hint of banana and pineapple. Taste: fresh, pleasant, with good acidity, a balanced wine

Serve:
Simple but tasty dishes of seafood such as cuttlefish and grilled swordfish or fried anchovies.

Color: intense ruby ​​red, with violet reflections in youth. Bouquet: intense and persistent, clear ripe red fruit and hints of blackberries and currants. Taste: good acidity, it is a very soft and pleasant wine, moderately tannic.

Serve:
Suitable with regional cuisine such as gnocchi with hare sauce, grilled pork chops and medium-aged Crotone pecorino.

Color: white with greenish reflections in youth, tending to golden in evolution. Bouquet: the bouquet is broad and complex, floral notes blend with hints of white berried fruit, a delicate balance of aromas. Taste: freshness and softness balanced by an acid note in the finish.

Serve:
Excellent aperitif, the ideal combination is with seafood dishes, shellfish and fish with a delicate flavor, better if cooked on the grill, such as cuttlefish or a good salmon trout baked in foil.

Color: white with greenish reflections, tending to golden in evolution. Bouquet: intense, the floral notes blend with hints of white berry fruit on the nose, a clear scent of melon. Taste: it is a fresh, pleasant wine, with good acidity, excellent aromatic persistence, balanced by a delicate bitter aftertaste.

Serve:
Excellent aperitif, Lunapiena is a wine that is well suited to seafood cuisine, excellent paired with a fried fish by the sea.

Color: purple pink, with delicate ruby ​​reflections in youth. Bouquet: characteristic, intense and persistent the floral bouquet, in the final evident and pleasant notes of red fruit. Taste: it is a delicate, fresh and pleasant wine, good, but never in excess of acidity, sweet, soft and welcoming on the palate.

Serve:
Particularly suitable with salami and sausages typical of the regional tradition, excellent with a rich fish soup with tomato, superb with cod and fried "cruschi" peppers.

Color: ruby ​​red of sumptuous intensity, in the nail the reflection is purplish in youth. Bouquet: intense fruity, the bouquet is broad and complex, clear hints of cherry, currant and raspberry. Taste: soft, delicate tannins, just hinted at, pleasantly contained acidity, elegant and fine, a young and innovative wine.

Serve:
Excellent out of a meal, the ideal combination is with fish-based dishes, even raw such as sushi and sashimi, but also good with salami and sausages, typical of the regional tradition.

Color: characteristic red of sumptuous intensity, in the nail the reflection is purple tending to purplish in youth. Bouquet: decidedly intense fruity, broad and complex bouquet, hints of cherry, currant and raspberry. Taste: soft and elegant entry, contained acidity, elegant and balanced tannins, a young and innovative wine.

Serve:
The softness and pleasant fruitiness make the combination with spicy dishes, typical of regional cuisine, excellent, but not exclusive.

Color: intense garnet red, tending to black, dense and impenetrable. Bouquet: the bouquet is broad and complex, with clear hints of red berry fruit, black cherry and mostly wild berries; cocoa and bitter chocolate in evolution. Taste: velvety initial softness due to its exuberant alcohol content, balanced by moderate tannins in the finish; pleasantly contained acidity; warm, elegant and fine, a wine of great personality.

Serve:
Excellent with first courses rich in flavors of regional cuisine; ideal with meat dishes, whether cooked on the grill or in a pan; we also recommend it with a platter of cold cuts and cheeses, typical of the local tradition.

Color: sumptuously intense red, with a ruby ​​reflex tending towards garnet, following the natural and necessary evolution in the bottle; Bouquet: intense and persistent of red berried fruits, ample and complex bouquet, spicy hints of licorice and cocoa; Taste: moderately tannic in youth, it becomes soft and velvety in evolution, a wine of great personality and longevity.

Serve:
Recommend pairing with regional dishes such as fusilli with meat sauce and Spilinga nduja sprinkled with smoked ricotta and chilli pepper.

Color: deep ruby ​​red tending to garnet, following the natural and necessary evolution in the bottle. Bouquet: intense and persistent of red berried fruits, spicy hints of tobacco and vanilla, due to the judicious passage in oak barrels. Taste: velvety, full-bodied, with great personality, soft, rightly tannic, an elegant but decisive wine.

Vinification:
It is a meditation wine, excellent when paired with meats cooked in casseroles for a long time such as stewed boar, excellent with aged Crotone pecorino.

Color: it is a ruby ​​red wine of sumptuous intensity, the reflections are garnet, due to the natural evolution in the bottle. Bouquet: the nose is complex, intense and persistent, clear red berried fruits, spicy hints of tobacco and vanilla, due to the judicious passage in barrique. Taste: in the mouth it is fine but decisive, warm, full-bodied, with great structure, soft and elegant, rightly tannic, velvety in evolution.

Serve:
Versatile in food pairings, recommended with succulent and fatty meat dishes, elaborate first courses, sausages and local cured meats. The elegance and sumptuousness of this wine can also be paired with aged cheese or dark bitter chocolate at the end of a meal.

F​​ull, enveloping roundness, tannins gives it strength and character. Serving temperature: 18° C, medium sized goblet. Perfect with white and red meats, grilled or roasted​

Tempranillo, Garnacha and Syrah. Aged for 22 months in American oak barrels, (the first nine months in new oak and the rest in five-year Bordeaux barrels), followed by 18 months of aging in the bottle. Deep ruby red color, with garnet nuances. Aromas of ripe fruit, with salty notes. In well-balanced palate, with body and ripe tannins. In soft mouth and long finish.

100% Tempranillo Aging the wine in American oak barrels for a period of 8 months to move to the subsequent bottling. Cherry-colored wine with violet edges. Aromas of ripe fruits, pleasant, with creamy nuances and good wood and hints of vanilla. In the mouth it is smooth with popping fruity touches and tasty tannins resulting from its aging in oak barrels.

- Cherry red with hints of ruby. - Aromas of red fruits, liquorice and balsamic. Accompanied by subtle oak aging notes of vanilla and coconut. - Balanced and well-integrated acidity, intense primary flavors of red fruit, balsamic and spicy notes, soft tannins and subtle toasted notes.

Vinification:
The grapes come from selected vineyards with an average age of 20 years. The roots of the wine have grown deep in the calcareous clay soil, which allows slow maturation and conceives persistence and depth. Fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. Subsequently, it is aged in barrels for 12 months. Although Rioja Santiago wine is totally suitable for a long ageing, it is already in its optimal conditions for consumption. By reducing the aging in semi-new American oak barrels, the primary fruity aromas take on greater prominence. The result of the reduction in tannin infusion is a smoother, easier-to-drink wine.

Serve:
Ideal to accompany poultry, grilled meat, vegetables, pasta, and soft cheeses, such as Queso de Dehesa.

- Intense color depth, cherry to ruby red. - Initial aromas of ripe wild berries, balsamic and subtle notes of toast, cedar and rosewood. - On the palate concentrated, harmonic, distinctive but well integrated acidity. Structured, full-bodied, veined and long-lasting.

Vinification:
Temperature-controlled fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. Aging takes place for 24 months in French and American barrels.

Serve:
Ideal to accompany steak, sirloin, lamb, pork and game. Cured cheese, for example, Mahón-Menorca, Manchego (Castilla la Mancha)

Marqués de la Concordia Crianza can be considered the most gastronomic version of Rioja Santiago, ideally sold by the glass and for pairing in shops. It is appreciated by consumers who prefer a wine with a solid aging. However, the general style is characterized by being fruity and is recognized as a modern Rioja.

Vinification:
100% Tempranillo Fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. The wine is aged in new French and American oak barrels (225 L) for twelve months to integrate and round out the already velvety tannins.

Serve:
Ideal to accompany hearty stews, entrecote, steaks, veal, lamb and pork. Cured cheeses such as Hacienda Zorita sheep cheese (Salamanca), and Iberian Ham.

Tasting notes: this wine has a brilliant violet red color. The bouquet is lively intense filled with notes of juicy plum and ripe dark fruits aromas, finishing with heady oaky scent. It reveals a delicious vinous taste, typical of this emerging autochthonous grape variety. Rich and intense to the palate, this wine shows Apulia terroir at its best with its warm and mellow taste.

Vinification:
Grape variety: Susumaniello Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 15% vol. Harvest: September Aging: french oak barrels and stainless steel tanks.

Serve:
Service Temperature: 18° Food pairing: it pairs well with first dishes rich in sauces, half- seasoned cheeses and charcuterie. This generous wine goes well also with pork and wild fowl.

Tasting notes: this wine has a typical deep ruby red color, almost impenetrable. The charming scent of ripe blackberries and raspberries introduces an intriguing and complex taste filled with delicious notes of underbrush, leather and sweet spices. A fascinating wine, lingering on the palate.

Vinification:
Grape variety: Nero di Troia Production area: Apulia Soil: clay-loam, medium limestone Alcohol: 14% vol. Harvest: end of September Aging: big Slavonian oak barrels and stainless steel tanks

Serve:
Service Temperature: 18° Food pairing: ideal with game, stew, roasted vegetables and first dishes rich in sauce from Apulia tradition.

Tasting notes: this Primitivo has an intense ruby red color with bright purple highlights. It exudes a complex bouquet with notes of plums and cherry in alcohol, finishing with dried fruits and fig jam hints. It reveals typical delicious aromas of licorice, cloves and dark chocolate reminiscences. A full bodied wine with an authentic and charming taste gently filling the mouth.

Vinification:
Grape variety: Primitivo Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 14% vol. Harvest: end of August – beginning of September Aging: big Slavonian oak barrels and stainless steel tanks

Serve:
Service Temperature: 18° Food pairing: it pairs well with tasty and spicy red meat, roast, pork and aged cheeses. Delicious with a mushroom risotto or even alone, paired with dark chocolate.

Tasting notes: this wine has a deep red color with purple hues. It releases a fragrant scent of ripe red fruits with notes of vanilla, toasted tobacco and hints of spice. Harmonic and silky to the palate, it reveals a charming aromatic complexity enhanced by velvety tannins and a typical aftertaste of Mediterranean herbs.

Vinification:
Grape variety: Negroamaro Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 14% vol. Harvest: September Aging: big Slavonian oak barrels and stainless steel tanks.

Serve:
Service Temperature: 18° Food pairing: it pairs well with rare red meat and BBQ. Ideal with first courses rich in sauces and aged cheeses, even spicy ones.

Tasting notes: this wine has a lively coral pink color. The scent it’s intense and fruity filled with notes of raspberry, currant and strawberry hints, which are followed by a soft and delicate taste. Delicious, refreshing and very persistent to the palate.

Vinification:
Grape variety: Negroamaro Production area: Salento – Apulia Alcohol: 13% vol. Soil: clay-loam, medium limestone Harvest: beginning of September Aging: stainless steel tanks

Serve:
Food pairing: pairs well with seafood, tuna carpaccio and sushi. Ideal as aperitif, with fresh cheeses, grilled vegetables and delicate first dishes of Mediterranean cuisine.

Tasting notes: this pale yellow color wine has a brilliant green highlights. It releases a delicate scent of fresh white flowers, notes of pear and intense tropical fruits aromas with sage reminiscences. Elegant and pleasant to the palate, this wine stands out for its persistence and its delicate mineral finish.

Vinification:
Grape variety: Vermentino Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 12,5% vol. Harvest: end of August Aging: stainless steel tanks

Serve:
Temperature: 8-10° Food pairing: it pairs well with aperitif, white fish and meat. Ideal with soups, delicate pasta and green mixed salads.

Also known as the main Marsala grape, Grillo offers still wines with great character. Light straw-yellow with greenish highlights, on the nose it has a rich bouquet of tropical fruits with hints of pink grapefruit and Mediterranean herbs. On the palate, it has a balanced structure with a pleasant freshness and a long mineral finish. Winemaking: Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Grillo Colour: Pale straw-yellow, with greenish highlights Scent: On the nose it has a rich bouquet of tropical fruits, with hints of papaya and herbs Taste: On the palate it has a balanced structure with a pleasant freshness and a long sapid finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.60g/l RS: 3.87g/l PH: 3.48

Serve:
Pairings: Perfect with fish dishes, sea food and spicy dishes Serving Temperature: 8°-10° C

Also known as Ansonica or Insolia, it is the oldest Sicilian indigenous grape. Deep yellow wine with gold hints, on the nose it has tropical fruits, lemon, almonds and acacia. On the palate, it offers an elegant salty note and a fresh finish. 100% Inzolia, handpicked at the end of September. Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Inzolia Colour: Deep yellow with fine golden nuances Scent: On the nose it has hints of citrus fruits, lemon leaves, white flowers and almonds Taste On the palate it has an elegant salty hint with a fresh finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.30g/l RS: 2.35g/l PH: 3.20

Serve:
Pairings: Ideal as an aperitif, with grilled vegetables, fish dishes, sea food or white meat Serving Temperature: 8°-10° C

The most cultivated variety in Sicily, it always strikes for its floral and fragrant aroma. Bright pale-yellow wine, on the nose it has a bouquet of white peach, pear and broom. On the palate, it is medium-bodied with mineral notes and a pleasant final freshness.

Vinification:
Grapes: Catarratto Colour: Bright straw-yellow Scent: On the nose it has a bouquet of white peach, pear and broom Taste: On the palate, herb hints perfectly blend, leaving a fresh and mineral finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.10g/l RS: 2.74g/l PH: 3,28

Serve:
Pairings: Perfect with seafood starters, fish first courses, shellfish or risotto with vegetables Serving Temperature: 8°-10° C

Intense ruby red, on the nose it has hints of marasca cherry, plum, spices and vanilla. On the palate the soft tannins blend with the fresh and juicy final note.

Vinification:
Grapes: Nero d’Avola Colour: Intense ruby red Scent: On the nose it has balsamic, cherry and plum hints Taste On the palate it is balanced with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.20g/l RS: 1.88g/l PH: 3.55

Serve:
Pairings: Perfect with pasta alla norma, grilled meats or risotto Serving Temperature: 16°-18° C

A very fine and unique expression of the only international variety among the Curatolo Arini wines. Ruby red wine with shades of purple, on the nose it offers notes of red fruits, plums and spices, pepper and vanilla. On the palate, it is succulent, with smooth tannins and a spicy finish. 100% Syrah, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Part of the wine is aged for 6 months in oak barrels.

Vinification:
Grapes: Syrah Colour: Intense red with purplish highlights Scent: Hints of red berry fruits, blueberries and white pepper Taste: On the palate it is balanced, with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.35g/l RS: 3.20g/l PH: 3.81

Serve:
Pairings: Meat first courses, braised meat, or a selection of cheese Serving Temperature: 16°-18° C

Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. Winemaking: 100% Zibibbo, handpicked at the end of August. Welcome to a Mediterranean garden. Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. 100% Zibibbo, handpicked at the end of August.

Vinification:
Grapes: Zibibbo (or Muscat of Alexandria) Colour: Intense yellow with golden highlights Scent: Elegant scents of a Mediterranean garden, citrus fruits, orange blossom, sage, mint, white rose and acacia Taste: Fresh, well-structured, with a final note of bergamot Closure: Diam. 10 Technical Data: Alc: 13.00% TA: 6.35g/l RS: 3.82g/l PH: 3.20

Serve:
Pairings: Perfect with all fish dishes, especially with crudités, sea food or smoked fish Serving Temperature: 8°-10° C

From a project started 6 years ago in Passopisciaro, on the North side of the volcano Etna. Ruby red wine, with elegant notes of red fruits, violet, vanilla and sandalwood. On the palate it is well balanced, with evident tannins and a mineral hint: long and complex finish of ripe red fruits. Wine Making: 100% Nerello Mascalese, handpicked at the end of october. Destemming and alcoholic fermentation for two weeks at about 25°C. Malolactic fermentation in oak. Ageing in oak casks and in French tonneaux for 2 years.

Vinification:
Grapes: Nerello Mascalese Colour: Ruby red with bright highlights Scent: Elegant red fruits, cherry and currant, floral hints of violet and a spicy finish of vanilla and sandal wood Taste Structured, with evident tannins but not invasive and with a mineral hint: a long and complex finish of ripe red fruits Closure: Diam. 10 Technical Data: Alc: 13.78 TA: 5.70 RS: 0.27 PH: 3.76

Serve:
Pairings: Grilled meat, game meat or wild mushroom risotto Serving Temperature: 16°-18° C

An elegant and complex wine, from a selection of the best grapes at Sciarra Soprana. Intense ruby red wine, with notes of mulberries, blackberries, cocoa and white pepper. On the palate, it is smooth and complex with an elegant spicy finish. Winemaking: 100% Nero d’Avola, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Ageing in oak for 12 months and in bottle for another 12 months.

Vinification:
Grapes: Nero d’Avola Colour: Deep ruby red with purplish highlights Scent: Hints of blackberries, plums, cocoa, vanilla and mocha Taste: On the palate it is soft and fruity with a complex and persistent finish Closure: Diam. 10 Technical Data: Alc: 14.00% TA: 5.40g/l RS: 1.43 g/l PH: 3.65

Serve:
Pairings: Perfect with lamb, braised meat, game meat or a selection of cheese Serving Temperature: 16°-18° C

Garibaldi’s favourite, also known as “Galribaldi Dolce”, this wine has notes of dried fruits, figures, almonds, honey and vanilla. Very soft and enveloping at the palate it has long and smooth finish. Winemaking Grillo, Inzolia and Catarratto grapes, handpicked late September. Destemming, maceration and fermentation at controlled temperature of 20-25C° in stainless steel vats for approx. 7 days with frequent delestages. Once all the sugars are developed, maceration continues for another 7 days for optimal tannin extraction, very important for the ageing process. Fortification is done adding alcohol up to 18% followed by mistella and cooked must. Ageing in Slavonian casks, French and American barriques and tonneaux.

Vinification:
Varietals: Grillo, Catarratto and Inzolia Production Area: Contrada Spagnola and Triglia Scaletta Colour: Amber Nose: Notes of dried fruits, sultanas and vanilla. Palate: Almonds and figs. It is persistent with a honey finish. Ageing: Slavonian oak casks and tonneaux. Closure: Natural cork Harvest: September Technical data: alc:18% ta: 4,4g/ rs:110g/1 ph: 3.40

Serve:
Pairings: Served slightly cool at 10 /14 c°, it pairs well with strong cheeses like parmigiano and pecorino. It is also perfect with baked desserts.

Blending: 35% Pinot Noir 15% Pinot Noir (red-style vinification) 20% Pinot Meunier 30% Chardonnay Tasting Notes: Bouquet: delicate grilled aromas and a touch of liquorice Palate: delicious red berries and a dash of spice Food & Wine Pairings: Raspberry Charlotte with Reims biscuits Goat’s cheese or Chaource Tuna sashimi

Blending: 55% Pinot Noir 45% Chardonnay Tasting Notes: Bouquet: intense, ripe fruit aromas and hints of praline Palate: rich and well-structured with a refreshing minerality Food & Wine Pairings: Fillet of sole with diced vegetables Grilled chicken supreme, dauphinois potatoes

Blending: 50% Pinot Noir 20% Pinot Meunier 30% Chardonnay Tasting Notes: Bouquet: expressive, with delicate floral notes and hints of almond and dried fruits Palate: harmonious and tightly-structured Food & Wine Pairings: Foie gras with figs Pear crumble Selection of hard cheeses

Blending: 50% Pinot Noir 50% Chardonnay Tasting Notes: Bouquet: complex, with hints of fig and apricot jam Palate: vinous, with rich honey flavours. Wonderfully rounded Food & Wine Pairings: Caramelised scallops with quinoa Carpaccio of salmon with lime and red berries

The 1999 vintage 21 Year Old Para Tawny is proudly a single vintage fortified wine, whereby parcels have been matured in old oak hogsheads. Brandy spirit has been used as the fortification element, which along with extensive oxidative aging, gives rise to roasted nut, praline and butterscotch aromas and flavours. A fine example of single vintage Tawny from extended barrel maturation, lifted, fresh & elegant.

Para Grand Tawny is the result of careful blending of individual vintage parcels to achieve an average age of 10 years. Patiently matured in oak barrels within the historic cellars of our Seppeltsfield winery, this fortified wine displays hallmark palate richness and finesse. COLOUR Mahogany with rich amber hues. AROMA A lifted and stylish bouquet displaying lightly toasted almonds, praline and vanilla nougat. PALATE Medium bodied but rich lingering flavours of toasted nuts, age complexity plus fine brandy spirit complete the Para Grand Tawny palate.

Well known and loved blend 'No. EC403’ borrows from the legacy of the earliest of East Cellar bottlings in the 1960s, and brings together the traditional combination with 45% Grenache, 30% Shiraz and 25% Mataro. ll three varieties were matured separately in oak – the Grenache in well-seasoned foudres and puncheons, the Shiraz in hogsheads (30% new, 70% seasoned) and the Mataro in seasoned French oak hogsheads. All three varieties were matured separately in oak – the Grenache in well-seasoned foudres and puncheons, the Shiraz in hogsheads (30% new, 70% seasoned) and the Mataro in seasoned French oak hogsheads.

The Grenache was vinified through the historic 1888 Gravity Cellar – which is highly regarded for its small batch format and gentle maceration. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of colour, flavour and tannin COLOUR Vibrant with crimson and blood red hues AROMA Melange of cherry, cranberry and red currants; lifted and pure. Deeply fruited with an all spice and Campari complexity. PALATE Deeply fruited mid palate with raspberry, cranberry, red cherry and complex notes of dark chocolate, complemented with fine cocoa tannins.

Medium-bodied, the 2020 Barossa Shiraz displays true Barossa character of dark cherry and plummy fruits. Balanced yet subtle oak. The 2020 Barossa Shiraz was vinified through the historic 1888 Gravity Cellar. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of colour, flavour and tannin. The Shiraz was fermented in open fermenters and matured with moderate French oak influence. COLOUR Bright red with a youthful crimson hue. AROMA Lifted dark cherry and plum fruit with complex brown spices. PALATE Classic Barossa ripeness, dark fruits and dark chocolate richness. Balanced yet subtle oak, juicy acidity and polished tannins.

70cl Non chill-filtered, non coloured Nose: Orange, chocolate, vanilla and nuts from oak. Palate: Rich fruit flavour such as orange, apple, crisp malt sweetness from NAGAHAMA newmake. Finish: Medium, fruity finish.

70cl Non chill-filtered, non coloured Nose: Rich and brilliant. Perfect harmony with malt sweetness from NAGAHAMA newmake and ripped dry fruits such as raisins and red berry. Palate: Sweet and deep. After taste is the bitterness of the silky tannins. Finish: Medium. Spice similar to cinnamon and pepper.

70cl Non chill-filtered, non coloured Nose : Sweet and complex. Malt sweetness from NAGAHAMA new-make. Orange, red apple. As time passes, the characteristic of Mizunara, fragrant wood flavor reveal. Caramel and sweet oak. Palate : Brown sugar, Baked orange cake. Finishing off with: bitterness like dark chocolate gradually spreads in your mouth. Finish : Long. Crisp citrus and warmness oak and bitterness dark chocolate.

70cl Non chill-filtered, non coloured Nose: Sweet and gentle. Malt sweetness from NAGAHAMA new make. It features cherry blossom and plum aroma reminiscent of Japan. Palate: Brown sugar, orange peel. After that, the gorgeous and elegant sweetness spread in your mouth. Finish: Long. Refreshing and comfortable astringency finish like tea.

A vibrant ruby red in colour, it displays an ethereal, fragrantly fruity bouquet of blackberries, blueberries, wild berries and pepper. On the palate it is dry and velvety, with well-integrated tannins; it reveals great balance and a persistent aftertaste.

Vinification:
Classic red wine vinification with destemmed grapes; maceration on the skins in stainless steel for 12-15 days at 25°-28°C, with periodic pumping over and punching down of the cap. Maturation for 12 months in large Slavonian oak casks for 80% of the wine and in (not new) French barriques for the remaining 20% for 14 months. 7-8 months’ bottle-aging.

Part of our Cask Finish Series. For our Single Grain Bordeaux Cask Finish we have used a 9 year old premium Irish grain. It is gently cut and finished in carefully selected Bordeaux casks at our Atlantic Ocean warehouse.

Antigal UNO Red Blend 2018 is an alluring combination of varietals made from grapes hand-harvested in our Uco Valley vineyards. The grape clusters were immediately refrigerated and double-sorted upon arrival at the winery, where our gravity-fed technology allowed for gentle vinification that protected the freshness and aromatic character of the fruit.

Immediately on arrival at the winery, hand-selected Cabernet Sauvignon grape clusters from heavily pruned vines in one of Antigal’s high-lying Uco Valley vineyards were chilled to 42°F. to prevent oxidation. Starting with labour-intensive double-sorting and ending with oak-aging in French and American barrels, every step in the winemaking process was carried out with the gentle approach necessary to retain the fruit’s true varietal character and well-balanced acidity.

From cool areas high in the foothill of the Andes, clusters of hand-picked Sauvignon Blanc grapes were quickly chilled, assiduously sorted, and crafted with the gentleness that Antigal’s gravity-fed technology allows. Every care was taken to protect the fruit’s natural acidity and terroir-driven character; consequently Antigal UNO Sauvignon Blanc 2019 is a particularly fine expression of its varietal type, showing great balance and bright flavours.

The first label, le grand vin according to the Bordeaux classification, the highest expression of this Italian-French project. A wine that succeeds in combining strength, intensity and elegance, with soft tannins to give it a roundness in the mouth. It achieved the highest critical acclaim right from the first harvest, the 2004 vintage. A great competition wine according to Christian Le Sommer, winemaker at Les Domaines Baron de Rothschild-Lafite, who created it together with Alessandro Cellai.

Serve:
It pairs well with red meats, roasts, game and mature cheeses.

It is the second highest Rocca di Frassinello label, bidding to reach the maximum level of the first. A wine of great substance, in which Sangioveto and the international grape varieties of Cabernet and Merlot fuse for an ideal Italian-French creation. It has already been chosen as one of Wine Spectator’s Top 100 wines.

Serve:
It pairs well with full-flavoured pasta and rice dishes, and game such as deer, wild boar, hare. Also recommended with birds such as wild duck.

Created in honour of the ‘butteri’, who remain the symbol of the Maremma region, strong and elegant at the same time. The Ornello (from the name of the wood – manna ash), is a long, pointed stick that is still used today for driving cattle. It stands out for its substantial percentage of Syrah grapes that make it very full and rich, nonetheless retaining the typical elegance and freshness of Rocca di Frassinello wines.

Serve:
It pairs well with meat dishes, including roasts, cold cuts and medium-mature cheeses.

Sicily can be appreciated not only for its red wines, but also for the whites and international varieties offered. Chardonnay is perhaps the one that has the best adaptability among all non-native white grape varieties. In this wine, the varietal notes are brought into the spotlight and the good acidity characteristic of this grape gives it a freshness that also makes it ideal for ageing. Tasting notes: Straw-yellow and transparent, the wine is characterised by a full and fresh nose, with hints of yellow peach and pineapple. In the mouth the wine displays freshness, drinking pleasantness and a soft flavour.

Serve:
Ideal with starters and seafood, white meat dishes and rich summer aperitifs.

Grillo is perhaps Sicily’s lesser known grape variety, although it is certainly not inferior to other white grape varieties. A straw-yellow wine characterised by rich apple and pear notes, which render it instantly recognisable and appreciated. The taste is warm and dry, slightly tannic and displaying a citric aroma.

Serve:
Ideal paired with medium-aged cheeses and suitable for combinations with fish cuts such as tuna or swordfish.

Sicily is a region where more or less all grape varieties can give their very best. In this land, Cabernet acquires absolutely unique characteristics. Lacking vegetal notes, typical of this variety in a non-ideal way, here, Cabernet is a wine of great structure and with a polyphenolic component ideal for optimal ageing.

Serve:
Ideally paired with red meat, roasts, kid and lamb. Also recommended with porcini mushrooms and aged cheeses.

Produced from one of the first vineyards planted on the Feudi del Pisciotto estates. A Merlot that expresses the full potential and character of this grape variety, which finds an ideal form of expression in Sicily’s terroir. Wine characterised by an important structure and power, while at the same time displaying exceptional elegance.

Serve:
The pairing with first courses and full-flavoured white and red meats exalts its qualities and makes it possible to appreciate its characteristics. Also perfect with full-flavoured and aged cheeses.

As is the case with the Nero d’Avola variety, Frappato also demonstrates Sicily’s full winemaking potential, able to produce a powerful, persistent and very elegant wine that inspires the taster from its very first olfactory notes, which characterise it in an unmistakable manner.

Serve:
Ideal with fresh cheeses, cold cuts and full-flavoured fish dishes.

The grape variety that expresses the character of Sicily’s oenological tradition better than all the others. This wine, meticulously produced using the estate’s finest resources expresses, in absolute purity, the extraordinary elegance and ability of wine to improve over time.

Serve:
Pairs well with red meat roasts, game, stews and aged full-flavoured cheeses.

Cerasuolo di Vittoria is the first and only Sicilian DOCG wine. A wine with a great personality obtained through the vinification of the Frappato and Nero d’Avola grape varieties.

Serve:
Pairs very well with white and red meat roasts, braised beef, small game cooked on a spit and sharp aged cheeses.

The estate’s base wine produced using the traditional Tuscan vinification technique, which sees the addition of dried grapes after the first fermentation. Ready in the spring, this wine is soft, lively, easy to drink and can also be enjoyed cold in the fridge during the summer.

Tangible proof that Tuscany is also a land of white wines, even if for the most part produced using international varieties. A pleasant wine to drink, in which the depth of a Chardonnay and the aroma typical of a Sauvignon Blanc come together in a delicate and equally full-flavoured blend.

Serve:
A classic with fish and shellfish, interesting with white meat, perfect paired with typical Tuscan cold cuts, whose fattiness it is able to clean up, harmonising the aromas.

A full bodied and complex white wine to drink aged. Capable of withstanding even the most flavourful dishes, thanks to the vinification in barriques and a long ageing period in the bottle. A Burgundian style Chardonnay, for those who love a wine with a depth of taste.

Serve:
Pairs well with oven-baked salty fish and shellfish. Also recommended with cold white meats and marbled cheeses.

Only native vines, without Cabernet or Merlot, to maintain the most typical formula of the most famous Italian wine, without following the trend that see the use of wines from the South to modify the beautiful ruby red typical of the Sangioveto with red-black hues. A wine which with its typical characteristics strives to achieve maximum elegance.

Serve:
A very versatile wine, ideally paired with structured main dishes. It also goes well with stewed dishes and medium-aged cheeses.

Only native vines, without Cabernet or Merlot, to maintain the most typical formula of the most famous Italian wine, without following the trend that see the use of wines from the South to modify the beautiful ruby red typical of the Sangioveto with red-black hues. A wine which with its typical characteristics strives to achieve maximum elegance.

Serve:
Ideal with red and white meat, as well as pairing well with poultry, hare and various cheeses.

Castellare’s top wine, ranked in the Wine Spectator Top 100 on multiple occasions and recognised with the prestigious Gambero Rosso’s Tre Bicchieri and Bidenda’s Cinque Grappoli ratings. The company takes great pride in demonstrating the greatness of the Sangioveto variety, paired with Malvasia Nera, achieving a worldwide position of fifth place.

Vinification:
Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano.

ZORAH’S white wine ‘Voskì’ meaning ‘Gold’ in Armenian is a blend of 2 native varieties which are 100% indigenous to Armenia, ‘Voskéat’ and ‘Garan dmak’.The name ‘Voskì’ is a reference to the Voskéat grape variety which means ‘A drop of gold’. The grapes for Voskìcome from carefully selected ancient ungrafted vineyards at 1400 meters above sea level. Fermentation takes place in rough concrete tanks in which the wine is also aged.

ZORAH’s first ever wine, “karasì” is made with the indigenous Areni grape variety. Unique to Armenia Areni is considered one of the oldest grape varieties in the world. Fermented in rough concrete vats and aged for long periods in traditional amphorae, hence the name “karasì” meaning ‘from amphorae’, this wine embraces the living heritage of a country while at the same time it delves back into a long forgotten chapter in the ancient history of wine.

ZORAH Heritage Chilar is the first wine in a series which intend to explore. Armenia’s long-forgotten heirloom grapes. Completely abandoned by locals and almost on the road to extinction, Chilar is an ancient endemic white grape variety to Armenia and present in the highlands of Vayotz Dzor. The Chilar grapes are gathered from among random rows of old, local, small plot vineyards in the surroundings of ZORAH estate. The wine is fermented and aged in large traditional Armenian clay amphorae, with around 60 days of skin contact.

The Armenian for dream ZORAH’s Cru wine “YERAZ” is a culmination of many dreams: It is the dream for the revival of an ancient wine culture, the rediscovery of forgotten places and of lost native varieties. A natural field blend, much like colourful threads in a tapestry, the grapes for Yeraz come from small batch ancient vineyard parcels at 1600mtrs (5250ft) above sea level which encompass a vibrant mosaic of varying strains within the ancient Areni grape variety which have survived and evolved through the ages. Fermentation takes place in rough temperature controlled concrete tanks while the aging is part in traditional amphorae and part in large untoasted casks.

Duration: maceration with the skins for at least 15 days Color: intense ruby ​​red Bouquet: typical, fruity, spicy Taste: full-bodied with hints of fruit in alcohol and chocolate

Vinification:
In red at a controlled temperature of 25 ° c

Serve:
Gastronomic combinations: typical products, roasted meat and aged cheeses

Grapes: Dolcetto, Barbera, Merlot, Cabernet Sauvignon, Bonarda, Albarossa, Freisa, Syrah Organoleptic characteristics Organoleptic characteristics: The color is intense ruby ​​red with brilliant violet reflections. The scent is full and harmonious; pleasant and delicate notes of red fruits, vanilla and spices stand out. In the mouth, it is balanced and elegant, with a pleasant vinous taste. Food pairings Food matches: Exceptional with appetizers, various cold cuts and meats. Ideal with light first courses and stewed meats. Ageing potential and service temperature Ageing potential: 5 - 8 years from harvest . Serving temperature: 18-22 ° C

– It is transparent and clear thanks to the strict filtering and distillation process. – The aroma is complex, fresh, floral and you can clearly recognize all the main ingredients. – On the palate, it is soft and persistent. Some fresh juniper notes jump up and mix balancing and harmonizing the particular Genepì character. You can also appreciate a citrus scent brought by the addition of orange peel. – The distinctive qualities of this Gin are many, it is an excellent digestive if drunk straight and may as well refreshing if you add some soda water or tonic. If mixed it can add a special touch to both classic cocktails such as GinTonic and new creations. Size: 70cl.

A bitter obtained from a skilful work through infusion in a water-alcohol solution with well-balanced roots and herbs, aromatic plants and citrus fruit that give the product a classic taste, round, harmonious with fruity and lightly bitter sensations that make it unique in its kind. Clear, transparent, classic red color; its perfect mixability makes it an ideal base for the preparation of cocktails of higher quality. Color: bright red Flavour: intense and delicately fruity Formato: 70 cl

Produced in limited quantities, this unique expression of red vermouth is a selection of the finest botanicals and herbs added to our classic Drapò. Drapò Gran Riserva rests in a single French Oak barrique for at least 8 months which will further enlight its body and structure, gaining strength of old wood and a supreme combination of flavours. It is an esteemed aperitif on the rocks and a very fine and unique ingredient for cocktails. Color: dark amber red Flavour: strong and intense, persistent on the palate Formato: 75 cl

A strong and bitter digestive with refined heart obtained by the prolonged infusion of herbs and spices. To become a part of the TUVE’ family all the components are selected and controlled and then extracted and processed as is tradition in Turin Vermouth . Neat at room temperature or with ice, Fernet Tuvè is recommended as a digestive after meals, to accompany the coffee or as an adjunct to cola. Some people still prefer it “the old fashioned way” with soda water. In modern mixing, is a particular ingredient for cocktails. Size: 70cl. Color: dark amber Flavour: strong and intense, persistent on the palate

AMERICAN OAK AGED RUM is made by ageing the distillates from our unique, self-built, artisanal pot stills. This rum is initially aged in large glass demijohns with American white oak staves which we cut and char on wood-fire coals at the distillery. Our “Glass Cask” rum is then transferred to ex-South African whisky casks for secondary maturation. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak. Nothing else!

FRANKY'S PINEAPPLE is a blend of our Glass Cask Rum and 2 different Pot Stilled White Rums carefully and separately infused with seared and fresh, ripe Natal Queen pineapples. Our rums are all made from the fresh juice of our own Nkomazi sugarcane, grown on the MHOBA Sugar Estate near the small village of Malalane in South Africa. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak staves & real pineapple. Nothing else!

SELECT RELEASE WHITE RUM is a selection of our most exceptional pot distillations made from our unique South African cane varietal. Our new-make spirit is collected in small separate fractions or cuts. This rum is a blend of the best of these cuts, made over the period noted on the front of this bottle. The distillates in this rum are selected for their exceptional fragrance, flavour and sugarcane character. This rum is the essence of our Nkomazi sugarcane. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!

Made with Nkomasi sugarcane juice and fermented for a long time, BUSHFIRE RUM boasts unusual intense and sweet smoky aromas that come from a tree native to South Africa: the sickle bush. Inspired by the tradition of "Braai", a barbecue involving sickle bush wood logs that usually brings together friends and family, this rum celebrates South African culture and moments shared around a grill.

POT STILLED HIGH ESTER RUM is a heavy and flavoursome white rum made from the same South African cane varietal as our other rums but produced with different methods to those used for our lighter white rums. This includes extended fermentation periods with the addition of "cane juice dunder" and lower ABV distillations which produces a higher ester, heavier flavoured rum. Not for the faint of heart. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!

STRAND'S 101 is a blend of our Select Reserve Glass Cask Rum and a Pot Stilled High Ester White Rum. The result is a wonderful balance of the charred American oak's smokey caramel and vanilla with a bold and naturally sweet rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water, and congeners from American oak staves. Nothing else!

Select series rums are a selection of our most exceptional pot distillations of pure sugarcane juice rum. This rum has been aged for more than 1 year in French oak casks which previously held Cape red wine. We refurbish and re-toast these casks at the MHOBA Rum Distillery before filling them with our rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, water and congeners from cask maturation.

TASTING NOTES: Young character wine, very aromatic with hints of red fruits, and pleasant finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,8 g/dm3 Tartaric Acid Residual Sugar Content 96 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. TEMPERATURE 14 / 16ºC

Vinification:
PROCESS: Fermented wine with partial destemming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

TASTING NOTES: Golden-colored sweet wine with aromas of red berries compote, well balanced with wood and vanilla aromas. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,47 g/dm3 Tartaric Acid Residual Sugar Content 100,2 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 16 / 18ºC

Vinification:
PROCESS: Fermented wine with partial deste- mming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

TASTING NOTES: LBV 2013 is of a ruby deep red colour, fresh and fruity with a delicious touch of black liquorice notes and chemical nuances. e palate is well-balanced, concentrated with strong, rounded tannin and a long delicious taste note. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,05 g/dm3 Tartaric Acid Residual Sugar Content 102 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca TEMPERATURE 12 / 14ºC

Vinification:
PROCESS: Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addition of brandy (77%), followed by a minimum maturation period between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

TASTING NOTES: Golden-coloured wine, rich and complex aroma with notes of dried fruit, velvet in the mouth, full, keeping a good freshness and a long finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,08 g/l Tartaric Acid Residual Sugar Content 113,0 g/l Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Alcoholic fermentation stopped by adding brandy. Aged in wood until bottling.

TASTING NOTES: Tawny amber colour. Rich and complex aroma, with notes of dry fruits and some spices. Very fine flavour, well balanced and persistent. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,86 g/dm3 Tartaric Acid Residual Sugar Content 120 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask during at least 20 Years, till bottling.

TASTING NOTES: Tawny colour with greenish hints. Good aromatic intensity, predominating hints of wood mixed with spice aromas, like nutmeg and pepper. In the mouth, it is very well balanced and persistent. DOURO REGION Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,8 g/dm3 Tartaric Acid Residual Sugar Content 124,0 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask till bottling.

Birra Nursia Bionda is a golden, luminous beer with a creamy, compact and persistent head.

Birra Nursia Extra has a beguiling dark brown hue with luminous ruby reflections and a creamy, frothy head.

Birra Nursia Bionda is a golden, luminous beer with a creamy, compact and persistent head.

Birra Nursia Extra has a beguiling dark brown hue with luminous ruby reflections and a creamy, frothy head.

The proximity to the sea, the Mediterranean climate, the granite of Gallura, the mistral wind, are the ingredients that give rise to Spèra, a fresh and fragrant white, moderately alcoholic, which is best appreciated served as an aperitif, but also as an ideal accompaniment to delicate seafood dishes.

Èrema is the youngest red wine from our cellar. Cannonau red grapes vinified with traditional methods. From the lively freshness and the aromas of small fruits of the undergrowth, which make it interesting from the first months of the year. Its softness and pleasantness to drink allow it to be a perfect match for traditional Sardinian cuisine.

Color: straw yellow Bouquet: pleasant and delicate Taste:dry and harmonious

Vinification:
White at controlled temperature 16 ° C

Serve:
Gastronomic combinations: seafood appetizers, first courses, fish, cheeses and raw pasta

Refinement: 6 months in oak barrels Training system: spurred cordon harvest Color: intense ruby ​​red with light purple hues.

Vinification:
Vinification: in red at controlled temperature 25 ° C Duration: maceration with the skins for at least 15

Serve:
Gastronomic combinations: typical products, roasted meat and aged cheeses

Vinification:
The Port Cask expression, the Master Distiller finishes the whiskey in casks imported from the Douro Valley in Portugal in a process which adds a sweetness with spicy notes and a beautiful rich colour.

Varieties 100 % Malbec Origin Uco Valley, Mendoza - Argentina Aging 8-10 Months in French & American Oak

A premium product matured in ex-bourbon casks, it is finished in virgin American oak; and shaved, toasted and re-charred ex-red wine European oak casks (NEOC, New Era of Cask). This makes it the world’s first Irish whiskey to be finished in a NEOC cask. NEOC are ex-red wine barrels from the Bordeaux region of France. They are hand-shaved by traditional coopers, and re-toasted according to each individual distiller’s specification.

The selections of Tosolini Brandy are refined from fragrant and full-bodied red wines distilled in ancient steam stills. Few distilleries can offer customers these long aged reserves. A certificate, issued by the competent authorities, attests this slow and valuable work of nature.

Vintage Morgadio da Calçada 2007 benefited from the second winter to further close the intense color. In the aroma the wild fruits and dark fruits are very evident, while on the palate it has a velvety texture, contrasting in a wonderful way with a finish in which the tannins are deliciously rustic. Perfect with Serra cheese, Stilton or other blue cheeses, or with Pão de Ló or other egg based desserts.

Vinification:
After some very dry winters, the winter of 2006/2007 was adequate to rebalance the water reserves in the soil. In 2007, the harvest started in mid-September. Despite a brief storm on September 16 and light rain at the end of the month, the harvest took place in excellent condition. The musts exhibited a very heavy and dense color, as well as fantastic natural

Young in bright and bright color, with an aroma of ripe fruit and dried fruits. Very balanced and with an elegant character. Fresh, long and enveloping finish.

Vinification:
This Tawny Morgadio da Calçada ages in Vila Nova de Gaia, in the cellars of Niepoort, in casks of Port Wine for an average of 3 years. It is largely vinified in mills, with traditional treading. The grapes are mostly from the Provezende area and other low-production vineyards in Cima Corgo.

Serve:
A versatile wine that either accompanies chocolate desserts or can be served slightly fresh as an aperitif, with pates or “foie gras”.

Inky color, it has a very fine and fresh aroma with notes of cocoa and spices, but also very ripe fruit, with notes of plum and currant; in the mouth, all the aromas in a wine with structure and firmness are confirmed, although it has round tannins, resulting in an elegant set. Undoubtedly an LBV that guarantees immediate satisfaction but does not ask to be drunk, nor will it ask to be drunk until 2015-2020. As it has not been subjected to filtration, it must be decanted before being served. Gastronomically very versatile, it goes well with buttery cheeses, soft blue cheese, dark chocolate desserts or a steak au poivre.

Vinification:
For this 2001 LBV the grapes were selected from vines with small production in the region of Cima Corgo in the Douro Valley. Fermentation took place in traditional stone presses, with foot treading. Aging took place in large wood deposits, in order to avoid exaggerated oxidation of the wine, preserving all the fruity and fresh character resulting from grapes and fermentation. To this end, the wine was bottled at the end of 4 years of training, the minimum period for LBV.

Bright, bright and deep color, with orange-brown reflections. Delicious wine aroma, well integrated with dried fruit aroma. On the palate it shows great freshness, along with soft notes of apricot and dried figs, leading to a long and complex finish.

Vinification:
The year 1998 will be remembered for the high levels of rain that fell during the year, especially in the winter months and in the harvest season, while the summer months were very hot and dry. Although the rains affected the harvest of some small plots of vines destined for Port Wine, it was possible to combine them in a batch that aged for a long period in old oak barrels (550 L).

Tasting note by Véronique Boss-Drouhin "A wine for mere pleasure! Pale yellow colour with numerous bright green reflections. Intense persistant flavours of peach and white flowers harmoniously meshed together. On the palate, the wine is ample, fresh, intense, with reminiscent notes of ripe grapes, almond, fresh hazelnut and cinnamon. The mouth reveals an elegant wine endowered with a good structure".

Vinification:
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained

Straw yellow with greenish reflections, brilliant. Wide, persistent and fragrant, with delicate hints of almond blossom and light notes of toasted fruit. Warm and soft, with a balanced presence of acidity which gives it greater shelf life. Aperitif, raw seafood and first courses also with slightly tasty condiments, grilled white meats and fresh cheeses. Serve at 8-10 degrees C, uncorking the bottle when pouring.

Citrus with tropical and floral notes. The mouthfeel has a medium body and tastes fresh and elegant.

Vinification:
After the selection of the grapes, the reception, destemming, crushing, and pressing take place in a pneumatic press. The obtained must is decanted with the use of cold and enzyme application. Alcoholic fermentation begins with the inoculation of selected yeasts in stainless steel vats and takes place over a period of 12 - 15 days at a controlled temperature between 15-18 ° C. Finally, the wine is stabilized, filtered, and bottled.

It is ruby in colour with notes of red berries. The mouthfeel is soft and balanced, which gives it a certain freshness.

Vinification:
After the selection of the grapes, the reception, destemming and crushing take place. Alcoholic fermentation begins with the inoculation of selected yeasts and continues over a period of 7-8 days at a controlled temperature of 25 ° C. The next step is the malolactic fermentation followed by a first racking. After maturation of about 8 months, the wine is ready to be clarified, filtered, and then bottled.

Orange in color, with golden highlights, it presents a very rich aroma, with notes of very ripe fruit (grapes and raisin fig), but also dried fruit (almond and walnut), caramel and coffee. In the mouth, it has a very fresh and elegant profile with good acidity. In the long finish, dry fruits stand out.

Vinification:
The grapes come from different plots and different varieties typical of the Douro. Fermentation takes place in traditional lagares, with treading on foot. It then ages in the Niepoort Cellars in Vila Nova de Gaia, in casks with a capacity of 550l. After 6 to 7 years of aging, the different wines are blended and then bottled.

Serve:
This Tawny goes well with cheese, chocolate-based desserts, nuts, eggs and caramel. It can also accompany pâtés, “fois gras” and some terrines, and can also be drunk as an aperitif, served at room temperature or slightly

Fragrant, fresh and bursting: this organic Frappato, from an enosensory point of view, is an authentic explosion of red fruits and pink buds, flowers of violet and sage. Exceptionally lively, its aromas have a dry and persistent finish. A really pleasant wine, with a medium-bodied body and delicate tannins.

Fragrant and delicate, of fine quality, an authentic Sicilian white characterized by aromas typical of this sunny variety. To the taste, the Catarratto Bio confirms its structure and balance, to which are added a good intensity and a persistent finish. Overall, this straw-yellow colored wine has a good body and good harmony that enhances the characteristics of the terroir where it is born.

A Classic cannonau that comes from territories of great tradition and vocation. Places where this noble vine has found its complete enhancement. D53 is a warm, soft wine with velvety tannins and hints of ripe fruit. A wine that speaks of an ancient land where the Cannonau vineyards characterize the landscape of all time. Intense ruby ​​with garnet reflections. Intense and elegant bouquet. The hints of red fruit are confused with those of small black fruits with balsamic notes and a well-penetrated spiciness.

Ancient Sardinian wine that tells our land well, our history and our culture.

Vinification:
Deep ruby, with a light purple, brilliant nail. Wide and intense bouquet, where aromas of ripe fruit, notes of jam, coffee and even minerals emerge. Full and soft, with velvety and well harmonized tannins; the finish is long and fruity. It prefers strong dishes based on game and game, seasoned and tasty cheeses. Serve at 16-18 degrees C, uncorking the bottle 30 minutes before serving.

Very intense ruby ​​with violet reflections; brilliant. Wide and persistent with notes of red fruit, vegetables and also spicy. Warm, full-bodied; with great structure and concentration; soft and rightly tannic. Persistent and clean finish. Excellent on large traditional dishes based on grilled and braised meats, also fatty (suckling pig and lamb on the spit) and aged cheeses. Serve at 16-18 degrees C, uncorking the bottle at least half an hour before serving

Straw-yellow color with greenish reflections. Intense aroma, aromatic, fruity with sensations of yellow apple, peach, melon, grapefruit. On the palate it is elegant, delicate, light; the sweetness is well balanced by the pleasant acidity and the fruity aromas of yellow fruit typical of Muscat grapes.

Vinification:
Soft pressing, the must remains for months in steel tanks at a controlled temperature of -3 ° C. After fermentation in the autoclave, the wine is filtered and bottled.

Following its high quality philosophy, Bepi Tosolini has taken inspiration from traditional liqueurs to create a completely natural selection of infusions and liqueurs for discerned drinkers. LUNA NERA is an exclusive recipe which captures the intense flavour of the best liquorice from Calabria. Infusion and intensely perfumed distillate which bewitches the palate. ALL-NATURAL 0% preservatives 0% artificial flavourings 0% colourings

Amaro is a refined liqueur of fifteen different mediterranean herbs & roots. The herbs & roots are macerated and infused, then refined in ash barrels that are stored in a Venice lagoon for over four months. After that, it is blended with MOST aquavite and pure Alps water. The Amaro is full-bodied with an intense and musky taste.

Grapes Corvina Veronese 60%, Rondinella 25% e Molinara 15%. Intense ruby red in colour, on the nose has dried spices perfumes, with accents of leather and cherry flavours. The taste is fairly intense, spicy with sweet cherry flavours. Well balanced and pleasantly tannic. Recommended with first courses with meats sauces, white and red meats, cheeses.

Vinification:
15 months in Slavonian Oak barrels of 65 hectoliters.

Grapes Corvina Veronese 70%, Rondinella 25%, Corvinone 5%. Deep ruby red in color. Rich spicy perfumes and black pepper notes with a hint of raisins. Full body balanced taste, very intense and spicy with sweet cherry flavours. Recommended with white and red meat, game, fresh and aged cheeses.

Vinification:
Refermented on the Amarone grape skins with the method “Ripasso” and then 15 months in Slavonian Oak barrels of 65 hectoliters.

100% Primitive 12 days of controlled fermentation in stainless steel; after 10 months of maturation in oak barrels.Intense ruby ​​red color. Fruity notes of cherry, strawberry and licorice on the nose. With a full and rich flavor, with a good body and a pleasant and lively tannin on the palate.

Primitive 70%, Cabernet Sauvignon 30% Intense ruby ​​red color. On the nose notes of red fruits and black cherry. With a savory flavor, soft tannins and balanced acidity. 10 days of controlled fermentation in steel; after 6 months of aging in oak barrels. 10 days of controlled fermentation in steel; after 6 months of aging in oak barrels.

From Marsuret's vineyards in the heart of the small prestigious Cartizze area, this wine with its pleasantly soft, silky, harmonious and aromatic flavour has an intense fragrance with delicate notes of flowers and ripe fruit. An elegant and refined pleasure, it is ideal with desserts and the perfect accompaniment for special occasions.

A big sparkling wine ideal for all kinds of occasions, the “Agostino” comes from grapes grown and carefully selected by hand from our high hillside vineyards. This lovely wine with its lively and persistent perlage has an intense, richly fruity fragrance while in the mouth it is elegant, fresh and tangy as well as soft and harmonious.

From Marsuret's most protected vineyards where the steep hillsides ensure the grapes get maximum exposure to the sun, the Valdobbiadene DOCG “Soller” is a sparkling wine with a fresh and delicate bouquet. With hints of ripe fruit and a strong fragrance of apple this wine has an inviting, full, aromatic and elegant flavour combined with a good structure and fine, persistent perlage.

From Marsuret vineyards in the enchanting Treviso hills this fresh, light and versatile Prosecco doc has a delicate, fruity and intense bouquet with characteristic hints of ripe fruits and wild flowers. It has a fine, consistent perlage and inviting, tangy flavour with a strong aromatic vein and can be drunk at any time and for any occasion.

This range is made up of a selection of the best single-vine varieties of Piedmont, all obtained through the distillation of fresh marcs in discontinued stills. The range has been further distinguished by some grappas of Moscato, Barbera and Nebbiolo da Barolo that have been aged in oak for an average of 18 months

This range is made up of a selection of the best single-vine varieties of Piedmont, all obtained through the distillation of fresh marcs in discontinued stills. The range has been further distinguished by some grappas of Moscato, Barbera and Nebbiolo da Barolo that have been aged in oak for an average of 18 months

This range is made up of a selection of the best single-vine varieties of Piedmont, all obtained through the distillation of fresh marcs in discontinued stills. The range has been further distinguished by some grappas of Moscato, Barbera and Nebbiolo da Barolo that have been aged in oak for an average of 18 months

This range is made up of a selection of the best single-vine varieties of Piedmont, all obtained through the distillation of fresh marcs in discontinued stills. The range has been further distinguished by some grappas of Moscato, Barbera and Nebbiolo da Barolo that have been aged in oak for an average of 18 months

This range is made up of a selection of the best single-vine varieties of Piedmont, all obtained through the distillation of fresh marcs in discontinued stills. The range has been further distinguished by some grappas of Moscato, Barbera and Nebbiolo da Barolo that have been aged in oak for an average of 18 months

A grappa made from a single grape variety and refined for around 36 months in 20 HL oak barrels; it is the refined for a further 36 months in barrels used to age Amarone. This process gives the grappa the same organoleptic characteristics as the noble Veneto wine.

Obtained from refining our best Grappa di Barbera for 10 years, distilled in bain-marie in small distillation flasks, and is then refined for a long time in barrels that have previously been used for ageing Whisky, more precisely of Caolila. Classic peat fragrance on the nose, typical of whiskey, with a consequent long-lasting taste.

Obtained from refining our best Barbera grappa for ten years, distilled in bain-marie in small alembics, it is then refined for a long time in barrels previously used to age port. The barrels come from the ROURA valleys in Portugal, typical of port production. On the nose it is intense, clean, united with hints of vanilla, pear, apricot and caramel; on the palate it is very intense and sweet.

Grappa obtained from the distillation of our best grape skins coming from the finest vineyards of Monferrato. It is distilled through little still pots and refined in oak casks used for Demerara Rum ageing.

The aroma is full of grappa tones of fresh baking, vanilla cream, caramel, apricot, candied citrus and spices. Taste Grappa seductive, sophisticated, elegant, with hints of citrus, vanilla, honey and cinnamon. The finish is rich, refined.

Extremely pleasant on the palate, with intense notes of maraschino and sweet spices. Enveloping, aromatic and silky on the palate. From a fruity aftertaste

Extremely sweet and silky with intense notes of red fruits and spices. Enveloping, aromatic and silky on the palate. From a fruity aftertaste with an excellent persistence that reach more complex notes on the finish.

A blend of noble grapes with intense notes of undergrowth and hints of small fruit jam. Enveloping, aromatic and silky on the palate. From a fruity, with a very good persistence.

The marcs are distilled according to the "Tosolini method", fresh from harvest to preserve the unique aromas and perfumes of the fruit. Renowned throughout Italy this traditional regional grappa is appreciated for its delicacy and incredible aromas. Has an elegant, decisive and aromatic bouquet, reminiscent of the scent of freshly drawn grapes

La VITE D'ORO is a traditional Friulian grappa matured in oak barrels of Slavonia in the Tosolini cellars for many months until the right maturation. The marcs are distilled according to the "Tosolini method", fresh from harvest to preserve the unique aromas and perfumes of the fruit. Notes of vanilla, tobacco and candied fruit.

An accurate blend of richness on the palate with enveloping notes of vanilla, raisins, sweet spices and hazelnuts. The barrels of Ex-Sherry give spicy and sweet tones with a note of hazelnut, classic liqueur wines. Warm and persistent finish on the palate.

From a variety of fresh pomace of Friulian grapes and distilled n traditional steam boilers. The passage in oak barriques gives vanilla tones and hints of spices.

Distilled in herbal steam alembics this grappa is very harmonious, natural and balanced distillate. Warm and enveloping with hints of honey and candied apricot. On the nose delicate hints of ground almonds, toffee and orange peels. With a variety of infused and distilled Italian almonds and aged brandy.

This is fine liqueur with real Arabica quality coffee which was distilled in herbal medicine steam alembics. The aroma of the real "espresso" pleasantly toasted and chocolaty, with a rounded taste with delicate notes of vanilla and caramel.

MYRTIL contains all the scent of wild mountain blueberries where the distillate is combined with the infusion, all 100% natural; over 2 weeks of processing and infusion after harvesting ensure an extraordinary taste.

Deep ruby red color with garnet shades. Warm, ripe on the nose, intense and of great refinement. The taste is complex, smooth, full bodied with lots of cherry notes and plum.

Vinification:
The grapes are dried for 4 months prior to being pressed, and then the wine is aged for 30 months in Slavonian Oak barrels of 35 hectoliters.

Has an intense red color intense, of fine quality; It is characterized by a typical aroma of black cherry mixed with rose petals. The taste confirms a soft and balanced wine, with good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.

Intense, of fine quality; at first glance it is characterized by typical aromas of the variety followed by exotic scents. The taste confirms a well-structured and balanced wine, good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.

Brilliant pale yellow. A mix of pepper and white fruit notes on the nose. Rich, silky palate framed by closely-integrated exuberance and a spice note although aroma keeps a fairly low profile. A warm Viognier pairing with spicy foods.

The mouthfeel is silk and smooth, fresh clean and beautiful texture it delivers a surprising level of freshness and buoyancy, long finish. On the nose you get lush layers of cherry, Jammy blackberry tones, ripped plums, violets and hints of tobacco. Pairs well with stew, grilled meats, braised duck, also roasted tomatoes.

Grapes: Sangiovese grosso 100%. In the mouth it is intense and strong, slightly tannic, soft and persistent.

Vinification:
manual harvest, fermentation and maceration in stainless steel at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, post-maceration period is continued bringing the temperature to 29° C; after racking, even with its fine lees, wine is transferred into oak barrels where malolactic fermentation will carry out and will undergo weekly batonnage for the next 4 months; it will age in wood for 20 months

Serve:
To serve at 18° C in large glasses. Perfect with roasted white or red meat, poultry, game and aged cheeses

Full-bodied, balanced and slightly tannic, with good persistence. Serve at 18 ° C in medium sized glasses. Excellent in combination with first courses seasoned with red meat sauces and second courses with grilled and roasted red meats or white meats

Cheery and little red fruit at the nose. Elegant and bold at the palate with a long lasting finish. Roasted meat dishes and seasoned cheese are the perfect matchings..

This medium bodied wine has a smooth taste with a good persistence. To be served between 16C /18C in medium-sized glasses . Ideal with pasta dishes with red meat or mushroom sauce or roasted meat ,chicken and stewed beef.

Younger than Vino Nobile, it has an intense and vivid ruby red colour and good concentration. The fruity aroma is intense and fine with notes of wild black cherry, violet and a slight vanilla undertone. The flavour is well balanced, elegant and it has a slight initial tannic note. Serve at 18°C in medium sized wine glasses. Excellent if served with appetizers first course dishes with meat sauces, stuffed pasta or casserole dishes and grilled red meats.

Tasting notes: straw yellow with green reflections. A delicate nose with moderate fruit and blossom. The palate is dry, fresh, elegant and appealing.

Tasting notes: bright, brilliant straw yellow, with great breadth and intensity, on distinctive notes of blossom and tropical fruit. The full palate is warm and soft, lingering nicely

Tasting notes: first-rate intense ruby red with violet hues. The attractive nose has ripe fruit notes with a hint of spice. The full, warm palate is mouthfilling and well balanced.

Tasting notes: deep ruby red colour. A mature nose with hints of red berries. The palate has great thrust but is balanced and mouthfilling, with a long finish.

Tasting notes: deep ruby red colour with hints of garnet. The broad, ethery nose has typical notes of nutmeg, red rose and spicy nuances. The palate has great thrust but is balanced and mouth filling, with a long finish. Food pairing: red meat , hard-paste cheese ; also a superb meditation wine.

Tasting notes: gleaming golden yellow. Ripe tropical fruit on the nose, with hints of vanilla. A balanced, generous palate, with elements interweaving well.

The grapes used for the namesake wine of the estate are Syrah, Petit Verdot and a choice of varying other red grapes.

Vinification:
After being harvested by hand, the grapes are gently de-stemmed and pressed, with particular attention to conserving the skin of the berries. Alcoholic fermentation takes place in open cap stainless steel tanks at a controlled temperature with maceration of the grapes for about 20 days. Daily draining allows for the perfect extraction of the aromatic bouquet and the right tannic balance, with important structure that will allow a long aging. Ageing: Ageing takes place in French oak barrels for a period of about 22 months followed by a further one in the bottle before it's marketed.

The aroma of this Syrah gives an impression of a berry jam sweetness with notes of maraschino cherries. Its medium-bodied palate accentuates its red fruit characteristics very generously, confirming the impression given by its nose

This nero d’avola is marked by an attractive open red fruitiness with touches of sweet ripe figs. Its palate makes for an easy drinking wine with marked hints of new leather and plum.

This Cabernet Sauvignon expresses an intriguing minty nose with nuances of eucalyptus and wood whilst its palate gives flavours of dark red fruit supported by a rich texture.

This Reserva has been aged for 24 months in French oak barriques clearly noted in its oak nose blended in with ripe red fruits aromas. Its palate shows rich plum flavours with attractive hints of spice.

This Reserva has been aged for 24 months in French oak barriques yet clearly offers distinct varietal characteristics on its generous nose with dominant blackcurrant aromas and ethereal notes of pepper. Its full-bodied palate confirms the nose delivered by a full-bodied velvet texture.

Appearance pale yellow. Full front nose based on both fresh (apricot, melon) and dry (Almond). Some floral flavors (acacia). Palate starting with freshness and acidity. Continuing on fresh fruit giving a long length. Aperitif. Sea food. Some cheeses (Comté, Gruyère, Cantal).

Appearance: pale yellow. Nose : fresh and fruity, white pear, white peach, floral Palate: fresh, good acidity, acacia honey, Nutty, length based on acidity and flavors.

Direct press 70% (pneumatic press). Cooling of the must: 12°C. Natural and light clarification of the must by racking. Fermentation in stainless steel tanks (50%) and barrels (50%) Fermentation with Indigenous yeast. Temperature controlled at 18°C (64°F). 100% malolactic fermentation. Ageing on lees with "bâtonnage" : 12 months. Natural clarification by settling and one filtration. Unfined. Food pairing:Aperitif. Scallop. Fish cooked citrus sauce. Soft goat cheese. Sweetbreads.

60% Syrah, 30% Grenache, 10% Various. The nose is Syrah dominated with blueberry, cranberry, sherry, violet and pepper cumin. Palate is full bodied, straight structure, fruits of the nose, scrubland with a chewy tannic finish. Can be aged up to 10 years. Serve with red and white meat, pizza, barbecued and cheeses.

Long and traditional maceration (3 weeks). A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees: 3 months in tanks, then at least 12 months in "foudres" (large barrels). Food pairing:Red meat, winged-game. Strong and fat cheese.

Long and traditional maceration (3 weeks). A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees: 3 months in tanks, then at least 6 months in "foudres" (large barrels).

Syrah and Viognier are co-fermented. Long and traditional maceration for 3 weeks. A lot of punching down of the cap "pigeage" at the beginning of fermentation, then pumping over. Fermentation with Indigenous yeast. Controlled temperature of maceration at 30°C (86°F). 100% malolactic fermentation. Aged on lees, 4 years in barrels. Food pairing:Red meat grilled or cooked, game, goat cheese.

Appearance: deep and dark ruby red. The nose is a mix of fresh fruits sherry, strawberry and prune with spices like pepper and nutmeg. Then rosted flavours complete this first nose. The palate : the freshness makes the starting, then the coated tannins of the Grenache lengthens the wine in the mouth. The fatness and the "sucrosité" make a greedy balance with acidity and tannins. The fruity flavours dominate, strengthened by spices and roasted cacao.

Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees first in tanks then in large barrels (foudres) during 9 months. Food pairing:Red meat. Fowl. Raw ham. Cheese

Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees 70% in tanks and 30% in large barrels (foudres). Food pairing:Red meat, white meat, pizza, barbecued, pasta, cheeses.

Traditional maceration for the 3 grapes varieties : 2 weeks. Some lot if Syrah and Grenache start with high temperature. Only grapes : no wood, no sugar, no acid… Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Short ageing on lees only in tanks. Deep red colour. Immediate and fresh nose based on red fruit mixed with toasted hints. An easy approach in the palate, with fullness and roundness : soft tannins. Flavours are obviously red fruit (strawberry and cherry) driven with some pepper. A good length based on freshness and roundness.

Intense ruby red with garnet highlights. A wine of remarkable intensity on the nose, which layers bell peppers and wild berries over a background note of vanilla. The palate San Leonardo is a skilful blend of wines from three grapes that are fermented and aged separately: 60% Cabernet Sauvignon, 30% Cabernet Franc and 10% Merlot. Before it goes into bottle, the precise proportions of the blend are decided only after rigorous tasting of samples, barrique by barrique.

Intense ruby red, it has a broad, pervasive nose with lingering notes of tobacco and intriguing hints of vanilla and cocoa powder. The palate finds a perfect balance of softness and acidity with the sweet, elegantly assertive and velvet-smooth tannins that are the hallmark of this variety.

Brillant ruby red, with attractive depth and decent lenght. The aromas are alchol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveal a pleasing bitterish twist in the finish. good aromatic length.

Straw-yellow colour with greenish highlights. This wine has an aromatic fragrance with t ypical hints of white peach, green peppercorn over a pleasing note of sage. The palate is dry, enjoyably acidulous, full-bodied, with great mineral complexit y and polish.

Prune, blackberry, peach and walnut aromas. Full and mellow on the palate with pleasantly lingering flavors.

Fine violet and vanilla aromas with a touch of prune. Very harmonious and well-balanced on the palate.

The deep mahogany hue is proof of its long aging. Oak on the nose mingles with ripe aromas of vanilla and dried flowers. The harmonious palate, initially reminiscent of prune and candied fruit, opens up on succulent hazelnut and fig flavors. Rancio notes gradually appear, accompanied by touches of leather and tobacco. A very old cognac with lovely, lingering flavors.

The growing conditions in 1972 were ideal for making a cognac that could age for decades. With a unique combination of a very mild spring, a frost in May and one in September, it resulted in a very early blossoming. However, a very dry August with strong sunshine gave the grapes the acidity needed for a cognac of long maturation. This makes the 1972 vintage a very rare cognac. Held in old and humid cellars for all these years, this cognac today has reached its peak in maturity. It unveils aromas of candied fruits and apricots with a lush roundness and very long finish.

Rich gold with ruby highlights. It gradually reveals a complex bouquet of pear, quince and fig, the result of long aging in oak casks. Superbly persistent flavor from this very old cognac, available in limited quantity. To be savored slowly.

A deep mahogany color. The nose opens on scents of jasmine tea, honeysuckle and walnut, followed by oaky vanilla, chocolate and a hint of curry. The bouquet expands on notes of candied fruit, saffron spices, ginger and honey mingled with nutmeg and cedarwood. Pierre Ferrand Sélection des Anges offers concentrated flavor leading into a very long finish.

Brilliant brown with mahogany highlights. Nose dominated by cedarwood, accompanied by notes of spice (cinnamon, pepper, nutmeg) and black tea. Pierre Ferrand Esprit des Dieux is distinguished by powerful, masculine notes of leather, licorice and tobacco. A powerful, assertive cognac.

Brilliant, more deeply hued golden yellow. A vanilla nose dominated by notes of dried rose petal and apricot jam, then candied fruit. A finish of walnut, cinnamon and licorice. A rich and elegant cognac. Gold Medal with 94/100 – Beverage Testing Institute (2009)

An amber, almost golden yellow color. The subtle vanilla nose develops floral notes of rose and violet. Fruity plum and apricot aromas, move towards notes of sweet apple and pear pastries. Pierre Ferrand Ambre is fresh and well-balanced on the palate. Gold Medal at the Cognac Masters (December 2009) Gold Medal with 91/100 – Beverage Testing Institute (2009)

Presenting an elegant swirl of golden glittering robe, this wine breathes a bouquet of floral aromas with hints of Muscat and notes of grapefruit. Floral and fruity, with a sharp and crisp character, this balanced wine reveals a nice fresh palate.

Recalling the region of Provence, this wine has a marble pink robe with peony reflections revealing an intense bouquet of gooseberry and vine leaves. With its suave fruity, and crispy palate, it will arouse the admiration of anyone passionate about authentic rosé wines.

With a black cherry color and garnet reflections, this wine unleashes fresh aromas that vary between red and black fruits, with a touch of oak. Its unique blending gives the wine a supple and delicate character where blackcurrant and blackberry merge.

The eye is seduced by its pure and golden hue. The nose is enticed by an explosion of white flowers, peach and citrus fruits. The palate is enthralled by a nice equilibrium between mellowness and liveliness that leaves a final, equally woodsy taste, which gives the wine a highly distinctive character.

Rich in minerals and saturated with Mediterranean character, this wine unleashes exuberant aromas of mature fruits and spices. Its concentrated taste enrobed in a fine texture gives it an attractive liveliness, while its rich and mellow yet always-complex palate lasts until the final touch of fruit.

Clean and clear color with golden touches. A wine with elegant, delicate aromas of flowers, white-fleshed fruits; and infused plants and spices, underpinned by a subtle complexity. On the palate, the purity of a superb Viognier blends with the fullness of Chardonnay to deliver a smooth yet firm wine with a remarkable elegance, minerality and depth.

Vinification:
SOIL lime marl, clay and limestone

Serve:
Serve with: Rich white sauce, ragout or oven baked white fish.

A deep purple-ruby color. A complexity of aromas with red fruits, blackberry liqueur, touches of incense, and notes of mint and cedar sap. The palate is enriched by a suave and intense nose of rich mineral tension that is characteristic of limestone terroirs. A fresh finish and an extended length reveals a mature aging aptitude. Plots: Ainata, Yamoune and Kab Elias.

Vinification:
SOIL Ferric clays with plates of limestone

Serve:
Serve with: bold flavored dishes such as a beef ribs, entrecote or ragout with a rich sauce.

A touch tropical, or maybe that’s just how it makes you feel, a wine that can bring a smile, a dependable friend at the end of a full day.

In the glass, a ruby red wine with a magenta hue sets the stage for aromas of red fruits led by boysenberry, raspberry and cherry. Notes of layered white and black pepper, allspice and cinnamon all contribute to the classic “Zinny” character typical of Artezin. In the mouth, flavors of red fruit repeat, complemented by pomegranate and cherry. Rich and lush, the wine shows supple tannins that balance nicely between aging and immediate enjoyment. Pair with grilled meats and robust red sauced pasta. Zin and cheese is a marriage made in heaven’s kitchens, and I favor this Zin with lavender dusted Barely Buzzed, one of our favorite artisan cheeses, as well as Gouda, blue cheeses, aged cheddar and Fenacho, a semi-hard farmstead cheese.

It’s noticeably bright in taste with a ruby color, joined by aromas and flavors of red fruits led by raspberry and cherry.

Sauvignon Blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white wine. The grape most likely gets its name from the French words Sauvage and Blanc due to its early origins as an indigenous grape in South West France. Sourced from the truly maritime climate region of Durbanville which lies some 10kms from the chilly Atlantic Ocean to the west, the vineyards are exposed to moisture-laden, seasonal coastal mists which, together with cooling northwest breezes keep potentially high summer temperatures down. The South and East facing slopes provide cooler options for tropical flavour components. We prefer to make our Sauvignon Blanc in a more reductive style to preserve the fruit purity and enhance the vibrant fruit flavour profiles. This wine is left on its lees for up three months to give added weight and texture.

Pinot Noir’s reputation as an ephemeral variety is under review. A combination of experience, technology and climate change has brought less winemaker’s heartbreak with this fastidious, thin-skinned variety. But when you get it right, many regard it as the most rewarding, yet haunting, red wine. Its appeal lies in complex aromas and silky textures yet they can also be powerful, making it the variety most likely to provide the holy grail of winemaking – power and elegance. Such is the demand for Burgundian Pinot, for example, that families can make a comfortable living owning a few rows of Grand Cru vineyards.

The grappa from San Leonardo is produced from the fresh skins of the best Cabernet and Merlot grapes cultivated on the estate. After light pressing, this select marc is immediately processed and distilled by master distiller Bruno Franceschini using direct steam. This traditional method produces a grappa which, like the estate’s wines, unites agreeable, noble and elegant characteristics.

For the Grappa Stravecchia, the skins are carefully selected and similarly distilled by master distiller Bruno Franceschini according to the traditional method. The high-quality distillate is striking for its unique character and shimmering golden amber colour. It is the result of long ageing in the oak barriques previously used to age the San Leonardo – the wine that is the symbol and quintessence of the estate.

Con Vento is made from Viognier and Sauvignon Blanc grapes, it is fermented and aged in steel casks. The name derives from a farm whose owners provided shelter for ageing priests who were no longer able to work in their parishes, a sort of “convent”. Later the name took on the meaning of "hill of wind".

Vinification:
After an early morning harvest, the grapes are brought to the cellar where the second selection takes place. Once in the tank, the cold maceration begins for 24 hour, soft pressing and subsequent aging without malolactic fermentation occurs for 6 months on fine lees with controlled temperature for stirring the lees. Aging: Aging takes place separately by grape variety, in stainless steel tanks, subsequently blended and bottled where aged before marketing.

Tassinaia is a blend of Cabernet Sauvignon, Sangiovese and Merlot. This big, structure wine has blackberry, blackcurrant, herb and tar aromas with tobacco, cedar, and vanilla notes before dense, rich and round plum and cherry on the palate. Soft tannins broaden out in the mouth in a long finish.

Lupicaia is a blend of Cabernet Sauvignon, Merlot and Petit Verdot, vinified from only the best of the carefully selected grapes, and aged for 18 months in new French Allier barrels. A heady blend of crushed black cherry, blackberry and spice aromas precede plush blackcurrant, dark chocolate and mint-laced fruit with mineral aspect and a sculpting acity. Tannins are big, round and soft before an eternal finish.

Camomile grappa liqueur with grappa (50 cl. - 30% vol.) Liqueur obtained by infusion in grappa of selected flowers of camomile. Organoleptic characteristics: Colour: straw yellow. Bouquet: Rich with clear and unmistakable scents of chamomile. Taste: Engaging, with distinct floral notes, persistent.

LIQUEUR WITH ALOE AND HONEY IN FINE GRAPPA Frate Natale, an italian monk, created this elixir at the end of the eighteenth century. He cultivated Aloa Vera and prepared an infusion of its leaves in spirits that he himself obtained by rudimentary distillation. Then, he added honey that he collected. Thanks to the perseverance of Frate Natale, this combination proved to be an exceptional elixir. Presently, Sibona Distillery has returned to the old recipe to prepare the same liqueur, making use of aromatic and refined grappa with the addition of aloe, a remarkable plant well-known for its trerapeutic characteristics to the point that it is referred to as a "supernatural" plant.

Sibona Amaro is from an ancient Piemontese recipe that consists of 34 herbs and other aromatic plants all slowly macerated for the infusion of the Amaro. The Sibona Amaro is exceptionally bitter and has unique characteristics and has been long appreciated for its digestive qualities. Enjoyed straight up, or served with ice and soda water or even try it with vanilla ice cream as a dessert.

Special reserve year 2001 aged in oak casks. Being the production limited to least pieces, all the bottles are numbered.

The colour is clear and crystalline. The bouquet is intense and extraordinarily refined, with the typical fragrance of fresh grapes and rich in flowery notes. It has a very soft taste, with a round and delicate body. A wide spectrum of fruity sensations can be distinctly perceived. Clean and remarkably pleasant finish.

With elegant wood box with fabric inside and parchment to certify the bottle number. Noble grappa of Barolo that has reached the 15 years of aging in appreciated oak barrels. Limited production to few bottles all numbered. Piece for collection.

Special Reserve year 2003, aged in oak cask. Being the production limited to least pieces, all the bottles are numbered.

Special Reserve year 1999, aged in oak cask. Being the production limited to least pieces, all the bottles are numbered.

Special Reserve year 2003, aged in oak cask. Being the production limited to least pieces, all the bottles are numbered.

Special Reserve year 1999, aged in oak cask. Being the production limited to least pieces, all the bottles are numbered.

Special Reserve year 1995, aged in oak cask. Being the production limited to least pieces, all the bottles are numbered.

Grappa obtained from Nebbiolo dregs of pressed grapes coming from prestigious Barbaresco zone and precisely from Barbaresco, Treiso and Neive communes. Dregs of pressed grapes in the same day arriving in distillery are distilled in such a way as to pick the greatest quality of aromas and scents. After grappa firstly age in medium size cask and then, for a longer period, age in Barriques ( small capacity oak cask ) made by Slavonia, Troncais and Allier oak. After the aging every single barriques Grappa is put in the bottles. Grappa's Characteristics COLOUR : Straw-coloured.. SCENT : Wide, delicate, intense and penetrating . TASTE : Velvety, austere and persisten. Great body, armony and elegance.

Grappa obtained from dregs of pressed grapes ( grape remain) of Nebbiolo located in Barolo Zone ( precisely in Barolo, Serralunga, Monforte, La Morra communes), well known as "king of wine". Dregs of pressed grapes, in the same day arriving in distillery, are distilled in such a way as to pick the greatest quality of aromas and scents. After grappa firstly age in medium size casks and then, for a longer period, age in Barriques ( small capacity oak cask ) made by limousin oak. After the aging every single barriques Grappa is put in the bottles. Grappa's Characteristics COLOUR : Amber-coloured with gilded reflexes. SCENT : Wide, with a pleasant oak final. TASTE : Stately, full, velvety , with great harmony. Long, winding and never ending final.

Grappa obtained from Barbera vineyards located in the two prestigious D.O.C zones : Barbera d'Alba and Barbera d'Asti. During the distillation we proceed to discard the not high quality part of alcohol ( head and tail ) so to obtain the core of the distillate with all the tipical scents of Barbera grapes. After grappa age for a very long period ( nearly 4 or 5 Years ) in medium size casks made by "American Quercus Alba" oak . After the aging, every single cask Grappa is put in the bottles. Grappa's Characteristics COLOUR : Amber-coloured. SCENT : Intense with soft wood. TASTE : Full, velvety, with a stong body and great harmony.

XO means "extra old" and is the name reserved for the best spirits, provided they are aged in wood for at least six years, reaching optimum maturity. The XO brandy Sibona rests well over six years in small oak tonneau in the historical cellars of the distillery. The distillate is a blend of grape varieties from the best known, such as the varieties of Nebbiolo and Barbera Langhe and Roero. Distilled from a warm flavors and complex, with a strong and innovative, dedicated to the true connoisseur.

This special Reserve Grappa had already matured in oak casks for a long period but was furtherly refined in American (Tennessee) barrels for some months. These barrels had been previously used to mature a “Tennessee Whiskey” of one of the most prestigious distilleries. This particularly innovative method experimented on grappa by Sibona Distillery has proven to be exceptional as regards quality results. Grappa’s intense bouquet with malted notes and refined and complex flavour with persistent aftertaste recall those of Tennessee Whiskey.

Moscato ,with other vine from piedmont, Grappa Reserve had already matured in wooden casks for a long period and then it was refined in Madeira island barrels for some months. These barrels had been previously used to mature “Madeira” of the most prestigious wineries. This particularly kind of passage, already tried for whiskey, and experimented by Sibona Distillery on grappa, has proven to be exceptional as regards grappa’s quality results. Its involving and fruity bouquet and unique flavour, rich and elegant with a floral aftertaste, recall those of Madeira.

Nebbiolo Grappa Riserve had already matured in wooden casks for some years and then it was refined in Spanish barrels for some months. These barrels had been previously used to mature a "Sherry" of one of the most prestigious wineries. This particulary kind of passage, already tried for whiskey, and experimented by Sibona Distillery on grappa, has proven to be exceptional as regards grappa's quality results. Its particula and intense bouquet and unique flavour, involving and elegant with a mellow aftertaste, recall those of Sherry.

Nebbiolo Grappa Riserve had already matured in wooden casks for some years and then it was refined in Portoguese barrels for about 12 months. These barrels had been previously used to mature a "vintage Porto" of one of the most prestigious wineries. This particulary kind of passage, already tried for whiskey, and experimented by Sibona Distillery on grappa, has proven to be exceptional as regards grappa's quality results. Its particula and delicate bouquet and unique flavour, full and elegant with a fruity aftertaste, recall those of Porto.

This grappa is created from the marc left by Nebbiolo grapes grown in the historic vineyards of the Barbaresco zones. Ageing takes place in steel vats. Organoleptic Characteristics COLOUR : Fair, crystalline BOUQUET: Intense, involving, with clear and various scents. TASTE : MAture, velvety and elegant.

It is obtained from the typical and famous Moscato d'Asti (Moscato from Asti) grown in the historic zones of Alba and Asti. It undergoes ageing in small barrels. Organoleptic Characteristics COLOUR : Light straw yellow. BOUQUET: Embracing, intense and typical of Moscato grapes recently gathered. TASTE : Soft and deep with a wide spectrum of fruity sensations. It has a delicately sweet and persistent finish.

This grappa is created using the marc originated from the Barbera vines grown in two prestigius Doc zones: Barbera d'Alba and Barbera d'Asti. The grappa rests in stainless steel vats for some months and then is aged in small barrels in order to obtain the maximum fragrance and aroma. Organoleptic Characteristics COLOUR : Light straw yellow. BOUQUET: Virile, intense and well defined TASTE : dry, ripe, rightly robust and harmonious

Torrontés is the signature white wine of Argentina. A cross between Muscat of Alexandria and the Mission Grape of Galicia, Torrontés grapes typically yield a light, refreshing white wine with Muscat tones redolent of jasmine and orange blossoms.

Vinification:
Thriving in cool dry conditions, Torrontés has become synonymous with Argentina’s Salta Province and, in particular, the Calchaquí Valleys. Their altitude and microclimate have helped produce particularly outstanding Torrontés harvests.

Malbec is the showpiece of this offering, joined by Cabernet Franc and Tannat, sourced from estate vines nearly four decades old at Finca San Isidro. Intensely purple, rich and dark in color, the aromas and profound flavors of blackberry, black currants and blueberries are layered with recognizable spice. Round, soft tannins lead to a delicate, lingering finish.

An iconic wine, both of our winery and of Argentina. Colomé Reserva is produced from our oldest Malbec vines, 60- to 150-year-old, pre-phylloxera vines. The grapes undergo a triple selection phase to ensure that we use only those of the highest quality. Aged for 24 months in new French oak, and for a further year in the bottle, the Reserva Malbec is a powerful yet refined wine with deep colors and concentration, displaying layers of flavor and complexity. Production is limited to a maximum of 1,000 cases per year

Though originally from France, the Malbec grape has found its home in Argentina, excelling in the country’s warm, dry climate. The sandy and alluvial soils of our Malbec vineyards (Finca Colomé and Finca El Arenal) yield small crops which produce deeply colored and concentrated wines capturing the essence of this distinct terroir. They have brought us worldwide recognition in the form of numerous awards and much press coverage.

This great Barbaresco is made with Nebbiolo grapes of one of the most prestigious areas of the Langhe. After the manual harvest, vinification takes place at controlled temperature with about fifteen-days-maceration on skins and the subsequent malolactic fermentation. The wine, is then refined in traditional fifty hectoliters oak casks, for eighteen-twenty-four months. Its colour is garnet red. The bouquet is intense and complex, with notes pointing to ripe red fruit, vanilla and spices. It is warm, soft and harmonious to the tongue. Ideal with pasta, meat, cheese, and at the end of the day as well. Serve at 18-22 °C. Wine with a long ageing potential.

The varieties of Nebbiolo - Michet, Lampia and Rosé coming from Langhe area in Piedmont region are the grapes of this elegant Barolo The manual harvest in early October is followed by the grapes' vinification: a forty-days-maceration at controlled temperature and the subsequent malolactic fermentation. The process is completed by a twenty-four months ageing in big oak barrels and a further twenty four months in bottle. The colour is typically red garnet. The aromas are complex and elegant, ranging from ripe red fruit and spices, until toasty and 'tar'. The flavour is gently tannic, austere, full and velvety. This great bottle is ideal with important first courses, roasts, game and hard cheeses, but can also be a great sipping wine after dinner. Serve at 20-22 °C. Wine with a long ageing potential.

Grapes used for this typical Moscato are cultivated in Monferrato area. After the harvest - carried out in early September -, draining and cooling, the must is left in steel tanks located in cold storages where it has a second partial fermentation at low temperature. The colour is typically straw yellow. Pleasant its aroma that is peculiar of Moscato grapes; this wine exhales scents of acacia, apple and white peach. The taste is sweet and soft. Thanks to its low alcohol content, it is ideal for appetizers, parties and extremely suitable with desserts. Serve chilled at 5-7 °C. Best within two years after vintage.

Malvasia is an ancient aromatic red grape of Piedmont, whose production is limited to the area of low Monferrato bordering the hill of Turin. The harvest is carried out in early September; after draining and cooling, the must is placed in steel tanks located in cold storages and has a partial second fermentation at low temperature. The resulting wine is typically cherry red coloured. Its scent is extremely intense and immediate thanks to the obvious floral, of wild flowers and roses, and fruity notes reminiscent of wild strawberries. This wine is sweet, aromatic and fruity to the tongue. Truly pleasant, it is a party wine and an excellent accompaniment to desserts like pastries, tarts, ice cream and fruit as well. Malvasia is a wonderful wine to serve cool to 5-7 °C. Best within two years after vintage.

Veru fresh aromas that indicates its fruitiness and round body. Flavour is full with a balanced after taste structure.

Made frome Serkuzan grapes, handpicked from Wied is-Sewda, from the valley bordering the historical villages of Ħaż-Żebbuġ, Ħ'Attard and Hal Qormi.

Vinification:
After fermentation, the wine underwent further maturing on its skins in stainless steel taks before aging in the bottle for a period of six years at the same winery cellars. It presents aromas of ripe fruits, rich plum flavours and attractive hints of spices. Full-bodied with persistent but not aggressive tannins and a rich lengthy aftertaste. Best served at 18 degrees temperature.

Gerit Vermentino is produced from hand picked grapes with the average yield of 2kgs per vine. It is fermented and matured for 6 to 8 months in stainless steel tanks in rigidly controlled temperatures. It reveals notes of citrus and has a refreshing flavour. Its brilliant acidity is immediately picked up on the nose whilst on the palate it is delicate, very floral and zesty.​

This wine is a greenish-yellow colour with a fruit-filled and floral bouquet. It is fresh, dry and persistent, which make it unbeatable alone or paired with salad, shellfish, fish or cold cuts.

Reception: The grapes were harvested in 500-kilo bins. Once de-stemmed the grapes were carefully crushed. Fermentation: The process took place in stainless steel vats, at temperatures ranging between 28º and 30º C. for a 7-day period. It was then left to macerate for four additional days, in order to extract its varietal features.

This wine is ruby red in colour with violet tones. It is pleasant-tasting, light and well-balanced. It is unique when paired with pasta dishes, white meat or cheese.

The wine is intense violet-red in colour with a fruit-filled nose. It pairs well with pasta dishes, white meat and soft cheese.

Vinification:
Reception: The grapes were harvested in 500-kilo bins. Once de-stemmed the grapes were carefully crushed. Fermentation: The process took place in stainless steel vats, at temperatures ranging between 28º and 30º C. for a 7-day period. It was then left to macerate for four additional days, in order to extract its varietal features.

dry, pleasant acidity. Persistent and intense taste exaits balance and guarantees a long life to wine. Dry mouth with a toasted aftertaste, vanilla. pear and a slight bitter inkling of liquorice. Delicate and well-balanced

Serve:
14° C., to be drunk after 15 minutes from opening

Deep ruby red with purplish reflections. The bouquet jumps out of the glass and shows toast, coffe, chocolate, vanilla, red fruits. Long and persistent with intensity, develops slowly into moss, brushwood, iris, juniper and a little of wild fennel. In mouth it is a little astringent, warm, structured, fresh, glucid tannins. Taste of iris, undergrown, musk mixed with vanilla.

Vinification:
Store horizontally at constant temperature and humidity (14°/16° C – 80/90%). The high concentrations of naturally occurring phenolic substances, the wine’s structure, and its typical acidity guarantee ageability and further positive development in bottle.

Serve:
Best allowed to breathe a good 20 minutes and enjoyed in large, tulip-shaped glasses.

An intense ruby red colour, with brilliant garnet hues, Ample and lingering on the nose, aromatic with hints of brushwood, musk, vanilla, almond, plum and magnolia. On the palate it is velvety and full-bodied with well-balanced acidity. Warm with rounded tannins, this wine has a long life ahead of it.

Vinification:
Keep horizontal, at a constant temperature and humidity (14°/ 16° C 80/90°). The presence of noble polyphenols guarantees its freshness and longevity.

Serve:
Best allowed to breathe a good half hour and enjoyed in large, round glasses.

ntense, brilliant ruby red, with purplish reflections. The bouquet jumps out of the glass, almost overwhelming in its intensity. Toasted aromas of vanilla, tobacco and coffee. Floral notes evolve over several minutes, meshing with the other components; cherry, myrtle and strawberry blend beautifully in ample, persistent complexity. The palate exhibits both remarkable, finesse and structure; full and complex, its tannins are sweet and mellow, its texture pleasingly silky. The delicate acidity and sweet polyphenols are in total synergy, supporting the wine’s notable structure. Its magnitude and body enhances red fruit aromas and nuances of tobacco, vanilla and leather.

Vinification:
keep at constant humidity and temperature (14°/16°- 80°/90°) horizontal. The presence of phenolic substances guarantee long life and freshness.

Serve:
serve at least 30 minutes of oxygenating in a large tulip-shaped glass.

This elegant Pinot Grigio offers aromas and flavors of fresh green apples mingled with delicate floral notes. Its refreshing, crisp taste is delicious on its own or paired with salad, light appetizers and chicken dishes.

Serve:
Serve lightly chilled. Blue Fish Pinot Grigio is an excellent match with seafood, salads and light pasta dishes/

Smooth and dry, this harmonious Riesling bursts with alluring aromas and flavor of fresh apricots and ripe peaches. It is a fine match with fish dishes, pastas and Asian-inspired cuisine.

Serve:
Serve lightly chilled. Blue Fish Riesling is a sublime match with fish dishes, risottos, creamy pasta dishes, sushi platters and Asian-inspired cuisine.

Smooth and harmonious, this Riesling bursts with alluring aromas and flavor of sweet nectarine, apricot and peach. It is a fine match with fish dishes, pastas and Asian-inspired cuisine

Serve:
Serve lightly chilled. Blue Fish Sweet Riesling compliments the flavor of shellfish, mussels, Asian-inspired cuisine, and mild cheeses. The wine is also perfect for sipping on its own while enjoying a warm summer night

With a deep garnet red colour with beautiful ruby tints, Ginestet Reserve Bordeaux has an elegant and complex nose defined by black fruits (blackberry, blackcurrant...) and spices (vanilla and liquorice). This wine presents a good harmony with a fresh attack and a fall middle taste. the end is structured and reveals ripe fruits with vanilla aroma.

Serve:
Well balanced, this wine is recommended with pleasant red meats and cheeses. Good to taste between 16 and 18°C.

This Medoc wine is characterised by its deep colour with flashes of violet. After suitable airing, it will reveal aromas of coffee, cedar wood and raspberry. Its superb density on the palate brings lovely mellow tannins with just the right hint of acidity. The smooth finish adds notes of cardamom and liquorice. With this wine, the House of Ginestet has sought to express all the richness and complexity of the terroirs of the Médoc.

Serve:
Best enjoyed at around 16°, with game dishes such as a boar stew

With its rich, complex range of aromas, this wine gradually blossoms into nuances of toast and yellow fruit, such as peach. The aromas of passion fruit and cinnamon serve to enhance the appreciation of the length of the wine with its remarkably delicate finish.

This wine comes in a splendid garnet red colour. On the nose, it is marked by notes of black fruit intermingled with spicy fragrances, the sign of optimal ripeness. The woody aromas lend body to the wine which offers an excellent length backed by fine, silky tannins. This product, crafted from the selection of our finest vats, reflects all the know-how of the House of Ginestet. Best served at between 16° and 18 °, this red wine will be greatly appreciated with red meat (roast beef or fillet steak) or with duck fillets cooked over a wood fir

The dazzling golden yellow colour heralds outstanding flavour and texture. This sweet white wine reveals aromas of quince, dried figs and apricot jelly. It carries a remarkably rich bouquet on the palate, with an ideal balance between the sugar and the alcohol. The complex, long-lasting finish brings nuances of honey and gingerbread. This Sauternes has all the necessary smoothness and tang to ensure the majestic expression of its fruitiness.

Serve:
Best served chilled at between 10 and 12°C, as an aperitif or with chocolate fudge

This wine is ruby red in color with a garnet rim. Aromas of red cherries mingle with notes of lavender, violets, and a touch of sweet almonds. On the palate, black cherries and sweet spices lead to a soft and lingering finish.

Vinification:
There is an exclusive use of steel in the production process in order not to contaminate the bouquet, which remains candid and pleasantly vinous, and particular attention in the macerations, deliberately short, able to contain the exuberance of the tannin (vigorously normal for Dolcetto ).

In the glass the wine emerges for the beautiful ruby ​​color, with purple reflections, and for the recognizability of the fruit, crunchy and succulent. In the Piedmontese ampelographic scene, Barbera is certainly the most outstanding variety in terms of the gastronomic profile: the contained tannin and the incisive acidity, in fact, make it perfect at the time of food-wine pairing and allow it to stem even the most exuberant, tasty and fat dishes.

Vinification:
Fermented in steel containers reinforces the characteristics of the variety, accelerating the sense of freshness and the olfactory fragrance.

Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. It is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark.

The Monsordo Bernardina Estate in the 1990s was the scene of significant ampelographic revolutions. Alongside the traditional varieties, a series of alien cultivars were planted; the idea was to observe the potentials and limits on a territory, the Piedmontese one, capable of strongly marking the expressiveness and the yield in the glass. Monsordo is a moderately modern wine, able to tell the typicality of the varieties that generate it and also strongly marked by the Langa terroir: a wine with an international flavor but with a distinctly Piedmontese accent.

Vinification:
After a few years of vinification in purity, in 1997, the project of creating a single wine took shape, assembling the varieties that had best acclimatized on the territory. From that moment Cabernet, Merlot and Syrah, processed separately, are aged in wood and then united in different percentage depending on the vintage.

This wine has a delicate nose with hints of violets, becoming more refined and evident upon ageing. A smooth, dry and well-balanced flavor in the mouth is accompanied by nice body. It is the “Nebbiolo” that preludes the great Barolo and Barbaresco wines.

Vinification:
The fermentation in steel and aging in old wood give us wines with great expressive potential, complex and long-lived, protected by the doc Nebbiolo d'Alba.

It is one of the most representative climat of the denomination and it is the same symbol of the municipality of Barbaresco, able to amaze for finesse and power, for the disarming elegance and longevity. The vineyard area goes down to the foot of the hill, passing from 290 meters of the apical part, up to 200 of the valley bottom. The land is marked by the presence of Marne di S. Agata Fossili and the exposure is South / South-West. Ceretto owns the pot of the hill (just over one hectare) which, due to its particular nuances, can be considered almost an autonomous production context. The grapes of this vineyard are vinified in purity starting from the first half of the '70s.

Vinification:
Floating-cap fermentation, using indigenous yeasts, takes place in stainless steel tanks and lasts 14/15 days, followed by a maceration of 10/15 days. The temperature varies according to the progress of the fermentation. Malolactic fermentation is completed by the winter immediately following the harvest, after which the wine is aged in medium-sized wood barrels, no larger than 25 hl. Racking is kept to a minimum.

The idea of ​​combining different sensations to get the right balance is at the base of the original concept of Barolo; the most classical producers have always avoided putting the single expression of the vines in front of them in search of the right size in the glass. This is how in our classic Barolo, the two souls of the denomination coexist: the gentler one, typical of the area marked by the Tortona lands of La Morra and Barolo, of which Brunate are examples, and the more austere and masculine side of the slope made typical of lands of the Elvezian period, such as those at the base of Gabutti di Serralunga. A stylistic choice, that of wanting to synthesize the taste of the denomination itself, which gives us a rich and virile wine, able to show itself in youth and challenge evolution with the right momentum.

An opulent, full-bodied wine, packed with soft tannins that are already nicely evolved and silky. Very concentrated and varied on the nose, with the classic signs of flowers and red fruit in the foreground. This is a wine that fully expresses Nebbiolo’s character, with a structure destined to guarantee a lengthy cellar life in constant development.

Vinification:
Submerged-cap fermentation, via indigenous yeasts, occurs in stainless steel tanks. The process is concluded by a brief maceration for a total of 15/20 days. The temperature varies according to the progress of fermentation. As for the Bricco Asili, after the malolactic fermentation is complete, the wine is aged in medium-sized wood, in barrels or casks between 3 and 25 hl.

This is a silky, smooth Barolo, delicately scented with roses and violets, showing great aromatic complexity. It can be enjoyed only a few months after bottling, but will continue to improve and develop in elegance for 15-20 years.

Vinification:
Submerged-cap fermentation, via indigenous yeasts, takes place in stainless steel tanks and lasts 14/15 days, followed by a maceration of 10/15 days. The temperature varies according to the progress of the fermentation.

A sweet white wine; par excellence in dessert wine. Straw-yellow in color, of varying intensity depending on the vintage, it has an intensely fruity and characteristically aromatic nose with a nice persistency. The sweet flavor is perfectly balanced with its low alcohol content and acidity, giving the wine an inviting freshness.

Vinification:
It is vinified exclusively in steel tanks. Temperature controlled fermentation, stopped when the wine reaches 5% alc.vol.

"A dry and fruity wine, easy to drink. Its colour is pale gold with greenish hues. Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste.

Vinification:
Supply: grapes and must purchased from regular suppliers. Very slow pressing so as to respect fruit

Serve:
Temperature: 12/13°C (53-54°F). Cellaring: 1 to 5 years.

"A dry and brisk wine, typical of Chablis. Brilliant yellow-green colour with green reflections. On the nose mineral and complex aromas are reminiscent of lemon and white flower, together with vegetal hints such as asparagus or artichoke and marine notes. On the palate, the first impression is clear-cut and sharp. Long on the aftertaste, with fruity as well as mineral flavours; becomes slightly honey-scented when the wine is more evolved".

Vinification:
Harvesting: by hand. Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.

Serve:
Temperature: 13°C (53°F). Cellaring: 3 to 8 years.

"A truly convivial wine. Owing to the careful blending of various terroirs, the result is a wine of great charm. It has a lovely raspberry colour and a brilliant hue. The nose is both refined and intense, with notes of violet, peony and red fruit syrup. As you drink it, it feels fresh and silky. Both freshness and fruit remain for quite a long time on the palate".

Vinification:
Harvesting: by hand. Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes. Maceration: 4 to 10 days. Ageing: stainless steel vat.

Serve:
Temperature: 13°C (55°F). Cellaring: 1 to 3 years.

Vinification:
The grapes were handpicked, destalked and pressed to tank. The juice was clarified by flotation and underwent fermentation in tank with selected yeast strains. The wine was kept on lees for two months.

Vinification:
The handpicked grapes were destalked, crushed and mash cooled. Light skin contact was given followed by gentle pressing. The juice was inoculated by selected yeast strains and underwent fermentation at low temperatures in the tank, after which it was racked and given a light fining.

Vinification:
The grapes were handpicked, followed by crushing, de-stemming and gentle pressing. The juice was cold-fermented in stainless steel tanks with the aid of selected yeast strains. After fermentation the wine was kept on the primary lees for ten weeks.