A mix of small plots of a multitude of exotic old fashioned grapes resulting in a flavoursome, rich yet vibrant wine from the heart of Spain ...

Deep intense violet colour. Rich ripe, spiced & brambly fruit, pure & mouth-filling with round tannins, & a lively finish. ...

Limited stock. William Teacher started work in a cotton mill aged seven; in 1830 he was employed by a small grocer in Glasgow. He married the owner's daughter, persuaded the firm to take out a licence to sell wines & spirits & expanded into 'dram shops'. These were basic public houses selling reliable spirits, with rules against buying rounds & having loud conversations; drunks & rowdies were quickly removed. Within twenty years he was the largest licence holder in Glasgow. By this time he had been joined in the business by his sons, Adam & William. Following the example of others they moved into wholesaling, providing special blends for specific customers. One of these became very popular, so they concentrated their energies on producing & marketing it as Teacher's Highland Cream (it was registered in 1884). Export growth was the next move: as early as 1903 the brand was being exported to America. During the First World War, the company voluntarily reduced sales of its whisky, by giving customers a ration card which entitled them to only five glasses a week or a bottle a fortnight. As a result, when peace returned the company had a great deal of whisky in store. The demand for teacher's Highland Cream grew steadily over the years
- so much so that the company was able to build a modern blending & bottling plant in Glasgow in 1962. In 1976 William Teacher & Sons Ltd joined Allied Distillers, & today their key brand is among the top five best-selling whiskies in Britain, with a strong position in the world market.
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William Teacher started work in a cotton mill aged seven; in 1830 he was employed by a small grocer in Glasgow. He married the owner's daughter, persuaded the firm to take out a licence to sell wines & spirits & expanded into 'dram shops'. These were basic public houses selling reliable spirits, with rules against buying rounds & having loud conversations; drunks & rowdies were quickly removed. Within twenty years he was the largest licence holder in Glasgow. By this time he had been joined in the business by his sons, Adam & William. Following the example of others they moved into wholesaling, providing special blends for specific customers. One of these became very popular, so they concentrated their energies on producing & marketing it as Teacher's Highland Cream (it was registered in 1884). Export growth was the next move: as early as 1903 the brand was being exported to America. During the First World War, the company voluntarily reduced sales of its whisky, by giving customers a ration card which entitled them to only five glasses a week or a bottle a fortnight. As a result, when peace returned the company had a great deal of whisky in store. The demand for teacher's Highland Cream grew steadily over the years
- so much so that the company was able to build a modern blending & bottling plant in Glasgow in 1962. In 1976 William Teacher & Sons Ltd joined Allied Distillers, & today their key brand is among the top five best-selling whiskies in Britain, with a strong position in the world market.
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Appearance: Pale straw. Body: Light to medium. Nose (unreduced): Prickly, fresh oranges, with a perfumed background. There are some very light cereal notes in the background with even a slight saltiness. The overall impression is clean & appetising. Nose (30%): Softens & dulcifies when water is added. Becomes more scented but still upon a base of orange juice with a slight whiff of beeswax. Taste: Crisp, dry & mouth-cleansing, light & toffee-ish to start, becoming tea-like developing a pleasant acidity & even a pinch of salt. Finish: Dry & lightly smoky, the beeswax also returns in the aftertaste. ...

Wine made from grapes grown in vineyards located in the oldest area of origin & in particular in the municipality of Monteforte d Alpone, which together with the town of Soave, form the classic area of Soave. Thanks to the particular production technology, is an elegant wine, velvety with an almond flavour. The variety Garganega is h&-harvested in early October. After a brief contact with the skins, the juice is fermented at 18-20 ° C in stainless steel tanks. Alcoholic fermentation lasts Approx. 6 days, the wine is kept in stainless steel tanks to perform even the malolactic fermentation. It is stored in steel tanks until bottling. Colour
- Yellow with green. Clear & transparent. Smell
- The nose is intense & complex fruitiness. It s very clean with notes of nuts like almonds. Rich & elegant Taste
- Good body & good acidity, quite warm, round & well balanced. Nice & elegant. The after-taste confirms the notes in the nose. Pairings: Appetizers, Entrees, Fish.


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Limited stock. Wine made from grapes grown in vineyards located in the oldest area of origin & in particular in the municipality of Monteforte d' Alpone, which together with the town of Soave, form the classic area of Soave. Thanks to the particular production technology, is an elegant wine, velvety with an almond flavour. The variety Garganega is h&-harvested in early October. After a brief contact with the skins, the juice is fermented at 18-20 C in stainless steel tanks. Alcoholic fermentation lasts Approx. 6 days, the wine is kept in stainless steel tanks to perform even the malolactic fermentation. It is stored in steel tanks until bottling. Colour
- Yellow with green. Clear & transparent. Smell
- The nose is intense & complex fruitiness. It 's very clean with notes of nuts like almonds. Rich & elegant Taste
- Good body & good acidity, quite warm, round & well balanced. Nice & elegant. The after-taste confirms the notes in the nose. Pairings: Appetizers, Entrees, Fish.


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Wine made from grapes grown in vineyards located in the oldest area of origin & in particular in the municipality of Monteforte d' Alpone, which together with the town of Soave, form the classic area of Soave. Thanks to the particular production technology, is an elegant wine, velvety with an almond flavour. The variety Garganega is h&-harvested in early October. After a brief contact with the skins, the juice is fermented at 18-20 C in stainless steel tanks. Alcoholic fermentation lasts Approx. 6 days, the wine is kept in stainless steel tanks to perform even the malolactic fermentation. It is stored in steel tanks until bottling. Colour
- Yellow with green. Clear & transparent. Smell
- The nose is intense & complex fruitiness. It 's very clean with notes of nuts like almonds. Rich & elegant Taste
- Good body & good acidity, quite warm, round & well balanced. Nice & elegant. The after-taste confirms the notes in the nose. Pairings: Appetizers, Entrees, Fish.


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Corvina 30%
- 30% Corvinone
- Rondinella 30%
- 10% Molinara, Represents the typical Valpolicella Superiore, vinified in


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Corvina 30%
- 30% Corvinone
- Rondinella 30%
- 10% Molinara, Represents the typical Valpolicella Superiore, vinified in


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