A brilliant red colour, the aromas hinting at currants & jam with notes of vanilla whilst the palate is delicately tannic, with suggestions of currant, red fruit & ripe cherries. ...

A full dry, yet smooth & rich wine which has been aged for over 20 years in small oak casks via a Solera system. A perfect wine to serve at the end of a meal with its heady nutty flavours, caramel notes & mouth-watering backbone of acidity. Pair with ripe creamy cheeses for a full-on taste sensation. ...

In 1815, Ausano Ramazzotti, a herbal doctor, created in his shop in Milan, a tonic liqueur made from herbs & spices including gentian root, rhubard, cinnamon & the peel from Sicilian oranges. Today, Ramazzotti is still produced with the same ingredients & the same technique used by its inventor over 180 years ago. Made with 33 medicinal herbs & plant roots which give it a characteristic bouqurt, Ramazzotti is a sweet & strong liqueur, with an unmistakable orange flavour. It is not only a digestive but also a tonic & refreshing drink. In fact Ramazzotti today is no longer just an after-dinner drink but it is also a drunk as an aperitif. ...

Fior di Vite is the Italian speciality obtained through the accurate steam-distillation of the skins, stems & seeds of the grape just after the crushing. Thanks to more refined distillation techniques & to an upper scale packaging it has gained more & more consumers in the domestic & international markets. Fior di Vite is nicely distinguishable from all the other Grappa by its characteristic packaging, the sacco (a cloth bag). ...

Sambuca Ramazzotti is the original Italian sweet & strong liqueur appreciated all over the world for its unique taste. A 38% alc.vol. liqueur obtained according to a traditional & genuine recipe based on an accurate distillation of star anise. The strength of the alcohol balances the sweetness of the sugar, giving Sambuca Ramazzotti its characteristic powerful & fresh taste. You can drink it: As a shooter: the young approach to an Italian classic. Straight after dinner: it is a unique digestive. Con la mosca: Pour Sambuca Ramazzotti in a thin liqueur glass, float 3 roasted coffee beans & flame it. S
- Expresso: add Sambuca Ramazzotti to your Espresso & experience the wonderful pairing of flavours. On the rocks: it is an exceptionally refreshing drink.
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Was made from wine coming from Quinta do Bom Retiro, a blend with an average age of 20 years, a sophisticated, adult Tawny.

Colour: Tawny colour, with a yellow halo that corresponds to its advanced state of maturity. It has the genuine colour of a wine of 20 years aged in cask. At the base of the glass is a warm red, with a light, orange-coloured tone. Nose: Lively & with a velvety texture. Fruit aromas
- grapefruit, apricot, almond, hazelnut, cocoa; aromas of wood
- vanilla, old Port casks; aroma of roasting
- cinnamon, caramel, coffee; ethereal aromas
- stearin & iodine. Palate: Effect on palate is fine & delicious. The elegance of the first contact remains through a complex sequence of dry, mature fruits, in a fresh, luscious (sweet fortified) harmony. After taste: Smooth & dry, complemented by a generous, rich persistence. Aging: 20 years in oak casks. Bottling: 2 months before being put on the market. Predicted longevity: Ready to drink. Consumption suggestions: Delicious as an aperitif, or after dining, with chocolates, desserts which are not very sweet or which are creamy, & with cheeses. Must be served at temperatures from 16 to 20 degrees C.





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This special Tawny port is made from old vines from the various Quintas (estates) of Ramos Pinto which are situated in the best areas of the Douro region. The '30 Year Old' is a special blend of different Port wines which spend decades in the Ramos Pinto cellars, in Vila Nova de Gaia.

Colour: Magnificent tawny colours with orange/brown hints. Tawny red at the base of the glass changing to greenish hues, characteristic of old wines aged in casks. Nose: Noticeably elegant. Begins warm & charming with soft tones of vanilla & dried fruits. Underlying aromas of spices such as cinnamon & cocoa. Palate: The initial flavours of dried fruits, almonds & hazelnut are followed by subtle, complex & ethereal wood & spice qualities. Culminates in a sweet, fortified finish. Best serve chilled, as a luxurious dessert wine with the finest puddings or a smooth, mellow cigar. Serve between 16C
- 20 °C.


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Aromatic & complex, it is brimming with tropical, exotic & spicy notes. Produced from the most prestigious Grape varieties from the Demarcated Douro Region, it is the result of a rigorous selection of wines aged in oak casks in our cellars for an average of seven years. ...

Adam & Eve expresses the essence of the 2006 Collection, its aromas & heavenly red fruits, tannin sensations, pleasure, voluptuousness & a perfect sensory balance. A real temptation! Its appearance is clear & gleaming, with a dark red colour & garnet reflections. It has a surprising, expressive bouquet, starting with exotic aromas of spices & rock-rose that gradually turn into the sweet scents of ripe fruits, vanilla & cacao. On the palate, its attack is full of volume & freshness, showing its aromatic complexity. The wine has a long, elegant finish that associates a velvety structure with balanced acidity. his wine is good for serving with meals, as its acidity & expressiveness make it very elegant. We particularly recommend it for braised, roast & grilled meats & strong cheeses. Serve between 16° & 18°C. Store the bottle on its side in a cool, dry place, away from light. ...

A five-year-old bouquet created from several young blends. The pale-red rim around the glass is the only visible sign of maturity. The initially opaque core develops into a translucent dark red & finishes with an intense red at the bottom of the glass. Its aromatic characteristics are similar to that of the vintage due to the potency of its dominant & dense fruit, revealing incredibly ripe aromas of dried plum, fig, blackberry, raspberry & cherry. The attack is smooth & a full, balanced sensation of sweetness can be noted on the palate. Its ripe fruit is deliciously revealed to us, enhan cing the most volatile & developed retro nasal aromas. Its persistence is noteworthy. The must is fermented through maceration & automatic pumping over so that a better extraction is achieved. After four or five days, the fermentation is interrupted with the addition of 20% spirit. Lastly, the wine is racked. It does not undergo any hot or cold treatment or filtration. ...