Silver award winner at the Sommelier Wine Awards & Bronze award winner at the London Wine Competition. Light straw with a lively mousse. Pronounced candied fruit & sweet flowers on the nose. Delicate aromatic tones on the palate make this an excellent aperitif. ...

Silver award winner at the Sommelier Wine Awards & Bronze award winner at the London Wine Competition. Pale straw colour with the aroma of apples, pear & honey. Well balanced acidity giving a fresh vibrant mouthfeel with a clean dry finish. Would suit any celebration or compliment fish, white meat & antipasta. An extra dry Prosecco with delicate aromatic tones on the palate. ...

From a vineyard hidden in the countryside around Sava, in the North of Salento, close to the Ionian arc. Deep violet red with violet-black reflections; intense & persistent aroma, fruity, with black-currant & wild fruit scent, spicy, with thyme notes. Full- bodied wine, soft & balanced, long & sapid in the end. Best served with savoury first courses, all types of meat dishes & mature cheese. ...

Limited stock. From a vineyard hidden in the countryside around Sava, in the North of Salento, close to the Ionian arc. Deep violet red with violet-black reflections; intense & persistent aroma, fruity, with black-currant & wild fruit scent, spicy, with thyme notes. Full- bodied wine, soft & balanced, long & sapid in the end. Best served with savoury first courses, all types of meat dishes & mature cheese. ...

Deep ruby red colour with violet reflections; intense aroma, fruity, with notes of plum & cherry, spicy, with rosemary & vanilla scent. A full-bodied wine, soft & balanced, easy to drink. Best served with savoury first courses, red meat & game, mature cheese. ...

Brilliant ruby red colour with garnet hues, intense aroma, with hints of cherry & plum, spicy, with hints of Mediterranean herbs. Full-bodied wine, with a pleasant freshness on the finish. Serve with
- Excellent with salami, savoury first courses, red meat & cheese.
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Amarone is produced in small quantities using traditional methods. It is characterized by carefully selecting grapes & drying them before wine-making. During this process of aging, in specially made barrels, the wine acquires its organoleptic characteristics & is embellished. It is rich in alcohol, glycerin, very structured & powerful, but nevertheless elegant. Quite unlike any other wine in the world. It can be stored for more than twenty years. Deep garnet in colour, it is characterized by rich aromas of walnut & currant jam, with a dry, velvety & generous body. Serving temperature: 18-20 degrees C. Corvina Veronese: 70%, Rondinella: 25%, Molinara: 5%. Amarone is made from a selection of grapes which are left to dry until late winter in a ventilated place. After the harvest, the grapes are dried for about 4 months which means a loss of weight of about 50%. Fermentation is then completed at a temperature between 18 & 22 degrees C followed by Approx. 20 days soaking. Maturation is in wood with further refining in the bottle for about 3 years, before selling. ...

After soft treading of the grapes, fermentation in steel tanks at a controlled temperature for about 20 days. Then maturation for about 3 month & bottling. Soave is a straw yellow colour, almost green sometimes. It's known to be delicate & light, perhaps with a hint of almonds. Think perfumes & gentle flowers. Gentle acidity. A slightly bitter after-taste. Soave is best as an aperitif before dinner, or with hors d'oeuvres or soups. It can also go with light dishes, like simple vegetables, rice, pasta, & the like. It's best served around 14
- 16 degrees C. The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its own characteristics. The hilly area around Verona produces light, meltingly fruity wines with real character. A very small portion of the district's production is represented by the fiery Amarone, the speciality of Verona. Garganega: 95%, Trebbiano di Soave: 5%.
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Harvest in the third week of September. Pressing of fresh grapes, cold maceration for 7 days. Aging in stainless steel for 3 months, filtration & bottling. Bright ruby colour, this wine shows a typical fruity aroma with notes of cherry. It is medium bodied with good personality & freshness. Preferably should be drunk young, within 2-3 years after harvest of grapes. Serving temperature: 18-20 degrees C. The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its own characteristics. The hilly area around Verona produces light, meltingly fruity wines with real character. A very small portion of the district's production is represented by the fiery Amarone, the speciality of Verona, a wine partially made from dried grapes, fully fermented, which can be a grand wine. Corvina Veronese: 75%, Rondinella: 25%. ...

Intense garnet colour with brick red glints; distinct taste of red berries & a hint of liquorice, providing a slightly bitter aftertaste. Ripasso is an Italian term meaning re-passed. It is a technique that adds additional flavour & alcohol to the Valpolicella. The unpressed grape skins to make raisinated wine called Amarone are added to the already blended & fermented Valpolicella. This adds an incredible amount of body, character, & style to the typically simple wine. The benefits of this process are oxidized & botrytis flavours & additional tannins. The tannins give this wine a few extra years in the cellar as well. Maturation in wood & refining in bottle for about 2 years before selling. Serving temperature: 18-20 degrees C. Corvina Veronese: 70%, Rondinella: 25%, Croatina: 5%. ...